Search results
Results from the WOW.Com Content Network
Nasi goreng domba, a mutton fried rice. Nasi goreng kambing, a spicy fried rice with goat meat, cooked in ghee. Nasi samin, fragrant yellow rice dish cooked in spices; Nasi mandi, rice dish made from rice, meat (lamb, goat or chicken), and a mixture of spices. Nasi minyak, a cooked rice with ghee and spices. Rabeg, mutton dish.
Nasi campur is a ubiquitous dish around Indonesia and as diverse as the Indonesian archipelago itself, with regional variations. [1] There is no exact rule, recipe, or definition of what makes nasi campur, since Indonesians and, by large, Southeast Asians commonly consume steamed rice, added with side dishes consisting of vegetables and meat.
It is commonly called nasi himpit (lit. "pressed rice") in Malaysia, despite being created using other methods. [ 3 ] Arem-arem also known as lontong isi is a smaller version of lontong and "halal" distant relative of bakcang , filled with vegetables and occasionally meat, eaten as a snack.
Mandi has transcended its Yemeni roots and is now popular in many parts of the Arabian Peninsula, including Saudi Arabia, the UAE, and Egypt.It is also eaten in regions such as the Levant, Turkey, and South Asia, where it is known as "kuzhi mandi" in Kerala, India.
Top Chef is an Arabic-language reality competition series based on the American television series of the same name.The contestants compete against each another in culinary challenges and are judged by the show presenter Siham Tueni, head chef Joe Barza, and a weekly panel of professional chefs and other personalities from the food industry, with one or more contestants eliminated in each episode.
A New Orleans chef didn't always cook for a living. He used to serve in the U.S. Marines. Now he's the author of a cookbook featuring the flavors of his hometown.
Nasi kandar (Northern Malay: Nasi kandaq; Jawi: ناسي كاندر) is a popular northern Malaysian dish from Penang, originally introduced by Tamil Muslim traders from India. The meal consists of steamed rice combined with an array of distinct curries, side dishes, and gravies.
In Malaysia and Singapore, nasi lemak comes in many variations as they are prepared by different chefs from different cultures. The original nasi lemak in Malaysia is arguably a typical southern and central peninsular breakfast, and is considered of Malay origin. However, due to the popularity of the dish, it is regarded as a national dish.