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A Thoke
Burmese salads (; transliterated ''athoke'' or ''athouk'') are a diverse category of indigenous Salad, salads in Burmese cuisine. Burmese salads are made of cooked and raw ingredients that are mixed by hand to combine and balance a wide-ranging array of flavors and textures. Burmese salads are eaten as standalone snacks, as Side dish, side dishes paired with Burmese curry, Burmese curries, and as entrees. The most common or popular, the iconic ''laphet thoke'' (fermented tea leaf salad) is traditionally eaten as a palate cleanser at the end of a meal. Ingredients Burmese salads are typically centered on one major ingredient, ranging from rice, noodles and cooked ingredients (e.g., Burmese fritters), to raw fruits and vegetables. Common starches used in Burmese salads include rice, Noodle, egg noodles, rice vermicelli, rice noodles, and potatoes. Burmese salads may also feature raw vegetables and fruits, such as tomatoes, cabbage, onions, kaffir lime, long beans, and mangoes. F ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Snack
A snack is a small portion of Human food, food generally Eating, eaten between meals. Snacks come in a variety of forms including Food packaging, packaged snack foods and other processed foods, as well as items made from fresh ingredients at home. Traditionally, snacks are prepared from a number of ingredients commonly available at home without a great deal of preparation. Often Lunch meat, cold cuts, fruits, leftovers, Nut (fruit), nuts, sandwiches, and Candy, sweets are used as snacks. With the spread of convenience stores, packaged snack foods became a significantly profitable business. Snack foods are typically designed to be portable, quick, and satisfying. Food processing, Processed snack foods, as one form of convenience food, are designed to be less perishable, more durable, and more portable than prepared foods. They often contain substantial amounts of Sugar substitute, sweeteners, preservatives, and appealing ingredients such as chocolate, peanuts, and specially d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lahpet
Lahpet, also spelled laphet, laphat, lephet, leppet, or letpet in English (, ), is Burmese for fermented or pickled tea. Myanmar is one of the few countries where tea is consumed both as a drink and as an eaten delicacy, in the form of pickled tea, which is unique to this region. Lahpet is regarded as a national delicacy that plays a significant role in Burmese society, and remains a traditional Burmese gesture of hospitality and is served to guests visiting a home. Its place in the cuisine of Myanmar is reflected by the following popular expression: "Of all the fruit, the mango's the best; of all the meat, pork's the best; and of all the leaves, lahpet's the best". In English-speaking areas, laphet is most commonly encountered in "tea leaf salad" (). Fermented or pickled tea is featured in the cuisines of many ethnicities who live near the geographical origin of tea, such as the cuisines of the Bulang, and in Tai cuisine (where it is known as ''miang'' in dishes such as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pickled Tea & Ginger Salad
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a ''pickle'', or, if named, the name is prefaced with the word "pickled". Foods that are pickled include vegetables, fruits, mushrooms, meats, fish, dairy and eggs. Pickling solutions are typically highly acidic, with a pH of 4.6 or lower, and high in salt, preventing enzymes from working and micro-organisms from multiplying. Pickling can preserve perishable foods for months, or in some cases years. Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added. If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, sauerkraut and Korean kimchi are produced by salting the vegetables to draw out excess water. Natural fermentation at room temperat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Burmese Language
Burmese (; ) is a Tibeto-Burman languages, Tibeto-Burman language spoken in Myanmar, where it is the official language, lingua franca, and the native language of the Bamar people, Bamar, the country's largest ethnic group. Burmese dialects are also spoken by the indigenous tribes in Bangladesh's Chittagong Hill Tracts, India's Mizoram, Manipur, Tripura states and the Burmese diaspora. The Constitution of Myanmar officially refers to it as the Myanmar language in English, though most English speakers continue to refer to the language as ''Burmese'', after ''Burma''—a name with co-official status until 1989 (see Names of Myanmar). Burmese is the most widely-spoken language in the country, where it serves as the lingua franca. In 2019, Burmese was spoken by 42.9 million people globally, including by 32.9 million speakers as a first language, and an additional 10 million speakers as a second language. A 2023 World Bank survey found that 80% of the country's population speaks Burmese ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Samosa Salad
A samosa () () (Hindi: समोसा) ( Persian language, Persian: سمبوسه) is a fried South Asian and West Asian snack. It is a pastry with a savory filling that mostly consists of vegetables like spiced potatoes, onions, and peas, but can also include meat or Fish as food, fish, or even cheese. Its name originates from the Persian word sambosag (''سنبوسگ'') (meaning 'triangular pastry'). It is made in different shapes, including triangular, cone, or crescent, depending on the region. Samosas are often accompanied by chutney, and have origins in medieval times or earlier. Sweet versions are also made. Samosas are a popular entrée, appetizer, or snack in the cuisines of Indian Cuisine, India, South Asian cuisine, South Asia, Southeast Asia, West Asia, Central Asian cuisine, Central Asia, Portugal, East African cuisine, East Africa and their South Asian diasporas. Etymology The English word ''samosa'' derives from the Hindustani language, Hindustani word (, ), t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coriander
Coriander (), whose leaves are known as cilantro () in the U.S. and parts of Canada, and dhania in parts of South Asia and Africa, is an annual plant, annual herb (''Coriandrum sativum'') in the family Apiaceae. Most people perceive the leaves as having a fresh, slightly citrus taste. Due to variations in the gene OR6A2, some people perceive it to have a soap-like taste, or even a pungent or rotten taste. It is native to the Mediterranean Basin. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. It is used in certain cuisines, like Mexican cuisine, Mexican, Indian cuisine, Indian and Southeast Asian cuisine, Southeast Asian. Description It is a soft plant growing to tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tamarind
Tamarind (''Tamarindus indica'') is a Legume, leguminous tree bearing edible fruit that is indigenous to tropical Africa and naturalized in Asia. The genus ''Tamarindus'' is monotypic taxon, monotypic, meaning that it contains only this species. It belongs to the family Fabaceae. The tamarind tree produces brown, pod-like fruits that contain a sweet, tangy pulp, which is used in cuisines around the world. The pulp is also used in traditional medicine and as a metal polish. The tree's wood can be used for woodworking and #Seed oil and kernel powder, tamarind seed oil can be extracted from the seeds. Tamarind's tender young leaves are used in Indian cuisine, Indian and Filipino cuisine. Because tamarind has multiple uses, it is cultivated around the world in Tropical zone, tropical and Subtropics, subtropical zones. Description The tamarind is a long-living, medium-growth tree, which attains a maximum crown (botany), crown height of . The crown has an irregular, vase-shape ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Sauce
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam. Some garum-related fish sauces have been used in the West since the Roman times. Due to its ability to add a savory umami flavor to dishes, it has been embraced globally by chefs and home cooks. The umami flavor in fish sauce is due to its glutamate content. Fish sauce is used as a seasoning during or after cooking, and as a base in dipping sauces. Soy sauce is regarded by some in the West as a vegetarian alternative to fish sauce though they are very different in flavor. History Asia Sauces that included fermented fish parts with other ingredients such as meat and soy bean were recorded in China, 2300 years ago. During the Zhou dynasty of ancient China, fish fermented with soybeans and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lime (fruit)
A lime is a citrus fruit, which is typically round, lime (color), lime green in colour, in diameter, and contains acidic juice vesicles. There are several species of citrus trees whose fruits are called limes, including the Key lime (''Citrus aurantiifolia''), Persian lime, kaffir lime, finger lime, blood lime, and Citrus glauca, desert lime. Limes are a rich source of vitamin C, are sour, and are often used to accent the flavours of foods and beverages. They are grown year-round. Plants with fruit called "limes" have diverse genetic origins; limes do not form a monophyletic group. The term ''lime'' originated in other languages (from French language, French , from Arabic , from Persian language, Persian , ). Plants known as "lime" The difficulty in identifying exactly which species of fruit are called lime in different parts of the English-speaking world (the same problem applies to synonyms in other European languages) is increased by the botanical complexity of the ''Citru ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gram Flour
Besan or gram flour is a pulse flour made from chana dal or chickpea flour (split Bengal gram) or brown/ ''kaala chana'', a chickpea. It is a staple ingredient in the cuisines of the Indian subcontinent, including Indian, Bangladeshi, Burmese, Nepali, Pakistani, Sri Lankan, Caribbean, and Lunigiana cuisines. Characteristics Gram flour contains a high proportion of carbohydrates, higher fiber relative to other flours, no gluten, and a higher proportion of protein than other flours. Dishes The Indian Subcontinent and the Caribbean Gram flour is in popular use in the Indian subcontinent and the Caribbean, where it is used to make the following: In Andhra Pradesh, it is used in a curry with gram flour cakes called Senaga Pindi Kura () and is eaten with Chapati or Puri, mostly during winter for breakfast. Chila (or chilla), a pancake made with gram flour batter, is a popular street food in India. Southeast and East Asia Gram flour, which is called ''pe hmont'' (ပဲ� ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sesame Oil
Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. Oil made from raw seeds, which may or may not be cold-pressed, is used as a cooking oil. Oil made from toasted seeds is used for its distinctive nutty aroma and taste, although it may be unsuitable for frying, which makes it taste burnt and bitter. Manufacture Manufacturing process Sesame seeds are protected by a capsule which bursts only when the seeds are completely ripe, a process called dehiscence. The dehiscence time tends to vary, so farmers cut plants by hand and place them together in an upright position to continue ripening, until all the capsules have opened. Tanzania remains the largest producer of sesame oil and also dominates the global consumption of this product. The African and Asian regions constitute the fastest-de ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garlic Oil
Garlic oil is the volatile oil derived from garlic. It is usually prepared using steam distillation, and can also be produced via distillation using ether. It is used in cooking and as a seasoning, a nutritional supplement, and also as an insecticide. Preparation Garlic oil is typically prepared using steam distillation, where crushed garlic is steamed with the resultant condensation containing the oil. Garlic oil contains volatile sulfur compounds such as diallyl disulfide, a 60% constituent of the oil. Steam-distilled garlic oil typically has a pungent and disagreeable odor and a brownish-yellow color. Its odor has been attributed to the presence of diallyl disulfide. To produce around 1 gram of pure steam-distilled garlic oil, around 500 grams of garlic is required. Undiluted garlic oil has 900 times the strength of fresh garlic, and 200 times the strength of dehydrated garlic. Ether can also be used to extract garlic oil. A type of garlic oil involves soaking diced or crus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
