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Opor ayam, chicken in coconut milk soup. Ayam buah keluak – chicken rib stew cooked with the nuts from the Pangium edule. Opor ayam – prepared with the main ingredients of chicken cooked in coconut milk. [11] It is especially common in Central Java. [11] Many additional ingredients are used.
In southern states of India namely Karnataka, Andhra Pradesh, Telangana, Kerala and Tamil Nadu, Sambar is made using different vegetables and fruits along with lentils or coconut. Each region has its own version of making sambar; even though the same vegetables are used, the condiments and ingredients, and the method differ regionwise. [7]
Sambar (Tamil: [saːmbaːɾ] ⓘ, romanized: Sāmbār) is a lentil-based vegetable stew, cooked with pigeon pea and tamarind broth. [3] It is popular in South Indian and Sri Lankan cuisines. Traditional Sambar. Kadhi, or karhi, is a dish originating from the Rajasthan. [4]
A Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). Binignit: Philippines: Dessert Coconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilled Bird's nest soup: China
Sambar is a lentil-based vegetable stew or chowder made with tamarind, broth, freshly grounded spices, vegetables and lentils. Chutney varieties consumed by the people are coconut chutney , onion chutney , tomato chutney , coriander chutney , kara chutney , garlic chutney , malaatai chutney puli chutney .
Base of soup from pork ribs and/or chicken broth. Soto is a traditional Indonesian soup mainly composed of broth, meat and vegetables with spices. Some soto recipes uses clear broth, while some might uses coconut milk-based soup. The Asian soup noodle is a large portion of long noodles served in a bowl of broth.
Masala dosa (Kannada: ಮಸಾಲೆ ದೋಸೆ, masāle dōse y) is a dish of South India originating in the town of Udupi, Karnataka. [1] [2] [3] While there is variation in the recipe from town to town, [4] the basic recipe typically starts with a fermented batter of parboiled rice, poha, and various legumes (black gram, pigeon peas, chickpeas), and incorporates various spices for ...
It is a delicacy made by steaming a batter consisting of fermented black lentils (de-husked) and rice. Sambar is a lentil-based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines adapted in each to its taste and environment. [7] It is also served with coconut chutney.