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FRIED RICE

Fried rice is a popular component of Asian cuisine, especially Chinese food. It is made from steamed rice stir-fried in a wok, often with other ingredients such as eggs, vegetables, and meat. It is sometimes served as the penultimate dish in Chinese banquets (just before dessert). As a home-cooked dish, fried rice typically is made with left over ingredients from other dishes, leading to countless variations.

There are many popular varieties of fried rice, each with its own specific list of ingredients. In Asia, the more famous varieties include Yangzhou and Fujian fried rice. Elsewhere, Chinese restaurants catering to non-Chinese clientele have invented their own varieties of fried rice including egg fried rice, Malaysian (spicy) fried rice and the ubiquitous 'special fried rice'.


Fried rice is a common staple in American Chinese cuisine, especially in the form sold at fast-food stands. The most common form of American Chinese fried rice consists of some mixture of eggs, scallions, and vegetables, with chopped meat added at the customer's discretion, and usually flavoured with soy sauce instead of table salt (more typical for Chinese-style fried rice). Fried rice is also seen in other American restaurants, even in cuisines where there is no native tradition of the dish. The dish is also a staple of Chinese restaurants in the United Kingdom (both "sit-in" and "takeaway"), and fried rice is very popular in the West African nations of Nigeria, Ghana and Togo, both as a restaurant food and as street food.

PREPARATION

Fried rice is made from cold rice that has already been cooked by boiling. The use of leftover rice and other leftover ingredients is common when cooked at home. The oil may be seasoned with aromatics such as garlic before the rice and other ingredients are stir fried together in a wok. The non-rice ingredients used in fried rice are greatly varied. They can include eggs, meat (chicken, beef, or cured pork), seafood (shrimp or lobster), vegetables (carrots, broccoli, bean sprouts, celery, peas, corn), mushrooms, spices and peppers, and soy sauce or sometimes oyster sauce. The base or vegetable fried rice does not contain any meat or seafood; others are named for the primary addition (e.g., "chicken fried rice" or "shrimp fried rice"). Other "house" versions may contain several meats and seafoods. It is often stir-fried in a wok with vegetable oil or animal fat to prevent sticking, as well as for flavour. Onions, scallion and garlic are often added for extra flavor. It is popularly eaten either as an accompaniment to another dish, or as a course by itself. Popular garnishes include fried shallots, sprigs of parsley or coriander leaves, carrots carved into intricate shapes or sliced chili sprinkled on top of the heaped rice.

Many food stands found on the streets across Southeast Asia serve fried rice with a selection of garnishes and side dishes that the customer can choose to add.

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Thai cuisine

Thai cuisine is the national cuisine of Thailand. Blending elements of several Southeast Asian traditions, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. The spiciness of Thai cuisine is well known. As with other Asian cuisines, balance, detail and variety are of great significance to Thai chefs. Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and sometimes bitter.

Influences

Although popularly considered a single cuisine, Thai cuisine is more accurately described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central, and Southern, each cuisine sharing


similar foods or foods derived from those of neighboring countries and regions: Burma to the northwest, the Chinese province of Yunnan and Laos to the north, Vietnam and Cambodia to the east and Malaysia to the south of Thailand.

In addition to these four regional cuisines, there is also the Thai Royal Cuisine which can trace its history back to the cosmopolitan palace cuisine of the Ayutthaya kingdom (1351–1767 CE). Its refinement, cooking techniques and use of ingredients were of great influence to the cuisine of the Central Thai plains.

Thai cuisine and the culinary traditions and cuisines of Thailand's neighbors have mutually influenced one another over the course of many centuries. Regional variations tend to correlate to neighboring states (often sharing the same cultural background and ethnicity on both sides of the border) as well as climate and geography. Southern curries tend to contain coconut milk and fresh turmeric, while northeastern dishes often include lime juice. The cuisine of Northeastern (or Isan) Thailand is similar to southern Lao cuisine whereas northern Thai cuisine shares many dishes with northern Lao cuisine and the cuisine of Shan state in Burma.

Many popular dishes eaten in Thailand were originally Chinese dishes which were introduced to Thailand mainly by the Teochew people who make up the majority of the Thai Chinese. Such dishes include chok (rice porridge), kuai-tiao rat na (fried rice-noodles) and khao kha mu (stewed pork with rice). The Chinese also introduced the use of a wok for cooking, the technique of deep-frying and stir-frying dishes, and noodles, oyster sauce and soybean products.

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WHAT IS ROTI?

Roti in general, is defined as an unleavened flatbread made from atta flour in the Hindi, Urdu, Punjabi, Assamese, Indonesian, Malay, Bengali, Thai, Marathi and Somali languages. It is also known as rotli in Gujarati, "Maani" in Sindhi and phulka in Punjabi and Saraiki. Its defining characteristic is that it is unleavened. The ubiquitous Indian bread naan, in contrast, is a yeast-leavened bread.

Roti and its thinner variant, known as chapati, are an integral part of Indian cuisine. It is particularly popular in northern India, Central India and Western India. In the Indian state of Maharashtra and some parts of Gujarat, poli and bhakri denote unleavened Indian breads.

Chinese
Indian Curry

FAJITAS FOR TASTE

A fajita is now a commonly used generic term found in Tex-Mex cuisine,[1] incorrectly referring to any grilled meat served on a flour or corn tortilla. The term actually refers to the cut of beef used in the dish which is known as skirt steak.

Popular meats today also include chicken, pork, shrimp and all cuts of beef although to use the term "chicken fajita" would be nonsensical. In restaurants, the meat is often cooked with onions and bell peppers.

Popular condiments are shredded lettuce, sour cream, guacamole, salsa, pico de gallo, cheese, and tomato.


Mint Sauce

Mint sauce is a sauce made from finely chopped mint leaves, soaked in vinegar, and a small amount of sugar. Occasionally, the juice from a squeezed lime is added. The sauce should have the consistency of double cream. In UK and Irish cuisine it is traditionally used as a complement to roast lamb (but usually not other roast meats) or, in some areas, mushy peas.

Mint sauce can sometimes be used in recipes in place of fresh mint. Also you could try it on toast or bread. Mint sauce can be added to yoghurt to make a mint raita. "Sweet and sour" sauces such as Mint sauce were common throughout Medieval Europe, (with the use of mint being more common in French and Italian cuisine of the period than that of the English), however they became less common and mostly died out as Europe entered the Modern Era.

Pizza


Indian Curry


Coconut Chutney

Coconut chutney is a South Indian spicy chutney-side-dish and condiment, a speciality common in North Malabar.

This is a coconut stew mixed with other species and served with Idli, Dosai and even with cooked rice.

It is made with two methods: liquid and solid. Generally, liquid Coconut Chutney is served with Idli and Dosai, whereas the solid one, locally known as Uruttu Chammanthi, is served with cooked rice at lunch and dinner.


In association with Just Eat. The online takeaway ordering service at www.just-eat.co.uk


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