Top Results for Steamed Fried

Supplì are a Roman street-food snack consisting of cooked rice—typically arborio or risotto rice cooked in tomato sauce—shaped into elongated croquettes with mozzarella at the center, then breaded and deep-fried. When broken in half, the melted mozzarella stretches between the two halves, which is t...

Sambusa Ye Misir is an Ethiopian savory pastry consisting of a thin, triangular dough shell that is deep-fried and stuffed with seasoned cooked lentils. The lentil filling is typically prepared with onions, garlic, and traditional spices such as berbere, offering a savory and mildly spicy flavor pro...

Braised Tofu with Crab (Xie Rou Doufu) is a traditional Shanghainese dish featuring silken tofu gently braised in a flavorful sauce alongside fresh crab meat. This classic combination showcases the delicate texture of steamed tofu and the rich taste of crab. It’s particularly appealing to those seek...

Jewish latkes are crispy, pan-fried potato pancakes prepared by combining grated potatoes, eggs, onions, and a binding agent before frying them in oil. They are traditionally consumed by Ashkenazi Jews during the festival of Hanukkah to commemorate the miracle of the Maccabees, where a small cruse o...

Tempeh goreng means fried tempeh, an everyday Indonesian preparation built around fermented soybean cakes. Tempeh originated in Java, where it became an affordable, protein-rich staple, and it is also eaten elsewhere in Southeast Asia. Fermentation binds the beans into a firm cake that can be sliced...

Dim sum describes a range of small Chinese dishes commonly shared during a meal associated with tea, particularly in Cantonese dining. Portions arrive in steamer baskets or on small plates, letting the table sample different preparations. Har gow, the translucent-skinned shrimp dumpling, illustrates...

This establishment elevates the humble dumpling to an art form. They offer dozens of varietiesfrom pan-seared potstickers to delicate steamed fillingsrepresenting cuisines from China to Korea. Its inherently social, encouraging guests to sample everything from the dipping sauces to the fillings. Its...

Chawanmushi is a classic Japanese dish featuring a delicate steamed egg custard. It’s notable for its complex umami flavor achieved through the use of dashi, soy sauce, and mirin. Typically served in a small ceramic bowl or tea cup, chawanmushi is enjoyed by those seeking a subtly rich and savory br...

Shorshe Ilish is a Bengali curry featuring steamed hilsa fish cooked with mustard seed paste. It’s notable for its complex flavor profile derived from the mustard and spices, representing a significant culinary tradition in East India and Bangladesh. This dish is particularly enjoyed by those intere...

Panelle are traditional Sicilian fritters made from a simple batter of chickpea flour, water, and salt that is cooked, cooled, and then deep-fried in olive oil. Originating in Palermo, they trace their culinary roots back to the medieval period when Sicily was under Arab rule, which introduced chick...

Loukoumades are traditional Greek fritters made from a yeasted dough that is fried until golden brown. They are generously drizzled with honey, offering a sweet and comforting treat. Commonly enjoyed as a festive dessert, they’re particularly popular among those seeking authentic Greek flavors or de...

Chelo is a Persian rice preparation in which rice is parboiled, drained, and then steamed to produce separate, fluffy grains. It is the standard accompaniment to kebabs in Persian cuisine. A characteristic feature is tahdig, the crisp layer of rice (often mixed with bread or potato) that forms at th...

Leche Flan is a Filipino steamed or baked egg custard topped with caramel, derived from Spanish flan and among the most widely served desserts in the Philippines. Unlike many Western flans, it typically uses only egg yolks rather than whole eggs and incorporates condensed or evaporated milk. It is c...

Churros are a Spanish pastry consisting of fried dough, typically crafted from wheat flour, water, and fat. The resulting treat is commonly seasoned with cinnamon sugar. They represent a popular street food option and are frequently enjoyed as a dessert. Churros are particularly appealing to those s...

Cambodian Fish Amok is a creamy curry featuring steamed fish enveloped in a rich, spiced custard. The dish utilizes *kroeung*, a complex Khmer paste made from herbs, spices, and galangal, creating a distinctive flavor profile. Traditionally prepared and served within banana leaves, it’s a staple of...

Blintzes are thin, crêpe-style pancakes originating from Ashkenazi Jewish cuisine, adapted from similar Eastern European recipes. The delicate batter is cooked briefly on one side before being wrapped around a prepared filling and pan-fried until golden. Common fillings include sweetened farmer's ch...

Kamameshi is a Japanese rice dish cooked and served in an individual iron pot called a kama. Rice is seasoned and cooked with ingredients that may include chicken, seafood, mushrooms, and vegetables, so the contents vary by regional style and recipe. The dish is closely associated with the pot in wh...

Khaman is a savory steamed lentil dish originating from Gujarat. It’s made with a fermented chickpea batter resulting in a light, fluffy texture. The dish utilizes gram flour and spices for a distinctive flavor. Khaman is commonly enjoyed as a snack or side dish, particularly popular within Gujarati...

Kaiserschmarrn is an Austrian dessert characterized by its light, airy texture achieved through shredding a thick, pan-fried batter after cooking. The resulting dish features caramelized edges and a slightly sticky consistency thanks to sugar and often fruit additions like plums or apples. It’s a po...

Medu vada are deep-fried lentil doughnuts popular in South India. They’re made from urad dal (black lentils) that are soaked and ground into a batter. The resulting mixture is shaped into rings and fried until crispy. Commonly enjoyed for breakfast, medu vada is particularly favored by those seeking...

A bombolone is an Italian fried dough pastry resembling a doughnut. It’s notable for its distinctive spherical shape and flavorful fillings such as custard, chocolate cream, or fruit preserves. These treats are popular with those seeking a sweet, handheld dessert option, particularly enjoyed by indi...

Bindae-tteok is a traditional Korean savory pancake made primarily from soaked and ground mung beans. The batter is mixed with various ingredients, most commonly julienned vegetables, kimchi, and pork, before being pan-fried until crisp on the outside. The dish is distinguished by its irregular, sli...

Plum Pudding is a dense, dark British steamed pudding made with dried fruits and suet, historically associated with Christmas and documented as far back as the 15th century in English culinary tradition.

Puri is an unleavened wheat flatbread from South Asia, made from a simple dough of whole-wheat flour (atta), water, and salt, then deep-fried in oil or ghee until it puffs into a hollow, golden sphere. The rapid expansion is caused by steam trapped within the dough during frying. Puri is commonly se...

Edamame are young soybean pods harvested before full maturity. They are traditionally steamed and served whole, offering a naturally sweet and slightly nutty flavor. Popular as an appetizer in Japan, particularly at izakayas, edamame is now enjoyed globally for its nutritional value – being rich in...

Daler Bora is a traditional Bengali lentil fritter made by deep-frying a spiced batter of coarsely ground masur dal, or red lentils. The lentil paste is typically seasoned with chopped onions, green chilies, and various spices to create a savory, textured fritter. In Bengali and Bangladeshi cuisine,...

Bhatura is a soft, puffy, deep-fried leavened flatbread originating from the North Indian subcontinent. It is made from a wheat flour dough that is typically fermented with yogurt, giving it a chewy and aerated texture. The dough is rolled into circular shapes and deep-fried until it inflates. Bhatu...

Papanași are Romanian cheese pastries prepared in fried and baked forms, with the fried version especially common in restaurants. Their dough typically combines a fresh curd cheese resembling quark or cottage cheese with flour and eggs, and is shaped into rings accompanied by small dough balls. Frie...

Bombolone is an Italian yeast-raised doughnut that is fried, coated with granulated or powdered sugar, and commonly filled through the side. Traditional fillings include pastry cream, jam, and chocolate or hazelnut cream, although unfilled examples also occur. The pastry is strongly associated with...