ALL
clove of garlic
ICH Elements 2
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Haapi Hoen-tey (Dumpling)
Hoen-tey is a special Haa Valley dish that is usually prepared during Lomba celebrations, the indigenous New Year, which are held on the 29th day of the 10th lunar month. Normally, the ingredients for Hoen-tey are prepared and cooked on the evening of the 28th day. When Hoen-tey needs to be made in large quantities, it is prepared either on the 26th, 27th or 28th day, and then on the 29th day it is cooked. Long ago, Hoen-tey was only made during Lomba celebration. Nowadays it is prepared all year round. To prepare Hoen-tey, you need the following basic ingredients. -\tBuckwheat flour -\tBunches of beet leaves -\tTurnips -\tLocal butter -\tFermented local cheese -\tGinger -\tClove of garlic -\tWild black pepper -\tChili powder -\tWalnut (optional) -\tA few stalks of green onion -\tSalt to taste
Bhutan -
Rendang Tok Dish
The traditional dish of Rendang Tok is a main choice of the people of Perak. The main ingredient is beef while the side ingredients are red onion, garlic, galangal, ginger, lemon grass, chili paste, turmeric powder, turmeric leaf, coriander, aniseed, sweet aniseed, thick coconut milk, palm sugar, dried grated coconut, tamarind juice and salt to taste. Spices such as cinnamon, star aniseed, clove and cardamom are for frying in an adequate amount of cooking oil. The beef is marinated with the side ingredients and left overnight. It is then transferred to a wok, addt in water and cook till the meat is tender. Fry the spices then add in the marinated meat together with its mixture and let cooked.
Malaysia