#Steamed Pork Patty

[buffetlicious]

Brunch is a takeaway pack of Economy Rice (菜饭) from Chong Pang. The dishes from the economy rice stalls revolve around our staple rice or porridge. Starting from the left side, curry chicken, Chinese spinach (苋菜) or amaranth leaves stir-fry and ending with a piece of steamed pork patty.

[fireandiceland]

Hetalia characters with dishes typical for their country - part 1 (part 2 here)

Italy: Maritozzo (cream bread) -> This Roman milk bread is said to be dated back to times of Ancient Rome. The baked good is filled with generous amounts of whipped cream and somtimes decorated with fruit or pistachio. Young man also used it in courtship by hiding jewellery or a ring in the filling.

Germany: Breze(l) mit Schokolade (chocolate dipped pretzel) -> A baked pastry with sweet or salty toppings, best known for its distinctive symetrical, knotted shape. Dipped in chocolate the soft pretzel is a popular snack at funfairs and markets, but there are also small, crispy pretzels that are to be eaten like crisps/chips.

Japan: 和菓子 (wagashi; plant based sweet) -> Originally meaning "Japanese confectionery" the term now refers to a traditional dessert made from plant based ingredients. It's artful shapes are influenced by season, nature, or even poetry.

France: Quiche Lorraine -> A savoury tarte traditionally made with a filling of eggs, heavy cream, ham, and bacon. Today cheese is often added, though it is controversial among professionals. (In the drawing there seems to be leek added too which is not mentioned in the original recipe either.)

England: Scotch Egg -> Supposedly inspired by the Indian nargisi koftas, this dish consists of a hard-boiled or soft-boiled egg wrapped in pork (sausage meat) which is coated in breadcrumbs and then baked or deep-fried. Often served in pubs and a popular cold snack as well.

America: Hamburger -> A popular fastfood consisting of a patty (traditionally made from ground beef) between two halfs of a sliced bun. There are countless variations made with all kinds of additional ingredients and condiments, including expensive high-end versions with edible goldflakes.

Russia: пирожки́ (Pirozhki; stuffed bread) -> This popular street food is a baked good made from yeast-dough is typically boat-shaped and filled sweet or savory with meat, vegetables, fruit, jam or tvorog (an Eastern European fermented milk product with a consistency similar to curd cheese)

China: 小籠包 / 小笼包 (Xiaolongbao; steamed bun) -> Steamed dumplings made from leavened or unleavened dough traditionally filled with minced pork, traditionally eaten for breakfast. The top of the dumpling is closed by folding and pinching it. Authentical dumplings have at least 14 folds, preferably 18.

[pupswithchopsticks]

Chinese Steamed Pork Patty https://pupswithchopsticks.com/chinese-steamed-pork-patty/?feed_id=14260&_unique_id=6785e6a31f2a6

[lennonhead]

in front of Kita-Sendai Station, there's a bento/okazu stand that somehow sells food for less than buying the ingredients and making it yourself. it's even cheaper than buying pre-made meals that the grocery store. here is what I have tried from them so far:

mapo tofu (with rice): typical Japanese mapo tofu. what's not typical is that it was 200 yen. 200 YEN! for a fresh-cooked meal! I got it on a whim while passing through and I became very interested in the shop since then

buta shogayaki (pork in a ginger sauce, with rice): this was two meals worth of food, plus I saved some of the pork to put in instant noodles afterwards. it was 400 yen. no filler at all, not even any vegetables besides one sad leaf of lettuce, just meat on rice (my brother would like it)

deep-fried gyoza: 7 gyoza were 180 yen. the flavour was good, and not many vegetables inside them either aside from ones that add to the taste like green onion. I personally prefer steamed dumplings, but beggars can't be choosers

beef tendon korokke: 80 yen, not the cheapest korokke in town. a korokke is like a potato patty which is covered in breadcrumbs and deep-fried. this one had a strong "Japanese" taste. for comparison, the beef korokke at Lawson has none of that and winds up tasting like shepherd's pie. there was definitely beef, but I didn't notice the texture of the tendon much. beef tendon is not that popular in Japan, so I presume they meant just leftover scrapings of beef. overall I did like it and would get it again

I shall report on more whenever I pass through the area

[darkprincecait]

it is once again time for bentoposting! a chopped pork patty, miso-mayo eggplant, spicy spinach with cheese, and steamed rice!

[holethoa2010]

How to make Chung Cake and bring it to the market to sell - Gardening | ...

Introduction to Chung Cake: Chung cake (Bánh Chưng) is a traditional Vietnamese dish, typically made during the Lunar New Year (Tết). This square-shaped sticky rice cake is filled with pork, mung beans, and wrapped in banana leaves, symbolizing the Earth. While it's a beloved dish for family gatherings, it can also be a great product to sell at local markets, particularly during holiday seasons. In this guide, we’ll explore the step-by-step process of making Chung cake and how to bring it to the market for sale.

Part 1: Ingredients and Preparations1. Ingredients for Making Chung Cake

To make traditional Chung cakes, you’ll need the following ingredients:

Glutinous rice (sticky rice): 2 kg (for approximately 5-6 cakes)

Mung beans: 500g (peeled and split)

Pork belly: 500g (choose pork with a good balance of meat and fat)

Salt: 2-3 tablespoons

Black pepper: 1 tablespoon (to season the pork)

Banana leaves: Enough to wrap each cake

Bamboo strings or kitchen twine: To tie the cakes

Optional additions: Add flavors like shallots or a little fish sauce if preferred.

2. Preparing the Ingredients

Glutinous rice: Wash thoroughly and soak for at least 6 hours or overnight. Drain and mix with a bit of salt before use.

Mung beans: Wash and soak for 3-4 hours. Steam or cook them until soft, then mash or form into small patties.

Pork belly: Slice into medium-sized pieces and season with salt, black pepper, and optionally a bit of shallots or fish sauce.

Banana leaves: Wash and pat dry. If the leaves are stiff, blanch them quickly in boiling water to make them more flexible.

Part 2: The Assembly Process1. Layering the Ingredients

Step 1: Lay down banana leaves on a flat surface. Arrange them in a cross pattern with the glossy side of the leaves facing down.

Step 2: Add a layer of glutinous rice in the center.

Step 3: Place a mung bean patty on top of the rice.

Step 4: Add a piece of pork belly.

Step 5: Cover the pork with another layer of mung beans, followed by another layer of glutinous rice.

2. Wrapping the Chung Cake

Fold the banana leaves over the filling to form a square shape. Make sure the cake is tightly wrapped so that no water seeps inside during boiling.

Tie the cake securely with bamboo strings or kitchen twine.

Part 3: Cooking the Cakes

Boiling: Place the wrapped cakes in a large pot filled with water, making sure the water completely covers the cakes. Boil for 6-8 hours, checking occasionally to ensure the water level stays above the cakes. If the water level drops, add more boiling water to the pot.

After boiling, remove the cakes and press them under a heavy object to firm up the texture. This step helps to create a compact and cohesive cake.

[onejamtart]

OJT EATS | TOU London

Here at OJT, we love a good katsu sando so when we heard that there was going to be a new place above a pub in Borough place called Tou London, we couldn't wait to get down there to try it out.

To get there, you have to go inside The Globe pub in the middle of Borough Market, head to the back and up the stairs. Luckily there's a fair bit of signage pointing you in the right direction!

The first thing that arrived were the french fries. These were really impressive and super more-ish. The fries themselves were crisp and the spice on them were dangerously addictive. These disappeared quickly!

We were pretty peckish so other than the katsu sando, we also ordered the iberico slider that was new on their menu. It came wrapped up in paper for us to unwrap ourselves.

Once we'd opened it up, the bun had softened up nicely from a little bit of steaming in the paper. It was like a smashed patty but instead it was pork with a layer of onions, cheese and a slightly fruity mayo. It was a shame that this was only a slider as I could've easily finished a full size version of this!

Finally, it was onto the reason we turned up, the katsu sando. The thing looked great, with that thick slab of iberico, a nice chunky layer of cabbage and since we'd asked for it to be spicy a layer of chilli sauce. The spice had a real kick to it which was really nice. The pork was perfectly cooked and super tender. Similar to the slider, this left us wanting more but that might just be us being greedy!

All in all, while the portions were a little bit smaller than we'd have ideally liked, the food itself was really tasty. It's perfect for a light lunch or even just a nice little snack. One bit of advice though, if you can't get spice, just go for the standard non-spicy version!

Tou London, Upstairs at the Globe Tavern, 8 Bedale St, London SE1 9AL

[buffetlicious]

Economy Rice (菜饭) that mum brought from her morning trip to the market. She got me steamed meat (pork) patty, curry chicken & potato and stir-fried medley of cabbage, black fungus and carrot over fluffy jasmine rice.

[pupswithchopsticks]

Chinese Steamed Pork Patty https://pupswithchopsticks.com/chinese-steamed-pork-patty/?feed_id=13283&_unique_id=674d3650a33bd

[40sandfabulousaf]

大家好! KY decided to buy dinner for the 'gang of 14'. This gathering was held in a private room at a traditional Chinese restaurant with KTV so we could eat, drink, sing and make merry. At first we joked around, then, as the dishes were served and we had a glass of beer, it started to get more rambunctious. We sang, we danced, we laughed, we clapped and cheered, it was a very fun night. Oh and the food was delicious! We had a mixed platter of smoked duck breast, fried white bait, hae cho (prawn and pork rolls) and seasoned jellyfish, Peking duck, chicken soup with abalone and clam, steamed fish, veggies and bee hoon (rice vermicelli) with meat from the leftover peking duck! I made a slide show to get around the 10-photo limit per post. Enjoy!

After such a heavy dinner, thank goodness for my weekly simple breakfast out of compassion for Palestinians in Gaza. My bloated tummy needed a break from heavy meals. I bought red cheddar imported from Ireland and had it with crackers. Lunch and dinner were similarly light, including cai fan salad of stirfried bittergourd, sambal kangkong, mixed vegetables including cauliflower, cabbage and button mushrooms, as well as a small steamed pork patty. Dinner was bee tai mak, fu juk (dried tofu skin sticks) and okra. I also ate less meat for a few days in order to manage nutritional balance. Eating like this, coupled with my usual daily exercise worked. I stopped feeling bloated after that.

We had rainy days recently, which meant only 1 thing: tang mian (soup noodles)! A stall located at a hawker centre near my home specialises in jian cai tang (Chinese spinach soup) and I made a beeline for it. They have a few variations - 3 eggs, fish and seafood - and different noodles or rice for carbohydrates. I went with fish and bee tai mak (short rice noodles). For $6.50, this large bowl was very filling. Besides fish and a whole lot of vegetables, there were goji berries and dried shiitake slices. The broth wasn't too salty and had a strong ginger taste. It warmed me up after my WFH lunch. Yum! I should have jian cai tang more often!

This week is a shorter one because Vesak Day is a public holiday. I welcome any opportunity to sleep in and do everything apart from turning on the office laptop. Besides this, I'll also have a simple breakfast out of compassion for starving Palestinians in Gaza. Instead of cheese and crackers or kuai shu mian (instant noodles), I'll try something different and share my thoughts in the next post. I've been doing this for weeks now and it's been a very humbling experience. I did experience hunger until lunch, when I could load up on vegetables and protein. Whenever my stomach rumbled, I was reminded that the Palestinians' hunger pangs are far worse.

I'm cognizant of the fact that what I do barely scratches the surface where the tremendous suffering Palestinians endure is concerned. It's better than doing nothing though. At a time when some celebrities and influencers choose to stay silent whilst this genocidal war is killing thousands of innocent civilians, every little bit, every voice counts. For what it's worth, I'll do my bit and pray that a permanent ceasefire will happen soon, as well as for those who continue to arm Israel to be severely punished. Because to me, they deserve nothing less. Pray with me please. 下次见!

[emeraldisleeats]

History of Irish White Pudding:

Irish White Pudding, also known simply as "white pudding," is a traditional Irish breakfast delicacy that has been enjoyed for centuries as part of the iconic Irish fry-up. This savory sausage-like pudding is made from a blend of pork meat, fat, oatmeal or breadcrumbs, and spices, creating a delicious and satisfying addition to the breakfast table.

Background:

White pudding has ancient roots in Celtic and Gaelic culinary traditions, where the use of pork and grains like oatmeal was common. The concept of white pudding likely evolved as a way to utilize various parts of the pig, including offal, combined with oats or breadcrumbs to create a hearty and flavorful breakfast food.

Ingredients:

Irish White Pudding typically contains the following ingredients:

Pork meat, finely minced or ground

Pork fat or suet, for richness and texture

Oatmeal or breadcrumbs, which act as a binding agent and add texture

Onions, garlic, and spices such as pepper, nutmeg, and mace for seasoning

Salt and pepper, to taste

Preparation and Serving:

To make Irish White Pudding, the ingredients are mixed together and stuffed into casings or shaped into patties. The pudding is then traditionally boiled or steamed, although modern versions may also be fried or grilled. Once cooked, Irish White Pudding is sliced and served alongside other components of a full Irish breakfast, such as fried eggs, bacon, sausages, and grilled tomatoes.

Cultural Significance:

Irish White Pudding is a beloved component of the traditional Irish breakfast, known as the "full Irish" or "fry-up." It embodies the resourcefulness of Irish cuisine, using simple ingredients to create a flavorful and satisfying meal. White pudding is enjoyed not only in Ireland but also in other parts of the UK and beyond, where variations of this sausage-like pudding are cherished breakfast staples.

Come Join Us!

Explore the history and flavors of Irish White Pudding by clicking on the post and following the link. Discover the heritage behind this classic Irish breakfast delicacy and savor its deliciousness with your morning fry-up!

[angsarapblog]

Steamed Pork Patty with Preserved Vegetables

Indulge in a taste of China with Steamed Pork Patty with Preserved Vegetables! Juicy ground pork steamed to perfection, it's a dish that will make your taste buds dance!Try it now and experience the authentic flavours of Chinese cuisine. #SteamedPorkPattyWithPreservedVegetables

Indulge in a taste of China with Steamed Pork Patty with Preserved Vegetables! Juicy ground pork steamed to perfection, it’s a dish that will make your taste buds dance!🥢✨ Try it now and experience the authentic flavours of Chinese cuisine.🇨🇳🍽️ Steamed Pork Patty with Preserved Vegetables is a traditional Chinese dish features a savory combination of ground pork, preserved vegetables, Shaoxing…

[kwankapang]

𝐒𝐭𝐞𝐚𝐦𝐞𝐝 𝐄𝐠𝐠𝐬 𝐰𝐢𝐭𝐡 𝐆𝐫𝐨𝐮𝐧𝐝 𝐌𝐞𝐚𝐭 肉碎蒸蛋

Today I prepared a Chinese Steamed Egg dish. I dried-fry some ground meat and put it on top to serve. It tastes really good.

I like this rather than pouring the egg into the raw meat patty to steam together, although it is a personal preference.

Here is the recipe I used: https://tasteasianfood.com/steamed-eggs-with-minced-pork/

[kisari-v]

On that note I made food tonight, so here's a list of some of my favorite college food staples

before you continue, know that this is a long list:

-pasta with sauce

-caccio e Pepe but I used parmagean and garlic powder with milk and flour too

-buiscuits and gravy (the biscuits are from a can the gravy is homemade)

-ramen noodles with egg and maybe some green onionor seaweed and hot dog or ham

-ramen noodles with sirracha mayo and cheese sauce and maybe egg and hot dog

-eggs in a basket

-tamago gohan (japanese styled egg over just cooked rice, then you stir them together and the really hot rice cooks the egg for the most part while you stir)

-peanut butter and jelly (enough said)

-discontinued homemade dunkin donuts sandwich with pesto, cheese and fire roasted tomatoes (I owe this sandwich my life)

-guacamole and tortilla chips (this bad boy keeps you full forever)

-Onigiri with salmon and spicy mayo (a lot of work but only needs three ingredients if you don't count salt)

-pancakes (yay food!)

-tim hortans biscuit sandwich (sausage, egg, american cheese, ketchup)

-ham and cheese sandwich

-pan con frijoles (refried black bean paste and eat with sour cream or queso fresco, or grated parmesean if your desperate on top with whatever bread you have. It's also amazing on sandwiches or as a toast topping. preferribly cook with onions and garlic)

-hotdog and egg pizza (eggs mixed before you put them in the pan. cut hotdogs into small circles and place like you're putting pepperoni on a pizza. zigzag ketchup on top and eat with a fork and knife. add toasted tortilla that was cut into triangles for extra crunch.)

-grilled cheese and tomato soup

-miso soup with green onion and tofu and seaweed

-steamed pork buns

-Crisp Sandwich (sandwich made with butter and chips. Preferably barbeque or Salt and vinegar. It kept me alive for a week so you can do it, but not recomended to live on. Tastier than you think if the bread is sturdy enough. Target bread is not but dollar tree bread suprisingly is think enough and tastier too)

-japanese curry with potatoes, carrots, and either beef cubes or breaded pork and rice

-katsudon

-butter chicken

-chicken tika masala

-mashed potato patty fried in a pan with a fried egg on top. my mom's lazy dinner night specialty

-salmon with pesto butter on top with mashed potatoes ( I miss being able to eat costco salmon)

-alfredo sause and pasta with beef

-beef stroganoff but I made it with alfredo sauce, barbeque sauce, and worschechire sauce instead and something else that I can't remember but god it was good and filling.

for sweet tooth moment:

-pancakes with m&ms to make you feel special

-peanut butter and nutella (or chocolate frosting if you're desperate) sandwich

-toast with nutella

-chocolate frosting sandwich

-australian fairy bread for fun (you can use vanilla frosting if you can, it's okay, it doesn't have to be the butter if you're desperate)

-frosting

-corn bread

pancakes with syrup (it works as a treat if it's not breakfast

-geletan

-kids sugar cereal

-steamed red bean buns

-cookies (preferrably chewy bakery styled ones but the hard dollar tree ones will do)

-cheap off brand ice cream

Drinks:

-any drink concentrate you put into water (always iced)

-matcha latte

-coffee with milk and sugar

-just straight up milk my beloved

-orange juice

-berry smoothie with greek yogurt and sugar (tim hortans style my beloved)

[essentialcateringvd]

Australian Catering Trends: What's Hot and What's Not

Catering in Australia is evolving at a rapid pace, with new trends and techniques emerging all the time. From fusion cuisine to healthy eating, customers are looking for exciting and innovative options that are both delicious and satisfying. In this article, we'll explore some of the hottest trends in catering Melbourne and what you can expect to see on menus in the coming months.

Plant-Based Options

The demand for plant-based options is on the rise in Australia, with more and more people adopting a vegetarian or vegan diet. This trend is not limited to those who follow a meat-free lifestyle; many customers are also looking to incorporate more plant-based options into their diet for health and sustainability reasons. Caterers are responding to this trend by offering creative and delicious plant-based dishes that cater to all dietary requirements.

Examples of plant-based dishes that are gaining popularity in Australian catering include:

Vegan burgers: made with a plant-based patty and a range of toppings, from avocado to grilled mushrooms

Plant-based cheese boards: featuring a range of vegan cheeses made from nuts or plant-based milk

Cauliflower steaks: grilled or roasted cauliflower steaks seasoned with herbs and spices

Vegan desserts: using ingredients such as coconut cream and cashew butter to create creamy and delicious desserts without dairy.

Fusion Cuisine

Fusion cuisine is all about blending different cuisines and cooking techniques to create unique and exciting dishes. This trend has been gaining popularity in Australia for a while now, as customers look for new and innovative options. Caterers are combining ingredients and flavors from different parts of the world to create dishes that offer a new twist on traditional favorites.

Examples of fusion cuisine that are popular in Australian catering include:

Korean tacos: featuring Korean-style marinated meat or tofu in a taco shell with toppings such as kimchi and pickled vegetables

Sushi burgers: a twist on the classic burger, featuring sushi rice "buns" and fillings such as tempura prawns or teriyaki chicken

Vietnamese-style sliders: mini burgers made with a steamed bun and filled with pork belly or tofu, pickled vegetables, and hoisin sauce.

Sustainable Catering

Sustainability is an important issue for many Australians, and this trend is reflected in the catering industry. Caterers are looking to reduce their environmental impact by sourcing local and seasonal produce, using eco-friendly packaging, and reducing food waste. This trend not only benefits the environment, but also shows customers that the caterer is socially responsible and committed to ethical business practices.

Examples of sustainable catering practices include:

Sourcing local and seasonal produce: using produce that is in season and sourced locally can reduce food miles and support local farmers

Using eco-friendly packaging: using compostable or recyclable packaging reduces the amount of waste that ends up in landfill

Reducing food waste: by planning menus carefully and donating excess food to charities, caterers can reduce the amount of food that is wasted.

Healthy Options

Healthy eating is a trend that is gaining popularity in Australia, and caterers are responding by offering a range of healthy options. This trend is not limited to those who follow a specific diet or lifestyle; many customers are looking for healthier options to balance out indulgent treats. Caterers are offering a range of options, from low-carb and gluten-free dishes to salads and smoothie bowls.

Examples of healthy options that are popular in Australian catering include:

Low-carb and gluten-free dishes: using alternative flours such as almond or coconut flour to create dishes that are low in carbs and gluten-free

Salads: offering a range of salads featuring fresh and seasonal ingredients, such as roasted beetroot and quinoa salad or a classic Greek salad

Smoothie bowls: a healthy and delicious breakfast option made with a blend of frozen fruit, milk or yoghurt, and toppings such as nuts, seeds, and fresh fruit.

Food Stations

Food stations are a popular catering trend that allows guests to sample a variety of different dishes. This trend is all about creating an interactive and engaging experience for guests, where they can see the food being prepared and choose what they want to eat. Food stations can be tailored to suit the event and the guests' preferences, making them a versatile option for catering.

Examples of food stations that are popular in Australian catering include:

Grazing tables: a table filled with a range of meats, cheeses, dips, and crackers that guests can pick and choose from

Live cooking stations: featuring chefs cooking dishes such as paella, stir-fries, or pasta to order

Dessert stations: featuring a range of desserts such as mini cupcakes, macarons, and doughnuts, as well as a DIY ice cream or waffle station.

While these are just a few of the trends currently taking the Australian catering scene by storm, it's worth noting that traditional favourites such as barbecues and seafood buffets are still popular choices for many events. Ultimately, the key to a successful catering experience is to offer a range of options that appeal to all tastes and dietary requirements. By keeping up with these trends, caterers can ensure they are offering the best possible experience for their clients.

[tastesoftamriel]

What, in your opinion, is the unhealthiest meal of each race? The kinds that give dieticians nightmares.

The unhealthiest meals in Tamriel, eh? I'm secretly a connoisseur of all things salty, greasy, and downright delicious, so loosen that belt and make room for these treats...

Altmer

Greasy food is almost unheard of in Altmer society. Almost. However, fried seaweed in rice batter is a crispy treat beloved by many Altmer, but is eaten in moderation as a snack due to its greasy nature. For a naughty Shimmerene-style treat, a seaweed wrap with gryphon egg mayonnaise, crispy bacon, and mashed avocado is about as unhealthy as Altmeri cuisine can get!

Argonians

While the Argonians eat a healthy diet that's low in fat and sugars, durian pudding is definitely a dessert that goes right to the gut. Fresh, sweet durian is mixed with thick coconut cream, steamed tapioca, and sago pearls. The end result is a staggeringly creamy, rich dessert that you'll struggle to believe is vegan (and still somehow bad for the health).

Bosmer

The Bosmer are gluttons for anything deep fried, or "oil boiled" as they like to call it. The dish that made me pack on a small guar in weight was an entirely oil boiled tower of eggs, meat patties, and cheese, sandwiched between two thick slices of bacon "bread". The entire thing is impaled on a stick, rolled in a salty thunderbug egg batter, and oil boiled until dark brown and oozing lard. Delicious, and absolute murder on the digestion.

Bretons

Did someone say duck fat? The Bretons have an unhealthy obsession with frying everything in duck or goose fat, which gives food a delightfully greasy flavour. Most popular are duck fat potato wedges, which are served with an enormous dollop of extra thick sour cream, bacon, fried duck, melted cheese, and a finishing drizzle of seasoned duck fat for good measure.

Dunmer

Despite multiple warnings about not consuming too many kwama eggs, which are naturally quite fattening, it's impossible to stop the Dunmer from indulging in them. A favourite traditional dish is kwama egg omelette with scuttle and fried scrib, which sounds acceptable but in fact packs your daily dose of salt and fat. However, that won't stop many Dark Elves from enjoying these omelettes at all times of day, especially when washed down with some shein.

Imperials

Seared pork belly that's been wrapped in layers of provolone, sausage, and fatty cured ham is a firm favourite in Imperial City taverns, especially when it's been rolled in breadcrumbs and grilled until crispy. A meat lover's dream, and a healer's despair.

Khajiit

If it wasn't enough that everything is covered in moon sugar, the Khajiit are in love with slurping sweetened condensed milk, straight up or mixed with sweets. Deep fried condensed milk-soaked dumplings that swim in a moon sugar syrup are a popular dessert in Elsweyr, and are admittedly delicious until the moon sugar coma hits.

Nords

There's nothing quite like using sausages and bacon instead of bread when having a good old fondue with Eidar cheese. Eidar is known for being oilier and easier to melt than goat's cheese, and is therefore perfect for fondue if you can handle the smell. While other races tend to eat their fondue with bread, we Nords enjoy smoked sausages, sausage-battered seagull eggs, and thick rinds of bacon to dip into the delicious cheese. Yes, you may feel a little ill if you have too much.

Orcs

Echatere cheese and milk are high in fat, and make the bulk of the filling for cheese pies. Each of these flaky pastries are filled with an oozing cheese sauce, with grilled leek and fried potato, before being finished off with a spicy cheese sauce and deep-fried crispy onions. It's not great for the waistline, but it's any cheese-lover's dream!

Redguards

While Redguard food is seldom unhealthy, you'd probably purse your lips if you saw the donuts stuffed with jelly delights, whipped cream, and ghee fudge that are all the rage in Sentinel. Large, cinnamon donuts are stuffed with confectionary before being fried, and are dusted in honey and powdered sugar to serve. If you're avoiding sugar, this is definitely a dessert you should be running from!