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Tompouce is a common pastry in the Netherlands and Belgium. It is the local variety of the mille-feuille or Napoleon, introduced by an Amsterdam pastry baker and named after Admiraal Tom Pouce, the stage name of the Frisian …
It is made with a slightly thick, cold cream, with soft cover fresh cream and chocolate semisweet shredded and biscuits bathed in milk chocolate hung around.
Tsoureki is a sweet, egg-enriched bread, rooted in the cuisines of Europe and Western and Central Asia. It is formed of braided strands of dough. There are also savoury versions. Greek names that represent three major holidays for …
This is a braided bread, traditionally baked at Christmas time. It is rich in eggs and butter, making it similar to brioche. Lemon rind and rum add colour and flavour; the dough can also contain raisins and almonds …
Bakmi
(Indonesian)
Bakmi means "meat noodles" and it is a wheat based noodle dish that is very common in Southeast Asia.
Mie Goreng
Mie Goreng, Mi Goreng, Ba…
(Indonesian)
Mie goreng means fried noodles and it is an Indonesian style of often spicy fried noodle dish, common in Indonesia …
Semur
Smoor
(Indonesian)
Semur is an Indonesian type of meat stew. Beef is braised in thick brown gravy commonly found in Indonesian cuisine. …
Opor Ayam
(Indonesian)
Opor ayam is an Indonesian dish from Central Java consisting of chicken cooked in coconut milk. The spice mixture includes …