viaggiandomangiando
Ethnic cooking and world travel blog.
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Methia Keri Nu Athanu and Bajra na rotla (India)
The pickled mango is called methia keri nu athanu in Gujarati language, here accompanied by…
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Khaman Dhokla (India)
Khaman Dhokla is an Indian snack made with besan (chickpea flour) and spices, typical of…
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Balti (Pakistan)
A balti or bāltī gosht (Urdu: بالٹی گوشت, Hindi: बाल्टी गोश्त) is a type of…
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Watalappam (Sri Lanka)
Watalappam is a Sri Lankan coconut milk pudding made with coconut milk, kitul jaggery, cashews,…
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Kottu (Sri Lanka)
is a Sri Lankan dish consisting of broken rothi or paratha, mixed with onion and…
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Wonton Soup (China)
The wonton (traditional Chinese: 餛飩) is a type of Chinese dumpling commonly found in regional…
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Lo mai gai (China)
Lo Mai Gai, or Nuò Mǐ Jī/糯米鸡, is known as sticky rice with chicken wrapped…
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Lo bak go (China)
Lo bak go: the Chinese radish cake steamed and then stir-fried, often mixed with ingredients…
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Jiāng Zhī Zhuàng Nai (China)
In Jiāng Zhī Zhuàng Nai, ginger and milk proteins react at 158°F, condensing to form…
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San choy bau (China)
Ground pork, chopped vegetables, and water chestnuts served with a sauce, on fresh lettuce or…