Kluczowe słownictwo przystawek - Sajgonki

a dish that consists of a pancake that is filled with vegetables and sometimes meat and then fried until crispy, originated in China

receiving a lot of love and attention from many people

a small meal that is usually eaten between the main meals or when there is not much time for cooking

the largest continent in the world

a small dish that is eaten before the main part of a meal

making someone feel well or showing good health

having a flavor that is pleasent to eat or drink

the covering (usually paper or cellophane) in which something is wrapped

to make something full

(of food) recently harvested, caught, or made

a plant or a part of it that we can eat either raw or cooked

the flesh of animals and birds that we can eat as food

meat from a pig, eaten as food

any sea creature that is eaten as food such as fish, shrimp, seaweed, and shellfish

a type of thin, long food made with flour and egg, eaten in a soup or with sauce

a combination of ingredients used as a filling for pastries, sandwiches, and other food items

the external side, edge, or surface of something, typically referring to the outermost part

a series of performances of music, plays, movies, etc. typically taking place in the same location every year

the biggest country in East Asia

the season that comes after fall and in most countries winter is the coldest season

to make a person or thing ready for doing something

having been cut or divided into small pieces or fragments

a long orange vegetable that grows beneath the ground and is eaten cooked or raw

a large round vegetable with thick white, green or purple leaves, eaten raw or cooked

any fungus with a short stem and a round top that we can eat

(of food) heated and ready for consumption

the meat of shrimp commonly eaten as seafood

a plant with seeds, leaves, or flowers used for cooking or medicine, such as mint and parsley

a type of dried plant with a pleasant smell used to add taste or color to the food

a thin, translucent sheet made from rice flour and water, used in various Asian cuisines for wrapping spring rolls

to make something move by turning it over and over or from side to side repeatedly

cooked in very hot oil

(of food) having a firm, dry texture that makes a sharp, crunching sound when broken or bitten

a flavorful liquid, served with food to give it a particular taste

a thick sweet and pungent Chinese condiment

a flavorful condiment made from ground roasted peanuts, commonly used in Southeast Asian and African cuisines

a liquid condiment made by fermenting fish, typically anchovies, with salt, resulting in a dark, thin, and salty-tasting sauce

having a very pleasant flavor

related or belonging to a particular area or place that someone lives in or mentions

a food item that forms part of a recipe or culinary mixture