"cheeses. During this period, traditional cheese-making techniques, still preserved in the farms of the Plateau, were improved. Thanks to the modern technology they also spread to the small and mid-sized dairies spread out in the territory of Asiago. Asiago cheese production remained predominant in the Asiago Plateau until the nineteenth century. Afterward, the production was also adopted in the neighboring lowland zone and in the farms of Trentino. Among the greatest causes of the spread were war events that caused a significant depopulation of the zone. Asiago was on the border with the Austrian Empire and was an area of"
"Sago Sago is a starch extracted from the spongy centre, or pith, of various tropical palm stems, especially that of ""Metroxylon sagu"". It is a major staple food for the lowland peoples of New Guinea and the Moluccas, where it is called ""saksak"", ""rabia"" and ""sagu"". The largest supply of sago comes from Southeast Asia, particularly Indonesia and Malaysia. Large quantities of sago are sent to Europe and North America for cooking purposes. It is traditionally cooked and eaten in various forms, such as rolled into balls, mixed with boiling water to form a glue-like paste (papeda), or as a"
"Eatigo Founded in 2013 by entrepreneurs of diverse nationalities (French, Singaporean ,Indian and Thai), Eatigo aims to connect empty stomachs to empty tables. Via its Iphone and android applications and website, Eatigo serves up time based discounts of up to 50% for all participating restaurants, every day at the most popular dining venues in Bangkok, Singapore, Malaysia, Hong Kong, Philippines and India. The discounts apply to every food item on the menu and can be booked at no cost whatsoever online without any credit card information and no coupons. Restaurants join Eatigo in order to fill up their empty seats"
"common local street foods like ""popiah"" spring rolls, ""Asam laksa"", ""chee cheong fan"" rice rolls and ""rojak"" salads, such as ""rujak cingur"" and ""rujak petis"". In Indonesia, major producer of ""petis"" are home industries in Sidoarjo, Pasuruan and Gresik area in East Java. ""Galmbo"" is a dried shrimp paste used in Goa, India, particularly in the spicy sauce balchao. In the Chittagong Hill Tracts, Bangladesh, shrimp paste is called ""sidol"" or ""nappi"" by the indigenous Jumma people. They use it to make vegetable food, such as bamboo shoots curry. This bamboo shoot curry is a traditional food of the indigenous"
"Asopao Asopao is a rice soup, gumbo, or stew from Dominican Republic. Asopao can be made with chicken, pork, beef, shrimp seafood, vegetables, or any combination of the above. A popular version is asopao con gandules. Asopao was brought over to Puerto Rico from the Dominican Republic. Not really a soup, the most traditional Dominican dish is asopao, a hearty gumbo made with either chicken, shrimp, or Gandules. One well-known version, consumed when the food budget runs low, is asopao de gandules (pigeon peas). Every Dominican chef has his or her own recipe for asopao. Asopao de pollo (chicken asopao)"
"chips, noodle soups, and corn crackers, market their items as ""adobo flavored"". Philippine adobo Philippine ""adobo"" (from Spanish ""adobar"": ""marinade,"" ""sauce"" or ""seasoning"") is a popular Filipino dish and cooking process in Filipino cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, and black peppercorns, which is browned in oil, and simmered in the marinade. It has sometimes been considered as the unofficial national dish in the Philippines. The cooking method is indigenous to the Philippines. Early Filipinos cooked their food normally by roasting, steaming or boiling methods. To keep it fresh longer, food was often"
"Tofu Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a traditional component in East Asian and Southeast Asian cuisines and has been consumed in China for over 2,000 years. Tofu can be soft, firm, or extra firm. It has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish. Tofu has a low calorie count and relatively large amount of protein. It is high in iron, and can have a"
"soybean products are a common part of the diet. Tofu (豆腐 ""dòufu"") is thought to have originated in China, along with soy sauce and several varieties of soybean paste used as seasonings. Japanese foods made from soya include ""miso"" (味噌), ""nattō"" (納豆), ""kinako"" (黄粉) and ""edamame"" (枝豆), as well as products made with tofu such as atsuage and aburaage. In China, whole dried soybeans are sold in supermarkets and used to cook a variety of dishes, usually after rehydration by soaking in water; they find their use in soup or as a savory dish. In Korean cuisine, soybean sprouts ("
"Siopao Siopao (), literally meaning ""steamed bun"", is the Philippine version of the Cantonese steamed bun called ""cha siu bao"". It is a popular snack sold mostly in Chinese restaurants or by sidewalk vendors in the Philippines. There are different varieties based on the filling: ""asado"" or ""bola-bola"" (a combination of pork, chicken, beef, shrimp or salted duck egg). There is also a baked variety. There is an urban legend about the snack alleging that cat meat is used in the production of ""siopao"". According to historians, this story could have came from a certain sentiment towards the Chinese Filipino"
"Eggo Cereal Eggo Cereal is a breakfast cereal manufactured by Kellogg Company. Eggo Cereal consisted of maple syrup, cinnamon toast, and flavoured corn cereal pieces in a waffle shape, just like Eggo waffles. It was considered a multigrain cereal that is lightly sweetened to taste accordingly to the Eggo waffles that it was created after. It was produced to have a light buttery and maple taste to it. It was specifically shaped to resemble miniature Eggo waffles. An average serving size of this cereal was about one cup. For every serving of this cereal, there were 120 calories and 12"
"Ampo snack Ampo is a snack made by soil originated from Central Java and East Java, Indonesia. The snack consists of pure clay, without any mixture of ingredients. Ampo usually consumed as a light meal or snack, especially loved by the women who are pregnant. This habit of eating clay is also known as geophagy, human geophagy may be related to pica, a classified eating disorder in the DSM-IV characterized by abnormal cravings for nonfood items. The habit of many owned by people from various countries in the world, although most of the countries that have the habit of eating"
"Psyllium Psyllium , or ispaghula , is the common name used for several members of the plant genus ""Plantago"" whose seeds are used commercially for the production of mucilage. Psyllium is mainly used as a dietary fibre to relieve symptoms of both constipation and mild diarrhea and occasionally as a food thickener. Research has shown lowering of blood cholesterol levels in people with elevated cholesterol, and lowering of blood glucose levels in people with type 2 diabetes. The plant from which the seeds are extracted tolerates dry and cool climates and is mainly cultivated in northern India. Psyllium is mainly"
"the old use of the verbs ""ahogar"" and ""rehogar"" that reference a slow cooking technique. Goya Foods sells bottled hogao commercially, in the United States. Hogao Hogao is a variant of Spanish sofrito and is typically used in Central American cuisine and Colombian cuisine. Traditionally made with only long green onions and tomatoes, differing from guiso, which can also be made with round onions, garlic, cumin, salt, and pepper that are sauteed over low heat during the cooking process. It is used for meats, arepas, rice, and other dishes, and can complement the famous ""bandeja paisa"". The ingredients and naming"
"sliced, dried then stewed and used as a common ingredient in Asian dishes such as curries and soups. Asam gelugor is a perennial fruit tree native to the tropical climate in Malaysia. The trees can also be found in other parts of South East Asia, particularly in Thailand where demand for the Asam fruit is increasing. Garcinia atroviridis Garcinia atroviridis, known as asam gelugur, asam gelugo, or asam keping (in Malay, ) is a large rainforest tree native to peninsular Malaysia. This species grows wild throughout peninsular Malaysia but is also widely cultivated, especially in the northern states, owing to"
"white larvae of ants and ""jumping salad"" of tiny live shrimp. The Igorot prefer roasted meats, particularly carabao meat, goat meat, and venison. Due to its mild, sub-tropical climate, Baguio, along with the outlying mountainous regions, is renowned for its produce. Temperate-zone fruits and vegetables (strawberries being a notable example) which would otherwise wilt in lower regions are grown there. It is also known for a snack called ""sundot-kulangot"" which literally means ""poke the booger."" It's actually a sticky kind of sweet made from milled glutinous rice flour mixed with molasses, and served inside ""pitogo"" shells, and with a stick"
"found across the United States and in regards for the former, in other parts of the world as well. Asian-inspired food products have also been launched including from noodle brand, Maggi. In Australia, New Zealand, Ireland and the UK an Asian-inspired range of noodles known as ""Maggi Fusian"" and a long running range in Germany and Austria known as, ""Maggi Magic Asia"" includes a range of noodles inspired by food dishes found in China, Japan, Korea, India, Malaysia, Singapore, Indonesia and Thailand. Yoga has gained popularity outside India and the rest of Asia and has entered mainstream culture in the"
"Burgoo Burgoo is a spicy stew, similar to Irish or Mulligan stew, often served with cornbread or corn muffins. It is often prepared communally as a social gathering. It is popular as the basis for civic fund-raisers in the American Midwest and South. Traditional burgoo was made using whatever meats and vegetables were available—typically, venison, squirrel, opossum, raccoon or game birds, and was often associated with autumn and the harvest season. Today, local barbecue restaurants use a specific meat in their recipes, usually pork, chicken, or mutton, which, along with the spices used, creates a flavor unique to each restaurant."
"""bakso"" (meatballs) sold by street vendors and restaurants, often adapted to become Indonesian-Chinese cuisine. One common adaptation is that pork is rarely used since the majority of Indonesians are Muslims. Other popular Indonesian street food and snacks are ""siomay"" and ""batagor"" (abbreviated from Bakso Tahu Goreng), ""pempek"" (deep fried fish cake), ""bubur ayam"" (chicken congee), ""bubur kacang hijau"" (mung beans porridge), satay, ""nasi goreng"" (English: fried rice), ""soto mie"" (soto noodle), ""mie ayam"" (chicken noodle) and ""mie goreng"" (fried noodle), ""taoge goreng"" (mung bean sprouts and noodle salad), ""asinan"" (preserved vegetables or fruits salad), laksa, kerak telor (spicy omelette), ""gorengan"""
"is an easy-to-find product in all supermarkets. Aspic Aspic is a dish in which ingredients are set into a gelatin made from a meat stock or consommé. Non-savory dishes, often made with commercial gelatin mixes without stock or consommé, are usually called jello salads in the United States or gelatin salads elsewhere. When cooled, stock that is made from meat congeals because of the natural gelatin found in the meat. The stock can be clarified with egg whites, and then filled and flavored just before the aspic sets. Almost any type of food can be set into aspics. Most common"
"sawâ"" (snake), ""adobong palakâ"" (frogs), Kapampangan ""adobung kamaru"" (mole crickets), and the ""adobong atay at balunbalunan"" (chicken liver and gizzard). ""Adobo"" has been called the quintessential Philippine stew, served with rice both at daily meals and at feasts. It is commonly packed for Filipino mountaineers and travelers because it keeps well without refrigeration. Its relatively long shelf-life is due to one of its primary ingredients, vinegar, which inhibits the growth of bacteria. Outside of the dish itself, the flavor of ""adobo"" has been developed commercially and adapted to other foods. A number of local Philippine snack products such as nuts,"
"in pure Korean. Ottogi first produced its signature 3-minute meals in 1981 and two years later, it opened its first research center. The company established local subsidiaries in China in 1992, New Zealand in 1997, United States in 2005 and Vietnam in 2008. In 2008, Ottogi took over Sampo Foods, a frozen food manufacturer as well as Samhwa Hanyang Foods, a tea maker in 2010 to expand its business portfolio. Ottogi started to provide dietary supplements in 2011 under the brand called NatureBy. Ottogi manufactures more than one-thousand items, ranging from ready meal to canned tuna as well as condiments."
"Sundanese. Another variety of siomay is called ""Batagor"", also originated from Bandung. It is an abbreviation that stands for ""Bakso Tahu Goreng"". Batagor is very similar to siomay, except that it is fried instead of steamed. Siomay is one of the favourite school meal for Indonesian students. Siomay Siomay (also Somay), is an Indonesian steamed fish dumpling with vegetables served in peanut sauce. It is derived from Chinese Shumai. It is considered a light meal that is similar to the Chinese Dim Sum, but is cone shaped. It is traditionally made from ""tenggiri"" (wahoo) fish meat. Sometimes other types of"
"Burgo (food) Burgo is a folded rice pancake served in savoury whitish coconut milk-based soup, flavoured with fish, and sprinkled with fried shallots. The dish is one of the regional specialty of Palembang, the capital of South Sumatra, Indonesia. In Palembang, burgo is a popular choice for breakfast. Burgo is quite similar with lakso, although lakso is thick rice noodles and its soup has yellowish color acquired from turmeric. The pancake batter is a mixture of rice flour, sago or tapioca with water. The pancake is made by frying the batter on frypan in similar fashion on making thin pancake,"
"""Kinako"", being composed of soybeans, is a healthy topping and flavouring which contains B vitamins and protein. Compared to boiled soybeans, however, the protein in ""kinako"" is not easily digested. ""Kinako"" is widely used in Japanese cooking, but is strongly associated with ""dango"" and ""wagashi"". ""Dango"", dumplings made from ""mochiko"" (rice flour), are commonly coated with ""kinako"". Examples include ""ohagi"" and ""Abekawa-mochi"". ""Kinako"", when combined with milk or soy milk, can also be made into a drink. One example of its use in popular foods is warabimochi, which is a famous kinako-covered sweet. Kinako Kinako ( or ), also known"
"special trips to experience the dish. Darren Wong introduced the dish to the United States in New York City at the April 2016 Smorgasburg food fair. Shortly after, London restaurant Yamagoya worked four months to develop another version. The dish is made from mineral water and agar; thus, it has practically no calories. The water from the original dish was obtained from Mount Kaikoma of the Southern Japanese Alps, and it has been described as having a sweet taste. The agar is a vegetarian/vegan alternative to gelatin that is made from seaweed. After being heated, it is molded and cooled."
"Morogo Morogo or Moroho, also known as wild or African spinach, refers to a group of at least three different dark green leafy vegetables found throughout Southern Africa and harvested for human consumption. It is considered a traditional South African dish and forms an important part of the staple diet in rural communities. Morogo leaves have a protein content of up to 36%. The ultimate vitamin content is dependent on the age of the plant and method of preparation; the plants contain vitamin A and vitamin C and complement the low levels of calcium, magnesium and iron in maize. In"
"separate packets for dried vegetables, flavoring contained in oil, and pepper, in addition to the soup stock. Korean brands such as Nongshim are readily available in most large grocery stores, and in some major cities, brands imported from Europe are also available. In larger grocery stores and Asian markets in larger cities, a large variety of brands and international flavors can be found, including noodles from such places as Thailand, Indonesia, and India. Instant noodles from Grace, a Caribbean food company, are available in some places. Due to the large South Asian population in some major cities, Maggi is also"
"formed a special relationship with Whole Foods Market to distribute Argo products. According to the description in ""Bloomberg Businessweek"", Argo's specialty foods include pastries, sandwiches, salads, and quiches. Argo markets from a lifestyle perspective with awareness of modern design and sustainable environment. It also sells audio CDs. Argo set out to be the Starbucks of tea. Argo Tea was launched in 2003 by three partners: Arsen Avakian, Simon Simonian, and Daniel Lindwasser. Avakian and Simonian are boyhood friends from Armenia. They grew up in Yerevan and emigrated in the 1990s to the United States, where Simonian, a computer scientist, and"
"Philippine adobo Philippine ""adobo"" (from Spanish ""adobar"": ""marinade,"" ""sauce"" or ""seasoning"") is a popular Filipino dish and cooking process in Filipino cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, and black peppercorns, which is browned in oil, and simmered in the marinade. It has sometimes been considered as the unofficial national dish in the Philippines. The cooking method is indigenous to the Philippines. Early Filipinos cooked their food normally by roasting, steaming or boiling methods. To keep it fresh longer, food was often cooked by immersion in vinegar and salt. Thus, it is very likely"
"solidifies upon cooling. One popular brand of mix is DoFu Delight. Annin tofu Annin tofu (杏仁豆腐) or almond tofu is a soft, jellied dessert made of apricot kernel milk, (which is often translated as almond milk, as apricot kernel itself is often translated as ""almond""), agar, and sugar. It is a traditional dessert of Beijing cuisine, Cantonese cuisine, Hong Kong cuisine, and Japanese cuisine. It is similar to blancmange. The name ""tofu"" here refers to ""tofu-like solid""; soy beans, which are the main ingredient of tofu, are not used. This naming convention is also seen in other east Asian dishes,"
"region of Indonesia — the city of Manado in North Sulawesi, there is a very popular type of congee called ""tinutuan"", or also known as ""bubur Manado"" (Manadonese porridge). It is rice porridge served with ample amount of vegetables. A bit different from the one sold in Java, it is made from rice porridge, enriched with vegetables, including ""kangkung"" (water spinach), corn kernels, yam or sweet potato, dried salted fish, ""kemangi"" (lemon basil) leaves and ""melinjo"" (""Gnetum gnemon"") leaves. Sago flour is made into porridge in eastern Indonesia, as the staple food of Maluku and Papuan people. The sago congee"
"Taho Taho () () is a Philippine snack food made of fresh soft/silken tofu, ""arnibal"" (sweetener and flavoring), and sago pearl (similar to tapioca pearls). This staple comfort food is a signature sweet and taho peddlers can be found all over the country. The Indonesian equivalent of this snack is Tauhue, and the Malaysian equivalent of this snack is called Taufufah. Through early records, it is evident that taho traces its origin to the Chinese douhua (). Most taho vendors prepare the separate ingredients before dawn. The main ingredient, fresh soft/silken tofu, is processed to a consistency that is very"
"It has a similar appearance and external texture to hash browns. ""Cifantuan"" (Traditional Chinese 糍飯糰, Simplified Chinese 糍饭团) is another breakfast food consisting of a piece of youtiao tightly wrapped in cooked glutinous rice, with or without additional seasoning ingredients. Japanese onigiri resembles this Chinese food. ""Lo mai gai"" (糯米雞) is a dim sum dish consisting of glutinous rice with chicken in a lotus-leaf wrap, which is then steamed. It is served as a dim sum dish in Hong Kong, Singapore, and Malaysia. ""Ba bao fan"" (八寶飯), or ""eight treasure rice"", is a dessert made from glutinous rice, steamed and"