fried noodles
- In Filipino cuisine, pancit are noodles. Noodles were introduced into the Philippines early on by Chinese settlers in the archipelago, and over the centuries have been fully adopted into local cuisine, of which there are now numerous variants and types. The term pancit is derived from the Hokkien pian i sit (Chinese: 便ê食; Pe̍h-ōe-jī: piān-ê-si̍t or Chinese: 便食; pinyin: biàn shí) which literally means "convenient food."[1] Different kinds of noodles can be found in Filipino supermarkets which can then be cooked at home. Noodle dishes are also standard fare in local restaurants. Food establishments specializing in noodles are often referred to as panciterias. Nancy Reyes Lumen of the Philippine Center for Investigative Journalism writes that according to food lore handed down from the Chinese, noodles should be eaten on one's birthday.[1] They are therefore commonly served at birthday celebrations and Chinese restaurants in the Philippines often have "birthday noodles" listed on their menus. However, she warns that since "noodles represent long life and good health", they must not be cut, as that would "corrupt the symbolism."[
******秋葵浓汤Gumbo (French: Gombo) is Creole stew popular in the U.S. state of Louisiana, and is the official state dish. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and what Louisianians call the "Holy Trinity" of vegetables, namely celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, whether okra or filé powder (dried and ground sassafras leaves). The dish derived its name from Africa meaning okra, which may have derived the name from a source such as the Choctaw word for filé (kombo). Gumbo can be made with or without okra or filé powder. The preferred method in the historical New Orleans variation is with a French dark roux. The flavor of the dish has its origins in many cultures. Creole gumbo generally contains shellfish, and a dark roux, filé, or both. Tomatoes are traditionally found in Creole gumbo and frequently appear in New Orleans cuisine. Cajun gumbo is generally based on a dark roux and is made with shellfish or fowl. Sausage or ham is often added to gumbos of either variety. After the base is prepared, vegetables are cooked down, and then meat is added. The dish simmers for a minimum of three hours, with shellfish and some spices added near the end. If desired, filé powder is added after the pot is removed from heat. Gumbo is traditionally served over rice. A third, lesser-known variety, the meatless gumbo z'herbes, is essentially a gumbo of slow-cooked greens. The dish combines ingredients and culinary practices of several cultures, including African, French, Spanish, German, and Choctaw. Gumbo may have been based on traditional native dishes, or may be a derivation of the French dish bouillabaisse, or Choctaw stew, but most likely all of these dishes contributed to the original recipe. It was first described in 1802, and was listed in various cookbooks in the latter half of the 19th century. The dish gained more widespread popularity in the 1970s, after the United States Senate dining room added it to the menu in honor of Louisiana Senator Allen Ellender. The popularity of chef Paul Prudhomme in the 1980s spurred further interest in the dish.
- The name of the dish comes from Louisiana French. Scholars and chefs have offered various explanations for the etymology of the word "gumbo". The dish was likely named after one of its two main ingredients, okra or filé. In the Niger–Congo languages spoken by many slaves from West Africa, the vegetable okra was known as ki ngombo or quingombo; the word is akin to the Umbundu ochinggômbo and the Tshilubachinggômbô "okra". In the language of the native Choctaw people, filé, or ground sassafras leaves, was called kombo.
- economist 22feb19 issue
patsa
- Unlike most of Europe including Mediterranean countries like Italy, its quite common for many night bars, clubs and taverns to close at about 5:00 or even 7:00 in the morning. In fact, even after our having make a night of it, it is common to go in ‘patsatsidika’ (restaurants serving ‘patsas’, (Patsa and Goodness) in the early morning) and have an afterfood called ‘patsa’ or ‘patsas’.“Patsas is basically a soup from pork leg and pork belly, the parts of the pork that very few want to eat. To be honest doing a little bit of research you can do it also with beef or lamb, depending on your taste but..my mother said pork, and pork we will cook today! In the Balkan region of Europe, there are different versions of this soup depending where you go and I remember for example when I first went to Poland and tried the local Flaczki, the first thing that came to mind was patsas and basically it had many similarities. In Greece and basically in Athens, Patsas had the fame of the “after” food for all the drunken people that had partied before on the local bars with live Greek music. The reason is that it is a really strong soup that can relax your stomach and make you feel great the next day rather than have a big hangover.https://www.quora.com/What-are-some-curious-facts-about-the-Greeks
Zabaione (Italian pronunciation: [dzabaˈjoːne]) or zabaglione [dzabaʎˈʎoːne] is an Italiandessert, or sometimes a beverage, made with egg yolks, sugar, and a sweet wine (usually Moscato d'Asti or Marsala wine).[1] Some versions of the recipe incorporate spirits such as cognac. The dessert version is a light custard, whipped to incorporate a large amount of air. Since the 1960s, in restaurants in areas of the United States with large Italian populations, zabaione is usually served with strawberries, blueberries, peaches, etc. in a champagne coupe.[2] In France, it is called sabayon, while its Italian name is zabaione or zabaglione (or zabajone, an archaic spelling). The dessert is popular in Argentina and Uruguay, where it is known as sambayón (from the piedmontese sambajon). It is a popular ice cream flavour in Argentina's ice-cream shops.[3] In Colombia, the name is sabajón. In Venezuela there is also a related egg-based dessert drink called ponche crema. This is consumed almost exclusively at Christmas time.
burger/meat patty
- https://www.quora.com/What-were-some-delicacies-in-the-Roman-empire The recipe for a burger comes from a Roman cookbook – De re coquinaria libri decem. As its author is given Apicius, but this work is a compilation of several sources made in the 4th-5th century CE. The dish is called “Isicia Omentata” and consists of minced meat, pepper, wine, pine nuts and a special sauce of fermented fish (garum). All ingredients should be mixed together and shaped into a patty.
kebab
- Shashlik, or shashlyk, is a dish of skewered and grilled cubes of meat, similar to or synonymous with shish kebab. It is known traditionally, by various other names in the Caucasus and Central Asia,[2][3] and from the 19th century became popular as shashlikacross much of the Russian Empire.The word shashlik or shashlick entered English from the Russian shashlyk, of Turkicorigin.[6] In Turkic languages, the word shishmeans skewer, and shishlik is literally translated as "skewerable". The word was coined from the Crimean Tatar: "şış" ('spit') by the Zaporozhian Cossacks and entered Russian in the 18th century, from there spreading to English and other European languages.[2][3][7] Prior to that, the Russian name for meat cooked on a skewer was verchenoye, from vertel, 'spit'.[3] Shashlik did not reach Moscow until the late 19th century.[8] From then on, its popularity spread rapidly; by the 1910s it was a staple in St Petersburg restaurants and by the 1920s it was already a pervasive street food all over urban Russia.
pudding
- 據烹飪書作者Nigella Lawson說，以前英國人家裏沒有烤箱，蒸菜為主，無論甜鹹，都叫布丁。http://paper.takungpao.com/resfile/PDF/20200131/PDF/b3_screen.pdfBlack pudding is a type of blood sausage originating in the United Kingdom and Ireland. It is made from pork blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats or barley groats. The high proportion of cereal, along with the use of certain herbs such as pennyroyal, serves to distinguish black pudding from blood sausages eaten in other parts of the world.The word pudding is believed to come from the French boudin, originally from the Latin botellus, meaning "small sausage", referring to encased meats used in medieval European puddings.
- Black pudding can be grilled, fried, baked or boiled in its skin. It can also be eaten cold, as it is cooked in production. In parts of north-western England and in the Black Country it was usual to serve a whole black pudding boiled as a complete meal, with bread or potatoes,[11] but elsewhere in the UK and Ireland slices of fried or grilled black puddings are more usually served as part of a traditional full breakfast, a tradition that followed British and Irish emigrants around the world.
- 都鐸王朝的第二任國王、大名鼎鼎的亨利八世就是黑布丁的忠實粉絲，凡他舉辦的宴會餐桌上，必有黑布丁出現。http://paper.takungpao.com/resfile/PDF/20190709/PDF/b9_screen.pdfcorn soup
- Pozole (Nahuatl languages: pozolli Spanish pronunciation: [po'sole], pozole), which means "hominy", is a traditional soup or stew from Mexican Cuisine. It is made from hominy, with meat (typically pork), and can be seasoned and garnished with shredded lettuce or cabbage, chile peppers, onion, garlic, radishes, avocado, salsa or limes. Pozole is typically served on New Year's Eve to celebrate the new year.It is a typical dish in various states such as Nayarit, Sinaloa, Michoacán, Guerrero, Zacatecas, Jalisco, and Morelos. Pozole is served in Mexican restaurants worldwide and is also popular in New Mexico where it was a common dish among the Pueblo Indians residing along the Rio Grande River in New Mexico.Pozole is frequently served as a celebratory dish throughout Mexico and in Mexican communities outside Mexico. Common occasions include Mexico Independence Day, birthdays, Christmas and other holidays.
- 在遠隔重洋的墨西哥，也有一種被世世代代推崇的「神奇濃湯」，可以解酒治宿醉，還能消愁討個好彩頭，被當地人描述得出神入化，是重大節日和家庭聚會的必備主角。名為「pozole」的玉米濃湯歷史悠久，在西班牙人入侵之前便已出現，只不過當時被用作祭食，而如今在改良加工下已成為家喻戶曉的名品。墨西哥人離不開玉米，對糊狀物也充滿偏愛，這份濃湯恰好集兩者之大成。它的準備時間長達十小時，豬肉、白玉米粒和大蒜是基本食材，也有牛肉、雞肉等創新做法，把原材料放進一口厚底大鍋內，加上清湯、鹽、洋葱和其他香料長時間燉煮；等豬肉和玉米粒統統煮到自然軟爛，足足吸飽湯汁後，就可以放入秘密武器：辣椒醬。玉米濃湯的精華正在於此，明明是同樣的墨西哥紅辣椒，在不同廚師手裏就會呈現出不一樣的風格，直接攻佔食客味蕾，毫不客氣。端出鍋的濃湯要撒上切碎的生菜絲、青檸、鱷梨、蘿蔔片才算圓滿，如果你有幸選了一家小資店舖，還會看到服務生端着一碗墨西哥「國旗」走來：綠色的蔬菜、白色的玉米糊加上紅色的辣醬，簡直是一口湯一幅畫，直到大快朵頤、唇齒留香。 因為質地較濃，用料也足，很多時候一碗湯喝下去，肚子也飽了一半。不過，在墨西哥人眼中，玉米濃湯還被貼上了治療宿醉的標籤，而且越辣的醬料，會越快讓你從前一晚的頭暈腦脹當中恢復過來，馬上神采奕奕。http://paper.takungpao.com/resfile/PDF/20190613/PDF/b11_screen.pdf
sweet and sour soup
- Sinigang is a Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine.
bread
- Marraqueta is a crispy South American bread made with flour, salt, water and yeast. This wheat bread has a crunchy texture,[1] and is very popular in Chile, Brazil, the Andean region of Bolivia and Peru but can also be found in Argentina and Uruguay. The Bolivian marraqueta is a 60-75 g bread, sold per unit and consumed mostly in the metropolitan area of La Paz and El Alto. It is prepared in common ovens between midnight and dawn to be sold fresh and crunchy by vendors in the morning. The Chilean marraqueta is, strictly speaking, a se-tenant pair of small rolls, baked with another pair attached, comprising four rolls in total; some confusion can be caused when ordering one marraqueta, as this may be interpreted as either two or four rolls. The recipe arrived in La Paz in 1908 in the hands of the Greek immigrant Michel Jorge Callispieris, from Chios island.[2] Bread in both locations share indeed the same characteristics: crunchiness and slightly salty flavor.La marraqueta (également appelée pan batido à Valparaíso ou pan francés dans d'autres zones du Chili et au Pérou) est un type de pain élaboré à base de farine blanche de blé, d'eau, de levure et de sel, et qui requiert plus de temps de fermentation que d'autres pains. Ce type de pain ne contient pas de graisse et se caractérise par sa forme particulière et son croustillant. La marraqueta est consommée au Chili, Brésil et dans la province argentine de Mendoza, en Bolivie et au Pérou. Elle peut également être trouvée en Argentine et en Uruguay.- Sinigang is a Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine.
bread
- [peru el dorado] The most well-known type of bread is "pan frances" (french bread), the origins of which date back to the 17thc and which, oddly though, is not available in france.
- Tiger bread (also sold as Dutch crunch or Giraffe bread in the US) is the commercial name for a loaf of bread that has a mottled crust.The bread is generally made with sesame oil, which gives it a distinct aroma, and with a pattern baked into the top made by painting rice paste onto the surface prior to baking.[1] The paste dries and cracks during the baking process. The rice paste crust also gives the bread a distinctive flavour. It has a crusty exterior, but is soft inside. Typically, tiger bread is made as a white bread bloomer loaf or bread roll, but the technique can be applied to any shape of bread.The name originated in the Netherlands, where it is known as tijgerbrood or tijgerbol (tiger roll), and where it has been sold at least since the early 1970s.[citation needed] The US supermarket chain Wegmans sells it as "Marco Polo" bread.In January 2012, the UK supermarket chain Sainsbury's announced that they would market the product under the name "giraffe bread", after a three-year-old girl wrote to the company to suggest it. In the San Francisco Bay Area it is called Dutch Crunch.
- 麵包上一塊塊「虎皮」花紋就是最典型的特徵，絕對不會拿錯。本港人看到它一定會聯想到新鮮出爐的菠蘿包，確實，單從外表上看兩者還真有些神似，只不過歐洲版個頭更大。但究其做法就大相徑庭了：菠蘿包頭頂的是雞蛋黃油，口感極度香酥，恨不得會掉渣；虎皮麵包的花紋是用米糊製成，當麵包發酵完成後塗上去放進烤箱，吃起來更脆也更過癮。http://paper.takungpao.com/resfile/PDF/20190627/PDF/b9_screen.pdf
- 墨西哥包是一種香港麵包西餅。原本是產自西班牙的一種甜麵包concha，後有一香港人為紀念在墨西哥做生意的日子，而在回香港開設冰室後創出揉合港式菠蘿包做法的港式墨西哥包，所以港式墨西哥包是墨西哥包的一个分支。
- Manchet, manchette or michette (French), is a wheaten yeast bread of very good quality, or a small flat circular loaf. It was a bread that was small enough to be held in the hand or glove (see also manchette).One of the first recipes printed in English for manchet breads comes from 1588 and the recipe book The Good Huswifes Handmaide by an unknown author. In it the author explains that the flour must be fine and have been "boulted" twice.
- Pão doce El pan dulce portugués Portuguese sweet bread (Portuguese: pão doce "sweet bread" or massa sovada "kneaded dough") is a bread made with milk, sugar, eggs, yeast, flour and sometimes lemon peel to produce a subtly sweet lightly textured loaf or rolls. A slightly different recipe is made during Easter that is known as folar and often contains a hard-boiled egg. Portuguese sweet bread is traditionally made around Christmas, and the Easter version is made around Easter, but it is also available year-round. It is traditionally baked in a stone oven known as a forno. The bread is usually served simply with butter and is sometimes served with a rice pudding known as arroz doce. Portuguese sweet bread is common in areas with large populations of Portuguese Americans and Portuguese Canadians, such as New England, Hawaii, northern New Jersey, southern Florida, California, and Ontario, Canada especially Toronto, and it is prominent in Hawaiian and New England cuisines. At one time, Hawaii featured numerous fornos for baking Portuguese breads constructed by Portuguese immigrants.[3] The California-based company King's Hawaiian and numerous regional bakeries produce Portuguese sweet bread.
- despite its name, very short portuguese wiki version
- 中東的拉瓦什（Lavash）就像亞洲的米飯，日常得不能再日常，平凡得不能再平凡。但這款扁扁平平的薄餅不僅承載了當地人的餐桌夢想，還深深扎根於文化土壤中，以溫和卻權威的方式守護着一個族群的延續，古老而生機勃勃。 只要踏上中東土地，Lavash便隨處可見，不管你跨過多少個國界，走了多遠的路。這也是為什麼當亞美尼亞興沖沖將它列為文化象徵，並錄入聯合國「非物質文化遺產」的時候，其他國家會「群起而攻之」，因為在他們心中，這不專屬於任何一個國家，是全人類的禮物。 很多人會不經意將拉瓦什和皮塔餅（pita）混淆，其實後者需要發酵，在剛端上桌時中間會像吹氣球一樣鼓起來，所以也被叫做口袋餅；而拉瓦什則是地地道道未經發酵的麵食，守着原汁原味的製作方法，千百年未變。http://paper.takungpao.com/resfile/PDF/20200317/PDF/a21_screen.pdf
- 眼下很多地方都興起冰麵包潮，但第一個帶動這 股風暴的，還是日本廣島的甜品老字號 「八天堂」 。 這間以奶油麵包出名的店舖，算下來創立至今已近九 十年。同樣擁有一把辛酸淚的創業史，八天堂也幾次 面臨破產危機，當時的店長希望做出一款能在口中融 化的麵包，無奈屢次嘗試都失敗告終。直到某天，員 工把冰箱裏拿出來解凍的麵包直接吃掉，卻發現內餡 異常細膩軟潤，萬般驚喜下才把這次偶然變成業內的 銷售奇跡。http://paper.takungpao.com/resfile/PDF/20200609/PDF/b4_screen.pdf
Bizcocho (Spanish pronunciation: [biθˈkotʃo] or [bisˈkotʃo]) is the name given in the Spanish-speaking world to a wide range of pastries, cakes or cookies. The exact product to which the word bizcocho is applied varies widely depending on the region and country. For instance, in Spain bizcocho is exclusively used to refer to sponge cake. In turn, in Uruguay, most buttery flaky pastry including croissants are termed bizcocho, whilst sponge cake is called bizcochuelo. In turn, in Chile, Dominican Republic or Bolivia bizcocho refers to a sweet dough (masa) baked with local ingredients, not dissimilar from the bizcocho from Spain. In Ecuador the dough of a bizcocho can either be sweet or salty. The US state New Mexico is unusual in using the diminutive form of the name, bizcochito, as the name for a locally developed and very popular cookie.
croissant
- "rogalik”一词源于俄语单词，字面意思是“角”。的确，这完全是因为其形状如月牙。许多人认为，角形小面包和牛角包只是同一种糕点的不同名称，但这并不完全正确。如果说传统上将角形小面包只与酥皮糕点联系在一起的话，那么牛角包则是可以用酵母面团、酥面甚至奶渣来制作而成。 在苏联时期，最受欢迎的角形小面包是用传统酵母面团制成。
来源：«透视俄罗斯» - http://tsrus.cn/wenhua/meishi/2020/02/09/668583
pancake
- Vitumbua are a coastal east-african dish made of rice or rice flour and coconut, some sources say that is a swahili food; looks like those little cakes that were made to order in japanese department stores
rice cooked with coconut milk
- Kiribath (Sinhala: කිරිබත්) is a traditional Sri Lankan dish made from rice. It is prepared by cooking rice with coconut milk, hence this name, and can be considered a form of rice cakeor rice pudding.[1] Kiribath is an essential dish in Sri Lankan cuisine. It is very commonly served for breakfast on the first day of each month and also has added significance of being eaten for any auspicious moment throughout one's lifetime which are marking times of transition.The word is a compound with a transparent meaning in the Sinhala language, where kiri (කිරි) means "milk" and bath ( බත්) means "rice".It is said that Sujata offered kiribath to Gautama Buddha whilst he was meditating under the Bodhi Tree, just before attaining enlightenment.
- Kiribath (Sinhala: කිරිබත්) is a traditional Sri Lankan dish made from rice. It is prepared by cooking rice with coconut milk, hence this name, and can be considered a form of rice cakeor rice pudding.[1] Kiribath is an essential dish in Sri Lankan cuisine. It is very commonly served for breakfast on the first day of each month and also has added significance of being eaten for any auspicious moment throughout one's lifetime which are marking times of transition.The word is a compound with a transparent meaning in the Sinhala language, where kiri (කිරි) means "milk" and bath ( බත්) means "rice".It is said that Sujata offered kiribath to Gautama Buddha whilst he was meditating under the Bodhi Tree, just before attaining enlightenment.
- Nasi lemak is a Malay fragrant rice dish cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish;[6] it is also the native dish in neighbouring areas with significant Malay populations such as Singapore;[7] Brunei, and Southern Thailand. In Indonesia it can be found in several parts of Sumatra; especially Malay realm of Riau, Riau Islands and Medan.[8] Nasi lemak can also be found in the Bangsamoro region of Mindanao prepared by Filipino Moro. It is considered one of the most famous dishes for a Malay-style breakfast. It is not to be confused with nasi dagang, sold in the Malaysian east coast states of Terengganu and Kelantan (and its kindred region in Pattani, Yala and Narathiwat in Thailand and Natuna in Indonesia), although both dishes are often served for breakfast. However, because nasi lemak can be served in a variety of ways, it is often eaten throughout the day.椰浆饭（馬來語：nasi lemak）是在马来西亚、新加坡与汶莱常见到美食，是马来西亚的非正式国肴。在马来半岛东海岸登嘉楼与吉兰丹，「搭冈饭」非常普遍。在印度尼西亚也有类似这样的美食，称作「乌督饭」。
snacks made with glutinous rice
- Mochi (Japanese: 餠, もち) is Japanese rice cake made of mochigome, a short-grain japonica glutinous rice, and sometimes other ingredients like water, sugar, and cornstarch. The rice is pounded into paste and molded into the desired shape. In Japan it is traditionally made in a ceremony called mochitsuki.[1] While also eaten year-round, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time.
- Kusa mochi (草餅, literally "grass mochi"), also known as kusamochi or yomogi mochi, is a Japanese sweet. It is considered a seasonal dish for spring. It is made from mochi and leaves of Japanese mugwort or (more traditionally) from Jersey cudweed. It may also be filled with red bean paste. 現代では草餅に用いされる草とは主に蓬であるが、古くは母子草（春の七草のゴギョウ）を用いて作られ、名称も草餅でなく母子餅とよばれていた[1]。 餅に草を練りこむという風習は、草の香りには邪気を祓う力があると信じ、上巳の節句に黍麹草（鼠麹草、母子草）を混ぜ込んだ餅を食べる風習が、中国より伝わってきたものと考えられており、この風習は平安時代には宮中行事の一つとして定着していたことが『日本文徳天皇実録』（9世紀成立）嘉祥3年（850年）5月条に記されている[1]。[注釈 1] 上巳の節句は江戸時代には女子の健やかな成長を願う雛祭りとして広まってゆき、当時の菱餅は餅の白と草餅の緑の二色で作られることが多かった[2]。一説には母子を搗くことが縁起が悪いとして避けられ、この頃より次第に母子草より蓬が用いられるようになっていったとされるが、岡山県や広島県などでは、現代まで母子草で草餅を作る風習が残されており、真実は解っていない[2]。 新井白石『東雅』（1719年）にも、かつてはハハコグサを用いたが、今日ではヨモギを用い、草餅とも蓬餅ともいうとある[注釈 2]。ただし、文化10年（1813年）ころの『風俗問答答書』には「草の餅はゝこ草をも用ひ候や」とあり、地方によってはハハコグサを用いる例も少なくなかった。
- Wajik or wajid is a diamond-shaped kue or traditional snack made with steamed glutinous (sticky) rice and further cooked in palm sugar, coconut milk, and pandan leaves.[1] The sweet sticky rice cake is commonly found in Indonesia, Malaysia and Brunei. It is called wajid in Brunei[2] and Sabah. In Indonesian language the term wajik is used to describe the shape of rhombus or diamond-shape, consequently in a card game, the carreaux(tiles or diamonds♦) is translated as a wajik.Wajik is made with steamed glutinous (sticky) rice and further cooked in palm sugar, coconut milk, and pandan leaves. The cooked rice is then spread and flatted in a baking tray. Once it cools to room temperature, the sticky rice cake is cut into small pieces in the shape of a diamond or rhombus.Wajik has a cultural significance within Javanese culture, as it often form an essential part in Javanese selamatan ceremony. During annual Sekaten festival, there is a Tumplak wajik ceremony. While in Pekalongan Regency there is a regional wajik specialty called Wajik Klethik.
- ketan
- Kuih (Indonesian: kue; derived from the Hokkien kueh or 粿) are bite-sized snack or dessertfoods originating from Southeast Asia. It is a fairly broad term which may include items that would be called cakes, cookies, dumplings, pudding, biscuits, or pastries in English and are usually made from rice or glutinous rice. The term kueh or kuih is widely used in Indonesia, Malaysia, Brunei, and Singapore. to refer to sweet or savoury desserts. Though called by other names, one is likely to find various similar versions of kuih in neighbouring countries, such as Vietnam, Thailand, and Myanmar. For example, the colourful steamed kue lapis and the rich kuih bingka ubi are also available in Myanmar, Thailand, and Vietnam.粿是閩語糕的總稱，在客家語稱為粄，是指用秫米、粳米磨成米漿後加入餡料，以粿印模出各種形狀。因加入各種配料而衍生各種稱法，如鹹甜粿、甜粿、菜頭粿、草仔粿、芋粿[1][2]。因要多花功夫時間製做，並非日常家庭主食，是只有在年節祭拜時才會特別做的供品。 在廣東地區，潮汕人也會對於凡是用米粉、麵粉、薯粉等經過加工製成的食品，都稱「粿」，而潮汕方言裏所謂的粿，實際就是別處所稱的糕，但包括的範圍又不單純是「糕」。
- scmp 30jun19 singaporean company making kueh and other snacks
Tangyuan or tang yuan (湯圓) is a Chinese dessert made from glutinous rice flour mixed with a small amount of water to form balls and then either cooked and served in boiling water with fermented glutinous rice, or sweet syrup (sweet ginger syrup, for example), or deep fried. Tangyuan can be either small or large, and filled or unfilled. In Indonesia, an adapted version, called Wedang Ronde(Wedang in Javanese means beverage, and Ronde means round ball), is a popular food eaten during cold temperatures. The round colored balls of glutinous rice can be filled with crushed peanuts and sugar, or left plain and is served in a sweetened, mild ginger broth often boiled in fragrant pandan leaves. Crushed, toasted peanuts, tapioca pearls, and slices of coconut can also be added. In Myanmar (Burma), mont lon yay paw (မုန့်လုံးရေပေါ်) is a traditional festive dish, served during Thingyan, and filled with pieces of jaggery and served with coconut shavings. In the Philippines, ginataang bilo-bilò is also served in coconut milk, and sometimes local produce such as plantains (sabà), tapioca, and/or sweet potatoes are also added in. In southern Vietnam, a similar dish, called chè xôi nước, is served in a mild, sweet liquid flavoured with grated ginger root. In northern Vietnam, bánh trôi (also called bánh trôi nước) and bánh chay are also very similar, with the latter being served with coconut milk.
sushi
- scmp 30jun19 "if you knew sushi....." traditional japanese dish originated in mekong delta as fermented whole fish preserved in salted rice
rice pudding
米餅
- 鹽城米餅http://pdf.wenweipo.com/2019/10/26/b07-1026.pdf
curry
- Vadouvan (occasionally spelled Vaudouvan) is a ready-to-use blend of spices that is a French derivative of a masala known as vadavam, vadagam, or vadakam. It is an Indian curry blend with added aromatics such as shallots and garlic. The spice blend is thought to have originated from French colonial influence in the Puducherry region of India.
food made with beans
- falafel
- 三個多世紀前，印度第 六任皇帝奧朗則布在跟兄弟的慘烈廝殺中險勝，之後 將支持哥哥的老父親軟禁，期間只允許他吃一種食物 。於是鷹嘴豆就這樣，成了印度前帝王牢籠中的御食 。據說當時忠誠的廚師為了讓舊主好過一些，每天想 着法做不同樣式的料理，直到如今，印度一道用椰奶 烹飪的招牌鷹嘴豆美食就是以老皇帝命名的。http://paper.takungpao.com/resfile/PDF/20200528/PDF/b13_screen.pdf
奇恰酒 Chicha is a fermented (alcoholic) or non-fermented beverage of Latin America, emerging from the Andes and Amazonia regions.[1] In both the pre- and post-Spanish conquest periods, corn beer (chicha de jora) made from a variety of maize landraces has been the most common form of chicha.[1] However, chicha is also made from a variety of other cultigens and wild plants, including, among others, quinoa (Chenopodium quinia), kañiwa (Chenopodium pallidicaule), peanut, manioc (also called yuca or cassava), palm fruit, potato, oca (Oxalis tuberosa), and chañar (Geoffroea decorticans).[1] There are many regional variations of chicha.[2] In the Inca Empire, chicha had ceremonial and ritual uses.
beer?
- 格瓦斯又称克瓦斯 Kvass (see List of names below) is a traditional fermented Slavic and Baltic beverage commonly made from rye bread, which is known in many Central and Eastern European and Asian countries as "black bread". The colour of the bread used contributes to the colour of the resulting drink. Kvass is classified as a "non-alcoholic" drink by Ukrainian, Belarusian, Russian, Latvian, Lithuanian, Polish, Hungarian, and Romanian standards, as the alcohol content from fermentation is typically low (0.5–1.0% or 1–2 proof).[4][5] It may be flavoured with fruits such as strawberries or raisins, or with herbs such as mint.[6] Kvass is especially popular in Russia.The word kvass is derived from Old Church Slavonic квасъ from Proto-Slavic *kvasъ ('leaven', 'fermented drink') and ultimately from Proto-Indo-European base *kwat- ('sour').[9][10][11] Today the words used are almost the same: in Belarusian: квас, kvas; Russian: квас, kvas; Ukrainian: квас/хлібний квас/сирівець, kvas/khlibny kvas/syrivets; in Polish: kwas chlebowy ('bread kvass', the adjective being used to differentiate it from kwas, 'acid', originally from kwaśne, 'sour'); Latvian: kvass; Romanian: cvas; Hungarian: kvasz; Serbian: kвас Chinese: 格瓦斯/克瓦斯, géwǎsī/kèwǎsī. Non-cognates include Lithuanian gira ('beverage', similar to Latvian dzira), Estonian kali, and Finnish kalja. Furthermore, Kvas is a surname in Russia.The name of Kvasir, a wise being in Norse mythology, is possibly related to kvass.The Russian expression "Перебиваться с хлеба на квас" (literally "to clamber from bread to kvass") means to barely make ends meet, remotely similar to (and may be translated as) the expression "to be on the breadline".[43] To better understand the Russian phrase one has to know that in poor families kvass was made from stale leftovers of rye bread.In the Polish language, there is an old folk rhyming song. It shows the history of kvass in the country as having been drunk by generations of Polish reapers as a thirst-quenching beverage used during periods of hard work during the harvest season, long before it became popular as a medicinal drink among the szlachta.
Chhaang or chang (Tibetan: ཆང་, Wylie: chang, Nepal Bhasa: थो:, Nepali: छ्याङ) is a Nepalese and Tibetan alcoholic beverage also popular in parts of the eastern Himalayas, Newar, Sunuwar, Rai, Gurung, Magar, Sherpa, Tamang communities. Chhaang is a relative of beer. Barley, millet (finger-millet) or rice grains are used to brew the drink. Semi-fermented seeds of millet are served, stuffed in a barrel of bamboo called a dhungro. Boiling water is then poured in and sipped through a narrow-bore bamboo tube called a pipsing.
- mentioned in life and hymns of milarepa (food brought by his aunt while visiting him)
milk drink
- Kefir or kephir (/kəˈfɪər/ kə-FEER), is a fermented milk drink similar to a thin yogurtthat is made from kefir grains, a specific type of mesophilic symbiotic culture. The drink originated in the Caucasus, Eastern Europe and Russia,[3] where it is prepared by inoculating cow, goat, or sheep milk with kefir grains.The word kefir, known in Russian since at least 1867,[5] is probably of Eastern European and Russian origin,[3][6] although some sources see a connection to Turkic köpür (foam)[6] or kef (a Persian word meaning foam or bubbles). Traditional kefir was made in goatskin bags that were hung near a doorway; the bags would be knocked by anyone passing through to keep the milk and kefir grains well mixed.[7] Kefir spread from the former Soviet Union to the rest of Europe, Japan, the United States by the early 21st century.[3][8][9] It has become known in Latin America as búlgaros, or "Bulgarian drink".
這種飲料是通過在牛奶或羊奶上接種上一批的克非爾粒-或稱為克非爾珠。克非爾粒是由蛋白質、脂質和糖組成的基質上細菌和酵母菌的複合體。嗜酸乳桿菌和克非爾酵母菌被廣泛使用，儘管細菌和酵母菌的準確的組成在不同的地區還是有很大的差異。在室溫條件下，牛奶被接種一天或更多的時間，在這個過程中乳糖被發酵。產生的飲料是酸味的，充滿碳酸氣的，輕微的酒精飲料。濃度與優格相當。而事實上，大多數出售的美國克非爾即不含碳酸氣，也不含酒精，和優格沒有什麼兩樣。在其他地方也許有具有酒精卻沒有碳酸氣的克非爾。
- 馬奶酒 Kumis (also spelled kumiss or koumiss or kumys, see other transliterations and cognate words below under terminology and etymology - Kazakh: қымыз, qymyz) is a fermented dairy product traditionally made from mare's milk. The drink remains important to the peoples of the Central Asian steppes, of Huno-Bulgar, Turkic and Mongol origin: Kazakhs, Bashkirs, Kalmyks, Kyrgyz, Mongols, and Yakuts.Kumis is a dairy product similar to kefir, but is produced from a liquid starter culture, in contrast to the solid kefir "grains". Because mare's milk contains more sugars than cow's or goat's milk, when fermented, kumis has a higher, though still mild, alcoholcontent compared to kefir.
- tvb travel show lau wing shuen spain episode
- china daily 16oct19
- china daily 16oct19
Falooda is a cold dessert with origins in the Indian subcontinent. It is a version of the Iranian faloodeh. Traditionally it is made from mixing rose syrup, vermicelli, sweet basil (sabza/takmaria) seeds with milk, often served with ice cream.[2] The vermicelli used for preparing falooda is made from wheat,[3] arrowroot, cornstarch, or sago.
Bandung, sirap bandung, or air bandung is a drink popular in Southeast Asia and Indian subcontinent, notably in India, Malaysia, Singapore and Brunei. It consists of evaporated milk or condensed milk flavoured with rosecordial syrup, giving it a pink colour. The drink is an adaptation of rose milk served in India.Despite the name, there is no connection to the city of Bandung in Indonesia, and the drink actually cannot be found there.
A pig roast or hog roast is an event or gathering which involves the barbecuing of a whole pig. Pig roasts in the Deep South of the United States are often referred to as a pig pickin', although roasts are also a common occurrence in the Philippines, Puerto Rico and Cuba[1][2] as well as the US state of Hawaii (a luau).[3] Roasts are also sometimes organised in other states. A pig roast is a traditional meal in the Balkan states of Serbia and Montenegro, often prepared for celebration events and family feasts, and it can often be found on the menu of traditional taverns and bars: kafana. In Southeast Asia, a pig roast is a staple among the Hindu, Buddhist, and Christiancommunities, notably among Catholic Filipinos and Hindu Balinese people.
- "babi guling" in malay, indonesian and javanese
- Lechón (Spanish pronunciation: [leˈt͡ʃon]; from leche “milk” + -ón) is a pork dish in several regions of the world, most specifically in Spain and former Spanish colonial possessionsthroughout the world. Lechón is a Spanish word referring to a roasted baby piglet which was still fed by suckling its mother’s milk (a suckling pig). Lechón is a popular food in Spain, Cuba, Puerto Rico, the Dominican Republic, and other Spanish-speaking nations in Latin America.[1]The dish features a whole roasted suckling pig cooked over charcoal. It has been described as a national dish of Cuba, Puerto Rico, and Spain.
- philippines version - Inasal Baboy, like those served in wedding banquets
leaf wrapped dumplings
- jaunes
- Yantalo follks have such a dedication to Juanes that Mamita used to send Bijao leaves to Veronica and Sandra from Yantalo with anyone traveling to Lima to visit them.https://ascenicworld.wordpress.com/2010/09/12/juanes-jungle-food-on-the-go/
- note that juane in french means yellow
- A tamale (Spanish: tamal, Nahuatl languages: tamalli) is a traditional Mesoamerican dish, probably from modern-day Mexico, made of masa or dough (starchy, and usually corn-based), which is steamed in a corn husk or banana leaf. The wrapping can either be discarded prior to eating, or be used as a plate, the tamale eaten from within. Tamales can be filled with meats, cheeses, fruits, vegetables, chilies or any preparation according to taste, and both the filling and the cooking liquid may be seasoned. Tamales originated in Mesoamerica as early as 8000 to 5000 BC.The preparation of tamales is likely to have spread from the indigenous culture in Mexico and Guatemala to the rest of Latin America. According to archaeologists Karl Taube, William Saturn and David Stuart, tamales may date from the year 100 AD. They found pictorial references in the Mural of San Bartolo, in Petén, Guatemala.The Aztec and Maya civilizations, as well as the Olmec and Toltec before them, used tamales as easily portable food, for hunting trips, and for traveling large distances, as well as supporting their armies.[4] Tamales were also considered sacred as it is the food of the gods. Aztec, Maya, Olmeca, and Tolteca all considered themselves to be people of corn and so tamales played a large part in their rituals and festivals.
- [click from cricket media] zuni pueblo tie tamales with string made from a yucca leaf
- junay
- Suman is a rice cake originating in the Philippines. It is made from glutinous rice cooked in coconut milk, often wrapped in banana leaves, coconut leaves, or buli or buri palm (Corypha) leaves for steaming. It is usually eaten sprinkled with sugar or laden with latik. Suman is also known as budbod in the Visayan languages that dominate the central half of the country. A widespread variant of suman uses cassava instead of glutinous rice.
-Ketupat (in Indonesian and Malay), kupat (in Javanese and Sundanese) or tipat (in Balinese)[3] is a type of dumpling made from rice packed inside a diamond-shaped container of woven palm leaf pouch,[4] originating in Indonesia. It is commonly found in Indonesia, Brunei, Malaysia, and Singapore. It is commonly described as "packed rice", although there are other types of similar packed rices such as lontong and bakchang.
- 卡里餃 Khinkali (Georgian: ხინკალი ) is a Georgian dumpling, which originated in the Georgian mountain regions of Pshavi, Mtiuleti and Khevsureti.[3] Varieties of khinkali spread from there across different parts of the Caucasus.[4] The fillings of khinkali vary with the area. The original recipe, the so-called khevsuruli, consisted of only minced meat (lamb or beef and pork mixed), onions, chili pepper, salt, and cumin. However, the modern recipe used mostly especially in Georgian urban areas, the so-called kalakuri, uses herbs like parsley and cilantro (also called coriander). In Muslim-majority areas the use of beef and lamb is more prevalent. Mushrooms, potatoes, or cheese may be used in place of meat.
- chinkali in deutsch
- hkej 12oct18 shum article
- korea
- 朝鮮的餃子卻是放在湯裏。時間回到一九三○年，當時的開城是有名的豬肉產地，人們將豬肉、蔬菜等打成餡料，捏成四角形的「片水」，神似雲吞，便是餃子的前身。當時的餃子皮用的還是蕎麥粉，黏性不高，稍不留神就會破掉，極考驗手藝。把這萌萌胖胖的小圓包放到牛肉湯裏同煮，就是現在朝鮮和韓國冬天都愛的一道家常料理，因為寓意吉祥，連春節期間也要特意吃上一頓。 和我們常吃的雲吞湯不同，開城餃子湯味道清甜，細細品去竟然跟越式牛肉湯有那麼一絲交融。湯中除了大個的餃子，也會放入雞蛋絲、葱花、黑芝麻等，比起餃子本身，這鍋湯倒成了貨真價實的主角，人們也習慣稱之為鍋料理，既能當菜又可以包辦主食，讓你眼福口福一齊飽。如今在韓國，人們還會在餡裏加入泡菜、豆腐等食材，吃起來更似曾相識。http://paper.takungpao.com/resfile/PDF/20200303/PDF/a20_screen.pdf
- [aranas] pancit molo (wonton soup) is from molo district of Ilolilo, one of the four provinces composing the visayan island of panay
stuffed bun
- Pirozhki[1] (Russian: пирожки, plural form of pirozhok; Ukrainian: пиріжки, pyrizhky) are Russian, Belarusian[2] and Ukrainian[3][4][5][6] baked or fried yeast-leavened boat-shaped buns with a variety of fillings.[7][8] Pirozhki are a popular street food and comfort food in Russia and a stereotypical part of Russian culture.The stress in pirozhki is on the last syllable: [pʲɪrɐʂˈkʲi]. Pirozhok[10] (пирожок, singular) is the diminutive form of Russian pirog, which means a full-sized pie.[11] Pirozhki are not to be confused with the pierogi (a cognate term), which are called varenyky in Ukrainian and Russian.A typical pirozhok is boat- or rarely crescent-shaped, made of yeast-leavened dough, with filling completely enclosed. Similar Russian pastries (pirogs) of other shapes include coulibiac, kalitka, rasstegai, and vatrushka.
Stromboli is a type of turnover filled with various Italian cheeses (typically mozzarella) and cold cuts (typically Italian meats such as salami, capocollo and bresaola) or vegetables. The dough used is either Italian bread dough or pizza dough. Stromboli was likely invented by Italian-Americans or Italian immigrants in the United States in Philadelphia, though it may have similar counterparts originating in Italy.[citation needed] It is believed to be named after the Italian film Stromboli or the island of Stromboli.A stromboli is somewhat similar to a calzone. A calzone is a baked turnover stuffed with pizza ingredients. A stromboli is usually made by rolling up dough with cheese and meat ingredients and is then baked, but it does not generally contain pizza ingredients aside from cheese and Italian meats. Generally, strombolis do not usually contain tomato sauce, unlike calzones. A calzone is crescent-shaped, and a stromboli is usually shaped like a long cylinder. The distinction between the two is complicated because there is some variation in what constitutes a stromboli.
- In 1954, Mike Aquino of Mike's Burger Royal in Spokane, Washington, says he also named a turnover after the same movie.[4] However, Aquino's version appears to only share the same name as the commonly accepted version of the stromboli and is significantly different from the Philadelphia turnover version that is usually defined as a "stromboli". Aquino's "stromboli" consists of capicola ham and provolone cheese covered in an Italian chili sauce on a French bread roll.
An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Southern European, Latin American, and Filipino cultures. The name comes from the Spanish verb empanar, and literally translates as "enbreaded", that is, wrapped or coated in bread. They are made by folding dough over a filling, which may consist of meat, cheese, corn, or other ingredients, and then cooking the resulting turnover, either by baking or frying.They resemble turnovers from many other cuisines and cultures, including the pastyfrom the British Isles, the samsa from Central Asia and samosa or pedakiya from the Indian subcontinent, or the pirozhkifrom Russia.Empanadas trace back their origins to the northwest region of Spain, Galicia.
spring roll
- lumpia egg roll in philippines
stuffed vegetable
- Dolma is a family of stuffed vegetable dishes common in the Mediterranean cuisine and surrounding regions including the Balkans, the Caucasus, Russia, Central Asia and Middle East. Common vegetables to stuff include tomato, pepper, onion, zucchini, eggplant, and garlic. Meat dolmas are generally served warm, often with tahini or egg-lemon sauce. Dolmas prepared with olive oil and stuffed with rice are generally served cold with a garlic-yogurt sauce. Stuffed vegetables are also common in Greek cuisine, called gemista, as well as in Italian cuisine, where they are named ripieni ("stuffed"). Dishes of cabbage or grape leaveswrapped around a filling have been known since antiquity, where in ancient Greece they were called "fyllas" (Greek: φύλλον 'leaf'), and currently are called dolmadaki or in general dolma or yaprak dolma ('leaf dolma'), and are also used to make sarma. In 2017, dolma making in Azerbaijan was included into the UNESCO Intangible Cultural Heritage Lists.
creme brulee
- philippines - natilla (no sugar crust)
Gefilte fish (/ɡəˈfɪltə
- In den USA spielen „Gefilte Fisch“ seit den 1950er Jahren eine Rolle in Ideologie und Politik. Im Oktober 1954, wurde anlässlich eines Banketts in New York zum dreihundertsten Jahrestag der Ankunft der ersten Juden in Nordamerika, ungeachtet der Tatsache, dass diese sephardischer Herkunft gewesen waren, dem Ehrengast, Präsident Dwight D. Eisenhower, „Gefilte Fisch“ als Symbol der „symbiotischen Beziehung zwischen Amerika und seinen jüdischen Bürgern“ unter der Bezeichnung „traditioneller gefüllter Süßwasserfisch“ als Vorspeise vorgesetzt. 1957 soll Präsident Eisenhower bei einem „Minority Dinner“, das er nach seiner zweiten Inauguration offerierte, neben Minestrone und Griechischem Salat auch „Gefilte Fisch“ serviert haben.Prominent Einzug ins Weiße Haus gehalten haben „Gefilte Fisch“ im Frühjahr 2009 als Bestandteil des Menus beim ersten je von einem amerikanischen Präsidenten veranstalteten Sederabend am zweiten Abend des Pessachfestes.[70] Die von Präsident Barack Obama neu geschaffene Tradition wurde im darauffolgenden Jahr weitergeführt, nun am ersten Abend des Festes und wiederum mit „Gefilte Fisch“ als Auftakt des Dinners.[71] Danach spielten „Gefilte Fisch“ in der Berichterstattung über den Sederabend im Weißen Haus keine besondere Rolle mehr.
- https://www.dailymail.co.uk/debate/article-7420723/RICHARD-LITTLEJOHN-Project-Fear-latest-NHS-bosses-cry-Bring-dead.html On one occasion, Cook tried to persuade LBC to devote a programme every week to the topic of fish. In the most surreal phone-in I’ve ever heard — and I’ve done a few myself — the two of them get into a bizarre discussion about the Jewish delicacy, gefilte fish. ‘In Norway, we have a whole Gefilte Hour in the afternoon,’ says Cook. ‘It’s a children’s programme. We have quizzes and games: like — what is an anagram of gefilte?’ ‘What’s gefilte in Norwegian, anyway?’ asks Clive. ‘In Norwegian, gefilte is gefilte,’ Cook replies.Turkish delight or lokum is a family of confections based on a gel of starch and sugar. Premium varieties consist largely of chopped dates, pistachios, and hazelnuts or walnuts bound by the gel; traditional varieties are often flavored with rosewater, mastic, Bergamot orange, or lemon. The confection is often packaged and eaten in small cubes dusted with icing sugar, copra, or powdered cream of tartar, to prevent clinging. Other common flavors include cinnamon and mint. In the production process, soapwort may be used as an emulsifying additive.The origin of the confection is not well established, but it is known to have been produced in Turkey as early as the late 1700s, hence its name. The exact origin of these sweets is yet to be definitively determined; however, the word lokum comes from the Arabic al-halkum. In the Arab world, Turkish delights are called rāḥat al-ḥulqūm (رَاحَة الْحُلْقُوم) which means "throat comfort".
- the foini village in lemosos is renowned for the local "loukoumi" (delight)
Sesame seed candy is a confection of sesame seeds and sugar or honey pressed into a bar or ball. It is popular from the Middle East through South Asia to East Asia. The texture may vary from chewy to crisp. It may also be called sesame (seed) candy/bar/crunch; sesame seed cake may refer to the confection or to a leavened cake or cookie incorporating sesame.
- In Greece and Cyprus, sesame seed candy is called pasteli and is generally a flat, oblong bar made with honey and often including nuts. Though the modern name παστέλι pasteli is of Italian origin,[1] very similar foods are documented in Ancient Greek cuisine: the Cretan koptoplakous (κοπτοπλακοῦς) or gastris (γάστρις) was a layer of ground nuts sandwiched between two layers of sesame crushed with honey. Herodotus also mentions "sweet cakes of sesame and honey", but with no detail.
- the anogyra village in lemesos is well known for its carobs and the traditional sweet delight "pasteli" made with carob syrup
- Various kinds of sesame candy are found in Indian cuisine. The Assamese tilor laru is an Assamese breakfast snack. The Maharashtran tilgul ladoo is a ball of sesame and sugar flavored with peanuts and cardamom and associated with the festival of Makar Sankranti.
- Sesame Candy or Rewri is also widely eaten in Pakistan. The Chakwal city of Pakistan is very famous for this product. Many people around Pakistan request their fellows to bring it as it is not widely available in any other part of Pakistan.
- Sesame candy is also traditional to northern Iran (Mazandaran province) and is called Peshtezik in Mazandarani and Persian. Peshtezik is usually a thin flat layer of sesame seed with sugar or honey and often includes nuts (specially walnuts). Peshtezik is served in special Persian holidays such as Nowruz and Yalda.
A dragée[1] (/dræˈʒeɪ/ drazh-AY) is a bite-sized form of confectionery with a hard outer shell—which is often used for another purpose (e.g. decorative, symbolic, medicinal, etc.) in addition to consumption.A classic form of dragée and comfit, Jordan almonds, also known as mlabas (ملبس, lit. "coated" or "covered") in Arabic, sugared almonds, confetti, or koufeta[2] consist of almonds which are sugar panned in various pastel colors. Jordan almonds are thought to originate in ancient Rome, where honey-covered almonds were introduced by a Roman baker and confectioner named Julius Dragatus. His confections were called dragati and were served by nobility at weddings and births.[5] When sugar became more readily available in the 15th century, the nuts were coated in sugar instead. In Sulmona, Italy, the technique of creating the dragée almonds was perfected by the Pelino family.The term Jordan is most likely a corrupted version of the French word jardin, meaning "garden", hence, a cultivated rather than wild almond.[6][7] However, others suggest the term referred to a variety of almonds originally grown along the Jordan River characterized by long, thin, slender, rather smooth kernels in thick, heavy shells.Still others believe that Jordan is a corruption of the name of the town of Verdun in the northeast of France. In the 13th century, when the medieval crusaders brought sugar to Europe after their campaigns in the Holy Land, it was very valuable and considered medicinal. During that time, an apothecary in Verdun began coating other medicines with sugar (calling them dragées) to make them easier to take.[5] The town of Verdun became very well known for its dragées de Verdun.
- spain
- En Casinos se celebra cada último fin de semana de noviembre la Feria del Dulce Artesano, Peladillas y Turrones de Casinos, de gran popularidad a nivel autonómico por la calidad de sus productos.
Bologna sausage, also called baloney (/bəˈloʊni/)[1], or parizer and known in Britain, Ireland, Zimbabwe, Zambia, and South Africa as polony, is a sausage derived from mortadella, a similar-looking, finely ground pork sausage containing cubes of pork fat, originally from the Italian city of Bologna (IPA: [boˈloɲɲa]). Typical seasoning for bologna includes black pepper, nutmeg, allspice, celery seed, and coriander, and like mortadella, myrtle berriesgive it its distinctive flavor.[2] U.S. government regulations require American bologna to be finely ground[3] and without visible pieces of fat. Aside from pork, bologna can be made out of chicken, turkey, beef, venison, a combination, or soy protein.
- The English in the 17th century were introduced to Bologna sausage, or a close enough variant of it. They were not going to call it Bologna in the 17th century, complete with cod Italian accent. They were going to call it something closer to an English-sounding word. They came up with polony.https://www.quora.com/Why-do-we-generally-pronounce-lasagna-as-la-za-nya-but-we-pronounce-bologna-as-BA-lo-ney
char siu
- 日式叉燒原本誕生自昭和時期的軍隊中，人們將火 腿煮製軟爛，再浸泡醬油食用。後來退伍軍人們紛紛開 起了拉麵店，不僅帶動了一波熱潮，還將叉燒的經典美 味發揚光大，延續至今。http://paper.takungpao.com/resfile/PDF/20191029/PDF/b7_screen.pdf
beef stew
- 布達佩斯有一道名吃：土豆燒牛肉。真正宗，真地道，真夠味，真特香；能讓人餘香數日，津津樂道。比在俄羅斯吃的土豆燒牛肉不知要強多少，至今沒弄明白，誰是宗，誰是祖。 那家餐館離布達佩斯很近，先沿多瑙河而行，繼而捨河上山，在山谷中曲回，抬頭再見一灣清水，便到了，因為那餐館的匈文名字拗口、難記，中國人都喜歡它的中國名字：共產主義餐館。言此大名，幾乎無人不知。原因很簡單，因為有一年，前蘇聯領導人赫魯曉夫來訪，也慕名前來吃這口兒，這道名菜中國人稱之為「罐燜牛肉」。歐洲人吃牛肉幾乎一律吃牛排，燉的、燜的、熬的、煮的，歐洲人一般不愛，似乎只有俄羅斯和烏克蘭特殊，有土豆燒牛肉。據說當年赫魯曉夫吃高興了，吃得意了，吃得口有芳香，心滿意足了，的確說過，共產主義餐桌上，天天都要有──他一指桌上的罐燜牛肉說，土豆燒牛肉。傳來傳去，翻譯過來翻譯過去，翻譯到中國就成了「赫魯曉夫的共產主義，土豆燒牛肉」，直接把赫魯曉夫的共產主義歸根結底就是一個菜：土豆燒牛肉。毫不誇張地說，那時候在北京王府井百貨商店和北京東安市場轉遍，都難覓一雙真牛皮的皮鞋，牛皮難尋，遑論牛肉？真的到了共產主義，共產主義是什麼生活？列寧說過共產主義的廁所是金子打造的，那麼餐桌上到底該有什麼？從馬克思創建了共產主義學說以來，似乎無人論述，只有赫魯曉夫直白，說「土豆燒牛肉」。赫魯曉夫的嘴夠刁的，口味夠高的，布達佩斯的土豆燒牛肉的確香，香得有品位、有特色、有風格、有餘味。真的讓人吃而不忘，留下美好的印象，是布達佩斯讓赫魯曉夫填補了共產主義理論中關於飲食業的空白。http://paper.takungpao.com/resfile/PDF/20191114/PDF/b4_screen.pdf
creme brulee
- philippines - natilla (no sugar crust)
cooking food underground
- Kalua is a traditional Hawaiian cooking method that utilizes an imu, a type of underground oven. The word kalua, which literally means "to cook in an underground oven", may also be used to describe the food cooked in this manner, such as kalua pig or kalua turkey, which are commonly served at luau feasts. Luau, in Hawaiian is actually the name of the taro leaf, which when young and small after being steamed for a few hours resembles cooked spinach. The traditional luau was eaten on the floor over lauhala (leaves of the hala tree were woven together) mats. Imu in deutsche.
cookbook
- Compendium ferculorum, albo Zebranie potraw (A Collection of Dishes) is a cookbook by Stanisław Czerniecki. First put in print in 1682, it is the earliest cookery book published originally in Polish. Czerniecki wrote it in his capacity as head chef at the court of the house of Lubomirski and dedicated it to Princess Helena Tekla Lubomirska. The book contains more than 300 recipes, divided into three chapters of about 100 recipes each. The chapters are devoted, respectively, to meat, fish and other dishes, and each concludes with a "master chef's secret". Czerniecki's cooking style, as is evident in his book, was typical for the luxuriant Polish Baroque cuisine, which still had a largely medieval outlook, but was gradually succumbing to novel culinary ideas coming from France. It was characterized by generous use of vinegar, sugar and exotic spices, as well as preference for spectacle over thrift.
The book was republished several times during the 18th and 19th centuries, sometimes under new titles, and had an important impact on the development of Polish cuisine. It also served as an inspiration for the portrayal of an Old Polish banquet in Pan Tadeusz, the Polish national epic.
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