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Spring rolls with peanut sauce for dipping. In Chinese cooking, the derivative sauce is often used Chaoshan style hot pot. In Hong Kong, among the many dishes using this sauce is satay beef noodles, very common for breakfast in cha chaan tengs. In India, groundnut chutney (spicy peanut sauce) is served along with breakfast, such as idli and dosa.
Nasi rames, rice with accompaniments, usually some curried vegetable stew (sayur lodeh), a selection of cooked fish or chicken or meat and offal pieces, and a dollop of spicy sambal. Pangsit, wonton filled with vegetables, chicken or shrimp. It can be dry or wet. Pecel, a type of peanut sauce with chili [11] is a common ingredients in Javanese ...
The name "lothek" is derived from "luthik", a wooden spatula used to scoop the peanut sauce from a cowek (grinding bowl). [12] Pecel tumpang is a pecel smothered with tumpang (tempeh sauce). It is a delicacy of Kertosono District in Nganjuk. [13] Mie pecel or pecel mie, noodles with pecel sauce common in Central Java as well as Medan.
Cook along with NYC foodie Anh Phan as she makes a fine-dining worthy noodle dish for less than $10 per serving.
A spicy Thai yam-style salad with deep-fried slices of banana blossom as its main ingredient. Yam hoi khraeng ยำหอยแครง A spicy Thai salad made with blood cockles. Yam khai dao: ยำไข่ดาว A spicy Thai salad made with fried egg (khai dao). Yam khamin khao kung ยำขมิ้นขาวกุ้ง
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Murtabak is often described as a spicy folded omelette or pancake with bits of vegetables. [4] Its most common form is made from pan-fried crepes, usually stuffed with beaten eggs, chopped leeks, chives, or green onion, and minced meat, which is then folded and cut into squares. [2] [5]
Khanom chin nam ngiao, a northern Thai speciality, the sauce contains pork blood; Khanom chin sao nam, a salad with coconut milk, ground sun-dried prawns, and fresh pineapple; Khanom chin tai pla, a southern Thai spicy soup; Khanom chin miang pla, noodles with deep fried fish and spicy chili sauce wrapped in a big salad leaf