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The fugu ( 河豚; 鰒; フグ) in Japanese, bogeo ( 복어; -魚) or bok ( 복) in Korean, and hétún (河豚; 河魨) in Standard Modern Chinese [a] is a pufferfish, normally of the genus Takifugu, Lagocephalus, or Sphoeroides, or a porcupinefish of the genus Diodon, or a dish prepared from these fish. Fugu possesses a potentially fatal ...
Ceviche, cebiche, sebiche, or seviche (Spanish pronunciation: [seˈβitʃe]) is a dish consisting of fish or shellfish marinated in citrus and seasonings, recognized by UNESCO as an expression of Peruvian traditional cuisine and Intangible Cultural Heritage of Humanity, although different versions of ceviche are part of the culinary culture of various Spanish-American countries along the ...
This is a list of notable stews.A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round.
brine. To soak a food item in salted water. broasting. A method of cooking chicken and other foods using a pressure fryer and condiments. browning. The process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color crust and flavor through various browning reactions.
Finely cut strips of raw fish or meat, which was popular and commonly eaten in the early history and dynastic times of China. According to the Book of Rites compiled between 202 BCE–220 CE, kuai consists of small thin slices or strips of raw meat, which are prepared by first thinly slicing the meat and then cutting the thin slices into strips ...
Mixed rice and meat dish, a variant of pilaf . Akki rotti. India. "Rice bread", a rice-based breakfast item unique to the state of Karnataka, India. Albaloo polo. Iran. Sour (morello) cherries in pilaf rice, usually made with spices like saffron and advieh . American fried rice ( Thai ) Thailand.
Beef Wellington – Filet steak with pâté and duxelles in puff pastry. Blodpalt – Northern Finnish dumplings made with flour and blood. Borș de burechiușe – Romanian and Moldovan dish. Bryndzové halušky – Traditional Slovak dish. Buuz – Type of Mongolian steamed meat dumpling. Cepelinai are a national dish of Lithuania.
It can be garnished with bacon and tomatoes, and is usually served as breakfast alongside breadfruit, hard dough bread, dumplings, or boiled green bananas. [7] [8] Ackee and saltfish can also be eaten with rice and peas or plain white rice. [9] [10] When seasonings (onion, escallion, thyme, garlic) and saltfish are combined with plain rice it ...
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