Worcestershire sauce encyclopaedist Pliny the Elder writes in his "Historia Naturalis" and the fourth/fifth-century Roman culinary text Apicius includes garum in its recipes. The use of similar fermented anchovy sauces in Europe can be traced back to the 17th century. The Lea & Perrins brand was commercialised in 1837 and has continued to be the leading global brand of Worcestershire sauce. The origin of the Lea & Perrins recipe is unclear. The packaging originally stated that the sauce came "from the recipe of a nobleman in the county". The company has also claimed that "Lord Marcus Sandys, ex-Governor of Bengal" encountered it
Nasi goreng breakfast are the leftovers of the previous day's meals preserved in the refrigerator, with fresh vegetables and eggs added. The basic ingredients of "nasi goreng" are rice and sliced or ground "bumbu" (spices) mixture of shallot, garlic, pepper, salt, tomato ketchup, sambal or chili sauce, and usually sweet soy sauce. Some variants may add "saus tiram" (oyster sauce), "ang-ciu" (Chinese cooking red wine), "kecap ikan" (fish sauce), or "kecap inggris" (like Worcestershire sauce). The texture of leftover cooked rice is considered more suitable for "nasi goreng" than that of newly cooked rice, as freshly cooked rice is too moist and