Search results
Results from the WOW.Com Content Network
Mie kuah, literally "boiled noodles" in English, made of yellow egg noodles with a spicy soup gravy. Mie lor, noodle dish served in a thick starchy gravy—made of corn starch, spices and eggs—and thick flat yellow noodles with ngo hiang, fishcake, fish, round and flat meat dumpling, and half a boiled egg.
A popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowder: United States (Rhode Island) Chowder Tomato-based clam chowder Marghi special: Africa (West Africa) Fish, vegetables, oil, seasoning, etc. Maryland crab soup United States Chowder
The noodles are made from a mixture of bean powder and flour. The meal is served with a seasoning sauce made from soy sauce, minced garlic, scallions, red chili powder, sesame oil, and sesame salt. [14] Andong kalguksu (안동칼국수): Specialty of the Andong region. Ground bean powder is added to the flour when making noodles. The broth is ...
This is a list of notable stews.A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round.
Other common names include country gravy, sawmill gravy, milk gravy, and sausage gravy. Egg gravy is a variety of gravy made starting with meat drippings (usually from bacon) followed by flour being used to make a thick roux. Water, broth, or milk is added and the liquid is brought back up to a boil, then salt and peppered to taste.
It is made by mixing ROE (fish eggs) with (chicken) eggs, and frying the mixture. LEMON (30D: Kabkabou fruit) Kabkabou is a fish and tomato stew that originated in the African country of Tunisia.
Laksam, also known in Thailand as Lasae (Thai: ละแซ), [45] is made with thick flat white rice flour noodles served with a rich, full-bodied white gravy of boiled fish and coconut milk. A specialty of the northeastern Malaysian states of Kelantan and Terengganu , Laksam is traditionally eaten with hands rather than with utensils due to ...
In Standard Mandarin, miàn (simplified Chinese: 面; traditional Chinese: 麵) means "dough" but can be used to refer to noodles made from wheat flour and grains such as millet, sorghum, and oats. While fěn (粉) means "powder" but can be used to refer to noodles made from other starches, particularly rice flour and mung bean starch. [12]