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

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"]

Kaiserschmarrn ("Kaiser", meaning "Emperor" and "Schmarrn" is "Mishmash" in Austrian German) is one of the best known Austriandesserts, popular in the former Austria–Hungary as well as in Bavaria. In Hungary it is called "csaszarmorzsa" or simply "smarni"^[1]. The translation of Kaiserschmarrn has generated some etymological debate. While “Kaiser” is literally translatable (as Emperor), the same cannot be said for “Schmarrn”. “Schmarrn” has been translated as a mishmash, a mess, crumbs, a trifle, a nonsense, a fluff, or even as a mild expletive. Kaiserschmarrn is an Oxymoron.Kaiserschmarrn is a light, caramelized pancake made from a sweet batter with flour, eggs, sugar, salt, and milk, baked in butter. Kaiserschmarrn can be prepared in different ways. When making Kaiserschmarrn the eggwhites usually are separated from the yolk and beaten until stiff, then the flour, the yolks mixed with sugar and the other ingredients are added, including nuts, cherries, plums, apple jam, or small pieces of apple, or caramelized raisins and chopped almonds. The pancake is split into pieces while frying, shredded after preparation and usually sprinkled with powdered sugar, served hot with apple or plum sauce or various fruit compotes, including plum, lingonberry, strawberry, or apple. Kaiserschmarrn is eaten like a dessert, or it can also be eaten for lunch at tourist places like mountainside restaurants and taverns in the Austrian alps, as a quite filling meal.Seasonal Restaurant & Weinbar (212) 957-5550 ‎132 West 58th Street, New York, NY 10019[mappress mapid="10"]

A pupusa (from Pipil pupusaw) is a traditional Salvadoran dish made of thick, hand-made corn tortilla (made using masa de maiz, a maize flour dough used in Latin American cuisine) that is usually filled with a blend of the following: cheese (queso) (usually a soft cheese called Quesillo found in all Central America), cooked pork meat ground to a paste consistency (called chicharron, not to be confused with fried pork rind, which is also known as chicharron in some other countries), refried beans (frijoles refritos), or queso con loroco (loroco is a vine flower bud from Central America). The two most common pupusas are the pupusa de queso (cheese) and more popular pupusa revuelta with mixed ingredients of queso (cheese), frijoles (beans), and chicharron. Pupusas are typically served with curtido (lightly fermented cabbage slaw with red chilies and vinegar) and a watery tomato salsa.Pupusas are similar to the South American arepa. However, the main difference lies in that the pupusa is made out of nixtamal, whereas arepas are made out of ordinary corn dough. Nixtamal is basically the same corn dough, but it has undergone a preparation process involving an alkaline solution before cooking, which contributes to peel the grains while preserving valuable nutrients. This process was developed in Mesoamerica around 1500 - 1200 BC. Early mesoamericans used quicklime or slaked lime and ashes as the alkaline solution. Dried nixtamal is now commercially available.The Mexican gordita is also similar to the Salvadoran pupusa, but the ingredients vary. Gorditas have generally more fill than pupusas (hence the name gordita - "fatty") and normally have an opening at the center of the tortilla.Pupusas, also known as Pupisio, were first created centuries ago by the Pipil tribes that dwelt in the territory now known as El Salvador. Cooking implements for their preparation have been excavated in Joya de Ceren, "El Salvador's Pompeii", site of a native village that was buried by ashes from a volcano explosion, and where foodstuffs were preserved as they were being cooked almost two thousand years ago. The instruments for their preparation have also been found in other archaeological sites in El Salvador.  La Cabana Salvadorena Restaurant 4384 Broadway, New York, NY 10040-4002(212) 928-7872 ‎[mappress mapid="7"]

A tajine, or tagine (Berber: tajin), is a dish from North Africa, that is named after the special earthenware pot in which it is cooked. A similar dish, known as tavvas, is found in the cuisine of Cyprus. The traditional tajine pot is formed entirely of a heavy clay, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking. The cover is so designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving.Recently, European manufacturers have created tajines with heavy cast-iron bottoms that can be heated on a cooking stove to a high temperature. This permits the browning of meat and vegetables before cooking.Tajines in Moroccan cuisine are slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. They are traditionally cooked in the tajine pot, the conical cover of which has a knob-like handle at its top to facilitate removal. While simmering, the cover can be lifted off without the aid of a mitten, enabling the cook to inspect the main ingredients, add vegetables, mix the contents, or add additional braising liquid.Most tajines involve slow simmering of less-expensive meats. For example, the ideal cuts of lamb are the neck, shoulder or shank cooked until it is falling off the bone. Very few Moroccan tajines require initial browning; if there is to be browning it is invariably done after the lamb has been simmered and the flesh has become butter-tender and very moist. In order to accomplish this, the cooking liquid must contain some fat, which may be skimmed off laterWhat Tunisians refer to as a "tajine" is very different from the more well-known Moroccan dish. Tunisian tajine is more like an Italian frittata.Tagine Dining Gallery 537 9th Avenue, New York, NY 10018(212) 564-7292 ‎taginedining.com[mappress mapid="6"]