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A traditional southern Vietnamese meal usually includes cơm trắng (plain white rice), cá kho tộ (catfish in a clay pot), canh chua cá lóc (sour soup with snakehead fish), and it would be incomplete without fish sauce served as a condiment. Dishes are prepared less with an appearance in mind but are served family-style to bring everyone ...
Blackened fish (right) Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine, this technique was invented and popularized by chef Paul Prudhomme. [1]
Caramelization is a process of browning of sugar used extensively in cooking for the resulting butter-like flavor and brown color. The brown colors are produced by three groups of polymers: caramelans (C 24 H 36 O 18), caramelens (C 36 H 50 O 25), and caramelins (C 125 H 188 O 80).
Rice cake prepared in clay pot on the streets of the Philippines. They are often topped with butter, muscovado sugar, desiccated coconut, grated cheese and salted duck egg. Boureka: Middle East and Balkans: Baked puff pastry dough or filo dough with any of various fillings such as cheese, spinach, or potatoes [33] [34] Bramborák: Czech Republic
Hot Dog (w/ chunky peanut butter, sriracha hot sauce and "alien pickle relish") Happy Dog Cleveland, OH: 1 EV0601 All American Cheesecake (New York-style) Junior's Restaurant Brooklyn, NY: 1 EV0601 All American Salted Caramel Apple Pie Four & Twenty Blackbirds Brooklyn, NY: 1 EV0601 All American Beef Wellington Chez Francois Vermilion, OH: 1 EV0601
Crab served in savoury oyster sauce, garlic, ginger, and scallion. Krechek: Java Spicy stew Spicy stew made from krupuk kulit (skin cracker), potato, and soy beans. Krengsengan Java Meat dish (usually Mutton) Mutton sautee with sweet soy sauce and petis udang, the Indonesian translation for (black shrimp paste). Laksan Palembangese Fishcake
Meunière sauce is a variation on a brown butter sauce. [2] While there is general agreement on the addition of parsley and lemon, some include ingredients such as Worcestershire sauce, red wine vinegar, or beef stock. [citation needed] Another common variation is to use pecans rather than almonds in an amandine. [4]
Singit: beef shank cooked in coconut milk, soy sauce, salt, red chili, garlic, onion, and brown sugar, over low heat until the sauce thickens. Semur Jepara: made of meat, salt, pepper, nutmeg powder, soy sauce, cooking oil, and others. Sayur pepaya Jepara: a vegetable stew usually served in the afternoon. The main ingredients are young papaya ...