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Stir-fried chicken liver with green peppers Chicken liver fried with young (mainly green) chili peppers, light soy sauce, oyster sauce, onion, spring onion, black pepper, and garlic. Here it is served with rice and a fried egg (khai dao). Thua ngok pla khem ถั่วงอกปลาเค็ม Stir-fried bean sprouts with salted fish
Rice-based dish served with a stir-fry sauce, similar to chop suey. Can contain meat, poultry, vegetables such as bok choy, and mushrooms. Usually topped with a fried egg. Briyani porc [5] Pork biryani: Localization of Indian biryani; contains pork instead of beef or chicken Diri blanc: 米饭 (mifan) White rice: Plain, steamed white rice; a ...
It is commonly stir-fried with soy sauce, eggs, garlic, spring onion and occasionally dried shrimp. Sichuan pepper chicken: 川椒雞: 川椒鸡: chuān jiāo jī: cuêng ziê goi: A traditionally deep-fried chicken dish, usually accompanied with leafy green from lysimachia clethroides, known as pearl vegetable (珍珠菜).
Slow-roasted your mushrooms and tomatoes with olive oil and balsamic vinegar, then use pesto and fresh mozzarella for the toppings on golden, pan-toasted sourdough slices.
Preheat the oven to 350°. Set the head of garlic on a double layer of foil, cut side up. Drizzle with olive oil, then wrap in the foil. Roast the garlic until very soft, about 1 hour and 30 minutes.
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.
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The Cantonese version features a duck stuffed with eight stir-fried ingredients, including glutinous rice, diced mushrooms, water chestnuts, lotus seeds, Chinese sausage, dried shrimp, bamboo shoots, jujubes, salted egg yolk, Jinhua ham, red beans, barley, dried lily, and peanuts. [1]
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