• This style originates in the Imperial
court, so the food must be "fit for an
• Peking Duck is traditionally served with
Mandarin pancakes, and green onions
for brushing on the hoisin sauce.
• Hot and Spicy characterizes Sichuan
food. Chili paste or dried chilies, garlic
and ginger are some of the most
• Some of our favorite Sichuan dishes are
Ma Po Tofu and Kong Pao Chicken..
Ma Po Tofu
An old Mongolian saying advices:
“Keep breakfast for yourself, share
lunch with your friend and give dinner
to your enemy”.
large filled pocket, fried or deep fried;
is made by yogurt, which comes from the
milk. They can get quite hard, so most
people rather suck than bite on them.
Two types of aaruul :
• sugar-free(bitter and
Sweet Syrupy Pancakes
The western bread dough is
filled with a mixture of
cinnamon, brown sugar, and
chopped walnuts and fried in
a lightly oiled pan until the
filling has melted into a syrup.
• the cabbage is coated leaf by leaf
in a delicious spicy mix of hot
pepper flakes, garlic, chives,
onion, pear juice, and more.
• national dish of Korea.
During the Edo period, "sushi" referred to
pickled fish preserved in vinegar. Nowadays
sushi can be defined as a dish containing rice
which has been prepared with sushi vinegar.
There are 101 different types of sushi.
Korokke has its origins in the
croquettes which were introduced
to Japan in the 19th century.
Korokke consist of a filling that is
breaded and deep fried.
• is a night market snack .
• Coffin bread gets it’s name
due to the way we cut out the
bread and create a lid, making
it look like a coffin with a lid.
• Inside seafood mix covered
with cheese but you can also
eat a sweet version
• invented in tea shops in Taichung,
Taiwan, during the 1980s.
• Most bubble tea recipes contain a
tea base mixed with fruit or milk.
with fruit or syrup, resulting in a
Pearl Bubble Tea
served mainly for breakfast or dinner
and often. It is crispy, bowl-shaped
pancakes made with rice flour. They are
a traditional hawker street food sold on
the side of the road or from a cart
attached to a bicycle
is a multi-course meal in Kashmiri
cuisine, the preparation of which is
considered an art and a point of
pride in Kashmiri culture and
identity.Almost all the dishes are
meat-based (lamb, chicken). It is
popular throughout Kashmir and
served internationally at Kashmiri
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This type of yogurt is common in the states
in Bangladesh. It is made
with milk and sugar, while also using
yogurt and curd.
It is prepared by boiling milk until it is slightly
thickened, sweetening it with sugar.
The word biryani is derived from a Persian
word which means “fried” or “roasted”.
There are many kinds of biryanis and each
has a uniqueness about it. This dish is made
from a mixture of spices, rice, meat or
vegetable and yogurt. The spices used in
this food are what contributes to the taste.
national dish ;
rice (mix of
rice and white
consisted of minced
a sandwich of shaved lamb,
chicken or goat with hummus,
tomato and cucumber.
is a popular dish of rabbit meat
dredged in flour, pan-fried until
browned and served with crispy
are tasty fingers of deep-fried dough,
dripping in sticky syrup. Bamiya is the
Azerbaijani name for okra or lady’s finger.
These doughnuts got their name from their
long, ridged shape, similar to okra...
Sturgeon kebab recipe
are a perennial favourite in Azerbaijan.
They are an obligatory feature on special
occasions, such as weddings. Azerbaijanis
love to make kebabs at picnics and at their
is a fish that is barbequed on
an outdoor grill.
the national dish is chicken and
rice with vegetables
deep-fried ball or patty made
from ground chickpeas, fava
A dip or cold salad of roasted
is a distinctive dish that often signifies a special
occasion such as a wedding or graduation. The
meal consists of a robust broth made from chicken
or lamb and jameed(a dry sour milk, and Arabic
rice). It is a symbol of generosity in Jordanian
significant part of a meal and the layout may
consist of pita bread and koubba maqliya,(a deepfried delicacy of savory meat and pine nuts rolled
into balls) and encrusted with a bulgar wheat
paste. Cooking styles range from grilling—shish
is a pasta dish in sauce with
are Kuwaiti-style donut
holes;lightly seasoned with
saffron, coated in a sugar paste
and with a hint of lemon.
Thin, long and oval shaped, it is mainly a
white/whole wheat blend. Topped with
poppy seeds, sesame seeds, nigella seeds,
or some combination of these.
is a typically Omani delicacy prepared
only on very special occasions. Whole
villages participate in the cooking of
the dish which consists of a whole
cow or goat roasted for up to two days
in an special oven prepared in a pit
dug in the ground.
Thin, flaky and round or oval,
and is also the oldest known
bread in the Middle East and
Rice that is cooked until the
water is absorbed completely.;is
a bit sticky
crepe bread made from millet
with yoghurt, mint, hot green
pepper and herbs.
a fondue made from meat
bouillon with eggs, rice or
vegetables and fenugreek
mixed with herbs.
is the most eaten food across this
country. Even it has also become
famous in Asian countries as well. It
can be made with lamb or chicken.
is a famous dish of UAE with highly exotic
taste. It has made up of meat and wheat. It is
very simple and elegant dish with very few
ingredients but with longer cooking duration.
This dish commonly served during Ramadan,
wedding and Eid festivals.
This is another one-meal-in-apot dish. It contains soup, meat
and vegetables all cooked
together in one delicious broth.
Terrific during cooler weather.
Inspired with the batik fabric
designs making it into a chocolate
Sesame Soy Chicken Wings
This is a dish from Singapore made with
chicken wings, soy sauce, garlic and
aromatic sesame oil. It's irresistible. If
possible, cook in a clay pot.
Thai pumpkin soup
This is a spicy Thai variation on our
favourite pumpkin soup. You can make
it mild spicy or hot spicy by using
different types of chillies. Instead of
the traditional sour cream
Prawn Red Thai Curry
This is the quickest and easiest
prawn red Thai curry recipe ever.
Serve with hot jasmine rice.
This crepe is crispy and delectable with pork and
shrimp bits in it. It gets wrapped in lettuce and
herbs and dipped into nuoc cham. It's a very light
feeling and satisfying dish.
Vietnamese tofu and noodle salad
An exciting layered salad combining crisp
vegetables flavoured with fresh herbs, noodles and
marinated grilled tofu. The tofu is best prepared
several hours in advance as longer marinating will
enhance the flavour.
is a Laotian snack made of fresh
water green algae, vegetables, and
is a type of fermented or soured
Laotian pork sausage. It is made from
raw pork and it typically is made with
pork skin. Sometimes wrapped in star
gooseberry leaves or banana leaves for
This fish curry is often called Cambodia’s national
dish, Fish amok gets its signature flavor from
kroeung, an aromatic curry paste made with
lemongrass, galangal, fresh turmeric, shallots,
garlic, and a little chili. The kroeung is mixed with
coconut milk, which turns a beautiful golden yellow.
Mild white fish and shredded kaffir lime leaves are
added to the curry, which is steamed in a bananaleaf cup. steam.
Khmer Muslim Beef Curry
Chunks of beef are cooked until
spoon-tender in a red curry made
from ginger, coriander,
lemongrass, shallots, garlic,
onions, cardamom and palm
sugar. Some versions include
peanuts, which soften as they
cook in the sauce. Khmer Muslim
beef curry is served with baguette