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The bichon au citron is a French pastry. | food |
The bichon au citron is similar to a turnover in size, shape, and that it is made of puff pastry. | food |
A major distinguishing feature is that bichon au citron is filled with lemon curd. | food |
The peanut sauce used in pecel is quite similar to those used in gado gado. | food |
Peanut sauce for pecel however, contains no coconut milk. | food |
Bún bò Huế or bún bò is a popular Vietnamese soup containing rice vermicelli (bún) and beef (bò). | food |
Wotou also called Chinese cornbread is a type of steamed bread made from cornmeal in Northern China. | food |
Tinola is a Filipino chicken soup usually served as an appetizer or main entrée. | food |
Traditionally Tinola is cooked with chicken, wedges of green papaya, and leaves of the siling labuyo chili pepper in broth flavored with ginger, onions and fish sauce. | food |
Jenny Lind soup is a soup named for popular 19th century singer Jenny Lind. | food |
Jenny Lind soup is typically a thick mixture with the consistency of wallpaper paste. | food |
The Chinese form of the drink called ching bo leung is the most popular in the Cantonese cuisine of Guangdong, Hong Kong, and Macau. | food |
In days past, Jam Roly Poly was also known as shirt sleeve pudding. | food |
Jam Roly Poly was often steamed and served in an old shirt sleeve. | food |
Jam Roly Poly features in Mrs Beeton's cookery book as Roly Poly Jam Pudding. | food |
Jam Roly Poly had the nicknames of dead man's arm and dead man's leg. | food |
The Dutch Carnival Cake also known as Carnival Cake in Dutch Kermiskoek is traditionally a Dutch delicacy that is similar to gingerbread cake. | food |
Coppia ferrarese is a type of sourdough bread made with flour, lard, malt, and olive oil, and has a twisted shape. | food |
Coppia ferrarese was first made around the 12th century in Ferrara, Italy. | food |
Coppia ferrarese has PGI status under European Law, which was obtained in 2001. | food |
Torta Tre Monti is a traditional Sammarinese cake made of layers of thin waffled wafers cemented together by chocolate or hazelnut creme. | food |
Kue putu mangkok, kueh tutu, kue putu ayu or putu piring is a round shaped, traditional steamed rice flour kue or sweet snack. | food |
Kue putu mangkok is filled with palm sugar and commonly found in Indonesia, Singapore, Malaysia, and Southern Thailand. | food |
A Dutch baby pancake sometimes called a German pancake, a Bismarck, or a Dutch puff, is a large American popover. | food |
A Dutch baby pancake is similar to a large Yorkshire pudding. | food |
Local traditional spices helped a unique Hyderabadi haleem evolve which became popular among the native Hyderabadis by the 19th century. | food |
The preparation of haleem has been compared to that of Hyderabadi biryani. | food |
The Afghans usually make gosh e fil for Eid ul Fitr (religious celebration). | food |
Avena is a beverage prepared with stewed oatmeal, milk, water, cinnamon, clove and sugar consumed in South America. | food |
In Puerto Rico vanilla, brown sugar, and a small amount of butter are added, and in the Dominican Republic, ginger and orange peels are added. | food |
A typical white hallulla is similar in taste and texture to a scone, but is circular and larger, and more often used with savoury rather than sweet fillings. | food |
The traditional recipe includes wheat flour , yeast, sugar, salt, vegetable shortening , milk and water. | food |
Chèvre chaud is a French dish, consisting of Chèvre cheese served hot. | food |
Chèvre chaud is usually made by broiling the Chèvre cheese on French bread and is often served with a green salad, and accompanied by vinaigrette, olive oil or balsamic vinegar. | food |
Gingerbread foods vary, ranging from a soft, moist loaf cake to something close to a ginger snap. | food |
In Indonesia it is called soto mie and considered as one variant of soto while in Malaysia and Singapore it is called mee soto. | food |
There are many restaurants specializing in budae jjigae the most famous ones on the budae jjigae street in Uijeongbu, where the dish was first made. | food |
Most laobing are plain, although some have scallions or brown sugar inside the pastry. | food |
Laobing is usually cut into slices and served as a staple food or can be stir fried with meat and vegetables to make chaobing or stir fried Chinese pancakes. | food |
Some Vietnamese call it bánh lột da which translates to peeling flakes pastry and those from the Bến Tre region call it bánh bao chi which is the name for Mochi elsewhere in Vietnam. | food |
Happy Faces are a brand of biscuit made by United Biscuits subsidiary Jacobs Bakery Ltd. | food |
Similar to Jammie Dodgers they are composed of two pieces of shortcake filled in the middle with raspberry jam and cream. | food |
A kati roll sometimes spelt kathi roll is a street food dish originating from Kolkata, West Bengal. | food |
In its original form, kati roll is a skewer roasted kebab wrapped in a paratha bread. | food |
Many variants have evolved all of which now go under the generic name of kati roll. | food |
An anarsa is an Indian pastry like snack commonly associated with the Hindu festival of Diwali in Maharashtra and Bihar. | food |
An anarsa ingredients include jaggery or unrefined cane sugar, rice, poppy seed and ghee. | food |
Anarsas are made from soaked powdered rice, jaggery or sugar. | food |
Fla Vor Ice is the trademark name for a type of freezie. | food |
Unlike traditional popsicles which include a wooden stick, Fla Vor Ice is sold in and eaten out of a plastic tube. | food |
Fla Vor Ice are often sold in liquid form and require the consumer to freeze them at home. | food |
The Boulet à la liégeoise also called boulet sauce lapin, boulet chasseur or Boulets is a Belgian traditional speciality which comes from the city of Liège. | food |
The main ingredient of this soup is beef and it can be mixed with innards such as intestine, liver, lungs, heart, tripe, or cow brain. | food |
Coto Makassar is usually served with Burasa or Ketupat rice cakes. | food |
Prusurate is a Croatian dessert that is made for Christmas. | food |
Prusurate is made from a dough containing fruit bits and is fried in oil. | food |
Prusurate can be topped with powdered sugar or a glaze made from milk and sugar. | food |
Torta alla Monferrina is an autumn speciality of the Monferrato hills in north west Italy. | food |
Torta alla Monferrina is is a cake made from pumpkin, apples and sugar, with dried figs, amaretti, chocolate, eggs, and rum, and baked in the oven. | food |
Bánh bao are generally smaller than baozi, and are filled with savory fillings, the most popular of which is seasoned ground pork. | food |
A cake called kuih lapis which is made in Malaysia and Indonesia is similar to bánh da lợn. | food |
Nadur Monji is a fried snack ie fritter prepared from lotus stem or Naduru and gram flour. | food |
Nadur Monji origins in Kashmir it is found across South Asia. | food |
Pecel Lele or Pecak lele is a Southeast Asian deep fried Clarias catfish dish originating from Lamongan, East Java, Indonesia. | food |
Pecel Lele consists of catfish served with traditional sambal chili paste often served with fried tempeh or tofu and steamed rice. | food |
Kai can be eaten by itself or used to flavour other foods. | food |
An omega rich or olive oil produces the healthiest and best tasting Kaipen. | food |
Kaipen can be eaten like a potato chip. | food |
Chicken longganisa is a Filipino fresh sausage made with minced chicken meat, garlic, onion, soy sauce, muscovado sugar, salt, vinegar, and black pepper. | food |
Most of traditional serabi tastes sweet, as the pancake is usually eaten with kinca or thick golden brownish colored coconut sugar syrup. | food |
However another savoury version also existed that uses oncom toppings. | food |
Pheasant paste is a type of pâté made from pheasant meat and other common pâté ingredients such as sour cream, eggs, onions and butter. | food |
Pleah sach ko is a dish of Cambodia. | food |
Pleah sach ko consists of lime and prahok cured beef salad, sometimes also including beef tripe, tossed with thinly sliced purple Asian shallots, finely shaved radish, crushed roasted peanuts and fresh herbs such as mint and basil. | food |
The shape of luk chup is molded into fruit or vegetable shapes such as a mango, a chili and orange etc with colors that match the color of the foods they represent. | food |
Typical ingredients in luk chup include mung beans, coconut milk, sugar, jelly powder, water and food coloring. | food |
Various versions of khao poon exist. | food |
Versions of khao poon inlude khao poon nam phik also called khao poon nam kathee, khao poon nam jaew, khao poon nam par. | food |
Mote pillo is one of the most typical dishes from Cuenca, the Azuay province and the whole southern highlands in Ecuador. | food |
A Shrewsbury cake or Shrewsbury biscuit is a classic English dessert, named after Shrewsbury, the county town of Shropshire. | food |
A Shrewsbury cake is made from dough that contains sugar, flour, egg, butter and lemon zest; dried fruit is also often added. | food |
More sophisticated versions of the Pilgrim sandwich include store bought corn muffins, crusty hoagie, French bread. | food |
Sophisticated versions of the Pilgrim sandwich include ciabatta rolls, extra virgin olive oil, butter, chopped apple, chopped onion, celery, flat leaf parsley. | food |
Sophisticated versions of the Pilgrim sandwich include Thousand Island dressing and sliced pickled gherkins for topping. | food |
Bánh cuốn is a Vietnamese dish originating from Northern Vietnam. | food |
Coto Makassar or Coto Mangkasara is an Indonesian traditional soup originating from Makassar, South Sulawesi. | food |
Coto Makassar is a variant of soto traditional beef and offal stew with seasoned broth made from ground peanuts and spices. | food |
Several variations exist including sayur asem Jakarta, sayur asem kangkung, sayur asem ikan asin and sayur asem kacang merah. | food |
The Karo version of sayur asem is made using torch ginger buds and more importantly the sour tasting seed pods. | food |
A gingersnap or ginger snap or ginger nut or ginger >biscuit is a globally popular biscuit based snack food flavoured with ginger. | food |
Ginger snaps are flavoured with powdered ginger and a variety of other spices, most commonly cinnamon, molasses and nutmeg. | food |
The brown palkurukku is made mainly using jaggery and coconut milk. | food |
Traditionally Pesaha Appam is served in a ceremonial manner on Passover night in Saint Thomas Christian households. | food |
In Java the almost identical kue is called kue mendut. | food |
Kue bugis, together with kue lapis and nagasari are among popular kue or Indonesian traditional sweet snacks commonly found in Indonesian traditional marketplace as jajan pasar (market munchies). | food |
Jelly slice is an Australian and New Zealand dessert which consists of three layers: a crust, a filling and a topping. | food |
Chhena jhili is a popular dessert from Cuisine of Odisha. | food |
Chhena jhili is prepared in fried cheese and sugar syrup . | food |
Tuna casserole is a casserole primarily made with pasta (or rice) and canned tuna, with canned peas and corn sometimes added. | food |
Tuna casserole is often topped with potato chips, corn flakes, bread crumbs or canned fried onions. | food |
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