Search results
Results from the WOW.Com Content Network
Egg salad A spicy Thai salad made with fried egg (khai dao). Yam khamin khao kung Thailand: Spice salad A spicy Thai salad made with finely sliced "white curcuma" (Curcuma zedoaria), shredded coconut, cooked prawns, sliced shallots, dried chillies, fresh green bird's eye chilies, roasted cashew nuts, and crispy fried onion rings. Yam kun chiang
Traditional Chinese Simplified Chinese Pinyin Notes Double steaming / double boiling: 燉: 炖: dùn: a Chinese cooking technique to prepare delicate and often expensive ingredients. The food is covered with water and put in a covered ceramic jar, and is then steamed for several hours. Red cooking: 紅燒: 红烧: hóngshāo
Rujak (Indonesian spelling) or rojak (Malay spelling) is a salad dish of Javanese origin, commonly found in Indonesia, Malaysia and Singapore. [2] [3] The most popular variant in all three countries is a salad composed of a mixture of sliced fruit and vegetables served with a spicy palm sugar dressing. [4]
Shao Kao sauce (烧烤酱, Cantonese: Siu Haau) – a thick, savory, slightly spicy BBQ sauce generally known as the primary barbecue sauce used within Chinese and Cantonese cuisine. Shacha sauce ( 沙茶酱 ) – A sauce or paste that is used as a base for soups, hotpot, as a rub, stir fry seasoning and as a component for dipping sauces.
Mala xiang guo (traditional Chinese: 麻辣香鍋; simplified Chinese: 麻辣香锅; pinyin: málà xiāngguō), roughly translated into English as "spicy stir fry hot pot", [1] is a Chinese dish prepared by stir frying. Strongly flavored with mala, it often contains meat and vegetables, and has a salty and spicy taste. The preparation process ...
Its characteristics are friendly and peaceful, rich in seasoning, relatively light taste, multi-traditional dishes; [9] Using spicy bean paste and sugar for flavoring, it is the most widely circulated Sichuan cuisine. Shanghe Bangchuan cuisine is based on traditional classical recipes. It has a mild taste and a long flavor.
Lontong cap go meh, a Peranakan Chinese Indonesian take on the traditional Indonesian dish. Masak titik, a style of vegetable soup that makes liberal use of white peppercorns. One version uses watermelon rind as the main ingredient. Another makes use of green or semi ripe papaya. Mee siam, dish of fried thin rice vermicelli with spicy gravy.
Map showing major regional cuisines of China. Cantonese or Guangdong cuisine, also known as Yue cuisine (Chinese: 廣東菜 or 粵菜), is the cuisine of Cantonese people, associated with the Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau. [1]