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A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden. Asian-style fishcakes usually contain fish with salt, water, starch, and egg. They can include a combination of fish paste and surimi.
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The thick gravy is made of corn starch, spices, meat, seafoods and eggs. The ingredients added into the noodles are usually ngo hiang, fish cake, fish, round and flat meat dumplings (usually chicken or pork), half a boiled egg, and other items depending on the stall and the price paid. Vinegar and garlic can be added as an optional item. Lor ...
Perkedel is a popular dish, either for a side dish or an appetizer. In Indonesia, it is usually served with nasi kuning as part of tumpeng, soto ayam chicken soup to common sayur sop (vegetable-chicken soup). [3]
It's finally fall, which means potlucks, holidays, and lots and lots of weeknights where you need to get a delicious, filling, and nutritious dinner on the table. No matter the season, occasion ...
The cakes are lightly fried, then dipped in coconut milk and fried again. Bammies are usually served as a starchy side dish with breakfast, with fish dishes, or alone as a snack. Cassava pone is a traditional Belizean Kriol and pan-West Indian dessert recipe for a classic cassava flour cake sometimes made with coconuts and raisins.
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(Ebrié:, Bambara: cɛkɛ), [1] also spelled attiéké' (Ivory Coast), is a side dish made from cassava that is popular and traditional in the Ivory Coast. [2] The dish is prepared from fermented cassava pulp that has been grated or granulated. [3] [4] Dried acheke is also prepared, which is similar in texture to couscous. [4]