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Odong, also called pancit odong, is a Visayan noodle soup made with odong noodles, canned smoked sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables.
It usually has chicken strips and broth, chopped vegetables, and macaroni noodles. Milk is added to give it a richer flavor. The name literally means "soup". Sotanghon – a noodle soup that features cellophane noodles, chicken and vegetables. The broth is slightly oily as garlic and onion are sauteed and chicken meat browned before the broth ...
Butter chicken: dish, originating in the Indian subcontinent, of chicken in a mildly spiced tomato sauce. It is also known as murgh mahal: Non-Vegetarian Chaat: Street food. Usually containing potato patty fried in oil, topped with sweet yogurt, and other sauces and spices: Vegetarian Chana masala: Chickpeas of the Chana type in tomato based ...
The high omega-3 content in sardines makes them a heart-healthy food. “Numerous studies have found that omega-3s help reduce the risk of cardiovascular disease," says Largeman-Roth.
Recipes for this dish vary regionally. The soup base is created by sautéed onions and garlic, where a number of curry-based spices are then added to the meat and bones. The cooked dish is served with a garnish of fresh diced ginger and fresh long coriander leaves, along with fresh sliced lemon.
Pancit odong or Odong – Japanese-Visayan noodle dish from Mindanao and the Visayas that uses yellow round flour noodles called odong, canned sardines in tomato sauce, and vegetables (usually bottle gourd or patola). [9] Pancit Olongapo – pancit miki prepared with sarsa (sauce) made of thickened chicken and pork broth, darkened with a little ...
The Ni'matnama is a collection of the recipes written during the rule of the Malwa Sultanate, Ghiyath Shahi, and his son and successor, Nasir Shah. It contains recipes for food, medicine, and aphrodisiacs. [29] It also includes a sections on preparing betel leaves. [30] and information on unique pickles made from edible flowers. [31]
Healthful Indian Flavors with Alamelu is an Indian cooking television program produced by Milwaukee Public Television in the United States. It is hosted by Alamelu Vairavan, with occasional dietetic and nutritional commentary by Margaret Pfeiffer, a registered dietitian and expert in preventive cardiology. [ 1 ]