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The staple of Bangladesh is rice and fish. [1] The majority of Bangladeshi people are ethnic Bengali, accustomed to Bengali cuisine, with a minority of non-Bengalis, many used to cuisines from different traditions and regions. [2] [3] [4] Bangladeshi cooking features more meat dishes than the cuisine of neighbouring West Bengal, India. [5] [6]
A korai is a cooking vessel for most Bengali sauces and stir-fry. The dekchi (a flat-bottomed pan) is used generally for larger amounts of cooking or for making rice. It comes with a thin flat lid which is used also to strain out the starch while finishing up cooking rice. The tawa is used to make roti and paratha. [47]
Rice. Steamed rice with crab, Fujian cuisine called 蠘飯 (蟳飯) Fenzhengrou (粉蒸肉): Steamed pork with rice flour; Seafood. Fish: Chinese perch, grouper, Japanese black porgy; Crab: Chinese mitten crab, Shanghai cuisine for the autumn; Soup. Weitang: Steamed pork rib soup, Jiangxi cuisine; Buddha Jumps Over the Wall: Fujian cuisine
Slow-roasting pig on a rotisserie Tudor style roasting meat on a spit. Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source.
As with other seafood, shrimp is high in protein but low in food energy.A shrimp-based meal is also a significant source of cholesterol, from 122 mg to 251 mg per 100 g of shrimp, depending on the method of preparation. [7]
The development of commercial mechanical milling systems for finger millet is challenging. Therefore, the main product of finger millet is whole grain flour. This has disadvantages, such as reduced storage time of the flour due to the high oil content. Furthermore, the industrial use of whole grain finger millet flour is limited.
Rice processing, for instance, can create whole-grain or polished rice, or rice flour. Removal of the germ increases the longevity of grain in storage. [ 41 ] Some grains can be malted , a process of activating enzymes in the seed to cause sprouting that turns the complex starches into sugars before drying.
A sweet and airy sponge cake flavored with coconut milk, made from rice flour, water, sugar, and yeast. Bánh da lợn: A sweet, soft, steamed layer cake made with rice flour, mung bean, coconut milk, water, and sugar with alternating layers of starch and flavored filling. Taro or durian are typically used for the layers of filling. Bánh rán