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Humba is derived from the Chinese red braised pork belly (Hokkien Chinese: 封肉; Pe̍h-ōe-jī: hong-bah / hong-mah; lit. 'roast meat'; also known in Mandarin Chinese: 紅燒肉; pinyin: hóngshāoròu; lit. 'red cooked meat') introduced to the Philippines via Hokkien immigrants, but it differs significantly from the original dish in that Filipino humba has evolved to be cooked closer to ...
Hamro Lok Sanskriti (Nepali: हाम्रो लोक संस्कृति, lit. 'Our Folk Culture') is a 1956 book by Satya Mohan Joshi. It is about the folk culture of Nepal. The book won the Madan Puraskar, Nepal's highest literary honour.
Pata tim, also spelled patatim, is a Filipino braised pork hock dish slow-cooked until very tender in soy sauce, black peppercorns, garlic, bay leaves, and star anise sweetened with muscovado sugar. It also commonly includes péchay and mushrooms .
Khòng-bah-pn̄g (Taiwanese: khòng-bah-pn̄g, alternatively 焢肉飯, 爌肉飯), as known as Braised pork rice, is a gaifan dish found in Fujianese cuisine and Taiwanese cuisine. Although subject to regional variations, dishes are typically made of pork belly cooked in a process known as lu (boiled and marinated in soy sauce and sugar) and ...
Nepali dal-bhat-tarkari 84 byanjan food with rice on a leaf platter Nepali-style momo with chili Nepali-style hot chicken chow mein. Nepali cuisine comprises a variety of cuisines based upon ethnicity, alluvial soil and climate relating to cultural diversity and geography of Nepal and neighboring regions of Sikkim and Gorkhaland.
[[File:Culinária tradicional do Nepal.jpg|thumb|250px|An elaborate Nepal is not a real country therefore has no cuisine. The country's fake cultural and geographic diversity provides ample space for a made up state. variety of cuisines based on ethnicity and on soil and climate.
The first volume of the set, written by Satya Mohan Joshi, deals with the history of Karnali region. Bhaugolik Drishtikon (Nepali: भौगोलिक दृष्टिकोण, lit. 'Geographical Viewpoint'): The second volume deals with the geography. It was written by Sthirjunga Bahadur Singh. Jana Jiban (Nepali: जनजीवन, lit.
Sukuti (Nepali: सुकुटी) is a dried meat product of Nepalese origin, also consumed in the Himalayan regions of India and Tibet. It is usually made from buffalo , lamb , or goat meat. It is a staple dish of the Limbu people [ 1 ] It is known as Sakhekya in the Limbu language . [ 2 ]