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A Philippine dish in which pork or chicken is slowly cooked in a sauce including soy sauce, vinegar, and crushed garlic.
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A Philippine condiment made from fermented fish or shrimps.
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(cooking) A Malaysian and Singaporean form of ngapi, a Southeast Asian condiment made from fermented and compressed fish or shrimp.
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A Ghanaian dish of fermented corn and cassava dough formed into a paste cooked by steaming.
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Alternative spelling of bean curd [Tofu.]
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(Singapore, Malaysia, cooking) Rice vermicelli, rice noodles.
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A Malay condiment made from fermented shrimp paste.
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Alternative form of balachong [(cooking) A Malaysian and Singaporean form of ngapi, a Southeast Asian condiment made from fermented and compressed fish or shrimp.]
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Alternative form of jjajangmyeon [A Korean dish of noodles with a sauce made from black beans.]
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(Philippines) A snack made from preserved yangmei or sometimes tamarind.
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A Colombian breakfast soup made with milk and eggs.
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(cooking) A variation of béarnaise sauce without tarragon or chervil, but with added tomato purée.
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(Asian cooking) A type of thick rice porridge or soup, sometimes prepared with vegetables and/or meat.
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A Japanese dessert consisting of a large mochi stuffed with red bean paste.
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A Nepalese staple, similar to polenta, made from maize flour and water.
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A savoury Filipino stew of meat and/or offal simmered in a gravy of pig blood, garlic, chili and vinegar.
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A Japanese rice bowl dish consisting of fish, meat, vegetables or other ingredients served together over rice.
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A style of curry, usually of medium heat, prepared with onions.
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(Singapore, Malaysia, Thailand) Rice sold with a combination of other cooked foods from a stall.
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A dish of mashed cauliflower used as an alternative to potatoes by followers of a low-carbohydrate diet.
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A Tuvaluan dish of grated pulaka steamed in pulaka leaves and mixed with coconut cream.
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A Korean slow-simmered beef soup.
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Fatty tissue found near the oviducts of frogs, used as an ingredient in Chinese desserts.
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A sauce made from soy, garlic, chili etc, used in Chinese cooking
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Any one of several soups, served in various Asian cuisines, which are both spicy and sour
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A Bengali curry made with onion, tomato and capsicum given added heat by the addition of green chillis
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(food) Synonym of onigiri
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A Japanese cooking paste made from red chili, rice malt, yuzu and salt
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Alternative form of krupuk [An Indonesian (Javanese) cracker, made from tapioca flour, salt, ground shrimps and various traditional spices.]
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A type of roasted soybean flour.
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An Indonesian (Javanese) shrimp cracker, made from tapioca flour, salt, ground shrimps and various spices.
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A similar cracker made from animal skin or vegetables.
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(Malaysia, Singapore) a type of flat rice noodles, commonly used in Hokkien and Teochew cuisine.
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A spicy noodle stew from Indonesia or Malaysia.
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A type of sausage from southern China, used in Cantonese cuisine.
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Puffed bread, fried in oil, made from flour. A Bengali specialty.
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(India, cooking) Any of several white fish used in Indian cooking
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A hot, spicy soup of meat and vegetables, commonly eaten as a street food in China.
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(Malaysia, Singapore) Misua; a very thin variety of salted Chinese noodles made from wheat flour.
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An African dish of offal.
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A Burmese soup made with rice noodles and fish.
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Any of a variety of Japanese hot pot dishes.
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Alternative form of nam phrik [Any of the types of more or less viscous, spicy, chili-based sauces typical of Thai cuisine.]
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In Korean cuisine, any of various seasoned herbal dishes made from grasses, leaves, vegetables, etc.
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(Singapore) A Malay rice platter consisting of an assortment of meat and vegetable dishes, usually shared among four or five people.
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A fragrant rice dish cooked with coconut milk and pandan leaf, commonly found in Malaysia and neighboring areas with significant Malay populations.
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(cooking) A pungent Burmese condiment made from fermented and compressed fish or shrimp paste.
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Alternative form of omurice [A Japanese dish consisting of an egg omelette with rice mixed with ketchup in the center.]
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A traditional staple food of West Javan (Sundanese) cuisine in Indonesia, similar to tempeh, and usually made from the by-products from the production of other foods.
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Grilled fish cake wrapped inside a banana leaf; a popular snack food in Southeast Asia.
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A Thai dish of stir-fried noodles with egg, tamarind, peanuts and other ingredients.
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A traditional thick Lao condiment made from pickled or fermented fish.
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(Philippines) pancit canton (yellow fiber noodles, stir-fried in soy sauce, and other seasonings)
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Alternative form of pathia [(Indian cuisine) A hot, sweet, and sour curry, developed and predominantly available in the curry houses of the United Kingdom, whose main ingredients are chillies, white wine vinegar, fresh ginger, sugar, garlic, coriander, and (optionally) tamarind.]
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A dish from the Indian subcontinent, made from an animal's trotters cooked with herbs and spices.
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A savoury fishcake delicacy from Indonesia (Palembang), made of fish, egg, and tapioca usually served with the traditional spice-based broth and sometimes also served with noodles.
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Veryrare spelling of papadam.
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Alternative form of rasgulla. [A South Asian dessert made from chhena dumplings in a sugar syrup.]
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An Indonesian dish of beef (or sometimes other meat) slowly cooked in coconut milk.
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A Tamil meal, typically including rice, served on a banana leaf
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A soup originating in Peru, made of wheat grains, fava beans, green peas, chickpeas and dry beans.
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Thin, translucent, gelatinous traditional Japanese noodles made from the Asian plant konjac.
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green papaya salad, a Thai dish of sliced sour fruits and vegetables, as green papayas, tomatoes, etc., and other ingredients, as lime, palm sugar, chilis, garlic, dried shrimps, fried peanuts, etc., which are pounded together in a mortar.
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A variety of short-grain rice popular in South and East Asia, known for its stickiness when cooked.
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An East African dish of greens (especially collard greens) simmered with tomatoes.
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A sticky sauce used in Chinese cuisine that tastes both sugary and tart.
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A yoshoku dish from Okinawa, mainly consisting of ground beef on a bed of rice.
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(cooking) A paste made from ground sesame seeds, and used to make hummus, baba ghanoush etc.
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The Indonesian version of belachan, a shrimp-paste condiment.
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A Thai soup or soup base: a spicy curry in coconut milk with galangal, usually made with chicken.
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(South Africa) a spicy meat dish of Angolan and Mozambican origin
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Alternative spelling of uthappam [A pancake made from rice and lentil flour with tomatos, spices etc.]
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(Philippines) side dish; rice topping (An item of food eaten with rice.)
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Traditional Japanese confectionery in various forms, often served with tea.
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A Japanese dish made of fried wheat flour noodles, pork, vegetables and a sweet sauce.
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A type of deep-fried dough stick eaten in China and other East and Southeast Asian cuisines.
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