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Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by European, Amerindian, African, and Asian (Levantine, Japanese, and most recently, Chinese) influences. [1] It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well.
Outside Brazil, cachaça is used almost exclusively as an ingredient in tropical drinks (cocktails with cachaça), with the caipirinha being the most famous cocktail. Caipirinha: Brazil's national cocktail made with cachaça (sugar cane hard liquor), sugar, lime, and pieces of ice. [12] Cachaça is Brazil's most common distilled alcoholic beverage.
العربية; Azərbaycanca; Беларуская; Беларуская (тарашкевіца) Български; Català; Cebuano; Čeština; Deutsch ...
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The pastel is classified in Brazilian cuisine as a salgado (savoury snack). It is traditionally sold on the streets, in open-air marketplaces, or in fast-food shops known as pastelarias. It is popularly said to have originated when Chinese immigrants adapted their traditional spring rolls to the Brazilian taste using local ingredients. [1]
Cơm tấm (Vietnamese: [kəːm tə̌m]) is a Vietnamese dish made from rice with fractured rice grains. Tấm refers to the broken rice grains , while cơm refers to cooked rice. [ 1 ] [ 2 ] Although there are varied names like cơm tấm Sài Gòn (Saigonese broken rice), particularly for Saigon , [ 1 ] the main ingredients remain the same ...
[1] [4] The ingredients are first marinated with some Vietnamese spices and sauces (ginger, chili, Vietnamese-style fish sauce). An off-the-shelf bò kho powder is also available. [3] Then, the dish should be slowly stewed until cooked. [2] It is usually served with rice, rice noodles, or bánh mì, and herbs (examples include Thai basil, and ...
As a result, foods in southern Vietnam are often vibrant and flavorful, with liberal uses of garlic, shallots, and fresh herbs. Sugar is added to food more than in the other regions. [8] The preference for sweetness in southern Vietnam can also be seen through the widespread use of coconut milk in southern Vietnamese cuisine.