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  2. Gukbap - Wikipedia

    en.wikipedia.org/wiki/Gukbap

    The first gukbap recipe in Korean literature is the Gyugon Yoram from the 18th century. This recipe states that it is made by "placing oily meat stewed in a sauce over the rice". [ 5 ] The broth is made by boiling down pork bones to create a cloudy, translucent , or clear appearance.

  3. Puto (food) - Wikipedia

    en.wikipedia.org/wiki/Puto_(food)

    Puto is a Filipino steamed rice cake, traditionally made from slightly fermented rice dough . It is eaten as is or as an accompaniment to a number of savoury dishes (most notably, dinuguan). Puto is also an umbrella term for various kinds of indigenous steamed cakes, including those made without rice. It is a sub-type of kakanin (rice cakes ...

  4. Crossing-the-bridge noodles - Wikipedia

    en.wikipedia.org/wiki/Crossing-the-bridge_noodles

    The main ingredient of the noodles is rice.Rice vermicelli production differs in different regions. In Kunming and Yunnan, there are two varieties: "dry paste" and "sour paste"; The production process differs depending on individual preferences and tastes: "Sour paste", as the name suggests, tastes a little sour, but is characterized by a relatively thick and soft rice noodle, whereas the "dry ...

  5. Flattened rice - Wikipedia

    en.wikipedia.org/wiki/Flattened_rice

    Flattened rice in Vietnam is known as cốm. It is also green in color. It is made by toasting immature rice grains in low heat and then pounding them flat in a mortar with a pestle. The husk is removed afterwards via winnowing. It can be eaten plain, used as an ingredient in other dishes, or made into cakes known as bánh cốm. It is commonly ...

  6. Pandanus amaryllifolius - Wikipedia

    en.wikipedia.org/wiki/Pandanus_amaryllifolius

    The characteristic aroma of pandan is caused by the aroma compound 2-acetyl-1-pyrroline, found in the lower epidermal papillae; [5] the compound gives white bread, jasmine rice, and basmati rice (as well as bread flowers Vallaris glabra) their typical smell. [6] Though the plant is unknown in the wild, it is widely cultivated.

  7. Indian cookbooks - Wikipedia

    en.wikipedia.org/wiki/Indian_cookbooks

    The Ni'matnama is a collection of the recipes written during the rule of the Malwa Sultanate, Ghiyath Shahi, and his son and successor, Nasir Shah. It contains recipes for food, medicine, and aphrodisiacs. [29] It also includes a sections on preparing betel leaves. [30] and information on unique pickles made from edible flowers. [31]

  8. Laba congee - Wikipedia

    en.wikipedia.org/wiki/Laba_congee

    The earliest form of this dish was cooked with red beans and has since developed into many different kinds. It is mainly made up of many kinds of rice, beans, peanuts, dried fruit, lotus seeds, etc. [2] [3] Depending on region-based variations in China, it can also include tofu, potato, meat and vegetables.

  9. Charleston red rice - Wikipedia

    en.wikipedia.org/wiki/Charleston_Red_Rice

    Charleston red rice or Savannah red rice is a rice dish commonly found along the Southeastern coastal regions of Georgia and South Carolina, known simply as red rice by natives of the region. This traditional meal was brought to the U.S. by enslaved Africans from the West Coast of Africa.