-
Braising (from the
French word
braiser) is a combination-cooking
method that uses both wet and dry heats: typically, the food is
first browned at a high...
-
Braised rice is a
Ghanaian style of
cooking rice. It is
known as
angwa moo in the Akan language,
literally "oil rice" or omɔ kɛ fɔ(omor ker for) in the...
- Red
braised pork
belly or hong shao rou (simplified Chinese: 红烧肉;
traditional Chinese: 紅燒肉; pinyin: hóngshāoròu) is a
classic pork dish from China, red-cooked...
-
Dezhou braised chicken (simplified Chinese: 德州扒鸡;
traditional Chinese: 德州扒雞; pinyin: Dézhōu pá jī) is a
Chinese dish from the city of
Dezhou in Shandong...
-
Tilapia (/tɪˈlɑːpiə/ tih-LAH-pee-ə) is the
common name for
nearly a
hundred species of
cichlid fish from the coelotilapine, coptodonine, heterotilapine...
- La
braise (English: The Ember) is a 1982
Moroccan film
directed by
Farida Bourquia in her
directorial debut. It was one of only two
feature films made...
- الجمر, romanized: Waqāʾiʿu sinīna l-jamri; French:
Chronique des Années de
Braise;
these names both mean "Chronicle of the
Years of Embers") is a 1975 Algerian...
- dish,
known as a pot
roast in the
United States, but more
commonly as
braised or
stewed beef in Britain, is
often accompanied by root and
tuber vegetables;...
-
originating in the
Indian subcontinent,
consisting of meat or
vegetables braised with
yogurt (dahi),
water or stock, and ****es to
produce a
thick sauce...
-
Paper Cannot Wrap Up
Embers (French: Le
papier ne peut pas
envelopper la
braise) is a 2007 French-Cambodian do****entary film
directed by
Rithy Panh. In...
