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Phá lấu (Chinese: 拍滷; Pe̍h-ōe-jī: phah-ló̍) is a Vietnamese dish from Ho Chi Minh City, [1] made from pork meat and offal that is braised in a spiced stock of five-spice powder (with curry powder sometimes added). [2]
A Chinese fried bread 咸煎饼 that is similar to the doughnut in texture, its batter includes five spice powder. A variation is the Shuangbaotai. Khanom buang: Thailand: A type of crispy pancake sold by street vendors in Thailand. Koeksister: South Africa: A deep fried braided dough drenched in lemony syrup. Kuzhalappam: Kerala, India
Ngohiong, also known and pronounced as ngoyong, is a Filipino appetizer consisting of julienned or cubed vegetables with ground meat or shrimp seasoned with five-spice powder in a thin egg crêpe that is deep-fried. It is a type of lumpia and is a Filipino adaptation of the Hokkien dish ngo hiang (known as kikiam in the Philippines).
The spice mix here is what sets this crispy popcorn chicken apart: five-spice heightened with some white pepper, Sichuan peppercorns, onion powder, and mildly spicy gochugaru. Get the Taiwanese ...
Char siu (Chinese: 叉燒; Cantonese Yale: chāsīu) is a Cantonese-style barbecued pork. [1] Originating in Guangdong, it is eaten with rice, used as an ingredient for noodle dishes or in stir fries, and as a filling for cha siu bao or pineapple buns.
Check your spice cabinet. A new investigation by Consumer Reports found that 12 brands of cinnamon powder and multi-spice blends contained high levels of lead, posing potential health risks to ...
President-elect Donald Trump’s unhinged, would-be assassin Ryan Routh fancies himself a real-life George Bailey from “It’s a Wonderful Life,” is obsessed with Alexander Hamilton — and is ...
Five spice may be used with fatty meats such as pork, duck or goose. It is used as a spice rub for chicken, duck, pork and seafood, in red cooking recipes, or added to the breading for fried foods. [2] Five spice is used in recipes for Cantonese roasted duck, as well as beef stew. Canned spiced pork cubes is very popular as well.