Main dishesNameDescription

AdoboTypically pork or chicken, or a combination of both, is slowly cooked in vinegar, cooking oil, crushed garlic, bay leaf, black peppercorns, and soy sauce, and often browned in the oven or pan-fried afterward to get the desirable crisped edges.

ApritadaChicken and/or pork and potatoes cooked in tomato sauce.

AsadoBraised meat in a soy sauce and brown sugar liquid. Also refers to dried sweetmeats as well as dried red-colored meats with sweet taste similar to Chinese barbecued pork. A stand-alone dish or used as a filling in asado siopao, a variation on Chinese baozi or steamed filled bun.

BarbecueGrilled pork kebabs dipped in a sweet barbecue sauce.

Bistek Tagalog (Beef Steak)Strips of sirloin beef slowly cooked in soy sauce, calamansi juice, and onions.

BopisA spicy dish made out of pork lungs and heart sauted in tomatoes, chilies and onions.

Camaron rebosadoDeep fried battered shrimps.

Carne norteCorned beef, usually referring to corned beefhash.

Chicken pastelChickencasserole.

Crispy pataDeep fried portions of pork legs including knuckles often served with a chili and calamansi flavored dipping soy sauce or chili flavored vinegar for dipping.

Crispy tadyang ng bakaCrispy beef ribs often served with a chili and calamansi flavored soy sauce or chili flavored vinegar for dipping.

CurachaBoiled or steamed sea crab.

DaingFish (especially milkfish) that has been dried, salted, or simply marinated in vinegar with lots of garlic and then fried.

EmbutidoA meatloaf shaped in the form of a sausage.

EscabecheReferring to both a dish of poached or fried fish that is marinated in an acidic mixture before serving, and to the marinade itself. Can refer broadly to sweet and sour dishes.

Giniling(Picadillo)Ground pork or beef cooked with garlic, onion, soy sauce, tomatoes, and potatoes and frequently with carrots, raisins, and bell peppers.

Halabos na hiponShrimps steamed in their own juices and cooked with a little oil.

HamonadoStuffed pork roll coated in a sweet sauce.Humba Eastern Leyte Meat dish

Inasal na manokGrilled marinated chicken.

Inihaw na liempoGrilled pork belly.

KalderetaA dish made with cuts of pork, beef or goat with tomato paste or tomato sauce with liver spread added to it.

KinunotFrom the wordkunotwhich literally means shred. A dish made up of either shredded meat ofpagi(stingray) or baby shark cooked in coconut milk withmalungay(moringa) leaves.

LechnA dish made by roasting a whole pig over charcoal. It is often cooked during special occasions. A simpler version has chopped pieces of pork fried in a pan or wok (lechon kawali). Also refers to a spitted and charcoal roasted marinated chicken (lechon manok).

Lengua estafadaBraised ox tongue.

LumpiaSpring rolls. Deep fried (prito) or fresh (sariwa). Popular versions includelumpiang shanghaia deep fried meat filled usually fairly narrow spring roll often accompanied by a sweet chili dipping sauce andlumpiang uboda fresh or sometimes deep fried wider spring roll filled with crunchy vegetables and optionally including cooked meat.

MechadoName derived frommitsameaning "wick" which is what the pork fat inserted into a slab of beef looks like before the larded beef is cooked, sliced, and served in the seasoned tomato sauce it is cooked in.

MorconA beefrouladeoften prepared for special occasions it consists of thin sheets of cooked eggs and marinated beef layered one on top of the other, then wrapped and tied around carrots, celery, cheese, pork fat, and sausage. This is then cooked in seasoned tomato sauce.

PaksiwGenerally means to cook and simmer in vinegar. Common dishes bearing the term, however, can vary substantially depending on what is being cooked.Paksiw na isdais fish poached in a vinegar broth usually seasoned withfish sauceand spiced withsiling mahabaand possibly containing vegetables.Paksiw na baboyis pork, usually hock or shank, cooked in ingredients similar to those inadobobut with the addition of sugar andbanana blossomsto make it sweeter and water to keep the meat moist and to yield a rich sauce.Paksiw na lechonis roasted porklechonmeat cooked inlechon sauceor its component ingredients of vinegar, garlic, onions, black pepper and ground liver or liver spread and some water. The cooking reduces the sauce so that by the end the meat is almost being fried.

Pata timBraised pork leg dish similar to Paksiw na Pata without the vinegar.

Pinangat,Natong, orLaingIn Bicol refers to a dish of taro leaves, chili, meat, and coconut milk tied securely with coconut leaf. In Manila the dish is known more commonly aslaing.Pinangatorpangatalso refers to a dish or method of cooking involving poaching fish in salted water and tomatoes.

RellenoStuffed meat, seafood, or vegetable dishes likerellenong bangus(stuffed milkfish),rellenong manok(stuffed chicken), andrellenong talong(stuffed eggplant) also known astortang talong(see below).

SinanglayA dish wherein fish, preferablyTilapia, is wrapped in pechay or mustard leaves and is simmered in rich coconut milk.

SisigFried and sizzled chopped bits of pigs head and liver, other versions using tuna or milkfish, usually seasoned with calamansi and chili peppers and sometimes topped with an egg.

TapaDried, cured, or marinated sliced beef that is fried or grilled.

TortaBasically an omelette, most often referring to one made out of ground beef and potatoes. Other common variations includetortang alimasagan omelette made with crab meat andtortang talongone made with eggplant.

Soups and stewsNameDescription

BatchoyA noodle soup which originated in the district of La Paz, Iloilo City in the Philippines.

Bicol expressA stew made from long chilies, coconut milk, shrimp paste or stockfish, onion, pork, and garlic.

BinignitA vegetable stew traditionally made with slices of saba, taro, sweet potato. The vegetables along with pearl sago are cooked in a mixture of water, coconut milk and the local landang.

BulaloA beef shank stew.

Callos

DinengdengA bagoong soup based dish similar to pinakbet. It contains fewer vegetables and contains more bagoong soup base.

DinuguanA savory stew of meat simmered in a rich, thick spicy gravy of pig blood, garlic, chili, and vinegar.

Kare-kareA meat, tripe, and oxtail stew with vegetables in peanut sauce customarily served with bagoong alamang (shrimp paste).

MamiNoodle soup.

Menudo

Nilagang bakaA beef stew with cabbages, potatoes, and onion seasoned with fish sauce and black peppercorns usually using beef chuck or brisket. When usingbeef shankincluding the bone and marrow it is callednilagang bulalo.

PapaitanA goat or beef innards stew flavored with bile.

ParesA beef stew viand and a bowl of soup, both served with rice.

Pochero

SinanglawAhotpotmade from beef innards.

SinigangA sour soup/stew made with meat or seafood and vegetables.

Soup No. 5A soup made from bull's testes or penis.

TinolaA dish of chicken, wedges of green papaya, and chili pepper leaves, in broth flavored with ginger, onions and fish sauce served as a soup or main entre.

Noodle dishesNameDescription

Pancit lomiA Chinese-Filipino dish made with a variety of thick fresh egg noodles of about a quarter of an inch in diameter.

Misua

Pancit luglugSame as pancit palabok except with larger noodles.

Pancit cantonChinese-Filipino version of Cantonese lo mein using flour-based noodles.

Pancit bihon guisado

Pancit Tuguegarao or Batil-patongPancit originating from the province of Cagayan

Pancit Malabon

Pancit estacion

Pancit palabokRice noodles cooked in anato seeds, usually served with hard-boiled egg,chicharon,spring onions, andkalamansi

Filipino spaghettiFilipino version of spaghetti with a tomato and meat sauce characterized by its sweetness and use of hotdogs or sausages.

Baked macaroniFilipino version of macaroni casserole, with a sauce base similar in flavor to Filipino spaghetti.

SotanghonA clear chicken soup with vermicelli noodles (sotanghon).

Vegetarian NameDescription

Ginisang monggoSauteed mung beans in onions and tomatoes.

KinilnatAn Ilocano salad made with leaves, shoots, blossoms, or the other parts of the plant are boiled and drained and dressed with bagoong (preferably) or patis, and sometimes souring agents like calamansi or cherry tomatoes are added, as well as freshly ground ginger.

PinakbetA popular Ilocano dish made of different vegetables like okra, eggplant and bitter gourd cooked in fish sauce.

RiceArroz caldoorLugawRice porridge.

ChamporadoA sweet chocolate rice porridge. It can be served hot or cold and with milk and sugar to taste. It is served usually at breakfast and sometimes together with dried fish locally known as tuyo.

PaellaA complex rice dish frequently involving seafood such as shrimps (hipon) and mussels (tahong) taken fromSpanish cuisinethat is mostly prepared during special occasions.

SinangagRice fried with garlic.

Preserved meat and fishNameDescription

LongganisaA pork sausage similar to a chorizo.

Tinapa/TuyoFish preserved through the process of smoking (tinapa) or drying (tuyo).

TocinoA cured meat product native to the Philippines. It is usually made out of pork and is similar to ham and bacon although beef is also used.

Pickles and side dishesNameDescription

AtcharaPrimarily pickled unripe papaya.

Burong manggaA food made by mixing sugar, salt, and water to unripened mangoes that have previously been salted.

Ensaladang talongSimilar to atchara this "salad" made of eggplant mixed with vinegar, garlic, salt, pepper, and maybe other ingredients often serves as an accompaniment to other dishes. Other versions see the eggplant replaced by cucumbers or raw mangoes.

Miscellaneous and street food[edit source|editbeta]NameDescription

BalutA fertilized duck (or chicken) egg with a nearly developed embryo inside that is boiled and eaten in the shell.

BinalotLiterally "wrapped". Food wrapped in banana leaves. Usually a meal consisting of a smoked or fried viand and rice sometimes accompanied by a salted egg, tomatoes, or atchara.

ChicharonA dish made of fried pork rinds. It is sometimes made from chicken, mutton, or beef.

FishballsA common street food most often made from the meat ofcuttlefishorpollockand served with a sweet and spicy sauce or with a thick black sweet and sour sauce.

IsawA street food made from barbecued pig or chicken intestines.

Patupat (or Pus)A type of rice cake from South East Asia made from rice that has been wrapped in a woven palm leaf pouch or banana leaves then boiled.

Pinikpikan

SiomaiGround pork, beef, and shrimp, among others, combined with extenders like green peas, carrots and the like which is then wrapped in wonton wrappers.

SiopaoSteamed filled bun. Common versions areasado, shredded meat in a sweet sauce similar to a Chinese barbecued pork filling, andbola-bola, a packed ground pork filling.

ToknenengandKwek kwekatempura-like Filipino street food, made by deep-frying orange batter covered hard-boiled eggs. Tokneneng uses duck eggs while the smaller kwek kwek usequaileggs

Tokwa at baboyA bean curd (tokwais Filipino fortofu, fromLan-nang) and pork dish. Usually serving as an appetizer or forpulutan. Also served withLugaw

Breads and pastriesNameDescription

BiskotsoBaked bread topped with butter and sugar, or garlic

Buko RollBaked bread with coconut and condense milk inside.

EmpanadaA stuffed bread or pastry.

EnsaymadaA pastry or abriochemade with butter (instead of lard) and topped with grated cheese (usuallyqueso de bola, the local name for agedEdam) and sugar.

PalitawA small, flat, sweet rice cake made from washed, soaked, and then ground sticky rice . Sometimes topped with shredded coconut and ground sesame seeds.

Pan de cocoA rich sweet bread with a sweet coconut filling.

Pandesal

Pastel

PolvornA pastry made from compressed toasted flour, milk, and sugar. Sometimes made with groundpeanuts,cashews, and/orpinipig. May be coated with milk and/or milk chocolate.

RosquillosPhilippine cookies made from flour, eggs, shortening, sugar, and baking powder. Originally created by Margarita Titay T. Frasco in 1907 inLiloan, Cebu. Its name comes from the Spanish wordrosca(ringlet).[1][2]

UtapVariant spelling:otap. Oval-shaped puff pastry usually made with flour, shortening, coconut, and sugar.

SweetsNameDescription

ApasOblong-shaped biscuits that are topped with sugar.

Banana cueDeep friedSaba bananascoated in caramelised brown sugar.

BarquillosA flat, sweet flour-based pastry rolled into a hollow tube. Sometimes eaten withsorbetesor western ice cream.

BarquironBarquillosfilled withpolvoron.

Baye bayeA sticky dessert made from newly harvested rice.

BelekoyA sweet pastry made from flour, sugar, sesame seeds, and vanilla.

BibingkaA type of cake made with rice flour, sugar,clarified butter, and coconut milk. Baked with coals from above and under, it is usually topped with butter, sugar, anddesiccated coconut.

BikoA sticky sweet delicacy made fromglutinous rice,coconut milk, andbrown sugar. It is similar toKalamay, but uses whole grains. It is also known asSinukmaniorSinukmaneng.

BukayoA sweet popular with children, it is made by simmering strips of young, gelatinous coconut (buko) in water and then mixing these with sugar.

Buko pieA traditional pastry, young coconut filled pie.

Camote cueDeep friedkamotewith caramelised brown sugar.

CascaronA dessert made of rice flour, coconut and sugar.

Coconut jamA food spread, a custard jam in the general sense, consumed mainly in Southeast Asia and made from a base of coconut and sugar.

Leche flanA rich custard made of egg yolks with a layer of soft caramel on top (as opposed to crme brle, which has a hard caramel top). Sometimes sliced and added to other desserts such ashalo-halo.

DodolA toffee-like food delicacy made with coconut milk,jaggery, and rice flour. Sticky, thick and sweet, it is served mostly during festivals such asEid-ul-FitrandEid-ul-Adha.

EspasolA cylindrical cake made of rice flour cooked in coconut milk and sweetened coconut strips, which is then dusted with toasted rice flour.

GinanggangGrilled skeweredSaba bananasbrushed with margarine and sprinkled with sugar.

GinataanA dessert soup made with coconut milk, tubers such as purple yam, sweet potato, and plantains as well as jackfruit, sago and tapioca pearls.

Halo-haloA popular dessert that is a mixture of shaved ice and milk to which are added various boiled sweet beans and fruits, and served cold in a tall glass or bowl.

HopiaA popular bean filled pastry originally introduced by Fujianese immigrants in urban centres of the Philippines.

KalamayA sticky sweet delicacy made of ground glutinous rice, grated coconut, brown sugar, margarine, peanut butter, and vanilla (optional).

LatikLatkin the northern Philippines refers to coconut milk curds used as toppings. In theVisayan regions, it refers to a thick, sweet syrup made from coconut milk and sugar.

Maz con hieloSimilar tohalo-halo, but instead made withcorn kernelsand sometimes withcorn flakesas topping.

Maja blancaA local variant ofblancmangemade of coconut milk and corn starch. May include sweet corn kernels.

MaruyaFritters usually made fromSaba bananas.

Nata de coco

PalitawThey are made frommalagkt(sticky rice) washed, soaked, and then ground. Scoops of the batter are dropped into boiling water where they float to the surface as flat discs which are then dipped in gratedcoconutand presented with a separate dip ofsugarand toastedsesame seeds.

PiayaA flat pastry filled with a jam made ofmuscovadosugar and sometimes sprinkled with sesame seeds, grilled on a pan. Different flavours include ube (purple yam), mango and chocolate.

PutoSmall white buns baked from rice flour. Variations include ube andpandanflavours, as well as toppings like cheese and salted duck egg. Sometimes used to accompany other dishes, usuallydinuguan(black puddingstew).

Sapin-sapinA layered glutinous rice and coconut dessert. Takes its name from the wordsapin, "to spread" or "to cover".

SorbetesTraditional Filipino ice cream. Usually peddled by asorbeterofrom a brightly coloured pushcart, it is sometimes made withcoconut milkor rarelycarabaomilk. Typical flavours include ube, cheese,cookies and cream,avocado, strawberry, Chocnut (a popular crumbly chocolate and peanut sweet), and melon.Sorbetesis can be served on a cone, in a cup, or on bread such aspan de salorhotdog buns.

SumanSticky rice steamed in banana leaf. Topped with a traditional brown sauce or sugar.

TahoMade with fresh tofu,arnibal(a brown sugar and vanilla syrup), andsago pearls. Usually sold in the morning by a hawker known as amagtatahand can be eaten as a breakfast. May be served either hot (straight from themagtatah) or sometimes it can be purchased chilled. Probably developed from the Chinese treatdouhua.

TurrnA typical Philippine snack consisting of a banana or plaintain and maybe jackfruit wrapped in a springroll wrapper then deep fried and sprinkled with sugar.

Ube halayaUbe jam, made from boiled and mashed purple yam. Ube halaya (Orhalayang ube; variant spellingshalea,haleya; from theSpanishjalea, "jam") is also used in pastries and other desserts such ashalo-haloand ice cream.

Sauces and condimentsNameDescription

Bagoong alamang(Shrimp paste)Shrimp paste made from minute shrimp or krill.

Bagoong monamonA common ingredient used in the Philippines and particularly in Northern Ilocano cuisine. It is made by fermenting salted anchovies.

Bagoong terongIt is made by salting and fermenting the bonnet mouth fish. This bagoong is coarser than Bagoong monamon, and contains fragments of the salted and fermented fish.

Banana ketchupA prepared condiment made from banana fruit mashed, with sugar, vinegar, and spices, and colored with red food coloring.

Lechon sauceAlso known as liver sauce or breadcrumb sauce made out of ground liver or liver pt, vinegar, sugar, and spices. A sweet, tangy light-brown sauce used in roasts and the pork dish calledlechon

Oyster sauce

Patis(Fish sauce)Sometimes spiced withlabuyopeppers, orkalamansi limejuice

Peanut sauce

Suka(Vinegar)

Toyo(Soy sauce)

DrinksNameDescription

BasiMade from sugar cane. If fermented longer, it turns into suka or vinegar.

Buko juiceCoconut water. The water inside a coconut.

Tuba(Palm wine)

LambanogWine made of nipa palm or coconut. Sometimes known in Asia as arrack or coconut vodka.

IngredientsNameDescription

Atsuete (Annatto seeds)Frequently used as a food coloring in dishes likekare-kare.

Ampalaya(Bitter melon)

Bangus(Milkfish)Generally considered the national fish of the Philippines. Popular dishes includedaing na bangus,rellenong bangus, andsinigang na bangus.

Bawang(Garlic)

Bayabas(Guava)

Bay leaf(Dahon ng Laurel)Referred to as "dahong paminta" (literally 'spice leaf') or "dahong laurel"

Bulaklak ng saging (Banana blossoms)Used as an ingredient ingkare-kare

Calabaza

Gabi(Taro corm)

Gata(Coconut milk)

Glutinous rice

GulamanAn edible thickening agent used to make jellies, flan, or desserts derived from dried seaweed.

Kanin(Rice)Calledbigaswhen uncooked andkaninwhen cooked.

Kalamansi(Calamondin)

Kamote(Sweet potato)

Kamoteng Kahoy(Cassava)

Kamatis(Tomato)

Kangkong(Water spinach)A semi-aquatic tropical plant grown as a leaf vegetable.

Kesong putior KasilyoA soft, white cheese, made from unskimmed carabao's milk, salt, and rennet.

Katuray

KinampayA specific variety of ube which is found mostly in Bohol, Philippines.

Kundol(Winter melon)

Labanos(Daikon radish)

Lapu-lapu(Grouper)

Luya(Ginger)

Malunggay(Moringa)

Mangga(Mango)Generally considered the national fruit of the Philippines. Frequently eaten ripe as it is or when unripe with bagoong or used as an ingredient in dishes.

Monggo(Mung bean)

Okra

Paminta(Black pepper)Sometimes referred to as "butong paminta" (literally 'seed spice') to distinguish it from bay leaves ("dahong paminta")

Patola(Luffa)

Pechay(Chinese cabbage)

Pechay wombok(Napa cabbage)

Puso ng saging(Banana heart)

Repolyo(Cabbage)

Saging na sabaA short wide plaintain that is often used in cooking. The other two kinds ofsaging(bananas) common in local markets are the dessert cultivarslatundanandlakatan.

Sampalok(Tamarind)

Sayote(Chayote)

Sibuyas(Onion)

Siling labuyoBird's eye chili, one of the hottest chili varieties.

Siling mahaba

Singkamas(Jcama)Sometimes eaten raw and dipped in salt.

Sitaw(Yardlong bean)

Sitsaro(Snow peas)

Talong(Eggplant)

Tausi(Fermented black beans)Usually sold in cans.

Tilapia

TofuUsually dried tofu ortokwa. Sometimes added as an optional ingredient in some vegetable dishes. Silken tofu is usually associated with the snack or desserttaho(see above) which sees it mixed with a sweet syrup.

Togue(Bean sprouts)

Ube(Purple yam)

Wansoy(Coriander leaf or cilantro)

Rice dishesNameDescription

Akki rotti"Rice bread"

Arroz caldoThin riceporridgecooked with chicken,ginger, onions and garnished with spring onions andcalamansi

Arroz chaufa"Chow fun rice"Chinese fried rice with a Peruvian twist

Arroz con gandulesA Puerto Rican national dish.

Arroz con huevo fritoRice with fried egg

Arroz con pollo"Rice with chicken", the dish, which originated in Spain as a form ofpilaf, is a staple throughoutLatin America.[2][3][4][5][6]It's traditional dish ofLatin Americaandthe Caribbean, especially inPuerto Rico,Colombia,Venezuela,Ecuador,Panama,Peru,Cuba,Costa Rica,Honduras, theDominican Republicwhere it is called locrio de pollo, andSaint Martinwhere it is called lokri or locreo.

Arroz de lisa(mullet rice)Traditionally served served inbijaoleaf with cookedcassava, a triangle ofcosteo cheeseand a sauce ofsuero atollabuey]]

Arroz negro"Black rice", dish blackened withcuttlefishink

Baghali poloThis is rice withlima beansanddill.

Bnh chngThis is a cake-dish usually eaten on Tet, Vietnamese new year eve, which is pork in the center, mashed pea and rice wrapped in leaves.

Ba-wanThis is a savory snack food made from rice paste, meat, and usuallyshiitakemushrooms andbamboo shoots. It is often found at Taiwan night markets. Also called "rou-wan-zhi."

Bi pong mounA rice and egg dish

BibimbapMixed vegetables on rice

BibingkaA rice cake. May be topped with cottage cheese, salted egg or freshly grated shredded youngcoconutmeat.

BikoA sweet dish made of sticky rice cooked incoconut milkand sugar and topped with thick caramelized coconut syrup andlatik

Dan BaukBurmese style Biryani

BiryaniPreparation of oily spicy rice with meat, fish, chicken, and vegetables.

Bisi bele bathA rice-based dish with its origins in the state ofKarnataka,India.Bisi-bele-bhaathtranslates tohot lentil ricein theKannadalanguage. The traditional preparation of this dish is quite elaborate and involves the use of spicymasala,toor dal(a type of lentil) andvegetables. Spices likenutmegandasafoetida,curry leavesandtamarindpulp used in its preparation contribute to the unique flavor and taste of this dish.

BhatDish of rice

BokkeumbapFried rice, usually with some other ingredient, likekimchi bokkeumbap(Kimchifried rice)

BoribapRice boiled withbarley

CabidelaRice with chicken or rabbit meat.

Chakara pongali

ChalbapCooked sweet rice mixed with red beans,jujubesandchestnuts

ChimichangaThis is a deep-fried burrito most commonly made with rice, cheese, machaca, carne adobada, or shredded chicken, and folding it into a rectangular package, and deep-frying.

ChitrannaThis is a rice preparation made by sautinggroundnut,sesame seeds, red chili andturmericin oil and adding it to cooked rice and mixing.

Ci fan tuan

Cm tmA dish inVietnamese cuisinemade fromricewith fractured rice grains.Tmrefers to thebroken rice grains, whilecmrefers to cooked rice.[7][8]

CongeeA type of porridge. Sometimes called "rice congee" but often simply shortened to "congee." There is a large variety of congee in Hong Kong and it is eaten very frequently as a staple food. The base is made by boiling rice then letting it simmer for a long time. Different ingredients are added depending on the region. The length of the simmering also varies by region. Cantonese congee is generally cooked longer for a smoother texture.

Coriander riceEasily made by using boiled rice,corianderpaste, oil,chana dal,cuminseeds,jeere, lemon juice and salt.

Curd rice

Curry

Dal bhatRice and lentil soup

Dirty Rice

DolmaEggplant, peppers or tomatoes stuffed with rice.

Dosa / DosayRice andlentilpancakes with origins inUdipi,Karnataka. Popular breakfast dish in South India.

touffe

Fried ricePictured is Chinese-style fried rice from Singapore

Fried rice(Philippines)Day old rice fried in oil with a lot of garlic, usually eaten for breakfast withdried fish, egg and tomatoes.

Fried rice(Thai)This is a dish fromThai cuisinewhere the rice is fried with tomato ketchup and raisins

Gai fanCooked rice covered with another dish.

Gallo pintoACentral Americanversion of rice and beans

GimbapRice wrapped inseaweed

Glutinous riceCakes, e.g.mochi(Japan),Ddeok(Korea)

GotoThin riceporridgecooked with strips of ox-tripe, ginger, onion, garlic, andgarnishedwithspring onionsandcalamansi.

GumboConsidered a soup but served over rice.

Hainanese chicken riceA rice dish of Chinese origin popular inSingapore,MalaysiaandThailand

Havij PoloCarrot Rice with minched meat balls usually cooked in Tehran & other cities ofIran

Hoppin' JohnRice andcowpeas

HorchataSugaredrice milk.

Htamin BaungSteamed ricecooked with chicken and vegetables, of Chinese origin

IdliSteamed rice cakes, made withlentilsor other pulses. Pictured is idli along with ramekins ofsambarand a ramekin ofchutneyin the center of the dish.

Indian Biryani

Indonesian rice tableRice accompanied by side dishes served in small portions

JambalayaMeat-seafood-vegetable stock to which rice is added..

Jiu niangThis is a sweet dish made fromfermentingsticky rice with yeast. This can be eaten alone steamed, or is added to other foods.

Jollof ricetomato and pepper basedstewto which rice is added and boiled in, and usually served with chicken, salad and friedplantain.

JukGeneric term forporridgemade from rice. There are many different varieties.

KatehA simple Persian sticky-rice dish.

KatsudonA bowl of rice topped with a deep-fried pork cutlet, egg, and condiments.

KedgereeFlaked fish (usually smoked haddock), boiled rice, eggs and butter.

Ketupat(Also calledLontong) - Rice wrapped in coconut leaves weaved pouch, boiled and serve with other food such asSatay, vegetables, fried chicken, curry, etc.

KheerSweet dish of rice cooked in milk, dry fruit and sugar. Cooled before serving.

KhichdiRice cooked with lentils, vegetables and spices

KiribathCooked with milk. Also known as Milk-rice

KongbapBrown or white rice cooked together with beans (and sometimes also other grains)

KushariRice, lentils, chickpeas andmacaronitopped with tomato sauce and fried onion

LemangGlutinous rice with coconut milk cooked in bamboo stalks over open fire. Traditional dish of theMinangkabaupeople accompanyingRendang.

Lemon rice

Loco MocoA bowl of rice topped with a meatpattyandgravy, and with a sunny side up egg on top.

LokriRice, bite-size pieces of chicken, mixed vegetables, spices (also called locreo or locrio).

Loobia PoloGreen Beans Rice withtomato paste, meat and other spices, cooked in.

Lor Mai KaGlutinous Rice

LugawRice congee

LumpiaSpring rollswrapper made from rice flour.

MaifunThis is a category which includes both dry and in-broth rice vermicelli noodle dishes. The specific dish is usually named after its non-vermicelli ingredients or its preparation. E.g. "Cao mai fun" = panfried maifun and will usually have a protin such as pork or chicken, andseasonings(usuallygreen onion).

MaqlubaConsisting of rice and eggplant or cauliflower casserole that is then turned upside down when served. The dish can include fried tomatoes, carrots, potatoes, cauliflower, eggplant and chicken or lamb. When the casserole is inverted, the top is bright red from the tomatoes that now form the top layer and cover the golden eggplant.

Moa'amarRice with milk and chicken soup. A sort of rice made by adding milk and chicken soup to the rice and letting it into the oven. Eaten instead of white rice. Very popular inEgypt.

Mont DiA thin rice noodle dish, a semi staple dish ofRakhine State. Rakhine Mont de is either a salad with dry roastedconger eeland chili or as a soup.Mandalaymont de is with larger rice noodles, with meat based sauce.

Mont Lin-ma-yaLiterally Husband and Wife or Couple Snack. It is afrittermade withrice flour, where two halves (thus 'Couple') are fried withquail eggs, steamed garden beans, spring onions. The halves are then connected and sprickled with salted roasted sesame.

MosarannaCurd rice, considered a staple food ofbrahminsof theKarnatakastate ofSouth India. In this dish, curd is added to cooked rice and eaten straight away. Sometimesmustard seeds, red chillies, curry leaves and lentils arefried in oiland added to the dish. To add more flavour, ginger-garlic paste and finely chopped red onions are also added to the yogurt and rice mixture. Fresh, finely choppedcilantrois used as garnish.

Nasi gorengThis is type of fried rice usually cooked withshrimp paste, chicken, meat,salted fishor/and vegetables.

Nasi kandarFamously served by local Indian Muslims, and very popular inPenang.

Nasi kerabuDish from Kelantan, consisting of rice with various wild herbs and spices, grated coconut and dried shrimp or fish

Nasi lemakCoconut steamed rice

Nasi Padang

Nasi uduk

Nurungjia traditionalKoreanfood made of scorched rice. After boiling and serving rice, a thin crust of scorched rice will usually be left in the bottom of the cooking pot. This yellowed scorched state is described as 'nureun' () in Korean andnurungjiderives from this adjective.[9]

OnigiriShort grained rice formed into balls with or without savory fillings, a popular snack.

Pabelln criolloRice, shredded beef and stewed black beans.

Paella

PancitbihonNoodles made from rice flour, also refers to the cooked dish made with rice noodles with slivers of meat and/or seafood and vegetables, mainly onions, carrots, beans, cabbage, seasoned with soy sauce andcalamansi

ParesA dish composed of rice, topped with beef braised withsoy sauceseasoned with and garnished with spring onions

PhRice noodle soup

Pilaf

Platillo Moros y CristianosRice and beans

PlovMedium grain rice with carrots, onions, spices, lamb, andcottonseed oil

PongalSakkara pongal:A sweet rice dish, cooked with rice, moong dhal, jaggery and milk, flavoured with cardamom and garnished with cashew and raisins. Ven pongal: rice, moong dhal, milk, salt, pepper corns,ginger, cummin seeds and curry leaves.

Puffed ricecakes

PuliogareOr tamarind Rice is rice seasoned with Tamarind.

PusoRice filled inside a pouch made with woven strips of coconut frond then boiled.

PutoA pudding made from stone-ground soaked rice, sugar and often with coconut milk then steamed. Various toppings such as cheese, salted egg, orminced meat[disambiguation needed]may be added.

PuttuPictured is puttu andkadalakkari.

Red beans & riceStaple made with kidney beans, ham bones, pickled pork,andouille sausage, onion, celery, bell pepper and seasonings.

Rice and gravyA staple ofCreoleandCajun cuisine

Rice and peasRice with kidney beans, black-eyed peas or pigeon peas

Rice bathA seasoned rice with vegetables (Such as egg-plant, peas, tomato), a breakfast dish fromKarnataka,India

Rice breadBread made fromrice flour.

Rice cakes

Chao

Rice congeeAlso called Rice Porridge - a watery ricegrueleaten with various additions or side dishes.

Rice KrispiesA breakfast cereal made ofcrisped rice. Rice Krispies are also used to makeRice Krispies treatsby combining the cereal with meltedmarshmallows.

Rice puddingSweet dish of rice cooked in milk, coconut milk or other thickening liquid. Eaten with various spices, fruits, condiments, etc. in different regions.

RisottoRice dish made by first frying in olive oil or butter after which broth is added.

San PyoteBurmese rice congree with either duck or fish

SarmaWine or cabbage leaves stuffed (rolled with) rice, various herbs and spices.

SerabiAnIndonesianpancakethat is made fromrice flourwithcoconut milkor just plain shreddedcoconutas anemulsifier. Each province in Indonesia has various serabi recipes corresponding to local tastes.[10][11]

Sholeh ZardThis is asaffronrice desert with nuts androsewater

Shrimp CreoleCookedshrimpin a mixture of whole or diced tomatoes, theHoly trinityof onion, celery and bell pepper, spiced withTabasco sauceor another hot pepper sauce and/or cayenne-based seasoning, and served over steamed or boiled white rice.[12]

Shwe HtaminBurmese dessert dish. Baked sweetenedglutinous riceandjaggery

Shwe Yin AyeDessert dish consisting of glutinous rice, coconut milk and jelly

SiopaoSteamed meat dumpling made with rice flour

Stir fryPictured is ThaiPhat naem sai khai, sausage of fermented raw pork skin and sticky rice stir fried with egg.

SumanSticky rice cooked with coconut milk and sugar and wrapped in banana or coconut leaves.

SushiSticky rice flavored with vinegar and sugar, with various fillings or toppings

Sweet Saffron RiceDish consisting ofjoha rice,sugarandsaffron

TangyuanThis is a traditional (at least from Ming dynasty) food that is made from glutinous rice paste that has been rolled into small balls, boiled, then put into a soup base. These are traditionally white in color like then ew moon and eaten during the first full moon after Chinese New Year and symbolize togetherness of family. They are also often pink, or a mixture of pink and white balls, because red is good luck in Chinesec ulture (but red dye added to the white results in pink). Sometimes savory or sweet stuffings (such as red bean paste) are added.

Tapai

Thai fried rice

Thalassery biryaniAlso known asMalabar biryani, Thalassery biryani is a rice-based dish made with spices, rice (khyma rice, and notbasmatirice) and chicken (specially dressed for biriyani). Variations upon the dish may usemutton, fish, eggs or vegetables.

Xi

YakimochiLiterallygrilledorbroiledmochior poundedrice cake. Traditionally, it is prepared using a smallcharcoalgrillbut in modern times a gas grill can be used. During the time of the Autumn Moon it is traditional to eat fresh yakimochi while sippingsakeand enjoying the view of the fullmoon.

Yay MonteThin savory rice pancake with boiled garden peas, spring onions and salted sesame garnish

Yeung Chow fried riceA popularChinese-stylewokfried ricedish in manyChineserestaurants inChina,the Americas,Australia,United Kingdom,Vietnam, and thePhilippines. The ingredients vary, but there are staple items such as cooked rice (preferably day old because freshly cooked rice is too sticky, barbecued pork, Cookedshrimp,scallions(spring onions or green onions), chopped, including green ends andegg yolks.

ZardaSweet dish of rice cooked inclarified butter/ banaspati oil with a variety of dried fruits such as orange in color

Zeera riceSteamed rice, Zeera (cumin), Zeera powder, ginger-garlic paste, salt, oil, chana dal and red chillies.

Zereshk PoloThis is caramelizedbarberriessprinkled on plain buttery basmati rice and served usually with chicken.

ZongziGlutinous rice, stuffed with various ingredients and wrapped in bamboo leaves

ZosuiA ricesoupmade from pre-cookedriceand water. Leftover soup fromnabeis often re-used for zosui.

Egg dishesNameDescription

Boiled eggIncludes boiling long enough for the yolk to solidify ("hard boiled") or just long enough for the albumen (egg white) to solidify ("soft boiled")

Coddled eggIncooking, coddled eggs are gently or lightly cooked eggs. They can be partially cooked, heavily cooked, or hardly cooked at all.

Fried eggCooked in hot grease in a skillet: cooked lightly on one side only ("sunny side up"), cooked lightly on one side and turned over briefly ("over easy"), cooked on both sides so the white is solid but the yolk still soft and runny ("over medium") and thoroughly cooked on both sides with the yolk solid ("over well"), and with the yolk broken ("over hard").

OmeletteAdishmade from beaten eggs quickly cooked withbutteroroil, but not further stirred while cooking, in afrying pan, sometimes folded around a filling such ascheese,vegetables,meat(oftenham), or some combination of the above.

Poached eggAn egg that has been cooked bypoaching, insimmeringliquid. The term is also applied to a method whereby the egg is placed in a cup, suspended oversimmeringwater, using a special pan called an "egg-poacher".

Scrambled eggsA dish made from beatenegg whitesandyolksof (usuallychicken eggs). Beaten eggs are put into a hot pot or pan (usually greased) and stirred frequently, forming curds as theycoagulate.

Basted eggSunny-side-up eggs that are slightly cooked on the top. This can be accomplished by spooning fat from the pan onto the eggs[2]or by turning them and cooking the yolk side for a few seconds.[3]

Shirred eggsAlso known as baked eggs, is a dish in which eggs have been baked in a flat-bottomed dish; the name originates from the type of dish in which it was traditionally baked. An alternative way of cooking is to crack the eggs into individualramekinsand cook them in awater bath, creating theFrenchdish eggs.

Onsen tamago"Hot-spring eggs", traditional Japanese boiled eggs (tamago) slow-cooked in the water of hot springs (onsen).

Bacon and eggsVarious

Balut

Dalgyal changjorim[citation needed]Salted egg

Deviled eggsYolks of hard-boiled eggs are mashed with cream or mayonnaise, mustard and seasonings then mounded or piped into the white of the boiled egg. Served cold, often al fresco.

Egg bhurji

Egg CurryA spicy dish made with egg, tomatoes, onions and normally eaten with bread or rotis.

Egg butter

Egg foo yungEggs are stirred together with vegetables such as bean sprouts and scallions, then quickly cooked in a hot skillet or deep-fried in oil, and served with gravy.

Egg drop soup

Egg mayonnaise

Egg saladEgg salad is often used as a sandwich filling, typically made of chopped hard-boiled eggs, mayonnaise, mustard, minced celery, onion, salt, pepper and paprika. It is also often used as a topping on green salads.