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Bebek Goreng
Bebek Goreng is a distinctive Indonesian main rooted in Java and Bali, celebrated for duck, aromatic braising spices an…
Dishes connected with festivals, holidays, weddings, religious occasions or special gatherings.
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Bebek Goreng is a distinctive Indonesian main rooted in Java and Bali, celebrated for duck, aromatic braising spices an…
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Rendang Daging is a distinctive Indonesian main rooted in Minangkabau culture of West Sumatra, celebrated for beef, coc…
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Yakisoba is a distinctive Japanese main rooted in twentieth-century festival and street food, celebrated for wheat nood…
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Vegetable Korma is a distinctive Indian main rooted in Mughal-influenced and regional Indian cooking, celebrated for mi…
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Pork Vindaloo is a distinctive Indian main rooted in Goa's Indo-Portuguese cooking, celebrated for pork, vinegar, garli…
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Bengali Kosha Mangsho is a distinctive Indian main rooted in Bengal, celebrated for mutton slowly browned with onions,…
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Kerala Beef Fry is a distinctive Indian main rooted in Kerala Christian and toddy-shop cooking, celebrated for beef, bl…
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Meen Moilee is a distinctive Indian main rooted in Kerala, celebrated for fish, coconut milk, turmeric, ginger and curr…
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Schupfnudeln are finger-shaped potato noodles pan-fried with sauerkraut and often bacon.
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Rinderrouladen are thin beef rolls filled with mustard, bacon, onion and gherkin, then braised in rich gravy.
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Wrinkled green beans stir-fried with aromatics, preserved vegetables and minced meat.
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Pork belly simmered, sliced and stir-fried with leeks and fermented bean paste.
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Sichuan noodles with sesame, preserved vegetables, chilli oil and minced pork.
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Wheat noodles topped with savoury fermented-bean meat sauce and crisp vegetables.
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Extra-wide hand-pulled noodles dressed with chilli, garlic and aromatic hot oil.
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Diced chicken stir-fried with dried chillies, peanuts and a glossy sweet-sour sauce.
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Simply roasted or pan-seared Tasmanian salmon with crisp skin, lemon and seasonal vegetables.
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Roasted Tasmanian salmon with crisp skin and a cool, sharp horseradish cream.
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Rabo de Toro is a distinctive Spanish recipe known for oxtail slowly braised with red wine, vegetables and warm spices…
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Navarin d’Agneau is a distinctive French recipe known for spring lamb stew with young vegetables and a light tomato sau…
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Arnaki Fricassee is a distinctive Greek recipe known for tender lamb cooked with greens and finished with avgolemono.
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Moroccan Stuffed Sardines is a Moroccan main defined by butterflied sardines filled with chermoula, lightly floured and…