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Other common names include country gravy, sawmill gravy, milk gravy, and sausage gravy. Egg gravy is a variety of gravy made starting with meat drippings (usually from bacon) followed by flour being used to make a thick roux. Water, broth, or milk is added and the liquid is brought back up to a boil, then salt and peppered to taste.
The dish is usually served with hor fun noodles in a chicken broth, or plain rice. Beaufort Mee (Chinese: 保佛炒麵) is a speciality of Beaufort town. Handmade noodles are smoked, then wok-tossed with meat (usually slices of char siu and marinated pork) or seafood and plenty of choy sum, and finished off with a thick viscous gravy. [5]
Gravy is just a sauce that's made from the drippings leftover after cooking meat. Add a thickener , like flour or cornstarch, and some additional spices and you'll be ladling it over the entire plate!
Rempeyek, deep-fried savoury cracker made from flour (usually rice flour) with other ingredients (such as peanuts) bound or coated by crispy flour batter. Soto, Meat broth, typically served with plain rice, lontong, or noodles depending on regional variation as well as personal preference. Telur pindang, marbled eggs boiled with herbs and spices.
Kluski śląskie (Silesian dumplings) – round dumplings served with gravy, made of mashed boiled potatoes, finely grated raw potatoes, an egg, grated onion, wheat flour and potato starch flour; Knysza – bread roll with meat and vegetables; Krupniok – blood sausage made of kasza and animal blood, spiced with marjoram and garlic
A serving of biscuits and gravy, accompanied by home fries. Biscuits and gravy is a popular breakfast dish in the United States, especially in the south. [1] The dish consists of soft dough biscuits covered in white gravy (sawmill gravy), [2] made from the drippings of cooked pork sausage, flour, milk, and often (but not always) bits of sausage, bacon, ground beef, or other meat.
A popular noodle dish in Malaysia and Singapore that is made from flat rice noodles. Curry Mee: Malaysia Noodle dish Usually made up of thin yellow egg noodles or/and string thin mee-hoon (rice vermicelli) with spicy curry soup, chilli/sambal, coconut milk, and a choice of dried tofu, prawns, cuttlefish, chicken, egg and mint leaves. Duck soup ...
Tibetan meal (clockwise from top) tingmo steamed bread, thenthuk noodle soup, momos in soup and vegetable gravy, with condiments in center Thenthuk (Tibetan: འཐེན་ཐུག་, Wylie: then thug) or hand-pulled noodle soup (), is a very common noodle soup in Tibetan cuisine, especially in Amdo, Tibet [1] [2] where it is served as dinner and sometimes lunch.