Tempe Mendoan Including The 10 Best Side Dish In The World, Check List

YOGYAKARTA Side dish is a food served separately with the main dish. Usually one portion is served in a small additional plate filled with certain foods. In all parts of the world, it has different food ingredients and is processed according to local traditions. Complementary dishes, or side dishes, which are considered the best in the world, here's the list.

The sin is one of the famous thin pancake and Indian food. Made from rice blended with black beans, then ground into pasta. After becoming a thick dough, it is usually left in advance to celebrate overnight. This mixture of doughs is added a handful of phugreek seeds so that its color is a little golden brown. This complementary food is roasted until it is golden with a crunchy texture and feels delicious.

Jeon is known as a Korean pancake served as an opening food, side dishes, or consumed as a snack. Although jeon is usually served in a savory version, there are also variations in sweet taste. Jeon material from flour and eggs plus thin meat slices and vegetables. Meat can be selected according to orders, such as poultry meat or sea fish.

Huhuus has a version of Beirut and Lebanon, which is a sauce made from famous beans. Huhumus Beirut is different, because there are a lot of garlic and spices added. Generally made from combinations of beans, olive oil, garlic, yogurt, jihni, cold water, jinten, lemon juice, chili, peterselicaned, and peppers. Once the material is ready, added olive oil, scrapped peterseli, and mint leaves. Huhumus Beirut is served with a newly roasted ribbon or lavash band bread.

blynai is a traditional Lituanian dish, and its name translates into Samogitian pancake. Pancakes of flat potatoes are made of eggs, salt, and rough mash potatoes, cut, or cut, and filled with carrots or meat. The contents are often made with pork, eggs, and pepper that is diced.

After being prepared, these oval-shaped potatoes are smeared in flour and fried with oil until they are golden brown. They are served with a tablespoon of acid cream, an additional piece ofASH, cucumber slice, or bit salad. blynai can be presented as it is or as a complement to meat, fish, or egg dishes.

Llapingachos is a typical Ecuadorian potato bread that is often served with spicy peanut sauce next to it. This food consists of cheese and cassava or mash potatoes. The combination of these ingredients is flattened and cooked on top of pans until it is golden brown. Llapingachos is traditionally served as side dishes along with avocado, salads, fried eggs, pork, and chorizo.

Tempe mendoan is one of the types of fried tempeh that comes from Purwokerto. Launching TasteAtlas, Friday, October 6, this thin slice of soybean tempeh is smeared in a dough enriched with coriander, garlic slices, and garlic juices. Tempe texture is soft and soft because it is only fried for a while. This tempeh is best served with soy sauce with chili slices.

Although the main ingredients are the same, fried tempeh is different from tempeh mendoan. The most popular fried tempeh is tempeh girth with thicker cut than tempeh mendoan. The texture is crunchy outside and is usually served as a companion food with chili onion or chili sauce.

Bulz is a Romanian traditional dish made with mature polyenta which is formed into balls filled with cream fillings. Next, the balls are burned, fried, or roasted until the outside is in the form of a crust that is slightly crunchy.

Most generally, filling creams are made of soft butter and lamb cheese. ham orbit slices are often put in the filling to produce balanced food. In the roasting process, cheese may melt so as to enrich the texture of the food.

Pancakes of rural and crunchy potatoes are traditional Slovakian cuisine. Consisting of thick doughs made with potato scarcity, eggs, flour, and various kinds of spices. Fried briefly until golden chocolate, this filling snack is usually enjoyed as the main dish accompanied by various dairy products, or as side dishes that are usually served with delicious Slovak cemur.

This companion food from Iran, namely cateh, which is one of the most easy and simple techniques for preparing and serving rice from long-grained rice because it absorbs water better than most other types of rice. Washed rice, sheared rice, and cooked in water that is given a little salt and oil. This is cooked slowly, with a small fire, so that rice absorbs all the liquids. The result is not a typical soft rice, but rather a dish with a solid texture and a clean and unobscured rice flavor. Catets are rarely eaten by themselves and are mostly served as side dishes.

The above is the best side dish in the world, including from Indonesia. Is there any companion food above that is one of your favorites?