Asian cuisine Asian cuisine Asian cuisine is a term for the various cuisines of South, East and Southeast Asia and for fusion dishes based on combining them. It does not usually include Pacific cuisine, also called Polynesian cuisine, or the cuisines of central and western Asia and Middle Eastern cuisine. In the United Kingdom, it also refers to the cuisine of South Asia (such as Indian cuisine), but this use of the term is not common in the United States, mirroring the geographical differences in the use of the term Asian in general. ...more on Wikipedia about "Asian cuisine"
Bengali cuisine is a style of food preparation that originated in Bengal, a region in the northeast of South Asia which is now divided between the independent country of Bangladesh and the Indian state of West Bengal. ...more on Wikipedia about "Bengali cuisine"
In Asian cuisine, especially in Chinese cuisine and Japanese cuisine, a conpoy is a dried scallop used in cooking. It contains rich amino acids, such as glycine, alanine, glutamic acid and taurin, and nucleic acids such as inosinic acid, and minerals, such as calcium and zinc. ...more on Wikipedia about "Conpoy"
The Cuisine of Kashmir was primarily influenced by the culture of peoples who arrived with the invasion of India and the Kashmir region by Timur from the area of modern Uzbekistan . The cuisine has also been influenced by other central Asian, Persian, and Afghan cultures. ...more on Wikipedia about "Cuisine of Kashmir"
The fish head is commonly removed from the fish before eating. It is a common foodstuff in Eastern countries, but very rarely eaten in the Western world. ...more on Wikipedia about "Fish head"
Fried noodles are common throughout Asia. Many varieties, cooking styles, and ingredients exist. ...more on Wikipedia about "Fried noodles"
Grass Jelly ( Chinese: 涼粉 liáng fěn or 燒仙草 shāo xiān cǎo; Malay: cincau) is a type of food with a jelly-like consistency that is used in China and Southeast Asia in drinks and desserts. It is sold in cans or packets in Asian supermarkets. ...more on Wikipedia about "Grass jelly" It must be www.shortopedia.com.
Mandu ( Korean: 만두), manty, or mantı (Turkish) refers to dumplings in Korean, Turkish, Persian, Mongolian and Pakhtan cuisines. ...more on Wikipedia about "Mandu (dumpling)"
Momos (Nepali: मोमो or मःमः) are a kind of dumpling popular in Nepal, Sikkim and Tibet, similar to Chinese potstickers. ...more on Wikipedia about "Momo (food)"
Plov (Uzbek: 'Plov', Russian: 'плов') is the national dish of Uzbekistan. It is a rice dish consisting of carrots, onions, spices ( cumin, salt, pepper, paprika, and barberries), lamb, cottonseed oil, and medium grain rice. It is traditionally cooked in a deep, metal kettle known as a " qazan". Plov can be made either at home or over an open fire. Several different types of simple salads are served with Plov. The most common of these is a mix of very thinly sliced tomatoes and onions which are then mixed with salt and pepper. ...more on Wikipedia about "Plov"
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