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According to the Royal Institute Dictionary, chayo is a variant form of ชัย (chai), itself a loanword from Pali/Sanskrit jaya (जय), meaning 'victory'. [5] Today, chaiyo is commonly used in celebratory toasts, especially at weddings. [6] The poetic use of chayo remains familiar as it is the final word in the royal anthem Sansoen Phra ...
Giò lụa before being peeled Sliced chả lụa served over bánh cuốn, and garnished with fried shallots. Chả lụa (Saigon: [ca᷉ lûˀə]) or giò lụa (Hanoi: [zɔ̂ lûˀə]) is the most common type of sausage in Vietnamese cuisine, made of pork and traditionally wrapped in banana leaves.
Chả giò (Vietnamese: [ca᷉ː jɔ̂]), or nem rán, also known as fried egg roll, is a popular dish in Vietnamese cuisine and usually served as an appetizer in Europe, North America and Australia, where there are large communities of the Vietnamese diaspora.
Patcharapa was born on 5 December 1978 in Bangkok, Thailand.Her birth name is "Khaimuk Chaichua", which later changed to "Patcharapa Chaichua". She entered the entertainment industry in 1997 after she won a beauty and talent contest called HACKS. [2]
Chai Lai (Thai: ไฉไล, English title: Dangerous Flowers and also known as Chai Lai's Angels) is a 2006 Thai action film about five female top-secret crimefighters, each with the codename of a flower, Lotus, Hibiscus, Rose, Spadix and Crown of Thorns. The premise is modelled after Charlie's Angels.
Noon chai (Kashmiri pronunciation: [nuːnɨ t͡ʃaːj]), also called Kashmiri tea, pink tea, gulabi chai, [1] Namkeen chai (pronounced [namkiːn t͡ʃaːj]), [2] [better source needed] and Sheer chai ([ʃiːrʲ t͡ʃaːj]) [3] is a traditional tea beverage originating in Kashmir.
Her nonfiction books include the family memoir, The Girl from Purple Mountain (2002), which was co-written with her father, the political scientist Winberg Chai. The book, which is narrated in alternating chapters by May-lee and her father, details her grandmother's decision to be buried alone after helping her family to escape to America after the Sino-Japanese War and Chinese Civil War. [7]
Chè trôi nước (sometimes called chè xôi nước in southern Vietnam or bánh chay in northern Vietnam, both meaning "floating dessert wading in water") is a Vietnamese dessert made of glutinous rice filled with mung bean paste bathed in a sweet clear or brown syrup made of water, sugar, and grated ginger root.