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Mumtu is a dish originating in Giglt-Baltistan, Pakistan. Mumtu are tiny dumplings. [1] They are often served with yogurt and parsley and black pepper, vinegar, chili sauce.
| | This article needs additional citations for verification .(June 2021) |
Mumtu is a dish originating in Giglt-Baltistan, Pakistan. Mumtu are tiny dumplings. [1] They are often served with yogurt and parsley and black pepper, vinegar, chili sauce.
Mantu is a steam boiled dish which is stuffed with chopped meat, onions and vegetables all mixed with spices and wrapped in dough. They are steamed for some hours in a steel container. Mantus are served with black pepper, vinegar, chili-sauce or ketchup.
Sweet and sour is a generic term that originated from Chinese cuisine and encompasses many styles of sauce, cuisine and cooking methods. The etymology of the term "Sweet and Sour" comes from the Chinese word "甜酸"（甜 = sweet, 酸 = sour), formally used in Chinese dishes as "糖醋“. It is commonly used in China since the Tang Dynasty (618-907), East Asia, Southeast Asia, and has been used in England since the Middle Ages. Sweet and sour remains popular in Europe and the Americas.
Adobo or adobar is the immersion of raw food in a stock composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. The Portuguese variant is known as Carne de vinha d'alhos. The practice, native to Iberia, was widely adopted in Latin America, as well as Spanish and Portuguese colonies in Africa and Asia.
A dip or dipping sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food, such as pita bread, dumplings, crackers, chopped raw vegetables, fruits, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, falafel, and sometimes even whole sandwiches in the case of jus. Unlike other sauces, instead of applying the sauce to the food, the food is typically placed or dipped into the sauce.
Manti, also manty, mantu or manta, is a type of dumpling popular in most Turkic cuisines, as well as in the cuisines of the South Caucasus, Central Asia, Afghanistan, Iran, Pakistan, Balkans, Bukharian Jews and Chinese Muslims. Manti are also consumed throughout Russia and other post-Soviet countries, where the dish spread from the Central Asian republics. The dumplings typically consist of a spiced meat mixture, usually lamb or ground beef, in a thin dough wrapper and either boiled or steamed. Size and shape vary significantly depending on the geographical location. Manti resemble the Chinese jiaozi and baozi, Korean mandu, Mongolian buuz and the Tibetan momo and the dish's name is cognate with the Korean mandu, Chinese mantou and Japanese manjū, although the modern Chinese and Japanese counterparts refer to different dishes.
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.
Mee pok is a noodle dish with Chinese noodle characterized by its flat and yellow appearance, varying in thickness and width. The dish is of Teochew origin and is commonly served in the Chaoshan region of China and countries with a significant Teochew Chinese immigrant population such as Singapore, Malaysia and Thailand. Mee pok is commonly served tossed in a sauce, though sometimes served in a soup. Meat and vegetables are added on top.
Chicken feet are cooked and eaten in many countries. After an outer layer of hard skin is removed, most of the edible tissue on the feet consists of skin and tendons, with no muscle. This gives the feet a distinct texture different from the rest of the chicken meat. Being mostly skin, chicken feet are very gelatinous.
Chili sauce and chili paste are condiments prepared with chili peppers.
Guizhou cuisine, or Qian cuisine, consists of cooking traditions and dishes from Guizhou Province in southwestern China. Guizhou cuisine shares many features with Sichuan cuisine and Hunan cuisine, especially in bringing the sensation of spiciness and pungency. What makes Guizhou cuisine unique is the emphasis of a mixed sour-and-spicy taste, as compared to the numbing-and-hot sensation featured in Sichuan cuisine and the dry-hot taste featured in Hunan cuisine. There is an ancient local saying, "Without eating a sour dish for three days, people will stagger with weak legs". The saying reflects how Guizhou people love local dishes with a sour taste. The combination of sour and spicy flavours is also found in Shaanxi cuisine. Guizhou cuisine differs from Shaanxi cuisine in that it lacks the emphasis on the salty taste, which is a common trait found in most northern Chinese cuisines. In addition, the unique sourness featured in Guizhou cuisine comes from the local tradition of fermenting vegetables or grains, and not from using vinegar products.
Banchan or bansang is a collective name for small side dishes served along with cooked rice in Korean cuisine. As the Korean language does not distinguish between singular and plural grammatically, the word is used for both one such dish or all of them combined.
Afghan cuisine is largely based upon the nation's main crops: wheat, maize, barley and rice. Accompanying these staples are native fruits, vegetables, and dairy products such as milk, yogurt, and whey. The nation's culinary specialties reflect its ethnic and geographic diversity. Afghanistan is known for its high-quality pomegranates, grapes, and sweet rugby-football-shaped melons. Its national dish is Kabuli palaw.
Many cuisines feature eggplant salads and appetizers.
Seon is a traditional Korean dish made from steamed vegetables such as zucchini, cucumber, eggplant or Napa cabbage and stuffed with meat. Although the term is a counterpart of jjim — a category of dishes that are made by steaming meat or seafood — the concept is not clearly settled.
Inihaw, also known as sinugba or inasal, are various types of grilled or spit-roasted barbecue dishes from the Philippines. It is usually made from pork or chicken and are served on bamboo skewers or in small cubes with a soy sauce and vinegar-based dip. It can also refer to any meat or seafood dish cooked and served in a similar way. Inihaw are commonly sold as street food and are eaten with white rice or rice cooked in coconut leaves (pusô). Inihaw is sometimes referred to as Filipino barbecue or (informally) Pinoy BBQ.
Pakistani Chinese cuisine comprises the styles and variations of Chinese cuisine that are cooked and consumed in Pakistan. Chinese migrants to Pakistan have developed a distinct Pakistani-style Chinese cuisine.
The Eurasian cuisine is a 'fusion' cuisine, mainly existing still in Singapore and Malaysia.
Chili oil is a condiment made from vegetable oil that has been infused with chili peppers. Different types of oil and hot peppers are used, and other components may also be included. It is commonly used in Chinese cuisine, East, Southeast Asia, and elsewhere. It is particularly popular in western Chinese cuisines such as Sichuan cuisine, Hunan cuisine, Guizhou cuisine, and Shaanxi cuisine where it is used as an ingredient in cooked dishes as well as a condiment. It is sometimes used as a dip for meat and dim sum. It is also employed in the Korean Chinese noodle soup dish jjamppong.
Pakistani dishes by cuisine and region | |||||
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| Balochi |  | ||||
| Gilgiti | |||||
| Muhajir |
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| Pashtun | |||||
| Punjabi |
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| Saraiki | |||||
| Sindhi | |||||
| Common dishes |
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| Pakistani diaspora | |||||
