The brigadeiro (Portuguese for Brigadier) is a common Brazilian delicacy, created in 1940. The brigadeiro is made from condensed milk, cocoa powder, butter and chocolate sprinkles to cover the outside layer. The information regarding when and where the brigadeiro was invented is uncertain.
Aushak, also spelled Ashak, is an Afghan dish made of pasta dumplings filled with scallion, with a (frequently meaty) tomato sauce, topped with yogurt and dried mint. A time-consuming meal to prepare, it is usually served on holidays or at special gatherings.
Marinara (English: "mariner's") sauce is an Italian sauce that originated in Naples, usually made with tomatoes, garlic, herbs, and onions. Its many variations can include the addition of capers, olives, spices, and a dash of wine.
This sauce is widely used in Italian-American cuisine, which has greatly diverged from its Old World origins.
Italians refer to marinara sauce only in association with other recipes. For instance, spaghetti alla marinara literally translates to "spaghetti mariner's style" (from the adjective marinara with the feminine suffix -a pertaining to salsa, Italian for "sauce", and also to maniera, Italian for "style"), but tomato sauce alone in Italy is called sugo/salsa al/di pomodoro or pummarola (the latter being Neapolitan language).
Kabocha (from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash in North America, or Kent pumpkin in Australia but another common name is Japanese pumpkin. In Japan, "kabocha" may refer to either this squash or to the Western pumpkin. It has a strong yet sweet flavor and moist, fluffy texture like chestnuts.
Kombucha (also tea mushroom, Manchurian mushroom, formal name: Medusomyces gisevii) is a variety of fermented, lightly effervescent sweetened black or green tea drinks that are commonly intended as functional beverages for their supposed health benefits. Kombucha is produced by fermenting tea using a "symbiotic 'colony' of bacteria and yeast" (SCOBY). Actual contributing microbial populations in SCOBY cultures vary, but the yeast component generally includes Saccharomyces and other species, and the bacterial component almost always includes Gluconacetobacter xylinus to oxidize yeast-produced alcohols to acetic and other acids.
Yakitori (Japanese: 焼き鳥, lit. grilled chicken) is a Japanese type of skewered chicken.
The preparation of Yakitori involves skewering the meat with kushi (串), a type of skewer typically made of steel, bamboo, or similar materials. Afterwards, they are grilled over a charcoal fire. During or after cooking, the meat is typically seasoned with tare sauce or salt.
Khao tom (also spelled kao tom), or Khao tom mat is a Laotian and Thai dessert of seasoned steamed sticky rice wrapped in banana leaves. Other names include khao tom mad, khao tom kluai, khao tom phat, and khao tom luk yon. Dishes that are similar to khao tom mat can also be found in other countries such as the Philippines.
Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, dumplings, or grains such as rice and barley. Chicken soup has acquired the reputation of a folk remedy for colds and influenza, and in many countries is considered a comfort food.
Nam chim or nam jim (Thai: น้ำจิ้ม, IPA: [nám tɕîm]) is Thai for "dipping sauce". It can refer to a wide variety of dipping sauces in Thai cuisine, with many of them being a combination of salty, sweet, spicy and sour. Nam chim tend to be more watery in consistency than nam phrik (Thai chili pastes). Although Sriracha sauce is commonly known as sot Sriracha in Thailand (sot is the Thai pronunciation of the English word sauce), it will sometimes also be called nam chim Siracha or nam phrik Siracha.
A more or less generic and basic nam chim is the one used for grilled or steamed seafood. This sauce contains garlic, fish sauce, sugar, lime juice, and bird's eye chilies. Variations on this basic recipe find their use as a dipping sauce with, but also as an integral part of many dishes. Many of the ingredients in a nam chim are finely chopped or pounded in a mortar and pestle or, non-traditionally, ground in a blender.