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  2. Ngo hiang - Wikipedia

    en.wikipedia.org/wiki/Ngo_hiang

    Ngo hiang (Hokkien Chinese: 五香; Pe̍h-ōe-jī: ngó͘-hiang / ngó͘-hiong / gó͘-hiong), also known as heh gerng (Chinese: 蝦管; Pe̍h-ōe-jī: hê-kǹg) lor bak (Chinese: 五香滷肉; Pe̍h-ōe-jī: ngó͘-hiong-ló͘-bah) or kikiam (Tagalog pronunciation:) [1] is a unique Hokkien and Teochew dish widely adopted in Indonesia, Malaysia, the Philippines, Singapore, and Thailand, in ...

  3. Tempura - Wikipedia

    en.wikipedia.org/wiki/Tempura

    Tempura is considered one of "the Edo Delicacies" along with soba (buckwheat noodles) and sushi, which were also food stall take-outs. The modern tempura recipe was first published in 1671 in the cookbook called "料理献立抄". After the Meiji period, tempura was no longer considered a fast food item but developed as a high-class cuisine.

  4. Ngohiong - Wikipedia

    en.wikipedia.org/wiki/Ngohiong

    Ngohiong and kikiam should not be confused with the "kikiam sticks" or "tempura sticks" sold by street food vendors, especially in Manila. The latter dishes are not related and are instead a variant of fish balls made largely with flour. [7] [8] [9]

  5. How to Make Food Network Star Antonia Lofaso’s Crispy Tempura ...

    www.aol.com/entertainment/food-network-star...

    Dip the lobster tails into the tempura batter and gently place into the oil. Cook for 3 to 4 minutes until golden brown. Remove from the oil onto a paper towel and season with salt.

  6. Tokneneng - Wikipedia

    en.wikipedia.org/wiki/Tokneneng

    Tokneneng (or tukneneng) is a tempura-like Filipino street food made by deep-frying hard-boiled chicken or duck eggs covered in orange batter. [1] A popular variation of tokneneng is kwek kwek. Kwek-kwek is traditionally made with quail eggs, [1] which are smaller, with batter made by mixing annatto powder or annatto seeds that have been soaked ...

  7. 'Sometimes healthy food ain't pretty': Matty Matheson's 'dog ...

    www.aol.com/lifestyle/sometimes-healthy-food...

    In Japan, there’s donburi, which also features a rice base topped with ingredients like tempura, grilled eel or beef. Poke bowls, which hail from Hawaii, combine raw fish, rice and fresh vegetables.

  8. Satsuma-age - Wikipedia

    en.wikipedia.org/wiki/Satsuma-age

    Large cities like Busan and Seoul sell these products as street food during winter and fall seasons. In Taiwan, satsuma-age is sold as tianbula (Chinese: 甜不辣; pinyin: tiánbùlà; lit. 'sweet', 'not spicy'). It was introduced to Taiwan under Japanese rule by people from Kyushu, where satsuma-age is commonly known as tempura. [6]

  9. Kakiage - Wikipedia

    en.wikipedia.org/wiki/Kakiage

    The lump being fried is shaped into disks, [a] [6] and the kakiage are sometimes described as a "pancake" of sorts. [2] It is also referred to as a type of "fritter".[7] [8]The recipe may call for gently sliding the dollop of battered ingredients into hot oil, [6] and since it may try to break apart, a spatula may be used to hold it into place until the shape has set. [9]