103 Sentences With "spring onion" | Random Sentence Generator

Top with the spring onion greens, dill, thyme, and poached egg.

Place chilies, yellow onions, bell peppers, and spring onion in an aluminum tray.

It's just garlic, spring onion, butter, salt, and flour—but it's like a magic trick.

Recipe: Leek and Spring Onion Gratin Follow NYT Food on Facebook, Instagram, Twitter and Pinterest.

Finely chop the spring onion and the garlic together with a little bit of salt.

I added spring onion pancakes and boiled pork and chive dumplings to make up the total.

Stir in the mussel meat, spring onion, and yellow onion and season with salt and pepper. 2.

Käsespätzle is often jazzed up, too, such as by adding bacon or spring onion to the mix.

It will include raw and roasted spring vegetables, seafood and spring onion chowder, and grilled arctic char.

Transfer to a serving platter and garnish with the sliced spring onion and sprinkle with toasted sesame seeds.

Coming back to the spring onion thing for a second: Has nobody else in this town made an omelette?

It might have been only April in Brooklyn, but she found a bounty of chives, tarragon, and spring onion.

On top of the electric oven is a baking tray bearing six trout, each stuffed with spring onion and parsley.

To make it, Lindeman tossed peeled and cut-up cucumber and spring onion with lots of lime juice and salt.

There's no way either one of the two easiest meals you'll ever make won't benefit from the inclusion of a spring onion.

Melissa Clark has a terrific new recipe for leek and spring onion gratin with bread crumbs that you might want to try.

She loved it, but eschewed the skirt steak with romesco ("too squishy on the inside") and the smoked cod with spring onion soubise.

Featured dishes in March included foie gras with caramelized apple cider, spring onion custard with chickweed and trout roe, and persimmon pavlova with cinnamon.

I lean back in my chair, flecks of spring onion studded across my teeth like pebbledash, and give thanks to our collective canker resistance.

I make my bed and then pack up hard-boiled eggs, mushrooms, and some Thai noodles with a spring onion packet to eat at work.

Make the guacamole: In a medium bowl, mix 1 tablespoon of olive oil, the spring onion, avocado, cilantro, and 2 tablespoons lime juice until combined.

He fries the crab meat with garlic and spring onion, his brow is furrowed in concentration, seemingly unaware of the hive of pre-service activity around him.

Add the chives, 1/4 cup (56 grams) of the cilantro, the tarragon, red peppers, spring onion, and the ginger and cook until soft, about 4 minutes.

A calçot is a type of green onion that looks like a baby leek or a giant spring onion, but it's different in both texture and flavour.

Dinner included condiments galore, including peanut butter sauce, papaya chutney, hibiscus green chile sauce, mint and spring onion oil, tamarind ginger sauce, and beet and carrot sauerkraut.

First comes the fish, and then all of the ingredients perfectly layered on top of one another: tamarind, ginger, tomato, spring onion, coriander, and finally, long green chili peppers.

Into a Vitamix went the tender yellow tips of just one squash blossom, young kale leaves, the green tops of one carrot, the whites of one spring onion, and half an avocado.

Even though the spinach isn't cooked at all (sending me back to my old comfort zone), its flavor is amplified by chile, spring onion and some of my favorite herbs and spices.

When the sardines are on the barbecue, he sprinkles some cumin on them, and we serve the fish with a sauce of mixed spring onion, lime, pitted and peeled tomatoes, chili and coriander.

The day's specials are written on a chalkboard at the entrance and often include baked perch with celeriac and truffle vinaigrette, lobster soup with black radish, and fried herring with spring onion butter and mashed potatoes.

Chicken liver toast was the meal's pinnacle: a sizable "cake" of smoothly luscious pâté (that was chilled a tad too much) sharing a wooden board with grilled sourdough bread slices, red onion mostarda and crispy fried spring onion wisps — a remarkable value at $10.

The chef's selection (1573 dollars a person) offers a sampling of the greatest hits, among them the Hiramasa kingfish topped with preserved orange peel, pickled fennel, Espelette pepper, fennel pollen and flowers; and grilled cuttlefish with burned spring onion dressing, radish, fennel and fried curry leaves.

Course after course arrived: velvety spring onion soubise studded with caviar and bitter chickweed, snapper crudo with thin strips of lightly dressed green pepper and the road-tested morels since relieved of the marrow, however dank, and bathed instead in juniper-scented butter, all under a nap of homemade pasta and pecorino.

As he picks up his knife "("Sugimoto—they're the only ones I use") and finely chops spring onion and shiso leaves before mixing into the seasoned minced chicken, Lee-Joe tells me: "We wanted to bring a sense of an izakaya to East London, but if you look at their menus, it can be quite scattered—tempura, sushi, yakitori.

Makes: 24-25Prep: 10 minutesTotal: 45 minutes 6 tablespoons all-purpose flour 1/4 cup|60 ml whole milk43 large egg, separated9 ounces|250 grams cooked mussel meat, halved crosswise 1 large spring onion, finely sliced1/3 cup|60 grams finely chopped yellow onion kosher salt and freshly ground black pepper2 cups|500 ml vegetable oil, for frying lemon wedges, for serving 1.

Servings: 4Prep: 20 minutesTotal: 40 minutes Ingredients43 large bunch curly kale, stems removed, leaves torn into bite-size pieces (about 8 cups)2 small heads radicchio, torn into bite-size pieces (about 8 cups)3/4 cup miso-lemon dressing4 ounces feta cheese, crumbed (about 1 cup)2 tablespoons thinly sliced chivescrispy red onion rings (or thinly sliced red onions)to garnish:1 spring onion, finely slicedbronze fennelcelery leaveschopped chivescurly parsleymustard greensnasturtium Directions 1.

Servings: 33Prep time: 10 minutesTotal time: 25 minutes Ingredients 1/24 cup olive oil21/21 cup finely chopped chives24/256 cup finely chopped cilantro, plus 24 cup whole leaves23/22 cup finely chopped tarragon23 red chile peppers, trimmed, seeded, and sliced23 bunches of spring onion, trimmed and thinly sliced1 (2-inch piece) ginger, peeled and grated1/3 cup white wine4 soft shell crabs, cleaned and halved8 ounces claw crab meat33 ounces jumbo lump crab meat6 cracked stone crab claws (about 1 pound)1/4 cup finely chopped mintgood bread, for serving Directions 1.

Makes 24Prep: 20 minutesTotal: 1 ½ hours for the filling: 2 sweet potatoes (about 13 1/2 ounces|13 grams)2 tablespoons sesame oil3 spring onions, green ends reserved for garnish, finely chopped1 (245-inch) piece ginger, peeled and mincedkosher salt, to taste2300 pack fresh egg wonton wrappers (about 2150)toasted sesame seeds, to garnish for the chili vinegar dressing: 215/22 cup|23 ml chili oil (either home made or shop brought)43 tablespoons|24 ml light soy sauce22 23/2 tablespoons black vinegar1 tablespoon finely chopped garlic2 teaspoons finely chopped ginger2 teaspoons Turkish chili flakes1 teaspoon golden syrup1 teaspoon roasted and ground Sichuan pepper23 spring onion, finely chopped 1.

Servings: 1Prep: 21 minutesTotal: 22 minutes for the green sauce:21 squash blossom, outer yellow tips only21 small zucchini, skins only (flesh reserved for another use), roughly chopped22 small curly kale leavesgreen tops of one small carrot22 spring onion, white part only, peeled and roughly chopped33/23 avocado, peeled and pittedjuice of 26 lemonjuice of 24 lime1 tablespoon olive oilKosher salt and freshly ground black peppercold water to loosen as needed (~1/4 c) for the pickle:1 small kohlrabi, peeled, halved, and thinly sliced1 cup white wine vinegar2 tablespoons granulated sugar63 teaspoon ground turmeric1 tablespoon kosher salt for plating:3 tablespoons unsalted butter2 raw scallops, thinly sliced into rounds1/2 cup coconut cheese or cream cheese1 strawberry, thinly slicedEdible flowers, such as borage, for garnish (optional) 1.

Servings: 4Total time: 30 minutes Ingredients for the marlin:1 pound lightly smoked marlin5 whole black peppercorns1 bay leaf1 lemon, halved crosswise23 orange, halved crosswise3 tablespoons extra-virgin olive oil1 tomato, quartered, seeded, and thinly sliced1/28 bunch cilantro, including stems, finely chopped210/22 red onion, quartered and thinly slicedjuice of 22 lime (about 23 tablespoons)kosher salt and freshly ground black pepper, to taste for the guacamole:21 tablespoon extra-virgin olive oil43 spring onion bulbs, white parts only, thinly sliced24 avocado, peeled, pitted, and roughly chopped22/24 bunch cilantro, including stems, finely chopped1/4 cup fresh lime juice2 tablespoon Dijon mustardkosher salt and freshly ground black pepper, to taste for serving:thinly sliced mixed lettuce8 ounces tostadas1/2 cup crema23 banana peppers, thinly sliced3 radishes, halved and thinly slicedfreshly cracked black pepper Directions 1.

Spring Onion Culture Museum () is a museum located in Sanxing Township, Yilan County, Taiwan.

Chocolate cake may be prepared using onion. Various onion cakes are consumed in China, Germany, Switzerland, Wales and in other countries. In Chinese cuisine, onion cake may be prepared using spring onion, (also referred to as scallion). A basic Chinese onion cake can consist of flour, lard, spring onion and salt.

Other than mashed potato, cabe rawit, spring onion, shrimp, peeled corn, or mashed tofu fritters are also common as perkedel ingredients. Corn perkedel.

Stir-fried preparation is rapid, most common in the evening, and is popular at roadside barbecue-type stands throughout Yunnan. Egg, tomato, meat, spring onion and chilli are frequently utilized.

Both variants are prepared by using common ingredients like cauliflower, corn flour, maida flour, spring onion, bell peppers, soy sauce, chili sauce, minced garlic, ground pepper, etc. and has typical garnish of spring onion. Some recipes call for use of monosodium glutamate (MSG) to increase the taste profile, though there are those who avoid it due to possible health issues. Its taste can vary from mild spicy to hot and fiery based on the recipe and personal preference.

For this dish, O. minor is boiled in stock, before being chopped into fine pieces then served in the soup with spring onion, chilli and minced garlic. The dish is traditionally offered during funeral processions.

Spring onion raita Boondi raita Pomegranate raita Raitas can be prepared with three main base ingredients: vegetables, pulses and fruits. These are mixed with yogurt and flavoured with a variety of seasonings to make different types of raita.

After Kotaro comes to the school for Negi, she forces him to live in their dorm under the identity of Natsumi's younger brother, although he lives in great fear of her home remedies, which invariably consist of spring onion suppositories. She forms a Pactio with Negi very late in the story and gains an artifact. It is a scepter in the form of a spring onion that cures every ailment or status effect, but in return forces a person to obey any of Chizuru's commands when stabbed by it. In chapter 340 it is revealed that her family runs a conglomerate.

Chinese bhel usually consists of deep fried noodles, finely chopped onions, shredded cabbage, sliced green pepper and carrots, soy, tomato and red chili sauce, salt and black pepper powder, ajinomoto and garlic paste in varying quantities. Even sometimes chopped spring onion is also added.

Pidan doufu 皮蛋豆腐 is a cold tofu dish consisting of slices of silken tofu topped with diced thousand-year-old eggs (皮蛋 or 松花蛋), minced garlic and spring onion, and a splash of soy sauce and Chinese vinegar.

Instead, red lentil is used as the major ingredient together with spring onion, tomato paste etc. Imam bayildi is a version of karnıyarık with no minced meat inside. It can be served as a meze as well. Fried eggplant and pepper is a common summer dish in Turkey.

Khai yat sai or kai yat sai (, , ) is a type of Thai omelette. The name means 'stuffed eggs'. The egg is cooked lightly, topped with various ingredients (such as minced beef or pork, peas, onion, spring onion, carrots, tomatoes), seasoned with fish sauce and/or oyster sauce, and then folded over.

Xidoufen (稀豆粉) is a Chinese soup popular in Yunnan province that is made of boiled pea meal, often flavoured with crushed garlic, ginger, coriander, spring onion, dry chilli flakes and Sichuan pepper oil. It is often eaten with deep fried youtiao or Chinese flatbreads, particularly cong you bing.

Kimchi is one of the famous foods of Korea. Kimchi is pickled vegetables which contain vitamins A and C, thiamine, riboflavin, iron, calcium, carotene, etc. There are many types of kimchi including cabbage kimchi, spring onion kimchi, cucumber kimchi, radish kimchi, and sesame kimchi. For ceremonies and rituals rice cakes are vital.

Kolo mee noodles are springier than wantan noodles and they come with a generous filling of minced meat. The kolo mee is topped with spring onion and fried onion, giving the dish a sweet crunchiness. This dish is often also served with slices of char siew, which are placed on top of the noodles.

Sources of fructans include wheat, rye, barley, onion, garlic, Jerusalem and globe artichoke, beetroot, dandelion leaves, the white part of leeks, the white part of spring onion, brussels sprouts, savoy cabbage, and prebiotics such as fructooligosaccharides (FOS), oligofructose and inulin. Asparagus, fennel, red cabbage and radicchio contain moderate amounts but may be eaten if the advised portion size is observed.

A Japanese version, called ピロシキ (piroshiki), are predominantly fried, use fillings such as ground meat, boiled egg, bean noodles, and spring onion, and are commonly breaded with panko before frying, in the manner of Japanese menchi-katsu. Another popular variation is filled with Japanese curry and is quite similar to karē-pan, which is itself said to be inspired by pirozhki.

Sliced ginger and spring onion is usually spread on top. Chinese society greatly valued gastronomy, and developed an extensive study of the subject based on its traditional medical beliefs. Chinese culture initially centered around the North China Plain. The first domesticated crops seem to have been the foxtail and broomcorn varieties of millet, while rice was cultivated in the south.

On the former mission, wheat, pea, maize, spring onion, and Nigella damascena seeds were carried into space, and on the latter mission Chlorella pyrenoidosa cells were brought into orbit.Dreschel, T.W., C.W. Carlson, H.W. Wells, K.F. Anderson, W.M. Knott and W. Munsey (1993). Physical Testing for the Microgravity Plant Nutrient Experiment. 1993 International Summer Meeting, Spokane, WA, American Society of Agricultural Engineers.

During the springtime, salsa de calçots is served as an accompanying dip for calçots, a spring onion typical to Catalonia, during traditional springtime calçot barbecues called "calçotades". During calçotades, calçots are roasted over an open fire until their outer layer is charred. The charred layer is then removed and the tender part of the onion may be dipped into the sauce.

The value of crop production amounted to $272 million in 2003. Vegetable and flower production account for about 97% of the total value, being $264 million in 2003. Vegetable crops grown all year round include white cabbage, flowering cabbage, lettuce, Chinese kale, radish, leaf mustard, spring onion and chive. Spinach, watercress, and matrimony vine are produced in the cooler months.

The outside is usually a full top and bottom crust, with the filling made up of small pieces of chicken and sliced mushrooms in a creamy sauce. The top crust is typically puff pastry. Variations on the theme can use nutmeg or spring onion as part of the creamy filling. Chip shops across the country stock these pies and they also are available to buy in supermarkets.

Champ (brúitín in Irish) is an Irish dish, made by combining mashed potatoes and chopped scallions/spring onion with butter, milk and optionally, salt and pepper. As recently as the mid-20th century it was sometimes made with stinging nettle rather than scallions but this is rarely seen now. It is simple and inexpensive to produce. In some areas the dish is also called "poundies".

Cooked disanxian Dì sān xiān () is a Chinese dish made of stir-fried potatoes, aubergine/eggplant, and sweet peppers.Eating Out in China: A Traveler's Resource - Alan HoenigFrommer's Beijing Day by Day - Jen Lin-Liu Other ingredients may include garlic, spring onion, etc. The name roughly translates to "three treasures from the earth" because it consists of the three key ingredients listed above. It is common in northern China.

A bundle of "red scallions" Scallions (also known as green onions or spring onions or sibies) are vegetables derived from various species in the genus Allium. Scallions have a milder taste than most onions. Their close relatives include garlic, shallot, leek, chive, and Chinese onions. Although the bulbs of many Allium species are used as food, the defining characteristic of spring onion species is that they lack a fully developed bulb.

Known as escallion, A. fistulosum is an ingredient in Jamaican cuisine, in combination with thyme, scotch bonnet pepper, garlic, and allspice (called pimento). Recipes with escallion sometimes suggest leek as a substitute in salads. Jamaican dried spice mixtures using escallion are available commercially. The Jamaican name is probably a variant of scallion, the term used loosely for the spring onion and various other plants in the genus Allium.

Agedashi dōfu is a Japanese way to serve hot tofu. Silken (') firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It is then served in a hot tentsuyu broth made of dashi, mirin, and shō-yu (Japanese soy sauce), with finely chopped negi (a type of spring onion), grated daikon or katsuobōshi (dried bonito flakes) sprinkled on top.

Tofu (đậu phụ) is widely used in Vietnamese cuisine. It is boiled, fried (sprinkled with ground shrimp or oil-dipped minced spring onion) or used as ingredient in a variety of dishes. Other soybean products range from soy sauce (nước tương- usually light soy sauce), fermented bean paste (tương), and fermented bean curd (đậu phụ nhự or chao) to douhua (soft tofu sweet soup- tàu hũ nước đường, or tào phớ).

The average production of tomatoes and peppers in greenhouses amounts to 2000 kilos and 1000 kilos respectively, which is in accordance with the expected quantities. The farmers are satisfied with both the production and profit. The vegetable sorts being presently grown in greenhouses are lettuce, spring onion and spinach, aimed for the local market. As the production of vegetables in greenhouses is in the initial phase, the farmers confront many problems.

Ma-Wee rice is best when soaked prior to boiling. One traditional dish calls for the rice to be cooked with chopped spring onion and leeks, and served with bottle gourd sautéed in spices and coconut milk. Ma-Wee was loved by the queens of Sri Lanka, who believed it helped them maintain a trim, shapely figure. Ma-Wee is also revered for its historical importance in religious ceremonies.

They are often found in the soluble fibers of foods which are high in sulfur, such as the allium and cruciferous vegetables. Sources of fructans include wheat (although some wheat strains such as spelt contain lower amounts), rye, barley, onion, garlic, Jerusalem and globe artichoke, asparagus, beetroot, chicory, dandelion leaves, leek, radicchio, the white part of spring onion, broccoli, brussels sprouts, cabbage, fennel and prebiotics, such as fructooligosaccharides (FOS), oligofructose, and inulin.

Regular flavours include Sea Salted, Sea Salt & Vinegar, Strong Cheese & Onion, Roast Ox and Jalapeño Pepper. The packets use a frosted greaseproof material, and feature jokes in the design such as the phrase "We don't cut corners. If you find a corner in your packet, let us know." Each flavour has a different character on the bag; for example the Strong Cheese and Spring Onion flavour has a rugby player on the bag.

Sup kambing or sop kambing is a mutton soup from Indonesia, commonly found in Indonesian. It is prepared with goat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colour. In Indonesia, sup kambing is quite widespread as numbers of similar goat meat soup recipes can be found. However, it is mostly associated with Malay of Medan, Betawi and Madurese cuisine, although it is also common in Java.

Eggplooch-kun is a purple dog/eggplant with shiny skin which squeaks when rubbed. Eggplooch travels by spinning rapidly. Croconion-kun is a long, thin crocodile/spring onion with a maniacal laugh who tends to pop up in odd places, such as underneath Dogtato (episode 2), or is often seen standing upright on a hilltop, talking to no one in particular. His shadow appears to have a mind of its own, and an equally maniacal laugh.

Juanfen () is a type of flat rice noodle in China. It is made from ordinary non-glutinous rice. 250px Pictured left is a bowl of juǎnfěn (卷粉) as served 2015-12-01 in Guangnan, Wenshan, Yunnan, China. In addition to a vegetable broth and the noodles themselves, ingredients include lettuce, thinly cut tomato slices, fried peanuts, spring onion, zhe'ergen (a spicy local rhizome), chilli, powdered white pepper, garlic, soy sauce, powdered Sichuan pepper, and Sichuan pepper oil.

Kuaitiao khua kai (, ) is a popular Chinese-influenced Thai dish made with stir-fried rice noodles (, ) and chicken. The recipe for kuaitiao was later changed by Thais to dried noodles with chicken, whence came its modern Thai name. Kuaitiao khua kai is normally served as soaked dried rice noodles stirred with a simple combination of ingredients, such as chicken, squid, and lettuce. Other optional ingredients include sliced tomatoes, eggs, deep-fried doughsticks, garlic, and spring onion.

Chihsing Tan Katsuo Museum, Coca-Cola Museum, Honey Museum, Kuo Yuan Ye Museum of Cake and Pastry, Ping Huang Coffee Museum, Ping-Lin Tea Museum, Soya-Mixed Meat Museum, Soy Sauce Brewing Museum, Spring Onion Culture Museum, Taiwan Mochi Museum, Taiwan Nougat Museum, Taiwan Salt Museum, Taiwan Sugar Museum, Teng Feng Fish Ball Museum, Wu Tao Chishang Lunch Box Cultural History Museum, Yilan Distillery Chia Chi Lan Wine Museum and Zhuzihu Ponlai Rice Foundation Seed Field Story House.

These can be divided into ceremonial foods and ritual foods. Ceremonial foods are used when a child reaches 100 days, at the first birthday, at a wedding ceremony, and the sixtieth birthday. Ritual foods are used at funerals, at ancestral rites, shaman's offerings and as temple food. A distinguishing characteristic of Temple Food is that it does not use the common five strong-flavoured ingredients of Korean cuisine--(garlic, spring onion, wild rocambole, leek, and ginger), and meat.

Some stalls also serve the dish on an Opei leaf (soft palm bark), which enhances the fragrance of the dish. Another version also referenced as prawn noodles in Singapore is similar to the Penang variation of Hokkien Mee. Egg noodles and rice noodles are served in richly flavoured dark soup stock with prawns, pork slices, fish cake slices, and bean sprouts topped with fried shallots and spring onion. The stock is made using dried shrimps, prawn heads, white pepper, garlic and other spices.

Several varieties of usban exist, and the herbs and spices used can vary but typically include cayenne pepper, black pepper, turmeric and cinnamon, as well as dried mint, parsley and dill. This is added to spring onion, tomato, vegetable oil and rice. The mixture is stuffed into sheep intestines or commercial sausage casings and then tied off with thread at the ends. The sausages cook in a pot for an hour and are then browned in a frying pan or oven.

Usban (or osban) (, ) is a traditional kind of sausage in Tunisia, Algeria, and Libya, stuffed with a mixture of rice, herbs, lamb, chopped liver and heart. This dish is usually served alongside the main meal of rice or couscous, often on special occasions. Several varieties of usban exist, and the herbs and spices used can vary but typically include cayenne pepper, black pepper, turmeric and cinnamon, as well as dried mint, parsley and dill. This is added to spring onion, tomato, vegetable oil and rice.

Phat mi Khorat or Pad mee Korat (, , ) is a stir-fried rice noodle Thai style dish commonly served with papaya salad (som tam) in Thailand. Dried rice noodle (many colors) is a specific ingredient for phat mi Khorat. It is made with dried rice noodle, garlic, shallot, pork, salt soya, beans, fish sauce, palm sugar, red pepper, black soy sauce, water, spring onion and bean sprouts. A dish of phat mi Khorat is thought to have been introduced to Nakhon Ratchasima Province, Thailand, in ancient times.

In local parlance, Penang Hokkien mee is known by Penangites simply as Hokkien mee, while the Kuala Lumpur stir fried variant is called Hokkien char. Penang Hokkien mee is particularly ubiquitous in Penang, as it is served by hawker stalls and kopitiams (traditional Chinese coffee shops) throughout the state. Egg noodles are served in richly flavoured dark soup stock with prawns, pork slices, fish cake slices and bean sprouts, topped with fried shallots and spring onion. The stock is made using dried shrimp, plucked heads of prawns, white pepper, garlic and other spices.

Colla Joves dels Xiquets de Valls Calçotada Valls is known for its culinary tradition, the feasting on calçots at what is known as a "calçotada". The calçots are a large type of sweet-flavoured spring onion, barbecued over a pit of flaming vines, and eaten piping hot with a sauce. The calçotada continues with a main course of meats and sausages grilled over the same glowing coals, and is washed down with locally produced wines. The calçots are only available between December and May and draw diners from as far away as Barcelona.

Allium fistulosum, the Welsh onion, also commonly called bunching onion, long green onion, Japanese bunching onion, and spring onion, is a species of perennial plant, often considered to be a kind of scallion. The species is very similar in taste and odor to the related common onion, Allium cepa, and hybrids between the two (tree onions) exist. A. fistulosum, however, does not develop bulbs, and possesses hollow leaves (fistulosum means "hollow") and scapes. Larger varieties of the A. fistulosum resemble the leek, such as the Japanese negi, whilst smaller varieties resemble chives.

In Cornwall, they are known as chibbles. A. fistulosum is not indigenous to Wales or particularly common in Welsh cuisine (the green Allium common to Wales is the leek, A. ampeloprasum, the national vegetable of Wales). Other names that may be applied to this plant include green onion, salad onion, and spring onion. These names are ambiguous, as they may also be used to refer to any young green onion stalk, whether grown from Welsh onions, common onions, or other similar members of the genus Allium (also see scallion).

Some flavours were made available for a short time either because they tied in with special promotions, or failed to meet sales expectations. Walker's "Great British Dinner" range included baked ham & mustard and chicken tikka. A series of "mystery flavours" were launched in 2012, and later revealed to be sour cream & spring onion, Lincolnshire sausage & brown sauce and Birmingham chicken balti. In 2016, Walkers produced a limited edition 'Winners - Salt and Victory' crisps to commemorate its home- town football team, Leicester City, winning the Premier League for the first time.

The moderate temperature of the Ranau highlands coupled with its fertile soil has been fully utilised by farmers to grow different types of vegetables and fruits such as cabbage, spring onion, tomato, lettuce, carrot and to a certain extent cauliflower, capsicum and many others. Strawberry has been successfully cultivated here and there were attempts in growing apple as well although the result has been varying. Flowers of different species are also planted here for commercial purposes. Kundasang also boasts a dairy farm owned by Desa Cattle (Sabah) Sdn. Bhd.

Hot and spicy dabu-dabu condiment Manadonese cuisine is well known for its generous use of spices, sometimes making up more than half of the whole dish's ingredients. It has given the cuisine the reputation of being hot and spicy, often from the freshly chopped chili peppers added in. Common spices used in Manadonese cuisine include lemongrass, lime or citrus leaves, lime juice, chili peppers, spring onion, shallots, garlic, clove and candlenut. Seafood, pork and chicken are often cooked in Manadonese signature bumbu (spice blends), such as rica-rica and woku.

Paniki, fruit bat in spicy bumbu rica-rica green chili pepper Manado cuisine of Minahasan people from North Sulawesi features the heavy use of meat such as pork, fowl, and seafood. "Woku" is a type of seafood dish with generous use of spices, often making up half the dish. The ingredients include lemongrass, lime leaves, chili peppers, spring onion, shallots, either sautéed with meat or wrapped around fish and grilled covered in banana leaves. Other ingredients such as turmeric and ginger are often added to create a version of woku.

The Pa Then also planted various spices such as basil, shallot, spring onion, garlic, ginger, crocus, red pepper, lesser galangal, citronella, eryngium, perilla, and marjoram. Sugarcane was also planted as well as fruit trees such as tangerine, guava, banana, grapefruit, lychee, longan, jackfruit, orange, and papaya. In traditional Pa-Then slash-and-burn cultivation, crops that are to be harvested earlier are planted on the outside of the field, while later crops are planted in the middle. Seeds are sowed in the 2nd lunar month, and harvests take place in the 7th lunar month or the late 10th lunar month.

There are three types of tones: ; level (also drawling, sustained) tone () : high throughout the syllable : e.g., ('spring onion') ; falling tone () : brief rise followed by a long fall : e.g., ('arch') (pronounced lùoks) ; broken tone (lauztā intonācija) : rising tone followed by falling tone with interruption in the middle or some creakiness in the voice : e.g., ('window') Besides the three- tone system of the standard variety, there are also Latvian dialects with only two tones: in western parts of Latvia, the falling tone has merged with the broken tone, while in eastern parts of Latvia the level tone has merged with the falling tone.

Perkedel, an Indonesian version of derived from the Dutch frikadel. This is historically similar to the frikadeller using potato Frikadel are also known in Indonesian cuisine through Dutch cuisine (of the frikadel, which is historically similar to the frikadaller) influence and called perkedel, however the main ingredient is not meat, but mashed potato, sometimes slightly mixed with ground meat or corned beef. The mixture is then shaped into flat round patties and dipped in egg yolk before being deep fried. Other than mashed potato, cabe rawit, spring onion, shrimp, peeled corn, or mashed tofu fritters are also common as perkedel ingredients.

The market is along the route to the National Palace Museum, making it a good next stop for museum visitors. Contrary to the misleading names, the night market is located right across the street from Jiantan Metro Station, rather than the consecutive Shilin Metro Station. Some of the most famous snacks include deep-fried chicken breasts (), kebabs, spring onion pancakes, pan-fried dumplings, grilled Taiwanese sausages, small sausage in large sausage, hot pot, oyster omelets, fresh squid, and pork or fish thick soups. Popular drinks include pearl milk tea, Chinese herbal teas, and juices made with fresh local fruits and vegetables.

Mie koclok (lit: "shaked noodle"), is an Indonesian chicken noodle soup, a specialty of Cirebon city, West Java. The noodles come with a white-colored extra-thick porridge-like soup, made of chicken broth and coconut milk soup, which is coagulated with corn starch or tapioca. Other ingredients include shredded chicken breast, cabbage, bean sprouts, hard boiled egg, kaffir lime juice, and sprinkled with sliced fresh celery, spring onion, and fried shallot. In Cirebonese dialect the term koclok means "shake", it refers to the method of softening and cooking the noodle by shaking the noodle placed in handled porous tin container, while being simmered in hot water.

Kat kyi kaik (; ), also specifically called Myeik kat kyi kaik (), is a spicy Burmese fried noodle dish associated with the coastal town of Myeik (formerly Mergui) in Southern Myanmar. It consists of wide, flat rice noodles fried with squid slices, bean sprouts, prawns, steamed garden pea (pe byok), spring onion, pepper and dark soy sauce. It is popular locally where it is found in the Southern coastal region of Myanmar and in Yangon. The dish gets the name kat kyi kaik (scissor-bitten) because while the noodle and ingredients are being fried in a wok, the cook uses scissors to cut up the noodles for easier cooking and serving.

Various types of Shan traditional food such as Shan tofu (ရှမ်းတိုဟူး), Shan noodle, Hin Htoke (steamed mixture of rice powder and spring onion wrapped in banana leaf), Khaw Pote (made from black glutinous rice) and fried tofu-curd or salad are sold as street food. Chinese, siamese and, Myanmar cuisine are available at most restaurants. Ethnic women selling fermented soybeans on market day (12 January 2020) Dan traditional meal What makes Shan food distinctive is the use of sticky rice and noodles of the same flour. Also soybeans, ju myit and a very unique ingredient called peh-boh in Burmese, fermented soybeans which have been dried into thin disks.

Aush reshteh or aush-e-reshteh () is a type of aush (Iranian thick soup) featuring reshteh (thin noodles) and kashk (a dairy product, made from cooked or dried yogurt), commonly made in Iran and Azerbaijan. There are more than 50 types of thick soup (aush) in Iranian cooking, this being one of the more popular types. The ingredients used are reshteh (thin noodles), kashk (a whey- like, fermented dairy product), herbs such as parsley, spinach, dill, spring onion ends and sometimes coriander, chick peas, black eye beans, lentils, onions, flour, dried mint, garlic, oil, salt and pepper. This is a soup that is vegetarian but can easily be made vegan by omitting the kashk; alternatively, meat can be added.

Pad thai is made with rehydrated dried rice noodles with some tapioca flour mixed in, which are stir fried with eggs and chopped firm tofu, flavored with tamarind juice, fish sauce, dried shrimp, garlic or shallots, red chili pepper and palm sugar, and served with lime wedges and often chopped roasted peanuts. It may contain other vegetables like bean sprouts, garlic chives, pickled radishes or turnips, and raw banana flowers. It may also contain fresh shrimp, crab, squid, chicken or other animal proteins. Many of the ingredients are provided on the side as condiments, such as the red chili pepper, lime wedges, roasted peanuts, bean sprouts, spring onion and other miscellaneous fresh vegetables.

Singju can be seasoned with a chilli paste flavored with roasted ngari (fermented fish), or with roasted "thoiding" seeds (Perilla frutescens) powder and roasted chick pea powder/roasted besan, plus roasted red chilli powder. Thoiding seeds are rich in healthy fats and vitamins, and when they are roasted they give a nutty flavor that is distinctive to a Singju. Other additional ingredients include boiled beans and peas, and also savory crispies, though these are optional. Chamthong or Kangshoi is a stew of any seasonal vegetables with coarsely chopped onions or spring onion, maroi - both yennam nakuppi and napakpi, ginger, ngari and salt, topped with ngari, dried fish, or fried fish pieces and water.

Aush is typically made with a variation of ingredients but may include; flat wheat noodles, turmeric, vegetables (broccoli, carrots, onion, celery, spinach, garlic, jalapeño), legumes (chickpeas, kidney beans), herbs (dill, mint, coriander, minced cilantro), yogurt and ground lamb, beef or chicken. Depending on the type of aush, it could contain different types of grain, legumes (chick peas, black- eye beans, lentils), vegetables, tomato, turnips (Aush-e-Shalqham), herbs (parsley, spinach, dill, spring onion ends, coriander, dried mint), onions, oil, meat, garlic, reshteh (in Ash Reshteh) and spices, such as salt, pepper, turmeric, saffron, etc. Aush can be considered a full meal or a first course. Aush can often be bought in Persian stores canned, as dried mixes or frozen.

There is no fixed list of side dishes, but in Singapore, accompaniments typically include lor bak (braised pork), steamed fish, stir- fried water spinach (kangkong goreng), salted egg, fish cake, tofu, omelet, minced meat, braised tau kway, Hei Bee Hiang (fried chili shrimp paste), and vegetables. Teochew porridge dishes emphasize simplicity and originality, and every dish is cooked with minimum seasoning to retain its original taste. Teochew is famous for steamed fish, which is usually only seasoned with light sauce, spring onion, slices of ginger and a sprinkle of freshly crushed red pepper, so that the freshness and sweetness of the seafood can be fully appreciated. Teochew porridge is considered a comfort food that can be eaten for both breakfast as well as supper.

Migan is typically served either in broth (often a chicken based broth, and particularly commonly consumed in the morning, though still consumed all day) or stir fried (perhaps more common in the evening). As with mixian, when migan is served in broth it is common for a range of individual condiments to be presented for customers to add to their bowl themselves. Condiments typically include chilli (diced fresh chilli, plus at least one or two prepared chilli pastes, often mixed with oil), coriander, garlic, pepper (both regular pepper and powdered or whole Sichuan pepper), salt, spring onion, soy sauce, tomato, vinegar and zhe'ergen (a spicy root common to southwestern China). The creation of a rich broth is a quintessential part of the migan experience.