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Flattened rice is known as khao mao (Thai: ข้าวเม่า) in Thailand. Similar to the Philippine variant, it uses immature glutinous rice grains and is also green in color. It is made by soaking de-husked rice grains in water for several hours, steaming it in a bamboo container, toasting it in a wok, and then pounding it flat in a ...
Pinipig is a flattened rice ingredient from the Philippines.It is made of immature grains of glutinous rice pounded until flat before being toasted. It is commonly used as toppings for various desserts in Filipino cuisine, but can also be eaten plain, made into cakes, or mixed with drinks and other dishes.
Poha (rice), flattened rice originating from the Indian subcontinent Pohay, breakfast dish made from flattened rice; Pōhā, a traditional Māori bag made from southern kelp; Physalis peruviana (Cape gooseberry), species of plant; Protection from Harassment Act 1997, United Kingdom; Protection from Harassment Act 2014, Singapore
Puffed rice or other grains are occasionally found as street food in China (called "mixiang" 米香), Taiwan (called "bí-phang" 米芳), Korea (called "ppeong twigi" 뻥튀기), and Japan (called "pon gashi" ポン菓子), where hawkers implement the puffing process using an integrated pushcart/puffer featuring a rotating steel pressure chamber heated over an open flame.
Dessert is typically a coconut flan and arroz con leche – rice with milk, sugar and cinnamon. “We top off the meal with lots of rum punch and eggnog and don’t finish until 4 or 5 a.m ...
This chicken Parmesan soup combines the rich flavors of a traditional chicken Parm—juicy seasoned chicken, tangy marinara sauce and savory Parmesan cheese—with the warmth and comfort of a soup.
Cốm, or simply called green rice, is a flattened and chewy green rice in Vietnamese cuisine. It is not dyed green, but produced from young rice kernels roasted over very low heat then pounded in a mortar and pestle until flattened. [1] Cốm is a seasonal dish associated with autumn. It can be eaten plain or with coconut shavings. The taste ...
On top of that, many of the more popular cheeses in Europe are actually lactose-free cheeses, as they're often made from goat and sheep milk, like Spanish Manchego, Italian Pecorino, as well as ...
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