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However, similar dishes like Samoan palusami that are made in Hawaii sometimes use the vernacular laulau when speaking with a non-Samoan person. [36] [37] Hā, the stems or stalk of the taro, is commonly added to lūʻau and laulau as a filler. As a dish on its own, stems are peeled and sliced for a stew called hāhā. [38]
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ʻOta ʻika is a Oceanian dish consisting of raw fish marinated in citrus juice and coconut milk. The Tongan, Tahitian, and Samoan variants are essentially identical in that the raw fish is briefly marinated in lemon or lime juice until the surface of the flesh becomes opaque. The fish is then mixed with coconut milk and diced vegetables (most ...
Jinan cuisine (济南菜; 濟南菜; Jìnán cài): The cooking methods of Jinan cuisine focus on quick frying, roasting and boiling. Jinan-style food is generally sweet, aromatic, fresh and tender. A famous dish from Jinan is stir-fried large yellow croaker with sugar and vinegar (糖醋大黄鱼; 糖醋大黃魚; táng cù dàhuángyú).
Tunisian cuisine varies from north to south, from the coast to the Atlas Mountains, from urban areas to the countryside, and along religious affiliations. For instance, the original inhabitants of Tunis (the Beldiya), do not use harissa much; they prefer milder food, and have also developed their own breads and desserts.
Laulau, a traditional Hawaiian dish. Adobo; Cantonese dim sum influenced dishes such as char siu manapua, fun guo is known as "pepeiao" (meaning "ear" in Hawaiian), [46] gok jai or "half moon", pork hash are a normally twice as large than the usual shumai, and "ma tai su" a baked pork and water chestnut pastry [47]