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An egg waffle is a spherical egg-based waffle popular in Hong Kong and Macau, [1] consisting of an eggy leavened batter cooked between two plates of semi-spherical cells. They are usually served hot, and often eaten plain, although they may be served with fruit and flavors such as strawberry, coconut or chocolate. [ 2 ]
Most notable was the Cordova's Special Barquillos' use of fresh butter, egg yolks, and vanilla, aside from the traditional flour, milk and sugar. A notable variant of barquillo is the Filipino barquiron (also spelled barqueron ), which are barquillos filled with polvorón and crushed peanuts, cashew nuts , or pili nuts .
Spherical pancake or ball waffle popular in Hong Kong and Macao. The food item is also referred to as an egg puff, egg waffle, puffle or by its Cantonese name, gai daan jai, and is made from eggs, sugar, flour, and light evaporated milk. Eish merahrah: Flatbread: Egypt
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Egg waffle [99] Hong Kong: A fluffy waffle made with eggy leavened batter cooked between two plates of semi-spherical cells; usually served plain [100] Elote: Mexico Corn on the cob, grilled and then coated with condiments such as butter or mayonnaise, salt, chili powder, añejo cheese, and lime juice; sometimes served on a stick [101] Empanada ...
Ximian (lit. ' thin noodles ') are a variety of Chinese noodle widely used in Southern China, especially in the cuisines of Hong Kong and Guangdong. [1] It has also been selectively used in the dishes of Shanghai, Malaysia, and Singapore. [2]
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