235 Dishes

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Acar

Acar is a type of vegetable pickle of maritime southeast asia, most prevalent in indonesia, malaysia, singapore and brunei. it is a localised version of indian achar. it is known as atjar in dutch cuisine, derived from indonesian acar. acar is usually prepared in bulk as it may easily be stored in a well-sealed glass jar in refrigerator for a week, and served as the condiment for any meals.

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Acar buah

Spicy mixed fruit pickle, pickled dried and preserved fruit

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Acar timun

Pickled cucumber and vegetable salad

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Achar

A south asian pickle, also known as avalehikā, pachchadi, achaar (sometimes spelled as aachaar), athaanu, loncha, oorugaai, or aavakaai is a pickled food, native to the indian subcontinent, made from a variety of vegetables and fruits, preserved in brine, vinegar, or edible oils along with various indian spices.

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Adai

Dosa may refer to:

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Akok

Deep-fried snack made with wheat flour, eggs, sugar, coconut milk and pandan leaves, similar to a coconut milk custard

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Amplang

Amplang, also known as kerupuk kuku macan, is an indonesian traditional savoury fish cracker snack commonly found in indonesia and malaysia. amplang crackers are commonly made of ikan tenggiri (wahoo) or any type of spanish mackerel, mixed with starch and other materials, and then fried.the shape and size of amplang might vary, from traditional elongated "tiger nails", to dice, to ping-pong balls. the colour may range from yellow to light brown.

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Applesauce

Apple sauce or applesauce is a purée (not necessarily served as a true sauce) made of apples. it can be made with peeled or unpeeled apples and may be spiced or sweetened. apple sauce is inexpensive and is widely consumed in north america and some parts of europe.a wide range of apple varieties are used to make apple sauce, depending on the preference for sweetness or tartness. formerly, sour apples were used to make savory apple sauce.commercial versions of apple sauce are readily available at supermarkets and other retail outlets.

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Bacang

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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Bacon

Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. it is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sandwich (blt)), or as a flavouring or accent (as in bacon bits in a salad). bacon is also used for barding and larding roasts, especially game, including venison and pheasant, and may also be used to insulate or flavour roast joints by being layered onto the meat. the word is derived from the proto-germanic *bakkon, meaning "back meat". meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as, for example, "turkey bacon". such use is common in areas with significant jewish and muslim populations as both religions prohibit the consumption of pork. vegetarian bacons such as "soy bacon" also exist.

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Balut

Balut ( bə-loot, bah-loot; also spelled as balot) is a fertilized developing egg embryo that is boiled and eaten from the shell. it is commonly sold as street food in south china and southeast asian countries, notably the philippines, cambodia (khmer: ពងទាកូន, paung tea kaun) and vietnam (vietnamese: trứng vịt lộn). the term comes from the filipino language. the length of incubation before the egg is cooked is a matter of local preference, but generally ranges between 14 and 21 days.

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Biscotti

Biscotti (; italian pronunciation: [biˈskɔtti]; english: biscuits), known also as cantucci ([kanˈtuttʃi]), are italian almond biscuits that originated in the tuscan city of prato. they are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally vin santo.

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Bombay mix

Bombay mix is an indian snack mix (namkeen) which consists of a variable mixture of spicy dried ingredients, such as fried lentils, peanuts, chickpeas, chickpea flour ganthiya, corn, vegetable oil, puffed rice, fried onion and curry leaves. this is all flavored with salt and a blend of spices that may include coriander and mustard seeds.

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Brem

Brem is traditional fermented food or fermented beverage from indonesia. there are two types of brem, brem cake (solid) that is usually eaten as snack from madiun and wonogiri, and brem beverage (liquid) made of rice wine from bali and nusa tenggara, but mostly known from bali. brem first appeared in java around the year 1000, based on investigations regarding old javanese inscriptions and literature.brem as a beverage is consumed and holds important use in certain temple ceremonies of hinduism called tetabuhan, as an offering beverage for buto kala (lit. kala the giant) in order to evoke harmony. brem can be either white or red depending on the proportions of white and black glutinous rice used in production. as a liquid, brem's taste can range from very sweet to semi-sweet, yet acidic and contains alcohol with varying degree, usually from 5% to 14%. brem cake is produced in two places, wonogiri and madiun. this kind of brem is believed by indonesian consumers to be important for stimulating the circulatory system. it is also reported to prevent dermatitis, most likely due to the presence of significant amounts of b vitamins produced by the microorganisms used in its fermentation. this product is consumed as a snack and is not part of the daily family diet.

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Burasa

Burasa (['bu:rasaʔ]) (also burasa', burasak or buras) is an indonesian rice dumpling, cooked with coconut milk packed inside a banana leaf pouch. it is similar to lontong, but with a richer flavour acquired from the coconut milk. it is a delicacy of the bugis and makassar people of south sulawesi. it is also a dish associated with the bugis diaspora, notably in the malaysian states of johor, selangor, sabah, and sarawak where there are large established communities. it is often consumed as a staple to replace steamed rice or ketupat, and a popular accompaniment to a rich dish of chicken braised with galangal (ayam masak lengkuas in malay, likku or lekku in buginese).burasa is made by steaming the rice until half-cooked, then cooking further in coconut milk mixed with daun salam (indonesian bay leaf) and salt until all of the coconut milk is absorbed into the rice. then the half-cooked coconut milk rice is wrapped inside banana leaves in cylindrical or pillow shapes, secured with strings, most commonly from banana leaf fibers. two cylinders of burasa are usually tied together as one. the rice packages are then steamed further until completely cooked.in indonesia, burasa can be consumed as a snack with serundeng (spiced desiccated coconut), hard-boiled egg, or sambal kacang (spicy peanut sauce). bugis and makassar people often consumed burasa as a replacement to steamed rice or ketupat, usually accompanied with coto makassar, konro, pallubasa, or lekku. they also often took burasa as food provisions or rations during sailing or travelling.

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Caramel popcorn

Caramel corn or caramel popcorn (toffee popcorn in the uk) is a confection made of popcorn coated with a sugar or molasses based caramel candy shell that is normally less than 1mm thick. typically a sugar solution or syrup is made and heated until it browns and becomes thick, producing a caramelized candy syrup. this hot candy is then mixed with popped popcorn, and allowed to cool. sometimes, a candy thermometer is used, as making caramel is time-consuming and requires skill to make well without burning the sugar. the process creates a sweet flavored, crunchy snack food or treat. some varieties, after coating with the candy syrup, are baked in an oven to crisp the mixture. mixes of caramel corn sometimes contain nuts, such as peanuts, pecans, almonds, or cashews.

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Caviar

Caviar (also known as caviare; from persian: خاویار, romanized: khâvyâr, lit. 'egg-bearing') is a food consisting of salt-cured roe of the family acipenseridae. caviar is considered a delicacy and is eaten as a garnish or a spread. traditionally, the term caviar refers only to roe from wild sturgeon in the caspian sea and black sea (beluga, ossetra and sevruga caviars). the term caviar can also describe the roe of other species of sturgeon or other fish such as salmon, steelhead, trout, lumpfish, whitefish, or carp.the roe can be "fresh" (non-pasteurized) or pasteurized, with pasteurization reducing its culinary and economic value.

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Cendawan goreng

Deep-fried mushrooms

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Char koay kak

Stir fried cubed rice cake, may also include vegetables, meat, seafood, fish balls, chives, garlic, bean sprouts, egg

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Chun bing

A thin, northern bing traditionally eaten to celebrate the beginning of spring, commonly filled with peking duck, shredded chicken, moo shu pork, vegetables

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Croissant

A croissant (uk: , us: , french: [kʁwasɑ̃] (listen)) is a buttery, flaky, french viennoiserie pastry inspired by the shape of the austrian kipferl but using the french yeast-leavened laminated dough. croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. the process results in a layered, flaky texture, similar to a puff pastry. crescent-shaped breads have been made since the renaissance, and crescent-shaped cakes possibly since antiquity but using brioche dough. kipferls have long been a staple of austrian, and french bakeries and pâtisseries. the modern croissant was developed in the early 20th century when french bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough. in the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food that could be freshly baked by unskilled labor. the croissant bakery, notably the la croissanterie chain, was a french response to american-style fast food, and as of 2008, 30–40% of the croissants sold in french bakeries and patisseries were baked from frozen dough.croissants are a common part of a continental breakfast in many european countries.

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Croutons

A crouton is a piece of rebaked bread, often cubed and seasoned. croutons are used to add texture and flavor to salads—notably the caesar salad—as an accompaniment to soups and stews, or eaten as a snack food.

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Dabai crackers

Serve with sweet chili sauce

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Dosa

Dosa may refer to:

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Emping

Emping are a type of indonesian chips, a bite-size snack kripik cracker, made of melinjo or belinjo (gnetum gnemon) nuts (which are seeds). emping crackers have a slightly bitter taste. emping snacks are available in markets plain (original), salty, spicy or sweet, depending on the addition of salt or caramelized sugar.

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Fermented tofu

Fermented tofu (also called fermented bean curd, white bean-curd cheese, tofu cheese, soy cheese or preserved tofu) is a chinese condiment consisting of a form of processed, preserved tofu used in east asian cuisine. the ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar. in mainland china the product is often freshly distributed. in overseas chinese communities living in southeast asia, commercially packaged versions are often sold in jars containing blocks 2- to 4-cm square by 1 to 2 cm thick soaked in brine with select flavorings.

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Fish ball

Fish balls are rounded meat balls made from fish paste which are then boiled or deep fried. similar in composition to fishcake, fish balls are often made from fish mince or surimi, salt, and a culinary binder such as tapioca flour, corn, or potato starch.fish balls are popular in east and southeast asia, where it is eaten as a snack or added to soups or hotpot dishes. they are usually attributed to chinese cuisine and the fish ball industry is largely operated by people of chinese descent.: 286  european versions tend to be less processed, sometimes using milk or potatoes for binding. nordic countries also have their own variation.

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French fries

French fries (north american english), chips (british english), finger chips (indian english), french-fried potatoes, or simply fries, are batonnet or allumette-cut deep-fried potatoes, disputed origin from belgium and france. they are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes. french fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. they are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialities. fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. french fries can be made from sweet potatoes instead of potatoes. a baked variant, oven fries, uses less or no oil.

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Gandos

Fried snack made with glutinous rice and grated coconut

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Gyoza

Dumplings filled with minced meat, vegetables, typically pan-fried

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Hinava

Hinava is a traditional native dish of the kadazan-dusun people in the state of sabah. it is made from fish and mixed with lime juice, bird's eye chili, sliced shallots and grated ginger. while the kadazan are famous with their hinava tongii.

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Ikan terubuk masin

Salt-preserved toli shad (fish)

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Karipap

A curry puff (malay: karipap, epok-epok; chinese: 咖哩角,咖哩饺，咖喱泡; pinyin: gālí jiǎo; thai: กะหรี่ปั๊บ, rtgs: karipap, pronounced [kā.rìː.páp]) is a snack of maritime southeast asian origin. it is a small pie consisting of curry with chicken and potatoes in a deep-fried or baked pastry shell. the consistency of the curry is quite thick to prevent it from oozing out of the snack. the pap or puff reflects the fujian chinese dialect 泡 (pop), which means bubble, blister and puffed. it is a truly southeast asian snack as it has indian, chinese or malay elements. although the origins of this snack are uncertain, the snack is believed to have originated in maritime southeast asia due in part to the various influences of the british cornish pasty, the portuguese empanada and the indian samosa during the colonization era. the curry puff is one of several "puff" type pastries with different fillings, though now it is by far the most common. other common varieties include eggs, sardines, root vegetables and onions, or sweet fillings such as yam. various kinds of curry puff are enjoyed throughout brunei, malaysia, indonesia, singapore, myanmar, india, and thailand. the snack has many similarities with the empanada, a popular pastry in spanish- and portuguese-speaking countries. it is also very similar to the chinese crispy fried dumpling, a popular fujian snack filled with chinese garlic chives or crushed peanut at guangdong eaten during chinese new year. the chinese malaysian applied the chinese pastry method of the crispy dumpling replaced with the curry and created the spiral with multi-layer version.

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Kebebe

Fruit and berry salad with chili peppers, shrimp paste, sugar and salt, traditionally made with 13 different types of fruit, common at feasts and weddings

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Kelupis

Kelupis (which literally translates to 'glutinous rice rolls' in english) is a traditional kuih for the bruneian malay people in the country of brunei and in the states of sabah and sarawak in malaysia. it is also a traditional snack for the bisaya people as the three ethnics are ethnically related which is lun bawang/lundayeh also create this kelupis especially on the wedding ceremony.

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Keropok

Krupuk (javanese), kerupuk (indonesian), keropok (malay), kroepoek (dutch) or kropek (tagalog) is a cracker made from starch or animal skin and other ingredients that serve as flavouring. most krupuk are deep fried, while some others are grilled or hot sand fried. they are a popular snack in maritime southeast asia (indonesia, singapore, malaysia, brunei, and philippines), and is most closely associated with the culinary traditions of indonesia, in particular javanese cuisine. it is an ubiquitous staple in its country of origin, and has spread to other countries either via the migration of diaspora populations or exports.

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Ketupat

Kupat (in javanese and sundanese), ketupat (in indonesian and malay), or tipat (in balinese) is a javanese rice cake packed inside a diamond-shaped container of woven palm leaf pouch, originating in indonesia, it is also found in brunei, malaysia, singapore and southern thailand. it is commonly described as "packed rice", although there are other types of similar packed rice such as lontong and bakchang. ketupat is cut open and its skin (woven palm leaf) removed. the inner rice cake is cut in pieces and served as a staple food in place of plain steamed rice. it is usually eaten with rendang, opor ayam, sayur labu (chayote soup), or sambal goreng hati (liver in sambal), or served as an accompaniment to satay (chicken or red meat in skewers) or gado-gado (mixed vegetables with peanut sauce). ketupat is also the main element of certain dishes such as ketupat sayur (ketupat in chayote soup with tofu and boiled egg) and kupat tahu (ketupat and tofu in peanut sauce). ketupat is related to similar dishes in other rice-farming austronesian cultures, like the filipino puso or patupat, although the latter is not restricted to diamond shapes and traditionally come in various intricately woven designs ranging from star-like to animal-shaped. an octahedron-shaped version called katupat was also found in pre-colonial guam and the mariana islands, before the ancient rice cultivation in the island was replaced by corn brought by the spanish.

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Kompia

Kompia or kompyang (chinese: 光餅; minbei: guáng-biǎng; mindong: guŏng-biāng; hinghwa: gng-biâⁿ; minnan: kiâm-kong-piáⁿ [鹹光餅]; okinawan: 光餅 / コンペン　クンぺン konpen kunpen; malay: kompia / roti kompyang; indonesian: kompyang / kompia) is a bread product that originates from fuzhou, the capital city of fujian province of china as well as fuqing. it is popular in fujian and has spread to other areas including the ryukyus, taiwan, and parts of southeast asia including indonesia and the malaysian towns of sitiawan, sibu, ayer tawar, sarikei, bintangor and other places where the dominant chinese community is of fuzhou (alternatively spelled foochow or hokchiu) and fuqing ancestry (where it is sometimes nicknamed "foochow bagels").

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Kuih jala

Deep-fried rice batter snack, made by pouring rice flour batter directly into the oil through narrow holes to form a what look like long thin noodles

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Kwek kwek

Hard boiled quail eggs coated with an orange colored batter and deep-fried, commonly served with a vinegar sauce, the chicken and duck egg version of this snack is called tokneneng

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Lalab

Lalab (sundanese: ᮜᮜᮘ᮪, lalab) or lalap/lalapan (indonesian) is a sundanese raw vegetable salad served with sambal terasi. it is a popular sundanese vegetable dish originated from west java, indonesia.there are no set rules on what vegetables make into lalab, in practice all edible vegetables can be made as lalab. however, the most common raw vegetables are cucumber, tomato, cabbage, lettuce, lemon basil, leunca and long beans. while blanched or boiled vegetables include spinach, papaya leaves and chayote. the dressing for this salad usually is sambal terasi served directly from the stone mortar as a spicy dipping sauce for these assorted raw vegetables.today, lalab is popular throughout indonesia. it is usually served as vegetable side dish next to the main course, such as ayam goreng (fried chicken), ayam bakar (grilled chicken), pepes, pecel lele (fried catfish), fried gourami, and many other ikan goreng (fried fish) or ikan bakar (grilled fish).

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Lemang

Lemang (minangkabau: lamang) is an indonesian - minangkabau traditional food made from glutinous rice, coconut milk and salt, cooked in a hollowed bamboo tube coated with banana leaves in order to prevent the rice from sticking to the bamboo. it is found in maritime southeast asian countries, including in indonesia, singapore, malaysia, and brunei, as similar dishes made from sticky rice in bamboo are common throughout mainland southeast asia. lemang is traditionally eaten to mark the end of daily fasting during the annual muslim holidays of eid-ul-fitr and eid-ul-adha.

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Lumpia

Lumpia are various types of spring rolls commonly found in the philippines and indonesia. lumpia are made of thin paper-like or crepe-like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings. it is often served as an appetizer or snack, and might be served deep fried or fresh (unfried). lumpia are filipino and indonesian adaptations of the fujianese and teochew popiah, which was created during the 17th century in the former spanish colonial era.in the philippines, lumpia is one of the most common dishes served in gatherings and celebrations. in indonesia lumpia has become a favorite snack, and is known as a street hawker food in the country.in the netherlands and belgium, it is spelled loempia, the old indonesian spelling, which has also become the generic name for "spring roll" in dutch. a variant is the vietnamese lumpia, wrapped in a thinner pastry, though still close in size to a spring roll, in which the wrapping closes the ends off completely, which is typical for lumpia.

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Lyonnaise potatoes

Lyonnaise potatoes is a french dish of sliced pan-fried potatoes and thinly sliced onions, sautéed in butter with parsley. lyonnaise means "from lyon", or "lyon-style", after the french city of lyon. the potatoes are often par-cooked before sautéeing, else raw cooked in the pan. fannie farmer included two recipes for the potatoes in the boston cooking-school cook book. newer variations have evolved over the years using techniques like caramelization to improve browning and flavor.

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Mantou

Mantou (traditional chinese: 饅頭; simplified chinese: 馒头), often referred to as chinese steamed bun, is a white and soft type of steamed bread or bun popular in northern china. folk etymology connects the name mantou to a tale about zhuge liang.