영어이름, 모델이름, 자동차이름, 음식이름, 남자 이름, 여자 이름, 유명인사이름

A croquette is a small fried food roll containing usually as main ingredients mashed potatoes, and/or minced meat (veal, beef, chicken, or turkey), shellfish, fish, vegetables, and soaked white bread, egg, onion, spices and herbs, wine, milk, beer or any of the combination thereof, sometimes with a filling, often encased in breadcrumbs. The croquette is usually shaped into a cylinder or disk, and then deep-fried. The croquette (from the French croquer, "to crunch") gained worldwide popularity, both as a delicacy and as a fast food.A traditional New England/Northeastern United States preparation uses ham, usually of the maple-cured variety, along with pre-cooked mashed potato (often mixed with some mild seasonings and a bit of milk or butter for a smoother consistency) for the outer roll. These are dipped in crumbed breading, and sauteed or fried in a small skillet using butter. Typically, these are most common during the Thanksgiving-to-Christmas holiday season as one of several ways to use up leftover holiday ham.Another croquette dish popular across much of the American South is salmon croquettes. Any canned fish - usually salmon or mackerel, although canned tuna is also used in some recipes (although the dish is often colloquially referred to as "salmon croquettes" or "salmon patties" regardless of the actual fish used) - is mashed by hand to break up any fish bones and give the fish meat a smoother consistency, then combined with a binder and various seasonings. Seasonings typically include pepper, salt, chopped (sometimes sauteed) onions, garlic, lemon juice, and/or paprika. The binder can be any starch such as flour, cornmeal, matzo meal, ground crackers of any type, even white rice or oatmeal - although these latter variations are not as common, and are mostly limited to the northern U.S. Chopped eggs, parsley, and Parmesan cheese may also be added. The mixture is then shaped into rounded patties for pan- or deep-frying; corn or peanut oil are the most commonly used frying oils in the southern U.S., but canola, safflower, or olive oil are also used, and some recipes call specifically for pan-frying in butter or margarine.EN Japanese Brasserie 435 Hudson Street, New York, NY 10014(212) 647-9196 ‎[mappress mapid="16"] 

Karedok is a raw vegetable salad in peanut sauce from West Java, Indonesia. It is one of the Sundanese signature dish. It is made from cucumbers, bean sprouts, cabbage, legumes, Thai basil, and small green eggplant, covered in peanut sauce dressing. It is very similar to gado gado, except all the vegetables are raw, while most of gado-gado vegetables are boiled, and it uses kencur, Thai basil and eggplant. Karedok is also known as lotek atah (raw lotek or raw gado-gado) for its fresh and raw version of the vegetable covered with peanut sauce. Karedok is widely served as daily food in the Sundanese family, usually eaten with hot rice, tofu, tempeh and krupuk. Nowadays karedok can be found in many variation from hawkers carts, stalls (warung) as well as in restaurants and hotels both in Indonesia and worldwide.Karedok is part of a wide range of Indonesian dressing and salad combinations, along with lotek, pecel and gado-gado. In many places, to retain authenticity in both the production and flavor, the peanut sauce is made in individual batches, in front of the customers. However, since the dish has gained popularity (because of the increase of Asian-themed restaurants) Karedok sauce is now mostly made ahead of time and cooked in bulk, although this is probably more common in Western restaurants rather than in Indonesia. Nowadays in supermarket and stores, many peanut seasoning for karedok are made and sold.A dressing for this salad may include:Red pepperKencurBird's eye chiliGreater galangalFried peanutsBrackish waterPalm sugarSaltTerasi, a condiment made from pounded and fermented shrimpHot waterUpijaya 7604 Woodside Ave, Elmhurst, NY 11373-1939(718) 458-1807 ‎[mappress mapid="23"]

Gado-gado (in Indonesian or Betawi language), also called Lotek (in Sundanese) for its cooked version - differed from lotek atah or karedok for its fresh and raw version of the vegetable covered with peanut sauce and pecel (Javanese language) is an Indonesian dish comprising a vegetable salad served with a peanut sauce dressing. It is thought to have originally been a Sundanese dish. It is widely served from hawkers carts, stalls (warung) as well as in restaurants and hotel both in Indonesia and worldwide.Gado-gado is part of a wide range of Indonesian dressing & salad combinations, along with lotek, pecel and karedok. In many places, to retain authenticity in both the production and flavor, the peanut sauce is made in individual batches, in front of the customers. However, since the dish has gained popularity (because of the increase of Asian-themed restaurants) Gado-gado sauce is now mostly made ahead of time and cooked in bulk, although this is probably more common in Western restaurants rather than in Indonesia.Compared to Western and Indonesian salads, Gado-gado has much more sauce in it. Instead of being used as a light dressing, the vegetables should be well coated in the sauce.Many stores now offer Gado-Gado dressing in dried blocks to which you simply add hot water, making it easier and cheaper to cook at home.Bali Nusa Indah  651 9th Avenue, New York, NY 10036(212) 265-2200 ‎[mappress mapid="22"]

Sayur asem or sayur asam is a popular Indonesian tamarind dish. Common ingredients are peanuts, young jackfruit, melinjo, bilimbi, chayote, long beans, all cooked in tamarind-based soups and sometimes enriched with beef stock. Quite often, the recipe also includes corn.The origin of the dish can be traced to Sundanese people of West Java, Banten and Jakarta region. It is well-known belongs within Sundanese cuisineand Betawi daily diet. Several variations exist including sayur asem Jakarta (a version from the Betawi people of Jakarta), sayur asem kangkung (a version which includes water spinach), sayur asem ikan asin (includes salted fish, usually snakehead murrel), and sayur asem kacang merah (consists of red beans and green beans in tamarind and beef stock). The Karo version of sayur asem is made using torch ginger buds and, more importantly, the sour-tasting seed pods.The sweet and sour flavour of this dish is considered refreshing and very compatible with fried or grilled dishes, including fish and lalapan, a kind of vegetable salad usually raw but can also be cooked, and is usually eaten with sambal terasi.28 Greenwich Avenue, New York, NY 10011-8362satayjunction.com[mappress mapid="21"]

A cabbage roll (also stuffed cabbage) is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. It is common to the ethnic cuisines of Europe and Asia, and has also found popularity in areas of North America settled by Eastern Europeans.In Europe, the filling is traditionally based around meat, often beef, lamb or pork and is seasoned with garlic, onion and spices. Grains such as rice and barley, eggs, mushrooms and vegetables are often included. Pickled cabbage leaves are often used for wrapping, particularly in Southeastern Europe. In Asia, seafoods, tofu and shiitake mushroom may also be used and Chinese cabbage are often used as a wrapping.Cabbage leaves are stuffed with the filling which are then baked, simmered or steamed in a covered pot and generally eaten warm, often accompanied with a sauce. The sauce varies widely by cuisine. Always in Sweden and sometimes in Finland, stuffed cabbage is served with lingonberry jam, which is both sweet and tart. In Eastern Europe, tomato-based sauces or plain sour cream are typical. In Lebanon it is a popular plate, where the cabbage is stuffed with rice and minced meat and only rolled to the size of cigar. It is usually served with a side of yogurt and a type of lemon and olive oil vinaigrette seasoned with garlic and dried mint.

Variations

Toltott kaposzta - Hungary[1] Balandėliai (little pigeons) - Lithuania Golubtsy - Russia Gołąbki (little pigeons) - Poland Halubcy - Belarus Holishkes - Ashkenazi Jewish Prakas - Ashkenazi Jewish Dolmeye Kalam (cabbage dolma) - Iran Chou farci - France Holubky - Czech Republic and Slovakia Holubtsi - Ukraine Kaldolmar - Sweden Kaalikaaryle - Finland Kapsarull - Estonia Bắp cải cuốn thịt - Vietnam

Сарма/Sarma - Serbia Sarma or Arambašići - Croatia Kohlroulade and Krautwickel - Germany and Austria Lahana dolması - Turkey Lahanodolmades (Λαχανοντολμάδες) - Greece Malfoof (ملفوف) - Jordan, Palestinian territories, Syria and Lebanon Mahshi kuronb (محشي كرنب) - Egypt and Sudan Rōru kyabetsu (ロールキャベツ) - Japan Sarma - the Balkans and Turkey Zeleva Surma (Cabbage Sarma) - Bulgaria Sarmale - Romania 白菜卷(Bai Cai Juan) - China Ninos Envueltos - Chile Kələm dolması - Azerbaijan Cigares au chou - Quebec Nino envuelto - Dominican Republic Bragioli - Malta

Dervish146 West 47th Street, New York, NY 10036-1502(212) 997-0070 ‎[mappress mapid="20"]

Mie goreng (Indonesian: mie goreng or mi goreng; Malay: mee goreng or mi goreng; both meaning "fried noodles") is a dish famous in Indonesia, Malaysia, and Singapore. It is made with thin yellow noodles fried with garlic, onion or shallots, fried prawn, chicken or beef, sliced bakso (meatballs), chili, vegetables, tomatoes, egg, and acar (pickles). Ubiquitous in Indonesia, you can find it everywhere in the country, sold by street-hawkers to high-end restaurants. It is commonly available at mamak stalls in Singapore & Malaysia and is often spicy. The instant version of mie goreng, Indomie Mi goreng, is also popular in Indonesia and other countries, notably Australia and New Zealand.The dish is derived from Chinese chow mein and believed to have been introduced by Chinese immigrants in Indonesia, Malaysia, and Singapore. Mie goreng is also similar to Japanese yakisoba. However mie goreng has been more heavily integrated into Indonesian cuisine. For example the application of popular sweet soy sauce and the absence of pork and lard in favour for shrimp, chicken, or beef; to cater for the Muslim majority.

Irish stew (Irish: stobhach / stobhach Gaelach) is a traditional stew made from lamb, or mutton, (mutton is used as it comes from less tender sheep over a year old and is fattier and has a stronger flavour) as well as potatoes, carrots, onions, and parsley.Stewing is an ancient method of cooking meats that is common throughout the world. However, the Celts did not possess their first bronze cauldrons, copied from Greek models, until the seventh century BC. After the Celtic invasion of Ireland, the cauldron (along with the already established spit) became the dominant cooking tool in ancient Ireland, ovens being practically unknown to the ancient Gaels. The root vegetables and meat (originally goat) for the stew were then all in place, save for the potato. The introduction of the potato, originally a South American crop, did not occur until the after sixteenth century.More recent developments in Irish stews have included the adding of stout beer starting in the twentieth century. In parts of the the Irish diaspora where sheep are less common than in Ireland, such as in Canada and the United States, other meats may be substituted to create a new local variant, primarily this means beef, but also wild or farmed game meats such as moose, wapiti, or bison.Irish stew appears in a famous sequence in the novel Three Men in a Boat, in which the narrator humorously claims that "Irish stew" consists of whatever leftovers one can find.Russell McHugh, while a breakfast presenter on All FM in 2000, successfully convinced listeners that his name was Cockney Rhyming Slang for Irish Stew (as in, "I'll have a bowl of Russell McHugh."). When the April Fool was revealed, two Manchester restaurants changed the name of the dish in his honour.In the Irish drinking song "Johnny McEldoo", Irish stew is one of the first things the title character consumes on his eating spree.In the sixth verse of Tom Lehrer's mock Irish ballad "Rickett Ticketty Tin" the featured "maid" serves her infant sibling as an Irish stew to the neighbours on a whim of boredom.In the Facebook game, Gourmet Ranch, Irish Stew is an menu item. Instead of lamb or mutton it is made with Aberdeen Beef.

Coddle (sometimes Dublin Coddle) is an Irish dish consisting of layers of roughly sliced pork sausages and rashers (thinly sliced, somewhat fatty back bacon) with sliced potatoes, and onions. Traditionally, it can also include barley.Coddle is traditionally associated with Dublin, Ireland. It was reputedly a favourite dish of Sean O'Casey and Jonathan Swift, and it appears in several Dublin literary references including the works of James Joyce.The dish is semi-boiled, and semi-steamed in the stock produced by boiling the rashers and sausages. Some traditional recipes favour the addition of a small amount of Guinness to the pot, but this is very rare in modern versions of the recipe. The dish should be cooked in a pot with a well-fitting lid in order to steam the ingredients left uncovered by water.The only seasoning is usually salt, pepper, and occasionally parsley. It could be considered a comfort food in Ireland, and is inexpensive, easy to prepare and quick to cook. It is often eaten in the winter months. In the days when Catholics were not supposed to eat meat on Fridays, this was a meal often eaten on Thursdays as it allowed a family to use up any remaining sausages or rashers.

Boxty (bacstai or aran bocht ti in Irish meaning "poor house bread") is a traditional Irish potato pancake. The dish is mostly associated with the north midlands, north Connacht and southern Ulster, in particular the counties of Mayo, Sligo, Donegal (where it is known locally as poundy or poundies; also known as potato bread in Ulster), Fermanagh, Longford, Leitrim and Cavan. There are many different recipes but all contain finely grated, raw potatoes and all are served fried. The most popular version of the dish consists of finely grated, raw potato and mashed potato with flour, baking soda, buttermilk and sometimes egg. The grated potato may be strained to remove most of the starch and water but this is not necessary. The mixture is fried on a griddle pan for a few minutes on each side, similar to a normal pancake. Traditional alternatives include using only raw potatoes, boiling it as a dumpling or baking it as a loaf. The most noticeable difference between boxty and other fried potato dishes is its smooth, fine grained consistence.As the interest in Irish cuisine has increased, so the popularity of boxty has risen. It is not unusual to see boxty on the menus of restaurants outside the areas with which it is traditionally associated. Boxty may be bought in shops and supermarkets either in the dumpling form or ready cooked as pancakes. Some modern recipes use garlic and other spices to flavour the mixture. It is occasionally served as wrap, similar to kebabs for fajitas. For hygiene and convenience, the raw potato may be blended in a food processor instead of grating it by hand.EMAIL US YOUR RESTAURANT’S PICTURES, SPECIALTY AND MENU TO ADVERTISE ON COOKSNS.COM! Ward 3 111 Reade Street, New York, NY 10013(212) 240-9194 ‎[mappress mapid="12"]

Palatschinke (plural Palatschinken) is the Austrian and Bavarian name of the thin, crepe-like variety of pancake common in Central and Eastern Europe.Central European pancakes are thin pancakes, comparable to the French crepe. Palatschinken are made by creating a runny dough from eggs, wheat flour, milk and salt and frying it in a pan with butter or oil. Unlike the thick American pancake, Palatschinken are usually served with different types of fillings and eaten for lunch or dinner.Palatschinken are traditionally rolled with apricot jam or strawberry jam and sprinkled with confectioner's sugar. A variety of different fruit sauces, (like apple sauce) or thick fruit jams called lekvar, (plum, prune, raspberry, cherry or sour cherry jam), lemon juice and sugar, chocolate sauce, hazelnut-chocolate cream, almonds, dried or fresh fruits, sweet cottage or quark cheese and raisins, cocoa powder, poppy seed, or any combination thereof, may also be used. Rakott palacsinta are layered pancakes with sweet cottage cheese and raisins, jam and walnut layers between the pancakes, baked in the oven.A well known Hungarian version of palatschinke is the Gundel pancake (Gundel palacsinta), made with ground walnuts, raisin, candied orange peel, cinnamon and rum filling, served flambeed in dark chocolate sauce made with egg yolks, heavy cream and cocoa.Palatschinken may also be eaten unsweetened, plain, or filled with cheeses, meat, mushroom or vegetable stews, topped with sour cream, or cut into thin strips, called Fladle in Germany′s Alemannic dialects and Frittaten in Austria. Fladle/Frittaten are used in Frittaten soup - pancake strips served in clear. EMAIL US YOUR RESTAURANT’S PICTURES, SPECIALTY AND MENU TO ADVERTISE ON COOKSNS.COM! Queen of Sheba Ethiopian 650 10th Avenue, New York, NY 10036(212) 397-0610 ‎[mappress mapid="11"]