Friday 21 January 2011

Dishes to Samples - Asia [Savoury]

Middle East
Beguni - Batter-fried Eggplant:











Fatayer - Stuffed Savoury Pastry:













Freekeh - Roasted Wheat Grain:













Hara Isba [Syria] - Pasta with Tamarind Lentils:
Helawat Al Jibn - Cheese-filled "Spring Rolls":












Kharoof Mahshi [Saudi Arabia] - Roast Stuffed Lamb:















Musakhan [Palestine] - Meat "Pizza":












Rikakat [Lebanese] - Another Spring Roll:

















South Asian
Avial [South Indian] - Vegetable Stew:

















Adai [South Indian] - Lentil Pancake:


















Adraki Champ [Indian] - Dry Spice-Marinated Lamb Chops:














Anda Saag [Nepalese] - Spinach Something???:
Appam [South Indian] - Pancakes:













Awadhi Korma [North Indian] - Mild Cardamom Curry:


















Baghara Baingan [Central Indian - Hyderabad] - Eggplant in Poppy Seed Curry:














Bathura [Indian] - Puffed Yoghurt Bread:













Beet Cheera Pachadi [South Indian] - Beet Curry:
















Bharwan Khumb [Indian] - Stuffed Mushrooms:


















Bhindi Jaipuri [Indian] - Freid Spiced Okra:














Bhuna [Indian] - Medium-Thick Curry:














Bhutuwa Chicken [Nepalese] - Chicken with Garlic, Ginger & Spring Onions:
Cafreal [South Indian - Goa] - Goan "Masala":













Calicut Chicken Korma [South Indian] - Chicken in a Coconut & Cashew Nut Curry:














Chapati [Central/South Asian] - Unleavened Flatbread:

















Chicken Butterfly [Nepalese] - ???:
Chicken Chau [Nepalese] - ???:
Chicken Chettinadd [Keralan] - Chettinadd-style Curry:













Chicken Kajju [Keralan] - Cashew Chicken Curry:












Chicken Nepal [Nepalese] - Chicken with Creamy Curry topped with Mango:
Chhoyala [Nepalese] - Roasted & Fried Meat w/ Capiscum & Tomator:















Chundal [South Indian] - Lentis cooked with Mustard:













Dal Pakora [Indian] - Battered Lentil Fritter:
















Dosa [South Indian] - Fermented Crepe:













Erachi Ularthiyathu/Beef Fry [South Indiain - Kerala] - Spicy Beef Dry Curry:

















Gorkali Chicken [Nepalese] - Spicy Green Chilli Chicken Curry:












Haleem [Pakistani] - Slow-cooked Meat, Lentil and Wheat "Dalh":












Handi Lazeez [Indian] - Brown Yoghurt/Garlic "Gravy":













Hariyali [Indian] - Coriander-based Green Curry:


















Hariyo Hash [Nepalese] - Green Bean Hash:
Idiyappam/Noolappam/Noolputtu [South Indian - Tamilnadu & Kerala] - String Pastry:













Idli [South Indian] - Fermented Lentil Cakes:














Kadala Curry [South Indian - Kerala] - Coconut-based Chickpea Curry:














Kadhi [Indian] - Spicy Yoghurt-based Gravy (with Vegetables):














Kalan [South Indian - Kerala] - Banana in Yoghurt & Coconut Curry:














Kali/Makhani Dal [North Indian] - Slow-cooked Dal:














Kashmiri Rogan Josh [North Indian - Kashmir] - Kashmiri Rogan Josh Curry:














Kayla Foogath [Indian] - Banana Curry:
















Kerala Chicken [South Indian] - Coconut-based Chicken Curry:












Kesari Murgh [Indian] - Saffron Chicken Curry:














Khichdi [Indian] - Rice with Lentils:














Kori Gassi [South Indian - Mangalore] - Mangalorian Chicken Curry:













Kwati [Nepalese] - Mixed Bean Soup:



















Lambpuffs [South Indian] - Lamb-filled Puff Pastries:
Lo Ki Nazakat [Indian] - Paneer-stuffed Pumpkin:
Malabar Lamb [South Indian - Malabar] - Lamb in Coconut Curry (Try Vegetable too):














Malai Kofta [North Indian] - Vegetable Dumplings in Saffron Sauce:

















Mango Pachadi [South Indian] - Mango Curry:














Mappas [South Indian] - Erachi Koottu-spiced Coconut Curry:














Masco-Bara [Nepalese] - Lentil Pancakes:
Masu [Nepalese] - ???:
Mathanga Erissery [South Indian] - Pumpkin Dal:












Medu [South Indian] - Doughnut Things:















Mo Mo [Nepalese] - Nepalese Dumplings:













Moru Kachiathu [South Indian] - Seasoned Buttermilk:













Murghi Shalimar [Pakistani] - Cashew Nut & Sesame Curry:















Murukku [South Indian] - Savoury Snack...thing:













Mysore Bonda [South Indian] - Fritters:










Neychoru [South Indian] - Ghee Cooked Cashew Rice:



















Nihari [North Indian - Punjab] - Beef Shank Stew:


















Palak Paneer [Indian] - Paneer in Spinach Curry:














Paneer Bhajia [Indian] - Paneer Fritter:

















Paneer Makhanwala/Makhani [North Indian - Punjab] - Cottage Cheese in Creamy Butter Curry:














Papdi/Chana Chaat [Pakistani] - Savoury Snack...thing, again:













Pappadavadai [South Indian] - Battered Pappada:













Paratha [South Indian] - Flat Bread:













Pasanda [North Indian] - Yoghurt & Almond Curry:












Pongal [South Indian] - Rice and Moong Dalh:















Poori [South Indian] - Unleavened Bread:












Raj Kachori [South Indian] - Stuffed Pastry thing:













Rasam [South Indian] - Lentil Soup:














Sadeko Khukhura [Nepalese] - Peanut Curry???:
Sambar/Khuzambu [Southern Indian - Tamilnadu] - Tamarind & Vegetable Dal:














Shami Kebab [Indian/Pakistani] - Fried Kebab:














Sheko [Nepalese] - Meat Dry-fried with Onion, Capiscum & Spices:
Shwou [Nepalese] - Apple Curry:
Tarka Dal [South Indian] - Red Lentil Dal:












Thalis [South Indian] - Indian Mezze:












Thoran [South Indian - Kerala] - Lightly Pan-fried Chopped Vegetable Salad:













Upma [South Indian] - Breakfast "Couscous":












Uthappam [South Indian] - Pancake thing:














Vada [Keralan] - Lentil Fritter:













Vellayappam/Palappam [South Indian - Kerala] - Lace-like Fermented Pancake:














Vendakkai Koyi Biryani [South Indian - Kerala] - Keralan Okra Curry:
Vendakkai Poriyal [South Indian] - Fried Okra Curry:














Varutharacha Kozhi [South Indian] - Chicken in Coconut Curry:














Xacuti [South Indian - Goa] - Poppy-seed Curry:















Yakhni [Kashmiri] - Saffron & Yoghurt-based Lamb Broth:













East Asian
Ah Gei [Taiwanese] - Deep Fried Noodle-stuffed Tofu:















Aigamo Yakitori [Japanese] - Grilled Skewered Duck & Wasabi:













Atsuyaki Tamago [Japanese] - Thick Sweet Omelette:













Bang Bang Chicken [Taiwanese] - Chicken with Sesame Paste:










Buta Kakuni [South Japanese - Nagasaki] - Slow-cooked Pork Belly in Cider:
















Buta Kushiyaki [Japanese] - Grilled Skewered Pork Belly:













Cai Bao [Taiwanese] - Vegetable-filled Bun:













Chawanmushi [Japanese] - Egg Custard Soup:



















Chicken Nanban [Japanese] - Fried Chicken in a Sweet & Sour Sauce:














Dan Bing [Taiwanese] - Egg Pancake:














Dengaku Konnyaku [Japanese] - Devil's Tongue Plant with Miso Paste:













Furikake [Japanese] - Curried Peanut:














Gua Zhi Rou [Taiwanese] - Pork Meat Balls with Pickled Cucumber:















Guan Cai Ban [Taiwanese] - Stew-filled Toasted Bread "Casket":
















Gyoza [Japanese] - Dumplings:














Hong-Zao Chicken [Taiwanese] - Chicken with Red Wine:














Horenso Goma Ae [Japanese] - Creamed Spinach with Toasted Sesame:














Hu Yao Zhu Gua Bao [Taiwanese] - Braised Pork Belly-stuffed Bun:














Kabocha Koroke [Japanese] - Pumpkin Croquette:













Kare Pan [Japanese] - Curry Bun:















Katsudon [Japanese] - Rice with Deep Fried Pork:













Kushikatsu [Japanese] - Skewered Deep-fried Breaded "Kebab":












Lu Rou Fan [Taiwanese] - Braised Pork on Rice:













Motsu-Nikomi [Japanese] - Pork Tripe Stew:










Nameko Oroshi [Japanese] - Nakemo Mushrooms on White Radish:














Nasu Dengaku [Japanese] - Miso-Glazed Eggplant:


















Okonomiyaki [Japanese] - Savoury Omelette Pancake:














Popiah [Taiwanese] - Fresh Spring Roll:



















Rou Yuan [Taiwanese] - Rice Flour-covered Steamed Meat Ball:














Shogayaki [Japanese] - Pan-fried Pork in Ginger & Sake:














Shumai [Japanese] - Steamed Dumplings:














Takoyaki [Japanese] - Octopus-filled Ball Dumpling:













Tsukimi Natto [Japanese] - Fermented Soy Bean with Quail Egg:













Tsukimi Tororo [Japanese] - Grated Yam with Quail Egg:













Ume Onigiri [Japanese] - "Ume" (Pickled Plum) -Filled Rice Ball:













Ume Zosui [Japanese] - Rice Porridge with Pickled Plum:














Unagi Kushiyaki [Japanese] - Grilled Skewered Eel:

















Uzaku [Japanese] - Marinated Grilled Eel Salad:













Zhu Shou [Taiwanese] - Braised Pig's Trotters:


















South East Asian
Ayam Kunyit [Malaysian] - Turmeric Chicken Curry:














Ayam Percik [Malaysian] - Spicy Barbeque'd Chicken:

















Aywek Sein Gyaw [Burmese] – Leafy Green Fritters:
Banh Bao [Vietnamese] - Stuffed Ball Dumpling:














Banh Beo [Vietnamese] -Savoury Filling-topped Rice Pancake:















Banh Bot Chien [Vietnamese] - Fried Rice Flour Cakes:















Banh Bot Loc [Vietnamese] - Clear Prawn & Pork Dumplings:

















Banh Cuon [Vietnamese] – Stuffed Rice Flour Pancake:















Banh Mi [Vietnamese] - Rice Flour Baguette Sandwich:














Banh Xeo [Vietnamese] - Savoury Pancakes:













Beef Ho Fun [Singaporean] - Stir-fried Beef:













Bindaetteok [Korean] - Mung Bean Pancakes:















Bò Kho [Vietnamese] - Annatto Braised Beef Stew:


















Bo La Lot [Vietnamese] - Betel Leaf Wrapped Beef:













Bo Ssam [Korean] - Steamed Seasoned Pork in Lettuce Leaf:














Bu Thee Gyaw [Burmese] – Bottle Gourd Fritter:


















Bu Thee Hinjo [Burmese] – Bottle Gourd Soup:













Bulgogi Mua Sam [Korean] - Sweet & Sour Radish-wrapped Marinated Beef:














Bun Cha [Vietnamese] - Pork Meat Ball Soup:

















Bun Thit Nuong [Vietnamese] - Grilled Pork with Vermicelli:

















Cha Gio [Vietnamese] - Minced Pork Spring Roll:














Chu Chi Kung [Central Thai] – Shrimp in Mild Coconut-based “Yellow” Curry:














Com Ga Cari [Vietnamese] - Chicken Curry:















Curry Laksa [Malaysian/Singaporean] - Spicy Coconut Curry Soup with Noodles:



















Daeji Bulgogi [Korean] - Spicy Marinate Pork:



















Daging Salai Masak Lemak Cili Api [Malaysian] - Beef in Spicy Coconut Sauce:













Dak Kang Jung [Korean] - Deep-fried Chicken with Red Wine Sauce:


















Gado Gado [Indonesian] - Salad with Boiled Egg and Peanut Dressing:


















Gaeng Karee [South Thai] - Creamy Coconut-based "Yellow Curry":














Gaeng Keow Wan [Central Thai] - Thai "Green Curry":



















Gaeng Massaman [South Thai] - Mild Dry Spice Coconut Curry:



















Gaeng Phed Daeng [Thai] - Chicken with Coconut-based "Red Curry" (Try Pumpkin etc):














Gaeng Phed Ped Yang [Thai] - Duck with Coconut-based "Red Curry" & Pineapple:













Gaeng Som Kung [Central Thai] – Prawn in Sour Water-based “Orange Curry”:















Gai Hor Bai Toey [Thai] - Pandan Leaf-wrapped Fried Marinated Chicken:














Gai Yang [Northern Thai/Laos] – Marinated Roast Chicken:















Galbi Jjim [Korean] - Braised Beef Ribs:














Goi Du Du [Vietnamese] – Papaya Salad with Shrimp & Pork:















Goi Ngo Sen [Vietnamese] – Lotus Root Salad:














Goi Xoai [Vietnamese] - Green Mango Salad:













Gunmandu [Korean] - Korean Dumplings:












Hanglei [North Thai] - Mild Northern Curry:















Har Gau [Vietnamese] - Dumplings:













Hum Jin Pang [Chinese] Salt Fried Biscuit:















Jeon [Korean] - Flour-batter Pancake with Toppings:














Jet-u Jhet Gyaw Hin [Burmese] – Egg Curry:













Jiaozi/Guotie [Chinese] - Pan-Fried "Pot sticker" Dumplings:















Kai Tod Cha-om [Thai] – Thai Vegetable Omelette:















Keow Krob [Thai] - Deep-Fried Pork Dumpling:















Khanom Jeeb [Thai] - Pork "Shao Mai" Dumplings:



















Khao Ka Moo [Thai] - Braised Pork Hock on Rice:














Khao Kriab Pak Mor [Central Thai] – Steamed Stuffed Rice Pancake:















Khao Neow Tod [Thai] – Deep Fried Sticky Rice Balls:














Khao Pad Sapparod [Thai] – Pineapple Fried Rice:



















Khao Soi [Northern Thai] - Noodles with Meat in Sour Curry Soup:













Kimchi Jeongol [Korean] - Pickled Cabbage Casserole:


















Kimchi Jjigae [Korean] - Pickled Cabbage Stew:














Kor Moo Yang [Thai] - Roast Pork Neck:



















Kueh Pie Tee [Singaporean] - Top Hat Savoury Tarts:


















Kuay Tiow/Kway Teow [Singaporean/Thai] - Stir-Fried Rice Cake Strips:













Kway Jub [Thai] - Noodle Soup with Pork Entrails:














Laab [North Thai] – Ground Rice & Meat Salad:















Lemang/Khanom Jaak/Suman Sa Ibus [South East Asian] - Glutinous Rice & Coconut Milk:















Look Chin Tod [Thai] - Fried Battered Meat Balls:














Makua Yao Phat Tao Jiao Moo Sap [Thai] - Eggplant with Fermented Soybean Sauce:














Mamak Kari Kambing [Malaysian] - Mutton Curry:















Miang Kham [North Thai] - Chaphlu Leaf-wrapped Snack:















Mie Goreng [Indonesian] - Mixed Fried Noodles:














Naem Kradook Moo Tod [Thai] – Deep Fried Fermented/Pickled Spare Ribs:














Nasi Goreng [Indonesian] - Spicy Mixed Fried Rice Topped with a Fried Egg:














Nasi Lemak [Malaysian] - Coconut Rice Dish:

















Nem Nuong [Vietnamese] - Grilled Pork Skewers:














Ngo Hiang/Toong Ngern Yuang [Singapore/Malaysia/Indonesia/Thai] - Bean Curd-wrapped Sausage Roll:















Nua Sawan/Dad Diew [Thai] - Air-dried Marinated "Heavenly Beef" Strips:














Panang Curry [Southern Thai/Malaysian] - Mild Creamy Peanut Curry (Jay - Vegetable?):














Peek Gai Yad Sai [Thai] – Stuffed Chicken Wings:














Pho Xao Thit Bo [Vietnamese] - Stir-Fried Noodles with Beef:
















Priew Wan Gai [Thai] - Lightly Battered Chicken in Sweet & Sour Sauce:













Rendang Daging [Malaysian/Indonesian/Singaporean] - Spicy Beef Stew with Coconut:















Roti Canai [Malaysian] - Malaysian Pastry Bread:















Sa Ho Fun/Shahe Fen [S.E Asian] - Stir-Fried Rice Noodles:












Sai Krok Isan [North-Eastern Thai] - Regional Sausage:














Sai Ua: [Northern Thai] - Smoked Regional Sausage:


















Sakoo Sai Moo [Thai] – Pork & Sago Pearl Dumplings:














Samgyeopsal [Korean] - Grilled Pork Belly:













Samgyetang [Korean] - Chicken Soup with Ginseng:














Sethnit Myo Hinjo [Burmese] – Dozen Ingredient Soup:
Shao Mai [Chinese] - Steamed "Flower Vase" Pork Dumplings:












Shu Kai [Vietnamese] - Vegetarian Curry???:
Som Tam/Tinbaw Thee Thoat [North East Thai/Myanmar] - Spicy Green Papaya Salad:



















Soup Khanoon [Thai] - Young Jackfruit "Dry Soup" Salad:















Tao-Hoo Tod/Pod [Thai] - Deep Fried Tofu:














Tao Jiew Lon [Thai] - Slow-cooked Tofu & Pork Paste Curry?:













Thit Heo Kho Trung [Vietnamese] - Caramel Braised Pork Belly:













Thit kho Nuac Dua [Vietnamese] – Coconut Juice Braised Pork:



















Tod Mun Khao Pod [Thai] - Baby Corn Fitters:















Tod Mun Kung [Thai] - Fried Shrimp Cakes:













Tom Kha Hed [Thai] - Vegetable Coconut-based Lemongrass Soup:














Tom Kherung Ni-Wao/Saeb [Thai] - Ox Tripe Soup:















Toong Tong [Thai] - Thai "Golden Money Bag" Fried Dumplings:














Tteokboki/Ddeokboki/Nyeoboki [Korean] - Stir-fried Rice Cake:

















Tteoksanjeok [Korean] - Fried Meat & Vegetable Brochette:













Xiao Long Bao [Eastern Chinese] - Steamed Bun Dumplings:













Yam Hua Plee [Thai] - Pink Banana Blossom Salad:














Yam Moo Yor [Thai] – Vietnamese Sausage Salad:














Yam Naem Khao Tod [North Thai] – Fried Rice & Isan Sausage Salad:














Yam Naem Sod [North Thai] – Raw Isan Sausage Salad:














Yam Pak Boong Krob [Thai] – Crispy Fried Water Spinach Salad:















Yam Som-o [Thai] - Prawn & Pomelo Salad:














Yook Hwe [Korean] - Korean Beef "Tartar":













Youtiao [South East Asian] - Fried "Oil Fried Ghosts" Dough Sticks:















West/Central Asian
Alanga [Central Asian]:
Albaloo Polo [Iranian] - Chicken with Sour Cherries:












Ashreshteh [Iranian] - Spinach Soup with Noodles:













Beshbarmak [Kazakhistani] - Meat Broth served with Lamb's Head Meat:












Cheburek [Central Asian] - Samousa-like Pastry:












Chuchvara [Uzbekistani] - Meat "Tortellini" in Sour Milk:













Funchoza [Central Asian] - Rice Noodle Salad with Beef:












Kawa Mantisi [Central Asian] - Pumpkin Dumplings:













Khoresht Fesenjan [Iranian] - Pomegranate Walnut Stew with Chicken:













Manty [Central Asian] - Meat Dumplings:












Mokhora [Uzbekistani] - Lamb & Chickpea Soup:
Shirin Polo [Iranian] - Rice with Orange Zest, Chicken & Pistachios:













Shirkovok [Uzbekistani] - Pumpkin Soup:
Shurpa [Uzbekistani] - Lamb & Vegetable Soup:













Tahdig [Iranian] - "Burnt" Rice Dish:













Zereshk Polo [Iranian] - Chicken with Berry Pilau Rice:














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