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A creation which is made with fried sweet pastry where the pastry dough is extruded through a funnel into a pan of hot oil and allowed to "criss-cross" in the oil until the string of dough fills the bottom of the pan in a kind of tangled spaghetti-like arrangement, which is cooked as a cake rather than an individual snack.
Fried dough is a North American food associated with outdoor food stands in carnivals, amusement parks, fairs, rodeos, and seaside resorts. "Fried dough" is the specific name for a particular variety of fried bread made of a yeast dough; see the accompanying images for an example of use on carnival-booth signs.
Pâté chaud (French: [pate ʃo]), "hot pastry pie"), also known as patê sô, is a Vietnamese savory puff pastry. [1] The pastry is made of a light layered and flaky exterior with a meat filling. Traditionally, the filling consists of ground pork , but chicken and beef are also now commonly used.
Many of the pastries are wrapped in various leaves (bamboo, banana, dong, gai) and boiled or steamed. One of the historic dishes, dating to the mythical founding of the Vietnamese state is bánh chưng. As it is a savory dish and thus not a true pastry, bánh chưng and the accompanying bánh dày are laden
Originally called the Sûpreme, the pastry consists of croissant dough rolled and filled with pastry cream and dipped in ganache. Nun's puffs: France: Made from butter, milk, flour, sugar, eggs and sometimes honey, [67] recipes call for pan frying (traditionally in lard), re-frying and then baking, or baking straight away. [68] [69] Nunt: Jewish
Stuffed pastry Deep fried pastry stuffed with cellophane noodles, minced pork, cloud ear fungus and thin slices of chinese sausage [7] Bánh lá: Huế: Rice dish Parcel of a variety of rice stuffed with some fillings and wrapped in a leaf or leaves. Black pudding dồi tiết' (Northern) or dồi huyết (Southern) Sausage Blood sausage Bò 7 ...
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Commonly eaten as a breakfast food, it is sometimes fried with a coating of sesame seeds. [2] There are at least 3 varieties of ham chin peng - with glutinous rice, five spice powder and red bean paste. [3] The pastry is eaten throughout Southeast Asia; it is known by various local names, including Indonesian: kue bantal, and Vietnamese: bánh ...