Food Items – A to Z

Aappam Hoppers

Aappam or Aappam hoppers are a type of food in Tamil Nadu, Kerala and Sri Lankan cuisine. It is called Pitha in Oriya, Paddu or Gulle Eriyappa in Kodava. It is known as Appa in Sinhala and Arpone in Burmese. It is eaten most frequently for breakfast or dinner.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/glossary/food-items-a-to-z/aappam-hoppers/

Agar-agar

Agar-agar is a natural vegetable gelatin counterpart. White and semi-translucent, it is sold in packages as washed and dried strips or in powdered form. It can be used to make jellies, puddings, and custards.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/glossary/food-items-a-to-z/agar-agar/

Belacan

Roasted belacan is a standard spicy Malaysian condiment that goes with just about everything. Roasted belacan is like a drug to spice-crazed Malaysians who need to get their tongues burnt as they savour their main courses and starters.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/glossary/food-items-a-to-z/belacan/

Bento

Bento (弁当 bentō) is a single-portion takeout or home-packed meal common in Japanese cuisine. A traditional bento holds rice, fish or meat, with pickled or cooked vegetables, usually in a box-shaped container.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/glossary/food-items-a-to-z/bento/

Big Turk

Big Turk is a chocolate bar manufactured by Nestlé Canada, that consists of pink Turkish delight coated in milk chocolate.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/glossary/food-items-a-to-z/big-turk/

Bolani

Bolani (Persian: بولانی‎), or Borekai (Pashto: پيراک‎), is a vegan flat-bread from Afghanistan, baked or fried with a vegetable filling. It has a thin crust and can be stuffed with a variety of ingredients, such as potatoes, spinach, lentils, pumpkin, or leeks. It can be served with plain yoghurt or mint yoghurt.

Bolani is made …

Continue reading »

Permanent link to this article: http://aussietaste.recipes/glossary/food-items-a-to-z/bolani/

Bread

Bread is the staple food in Europe, European-derived cultures such as the Americas, and the Middle East and North Africa, as opposed to East Asia whose staple is rice. Bread is usually made from a wheat-flour dough that is cultured with yeast, allowed to rise, and finally baked in an oven. Owing to its high levels of gluten (which give the dough sponginess and elasticity), common wheat (also known as bread wheat) is the most common grain used for the preparation of bread.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/glossary/food-items-a-to-z/about-bread/

Cabbage Roll

A cabbage roll (also stuffed cabbage) is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. It is common to the ethnic cuisines of the Balkans and parts of Europe and the Middle East as well as Finland and Sweden.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/glossary/food-items-a-to-z/about-cabbage-rolls/

Caldo de piedra

Caldo de piedra or stone soup is a traditional dish of the chinanteco ethnic group of Oaxaca and dates back to prehispanic times.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/glossary/food-items-a-to-z/caldo-de-piedra/

Cheesecake

New York style cheesecake

Cheesecake is a sweet dish consisting primarily of a mixture of soft, fresh cheese, eggs, and sugar; often on a crust or base made from crushed Digestive biscuits, pastry or sponge cake. It may be baked or unbaked. Cheesecake is usually sweetened with sugar and may be flavoured or topped with fruit, whipped cream, nuts, fruit sauce and or chocolate. Cheesecake can be prepared in many flavours, such as strawberry, pumpkin, key lime, or toffee.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/glossary/food-items-a-to-z/about-cheesecake/

Chuño

Chuño is a freeze-dried potato product traditionally made by Quechua and Aymara communities of Bolivia and Peru, and is known in various countries of South America, including Argentina, Bolivia, Chile and Peru.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/glossary/food-items-a-to-z/chuno/

Cincalok

Cincaluk is an extremely salty, fishy and pungent concoction of teeny tiny shrimps fermented in brine and cooked ground rice. Don’t be spooked by the little black eyes dotting the pale pink bodies of the shrimp. It’s all edible.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/glossary/food-items-a-to-z/cincalok/

Coleslaw

Coleslaw, sometimes simply called slaw in some dialects, is a salad consisting primarily of shredded raw cabbage, which is dressed with buttermilk and mayonnaise in some variations and dressed with vinegar and seasoning (without any dairy or mayonnaise) in other, lighter variations.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/glossary/food-items-a-to-z/about-coleslaw/

Congee

Congee or conjee is a type of rice porridge or gruel popular in many Asian countries. When eaten as plain rice congee, it is most often served with side dishes. When additional ingredients, such as meat, fish, and flavourings, are added whilst preparing the congee, it is most often served as a meal on its own, especially when one is ill. Names for congee are as varied as the style of its preparation. Despite its many variations, it is always a thick porridge or soup of rice which has usually disintegrated after prolonged cooking in copious water.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/glossary/food-items-a-to-z/congee/

Cotoletta

Cotoletta (from Italian: costoletta = “little rib”, because of the rib that remains attached to the meat during and after the cooking) is an Italian word for veal breaded cutlet.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/glossary/food-items-a-to-z/cotoletta/

Couscous

Couscous is a North African Berber dish of semolina traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout Algeria, Morocco, Tunisia, Libya and India.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/glossary/food-items-a-to-z/couscous/

Creole Mustard

A staple in New Orleans-style cuisine, which is a blend of Spanish, French, African and German influences, Creole mustard owes its grainy appearance and distinctive tang to a higher concentration of flavourful mustard seeds as compared to other mustard varieties.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/glossary/food-items-a-to-z/creole-mustard/

Croquette

A croquette is a small bread-crumbed fried food roll containing, usually as main ingredients, mashed potatoes or ground meat (veal, beef, chicken, or turkey), shellfish, fish, cheese, vegetables, and mixed with béchamel or brown sauce

Continue reading »

Permanent link to this article: http://aussietaste.recipes/glossary/food-items-a-to-z/croquette/

Crumble

A crumble is a dish of British and Irish origin that can be made in a sweet or savoury version, depending on ingredients used, although the sweet version is much more common.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/glossary/food-items-a-to-z/crumble/

Curry

In the original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/glossary/food-items-a-to-z/about-curries/

Older posts «