Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui Dynasty in China.
Rémoulade is a cold sauce. Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and often contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items.
Chicharrón is a dish generally consisting of fried pork belly or fried pork rinds. Chicharrón may also be made from chicken, mutton, or beef.
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano, and Maranao ethnolinguistic groups. The dishes associated with these groups evolved over the centuries from a largely indigenous base shared with maritime Southeast Asia with varied influences from Chinese, Spanish, and American cuisines, in line with the major waves of influence that had enriched the cultures of the archipelago, and adapted using indigenous ingredients to meet local preferences.
Pancit, also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin, equal and constant diameter or the ingredients. Most pancit dishes are characteristically served with calamansi, which adds a citrusy flavor profile.
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends.
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles.
The generic term for condiments in the Filipino cuisine is sawsawan. Unlike sauces in other Southeast Asian regions, most sawsawan are not prepared beforehand, but are assembled on the table according to the preferences of the diner.
Chili sauce and chili paste are condiments prepared with chili peppers.
Tocino is bacon in Spanish, typically made from the pork belly and often formed into cubes in Spain. In Caribbean countries, such as Puerto Rico and Cuba, tocino is made from pork fatback and is neither cured nor smoked but simply fried until very crunchy; it is then added to recipes, much like the way lardons are used in French cuisine. In the Philippines, tocino refers to sweetened and cured pork belly.
Atchara is a pickle made from grated unripe papaya originating from the Philippines. This dish is often served as a side dish for fried or grilled foods such as pork barbecue.
Chireta is an Aragonese type of savoury pudding. It is a flavorful rustic dish typical to the counties of Ribagorza, Sobrarbe and Somontano de Barbastro, high up in the Spanish Pyrenees. In the Catalan counties of Alta Ribagorça and Pallars, formerly territories united to the historic County of Ribagorza in medieval Aragon, chireta is known as gireta, or girella, respectively.
Sinangag, also called garlic fried rice or garlic rice, is a Filipino fried rice dish cooked by stir-frying pre-cooked rice with garlic. The rice used is preferably stale, usually leftover cooked rice from the previous day, as it results in rice that is slightly fermented and firmer. It is garnished with toasted garlic, rock salt, black pepper and sometimes chopped scallions. The rice grains are ideally loose and not stuck together.
Embutido, or embotido, is a Philippine meatloaf made with ground pork and stuffed with hard-boiled eggs and sliced ham or various sausages. It is traditionally wrapped in aluminum foil and steamed, though it can also be baked.
Silog is a class of Filipino breakfast dishes containing sinangag and itlog. They are served with various viands or ulam, often fried as well, and usually meat dishes such as tapa, longganisa or ham. The name of the accompanying meat dish determines the portmanteau name of the silog; for example, the former three would be known as tapsilog, longsilog, and hamsilog.
