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Main dishes

Name

Name

Description

Adobo

Typically pork or chicken, or a


combination of both, is slowly cooked in
vinegar, cooking oil, crushed garlic, bay
leaf, black peppercorns, and soy sauce,
and often browned in the oven or panfried afterward to get the desirable
crisped edges.

Apritada

Chicken and/or pork and potatoes cooked


in tomato sauce.

Asado

Braised meat in a soy sauce and brown


sugar liquid. Also refers to dried
sweetmeats as well as dried red-colored
meats with sweet taste similar to Chinese
barbecued pork. A stand-alone dish or
used as a filling in asado siopao, a
variation on Chinese baozi or steamed
filled bun.

Barbecue

Grilled pork kebabs dipped in a sweet


barbecue sauce.

Bistek Tagalog
(Beef Steak)

Strips of sirloin beef slowly cooked in soy


sauce, calamansi juice, and onions.

Bopis

A spicy dish made out of pork lungs and


heart sauted in tomatoes, chilies and
onions.

Camaron
rebosado

Deep fried battered shrimps.

Carne norte

Corned beef, usually referring to corned


beef hash.

Chicken pastel

Chicken casserole.

Crispy pata

Deep fried portions of pork legs including


knuckles often served with a chili and
calamansi flavored dipping soy sauce or
chili flavored vinegar for dipping.

Crispy tadyang
ng baka

Crispy beef ribs often served with a chili


and calamansi flavored soy sauce or chili
flavored vinegar for dipping.

Curacha

Boiled or steamed sea crab.

Daing

Fish (especially milkfish) that has been


dried, salted, or simply marinated in
vinegar with lots of garlic and then fried.

Embutido

A meatloaf shaped in the form of a


sausage.

Escabeche

Referring to both a dish of poached or


fried fish that is marinated in an acidic
mixture before serving, and to the
marinade itself. Can refer broadly to
sweet and sour dishes.

Description

Ground pork or beef cooked with garlic,


Giniling (Picadillo onion, soy sauce, tomatoes, and potatoes
)
and frequently with carrots, raisins, and
bell peppers.

Halabos na hipon

Shrimps steamed in their own juices and


cooked with a little oil.
Stuffed pork roll coated in a sweet sauce.

Hamonado
Humba Eastern Leyte Meat dish
Inasal na manok

Grilled marinated chicken.

Inihaw na liempo Grilled pork belly.

Kaldereta

A dish made with cuts of pork, beef or


goat with tomato paste or tomato sauce
with liver spread added to it.

Kinunot

From the word kunot which literally means


shred. A dish made up of either shredded
meat of pagi (stingray) or baby shark
cooked in coconut milk
with malungay (moringa) leaves.

Lechn

A dish made by roasting a whole pig over


charcoal. It is often cooked during special
occasions. A simpler version has chopped
pieces of pork fried in a pan or wok
(lechon kawali). Also refers to a spitted
and charcoal roasted marinated chicken
(lechon manok).

Lengua estafada

Braised ox tongue.

Lumpia

Spring rolls. Deep fried (prito) or fresh


(sariwa). Popular versions
includelumpiang shanghai a deep fried
meat filled usually fairly narrow spring roll
often accompanied by a sweet chili
dipping sauce and lumpiang ubod a fresh
or sometimes deep fried wider spring roll
filled with crunchy vegetables and
optionally including cooked meat.

Mechado

Name derived from mitsa meaning "wick"


which is what the pork fat inserted into a
slab of beef looks like before the larded
beef is cooked, sliced, and served in the
seasoned tomato sauce it is cooked in.

Morcon

A beef roulade often prepared for special


occasions it consists of thin sheets of
cooked eggs and marinated beef layered
one on top of the other, then wrapped
and tied around carrots, celery, cheese,
pork fat, and sausage. This is then cooked
in seasoned tomato sauce.

Paksiw

Generally means to cook and simmer in


vinegar. Common dishes bearing the
term, however, can vary substantially
depending on what is being
cooked.Paksiw na isda is fish poached in a

Name

Description
vinegar broth usually seasoned withfish
sauce and spiced with siling mahaba and
possibly containing vegetables. Paksiw na
baboy is pork, usually hock or shank,
cooked in ingredients similar to those
in adobobut with the addition of sugar
andbanana blossoms to make it sweeter
and water to keep the meat moist and to
yield a rich sauce. Paksiw na lechonis
roasted pork lechon meat cooked inlechon
sauce or its component ingredients of
vinegar, garlic, onions, black pepper and
ground liver or liver spread and some
water. The cooking reduces the sauce so
that by the end the meat is almost being
fried.

Name

Description

Batchoy

A noodle soup which originated in the district


of La Paz, Iloilo City in the Philippines.

Bicol
express

A stew made from long chilies, coconut milk,


shrimp paste or stockfish, onion, pork, and
garlic.

Binignit

A vegetable stew traditionally made with


slices of saba, taro, sweet potato. The
vegetables along with pearl sago are cooked
in a mixture of water, coconut milk and the
local landang.

Bulalo

A beef shank stew.

Callos
Pata tim

Braised pork leg dish similar to Paksiw na


Pata without the vinegar.

In Bicol refers to a dish of taro leaves,


chili, meat, and coconut milk tied securely
with coconut leaf. In Manila the dish is
Pinangat, Natong known more commonly
, orLaing
aslaing. Pinangat or pangat also refers to
a dish or method of cooking involving
poaching fish in salted water and
tomatoes.

Relleno

Stuffed meat, seafood, or vegetable


dishes like rellenong bangus (stuffed
milkfish), rellenong manok (stuffed
chicken), and rellenong talong (stuffed
eggplant) also known as tortang
talong(see below).

Sinanglay

A dish wherein fish, preferably Tilapia, is


wrapped in pechay or mustard leaves and
is simmered in rich coconut milk.

Sisig

Fried and sizzled chopped bits of pigs


head and liver, other versions using tuna
or milkfish, usually seasoned with
calamansi and chili peppers and
sometimes topped with an egg.

Tapa

Torta

Dried, cured, or marinated sliced beef


that is fried or grilled.

Basically an omelette, most often


referring to one made out of ground beef
and potatoes. Other common variations
include tortang alimasag an omelette
made with crab meat andtortang
talong one made with eggplant.

A bagoong soup based dish similar to


Dinengdeng pinakbet. It contains fewer vegetables and
contains more bagoong soup base.

Dinuguan

A savory stew of meat simmered in a rich,


thick spicy gravy of pig blood, garlic, chili,
and vinegar.

Kare-kare

A meat, tripe, and oxtail stew with


vegetables in peanut sauce customarily
served with bagoong alamang (shrimp
paste).

Mami

Noodle soup.

Menudo

Nilagang
baka

A beef stew with cabbages, potatoes, and


onion seasoned with fish sauce and black
peppercorns usually using beef chuck or
brisket. When using beef shank including the
bone and marrow it is called nilagang bulalo.

Papaitan

A goat or beef innards stew flavored with


bile.

Pares

A beef stew viand and a bowl of soup, both


served with rice.

Pochero
Sinanglaw

A hotpot made from beef innards.

Sinigang

A sour soup/stew made with meat or seafood


and vegetables.

Soup No. 5

A soup made from bull's testes or penis.

Tinola

A dish of chicken, wedges of green papaya,


and chili pepper leaves, in broth flavored
with ginger, onions and fish sauce served as
a soup or main entre.

Noodle dishes
Soups and stews

Name

Description

Pancit
lomi

A Chinese-Filipino dish made with a variety of


thick fresh egg noodles of about a quarter of an
inch in diameter.

Nam
e

Description

cooked in fish sauce.

Misua
Pancit
luglug

Same as pancit palabok except with larger


noodles.

Rice

Pancit
canton

Chinese-Filipino version of Cantonese lo mein


using flour-based noodles.

Arroz
caldo or Luga
w

Rice porridge.

Champorado

A sweet chocolate rice porridge. It can be


served hot or cold and with milk and sugar to
taste. It is served usually at breakfast and
sometimes together with dried fish locally
known as tuyo.

Paella

A complex rice dish frequently involving


seafood such as shrimps (hipon) and mussels
(tahong) taken from Spanish cuisine that is
mostly prepared during special occasions.

Sinangag

Rice fried with garlic.

Pancit
bihon
guisado
Pancit
Tuguegara
Pancit originating from the province of Cagayan
o or Batilpatong
Pancit
Malabon
Pancit
estacion

Preserved meat and fish

Pancit
palabok

Rice noodles cooked in anato seeds, usually


served with hard-boiled egg,chicharon, spring
onions, andkalamansi

Name

Description

Filipino
spaghetti

Filipino version of spaghetti with a tomato and


meat sauce characterized by its sweetness and
use of hotdogs or sausages.

Tinapa / Tu
yo

Fish preserved through the process of smoking


(tinapa) or drying (tuyo).

Baked
macaroni

Filipino version of macaroni casserole, with a


sauce base similar in flavor to Filipino spaghetti.

Tocino

A cured meat product native to the Philippines.


It is usually made out of pork and is similar to
ham and bacon although beef is also used.

Sotanghon

A clear chicken soup with vermicelli noodles


(sotanghon).

Pickles and side dishes

Longganisa A pork sausage similar to a chorizo.

Name

Description

Atchara

Primarily pickled unripe papaya.

Burong mangga

A food made by mixing sugar, salt,


and water to unripened mangoes that
have previously been salted.

Ensaladang talong

Similar to atchara this "salad" made


of eggplant mixed with vinegar,
garlic, salt, pepper, and maybe other
ingredients often serves as an
accompaniment to other dishes.
Other versions see the eggplant
replaced by cucumbers or raw
mangoes.

Vegetarian

Nam
e

Description

Ginisang
Sauteed mung beans in onions and tomatoes.
monggo

Kinilnat

An Ilocano salad made with leaves, shoots,


blossoms, or the other parts of the plant are boiled
and drained and dressed with bagoong
(preferably) or patis, and sometimes souring
agents like calamansi or cherry tomatoes are
added, as well as freshly ground ginger.

Miscellaneous and street food[edit source | editbeta]

Pinakbet A popular Ilocano dish made of different


vegetables like okra, eggplant and bitter gourd

Name

Description

Balut

A fertilized duck (or chicken) egg with a


nearly developed embryo inside that is

Name

Description

Name

Description

da

of lard) and topped with grated cheese


(usually queso de bola, the local name for
aged Edam) and sugar.

Palitaw

A small, flat, sweet rice cake made from washed,


soaked, and then ground sticky rice . Sometimes
topped with shredded coconut and ground
sesame seeds.

Pan de
coco

A rich sweet bread with a sweet coconut filling.

boiled and eaten in the shell.


Literally "wrapped". Food wrapped in
banana leaves. Usually a meal
consisting of a smoked or fried viand
and rice sometimes accompanied by a
salted egg, tomatoes, or atchara.

Binalot

Chicharon

A dish made of fried pork rinds. It is


sometimes made from chicken, mutton,
or beef.

Pandesal

Fishballs

A common street food most often made


from the meat
of cuttlefish orpollock and served with a
sweet and spicy sauce or with a thick
black sweet and sour sauce.

Isaw

A street food made from barbecued pig


or chicken intestines.

Polvorn

Patupat (or Pus)

A type of rice cake from South East Asia


made from rice that has been wrapped
in a woven palm leaf pouch or banana
leaves then boiled.

Philippine cookies made from flour, eggs,


shortening, sugar, and baking powder. Originally
Rosquillos created by Margarita Titay T. Frasco in 1907
in Liloan, Cebu. Its name comes from the
Spanish word rosca (ringlet).[1][2]

Ground pork, beef, and shrimp, among


others, combined with extenders like
green peas, carrots and the like which is
then wrapped in wonton wrappers.

Utap

Pastel
A pastry made from compressed toasted flour,
milk, and sugar. Sometimes made with
ground peanuts,cashews, and/or pinipig. May be
coated with milk and/or milk chocolate.

Pinikpikan

Siomai

Steamed filled bun. Common versions


are asado, shredded meat in a sweet
sauce similar to a Chinese barbecued
pork filling, and bola-bola, a packed
ground pork filling.

Siopao

a tempura-like Filipino street food, made


by deep-frying orange batter covered
Tokneneng and Kw
hard-boiled eggs. Tokneneng uses duck
ek kwek
eggs while the smaller kwek kwek
use quail eggs

Tokwa at baboy

A bean curd (tokwa is Filipino for tofu,


from Lan-nang) and pork dish. Usually
serving as an appetizer or for pulutan.
Also served with Lugaw

Variant spelling: otap. Oval-shaped puff pastry


usually made with flour, shortening, coconut,
and sugar.

Sweets
Name

Description

Apas

Oblong-shaped biscuits that are topped with


sugar.

Banana
cue

Deep fried Saba bananas coated in caramelised


brown sugar.

Barquillos

A flat, sweet flour-based pastry rolled into a


hollow tube. Sometimes eaten with sorbetes or
western ice cream.

Barquiron

Barquillos filled with polvoron.

Baye baye

A sticky dessert made from newly harvested


rice.

Belekoy

A sweet pastry made from flour, sugar, sesame


seeds, and vanilla.

Bibingka

A type of cake made with rice flour,


sugar, clarified butter, and coconut milk. Baked
with coals from above and under, it is usually
topped with butter, sugar, and desiccated
coconut.

Breads and pastries


Name

Description

Biskotso

Baked bread topped with butter and sugar, or


garlic

Buko Roll

Baked bread with coconut and condense milk


inside.

Empanad
a

A stuffed bread or pastry.

Ensayma

A pastry or a brioche made with butter (instead

Biko

A sticky sweet delicacy made fromglutinous


rice, coconut milk, and brown sugar. It is similar
to Kalamay, but uses whole grains. It is also

Name

Description
known asSinukmani or Sinukmaneng.

Bukayo

A sweet popular with children, it is made by


simmering strips of young, gelatinous coconut
(buko) in water and then mixing these with
sugar.

Buko pie

A traditional pastry, young coconut filled pie.

Camote
cue

Deep fried kamote with caramelised brown


sugar.

Cascaron

A dessert made of rice flour, coconut and sugar.

Coconut
jam

A food spread, a custard jam in the general


sense, consumed mainly in Southeast Asia and
made from a base of coconut and sugar.

Name

Description

Maja
blanca

A local variant of blancmange made of coconut


milk and corn starch. May include sweet corn
kernels.

Maruya

Fritters usually made from Saba bananas.

Nata de
coco

Palitaw

They are made from malagkt (sticky rice)


washed, soaked, and then ground. Scoops of
the batter are dropped into boiling water where
they float to the surface as flat discs which are
then dipped in grated coconut and presented
with a separate dip of sugar and
toasted sesame seeds.

A rich custard made of egg yolks with a layer of


soft caramel on top (as opposed to crme
brle, which has a hard caramel top).
Sometimes sliced and added to other desserts
such ashalo-halo.

Piaya

A flat pastry filled with a jam made


ofmuscovado sugar and sometimes sprinkled
with sesame seeds, grilled on a pan. Different
flavours include ube (purple yam), mango and
chocolate.

Puto

Dodol

A toffee-like food delicacy made with coconut


milk, jaggery, and rice flour. Sticky, thick and
sweet, it is served mostly during festivals such
as Eid-ul-Fitr and Eid-ul-Adha.

Small white buns baked from rice flour.


Variations include ube and pandanflavours, as
well as toppings like cheese and salted duck
egg. Sometimes used to accompany other
dishes, usually dinuguan (black pudding stew).

Espasol

A cylindrical cake made of rice flour cooked in


coconut milk and sweetened coconut strips,
which is then dusted with toasted rice flour.

Sapinsapin

A layered glutinous rice and coconut dessert.


Takes its name from the wordsapin, "to spread"
or "to cover".

Sorbetes

Traditional Filipino ice cream. Usually peddled


by a sorbetero from a brightly coloured
pushcart, it is sometimes made with coconut
milk or rarelycarabao milk. Typical flavours
include ube, cheese, cookies and
cream,avocado, strawberry, Chocnut (a popular
crumbly chocolate and peanut sweet), and
melon. Sorbetes is can be served on a cone, in
a cup, or on bread such as pan de sal or hotdog
buns.

Suman

Sticky rice steamed in banana leaf. Topped with


a traditional brown sauce or sugar.

Taho

Made with fresh tofu, arnibal (a brown sugar


and vanilla syrup), and sago pearls. Usually sold
in the morning by a hawker known as
a magtatah and can be eaten as a breakfast.
May be served either hot (straight from
themagtatah) or sometimes it can be
purchased chilled. Probably developed from the
Chinese treat douhua.
A typical Philippine snack consisting of a
banana or plaintain and maybe jackfruit
wrapped in a springroll wrapper then deep fried
and sprinkled with sugar.

Leche flan

Ginanggan Grilled skewered Saba bananasbrushed with


g
margarine and sprinkled with sugar.

Ginataan

A dessert soup made with coconut milk, tubers


such as purple yam, sweet potato, and
plantains as well as jackfruit, sago and tapioca
pearls.

Halo-halo

A popular dessert that is a mixture of shaved


ice and milk to which are added various boiled
sweet beans and fruits, and served cold in a tall
glass or bowl.

Hopia

A popular bean filled pastry originally


introduced by Fujianese immigrants in urban
centres of the Philippines.

Kalamay

A sticky sweet delicacy made of ground


glutinous rice, grated coconut, brown sugar,
margarine, peanut butter, and vanilla
(optional).

Latik

Latk in the northern Philippines refers to


coconut milk curds used as toppings. In
the Visayan regions, it refers to a thick, sweet
syrup made from coconut milk and sugar.

Turrn

Maz con
hielo

Similar to halo-halo, but instead made with corn


kernels and sometimes withcorn flakes as
topping.

Ube halaya Ube jam, made from boiled and mashed purple
yam. Ube halaya (Orhalayang ube; variant
spellings halea,haleya; from the Spanish jalea,
"jam") is also used in pastries and other

Name

Description

Name

Description

desserts such as halo-halo and ice cream.

Atsuete (Annatto
seeds)

Frequently used as a food coloring in


dishes like kare-kare.

Sauces and condiments


Name

Description

Bagoong
alamang(Shri
mp paste)

Shrimp paste made from minute shrimp or


krill.

Bagoong
monamon

A common ingredient used in the Philippines


and particularly in Northern Ilocano cuisine.
It is made by fermenting salted anchovies.

Bagoong
terong

It is made by salting and fermenting the


bonnet mouth fish. This bagoong is coarser
than Bagoong monamon, and contains
fragments of the salted and fermented fish.

Banana
ketchup

A prepared condiment made from banana


fruit mashed, with sugar, vinegar, and
spices, and colored with red food coloring.

Lechon sauce

Also known as liver sauce or breadcrumb


sauce made out of ground liver or liver pt,
vinegar, sugar, and spices. A sweet, tangy
light-brown sauce used in roasts and the
pork dish called lechon

Oyster sauce
Patis (Fish
sauce)

Sometimes spiced with labuyopeppers,


or kalamansi lime juice

Peanut sauce
Suka (Vinegar
)
Toyo (Soy
sauce)
Drinks
Nam
e

Description

Basi

Made from sugar cane. If fermented longer, it


turns into suka or vinegar.

Buko
juice

Coconut water. The water inside a coconut.

Tuba (Pal
m wine)
Lambano Wine made of nipa palm or coconut. Sometimes
g
known in Asia as arrack or coconut vodka.
Ingredients

Name

Description

Ampalaya (Bitter
melon)

Bangus (Milkfish)

Name
Labanos (Daikon
radish)

Generally considered the national fish


of the Philippines. Popular dishes
include daing na bangus, rellenong
bangus, and sinigang na bangus.

Lapu-lapu (Grouper)
Luya (Ginger)
Malunggay (Moringa)

Bawang (Garlic)
Bayabas (Guava)

Mangga (Mango)
Bay leaf (Dahon ng
Laurel)

Description

Referred to as "dahong paminta"


(literally 'spice leaf') or "dahong
laurel"

Generally considered the national


fruit of the Philippines. Frequently
eaten ripe as it is or when unripe with
bagoong or used as an ingredient in
dishes.

Monggo (Mung bean)


Bulaklak ng saging
(Banana blossoms)

Used as an ingredient ing kare-kare

Okra

Calabaza
Paminta (Black
pepper)

Gabi (Taro corm)

Sometimes referred to as "butong


paminta" (literally 'seed spice') to
distinguish it from bay leaves
("dahong paminta")

Gata (Coconut milk)


Patola (Luffa)
Glutinous rice

Gulaman

Kanin (Rice)

An edible thickening agent used to


make jellies, flan, or desserts derived
from dried seaweed.
Called bigas when uncooked
and kaninwhen cooked.

Pechay (Chinese
cabbage)
Pechay
wombok(Napa
cabbage)
Puso ng
saging(Banana
heart)

Kalamansi(Calamond
in)

Repolyo (Cabbage)

Kamote (Sweet
potato)
Kamoteng
Kahoy(Cassava)

Saging na saba

Kamatis (Tomato)
Kangkong (Water
spinach)

A semi-aquatic tropical plant grown


as a leaf vegetable.

Kesong puti or
Kasilyo

A soft, white cheese, made from


unskimmed carabao's milk, salt, and
rennet.

Kinampay

Kundol (Winter
melon)

Sampalok (Tamarind)
Sayote (Chayote)
Sibuyas (Onion)

Siling labuyo

Katuray
A specific variety of ube which is
found mostly in Bohol, Philippines.

A short wide plaintain that is often


used in cooking. The other two kinds
ofsaging (bananas) common in local
markets are the dessert
cultivarslatundan and lakatan.

Bird's eye chili, one of the hottest chili


varieties.

Siling mahaba

Singkamas (Jcama)

Sitaw (Yardlong
bean)

Sometimes eaten raw and dipped in


salt.

Name

Description

Name

Description

Bnh
chng

This is a cake-dish usually eaten on Tet,


Vietnamese new year eve, which is pork in the
center, mashed pea and rice wrapped in leaves.

Ba-wan

This is a savory snack food made from rice


paste, meat, and usually shiitakemushrooms
and bamboo shoots. It is often found at Taiwan
night markets. Also called "rou-wan-zhi."

Bi pong
moun

A rice and egg dish

Bibimbap

Mixed vegetables on rice

Bibingka

A rice cake. May be topped with cottage cheese,


salted egg or freshly grated shredded
young coconut meat.

Ube (Purple yam)

Biko

A sweet dish made of sticky rice cooked


in coconut milk and sugar and topped with thick
caramelized coconut syrup and latik

Wansoy (Coriander
leaf or cilantro)

Dan Bauk

Burmese style Biryani

Biryani

Preparation of oily spicy rice with meat, fish,


chicken, and vegetables.

Bisi bele
bath

A rice-based dish with its origins in the state


of Karnataka, India. Bisi-bele-bhaathtranslates
to hot lentil rice in the Kannada language. The
traditional preparation of this dish is quite
elaborate and involves the use of
spicy masala, toor dal (a type of lentil)
and vegetables. Spices
like nutmeg and asafoetida, curry
leaves andtamarind pulp used in its preparation
contribute to the unique flavor and taste of this
dish.

Bhat

Dish of rice

Sitsaro (Snow peas)


Talong (Eggplant)
Tausi (Fermented
black beans)

Usually sold in cans.

Tilapia
Usually dried tofu or tokwa.
Sometimes added as an optional
ingredient in some vegetable dishes.
Silken tofu is usually associated with
the snack or dessert taho (see above)
which sees it mixed with a sweet
syrup.

Tofu

Togue (Bean sprouts)

Rice dishes
Name
Akki rotti

Description
"Rice bread"

Thin rice porridge cooked with chicken, ginger,


Arroz caldo onions and garnished with spring onions
and calamansi
Arroz
chaufa

"Chow fun rice"Chinese fried rice with a


Peruvian twist

Arroz con
gandules

A Puerto Rican national dish.

Arroz con
huevo frito

Rice with fried egg

Arroz con
pollo

"Rice with chicken", the dish, which originated


in Spain as a form of pilaf, is a staple
throughout Latin America.[2][3][4][5][6] It's
traditional dish of Latin America andthe
Caribbean, especially in Puerto
Rico, Colombia, Venezuela, Ecuador, Panama,Pe
ru, Cuba, Costa Rica, Honduras, the Dominican
Republic where it is called locrio de pollo,
and Saint Martin where it is called lokri or
locreo.

Arroz de
lisa(mullet
rice)

Traditionally served served in bijao leaf with


cooked cassava, a triangle of costeo
cheese and a sauce of suero atollabuey]]

Bokkeumba Fried rice, usually with some other ingredient,


p
like kimchi bokkeumbap (Kimchifried rice)
Boribap

Rice boiled with barley

Cabidela

Rice with chicken or rabbit meat.

Chakara
pongali

Chalbap

Cooked sweet rice mixed with red


beans, jujubes and chestnuts

Chimichan
ga

This is a deep-fried burrito most commonly


made with rice, cheese, machaca, carne
adobada, or shredded chicken, and folding it
into a rectangular package, and deep-frying.

Arroz negro "Black rice", dish blackened with cuttlefish ink


Chitranna
Baghali
polo

This is rice with lima beans and dill.

This is a rice preparation made by


sauting groundnut, sesame seeds, red chili
andturmeric in oil and adding it to cooked rice

Name

Description

Name

and mixing.

Description
and garnishedwith spring
onions and calamansi.

Ci fan tuan

Cm tm

A dish in Vietnamese cuisine made


from rice with fractured rice grains. Tm refers
to the broken rice grains, while cm refers to
cooked rice.[7][8]

Congee

A type of porridge. Sometimes called "rice


congee" but often simply shortened to
"congee." There is a large variety of congee in
Hong Kong and it is eaten very frequently as a
staple food. The base is made by boiling rice
then letting it simmer for a long time. Different
ingredients are added depending on the region.
The length of the simmering also varies by
region. Cantonese congee is generally cooked
longer for a smoother texture.

Coriander
rice

Easily made by using boiled


rice, coriander paste, oil, chana
dal, cumin seeds,jeere, lemon juice and salt.

Gumbo

Considered a soup but served over rice.

Hainanese
chicken
rice

A rice dish of Chinese origin popular


in Singapore, Malaysia and Thailand

Havij Polo

Carrot Rice with minched meat balls usually


cooked in Tehran & other cities of Iran

Hoppin'
John

Rice and cowpeas

Horchata

Sugared rice milk.

Htamin
Baung

Steamed rice cooked with chicken and


vegetables, of Chinese origin

Idli

Steamed rice cakes, made with lentils or other


pulses. Pictured is idli along with ramekins
of sambar and a ramekin of chutney in the
center of the dish.

Curd rice
Indian
Biryani

Curry
Dal bhat

Rice and lentil soup

Dirty Rice

Dolma

Eggplant, peppers or tomatoes stuffed with


rice.

Dosa /
Dosay

Rice and lentil pancakes with origins


in Udipi, Karnataka. Popular breakfast dish in
South India.

Indonesian
rice table

Rice accompanied by side dishes served in


small portions

Jambalaya

Meat-seafood-vegetable stock to which rice is


added..

Jiu niang

This is a sweet dish made


from fermenting sticky rice with yeast. This
can be eaten alone steamed, or is added to
other foods.

Jollof rice

tomato and pepper based stew to which rice is


added and boiled in, and usually served with
chicken, salad and fried plantain.

Juk

Generic term for porridge made from rice.


There are many different varieties.

Kateh

A simple Persian sticky-rice dish.

Katsudon

A bowl of rice topped with a deep-fried pork


cutlet, egg, and condiments.

Kedgeree

Flaked fish (usually smoked haddock), boiled


rice, eggs and butter.

Ketupat

(Also called Lontong) - Rice wrapped in


coconut leaves weaved pouch, boiled and
serve with other food such as Satay,
vegetables, fried chicken, curry, etc.

Kheer

Sweet dish of rice cooked in milk, dry fruit and


sugar. Cooled before serving.

touffe

Fried rice

Pictured is Chinese-style fried rice from


Singapore

Fried
Day old rice fried in oil with a lot of garlic,
rice(Philippi usually eaten for breakfast with dried fish, egg
nes)
and tomatoes.
Fried
rice(Thai)

This is a dish from Thai cuisine where the rice


is fried with tomato ketchup and raisins

Gai fan

Cooked rice covered with another dish.

Gallo pinto

A Central American version of rice and beans

Gimbap

Rice wrapped in seaweed

Glutinous
rice

Cakes, e.g. mochi (Japan), Ddeok (Korea)

Goto

Thin rice porridge cooked with strips of oxtripe, ginger, onion, garlic,

Name

Description

Khichdi

Rice cooked with lentils, vegetables and spices

Kiribath

Cooked with milk. Also known as Milk-rice

Kongbap

Brown or white rice cooked together with


beans (and sometimes also other grains)

Kushari

Rice, lentils, chickpeas and macaroni topped


with tomato sauce and fried onion

Lemang

Name

Description
halves (thus 'Couple') are fried with quail eggs,
steamed garden beans, spring onions. The
halves are then connected and sprickled with
salted roasted sesame.

Mosaranna

Curd rice, considered a staple food


of brahmins of the Karnataka state of South
India. In this dish, curd is added to cooked rice
and eaten straight away. Sometimes mustard
seeds, red chillies, curry leaves and lentils
are fried in oil and added to the dish. To add
more flavour, ginger-garlic paste and finely
chopped red onions are also added to the
yogurt and rice mixture. Fresh, finely
chopped cilantrois used as garnish.

Nasi
goreng

This is type of fried rice usually cooked


with shrimp paste, chicken, meat, salted
fish or/and vegetables.

Nasi
kandar

Famously served by local Indian Muslims, and


very popular in Penang.

Nasi
kerabu

Dish from Kelantan, consisting of rice with


various wild herbs and spices, grated coconut
and dried shrimp or fish

Glutinous rice with coconut milk cooked in


bamboo stalks over open fire. Traditional dish
of the Minangkabau people
accompanying Rendang.

Lemon rice

Loco Moco

Lokri

Loobia Polo

A bowl of rice topped with a


meat patty and gravy, and with a sunny side
up egg on top.
Rice, bite-size pieces of chicken, mixed
vegetables, spices (also called locreo or locrio).
Green Beans Rice with tomato paste, meat and
other spices, cooked in.

Lor Mai Ka

Glutinous Rice

Lugaw

Rice congee

Lumpia

Spring rolls wrapper made from rice flour.

Nasi lemak Coconut steamed rice


Nasi
Padang

Maifun

This is a category which includes both dry and


in-broth rice vermicelli noodle dishes. The
specific dish is usually named after its nonvermicelli ingredients or its preparation. E.g.
"Cao mai fun" = panfried maifun and will
usually have a protin such as pork or chicken,
and seasonings (usually green onion).

Maqluba

Moa'amar

Consisting of rice and eggplant or cauliflower


casserole that is then turned upside down
when served. The dish can include fried
tomatoes, carrots, potatoes, cauliflower,
eggplant and chicken or lamb. When the
casserole is inverted, the top is bright red from
the tomatoes that now form the top layer and
cover the golden eggplant.
Rice with milk and chicken soup. A sort of rice
made by adding milk and chicken soup to the
rice and letting it into the oven. Eaten instead
of white rice. Very popular in Egypt.

Nasi uduk

Nurungji

a traditional Korean food made of scorched


rice. After boiling and serving rice, a thin crust
of scorched rice will usually be left in the
bottom of the cooking pot. This yellowed
scorched state is described as 'nureun' ()
in Korean and nurungjiderives from this
adjective.[9]

Onigiri

Short grained rice formed into balls with or


without savory fillings, a popular snack.

Pabelln
criollo

Rice, shredded beef and stewed black beans.

Paella

Mont Di

A thin rice noodle dish, a semi staple dish


of Rakhine State. Rakhine Mont de is either a
salad with dry roasted conger eel and chili or
as a soup. Mandalay mont de is with larger rice
noodles, with meat based sauce.

Pancit biho
n

Mont Linma-ya

Literally Husband and Wife or Couple Snack. It


is a fritter made with rice flour, where two

Pares

Noodles made from rice flour, also refers to the


cooked dish made with rice noodles with
slivers of meat and/or seafood and vegetables,
mainly onions, carrots, beans, cabbage,
seasoned with soy sauce and calamansi
A dish composed of rice, topped with beef
braised with soy sauce seasoned with and

Name

Description

Name

Description

Rice
Krispies

A breakfast cereal made of crisped rice. Rice


Krispies are also used to make Rice Krispies
treats by combining the cereal with
melted marshmallows.

Rice
pudding

Sweet dish of rice cooked in milk, coconut milk


or other thickening liquid. Eaten with various
spices, fruits, condiments, etc. in different
regions.

Risotto

Rice dish made by first frying in olive oil or


butter after which broth is added.

San Pyote

Burmese rice congree with either duck or fish

Sarma

Wine or cabbage leaves stuffed (rolled with)


rice, various herbs and spices.

Serabi

An Indonesian pancake that is made from rice


flour with coconut milk or just plain
shredded coconut as an emulsifier. Each
province in Indonesia has various serabi
recipes corresponding to local tastes.[10][11]

Sholeh
Zard

This is a saffron rice desert with nuts


and rosewater

Shrimp
Creole

Cooked shrimp in a mixture of whole or diced


tomatoes, the Holy trinity of onion, celery and
bell pepper, spiced with Tabasco sauce or
another hot pepper sauce and/or cayennebased seasoning, and served over steamed or
boiled white rice.[12]

Shwe
Htamin

Burmese dessert dish. Baked


sweetened glutinous rice and jaggery

Shwe Yin
Aye

Dessert dish consisting of glutinous rice,


coconut milk and jelly

Siopao

Steamed meat dumpling made with rice flour

Stir fry

Pictured is Thai Phat naem sai khai, sausage of


fermented raw pork skin and sticky rice stir
fried with egg.

Suman

Sticky rice cooked with coconut milk and sugar


and wrapped in banana or coconut leaves.

Sushi

Sticky rice flavored with vinegar and sugar,


with various fillings or toppings

Sweet
Saffron
Rice

Dish consisting of joha rice, sugar and saffron

garnished with spring onions


Ph

Rice noodle soup

Pilaf
Platillo
Moros y
Cristianos

Rice and beans

Plov

Medium grain rice with carrots, onions, spices,


lamb, and cottonseed oil

Pongal

Sakkara pongal:A sweet rice dish, cooked with


rice, moong dhal, jaggery and milk, flavoured
with cardamom and garnished with cashew
and raisins. Ven pongal: rice, moong dhal,
milk, salt, pepper corns, ginger, cummin seeds
and curry leaves.

Puffed
ricecakes

Puliogare

Or tamarind Rice is rice seasoned with


Tamarind.

Puso

Rice filled inside a pouch made with woven


strips of coconut frond then boiled.

Puto

A pudding made from stone-ground soaked


rice, sugar and often with coconut milk then
steamed. Various toppings such as cheese,
salted egg, or minced meat[disambiguation
needed] may be added.

Puttu

Pictured is puttu and kadalakkari.

Red beans
& rice

Staple made with kidney beans, ham bones,


pickled pork, andouille sausage, onion, celery,
bell pepper and seasonings.

Rice and
gravy

A staple of Creole and Cajun cuisine

Rice and
peas

Rice with kidney beans, black-eyed peas or


pigeon peas

Rice bath

A seasoned rice with vegetables (Such as eggplant, peas, tomato), a breakfast dish
from Karnataka, India

Rice bread

Bread made from rice flour.

Rice cakes
Chao

Rice
congee

Also called Rice Porridge - a watery


rice gruel eaten with various additions or side
dishes.

Tangyuan

This is a traditional (at least from Ming


dynasty) food that is made from glutinous rice

Name

Description
paste that has been rolled into small balls,
boiled, then put into a soup base. These are
traditionally white in color like then ew moon
and eaten during the first full moon after
Chinese New Year and symbolize togetherness
of family. They are also often pink, or a mixture
of pink and white balls, because red is good
luck in Chinesec ulture (but red dye added to
the white results in pink). Sometimes savory or
sweet stuffings (such as red bean paste) are
added.

Name

Description
for zosui.

Egg dishes
Name

Description

Boiled egg

Includes boiling long enough for the yolk


to solidify ("hard boiled") or just long
enough for the albumen (egg white) to
solidify ("soft boiled")

Tapai
Coddled egg

Thai fried
rice

Thalassery
biryani

Also known as Malabar biryani, Thalassery


biryani is a rice-based dish made with spices,
rice (khyma rice, and not basmati rice) and
chicken (specially dressed for biriyani).
Variations upon the dish may use mutton, fish,
eggs or vegetables.

Fried egg

Cooked in hot grease in a skillet: cooked


lightly on one side only ("sunny side
up"), cooked lightly on one side and
turned over briefly ("over easy"), cooked
on both sides so the white is solid but
the yolk still soft and runny ("over
medium") and thoroughly cooked on
both sides with the yolk solid ("over
well"), and with the yolk broken ("over
hard").

Omelette

A dish made from beaten eggs quickly


cooked withbutter or oil, but not further
stirred while cooking, in afrying pan,
sometimes folded around a filling such
ascheese, vegetables, meat (often ham),
or some combination of the above.

Poached egg

An egg that has been cooked


by poaching, insimmering liquid. The
term is also applied to a method
whereby the egg is placed in a cup,
suspended oversimmering water, using a
special pan called an "egg-poacher".

Scrambled eggs

A dish made from beaten egg


whites and yolks of (usually chicken
eggs). Beaten eggs are put into a hot pot
or pan (usually greased) and stirred
frequently, forming curds as
they coagulate.

Basted egg

Sunny-side-up eggs that are slightly


cooked on the top. This can be
accomplished by spooning fat from the
pan onto the eggs[2] or by turning them
and cooking the yolk side for a few
seconds.[3]

Xi

Yakimochi

Literally grilled or broiled mochi or


pounded rice cake. Traditionally, it is prepared
using a small charcoal grill but in modern
times a gas grill can be used. During the time
of the Autumn Moon it is traditional to eat
fresh yakimochi while sipping sakeand
enjoying the view of the full moon.

Yay Monte

Thin savory rice pancake with boiled garden


peas, spring onions and salted sesame garnish

Yeung
Chow fried
rice

A popular Chinese-style wok fried rice dish in


many Chinese restaurants in China,the
Americas, Australia, United Kingdom, Vietnam,
and the Philippines. The ingredients vary, but
there are staple items such as cooked rice
(preferably day old because freshly cooked rice
is too sticky, barbecued pork,
Cooked shrimp,scallions (spring onions or
green onions), chopped, including green ends
and egg yolks.

Zarda

Sweet dish of rice cooked in clarified butter/


banaspati oil with a variety of dried fruits such
as orange in color

Zeera rice

Steamed rice, Zeera (cumin), Zeera powder,


ginger-garlic paste, salt, oil, chana dal and red
chillies.

Zereshk
Polo

This is caramelized barberries sprinkled on


plain buttery basmati rice and served usually
with chicken.

Zongzi

Glutinous rice, stuffed with various ingredients


and wrapped in bamboo leaves

Zosui

A rice soup made from pre-cooked rice and


water. Leftover soup from nabe is often re-used

In cooking, coddled eggs are gently or


lightly cooked eggs. They can be
partially cooked, heavily cooked, or
hardly cooked at all.

Shirred eggs

Also known as baked eggs, is a dish in


which eggs have been baked in a flatbottomed dish; the name originates from
the type of dish in which it was
traditionally baked. An alternative way of
cooking is to crack the eggs into
individual ramekins and cook them in
a water bath, creating the French dish

Name

Description

Name

eggs.

Onsen tamago

Bacon and eggs

"Hot-spring eggs", traditional Japanese


boiled eggs (tamago) slow-cooked in the
water of hot springs (onsen).
Various

Description
rotis.

Egg butter

Egg foo yung

Eggs are stirred together with vegetables


such as bean sprouts and scallions, then
quickly cooked in a hot skillet or deepfried in oil, and served with gravy.

Balut
Egg drop soup
Dalgyal
changjorim[citati Salted egg
on needed]

Deviled eggs

Yolks of hard-boiled eggs are mashed


with cream or mayonnaise, mustard and
seasonings then mounded or piped into
the white of the boiled egg. Served cold,
often al fresco.

Egg bhurji
Egg Curry

A spicy dish made with egg, tomatoes,


onions and normally eaten with bread or

Egg mayonnaise

Egg salad

Egg salad is often used as a sandwich


filling, typically made of chopped hardboiled eggs, mayonnaise, mustard,
minced celery, onion, salt, pepper and
paprika. It is also often used as a topping
on green salads.

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