The World's Food

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Aeb pla

Fish, curry paste and ginger and wrapped in banana leaves and grilled

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Amok trey

Fish amok or amok trei (khmer: អាម៉ុកត្រី [ʔaːmok trəj]) is a khmer steamed fish curry (amok) with a mousse-like consistency, one of cambodia's national dishes. fish amok is believed to have been a royal khmer dish dating back to the khmer empire, although others question it originating in cambodia.

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Bai lieng pad kai

Stir fried malindjo leaves

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Banana blossom salad

Banana flower salad

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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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Bitter melon and scrambled eggs

Bitter gourd and scrambled eggs, may also include pork belly, sausage, tofu

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Bouillabaisse

Bouillabaisse (french: [bu.ja.bɛs]; occitan: bolhabaissa, bullabessa [ˌbuʎaˈβajsɔ / ˌbujaˈbajsɔ]) is a traditional provençal fish stew originating in the port city of marseille. the french and english form bouillabaisse comes from the provençal occitan word bolhabaissa, a compound that consists of the two verbs bolhir (to boil) and abaissar (to reduce heat, i.e., simmer). bouillabaisse was originally a stew made by marseille fishermen, using the bony rockfish which they were unable to sell to restaurants or markets. there are at least three kinds of fish in a traditional bouillabaisse, typically red rascasse (scorpaena scrofa); sea robin; and european conger. it can also include gilt-head bream, turbot, monkfish, mullet, or european hake. it usually also includes shellfish and other seafood such as sea urchins, mussels, velvet crabs, spider crab or octopus. more expensive versions may add langoustine or dublin bay prawn (norway lobster), though this was not part of the traditional dish made by marseille fishermen. vegetables such as leeks, onions, tomatoes, celery, and potatoes are simmered together with the broth and served with the fish. the broth is traditionally served with a rouille, a mayonnaise made of olive oil, garlic, saffron, and cayenne pepper on grilled slices of bread. what makes a bouillabaisse different from other fish soups is the selection of provençal herbs and spices in the broth; the use of bony local mediterranean fish; the way the fish are added one at a time, and brought to a boil; and the method of serving. in marseille, the broth is served first in a soup plate with slices of bread and rouille, then the fish is served separately on a large platter (see image at top); or, more simply, as julia child suggests, the fish and broth are brought to the table separately and served together in large soup plates.

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Bu pad pong karee

Crab curry stir fry, may use soft-shell crabs

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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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Chim chum

Chim chum (thai: จิ้มจุ่ม, pronounced [t͡ɕîm t͡ɕùm]) is a southeast asian street food, popular espically in thailand. it is traditionally made with chicken or pork and fresh herbs such as galangal, sweet basil, lemongrass and kaffir lime leaves, cooked in a small clay pot on a charcoal stove. it is often served with nam chim. the name is derived from the words for dipping and dropping, the customary way of eating the dish.

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Choo chee pla thu

Curried mackerel

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Congee

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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Cordon bleu

A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. veal or pork cordon bleu is made of veal or pork pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan fried or baked. for chicken cordon bleu, chicken breast is used instead of veal. ham cordon bleu is ham stuffed with mushrooms and cheese.

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Curry

A curry is a dish with a sauce seasoned with spices, mainly associated with south asian cuisine. in southern india, leaves from the curry tree may be included.there are many varieties of curry. in traditional cuisines, the selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and preference of the chef. such dishes have names that refer to their ingredients, spicing, and cooking methods. outside the indian subcontinent, a curry is a dish from southeast asia which uses coconut milk or spice pastes, commonly eaten over rice. curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. others are vegetarian. dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée. curry powder, a commercially prepared mixture of spices marketed in the west, was first exported to britain in the 18th century when indian merchants sold a concoction of spices, similar to garam masala, to the british colonial government and army returning to britain.

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Dim sum

Dim sum (traditional chinese: 點心; simplified chinese: 点心; pinyin: diǎnxīn; cantonese yale: dím sām) is a large range of small chinese dishes that are traditionally enjoyed in restaurants for brunch. most modern dim sum dishes originated in china and are commonly associated with cantonese cuisine, although dim sum dishes also exist in other chinese cuisines. in the tenth century, when the city of guangzhou (canton) began to experience an increase in commercial travel, many frequented teahouses for small-portion meals with tea called yum cha, or "drink tea" meals. yum cha includes two related concepts. the first is "yat jung leung gin" (一盅兩件), which translates literally as "one cup, two pieces". this refers to the custom of serving teahouse customers two pieces of delicately made food items, savory or sweet, to complement their tea. the second is dim sum (點心) and translates literally to "touching heart", the term used to designate the small food items that accompanied the tea drinking. teahouse owners gradually added various snacks called "dim sum" to their offerings. the practice of having tea with dim sum eventually evolved into the modern yum cha (brunch). cantonese dim sum culture developed rapidly during the latter half of the nineteenth century in guangzhou. cantonese dim sum was based originally on local foods. as dim sum continued to develop, chefs introduced influences and traditions from other regions of china.there are over one thousand dim sum dishes in existence today. some estimates claim that there are at least two thousand types of dim sum, though only about forty to fifty types are commonly sold outside of china. cantonese dim sum has a very broad range of flavors, textures, cooking styles and ingredients, and can be classified into regular items, seasonal offerings, weekly specials, banquet dishes, holiday dishes, house signature dishes, travel-friendly, as well as breakfast or lunch foods and late night snacks.dim sum restaurants typically have a wide variety of dishes, usually totaling several dozen. the tea is very important, just as important as the food. many cantonese restaurants serve dim sum as early as five in the morning, while more traditional restaurants typically serve dim sum until mid-afternoon. dim sum restaurants have a unique serving method where servers offer dishes to customers from steam-heated carts. it is now commonplace for restaurants to serve dim sum at dinner time and sell various dim sum items a la carte for takeout. in addition to traditional dim sum, some chefs also create and prepare new fusion-based dim sum dishes. there are variations designed for visual appeal on social media, such as dumplings and buns made to resemble animals, that also exist.

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Drunken noodles

Drunken noodle or drunkard noodles (pad kee mao, less frequently pad ki mao or pad kimao ; thai: ผัดขี้เมา, rtgs: phat khi mao, [pʰàt kʰîː māw]) is a thai stir-fried noodle dish very similar to phat si-io, albeit spicier. in thai, pad means 'to stir-fry' and khi mao means 'drunkard'. the dish is widely available in restaurants or at street vendors in thailand but it is also highly popular in the united states, and has become ubiquitous on thai restaurant menus throughout. despite its name, alcohol is not one of the ingredients.

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Duck rice

Duck rice (simplified chinese: 鸭饭; traditional chinese: 鴨飯; pinyin: yā fàn) is a singaporean dish made of either braised or roasted duck and plain white rice. the braised duck is usually cooked with yam and shrimps; it can be served simply with plain white rice and a thick dark sauce; side dishes of braised hard-boiled eggs, preserved salted vegetables, or hard beancurd may be added.in addition, the teochew–based boneless duck rice is a similar, but a more refined dish; due to the slightly tougher texture of duck, the duck is artfully deboned and sliced thinly for the convenience and ease of the diner, allowing the sauces to seep into the meat; singapore's hainanese chicken rice and other similar dishes have followed this style due to the popularity. along with chicken rice, this dish can commonly be found in hawker centres and food centers all over singapore.

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Fish curry

Fish cooked in a sauce or gravy with spices

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Fondue

Fondue (uk: , us: , french: [fɔ̃dy]) is a swiss melted cheese dish served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks. it was promoted as a swiss national dish by the swiss cheese union (schweizerische käseunion) in the 1930s, and was popularized in north america in the 1960s. since the 1950s, the term "fondue" has been generalized to other dishes in which a food is dipped into a communal pot of liquid kept hot in a fondue pot: chocolate fondue, fondue au chocolat, in which pieces of fruit or pastry are dipped into a melted chocolate mixture, and fondue bourguignonne, in which pieces of meat are cooked in hot oil or broth.

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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.