Asian cuisine

2017-07-28T18:56:46+03:00[Europe/Moscow] en true Afghan cuisine, Halva, Samosa, Noodle soup, Momo (dumpling), Cream of mushroom soup, Soy milk, Manti (dumpling), Chopsticks, Calamondin, Bánh tráng, Chinese cuisine, Asian soups, List of Asian cuisines, Yukou (Japanese citrus), Rogan josh, Sweet bean paste, Pandanus amaryllifolius flashcards Asian cuisine
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  • Afghan cuisine
    Afghan cuisine is largely based upon the nation's chief crops, such as wheat, maize, barley and rice.
  • Halva
    Halva (halawa, alva, haleweh, halava, helava, helva, halwa, halua, aluva, chalva) is any of various dense, sweet confections served across the Middle East, South Asia, Central Asia, West Asia, North Africa, the Horn of Africa, the Balkans, Central Europe, Eastern Europe, Malta and the Jewish diaspora.
  • Samosa
    A samosa (/səˈmoʊsə/), or samoosa, is a fried or baked dish with a savoury filling, such as spiced potatoes, onions, peas, lentils, macaroni, noodles or minced meat (lamb, beef or chicken).
  • Noodle soup
    Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth.
  • Momo (dumpling)
    Momo (Nepali: मम; Nepal Bhasa: ममचा, मम:; Tibetan: མོག་མོག་, Wylie: mog mog; simplified Chinese: 馍馍; traditional Chinese: 饃饃; pinyin: mómo) is .
  • Cream of mushroom soup
    Cream of mushroom soup is a simple type of soup where a basic roux is thinned with cream or milk and then mushrooms and/or mushroom broth are added.
  • Soy milk
    Soy milk is a plant based drink produced by soaking dried soybeans and grinding them in water.
  • Manti (dumpling)
    Manti (Uyghur: مانتا‎, manta, Kazakh: мәнті, mänti, مأنتى, Turkish: mantı, Uzbek: manti, Armenian: մանթի; indicates either singular or plural) or Mantu (Kyrgyz: мантуу or манты; Pashto, Persian, Arabic: منتو‎‎) are dumplings popular in most Turkic cuisines, as well as in the Caucasian, Central Asian, Chinese Islamic, and Hejaz cuisines.
  • Chopsticks
    Chopsticks are shaped pairs of equal length sticks that were first invented in ancient China over nine thousand years ago and have been used since that time as the traditional ancient kitchen and eating utensils in China and eventually spread to virtually all of East Asia and Southeast Asia.
  • Calamondin
    Calamondin (× Citrofortunella microcarpa or × Citrofortunella mitis) is an important citrofortunella, meaning that it is an intergenetic hybrid between a member of the genus citrus (in this case probably the mandarin orange) and the kumquat belonging to Fortunella.
  • Bánh tráng
    Bánh tráng or bánh đa nem, a northern Vietnamese term, (literally, coated cake and nem skins, respectively), sometimes called rice paper wrappers, rice crepes, rice wafers or nem wrappers, are edible Vietnamese wrappers used in Vietnamese cuisine, primarily in finger foods and appetizers such as Vietnamese nem dishes.
  • Chinese cuisine
    Chinese cuisine includes styles originating from the diverse regions of China, as well as from Chinese people in other parts of the world including most Asian nations.
  • Asian soups
    Asian soups are soups traditionally prepared and consumed in the cultures of Asia.
  • List of Asian cuisines
    This is a list of Asian cuisines, by region.
  • Yukou (Japanese citrus)
    The Yukou is a Japanese citrus found in the Nagasaki Prefecture and Saga Prefecture of Japan.
  • Rogan josh
    Rogan josh (or roghan josh) (pronounced /rouɣændʒuːʃ/ in Persian) is an aromatic lamb dish of Persian origin, which is one of the signature recipes of Kashmiri cuisine.
  • Sweet bean paste
    Sweet bean paste is a food ingredient used in several Asian cuisines.
  • Pandanus amaryllifolius
    Pandanus amaryllifolius is a tropical plant in the Pandanus (screwpine) genus, which is commonly known as pandan leaves (/ˈpændənˌlivz/), and is used widely in South Asian and Southeast Asian cooking as a flavoring.