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Ngoseng ( Jawi : توميس) utawa tumis [1] [ so-té ] (utangan Prancis sing artine "mlumpat, bouncing") [2] minangka salah sawijining jinis cara masak sing nggunakake minyak utawa lemak sing cukup sithik ing wajan cethek ing ndhuwur panas cukup dhuwur. Ana macem-macem cara nggoreng, lan wajan minangka jinis wajan khusus sing dirancang kanggo tumis
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