|
Put Chai Ko
''Put chai ko'' () is a popular snack in Hong Kong. It is a rice cake made from white or brown sugar, long-grain rice flour with a little wheat starch or cornstarch. Sometimes red beans are also added. The batter is poured into porcelain bowls and steamed until cooked through. Then it is allowed to cool and served at room temperature. Traditionally, the hawker inserts two bamboo skewers into the cake to turn it out and the eater holds the skewers to consume. At present, most ''put chai ko'' are sold in plastic bags. The pudding cake is palm size and is sweet in taste. It is soft, but can hold its molded shape outside a bowl. Names The snack is also known by a number of English names, including Put chai pudding, Rice Pudding, Earthen bowl cake, Bootjaigo, Red bean pudding or Put chai ko. History The pudding is made like other traditional Cantonese steamed cakes. It is said to have originated in the Chinese county of Taishan, which is west of Hong Kong. The pudding reached ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Taishan, Guangdong
Taishan (), postal map romanization, alternately romanization of Chinese, romanized in Cantonese as Toishan or Toisan, in local dialect as Hoisan, and formerly known as Xinning or Sunning (), is a county-level city in the southwest of Guangdong province, China. It is administered as part of the prefecture-level city of Jiangmen. During the 2020 Chinese census, 2020 census, there were 907,354 inhabitants (941,095 in 2010), but only 433,266 were considered urban. Taishan calls itself the "First Home of the Overseas Chinese". An estimated half a million Chinese Americans are of Taishanese descent. Geography Taishan is in the Pearl River Delta, in southwestern Jiangmen Prefecture. It has 95 islands and islets, including Shangchuan Island, Guangdong's largest island now that Hainan is a separate province. Taishan is one of Guangdong's "Four Counties in Guangdong, Four Counties" (''Sze Yup''), which excluded Heshan, Guangdong, Heshan and is now part of the Greater Taishan Region. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aluminium
Aluminium (or aluminum in North American English) is a chemical element; it has chemical symbol, symbol Al and atomic number 13. It has a density lower than that of other common metals, about one-third that of steel. Aluminium has a great affinity towards oxygen, passivation (chemistry), forming a protective layer of aluminium oxide, oxide on the surface when exposed to air. It visually resembles silver, both in its color and in its great ability to reflect light. It is soft, magnetism, nonmagnetic, and ductility, ductile. It has one stable isotope, 27Al, which is highly abundant, making aluminium the abundance of the chemical elements, 12th-most abundant element in the universe. The radioactive decay, radioactivity of aluminium-26, 26Al leads to it being used in radiometric dating. Chemically, aluminium is a post-transition metal in the boron group; as is common for the group, aluminium forms compounds primarily in the +3 oxidation state. The aluminium cation Al3+ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Desserts
Chinese desserts () are sweet foods and dishes that are served with tea, along with meals"Chinese Desserts." . Accessed June 2011. |
Puddings
Pudding is a type of food which can either be a dessert served after the main meal or a savoury (salty or sweet, and spicy) dish, served as part of the main meal. In the United States, ''pudding'' means a sweet, milk-based dessert similar in consistency to egg-based custards, instant custards or a mousse, often commercially set using cornstarch, gelatin or similar coagulating agent. The modern American meaning of pudding as dessert has evolved from the original almost exclusive use of the term to describe savoury dishes, specifically those created using a process similar to that used for sausages, in which meat and other ingredients in mostly liquid form are encased and then steamed or boiled to set the contents. In the United Kingdom, Ireland and some Commonwealth countries, the word ''pudding'' is used to describe sweet and savoury dishes. Savoury puddings include Yorkshire pudding, black pudding, suet pudding and steak and kidney pudding. Sweet puddings include bread p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hong Kong Cuisine
Hong Kong cuisine is mainly influenced by Cantonese cuisine, European cuisines (especially British cuisine) and non-Cantonese Chinese cuisines (especially Hakka, Teochew, Hokkien and Shanghainese), as well as Japanese, Korean and Southeast Asian cuisines, due to Hong Kong's past as a British colony and a long history of being an international port of commerce. Complex combinations and international gourmet expertise have given Hong Kong the labels of "Gourmet Paradise" and "World's Fair of Food".Sterling, Richard. Chong, Elizabeth. Qin, Lushan Charles 001(2001). ''World Food Hong Kong''. Hong Kong: Lonely Planet Publishing. . Background Modern Hong Kong has a predominantly service-based economy, and restaurant businesses serve as a main economic contributor. With the fourth-densest population per square metre in the world and serving a population of 7 million, Hong Kong is host to a restaurant industry with intense competition. Due to its small geographical size, Hong Kong ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Snack Foods
A snack is a small portion of food generally eaten between meals. Snacks come in a variety of forms including 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 cold cuts, fruits, leftovers, nuts, sandwiches, and 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. 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 sweeteners, preservatives, and appealing ingredients such as chocolate, peanuts, and specially designed flavors (such as flavored potato chips). Aside from the use of additives, the viabi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Uirō
''Uirō'' (Japanese: , , ), also known as , is a traditional Japanese steamed cake made of glutinous rice flour and sugar. It is chewy, similar to ''mochi'', and subtly sweet. Flavors include azuki bean paste, green tea (matcha), ''yuzu'', strawberry and chestnut. Nagoya is particularly famous for its ''uirō'', and there are other regional versions, notably in Yamaguchi and Odawara, although Odawara's ''uirō'' is better known as a medicine. It can be purchased in traditional Japanese confectionery shops throughout Japan. ''Uirō'' was originally the name of a medicine in the Muromachi period (1336–1573). References to ''uirō'' as a confection first appear in the ''Wa-Kan Sansai Zue'', Ryōan Terajima's massive Edo-period dictionary published in 1712. See also *Japanese cuisine *List of steamed foods *''Wagashi is traditional Japanese confectionery, typically made using plant-based ingredients and with an emphasis on seasonality. ''Wagashi'' generally makes use ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Steamed Foods
This is a list of steamed foods and dishes that are typically or commonly prepared by the cooking method of steaming. Steamed foods * Ada – a food item from Kerala, usually made of rice flour with sweet filling inside. * Bánh – in Hanoi Vietnamese, translates loosely as "cake" or "bread", referring to a wide variety of prepared foods. Some varieties are cooked by steaming. ** Bánh bò – a steamed sponge cake ** Bánh bột lọc ** Bánh chuối hấp – literally "steamed banana cake" ** Bánh cuốn ** Bánh da lợn – a steamed layer cake ** Bánh khoai mì hấp ** Bánh tẻ * Chinese steamed eggs – eggs are beaten to a consistency similar to that used for an omelette and then steamed * Corunda * Couscous * Dhokla * Jjim – a Korean cuisine term referring to dishes made by steaming or boiling meat, chicken, fish, or shellfish which have been marinated in a sauce or soup ** Agujjim ** Andong jjimdak ** Galbijjim – a variety of ''jjim'' or K ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gan Guê To
''Gan Guê To'' (; Teochew: ), also known as ''Buah Ze Guê'' (; Teochew: ), is a folk snack in Chaoshan area, similar to ''put chai ko''. The production method is to grind rice into rice milk, put it into a special small ceramic bowl, steam it, and then deep-fry it. When eating, pour sauce made of brown sugar on it. In Chaoshan, there used to be a saying that "even if you have money, you may not be able to buy ''Gan Guê To''" (; Teochew: ). See also * Red peach cake * Put chai ko ''Put chai ko'' () is a popular snack in Hong Kong. It is a rice cake made from white or brown sugar, long-grain rice flour with a little wheat starch or cornstarch. Sometimes red beans are also added. The batter is poured into porcelain bowls ... References Teochew cuisine Snack foods Jieyang {{China-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg Tart
The egg tart (; ) is a kind of custard tart found in Chinese cuisine, derived from the English custard tart and Portuguese pastel de nata. The dish consists of an outer pastry crust filled with egg custard. Egg tarts are often served at dim sum restaurants, Chinese bakeries and '' cha chaan tengs'' (Hong Kong–style cafes). History The egg tart started being sold in the early 20th century in Guangzhou (Canton), Guangdong province, inspired by the English custard tarts. Guangzhou's status as the only port accessible to European foreign traders led to the development of Cantonese cuisine, which had many outside influences. As Guangzhou's economy grew from trade and interaction with European powers, pastry chefs at the Western-style department stores in the city were “pressured to come up with new and exciting items to attract customers”. So egg tart varieties, inspired by those from England, featuring a lard-based puff pastry crust and a filling similar to steamed egg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vigna
''Vigna'' is a genus of plants in the legume family, Fabaceae, with a pantropical distribution.Aitawade, M. M., et al. (2012)Section ''Ceratotropis'' of subgenus ''Ceratotropis'' of ''Vigna'' (Leguminosae–Papilionoideae) in India with a new species from northern Western Ghats. ''Rheedea'' 22(1), 20-27. It includes some well-known cultivated species, including many types of beans. Some are former members of the genus ''Phaseolus''. According to ''Hortus Third'', ''Vigna'' differs from ''Phaseolus'' in biochemistry and pollen structure, and in details of the style and stipules. ''Vigna'' is also commonly confused with the genus '' Dolichos'', but the two differ in stigma structure. ''Vigna'' are herbs or occasionally subshrubs. The leaves are pinnate, divided into 3 leaflets. The inflorescence is a raceme of yellow, blue, or purple pea flowers. The fruit is a legume pod of varying shapes containing seeds. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Azuki Bean
''Vigna angularis'', also known as the , azuki bean, aduki bean, red bean, or red mung bean, is an annual vine widely cultivated throughout East Asia for its small (approximately long) bean. The cultivars most familiar in East Asia have a uniform red color, but there are white, black, gray, and variously mottled varieties. Scientists presume ''Vigna angularis'' var. ''nipponensis'' is the progenitor. Origin and diversity Speciation and domestication The wild ancestor of cultivated adzuki bean is probably ''Vigna angularis'' var. ''nipponensis'', which is distributed across East Asia. Speciation between ''Vigna angularis'' var. ''nipponensis'' and ''Vigna angularis'' var. ''angularis'' occurred around years ago. Wild adzuki likely originated near the Himalayas and spread naturally to central China and Japan. Archaeologists estimate it was domesticated around 3000 BC. However, adzuki beans, as well as soybeans, dating from 3000 BC to 2000 BC are indicated to still be la ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
