Search results
Results from the WOW.Com Content Network
Chicken karahi, or kadai chicken, is a chicken dish from South Asia. It is known as gosht karahi when prepared with goat or lamb meat instead of chicken. It is noted for its spicy taste and is notable in South Asian Cuisine. The dish is prepared in a karahi (a type of wok) and can take between 30 and 50 minutes to prepare and cook the dish.
Khapse Laping Chicken momo with curry Thenthuk. Chebureki – a deep-fried turnover with a filling of ground or minced meat and onions; Cheser mog – rice, with melted yak butter, brown sugar, raisins and salt [3] Chexo – a rice and yogurt dish; Dropa Khatsa – a dish of stewed tripe, with curry, fennel, monosodium glutamate and salt [3]
The precise origin of the dish is uncertain. Recipes for cooked meat enriched with spices and mixed within a sauce date back to 1700 BCE found on cuneiform tablets near Babylon, credited to the Sumerians. [5] During the Mughal dynasty, the Mughals called"boneless pieces of cooked meat" Tikka to India. [6]
Ka-Bar (/ ˈ k eɪ. b ɑːr /; trademarked as KA-BAR) is the contemporary popular name for the combat knife first adopted by the United States Marine Corps in November 1942 as the 1219C2 combat knife (later designated the USMC Mark 2 combat knife or Knife, Fighting Utility), and subsequently adopted by the United States Navy as the U.S. Navy utility knife, Mark 2.
Talith kokur, Fried chicken. Chicken/mutton/beef tujji, meat marinated in Kashmiri red chillies and aniseed powder, barbequed to perfection. [232] [233] [12] Gaad tujji, fish kababs. Tschaman tujji, Kashmiri style marinated cottage cheese chunks barbecued on a skewer and served with a side of chutney. [221] Tchaap maaz, sausages. [234]
Khao Poon stands as a widely favored noodle soup in Laos, characterized by its use of Lao rice vermicelli and a variety of proteins like pounded chicken, fish, or pork, typically in a coconut milk broth, seasoned with traditional Lao ingredients such as fish sauce, padaek, lime leaves, galangal, garlic, shallots, Lao chilies, and fish mint.
Silu, a curry made with rice powder and chicken, chilli, basil, garlic, and machyang si. Bamboo shoots, either salted or preserved is a common side dish. [4] U Pha, a flavorful chicken porridge which includes rice, chicken, water, ginger, garlic, salt, chicken seasoning powder, fried onion and cilantro as the topping, pickle mustard as the side ...
Tom kha kai recipes typically include coconut milk, galangal (sometimes substituted with ginger), kaffir lime leaves, lemongrass, Thai chili, coriander (or dill), straw mushrooms (or shiitake or other mushrooms), chicken, fish sauce, and lime juice. Fried chilies are sometimes added. [9]