Search results
Results from the WOW.Com Content Network
For premium support please call: 800-290-4726 more ways to reach us
Duck meat is also a part of Indian cuisine, especially important in Northeast India, [2] such as in the Assamese cuisine. [3] [4] The old Assamese text Kamarupa Yatra discusses duck meat, squab and tortoise meat. Popular dishes include duck with white gourd, duck with laixak and duck with bamboo shoot. [5]
Main page; Contents; Current events; Random article; About Wikipedia; Contact us; Pages for logged out editors learn more
Choila, sometimes Chhwela or Chhoyela (Nepali: छोयला) is a typical Newari dish that consists of spiced grilled buffalo meat. [1] Though the dish is traditionally popular with water buffalo meat, nowadays mutton, chicken, duck meat and mushroom are also being used.
Now you are ready to make Chinese fajitas: Roll some of the duck meat, green onions, cucumber, and a smear of Chinese sweet noodle sauce up in a Mandarin pancake, eat, and repeat. Recipe courtesy of Feeding the Dragon: A Culinary Travelogue Through China with Recipes by Mary Kate Tate and Nate Tate/Andrews McMeel Publishing, 2011.
Peel the garlic; transfer to a food processor. Add the tomatoes, tomatillos, poblano, red chili and scallion and pulse until chunky. Add the lime juice and season the salsa with salt.
Bring a large pot of water to a boil. Use a knife to scrape any rough patches off the duck’s skin. Remove the innards if necessary, cut off the wing tips, and remove excess fat around the cavity ...
Finely chopped meat such as cooked duck innards (gizzards, for example) and duck meat are put in a shallow dish along with a sprinkling of crushed peanuts and chopped herbs such as Vietnamese coriander, mint, etc. The blood and fish sauce mixture is then diluted with some watery broth left from cooking the meat and/or gizzards to promote blood ...