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Difference between revisions of "Language/Multiple-languages/Culture/Traditional-Foods:-Southeastern-Asia"
Language/Multiple-languages/Culture/Traditional-Foods:-Southeastern-Asia (edit)
Revision as of 01:32, 18 March 2025
, 3 months agono edit summary
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|https://upload.wikimedia.org/wikipedia/commons/thumb/8/89/808Ampaw_Filipino_Puffed_Rice_07.jpg/640px-808Ampaw_Filipino_Puffed_Rice_07.jpg | |https://upload.wikimedia.org/wikipedia/commons/thumb/8/89/808Ampaw_Filipino_Puffed_Rice_07.jpg/640px-808Ampaw_Filipino_Puffed_Rice_07.jpg | ||
https://commons.wikimedia.org/wiki/Category:Ampaw_(food) | https://commons.wikimedia.org/wiki/Category:Ampaw_(food) | ||
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* apam balik أڤم باليق [zlm] | |||
* ''bàn-tsian-kué'' 曼煎粿 曼煎粿 [nan] | |||
* ''laang<sup>5</sup> gou<sup>1</sup>'' 冷糕 冷糕 [yue] | |||
|flour, hot water, baking powder, bicarbonate soda, sugar, eggs, peanut, margarine, butter | |||
|Fujian | |||
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|https://upload.wikimedia.org/wikipedia/commons/thumb/4/4d/YosriApamBalik.jpg/640px-YosriApamBalik.jpg | |||
https://commons.wikimedia.org/wiki/Category:Apam_balik | |||
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