“焗” is the term for “doria” which is roasted pilaf with béchamel, tomato sauce or cheese. It is a popular Macanese dish. On the other hand, “猪扒飯” means “pork kotlet on the rice”.
This lovely egg tarts are called “pasteis de Belem” or “pastel de nata” in Portugal, 葡撻 (Poh Taht) in Macau. They were brought to Macau then today very popular throughout Macau. It seems easy to prepare without a lot of ingredients, only Custard and dough.
Шашлик (Shashlik), a skewed and grilled meat, is very popular dish throughout the former Soviet Union include Uzbekistan. It is possible to use any kind of meat for this cooking, but in such a area they use lamb or beef traditionally. The flavor of the food relies on the quality and freshness of the ingredients rather than on spices. It is often served with sliced onion and vinegar (уксус, uksus).
Манти (Manti) are a type of Asian dumplings filled with meat or vegetable. In Uzbekistan, they are usually served with a dipping sauce of Katik (yogurt, sour cream).
Чалоп(Chalop) is a cold yoghurt (somewhat like ayran in Turkey) – based Uzbek dish. When you make it you can also add some herbs and vegetables. May be you’ll like this variant better.
Biryani (also spelled as Briyani) is a kind of rice dish which is highly flavored with spices. Variations in the preparation of Biryani result a spectrum of tastes. It is often eaten as is or with Raita, the famous Indian yogurt with shredded vegetables condiment.
Let’s enjoy the delicious taste of Indonesian Fried rice called “Nasi goreng”. Nasi is the word for rice and goreng means fry. It shares some similarity with Chinese, Malay and Filipino cuisine. It varies widely in color, flavor and taste, depending on a given family’s tastes as well as the region of archipelago in Indonesia.
Khuushuur (spelled Хуушуур, pronounced ho-sho-r) is delicious deep-fried pastry stuffed with minced mutton meat related to both Russian Chibreki and Chinese Jiaozi. To place a filling in the middle, then fold the dough over to create half-moon or full-moon shape. Today some Mongolians use vegetables such as carrot, onion and cabbage.
The picture here is Baliq (fish) which is prepared in the way of simple fry. The Caspian Sea, the largest enclosed body of water on earth, is in an endorheic basin (it has no outflows) and is bounded to the west by Azerbaijan, that is why some part of the source of Azerbaijani life is fish.
Basturma (բաստուրմա) is a cured meat prepared from beef. Layed of spices give it a bit of a spicy kick. The origin is Armenia and it is widespread to surrounding countries (c.f. Pastrami in Europa).
Donar (means “rotating (grilled meat)”) is popular take-away item in Azerbaijan, which is equevalent to döner kebap in Turkey. It is called nomadic dish originating from the Turkish, also known as Gyros in Greece or Shawarma in Arabic countries. Shavings are cut off the block of meat for serving, it can be served as a bread sandwich with vegetables such as cucumber, tomato, onion, etc.
Although these succulent dumplings reffer to be originated in China, Azerbaijani Perimeni resembles ones in Russia and its surrounding countries. Small dumpling made with thin-skin, chopped lumb meat and some herbs. Fresh sour cream is frequently topped.
UAE foods reflect the influence of surrounding areas, such as the Yemeni influenced Mandi (مندي). That’s popular food in Arabian peninsula as well. Its oridin is considered as Hadhramaut as native and many other Yemeni cities. It’s lovable recipe with chicken or lamb, rice ,carrots and spices.
I love Tortang Talong. It is Eggplant Omlette which is one of most popular delicacy in Philippines. It consists of full-baked eggplant (outer skin is removed) and egg, sometimes onion or minced meat. Enjoy a yammy omlette for your breakfast and begin your day with energy.
Philippine Fried rice is a delicious dish consisting of boiled white rice mixed in a wok with stir-fry oil, black pepper and soy sauce. Sometimes Ajinomoto. In this pict, native sausage Longganisa is added to rice. If someone put garlic into a fried rice, it should not be called Fried rice but “Sinangag na kanin”.
Ginisa is also called as Guisa, Guisado, or Gisado which is one of typical Filipino stir fryed dish. This is a very simple Filipino vegetable dish and a common vegetable meal in every household. In this post, this dish is cooked with simply salt and pepper.
Afritada is another one of those tomato sauce based stews that was introduced in the Philippines by the Spaniards. It is a meat and vegetable stew with tomatoes like Kaldereta but is less spicy and liver paste is not used.
This is a noodle dish made with thick yellow noodles which are baked, then mixed with meat, shrimps or vegetables. The pork is very popular and it is cooked in soy sauce beforehand. It is also called as Pancit Canton. Often served with Calamansis fruits (simiral with lemon).
This is a favourite Filipino snack which can be purchased from street sellers and markets. A balut is a half-boiled, ready-to-hatch duck egg. Once open egg shell… we can see head, eye, hair… Eat it with salt. Enjoy!! omg
Wondering what this Philippine seafood is? Since Philippines has its long coast line, Seafood is a fabulous meal throughout the archipelago. Fish, shrimps, prawns, abalone, squid, cuttlefish, crab… Here I post a picture of simply boiled Alimango (Crab in Tagalog). It was so delicious!