In gastronomy the name of which popular dish stems from the Portuguese for wine and garlic?
Vindaloo Vindaloo Vindaloo is an Indian curry dish popular in the region of Goa, the surrounding Konkan, and many other parts of India. It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus, often regarded as a fiery, spicy dish, even though it may not necessarily be the spiciest dish available. A "vindaloo", a standard element of Goan cuisine derived from the Portuguese "carne de vinha d'alhos" (literally "meat in garlic wine marinade"), is a dish of meat (usually pork) marinated in wine and garlic. The basic structure of the Portuguese dish
Ketoprak (dish) soy sauce is used for additional sweetener, and ground garlic is added. There is also a similar dish from neighboring Singapore called "Satay bee hoon". Ketoprak (dish) Ketoprak is a vegetarian dish from Jakarta, Indonesia, consists of tofu, vegetables and rice cake, rice vermicelli served in peanut sauce. The etymology of the name "ketoprak" is unknown, and its name similarity to the Javanese folk-drama is peculiar. However, according to popular Betawi tradition, "ketoprak" was actually derived from the acronym of its ingredients; which are ket from "ketupat", to from "tahu" and "toge", and prak from "digeprak" (Betawi for: "mashed" or