Bakso, baso, meatball or meat balls are a type of meat ball commonly found in Indonesian cuisine. The meatballs are generally made from a mixture of beef milled and starch, but there are also some meatballs made from chicken, fish, and shrimp. It is also made from buffalo meat. Normally, meatballs are served on the plate with noodles, rice noodles, bean sprouts, tofu, sometimes eggs and sprinkled with fried onions and celery. Meatballs are very popular and can be found throughout Indonesia from street vendors to large restaurants. Various types of meatballs are now offered in the form of frozen food sold in supermarkets or malls. Meatball slices can also be used as a complement to other types of food such as fried noodles, fried rice and cap cai. In the process of making Bakso, borax is added to it. The Indonesian Government agency BPOM (National Agency of Drug and Food Control) has described it as unsafe. BPOM warns that consuming high levels of borax foods for 5-10 years can increase the risk of liver cancer. Meatballs sold in various traditional markets and supermarkets are required to be free of borax.
The origin of the name of this dish is still disputed. One hypothesis proposes the Spanish word commonly used for the dish, cebiche, originating from Latin cibus, which can be translated as - food for humans and animals. Other hypotheses supported by the Spanish Kingdom Academy suggested that this name might be derived from the Spanish-Arabic word assukkabáǧ, which is derived from the sakbāj Arabic word (سكباج means: meat cooked in vinegar). The hypothesis further bases the origin of the term in the word escabeche, or that the word ceviche only a variation of the word Siwichi, the traditional name of Quechua for the dish.
3. Chinese Bhel
Chinese Bhel is one of the most popular and tasy street fast food in India. This is a Chinese fast food recipe prepared with a mixture of Chinese noodles and sauce.
4. Chole Bhature
6. Dahi Bhalla Papdi
The Dahi Bhalla Papdi is an any time snack to kill your hunger creatively. It is a street food of India and Pakistan. It is especially famous in north India, sold in shops and kiosks of chaat.
7. Dahi Puri
9. French Fries
Fries are dishes made from pieces of potato fried in hot cooking oil. In the menu of restaurants, french fries are long-cut and fried in a submerged state in hot cooking oil called French fries. Fries can be eaten just like a snack, or as a complementary food for main dishes such as steaks, hamburgers, fish and chips and currywurst. Fries are popular throughout the world thanks to ready-to-eat restaurants such as McDonald's and Burger King. In the early 1950s, the Jack Simplot, which had a company called JR Simplot, created the raw material for french fries in the form of peeled and frozen potatoes.
Hamburger (or often called burger) is a type of food in the form of a round-shaped bread sliced in two and in the middle filled with patty which is usually taken from meat, then vegetables in the form of lettuce, tomatoes and onions. As a sauce, burgers are given various types of sauces such as mayonnaise, tomato sauce and chili and mustard. Some burger variants are also equipped with cheese, pickled and other complementary materials such as sausages and ham.
11. Ice Cream
Ice cream is a frozen food made from dairy products such as cream, combined with flavorings and sweeteners. This mixture is cooled by stirring while reducing the temperature to prevent the formation of large ice crystals. Traditionally, the temperature is reduced by placing the ice cream mixture into a container put in a mixture of broken ice and salt. Salt makes liquid water below the freezing point of pure water, making the container touch evenly with the water and ice.
Jiaozi is a type of dumpling containing minced meat and vegetables chopped and wrapped in sheets of flour. Leather dough is made from a mixture of flour, water, and kitchen salt. This food is cooked by boiling it. In Japan, a similar food is called a gyōza, while in Korea it is called mandu. Jiaozi skin is thicker than dumplings.
Kaassoufflé is a Dutch snack. It is a deep-fried piece of dough filled with melted cheese. Kaassoufflés in most Dutch supermarkets and takeaways available. They are seen as a vegetarian alternative for croquettes and frikandelles and can be eaten with peanut sauce or mustard. The Kaassoufflé is served both for itself and with a bread roll. As a variant of the Kaassoufflés there is the Hamkaassoufflé with cheese and ham filling. Although the snack contains the term soufflé, it has few matches with the casserole of the same name. However, the term kaassoufflé in Dutch also means a soufflé with cheese filling.
14. Kai Yang
15. Kati Roll
Kati Roll, Kathi roll or Paneer Tikka Kathi Roll is a popular Indian breakfast and street food, which is easy to make and nourishing as well.
In its simplest form it comes balls made with minced meat, similar to meatballs, used meat of beef or lamb that is usually mixed with different spices and sometimes with onions chopped.
Blackburn - Blackburn (English: Lok-Lok) street food, one of Malaysia resemble meatballs on skewers with a variety of forms either meat, vegetables, sausages, dumplings or mushrooms. When eaten, it will be blanched in hot water, similar to suki or dip in Thailand, and eaten with a variety of sauces such as those with a similar taste Pork satay sauce, sweet and sour like chili sauce, as well as a sweet taste like soy sauce. Can be found in Penang, Kuching and elsewhere.
18. Meat Patty
The panipuri is a snack consumed in many parts of the Indian subcontinent. This dish is part of chaat, the fried salty snacks served on the roadsides. It consists of a puri Oval, hollow fried and you eat with the flavored water. The puri are usually served by 5 or 6 per plate. Each puri must be eaten in one bite so that the full spectrum of flavors and textures are present in the mouth at the same time.
20. Papri Chaat
21. Pav Bhaji
Pav Bhaji is a major West Indian breakfast. This breakfast is widely eat in Maharashtra, especially Mumbai's Pav Bhaji is world famous. The pav bhaji is offered both on stalls and in more traditional restaurants in India and abroad.
22. Pecel Lele
Pecel Lele or Pecak Lele is a dish made with fried catfish, which is commonly found in Indonesia. Usually served with sambal pepper paste, tempeh and boiled rice.
24. Pizza al Taglio
The Pizza in the cup (Pizza al taglio in Italian) is a variety of pizza baked in large rectangular trays and usually sold by weight in rectangular or square brackets. This type of pizza is invented in Rome and spread all over Italy. Many variations and styles of pizza exist.
27. Tauge Goreng
Tauge goreng (Fried bean sprouts) are a savory Indonesian vegetarian dish made by sautéing bean sprouts (mung bean sprouts) with a little hot water, plus sliced tofu, ketupat or lontong and yellow noodles, watered in sauce or thick sauce made from oncom. The main ingredients are bean sprouts, or mung bean sprouts. Usually these green bean sprouts are cooked directly in front of the buyer immediately after ordering, using a simple stove.
28. Tikka Kabab
Kebab (kebap, kabab, kebob, kabob, kibob, kebhav, kavab or kephav) are the names for a variety of grilled meat dishes that are pierced using a puncture or iron rod. This dish is common in the cuisines of the Mediterranean, Caucasus, Central Asia, South Asia, and countries of Africa. commonly used meat for kebabs is lamb and beef, or sometimes mutton, chicken, fish, or shellfish. Pork kebabs are known in Azerbaijani, Bulgarian, Cypriot, Greek and Goa states in India. The name kebab comes from the Arabic language. kabab which originally meant fried meat, not grilled or roasted meat. The word kabab probably derived from the Aramaic: kabbābā that may be derived from the Akkadian: kabābu which means "grilled, roasted". In the 14th century, kebabs became synonymous with tabahajah, a dish in the form of pieces of fried meat in Persian.
The tlayuda, also known as clayuda, is a corn tortilla typical state of Oaxaca in Mexico. It usually has a diameter of 30 centimeters or more, it is browned on a griddle, which gives it greater hardness than a conventional tortilla, with a brittle and leathery consistency. It is usually served with beans, meat, vegetables and other additions. Originally, the word refers only to the type of tortilla used. It differs from other types because of its large size (with a diameter of around 30 cm), different taste, and tougher texture. A tlayuda can be filled with a variety of ingredients, including different meats, seafood, cheese or vegetables. Due to their thickness and cooking, they guarantee their conservation in good condition for long periods of time.