Food family · 100 dishes · 45 regions
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13 dishes from Indonesia
Ayam kodok
An Indonesian stuffed and roasted chicken, commonly served as a holiday staple at Christmas and other special occasions. Its roots lie in the colonial era, likely in the Dutch dish gevulde kip.
DishExplore →Ayam masak kicap
An Indonesian Javanese chicken dish of Javanese-Chinese origin, poached or simmered in sweet soy sauce with thick liquid palm sugar and commonly found in Indonesia and Malaysia.
DishExplore →Ayam panggang
A Cocos (Keeling) Islands ayam bakar chicken dish, distinguished by thick sauce and a recipe made more coconut-dependent by island living conditions, is also prepared in Sabah, Malaysia, and Western Australia.
DishExplore →Bakakak hayam
A Sundanese chicken dish from Indonesia, seasoned and roasted over fire with a bamboo stick used to hold it, usually served during a Sundanese wedding procession.
DishExplore →ayam goreng Kalasan
An Indonesian fried chicken dish topped with kremesan, crisp fragments of fried batter, associated with the area around Kalasan Temple in Sleman, Yogyakarta and now popular nationwide.
DishExplore →babi kecap
An Indonesian braised pork with sweet soy sauce, a Chinese Indonesian classic popular among non-Muslim Indonesians and known in the Netherlands as babi ketjap.
DishExplore →balado
A hot, spicy bumbu from Minang cuisine in West Sumatra, Indonesia, made by stir-frying ground hot red chili pepper with garlic, shallot, tomato, and kaffir lime in coconut or palm oil.
DishExplore →bekasang
A fermented fish condiment from eastern Indonesia, especially around Sulawesi and the Moluccas, made by fermenting fish stomach as shrimp paste is fermented.
DishExplore →Buntil
An Indonesian-Javanese dish of grated coconut meat, anchovies and spices, wrapped in papaya, cassava, or taro leaves and boiled in coconut milk with spices. A Java favourite sold at street stalls during Ramadhan.
DishExplore →betutu
A Balinese dish of steamed or roasted chicken or duck in rich, highly seasoned bumbu betutu, popular in Bali and Lombok, Indonesia. A spicier version uses raw onion, red chili peppers, and coconut oil.
DishExplore →botok
A Javanese dish made from grated coconut flesh with the coconut milk squeezed out, often mixed with vegetables or fish, wrapped in banana leaf, and steamed. It has a soft, mozzarella-like texture and is usually white.
DishExplore →corn fritter
Indonesian corn fritters are fried cakes made from dough or batter containing corn kernels, known as perkedel jagung or bakwan jagung.
DishExplore →spicy porridge
A traditional Malay porridge from Sambas, West Kalimantan, and Sarawak, Malaysia, served during Ramadan when Muslims break their fast at iftar.
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7 dishes from Vietnam
Bun cha
A Hanoi dish of grilled fatty pork served over white rice noodles with herbs and a dipping sauce. It was described by Vietnamese food writer Vũ Bằng in 1959.
DishExplore →bánh bèo
A steamed Vietnamese cake from Huế, Central Vietnam, whose name refers to a small, round-leaved aquatic plant resembling duckweed or water lily; the cake imitates that plant’s shape.
DishExplore →bánh cáy
A northern Vietnamese rice cake made from sticky rice, sugar, gac or gardenia, sesame, carrots, mandarin orange peel, and lard. Its roasted, ground mixture is placed in a square box and traditionally served with tea.
DishExplore →bánh bao
A Vietnamese street-food bun adapted from Cantonese tai pao, with seasoned ground pork and quail egg as a common filling. It may contain Chinese sausage and is typically eaten at breakfast or as a snack.
DishExplore →bánh chưng
A Vietnamese cake of glutinous rice, mung beans, and pork, wrapped in a square green package. At Tết, it is placed on family altars to honor ancestors; its square form symbolizes the earth.
DishExplore →bánh rế
A Vietnamese street food associated with Lâm Đồng, made with sweet potato or cassava. Sweet-potato pancakes are deep-fried and sugared. They take their name from rế, Vietnamese for bamboo baskets, which they resemble.
DishExplore →bánh tét
A Vietnamese savoury, sometimes sweetened cake of glutinous rice, rolled with mung bean and pork in banana leaf into a thick cylinder, then boiled, unwrapped, and sliced into wheel-shaped servings.
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6 dishes from United States
beef and broccoli
An American Chinese dish of beef and broccoli, developed by Chinese immigrants in 19th-century America and established in American Chinese restaurants by the 1920s.
DishExplore →Crawfish Monica
A Louisiana pasta dish made with crawfish tail meat, onion, garlic, Creole seasoning, cream, wine, salt, pepper, and butter. Created by chef Pierre Hilzim and named for his wife, Monica Davidson.
DishExplore →biscuits and gravy
A popular Southern American breakfast of soft dough biscuits covered in white sausage gravy made from pork drippings, flour, milk, and bits of meat, often seasoned with black pepper.
DishExplore →crab cake
An American fishcake of crab meat mixed with bread crumbs, mayonnaise, mustard, eggs, and seasonings, then sautéed, baked, grilled, deep-fried, or broiled. It is traditionally associated with Maryland’s Chesapeake Bay.
DishExplore →dishwasher salmon
A fish dish of salmon wrapped in aluminum foil and cooked through a full dishwasher cycle, though inconsistent dishwasher temperatures pose a risk of food poisoning.
DishExplore →California roll
An American sushi of imitation crab, avocado, and cucumber, sometimes using crab salad in place of the crab stick. It is often served as uramaki, with outside rice sprinkled with toasted sesame seeds or roe.
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5 dishes from China
Palbochae
Palbochae, the Korean name for Chinese babaocai, combines eight ingredients, including sea cucumber, shrimp, squid, and bamboo shoots, stir-fried with soy sauce and sesame oil and served as a side or atop rice.
DishExplore →Bai ye
Yellowish tofu-skin sheets made from soybeans form when a protein-lipid film develops on soy milk heated to 80–90°C. The films are collected and dried; without coagulant, they are not technically tofu.
DishExplore →Crab jujube
A Chaozhou dish of small, deep-fried crab cakes shaped like jujube fruit, made with crab meat, pork fat, water chestnuts, eggs, vegetables, and herbs. The mixture is wrapped in tofu skin, rolled, and cut into bite-sized pieces; in Thailand, it is popular among Thai Chinese people as hoicho.
DishExplore →Eight treasure rice
A Chinese dish of glutinous rice steamed with a topping of various ingredients, traditionally eight. Often eaten at celebrations, especially Chinese New Year, its name associates eight with prosperity in Mandarin.
DishExplore →biangbiang noodles
A Chinese noodle from Shaanxi cuisine, also called yóupō chěmiàn, noted for its great thickness and length and counted among the Eight Curiosities of Shaanxi.
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5 dishes from India
Avial
A thick Kerala stew of usually 13 Western Ghats vegetables and coconut, seasoned with coconut oil and curry leaves, and often the star of a traditional Sadhya meal.
DishExplore →Curd rice
Curd rice, also called yogurt rice, is an Indian dish made with plain unsweetened yogurt. It is most popular in Tamil Nadu, Kerala, Karnataka, Telangana, Andhra Pradesh, Rajasthan, Gujarat, and Maharashtra.
DishExplore →Dahi baigana
An Odia dish of yogurt and eggplant, prepared especially for festivals and sometimes made without onion or garlic when those ingredients are prohibited.
DishExplore →Dal Tadka
Dal Tadka uses dried, split pulses that may require soaking before cooking. Pulses are a leading staple in South Asia, and India is the world’s largest producer.
DishExplore →dhokla
A Gujarati savoury sponge cake made from fermented rice-and-chickpea batter and steamed to a cake-like consistency. Variants replace the chickpea with pigeon peas or urad beans.
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5 dishes from Mexico
Discada
A Mexican mixed-meat dish prepared in a discada, a round iron or steel disc pan also used in Southwestern US cooking and nicknamed a cowboy wok.
DishExplore →Enfrijoladas
A Mexican dish of corn tortillas rolled around a filling and covered in refried bean sauce, typically served with cheese, onions, and crema. Often eaten at breakfast, with regional recipe variations.
DishExplore →burrito
Historically, burrito was a regional Mexican name for a taco, used in Guanajuato, Guerrero, Michoacán, San Luis Potosí, Sonora, and Sinaloa. Mexico City’s influence made “taco” the default; the name was forgotten.
DishExplore →enchilada
A Mexican dish of corn tortillas rolled around meat, cheese, beans, potatoes, vegetables, or combinations of fillings, then covered with chili-, tomato-, mole-, or cheese-based sauce.
DishExplore →Flauta
Mexican flautas are larger rolled tacos filled with beef, cheese, or chicken, then shallow- or deep-fried. They use flour or corn tortillas and are often topped with sour cream or guacamole.
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4 dishes from Italy
Agliata
A pungent, savoury Italian garlic sauce and condiment used to flavour grilled or boiled meats, fish, and vegetables. Its earliest known record is in ancient Rome, and it remains part of Ligurian cuisine.
DishExplore →Tigella
Thin round breads from Italy’s Apennines near Modena, made with flour, water, salt and yeast. They can be filled with pork-lard cunza flavored with garlic and rosemary, cold cuts, cheese, or sweet spreads.
DishExplore →crostini
Italian crostini are small slices of grilled or toasted bread topped with cheeses, meats, vegetables, condiments, or simply brushed with olive oil and herbs.
DishExplore →ciccioli
Ciccioli are Italian cakes of fatty pork pressed into shape. Across Emilia-Romagna, they are popular in Modena, Reggio Emilia, Bologna, Parma, Piacenza, and Romagna.
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4 dishes from Turkey
Arnavut ciğeri
A Turkish dish of oil-fried lamb or veal liver cubes, seasoned with hot pepper and traditionally served with onion and parsley.
DishExplore →ayran
A cold, savory yogurt-based drink widespread across Central Asia, the Balkans, and the Middle East, made with yogurt, water, and salt. Turkey’s national drink, it may also include mint or be carbonated.
DishExplore →bitter almond cookie
An almond biscuit made with almonds, common in many cuisines and available in varied forms. Types include almond macaroons, Italian amaretti, Spanish almendrados, Armenian nshablits, and qurabiya.
DishExplore →düğün çorbası
A Turkish soup made with lamb or beef broth, now eaten daily mainly in winter. It first opened village wedding feasts, which tradition held could last forty days and forty nights.
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4 dishes from France
amuse-bouche
A bite-sized hors d|work chosen by the chef and served free rather than ordered from the menu, intended to prepare the guest for the meal and show the chef’s style.
DishExplore →crêpe
A dish made from unleavened batter or dough cooked on a frying pan or griddle, with sweet or savoury versions filled with cheese, fruit, vegetables, meats, or spreads.
DishExplore →Chartreuse
A French dish of cabbage, chicory, or carrot wrapped in a decorative layer of salad or vegetable leaves and cooked in a dome mould. Variations have existed since at least the eighteenth century.
DishExplore →Hunter's chicken
A French dish pairing fried chicken with a sauce of mushrooms, onions or shallots, tomatoes, and wine, sometimes with stock and assorted herbs.
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3 dishes from Belgium
Belgian waffle
A Belgian waffle with a light batter, large squares, and deep pockets, leavened with yeast or baking powder. It is eaten at breakfast or as a dessert with cream, fruit, chocolate, syrup, butter, or ice cream.
DishExplore →Brussels waffle
A Belgian waffle cooked between two patterned plates, with regional varieties shaped by different irons and recipes. It may be made fresh or heated after commercial baking and packaging.
DishExplore →dagobert
A Belgian sandwich of baguette filled with ham, cheese, and raw vegetables, called a dagobert in Wallonia, a club in Brussels, or Smos in Flanders.
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3 dishes from Philippines
Betamax (food)
Filipino barbecue consists of marinated pork, chicken, and offal skewers grilled and served as street food in the Philippines, a tradition dating to the 1950s.
DishExplore →Binakle
An Ifugao steamed rice cake of pounded glutinous rice wrapped in banana or rattan leaves. Variants add sesame seeds or sweet potato; uncooked binakle and rice wine are offered to bulul ancestor spirits in Ifugao rites.
DishExplore →Daral
A Tausug Filipino dessert of crêpes made with ground glutinous rice and coconut milk, rolled around sweetened coconut meat and sometimes flavored with pandan leaves.
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3 dishes from South Africa
Braaibroodjie
A South African toasted sandwich of bread, cheese, tomato, and onion, associated with braai culture and prepared over an open fire.
DishExplore →bobotie
A South African dish of spiced minced meat baked with an egg-based topping, adopted by the Cape Malay community and often served with sambal. It is not a national dish.
DishExplore →boeber
A Cape Malay milk pudding of vermicelli, sago, and sugar, flavoured with cardamom, stick cinnamon, and rose water. It is served on the 15th night of Ramadan to celebrate the middle of the fast.
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2 dishes from Morocco
Ahriche
A Moroccan dish of tripe—ganglion, caul, lung, or heart—wound with intestines on an oak stick and cooked over hot coals, eaten by the Zayanes and Khénifra tribes.
DishExplore →Babbouche
A Moroccan dish of slowly cooked snails in broth flavored with thyme, aniseed, gum arabic, mint, caraway, and liquorice.
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2 dishes from Sweden
Äggakaka
A traditional Scanian egg cake resembling kolbullar or an oven pancake, served with fried pork belly slices and lingonberries. Farmworkers once made it because it was easy to wrap up and eat in the fields.
DishExplore →blåbärssoppa
A sweet Nordic fruit soup made from bilberries, with starch giving it a thick consistency. It can be served cold or hot, as a soup with porridge or as a drink.
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2 dishes from Japan
Doria
A Japanese rice gratin of cooked white rice topped with sautéed chicken or shrimp and vegetables, covered with béchamel and cheese, and baked as a casserole. It belongs to yōshoku, Western food adapted to Japanese tastes.
DishExplore →dobin mushi
Japan’s dobin mushi is a traditional broth of shrimp, chicken, soy sauce, lime, and matsutake mushroom, steamed and served in a dobin tea pot.
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2 dishes from Myanmar
Burmese fried rice
A Myanmar fried rice made with paw hsan hmwe, a fragrant short-grain rice, and commonly boiled peas, onions, garlic, and dark soy sauce. It is a breakfast dish, sometimes topped with a fried egg.
DishExplore →Cassia flower bud salad
A festive Burmese salad of Siamese cassia flower buds, boiled potatoes, sliced onions, peanuts, sesame seeds, garlic, salt, oil, and lemon juice, served on the full-moon day of Tazaungmon, sometimes as an offering.
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2 dishes from Nigeria
Egbo
A popular Yoruba corn porridge from Ibadan, made by cooking dry corn until soft. Served with sauce, beans, and vegetables, it is called ororo robo.
DishExplore →draw soup
A Nigerian soup of okra, ogbono, or ewedu leaves. Its thick broth draws out of the bowl when eaten by spoon or used to dip fufu, inspiring the Pidgin English name. It accompanies eba (garri) and pounded yam.
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1 dish from Georgia
1 dish from Hessen
1 dish from Vojvodina
1 dish from Benin
1 dish from Iraq
1 dish from Canada
1 dish from Democratic Republic of the Congo
1 dish from Lebanon
1 dish from Netherlands
1 dish from Sri Lanka
1 dish from Germany
1 dish from South Korea
1 dish from New Caledonia
1 dish from Tunisia
1 dish from Taiwan
1 dish from Austria
1 dish from Bhutan
1 dish from Peru
1 dish from Chad
1 dish from Algeria
1 dish from Israel
1 dish from Niger
1 dish from Greece
1 dish from Soviet Union
1 dish from Portugal
1 dish from Cambodia
1 dish from Central Europe
1 dish from Costa Rica
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