Crab Rangoon: Crab rangoon are deep-fried dumpling appetizers served in American Chinese and more recently, Thai restaurants, stuffed with a combination of cream cheese, lightly flaked crab meat, with scallions, and/or garlic. These fillings are then wrapped in Chinese wonton wrappers in a triangular or flower shape, then deep fried in vegetable oil.
Peking Duck: Peking duck is a famous duck dish from Beijing that has been prepared since the imperial era. The meat is prized for its thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the […]
Chicken Congee: Chicken congee is a type of rice porridge or gruel popular in many Asian countries. It is most often served as a meal on its own and despite its many variations; it is usually a thick porridge of rice largely disintegrated after prolonged cooking in water. Also known as jook, chicken congee turns […]
Ellu Sadam: Ellu sadam also known as Sesame Rice or Til ke Chawal, has a distinct nutty flavour to it and is a favourite lunch-box recipe of Tamil Nadu. Ellu sadam is mostly served as Naivedaym during festival in Tamil household during the saturdays of the tamil month Puratasi.
Puli Pongal: Pongal is a popular rice dish in South Indian cuisine and Tamil cuisine of Sri Lanka. Puli Pongal (lit. tamarind pongal) is generally prepared in temples as a prasadam, (an offering made to a deity, as a thanksgiving). The main ingredients are broken raw rice and tamarind and often eaten ad breakfast or […]