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Kedgeree (or occasionally kitcherie, kitchari, kidgeree, kedgaree, kitchiri, khichuri, or kaedjere) is a dish consisting of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, lemon juice, salt, butter or cream, and occasionally sultanas. The dish can be eaten hot or cold.
The traditional preparation is to roast or grill the whole pieces of fish over high heat. [4] Finnan haddie is also often served poached in milk for breakfast [6] and is an important part of traditional kedgeree and the Arnold Bennett omelette. [7]
Khichdi was the inspiration for Anglo-Indian kedgeree [12] [17] Khichdi is a popular traditional staple in Haryana, specially in the rural areas. Haryanvi khichdi is made from pearl millet and mung dal (split mung bean) pounded in mortar (unkhal), and often eaten by mixing with warm ghee or lassi, or even yogurt.
Well-known Anglo-Indian dishes include chutneys, salted beef tongue, kedgeree, [21] ball curry, fish rissoles, and mulligatawny soup. [ 1 ] [ 8 ] Chutney , one of the few Indian dishes that has had a lasting influence on English cuisine according to the Oxford Companion to Food , [ 1 ] is a cooked and sweetened condiment of fruit, nuts or ...
A traditional Indonesian fermented rice cakes which is made from sticky rice sugar and yeast. Tapai is wrapped with banana leaves. The taste is sweet and sour because of the fermentation. Tapai usually can be added to traditional beverage like Es Cendol or eaten by itself. The other version of tapai is Tapai Singkong (Tape Singkong).
English cuisine encompasses the cooking styles, traditions and recipes associated with England.It has distinctive attributes of its own, but is also very similar to wider British cuisine, partly historically and partly due to the import of ingredients and ideas from the Americas, China, and India during the time of the British Empire and as a result of post-war immigration.
Fresh snoek is typically barbecued over an open grill or wrapped up in aluminium foil with butter and herbs and served with boiled sweet potatoes and "tamatiesmoor" – a fried up hash of chopped tomatoes, onions, garlic and herbs. Another favourite is a kedgeree using smoked snoek. In the Cape Malay community snoek is a foundation for many dishes.
Mujaddara is the Arabic word for "pockmarked"; the lentils among the rice resemble pockmarks. [2] [3] The first recorded recipe for mujaddara appears in Kitab al-Tabikh, a cookbook compiled in 1226 by al-Baghdadi in Iraq. [3]