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Kung sarong (Thai: กุ้งโสร่ง, pronounced [kûŋ sā.ròŋ]) is a Thai dish which contains deep fried prawns wrapped in egg noodles. [ 1 ] Etymology
Northern Thai lap is made by mixing raw or cooked minced meat (mainly pork, beef, chicken or fish) with an elaborate mix of dry spices and herbs. The northern Thai lap does not contain lime juice or fish sauce. The version in the image is lap khua, meaning that the meat has been fried. Lap nuea dip ลาบเนื้อดิบ North
Thai cuisine, as a whole, features many different ingredients (suan phasom; Thai: ส่วนผสม), and ways of preparing food. Thai chef McDang characterises Thai food as having "intricacy, attention to detail, texture, color, and taste. [23] Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices.
A good Korean barbecue restaurant sequences the order of your meats based on their increasing levels of fat, according to Kim. The meal always begins with beef and finishes with pork.
Korean cuisine is the set of foods and culinary styles which are associated with Korean culture.This cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trend
A ttukbaegi (Korean: 뚝배기) is a type of oji-gureut, [1] which is an onggi coated with brown-tone ash glaze. [ 2 ] [ 3 ] [ 4 ] The small, black to brown earthenware vessel is a cookware / serveware used for various jjigae (stew), gukbap (soup with rice), or other boiled dishes in Korean cuisine .
Ssam (Korean: 쌈; lit. wrapped) are dishes in Korean cuisine where one food is wrapped in another. A common variety is meat such as pork wrapped in a leafy vegetable. [1] It is often accompanied by the condiment ssamjang and can also be topped with raw or cooked garlic, onion, green pepper, or a banchan (small side dish) such as kimchi. [2]
Mandu. Gukbap, soup with rice; Heukimjajuk, black sesame porridge; Jatjuk, pine nut porridge; Memil mandu, dumpling with a buckwheat covering [1]; Pyeonsu, square-shaped mandu (dumpling) with vegetable filling.