Asian food: Eating adventure, New tastes add spice to celebration If you're in the mood for an old favorite such as fried rice, or if you're feeling a little more adventurous, the Asian American Celebration offers dozens of authentic dishes. Here's a sampling: From Bangladesh: * Piazi: Yellow lentil beans, onions, cilantro and various spices mixed together and deep-fried for a crisp snack. From the Philippines: * Adobo: Baboy at Manok: Chicken and pork cooked in soy sauce, vinegar, garlic, bay leaves and black pepper. From India: * Puri and Saak: Fried bread and curried garbanzo beans. * Dosa: Potato curry wrapped in rice-based pancakes with chutney. From Indonesia: * Lumpia Samarang: Bamboo shoots wrapped in egg roll wrapper. * Risoles: Chicken and carrots wrapped in egg roll wrapper & fried. From Malaysia: * Bubur Cha-Cha (dessert): Sweet potatoes/yam cooked in coconut milk with sugar and pandan leaves. * Rojak Buah (snack/refreshment): Fruit such as pineapple, apple, cucumber, jicama and mango mixed with a special thick sauce made of oyster sauce, brown sugar and shrimp paste. From Pakistan: * Kabob & Paratha Roll: Marinated minced beef kabob rolled in multi-layered bread. * Aloo Sagh and Rice: Sautéed spinach and potatoes blended with ethnic herbs, vegetable oil, served with basmati fried rice. From Singapore: * Roti John: French bread, eggs, minced beef/chicken, onion and seasoning. * Singapore Laska: Noodles, coconut, shrimp, bean sprouts, fried bean curd, eggs and spices. From Vietnam: * Banh Bao: Steamed bun with mushroom ears. * Goi Du Du: Papaya salad.