Potluck Research

Potluck Research

Dhaka, Bangladesh: Birani or Biryarni
Rice and daal (lentils) are the most major staples found in Bangladesh while fish is considered the source of protein because the country is mostly covered with water. In the Southern Bangladesh, there are many fish eaters because they live near to the sea. In the capital of Bangladesh, Dhaka, fried rice and meat are the most common dishes, called biriani, or biryani. This type of cuisine dish plays a major part in ceremonial meal or public feast, especially weddings in Dhaka. In most Bangladeshi Birani dishes, they are often added with meat to the rice, or perhaps textured vegetarian protein. Birani dish is made from basmati rice, a variety of spices such as cardamom, bay leaves, ghee, ginger, garlic, and yogurt, meats and vegetables (especially potatoes), and accompanies with sorts of meats such as beef, chicken, goat, lamb, or shrimp.

T’aichung, Taiwan: Red Taiwanese Fried Rice
Fried rice has become the most popular dish served in Taiwan, that usually accompanies with a soup and vegetable dish. It is usually cooked with scrambled eggs and sausage, but as a vegan for the past 3 years and vegetarian since the age of 12, I soon turned to vegetarian protein (seitan) and fake sausage bits. When I was little, my T’aichung grandmother used to make this unique Taiwanese fried rice dish with sugared scrambled egg, corn, green beans, snow peas, and lots of American ketchup. She would add white sugar to the egg mix and pour it to the cooked rice mixture in the end. It always smelled like an uncanny version of “Italian” rice dish.

Ingredients (Suitable for Vegan)

3-4 cups cooked white rice

1 stalk spring onion (scallions)

¼ bulk of organic cilantro

Pinch sea salt

Pinch organic sugar

Pinch white pepper

2-3 tablespoons vegetable oil

1-2 cloves garlic lightly crushed

1-2 cups of vegetable medley (bean, corn, carrot)

4 tablespoons soy sauce

½ cup or 3/4 cup of organic red ketchup or tomato paste