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Bánh Phu Thê
Bánh phu thê () or bánh xu xê, is a Vietnamese dessert made from rice with mung bean The mung bean or green gram (''Vigna radiata'') is a plant species in the legume family.Brief Introduction of Mung Bean. Vigna Radiata Extract Green Mung Bean Extract Powder Phaseolus aureus Roxb Vigna radiata L R Wilczek. MDidea-Extracts P ... stuffing wrapped in a box made of pandan leaves. The dessert was traditionally given by a suitor but is now part of many wedding banquets.''World and Its Peoples: Eastern and Southern Asia'' Volume 6 Marshall Cavendish Corporation - 2007 - Page 839 "Before the wedding meal, a bride may receive banh phu the, a dessert traditionally given by a suitor and now part of many wedding banquets." It is traditional for a bridegroom to send bánh phu thê to the bride on the couple's wedding day to symbolize wishes for a happy future. See also * Traditional Vietnamese wedding References Vietnamese desserts Bánh Rice cakes Wedding food { ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vietnam
Vietnam, officially the Socialist Republic of Vietnam (SRV), is a country at the eastern edge of mainland Southeast Asia, with an area of about and a population of over 100 million, making it the world's List of countries and dependencies by population, fifteenth-most populous country. One of two communist states in Southeast Asia, Vietnam shares land borders with China to the north, and Laos and Cambodia to the west. It shares Maritime boundary, maritime borders with Thailand through the Gulf of Thailand, and the Philippines, Indonesia, and Malaysia through the South China Sea. Its capital is Hanoi and its largest city is Ho Chi Minh City. Vietnam was inhabited by the Paleolithic age, with states established in the first millennium BC on the Red River Delta in modern-day northern Vietnam. Before the Han dynasty's invasion, Vietnam was marked by a vibrant mix of religion, culture, and social norms. The Han dynasty annexed Northern and Central Vietnam, which were subs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Southeast Asia
Southeast Asia is the geographical United Nations geoscheme for Asia#South-eastern Asia, southeastern region of Asia, consisting of the regions that are situated south of China, east of the Indian subcontinent, and northwest of the Mainland Australia, Australian mainland, which is part of Oceania. Southeast Asia is bordered to the north by East Asia, to the west by South Asia and the Bay of Bengal, to the east by Oceania and the Pacific Ocean, and to the south by Australia (continent), Australia and the Indian Ocean. Apart from the British Indian Ocean Territory and two out of Atolls of the Maldives, 26 atolls of the Maldives in South Asia, Maritime Southeast Asia is the only other subregion of Asia that lies partly within the Southern Hemisphere. Mainland Southeast Asia is entirely in the Northern Hemisphere. Timor-Leste and the southern portion of Indonesia are the parts of Southeast Asia that lie south of the equator. The region lies near the intersection of Plate tectonics, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dessert
Dessert is a course (food), course that concludes a meal; the course consists of sweet foods, such as cake, biscuit, ice cream, and possibly a beverage, such as dessert wine or liqueur. Some cultures sweeten foods that are more commonly umami, savory to create desserts. In some parts of the world, there is no tradition of a dessert course to conclude a meal. Historically, the dessert course consisted entirely of foods 'from the storeroom' (''de l’office''), including fresh, stewed, preserved, and dried fruits; nuts; cheese and other dairy dishes; Cookie, dry biscuits (cookies) and wafers; and ices and Ice cream, ice creams. Sweet dishes from the kitchen, such as freshly prepared pastries, meringues, custards, puddings, and baked fruits, were served in the Entremet, entremets course, not in the dessert course. By the 20th century, though, sweet entremets had come to be included among the desserts. The modern term ''dessert'' can apply to many sweets, including fruit, custard ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mung Bean
The mung bean or green gram (''Vigna radiata'') is a plant species in the legume family.Brief Introduction of Mung Bean. Vigna Radiata Extract Green Mung Bean Extract Powder Phaseolus aureus Roxb Vigna radiata L R Wilczek. MDidea-Extracts Professional. P054. http://www.mdidea.com/products/proper/proper05402.html The mung bean is mainly cultivated in East, Southeast, and South Asia. It is used as an ingredient in both savoury and sweet dishes. Names The English names " mung" or " mungo" originated from the Hindi word (), which is derived from the Sanskrit word (). It is also known in Philippine English as " mongo bean". Other less common English names include "golden gram" and "Jerusalem pea". In other languages, mung beans are also known as * Persian : ''maash'' (ماش) *Urdu- ''mūng'' (مونگ) *Hindi- ''mūng'' (मूंग) * Punjabi- ''mūng'' (ਮੁੰਗ) * Gujarati-''mag'' (મગ) * Marathi- ''hirve mug'' (हिरवे मूग) *Konkani- ''mugā' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mont Phet Htok
Mont phet htok (; ), also known as htapana htok () in Upper Myanmar), is a traditional Burmese snack or '' mont''. The dish is a pyramidal rice dumpling filled with coconut meat, which is cooked in sugar or jaggery, and then steamed in banana leaves. Similar dishes Similar desserts in the region include Vietnamese bánh phu thê and Chinese zongzi ''Zongzi'' () or simply ''zong'' () is a traditional Chinese rice dish made of glutinous rice stuffed with a range of fillings and wrapped in bamboo leaves. Fillings can be either sweet, such as red bean paste, or savory, such as pork belly or .... References Burmese desserts and snacks Dumplings Foods containing coconut Steamed foods Glutinous rice dishes Rice cakes Stuffed desserts {{Myanmar-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vietnamese Cuisine
Vietnamese cuisine encompasses the foods and beverages originated from Vietnam. Meals feature a combination of five fundamental tastes (): sweet, salty, bitter, sour, and Piquant, spicy. The distinctive nature of each dish reflects one or more elements (such as nutrients and colors), which are also based around a Wuxing (Chinese philosophy), five-pronged philosophy. Vietnamese recipes use ingredients like lemongrass, ginger, mentha, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime (fruit), lime, and Thai basil leaves. Traditional Vietnamese cooking has often been characterised as using fresh ingredients, not using much dairy or oil, having interesting textures, and making use of herbs and vegetables. The cuisine is also low in sugar and is almost always naturally gluten-free, as many of the dishes are rice-based instead of wheat-based, made with rice noodles, Rice paper, rice papers and rice flour. Historical influences Besides indigenous Vietn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mung Bean
The mung bean or green gram (''Vigna radiata'') is a plant species in the legume family.Brief Introduction of Mung Bean. Vigna Radiata Extract Green Mung Bean Extract Powder Phaseolus aureus Roxb Vigna radiata L R Wilczek. MDidea-Extracts Professional. P054. http://www.mdidea.com/products/proper/proper05402.html The mung bean is mainly cultivated in East, Southeast, and South Asia. It is used as an ingredient in both savoury and sweet dishes. Names The English names " mung" or " mungo" originated from the Hindi word (), which is derived from the Sanskrit word (). It is also known in Philippine English as " mongo bean". Other less common English names include "golden gram" and "Jerusalem pea". In other languages, mung beans are also known as * Persian : ''maash'' (ماش) *Urdu- ''mūng'' (مونگ) *Hindi- ''mūng'' (मूंग) * Punjabi- ''mūng'' (ਮੁੰਗ) * Gujarati-''mag'' (મગ) * Marathi- ''hirve mug'' (हिरवे मूग) *Konkani- ''mugā' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pandanus Amaryllifolius
''Pandanus'' is a genus of monocots with about 578 accepted species. They are palm-like, dioecious trees and shrubs native to the Old World tropics and subtropics. Common names include pandan, screw palm and screw pine. The genus is classified in the order Pandanales, family Pandanaceae, and is the largest in the family. Description The species vary in size from small shrubs less than tall, to medium-sized trees tall, typically with a broad canopy, heavy fruit, and moderate growth rate. The trunk is stout, wide-branching, and ringed with many leaf scars. Mature plants can have branches. Depending on the species, the trunk can be smooth, rough, or warty. The roots form a pyramidal tract to hold the trunk. They commonly have many thick stilt roots near the base, which provide support as the tree grows top-heavy with leaves, fruit, and branches. These roots are adventitious and often branched. The top of the plant has one or more crowns of strap-shaped leaves that may ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Traditional Vietnamese Wedding
The traditional Vietnamese wedding is one of the most important ceremonies in Vietnamese culture, which is influenced by Confucian and Buddhist ideologies. Traditional Wedding Clothes Vietnamese clothing, Traditional clothes of Vietnam have always been diverse depending on the area and occasion, so wedding clothes varied in style and trend throughout history. It was only after 1744 and during Nguyễn dynasty that men and women began to wear very elaborate (ancient formal áo dài with long sleeves) for their wedding ceremonies; this tradition still continues into the modern era with various trends and styles over the years. Nowadays, men would either follow suit with their own male version of the Áo dài or wear a Black tie, tuxedo. The traditional gowns were modeled after the áo nhật bình (worn by royalty women and ladies) of Nguyễn dynasty members of the court. The fashion trend of the Nguyễn dynasty has remained popular and is still used today by Vietnamese ind ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vietnamese Desserts
Vietnamese cuisine encompasses the foods and beverages originated from Vietnam. Meals feature a combination of five fundamental tastes (): sweet, salty, bitter, sour, and Piquant, spicy. The distinctive nature of each dish reflects one or more elements (such as nutrients and colors), which are also based around a Wuxing (Chinese philosophy), five-pronged philosophy. Vietnamese recipes use ingredients like lemongrass, ginger, mentha, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime (fruit), lime, and Thai basil leaves. Traditional Vietnamese cooking has often been characterised as using fresh ingredients, not using much dairy or oil, having interesting textures, and making use of herbs and vegetables. The cuisine is also low in sugar and is almost always naturally gluten-free, as many of the dishes are rice-based instead of wheat-based, made with rice noodles, Rice paper, rice papers and rice flour. Historical influences Besides indigenous Vietn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bánh
In Vietnamese, the term ''bánh'' ( or , Chữ Nôm: 餅) translates loosely as "cake" or "bread", but refers to a wide variety of prepared foods that can easily be eaten by hands or chopsticks. With the addition of qualifying adjectives, ''bánh'' refers to a wide variety of sweet or savory, distinct cakes, buns, pastries, sandwiches, and other food items, which may be cooked by steaming, baking, frying, deep-frying, or boiling. Foods made from wheat flour or rice flour are generally called ''bánh'', but the term may also refer to certain varieties of noodle and fish cake dishes, such as '' bánh canh'' and '' bánh hỏi''. Each variety of ''bánh'' is designated by a descriptive word or phrase that follows the word ''bánh'', such as '' bánh bò'' () or '' bánh chuối'' (). ''Bánh'' that are wrapped in leaves before steaming are called '' bánh lá'' (). In Vietnamese, the term ' is not limited to Vietnamese cuisine: it applies equally to items as varied as fortu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Cakes
A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten. Common variations include cakes made with rice flour, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance. Types of rice cakes by region Types of rice cake include: Burmese Burmese cuisine has a variety of snacks and desserts called Mont (food), ''mont'' made with various types of rice, rice flour and glutinous rice flour. Sweet Burmese ''mont'' are generally less sweet than counterparts in other parts of Southeast Asia, instead deriving their natural sweetness from constituent ingredients (e.g., grated coconut, coconut milk, glutinous rice, fruit, etc.). Cambodian * Bánh tét#In Cambodia, Ansom chek is a banana leaf sticky rice cake. It is served all year long but it is mos ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
