Main Dish

Southern fried chicken

Southern fried chicken

Fried chicken (also referred to as Southern fried chicken) is a dish consisting of chicken pieces usually from broiler chickens which have been floured or battered and then pan-fried, deep fried, or pressure fried. The breading adds a crisp coating or crust to the exterior. What separates fried chicken from other fried forms of chicken is that generally the chicken is cut at the joints and the bones and skin are left intact. Crisp well-seasoned skin, rendered of excess fat, is a hallmark of well made fried chicken.
Dukbokki

Dukbokki

Dukbokki is a popular Korean snack food which is commonly purchased from street vendors. Originally it was called tteok jjim and was a braised dish of sliced rice cake, meat, eggs, and seasoning.
Kakap asam pedas

Kakap asam pedas

Snapper fish is the most common fish in Indonesia. Red Snapper is a typical fauna Riau Islands province because this province is home of many snapper and snapper itself is often used as a typical food ingredients that is Kakap Asam Pedas (sour and spicy red snapper).
Beef Stew

Beef Stew

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavors to mingle. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, beans, peppers and tomatoes, etc.), meat, especially tougher meats suitable for slow-cooking, such as beef. Wine and stock can be used as the stew-cooking liquid.
Bubur ayam

Bubur Ayam

Bubur ayam is an Indonesian rice porridge with shredded chicken breast served with some condiments, such as chopped scallion, crispy fried shallot; topped with yellow chicken broth and cakwe.
Giouvetsi

Giouvetsi

Giouvetsi is a baked Greek dish made with either meat, fish or seafood. The recipe is not complicated, but requires some preparation and a lot of cooking time. Necessary ingredients are the meat (or fish/seafood), pasta and the tomato sauce (usually spiced with cinnamon or bay leaves).
Mongolian Beef

Mongolian Beef

Mongolian beef is a dish served in Chinese-American restaurants consisting of sliced/stripped beef, typically flank steak, and stir-fried with vegetables in a savory brown sauce, usually made with hoisin sauce, soy sauce, and chili peppers. The beef is commonly paired with scallions or mixed vegetables and is often spicy. The dish is often served over steamed rice.