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Processed tuna (Maldives fish) is used as pieces or as shavings. In order to make curries, the raw or the still-soft processed tuna is cut into 1 ⁄ 2 -inch-thick (13 mm) sections. Dry processed tuna is mainly used to make short eats (hedhika) called gulha , masroshi , kulhi bōkiba , kavaabu, bajiya (the local version of the Indian samosa ...
Balado pizza, spicy hot balado chili pepper pizza, chicken or beef. [44] Rendang pizza, spicy and savoury beef rendang pizza. [44] Satay pizza, beef or chicken satay pizza with peanut sauce. [43] Other than Indonesian fusion, other Asian fusion pizza are also known in Indonesia, including: [45] Tom Yum pizza, Tom Yum flavor pizza from Thailand
The word pizza was first documented in 997 CE in Gaeta [4] and successively in different parts of central and southern Italy. Furthermore, the Etymological Dictionary of the Italian Language explains the word pizza as coming from dialectal pinza, 'clamp', as in modern Italian pinze, 'pliers, pincers, tongs, forceps'.
Mas huni (Dhivehi: މަސްހުނި) is a typical Maldivian breakfast, comprising tuna, onion, coconut, lime juice and chili. [2] All ingredients are finely chopped and mixed with the grated meat of the coconut.
Garudhiya or garudiya (Dhivehi: ގަރުދިޔަ) is a clear fish broth.It is one of the basic and traditional food items of Maldivian cuisine.The broth is based on tuna species found in the nation's ocean waters such as skipjack (kanḍumas or goḍa), yellowfin tuna (kanneli), little tunny (lațți), or frigate tuna (raagonḍi).
If people like that recipe, it becomes worthy of being imitated. In other words, it is spread and replicated so many times that it becomes a classic recipe. For this reason, the culinary tradition is made up of a vast variety of classic recipes, which are necessarily linked to a land of origin, specific products, and specific local habits.
Simple English; ไทย; اردو ... Restaurants in the Maldives (1 P) Pages in category "Maldivian cuisine" The following 12 pages are in this category, out of 12 ...
Rihaakuru. Rihaakuru (Dhivehi: ރިހާކުރު; pronounced [ɾihaːkuru]) is a tuna-based thick sauce.The color varies from light brown to dark brown. It is a traditional dish of Maldivian cuisine, consumed almost daily in every household in Maldives and in Minicoy since ancient times.