Bai Sach Chrouk is one of Cambodia’s most popular breakfast dishes. Normally, pork marinated in garlic, soy, and coconut milk is slowly grilled over charcoal, where it becomes smoky and caramelized. It is often accompanied by pickled vegetables (locally called Chirowa).
Nasi campur is a plate of rice topped with a stunning variety of different side dishes at cheap prices. Indonesia has since expanded the popularity of the dish, with stalls dedicated solely to producing a customized Nasi Campur for each customer. The term “nasi” translated as “rice”, while “campur” —pronounced cham-poor— means “to mix”.
“Rice and Curry” are the staple food in Sri Lanka. Sri Lankan food is generally spicy. A typical Sri Lankan meal consists of a “main curry” (fish, chicken or meat) as well as several other curries made with vegetable and lentils. Side-dishes include pickles, chutneys and sambols which can sometimes be fiery hot.
Meghle(Meghli) is an authentic and traditional Lebanese rice pudding made from rice flour, sugar and cinnamon. It is served on special occasions such as a birth of baby.
“Phở” in Vietnam means rice noodle soup and “Bò Kho” does beef stew. Each bowl is typically accompanied by a bed of flesh vegetables.
“Cà ri” is the Vietnamese term for curry stew. Vietnam has a long history of trading with India dating back to the second century. Indian spices and curries may have been in Vietnam since then. Here I post “Cà ri gà” (literally “Curry chicken”), a popular version of Vietnamese curry made with chicken, carrots, sweet potatoes in a coconut milk sauce and mix of savory spices.
Phở consists a light chicken or beef broth with banh pho noodles and lots amount of fresh herbs. The noodles are made with pristine white rice flour and sold in markets. In fact, it’s practically one of the Vietnamese’s most loved dishes.
To prepare this Thailand’s most famous salad, pound garlic and chilies with a mortar and pestle, then toss in tamarind juice, fish sauce, peanuts, dried shrimp, tomatoes, lime juice, sugar cane paste, string beans and a handful of grated green papaya.
As chickpeas were one of the earliest crops cutivated in Mesootamia and were a common dish in ancient era.
חומוס (in hebrew) or حمص (in Arabic) is a dish made from chick pea with tahini (sesami paste) and sometimes garlic and lemon juice. It is often slathered in olive oil and sometimes sprinked with other ingredients such as paprika, mushrooms and onion.
“Beryan”, an Esfahan delicacy in Iran, is prepared on flat bread, with a layer of sauteed minced lamb meat on one part, and coarsely crushed nut and walnut in between. It is often sprinkled with lemon juice.
The sea is the source for most food in Indonesia. Pallymara is good choice to cook for someone who is always looking for a different kind of seafood soup to try. The soup is flavored with spices and soured by lemon juice or tamarind paste.
焢肉 (kongrou) is a Taiwanese braised pork dish cooked with soy sauce and sugar. It goes very well with rice (飯, fan) and a slice of pickled daikon.
Gahwa (قهوة) is a national beverage in UAE. Arabic coffee is similar to Turkish coffee but the former is spiced with cardamon and is usually unsweetened. It is common for Emirates hosts to serve gahwa to their guests.
The word “粥”(zuk) means a rice congee or rice porridge. What I love about “粥”: it’s not only healty and delicious, but a great dish for those in a hurry on a budget or who need something filling. Chinese traditionally cook “粥” for hours over a low heat in a big pot. Here I post “及第粥” (Kapdaizuk) which is auspicious for student who wants pass the examination for the high degree. Boiled internal organs such as intestines and liver was inside.
Бууз (pron. is like “bohz” since “у” in Mongolian is pronounced like “o” in “Korea” while “у” in Russian is pronounced like “oo” in “foot”) is the Mongolian national dish whici is a close relative of Chinese 烧卖 or 稍麦 (Shumai, Shaomai). It typically consists of a ground lamb/mutton meat wrapped into a thinly rolled piece of wheat dough, which is then sealed the edges together and steamed.
Georgian cuisine is both unique and rich. Badrijani is extremely tasty dish whici is eggplant rolls with walnuts paste. The paste is thick and usually flavored with coliander and onion.
Flat bread, called нон(Non) locally, and чой(Choy) are considered a part of the traditional welcome in Tajikistan. нон(Non) is the cornerstone of the Tajik diet and is typically consumed at every meal.
Perhaps some of the Israeli cooking owes to Japanese. Today many Japanese ingredients, such as miso, wasabi and soy sauce, are wide available in the country.
Sabikh is very popular Israeli sandwich bought by descent Iraqi in Israel. The pita sandwich stuffed with fried eggplant, hummus (chickpea paste), vegetables and various other things. On the Sabbath(Shabbat), when no cooking is allowed, Iraqi Jews ate a cold meal of precooked fried eggplant, cooked potatoes and hard-boiled eggs. Even today this is traditionally acceptable to eat in the morning on Saturday and evening on Saturday. Sabikh first sold in Israel in 1961.
Some of Macanese dish include a style of Western-influenced Chinese cooking which originated during the Portuguese era. One of such dishes made with curry powder. Here I post a dish of pork cutlet, rice and curry soup. “吉列” is cutlet, “豬” is pork, “飯” is rice, and “咖喱汁” means “Curry soup” in Macanese-Chinese.