n
(Nigeria) A bean cake, made of fried black-eyed pea flour.
n
A traditional Portuguese sweet food, fios de ovos.
n
A soft, jellied dessert made of apricot kernel milk, eaten in Chinese and Japanese cuisine.
n
A thin South Asian pancake made from rice flour and coconut
n
A popular traditional dessert in Asia; glutinous rice balls loaded with grated coconut that has been cooked with palm sugar or coconut sugar, which is then submerged in coconut sauce.
n
A traditional Indian pudding made with coconut milk and garnished with almonds, and served warm.
n
A rice cake made using rice flour, sugar and coconut milk and wrapped in banana leaves.
n
A slow-cooked stew of hominy, beans, cassava, sweet potato, and fish or meat, a traditional dish of Cape Verde.
n
A Philippine snack made by coating deep-fried strips of sweet potato in caramelized brown sugar.
n
A fermented soybean paste used in Korean cuisine.
n
A Jamaican bread made with coconut milk.
n
(cooking) A type of paste or cake prepared by grinding or crushing the seeds of Irvingia gabonensis.
n
A spicy Korean soup made from the spine of a pig, often with vegetables and noodles.
n
A fish sauce popular in Ancient Rome.
n
(Philippines) Gelatin made from agar, used in certain foods.
n
A hot, spicy paprika-based river-fish soup which originates from Hungary.
n
A traditional Hawaiian dessert based on coconut milk and starch, somewhat resembling blancmange.
n
A Southeast Asian cake made from rice and lentils, whose ground mixture is fermented and steamed in a mold.
n
(Philippines) A salad made with live shrimp.
n
(Philippines) Any of various dessert rice cakes.
n
A Philippine stew of peanuts with meat (often oxtail), seafood, and/or vegetables.
n
A kind of thick, sweet, and flavourful soy sauce used in Indonesian cuisine.
n
An Indonesian (Javanese) cracker, made from tapioca flour, salt, ground shrimps and various traditional spices.
n
Bite-sized snack or dessert foods in Malaysia and nearby countries, usually made from rice and often brightly coloured.
n
Thai whisky made from fermented rice
n
(Philippines) A thick syrupy caramelized coconut cream used as a dessert condiment.
n
Alternative spelling of mapo doufu [A Chinese dish from Sichuan province consisting of tofu set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often cooked with douchi (fermented black beans) and minced meat, usually pork or beef.]
n
A thick paste made by fermentation of soybeans with the mold Aspergillus oryzae, used in making soups and sauces.
n
Alternative form of mooncake [A rich, dense Chinese pastry traditionally filled with lotus seed paste and nowadays with a variety of other fillings, usually eaten during the Mid-Autumn Festival (on the 15th day of the eighth month of the Chinese lunisolar calendar; early September to early October).]
n
A rich, dense Chinese pastry traditionally filled with lotus seed paste and nowadays with a variety of other fillings, usually eaten during the Mid-Autumn Festival (on the 15th day of the eighth month of the Chinese lunisolar calendar; early September to early October).
n
A Brazilian stew based on fish, onions, garlic, tomatoes, and cilantro
n
A stew of the Philippines, consisting of mixed vegetables steamed in fish or shrimp sauce.
n
A kind of oil cake prepared from the coconut.
n
(Philippines) finger food
n
An adhesive made by simmering rice in water.
n
A spicy, vinegary meat dish of Portuguese origin, popular in the coastal Konkan region of India.
n
Alternative form of salmagundi (“dish of meat, fish, onions, oil and vinegar, etc”) [A food consisting of chopped meat and pickled herring, with oil, vinegar, pepper, and onions.]
n
Rice cake from the Philippines made from glutinous rice cooked in coconut milk, usually eaten sprinkled with sugar or laden with latik.
n
A traditional pudding of Vietnam, composed of a lightly fermented glutinous rice
n
A traditional Asian food made from fermented carbohydrate, such as rice or cassava.
n
A type of sweet cake from Korea, made from rice flour.
n
(Malaysia, Singapore) Taro cake.
n
Alternative form of yokan [A thick jellied dessert made of red bean paste, agar, and sugar, usually sold in block form and eaten in slices.]
Note: Concept clusters like the one above are an experimental OneLook
feature. We've grouped words and phrases into thousands of clusters
based on a statistical analysis of how they are used in writing. Some
of the words and concepts may be vulgar or offensive. The names of the
clusters were written automatically and may not precisely describe
every word within the cluster; furthermore, the clusters may be
missing some entries that you'd normally associate with their
names. Click on a word to look it up on OneLook.
Our daily word games Threepeat and Compound Your Joy are going strong. Bookmark and enjoy!
Today's secret word is 7 letters and means "Group with shared political goals." Can you find it?