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Acar
Acar is a type of vegetable pickle of Maritime Southeast Asia, most prevalent in Indonesia, Malaysia, Singapore and Brunei. It is a localised version of Indian '' achar''. It is known as atjar in Dutch cuisine, derived from Indonesian ''acar''. ''Acar'' is usually prepared in bulk as it may easily be stored in a well-sealed glass jar in refrigerator for a week, and served as the condiment for any meals. History Pickling originated in India around 2400 BCE, and with expansion of Indian cultural influence on Greater India, through transmission of Hinduism leading to Indianisation, and the formation of native Southeast Asian kingdoms which adopted many Indian cultural elements, including food processing technique. Through examining the etymology, the similar sounding name strongly suggests that indeed acar was derived from Indian achar pickle. Indian achar was transmitted in antiquity to the maritime realm of Southeast Asia, which today recognized as acar in Indonesia, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indonesian Cuisine
Indonesian cuisine is a collection of various regional culinary traditions that formed the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago,"Indonesian Cuisine." . Accessed July 2011. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malaysian Cuisine
Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates. As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian, Filipino and indigenous Bornean and Orang Asli, with light to heavy influences from Arab, Thai, Portuguese, Dutch and British cuisines, to name a few. This resulted in a symphony of flavours, making Malaysian cuisi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pickling
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, to prevent ambiguity, prefaced with ''pickled''. Foods that are pickled include vegetables, fruits, meats, fish, dairy and eggs. Pickling solutions that are typically highly acidic, with a pH of 4.6 or lower, and high in salt, prevent enzymes from working and micro-organisms from multiplying. Pickling can preserve perishable foods for months. 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 temperature, by lactic acid bacteri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pickling
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, to prevent ambiguity, prefaced with ''pickled''. Foods that are pickled include vegetables, fruits, meats, fish, dairy and eggs. Pickling solutions that are typically highly acidic, with a pH of 4.6 or lower, and high in salt, prevent enzymes from working and micro-organisms from multiplying. Pickling can preserve perishable foods for months. 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 temperature, by lactic acid bacteri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carrot
The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', native to Europe and Southwestern Asia. The plant probably originated in Persia and was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the stems and leaves are also eaten. The domestic carrot has been selectively bred for its enlarged, more palatable, less woody-textured taproot. The carrot is a biennial plant in the umbellifer family, Apiaceae. At first, it grows a rosette of leaves while building up the enlarged taproot. Fast-growing cultivars mature within three months (90 days) of sowing the seed, while slower-maturing cultivars need a month longer (120 days). The roots contain high quantities of alpha- and beta-carotene, and are a good source of vitamin A, vit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salad
A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. They are typically served at room temperature or chilled, though some can be served warm. Condiments and salad dressings, which exist in a variety of flavors, are often used to enhance a salad. Garden salads use a base of leafy greens such as lettuce, arugula/rocket, kale or spinach; they are common enough that the word ''salad'' alone often refers specifically to garden salads. Other types include bean salad, tuna salad, bread salad (e.g. fattoush, panzanella), vegetable salads without leafy greens (e.g. Greek salad, potato salad, coleslaw), sōmen salad (a noodle-based salad), fruit salad, and desserts like jello salad. Salads may be served at any point during a meal: * Appetizer salads — light, smaller-portion salads served as the first course of the meal *Side salads — to accompany the main course as a side dish; examples include potato salad and coleslaw * M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chile Pepper
Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. Chili peppers are widely used in many cuisines as a spice to add "heat" to dishes. Capsaicin and related compounds known as capsaicinoids are the substances giving chili peppers their intensity when ingested or applied topically. While ''chili peppers'' are (to varying degrees) pungent or "spicy", there are other varieties of capsicum such as bell peppers (UK: peppers) which generally provide additional sweetness and flavor to a meal rather than “heat.” Chili peppers are believed to have originated somewhere in Central or South America. and were first cultivated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread around the world, used for both food and traditional medicine. This led to a wide ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hinduism In Southeast Asia
Hinduism in Southeast Asia had a profound impact on the region's cultural development and its history. As the Indic scripts were introduced from India, people of Southeast Asia entered the historical period by producing their earliest inscriptions around the 1st to 5th century CE. Today, Hindus in Southeast Asia are mainly Overseas Indians and Balinese. There are also Javanese (also other minorities of Indonesia) and Balamon Cham minority in Cambodia and southern Vietnam who also practice Hinduism. Hindu civilization, which itself formed from various distinct cultures and peoples, including also early Southeast Asian, specifically Mon Khmer influence, was adopted and assimilated into the indigenous social construct and statehood of Southeast Asian regional polity. Through the formation of Indianized kingdoms, small indigenous polities led by petty chieftain were transformed into major kingdoms and empires led by a Maharaja with statecraft akin to India. It gave birth to t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indosphere
Indosphere is a term coined by the linguist James Matisoff for areas of Indian linguistic and cultural influence in South Asia and Southeast Asia. It is commonly used in areal linguistics in contrast with Sinosphere. Influence The Tibeto-Burman family of languages, which extends over a huge geographic range, is characterized by great typological diversity, comprising languages that range from the highly tonal, monosyllabic, analytic type with practically no affixational morphology, like the Loloish languages, to marginally tonal or atonal languages with complex systems of verbal agreement morphology, like the Kiranti group of Nepal. This diversity is partly to be explained in terms of areal influences from Chinese on the one hand and Indo-Aryan languages on the other. Matisoff proposed two large and overlapping areas combining cultural and linguistic features – the "Sinosphere" and the "Indosphere", influenced by China and India respectively.Robert M. W. Dixon, Y. Alexa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Greater India
Greater India, or the Indian cultural sphere, is an area composed of many countries and regions in South and Southeast Asia that were historically influenced by Indian culture, which itself formed from the various distinct indigenous cultures of these regions. Specifically Southeast Asian influence on early India had lasting impacts on the formation of Hinduism and Indian mythology. Hinduism itself formed from various distinct folk religions, which merged during the Vedic period and following periods. The term ''Greater India'' as a reference to the Indian cultural sphere was popularised by a network of Bengali scholars in the 1920s. It is an umbrella term encompassing the Indian subcontinent, and surrounding countries which are culturally linked through a diverse cultural cline. These countries have been transformed to varying degrees by the acceptance and induction of cultural and institutional elements from each other. Since around 500 BCE, Asia's expanding land and maritim ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South Asian Pickle
South Asian pickles, also known as avalehikā, pachchadi, achaar (sometimes spelled as aachaar), athaanu, loncha, oorugaai, or aavakaai, is a pickled food made from a variety of vegetables and fruits preserved in brine, vinegar, edible oils, and various South Asian spices. The pickles are popular across the South Asian subcontinent, with many regional variants. Etymology Etymology for pickles in South Asia varies regionally. The pickles are known as ''uppinakaayi'' in Kannada, ''avakaya'' in Telugu, ''oorugaai'' in Tamil, ''uppillittuthu'' in Malayalam, ''loncha'' in Marathi, ''athanu'' in Gujarati, and ''achaar'' in Hindustani (Hindi-Urdu), Nepali and Bengali. Early Sanskrit and Tamil literature uses the terms ''avalehika, upadamzam'', ''sandhita,'' and ''avaleha'' for pickles.The Story of Our Food by K.T. Achaya (2003) ''Āchār'', a loanword of Persian origin, entered popular use as the Hindustani term for pickles under the Mughal Empire. In Persian, the word ''āchār ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indianization Of Southeast Asia
Dating back to the first century, Indian culture started making its way into the region of Southeast Asia. The expansion of Indian culture into these areas was given the term ''Indianization''. The term was coined by French archaeologist, George Coedes in his work ''Histoire ancienne des états hindouisés d'Extrême-Orient'' (The Indianized States of Southeast Asia). He defined it as the expansion of an organized culture that was framed upon Indian originations of royalty, Hinduism and Buddhism and the Sanskrit dialect. A large number of nations came under the influence of the Indosphere becoming a part of Greater India, the cultural expansion caused the Sanskritization of South East Asia, the rise of Indianized kingdoms, spread of Hinduism in Southeast Asia and the Silk road transmission of Buddhism. Indian honorifics were adopted into the Malay, Thai, Filipino and Indonesian languages. The Indian diaspora, both historical (PIO or Person of Indian-Origin) and current (NRI ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
