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Paila marina is a traditional Chilean seafood soup or light stew usually served in a paila (earthenware bowl). | food |
Paila marina usually contains a shellfish stock base cooked with different kinds of shellfish and fish. | food |
In Malaysia, sago gula melaka is a sago pudding made by boiling pearl sago in water and serving it with syrup of palm sugar (gula melaka) and coconut milk. | food |
Sago pudding is also a popular delicacy in New Guinea. | food |
The corned beef from which the pie derives its name may be leftover corned beef as from a Sunday dinner or tinned Bully beef. | food |
Frank n Stuff is the brand of a hot dog stuffed with either cheese or chili and sold in the United States from mid 1986 until the 1990s by Hormel as a variation of the chili dog. | food |
Zuppa alla modenese is an Italian soup made with stock, spinach, butter, salt, eggs, Parmesan cheese, nutmeg and croutons. | food |
In North America, dehydrated meat stock in the form of tablets is called a bouillon cube. | food |
Gâteau Basque is a traditional dessert from the Northern Basque region of France. | food |
Gâteau Basque is typically filled with black cherry jam or pastry cream. | food |
Gâteau Basque with cream is more typical in the Southern Basque region of Spain. | food |
Pashmak originated in the Iranian city of Yazd. | food |
The Couque de Dinant is an extremely hard, sweet biscuit native to the southern Belgian city of Dinant in Wallonia. | food |
A dim sim is a Chinese inspired meat and vegetable dumpling style snack food, popular in Australia and to a lesser extent in New Zealand. | food |
Tecula mecula in Spanish Técula mécula is a dessert traditional to the Extremadura region of western Spain. | food |
Tecula mecula is made from almonds, egg yolks, sugar and sometimes acorns. | food |
Lo mein is a Chinese dish with egg noodles. | food |
Lo mein often contains vegetables and some type of meat or seafood, usually beef, chicken, pork, shrimp or wontons. | food |
Lo mein can also be eaten with just vegetables. | food |
There are many traditional Romanian dishes based entirely on offal. | food |
The literal translation for Creier pane is Romanian breaded brain. | food |
Catherine Ling of CNN listed fish soup bee hoon as one of the 40 Singapore foods we can't live without. | food |
It is served in a broth flavored with konbu (edible seaweed), katsuobushi flakes and pork. | food |
Standard toppings are kamaboko ie fish cake sliced scallion and a thick slice of stewed or soki or boneless pork ribs. | food |
Usually garnished with beni shōga or pickled ginger. | food |
It is made with milk and sugar or jaggery. | food |
It differs from the plain yogurt because of the technique of preparation. | food |
Mishti doi is prepared by boiling milk till it is slightly thickened, sweetening it with sugar, either gurh ie brown sugar or khajoor gurh ie date molasses. | food |
And allowing the milk to ferment overnight. | food |
Earthenware is always used as the container for making mishti doi. | food |
Otak otak is a grilled fish cake made of ground fish meat mixed with tapioca starch and spices. | food |
For instance, in Spain the bizcocho is exclusively used to refer to sponge cake. | food |
In Uruguay, most buttery flaky pastry including croissants are termed bizcocho whilst sponge cake is called bizcochuelo. | food |
Sinantolan also known as ginataang santol or gulay na santol is a Filipino dish. | food |
Sinantolan is made with grated santol fruit rinds, siling haba, shrimp paste ie bagoong alamang onion, garlic, and coconut cream. | food |
The marinade used in the preparation of chicken tikka is also sometimes called tikka. | food |
Paneer prepared in a tandoor is also known as paneer tikka. | food |
Tikka prepared with meat is known as kebab. | food |
A number of scholars suggest that the Roman dessert Eastern Roman (Byzantine) descendants, plakountas tetyromenous ie cheesy placenta and koptoplakous. | food |
plakountas tetyromenous or cheesy placenta and koptoplakous are ancestors of modern tiropita ie börek or banitsa and baklava. | food |
A neenish tart or neenish cake is a tart made with a pastry base and a filling. | food |
A neenish tart filling consists of sweet gelatine set cream, mock cream, icing sugar paste. | food |
A neenish tart filling consists of or lemon and sweetened condensed milk mixture, with dried icing on the top of the tart in two colours. | food |
Rainbow sherbet is a frozen dessert made with the foundations in ice cream, milk and sugar. | food |
Sherbet also contains a frozen mixture of sweetened fruit juice, water. | food |
Hae mee aka called prawn mee is a noodle soup dish popular in Malaysia and Singapore. | food |
Hae mee can also refer to a fried noodle dish known as Hokkien mee. | food |
Hokkien mee name literally means prawn noodles in Hokkien. | food |
Classic zuppa toscana normally is a soup made from kale, zucchini, cannellini beans, potatoes, celery, carrots, onion, tomato pulp, extra virgin olive oil, salt, powdered chili, toasted Tuscan bread, and rigatino (an Italian bacon). | food |
Kairi ka do pyaza is an lamb meat preparation along with unripe green mangoes from Hyderabad, India. | food |
Kairi ka do pyaza origin is from Hyderabadi cuisine, and is popular among Hyderabadi Muslims. | food |
Dopiaza is an onion gravy preparation with a souring agent. | food |
Caldo tlalpeño is a traditional dish from Mexico. | food |
Caldo tlalpeño contains chicken meat, and chickpeas, carrots, and green beans, submerged in a chicken broth with garlic and onion, seasoned with epazote and chipotle chili. | food |
Dabu dabu is a type of hot and spicy condiment commonly found in Manado cuisine of North Sulawesi, Indonesia. | food |
Dabu dabu chopped red chili peppers, birds eye chili, shallots, red and green tomatoes, and a pinch of salt and sugar. | food |
Piggy bun is a type of pastry. | food |
Piggy bun is essentially the equivalent of the French baguette. | food |
Piggy bun is the common bread in Brazil. | food |
Piggy bun is found in Hong Kong bakeries and Cha chaan ten. | food |
In Hong Kong, Piggy bun is often served cut in two with butter and condensed milk. | food |
Oil down is a stew of breadfruit, salted meat, chicken, dumplings, callaloo, and other vegetables, all stewed in coconut milk, herbs, and spices to make a hearty and flavorful one pot meal. | food |
Zelnik is a traditional pastry from the Balkans composed of thin layers of phyllo pastry filled with combinations of sirene, eggs, sorrel, browned meat, leeks and rice. | food |
Zelnik is served with yoghurt and its best eaten warm. | food |
Zelnik is similar to a dish popular in Turkey and Central Asia called yeşil börek ie green patty Börek. | food |
Unlike zelnik the cabbage Börek is made for holidays and festivals and is served with kefir. | food |
Murgh musallam is a Mughlai dish originating from the Indian subcontinent. | food |
Murgh musallam consists of whole chicken marinated in a ginger garlic paste stuffed with boiled eggs and seasoned with spices like saffron, cinnamon, cloves, poppy seeds, cardamom and chilli. | food |
Red Nagasari contains palm sugar, blue one has Clitoria ternatea for coloring, and green one uses Pleomele angustifolia. | food |
Kue Nagasari is commonly sold in Indonesian traditional market as one of kue jajan pasar ie market munchies. | food |
Kue Nagasari is sold together with other popular traditional cakes such as klepon, onde onde, bika Ambon, lapis legit and pastel. | food |
Mandu guk or dumpling soup is a variety of Korean soup ie guk made by boiling mandu ie dumplings in a beef broth or anchovy broth mixed with beaten egg. | food |
Mixed nuts are a snack food consisting of any mixture of mechanically or manually combined nuts. | food |
Peanuts, actually a legume, almonds, walnuts, Brazil nuts, cashews, hazelnuts (filberts), and pecans are common constituents of mixed nuts. | food |
Dak bokkeum tang or Dak dori tang or braised spicy chicken is a traditional Korean dish made by boiling chunks of chicken with vegetables and spices. | food |
The ingredients of Dak bokkeum tang are sometimes stir fried before being boiled. | food |
A strawberry rhubarb pie is a type of tart and sweet pie made with a strawberry rhubarb filling. | food |
Rocky Mountain oysters or mountain oysters or meat balls also known as prairie oysters in Canada is a dish made of bull testicles. | food |
A pastizz plural pastizzi is a traditional savoury pastry from Malta. | food |
Pastizzi usually have a filling either of ricotta ie pastizzi tal irkotta ie cheese cake or mushy peas ie pastizzi tal piżelli ie pea cake. | food |
A vol au vent pronounced, French for windblown, to describe its lightness is a small hollow case of puff pastry. | food |
A vol au vent is typically made by cutting two circles in rolled out puff pastry, cutting a hole in one of them, then stacking the ring shaped piece on top of the disc shaped piece. | food |
The Chelsea bun is a type of currant bun that was first created in the 18th century at the Bun House in Chelsea, an establishment favoured by Hanoverian royalty, which was demolished in 1839. | food |
The Chelsea bun is made of a rich yeast dough flavoured with lemon peel, cinnamon or mixed spice. | food |
Red bean paste or red bean jam also called adzuki bean paste is a paste made of red beans aka adzuki beans used in East Asian cuisine. | food |
Red bean paste is prepared by boiling the beans then mashing or grinding them. | food |
Maíz con hielo literally corn with ice in Spanish, commonly spelled mais kon yelo in Filipino is a sweet and refreshing snack food in the Philippines. | food |
Bunny chow often referred to simply as a bunny is a South African fast food dish consisting of a hollowed out loaf of white bread filled with curry. | food |
A nut roll is a pastry consisting of a sweet yeast dough that is rolled out very thin, spread with a nut paste made from ground nuts and a sweetener like honey then rolled up into a log shape. | food |
Honey dill is a condiment consisting of honey, mayonnaise and dried dill that is unique to Manitoba Canada. | food |
Honey dill is often used as a dipping sauce for chicken fingers as well as for sweet potato fries. | food |
Punschkrapfen or Punschkrapferl or punch cake is a classic Austrian confection of pastry with a fine rum flavor. | food |
Punschkrapfen or Punschkrapferl or punch cake is similar to the French pastry the petit four. | food |
Today, one can find Punschkrapfen in most pastry shops and bakeries in Austria. | food |
Pathar ka Gosht is a popular lamb dish especially prepared in Hyderabad, Telangana, India. | food |
Pathar ka Gosht is prepared with mutton by heating it on a wide stone, on a flame. | food |
A Zeeuwse bolus or Zeeuwse bolussen is a sweet pastry of Jewish origin from the Dutch province of Zeeland and also French. | food |
Zeeuwse bolus are made by baking a white bread dough rolled in dark brown sugar in a spiral shape, lemon zest and cinnamon. | food |
Gulai ayam (Minangkabau and Indonesian for gulai chicken is a traditional Indonesian dish of chicken cooked in a spicy, rich, yellowish, curry like sauce called gulai. | food |
Gulai ayam is originally from West Sumatra (Padang). | food |
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