Serves: 4 For the Spring Rolls: 4 ounces vermicelli rice noodles
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Then add vermicelli noodles, 1/8th of shrimp, carrots, cucumber, and mint.
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The detox bun salad was equally satisfying thanks to the sweet potato vermicelli.
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Congealed duck blood is boiled in soup with vermicelli or chunks of spicy tofu.
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Some ideas are shredded coconut, chocolate vermicelli, crushed nuts or Dutch-processed cocoa powder.
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I prep basil-cashew-lime vermicelli noodle bowls with chicken thighs and broccoli for dinner.
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In a medium saucepan, cook vermicelli noodles according to package instructions; rinse, drain and cool.
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But a side dish of pancit bihon came with the rice vermicelli clipped short and sodden.
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I particularly love the springy sweet potato vermicelli that soaks up all the flavors of the soup.
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Rice vermicelli can be added, too, but the soup is easier to appreciate in pure liquid form.
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But only the staunchly bland sides — daunting mounds of rice, couscous and truncated strands of vermicelli — need adjusting.
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When we opened Fat Pasha and we'd fry the rice in schmaltz and add lentils, pistachios, and vermicelli.
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Rice vermicelli (my choice), dried ramen, soba, udon or even your favorite pasta shape all get my blessing.
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Roasted vermicelli noodles are boiled in milk and ghee and flavored with cardamom, saffron, nuts, and dried fruits.
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I head off to a local Vietnamese spot and order a vermicelli bowl and a side of salad rolls.
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This was kang hoh, rice vermicelli tangled up with tender pork in a tamarind-soured dry curry from northern Thailand.
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Just outside the Thai capital, the Cho Heng Rice Vermicelli Factory Co, says more and more older people are seeking jobs.
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The most forthright dish I tasted was a heap of rice vermicelli noodles and ground mackerel in a loose red curry.
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The Q series TVs kill cable clutter by replacing the typical port-festival with a single vermicelli noodle of a transparent cable.
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Fideuà, a dish originally from Valencia, is similar to a paella but made with vermicelli noodles instead of rice and served with aioli.
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ATLANTA — Eddie Hernandez, who runs a string of counter-service Mexican restaurants in Tennessee and Georgia, likes his chili con carne over vermicelli.
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If you're familiar with angulas, the tiny vermicelli-like baby eels that are a Spanish delicacy, you're excused for mistaking Alex Raij's latest creation.
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The Katong Laksa is a Peranakan (a Singaporean ethnic group) fish soup that's made with rice vermicelli noodles in a rich and spicy coconut broth.
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"The size of the chip is about the length of a grain of wheat and the width of a fine piece of vermicelli," he wrote.
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Kushari suggests a collapsed architecture of rice, lentils, chickpeas and macaroni heaped under crisp broken strands of vermicelli and onions shrunk down to their sugars.
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Sometimes a scoop of ice cream is paired with faloodeh, kinked rice vermicelli in rose-water syrup, frozen and then thawed to a suspended slush.
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Mr. Almahasneh served dishes he grew up eating, like crispy rice intermingled with slinky, chopped-up bits of vermicelli, and greens stewed with onions and sumac.
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There's a hearty lentil soup, grilled chicken wings, crisp-skinned whole fish, and fried fish to wrap in lettuce leaves with peanut sauce and springy vermicelli.
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The chef, Kyo Pang, cooks the food she grew up eating in Penang, like this fish-ball soup with vermicelli noodles, also available from breakfast time on.
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To serve, place the cucumber, pineapple, pickled carrots and daikon, lemongrass, herbs, lettuce, and vermicelli on a platter along with the rice paper and the sliced pork.
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A bowl of room-temperature rice vermicelli, called bun, may be served with various cooked-to-order toppings and bright add-ons for a satisfying, simple meal.
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Inside is a hash of shrimp and whatever white fish is fresh that day, along with curling vermicelli noodles, mushrooms turned meaty and a thick reduction of tomatoes.
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There are quintessential Singaporean dishes, such as toast with a coconut and egg jam, chicken-rice, and thick vermicelli in a spicy broth that&aposs made with dried shrimp.
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As soon as I get home I heat up a container of frozen chicken stock, soak vermicelli noodles, get the lettuce and egg out, and make myself noodle soup.
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Both Alikhani and her refreshing faloodeh , a Persian sorbet made with vermicelli noodles frozen into a misshapen but satisfying lump and bathed in sweet lime juice, come up roses.
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Mohinga is redder, glowering under a wreckage of broken chickpea fritters, with slinky coils of rice vermicelli in a fish stock fortified by fish sauce and crushed lemongrass stalks.
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For me, it was when my black bean dessert paste nearly caused a riot in my class — for others it was vermicelli or kimchi, or a box of soybean drink.
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The operations Lee had performed were enormously complex, lasting 10 to 15 hours and requiring microsurgery to connect dozens of tendons, muscles, bones, nerves, and vessels sometimes no bigger than vermicelli.
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I opted for the Beachfront Hot Pot, which was a coconut-tomato-lime broth loaded with seasonal vegetables, lotus root, edamame, lemongrass, and rice vermicelli noodles, with housemade ginger hot sauce.
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"The size of the chip is about the length of a grain of wheat and the width of a fine piece of vermicelli," he wrote, using the nom de guerre Abu Abdallah.
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The menu is always changing, but might include a slab of unctuous caramelized pork belly with black garlic and vermicelli, or savory custard with chunks of spanner crab and flecks of lovage.
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While you can certainly order up a bowl of the crowd-pleasing pho, rice congee and vermicelli soup are also on the table, in addition to banh mi, rice dishes, and more.
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Fried Hokkien Mee is made with a combination of thick yellow egg noodles and rice vermicelli noodles which are cooked in a seafood broth and topped with shrimp, squid, pork belly, and lard.
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Testing the recipe in the restaurant's kitchen, a cook tossed in just-fried cashews and raisins into a bubbling stainless steel vat filled with milk and vermicelli noodles, to add richness and crunch.
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This year, however, Cho Nwe Soe has cancelled all the visits - she will only cook samai, a dish of sweet fine vermicelli noodles mixed with warm milk, and take it to Aung San Lin.
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This year, however, Cho Nwe Soe has canceled all the visits - she will only cook samai, a dish of sweet fine vermicelli noodles mixed with warm milk, and take it to Aung San Lin.
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And the faloodeh, one of the world's oldest frozen desserts, will put to rest all doubts about the wisdom of embedding sorbet in a nest of vermicelli, if there were any doubts to begin with.
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This pile of crunch is a simpler-to-eat version of pla pao, a whole-grilled tilapia served with sticky rice, vermicelli noodles, two dipping sauces, and leafy greens to hold each bite of fish.
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Dr. Parekh has slowly added new flavors like meetha paan, based on the sugary, fennel-seed-stuffed betel leaf snack, and frozen treats like ice cream falooda, a rose-flavored sundae layered with vermicelli noodles.
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You can choose plain, or with an egg cooked into the bottom, or go for the string hoppers that are made from impossibly thin vermicelli-style rice noodles fashioned to resemble a white bird nest.
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After all, you can still find the best street-side bowl of pork vermicelli in the city (at the intersection of Nguyen Trung Truc and Le Loi) mere blocks away from a sprawling Louis Vuitton store.
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From left: ice cream with saffron, rose water, and pistachio; rose custard with cardamom and a brown-sugar crust; faloodeh, or Persian sorbet, made with vermicelli noodles frozen together with rose water and bathed in lime juice.
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Wandering away from the neighborhood, I had one of the best bowls of Vietnamese bun thit nuong — charbroiled pork over rice-vermicelli noodles — I've ever had at the unassuming Nguyen-Hoang, on a decidedly unscenic street corner.
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On the "wok station" section of the menu you can find multiple iterations of nasi goreng — the fried rice considered by many to be Indonesia's national dish — including versions made with wide, sticky egg noodles or vermicelli.
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Three traditional halal dishes have been developed for the space journey: balaleet (a breakfast dish of egg and vermicelli), salona (a stew made up of spicy vegetables with meat or fish) and madrouba (a chicken and rice dish).
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Antoni, who I will never forgive for making ramen using vermicelli noodles, does what he does best in the promo video — looking hot while doing literally anything, which in this case, is gorging himself on burgers and lobster tails.
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MAMA COCO from COCO Mash potato, vermicelli noodles, purple cabbage, shrimp, white tortilla wrap, tomato Mama Coco reminds me so much of my naneh - the most kindest, selfless person I ever knew- not a single bad bone in her body.
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There are many different takes on falooda, Giani's is a mixture of the standard vermicelli (that's the falooda) and rabri, a kind of ice cream made from boiled milk, cream, sugar, almonds, and cardamom, topped with crushed ice and sugar syrup.
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The Salvation and the Classic would seem to cover the twin poles of burger lust, but for those who aren't moved by beef, Ms. Bloomfield makes a vegetarian patty of carrots and lentils threaded by clear vermicelli of sweet potato starch.
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Bourdain and Obama drank Hanoi Beers and ate bun cha—a traditional Hanoi dish that involves dropping vermicelli rice noodles, herbs, and sometimes spring rolls into a bowl of sweet yellow broth, along with charcoal-grilled pork patties and grilled pork slices.
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A delicate pork crepe — housemade rice paper rolls filled with ground pork and scallions, then topped with sliced pork roll — reflects the influence of Vietnamese communities in the Isan Province, as does a silky coconut curry holding heaps of pork and vermicelli.
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I had to make fives trips during the week for things I either forgot or couldn't find at first and still had to place an Amazon order, so just know this: You'll likely need to order the sweet potato vermicelli and coconut aminos online.
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When I asked the waitress, in English, if I should order at my table or down at the front, where the owner was pumping out bun cha, she just tiredly held up fingers, asking how many bowls I'd want, and returned with the vermicelli.
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The menu, which doesn't duplicate any dishes from Madame Vo, includes beef wrapped around onions and skewered, ground Wagyu in betel leaves, Berkshire pork meatballs and five-spice beef tongue, all to be seared at the table then wrapped in softened rice paper, lettuce, rice vermicelli, pineapple, chiles and other accouterments.
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Police raids on sidewalk vendors have escalated sharply in downtown Hanoi since March, she said, and officers fine her about $9, or two days' earnings, for the crime of selling bun dau mam tom — vermicelli rice noodles with tofu and fermented shrimp paste — from a plastic table beside an empty storefront.
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Serving spoons arrive before you can ask, and bowls that are wet with the anchovy broth that is poured over black cod will be cleared and replaced before you're brought the grilled pork belly over Vietnamese vermicelli noodles, slick with a dressing that is a little more concentrated and caramel-rich than usual.
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It's almost surreal to watch the leader of the free world and Bourdain eating bun cha (a Hanoi favorite that consists of dropping vermicelli rice noodles, herbs and spring rolls into a bowl of sweet yellow broth featuring charcoal-grilled pork patties and grilled pork slices) and washing it down with a bottle of beer while everyone else goes about their business.
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Next to a table laden with hamburgers and hot dogs was another buffet set up with Kurdish dishes — biryani flecked with vermicelli, carrots, peas and noodle-like strips of chicken; cucumber and tomato salad; kutilk, eye-shaped fritters filled with chicken and crusted with a thick layer of rice; and eprax, stuffed grape leaves nestled in a pot of rice with silken pieces of cabbage.
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Servings: 8-10Prep: 15 minutesTotal: 40 minutes for the pork chops:2 pounds|103 kg pork chops (about 4) 1 tablespoon freshly ground black pepper 1/4 cup|60 ml fish sauce 1/4 cup|70 grams granulated sugar8 garlic cloves, minced 33 tablespoon maple syrup2 1/2 ounces|75 grams lemongrass for the chilies and garlic:1 tablespoon|15 ml white vinegar 1 tablespoon granulated sugar 1/2 teaspoon kosher salt43 Thai chilies, thinly sliced2 garlic cloves, minced for the nuoc mam:1 1/4 cup|150 ml water4 1/2 tablespoons|75 grams granulated sugar53 tablespoon|15 ml rice vinegar 5 tablespoons fish sauce for the carrot and daikon pickle:1/2 cup|125 ml white vinegar 3 tablespoons granulated sugar125 grams peeled and julienned carrot125 grams peeled and julienned daikonfor the scallion relish:3 scallions, thinly sliced53 tablespoon kosher salt2 teaspoons granulated sugar1 teaspoon chicken bouillon1/2140 cup|215 ml vegetable oilfor the rolls: 210 grams sliced pineapple 23 grams sliced cucumber 24 grams carrot and daikon pickle 25 grams lemongrass, thinly sliced 63 bunch cilantro 26 bunch culantro 27 bunch mint 21 bunch shiso 1 head bibb lettuce 1 packet Banh hoi or rice vermicelli 1 (12 ounce|340 gram) packet of 8 73/2-inch rice paper wrappers 1.
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Vermicelli upma A popular light evening snack is upma made with vermicelli and tomato, peas and carrot.
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The term vermicelli may also refer to cellophane noodles made from mung bean or sweet potato, which are translucent when cooked, whereas rice vermicelli turns whitish when cooked. Mung bean vermicelli is commonly used in Chinese cuisine. In contrast, misua () is vermicelli that is made of wheat instead of rice. While superficially similar to bee hoon it has a very different texture and different culinary uses as well.
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In Indonesian cuisine okra soup is called sayur oyong, usually served in clear chicken broth with rice vermicelli (bihun) or mung bean vermicelli (sohun), with slices of bakso (ground beef surimi).
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Vermicelli (, also , ; ) is a traditional type of pasta round in section similar to spaghetti. In English-speaking regions it is usually thinner than spaghetti, while in Italy it is typically thicker. The term vermicelli is also used to describe various types of thin noodles from Asia. In Vietnam vermicelli is the same as angel hair pasta or capellini.
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It is also used as an alternative to vermicelli noodles.
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Vermicelli with a lemon-pecorino fonduta with fennel fronds and bottarga In 14th-century Italy, long pasta shapes had varying local names. Barnabas de Reatinis of Reggio notes in his Compendium de naturis et proprietatibus alimentorum (1338) that the Tuscan vermicelli are called orati in Bologna, minutelli in Venice, fermentini in Reggio, and pancardelle in Mantua. The first mention of a vermicelli recipe is in the book De arte Coquinaria per vermicelli e maccaroni siciliani (The Art of Cooking Sicilian Macaroni and Vermicelli), compiled by the famous Maestro Martino da Como, unequalled in his field at the time and perhaps the first "celebrity chef," who was the chef at the Roman palazzo of the papal chamberlain ("camerlengo"), the Patriarch of Aquileia. In Martino's Libro de arte coquinaria, there are several recipes for vermicelli, which can last two or three years (doi o tre anni) when dried in the sun.
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Lacassá Soup contains vermicelli (hence its name, as explained above), shrimp, and balichão.
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There are two varieties of acorn noodles: flour-based soba and starch-based vermicelli.
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Cooked beef, beef soup, flour, vermicelli, kelp, spinach, pepper, ginger, salt, vinegar and sesame oil.
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Vermicelli, called she'reya (شعريه) in Arabic, is used in one of the most common ways of cooking rice in Egypt. The vermicelli is browned by frying with oil or butter, then rice and water are added. In Somalia, it is used in a sweet dish called cadriyad, originating from the Yemeni ^aTriyah (عطرية). The vermicelli is browned by frying with butter, then water, sugar and cardamom are added until it has softened slightly.
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Pre-soak the sago in the water for 15 minutes. Melt the butter in a deep saucepan. Add the vermicelli and toss it in the butter with a fork until the vermicelli is lightly browned. Add the cardamom, cinnamon and the sultanas, and stir.
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In English, the Italian loanword "vermicelli" is used to indicate different sorts of long pasta shapes from different parts of the world but mostly from South or East Asia. Central Asian Kesme and Persian reshteh also resembles vermicelli. Fālūde or faloodeh is a Persian frozen dessert made with thin vermicelli noodles frozen with corn starch, rose water, lime juice, and often ground pistachios. In East Asia, the term rice vermicelli is often used to describe the thin rice noodles (米粉) popular in China, also known as bee hoon in Hokkien Chinese, mai fun in Cantonese Chinese, วุ้นเส้น (Wûns̄ên) in Thai, (kya zan) in Burmese, and bún in Vietnamese.
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Besides eggs, rice vermicelli and prawns; coriander, garlic, black pepper and salt is used according to taste.
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Rice vermicelli are a thin form of rice noodles. They are sometimes referred to as rice noodles or rice sticks, but they should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains itself.
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An alternative is vermicelli with large intestine, in which oysters are substituted with small segments of pig's large intestine.
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Oyster vermicelli or oamisoir (traditional Chinese: 蚵仔麵線; Taiwanese Hokkien: ô-á mī-sòaⁿ) is a kind of noodle soup popular in Taiwan. Its main ingredients are oysters and misua (Chinese vermicelli). One of the famous places serving this is in Dihua Street, Dadaocheng, Taipei. A tan-brown variety of vermicelli used for this dish is made primarily with wheat flour and salt, and gains its unique colour due to a steaming process which caramelizes the sugars in the dough, allowing it to be cooked for longer periods without breaking down.
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Beginning July 1, 2014, Food and Drug Administration of Taiwan rules have been in effect that only products made of 100% rice can be labeled and sold as "米粉" in Taiwan, usually translated as "rice vermicelli" or "rice noodle". If the product contains starch or other kinds of grain powder as ingredients but is made of at least 50% rice, it is to be labeled as "調和米粉", meaning "blended rice vermicelli". Products made of less than 50% rice cannot be labelled as rice vermicelli.
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Ketoprak is a vegetarian dish from Jakarta, Indonesia, consisting of tofu, vegetables, rice cake, and rice vermicelli served in peanut sauce.
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Duck blood and vermicelli soup is a traditional delicacy in Nanjing. It is said that once there was a poor man in Nanjing. He killed a duck and used a bowl to hold the duck's blood, but accidentally dropped some vermicelli into the bowl. He cooked them together and surprisingly found that the soup was delicious.
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Vermicelli (fideo) The fideo is a type of noodle, produced in Europe ever since Roman times, best known as fideus or fidelis, and then spread to Mexican and Latin American cuisine, often referred to by speakers of English as "vermicelli." It is commonly used in chicken soup and in sopa seca, a type of side-dish.
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Outside Hanoi, across all regions of Vietnam, a similar dish of rice vermicelli and grilled meat called bún thịt nướng is alternately served.
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Rooh Afza syrup is often mixed with Kulfi ice cream and vermicelli to make a similar version of the popular Iranian dessert Faloodeh.
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Xiaolongbao & Duck blood and vermicelli soup Duck blood, vermicelli, dried fried tofu, dried small shrimp, duck gizzards, duck intestines, duck livers, shallots, ginger, sesame oil, caraway, (and possibly some other ingredients) are used to make the soup. Authentic duck blood and vermicelli soup is cooked with more than twenty Chinese herbal medicines. Some of those who prepare it this way believe that these ingredients promote blood circulation, remove toxins and maintain beauty, as well as aiding digestion and warming the stomach."补血、清热解毒的不二的美食选择鸭血粉丝汤" Accessed November 2011.
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Aside from eating, Albert enjoys singing and is an active participant in the local opera company, although the others don't like his singing. He wants to be called "Alberto Vermicelli", because this name fits him more as an opera singer. Gert still calls him by his real name, which always annoys him. Since Samson can't pronounce "vermicelli", he just calls him "Mr. Spaghetti".
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This consists of fine, vermicelli-type noodles with various toppings and gravy. Along with lunch and dinner, late night outdoor barbecue dishes are also served.
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"Singapore"-style noodles () is a dish of stir-fried rice vermicelli, vegetables, scrambled eggs and meat, most commonly chicken, beef, char siu pork, or prawns.
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In countries of the Indian subcontinent, vermicelli is known by various local names such as, Semya in Telugu, sémiya when made with wheat & sevai when made with rice in Tamil, Semiya in Malayalam, shavige in Kannada, shemai in Bengali, seviyan in Hindi, Urdu and Punjabi, vaLavaT/shevaya in Marathi, simei in Odia, sev in Gujarati, semige in Tulu. The noodles are used in a number of dishes including a variation of kheer, a sweet dessert similar to rice pudding. Vermicelli are also used in many parts of India to make a popular dish called upma. To prepare it, dry oil-roasted vermicelli are boiled with a choice of vegetables.
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The strong flavors are perfect for cooking seafoods such as shrimp and fish dishes. They are eaten as a garnish with ' (rice vermicelli). Leaves are also pickled.
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Fenia (Punjabi: ਫ਼ੈਨੀਆਂ) is a form of vermicelli from the Indian subcontinent, notably North India . Although similar to the vermicelli used in seviyan and falooda (both desserts from the region), fenia are much thinner. They have a ritualistic importance for the Karva Chauth festival in Punjab where, along with halva and dry fruits, they are part of the sargi ensemble consumed just before the fast associated with the festival begins.
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Original ricecakes and its strips (i.e. authentic guotiao/kway teow) are stiff in texture, even after cooking, making them unpopular with modern consumers. Another similar noodle confused by Westerners is the nee tai mak which is like the hor fun and the bee hoon combined with Milanese pasta. It is also known in Sabah as da fen (), means "wide vermicelli", due to its similarity of colour and texture to rice vermicelli.
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The savory one is filled with chopped meat, cassava vermicelli, mushroom, and a variety of other typically Vietnamese ingredients. It is usually served with vegetable and dipping sauce.
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In Malaysia they are known as tanghoon (冬粉). They are sometimes confused with bihun (米粉) which are rice vermicelli. Sometimes also known as suhun or suhoon.
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The staple ingredients of shemai are milk, ghee, sugar, roasted vermicelli, and various assortments of nuts and spices. Shemai variations include a kheer version, dry fruits, and jodda shemai.
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These cellophane noodles are sometimes confused with rice vermicelli (Vietnamese: bún) and arrowroot starch noodles (Vietnamese: arrowroot: củ dong, arrowroot starch: bột dong/bột hoàng tinh/bột mì tinh).
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Soto mie can be made of beef, chicken, or offals such as kaki sapi (skin, cartilage and tendons of cow's trotters) or tripes. People may exchange noodles for rice or rice vermicelli according to their preference. A combination of either noodle or rice vermicelli along with slices of tomato, boiled potato, hard boiled egg, cabbages, peanut, bean sprout and beef, offal or chicken meat are added. Broth is then poured over this combination.
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Sheer khurma or sheer khorma ( "milk and dates") is a festival vermicelli pudding prepared by Muslims on Eid ul-Fitr and Eid al-Adha in Afghanistan, Indian subcontinent and parts of Central Asia. It is a traditional Muslim festive breakfast, and a dessert for celebrations. This dish is made from various dry fruits, vermicelli, thickened milk, sugar etc. Depending on the region, cardamom, pistachios, almonds, cloves, saffron, raisins, and rose water are also added.
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The present AGMARK standards cover quality guidelines for 222 different commodities spanning a variety of pulses, cereals, essential oils, vegetable oils, fruits and vegetables and semi- processed products like vermicelli.
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The main ingredients used in sheer khurma are vermicelli, whole milk, sugar and dates. Depending on the region, cardamom, pistachios, almonds, cloves, saffron, raisins, and rose water are also added.
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Local culinary specialities that attract people are bánh canh chả cá (bánh canh with fish paddies), bún cá sứa (rice vermicelli with jelly fish) and bánh xèo mực (squid pancakes).
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The main ingredient of satay bee hoon is satay sauce. Cuttlefish, kang kong, bean sprouts, pork slices, prawns and cockles can be added to the vermicelli before spreading the sauce.
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In Laos, red shiso leaves are called pak maengda (ຜັກແມງດາ). They are used to add fragrance to khao poon (ເຂົ້າປຸ້ນ) , a rice vermicelli dish that is similar to the Vietnamese bún.
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Mie ayam sold by travelling vendor with wonton and bakso meatball. Other types of noodles such as bihun (rice vermicelli) and kwetiau (flat noodle) might be served in the same recipe instead of the bakmi. Kwetiau ayam (chicken kway teow) and bihun ayam (chicken bihun) refer to almost exactly the same recipe with mie ayam by replacing yellow wheat noodle with flat noodle or rice vermicelli. In Indonesia, the name is shortened to mie ayam or mi ayam.
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Print for help. Shuimu was famished after being constantly chased so she went to a vermicelli stand where Guanyin (disguised as a woman) was waiting for customers with two bowls of food. However, while she ate, the vermicelli in her stomach turned into iron chains with the end protruding from her mouth. The remaining contents of the bowl also became chains and welded themselves to the end of the ones in her mouth after which she surrendered.
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Tomato soup with meatballs, vermicelli and carrot slices Tomato soup is a soup made with tomatoes as the primary ingredient. It may be served hot or cold in a bowl, and may be made in a variety of ways. It may be smooth in texture, and there are also recipes that include chunks of tomato, cream, chicken or vegetable stock, vermicelli, chunks of other vegetables and meatballs. Popular toppings for tomato soup include sour cream or croutons.
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Sopa de fideo Sopa de fideo is a stock-based noodle soup in Mexican cuisine and Tex-Mex fusion cuisine. Fideo means noodle, usually used in the plural fideos to mean vermicelli. The noodles used in the soup are typically thin, and are typically broken or cut and then browned separately prior to being stewed with the other soup ingredients. Fideo noodles, a type of thin pasta, are traditionally used, vermicelli noodles are often used, and angel hair pasta is also sometimes used.
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It can be preserved longer. Granules of mawoa or dried milk can also be sprinkled over chômchôm. Shemai is made with vermicelli prepared with ghee or vegetable oil. Muktagachar monda is a traditional sweetmeat.
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Info on Spaghetti alle vongole on Italiantourism.com The clams are then added to the firm pasta (spaghetti, linguine, or vermicelli), along with salt, black pepper (or red pepper), and a handful of finely chopped parsley.
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Eid-ul-Fitr is also known as "Sweet Eid" because of the amount and variety of sweet dishes consumed on this occasion celebrating the happy end of Ramadan (which brings the mercy of Allah). Bangladesh, Brunei, Pakistan, Iran, Indonesia, India, Malaysia and the Arab world have traditional dishes to celebrate Eid. The breakfast of Eid-ul-Fitr are sweet dishes, including Boeber, a dish made by cooking vermicelli with dates. The vermicelli and dates, cooked separately in milk, are also consumed as breakfast before offering Eid prayer.
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Shemai () is a traditional desert item in Bangladesh and West Bengal, India. It is a popular item during Eid. While popular in Eid it is consumed throughout the year. Shemai is sweet dessert form of Vermicelli.
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Amatrice is especially famous for a pasta sauce, sugo all'amatriciana, usually served with a long pasta such as bucatini, spaghetti, or vermicelli. According to popular tradition, numerous cooks of the Popes down the centuries came from Amatrice.
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In Tibetan cuisine, gyaho is a chafing dish in the Han Chinese style: a hot pot of vermicelli, kombu, mushrooms, meatballs, bamboo sprouts and salt. It has special significance, generally eaten by senior monks during important ceremonies.
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Soto ayam is a yellow spicy chicken soup with lontong or nasi himpit or ketupat (all compressed rice that is then cut into small cakes) and/or vermicelli or noodles, it is from Indonesia, and popular in Singapore, Malaysia and Suriname. Turmeric is added as one of its ingredients to get yellow chicken broth. It is probably the most popular variant of soto, a traditional soup commonly found in Indonesian cuisine. Besides chicken and vermicelli, it can also be served with hard-boiled eggs, slices of fried potatoes, Chinese celery leaves, and fried shallots.
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The main ingredient of the noodles is rice. Rice vermicelli production differs in different regions. In Kunming and Yunnan, there are two varieties: "dry paste" and "sour paste". The production process differs depending on individual preferences and tastes.
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In Cirebon, an area famous for its ketoprak is in Pasuketan area. Ketoprak might be derived from a popular Javanese-Sundanese dish kupat tahu (tofu and ketupat), with addition of bihun (rice vermicelli), beansprouts, cucumber and sweet soy sauce.
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The almost identical recipe is often used to create other dishes. For example bihun goreng is made by replacing yellow wheat noodle with bihun or rice vermicelli, while kwetiau goreng uses shahe fen or thick flat rice noodles instead.
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Burmese cuisine also includes a variety of salads (a thoke), centred on one major ingredient, ranging from starches like rice, wheat and rice noodles, glass noodles and vermicelli, to potato, ginger, tomato, kaffir lime, long bean, and lahpet (pickled tea leaves).
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Grand daughter of a watchmaker in Brancas, daughter of an industrialist of Nantes specialising in vermicelli, she had two sisters and one brother. She benefited from a modern education for her time and her family supported her choice to practice medicine.
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"Châtaignes à la crème", recipe in Jourdan Lecointe, Le cuisinier des cuisiniers, Paris, 1844, p. 438 The Mont Blanc has three distinctive characteristics: it is sweet, it is made of chestnut purée in the form of vermicelli served as a mount or a ring, and it is heaped with whipped cream. A sweet dessert of puréed chestnuts passed through a sieve to make vermicelli shapes--but without the characteristic whipped cream of the Mont Blanc--is called in various French cookbooks starting in 1842 (compote de) marrons en vermicelle.A. Chevrier, Nouveau manuel complet du maître-d'hôtel, 1842, p. 17M.
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Common desserts include sev (vermicelli), ravo (sweet semolina pudding) and malido (a nutty fudge). Also popular are faluda and kulfi, both of which are adoptions from the cuisines of the Irani and Persian-speaking communities. Wedding feasts traditionally include Lagan nu Custard.
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Girls decorate their hands with Mehndi. Like other South Asian countries, Lachcha (Vermicelli) are served with Roti as breakfast in Bangladesh. Then people attend the Eid prayer in Eidgah. Children do salam by touching the legs of the elderly members of the family.
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It is then lightly grilled over charcoal. The dish is served in a hot pan coated with marinade sauce and herbs, particularly dill. Other herbs, such as scallions or basil, may be included. It is eaten with vermicelli rice noodles (bún in Vietnamese) and peanuts.
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Bihun goreng is made up of rice vermicelli, sweet soy sauce, cooking oil, garlic, onion or shallots, fried prawn, chicken, beef, or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables. Acar and fried shallots can be added to bihun goreng.
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A few minutes before taking the saucepot out of the fire, add some milk and vermicelli noodles (also called cabello de ángel noodles). It is necessary to try that the cazuela has sufficient broth or juice to be able to be served as a soup.
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A Mont Blanc (or Mont-Blanc aux marrons) is a dessert of sweetened chestnut purée in the form of vermicelli, topped with whipped cream. It was created in nineteenth-century Paris. The name comes from Mont Blanc, as the dish resembles a snow-capped mountain.
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Skewered whelks from Japan. In Japan, are frequently used in sashimi and sushi. In Vietnam, they are served in a dish called Bún ốc - vermicelli with sea snails. ' () is a Korean dish consisting of whelks and with chili sauce in a salad with cold noodles.
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Sitiawan is known for its strong Fuzhou heritage. Various traditional Foochow dishes such as red rice wine vermicelli, "Kompiang" or "Kong Piang", or traditional Fuzhou buns made with a type of unleavened flatbread stuffed with seasoned pork and baked in a clay oven, as well as "Go-row" (a thick sweet and sour broth cooked with fish maw) are cooked in both restaurants and homes. Local dishes such as red rice wine and Fuzhou vermicelli continue to play an important role in the livelihood and traditions of those living in or from Kampung Koh. Kampong Koh Sauce (M) Sdn Bhd makes one of the finest universally loved chilI sauces.
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Noodles are usually made from either rice flour, wheat flour or mung bean flour. Khanom chin is fresh rice vermicelli made from fermented rice, and eaten with spicy curries such as green chicken curry (khanom chin kaeng khiao wan kai) or with salads such as som tam. Other rice noodles, adapted from Chinese cuisine to suit Thai taste, are called kuaitiao in Thailand and come in three varieties: sen yai are wide flat noodles, sen lek are thin flat rice noodles, and sen mi (also known as rice vermicelli in the West) are round and thin. Bami is made from egg and wheat flour and usually sold fresh.
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A pot of bún bò broth with rice noodles being cooked separately at a Saigon eatery Bún bò Huế (pronounced ) or bún bò is a popular Vietnamese soup containing rice vermicelli (bún) and beef (bò). Huế is a city in central Vietnam associated with the cooking style of the former royal court.Thanh Nien Weekly 2 Dec 2011 print edition When in Hue "The most popular Hue dish would have to be bún bò Huế, a spicy beef and vermicelli soup that goes down well with Vietnamese people and foreigners alike." The dish is greatly admired for its balance of spicy, salty, and umami flavors.
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Faloodeh () or Paloodeh () is a traditional Iranian cold dessert similar to a sorbet. page 102. It consists of thin vermicelli-sized noodles made from starch in a semi-frozen syrup containing sugar and rose water. Faloodeh is often served with lime juice and sometimes ground pistachios.
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The main ingredient, vermicelli, is made of sweet potato. It is smooth, soft, waxy and tasty. Other key ingredients are duck blood, dried fried tofu, dried small shrimps, duck gizzards, duck intestines, and duck livers. Furthermore, salt, shallots, gingers, sesame oil and caraway make this delicacy tastier.
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Seffa () is a Maghrebi dish of sweetened semolina cuscus with butter, cinnamon, and almonds. It can also be made with rice or vermicelli. This dish is generally consumed at the end of a meal, before dessert. It is often served at traditional marriage ceremonies and family gatherings.
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Pancit Sotanghon (Lin-Mers, Baliuag, Bulacan, Philippines) In Filipino cuisine, the noodles are called a similar name: sotanghon because of the popular dish of the same name made from them using chicken and wood ears. They are also confused with rice vermicelli, which is called bihon in the Philippines.
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Boil together into a soup. Adjust flavors of everything using onions, sauce, salt, and vinegar. :Deboned chicken morsels: clean, cook, and cut up ten fat chickens, debone as morsels, juice of sprouting ginger, onions, ginger, Chinese flour, pepper, make into vermicelli Hu Sihui, A Soup for the Qan p 295.
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Prior to his elevation to the episcopate as auxiliary bishop of Honolulu, Msgr. Joseph Ferrario, was a professor of Greek and Latin at Saint Stephen's. Among his many students was Roman Catholic deacon and Hawaiian comedian, Frank Delima, known for his sardonic portrayal of a fictitious Roman prelate, Monsignor Vermicelli.
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The country also boasts various distinct local street foods, such as fried spiders. French influence on Cambodian cuisine includes the Cambodian red curry with toasted baguette bread. The toasted baguette pieces are dipped in the curry and eaten. Cambodian red curry is also eaten with rice and rice vermicelli noodles.
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Rice vermicelli with fish balls and beef balls Beef balls are commonly mixed in with wonton noodles and other fish ball noodles. It is available in traditional markets and supermarkets. Beef balls are also a popular ingredient for hot pot dishes. It has a variety of uses within Chinese cuisine.
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Examples of words from these sources include fula ("flower") and lacassa ("vermicelli"). Cantonese contributions include amui ("girl") and laissi ("gift of cash"). English-derived terms include adap (from "hard-up", meaning "short of money") and afet ("fat"). The Portuguese contribution to the lexicon came mainly from the dialects of southern Portugal.
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In 400 BCE, the Persians also invented an ice cream-like dessert made with rose water and vermicelli called faloodeh ().The History of Ice Cream & The Ice Cream Cone Persians introduced ice cream and faloodeh to Arabs after the Arab invasion of Iran and the fall of Persian Sasanian Empire.
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The boiled or steamed pempek dumplings are deep-fried in cooking oil until light pale brown right before serving. They are cut in bite-size, served with yellow noodles or rice vermicelli, showered in kuah cuko, and sprinkled with chopped cucumber and ebi powder. The additional fish krupuk crackers might be offered.
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The dish commonly uses thick yellow egg noodle, but some might add bihun (rice vermicelli). To add taste, spiciness and texture, kecap manis (sweet soy sauce), sambal and emping crackers might be added. A similar-named but slightly different beef-based noodle dish from neighboring city of Bandung is called mie kocok.
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Kheer made of roasted seviyaan (vermicelli) instead of rice is popular during Eid ul-Fitr. Gajraila is a sweet made from grated carrots, boiled in milk, sugar, cream and green cardamom, topped with nuts and dried fruit. It is popular in Pakistan, as well as in other parts of South Asia, including Afghanistan.
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Pancit choca is a Filipino black seafood noodle dish made with squid ink and bihon (rice vermicelli). It originates from Cavite, Philippines, and is originally known as pancit choca en su tinta in Caviteño Chavacano. It is also known more commonly as pancit pusit in Filipino. It is a type of pancit.
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Rice vermicelli are a part of several Asian cuisines, where they are often eaten as part of a soup dish, stir-fry, or salad. One particularly well-known, slightly thicker variety, called Guilin mǐfěn (桂林米粉), comes from the southern Chinese city of Guilin, where it is a breakfast staple.
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Satay bee hoon is a dish invented by Singaporean due to cultural fusion between Malay or Javanese with the Teochew people who immigrated to Singapore. Satay bee hoon sauce is a chilli-based peanut sauce very similar to the one served with satay. The satay sauce is spread on top of rice vermicelli.
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As the majority of the population is of Fuzhou (福州) descent, the delicacies found in this town are heavily influenced by Fuzhou culture. For example, red wine chicken vermicelli (红酒鸡面线)，a dish unique to Fuzhou，is often prepared by the locals, especially during special occasions like birthdays.
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It is an essential part of Myanmar cuisine. Fish used for making stock is often fried and added to the soup upon serving. Bún chả is a Vietnamese dish of grilled pork and noodles which is originally from Hanoi. The main ingredients of bun cha are rice vermicelli, grilled pork, and fresh herbs.
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Khao poon (; also known as Lao laksa and sometimes spelled kapoon or khao pun) is a popular type of spicy Lao rice vermicelli soup that has spread to Malaysia, Thailand, Indonesia, Cambodia, Singapore, and the United States. It is a long-simmered soup most often made with pounded chicken, fish, or pork and seasoned with common Lao ingredients such as fish sauce, lime leaves, galangal, garlic, shallots, Lao chillies, and perilla. Various versions of khao poon exist: khao poon nam phik, also called khao poon nam kathee (with coconut milk), khao poon nam jaew (without coconut milk), khao poon nam par (with fish sauce). Khao poon is typically made with rice vermicelli noodles ("sen khao poon"), but rice stick noodles can also be used.
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" The critic described this "rarely-found noodle soup whose heady broth is made of pickled/fermented anchovy" as "a huge bowl of murky opaque broth [filled] with thin vermicelli noodles, coarse chunks of skin-on salmon steak, shrimp, and squid. A side of the standard Pho embellishments, e.g., sprouts, basil leaves, etc., was presented.
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Individual bowls are prepared with rice vermicelli, meat and potatoes put inside, and boiled egg can be added before the broth is poured in. Sliced celery, scallions, and fried shallot are usually added as garnishes. In Padang City, this soto is often served for breakfast, and sometimes accompanied by the teh talua (creamed egg tea).
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Fālūde (Persian: فالوده) or Pālūde (Persian: پالوده) is a Persian sorbet made of thin vermicelli noodles frozen with corn starch, rose water, lime juice, and often ground pistachios. It is a traditional dessert in Iran and Afghanistan. It was brought to the Indian subcontinent during the Mughal period. The faloodeh of Shiraz is famous.
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Dangmyeon Dangmyeon are pale grey, semi-transparent, chewy and elastic noodles made from sweet potato starch. They are also known as "glass noodles", "cellophane noodles", or "sweet potato vermicelli". The noodles may be soaked in water before cooking. The assortment of vegetables in japchae may vary, with typical ingredients including carrots, spinach, onions, and scallions.
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Chhana is fresh, unripened curd cheese made from water buffalo milk. Chhanar jilapi is similar to regular jalebi except that they are made with chhana. Khir is a rice pudding made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar. It is flavoured with cardamom, raisins, saffron, cashews, pistachios or almonds.
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Laksa is a spicy noodle soup popular in the Peranakan cuisine of Southeast Asia. Laksa consists of thick wheat noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup based on either rich and spicy curry coconut milk or on sour asam (tamarind or gelugur). Laksa is found in Indonesia, Malaysia, Singapore, and southern Thailand.
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Thick rice noodles also known as laksa noodles are most commonly used, although thin rice vermicelli (bee hoon or mee hoon) are also common, and some recipes might create their own rice noodle from scratch. Some variants might use other types of noodles; Johor laksa for example uses spaghetti, while a fusion recipe might use Japanese udon noodle.
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The following year, Bowen received a patent from the British government for his "new invented method of preparing and making sago, vermicelli and soy from plants growing in America, to be equal in goodness to those made in the East Indies". According to the 1805 The American Universal Geography, Bowen also introduced tea from China to Georgia.
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Acorn vermicelli noodles or dotori naengmyeon (hangul: 냉면 도토리) are made from acorn starch and some combination of potato, rice, or arrowroot starch, wheat flour, and salt. The dried noodles resemble brown plastic threads about 1—1.2 mm in diameter. Cooked properly and typically eaten cold, acorn-based naengmyeon noodles have high elasticity and a chewy consistency.
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In Iraq, biryani (برياني: "biryani"), is usually saffron-based with chicken usually being the meat or poultry of choice. It is most popular in Iraqi Kurdistan. Most variations also include vermicelli, fried onions, fried potato cubes, almonds and raisins spread liberally over the rice. Sometimes, a sour/spicy tomato sauce is served on the side (maraq).
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Fat choy (; Nostoc flagelliforme) is a terrestrial cyanobacterium (a type of photosynthetic bacteria) that is used as a vegetable in Chinese cuisine. When dried, the product has the appearance of black hair. For that reason, its name in Chinese means "hair vegetable". When soaked, fat choy has a soft texture which is like very fine vermicelli.
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An assortment of Rice-A-Roni boxes Rice-A-Roni is a product of PepsiCo's subsidiary the Quaker Oats Company. It is a pilaf-like boxed food mix that consists of rice, vermicelli pasta, and seasonings. To prepare, the rice and pasta are browned in butter, then water and seasonings are added and simmered until absorbed.
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Jalangkote (Lontara: ᨍᨒᨃᨚᨈᨙ) is a South Sulawesi fried pastry with an empanada-shape and stuffed with rice vermicelli, vegetables, potatoes and eggs. Spicy, sweet and sour sauce will be dipped into prior to be eaten. This pastry is popular in Makassarese cuisine of Makassarese and Buginese, also specialty of South Sulawesi, Indonesia. Jalangkote almost similar to pastel and panada.
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In Vietnamese cuisine, Nem nguội is a dish of meatballs, a variation of the Nem nướng meatballs, common in Huế and central Vietnam. They are small and rectangular in shape, and stuffed with vermicelli. The reddish meat is covered with peppers and typically a chili pepper. Very spicy, they are eaten almost exclusively as a cocktail snack.
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The Hulatang in Beiwudu is boiled with dozens of spices, thus the color of the soup is dark. And it tastes very hot because of the black peppers. Another name of Beiwudu Hulatang is “eight treasures soup”, which means there are many ingredients in it. Usually the ingredients includes gluten, kelp, vermicelli, peanut, pepper and so on.
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Mee siam, which means "Siamese noodle" in Malay, is a dish of thin rice vermicelli, originating from Maritime Southeast Asia, popular in Singapore and Malaysia. It is said to have originated from the Malay community. As the name suggests, it is inspired or adapted from Thai flavours. In Singapore, it is served with spicy, sweet and sour light gravy.
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In Vietnam where curry is called cà ri, curry features include coconut milk, potato, sweet potato, taro roots, chicken garnished with coriander, and green onion. It is more soup-like than Indian curry. The curry is usually eaten with a baguette, rice vermicelli or steamed rice. Some dishes use a curry-based stew, such as snail dishes, phá lấu, stewed frogs or eels.
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The earliest appearance of "naan" in English is from 1803 in a travelogue of William Tooke.Russia, or a Complete Historical Account of all the Nations which compose that Empire, London, p. 168: "The most common dishes are onoschi, or vermicelli; plav, or boiled rice; nan, pancakes, and the meats which the law permits." (referring to the eating habits of the central Turks).
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Thin pasta such as vermicelli and macaroni and a small amount of butter or oil is sometimes also put in. A small amount of lime is added before serving. The soup is always served hot and is usually accompanied with a sliced bread with which to dip in the soup. Social connotations & celebration Soup joumou has multiple social connotations for the Haitian people.
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The Northern "bánh rán" usually consists of: minced pork, wood-ear mushroom, dry vermicelli, carrot, salt and pepper. This mixture then blend with raw egg to create a soft, salty filling. It usually serves with sweet and sour chili sauce with sliced radish/papaya. Bánh rán is also the Vietnamese translation of the Japanese confection dorayaki, made famous internationally by the manga Doraemon.
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Typically, vermicelli noodles and rice noodles are often used in soups, while thick rice and wheat noodles are used in salads. Palata (), a flaky fried flatbread related to Indian paratha, is often eaten with curried meats while nan bya (), a baked flatbread is eaten with any Indian dishes. Another favourite is aloo poori (), puffed-up fried breads eaten with potato curry.
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Mehndi is the application of henna as a temporary form of skin decoration, commonly applied during Eid al-Fitr. A panorama in 12 folds showing an imperial Eid al-Fitr procession by Bahadur Shah II Special celebratory dishes in India include Lachcha or sivayyan, a dish of fine, toasted sweet vermicelli noodles with milk and dried fruit (see Sheer khurma).
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Chaos ensues during the ceremony with the unexpected arrival of Joey's provocatively dressed ex-girlfriend, Viola Vermicelli. Viola, it seems, is still in love with Joey. Despite Joey's roving eye, he's very much in love with Maria and loudly protests Viola's arrival. After the couple is joined, the cast leaves the room and are reintroduced one at a time by Carmine.
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Bakso are usually served in a bowl of beef broth, with yellow noodles, bihun (rice vermicelli), salted vegetables, tofu, egg (wrapped within bakso), Chinese broccoli, bean sprout, siomay or steamed meat dumpling, and crisp wonton, sprinkled with fried shallots and celery. Slices of bakso are often used and mixed as complements in mi goreng, nasi goreng, or cap cai recipes.
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Most of the food is traditional Thai food to represent and express how traditional people live. For example; Chicken Biryani, the grilled-chicken with the mixing of rice, herb and spice. Also, Thai vermicelli, a boiled fish noodle mixed curry spices, etc. There are also places where tourists can join the fishing activity in front of the Lam Phaya temple.
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Meat being grilled for bun cha Bún chả is made up of many ingredients, which include: # Meat: minced pork shoulder to make meatball, pork belly. # Rice vermicelli # Dipping sauce: diluted fish sauce with sugar, lemon juice, vinegar, stock, crushed garlic, chilli, etc. # Pickled vegetables: green papaya (or carrots, onion, kohlrabi). # Fresh herbs: cabbage, Láng basil, rice paddy herb (ngổ), beansprout, Vietnamese balm (kinh giới).
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Tubers such as yam, taro, and sweet potato are consumed as snacks in between meals. Bread and grains other than rice are uncommon, although noodles and potatoes are often served as accompaniments to rice. Potatoes are often boiled then mashed, shaped into discs, spiced, coated in beaten eggs and fried into perkedel. Wheat noodles, bihun (rice vermicelli), and kwetiau are influences of Chinese cuisine.
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Kheer is a pudding, usually made from milk, sugar and one of these ingredients: vermicelli, rice, bulgur wheat, semolina, tapioca, dried dates, or shredded white gourd. It is also known as payas. Phirni is a popular variant of kheer. A sweet rice pudding, payas has been a cultural dish throughout the history of the Indian subcontinent and is usually served during ceremonies, feasts and celebrations.
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It is not unusual for restaurants to feed people with leftovers, but Akboria is claimed to feed over 300 destitute people everyday past mid-night for free with freshly cooked local cuisine dishes like rice, curry, local type of ragù etc. cooked specially for them. They are also claimed to be the largest sellers of Lachcha Semai, a Bengali local version of fried vermicelli, in the district.
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The village is now Demoli Service Area on Harbin-Tongjiang Expressway. Stewed Chicken with Mushrooms, Braised Pork with Vermicelli, and quick-boil pork with Chinese sauerkraut are also typical authentic local dishes. Since Russia had a strong influence of Harbin's history, the local cuisine of Harbin also contains Russian-style dishes and flavor. There are several authentic Russian-style restaurants in Harbin, especially alongside the Zhongyang Street.
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Mie bakso is an Indonesian noodle soup dish consists of bakso meatballs served with yellow noodles and rice vermicelli. This dish well known in Chinese Indonesian, Javanese and Malay cuisine. Mie bakso is almost identical with soto mie, only this dish has meatball instead of slices of chicken meat. Mie bakso can be found all across Indonesia, from street vendors to high-class restaurants.
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Bihun goreng is an Indonesian fried or stir-fried noodle dish, well known in Chinese Indonesian and Javanese cuisine. This noodle dish originating from Indonesia and popular in Southeast Asian countries. It is made from rice vermicelli noodles, locally known as bihun, which are stir fried in seasonings. Just like mie goreng or kwetiau goreng, bihun goreng used sweet soy sauce as key of seasoning.
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Hiyamugi and edamame Hiyamugi (; literally "chilled wheat") are very thin dried Japanese noodles made of wheat. They are similar to but slightly thicker than the thinnest Japanese noodle type called sōmen. The Western style noodle that most closely resembles hiyamugi is probably vermicelli. They are the second thinnest type of Japanese noodle after sōmen, while the well-known udon is a thicker style of wheat noodle.
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Traditionally, the sauce is served with spaghetti, although it is also paired with penne, bucatini, linguine, and vermicelli. Garlic and anchovies (omitted in the Neapolitan version) are sautéed in olive oil. Chopped chili peppers, olives, capers, diced tomatoes, and oregano are added along with salt and black pepper to taste. The cook then reduces this mixture by simmering and pours it over spaghetti cooked al dente.
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Tian mo (甜沫) is a traditional breakfast soup from the city of Jinan in the Shandong province of China. The soup is made of millet power, peanuts, vermicelli, cowpea, spiced tofu (or shredded tofu skin), and spinach.Tian mo Baidu wiki, Retrieved 21 September 2012 The soup has a thick texture once cooked and has a salty taste. It is normally eaten with Youtiao.
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The tale of the magic vermicelli is a continuation of the story after Shuimu had submerged the city of Sizhou. The Monkey King tried to capture her but she continued to slip through his fingers and so asked Guanyin (the Goddess of Mercy and also the Bodhisattva Avalokiteshvara)Salmonson, Jessica Amanda. The Encyclopedia of Amazons: Women Warriors from Antiquity to the Modern Era. Open Road Media, 2015.
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Kulfi is also served with falooda (vermicelli noodles made from starch). In some places, people make it at home and make their own flavors. In India, kulfi is sold by vendors called kulfiwalas, who keep the kulfi frozen by placing the moulds inside a large earthenware pot called a matka, filled with ice and salt. It is the traditional sweet of the Indian subcontinent.
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Sevai (Tamil: சேவை), shavige (Kannada: ಶಾವಿಗೆ) or santhakai (Western Tamil Nadu: சந்தகை), or Saemia is a type of rice vermicelli popular in Southern India, particularly Tamil Nadu (Kongunadu region), Karnataka and some parts of Kerala. While typically made from rice, varieties made out of other food grains like wheat, ragi, etc. can also be found. Sevai is popular throughout South India as a meal throughout the day.
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Imitation shark fin soup is a noodle soup often sold in small bowls by street vendors in Hong Kong, where it is a common street snack. It is a substitute for shark fin soup. Imitation shark fin soup is also a more affordable alternative to shark fin soup. A popular, low-cost imitation shark fin soup (碗仔翅) made using vermicelli is widely available in Asia.
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Bakso or baso is an Indonesian meatball, or a meat paste made from beef surimi. Its texture is similar to the Chinese beef ball, fish ball, or pork ball. The word bakso may refer to a single meatball or the complete dish of meatball soup. Mie bakso refers to bakso served with yellow noodles and rice vermicelli, while bakso kuah refers to bakso soup served without noodles.
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Kyay oh (; ) is a popular noodle soup made with pork and egg in Burmese cuisine. Fish and chicken versions are also made as well as a "dry" version without broth. Kyay oh is traditionally served in a copper pot.[Burma] Afar magazine October 2012 page 107 by Matt Gross Kyay oh is made with rice noodles (vermicelli or flat rice noodles) and marinated meatballs.
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Balaleet () is a traditional sweet and savoury dish popular in the Arab states of the Persian Gulf. A popular breakfast choice, it traditionally consists of vermicelli sweetened with sugar, cardamom, rose water and saffron, and served with an overlying egg omelette. It is sometimes served with sautéed onions or potatoes. The dish is especially served during the Islamic holidays of Eid al- Fitr as the first meal of the day.
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Soto padang is a kind of clear, non coconut milked soto, which usually contains beef, onion, potatoes, and white vermicelli noodles as its main ingredients. This soto is a culinary specialty originating from West Sumatra, Indonesia. The meat used for the soto can be boiled and cut, or it can be fried until crunchy. The potatoes are boiled, then seasoned and made into small patties and then fried.
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Tekwan is a Southeast Asian fish soup typical from Palembang, in Indonesia. The fish cakes are made from the dough of fish and tapioca similar to pempek. The fish cake is cut in small sizes and presented in shrimp broth with a distinctive flavor, served with rice vermicelli, mushrooms, sliced jicama, and sprinkled with sliced fresh celery, scallion and fried shallot. Some versions use prawns as an ingredient.
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Vinegar, soy sauce, a little bit of water, and the squid ink are then added and brought to a boil. Additional spices may be added to taste, like patis (fish sauce) and salt. The bihon (rice vermicelli) is added last with the heat reduced until it is soft but still al dente. Some versions soften the bihon in hot water and mix it at the very end of cooking.
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Josef Emanuel Fischer von Röslerstamm or Josef Fischer von Röslerstamm or Josef Fischer von Rösslerstamm (19 February 1787, Rumburg – 17 March 1866, Vienna) was an Austrian entomologist who specialised in Lepidoptera. He was an industrialist manufacturing macaroni, vermicelli, and other processed foods. He lived in Vienna from 1837. Röslerstamm developed a method system of systematic tables (1834–1842) for the Microlepidoptera and described many new species of these tiny moths.
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The sheets of bánh hỏi are narrow, and the rice vermicelli strands are brittle, chả giò rế rolls are often small and difficult to make. They are only seen at large parties and restaurants. Chả giò (Vietnamese Spring Rolls) at World Heritage Cuisine Summit & Food Festival 2018 The most interesting part in nem recipe is that it varies on different families and also different regions of Vietnam. No recipe is official.
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A dish of bánh hỏi in Ho Chi Minh City. Like bún (rice vermicelli) dishes, bánh hỏi is served cold. Traditionally bánh hỏi in Bình Định is rolled into bundles and always served with chopped garlic chives. The garlic chives are quickly stir-fried with oil, its aroma and taste goes well with bánh hỏi, which makes the dish enjoyable by itself and without any other kinds of herbs.
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The Singapore satay bee hoon is actually rice vermicelli served in peanut sauce. The American-Thai fusion fish fillet in satay sauce also demonstrates the same trend. The fusion French cuisine Cuisses de Grenouilles Poelees au Satay, Chou-fleur Croquant is actually frog legs in peanut sauce. The Indomie instant noodle is also available in satay flavour, which is only the addition of peanut sauce in its packet.
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Sop saudara is a richly spiced soup contains bits of beef or buffalo meat and its offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. The soup is made of rich beef stock, spiced with a mixture of spices. The spices includes garlic, shallot, candlenut, coriander, caraway, ginger, galangal, lime leaf, lemongrass, nutmeg and cinnamon. Garnishing include chopped scallion and bawang goreng (crispy fried shallot).
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The principal meat used in Henan Cuisine is pork, but it is not often served in soups. For soups, the primary choice is restricted to mutton and lamb. # Like most Chinese cuisine, Henan Cuisine also integrates rice as its major food. # Henan Cuisine has a distinct form of preparation of noodles, using rice vermicelli, as the customs and norms followed in the Southern Chinese and Southeast Asian nations.
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The dish is unique to Malaysia, Singapore, and Indonesia. It might have been influenced by Indonesian cuisine, Malaysian cuisine, Chinese cuisine and Indian cuisine. Indonesian curry mee, mie aceh goreng It is usually made up of thin yellow noodles or/and string thin mee-hoon (rice vermicelli) with spicy curry soup, chilli/sambal, coconut milk, and a choice of dried tofu, cuttlefish, chicken, egg, mint leaves and cockle.
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Khao poon also called Lao laksa, kapoon, and khao pun. Khao poon is a popular type of spicy Lao "rice vermicelli" (rice noodles, sticky rice) soup from Laos. Khao poon is available in Thailand, Malaysia, Indonesia, Singapore, and the United States. The main ingredients of khao poon are minced chicken, fish, or pork and seasoned Lao ingredients, for example fish sauce, lime leaves, galangal, garlic, shallots, Lao chilies, and perilla.
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Boeber () is the Cape Malay name for an Indian pudding. It has become a traditional Cape Malay sweet, milk drink, made with vermicelli, sago, sugar, and flavoured with cardamom, stick cinnamon, and rose water. The drink is traditionally served on the 15th night of Ramadan to celebrate the middle of the fast, for those who have completed the first 15 days of fasting. They are also known as people who are ().
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Kue may be eaten throughout the day for light breakfast, such as arem-arem, bagea, bahulu, gapit, kochi, nagasari, lemper and serabi. Other Indonesian typical breakfasts, includes bakpau (meat bun), bihun goreng (fried rice vermicelli), bubur cha cha (cha-cha porridge), bubur kacang hijau (mung beans porridge), bubur sumsum (gruel), burgo (rice pancake in coconut milk-based soup), gado-gado (salad with rice cake in peanut sauce), gudeg (jackfruit curry), ketoprak (salad with rice vermicelli in peanut sauce), lontong sayur (rice cake and vegetable in coconut milk-based soup), nasi campur (mixed rice), nasi goreng (fried rice), nasi kari (rice and curry), nasi kuning (turmeric rice), nasi padang (rice with a variety of dishes), nasi pecel (rice with salad in peanut sauce), panekuk (pancake), roti canai (flatbread), roti gambang (herbs bread), roti jala (net bread), roti john (sandwich with minced meat and egg), sayur sop (vegetable soup in clear broth), soto (traditional soup with different variations) and tinutuan (leafy vegetables porridge).
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Some type of noodles, such as bihun or rice vermicelli had been integrated as ingredients within Indonesian soto ayam. The Indonesian noodle consumption reached a new height after the advent of Indonesian instant noodle industry back in the 1970s. Since then Indonesia has become one of the world's major producers and consumers of instant noodles. Indonesia is the world's second largest instant noodle market only after China, with demand reaching 12.52 billion servings in 2019.
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Sometimes, the ingredients can include julienned taro root and carrots if jicama cannot be found. Taro roots give it a fatty and crunchy taste. Chả giò rế Chả giò rế is an uncommon kind of chả giò (nem) that uses bánh hỏi (thin rice vermicelli woven into a sheet) instead of rice paper. The stuffing inside the roll is the same as normal chả giò, and the roll is also deep fried.
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Chả giò can be eaten by itself, dipped into nước chấm or nước mắm pha (fish sauce mixed with lemon juice or vinegar, water, sugar, garlic and chili pepper), or served with rice vermicelli (in bún chả giò). Usually it is served with a dish of rau sống ( raw vegetable) containing several kinds of vegetable such as lettuce, coriander, etc. It is very common to wrap the chả giò in lettuce before eating it.
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Although there is great variation in the ingredients used in maocai, typically any of the following vegetables are included: lotus root, potato slices, Chinese cabbage, cucumber, winter melon, cauliflower, wood ear, enoki, oyster mushrooms, seaweed, bamboo shoots, tofu, yuba, beansprouts, as well as rice vermicelli and cellophane noodles made of sweet potato starch. The meats most frequently encountered are beef, pork and lamb, although other meats and more specific cuts may be used too.
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Organs are traditionally staples of Tunisian cooking, such as tripe, lamb brains, beef liver and fish heads. Despite the strong presence of fast food and restaurants in Sfax, people from the city enjoy their traditional dishes more than anything else. Sfaxians tend to add their own touch to the Tunisian cuisine. They have staple regional dishes such as "The Marka" which is a fish soup to which Sfaxians usually add vermicelli or couscous.
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Lord Byron expanded on the proverb in Don Juan Canto II, sections 169–170: :... some good lessons :Are also learnt from Ceres and from Bacchus :Without whom Venus will not long attack us. :While Venus fills the heart (without heart really :Love, though good always, is not quite so good), :Ceres presents a plate of vermicelli, - :For love must be sustain'd like flesh and blood, - :While Bacchus pours out wine, or hands a jelly.
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Retrieved 30 April 2010. and a cup of tea is typically the first thing offered to a guest. One of Iran's most popular desserts is the falude, consisting of vermicelli in a rose water syrup, which has its roots in the fourth century BC. There is also the popular saffron ice cream, known as bastani sonnati ("traditional ice cream"), which is sometimes accompanied with carrot juice. Iran is also famous for its caviar.
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A croustade is a French culinary term meaning a crust or pie-crust of any type. They are usually made of flaky pastry or puff pastry, but there are also bread croustades (croustade de pain de mie), potato croustades (petites croustades en pommes de terre duchesse), rice, semolina and vermicelli croustades, among others. The term is derived from the Occitan and Catalan term crostada, which derive from Italian crostata, and the English term custard derives from it.Skeat: 1911.
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Damenlou Hotel (Chinese: 大门楼旅店) was a small hotel located at Ann Siang Road, in Chinatown, within the Central Area of Singapore. Damenlou Hotel's origins can be traced to the creation of the dish of fishhead mifen (rice vermicelli), which was invented by Tang Kwong Swee in the 1920s. The hotel had a famous restaurant, named Swee Kee."Damenlou (Swee Kee) Restaurant", Cities Guide, The Economist By mid-2007, Damenlou Hotel had ceased operations.
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Crab bee hoon () is a Singaporean rice vermicelli dish with whole mud crab served in a claypot and spiced milky broth. Bee Hoon or rice noodle has the ability to soak up the stock from any dish and that’s the reason it is so popular among the locals. There’s also a dry version, where thinner rice noodles are tossed in a hot wok before stewing in a broth until every strand is permeated with similar sweetness.
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Gỏi cuốn or summer roll Spring rolls or summer rolls are a Vietnamese delicacy known as gỏi cuốn. Depending on region, salad rolls were made differently. Some vegetarian families make vegetarian spring rolls rather than meat spring rolls. However, the typical ingredients include slivers of cooked pork (most often cha pork sausages), shrimp, sometimes chicken or tofu, fresh herbs like basil or cilantro, lettuce, cucumbers, sometimes fresh garlic, chives, rice vermicelli, all wrapped in moistened rice paper.
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She originated the role of Vincenza Vermicelli, the pregnant bridesmaid, in the interactive theatrical production of Joey and Maria's Comedy Italian Wedding. In 1994 she purchased, at federal auction, a function hall in Woburn, Massachusetts and opened the Deco Boston Dinner Theater. From 1994 through 1998, she produced over sixty different theatrical productions, including two interactive shows that she wrote herself: Polyester High 20th High School Reunion and The Wake of Maddy O'Malley. She also ran children's theater workshops.
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Homemade sevai is often made from 100% rice (in addition to water and salt) whereas dry rice sticks may often have some additives like tapioca, corn starch, etc. Instant rice noodles have other additives like Wheat gluten, Guar gum, edible starch, etc. In Southern parts of Karnataka, shyaavige is made of different grains with different consistencies. When made with ragi or millet the vermicelli is fatter, whereas when made with rice or wheat the strands are thinner.
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Its dishes tend to be light and fresh, suitable for all. The restaurant specializing in Jinling cuisine is Ma Xiang Xing (马祥兴菜馆). Many of the city's local favorite dishes are based on ducks, including Nanjing salted duck, duck blood and vermicelli soup, and duck oil pancake. The radish is also a typical food representing people of Nanjing, which has been spread through word of mouth as an interesting fact for many years in China.
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The process for making putu mayam consists of mixing rice flour or idiyappam flour with water and/or coconut milk, and pressing the dough through a sieve to make vermicelli-like noodles. These are steamed, usually with the addition of juice from the aromatic pandan leaf (screwpine) as flavouring. The noodles are served with grated coconut and jaggery, or, preferably, gur (date palm sugar). In some areas, gula melaka (coconut palm sugar) is the favourite sweetener.
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When instant-boiled mutton is eaten in China, a hot-pot of boiling water is placed in the middle of the table. Tofu, Chinese cabbage, bean sprouts, and vermicelli are normally included in the hot-pot. Lamb is pre- sliced paper-thin into unbroken pieces and served on the table. Eaters pick up some pre-sliced raw lamb using chopsticks, put it in the boiling hot-pot, and remove it as soon as the lamb changes color.
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A bowl of canh chua Vietnamese cuisine features two basic categories of soup: noodle soups and broths (Vietnamese: canh). Noodle soups are enjoyed for both breakfast and dinner. Popular noodle soups include phở, rice vermicelli (bún bò Huế, bún mọc, bún ốc, Bún riêu cua, bún suông, etc.), mì (mì Quảng in Quảng Nam Province), bánh canh, bánh đa cua (in Hai Phong province), nui, and hủ tiếu. Broths are thin and generally made from vegetables and spices.
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The plot of the series revolves around the lives of three twenty-something men who share an apartment. Khoa, a college student, was forced to live away from his family so that he can learn to become independent. By chance, he found and rented a room in the apartment where Rje was living, and was soon joined by Nhật. Rje operates a stall selling bún bò (rice vermicelli) at a market, while Nhật has a mysterious past.
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The men sing traditional Punjabi dohe which are a form of folk poetry. It has also become fashionable to play songs from loud speakers. The guests are given traditional Punjabi food such as shakar (refined jaggery), gee (butter), karhah, kheer, sevian (Vermicelli), yogurt and milk. Families hold Aawat if they have large landholdings, there has been a death in the family or cultivating cattles have died due to some disease ,flood or any other natural clamity.
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Khao poon usually in two versions which are "khao poon nam prik" (with coconut milk) and "khao poon nam jaew" (without coconut milk). Khao poon is always served with shredded cabbage, carrots, and banana blossoms with bean sprouts. Mohinga is a rice noodle and fish soup from Myanmar which is usually served for breakfast. The main ingredients of mohinga are catfish, vermicelli noodle, fish sauce, fish pâté, ginger, banana stem, lemongrass, onions, garlic, and chickpea flour.
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No one knows exactly when bún ốc has existed, but it is exactly that it is one of the most typical dishes of Vietnamese cuisine. Maybe, it came from a certain countryside, then followed the footsteps of the immigrants to Thang Long citadel and became specialties. The Hanoian often choose snails which are smaller and chewier than their land-based cousins. To make a good bowl of vermicelli, it is indispensable for fat and fresh snails, not soaked in water for too long.
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Hungarian chicken soup is a clear soup, a consommé, called Újházi chicken soup.page 27 A consommé with entire pieces of chicken, chicken liver and heart, with chunky vegetables and spices like whole black peppercorn, bay leaves, salt and ground black pepper. The vegetables boiled along with the pieces of chicken are usually carrots, celeriac, parsley rootJune Meyers Authentic Hungarian Heirloon Recipes Cookbook and parsnip. Soup vermicelli, semolina dumplings or thin Spätzle noodles or small dumplings are also added to the soup.
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The soup has its roots in Malacca, and is believed to be an evolution of Laksa soup from Peranakan cuisine. The word Lacassá is noted to be a Macanese term for vermicelli, with roots in Indian languages. As it contains no meat, Lacassá Soup is traditionally consumed on Christmas Eve, historically a day of abstinence for Catholic faithfuls. Lacassá Soup is also featured in a proper Cha Gordo, a social event that has been likened to high tea, and features multiple dishes.
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If diced carrots and jicama are used, the stuffing is a little bit crunchy, matching the crispy fried rice paper, but the juice from these vegetables can cause the rolls to soften after a short time. If the rolls are to be stored for a long time, mashed sweet potato or mung beans may be used instead to keep the rolls crispy. One may also include bean sprouts and rice vermicelli. Eggs and various spices can be added to one's preference.
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Typical hot pot ingredients include thinly sliced meat, leaf vegetables, mushrooms, vermicelli, sliced potatoes, bean products, egg dumplings, tofu, and seafood. Raw ingredients are pre- sliced into thin sections that will cook quickly and consistently in the simmering broth, which is maintained at a gentle boiling temperature. Most raw foods can be cooked in a hot pot, although they may have different cooking times, and must be immersed in the soup and then removed accordingly. Hot Pot with two flavors.
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From the 13th century, references to pasta dishes—macaroni, ravioli, gnocchi, vermicelli—crop up with increasing frequency across the Italian peninsula. In the 14th-century writer Boccaccio’s collection of earthy tales, The Decameron, he recounts a mouthwatering fantasy concerning a mountain of Parmesan cheese down which pasta chefs roll macaroni and ravioli to gluttons waiting below. In the 14th and 15th centuries, dried pasta became popular for its easy storage. This allowed people to store pasta on ships when exploring the New World.
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Bánh hỏi is a Vietnamese dish consisting of rice vermicelli woven into intricate bundles and often topped with chopped scallions or garlic chives sauteed in oil, served with a complementary meat dish. The strings of noodles are usually only as thin as a toothpick; the texture is firm enough so the noodles do not fall apart, but is not at all sticky to keep the dish light and suitable for a breakfast treat. Also known as question cake or pie.
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Paw hsan hmwe (), a fragrant aromatic rice, is the most popular rice used in Burma and is rated as high as Thai jasmine rice or basmati rice. Today, Myanmar is the world's sixth largest producer of rice, though in recent times less is exported and even domestic supplies cannot be guaranteed. A purple variety of , known as (), is commonly a breakfast dish. Various types of noodles, ranging from egg and wheat noodles to rice vermicelli, are also used in salads and soups.
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Kheer, Payasa, Payasam or Phirni (Hindi: खीर) (Urdu: کھیر) (Bengali: পায়েস) (Sinhala: පායාසම්) (Tamil: பாயசம்) (Nepali: खिर), is a type of pudding from the Indian subcontinent, made by boiling milk, sugar, and rice, although rice may be substitute with one of the following: bulgar wheat, millet, tapioca, vermicelli, or sweet corn. It is typically flavored with desiccated coconut, cardamom, raisins, saffron, cashews, pistachios, almonds, or other dry fruits and nuts. It is typically served during a meal or as a dessert.
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Bakso Solo and Bakso Malang are the most popular variant; the name comes from the city it comes from, Solo in Central Java and Malang in East Java. Bakso Solo is usually served with yellow noodle and rice vermicelli in beef broth, while Bakso Malang usually is enrichen with tofu and crispy fried wonton. In Malang, bakso bakar (roasted bakso) is also popular. In Bandung, West Java, there is a type of bakso called bakso cuanki, which is quite similar with bakso Malang.
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Indonesian pastel with vegetables and beef inside In Indonesia, a curry puff is known as a pastel, although it does not necessarily contain any curry powder. Pastels are derived from the Portuguese influence in Indonesia. It refers to a pie of crust made from thin pastry, filled with meat (usually chicken) mixed with vegetables (chopped carrot and beans), rice vermicelli, and sometimes egg, then deep fried in vegetable oil. It is consumed as a snack and is commonly sold in Indonesian traditional markets.
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Balzac's style in Le Père Goriot is influenced by the American novelist James Fenimore Cooper and Scottish writer Walter Scott. In Cooper's representations of Native Americans, Balzac saw a human barbarism that survived through attempts at civilization. In a preface to the second edition in 1835, Balzac wrote that the title character Goriot – who made his fortune selling vermicelli during a time of widespread hunger – was an "Illinois of the flour trade" and a "Huron of the grain market".Kanes, pp. 4–5.
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Diverse and eclectic, Betawi cuisine of Jakarta draw culinary influences from Chinese, Malay, Sundanese, to Arab, Indian and European. Popular Betawi dishes include nasi uduk (coconut rice), sayur asem (sweet and sour vegetable soup), asinan (salad of pickled vegetables), gado- gado, (boiled or blanched vegetables salad in peanut sauce), ketoprak, (vegetables, tofu, rice vermicelli and rice cake in peanut sauce), and kerak telor (spiced coconut omelette). Born from a creole or hybrid phenomena, the Betawi cuisine is quite similar to the Peranakan cuisine.
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Unlike other theatrical organisations found in Vietnam's provinces and municipalities, residents of Ho Chi Minh City keep their theatres active without the support of subsidies from the Vietnamese government. The city is also home to most of the private film companies in Vietnam. Like many of Vietnam's smaller cities, the city boasts a multitude of restaurants serving typical Vietnamese dishes such as phở or rice vermicelli. Backpacking travellers most often frequent the "Backpackers’ Quarter" on Phạm Ngũ Lão Street and Bùi Viện Street, District 1.
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Soto Banjar, the specialty of Banjarmasin City, South Kalimantan, Indonesia. Yellowish spicy broth with rice vermicelli, lontong rice cake, perkedel mashed potato fritter, fried cow lung, boiled egg, celery, fried shallot and krupuk cracker Peruvian chanfanita is made with bofe (cow lung) diced and cooked with diced potatoes with an aji panca sauce Cow lung is used in various cuisines and as a source for pulmonary surfactants. In Peru it is known as bofe. In Indonesia, Nasi kuning can be made with cow lung.
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Basically it is pretty similar with soto ayam (chicken soto) commonly served in Indonesia, with exception it is served with noodle instead of rice vermicelli. The origin of the soto ayam broth used for making mee soto can be traced to the Madurese migrant ethnic group residing in the Indonesian city of Surabaya in East Java. The East Javanese immigrants from Madura and Lamongan settled in Johor and Singapore, bringing with them the spicy soto ayam broth dish, and replacing the rice dumpling (lontong) with yellow noodle.
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A video about the top 10 most common toxic substances in Chinese food and snacks looked into the use of the carcinogen, sodium formaldehyde sulfoxylate (CH3NaO3S), to bleach food. According to the video, this practice has been widely adopted by the largely unregulated Chinese food industry. In the video, all 12 samples taken from mianjing snack stalls in Beijing were found to contain CH3NaO3S. Mushrooms, tofu, mianjing (a Chinese starch product), mixian (mainly rice made noodles), vermicelli, and flour were among the food that contained contaminated substances.
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Pilaf is a seasoned rice, bulgur, or shelled wheat dish often served with meats such as lamb or beef. Armenian recipes may combine vermicelli or orzo with rice cooked in stock seasoned with mint, parsley and allspice. One traditional Armenian pilaf is made with the same noodle rice mixture cooked in stock with raisins, almonds and allspice. Armenian rices are discussed by Rose Baboian in her cookbook from 1964 which includes recipes for different pilafs, most rooted in her birthplace of Aintab in Turkey.
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Chinese chicken salad is a salad including chopped chicken and Chinese culinary ingredients that are common in parts of the United States. Though many variations exist, common features of Chinese chicken salads include lettuce, cabbage, chicken (typically breast meat), deep-fried wonton skins or rice vermicelli and nuts (sliced almonds, cashews or peanuts). A basic vinaigrette for the salad includes ingredients like vegetable oil, sesame oil, rice vinegar (or citrus juice). Optional seasonings include dry hot mustard, sesame seeds, coriander and raw ginger or pickled ginger.
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As a multiracial nation, breakfast options vary greatly in both Malaysia and Singapore, and are commonly consumed in coffee shops and hawker centres. A traditional Malaysian and Singaporean breakfast contains kaya toast (coconut milk jam with bread), half-boiled eggs and Kopi (Coffee made from Robusta beans, typically roasted with butter and sugar). Locals usually dip the toast into the eggs mixed with soya sauce and pepper. Other commonly consumed dishes include fishball noodles, fried bee hoon (rice vermicelli), dim sum, Indian Roti Prata (Fried Dough Pancakes) and appam (small savoury pancakes).
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Early attestations are found in Egyptian stories in Alf laylaẗ wa-laylaẗ, the One Thousand and One Nights. Another view is that it comes from a Semitic root with a meaning of side or wing, from the Arabic kanafa, to flank or enclose. According to etymologist Sevan Nişanyan, the Turkish term tel kadayıfı (string-pancake or string-crêpe), referring to the vermicelli-like pastry often used in kanafeh and other dishes, is based on the Arabic word qatayif (a pancake or crêpe). It appears in 1501 in a Turkish- Persian dictionary.
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A bowl of Penang Hokkien Mee The Penang variant can be easily distinguished from the other variants by its characteristic spicy prawn broth. It primarily consists of rice vermicelli and thicker yellow egg noodles, while the broth is made with prawn heads and shells, and pork ribs. Sliced prawns are also added into the dish, along with pork slices, hard boiled eggs, kangkung (Ipomoea aquatica), bean sprouts, fried shallots, lard and sambal. In Penang, pig skin, an ingredient rarely served in Kuala Lumpur, is a common topping as well.
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Soto ayam, a version of chicken soup popular in Indonesia In Indonesia chicken soup might appear as sayur sop, vegetable and chicken broth soup that contains chicken pieces, potato, green beans, carrot, celery, and fried shallot. Another chicken soup variant commonly found across the country is soto ayam;The New York Times Soto Ayam (Indonesian Chicken Soup With Noodles and Aromatics) Adapted from "Cradle of Flavor" by James Oseland (W. W. Norton, 2006). a turmeric yellow spicy chicken soup with vegetables and noodle or vermicelli, served with steamed rice, pieces of lontong or ketupat.
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Denys Lombard in his book Le Carrefour Javanais suggested that the origin of soto was a Chinese soup, caudo (; literally "Tripe"), popular in Semarang among Chinese immigrants during colonial VOC era, circa 17th century. Another scholar suggests that it was more likely a mixture of cooking traditions in the region, namely Chinese, Indian, and native Indonesian cuisine.Simatupang, Lono. Universitas Gadjah Mada Anthropology There are traces of Chinese influence such as the use of bihun (rice vermicelli) and the preference for fried garlic as a condiment, while the use of turmeric suggests Indian influence.
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Other ingredients of soto include soun alternatively spelled as sohun or bihun (rice vermicelli), mung bean sprouts and scallion. Common soto spices include shallots, garlic, turmeric, galangal, ginger, coriander, salt, candlenut, and pepper. The colour, thickness and consistency of soto soup could vary according to each recipes. Soto can have a light and clear broth just like soto bandung, a yellow transparent broth (coloured with turmeric) like the one that can be found in soto ayam, or a rich and thick coconut milk or milk broth just like those in soto kaki or soto betawi.
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Marinara ("mariner's") sauce is a tomato sauce usually made with tomatoes, garlic, herbs, and onions. It can include the addition of capers, olives, spices, and a dash of wine as possible ingredients in its many variations. This sauce is widely used in Italian-American cuisine, which has diverged from its Old World origins. In Italy, alla marinara refers to a sauce made with tomatoes, basil, and oregano, but also sometimes olives, capers and salted anchovies; it is used for spaghetti and vermicelli, but also with meat or fish.
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Since making bánh hỏi is a skillful process, the dish is highly regarded, and is served at ceremonial parties, such as wedding and ancestor memorial days. Covering bánh hỏi tightly reduces surface drying, which can make it sour, so market sellers put fresh bánh hỏi in bamboo baskets with banana leaves, and usually leave it open to air. For convenience or sanitary reasons, there are dried, packaged bánh hỏi, similar to dried, packaged rice vermicelli, for people who want to cook it themselves instead of buying fresh bánh hỏi from the markets.
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The market is also known for its black market money changers, with jewellery merchants typically able to change the largest notes at the best rates. The market is closed on Mondays. The little shabby shop called "Lady Home" at the back of the market behind the Jewellery Row, near the old wooden foot bridge crossing the old circle line train tracks, makes delicious fried noodles and vermicelli dishes. For the adventurous, try the pig organs (intestines, tongue, ears, etc.) boiled and fried and then tossed in fiery chilli sauce.
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Hue and Eugèn Gouin (1957) both define by itself as an abbreviation of . Elucidating on the 1931 dictionary, Gouin and Lê Ngọc Trụ (1970) both give as a corruption of (), which was commonly sold by Chinese immigrants in Hanoi. ( is an allophone of in some northern dialects of Vietnamese.) Some scholars argue that pho (the dish) evolved from , a Vietnamese dish common in Hanoi at the turn of the century. Originally eaten by commoners near the Red River, it consisted of stir-fried strips of water buffalo meat served in broth atop rice vermicelli.
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Vietnam has a strong street food culture, with 40 popular dishes commonly found throughout the country. Many notable Vietnamese dishes such as gỏi cuốn (salad roll), bánh cuốn (rice noodle roll), bún riêu (rice vermicelli soup) and phở noodles originated in the north and were introduced to central and southern Vietnam by northern migrants. Local foods in the north are often less spicy than southern dishes, as the colder northern climate limits the production and availability of spices. Black pepper is frequently used in place of chillis to produce spicy flavours.
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Armenian cabbage roll stuffed with chickpeas and bulgur pilaf Armenians use a lot of bulgur (cracked wheat) in their pilaf dishes. Armenian recipes may combine vermicelli or orzo with rice cooked in stock seasoned with mint, parsley and allspice. One traditional Armenian pilaf is made with the same noodle rice mixture cooked in stock with raisins, almonds and allspice. Armenian kinds of rice are discussed by Rose Baboian in her cookbook from 1964 which includes recipes for different pilafs, most rooted in her birthplace of Antep in Turkey.
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Other popular breakfast dishes include shavige bath (spicy dish made of vermicelli), rava idli, oggarane avalakki (seasoned beaten rice), Pongal and Poori. A lunch or dinner spread generally includes steamed rice, chutney, sambar, pickle, curry, gojju (a sweet curry), rasam, papad and curds. Some of the rice based dishes that form a part of the lunch are Bisi bele bath (a spicy rice preparation with vegetables), vangi baath (rice mixed with brinjal curry), chitranna (rice mixed with seasoning, turmeric and lemon juice or raw mango scrapes) and Puliyogare. Chapati is another lunch item preferred nowadays.
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A pastilla is a filo-wrapped pie stuffed with minced chicken or pigeon that has been prepared with almonds, cinnamon, spices and sugar. Harira soup in Marrakesh typically includes lamb with a blend of chickpeas, lentils, vermicelli, and tomato paste, seasoned with coriander, spices and parsley. Kefta (mince meat), liver in crépinette, merguez and tripe stew are commonly sold at the stalls of Jemaa el-Fnaa. The desserts of Marrakesh include chebakia (sesame spice cookies usually prepared and served during Ramadan), tartlets of filo dough with dried fruit, or cheesecake with dates.
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The novel opens with an extended description of the Maison Vauquer, a boarding house in Paris' rue Neuve-Sainte-Geneviève covered with vines, owned by the widow Madame Vauquer. The residents include the law student Eugène de Rastignac, a mysterious agitator named Vautrin, and an elderly retired vermicelli-maker named Jean-Joachim Goriot. The old man is ridiculed frequently by the other boarders, who soon learn that he has bankrupted himself to support his two well-married daughters. Rastignac, who moved to Paris from the south of France, becomes attracted to the upper class.
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Ketoprak cart Ketoprak consists of sliced fried tofu, steamed rice cake (lontong or ketupat), sliced cabbage and cucumber, bihun (thin rice vermicelli), bean sprouts, served in peanut sauce, topped with krupuk and fried shallots. The fried tofu can be considered as the centerpiece of the dish, since it is freshly fried directly after customer placed their order, to ensure its freshness and hotness. The peanut sauce is made from ground peanut and palm sugar made into a thick paste, mixed with garlic, chili pepper, salt and also kecap manis (sweet soy sauce).
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The Mon exclusively wed during the Burmese months of Tazaungmon and Tabaung. After the wedding details are finalized, young virgins are dispatched to invite wedding attendees in nearby areas, bearing wedding cards and gifts of Betel Nut or lahpet (pickled tea leaves). In the lead-up to the wedding, the bride's family home, which serves as the ceremonial venue, is decorated. On the eve of the wedding, three virgins send gifts of pumpkin, coconut, papaya and khanom chin (vermicelli) to the bride's home, and the bride reciprocates the gifts with cigarettes.
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It can be served alone, with white rice, or with rice vermicelli. Variations can include prawns, squid, spare ribs, fish cakes and quail eggs. The sour taste of the soup comes from tamarind, which is mixed with a small amount of hot water; the mixture is then stirred for a few moments to release all the essence, and the liquid (minus the tamarind seeds and other solids, which are discarded) is then added to the soup. When made in style of a hot pot, canh chua is called lẩu canh chua.
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The largest and central bay, containing the segmented arch is recessed, causing its larger pediment to be partially hidden by the flanking smaller pediments of the projecting lateral bays. The stone work is heavily decorated being bands of alternating vermicelli rustication and plain dressed stone. The pediments of the lateral bays are seemingly supported by circular columns which frame niches containing statues of Charles I and Charles II in classical pose. The tympanum of the central pediment contains a segmented niche containing a bust of The 1st Earl of Danby, who founded the garden in 1621 and commissioned the gateways.
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Htat ta ya, lit. "a hundred layers", is flaky multi-layered fried paratha served with either pè byouk or a sprinkle of sugar. Eeja gway (Chinese-style fried breadsticks or youtiao) with Indian tea or coffee is another favourite. Mohinga, perhaps the most popular of all, now available as an "all-day breakfast" in many towns and cities, is rice vermicelli in fish broth kept on the boil with chickpea flour or crushed toasted rice, lemon grass, sliced banana stem, onions, garlic, ginger, pepper and fish paste and served with crispy fried onions, crushed dried chilli, coriander, fish sauce and lime.
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String hoppers, which are made of rice flour and look like knitted vermicelli neatly laid out in circular pieces about in diameter, are frequently combined with tomato sothi (a soup) and curries for breakfast and dinner. Another common item is puttu, a granular, dry, but soft steamed rice powder cooked in a bamboo cylinder with the base wrapped in cloth so that the bamboo flute can be set upright over a clay pot of boiling water. This can be transformed into varieties such as ragi, spinach, and tapioca puttu. There are also sweet and savoury puttus.
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Local video producers such as CEMA and Imágenes ushered in the new era with politically controversial titles such as Guillermo Casanova's The Dead, and Carlos Ameglio and Diego Arsuaga's The Last Vermicelli. Other video production houses, such as Grupo Hacedor touched on social problems, as in the violent Fast Life (1992) and traditional screen film makers also made their presence felt. For example, César de Ferrari and his documentary General Elections, which focused on the plight of veteran leftist Wilson Ferreira Aldunate and his banishment from the 1984 elections. Uruguay's economy began to recover despite the weight of foreign debt interest payments.
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Acorn soba noodles, or, in Korean, dotori guksu (hangul: 도토리국수) are made from acorn flour and a combination of grain-based flours such as buckwheat and corn, and salt. They are about as thick as spaghetti and are used in hot and cold dishes, such as zaru soba, in which boiled noodles are served cold with a dipping sauce. Acorn soba noodles may be more healthy than the starch-based acorn vermicelli noodles. The Japanese version of these noodles, donguri-men (Japanese:どんぐり), typically has less acorn flour than the original Korean version.
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The origins of mohinga are difficult to pinpoint in the absence of extant records. Food processing tools dating to the Pyu city- states used to ferment rice have been discovered, leading to the conclusion that the tradition of making rice vermicelli, the key starch used in mohinga, has a long history. The earliest reference to mohinga dates to the Konbaung dynasty, in the poet U Ponnya's alinga verse poem. Burmese history researcher Khin Maung Nyunt has concluded that during pre-colonial times, mohinga was likely a commoner's dish, as a recipe for "mohinga" has not been found in palatial records and cookbooks.
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The main ingredients of mohinga are chickpea flour and/or crushed toasted rice, garlic, shallots, onions, lemongrass, banana tree stems, ginger, fish paste, fish sauce, and catfish or other types of fishes, like Mrigal carp in a rich broth cooked and kept on the boil in a cauldron. It is served with rice vermicelli, dressed and garnished with fish sauce, a squeeze of lime, crisp fried onions, coriander, spring onions, crushed dried chillis, and, as optional extras, crisp fried fritters such as split chickpeas (') (), urad dal (') () or gourd (') () or sliced pieces of Chinese donuts (), as well as boiled egg and fried fish cake ().
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Bhal region is situated between Ahmedabad and Bhavnagar districts where this wheat are cultivated starting much before independence of India. They are widely cultivated in Dhandhuka, Dholka and Bavla talukas of Ahmedabad district; Limbdi of Surendranagar district; Vallabhipur of Bhavnagar district; Tarapur and Khambhat of Anand district; Matar of Kheda district; Jambusar and Vagra of Bharuch district. Bhalia Wheat were registered as Geographic Indication in 2011 with help of state-run Gujarat Agro Industries Corporation and Anand Agricultural University. They are widely used for preparing semolina which is used for making pasta, macaroni, pizza, spaghetti, vermicelli, noodles etc.
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In China, besides the popular flavours such as vanilla, chocolate, coffee, mango and strawberry, many Chinese ice-cream manufacturers have also introduced other traditional Chinese flavours such as black sesame and red bean. In Iran, the most popular ice cream-like treat is faludeh (also called paloodeh, paludeh or fālūdhaj), which contains vermicelli noodles, sugar syrup and rose water. It is often served with lime juice and sometimes ground pistachios. In 1651, Italian Francesco dei Coltelli opened an ice cream café in Paris, and the product became so popular that during the next 50 years another 250 cafés opened in Paris.
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Cellophane noodles, or fensi (), sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water. They are generally sold in dried form, soaked to reconstitute, then used in soups, stir-fried dishes, or spring rolls. They are called "cellophane noodles" or "glass noodles" because of their cellophane- or glass-like transparency when cooked. Cellophane noodles should not be confused with rice vermicelli, which are made from rice and are white in color rather than clear (after cooking in water).
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Bún chả, a dish consisting of charcoal roasted pork served in a sweet/salty soup with rice noodle vermicelli and lettuce, is by far the most popular food item among locals. President Obama famously tried this dish at a Le Van Huu eatery with Anthony Bourdain in 2016, prompting the opening of a Bún chả restaurant bearing his name in the Old Quarter. Vietnam's national dish phở has been named as one of the Top 5 street foods in the world by globalpost. Hanoi has a number of restaurants whose menus specifically offer dishes containing snake and various species of insects.
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Within this category various optional ingredients may also be used within specified ranges, including egg white, frozen egg white or dried egg white alone or in any combination; disodium phosphate; onions, celery, garlic or bay leaf, alone or in any combination; salt; gum gluten; and concentrated glyceryl monostearate. Specific dimensions are given for the shapes named macaroni, spaghetti and vermicelli. :Enriched macaroni products – largely the same as macaroni products except that each such food must contain thiamin, riboflavin, niacin or niacinamide, folic acid and iron, with specified limits. Additional optional ingredients that may be added include vitamin D, calcium, and defatted wheat germ.
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The most common form is chicken curry and to a lesser extent, goat curry. Chicken curry is an indispensable dish in many social gathering events, such as weddings, funerals, graduations, and the yearly death anniversary of a loved one. Similar to Cambodia, curry in Vietnam is eaten either with the French baguettes, steamed rice, or round rice noodles (rice vermicelli). Mắm bồ hóc or prahok, adopted from ethnic Khmer in Southern Vietnam, is used as a central ingredient of a Vietnamese rice noodle soup called bún nước lèo which originated with ethnic Khmers in Vietnam and is not found in Cambodia.
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The Turkmans have varied dishes and in there is also a special place where a specific dish is cooked. Chekdirmeh and Soozmeh are the daily food of the Turkmans which are normally made of rice and oil. Among other dishes one can refer to are Chourba (Shourba), which is made of vegetable and boiled meat; Oonash, a soup made of dough strings or vermicelli; Qateqliash, which is a kind of soup made of yoghurt, rice and garlic; Swidliash, composed of milk and rice; Bulamaq, composed of oil and rice, and Qatoorqa, made of smoked and ground wheat, rice and sugar.
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The dish recipe is actually almost identical to the popular mie ayam that uses yellow wheat noodles instead. Thus variants might use almost exact recipe and ingredients while replacing the type of noodles; either common mi wheat noodles or bihun (rice vermicelli). Although kwetiau ayam sometimes also called as kwetiau ayam kuah or kwetiau kuah (soupy kway teow), the recipe is actually rather different. Kwetiau ayam chicken broth soup is usually served in a separate bowl, while kwetiau kuah noodle is cooked and served in rich soup together in a single bowl, more akin to mie kuah.
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This soup is made with noodles; the most commonly used type are khanom chin, fermented rice vermicelli, although kuaitiao or other noodles may be used. Beef or pork is another main ingredient, as well as diced curdled (chicken or pork) blood cake. Chopped tomatoes give the dish a certain sour flavor and crispy roasted or fried dry chilies and garlic are added for spiciness.Cooking Northern Thai Food – Khanom Jeen Nam Ngeow Another important ingredient that gives the dish its characteristic flavor is tua nao, a type of fermented soya bean that is used extensively in northern Thai cuisine and for which shrimp paste is sometimes used as a substitute.
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Roadside stalls are abundant, giving a more dynamic and some would argue more risky option for sustenance, with typical dishes such as barbecued beef sheek kebab and a local Bengaluru recipe Phaal, beef cubes in spicy green masala, served with hot Rice Sevian (Plain steamed Vermicelli). Fried Mutton Brains is also a really tasty choice for daring food-a-holics. Arabian cuisine is also slowly on the rise with Shawarma and Falafel gathering some popularity although these hotels are usually frequented by Arab students and Indians who have lived in the Middle East. Some of the bakeries in Bengaluru are also quite popular for a quick snack.
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In Greece, ice cream in its modern form, or pagotó (), was introduced in the beginning of the 20th century. India is one of the largest producers of ice cream in the world, but most of its ice cream is consumed domestically. In Indonesia, a type of traditional ice cream called es puter or "stirred ice cream" is made from coconut milk, pandanus leaves, sugar—and flavors that include avocado, jackfruit, durian, palm sugar, chocolate, red bean, and mung bean. In Iran, fālūde (Persian: فالوده) or pālūde (Persian: پالوده) is a Persian sorbet made of thin vermicelli noodles, frozen with sugar syrup and rose water.
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In Pakistan, Eid al-Fitr is also referred to as or . People are supposed to give obligatory charity on behalf of each of their family members to the needy or poor before Eid day or, at most, before the Eid prayer, allowing for all to share in the joy of Eid. At home, family members enjoy special Eid breakfast with various types of sweets and desserts, including Kheer and the traditional dessert Sheer Khurma, which is made of vermicelli, milk, butter, dry fruits, and dates. Eid is mainly enjoyed by the kids, as they mostly receive money in cash called "Eidi" as gift from their relatives and elders.
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3 That recipe does not specify that the chestnuts are formed into vermicelli, but an 1892 article does, and clearly says that torche is the Alsatian name for what is called Mont Blanc in southern France."Coin des ménagères", La Femme 14:5, March 1, 1892, p. 37 The same dish is also called marrons chantilly in 1889.Jenny Touzin, François- Victor Foveau de Courmelles, La sauce, la cuisine chez soi, 1889, p. 411 The dish with whipped cream and the name Mont-Blanc aux marrons appears in 1888,Maître Pierre, "Les Recettes de Maître Pierre", La Petite Presse, 22:7916, January 10, 1888, p. 3 1889,C.
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Another cookbook gives as a typical assortment in a caldeirada as conger eel, angel shark, sea bass or sea bream, red gurnard, sardines, ray, shrimp, and clams. Another cookbook recommends about 11 ounces of fish per person. Other components of the dish include vegetables (such as potatoes, onions, green peppers, tomatoes and tomato purée or tomato paste); spices (such as salt and black pepper, bay leaf, coriander, parsley, sweet and hot paprika, white pepper, oregano) and other ingredients (such as vermicelli, olive oil, allspice, port wine, white wine and whisky or brandy). Some recipes do not add salt to caldeirada, because the brininess of the shellfish already adds salt.
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Rice is most often eaten as plain rice with just a few protein and vegetable dishes as side dishes. It is also served, however, as nasi uduk (rice cooked in coconut milk), nasi kuning (rice cooked with coconut milk and turmeric), ketupat (rice steamed in woven packets of coconut fronds), lontong (rice steamed in banana leaves), intip or rengginang (rice crackers), desserts, vermicelli, noodles, arak beras (rice wine), and nasi goreng (fried rice). Nasi goreng is omnipresent in Indonesia and considered as national dish. The ubiquitous nasi goreng (fried rice), considered one of Indonesia's national dishes, it has rich variants, this one uses green stinky bean and goat meat.
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They are usually served along any of the followings sides: Malaysia's fried chicken, fried or boiled egg, specialty Sambal, Otak (grilled fish cake made of ground fish meat mixed with tapioca starch and spices), and luncheon meat. In Thailand a very similar dish is known as mi kathi (noodles with coconut milk), a noodle dish popularly eaten as lunch in the Central Region. It is made by stir frying rice vermicelli noodles with a fragrant and thick sauce that has a similar taste profile as Mee Siam. The sauce is made from coconut milk mixed with minced pork, prawns, firm bean curd, salted soy bean, bean sprouts, garlic chives, and tamarind.
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Best ways to describe it: Rich, smelly, salty, heady, tangy, sweet & sour, spicy and pungent. Umami-city." After describing the difficulty of finding bún mắm in the San Francisco Bay Area, food critic Tim Costner praised a restaurant in Oakland, California: "The front-runner for the Bay Area's best bun mam is probably Bun Mam Soc Trang in Oakland, which really captures the spoils of the Mekong Delta (where the Vietnamese city of Soc Trang is located). The bun mam at BMST features tender shrimp, earthy catfish, crispy pork, steamed pork belly, and of course, vermicelli noodles. If you've never tasted bun mam, the word "fermented-fish" might still be rolling around in your head.
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This was followed by the Cambodian influence when Indian dishes made inroads into their cuisine and they learnt to blend spices with their dishes. Then the French brought their culinary specialties (particularly, salads and sautéing). In a dining table, in Vietnamese houses, rice is the main dish that is placed at the centre with other dishes arranged around it. The breakfast usually starts with a noodle soup, a rice gruel- the national dish pho – or it could be a "rice cake wrapped in a banana leaf", lunch is normally with rice vermicelli with something else (grilled meat or sea food) and dinner is also generally a repeat of the lunch dishes with rice as the central dish.
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MTR Foods was headed by Sadanand Maiya (son of Yajnanarayana Maiya) until it was sold to Orkla, a Norwegian company for $80 Million in March 2007.Sale of MTR Foods to Orkla is mentioned by It produces packaged foods in different ranges - spices, instant mixes, ready-to-eat foods, vermicelli, Beverages, ready-to- cook gravies, range of frozen products, papads, pickles, chips, snacks and ice creams. After the Kargil War,a lot of changes happened in the packaged ready to eat food segment due to Defence Food Research Laboratory (DFRL). It bought the packaging technology from the same DFRL in Mysore and there are no preservatives added to the food while packaging.
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Various recipes in Italian cookbooks dating back to the 19th century describe pasta sauces very similar to a modern puttanesca sauce under different names. Among the earliest dates from 1844, when Ippolito Cavalcanti, in his Cucina teorico-pratica, included a recipe from popular Neapolitan cuisine, calling it Vermicelli all'oglio con olive capperi ed alici salse. After some sporadic appearances in other Neapolitan cookbooks, in 1931 the Touring Club Italiano's Guida gastronomica d'Italia lists it among the gastronomic specialties of Campania, calling it "Maccheroni alla marinara", although the proposed recipe is close to that of a modern puttanesca sauce. In Naples, this type of pasta sauce commonly goes under the name aulive e chiapparielle (olives and capers).
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It is also served, however, as nasi uduk (rice cooked in coconut milk), nasi kuning (rice cooked with coconut milk and turmeric), ketupat (rice steamed in woven packets of coconut fronds), lontong (rice steamed in banana leaves), intip or rengginang (rice crackers), desserts, vermicelli, noodles, arak beras (rice wine), and nasi goreng (fried rice). Nasi goreng is omnipresent in Indonesia and considered as national dish. Evidence of wild rice on the island of Sulawesi dates from 3000 BC. Evidence for the earliest cultivation, however, comes from eighth century stone inscriptions from the central island of Java, which show kings levied taxes in rice. The images of rice cultivation, rice barn, and mouse pest infesting a rice field is evident in Karmawibhangga bas-reliefs of Borobudur.
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Smaller size deep fried lumpia served with sambal hot sauce, sold as a snack in Purwokerto Train Station, Central Java Lumpia goreng is a simple fried spring rolls filled with vegetables; the spring roll wrappers are filled with chopped carrots cut into matchstick size, shredded cabbage, and sometimes mushrooms. Although usually filled only with vegetables, the fried spring rolls might be enrichen with minced beef, chicken, or prawns. There is also a common, cheap and simple variant of fried lumpia, eaten not as a single dish but as part of assorted gorengan (Indonesian fritters) snack, sold together with fried battered tempeh, tofu, oncom, sweet potato and cassava. The filling is simple and modest, only filled with bihun (rice vermicelli) with chopped carrots and cabbages.
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The cuisine in inland regions, such as Upper Myanmar and hill regions, tends to use more meat and poultry although modern inland cooking too has incorporated freshwater fish and shrimp as a source of protein in several ways: fresh, salted whole or filleted, salted and dried, made into a salty paste, or fermented sour and pressed. Burmese cuisine also includes a variety of salads (a thoke), centred on one major ingredient, ranging from starches like rice, wheat and rice noodles, glass noodles and vermicelli, to potato, ginger, tomato, kaffir lime, long bean, lahpet (pickled tea leaves), and ngapi (fish paste). These salads have always been popular as fast foods in Burmese cities. Mohinga is the traditional breakfast dish and is Burma's national dish.
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Nem rán or chả giò (spring rolls), a nem dish wrapped in bánh tráng and deep fried Bún chả, a dish of grilled pork and noodle and herbs Bún bò Huế, a spicy, lemongrass rice vermicelli noodle soup served with fresh herbs and vegetables Phở bò from Hội An – different regions have different recipes for their Phở Vietnamese cuisine encompasses the foods and beverages of Vietnam, and features a combination of five fundamental tastes (Vietnamese: ngũ vị) in overall meals. Each Vietnamese dish has a distinctive flavor which reflects one or more of these elements. Common ingredients include shrimp paste, fish sauce, bean sauce, rice, fresh herbs, fruit and vegetables. French cuisine has also had a major influence due to the French colonization of Vietnam.
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Fried alt=Photo of rings of breaded, fried squid Squid form a major food resource and are used in cuisines around the world, notably in Japan where it is eaten as ika sōmen, sliced into vermicelli-like strips; as sashimi; and as tempura. Three species of Loligo are used in large quantities, L. vulgaris in the Mediterranean (known as Calamar in Spanish, Calamaro in Italian); L. forbesii in the Northeast Atlantic; and L. pealei on the American East Coast. Among the Ommastrephidae, Todarodes pacificus is the main commercial species, harvested in large quantities across the North Pacific in Canada, Japan and China. In English-speaking countries, squid as food is often called calamari, adopted from Italian into English in the 17th century.
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The town was initially expanded with well-laid streets and well-built stone houses, even for the poorer classes, a Catholic and a Protestant church were erected, and a large hotel did business with foreigners who employed the town as a summer resort. Original German Post Office in Yantai's old town The principal traders were the British and Americans, followed by the Germans and Thais. In the 1870s, the principal imports were woolen and cotton goods, iron, and opium and the principal exports were tofu, soybean oil, peas, coarse vermicelli, vegetables, and dried fruit from Zhifu itself, raw silk and straw braid from Laizhou, and walnuts from Qingzhou. The town also traded Chinese liquors and sundries for the edible seaweed grown in the shallows of the Russian settlements around Port Arthur (now Dalian's Lüshunkou District).
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Two weeks after his wedding, Bowen purchased of land at Thunderbolt, east of Savannah, where he built a ranch which he called "Greenwich". Funds for the purchase were possibly provided by James Flint, a long-time employee of the EIC in China whom Bowen had met on board the Success back in 1759. On his new estate, Bowen began to grow soya beans, then known as "Luk Taw" or "Chinese vetch", from which he made soy sauce and vermicelli noodles. He suspected that the sprouts of his plants had antiscorbutic properties that would be of use to the British Royal Navy in their fight against scurvy, research that led to his receiving a gold medal from the Society for the Encouragement of Arts, Manufactures and Commerce in 1766 and a gift of £200 from King George III.
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Konjac gel (known as moyu tofu in Chinese Mandarin, mo wu dau fu in Chinese Cantonese, and konnyaku in Japanese) can also be used as a substitute for shark fin once it is julienned into thin strands using a chef's knife, produce slicer, or food processor. While cellophane noodles are also often used as an alternative to shark fins, some cooks find them too soft and unable to withstand simmering long enough for flavors to be absorbed, consequently the imitation shark fin or julienned konjac gel are more desirable. Other substitutes include Cucurbita ficifolia (shark fin melon, shark fin soup squash), chicken breast, jinhua ham, vermicelli, soy, sea cucumber, bird's nest, pig's skin and gelatin. In 2015, a seafood company from San Francisco was working on a variation of imitation shark fin using algae-derived ingredients and recombinant proteins.
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Cecina: Leonese traditional food Within the wide range of Leonese cuisine the following dishes are the most representative: cecina (cured, smoked beef), morcilla (a variant of blood sausage), botillo (a dish of meat-stuffed pork intestine), garlic soup, el cocido leonés (a mix of meat with vegetables and chickpeas, served after a vegetable-vermicelli soup) and mantecadas (pastry). Another very important part of the gastronomy of León are the tapas, which are usually given free with drinks, unlike in the rest of Spain. It is very common to go "de tapas" or "tapear" i.e. to go for a few drinks ("un corto", which is a very small beer, "una caña", which is roughly half a pint of beer or "un vino", a glass of wine) just before lunch but more normally as a light form of dinner.
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The Almanack's Review of Artists who Administer to Wants and Conveniences of the Table, pages 272–273, provides detailed documentation of condiments available in Regency-era London "Italian warehouses": :Let us now pass fom the subject of culinary apparatus to that of condiments.... As soups generally take the lead at table, we take the liberty of recommending vermicelli; that from Genoa is esteemed the best. The Anderina and Cagliari pastes (pastas) are excellent ingredients for thickening soups, and for converting veal-broth into delicious white soup. The flavour will be much improved by the addition of lean ham fried. For the convenience of those whom travel or business compels to dine hastily, there are tablets of portable soup to be had of various flavours, which dissolve quickly in hot water, and form an extemporaneous dish of the most nutritious kind.
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The origins of yaka mein are uncertain, and there are at least two propositions: Some sources, including the late New Orleans chef Leah Chase, have claimed that yaka mein originated in New Orleans's now extinct New Orleans Chinatown that was established by Chinese immigrants brought from California during the mid-19th century to build the railroads between Houston and New Orleans and work in the sugar plantations of the American South. It was during this period that the Chinese noodle soup adapted to local Creole and Chinese clientele. Regardless of its North American origins, by the 1920s yaka mein was already known in other parts of North America. In a 1927 article published in Maclean's magazine, the author indicated that "yet-ca mein" consisted of noodles or vermicelli boiled in rich stock, divided into individual bowls and garnished with sliced hard-boiled egg and sliced and chopped cooked meats.
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It is cooked either in tomato sauce or with various kinds of casserole meat. It is usually served with Greek cheese of any type. Pasta is also widespread in the Southern Cone, as well most of the rest of Brazil, mostly pervasive in the areas with mild to strong Italian roots, such as Central Argentina, and the eight southernmost Brazilian states (where macaroni are called macarrão, and more general pasta is under the umbrella term massa, literally "dough", together with some Japanese noodles, such as bifum rice vermicelli and yakisoba, which also entered general taste). The local names for the pasta are many times varieties of the Italian names, such as ñoquis/nhoque for gnocchi, ravioles/ravióli for ravioli, or tallarines/talharim for tagliatelle, although some of the most popular pasta in Brazil, such as the parafuso ("screw", "bolt"), a specialty of the country's pasta salads, are also way different both in name and format from its closest Italian relatives, in this case the fusilli.
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Brazilian yakisoba is typically served much more al dente than the Japanese, being also heavy in soy sauce, sesame oil, and vegetables, almost always including at least carrot, cabbage, onion and at least one dark green species (usually other than kale, collard, spinach, chicory or mustard) such as Chinese cabbage, and less often either bean sprouts, broccoli/broccolini, zucchini, shiitake, bell pepper and/or cucumber. Also popular is yakibifum (, from Japanese yakibīfun), its equivalent that uses rice vermicelli instead of wheat noodles. Brazilian spring rolls' (rolinhos-primavera or harumakis) fillings generally use the same ingredients of the stir-fried noodles in the restaurants or fast-food chains they are found, though spring rolls may have cheese, usually white (such as catupiry or other kinds of requeijão, or queijo minas), or tofu instead of meat, uncommon for the noodles. All of them, but most often and especially spring rolls, may be served with bright red molho agridoce (sweet-sour sauce), that combines ketchup, vinegar, sugar, star anise and other spices.
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