Ukrainian cuisine is the collection of the various cooking traditions of the people of Ukraine, one of the largest and most populous European countries. It is heavily influenced by the rich dark soil from which its ingredients come, and often involves many components. Traditional Ukrainian dishes often experience a complex heating process – "at first they are fried or boiled, and then stewed or baked. This is the most distinctive feature of Ukrainian cuisine".
Popiah is a Fujianese/Teochew-style fresh spring roll filled with an assortment of fresh, dried, and cooked ingredients, eaten during the Qingming Festival and other celebratory occasions. The dish is made by the people and diaspora of Fujian province of China, neighbouring Chaoshan district, and by the Teochew and Hoklo diaspora in various regions throughout Southeast Asia and in Taiwan, The origin of popiah dates back to the 17th century.
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.
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.
Gỏi cuốn, nem cuốn, salad roll, summer roll, fresh spring roll, or rice paper roll is a Vietnamese dish traditionally consisting of pork, prawn, vegetables, bún, and other ingredients wrapped in bánh tráng. Unlike other spring roll dishes, which are believed to originate from China, Vietnamese gỏi cuốn is a national creation using bánh tráng.
Fried noodles are common throughout East Asia, Southeast Asia and South Asia. Many varieties, cooking styles, and ingredients exist.
A croquette is a deep-fried roll originating in French cuisine, consisting of a thick binder combined with a filling, which is then breaded. It is served as a side dish, a snack, or fast food worldwide.
Chả giò, or nem rán, also known as fried egg roll, is a popular dish in Vietnamese cuisine and usually served as an appetizer in Europe, North America & Australia, where there are large communities of the Vietnamese diaspora. It is ground meat, usually pork, wrapped in rice paper and deep-fried.
Dumpling is a broad class of dishes that consist of pieces of cooked dough, often wrapped around a filling. The dough can be based on bread, wheat or other flours, or potatoes, and it may be filled with meat, fish, tofu, cheese, vegetables, or a combination. Dumplings may be prepared using a variety of cooking methods and are found in many world cuisines.
Lumpia are various types of spring rolls from the Philippines, China, Indonesia and the Lumpia are made of thin paper-like or crepe-like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings. It is often served as an appetizer or snack, and might be served deep-fried or fresh (unfried). Lumpia are Indonesian and Filipino adaptations of the Fujianese rùnbǐng and Teochew popiah, usually consumed during Qingming Festival.
Spring rolls are rolled appetizers or dim sum commonly found in Chinese and Southeast Asian cuisines. The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably depending on the region's culture, though they are generally filled with vegetables.
A wonton is a type of Chinese dumpling commonly found across regional styles of Chinese cuisine. It is also spelled wantan or wuntun in transliteration from Cantonese 雲吞 / 云吞 and wenden from Shanghainese 餛飩 / 馄饨. Even though there are many different styles of wonton served throughout China, Cantonese wontons are the most popular in the West due to the predominance of Cantonese restaurants overseas.
Jiaozi are a type of Chinese dumpling. Jiaozi typically consist of a ground meat or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Finished jiaozi can be boiled, steamed, pan-fried, or deep-fried, and are traditionally served with a black vinegar and sesame oil dip. They can also be served in a soup.
Lumpiang ubod, also known as heart of palm spring rolls, is a Filipino appetizer consisting of julienned ubod with various meat and vegetables in a thin egg crêpe. It is commonly served fresh, but it can also be deep-fried. It originates from the city of Silay in Negros Occidental where an original variant, lumpiang Silay, is still popular.
Lumpiang Shanghai is a Filipino deep-fried appetizer consisting of a mixture of giniling with vegetables like carrots, chopped scallions or red onions and garlic, wrapped in a thin egg crêpe. Lumpiang Shanghai is regarded as the most basic type of lumpia in Filipino cuisine, and it is usually smaller and thinner than other lumpia variants.
Lumpiang gulay, also known as vegetable lumpia, is a Filipino appetizer consisting of julienned or cubed vegetables with ground meat or shrimp in a thin lumpia wrapper made from rice flour that is deep-fried. A notable variant of lumpiang gulay is lumpiang togue, which is made mostly with togue. Its origin is of both Spanish and Chinese influenced. Lumpiang gulay is a Filipino version of chimichanga.
Indonesian noodles are a significant aspect of Indonesian cuisine which is itself very diverse. Indonesian cuisine recognizes many types of noodles, with each region of the country often developing its own distinct recipes.
Indo cuisine is a fusion cooking and cuisine tradition, mainly existing in Indonesia and the Netherlands, as well as Belgium, South Africa and Suriname. This cuisine characterized of fusion cuisine that consists of original Indonesian cuisine with Eurasian-influences—mainly Dutch, also Portuguese, Spanish, French and British—and vice versa. Nowaday, not only Indo people consume Indo cuisine, but also Indonesians and Dutch people.
