Silog is the Filipino breakfast has many elements served in a plate. Silog was prepared first time by leftover food from the night before. The term Tapsilog was first time came from the Tapsi ni Vivian, the restaurant in 1980.
Bouillon e pomme de terre is a special meal being eaten for specific gatherings and reasons. It cannot be eaten anyhow or at any moment. It is eaten during jovial moments as well assad moments. This is the case during sport activities.
Hotteok is a very popular Korean pancake with stuffing inside the cakes. Stuffing can be chocolate, peanuts, cinnamon, nuts, coconut, brown sugar, honey. There is a difference between normal and Korean pancakes. Hotteok is shallowly sauteed in butter to make it crispy from the outside. So this makes a difference in Korean Hotteok / pancakes. This snack dish is first time introduce in 1927. It was the time of the Chinese when settled in Korea.
When comes to green leaves recipe, Chibwabwa may hold it’s position as a pure traditional Zambian dish, due to the fact that it only cooked by boiling and no more. It has other varieties of ingredients but no any oil drop is found while preparing this dish.
Muttabaq Samak is a well-known dish in Kuwait. The interesting part of this dish is the rice is cooked in fish stock so the rice has the fish aroma and flavor in it. Muttabaq Samak is very similar to Kuwait’s national dish which is MACHBOOS but Machboos has lamb and rice in it. It is also very popular in other countries like Iraq, Qatar, UAE, Saudi Arabia, etc.
Most chaats begun in a few parts of Uttar Pradesh in India. There are common components among these variations counting dahi (yogurt), channa (chickpeas) chopped onions and coriander.
Roghan josh is a royal dish. It is served to ”the mughal kings”. This dish is the specialty of Kashmir. This is the combination of roasted lamb and thick spicy gravy.
Gulab jamun is a dry milk based sweet dish originated in Indian subcontinent. It is a “mithai” which means dessert. The main ingredient of this recipe is khoya which is known as dry milk.
This is a special dish cooked by adding a special ingredient that is not common. The name of this dish comes from its main ingredient, BRAIN. The brain of cow, lamb, the goat, camel is usually cooked here in Pakistan. All the traditional dishes are from the time of MUGHAL EMPIRE, Royal kitchen and Indian Subcontinent. It is the ritual even now when EID-UL-AZHA is celebrated, breakfast is the masala liver and lunch would be brain masala.
It is a traditional Pakistani dish make up of pickle and meat. ”ACHAR” is known as pickle in urdu language and ”GOSHT” is used to said meat of any kind like mutton beef or either chicken. So the dish is made up of these two elements is known as ACHAR GOSHT.
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