Hoe (food) Hoe (food) Hoe () refers to several varieties of raw food dishes in Korean cuisine. There are uncooked "hoe" () as well as blanched "sukhoe" (). "Hoe" (), the raw fish or meat dish, can be divided into "saengseon-hoe" (), filleted raw fish, and "yukhoe" (), sliced raw meat. "Saengseon-hoe" () can be either "hwareo-hoe" () made from freshly killed fish, or "seoneo-hoe" () made using aged fish. "Mulhoe" () is a cold raw fish soup. "Sukhoe" () is a blanched fish, seafood, meat, or vegetable dish. "Ganghoe" () is a dish of rolled and tied ribbons made with blanched
Tacho (food) Tacho (food) Tacho (meaning "pot" or "pan"), also known as Chau-Chau Pele, is considered to be a Macanese variant of Cozido à portuguesa that is found in Portuguese cuisine. Tacho is considered to be a winter dish, and can take up to three days to prepare and make. It is often eaten during the holidays, and symbolizes familial unity. At least one account states that Tacho began as a dish made with leftover ingredients from holiday feasts. In the past, Tacho was seen as a dish consumed by wealthy people. It is considered to be a relatively rare dish, even