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Experience managing a coffee shop Asian style! Learn about and also have fun serving many interesting and eager customers that come to your restaurant by preparing dishes like: 1) Egg and onion prata, Paper (tissue) prata 2) Kopi-O, Kopi-susu, teh-O, teh-susu, and many other drinks! 3) dim sum 4) Hainanese Chicken rice and roasted chicken rice 5) Satay! 6) Nasi Lemak Ayam goreng or Ikan goreng 7)Mee rebus, mee soto ayam A
Delivery Boy Roy is left in charge of Papa's Pizzeria. Unfortunately for Roy, the customers are use to Papa Louie's style of fully custom pizzas. Whether it is 8 pepperonis everywhere and 2 olives on the lower half, or a 10 onion pizza cooked well done and cut in 4 slices, there is no telling what they will come up with. So master the 4 stations and work up the ranks to be the best Pizza Chef around!
Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the Onion, Shallot, Leek, Chive and Rakkyo. With a history of human use of over 7,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe. It was known to Ancient Egyptians, and has been used for both culinary and medicinal purposes.
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Odiya Cuisine is rich and varied, while relying heavily on local ingredients. The flavours are usually subtle and delicately spiced, quite unlike the fiery curries typically associated with Indian cuisine. Fish and other seafood such as crab and shrimp are very popular. Chicken and mutton are also consumed, but somewhat occasionally. Only 6% of the population of Odisha is vegetarian, and this is reflected in its cuisine. The oil base used is mostly mustard oil, but in festivals, ghee is used. Panch phutana, a mix of cumin, mustard, fennel, fenugreek and kalonji (nigella) is widely used for tempering vegetables and dals, while garam masala (curry powder) and haldi (turmeric) are commonly used for non-vegetarian curries. Pakhala, a dish made of rice, water, and yogurt, that is fermented overnight, is very popular in summer, particularly in the rural areas. Oriyas are very fond of sweets and no Oriya repast is considered complete without some dessert at the end. Festivals and fasts witness a cuisine without onion and garlic, whereas other days witness an aroma of garlic and onion paste in curries.