It is said that Mi Kolok was brought in by the Chinese communities who migrated to Sarawak. Thus, this dish is abundantly served in Chinese food outlets. Other references include Mi Kolok in Malay, Kampua in Chinese, and Mi Rangkai/Kering in the Iban language. Basically this dish uses Yee Mee or dried mi served with slices of braised beef or chicken with its soup and sambal (hot chili paste). To prepare the gravy braise the beef or chicken till tender with soup condiments, salt and an adequate amount of water. Then slice the meat when cooked. Put aside the gravy as it can be reheated and water be added in when the amount has reduced. For the sambal grind some chilies with garlic then mix with sweet soy sauce and the juice of musk lime. Braise the noodle with a little salt till soft then drain. Heat a little oil, fry the sliced garlic till crispy then remove. Fry the drained noodle using the garlic’s oil remnant, then enhance with vinegar, fish sauce or soy sauce and salt. Remove and put aside. Fry the sliced meat, add in thick soy sauce, sweet soy sauce, black pepper powder and salt. Blend well then remove. To serve put the noodle into a serving dish and mix with a little of the sambal. Add in the fried sliced meat, fried garlic and garnish with sliced spring onion. Put aside a bowl of the gravy garnished with celery leaves for the soup.

Hoen-tey is a special Haa Valley dish that is usually prepared during Lomba celebrations, the indigenous New Year, which are held on the 29th day of the 10th lunar month. Normally, the ingredients for Hoen-tey are prepared and cooked on the evening of the 28th day. When Hoen-tey needs to be made in large quantities, it is prepared either on the 26th, 27th or 28th day, and then on the 29th day it is cooked. Long ago, Hoen-tey was only made during Lomba celebration. Nowadays it is prepared all year round. To prepare Hoen-tey, you need the following basic ingredients. -\tBuckwheat flour -\tBunches of beet leaves -\tTurnips -\tLocal butter -\tFermented local cheese -\tGinger -\tClove of garlic -\tWild black pepper -\tChili powder -\tWalnut (optional) -\tA few stalks of green onion -\tSalt to taste

Boodog is a delicacy in Mongolia. We treat our guests with it. In order to make boodog, a goat is choked without cutting the pit of stomach of goat. All the bones and entrails of the dead goat are removed through the neck skin. Then seasoned meat is stuffed through the neck into the boneless skin. In such manner, the hot roundish stones and seasoned meat are stuffed alternatively. The seasoned meat consists of onion, allium mongolicum and pepper. Then a bit of water is added into the boneless skin. Then we tie the neck of the boneless skin with rope of horse's hair up tightly and place the boneless skin on hot cow dung, turning it in various directions. Those hot roundish stones roast the meat and its skin. We place it on the hot embers and wash it with water. During these periods we take vapours from the neck of the boneless skin. The taste of this meat is delicious; its stock is good for those suffering from mental fatigue. It is good for health if you roll the warm stone on your fingers balls.

Oshi Palav (pilaf) is a kind of traditional meal of the Tajik people, which is prepared regularly at homes and in celebrations, rituals, gatherings. In dining rooms, national restaurants and tea-houses the Oshi Palav is everyday favourite meal of Tajik people. The Oshi Palav is prepared from carrot, rice, meat (beef, lamb, chicken), oil, onion and water in a big pot. For better flavor, cooks add some peas, saffron, garlic, caraway seeds, pepper and barberry. During the centuries Tajik people created different kinds of this meal, like "Oshi yak ba yak", "Palavi toki", "Oshi devzira", "Bedonapalav" and etc. up to 200 kinds of the element. In traditional Tajik culture there are many customs, rituals, celebrations and social gatherings dedicated specially to the element in which participate a big number of people, for example, the rituals "maslihat-oshi" (osh for advices), "sabzirezakunon" (cutting carrot rite), "oshi nahor" (morning osh), "oshi zanho" (osh for women), "oshi harifona" (osh of friends), "oshi gapkhuri" (osh with talking) and etc. The Oshi Palav in such gatherings and rituals brings people together and has the character of social integration and unity. People of Tajikistan recognize the Oshi Palav as a part of their traditional cultural heritage and call that as "King of meals". There are many stories, legends, folksongs, proverbs and other folklore texts regarding the element, which show the importance of the element among people. Also the element created many kinds of folk dance with plate, imitating the Oshi Palav cooking, which are played by folklore dance groups.

Tajikistan 2016

Traditional meal of people of cities and valleys. It is cooked with cabbage, meat, onion, carrot, potato, sweet pepper and oil.

Skills of cooking a kind of pastry with paste, anion, beef or lamb and pepper in the oven. Sanbusa also will be baked with pumpkin or mint and other grasses.

Skills of preparing a kind of summer dish with sour butter-milk, cucumber, salt, pepper, cilantro, tomato, and water.

Skills of cooking a kind of soup with rice, oil, water, pepper, anion, tomato and carrot.

Skills of preparing a kind of dish with tomato, anion, mint, pepper, yogurt, cilantro and some oil.

A traditional kind of dish cooked with green sweet pepper or cabbage leaves. Inside of sweet peppers will be put forcemeat, onion and rice.

Traditional dish prepared with sour butter-milk, pepper, cilantro, dill, salt and water. Before eating will be added melted butter.

Bua Malus (Piper betel and Areca catechu) is literally translated as betel leaves and areca betel nut; it is used in every ritual across the whole country. Bua Malus (Bitternut betel-pepper or leaf) is metaphorically representing the idea of peace, prosperity, good health and protection from bad luck and other misfortune or misery in life. Commonly people used Bua-Malus as; offerings for welcoming guests, “buka urat” (ritual ceremony for healing people), “kuta” (mark of blessing on someone’s forehead), “kakaluk/biru” (a spiritual item) and etc. Generally, Bua-Malus (Bitternut betel-pepper or leaf) is used as a welcoming element to welcome guests, besides, it’s an important element in all traditional rituals and ceremonies.