|
Rihaakuru
Rihaakuru (ރިހާކުރު, pronounced ) is a fish-based thick sauce. The color varies from light brown to dark brown. It is a traditional dish of Maldivian cuisine, consumed almost daily in every household in Maldives and in Minicoy since ancient times. Rihaakuru is produced as a by-product of the processing of tuna. History Maldivian travellers introduced Rihaakuru and Bondi to Sri Lanka (then Ceylon). Sri Lankans considered these as delicacies and referred to them as Bondi Haluwa and Diya Hakuru (rhyming derivative, of the original Dhivehi term, which means 'liquid jaggery' in the Sinhalese language) respectively. These terms were popular in Sri Lankan households until the latter part of the 20th century, when they gradually disappeared. Preparation Rihaakuru is obtained through following a simple but time-consuming procedure. The extract is the result of hours of cooking of tuna in water and salt, while carefully removing the scum (filleyo) that keeps forming. Once the tuna ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Tuna Dishes
This is a list of notable tuna dishes, consisting of foods and dishes prepared using tuna as a primary ingredient. Tuna is a versatile ingredient that is used in a variety of dishes, including entrees, sandwiches, sushi, salads, appetizers, soups and spreads, among others. Tuna dishes * Cakalang fufu – cured and smoked skipjack tuna clipped on a bamboo frame, a Minahasan delicacy of North Sulawesi, Indonesia. * Garudiya – a clear fish broth, it is one of the basic and traditional food items of Maldivian cuisine. The broth is based on tuna species found in the nation's ocean waters such as skipjack ''(kanḍumas or goḍa)'', yellowfin tuna ''(kanneli)'', little tunny ''(lațți)'', or frigate tuna) ''(raagonḍi)''. Romero-Frias, Xavier, ''The Maldive Islanders, A Study of the Popular Culture of an Ancient Ocean Kingdom'', Barcelona 1999, * Gulha – a Maldivian snack food, gulha consists of small ball-shaped dumplings that are stuffed with a mixture of tuna, finely cho ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maldivian Cuisine
Maldivian cuisine, also called Dhivehi cuisine, is the cuisine of the Nation of Maldives and of Minicoy, India. The traditional cuisine of Maldivians is based on three main items and their derivatives: coconuts, fish and starches. Coconuts The coconut is used in the grated form, squeezed to obtain coconut milk, or as coconut oil in dishes that are deep-fried. The ''hunigondi'' is the traditional Maldivian implement used to grate the coconut. It is a long low chair with a serrated steel blade at its end. Grated coconut is used in dishes such as '' mas huni''.Xavier Romero-Frias, ''The Maldive Islanders, A Study of the Popular Culture of an Ancient Ocean Kingdom'', Barcelona 1999, The grated coconut may be alternatively soaked in water and squeezed in order to obtain coconut milk (''kaashi kiru''). Coconut milk is an essential ingredient in many Maldivian curries and other dishes. Fish The fish of choice is mostly skipjack tuna, either dried or fresh. Other similar fish spec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garudhiya
Garudiya or ''Garudhiya'' (ގަރުދިޔަ) is a clear fish broth. It is one of the basic and traditional food items of Maldivian cuisine. The broth is based on tuna species found in the nation's ocean waters such as skipjack ''(kanḍumas or goḍa)'', yellowfin tuna ''(kanneli)'', little tunny ''(lațți)'', or frigate tuna) ''(raagonḍi)''. Xavier Romero-Frias, ''The Maldive Islanders, A Study of the Popular Culture of an Ancient Ocean Kingdom'', Barcelona 1999, Despite the introduction of new items in the Maldivian cuisine, garudiya is still a Maldivian favourite as it has been for generations. Preparation In order to cook garudiya, tuna fish are cut up following a traditional pattern. After having had the gills and some of the innards thrown away, the fish pieces, the heads and the bones are carefully washed. The fish is then boiled in water with salt, until it is well cooked. The foam or scum (filleyo) is carefully removed while boiling and is later discarded. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Histamine
Histamine is an organic nitrogenous compound involved in local immune responses, as well as regulating physiological functions in the gut and acting as a neurotransmitter for the brain, spinal cord, and uterus. Since histamine was discovered in 1910, it has been considered a local hormone ( autocoid) because it lacks the classic endocrine glands to secrete it; however, in recent years, histamine has been recognized as a central neurotransmitter. Histamine is involved in the inflammatory response and has a central role as a mediator of itching. As part of an immune response to foreign pathogens, histamine is produced by basophils and by mast cells found in nearby connective tissues. Histamine increases the permeability of the capillaries to white blood cells and some proteins, to allow them to engage pathogens in the infected tissues. It consists of an imidazole ring attached to an ethylamine chain; under physiological conditions, the amino group of the side-chain is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hue Muay
In color theory, hue is one of the main properties (called color appearance parameters) of a color, defined technically in the CIECAM02 model as "the degree to which a stimulus can be described as similar to or different from stimuli that are described as red, orange, yellow, green, blue, violet," within certain theories of color vision. Hue can typically be represented quantitatively by a single number, often corresponding to an angular position around a central or neutral point or axis on a color space coordinate diagram (such as a chromaticity diagram) or color wheel, or by its dominant wavelength or by that of its complementary color. The other color appearance parameters are colorfulness, saturation (also known as intensity or chroma), lightness, and brightness. Usually, colors with the same hue are distinguished with adjectives referring to their lightness or colorfulness - for example: "light blue", "pastel blue", "vivid blue", "cobalt blue". Excepti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pak Choy
Bok choy (American English, Canadian English, and Australian English), pak choi ( British English) or pok choi (''Brassica rapa'' subsp. ''chinensis'') is a type of Chinese cabbage, used as food. ''Chinensis'' varieties do not form heads and have green leaf blades with lighter bulbous bottoms instead, forming a cluster reminiscent of mustard greens. It has a flavor between spinach and water chestnuts but is slightly sweeter, with a mildly peppery undertone. The green leaves have a stronger flavor than the white bulb. ''Chinensis'' varieties are popular in southern China, East Asia, and Southeast Asia. Being winter-hardy, they are increasingly grown in Northern Europe. Now considered a subspecies of '' Brassica rapa'', this group was originally classified as its own species under the name ''Brassica chinensis'' by Carl Linnaeus. They are a member of the family of Brassicaceae or Cruciferae, also commonly known as the mustards, the crucifers, or the cabbage family. Spelling an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chye Sim
Cài () is a Chinese-language surname that derives from the name of the ancient Cai state. In 2019 it was the 38th most common surname in China, but the 9th most common in Taiwan (as of 2018), where it is usually romanized as "Tsai" (based on Wade-Giles romanization of Standard Mandarin), "Tsay", or "Chai" and the 8th most common in Singapore, where it is usually romanized as "Chua", which is based on its Teochew and Hokkien pronunciation. Koreans use Chinese-derived family names and in Korean, Cai is 채 in Hangul, "Chae" in Revised Romanization, It is also a common name in Hong Kong where it is romanized as "Choy", "Choi" or "Tsoi". In Macau, it is spelled as "Choi". In Malaysia, it is romanized as "Choi" from the Cantonese pronunciation, and "Chua" or "Chuah" from the Hokkien or Teochew pronunciation. It is romanized in the Philippines as "Chua" or "Chuah", and in Thailand as "Chuo" (ฉั่ว). Moreover, it is also romanized in Cambodia as either "Chhay" or "Chho ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fried Vegetables
Fried may refer to: Music * ''Fried'' (album), a 1984 album by Julian Cope *Fried (band), a band made up of U.S. soul singer Jonte Short and ex-The Beat and Fine Young Cannibals guitarist David Steele *"Fried", a song by E-40 from his 2011 album, '' Revenue Retrievin': Graveyard Shift'' Other uses *Frying Frying is the cooking of food in oil or another fat. Similar to sautéing, pan-fried foods are generally turned over once or twice during cooking to make sure that the food is well-made, using tongs or a spatula, while sautéed foods are cooked ... * Fried (surname) * Fried, Frank, Harris, Shriver & Jacobson, a law firm * ''Fried'' (2002 TV series), a British TV series * ''Fried'' (2015 TV series), a TV series aired on BBC Three * Fried's rule {{disambiguation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marmite
Marmite ( ) is a British savoury food spread based on yeast extract, invented by the German scientist Justus von Liebig. It is made from by-products of beer brewing ( lees) and is produced by the British company Unilever. Marmite is a vegan source of B vitamins, including supplemental vitamin B12. A traditional method of use is to spread it very thinly on buttered toast. Marmite is a sticky, dark brown paste with a distinctive, salty, powerful flavour and heady aroma. This distinctive taste is represented in the marketing slogan: "Love it or hate it." Such is its prominence in British popular culture that Marmite is often used as a metaphor for something that is an acquired taste or polarises opinion. Marmite is commonly used as a flavouring, as it is particularly rich in umami due to its very high levels of glutamate (1960 mg/100g). The image on the jar shows a ''marmite'' (), a French term for a large, covered earthenware or metal cooking pot. Marmite was origina ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
