Morog Polao (Bangladesh food)

Bangladesh Flag

Bangladesh is a country in the South Asian region of the Asian continent.

It's capital city is Dhaka.

It has a population of about 163 million people.




Morog Polao is a famous  Bangladesh food.

Morog Polao is rice and chicken dish.

Morog Polao is cooked with rice, chicken, various spices, yoghurt and ghee together.

It is normally served with salad.

It is usually served on special occasions.

Kimchi (South Korean food)

South Korea Flag

South Korea is a country in the East Asian region of the Asian continent.

It's capital city is Seoul.

It has a population of about 51.4 million people.





Kimchi is a famous South Korean food.

Kimchi is a spicy and sour vegetables dish.

Kimchi is made from salted and fermented vegetables, particularly cabbage and Korean radishes, and include seasonings like chilli powder, scallions, garlic, ginger and salted seafood.

There are many variations of kimchi using different vegetables.

Kimchi is usually eaten for lunch or dinner.

Chicken Adobo (Philippines food)

Philippines Flag

Philippines is an archipelagic country in the South East Asian region of the Asian continent.

It's capital city is Manila.

It has a population of about 101 million people.





Chicken Adobo is a famous Filipino dish.

Chicken Adobo is cooked by marinating chicken with vinegar, garlic, black peppercorn and soy sauce before simmering until tender. The chicken is then pan fried to add crisp to it.

Chicken Adobo is normally served with white rice.

It is mostly eaten for lunch or dinner.

Roti Canai (Malaysian food)

Malaysia Flag

Malaysia is a country in the South East Asian region of the Asian continent.

It's capital city is Kuala Lumpur.

It has a population of about 32.1 million people.




Roti Canai is a Malaysian food but is a variation of Indian food of Parotta.

It was brought to South East Asia, particularly Malaysia and Singapore by Indian Muslims long time ago.

Roti Canai is made from flour, ghee and water which are mixed together into a dough ball.

The dough ball is then flattened and spread out into paper thin and gathered into a long rope-like mass.

It is then wound into a knot or spiral and flattened, so that it consists of thin flakes of dough when cooked.

Roti Canai is is usually eaten with Dhal, chicken or fish curry.

It is mostly eaten for breakfast.

Naan (Indian Food)

Naan is a North Indian food. It is a thick flatbread made from wheat flour. It is cooked in a metal oven heated by charcoal fire. It is usually eaten with various types of side dishes. It is usually eaten for breakfast or lunch.

Chapati (Indian Food)

Chapati is a famous North Indian food. Chapati are made from whole wheat flour being mixed with salt and water into dough and is cooked on a flat skillet. It is usually eaten with various types of curry. It is normally eaten for breakfast.

Parotta (Indian Food)

Parotta is a North Indian food but has many South Indian variations. It is a layered flatbread which is prepared by mixing refined flour, egg, oil and water into a dough. The dough is then beaten into thin layers and later forming a round spiralled into a ball using these thin layers. The ball is rolled flat and pan fried. Parotta is usually eaten with different types of curry. It is mostly eaten for breakfast.

Poori (Indian Food)

Poori is a North Indian food. It is a type of deep-fried bread made from wheat flour. It is usually eaten with curry. It is mostly eaten for breakfast.

Uppuma (Indian Food)

Uppuma is a South Indian food. It is cooked by mixing coarse rice flour and various vegetables. It can be eaten without any side dishes. It is mostly eaten for breakfast.

Puttu (Indian Food)

Puttu is a South Indian dish. It is made of ground rice, coconut, salt and water being steamed together in a cylinder. It has many variations according to the taste. It is eaten mostly for breakfast.

Appam (Indian Food)

India Flag

India is a country in South Asian region of the Asian continent.

It's capital city is New Delhi.

It has a population of about 1.3 Billion people.





Appam is a South Indian food.

It is also called Paalappam in Tamil.

Appam is a type of pancake made from rice batter and coconut milk.

It is usually eaten together with warm coconut milk.

It is mostly eaten for breakfast.

Idiyappam (Indian Food)

India Flag

India is a country in South Asian region of the Asian continent.

It's capital city is New Delhi.

It has a population of about 1.3 Billion people.




This is a South Indian food.

Idiyappam is a Tamil term for this dish while it is also called String Hoppers in English and Putu Mayam in Malay language of Malaysia.

Idiyappam is made by pressing rice flour into noodle form and then steamed.

This is mostly eaten together with brown sugar and grated coconut or any types of curry.

This is mostly eaten for breakfast or dinner.

Thosai (Indian food)

India Flag

India is a country in South Asian region of the Asian continent.

It's capital city is New Delhi.

It has a population of about 1.3 Billion people.





Thosai is a popular South Indian food.

It is a type of pancake made from rice, dhal, yeast, ghee, butter, salt and sugar.

It is best eaten together with chutney, Sambar/dhal curry, chicken or fish curry.

It is mostly eaten for breakfast or dinner. 

Idli (Indian food)

India Flag

India is a country in South Asian region of the Asian continent.

It's capital city is New Delhi.

It has a population of about 1.3 Billion people.

Idli is a South Indian food.

It is a type of a savoury rice cake, made by steaming a batter consisting of fermented black lentils and rice.

It is usually eaten together with Sambar curry, coconut or tomato chutney.

Idli is usually eaten for breakfast or lunch.




Ingredients:

1/2 cup urad dal

1 cup rice

2 tbsp thick poha or flattened rice

Water, as required

Salt, to taste

Method:

1. Wash the rice and dal several times, and then soak them in water for 3-6 hours. Soak the poha for 2 hours.

2. Drain the water from the rice, dal and poha. Transfer them to a large mixie jar with some salt, and grind while adding water gradually. You should get a smooth and frothy batter that is just slightly thick.

3. Let the batter rest for 6-12 hours in a warm place. This will allow it to ferment.

4. Boil water in the idli steamer, and grease the idli moulds or plates with some vegetable oil. Mix the batter well, and pour on the idli plates. Place the idli plates in the steamer and cook for 10 minutes at a medium-high flame. Remove from the steamer and serve.

Introduction

I started this blog to share information about famous and quality food from all around the world.