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A spring roll, made of thin paper-like or crepe-like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings. It is often served as an appetizer or snack, and might be served deep fried or fresh (unfried). Lumpia basah: Java Unfried lumpia spring roll, served with sweet tauco sauce. Lumpia semarang: Semarang, Central Java
A hot hors d'oeuvre. The recipes vary, but in general are variations on angels on horseback, made by replacing oysters with dried fruit. The majority of recipes contains a pitted date (though prunes are sometimes used, [10]) stuffed with mango chutney and wrapped in bacon. Eggplant salads and appetizers: Middle East, Arab culture
The term appetiser (American English: appetizer) is a synonym for hors d'oeuvre. It was first used in the United States and England simultaneously in 1860. Americans also use the term to define the first of three courses in a meal, an optional one generally set on the table before guests were seated. [12]
A traditional Betawi and Malay dessert, prepared using pearled sago, sweet potatoes, yams, bananas, coconut milk, pandan leaves, sugar and salt. It can be served hot or cold. Bubur kacang hijau: Nationwide Green beans porridge, sweetened with sugar, and served with thick coconut milk. Bubur ketan hitam: Nationwide
Various types of dips are used to accompany various types of chips. The dish may be served as a party dish, appetizer, hors d'oeuvre, or snack. Chips and dip gained significant popularity in the United States during the 1950s, in part due to a Lipton advertising campaign for their French onion dip recipe, sometimes referred to as "California ...
Tapas bar and restaurant at Plaza Mayor, Madrid. Tapas (Spanish:) are appetisers or snacks in Spanish cuisine.They can be combined to make a full meal and are served cold (such as mixed olives and cheese) or hot (such as chopitos, which are battered, fried baby squid; or patatas bravas, spicy potatoes).
Name Image Description Aceitunas: Olives, sometimes with a filling of anchovies or red bell pepper: Albóndigas: Meatballs with sauce : Aioli "Garlic and oil" is a sauce, the classic ingredients of which are garlic, oil and salt, but the most common form of it includes mayonnaise and garlic, served on bread or with boiled or grilled potatoes, fish, meat or vegetables.
A contemporary terrine and galantine platter. A garde manger (pronounced [gaʁd mɑ̃ʒe]; French) is a cool, well-ventilated area where savory cold dishes (such as salads, hors d'œuvres, appetizers, canapés, pâtés, and terrines) are prepared and other foods are stored under refrigeration.