A " rempah " paste is similar in form and function to an Indian wet " Thai curry paste, and is often browned and caramelised ( ) to mellow the raw flavours of its component ingredients and produce a harmonised finish.
22.
Another classic egg custard dish, cr�me br�l�e tends to be prepared and served in a ramekin without any pastry or fruit topping and is given a fully caramelised top ( by grilling a sugar topping until it is a hard, solid glaze ).
23.
On the other hand, some dishes, especially " gorengan " ( deep-fried fritters ) and those dishes infused or caramelised with coconut milk, such as rendang and gulai, might taste succulent but are rich in fat and cholesterol.
24.
The "'B�ndner Nusstorte "'( Graub�nden nut pastry ), also known as "'Engadiner Nusstorte "', is a traditional sweet, caramelised nut-filled pastry ( generally walnut ) from canton Graub�nden in Switzerland.
25.
Confusion can arise over the use of the word praline in Belgium as it may refer to filled chocolates in general or sometimes to traditional " pralin?"-filled chocolates popular in Europe ( pralin?refers to caramelised hazelnuts or almonds ground into a paste ).
26.
Cutting cubes from a larger piece of cooked chicken will give you nice uniform cubes of cooked chicken, but they may not be as caramelised and tasty as smaller pieces cooked separately .-- talk ) 02 : 47, 25 June 2010 ( UTC)
27.
"' Norman tart "'is a shortcrust pastry-based ( p�te bris�e ) variant of the apple tart made in Normandy filled with apples, sliced almonds and sugar topped with creamy egg custard tart and baked until the topping is slightly caramelised.
28.
Cooking " nasi goreng " usually employs strong fire, while authentic " rendang " for example requires small fire for slow cooking of beef, spices, and coconut milk until the meat is caramelised and all the coconut milk's liquid has evaporated.
29.
Although there are many different variations of manti in terms of shape and way of serving, the most praised type of Turkish manti is known as " Kayseri mantisi ", originally from Kayseri, an Anatolian city . " Kayseri mantisi " is tiny and served with yoghurt, oil ( caramelised with tomato paste ) and seasoning.
30.
Confusion can arise over the use of the word praline in Belgium as it may refer to filled chocolates in general known as pralines and it may also refer to a traditional praline filling common in Europe ( caramelised hazelnuts ( noisettes ) or almonds ( amandes ) ground into a paste, sometimes with whey powder, condensed milk or cream ) described as pralin?
