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Rice Noodles
Rice noodles are noodles made with rice flour and water as the principal ingredients. Sometimes ingredients such as tapioca or corn starch are added in order to improve the transparency or increase the gelatinous and chewy texture of the noodles. Rice noodles are most common in the cuisines of China, India and Southeast Asia. They are available fresh, frozen, or dried, in various shapes, thicknesses and textures. Fresh noodles are also highly perishable; their shelf life may be just several days. History The origin of rice noodles dates back to China during the Qin dynasty when people from northern China invaded the south. Due to climatic conditions, the northern Chinese have traditionally preferred wheat and millet which grew in cold weather while the southern Chinese preferred rice which grew in hot weather. Noodles are traditionally made out of wheat and eaten throughout northern China so to adapt, northern cooks tried to prepare "noodles" using rice, thus inventing rice nood ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
East Asia
East Asia is a geocultural region of Asia. It includes China, Japan, Mongolia, North Korea, South Korea, and Taiwan, plus two special administrative regions of China, Hong Kong and Macau. The economies of Economy of China, China, Economy of Japan, Japan, Economy of South Korea, South Korea, and Economy of Taiwan, Taiwan are among the world's largest and most prosperous. East Asia borders North Asia to the north, Southeast Asia to the south, South Asia to the southwest, and Central Asia to the west. To its east is the Pacific Ocean. East Asia, especially History of China, Chinese civilization, is regarded as one of the earliest Cradle of civilization#China, cradles of civilization. Other ancient civilizations in East Asia that still exist as independent countries in the present day include the History of Japan, Japanese, History of Korea, Korean, and History of Mongolia, Mongolian civilizations. Various other civilizations existed as independent polities in East Asia in the past ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corn Starch
Cornflour, cornstarch, maize starch, or corn starch (American English) is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the seed, kernel. Corn starch is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars. Corn starch is versatile, easily modified, and finds many uses in industry such as adhesives, in paper products, as an anti-sticking agent, and textile manufacturing. It has medical uses as well, such as to supply glucose for people with glycogen storage disease. Like many products in dust form, it can be hazardous in large quantities due to its flammable, flammability—see dust explosion. When mixed with a fluid, corn starch can rearrange itself into a non-Newtonian fluid. For example, adding water transforms corn starch into a material commonly known as Non-Newtonian fluid#Oobleck, oobleck while adding oil transforms corn starch into an electrorheological fluid, electrorheolog ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pin Noodles
A pin is a device, typically pointed, used for fastening objects or fabrics together. Pins can have the following sorts of body: *a shaft of a rigid inflexible material meant to be inserted in a slot, groove, or hole (as with pivots, hinges, and jigs) *a shaft connected to a head and ending in a sharp tip meant to pierce one or more pieces of soft materials like cloth or paper (the straight or push pin) *a single strip of a rigid but flexible material (e.g. a wire) whose length has been folded into parallel prongs in such fashion that the middle length of each curves towards the other so that, when anything is inserted between them, they act as a clamp (e.g. the bobby pin) * two strips of a rigid material bound together by a spring at one end so that, when the spring held open, one can insert some material between the prongs at the other end that, the spring allowed to close, then clamp the inserted material. According to their function, pins can be made of metals (e.g. steel, c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indonesian Noodles
Indonesian noodles are a significant aspect of Indonesian cuisine which is itself very diverse. Indonesian cuisine recognizes many types of noodles, with each region of the country often developing its own distinct recipes. History Chinese influences are evident in Indonesian food, with the adoption of various Chinese noodles that developed within Chinese Indonesian cuisine such as '' bakmi'', '' mie ayam'' and '' kwetiau goreng''. Indonesian noodles originated from Chinese influence that resulted from the immigration of Chinese settlers to the Indonesian archipelago. According to Denys Lombard in the book ''Le carrefour Javanais. Essai d'histoire globale II'' (The Javanese Crossroads: Towards a Global History, 2005), the consumption of noodles on the island of Java is thought to have existed since the Majapahit era. Starting from the word ''hanglaksa'' which was found in the Biluluk inscription dated from 1391. ''Hanglaksa'' in Kawi means "vermicelli maker". In Sanskrit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Silver Needle Noodles
Silver needle noodle (), rat noodle (), ''bee tai bak'' (), runny nose vermicelli () or ''lot'' (), giam ee () is a variety of Chinese noodle.Amy ChenShort Rice Noodles / Lao Shu Fen 老鼠粉 - MaMaChineseCooking.comor លត lot in Khmer . Accessed January 12, 2007. The noodles are short, about 5 cm long and 5 mm in diameter, and white semi-transparent in colour. The noodles are available in many Chinese markets in Chinese populated areas such as Hong Kong, Taiwan, Cambodia, Indonesia, Malaysia, Thailand, Vietnam and Singapore. Names Quite a number of names have been used to describe the noodle. The noodle is more commonly known as ''silver needle noodle'' in Hong Kong and Taiwan, and ''rat noodle'' or "runny nose vermicelli" in Malaysia and Singapore. They are sometimes also called as pin noodles. The noodles are named as such because the shape of the noodles is long and tapered much like a rat's tail, translucent white like needles, or from the way the noodles ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nan Lat
Nan or NAN may refer to: Places China * Nan County, Yiyang, Hunan, China * Nan Commandery, historical commandery in Hubei, China Thailand * Nan province ** Nan, Thailand, the administrative capital of Nan province * Nan River People Given name * Nan A. Talese (born 1933), American retired editor * Nan Achnas (born 1963), Indonesian film director * Nan Agle (1905–2006), American children's book writer *Nan Allely, Irish former lawn- and indoor bowler * Nan Aron (born 1948), American lawyer * Nan Aspinwall (1880–1964), American oriental dancer, horsewoman, sharpshooter, and roper * Nan Aye Khine (born 1976), Burmese weightlifter * Nan B. Frank (1886–1980), American social worker and women's suffrage leader * Nan Baird (1911–1993), Scottish amateur golfer * Nan Baker (born 1954), American Republican politician * Nan Bangs McKinnell (1913–2012), American ceramicist and educator *Nan Bentzen Skille (born 1945), Norwegian biographer and columnist *Nan Bernstein Ratner, Amer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nan Gyi Thoke
''Nan gyi thoke'' (, ; also spelled ''nangyi thoke'' or ''nangyi dok'') is an ''a thoke'' salad dish in Burmese cuisine, made with thick round rice noodles mixed with specially prepared chicken curry and chili oil. The dish is garnished with toasted chickpea flour, sliced onions, chilis, crispy noodles, slices of hard-boiled egg, fish cakes, and zested with lime or lemon. The noodle salad originated as a street food from Mandalay. Etymology The salad is known by a number of different terms, including ''nan gyi thoke'', ''nan gyi mont di'', and is called ''Mandalay mont di'' in Yangon. ''Nan gyi'' (နန်းကြီး; ) refers to the thick round rice noodles used in this salad. See also * Burmese cuisine * List of salads * Meeshay * Ohn no khao swe Ohn is a Burmese name, used by people from Myanmar. Notable people with the name include: * Daw Ohn (1913–2003), Burmese professor in Pali * Ohn Gyaw (born 1932), Burmese Minister of Foreign Affairs from 1991 to 1998 * Ohn Ky ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lai Fun
Lai or LAI may refer to: Abbreviations * Austrian Latin America Institute (Österreichisches Lateinamerika-Institut) * ''Latin American Idol'', TV series * La Trobe University#La Trobe Institute, La Trobe Institute, Melbourne, Australia * Leaf area index, leaf area of a crop or vegetation per unit ground area * League against Imperialism, transnational anti-imperialist organization in the interwar period * Liga Atlética Interuniversitaria de Puerto Rico * Location area identity, Location Area Identity Transport * Laindon railway station, Essex, England (National Rail station code LAI) * Lannion – Côte de Granit Airport, Brittany, France (IATA airport code LAI) Places * Lai (state) (萊), 6th-century BC state in present-day Shandong, China *Bolyu language, also known as Lai * Laï, city in Chad * Lai, Iran (other), places in Iran * Lai, village in Lum Choar, Cambodia * ''Lai'', Romansch name for Lenzerheide, a village in Switzerland Surname * Lai (surname) 賴, � ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sangam Literature
The Sangam literature (Tamil language, Tamil: சங்க இலக்கியம், ''caṅka ilakkiyam''), historically known as 'the poetry of the noble ones' (Tamil language, Tamil: சான்றோர் செய்யுள், ''Cāṉṟōr ceyyuḷ''), connotes the early classical Tamil literature and is the earliest known literature of South India. The Tamil tradition links it to Legendary Tamil Sangams, legendary literary gatherings around Madurai in the ancient Pandya dynasty, Pandya kingdom. It is generally accepted by most scholars that the historical Sangam literature era, also known as the Sangam period, spanned from 100 BCE to 250 CE, on the basis of linguistic, epigraphic, archaeological, numismatic and historical data; though some scholars give a broader range of 300 BCE to 300 CE. The Eighteen Greater Texts (Patiṉeṇmēlkaṇakku), along with the Tamil grammar work Tolkāppiyam, Tolkappiyam, are collectively considered as Sangam literature. These tex ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tamilakam
Tamilakam () also known as ancient Tamil country as was the geographical region inhabited by the ancient Tamil people, covering the southernmost region of the Indian subcontinent. Tamilakam covered today's Tamil Nadu, Kerala, Puducherry, Lakshadweep and southern parts of Andhra Pradesh and Karnataka. Traditional accounts and the '' Tolkāppiyam'' referred to these territories as a single cultural area, where Tamil was the natural language and permeated the culture of all its inhabitants. The ancient Tamil country was divided into kingdoms. The best known among them were the Cheras, Cholas, Pandyans and Pallavas. During the Sangam period, Tamil culture began to spread outside Tamilakam. Ancient Tamil settlements were also established in Sri Lanka (Sri Lankan Tamils) and the Maldives ( Giravarus). During the Prehistorical, Classical, Middle and Early Modern ages, the entire region of Tamilakam mostly remained unconquered by the Northern Indo-Aryan dynasties, ranging ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Idiyappam
Idiyappam, also known as indiappa, noolappam, noolputtu, santhagai, or ottu shavige, is a Sevai, string hopper dish originating from southern India. It consists of rice flour pressed into noodles, laid into a flat Disk (mathematics), disc-like shape and steamed. The dish also spread to List of Asian cuisines, Southeast Asia, where it is called ' in Malaysia and Singapore, and ' in Indonesia. History According to food historian K. T. Achaya, idiyappam, appam, idli, dosa and vada were known during Tamilakam, ancient Tamil country the 1st century AD, as per references in the Sangam literature. Lokopakara (1025 CE) cookbook in kannada language, Kannada language also mentions a method of making shavige and the mold-presser used for it. Distribution Idiyappam is a culinary speciality throughout the Indian states of Tamil Nadu, Kerala, Karnataka and the country of Sri Lanka.The name idiyappam derives from Tamil language, Tamil. The Tamil word 'Idi' together forms the name Idiyap ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Qin Dynasty
The Qin dynasty ( ) was the first Dynasties of China, imperial dynasty of China. It is named for its progenitor state of Qin, a fief of the confederal Zhou dynasty (256 BC). Beginning in 230 BC, the Qin under King Ying Zheng engaged in a Qin's wars of unification, series of wars conquering each of the rival states that had previously pledged fealty to the Zhou. This culminated in 221 BC with the successful unification of China under Qin, which then assumed an imperial prerogativewith Ying Zheng declaring himself to be Qin Shi Huang, the first emperor of China, and bringing an end to the Warring States period (221 BC). This state of affairs lasted until 206 BC, when the dynasty collapsed in the years following Qin Shi Huang's death. The Qin dynasty's 14-year existence was the shortest of any major dynasty in Chinese history, with only two emperors. However, the succeeding Han dynasty (202 BC220 AD) largely continued the military and administ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
