worldcuisines/food-kb-v1.1 huggingface dataset:
Krembo
Category: snack (marshmellow)
Cuisine: Israeli
Associated cuisines: Israeli
Area: Israel
Countries: Israel
Region: Western Asia
Other names: it - Italian: Krembo
jv - Javanese: Krèmbo

The dish is a chocolate-coated marshmallow treat that consists of a round biscuit base, topped with fluffy marshmallow creme-like foam, coated in a thin layer of sweet baking chocolate, and wrapped in colourful, thin aluminum foil.
Chipsi mayai
Category: egg (omelete)
Cuisine: Tanzanian
Associated cuisines: Tanzanian
Area: Dar Es Salaam
Countries: Tanzania
Region: Eastern Africa
Other names: fr - French: Zege
sw - Swahili: Chipsi mayai
zh - Chinese: 坦尚尼亞薯條蛋餅

The dish is a simple potato-egg omelette.
Carrot salad
Category: salad (carrot salad)
Cuisine: Global
Associated cuisines: Global
Area: Global
Countries: Global
Region: Global
Other names: bn - Bangla: গাজরের সালাদ
de - German: Karottensalat
fa - Persian: سالاد هویج
id - Indonesian: Selada wortel
ja - Japanese: ニンジンサラダ
jv - Javanese: Salad wortel
ko - Korean: 당근 샐러드
zh - Chinese: 胡蘿蔔沙拉

This dish is a salad made with carrots. Recipes vary widely by region. Shredded carrot is often used as a topping for other dishes.
Carrot pudding
Category: dessert, sweets, carrot (pudding, carrot)
Cuisine: British
Associated cuisines: Irish, American
Area: Global
Countries: Global
Region: Global
Other names: bn - Bangla: গাজরের পুডিং
el - Greek: Πουτίγκα καρότου
es - Spanish: Budín de zanahoria
fa - Persian: پودینگ هویج
it - Italian: Pudding di carote
ja - Japanese: ニンジンプリン
jv - Javanese: Pudhing wortel
pa - Punjabi: ਗਾਜਰ ਪੁਡਿੰਗ
ru - Russian: Морковный пудинг
uk - Ukrainian: Морквяний пудинг
yue - Cantonese: 紅蘿蔔布甸

The dish is a stuffed carrot with meat, shortening, cream, eggs, raisins, sweetener (dates and sugar), spices (clove and mace), scraped carrot, and breadcrumbs.
Hutspot
Category: vegetable (boiled vegetable)
Cuisine: Dutch
Associated cuisines: Indonesian
Area: Netherlands, Indonesia
Countries: Netherlands, Indonesia
Region: South Eastern Asia
Other names: de - German: Hutspot
es - Spanish: Hutspot
fi - Finnish: Hutspot
fr - French: Hutspot
fy - Western Frisian: Oranjerats
he - Hebrew: הוטספוט
hy - Armenian: Հյուցպոտ
id - Indonesian: Hutspot
ja - Japanese: ヒュッツポット
jv - Javanese: Hutspot
nl - Dutch: Hutspot
pl - Polish: Hutspot
pt - Portuguese: Hutspot
ru - Russian: Гюцпот
uk - Ukrainian: Гюцпот

The dish is boiled and mashed potatoes, carrots, and onions.
Kinpira
Category: side dish (simmered, root vegetables)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: كينبيرا
es - Spanish: Kinpira
fa - Persian: کین‌پیرا
ja - Japanese: 金平
ko - Korean: 긴피라
ru - Russian: Кимпира
tr - Turkish: Kinpira
uk - Ukrainian: Кінпіра
vi - Vietnamese: Kinpira

The food is usually made of root vegetables that have been sautéed and simmered. The most common variety is braised burdock root. Other vegetables include carrots and lotus root, skins of squash such as pumpkin, mushrooms or broccoli, and seaweeds. Other foods include tofu, capsicum, wheat gluten, chicken thigh, pork, and beef.
Kubaneh
Category: bread (yeast bread)
Cuisine: Yemenite Jewish
Associated cuisines: Israeli
Area: Israel
Countries: Israel
Region: Western Asia
Other names: ar - Arabic: الكبانة
he - Hebrew: כובאנה
jv - Javanese: Kubanéh
ru - Russian: Кубане
uk - Ukrainian: Кубане

The bread is often served alongside eggs that are baked in their shells along with the bread and grated tomato.
Chai tow kway
Category: stir fry (rice cake)
Cuisine: Chaoshan
Associated cuisines: Chinese
Area: Southern China, Indonesia, Singapore, Malaysia
Countries: China
Region: Eastern Asia
Other names: cdo - Mindong: Chái-tàu-guōi
es - Spanish: Chai tow kway
fr - French: Chai tow kway
jv - Javanese: Chai tow kway
ko - Korean: 차이타우꾸에
ms - Malay: Chai tow kway
nan - Minnan: Chhài-thâu-kóe
yue - Cantonese: 炒蘿蔔糕

The dish is stir-fried cubes of radish cake.
Gajar ka halwa
Category: dessert (carrot, pudding)
Cuisine: Indian
Associated cuisines: Indian, Bangladeshi, Pakistani, Nepalese
Area: India, Bangladesh, Pakistan, Nepal
Countries: India, Bangladesh, Pakistan, Nepal
Region: Southern Asia
Other names: as - Assamese: গাজৰৰ হালোৱা
bn - Bangla: গাজরের হালুয়া
hi - Hindi: गाजर का हलवा
jv - Javanese: Gajar ka halwa
kn - Kannada: ಕ್ಯಾರೆಟ್ ಹಲ್ವಾ
lt - Lithuanian: Morkų chalva
mai - Maithili: गाजरक हलुआ
mr - Marathi: गाजर हलवा
ne - Nepali: गाजरको हलुवा
or - Odia: ଗାଜର ହାଲୁଆ
pa - Punjabi: ਗਜਰੇਲਾ
pnb - Western Punjabi: گجریلا
pt - Portuguese: Gajar ka halwa
ta - Tamil: காரட் அல்வா
ur - Urdu: گاجر کا حلوہ

The dish is a carrot-based sweet dessert pudding made by placing grated carrots in a pot containing a specific amount of water, milk, sugar, and cardamom and then cooking while stirring regularly. It is often served with a garnish of almonds and pistachios.
Cezerye
Category: dessert (carrot, gelatinous dessert)
Cuisine: Turkish
Associated cuisines: Turkish
Area: Mersin
Countries: Turkey
Region: Western Asia
Other names: ar - Arabic: جزرية
bg - Bulgarian: Джезерие
ca - Catalan: Cezerye
es - Spanish: Cezerye
fr - French: Cezerye
hy - Armenian: Ջեզերիե
it - Italian: Cezerye
ja - Japanese: ジェゼルイェ
jv - Javanese: Cezerye
ru - Russian: Джезерье
tr - Turkish: Cezerye
uz - Uzbek: Djezerye

A semi-gelatinous dessert made from caramelised carrots, shredded coconut, and roasted walnuts, hazelnuts, or pistachios.
Candied carrots
Category: side dish, carrot (candied carrot)
Cuisine: Global
Associated cuisines: Global
Area: Global
Countries: Global
Region: Global
Other names: ha - Hausa: Candied carrots

A dish are carrots caramelized in butter and brown sugar, sometimes with the addition of an acidic ingredient like orange juice.
Porkkanalaatikko
Category: casserole, carrot (mashed carrot, casserole)
Cuisine: Finnish
Associated cuisines: Finnish
Area: Finland
Countries: Finland
Region: Northern Europe
Other names: ca - Catalan: Porkkanalaatikko
es - Spanish: Porkkanalaatikko
fi - Finnish: Porkkanalaatikko
ja - Japanese: ポルッカナラーティッコ
jv - Javanese: Porkkanalaatikko
ru - Russian: Поркканалаатикко
se - Northern Sami: Porkkanalaatikko
sv - Swedish: Morotslåda

A dish are mashed carrots, mixed with boiled rice or barley, and liquid.
Bourekas
Category: pastry (savoury pie)
Cuisine: Israeli
Associated cuisines: Israeli, Jewish
Area: Israel
Countries: Israel
Region: Western Asia
Other names: fr - French: Börek
he - Hebrew: בורקס
jv - Javanese: Bourekas
sl - Slovenian: Burek

A baked pastry that are typically made with either puff pastry or filo dough, depending on the origin of the baker. They are often made out of puff pastry filled with various fillings. Among the popular fillings are cheese, minced meat, mashed potato, spinach and cheese, eggplant, and mushrooms.
Compote
Category: dessert (fruit dessert)
Cuisine: Medieval European
Associated cuisines: Medieval European, European
Area: Medieval Europe
Countries: France, England, Spain, Portugal, Italy, Denmark, Sweden, Norway, Poland, Hungary, Scotland, Ireland, Russia
Region: Northern Europe
Other names: ar - Arabic: كومبوت
az - Azerbaijani: Komposta
ca - Catalan: Compota
cs - Czech: Kompot
de - German: Kompott
el - Greek: Κομπόστα
eo - Esperanto: Kompoto
es - Spanish: Compota
eu - Basque: Konpota
fa - Persian: کمپوت
fi - Finnish: Hilloke
fr - French: Compote
gl - Galician: Compota
he - Hebrew: לפתן
hy - Armenian: Կոմպոտ
io - Ido: Kompoto
it - Italian: Composta
ja - Japanese: コンポート
jv - Javanese: Compôte
ko - Korean: 콩포트
lb - Luxembourgish: Kompott
nb - Norwegian Bokmål: Kompott
nl - Dutch: Compote
nn - Norwegian Nynorsk: Kompott
pt - Portuguese: Compota
ro - Romanian: Compot
ru - Russian: Компот
sk - Slovak: Kompót
sq - Albanian: Komposto
sv - Swedish: Kompott
tr - Turkish: Komposto
uk - Ukrainian: Компот
uz - Uzbek: Kompot
yi - Yiddish: קאמפאט
zh - Chinese: 糖煮水果

A dessert made of whole or pieces of fruit in sugar syrup. Whole fruits are cooked in water with sugar and spices. The syrup may be seasoned with vanilla, lemon or orange peel, cinnamon sticks or powder, cloves, other spices, ground almonds, grated coconut, candied fruit or raisins. It is served either warm or cold.
Tzfatit
Category: cheese (sheep cheese)
Cuisine: Israeli
Associated cuisines: Israeli
Area: Tzfat, Safed, Galilee
Countries: Israel
Region: Western Asia
Other names: arz - Egyptian Arabic: تزفات تشيس
he - Hebrew: גבינה צפתית
id - Indonesian: Keju Tzfat
pt - Portuguese: Zefati
ru - Russian: Цфатский сыр
uk - Ukrainian: Цфатський сир

A semi-hard salty cheese, originally from sheep's milk. The milk is pasteurized at a low 72 °C (162 °F), which preserves the food proteins. Trimming is based largely on the action of enzymes contained in a special ferment and on calcium chloride rather than on the action of lactic acid. The fermentation is quick, about an hour. After the separation of most of the whey, the cheese is stored for several hours in straw or plastic baskets to drain the remaining whey and to form its round shape. For the remainder of the draining time, the cheese is inverted several times to help the draining and to form the basket's pattern on all sides.
Carrot chip
Category: snack (dehydrated food, fried food)
Cuisine: Global
Associated cuisines: Global
Area: Global
Countries: Global
Region: Global
Other names: bn - Bangla: গাজরের চিপ
fa - Persian: چیپس هویج
ja - Japanese: ニンジンチップス
ta - Tamil: கேரட் சில்லு
th - Thai: แคร์รอตแผ่น

carrots that have been fried or dehydrated
Morkovcha
Category: salad (carrot salad)
Cuisine: South Korean
Associated cuisines: Koryo-saram
Area: South Korea
Countries: South Korea
Region: Eastern Asia
Other names: hy - Armenian: Գազարը կորեական ձևով
id - Indonesian: Morkovcha
ja - Japanese: マルコフチャ
jv - Javanese: Morkovcha
ko - Korean: 마르코프차
pl - Polish: Marchew po koreańsku
ru - Russian: Морковь по-корейски
th - Thai: มอร์คอฟชา
uk - Ukrainian: Морква по-корейськи
uz - Uzbek: Morkovcha
zh - Chinese: 高麗胡蘿蔔菜

It is a spicy marinated carrot salad. It is made of finely julienned carrots, garlic, onion,[4] ground red pepper, ground coriander seeds, vinegar, vegetable oil (or olive oil), salt and pepper. It may also include sesame seeds.
Rujak shanghai
Category: salad (seafood salad)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: Jakarta
Countries: Indonesia
Region: South Eastern Asia
Other names: ace - Achinese: Ceunicah
ban - Balinese: Rujak
bjn - Banjar: Pancuk
bn - Bangla: রোজাক
de - German: Rujak
en-simple - Simple English: Rojak
es - Spanish: Rujak
fa - Persian: روجاک
fr - French: Rujak
hy - Armenian: Ռոջակ
id - Indonesian: Rujak
it - Italian: Rojak
ja - Japanese: ロジャック
jv - Javanese: Rujak
ko - Korean: 루작
mad - Madurese: Rojhâk
ml - Malayalam: റോജാക്ക്
mr - Marathi: रोजाक
ms - Malay: Rojak
nl - Dutch: Roedjak
ru - Russian: Роджак
su - Sundanese: Rujak
th - Thai: รอเยาะ
uk - Ukrainian: Роджак
uz - Uzbek: Rojak
vi - Vietnamese: Rojak
yue - Cantonese: 囉㘃
zh - Chinese: 罗惹

boiled sliced gurita (octopus) as well as edible jellyfish, kangkung, and served with thick red sweet and sour sauce, mixed with pineapple juice, and toasted crushed peanuts
Perkedel
Category: fritter (potato fritter)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: Java, Sumatra
Countries: Indonesia
Region: South Eastern Asia
Other names: ar - Arabic: بيركيديل
es - Spanish: Perkedel
fr - French: Perkedel
id - Indonesian: Perkedel
jv - Javanese: Bergedèl
ms - Malay: Bergedel
my - Burmese: ပါကယ်ဒယ်
ru - Russian: Перкедел
tl - Tagalog: Perkedel
uk - Ukrainian: Перкедел

mashed fried potato mixed with chopped scallion and seasoned with white pepper powder, then shaped into flat round patties and dipped in egg yolk or beaten egg, before being deep fried
Ayam buah keluak
Category: stew (chicken stew)
Cuisine: Malaysian, Singaporean
Associated cuisines: Peranakan, Kristang
Area: Indonesia, Malaysia, Singapore
Countries: Indonesia, Malaysia, Singapore
Region: South Eastern Asia
Other names: jv - Javanese: Pitik woh kluwak
ms - Malay: Ayam buah keluak
zh - Chinese: 百加雞

dish consisting of chicken (ayam), tamarind gravy and keluak nuts
Pie tee
Category: pastry (savoury pie)
Cuisine: Malaysian
Associated cuisines: Malaysian, Singaporean, Indonesian
Area: Malaysia, Singapore, Indonesia
Countries: Malaysia, Singapore, Indonesia
Region: South Eastern Asia
Other names: id - Indonesian: Pai ti
jv - Javanese: Pai tee
ms - Malay: Pie tee

A thin and crispy pastry tart shell often filled with a spicy, shredded Chinese turnips, sweet mixture of thinly sliced vegetables and prawns
Bubur cha cha
Category: dessert (dessert)
Cuisine: Indonesian, Singaporean, Malaysian, Thai
Associated cuisines: Phuket
Area: Maritime Southeast Asia
Countries: Brunei Darussalam, Indonesia, Malaysia, Singapore, Thailand
Region: South Eastern Asia
Other names: fa - Persian: بوبور چا چا
id - Indonesian: Bubur cha cha
ja - Japanese: ボボチャチャ
jv - Javanese: Bubur cha cha
ms - Malay: Bubur caca
th - Thai: ตูโบ้
uk - Ukrainian: Бубур ча ча
yue - Cantonese: 摩摩喳喳
zh - Chinese: 摩摩喳喳

This dessert is prepared by using pearled sago, sweet potatoes, yams, bananas, coconut milk, pandan leaves, sugar and salt
Asinan
Category: snack (pickled)
Cuisine: Chinese Indonesian
Associated cuisines: Indonesian
Area: Jakarta, West Java
Countries: Indonesia
Region: South Eastern Asia
Other names: es - Spanish: Asinan
fa - Persian: آسینان
fr - French: Asinan
id - Indonesian: Asinan
jv - Javanese: Asinan
ms - Malay: Asinan
su - Sundanese: Asinan
th - Thai: อาซีนัน

The vegetable type uses Chinese cabbage, cabbage, bean sprouts, tofu, and lettuce served in a thin, hot, peanut sauce with vinegar, topped with peanuts and krupuk(Crackers).The Fruit type uses preserved tropical fruits, such as raw mango, water apple, papaya, ambarella, jicama, nutmeg, and pineapple served in sweet, hot, and sour vinegar and chili sauce, sprinkled with peanuts.
Babi hong
Category: meat (pork)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: Chinatowns
Countries: Indonesia
Region: South Eastern Asia
Other names: id - Indonesian: Babi hong

This is boiled or braised, fried and steamed pork belly in salty soy sauce, sweet soy sauce, and black mushroom soy sauce, Chinese red cooking wine, and oyster sauce
Char siu
Category: meat (grilled pork)
Cuisine: Cantonese
Associated cuisines: Chinese
Area: Guangdong, Greater China, Sinophone
Countries: China, Japan, Singapore
Region: South Eastern Asia
Other names: bjn - Banjar: Babi panggang habang
ca - Catalan: Char siu
es - Spanish: Char siu
fr - French: Char siu
hy - Armenian: Չաշաո
id - Indonesian: Babi panggang merah
it - Italian: Char siu
ja - Japanese: チャーシュー
jv - Javanese: Char siu
ko - Korean: 차시우
pl - Polish: Char siu
pt - Portuguese: Char siu
ru - Russian: Чашао
th - Thai: หมูแดง
tr - Turkish: Char siu
uk - Ukrainian: Чар сіу
vi - Vietnamese: Xá xíu
yue - Cantonese: 叉燒
zh - Chinese: 叉燒

This is a barbecued pork with five-spice powder is the primary spice, honey or other sweeteners are used as a glaze, and the characteristic red color comes from the red yeast rice when made traditionally
Bakwan
Category: fritter (vegetable fritter)
Cuisine: Chinese, Indonesian
Associated cuisines: Chinese, Indonesian
Area: Indonesia
Countries: Indonesia
Region: South Eastern Asia
Other names: de - German: Bakwan
es - Spanish: Bakwan
id - Indonesian: Bakwan
jv - Javanese: Bakwan
min - Minangkabau: Bakwan
ms - Malay: Bakwan
su - Sundanese: Bala-bala

beansprouts, shredded cabbages and carrots, battered and deep fried in cooking oil
Bakso
Category: meat (meatball)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: Indonesia
Countries: Indonesia
Region: South Eastern Asia
Other names: be - Belarusian: Баксо
bn - Bangla: বাকসো
de - German: Bakso
fr - French: Bakso
id - Indonesian: Bakso
ja - Japanese: バクソ
jv - Javanese: Bakso
kge - Komering: Bakso
ko - Korean: 박소
ms - Malay: Bakso
ru - Russian: Баксо
su - Sundanese: Baso
th - Thai: บักโซ
uk - Ukrainian: Баксо
uz - Uzbek: Bakso

This dish is finely ground beef with a small quantity of tapioca flour and salt, and then served in a bowl of beef broth, with yellow noodles, rice vermicelli,broccoli, bean sprout, sprinkled with fried shallots and celery
Sekoteng
Category: beverages (hot drink)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: Jakarta, West Java, Central Java
Countries: Indonesia
Region: South Eastern Asia
Other names: id - Indonesian: Sekoteng
jv - Javanese: Sekotèng
su - Sundanese: Sakoteng

a ginger-based hot drink which includes peanuts, diced bread, and tapioca pearls (known locally as pacar cina)
Guazi
Category: snack (roasted seed)
Cuisine: Chinese, Malaysian, Indonesian
Associated cuisines: Chinese, Indonesian
Area: China, Malaysia, Indonesia
Countries: China, Malaysia, Indonesia
Region: South Eastern Asia
Other names: cdo - Mindong: Guă-cī
fa - Persian: تخمه
id - Indonesian: Kuaci
jv - Javanese: Kwaci
nan - Minnan: Koe-chí
nl - Dutch: Guazi
su - Sundanese: Koaci
vi - Vietnamese: Hạt dưa
wuu - Wu: 瓜子
yue - Cantonese: 瓜子
zh - Chinese: 瓜子

baked seeds of the sunflower, pumpkin, or watermelon seeds
Youtiao
Category: snack (fried dough)
Cuisine: Chinese
Associated cuisines: Chinese, Vietnamese, Cambodian, Singaporean, Malaysian, Indonesian, Filipino, Bruneian, Burmese, Thai, Hong Kong, Taiwanese
Area: China, Vietnam, Cambodia, Singapore, Malaysia, Indonesia, Philippines, Brunei, Myanmar, Thailand, Hong Kong, Taiwan
Countries: China, Vietnam, Cambodia, Singapore, Malaysia, Indonesia, Philippines, Brunei Darussalam, Myanmar, Thailand, Hong Kong, Taiwan
Region: South Eastern Asia
Other names: ca - Catalan: Youtiao
cdo - Mindong: Iù-cák-guōi
es - Spanish: Youtiao
fr - French: You tiao
id - Indonesian: Cahkwe
it - Italian: Youtiao
ja - Japanese: 油条
jv - Javanese: Cahkwé
ko - Korean: 유탸오
ms - Malay: Cakoi
my - Burmese: အီကြာကွေး
nan - Minnan: Iû-chia̍h-koé
pt - Portuguese: Youtiao
ru - Russian: Ютяо
su - Sundanese: Cakue
th - Thai: ปาท่องโก๋
tr - Turkish: Youtiao
uk - Ukrainian: Ютяо
vi - Vietnamese: Quẩy
wuu - Wu: 油条
yue - Cantonese: 油炸鬼
zh - Chinese: 油条

This dish is a long golden-brown deep-fried strip of wheat flour dough
Bakpia
Category: pastry (bread roll, sweet roll, cake)
Cuisine: Indonesian, Filipino
Associated cuisines: Indonesian, Filipino
Area: Indonesia, Philippines
Countries: Indonesia, Philippines
Region: South Eastern Asia
Other names: eo - Esperanto: Hopio
es - Spanish: Jopia
fr - French: Bakpia
id - Indonesian: Bakpia
it - Italian: Bakpia
jv - Javanese: Bakpia
ms - Malay: Tausarpiah
pam - Pampanga: Hopiâ
pl - Polish: Bakpia
pt - Portuguese: Bakpia
tl - Tagalog: Hopya
zh - Chinese: 侯皮亞

This dish has flaky version and cake-dough version. The dish itself is filled with either mung bean, pork, purple yam or azuki beans.
Grass jelly
Category: dessert (jelly)
Cuisine: Chinese
Associated cuisines: Chinese, Hong Kong, Macanese, Taiwanese, Indonesian, Malaysian, Singaporean, Bruneian, Filipino, Thai, Vietnamese
Area: China, Hong Kong, Macau, Taiwan, Indonesia, Malaysia, Singapore, Brunei, Philippines, Thailand, Vietnam
Countries: China, Hong Kong, Macau, Taiwan, Indonesia, Malaysia, Singapore, Brunei Darussalam, Philippines, Thailand, Vietnam
Region: South Eastern Asia
Other names: ban - Balinese: Daluman
cdo - Mindong: Chāu-náe̤ng
de - German: Grasgelee
en-simple - Simple English: Grass jelly
es - Spanish: Jalea de hierba
fr - French: Gelée d'herbe
hak - Hakka Chinese: Siên-ngìn pán
hy - Armenian: Բուսական ժելե
id - Indonesian: Cincau
it - Italian: Gelatina alle erbe
ja - Japanese: 仙草ゼリー
jv - Javanese: Cao
ko - Korean: 선초 젤리
ms - Malay: Cincau
nan - Minnan: Sian-chháu
pt - Portuguese: Gelatina de grama
ru - Russian: Травяное желе
su - Sundanese: És Cingcau
th - Thai: เฉาก๊วย
tr - Turkish: Çim jölesi
uk - Ukrainian: Трав'яне желе
vi - Vietnamese: Thạch sương sáo
wuu - Wu: 青草糊
yue - Cantonese: 涼粉
zh - Chinese: 燒仙草

The jelly is made by boiling the aged and slightly oxidized stalks and leaves of Platostoma palustre (Mesona chinensis) with potassium carbonate and a little starch for several hours, then let it cool and served with sweet beverages.
Yusheng
Category: salad (fish salad)
Cuisine: Chinese
Associated cuisines: Malaysian, Singaporean
Area: Guangdong, China, Malaysia, Singapore, Brunei, Indonesia
Countries: Malaysia, Singapore, Brunei Darussalam, Indonesia, China
Region: Eastern Asia
Other names: es - Spanish: Yusheng
fr - French: Yusheng
id - Indonesian: Yee sang
it - Italian: Yusheng
jv - Javanese: Yushèng
ko - Korean: 위상
ms - Malay: Yee sang
yue - Cantonese: 撈起
zh - Chinese: 撈魚生

This dish consists of strips of raw fish (sometimes salmon), mixed with shredded Vegetable and a variety of sauces and condiments, among other ingredients
Tee long pan
Category: rice (rice noodle roll)
Cuisine: Malaysian, Singaporean, Indonesian
Associated cuisines: Malaysian, Singaporean, Indonesian
Area: Malaysia, Singapore, Indonesia
Countries: Malaysia, Singapore, Indonesia
Region: South Eastern Asia
Other names: es - Spanish: Rollo de fideo de arroz
fr - French: Rouleau de nouille de riz
it - Italian: Involtino di spaghetti di riso
ja - Japanese: 腸粉
jv - Javanese: Soun gulung
ko - Korean: 청판
ms - Malay: Chee cheong fun
yue - Cantonese: 腸粉
zh - Chinese: 腸粉

a steamed rice roll serve with shrimp paste or chilli sauce or with red chilli sauce, crushed roasted peanuts, fried shallots, and dried shrimp.
Soto Klethuk
Category: soup (meat soup, vegetable soup)
Cuisine: Indonesian
Associated cuisines: Indonesian, Malaysian, Singaporean, Bruneian, Dutch, Surinamese
Area: Blora
Countries: Indonesia
Region: South Eastern Asia
Other names: bjn - Banjar: Soto
es - Spanish: Soto
fr - French: Soto
id - Indonesian: Soto
ja - Japanese: ソト
jv - Javanese: Soto
ka - Georgian: სოტო
ko - Korean: 소토
ms - Malay: Soto
my - Burmese: ဆိုတို
nl - Dutch: Soto
pt - Portuguese: Soto
th - Thai: โซโต
uk - Ukrainian: Сото
yue - Cantonese: 印尼湯

The soup consists of shredded chicken, bean sprouts, vermicelli, eggs, fried onions, and fried cassava.
Burmese fried rice
Category: rice (fried rice)
Cuisine: Burmese
Associated cuisines: Burmese
Area: Myanmar
Countries: Myanmar
Region: South Eastern Asia
Other names: id - Indonesian: Nasi goreng Myanmar

The dish is made using short-grain Burmese fragrant rice and is typically stir-fried with boiled peas. Other common ingredients include egg, onions, and garlic. The seasonings, which may include soy sauce, salt, and sometimes chili, are stir-fried together with the rest of the ingredients
Morisqueta tostada
Category: rice (fried rice)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Manila, Cebu, Zamboanga, Iloilo
Countries: Philippines
Region: South Eastern Asia

The dish is fried rice with sausage, ham, shrimp, and spring onions. It is commonly eaten with fried dishes like longganisa, tapa, or carne norte guisado.
Bagoong fried rice
Category: rice (fried rice)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Philippines
Countries: Philippines
Region: South Eastern Asia
Other names: jv - Javanese: Sega gorèng bagoong

The dish is fried rice in oil with shrimp paste, garlic, spring onions, black pepper, and salt.
Albaloo polo
Category: rice (mixed rice)
Cuisine: Iranian
Associated cuisines: Shirazi
Area: Shiraz
Countries: Iran
Region: Southern Asia
Other names: el - Greek: Αλμπαλού πόλο
es - Spanish: Albaloo polo
fa - Persian: آلبالوپلو
jv - Javanese: Albaloo polo

The dish is made with rice and sour cherries usually served with chicken, koobideh, or other types of kebab as well as some form of stews.
Bai pong moan
Category: rice (mixed rice)
Cuisine: Cambodian
Associated cuisines: Cambodian
Area: Cambodia
Countries: Cambodia
Region: South Eastern Asia
Other names: vi - Vietnamese: Bai pong moan

The dish consisting of fried eggs and white rice. Beaten eggs are preferred and herbs are often added for flavor. Unbeaten eggs are usually cooked until crisp on one side and somewhat raw on the other side. Salt, soy sauce, or fish sauce can be used to flavor the eggs, and soy sauce can also be applied to the rice.