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Stir-fried Water Spinach
Stir-fried water spinach is a common Asian vegetable dish, known by various names in Asian languages. Water spinach (''Ipomoea aquatica'') is stir-fried with a variety of vegetables, spices, and sometimes meats. It is commonly found throughout East, South and Southeast Asia; from Sichuan and Cantonese cuisine Cantonese or Guangdong cuisine, also known as Yue cuisine ( zh, t=廣東菜 or zh, labels=no, t=粵菜), is the cuisine of Cantonese people, associated with the Guangdong, Guangdong province of China, particularly the provincial capital Guan ... in China, to Indonesian, Burmese, Cambodian, Filipino, Malaysian cuisine, Malaysian, Singaporean cuisine, Singaporean, Taiwanese cuisine, Taiwanese, and Vietnamese cuisine; to Sri Lankan cuisine and Bengali cuisine in South Asia. Dish names The dish is known by many names including ''tumis kangkung'' or ''cah kangkung'' in Indonesia; ''kangkong goreng'' in Malaysia; ''ginisang kangkóng'' or ''adobong kangkóng'' in ...
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Makassar
Makassar ( ), formerly Ujung Pandang ( ), is the capital of the Indonesian Provinces of Indonesia, province of South Sulawesi. It is the largest city in the region of Eastern Indonesia and the country's fifth-largest urban center after Jakarta, Surabaya, Medan, and Bandung.Ministry of Internal AffairsRegistration Book for Area Code and Data of 2013 The city is located on the southwest coast of the island of Sulawesi, facing the Makassar Strait. Throughout its history, Makassar has been an important trading port, hosting the center of the Gowa Sultanate and a Portuguese naval base before its conquest by the Dutch East India Company in the 17th century. It remained an important port in the Dutch East Indies, serving Eastern Indonesian regions with Makassarese fishers going as far south as the Australian coast. For a brief period after Independence of Indonesia, Indonesian independence, Makassar became the capital of the State of East Indonesia, during which an Makassar Uprising, u ...
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Taiwanese Cuisine
Taiwanese cuisine ( or ) is a popular style of food with several variations, including Chinese cuisine, Chinese and that of Taiwanese indigenous peoples, with the earliest cuisines known of being the indigenous ones. With over a hundred years of historical development, southern Fujian cuisine has had the most profound impact on mainstream Taiwanese cuisine but it has also been influenced by Hakka cuisine, the cuisines of the ''waishengren'' (people of other provinces), and Japanese cuisine. Taiwan's cuisine is tied to its history of colonization and modern politics makes the description of Taiwanese cuisine difficult. As Taiwan developed economically fine dining became increasingly popular. Taiwanese cuisine has significant regional variations. Night markets in Taiwan form a significant part of the food culture. Vegetarian and vegan food are very common. Taiwanese cuisine is popular around the world with some items like bubble tea and Taiwanese fried chicken becoming global pheno ...
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Oyster Sauce
Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from oyster extracts,The Times, 22 January 1981; ''Cook Accidentally on purpose'' sugar, salt and water, thickened with corn starch (though original oyster sauce reduced the unrefined sugar through heating, resulting in a naturally thick sauce due to caramelization, not the addition of corn starch). Today, some commercial versions are darkened with caramel, though high-quality oyster sauce is naturally dark. It is commonly used in Chinese, Thai, Indonesian, Malay, Vietnamese, and Khmer cuisine. Production Oyster sauce production began in China no later than the mid-1870s. Oysters were boiled in three iron basins for half an hour, then removed for drying on rattan either by sun or over a moderate fire. The water from the basins was reduced in a fourth basin to "a blackish sauce". Seawater, salt and/or soy could be added. Today, most oyst ...
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Soy Sauce
Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''Aspergillus sojae'' Mold (fungus), molds. It is recognized for its saltiness and pronounced umami taste. Soy sauce was created in its current form about 2,200 years ago during the Western Han dynasty of ancient China. Since then, it has become an important ingredient in List of Asian cuisines, East and Cuisine of Southeast Asia, Southeast Asian cooking as well as a condiment worldwide. Use and storage Soy sauce can be added directly to food, and is used as a dip or Salt#Edible salt, salt flavor in cooking. It is often eaten with rice, Japanese noodles, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for the salty seasoning of various foods are common on restaurant tables in many co ...
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Fish Sauce
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam. Some garum-related fish sauces have been used in the West since the Roman times. Due to its ability to add a savory umami flavor to dishes, it has been embraced globally by chefs and home cooks. The umami flavor in fish sauce is due to its glutamate content. Fish sauce is used as a seasoning during or after cooking, and as a base in dipping sauces. Soy sauce is regarded by some in the West as a vegetarian alternative to fish sauce though they are very different in flavor. History Asia Sauces that included fermented fish parts with other ingredients such as meat and soy bean were recorded in China, 2300 years ago. During the Zhou dynasty of ancient China, fish fermented with soybeans and ...
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Black Pepper
Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit (the peppercorn), which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diameter (fresh and fully mature), dark red, and contains a stone which encloses a single pepper seed. Peppercorns and the ground pepper derived from them may be described simply as ''pepper'', or more precisely as ''black pepper'' (cooked and dried unripe fruit), ''green pepper'' (dried unripe fruit), or ''white pepper'' (ripe fruit seeds). Black pepper is native to the Malabar Coast of India, and the Malabar pepper is extensively cultivated there and in other tropical regions. Ground, dried, and cooked peppercorns have been used since antiquity, both for flavour and as a traditional medicine. Black pepper is the world's most traded spice, and is one of the most common spices added to cuisines around the world. Its spiciness is due to the che ...
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Tofu
or bean curd is a food prepared by Coagulation (milk), coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: ''silken'', ''soft'', ''firm'', and ''extra (or super) firm''. It originated in China and has been consumed in the country for over 2,000 years. Tofu is a traditional component of many East Asian cuisine, East Asian and Southeast Asian cuisine, Southeast Asian cuisines; in modern Western cooking, it is often used as a Meat alternative, meat substitute. Nutritionally, tofu is low in calories, while containing a relatively large amount of protein. It is a high and reliable source of iron, and can have a high calcium or magnesium content depending on the Flocculation, coagulants (e.g. calcium chloride, calcium sulphate, magnesium sulphate) used in manufacturing. Cultivation of tofu, as a protein-rich food source, has one of the lowest needs for land use (1.3 m²/ 1000 kcal) and emits some of the lowest amount of greenhouse ...
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Dried Shrimp
Dried shrimp are shrimp that have been sun-dried and shrunk to a thumbnail size. They are used in many African, East Asian, Southeast Asian and South Asian cuisines, imparting a unique umami taste. A handful of shrimp is generally used for dishes. The flavors of this ingredient are released when allowed to simmer. Use East Asia In Chinese cuisine, dried shrimp are used quite frequently for their sweet and unique flavor that is very different from fresh shrimp. It is an ingredient in the Cantonese XO sauce. Dried shrimp are also used in Chinese (mostly Cantonese) soups and braised dishes. They are also featured in Cantonese cuisine, particularly in some dim sum dishes such as rice noodle rolls and '' zongzi''. Despite the literal meaning of the name Chinese name ''xiā mǐ'' ("shrimp rice"), it has nothing to do with rice other than the fact that the shrimp are shrunk to a tiny size similar to grains of rice. Dried shrimp are also used in Korean cuisine. In the dish ''mar ...
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Morning Glory - Unithai
Morning is either the period from sunrise to noon, or the period from midnight to noon. In the first definition it is preceded by the twilight period of dawn, and there are no exact times for when morning begins (also true of evening and night) because it can vary according to one's latitude, and the hours of daylight at each time of year. However, morning strictly ends at noon, when afternoon starts. Morning precedes afternoon, evening, and night in the sequence of a day. Originally, the term referred to sunrise. Etymology The Modern English words "morning" and "tomorrow" began in Middle English as , developing into , then , and eventually . English, unlike some other languages, has separate terms for "morning" and "tomorrow", despite their common root. Other languages, like Dutch, Scots and German, may use a single wordto signify both "morning" and "tomorrow". Significance Cultural implications Morning prayer is a common practice in several religions. The morning period i ...
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SBS Food
SBS Food (formerly Food Network) is an Australian free-to-air television channel owned and operated by the Special Broadcasting Service (SBS). The channel airs programs about food and cooking, from cultures around the world. History SBS first revealed it would launch a channel dedicated to food on 30 September 2015, following the Australian Government's decision to not permit the public broadcaster to increase the amount of primetime advertising it is allowed to broadcast. It was Australia's first and at the time only free-to-air channel to be dedicated exclusively to food-related programming. It is broadcast 24 hours a day on channel 33, and all programs aired on the channel are also available to stream on SBS on Demand. The channel began broadcasting as Food Network on 17 November 2015 at 1 pm Time in Australia, AEDST, replacing a simulcast of SBS (Australian TV channel), SBS. The channel initially operated under a license from Discovery, Inc., Discovery Inc., the opera ...
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Mallung
Mallung or mallum (), is a shredded vegetable Sri Lankan dish that comprises lightly cooked/sautéed greens, with fresh coconut and any number of spices and chili. Mallung is a common condiment and is eaten at almost every meal. Meals are often served with one or two different mallungs, which play an important part in nutrition as this is how locals maintain a regular vitamin intake in their diet. The word 'mallung' or 'mallum' simply means 'wilted'. The central ingredient of mallung is a leafy green vegetable, finely shredded and combined with a standard set of ingredients to enhance and support their flavour. Different plants are used to make mallung including cassia, passionfruit leaves, watercress, or water spinach leaves. In western countries leafy vegetables such as spinach, cabbage, chard, and kale are used as substitutes for traditional Sri Lankan greens. Additional ingredients include chopped green chillies, chopped shallots, chopped curry leaves, crushed garlic, a chopped ...
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Burmese Language
Burmese (; ) is a Tibeto-Burman languages, Tibeto-Burman language spoken in Myanmar, where it is the official language, lingua franca, and the native language of the Bamar people, Bamar, the country's largest ethnic group. Burmese dialects are also spoken by the indigenous tribes in Bangladesh's Chittagong Hill Tracts, India's Mizoram, Manipur, Tripura states and the Burmese diaspora. The Constitution of Myanmar officially refers to it as the Myanmar language in English, though most English speakers continue to refer to the language as ''Burmese'', after ''Burma''—a name with co-official status until 1989 (see Names of Myanmar). Burmese is the most widely-spoken language in the country, where it serves as the lingua franca. In 2019, Burmese was spoken by 42.9 million people globally, including by 32.9 million speakers as a first language, and an additional 10 million speakers as a second language. A 2023 World Bank survey found that 80% of the country's population speaks Burmese ...
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