Search results
Results from the WOW.Com Content Network
Sticky rice mortar was invented in ancient China utilizing organic materials in inorganic mortar. Hydraulic mortar was not available in ancient China, possibly due to a lack of volcanic ash . Around 500 CE, sticky rice soup was mixed with slaked lime to make an inorganic−organic composite mortar that had more strength and water resistance ...
Chahan can be shaped when serving for aesthetic appeal.. Chahan is a Japanese fried rice dish that is typically cooked in a wok. [3] [1] Rice is used as a primary ingredient, and a wide range of additional ingredients can be used including scrambled egg, vegetables, onion, garlic, edible mushrooms such as shiitake, tofu, pork, as well as seafoods such as crab meat, roe, and shrimp.
The rice grains are ideally loose and do not stick together. [14] Sinangág is rarely eaten on its own, but is usually paired with a "dry" meat dish like tocino, longganisa, tapa, or spam. Unlike other types of fried rice, it does not normally use ingredients other than garlic, so it does not overwhelm the flavour of the main dish.
The khao jee is made by forming the sticky rice into a patty or wrapped around a long stick acting as a vehicle or method of reaching the hot fire and flipping the sticky rice patties without burning one's hand, similar to toasting marshmallow over an open flame. The grilled sticky rice will form a crispy and nutty outer layer while centre are ...
A fried rice cake or pancake from the Philippines made with ground glutinous rice, sugar, and coconut milk Papadum (Papar) India: Also called papad, papar, etc., this is a fried wafer made from a dough made of lentils (often urad dal) and spices. When fried as a dough or with sufficient moisture, it is called pappaṭam.
This fried rice is made without using soy sauce and is not eaten as a single dish like fried rice in general, but is a variant of rice that is eaten with side dishes. On the island of Java there are two types of fried rice; the Sundanese gagrak fried rice is savory, and the Javanese one tends to be sweet.
Youtiao may also be known as a Chinese cruller, [4] Chinese oil stick, [5] Chinese donut [sticks], and fried breadstick, among others. In other Asian countries, they may also be called bicho, you char kway, cakwe, cakoi, kueh, kuay, shakoy or pathongko , among other names.
Fried instant noodles are dried by oil frying for 1–2 minutes at a temperature of 140–160 °C (284–320 °F). The frying process decreases the moisture content from 30–50% to 2–5%. Common oils used for frying in North America include canola , cottonseed , and palm oil mixtures, while only palm oil or palm olein are used in Asia.