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Tiger meat is a raw beef dish. Recipes vary, but common ingredients include: raw beef, raw egg, onion, salt, pepper, and other seasonings.
Preparation involves simply mixing the ingredients together in a bowl, and then serving it on crackers. It is closely related to steak tartare, and is common in Midwestern US states with significant German populations, such as North Dakota, South Dakota, Wisconsin and Minnesota.[ citation needed ]
The freshness of the ingredient is paramount with this dish. However, all uncooked meat will still carry the risk of foodborne illnessand visual inspection of the meat is not thorough enough to determine microbiological contamination.
Ethiopian cuisine characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of wat, a thick stew, served atop injera, a large sourdough flatbread, which is about 50 centimeters in diameter and made out of fermented teff flour. Ethiopians eat most of the time with their right hands, using pieces of injera to pick up bites of entrées and side dishes.
Sashimi is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce.
Sausages are a meat product usually made from ground meat, often pork, beef, or poultry, along with salt, spices and other flavourings. Other ingredients such as grains or breadcrumbs may be included as fillers or extenders. Some sausages include other ingredients for flavour.
Donburi is a Japanese "rice bowl dish" consisting of fish, meat, vegetables or other ingredients simmered together and served over rice. Donburi meals are usually served in oversized rice bowls which are also called donburi. When needed to distinguish, the bowl is called donburi-bachi (丼鉢) and the dish is called donburi-mono (丼物). Donburi is sometimes called "sweetened" or "savory stews on rice".
Sukiyaki is a Japanese dish that is prepared and served in the nabemono style.
Offal, also called variety meats, pluck or organ meats, is the viscera and entrails of a butchered animal. As an English mass noun, the term "offal" has no plural form. The word does not refer to a particular list of edible organs, which varies by culture and region, but includes most internal organs and excludes muscle and bone. Offal may also refer to the by-products of milled grains, such as corn or wheat.
Larb is a type of Lao meat salad that is regarded as the unofficial national dish of Laos. It is also eaten in the Isan region, an area of Thailand where the majority of the population is of the Lao ethnicity, and among the Hmong people, an ethnic minority group in Laos and Thailand. Local variants of larb also feature in the cuisines of the Tai peoples of Shan State, Burma, and Yunnan province, China.
Bulgogi, literally "fire meat", is a gui made of thin, marinated slices of beef or pork grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin, rib eye or brisket are frequently used cuts of beef for the dish. The dish originated from northern areas of the Korean Peninsula, but is a very popular dish in South Korea where it can be found anywhere from upscale restaurants to local supermarkets as pan-ready kits.
Hyderabadi biryani is a variety of biryani from Hyderabad, Telangana, India. It is prepared from rice using the dum method of cooking.
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is common dish across East and Southeast Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles.
Kofta is a family of meatball or meatloaf dishes found in the Indian subcontinent, South Caucasian, Middle Eastern, Balkan, and Central Asian cuisines. In the simplest form, koftas consist of balls of ground meat - usually beef, chicken, lamb or mutton, pork, or a mixture - mixed with spices or onions. In Muslim areas, pork is not used, and in India, beef is not used. In Greece and Cyprus, vegetarian versions are known as hortokeftedes, and often eaten during fasting periods such as Lent. An uncooked version is also made in Turkey, called çiğ köfte. In India, vegetarian varieties may use potato, calabash, paneer, or banana. In Europe, kofta is often served in a fast-food sandwich in kebab shops.
Çiğ köfte or chee kofta is a raw meatball dish in Armenian, Kurdish and Turkish cuisines and very similar to kibbeh nayyeh and to a lesser extent to steak tartare. It is traditionally made with either beef or lamb, but in Turkish restaurants and fast food spots only the vegetarian variety made with extra fine bulgur may be served. Ciğ köfte may be served as an appetizer or meze.
Afghan cuisine is largely based upon the nation's chief crops, such as wheat, maize, barley and rice. Accompanying these staples are native fruits and 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. The national dish of Afghanistan is the rice dish kabuli palaw.
Kyrgyz cuisine is the cuisine of the Kyrgyz, who comprise a majority of the population of Kyrgyzstan. The cuisine is similar in many aspects to that of their neighbors.
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java. Though the cuisine of Sumatra is known for its spiciness with notable Indian and Arabic influences, Javanese cuisine is more indigenously developed and noted for its simplicity. Some of Javanese dishes demonstrate foreign influences, most notably Chinese.
Kinilaw, also referred to as Philippine ceviche, is a raw seafood dish and preparation method native to the Philippines, similar to the Latin American dish ceviche, carried from the islands by the Manila Galleon to Guam, Mexico, Peru, and Spain during the colonial period. It is more accurately a cooking process that relies on vinegar and/or acidic fruit juices to denature the ingredients, rather than a dish, as it can also be used to prepare meat and vegetables.
Hot pot or hotpot, also known as soup-food or steamboat, is a Chinese cooking method, prepared with a simmering pot of soup stock at the dining table, containing a variety of East Asian foodstuffs and ingredients.
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used. While water can be used as the stew-cooking liquid, stock is also common. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature, allowing flavours to mingle.
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