255 Dishes

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Otah otah

Otak-otak (lit. brains in malay and indonesian) is a southeast asian fish cake made of ground fish mixed with spices and wrapped in leaf parcels. otak-otak is traditionally served steamed or grilled, encased within the leaf parcel it is cooked in, and can be eaten solely as a snack or with steamed rice as part of a meal. the earliest preparations of otak-otak is believed to have originated in palembang cuisine of south sumatra, where it takes the form of grilled banana leaf parcels filled with a mixture of ground fish, tapioca starch and spices. regional varieties which bear the name otak-otak are widely known across indonesia and other southeast asian countries, though they may have little in common with the palembang version. in singapore and southern malaysia, the reddish-orange or brown colour of its contents is acquired from chili, turmeric and other spices.

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Pakora

Pakora (pronounced [pəˈkɔːɽa]) is a spiced fritter originating from the indian subcontinent.they are sold by street vendors and served in restaurants in south asia and uk. it consists of items, often vegetables such as potatoes and onions, coated in seasoned gram flour batter and deep fried. the pakora is known also under other spellings including pikora, pakoda, pakodi and regional names such as bhaji, bhajiya, bora, ponako and chop.

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Palitaw

Palitaw (ᜉᜎᜒᜆᜏ᜔) (from litaw, the tagalog word for "float" or "rise") is a small, flat, sweet rice cake eaten in the philippines. they are made from galapong - washed, soaked, and ground malagkit (sticky rice). after excess water is let out from the grinding process, scoops of the batter are rolled and flattened to a circular shape and cooked by dropping into boiling water; floating to the surface is an indication that they are done. before serving, they are dipped in grated coconut, and presented with a separate mix of sugar and toasted sesame seeds. there are many different kinds of palitaw including chocolate palitaw, which is made like a regular one but with an added flavor of chocolate. there are many small businesses in the industry that sell chocolate palitaw.

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Papdi chaat

Papri chat or papri chaat (iso: pāpṛī cāṭ) is a popular traditional fast food and street food from the indian subcontinent, probably in india, bangladesh and pakistan. many various additional dishes throughout india are also referred to as papri chat. some restaurants in the united states serve the traditional version of the dish.

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Paru goreng

Deep-fried beef lungs

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Popcorn

Popcorn (also called popped corn, popcorns or pop-corn) is a variety of corn kernel which expands and puffs up when heated; the same names also refer to the foodstuff produced by the expansion. a popcorn kernel's strong hull contains the seed's hard, starchy shell endosperm with 14–20% moisture, which turns to steam as the kernel is heated. pressure from the steam continues to build until the hull ruptures, allowing the kernel to forcefully expand, to 20 to 50 times its original volume, and then cool.some strains of corn (taxonomized as zea mays) are cultivated specifically as popping corns. the zea mays variety everta, a special kind of flint corn, is the most common of these. popcorn is one of six major types of corn, which includes dent corn, flint corn, pod corn, flour corn, and sweet corn.

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Popiah

Popiah (pe̍h-ōe-jī: po̍h-piáⁿ) is a fujianese/teochew-style fresh spring roll. popiah is often eaten in the fujian province of china (usually in xiamen) and its neighbouring chaoshan (and by the teochew and hoklo diaspora in various regions throughout southeast asia) and in taiwan (due to the majority of taiwanese being hoklo), during the qingming festival. the origin of popiah dates back to the 17th century.

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Pulut panggang

Grilled or roasted glutinous rice snacks filled with prawns, beef floss, similar to kelupis except grilled, not steamed, inside banana leaves

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Puto

Puto may refer to: puto, a spanish profanity puto (film), a 1987 filipino teen fantasy comedy puto (food), a filipino food puto (genus), a genus of scale insects puto (song), by mexican band molotov puto (tv series), a 2021 filipino comedy

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Quinoa salad

Quinoa (chenopodium quinoa; , from quechua kinwa or kinuwa) is a flowering plant in the amaranth family. it is a herbaceous annual plant grown as a crop primarily for its edible seeds; the seeds are rich in protein, dietary fiber, b vitamins, and dietary minerals in amounts greater than in many grains. quinoa is not a grass, but rather a pseudocereal botanically related to spinach and amaranth (amaranthus spp.), and originated in the andean region of northwestern south america. it was first used to feed livestock 5,200–7,000 years ago, and for human consumption 3,000–4,000 years ago in the lake titicaca basin of peru and bolivia.today, almost all production in the andean region is done by small farms and associations. its cultivation has spread to more than 70 countries, including kenya, india, the united states, and several european countries. as a result of increased popularity and consumption in north america, europe, and australasia, quinoa crop prices tripled between 2006 and 2014.

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Rempeyek

Rempeyek or peyek is a deep-fried savoury indonesian-javanese cracker made from flour (usually rice flour) with other ingredients, bound or coated by crispy flour batter. the most common type of rempeyek is peyek kacang ("peanut peyek"); however, other ingredients can be used instead, such as teri (dried anchovies), rebon (small shrimp), or ebi (dried shrimp). today, rempeyek is commonly found in indonesia and malaysia, as well as in countries with considerable indonesian migrant populations, such as the netherlands and suriname. coconut milk, salt, and spices such as ground candlenut and coriander are often mixed within the flour batter. some recipes also add a chopped citrus leaf. the spiced batter, mixed or sprinkled with the granule ingredients, is deep fried in hot coconut oil. the flour batter acts as a binding agent for the granules (peanuts, anchovy, shrimp, etc.). it hardens upon frying and turns into a golden brown and crispy cracker. in indonesia, rempeyek making is traditionally a small-scale home industry, yet today some rempeyek producers have reached a larger production scale and distribute widely with a rempeyek-brand trading value reaching 25 million rupiah (around us$2,100) monthly. in malaysia, rempeyek now is widely made using machines.

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Rissole

A rissole (from latin russeolus, meaning reddish, via french in which "rissoler" means "to redden") is a small patty enclosed in pastry, or rolled in breadcrumbs, usually baked or deep fried. the filling has savory ingredients, most often minced meat, fish or cheese, and is served as an entrée, main course, or side dish. in australia and new zealand, a rissole is patty of minced meat and other ingredients, without a pastry covering but often covered in a breadcrumb coating, similar to hamburg steak and salisbury steak.

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Roasted peanuts

The peanut (arachis hypogaea) also known as the groundnut, goober (us), pindar (us) or monkey nut (uk), is a legume crop grown mainly for its edible seeds. it is widely grown in the tropics and subtropics, being important to both small and large commercial producers. it is classified as both a grain legume and, due to its high oil content, an oil crop. world annual production of shelled peanuts was 44 million tonnes in 2016, led by china with 38% of the world total. atypically among legume crop plants, peanut pods develop underground (geocarpy) rather than above ground. with this characteristic in mind, the botanist carl linnaeus gave peanuts the specific epithet hypogaea, which means "under the earth". the peanut belongs to the botanical family fabaceae (or leguminosae), commonly known as the legume, bean, or pea family. like most other legumes, peanuts harbor symbiotic nitrogen-fixing bacteria in root nodules. the capacity to fix nitrogen means peanuts require less nitrogen-containing fertilizer and improve soil fertility, making them valuable in crop rotations. peanuts are similar in taste and nutritional profile to tree nuts such as walnuts and almonds, and, as a culinary nut, are often served in similar ways in western cuisines. the botanical definition of a nut is "a fruit whose ovary wall becomes hard at maturity". using this criterion, the peanut is not a nut. however, peanuts are usually categorized as nuts for culinary purposes and in common english more generally.

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Rojak

Rujak (indonesian spelling) or rojak (malay spelling) is a salad dish of javanese origin, commonly found in indonesia, malaysia and singapore. the most popular variant in all three countries is a salad composed of a mixture of sliced fruit and vegetables served with a spicy palm sugar dressing. it is often described as tangy and spicy fruit salad due to its sweet, hot and spicy dressing made from ground chilli, palm sugar and peanuts.there is a diverse variety of preparations, especially in indonesian cuisine, and rujak is widely available throughout indonesia. while the most common variant is primarily composed of fruits and vegetables, its sweet and tangy dressing is often made with prawn paste. some recipes may contain seafood or meat components, especially in malaysia and singapore where a notable variant shows influence from indian muslim cuisine.

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Roti jala

Roti jala, roti kirai or roti renjis (english: net bread or lace pancake; jawi: روتي جالا) is a popular malay and minangkabau tea time snack served with curry dishes which can be found in indonesia, malaysia and singapore. the roti jala is a pretty dish that looks like a lace doily due to the way it is made. this is a very traditional malay dish that is usually homemade and served at events such as weddings and festivals. it is usually eaten in sets of three to four pieces with curries, especially chicken curry, as a substitute to rice.

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Rousong

Rousong or yuk sung or bak hu (pronounced [ɻôʊsʊ́ŋ]; chinese: 肉鬆; cantonese yale: yuk6 sung1), also known as meat floss, is a dried meat product with a light and fluffy texture similar to coarse cotton, originating from china. rousong is used as a topping for many foods, such as congee, tofu, rice, and savory soy milk. it is also used as filling for various savory buns and pastries as well as a topping for baked goods filled with bean paste, for example, and as a snack food on its own. rousong is a very popular food item in chinese, vietnamese (called ruốc in the north and chà bông in the south) and indonesian dining.

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Scotch egg

A scotch egg is a boiled egg wrapped in sausage meat, coated in breadcrumbs and baked or deep-fried.

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Shumai

Shumai (simplified chinese: 烧卖; traditional chinese: 燒賣; pinyin: shāomài; cantonese yale: sīu-máai; pe̍h-ōe-jī: sio-māi) is a type of traditional chinese dumpling. in cantonese cuisine, it is usually served as a dim sum snack. in addition to accompanying the chinese diaspora, a variation of shao mai also appears in japan as (焼売, shūmai) and various southeast asian countries.

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Siew pau

Baked or steamed bun filled with barbecue pork or chicken and green pea filling

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Smoked salmon

Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked. due to its moderately high price, smoked salmon is considered a delicacy. although the term lox is sometimes applied to smoked salmon, they are different products.

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Spring roll

Spring rolls are rolled appetizers or dim sum commonly found in chinese and other southeast asian cuisines. the kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably within this large area, depending on the region's culture. they are filled with vegetables and other ingredients.

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Steamed eggs

Chinese steamed eggs or water egg is a traditional chinese dish found all over china. eggs are beaten to a consistency similar to that used for an omelette and then steamed. it is sometimes referred to as egg custard on menus. if eaten cold, it has a taste and texture of a gelatin without sugar (unless added).

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Suan cai

Suancai (also called suan tsai and chinese sauerkraut; lit. 'sour vegetable') is a traditional chinese pickled chinese cabbage (napa cabbage) or chinese mustard, used for a variety of purposes. suancai is a unique form of paocai, due to the ingredients used and the method of production.

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Taho

Tahô (tagalog: [tɐˈhoʔ]) is a philippine snack food made of fresh soft/silken tofu, arnibal (sweetener and flavoring), and sago pearl (similar to tapioca pearls). this staple comfort food is a signature sweet and tahô peddlers can be found all over the country.

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Tapas

A tapa (spanish pronunciation: [ˈtapa]) is an appetizer or snack in spanish cuisine. tapas may be cold (such as mixed olives and cheese) or hot (such as chopitos, which are battered, fried baby squid, or patatas bravas). in some bars and restaurants in spain and across the globe, tapas have evolved into a more sophisticated cuisine. tapas can be combined to make a full meal. in some central american countries, such snacks are known as bocas. in parts of mexico, similar dishes are called botanas.

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Taro cake

Taro cake (traditional chinese: 芋頭糕; simplified chinese: 芋头糕; pinyin: yùtóu gāo; cantonese yale: wuhtáu gōu) is a cantonese dish made from the vegetable taro. while it is denser in texture than radish cakes, both of these savory cakes are made in similar ways, with rice flour as the main ingredient. as a dim sum, it is usually cut into rectangular slices and pan-fried before serving. it is found in hong kong, china, and overseas chinatown restaurants. other ingredients often include pork and chinese black mushroom, or even chinese sausages. it is usually topped with chopped scallions.

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Tea egg

Tea egg is a typical chinese savory food commonly sold as a snack, in which a boiled egg is cracked slightly and then boiled again in tea, and sauce or spices. it is also known as marble egg because cracks in the egg shell create darkened lines with marble-like patterns. commonly sold by street vendors or in night markets in most chinese communities throughout the world, it is also served in asian restaurants. although it originated from china and is traditionally associated with chinese cuisine, other similar recipes and variations have been developed throughout asia. tea eggs originated in zhejiang province as a way to preserve foods for a long time but is now found in all provinces.

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Tofu skin roll

Tofu skin roll or tofu roll is a dim sum dish. it can be found in hong kong and among overseas chinese restaurants. it is usually served in a small plate in twos or threes. in all cases, the outer layer is made of tofu skin.

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Tokneneng

Tokneneng or tukneneng is a tempura-like filipino street food made by deep-frying orange batter covered hard-boiled chicken or duck eggs.a popular variation of tokneneng is kwek kwek. kwek kwek is traditionally made with quail eggs, which are smaller, with batter made by mixing annatto powder or annatto seeds that have been soaked in water. kwek kwek and tokeneneng are often falsely used interchangeably. they are often sold by street food vendors around busy areas and are usually sold alongside fish balls, squid balls, and kikiam. they are also usually served with either a non-spiced/spiced vinegar based dip, or a thick sweetened sauce which is made of flour, soy sauce, garlic, onions and sugar.the name "tukneneng" originated from the 1978 pinoy komiks series batute, illustrated by vic geronimo and created by rene villaroman. in the main character batute's language, tukneneng means 'egg'.

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Turnip cake

Turnip cake (traditional chinese: 蘿蔔糕; simplified chinese: 萝卜糕; pinyin: luóbo gāo; cantonese yale: lòbaahk gōu) is a chinese dim sum dish. the less commonly used radish cake is a more accurate name, as western-style turnips are not used in the dish but rather shredded radish (typically chinese radish) and plain rice flour. it is traditionally called carrot cake in singapore. turnip cake is commonly served in cantonese yum cha, usually cut into rectangular slices and sometimes pan-fried before serving. each pan-fried cake has a thin crunchy layer on the outside from frying, and is soft on the inside. the non-fried version is soft all over. it is one of the standard dishes found in the dim sum cuisine of china as well as overseas chinatown restaurants. it is also commonly eaten during chinese new year, since the word for radish (菜頭, chhài-thâu) is a homophone for "good fortune" (好彩頭, hó-chhái-thâu) in the hokkien language. in taiwan, turnip cake is also commonly eaten as part of a breakfast.

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Vada

Vada (tamil: வடை) (telugu: వడ)is a category of savoury fried snacks native to south india. vadas can be described variously as fritters, cutlets, doughnuts, or dumplings. alternative names for this food include vadai, vade, and bada. vadas are sometimes stuffed with vegetables and traditionally served with chutneys and sambar. in north india and pakistan, bhalla is a similar food. it is sold in chaat shops and kiosks; green bean paste is added with spices, which is then deep fried to make croquets. they are then garnished with dahi (yogurt), saunth chutney (dried ginger and tamarind sauce) and spices. bhalla is usually served cold unlike the aloo tikki. the various types of vadas are made from different ingredients, ranging from legumes (such as medu vada of south india) to potatoes (such as batata vada of west india). they are often served as a breakfast item or a snack, and also used in other food preparations (such as dahi vada and vada pav).

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Baguette

A baguette (; french: [baɡɛt] (listen)) is a long, thin type of bread of french origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by french law). it is distinguishable by its length and crisp crust. a baguette has a diameter of about 5 to 6 centimetres (2–2+1⁄2 inches) and a usual length of about 65 cm (26 in), although a baguette can be up to 1 m (39 in) long. in november 2018, documentation surrounding the "craftsmanship and culture" on making this bread was added to the french ministry of culture's national inventory of intangible cultural heritage. in may 2021, france submitted the baguette for unesco heritage status.

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Brioche

Brioche (, also uk: , us: , french: [bʁijɔʃ]) is a bread of french origin whose high egg and butter content gives it a rich and tender crumb. chef joël robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs." it has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing. brioche is considered a viennoiserie because it is made in the same basic way as bread, but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally sugar. brioche, along with pain au lait and pain aux raisins—which are commonly eaten at breakfast or as a snack—form a leavened subgroup of viennoiserie. brioche is often cooked with fruit or chocolate chips and served on its own, or as the basis of a dessert with many local variations in added ingredients, fillings or toppings.

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Challah

Challah (, hebrew: חַלָּה ḥallā [χa'la] or [ħal'lɑ]; plural: challot, challoth or challos) is a special bread of ashkenazi jewish origin, usually braided and typically eaten on ceremonial occasions such as shabbat and major jewish holidays (other than passover). ritually acceptable challah is made of dough from which a small portion has been set aside as an offering. challah may also refer to the dough offering. the word is biblical in origin, though originally referred only to the dough offering. similar braided breads such as kalach and vánočka are found across eastern europe.

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Chapati

Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi; pronounced as iast: capātī, capāṭī, cāpāṭi), also known as roti, rotli, safati, shabaati, phulka, (in east africa) chapo, and (in the maldives) roshi, is an unleavened flatbread originating from the indian subcontinent and staple in india, nepal, bangladesh, pakistan, sri lanka, east africa, arabian peninsula and the caribbean. chapatis are made of whole-wheat flour known as atta, mixed into dough with water, oil (optional), salt (optional) in a mixing utensil called a parat, and are cooked on a tava (flat skillet).it is a common staple in the indian subcontinent as well as amongst expatriates from the indian subcontinent throughout the world. chapatis were also introduced to other parts of the world by immigrants from the indian subcontinent, particularly by indian merchants to central asia, southeast asia, east africa, and the caribbean islands.

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Ciabatta

Ciabatta (, italian: [tʃaˈbatta]; literally "slipper") is an italian white bread made from wheat flour, water, salt, yeast and olive oil, created in 1982 by a baker in adria, province of rovigo, veneto, italy, in response to the popularity of french baguettes. ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although unique for its alveolar holes. ciabatta is made with a strong flour and uses a much wetter dough than traditional french bread.while panino indicates any kind of sandwich regardless of the bread used (whether slices or a bun), a toasted sandwich made from small loaves of ciabatta are known as panini (plural of panino) outside italy.

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Cloud bread

Pancake-shaped bread substitute that is gluten-free and low-carb, made with eggs, cream cheese or yogurt, and cream of tartar

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Coconut bread

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Craquelin

Craquelin is a type of belgian brioche that is filled with nib sugar. sugar pieces are flavoured with orange, lemon, vanilla, or almond essence, then inserted into the dough before cooking. they melt and cool, leaving gaps encrusted in sugar. the craquelin dough will have a brioche dough overlay to prevent sugar protrusion. note that this is different from choux au craquelin, which are mini cream puffs with crackly tops.

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Hot cross bun

A hot cross bun is a spiced sweet bun usually made with fruit, marked with a cross on the top, and has been traditionally eaten on good friday in the united kingdom, ireland, australia, new zealand, south africa, canada, india, pakistan and the united states. they are available all year round in some places, including the uk.the bun marks the end of the christian season of lent and different parts of the hot cross bun have a certain meaning, including the cross representing the crucifixion of jesus, and the spices inside signifying the spices used to embalm him at his burial and may also include orange peel to reflect the bitterness of his time on the cross.

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Matzo

Matzah or matzo (hebrew: מַצָּה, romanized: maṣṣā, pl. matzot or ashk. matzos) is an unleavened flatbread that is part of jewish cuisine and forms an integral element of the passover festival, during which chametz (leaven and five grains that, per jewish law, are self-leavening) is forbidden. as the torah recounts, god commanded the israelites (modernly, jews and samaritans) to eat only unleavened bread during the seven day passover festival. matzah can be either soft like a pita loaf or crispy. only the crispy variety is produced commercially because soft matzah has a very short shelf life. matzah meal is crispy matzah that has been ground to a flour-like consistency. matzah meal is used to make matzah balls, the principal ingredient of matzah ball soup. sephardic jews typically cook with matzah itself rather than matzah meal. matzah that is kosher for passover is limited in ashkenazi tradition to plain matzah made from flour and water. the flour may be whole grain or refined grain, but must be made from one of five grains: wheat, spelt, barley, rye, or oat. some sephardic communities allow matzah to be made with eggs and/or fruit juice to be used throughout the holiday.

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No knead bread

No-knead bread is a method of bread baking that uses a very long fermentation (rising) time instead of kneading to form the gluten strands that give the bread its texture. it is characterized by a low yeast content and a very wet dough. some recipes improve the quality of the crust by baking the bread in a dutch oven or other covered vessel.

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Pandesal

Pandesal (spanish: pan de sal, lit. "salt bread") is a common bread roll in the philippines. it is made of flour, yeast, sugar, oil, and salt.

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Papadum

A papadam or appalam is an indian deep fried dough of black gram bean flour, either fried or cooked with dry heat (flipped over an open flame) until crunchy. other flours made from lentils, chickpeas, rice, tapioca, millet or potato are also used. papad is typically served as an accompaniment to a meal in india, pakistan, bangladesh, nepal, sri lanka and the caribbean or as an appetizer, often with a dip such as chutneys or toppings, such as chopped onions and chili peppers, or they may be used as an ingredient in sabjis.

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Paratha

Paratha (pronounced [pəˈɾɑːtʰɑː]) is a flatbread native to the indian subcontinent, prevalent throughout the modern-day nations of india, sri lanka, pakistan, nepal, bangladesh, maldives, myanmar, malaysia, singapore, mauritius, fiji, guyana, suriname, and trinidad and tobago where wheat is the traditional staple. paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough. alternative spellings and names include parantha, parauntha, prontha, parontay, paronthi (punjabi), porota (in bengali), paratha (in odia, hindi, malayalam), palata (pronounced [pəlàtà]; in myanmar), porotha (in assamese), forota (in sylheti), farata (in mauritius and the maldives), roti canai, prata (in southeast asia), paratha, buss-up shut, oil roti (in the anglophone caribbean).