How are the Ox-tongue pastry and the Youtiao cooked?
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Ox-tongue pastry Ox-tongue pastry () or horse-ear pastry (), also referred to as Chinese Doughnut, is a Chinese pastry that is popular in south China in the provinces of Canton and Fujian. It is a fried dough food that is elliptical in shape and resembles an ox tongue or a horse ear. The pastry texture is chewy, with a soft interior and a crunchy crust. Ox-tongue pastry is lightly sweetened, and eaten as part of breakfast with soy milk. The pastry is made in a similar way as Youtiao, however, sugar is added to the flour.
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Youtiao Youtiao, also known as the Chinese fried churros, Chinese cruller, Chinese oil stick, Chinese doughnut, You Char Kway/Cakwe/Cakoi/Kueh/Kuay (in Malaysia, Indonesia, and Singapore), and fried breadstick, is a long golden-brown deep-fried strip of dough eaten in China and (by a variety of other names) in other East and Southeast Asian cuisines. Conventionally, "youtiao" are lightly salted and made so they can be torn lengthwise in two. "Youtiao" are normally eaten at breakfast as an accompaniment for rice congee, soy milk or regular milk blended with sugar.
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Sinseollo Sinseollo (신선로 ; 神仙爐 ) or royal hot pot is an elaborate dish consisting of meatballs, small and round "jeonyueo" (전유어), mushrooms, and vegetables cooked in a rich broth in Korean royal court cuisine. The dish is a form of "jeongol" (elaborate chowder-like stew). It is served in a large bundt pan shaped vessel with a hole in the center, in which hot embers are placed to keep the dish hot throughout the meal.
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Lángos Lángos (] ; Turkish: "lalanga" ) is a Hungarian food speciality, a deep fried dough. It is also traditionally made in Vojvodina, Serbia, where it was introduced by the local Hungarians.
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Tripoux Tripoux (or "Tripous") is a dish made with small bundles of sheep tripe, usually stuffed with sheep's feet, sweetbreads and various herbs and garden vegetables. There are a number of variations on this dish, but they generally all involve savoury ingredients held together with sheep tripe and braised over low heat.
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Chuchvara Chuchpara, chuchvara, chöchöre, dushpara, tushpara or tushbera (Uyghur: chöchöre ‎ , Kyrgyz: чүчпара́ , Uzbek: "чучвара́" , Kazakh: түшпара́ , Azerbaijani: "düşbərə" ) is a small dumpling typical of Central Asian cuisine. Made of unleavened dough squares filled with meat, it is similar to the Russian pelmeni and the Chinese wonton, but in observance of the Islamic dietary rules, the meat filling is without pork. The dough for chuchvara is made with flour, eggs, water and salt, unrolled in a layer 1—1.5 mm thick, and cut into squares. A dollop of meat filling, seasoned with chopped onions, pepper, salt and thyme, is placed at the centre of each square, and the corners are pinched and folded. Chuchvara is boiled in meat broth until the dumplings rise to the surface. Chuchvara can be served in a clear soup or on their own, with vinegar or sauce based on finely chopped greens, tomatoes and hot peppers. Another popular way of serving chuchvara is topped with syuzma (strained qatiq) or with smetana (sour cream), Russian-style.
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Rustico (pastry) A rustico (plural: rustici) is an Italian snack of Salento made with puff pastry and a stuffing that varies style by style. A common preparation is puff pastry, tomato and mozzarella. It is part of the Salentine street food tradition and is possible see it in each Apulian bar, bakery and rotisserie. It is produced with two discs of puff pastry,the lower disk is of about 10 cm (approximately 4 inch) in diameter and the upper one of 12 cm (about 5 inch), to which adds cheese and tomato. Then it is brushed with egg and baked in the oven. Should be eaten warm to best appreciated the taste and the melted mozzarella. In Salento is usually eaten like a snack of mid-morning or evening appetizer, both in summer and winter. It is actually more known the version with wurstel, which is easier recognized by the Northern Italy (perhaps to the influence of Austrians).
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Lumpia Lumpia is a spring roll of Chinese origin commonly found in Indonesia and the Philippines. It is a savoury snack made of thin crepe pastry skin called "lumpia wrapper" enveloping a mixture of savoury fillings, consists of chopped vegetables (carrots, cabbages, green beans, bamboo shoots and leeks) or sometimes also minced meat (chicken, shrimp, pork or beef). It is often served as an appetizer or snack, and might be served deep fried or fresh (unfried). "Lumpia" is quite similar to fresh popiah or fried spring rolls popular in Southeast Asia.
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Bánh ướt Bánh ướt (] , literally "wet cakes"), is a Vietnamese thin pancake wrapper consisting of rice noodle sheets, eaten with "nước chấm", fried shallots, and a side of "chả lụa" (Vietnamese pork sausage).
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Kuku (food) Kuku also spelled as kookoo (Persian: کوکو‎ ‎ , Azerbaijani: "kükü" ) is an egg-based Iranian dish. It is frequently a vegetarian dish, made with whipped eggs which then are folded in with various ingredients. It is similar to the Italian dish frittata or an open-faced omelette. Kuku typically has less egg than a frittata, and it cooks for a shorter amount of time, over a low heat, before turned over or grilled briefly to set the top layer.
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Beignet Beignet ( ; ] , ben-YAY literally "bump"), synonymous with the English "fritter", is the French term for a pastry made from deep-fried choux pastry. Beignets may also be made from other types of dough, including yeast dough.
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Yeot Yeot is a variety of "hangwa", or Korean traditional confectionery. It can be made in either liquid or solid form, as a syrup, taffy, or candy. "Yeot" is made from steamed rice, glutinous rice, glutinous sorghum, corn, sweet potatoes, or mixed grains. The steamed ingredients are lightly fermented and boiled in a large pot called a "sot" (솥) for a long time.
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Zongzi Zongzi ( ; ) is a traditional Chinese food made of glutinous rice stuffed with different fillings and wrapped in bamboo, reed, or other large flat leaves. They are cooked by steaming or boiling. In the Western world, they are also known as rice dumplings or sticky rice dumplings.
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Skewered goose liver Skewered goose liver (Hebrew: שיפוד כבד אווז‎ ‎ ) is a dish from southern Tel Aviv. It is seasoned with salt and black pepper and sometimes with spices like cumin, cinnamon, paprika, nutmeg, allspice and turmeric then grilled.
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Sheep's trotters Sheep's trotters, also referred to as lamb's trotters, are the feet of sheep. They may be cooked by being boiled, broiled or fried, and are used in various dishes. Sheep's trotters may also be parboiled and then finished by an additional cooking method, such as stewing. They can be served with sauces such as white sauce and brown sauce. Powsowdie is a Scottish sheep's heid (head) broth or soup that sometimes includes sheep's trotters as an ingredient. Sheep's trotters are used in the preparation of lamb's trotters soup, which can also include leg meat. "Harqma" is soup that is common in the Maghreb area of Northern Africa, and is sometimes prepared using lamb's trotter's.. They are also slow-cooked to make "paya", which is popular in some South Asian cuisines.
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Flamenquín The flamenquín is a dish typical of the cuisine of Cordoba (Spain). It was created in the city of Bujalance (Córdoba). It owes its name, which translates literally to "little Flemish", to the fact that its golden color, deriving from the egg used in the batter, resembled the blond hair of the Flemish assistants who came to Spain accompanying the Emperor Charles V.
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Goxua Goxua (which means "sweet" in Basque) is a typical dessert from the Basque Country, especially from Vitoria-Gasteiz. Gasteiz pastry chef Luis Lopez de Sosoaga claims to have first created the dessert in 1977.
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Black bun Black bun is a type of fruit cake completely covered with pastry. It is Scottish in origin, originally eaten on Twelfth Night but now enjoyed at Hogmanay. The cake mixture typically contains raisins, currants, almonds, citrus peel, allspice, ginger, cinnamon and black pepper. It had originally been introduced following the return of Mary, Queen of Scots from France, but its original use at Twelfth Night ended with the Scottish Reformation. It was subsequently used for first-footing over Hogmanay.
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Paraguayan cuisine The cuisine of Paraguay is similar to the cuisines in Uruguay and the Falkland Islands. Meat, vegetables, manioc, maize, and fruits are common in Paraguayan cuisine. Barbecuing is both a cooking technique and often a social event, and are known as the "Asado" (from Argentinian influence). Many dishes are based on corn, milk, cheese and meat, and fish caught in rivers are also eaten. There are about 70 varieties of chipa (cake) in Paraguay. Most chipas are made from manioc flour, which is derived from cassava, and cornmeal.
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Sunday roast The Sunday roast is a traditional British main meal that is typically served on Sunday (hence the name), consisting of roasted meat, roast potato, and accompaniments such as Yorkshire pudding, sausages, stuffing, vegetables and gravy. Vegetables such as roast parsnips, sweetcorn, Brussels sprouts, peas, carrots, runner beans, and broccoli are included and can be cooked in different styles; for example, cauliflower or leeks accompanied by a cheddar cheese sauce are popular, in addition to gravy. The Sunday roast is also popular in many parts of Ireland, especially in most of Ulster (chiefly in Northern Ireland and County Donegal).
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Börek Börek (; also burek and other variants) is a family of baked filled pastries made of a thin flaky dough known as phyllo (or yufka), of Anatolian origins and also found in the cuisines of the Balkans, Levant, Mediterranean, and other countries in Eastern Europe and Western Asia. A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries. The top of the börek is often sprinkled with sesame seeds.
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Cabeza guateada Cabeza guateada is a traditional earth oven dish from Argentina made with the head of a cow and condiments. For its preparation, the head, seasoned and protected with a blanket, is cooked in a pit in the ground.