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Tendon as food. The tendons of certain animals (particularly beef tendon) are used as an ingredient in some Asian cuisines, including the Filipino, Chinese, Japanese, Korean, Indonesian, Thai, Laotian, Cambodian and Vietnamese traditions. Tendon is tough and fibrous, but becomes soft after a long period of cooking. [1]
Mala. (seasoning) Mala is a spicy and numbing seasoning made from Sichuan peppercorn and chilli. [1] Most commonly, mala is made into a sauce (麻辣醬 málàjiàng) by simmering it in oil and other spices. Characteristic of Sichuan cuisine, particularly Chongqing cuisine, it has become one of the most popular ingredients in Chinese cuisine ...
Fuqi feipian (Chinese: 夫妻肺片; pinyin: fūqī fèipiàn; lit. 'husband and wife lung pieces') is a popular Sichuan dish, served cold or at room temperature, which is made of thinly sliced beef and beef offal. Common ingredients in the modern version include beef heart, tongue and tripe, and a generous amount of various spices, including ...
Fuqi feipian or 夫妻肺片 — spicy and "numbing" (麻) Chinese cold dish made from various types of beef offal, nowadays mainly thinly sliced tendon, tripe, and sometimes tongue. Gopchang jeongol – a spicy Korean stew or casserole made by boiling beef tripe, vegetables, and seasonings in beef broth. Goto – Filipino gruel with tripe.
Beef tendon and beef tripe is used in southern Vietnamese versions of Pho. Phá lấu, or beef offal stew, is a popular snack in southern Vietnam. The dish contains all sorts of organ meat and is often accompanied by Vietnamese bánh mì and sweet-and-sour dipping sauce.
Mie kocok (lit. ' shaken noodle '), is an Indonesian beef noodle soup, a specialty of Bandung City, West Java.The dish consists of noodles served in rich beef consommé soup, kikil (beef tendon or slices of cow's trotters), bean sprouts and bakso (beef meatball), kaffir lime juice, and sprinkled with sliced fresh celery, scallion, and fried shallot.
Cooking. Shizuoka oden is a type of Japanese dish that is prepared in a dashi broth. To make it, start by boiling the oden ingredients in a large pot with enough dashi stock to cover them. Since different ingredients need different times to absorb the broth, allow the hard ingredients like the eggs to simmer in the broth for about 30 minutes ...
6. Hamburger and Macaroni. Simply Recipes / Elise Bauer. Get Recipe: Hamburger and Macaroni. "Up the veggie factor by adding finely chopped vegetables like carrots, celery, zucchini, or mushrooms ...