235 Dishes

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Ambuyat

Ambuyat is a dish derived from the interior trunk of the sago palm. it is a starchy bland substance, similar to tapioca starch. ambuyat is the national dish of brunei, and a local specialty in the malaysian states of sarawak, sabah, and the federal territory of labuan, where it is sometimes known as linut. ambuyat is eaten with a bamboo chopstick called chandas, by rolling the starch around the prongs and then dipping it into a sauce, of which there are many varieties. one of the best sauce that well known by bruneian societies tempoyak. there is a similar dish in eastern indonesia called papeda. it has a glutinous texture and is chewy.

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Asam pedas

Asam pedas (minangkabau: asam padeh; "sour and spicy") is a maritime southeast asian sour and spicy fish stew dish. asam pedas is believed to come from minangkabau cuisine of west sumatra, indonesia and has spread throughout to the islands of sumatra (inc. riau, jambi, south sumatra), borneo (west kalimantan) and malay peninsula.

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Asam pedas ikan

Spicy and sour tamarind fish curry

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Ayam geprek

Ayam geprek (javanese: ꦥꦶꦠꦶꦏ꧀​ꦒꦼꦥꦿꦺꦏ꧀, romanized: pitik geprèk) is an indonesian crispy battered fried chicken crushed and mixed with hot and spicy sambal. currently ayam geprek is commonly found in indonesia and neighbouring countries, however its origin was from yogyakarta in java.geprek is javanese term for "crushed" or "smashed", thus ayam geprek means "crushed chicken". it is quite similar to traditional east javanese ayam penyet, as both are fried chicken smashed and mixed together with hot and spicy sambal chili paste. the difference is ayam penyet is a traditional javanese ayam goreng half-cooked in bumbu kuning (yellow spice paste) and then deep fried in hot palm oil. ayam geprek however, is more akin to western-style (american) fried chicken, which is crispy fried chicken coated with batter, or known in indonesia as ayam goreng tepung (battered fried chicken).

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Ayam goreng

Ayam goreng is an indonesian and malaysian dish consisting of chicken deep fried in oil. ayam goreng literally means "fried chicken" in malay (including both indonesian and malaysian standards) and also in many indonesian regional languages (e.g. javanese).

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Ayam kecap

Ayam kecap or ayam masak kicap is an indonesian javanese chicken dish poached or simmered in sweet soy sauce (kecap manis) commonly found in indonesia, malaysia and singapore.

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Ayam pansuh

Ayam pansuh or manuk pansuh is a dish prepared by cooking chicken meat in a bamboo stalk, filled with water (which will later be the soup), seasonings and covered with tapioca leaves from the cassava plant (later can be eaten together with the cooked chicken). the origin of ayam pansuh is unknown, but the ibans and the bidayuhs from western borneo always prepare this dish during festivals, especially during the gawai dayak (a thanksgiving festival marking a bountiful harvest). ayam pansuh is typical among the people in sarawak, malaysia and also in west kalimantan, indonesia. there is a plan to introduce the dish into the international market.

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Ayam penyet

Ayam penyet (javanese for smashed fried chicken) is indonesian — more precisely east javanese cuisine — fried chicken dish consisting of fried chicken that is smashed with the pestle against mortar to make it softer, served with sambal, slices of cucumbers, fried tofu and tempeh. in indonesia penyet dishes, such as fried chicken and ribs are commonly associated with surabaya, the capital city of east java. the most popular ayam penyet variant is ayam penyet suroboyo.ayam penyet is known for its spicy sambal, which is made with a mixture of chilli, anchovies, tomatoes, shallots, garlic, shrimp paste, tamarind and lime juice. like its namesake, the mixture is then smashed into a paste to be eaten with the dish. penyet is javanese term for "squeezed" or "pressed", thus ayam penyet means "squeezed chicken". it is quite similar to another popular indonesian fried chicken dish ayam geprek, as both are fried chicken smashed and mixed together with hot and spicy sambal chili paste. the difference is ayam penyet is a traditional javanese ayam goreng half-cooked in bumbu kuning (yellow spice paste) and then deep fried in hot palm oil. ayam geprek however, is more akin to western-style (american) fried chicken, which is crispy fried chicken coated with batter, or known in indonesia as ayam goreng tepung (battered fried chicken).today ayam penyet is commonly found in indonesia, malaysia, brunei and singapore. it has recently surged in popularity across southeast asia, where various chains of franchises has opened selling the dish along with other indonesian delicacies.

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Ayam percik

Grilled chicken with percik, a spicy chili, garlic, ginger and coconut milk sauce

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Babi guling

Roasted whole pig, adult or suckling pig, can also refer to a smaller cut such as pork belly or shoulder

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Babi panggang

Babi panggang refers to a variety of recipes for indonesian grilled pork dishes, 'babi' meaning pig or pork, and 'panggang' meaning grilled or roasted in the indonesian language.

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Bak chang

Zongzi ([tsʊ̂ŋ.tsɨ]; chinese: 粽子), rouzong (chinese: 肉粽; pe̍h-ōe-jī: bah-chàng) or simply zong (cantonese jyutping: zung2) is a traditional chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves (generally of the species indocalamus tessellatus), or sometimes with reed or other large flat leaves. they are cooked by steaming or boiling. in the western world, they are also known as rice dumplings or sticky rice dumplings.

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Bak kut teh

Bak kut teh (also spelt bah kut teh; chinese: 肉骨茶; pe̍h-ōe-jī: bah-kut-tê, teochew pe̍h-uē-jī: bah-kuk-tê) is a pork rib dish cooked in broth popularly served in malaysia and singapore where there is a predominant hoklo and teochew community. the name literally translates from the hokkien dialect as "meat bone tea", and at its simplest, consists of pork ribs simmered in a broth of herbs and spices (including star anise, cinnamon, cloves, dong quai, fennel seeds and garlic) for hours. despite its name, there is in fact no tea in the dish itself; the name refers to a strong oolong chinese tea which is usually served alongside the soup in the belief that it dilutes or dissolves the copious amount of fat consumed in this pork-laden dish. however, additional ingredients may include offal, varieties of mushroom, choy sum, and pieces of dried tofu or fried tofu puffs. additional chinese herbs may include yu zhu (玉竹, rhizome of solomon's seal) and ju zhi (buckthorn fruit), which give the soup a sweeter, slightly stronger flavor. light and dark soy sauce are also added to the soup during cooking, with varying amounts depending on the variant – the teochew's version is lighter than the hokkiens'. the dish can be garnished with chopped coriander or green onions and a sprinkling of fried shallots. in malaysia, it is often served with strips of fried dough called you char kway (chinese: 油炸鬼/粿). soy sauce (usually light soy sauce, but dark soy sauce is also offered sometimes) is preferred as a condiment, with which chopped chilli padi and minced garlic is taken together. tea of various kinds, for example the tieguanyin (鐵觀音, 铁观音) variety which is popular in the klang valley area of malaysia, is also usually served in the belief that it dilutes or dissolves the copious amount of fat consumed in this pork-laden dish. in singapore, similarly the teochew variant dish is served with a side of youtiao cut into small pieces, meant to be dipped into the soup of the dish before consumption. braised pig trotters are also an option that can be ordered as a side together with the dish and dark soy sauce with chilli padi is preferred as a condiment. tea, prepared in a kung fu tea ceremony is also served in restaurants specialising in the dish. bak kut teh is usually eaten for breakfast or lunch. the hokkien and teochew are traditionally tea-drinking cultures and this aspect runs deep in their cuisines.

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Baked chicken

Roast chicken is chicken prepared as food by roasting whether in a home kitchen, over a fire, or with a rotisserie (rotary spit). generally, the chicken is roasted with its own fat and juices by circulating the meat during roasting, and therefore, are usually cooked exposed to fire or heat with some type of rotary grill so that the circulation of these fats and juices is as efficient as possible. roast chicken is a dish that appears in a wide variety of cuisines worldwide.

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Bihun goreng

Bihun goreng, bee hoon goreng or mee hoon goreng refers to a dish of fried noodles cooked with rice vermicelli in both the indonesian and malay languages. in certain countries, such as singapore, the term goreng is occasionally substituted with its english equivalent for the name of the dish.there is no single defined recipe for the dish, and its composition and preparation varies greatly from household to household in all relevant cultural and linguistic regions, which may include vegetarian versions.

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Biryani

Biryani (/bɜːrˈjɑːni/) is a mixed rice dish originating among the royal khansamas of the durbar of old delhi, under the mughal empire, during the late 16th century of the then mughal court. it is made with indian spices, rice, and usually some type of meat (chicken, beef, goat, lamb, prawn, fish) or in some cases without any meat, and sometimes, in addition, eggs and potatoes.biryani is one of the most popular dishes in south asia, as well as among the diaspora from the region. similar dishes are also prepared in other parts of the world such as in iraq, thailand, singapore and malaysia. biryani is the single most-ordered dish on indian online food ordering and delivery services.

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Bosou

Fermented and preserved fish, pork, meat, vegetables, jackfruit

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Botok

Botok or ꦧꦺꦴꦛꦺꦴꦏ꧀ (bothok) (sometimes called as bobotok in its plural form or botok-botok) is a traditional javanese dish made from shredded coconut flesh which has been squeezed of its coconut milk, often mixed with other ingredients such as vegetables or fish, and wrapped in banana leaf and steamed. it is commonly found in javanese people area of java island (yogyakarta special region, central, and east java.botok seems to be a byproduct of coconut milk production, to save and reuse the grated coconut flesh that might be otherwise discarded. commonly, the grated coconut flesh flakes are discarded after squeezing it to acquire the coconut milk. however, by cooking them in banana leaf with additional mixture and spices, they can also be eaten as additional dish. another way to save the grated coconut residue is to saute them as serundeng. today however, to acquire tastier and richer taste, many recipes insist on using only freshly grated coconut flesh that still contains coconut milk. botok is typically consumed with rice.

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Braised abalone

Slow-cooked abalone with mushrooms, vegetables, oysters sauce

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Brisket

Brisket is a cut of meat from the breast or lower chest of beef or veal. the beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. the brisket muscles include the superficial and deep pectorals. as cattle do not have collar bones, these muscles support about 60% of the body weight of standing or moving cattle. this requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderise it. according to the random house dictionary of the english language, second edition, the term derives from the middle english brusket which comes from the earlier old norse brjósk, meaning cartilage. the cut overlies the sternum, ribs, and connecting costal cartilages.

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Bubur

Congee or conjee ( kon-jee) is a type of rice porridge or gruel eaten in asian countries. it can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, it is typically served as a meal on its own, especially for people who are ill. names for congee are as varied as the style of its preparation, though one common aspect amongst all of them it is usually a thick porridge of rice largely disintegrated after prolonged cooking in water.

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Bubur ayam

Bubur ayam (indonesian for "chicken congee") is an indonesian chicken congee. it is rice congee with shredded chicken meat served with some condiments, such as chopped scallion, crispy fried shallot, celery, tongcay (preserved salted vegetables), fried soybean, crullers (youtiao, known as cakwe in indonesia), and both salty and sweet soy sauce, and sometimes topped with yellow chicken broth and kerupuk (indonesian-style crackers). unlike many other indonesian dishes, it is not spicy; sambal or chili paste is served separately. it is a favourite breakfast food, served by humble travelling vendors, warung (small local shops), fast food establishments, and five-star hotel restaurants. travelling bubur ayam vendors frequently pass through residential streets in the morning selling the dish.

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Bubur pedas

Bubur pedas (jawi: بوبور ڤدس) is a traditional porridge dish for the malays both in sambas, west kalimantan (indonesia) and sarawak (malaysia). it is usually served during ramadan after the muslim ending their fast on the iftar time.

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Butter chicken

Butter chicken, traditionally known as murgh makhani, (pronounced [mʊrg ˈmək.kʰə.ni]) an indian dish which is a type of curry made from chicken with a spiced tomato and butter (makhan) sauce. its sauce is known for its rich texture. it is similar to chicken tikka masala, which uses a tomato paste.

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Cai poh neng

Preserved radish omelette

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Cap cai

Cap cai, sometimes spelled cap cay, (chinese: 雜菜; pinyin: zácài; pe̍h-ōe-jī: cha̍p-chhài; lit. 'mixed vegetables') is the hokkien-derived term for a popular chinese indonesian and peranakan stir-fried vegetable dish that originates from fujian cuisine.various vegetables such as cauliflower, cabbage, chinese cabbage, napa cabbage, carrot, baby corn, mushrooms, and leeks are chopped and stir-fried in a wok with small amount of cooking oil and water. chopped garlic and onion with salt, sugar, soy sauce, ang ciu chinese cooking wine and oyster sauce are added for flavour. the liquid sauces are thickened using corn starch.cap cai can be made as a vegetarian dish, or mixed with meats such as chicken, liver or gizzard, beef, fish, shrimp or cuttlefish, and slices of beef or fish bakso (meatballs). the type and numbers of vegetables differ according to recipe variations and the availability of vegetables in each household, but the most common vegetables in simple cap cai are cauliflower, cabbage and carrot.

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Chai tow kway

Chai tow kway (min nan chinese: chhài-thâu-koé) is a common dish or dim sum of teochew cuisine in chaoshan, china. it is also popular in indonesia, singapore, malaysia, thailand, taiwan and vietnam, consisting of stir-fried cubes of radish cake.

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Chap chai

Japchae (잡채; 雜菜) is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in korean cuisine. japchae is typically prepared with dangmyeon (당면, 唐麵), a type of cellophane noodles made from sweet potato starch; the noodles are mixed with assorted vegetables, meat, mushrooms, and seasoned with soy sauce and sesame oil.once a royal dish, japchae is now one of the most popular traditional celebration dishes, often served on special occasions, such as weddings, birthdays (especially dol, the first birthday, and hwangap, the sixtieth), and holidays. it is also popular at banquets, parties, and potlucks, due to the ease of bulk preparation and flexible serving: japchae can be served warm, at room temperature, or cold from the refrigerator, and can be eaten freshly made or the day after.japchae is commonly served as a banchan (side dish), though it may also be eaten as a main dish. it is sometimes served on a bed of rice: with rice, it is known as japchae-bap (잡채밥).

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Char hor fun

Rice vermicelli and flat rice noodles with shrimp, pork, scallops, fish cake, beef

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Char kway teow

Char kway teow (chinese: 炒粿條; pe̍h-ōe-jī: chhá-kóe-tiâu) is a stir fried chinese-inspired rice noodle dish from maritime southeast asia. in hokkien and teochew, char means “stir-fried” and kway teow refers to flat rice noodles. it is made from flat rice noodles (chinese: 河粉; pinyin: hé fěn; cantonese yale: hó fán) or kway teow (chinese: 粿條; pe̍h-ōe-jī: kóe-tiâu; pinyin: guǒ tiáo; cantonese yale: gwó tìuh) of approximately 1 cm or (in the north of malaysia) about 0.5 cm in width, stir-fried over very high heat with garlic, light and dark soy sauce, chilli paste, whole prawns, shelled blood cockles, chopped chinese chives, slices of chinese sausage, and bean sprouts. other common ingredients include fishcake and belachan.originally developed and catered to overseas-born chinese labourers in the southeast asia region, the dish has achieved widespread popularity within the region from the late 20th century onwards, particularly in malaysia and singapore. on the other hand, the dish has also acquired a reputation of being unhealthy within modern contexts due to its high saturated fat content, as it is traditionally stir-fried in pork fat with crisp croutons of pork lard.

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Char siu

Char siu (chinese: 叉燒; pinyin: chāshāo; cantonese yale: chāsīu) is a cantonese style of barbecued pork. it is eaten with rice, or used as an ingredient for noodle dishes or stir fries, or as a filling for chasiu baau. five-spice powder is the primary spice, honey or other sweeteners are used as a glaze, and the characteristic red color comes from the red yeast rice when made traditionally. it is classified as a type of siu mei (燒味), cantonese roasted meat.

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Chee cheong fun

A rice noodle roll (also translated as steamed rice roll) is a cantonese dish from guangdong province in southern china, commonly served either as a snack, small meal or variety of dim sum. it is a thin roll made from a wide strip of shahe fen (rice noodles), filled with shrimp, beef, vegetables, or other ingredients. seasoned soy sauce—sometimes with siu mei drippings—is poured over the dish upon serving. when plain and made without filling, the rice noodle is also known as jyu cheung fan. the name, jyu cheung fan, “jyu” means “pig” in cantonese, “cheung” means “intestine”, and “fan” means “noodles”. combining means the pig intestine noodle roll because the appearance of the noodle roll looks like pig's intestine. there is no official recording of the history of the rice noodle roll. most cooking books mention that the jyu cheung fan was begun in the 1930s. a snack or breakfast that sold in many street restaurants. in guangzhou, guangdong province, people called it laai cheung because it is a noodle roll that pulled or pushed by hand.

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Chicken burger

A chicken sandwich is a sandwich that typically consists of boneless, skinless chicken breast or thigh served between slices of bread, on a bun, or on a roll. variations on the "chicken sandwich" include the chicken burger, chicken on a bun, chickwich, hot chicken, or chicken salad sandwich. in american english, a sandwich is any two pieces of bread with filling, including rolls and buns; in british english (and also some other national english varieties such as those of australia and new zealand), the word sandwich is defined more narrowly, to require the pieces of bread to be sliced from a loaf, and a roll or bun with filling would not generally be called a sandwich. a bun with a cooked chicken breast as filling would generally be called a chicken sandwich in the us, but in british english, commonly spoken in the uk, australia and new zealand such a dish is not considered a sandwich, and would generally be called a chicken burger instead; most americans would not consider such as dish to count as a burger, since americans generally consider a burger to require a patty made from ground/minced meat.

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Chicken curry

Chicken curry or curry chicken is a dish originating from the indian subcontinent. it is common in the indian subcontinent, southeast asia, great britain, and the caribbean. a typical curry from the indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. outside of south asia, chicken curry is often made with a pre-made spice mixture known as curry powder.

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Chicken fried rice

Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. it is often eaten by itself or as an accompaniment to another dish. fried rice is a popular component of east asian, southeast asian and certain south asian cuisines, as well as a staple national dish of indonesia. as a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. [1] first developed during the sui dynasty in china and as such all fried rice dishes can trace their origins to chinese fried rice.many varieties of fried rice have their own specific list of ingredients. in greater china, common varieties include yangzhou fried rice and hokkien fried rice. japanese chāhan is considered a japanese chinese dish, having derived from chinese fried rice dishes. korean bokkeum-bap in general is not of korean chinese origin, although there is a korean chinese variety of bokkeum-bap. in southeast asia, similarly constructed indonesian, malaysian, and singaporean nasi goreng and thai khao phat are popular dishes. in the west, most restaurants catering to vegetarians have invented their own varieties of fried rice, including egg fried rice. fried rice is also seen on the menus of american restaurants offering cuisines with no native tradition of the dish. additionally, the cuisine of some latin american countries includes variations on fried rice, including ecuadorian chaulafan, peruvian arroz chaufa, cuban arroz frito, and puerto rican arroz mamposteao. fried rice is a common street food in asia. in some asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. in indonesian cities it is common to find fried rice street hawkers moving through the streets with their food cart and stationing it in busy streets or residential areas. many southeast asian street food stands offer fried rice with a selection of optional garnishes and side dishes.

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Chicken rice

Hainanese chicken rice is a dish of poached chicken and seasoned rice, served with chilli sauce and usually with cucumber garnishes. it was created by immigrants from hainan in southern china and adapted from the hainanese dish wenchang chicken. it is considered one of the national dishes of singapore and is most commonly associated with singaporean cuisine. the dish is also seen throughout southeast asia, particularly indonesia and malaysia where it is a culinary staple.

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Chicken varuval

Spicy stir fried semi-dry chicken curry

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Chicken wings

A buffalo wing in american cuisine is an unbreaded chicken wing section (flat or drumette) that is generally deep-fried and then coated or dipped in a sauce consisting of a vinegar-based cayenne pepper hot sauce and melted butter prior to serving. they are traditionally served hot, along with celery sticks and carrot sticks with blue cheese dressing or, primarily outside of new york, ranch dressing for dipping. buffalo wings are often called simply "wings", "hot wings", or "chicken wings". buffalo wings have gained in popularity in the united states and abroad, with some north american restaurant chains featuring them as a main menu item. the name "buffalo" is now also applied to other spiced fried foods served with dipping sauces, including boneless chicken wings (made from chicken breast meat), chicken fries, chicken nuggets, popcorn chicken, shrimp, and cauliflower. it also describes other dishes, such as pizza, that are seasoned with the buffalo-style sauce or a buffalo flavor seasoning.

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Chilli crab

Chilli crab (chinese: 辣椒螃蟹; pinyin: làjiāo pángxiè; malay: ketam cili) is a southeast asian seafood dish originating from singapore in the 1960s. it is widely associated as the national cuisines of both malaysia and singapore. mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato-and-chilli-based sauce.

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Chop suey

Chop suey () is a dish in american chinese cuisine and other forms of overseas chinese cuisine, consisting of meat (often chicken, fish, beef, shrimp, or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. it is typically served with rice but can become the chinese-american form of chow mein with the substitution of stir-fried noodles for rice. chop suey has become a prominent part of american chinese cuisine, filipino cuisine, canadian chinese cuisine, german chinese cuisine, indian chinese cuisine, and polynesian cuisine. in chinese indonesian cuisine it is known as cap cai (雜菜, "mixed vegetables") and mainly consists of vegetables.

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Chow mein

Chow mein ( and , simplified chinese: 炒面; traditional chinese: 炒麵; pinyin: chǎomiàn) is a dish of chinese stir-fried noodles with vegetables and sometimes meat or tofu. over the centuries, variations of chaomian were developed in many regions in china; there are several methods of frying the noodles and a range of toppings can be used. it was introduced in other countries by chinese immigrants. the dish is popular throughout the chinese diaspora and appears on the menus of most chinese restaurants abroad. it is particularly popular in india, nepal, the uk, and the us.

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Chwee kueh

Chwee kueh (chinese: 水粿; pinyin: shuǐguǒ; pe̍h-ōe-jī: chúi-kóe; lit. 'water rice cake'), also spelt chwee kwee or chwee kweh, is a type of steamed rice cake originating in teochew cuisine that is served with preserved radish.

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Clay pot rice

Claypot rice (chinese: 煲仔飯; jyutping: bou1 zai2 faan6), sometimes translated as "rice casserole", is a chinese traditional dinner eaten widely in guangdong in southern china as well as the chinese communities of indonesia, singapore and thailand.the rice is presoaked, or in some cases par-cooked, and finished in the claypot with other ingredients which then flavor the rice. the rice develops a crust similar to that in korean dolsot bibimbap or iranian “tahdig” and spanish paella. it is commonly served with chicken, chinese sausage and vegetables in some regions, but most restaurants offer a customizable dish with many protein options. traditionally, the cooking is done over a charcoal stove, giving the dish a distinctive flavour. some places serve it with thick, sweetened soy sauce and sometimes dried salted fish. due to the time-consuming method of preparation and slow-cooking in a claypot, customers may have to wait a period of time (typically 15–30 minutes) before the dish is ready.

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Claypot chicken rice

Claypot rice (chinese: 煲仔飯; jyutping: bou1 zai2 faan6), sometimes translated as "rice casserole", is a chinese traditional dinner eaten widely in guangdong in southern china as well as the chinese communities of indonesia, singapore and thailand.the rice is presoaked, or in some cases par-cooked, and finished in the claypot with other ingredients which then flavor the rice. the rice develops a crust similar to that in korean dolsot bibimbap or iranian “tahdig” and spanish paella. it is commonly served with chicken, chinese sausage and vegetables in some regions, but most restaurants offer a customizable dish with many protein options. traditionally, the cooking is done over a charcoal stove, giving the dish a distinctive flavour. some places serve it with thick, sweetened soy sauce and sometimes dried salted fish. due to the time-consuming method of preparation and slow-cooking in a claypot, customers may have to wait a period of time (typically 15–30 minutes) before the dish is ready.

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Coney dog

A coney island hot dog (or coney dog, coney) is a hot dog in a bun topped with a savory meat sauce and sometimes other toppings. it is often offered as part of a menu of classic american "diner" dishes and often at coney island restaurants. it is largely a phenomenon related to immigration from greece and the region of macedonia to the united states in the early 20th century.