updated articles

asian-cuisine/algerian-turkish-baklava/index.md

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+---
+title: "Algerian / Turkish - Baklava"
+date: "2021-11-14"
+categories: 
+  - "african-cuisine"
+  - "algerian-cuisine"
+  - "asian-cusine"
+  - "european-cuisine"
+  - "iranian-cuisine"
+  - "turkish-cuisine"
+  - "turkish-cuisine-european-cuisine"
+  - "world-cuisine"
+tags: 
+  - "african-cuisine"
+  - "algerian-cuisine"
+  - "asian-cuisine"
+  - "european-cuisine"
+  - "iranian-cuisine"
+  - "turkish-cuisine"
+  - "world-cuisine"
+---
+
+![](images/baklava.png)
+
+## ABOUT THE DISH
+
+Baklava is one of the most popular desserts ever made in this world. It is basically pastry which is made by adding nuts, pistachios over the filo sheets which is then baked in the oven. To finalize this dish an honey syrup is drizzled over this pastry which gives it a more emphatic look and an amazing sweet flavor. There are many countries in which this is famous from all over the Asia to the African region this dessert is made and every region has its own style of making it. This dessert goes way back to the times of the Ottoman Empire. It is a type of pastry which is so rich in flavor that if a person takes one bite of it he will eat the rest the of it quickly. It is very simple to make and requires very less ingredients. There are huge number of markets which sell these all over the world. Turkey is the country which is nowadays very popular for making these but Algeria and other countries are not so far behind. It is a family favorite dessert and also a very common dessert for a festive occasion.
+
+## ORIGIN AND HISTORY
+
+The origin of Baklava is still a mystery till today. There are many countries which claims its rights but it is never accepted. As it is quite popular in the Asian countries they try to take all its credits but these things are not true. The things which are accepted about it are that it came from the **Assyrian empire** around in **800 BC**. It is said that at those times there were bread dough which were made into thin slices over which nuts and honey was added to make a dessert. It was baked and served at some special occasions. As the time went by this dessert became famous throughout the regions and then Assyrian Empire made a dough which was called Phyllo. It was more delicate than the earlier bread dough and could easily be turned. After this the trade grew in this country and more stuff were brought here like spices and rosewater which were also added to this dessert to give it more flavor. The rest is history and now it has become an essential part of Asian and African cuisine.
+
+## SIMILAR DISHES
+
+There is a dish in the Turkish cuisine which resembles quite a lot with the Baklava and some say that it is the origin of Baklava. This dish is known as **gülla**. It is also a pastry dish and is made by filo pastry which is coated with milk and sugar. Lastly it is served with walnuts and pomegranates. It is popular during the months of Ramadan and the first gülla was made in the year 1330 this shows that it is a very old recipe.
+
+There is also an Greek dessert **Gastris** which resembles Baklava . It has similar ingredients but the filling was quite different. The nuts were added at the bottom layer and then topped of with honey and sesame.
+
+## VARIATIONS
+
+There are many countries which have their own versions of Baklava. Even the name Baklava is changed in these countries to accommodate their own language. These countries are as follows.
+
+- **TURKEY :** In Turkey there are also different regions inside it. Hence in some regions people use pistachios and almonds in Baklava and in some areas they use hazelnuts.
+
+![](images/turkish-baklava.jpg)
+
+- **IRANIAN;** In Iranian version they make the Baklava dry. They make diamond cuts to it and add rosewater flavor to it. In some areas they use cardamom spices as well
+
+![](images/iranian.jpg)
+
+- **AZERBAIJAN:** In Azerbaijan it is known as **pakhlava**. They use hazelnuts , Circassian walnuts and spices like saffron for its preparation.
+
+![](images/azerbaijan.jpg)
+
+- **GREEK:** The Greek style Baklava is famous for its 33 dough layers which they do it because of the years of Christ.
+
+![](images/greek.jpg)
+
+## INGREDIENTS REQUIRED TO MAKE THE DESSERT
+
+- Phyllo sheets
+
+![](images/phyllo-sheet.jpg)
+
+- Walnuts
+
+![](images/walnuts.jpg)
+
+- Pistachios
+
+![](images/pistachio.jpg)
+
+- Cinnamon **1½ tsp**
+
+![](images/cinamon-powder.jpg)
+
+- Melted butter **200g**
+
+![](images/melted-butter.jpg)
+
+## INGREDIENTS REQUIRED TO MAKE THE SYRUP
+
+- Water **1 cup**
+- Sugar **1¼ cups**
+
+![](images/suga-5.jpg)
+
+- Honey **1/4 cups**
+
+![](images/honey.jpg)
+
+- Rose water **1½ tsp**
+- Lemon juice **2 tbsp.**
+
+![](images/lemon-jiuce-2.jpg)
+
+## STEPS TO MAKE THE FILLING
+
+- Take a blender and add the walnuts and pistachios in it.
+- Add the cinnamon powder as well.
+- Blend them until they are in small bits.
+- Set it aside for later use.
+
+## STEPS TO MAKE THE SYRUP
+
+- Take a pan over medium heat and add sugar in it.
+- Add the mentioned water in the pan.
+- Add the required honey and mix.
+- Also add the rose water.
+- Lastly add the lemon juice.
+- Mix well and let it boil over medium heat for 3 minutes
+- Your syrup is made set it aside for later use.
+
+## FINAL STEPS
+
+- Now we will assemble the whole dish before baking it.
+- Take a glass tray and a phyllo sheet on the base.
+- Take your melted butter and brush it over the phyllo sheet.
+- Do this again and again for 7 more phyllo sheets.
+- Then add the filling over the sheet.
+- Again add 5 more phyllo sheets over the filling.
+- Coat again with butter.
+- Add another layer of filling.
+- Again cover it up with Phyllo sheets.
+- Once done put the tray in the oven at 175 degrees C , let it cook for 50 minutes.
+- Once cooked take it out and drizzle your syrup over the hot Baklava.
+- Cut into pieces and serve.
+- Enjoy
+
+## TIME REQUIRED TO MAKE IT
+
+- **PREPERATION TIME : 5 minutes**
+- **COOKING TIME : 50 minutes**
+- **TOTAL TIME : 55 minutes**
+- **YIELDS : 6-7 servings**
+
+## NUTRITION FACTS
+
+- **Calories**  312
+- **Total Fat**  18g
+- **Cholesterol**  24 mg
+- **Total Carbohydrates**  27g
+- **Sugars ** 15g
+- **Protein**  6g
+- **Sodium**  217mg
+- **Potassium**  144mg

asian-cuisine/bahrain-zalabia-zalbia/index.md

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+---
+title: "Bahrain - Zalabia / Zalbia"
+date: "2021-10-24"
+categories: 
+  - "asian-cusine"
+  - "bahrain-cuisine"
+  - "world-cuisine"
+tags: 
+  - "asian-cuisine"
+  - "bahrain-cuisine"
+  - "world-cuisine"
+---
+
+_by Adelina Aida_
+
+![](images/3-min-27-350x381-1.jpg)
+
+The cuisine of Bahrain is very similar to the Middle Eastern, Arabian, Indian cuisine. Almost all the dishes are almost the same and have the same use of ingredients. The dishes have even the same names and tastes. Arabian tea, Indian Biryani, UAE hummus is commonly cooked in Bahrain. There are few dishes that are originally from Bahranian cuisine. Bahrain has a mixture of cultures from Arabic, Indian, Persian, Balochi, and European. This cuisine and cultures have influences on other regional areas. **Middle Eastern cuisine** is also known as **West Asian cuisine** but it has many other different cuisines with totally different dishes and origins.
+
+This dish is a dessert or sweet dish and is very unique in taste and shape. This is like a **funnel or round tunnel.** These are basically cooked by using a thick paste of plain flour and then deep-fried by piping batter into a piping bag for achieving this shape. The shape of this dessert is as important as the taste and cooking method. This is dipped into the flavored sugar syrup for getting the desirable sweetness. Sugar syrup is cooked by adding different flavors like saffron, cardamom, rose, etc.
+
+The variety of this dessert depends on the shape, and flavor addition in the sugar syrup. There is some combination that goes well with this dish like **nuts, warm milk, thick cream**, etc. This is a dish that is placed in the category of **FRIED DOUGH** dishes. That is partially correct. The dough is prepared if flour but its consistency is not like original dough, this is more like the **semi-solid consistency** of the thick batter. And this is fried by adding into the piping bag.
+
+## Alternative names of the dish
+
+- Jilapi,
+- Jilebi
+- Jilipi
+- Zulbia
+- Jerry
+- Mushabak
+- Zalabia
+- Zalbia
+- Jalebi
+- Funnel cake
+- Sugar syrup cake
+
+## HISTORY OF BAHRANIAN CUISINE
+
+In the **FERTILE CRESCENT**, there are many domestications of different animals like goats, sheep, and cattle, etc. The Fermentation and proofing of the wheat and flour dough were also discovered at the time of Mesopotamian time.
+
+At the time of the **Persian Empire 550–330 BCE**, rice and fruits were also be used in the dishes.
+
+From **Orient**, the use of nuts, figs, peanuts, almonds was introduced and used in many dishes of Middle Eastern cuisine.
+
+At the time of the **Mongol Invasion**, spices like cloves, cardamom, cinnamon, and all other spices were introduced.
+
+Religion had also a very great impact on the use of **HALAL** ingredients in the dishes. There is a difference in Halal and Haram ingredients. Halal is allowed in Islam and **Haram** like Pork, Pigs, and the use of wine is inhibited.
+
+## Staple Food of Bahranian Cuisine
+
+- Biryani
+- Harees
+- Khabeesa
+- Machboos
+- Mahyawa
+- Maglooba
+- Quzi
+- Zalabia
+
+![](images/jalebi_650x400_81505205124.jpg)
+
+## HISTORY OF ZALABIA
+
+Zalabia is a very similar dish to **Luqaimat**. This is more like a dough, fried and dipped into the sugar syrup. But the dough of luqaimat is way more different from the batter of zalabia but it is placed in the same category.
+
+Zlaba is the city of **Beja, Tunisia**. It is the history that people of Tunisia when they arrived the INDIA and introduced this dish the people of India loved this dish and named it as Jalebi. **Tunisia** people claimed that **Abdurrahman Ibnou Nafaâ Ziriab**, an Iranian Musician originated the dish and introduced to them.
+
+**Abdurrahman Ibnou Nafaâ Ziriab** invented this dish as a cake dipped in sweet syrup. But this dish evolved from region to region and different variations are formed.
+
+In **Iran**, there is a dish it is known as **zolbiya** and it is very similar to the jalebi or zalabia.
+
+## ETYMOLOGY
+
+This dish has various names so the Etymology is different from name to name. Like **Zalbia**, this name comes from the **BEJA, TUNISIA,** a city known as **ZLABA**. This dish is arrived by Tunisians, so the city of its invention is known to be the name of the dish, **ZALABIA**.
+
+**JALEBI** is an Indian or Pakistani name for this same dish by their arrival when they introduced this dish. Indians named Zalabia as **JALEBI**
+
+This dish is famous in many countries around the world.
+
+- Nepal
+- Pakistan
+- India
+- Bahrain
+- Iran
+- Iraq
+- Tunisia
+- Egypt
+- Arab countries
+- Azerbajan
+- Ethiopia
+- Mauritius
+
+![](images/fff.jpg)
+
+## DISTRIBUTION OF ZALABIA IN WORLD
+
+## INDIA
+
+In India and Pakistan, a dish is known as **JALEBI**. Jalebi is a similar dish of swirl circular-shaped dessert. This is made by using plain flour and the color is orange because the artificial color is used in the batter of jalebi. The thick batter is fried by drawing the shape of swirl into the hot oil and fry until crispiness appeared.
+
+Now the flavored sweet syrups are cooked by adding any flavors like **saffron, cardamom, cloves**, and dipping this warm fried jalebi into the syrup and then served after proper soaking of sweetened syrup.
+
+This is served with different items like :
+
+- Milk
+- Rabri
+- Cream
+- Nuts
+- Rose petals, etc
+
+![](images/qq-1.jpg)
+
+## IRAN
+
+In Iran, this dish is known as **zoolbia**. This is a **round-shaped dish** and sweetened mostly by using honey or sugar. In Iran, this is a basic and simple dish without addition of any artificial flavors. In Iran, this is served with tea like a **Persian-style snack time**. It is usually served in Ramzan after Iftar. This dish has the following different varieties.
+
+- Zolbiya
+- Zulbiā
+- Zulbia
+- Zolbia,
+
+Another egg-shaped dish is named as "egg" shape '' **BAMIYEH** ''
+
+![](images/vv-1-1030x773.jpg)
+
+## AZERBAIJAN
+
+The sweet dish of **GANJA** is known as Zulbiya or zilviya. This is the special dish of Azerbaijan. It is mostly served in **Novruz**, a new year of Iran. Also known as **Persian new year** or **Iranian new year.**
+
+The round-shaped zilviyas of red yellow or orange color were served at day on **March 21.** This is more like round cookies served dipped in sweet syrup.
+
+![](images/qqqq.jpg)
+
+## NEPAL
+
+A dish is known as **JERRY**. Jerry is eaten with a very thin fried bread known as **SWARI**.
+
+Jerry with Swari s the best combination for breakfast and also be served as lunch. This is like bread with jerry. Swari is the bread that is thin but deep-fried in the oil and served with this fried dough dipped in syrup.
+
+**Masala Chiya** is the drink of Spices tea is served with this dish. This is like a proper meal of sweet dish, with bread and drink.
+
+![](images/cc-793x1030.jpg)
+
+## MIDDLE EAST
+
+In the Middle east like :
+
+- Levant
+- Egypt
+- Yemen
+- Syria
+- Lebanon
+- Iraq
+- Iran
+
+There is a dish known by names **Zalābiya**, **zalabiya** (زلابية). This is known as Fried dough or also be mixed with the western dish, **Donuts**. The shape of this dish is different in the middle east because they used to make it like fried dough. The round ball-shaped and it has eggs in the batter of this dish.
+
+![](images/all-w-720x720-1.jpg)
+
+## GARNISHING
+
+Garnishing of this dish is very important because it enhances the flavors and also looks amazing by using nuts and rose, honey, etc.
+
+- Raisins
+- Crushed cardamon
+- Rose petals
+- Saffron
+- Almonds
+- Cashews
+- Pistachios
+- Coconut
+
+## SERVED WITH
+
+- Hot milk
+- Persian black tea
+- Arabian Aromatic tea
+- Thick cream
+- Rabri ( sweetened milk solids)
+
+## FLAVORS OF ZALABIA
+
+## CHOCOLATE ZALABIA
+
+Simple basic zlabia is prepared and chocolate syrup is drizzled over it like a sauce to make it chocolate zalabia.
+
+![](images/maxresdefault-1-1030x579.jpg)
+
+## ROSE ZALABIA
+
+It is fried and dipped in rose sugar syrup.
+
+![](images/ii.jpg)
+
+## CARAMEL ZALABIA
+
+Caramel sauce is dipped in the zalabia and then sprinkle over it like a drizzle. This is a new version of zalabia with new ingredients.
+
+![](images/97592069-713a-4b25-ac2a-1135e332f585.jpg)
+
+## SAFFRON ZALABIA
+
+This is saffron sweet sugar syrup in which zalabia is dipped and soaked for a new hour before serving
+
+![](images/Zulbia-9-1024x683-1.jpg)
+
+## INGREDIENTS OF THE DISH
+
+- Plain flour : 1 cup
+- Corn flour : 1/2 cup
+- Baking soda : 2 tbsp
+- Eggs : 2
+- Ghee : 4 tbsp
+- Plain yogurt : 4 tbsp
+- Baking soda : 1 tsp
+- Oil : for frying
+
+### SUGAR SYRUP
+
+- sugar caster : 2 cups
+- Lemon juice : 2 tbsp
+- Cardamon powder : 1 tsp
+
+### GARNISHING
+
+- Almonds : 4 tbsp
+- Pistachio : 4 tbsp
+- Saffron : 3 to 5 strands
+
+## COOKING METHOD
+
+- Take plain flour and sieve it well. There should be no lumps in the batter so sieve the flor for atleast 3 times.
+- Now mix all the dry ingredients together like flour, corn flour, baking soda and mix them well.
+- Take all the wet ingredients in the mixing bowl and mix it well.
+- Slowly add the dry ingredients and mix well, we prepared the thick consistency of batter so add water if required.
+- You can skip adding water by replacing it with milk.
+- Now take a bottle with nozzle or piping bag and pour the batter in it.
+- Preheat the oil on medium flame.
+- When oil is heatup enough start making swirl, round shape direct into the oil.
+- It required practice to achieve the perfect shape.
+- On other side, take sugar in a cooking pan and melt it by adding leon and cardamom powder.
+- Normal slightly sticky sugar syrup is used to dipped the zalabia in for perfect soaking.
+- Prepare the sugar syrup and dip freshly fried zalabia into the warm sugar syrup.
+- After 20 minutes of soaking serve it with nuts and saffron.
+
+![](images/jalebi-2.jpg)

asian-cuisine/bangladesh-kachchi-biryani/index.md

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+---
+title: "Bangladesh- Kachchi Biryani"
+date: "2021-04-18"
+categories: 
+  - "asian-cusine"
+  - "bangladeshi-cuisine"
+  - "world-cuisine"
+tags: 
+  - "asian-cuisine"
+  - "bangladeshi-cuisine"
+  - "world-cuisine"
+---
+
+_by Dexter Don_
+
+![](images/b-10-1.png)
+
+## Introduction Of This Dish
+
+Today I'm here with a new recipe which is a local cuisine of Pakistan and especially Bangladesh and it is very popular cuisine over there. This dish is called Kachchi Biryani, as you know that there are many types of biryani and there are many restaurants who offer this kind of dish. But this dish is very special and liked by many people in Pakistan and Bangladesh. Pakistani and Bangladeshi cuisines are very common and also very popular in Asian countries not just because of their taste but also because of their healthy fats. In this dish, the main components are mutton and rice. Mutton is a very advantageous diet for our health and it is liked by many people. This dish is not so difficult to make, I've given my recipe which is simple and easy. If you want to make this at your home you just have to follow these steps which are given below.
+
+## Traditional Dish Of Bangladesh
+
+There are many cuisines that represent the tradition of Bangladesh. Kachchi Biryani is one of them and it is a great traditional dish of Bangladesh which is eaten and liked by many people whole over the country.
+
+![](images/b-8-2.png)
+
+## Healthy Facts Of This Dish
+
+This is not just a tasty dish but is also a very healthy and nutritious dish. It contains fats, calories proteins etc, which are given below:
+
+- Calories: 2700 kcal
+- Fat 149: gm
+- Protein: 104 gm
+- Carbohydrates: 244 gm
+
+## Origin and History
+
+Talking about the origin of this dish let me tell you that this dish is originated from Bangladesh. This dish was created between the rule of Aurangzeb. In past people make this dish by marinating chicken or meat in yogurt and cook it with rice. There are many beliefs that this dish is a kind of Hyderabadi biryani.
+
+## Ingredients
+
+- ½ tsp Red chili powder or to taste
+- 1 tsp Garam masala powder
+- ½ tbs Salt or to taste
+- 2-3 Cinnamon sticks
+- ½ tsp Black peppercorns
+- 1 tsp Cumin seeds
+- ½ piece Nutmeg
+- 1 piece Mace
+- 6 small Potatoes peeled
+- ¼ tsp Yellow food color
+- 1-2 tbs Cooking oil
+- ½ tsp Caraway seeds
+- 1 Black cardamom
+- 4-5 Green cardamom
+- ½ kg Mutton
+- ½ tbs Garlic paste
+- ½ tsp Ginger paste
+- 1 tbs Green chili paste
+- ½ tsp Turmeric powder
+- ½ kg Rice basmati
+- ¼ tsp Yellow food color
+- ½ Cup Fried Onion
+- 1 & ½ tbs Lemon juice
+- ¼ Cup Yogurt
+- ¼ Cup Fried
+- 1 tbs Kewra water
+- ½ Cup Water hot or as required
+- 2 tbs Ghee
+- ¼ Cup Dry milk powder
+- ½ Cup Cooking oil
+- 6-7 Dried plums
+
+## Steps To Make
+
+1. In a very first step take a spice mixer for mixing up the spices which we are going to add in our biryani now add 1/2 tsp caraway seeds, 1 black cardamom, 4-5 green cardamom, 2-3 cinnamon sticks,1/2 tsp black peppercorns, 1 tsp cumin seeds, 1/2 piece nutmeg, 1 piece mace in it and then grind it to make a powder of it and set aside.
+2. Now take a bowl and add 6 small peeled potatoes, 1/4 yellow food color and mix it well and set aside
+3. On the other hand, take a frying pan or a wok add 1-2 tsp cooking oil in it, and fry the above potatoes until it turns golden brown in color.
+4. After turning its color, now take it out and set it aside for some time.
+5. After that take a pot or a pressure cooker and add 1/2 kg mutton, spices which we've ground above, 1/2 tsp garlic paste, 1/2 tsp ginger paste, 1 tsp green chili, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, 1 tsp garam masala powder, 1/2 tsp salt, 1 & ½ lemon juice, 1/4 cup yogurt, 1/4 cup fried onion in it and mix it well, now again add 1 tsp kewra water and again mix it and marinate it for 2 hours.
+6. After that take 1/2 cup of hot water and add 2 tsp ghee, 1/4 cup dry milk powder and whisk it for some time until it changes its color and set aside.
+7. Coming back to marinated mutton, add 1/2 cup cooking oil in it and mix it well.
+8. After that add the above potatoes, 6-7 dried plums, 1/2 kg soaked rice, the above water mixture, 1/4 tsp yellow food color, 1/2 cup fried onion in that marinated mutton then cover it properly with the help of dough.
+9. Now take an iron tawwa, and place this pot on it and cook it on high flame for 10 minutes for building up the steam.
+10. And then cook it on low flame for 1 hour.
+11. Your delicious Kachchi biryani is ready to eat and serve this dish with raita.
+
+![](images/b-5-3.png)
+
+## Serving With Raita
+
+This is a kind of dish which is to be served with Raita. Raita adds more deliciousness in this dish. Raita can be made up with Yogurt and podinay ki chutni. If you put some raita on the top of it, then it will add more beauty and taste in this dish.
+
+## Time Required For This Dish
+
+### _Cooking Time_
+
+You need 40-50 minutes for cooking this dish.
+
+### _Preparing Time_
+
+You need 1.5- 2 hours to prepare this dish.
+
+### _Serving Time_
+
+You can serve this dish to just 5 people.
+
+## More Information
+
+### _Level of cooking_
+
+The level of cooking this dish is Moderate
+
+### _Taste of this dish_
+
+The taste of this dish is Spicy
+
+### _Origin Of The Dish_
+
+This dish originates from Bangladesh.
+
+![](images/b-6-4.png)

asian-cuisine/bangladesh-mutton-potato-curry/index.md

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+---
+title: "Bangladesh - Mutton Potato Curry"
+date: "2021-09-05"
+categories: 
+  - "asian-cusine"
+  - "bangladeshi-cuisine"
+  - "world-cuisine"
+tags: 
+  - "asian-cuisine"
+  - "bangladeshi-cuisine"
+  - "world-cuisine"
+---
+
+_by Fariha Saeed_
+
+![](images/DuM6CxkUUAAnwaT-876x1030.jpg)
+
+## Introduction of the dish
+
+Mutton potato curry is considered in the top dishes of Bangladesh. Mutton potato curry is basically curry (gravy) with potatoes and lamb in it. This dish is very common in Bangladesh but the taste of it is so appetizing that you can't stop yourself from eating it. The texture of the lamb is so juicy, soft, and tender. The texture of potatoes is soft and mushy and the gravy is a little thick but not so thick it has a little bit of water in it. This is very famous in many countries like India, Srilanka, Saudi Arabia, and Pakistan, etc. You can have it with naan, chappati, or even with rice, this will go perfect with anything. You can have it anytime like lunch, dinner, etc. People in Bangladesh eat this as a breakfast with chappati. This dish is also very healthy. This dish is available at street vendors or in restaurants or you can make it in your home. It goes very well with chappati. Mutton curry is always made with goat meat you can not use any other meat except mutton. There are many parts of goat meat like Leg, shoulder, ribs, and breast. for making this dish the best part to use is the breast part because it cooks very well you don't have to cook it for too long. The taste of this part is very yummy. This dish is so yummy that words can't explain it. All the people should try this and once they try it they will love this dish. This dish is cooks in oil but if someone does not like oily food then you can replace it with butter. The butter will taste so good. People also use clarified butter in it so it will taste more unique and tasty. You can have it with:
+
+- Chappati
+- naan
+- bread
+- rice
+- salad
+- any type of dip
+
+## History
+
+This dish is considered a royal dish in the Mughal's time because it has lamb in it and most of the people can't afford it because it was too expensive. This was only cooked in the royal kitchen. Lamb was too expensive at that time.
+
+![](images/goat-mutton-curry-1957594-hero-01-afaf638173cd47d595c7ad99a018cf01-1030x1030.jpg)
+
+## Ingredients
+
+- Lamb 2 kg
+- potato 1 kg
+- salt 1tbsp
+- red chili powder 2 sp
+- cumin 1 tbsp
+- dry coriander 2 tbsp
+- green chilis 5 (chopped)
+- onions 2 (chopped)
+- tomato 1 (chopped)
+- yogurt 1 cup
+- oil 1 cup
+- water 2 cups
+
+## Cooking
+
+Take a cooking pot and turn the heat on the medium and then add oil, lamb, and green chilis. Fry until the meat changes color and turns white. Now add the salt, red chili, cumin, dry coriander, and mix well. Now place the lid on the top for 15 minutes
+
+Now add the onion, tomato, and yogurt in it and mix very well and keep stirring for 10 minutes. Do not stop stirring or it will burn. Now add the yogurt and again cover the lid for 15 minutes.
+
+Now add the water in it and mix very well and cover the lid for 5 minutes. Now serve with naan.
+
+![](images/Dinner_plate_chilli_cheese_kulcha_Matar_Pulao_Bhune_Pyaz_Ka_Gosht-1-773x1030.jpg)
+
+## Nutrition fact
+
+- Calories 129
+- fats 23 g
+- carbohydrates 5 g
+- protein 1 g

asian-cuisine/brunei-ambuyat/index.md

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+---
+title: "Brunei - Ambuyat"
+date: "2020-11-12"
+categories: 
+  - "asian-cusine"
+  - "brunei-cuisine"
+  - "world-cuisine"
+tags: 
+  - "asian-cuisine"
+  - "brunei-cuisine"
+  - "world-cuisine"
+---
+
+_by Fauzan Anandika_
+
+![](images/ambuyat.jpg)
+
+Borneo is one of the biggest islands in the world. A place where three countries live peacefully. Brunei Darussalam, Indonesia, and Malaysia live in harmony since they came from the same culture and tradition. Borneo island has a vast tropical forest, home to thousands of species of plants and animals. This natural wealth makes people who live there could create many unique culinary since a long time ago. One of them was Ambuyat from Brunei Darussalam. Ambuyat uses sago palm as the main ingredient. That makes Ambuyat texture chewy and tastes a little bit sweet.
+
+People from Brunei eat Ambuyat to substitute rice for lunch. They eat Ambuyat using chopstick-like cutlery called _candas._ They eat together with their relatives to strengthen their family bond, eat it when still hot, accompanied with grill fish or chicken curry is the best part of this tradition. Ambuyat usually serves when there is a ceremonial event like marriage and any social event in the village. There is also a myth in local history that there is a time when people were forbidden to eat Ambuyat, that when a relatives pas away. They were forbidden to eat Ambuyat until the deceased body still at home.
+
+Ambuyat proves that eating and cooking processes in the past create harmony in social life. Prevent them from feeling lonely and stressed. This tradition is a way to know and help each other. Ambuyat is a simple food that could build a strong bond in the family.
+
+Make Ambuyat also really simple. You can find all the ingredients in your local market. Want to try some? Let’s cook Ambuyat together.
+
+## Main Ingredients
+
+- 500-gram sago palm
+- 500 ml of boiled water
+
+## Sauce Ingredient
+
+- 250-gram Malaysian mango (can be substituted with other kinds of mango)
+- 250-gram fermented durian sauce (can be substituted with tomato sauce)
+- 8 red chili. Grind until smooth
+- 2 lime juice
+- 1 teaspoon salt
+- 1 tablespoon sugar
+
+## How to cook
+
+- In a big bowl, mix sago palm with boiled water. Mix well with a spoon.
+- Add boiled water slowly until turn grey for 10 minutes.
+- To check if it ready to eat, dip a fork into the dough. Ambuyat ready to eat when the texture chewy enough.
+
+## How to make the sauce
+
+- Mix all the ingredients in a medium bowl.
+- Stir slowly until all ingredient blend perfectly.
+- Adjust the taste with salt and sugar.
+
+For non-Brunei people, you can eat Ambuyat as a side dish with chicken curry, grilled beef, or grilled fish.

asian-cuisine/brunei-belutak-sausage/index.md

@@ -0,0 +1,69 @@
+---
+title: "Brunei - Belutak Sausage"
+date: "2020-11-22"
+categories: 
+  - "asian-cusine"
+  - "brunei-cuisine"
+  - "world-cuisine"
+tags: 
+  - "asian-cuisine"
+  - "brunei-cuisine"
+  - "world-cuisine"
+---
+
+_by Fauzan Anandika_
+
+![](images/Belutak--1030x579.jpg)
+
+Sausage is one of the favorite food in the world. Everyone loves eating sausage, from children to adults, loves to eat sausage in various meals. Hotdog, pizza, or soup are the most favorite dish using sausage as an ingredient. The term sausage comes from the Roman language means salted and preserved. According to history, processing meat into sausage has become a way to preserved meat. The sausage was firstly made by the Sumerian (now Iraq) in 300 BC. Sausage use different kinds of meat such as beef, pork, and chicken. Afterward, the sausage becomes famous with German as a reference to make sausage. For Germany, eating sausage becomes their primary food. There is 1.200 kind of sausage eaten in Germany. Sausage use various meat as its bases. To make sausage, Germany uses beef, chicken, and pork. It is pretty easy to cook sausage, and the taste also fits many kinds of food. 
+
+Sausage spread all around the world and has become an ingredient for many kinds of food. Brunei is one of the countries in Southeast Asia, known as a small but wealthy country. Brunei has various tradition and culinary, they also have a dish use sausage as the main ingredient named Belutak. As a Muslim country, Brunei people only use the halal ingredient to prepare their dish. To make Belutak, they use beef as the sausage ingredient.
+
+That beef sausage processed using various spices and traditional seasoning from Brunei. Belutak has a flavourful taste that you don’t want to miss. Serve with chili sauce this brown sausage suit for your daily snack. Brunei people cook Belutak using a hot chargrill or deep fry it with medium heat. 
+
+When visiting Brunei, tourists can buy Belutak as a gift, and it can be lasting for 20 days when frozen. But if you haven’t visited Brunei, making Belutak on your own is also easy. Let’s try to make some Belutak with anything we can find in the grocery store.
+
+#### **Sausage Ingredient**
+
+- 500-gram beef
+- 1 tablespoon fried shallot
+- 1 tablespoon fried garlic
+- 1 teaspoon black pepper
+- 1 teaspoon nutmeg powder
+- 1 teaspoon baking powder
+- ½ tablespoon salt
+- 2 egg
+- 4 tablespoon corn-starch
+
+#### Sauce Ingredient
+
+- ½ onion rough cut
+- 3 red paprika, diced cut
+- 3 green paprika, cut into dice shape
+- 2 clove garlic, crushed
+- 2 tablespoons sweet soy sauce
+- 2 tablespoons oyster sauce
+- 1 tablespoons tomato sauce
+- 2 tablespoon chili sauce
+- 1 teaspoon black pepper
+- Salt
+- Cooking oil
+
+#### How to cook sausage
+
+1. Grind all the ingredients with a food processor until becoming smooth dough.
+2. Put the dough in a piping bag. Cut the tip.
+3. Press the dough into the sausage casing.
+4. Compact it until there are no bubbles in the casing. If there still bubbles, prick with a needle.
+5. Boil water in a pot.
+6. After the water boil, turns off the stove and put sausage in it. Place until 40 minutes.
+7. Wait until cold, remove the plastic, and store it in the refrigerator.
+
+#### How to cook the sauce
+
+1. Stir cooking oil, garlic, and onion with medium heat.
+2. Stir until the gift of ascent.
+3. Add sweet soy sauce, oyster sauce, tomato sauce, chili sauce, salt, and add up some water. Stir slowly until soak.
+4. Add black pepper, red paprika, green paprika, and salt. Adjust the taste.
+5. Add sausage stir for 2 minutes.
+6. Place it on a serving plate.

asian-cuisine/cambodia-beef-lok-lak/index.md

@@ -0,0 +1,66 @@
+---
+title: "Cambodia - Beef Lok Lak"
+date: "2020-12-20"
+categories: 
+  - "asian-cusine"
+  - "cambodian-cuisine"
+  - "world-cuisine"
+tags: 
+  - "asian-cuisine"
+  - "cambodian-cuisine"
+  - "world-cuisine"
+---
+
+_by Dwi Lias Susanti_
+
+![](images/lok-lak1.jpg)
+
+Do you ever think about eating a scorpion or a tarantula? Most of us may think it disgusting how a human eats something like that. But for Cambodian people eating a scorpion, tarantula, or cricket is an ordinary thing to do. And for those who seek a challenging culinary, you can visit Cambodia, where you can find this kind of food. Tourists can buy that extreme-food in a big city like Phnom Penh or another big city. But for you who seek delicious authentic food, Cambodia has several dishes to serve tourists who visit their country. To increase your appetite when visiting Cambodia, Lok Lak is the first choice.
+
+Lok Lak is a sautéed beef mix with herbs and vegetables. Dice cut beef seasoned with salty soy sauce and pepper. Lok Lak was inspired by France's dish when they colonialized the Southeast Asian country many years ago. Lok Lak means shaky beef or stirs fried beef. The Cambodian serve Lok Lak on a sheet of lettuce, sliced cucumber, and black pepper. Lok Lak becomes a special dish in a marriage ceremony or other feast day. No need to worry when eating Lok Lak, all the ingredient is edible for anyone. 
+
+You need to prepare two kinds of a dish when cooking Lok Lak. The Lok Lak and the dipping sauce made of lime juice mix. You can imagine it spicy, savory, and fresh taste when eating Lok Lak. When you want to taste Lok Lak but do not have time to Cambodia, you can cook it in your own home. There weren't any special ingredient or spice to cook Lok Lak, but if you want to get an authentic Cambodia taste, you need to prepare Kampot black pepper or buy it in a supermarket near your residence. Follow this recipe to have the nearest taste from the original one. 
+
+### Soup ingredient
+
+- 300-gram beef cut diced 
+- ¼ cup of salty soy sauce
+- 1 tablespoon oyster sauce
+- 1 tablespoon tomato sauce
+- 3 tablespoon sugar
+- 1 teaspoon black pepper (Kampot pepper)
+- 2 clove garlic, finely chopped.
+
+### Sautéed ingredient
+
+- 2 tablespoon cooking oil
+- Water
+
+### Dipping sauce Ingredient
+
+- 1 piece of lime, squeeze to get the juice. Keep the juice.
+- 1 teaspoon sugar
+- 2 teaspoon black pepper.
+
+### Garnish ingredient
+
+- 1 tomato, sliced
+- 1 piece cucumber, salted
+- One clove of shallot, finely chopped.
+
+### Dipping sauce preparation
+
+1. Prepare a big bowl.
+2. Mix the lime juice, salt, and black pepper.
+3. Place in a medium ball.
+
+### How to cook
+
+1. Mix all the soup ingredients into a big bowl.
+2. Keep for 20 minutes.
+3. After 20 minutes, prepare a frying pan, cook the marinated beef. Stir until smells goods.
+4. Add some water, cook with a small fire for 15 minutes.
+5. Adjust the taste with salt.
+6. Remove and place on the serving plate.
+7. Garnish with tomato, cucumber, and shallot.
+8. Lok Lak ready to serve with a side of dipping sauce.

asian-cuisine/cambodia-kampot-pepper-crabs/index.md

@@ -0,0 +1,76 @@
+---
+title: "Cambodia - Kampot Pepper Crabs"
+date: "2020-11-30"
+categories: 
+  - "asian-cusine"
+  - "cambodian-cuisine"
+  - "world-cuisine"
+tags: 
+  - "asian-cuisine"
+  - "cambodian-cuisine"
+  - "world-cuisine"
+---
+
+_by Fauzan Anandika_
+
+![](images/2668270_orig.jpg)
+
+When we heard the word Cambodia, most of us will be wondering what it is? Where is it? Cambodia is a country in Southeast Asia. This country is the successor of the Khmer Empires located in the Indochina peninsula. Cambodia is known as one of the best pepper producers country. Mrech Kampot or Cambodian pepper is their best pepper. Labeled with PGI, “Protected Geographical Indication” makes Kampot pepper enable to consume in Europe.
+
+Kampot pepper has a unique character its tastes both spicy and sweet at the same time. It creates a flavourful taste in our mouths. Chef and food lovers around the world choose Kampot pepper as the best pepper in the world. There are many dishes seasoned with Kampot pepper. In Cambodia, there is an iconic dish that uses this pepper, named Kampot pepper crab.
+
+Yes, from its name, we know this dish use Kampot pepper as the selling point. Fried crab cook with local spices to create a spicy and savory taste. If you never see Kampot pepper, it has a berry shape and green color. You will get a spicy punch in every bite from this berry-like pepper. When tourists come to Kampot and ordering Kampot pepper crab, they will serve only fresh crab directly from the fisherman.
+
+Since Kampot pepper is easily found anywhere in the world, we can cook crabs with Cambodian recipes. Grab your cookware and start cooking.
+
+#### Braised spices
+
+- 7 nutmeg
+- 12 clove shallot
+- 6 clove garlic
+- 4 cm turmeric, peeled
+- 2 cm ginger, peeled
+- 1 cm galangal, peeled
+- 1 teaspoon salt
+- 1 lemongrass, crushed
+- 2 bay leaves
+- 1 tablespoon cooking oil
+- 500 ml of water
+
+#### Ingredient
+
+- 1.5 kg crab
+- 10 clove garlic
+- 10 clove shallot
+- 40 Kampot black peppercorns 
+- 5 nutmeg
+- 5 red chilies, sliced
+- 5 cherry tomatoes, cut it into two-part
+- 1 teaspoon salt
+- 20 ml of water
+- 2 tablespoon cooking oil.
+- 1 tablespoon soy sauce
+- 10 extra Kampot black peppercorns for garnish
+
+#### Crab preparation
+
+1. Blend all the braised spices with a food processor.
+2. Heat cooking oil in a medium frying pan.
+3. Add all the blended spices.
+4. Clean and crack crab.
+5. Add crab to the cooking pan, stir slowly until smell good.
+6. Add water.
+7. Boil for 10 minutes.
+8. Remove and drain the crab.
+
+#### How to cook
+
+1. Blend garlic, shallot, pepper, salt, and nutmeg with a food processor.
+2. Heat cooking oil in a medium frying pan.
+3. Stir fry all blended spies until smells good.
+4. Add water and soy sauce.
+5. Add chili and tomatoes, wait until boiling.
+6. Add the crab, cook until spice soaked.
+7. Remove it into the serving plate.
+8. Add Kampot peppercorns for garnish.
+9. Kampot pepper crab ready to eat.

asian-cuisine/cambodia-samlar-machu/index.md

@@ -0,0 +1,91 @@
+---
+title: "Cambodia - Samlar Machu"
+date: "2021-05-10"
+categories: 
+  - "asian-cusine"
+  - "cambodian-cuisine"
+  - "world-cuisine"
+tags: 
+  - "asian-cuisine"
+  - "cambodian-cuisine"
+  - "world-cuisine"
+---
+
+_by Fauzan Anandika_
+
+![](images/img_0698-1-1030x1030.jpg)
+
+When we heard Cambodia, our mind will flash to an iconic character of Lara Croft in Tomb Rider movie. A place where the beautiful Ta Prohm temple and also the biggest religious site Angkor Wat are located. Cambodia is not only known for its temple, but also for the river that flows both ways seasonally, Tonlé Sap.
+
+Tonle Sap is a river and lake in Cambodia that flow in two different way during the year. Tonle Sap river meet Mekong river in Phnom Penh, then flow through Vietnam and end up in the Mekong River Delta, that’s how it flows between November and Mei.
+
+Contrarily, during the monsoon season, the river swells so much that water flows back to Tonle Sap lake. This phenomenon makes Tonle Sap water volume four times larger than usual and becomes the largest freshwater lake in Southeast Asia.
+
+In the monsoon season, Tonle Sap lake provides lots of food, freshwater fish that swim upstream. The farmer uses it to irrigate their crop and become Cambodian people's food stock to create their delicious cuisine.
+
+As an agricultural country, Cambodia has many delicious food variants, especially soup. Samlar Machu is one of the Cambodian sups that have a sour taste (Machu). The sourness comes from lime juice, tamarind, tomato, and pineapple. They also use Tilliacora Triandra leaves to add a rich flavor to the dish.
+
+There are many kinds of Cambodian sour soup, but the most popular is Samlar Machu Moan, or sour chicken soup. The other type uses fish or pork as the meat topping. To cook Samlar Machu, you need to use fresh chicken or fish meat to get the best taste and tamarind for the sour taste. In this recipe, you can learn how to cook fish Samlar Machu.
+
+### Ingredient
+
+- 1 liter of water
+- 1 freshwater fish, cut into 5 part
+- 6 pieces of dried shitake mushroom, thin sliced
+- 3 pieces of jelly ears mushroom, thin sliced
+- 150 gram of bamboo shoot, sliced
+- 1 big size of tofu, slice into 4 part
+- 2 pieces of egg, mixed
+- 1.5 liter of chicken broth
+- 6 tablespoon of salty soy sauce
+- 2 tablespoon of sweet soy sauce
+- 3 tablespoon of chili sauce
+- 2 tablespoon of sugar
+- 2 teaspoon of chicken broth powder
+- 1 teaspoon of salt
+- 1/2 teaspoon of pepper
+- 4 tablespoon of vinegar
+- 3 tablespoon of cornstarch pour some water
+- 1 tablespoon of sesame oil
+
+### Garnish
+
+- Fried garlic
+- Coriander leaves
+- Green onion
+- Fish sauce
+- Sliced lime
+
+### Pumpkin Custard (dessert)
+
+- 1 medium pumpkin
+- 6 pieces of egg yolk
+- 2 cup of coconut milk
+- 1 cup of palm sugar
+- 1 teaspoon of sugar
+
+## How to cook
+
+### Pumpkin Custard
+
+1. Craft the top of the pumpkin, remove the seed and fiber in the center. Keep the top cover later.
+2. Wash pumpkin and wait until dry.
+3. In a saucepan with medium heat, mix slowly egg yolk, palm sugar, coconut milk, and salt.
+4. Pour mixture into the pumpkin and cover with the carved top.
+5. Steam pumpkin in a big steamer for 1 hour.
+6. Steam until pumpkin flesh feels soft enough to spoon out of the pumpkin.
+7. Leave pumpkin until completely cool to allow the custard to set in.
+8. Slice the pumpkin and serve as a dessert.
+
+### Samlar Machu
+
+1. Boil water in a boiling pot.
+2. Add chicken broth, mushroom and bamboo shot.
+3. Add sweet and salty soy sauce, chili sauce, chicken broth powder, sugar, salt, and pepper.
+4. Add the fish and boil for 15 minutes.
+5. Add egg and cornstarch.
+6. Add vinegar and tofu, stir slowly.
+7. Adjust the taste with salt and sugar.
+8. Add sesame oil.
+9. Serve Samlar Machu in serving bowl.
+10. Garnish with green onions, fried garlic, coriander leaves, sliced lime, and fish sauce

asian-cuisine/china-delicious-sweet-and-sour-pork/index.md

@@ -0,0 +1,75 @@
+---
+title: "China - Delicious Sweet and Sour Pork"
+date: "2021-01-30"
+categories: 
+  - "asian-cusine"
+  - "chinese-cuisine"
+  - "world-cuisine"
+tags: 
+  - "asian-cuisine"
+  - "chinese-cuisine"
+  - "world-cuisine"
+---
+
+_by Fariha Saeed_
+
+## Introduction
+
+![](images/recipe-3150_Large500_ID-1443457.jpg)
+
+This is the tastiest dish in China. Usually, pork is the meat of a pig that has a lot of fat on it. You can eat pork as an appetizer, main course, and as a snack. Pork is famous worldwide. The pork has layers of fat and muscles and when you eat it tastes so delicious. The fat is soft and the meat is a little raw so it goes very well together. This is very famous in non-Muslim countries like America, China, UK, Brazil, Africa, etc. There are many types of appetizing pork:
+
+- Roasted pork
+- Pork salad
+- Lemon pork
+- Pork chops
+- Pork vindaloo
+- Pork curry and many more.
+
+Sweet and sour pork is deep-fried meat. This dish has different sauces and this is served with stir fry vegetables like bell pepper, caramelized onions, pineapple, carrot, and other vegetables. You can add other vegetables of your choice. You can eat it with simple fried rice, boiled rice or can eat it alone whatever you like. Sweet and sour pork is featured on almost every restaurant menu. The texture is so crunchy and when it is added to the sauce it becomes a little soft but remains crunchy a little bit.
+
+This is prepared by coating and frying the meat, adding the sauces and stir frying it.
+
+## Ingredients for marinating the meat
+
+![](images/download-5.jpg)
+
+1. Pork: 500 g (small cubes)
+2. onion:1 small (grated)
+3. ginger paste: 1 tsp
+4. garlic paste: 1 tsp
+5. soy sauce: 3 tbsp
+6. chili sauce: 2 tbsp
+7. lime: 1 tbsp
+
+Take a bowl and add all the ingredients and mix well.
+
+## Frying
+
+Take a large pot and add 3 cups of oil and turn the heat medium. Take a bowl and add 6 tbsp of cornstarch,1/2 cup of vegetable oil and make a paste of it and then add the cubes in the hot oil one by one. Cook until crunchy and golden.
+
+![](images/98617-7792-mx.jpg)
+
+## Ingredients of sweet and sour sauce
+
+1. sugar: 1/2 cup
+2. vinegar: 5 tbsp
+3. chili sauce: 3 tbsp
+4. soy sauce: 3 tbsp
+5. oyster sauce: 2 tbsp
+6. cornstarch: 3 tbsp
+
+Take a bowl and mix all the ingredients and make a sauce.
+
+![](images/sweet-and-sour-sauce-C-1.jpg)
+
+## Ingredients for stir-frying
+
+1. onion: 1(chopped)
+2. bell pepper: 1 (chopped)
+3. pineapple: 1 cup
+4. oil: 5 tbsp
+
+Take a pan and add the sauce and cook for about 10 minutes. After that add the fried meat cubes and stir until the meat is covered in sauce. Now add the onion, pineapple, bell pepper, and oil in it and cover it fr 15 minutes and then serve with rice.
+
+![](images/sweet-and-sour-pork-5-687x1030.jpg)

asian-cuisine/china-gong-bao-ji-ding/index.md

@@ -0,0 +1,79 @@
+---
+title: "China - Gong Bao Ji Ding"
+date: "2021-01-09"
+categories: 
+  - "asian-cusine"
+  - "chinese-cuisine"
+  - "world-cuisine"
+tags: 
+  - "asian-cuisine"
+  - "chinese-cuisine"
+  - "world-cuisine"
+---
+
+_by Fauzan Anandika_
+
+![](images/chinese-chicken-1024x685-1.jpg)
+
+In Asia, Chinese culture has influenced many countries since they are great traders in the past. Chinese also become one of the largest country and the most populated in the world. Chinese people are also known as an immigrant in many countries. Now we can find Chinatown in every country like Amerika, England, Germany, and many other places.
+
+Chinese people are also known for their creativity. Many inventors come from the Chinese, which made them one of the leading countries with America and Russia. In culinary, they have their spice that produces with a fermentation process. Chinese people have many kinds of tasty food that is already well known worldwide. One of them is Gong bao ji ding.
+
+Gong bao ji ding is a chopped chicken seasoned with spice, soy sauce, and Chinese sauce. It uses big size chicken to make it easily chopped and serve with fried peanut and dried chili. It has a savory taste that suits different peoples. Gong bao ji ding cooked for the first time around 1920 – 1886. It cooked for a governor from Sichuan province. Gong bao ji ding has a spicy taste, so for those who don’t like the spicy taste, you can ask to reduce the chili.
+
+Gong bao ji ding has some different versions of the dish. The first one is the Sichuan version, and then the Guizhou version, and the version Barat. The difference is about the spice that each version uses, but basically, it has a similar taste. To cook Gong bao Ji ding, you need to prepare all the ingredients, and fortunately, you can find it in the local market.
+
+#### Main ingredient
+
+- 500 gram chicken breast, diced cut
+- 1 white egg
+- 2 tablespoons of Ang ciu, or can be substituted with apple vinegar
+- 2 teaspoons of cornstarch
+- 1 teaspoon salt
+- Cooking oil
+
+#### Spice and seasoning
+
+- 3 cloves of garlic, finely minced
+- 2 cm of ginger, peeled and finely minced
+- 1 tablespoon of salty soy sauce
+- 1 tablespoon of rice vinegar
+- 1 teaspoon sugar
+- 3 dried chilies, sliced and fry until crispy
+- 10 grams of scallions, thin sliced
+
+#### Complementary
+
+- Fried peanut without skin
+
+#### Sesame garlic beans ingredient
+
+- 200 gram of long bean
+- 2 cm of ginger
+- 3 cloves of garlic, crush and minced
+- 2 tablespoon sesame
+- 3 tablespoon vegetable oil
+- Salt and pepper
+
+#### Sesame garlic preparation
+
+1. Wash clean all the long beans and cut the edge.
+2. Boil the long bean for 3 minutes.
+3. Sliced the ginger and add garlic.
+4. Heat the cooking oil in the frying pan.
+5. Add garlic and ginger.
+6. Stir for 30 seconds.
+7. Add the long bean, finely mix all with the spice. Cooked for 4 minutes.
+8. Add sesame seed, mix finely.
+9. Adjust the taste and place it on a serving plate.
+
+#### How to cook
+
+1. Lubricate the chicken with acid, salt, cornstarch, and white eggs. Keep for 5 minutes.
+2. Fry the chicken with oil, and make sure the chicken sunken into the cooking oil. Cook for 5 minutes.
+3. Prepare another pan, add cooking oil, and heat up.
+4. Stir fry ginger and garlic until fragrant.
+5. Add sugar, rice vinegar, and salty soy sauce. Stir until finely mix.
+6. Add chicken, dried chili, and scallion. Make sure all the ingredients are mixed. Cook for 4 minutes.
+7. Add peanut and prepare warm rice.
+8. Gong bao ji ding is ready to be served with a side of sesame garlic green beans.

asian-cuisine/china-hong-kong-hunan-chicken/index.md

@@ -0,0 +1,182 @@
+---
+title: "China, Hong Kong - Hunan Chicken"
+date: "2021-08-29"
+categories: 
+  - "asian-cusine"
+  - "chinese-cuisine"
+  - "hong-kong-cuisine"
+  - "world-cuisine"
+tags: 
+  - "asian-cuisine"
+  - "chinese-cuisine"
+  - "hong-kong-cuisine"
+  - "world-cuisine"
+---
+
+_by Shehroz Gill_
+
+![](images/1-12.jpg)
+
+**_Hunan chicken_** is a very famous **_Chinese Cuisine_**. This chicken is very **tasty** and full of cream. The creamy taste in the vegetables and chicken is so different and **delicious** that will water your mouth. Chicken should be fried and then add cream and vegetables in it and have a very unique taste. a **thinly** sliced **chicken breast** that is found in sweet and salty sauces with vegetables.
+
+This is a **_dish_** which is a very **versatile** dish and every dish of **_China_** is very unique and saucy. All the dishes of China depend upon spices. **Chinese** people doesn't like more spicy food so they prefer some **creamy** food that is less spicy. You can make it as thick as you want. You can make it simple by adding **Chicken** and **vegetables**, chicken soup, pepper, honey, and spices are filled with **_chicken_** and vegetables and everything is mixed until light brown.
+
+Hunan Chicken is not only famous in **China** but also in **_SINGAPORE, MALAYSIA, INDONESIA, HONG KONG_**, etc. All these countries like to eat this but they **modify** it by their **_ingredients_**. As we know that the taste of different ingredients are **change** among all the countries so if you make it with your type of ingredients then the dish that you make is not as same as their **_actual cuisine._** The sauce is made from vinegar, sugar, marble, and rice wine sauce, while the **marble** and soy **sauce** is cooked for a few minutes. Add some chicken soup to the sauce and the corn mixture will help **thicken** the skin.
+
+You can have this **_dish_** in
+
+- lunch
+- breakfast
+- dinner
+
+## **ORIGIN**
+
+This dish is originated from **_CHINA_**. Hunan cuisine is originated in 1th of Century, Then it is modified by the people of China. Most people thought that this dish is originated from **Japan** but it is not true, it is only **_originated_** from China and there are different styles of making Hunan **Cuisine**.
+
+**Xiang River style:**
+
+Originating from **_Changsha, Xiangtan and Hengyang_**  
+**Dongting Lake style:**
+
+Originating from **_Yueyang, Yiyang and Changde_**  
+**Western Hunan style:**
+
+Originating from **_Zhangjiajie, Jishou, and Huaihua_**
+
+## **HUNAN SAUCE**
+
+Hunan sauce is compulsory with Hunan chicken. You can't serve chicken without human sauce.
+
+This **sauce** is very **_spicy_** and also **_dry_** in **_texture_**. It is salty and spicy as well but very tasty and suitable with Hunan cuisine.
+
+![](images/2-12-1030x1030.jpg)
+
+## **HUNAN CUISINE**
+
+Hunan cuisine is the cuisine that is related to **_Xiang cuisine_**, It consists of three regions of **_China_** that is
+
+- Xiang River region
+- Dongting Lake
+- western Hunan Province
+
+This cuisine is very famous in **China** because this is one of the **_eighth_** cuisines that is related to **tradition** and **culture**. This cuisine is very spicy ad tasty, consist of **bright** colors.
+
+## **STYLE OF HUNAN CUISINE**
+
+There are **three styles** of **Hunan** cuisine
+
+- Xiang River style
+- Dongting Lake style
+- western Hunan style
+
+## **SICHUAN CUISINE**
+
+**Sichuan** cuisine is also **Chinese cuisine**, It is originated from the Sichuan province of **China**.
+
+The special thing in its **cuisine** is that they use garlic in their cuisine in large quantities. Chili pepper and garlic both are the main ingredients of their cuisines, that is why their cuisine has a **pungent smell**. The spice has a fragrant, slightly bitter taste that gives the feeling of suffocation. In the Sichuan region, **chicken** has a sweet and bitter taste like any other. Sichuan **Chicken** is made from bean sauce. Usually, salted beans are beans, salt, rice, and pepper paste. This is **salty** and **fragrant** pasta.
+
+![](images/3-11-687x1030.jpg)
+
+## **DIFFERENCE BETWEEN HUNAN CUISINE AND SICHUAN CUISINE:**
+
+There is not a big difference in both of these cuisines, both are almost the same cuisines, both are **spicy** and bright in color.
+
+## _COMMON_ _THINGS_
+
+- both are spicy
+- both have pungent spicy
+- both use spices
+- both are bright in color
+
+## _DIFFERENT THINGS_
+
+- different in calories
+- different in textue, as hunan cuisine is stir-fried and sichuan cuisine is crispy and deep fried.
+- hunan cuisine have more vegetables, sichuan cuisine have not vegetables.
+- different in cooking methods.
+- Hunan is from western Hunan province, Sichuan is from Sichuan province.
+
+## _MAIN INGREDIENTS_
+
+Szechuan chicken always tries **dried pickled** and processed **chili paste** in their cuisine.
+
+Hunan chicken uses **fresh chili peppers** and **vegetables** in their cuisine.
+
+## _SAUCE COLOR_
+
+- Dark brownish sauce of Hunan.
+- Reddish sauce of Sichuan.
+
+![](images/4-12.jpg)
+
+## **SERVING**
+
+- Boiled rice
+- chappati
+- bread
+- noodles
+- garlic naan
+- simple naan
+- garlic bread
+- sauce
+
+## **NUTRITION**
+
+- 130 calories
+- 17 g of Carbohydrates
+- 6 g of fat
+- 18 g of protein
+- 11 mg of zinc
+- 355 mg of Calcium
+- 1.8 mg of iron
+- 298 mg of phosphorus
+
+## **RECIPE**
+
+## **INGREDIENTS**
+
+- boneless chiken
+- oil
+- salt
+- vinegar
+- brocolli
+- ginger
+- garlic
+- red chili powder
+- soy sauce
+- cornstarch
+- carrot
+- oyster sauce
+- bell pepper
+- onions
+- honey
+- chicken broth
+
+![](images/5-6.jpg)
+
+## **METHOD**
+
+- Fry chicken in the oil.
+- Fry it for about 10 minutes.
+- note that it must be light golden.
+- On the other hand, add oil in the pan.
+- Add all the spices and vegetables in it.
+- fry them for half an hour on medium heat.
+- Add water to it.
+- leave it for 10 minutes.
+- Add chicken to the pan.
+- fry them and then serve it.
+
+**COURSE**: Main 
+
+**CUISINE**: Asian 
+
+**AUTHOR:** Shehroz Gill
+
+**PREPARATION TIME:** 25 minutes 
+
+**COOKING TIME:** 35 minutes 
+
+**TOTAL TIME:** 60 minutes 
+
+**SERVING:** 5