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Sinangag (Tagalog pronunciation: [sinɐˈŋag]), also called garlic fried rice or garlic rice, is a Filipino fried rice dish cooked by stir-frying pre-cooked rice with garlic. The rice used is preferably stale, usually leftover cooked rice from the previous day, as it results in rice that is slightly fermented and firmer.
The sauce, while based on a recipe used in India, did not grow popular in the west until marketed by Lea and Perrins. As such, it has retained the name they gave the sauce, “Worcestershire.”
Quzi (Arabic: قوزي), also spelled as qoozi or ghoozi, is a popular rice-based dish and is considered one of Iraq's national dishes. It is served with very slowly cooked lamb, roasted nuts, and raisins served over rice. [1] The dish was introduced into Turkey by Syrian immigrants.
On a low flame, combine the cornstarch, milk and sugar. Mix with a whisk until mixture begins to bubble. Turn off the heat and continue to whisk until the consistency has thickened.
Gyūdon (牛丼, "beef bowl"), also known as gyūmeshi (牛飯 or 牛めし, "beef [and] rice"), is a Japanese dish consisting of a bowl of rice topped with beef and onion, simmered in a mildly sweet sauce flavored with dashi (fish and seaweed stock), soy sauce and mirin (sweet rice wine).
Sayadieh (Arabic: صيادية) is a seasoned fish and rice dish from the Middle East, made with cumin and other spices, as well as fried onions. The spice mix is called baharat in Arabic and its preparation varies from cook to cook but may include caraway, cinnamon, cumin and coriander. [1] [2] [3]
The Japanese subsequently introduced soy sauce to the Mariana Islands, resulting in the typical contemporary version of fina'denne' with soy sauce, lemon juice, onion, and fresh bird's eye chili, known locally as "boonie peppers." [2] The acidic ingredient may also be white vinegar, cider vinegar, coconut vinegar, or lime. [1]
Tie a knot in the top. Steam over boiling water. To serve, transfer some of the rice into a bowl, cover with more of the fragrant water and add a few small ice cubes and some of the flowers. [5] The side dishes eaten with khao chae are the real stars of the meal. [2] Recipes [6] vary but the essentials remain the same.