255 Dishes

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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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Afternoon tea

Tea (in reference to food, rather than the drink) has long been used as an umbrella term for several different meals. english writer isabella beeton, whose books on home economics were widely read in the 19th century, describes meals of various kinds and provides menus for the "old-fashioned tea", the "at-home tea", the "family tea", and the "high tea".teatime is the time at which this meal is usually eaten, which is mid-afternoon to early evening. tea as a meal is associated with the united kingdom, the republic of ireland, and some commonwealth countries. some people in britain refer to their main evening meal as "tea" rather than "dinner" or "supper", but generally, with the exception of in northern england, "tea" refers to a light meal or a snack. a tea break is the term used for a work break in either the morning or afternoon for a cup of tea or other beverage. the most common elements of the tea meal are the drink itself, with cakes or pastries (especially scones), bread and jam, and perhaps sandwiches; these are the pillars of the "traditional afternoon tea" meals offered by expensive london hotels. other types of both drink and food may be offered at home, under the same name, tea.

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Aloo tikki

Aloo tikki, also known as aloo ki tikkia, aloo ki tikki, and alu tikki, is a snack originating from the indian subcontinent; in indian, pakistani, and bangladeshi preparation, it is made of boiled potatoes, peas, and various curry spices. "aloo" means potato, and "tikki" means a small cutlet or croquette in hindi-urdu and marathi. it is served hot along with a side of saunth, tamarind, and coriander-mint sauce, and sometimes dahi (yogurt) or chickpeas. the snack is a vegetarian alternative and an indian equivalent of the hash 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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Atchara

Atchara (also spelled achara or atsara) is a pickle made from grated unripe papaya originating from the philippines. this dish is often served as a side dish for fried or grilled foods such as pork barbecue.

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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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Baked potato

A baked potato, known in some parts of the united kingdom (though not generally scotland) as a jacket potato, is a preparation of potato. it may be served with fillings, toppings or condiments such as butter, cheese, sour cream, gravy, baked beans, and even ground meat or corned beef. some varieties of potato, such as russet and king edward, are more suitable for baking than others, owing to their size and consistency. despite the popular misconception that potatoes are fattening, baked potatoes can be part of a healthy diet.

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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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Boiled potatoes

The potato is a starchy tuber of the plant solanum tuberosum and is a root vegetable native to the americas. the plant is a perennial in the nightshade family solanaceae.wild potato species can be found from the southern united states to southern chile. the potato was originally believed to have been domesticated by native americans independently in multiple locations, but later genetic studies traced a single origin, in the area of present-day southern peru and extreme northwestern bolivia. potatoes were domesticated there approximately 7,000–10,000 years ago, from a species in the solanum brevicaule complex. in the andes region of south america, where the species is indigenous, some close relatives of the potato are cultivated. potatoes were introduced to europe from the americas in the second half of the 16th century by the spanish. today they are a staple food in many parts of the world and an integral part of much of the world's food supply. as of 2014, potatoes were the world's fourth-largest food crop after maize (corn), wheat, and rice. following millennia of selective breeding, there are now over 5,000 different types of potatoes. over 99% of potatoes presently cultivated worldwide descended from varieties that originated in the lowlands of south-central chile. the importance of the potato as a food source and culinary ingredient varies by region and is still changing. it remains an essential crop in europe, especially northern and eastern europe, where per capita production is still the highest in the world, while the most rapid expansion in production over the past few decades has occurred in southern and eastern asia, with china and india leading the world in overall production as of 2018. like the tomato, the potato is a nightshade in the genus solanum, and the vegetative and fruiting parts of the potato contain the toxin solanine which is dangerous for human consumption. normal potato tubers that have been grown and stored properly produce glycoalkaloids in amounts small enough to be negligible to human health, but, if green sections of the plant (namely sprouts and skins) are exposed to light, the tuber can accumulate a high enough concentration of glycoalkaloids to affect human health.

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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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Chaat

Chaat, or chāt (iast: cāṭ) (lit. 'lick, tasting, delicacy') is a family of savoury snacks that originated in india, typically served as an hors d'oeuvre or at roadside tracks from stalls or food carts across south asia in india, pakistan, nepal and bangladesh. with its origins in uttar pradesh, india, chaat has become immensely popular in the rest of south asia and the caribbean.

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Chana masala

Chana masala ([ˈtʃənaː məˈsaːlaː], literally 'mix-spiced small-chickpeas'), also known as channay, chole masala, chhole masala, chole or chholay (plural), is a dish originating from the indian subcontinent. the main ingredient is a variety of chickpea called chana (चना) or kala chana ('black chana') which are approximately half the diameter of typical chickpeas with a stronger flavour and firmer texture even after being cooked. chole is the name for the larger and lighter coloured chickpea commonly found in the west. these are known as kabuli chana (काबुली चना) in hindi. chana masala is fairly dry and spicy with a sour citrus note (the flavor usually comes from coriander and onion). chana are usually replaced by chole in most restaurants, and both versions are widely sold as snack food and street food in the indian subcontinent.

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Chatang

Chatang (chinese: 茶汤; pinyin: chátāng; lit. 'tea soup') or seasoned flour mush is a traditional gruel common to both beijing cuisine and tianjin cuisine, and often sold as a snack on the street. it is made from sorghum flour and/or broomcorn millet and/or proso millet flour and glutinous millet flour. the chinese name is figurative, not literal, as there is neither any tea nor any soup in this dish.

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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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Couscous

Couscous (arabic: كُسْكُس kuskus; berber languages: ⵙⴽⵙⵓ, romanized: seksu) – sometimes called kusksi or kseksu – is a maghrebi dish of small steamed granules of rolled durum wheat semolina that is often served with a stew spooned on top. pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous.: 18 couscous is a staple food throughout the maghrebi cuisines of algeria, tunisia, mauritania, morocco, and libya.: 250  it was integrated into french and european cuisine at the beginning of the twentieth century, through the french colonial empire and the pieds-noirs of algeria. in 2020, couscous was added to unesco's intangible cultural heritage list.

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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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Dahi

Curd is a traditional yogurt or fermented milk product, originating from the indian subcontinent, usually prepared from cow's milk, and sometimes buffalo milk, or goat milk. it is popular throughout the indian subcontinent. the word curd is used in indian english to refer to (naturally probiotic) homemade yogurt, while the term yogurt refers to the pasteurized commercial variety known as heat treated fermented milk.

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Dal tadka

Lentils cooked with tempered spices

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Dosa

Dosa may refer to:

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Durian

The durian (, ) is the edible fruit of several tree species belonging to the genus durio. there are 30 recognised durio species, at least nine of which produce edible fruit. durio zibethinus, native to borneo and sumatra, is the only species available in the international market. it has over 300 named varieties in thailand and 100 in malaysia, as of 1987. other species are sold in their local regions. durians are commonly associated with southeast asian cuisine, especially in indonesia, malaysia, singapore, thailand, cambodia and vietnam. named in some regions as the "king of fruits", the durian is distinctive for its large size, strong odour, and thorn-covered rind. the fruit can grow as large as 30 centimetres (12 inches) long and 15 cm (6 in) in diameter, and it typically weighs 1 to 3 kilograms (2 to 7 pounds). its shape ranges from oblong to round, the colour of its husk green to brown, and its flesh pale yellow to red, depending on the species. an acquired taste, some people regard the durian as having a pleasantly sweet fragrance, whereas others find the aroma overpowering and unpleasant. the smell evokes reactions from deep appreciation to intense disgust, and has been described variously as rotten onions, turpentine, and raw sewage. the persistence of its odour, which may linger for several days, led certain hotels and public transportation services in southeast asia to ban the fruit. the nineteenth-century british naturalist alfred russel wallace described its flesh as "a rich custard highly flavoured with almonds". the flesh can be consumed at various stages of ripeness, and it is used to flavour a wide variety of savoury and sweet desserts in southeast asian cuisines. the seeds can also be eaten when cooked.

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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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Fuling jiabing

Fuling jiabing (simplified chinese: 茯苓夹饼; traditional chinese: 茯苓夾餅; pinyin: fúlíng jiābǐng), also known fu ling bing or tuckahoe pie, is a traditional snack food of beijing and is an integral part of the city's culture. it is a pancake-like snack made from flour, sugar, and fuling (poria), rolled around nuts, honey, and other ingredients. the flour can be mixed with fuling (wolfiporia extensa), a kind of chinese medicine from yunnan province that is used to rid the spleen of dampness. different ingredients are rolled into the pancakes making a variety of fuling jiabing. the pancakes can be carved into beautiful patterns, too. it used to be a light snack served to the royal family or governmental officials in the qing dynasty. now it has become a must-have snack of beijing. daoxiangchun (稻香村) is the known for its fuling jiabing.

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Gandos

Fried snack made with glutinous rice and grated coconut

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Gỏi cuốn

Gỏi cuốn or nem cuốn, salad roll, summer roll, fresh spring roll, spring roll, rice paper roll, is a vietnamese dish traditionally consisting of pork, prawn, vegetables, bún (rice vermicelli), and other ingredients wrapped in vietnamese bánh tráng (commonly known as rice paper or cold roll). unlike other spring roll dishes which are believed to be originated from china, vietnamese gỏi cuốn is the country's creation using rice paper .gỏi cuốn are served fresh while others are served fried, like the vietnamese chả giò. they are served at room temperature (or cooled) and are not deep-fried or cooked on the outside. these rolls are considered to be a very popular appetizer with customers in vietnamese restaurants.

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Gravlax

Gravlax (swedish: [ˈgrɑ̂ːvlakːs]) or graved salmon is a nordic dish consisting of salmon that is cured using a mix of salt and sugar, and either dill or sprucetwigs placed on top, and may occasionally be cold-smoked afterwards. gravlax is usually served as an appetizer, sliced thinly and accompanied by hovmästarsås (literally "maitre d'hôtel sauce", also known in sweden as gravlaxsås, in norway as sennepssaus, literally “mustard sauce”, in denmark as rævesovs, literally "fox sauce", and in iceland as graflaxsósa), a dill and mustard sauce, either on bread or with boiled potatoes.

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Gyoza

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

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Isaw

Isaw is a popular street food from the philippines, made from barbecued pig or chicken intestines. it is a type of inihaw. the intestines are cleaned, turned inside out, and cleaned again, repeating the process several times; they are then either boiled, then grilled, or immediately grilled on sticks. they are usually dipped in vinegar or sukang pinakurat (vinegar with onions, peppers, and other spices). they are usually sold by vendors on street corners during the afternoons.

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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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Kueh tutu

Steamed glutinous rice flour cakes filled with, for example, grated coconut, ground peanuts, peanuts butter, red bean paste, chocolate

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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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Laing

Laing (pronounced [ˈlaʔɪŋ] lah-ing), is a filipino dish of shredded or whole taro leaves with meat or seafood cooked in thick coconut milk spiced with labuyo chili, lemongrass, garlic, shallots, ginger, and shrimp paste. it originates from the bicol region, where it is known simply as pinangat. laing is also a type of ginataan (filipino dishes cooked in coconut milk), and thus may also be referred to as ginataang laing. laing is commonly eaten as a vegetable side to complement meat or fish side dishes known as ulam in filipino, which is normally paired with boiled white rice.

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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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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.

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Murukku

Murukku (malayalam - മുറുക്ക്, tamil - முறுக்கு) is a savoury, crunchy snack originating from the indian subcontinent. the name murukku derives from the malayalam/tamil word for "twisted", which refers to its shape. in india, murukku is especially popular in the states of andhra pradesh, tamil nadu, karnataka, and kerala. it is called murkulu or janthukulu in andhra pradesh. it is also popular in countries with substantial presence of indian and sri lankan diaspora, including singapore, fiji, malaysia, and myanmar (burma). murukku, called sagalay gway (စာကလေးခွေ; lit. 'baby sparrow coils') in burmese, is a common snack and is used as a topping for a regional dish called dawei mont di.other names of the dish include kannada: ಚಕ್ಕುಲಿ chakkuli, odisha: ଦାନ୍ତକଲି dantkali tamil: முறுக்கு murukku, marathi: चकली chakali, gujarati: ચકરી chakri, telugu: చక్రాలు chakralu, or జంతికలు jantikalu and konkani: chakri or chakkuli. murukku is typically made from rice flour and urad dal flour. chakli is a similar dish, typically made with an additional ingredient, bengal gram (chickpea) flour. it is the origin of the saying in tamil: பல்லற்ற தாத்தாக்கு முறுக்கு வேண்டுமாம் ('toothless grandfather wants murukku'). it means someone wants something which they cannot use. (murukku is quite hard and is not recommended for people suffering from a toothache, or wearing braces since it is known to have broken both.)

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Mushroom rice

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Nasi

Rice is the seed of the grass species oryza sativa (asian rice) or less commonly oryza glaberrima (african rice). the name wild rice is usually used for species of the genera zizania and porteresia, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of oryza. as a cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's human population, especially in asia and africa. it is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. since sizable portions of sugarcane and maize crops are used for purposes other than human consumption, rice is the most important food crop with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. there are many varieties of rice and culinary preferences tend to vary regionally. the traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. this simple method requires sound irrigation planning but reduces the growth of less robust weed and pest plants that have no submerged growth state, and deters vermin. while flooding is not mandatory for the cultivation of rice, all other methods of irrigation require higher effort in weed and pest control during growth periods and a different approach for fertilizing the soil. rice, a monocot, is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop for up to 30 years. rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water. however, rice can be grown practically anywhere, even on a steep hill or mountain area with the use of water-controlling terrace systems. although its parent species are native to asia and certain parts of africa, centuries of trade and exportation have made it commonplace in many cultures worldwide. production and consumption of rice is estimated to have been responsible for 4% of global greenhouse gas emissions in 2010.