The World's Food

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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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Ba be kiew

Skewered and grilled meat, vegetables

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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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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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Chingrit thot

Deep-fried crickets

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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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Deep fried flowers

Deep fried edible flowers, for example, orchids, butterfly pea flowers, bougainvillea, roses, ixoras, served with hot chili sauce

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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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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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Fruit

Bananas, coconut, durian, guava, jackfruit, mangoes, mangosteen, papaya, pineapple, pomelo, rose-apples, watermelon

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Guay tiew lui suan

Spring rolls

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Gyoza

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

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Khai dao

Fried egg, an egg fried in oil

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Khanom jeeb

Small steamed dumplings, filled with, for example, pork, crab, shrimp

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Khanom jeen

Khanom chin (thai: ขนมจีน, pronounced [kʰā.nǒm t͡ɕīːn]) are fresh, thin rice noodles in thai cuisine which are made from rice sometimes fermented for three days, boiled, and then made into noodles by extruding the resulting dough through a sieve into boiling water. khanom chin is served in many kinds of stock: coconut milk, fish curry, and chilli. although chin means "chinese" in thai, this type of noodle originated from the mon people who inhabited the region which is now central thailand the word khanom chin is probably derived from the mon words hanom cin (mon: ခၞံစိန်), or "boiled noodles."these noodles are used as a staple food in a variety of thai dishes. some popular dishes are: khanom chin nam ya, served with a hot and spicy fish-based sauce khanom chin nam phrik, served with a sweet peanut-based sauce khanom chin kaeng kiao wan kai, served with green chicken curry khanom chin nam ngiao, a northern thai speciality, the sauce contains pork blood khanom chin sao nam, a salad with coconut milk, ground sun-dried prawns, and fresh pineapple khanom chin tai pla, a southern thai spicy soup khanom chin miang pla, noodles with deep fried fish and spicy chili sauce wrapped in a big salad leafanother popular combination is to serve thai papaya salad together with this noodle. there are two types of khanom chin noodles: khanom chin noodles made with fermented flour, usually made in the northeast. the brown noodle is stickier than fresh flour and can keep for a long time. this is the ancient method of khanom chin making. khanom chin noodle made with fresh flour. the noodles are bigger than fermented flour and softer too. khanom chin noodle is white and easy to make.similar noodles are also found in other cuisines: mont di from burmese cuisine; mi xian is from yunnan province, china; num banh chok from cambodia; and bún from vietnam. it also bears similarities to idiyappam, a rice noodle dish eaten in the southern indian states of tamil nadu and kerala and also eaten in sri lanka, malaysia, singapore and indonesia.

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Khanom kuichai

Steamed chinese garlic chive dumplings, may also be fried

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Khanom pang na moo

Thai pork toast, toasted bread topped with a sweet and savory pork mixture

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Khanom Tokyo

A crepe wrapped around a sweet or savory filling, for example, custard, sausage and sweet chili sauce, pork, yam, sweet condensed milk

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Khao jee

Khao jee (lao: ເຂົ້າຈີ່), khao gee or jee khao (lit. 'grilled [sticky] rice' or 'grilling [sticky] rice'), also khao ping (lao: ເຂົ້າປີ້ງ), is an ancient laotian cooking method of grilling glutinous rice or sticky rice on a stick over an open fire. khao jee or, more specifically, khao jee joom kai (lit. 'grilled sticky rice dipped in egg'), also known as lao sticky rice pancakes with egg coating, is a traditional lao food from laos and the ethnic lao of isan or northeastern thailand. glutinous rice is the staple of the lao people in laos and in thailand. in fact, the lao consume more sticky rice than any other group of people in the world. khao jee (joom kai) is usually served as a quick meal during breakfast or as a grab-and-go snack. khao jee can be found at street stalls all over laos. at the conclusion if the vietnam war, between 1975 and 1995, it was estimated that approximately 200,000 lao refugees, crossed the mekong river into thailand. most stayed in the refugee camps while other moved to bangkok looking for work. during the economic boom of the 1980s and as demands for labour increased. it was estimated that between 1980 and 1990 approximately 1.1 million ethnic lao from isan had moved from the northeast to central thailand and bangkok. this, in turn, has helped popularize and create an unprecedented demand for lao food outside of laos and the northeast. traditional lao food such as sticky rice, papaya salad, larb, nam khao, kai yang, and khao jee etc., can now be found at street stalls and vendors in bangkok and throughout thailand.the khao jee is made by forming the sticky rice into a patty or wrapped around a long stick acting as a vehicle or method of reaching the hot fire and flipping the sticky rice patties without burning one's hand, similar to toasting marshmallow over an open flame. the grilled sticky rice will form a crispy and nutty outer layer while centre are hot and chewy.the most common and well-known way of eating lao grilled sticky rice is with egg coating, but laotians have been known to eat plain grilled sticky rice with a sprinkle of salt, or even coated in padaek, the traditional lao fermented fish sauce. in laos, the term "khao jee" can also refer to a lao-style french bread or baguette. one of the ever-lasting and fully embraced remnants of french colonial rules in southeast asia. the khao jee bread is commonly use in vietnamese bánh mì sandwiches. the lao variation of the sandwich is known as khao jee pâté.

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Khao khua

Roasted sticky rice powder, used in many recipes

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Khao mao

Unripe rice, typically pounded, used in a few snacks, desserts

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Khao mao mee

A snack made with pounded unripe rice, dried shrimp, tofu, sugar, fish sauce

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Khao niao

Sticky rice, can be white or black, a staple food

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Khao phan phak

Thin, steamed rice flour crepes filled with vegetables

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Kiao kung

Shrimp dumplings, steamed, fried, used in soups

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Kiep mu

Pork cracklings

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La tiang

Wrapped omelette filled with shrimp, pork, peanuts, garlic, coriander

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Loen pu kem

Dipping sauce made with crab and coconut milk, serve with fresh vegetables

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Luk chin ping

Skewered and grilled meatballs, for example, pork, chicken, beef, fish, serve with dipping sauce

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Mamuang dong

Pickled green mango

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Miang kham

Piper sarmentosum leaves filled with roasted coconut, peanuts, lime, garlic, ginger, chili peppers, shallots, dried shrimp

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Moo daet diao

Deep-fried pieces of sun-dried pork, serve with a dipping sauce

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Moo satay

Pork satay, skewered and grilled pork

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Nam khao

Nam khao (lao: ແໜມເຂົ້າ), also known as yam naem (thai: ยำแหนม) in thailand, is a very popular lao appetizer salad originating from tha deua, a small port village, in vientiane, laos.nam khao can be found at street stalls, restaurants, or served communal/potluck style on large trays at parties and other celebratory events. the dish has spread to northeastern thailand (isan) and the rest of thailand when laotians and ethnic lao from the isan region migrated to bangkok for work. the dish is also gaining popularity in the west where the laotians have immigrated.

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Nang kai thot

Crispy chicken skin, deep-fried chicken skin

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Nuea daet diao

Deep-fried pieces of sun-dried beef, similar to beef jerky

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Pakora

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

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Pathongko

Youtiao (simplified chinese: 油条; traditional chinese: 油條; pinyin: yóutiáo), known in southern china as yu char kway is a long golden-brown deep-fried strip of dough made from wheat flour, first eaten in china and (by a variety of other names) also popular in other east and southeast asian cuisines. conventionally, youtiao are lightly salted and made so they can be torn lengthwise in two. youtiao are normally eaten at breakfast as an accompaniment for rice congee, soy milk or regular milk blended with sugar. youtiao may be known elsewhere as chinese cruller, chinese fried churro, chinese oil stick, chinese doughnut, chinese breadstick, and fried breadstick. in other asian countries, they may also be called bicho, you char kway, cakwe, cakoi, kueh, kuay, shakoy or pathongko, among others.