Daikon and plain rice flour form what Chinese dim sum dish?
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Turnip cake Turnip cake () is a Chinese dim sum dish made of shredded radish (typically Chinese radish) and plain rice flour. The less commonly used radish cake is a more accurate name, in that Western-style turnips are not used in the dish; it is traditionally called carrot cake in Singapore. It is commonly served in Cantonese "yum cha" and is usually cut into rectangular slices and sometimes pan-fried before serving. Each pan-fried cake has a thin crunchy layer on the outside from frying, and is soft on the inside. The non-fried version is soft all over. It is one of the standard dishes found in the dim sum cuisine of Hong Kong and China as well as overseas Chinatown restaurants. It is also commonly eaten during Chinese New Year, since the word for radish (菜頭, "chhài-thâu") is a homophone for "good fortune" (好彩頭, "hó-chhái-thâu") in the Hokkien language. In Taiwan, turnip cake is also commonly eaten as part of a breakfast.
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Daikon Daikon (大根 , literally "big root") , also known by many other names depending on context, is a mild-flavored winter radish ("") usually characterized by fast-growing leaves and a long, white, napiform root. Originally native to Southeast or continental East Asia, daikon is harvested and consumed throughout the region (as well as in South Asia).
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Douhua Douhua () is the short form of doufuhua (). It is a Chinese snack made with very soft tofu. It is also referred to as tofu pudding and soybean pudding.
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Yumil-gwa Yumil-gwa (유밀과 ; 油蜜菓 ) is a variety of "hangwa" (a traditional Korean confection). Different varieties of "yumil-gwa" can be made by combining a wheat flour dough with various ingredients. Ingredients that are typically added can include: honey, cooking oil, cinnamon powder, nuts, ginger juice, jujube, and "cheongju" (rice wine).
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Khanom khrok Khanom khrok or coconut-rice pancakes (Thai: ขนมครก ,  ] ) are one of the ancient Thai desserts. They are prepared by mixing rice flour, sugar, and coconut milk to form a dough. Usually, "khanom khrok" is composed of two batters, one salty and one sweet, both of which are cooked in a heating mantle–a hot indented frying pan. After heating, "khanom khrok" will be picked out of the mantle and the two half-circular doughs formed into a circular shape.
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Chūkadon Chūkadon (中華丼 ) is a popular Japanese fast food dish. It consists of a bowl of rice with stir-fried vegetables, onions, mushrooms, and thin slices of meat on top. Literally meaning "Chinese rice bowl", it is inspired by Chinese cuisine. It is a kind of donburi.
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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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Eo-mandu Eo-mandu (어만두 ; 魚饅頭 ; "fish dumpling") is a half-moon-shaped "mandu" (dumpling) prepared with filleted whitefish, most typically brown croakers, instead of flour dough as the wrapping. In the past, it formed part of Korean royal court cuisine, and was a popular dish among the "yangban" (upper class). It was often served at summer birthday tables for elder family members.
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Japanese curry Curry (カレー , karē ) is one of the most popular dishes in Japan. It is commonly served in three main forms: curry rice (カレーライス , karē raisu , curry over rice) , curry udon (curry over noodles), and curry bread (a curry-filled pastry). Curry rice is most commonly referred to simply as "curry" (カレー , karē ) .
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Taro dumpling Taro dumpling () is a variety of dim sum served within Chinese cuisine. It is a standard dish in dim sum restaurants in Hong Kong and around the world. Among overseas Chinatowns, it is often sold as a Chinese pastry.
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Lotus seed bun A lotus seed bun is a Chinese sweet bun found in China. They're prepared by steaming a yeast-leavened dough that contains lotus seed paste. It can be classified as a dim sum, though not exclusively so. They're sometimes available in overseas Chinatowns.
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Xidoufen Xidoufen (希豆粉) is a Chinese soup popular in Yunnan province that is made of boiled pea meal, often flavoured with crushed garlic, ginger, coriander, spring onion, dry chilli flakes and Sichuan pepper oil. It is often eaten with deep fried "youtiao" or Chinese flatbreads, particularly "cong you bing".
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Chinese desserts Chinese desserts () are sweet foods and dishes that are served with tea, along with meals or at the end of meals in Chinese cuisine. The desserts encompass a wide variety of ingredients commonly used in East Asian cuisines such as powdered or whole glutinous rice, sweet bean pastes, and agar. Due to the many Chinese cultures and the long history of China, there are a great variety of desserts of many forms.
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Chexo In Tibetan cuisine, Chexo is a rice dish, made with yogurt.
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Nasi kandar Nasi kandar is a popular northern Malaysian dish, which originates from Penang. It is a meal of steamed rice which can be plain or mildly flavoured, and served with a variety of curries and side dishes.
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Kongbap Kongbap is a Korean dish consisting of white or brown rice cooked together with one or more beans (and sometimes also other grains). "Kongbap" may be made from scratch by combining and cooking together dried rice and beans, although it is also commercially available premixed packages in dried form in grocery stores throughout Korea, as well as in Korean grocery stores in other nations. Although the exact mixture may vary, typical ingredients include short-grain brown rice, green peas, azuki beans, black soybeans, Job's tears, black glutinous rice, barley, and sorghum. Another typical mixture consists only of white rice and green peas. The dried "kongbap" mixture is generally soaked in water for several hours or overnight before cooking, in order to ease the softening process of the beans while cooking.
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Curry bread Curry bread (カレーパン , karē pan ) is a popular Japanese food. An amount of Japanese curry is wrapped in a piece of dough, and the dough coated in bread crumbs, and deep fried. On occasion it is baked instead of deep fried, but deep frying is the most common method of cooking. Curry bread is usually found in bakeries and convenience stores.
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Sikhye Sikhye (also spelled shikhye or shikeh; also occasionally termed dansul or gamju) is a traditional sweet Korean rice beverage, usually served as a dessert. In addition to its liquid ingredients, "sikhye" contains grains of cooked rice and in some cases pine nuts.
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Yam khanom chin Yam khanom chin (Thai: ยำขนมจีน , pronounced [jām kʰà.nǒm t͡ɕīːn]; also spelled Yum khanohm jeen) is a Thai dish. It is a spicy and sour salad made with Khanom chin. Khanom chin are thin rice noodles, and most commonly used in the cuisines of East and Southeast Asia. The basic ingredients of yum khanom chin are lime juice, ground chili, fish sauce, sugar and another variant of yum khanom chin has fermented fish sauce also. Certainly, Yum Khanom chin has a good spicy and sour taste. Yum Khanom chin is difficult to find, although it is known well. This recipe is beneficial for people who want to diet because it boosts and speeds up the metabolism, and helps excretory system, it does not have to work hard to process. Also, Yum Khanom chin is a low-calorie food, it has 220 calories per dish.
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Pao cai Pao cai () is a type of pickle, usually pickled cabbage, mustard stems, long beans, peppers, daikon, carrots, and ginger, often found in Chinese, and particularly Szechuan cuisine. It is most common to northern and western China; however, there is also a unique form of "pao cai", called "suan cai", which is prominent in Northeast China. It is often eaten with congee as a breakfast food.
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Banchan Banchan ( , 반찬 ; 飯饌 ; "banchan " ] ) refers to small dishes of food served along with cooked rice in Korean cuisine. This word is used both in the singular and plural.
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Har gow Ha gow (sometimes anglicized as "har gow"; ) is a traditional Cantonese dumpling served in dim sum.