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Tendon As Food
The tendons of certain animals (particularly beef tendon) are used as an ingredient in some Asian cuisines, including the Filipino, Chinese, Japanese, Korean, Indonesian, Thai, Laotian, Cambodian and Vietnamese traditions. Tendon is tough and fibrous, but becomes soft after a long period of cooking. In some cases it may be boiled for as long as eight hours, while in other dishes it is prepared by deep frying. It contains large amounts of collagen, and after boiling or stewing, it is sometimes described as mimicking the mouthfeel of high-fat cuts of beef despite its low fat content. One author described the taste of deep-fried tendon as being similar to ''chicharrón'' (fried pork belly). Culinary uses China One popular Chinese dish is (), where the tendon is marinated in garlic; it is often served at '' dim sum'' restaurants. Indonesia In Indonesian cuisine, '' bakso'' is beef meatball filled with pieces of tendon, while '' soto'' is spicy cow's trotters soup which incl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tendon
A tendon or sinew is a tough band of fibrous connective tissue, dense fibrous connective tissue that connects skeletal muscle, muscle to bone. It sends the mechanical forces of muscle contraction to the skeletal system, while withstanding tension (physics), tension. Tendons, like ligaments, are made of collagen. The difference is that ligaments connect bone to bone, while tendons connect muscle to bone. There are about 4,000 tendons in the adult human body. Structure A tendon is made of dense regular connective tissue, whose main cellular components are special fibroblasts called tendon cells (tenocytes). Tendon cells synthesize the tendon's extracellular matrix, which abounds with densely-packed collagen fibers. The collagen fibers run parallel to each other and are grouped into fascicles. Each fascicle is bound by an endotendineum, which is a delicate loose connective tissue containing thin collagen fibrils and elastic fibers. A set of fascicles is bound by an epitenon, whi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oden
is a type of nabemono (Japanese one-pot dishes) consisting of several ingredients such as boiled eggs, daikon or konjac, and processed fishcakes stewed in a light, soy-flavored dashi broth. Oden was originally what is now commonly called ' or simply ''dengaku''; konjac (''konnyaku'') or tofu was boiled and eaten with miso. Later, instead of using miso, ingredients were cooked in dashi, and oden became popular. Ingredients vary according to region and between each household. Karashi is often used as a condiment. Oden is often sold from food carts, though some izakayas and several convenience store chains also serve it, and dedicated oden restaurants exist. Many different varieties are sold, with single-ingredient dishes sometimes as cheap as 100 yen. While it is usually considered a winter food, some carts and restaurants offer oden year-round. Many of these restaurants keep their broth as a master stock, replenishing it as it simmers to let the flavor deepen and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau.Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. [2005] (2005). The food of China: a journey for food lovers. Bay Books. . p17. Strictly speaking, Cantonese cuisine is the cuisine of Guangzhou or of Cantonese speakers, but it often includes the cooking styles of all the speakers of Yue Chinese languages in Guangdong. The Teochew cuisine and Hakka cuisine of Guangdong are considered their own styles. However, scholars may categorize Guangdong cuisine into three major groups based on the region's dialect: Cantonese, Hakka and Chaozhou cuisines. Neighboring Guangxi's Guangxi cuisine, cuisine is also considered separate despite eastern Guangxi being considered ... [...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] |
Thai Cuisine
Thai cuisine (, , ) is the national cuisine of Thailand. Thai cooking places emphasis on lightly prepared dishes with aromatics and spicy heat. The Australian chef David Thompson (chef), David Thompson, an expert on Thai food, observes that unlike many other cuisines, Thai cooking is "about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Simplicity isn't the dictum here, at all." Traditional Thai cuisine loosely falls into four categories: ''tom'' (boiled dishes), ''yam'' (spicy salads), ''tam'' (pounded foods), and ''kaeng'' (curries). Deep-frying, stir-frying and steaming are methods introduced from Chinese cuisine. In 2011, seven Thai dishes appeared on a list of the "World's 50 Best Foods", an online poll of 35,000 people worldwide by ''CNN Travel''. Thailand had more dishes on the list than any other country: tom yum kung (4th), pad thai (5 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pares (food)
''Pares'' (pronounced: ), also known as beef ''pares'', is a term for a serving of Filipino cuisine, Filipino Braising, braised beef stew with Sinangag, garlic fried rice, and a bowl of clear soup. It is a popular meal particularly associated with specialty roadside Diner, diner-style establishments known as ''paresan'' (''Pares house''). In recent years, it had also become a common dish served in small eateries called ''carinderia, carinderias'' that serve economical meals for locals. Informally, ''pares'' can also refer to any dish that is cooked in the manner reminiscent of the "Philippine asado, asado-style" (i.e. stewed in a sweet-soy sauce). Etymology The origin of the term ''pares'' is credited to the carinderia ''Jonas'' established by Lolita Tiu and Roger Tiu in 1979 at the corner of Mayon Street and Malindang Street in Quezon City, near Calle Retiro (present-day N.S. Amoranto Sr. Street) in Quezon City. The term literally means ''pairs'' in English and comes from the pra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bulalo
''Bulalô'' () is a beef dish from the Philippines. It is a light colored soup which is made by cooking beef shanks and bone marrow until the collagen and fat has melted or dissipated into a clear broth. Traditionally the soup is served with tender slices of beef and flavorful bone marrow, giving it a rich and mouth-watering flavor. It typically includes leafy vegetables (for example pechay or cabbage), corn on the cob, scallions, onions, garlic, ginger, and fish sauce. Potatoes, carrots, or taro may be added. It is commonly eaten on rice with soy sauce and calamansi on the side. ''Bulalo'' is native to the Southern Luzon region of the Philippines, particularly in the provinces of Batangas and Cavite. Similar dishes in other parts of the Philippines include the Western Visayan ''cansi'' which is soured with batuan fruit; the Waray dish ''pakdol''; and the Cebuano dish ''pochero.'' Names and origin Bulalo is a European and Spanish influenced dish created and developed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Filipino Cuisine
Filipino cuisine is composed of the cuisines of more than a hundred distinct Ethnic groups in the Philippines, ethnolinguistic groups found throughout the Philippines, Philippine archipelago. A majority of mainstream Filipino dishes that comprise Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano people, Ilocano, Pangasinan people, Pangasinan, Kapampangan people, Kapampangan, Tagalog people, Tagalog, Bicolano people, Bicolano, Visayan, Chavacano, and Maranao people, Maranao ethnolinguistic groups. The dishes associated with these groups evolved over the centuries from a largely indigenous (largely Austronesian peoples, Austronesian) base shared with maritime Southeast Asia with varied influences from Chinese cuisine, Chinese, Spanish cuisine, Spanish, and American cuisine, American cuisines, in line with the major waves of influence that had enriched the cultures of the archipelago, and adapted us ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Namul
''Namul'' () refers to either a variety of edible greens or leaves or seasoned herbal dishes made of them. Wild greens are called ''san-namul'' (), and spring vegetables are called ''bom-namul'' (). On the day of Daeboreum, the first full moon of the year, Koreans eat ''boreum-namul'' () with five-grain rice. It is believed that ''boreum namuls'' eaten in winter help one to withstand the heat of the summer to come. Preparation and serving For ''namul'' as a dish, virtually any type of vegetable, herb, or green can be used, and the ingredient includes roots, leaves, stems, seeds, sprouts, petals, and fruits. Some seaweeds and mushrooms, and even animal products such as beef tendons are also made into ''namuls''. Although in most cases the vegetables (and non-vegetable ''namul'' ingredients) are blanched before being seasoned, the method of preparation can also vary; they may be served fresh (raw), boiled, fried, sautéed, fermented, dried, or steamed. ''Namul'' can be se ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
National Institute Of Korean Language
The National Institute of Korean Language (NIKL; ) is a language regulator of the Korean language based in Seoul, South Korea. It was created on January 23, 1991, by Presidential Decree No. 13163 (November 14, 1990). It has previously gone by a number of names, including the Academy of the Korean Language () when it was first founded as a non-government organization in 1984, and the National Academy of the Korean Language () when it became a government agency in 1991. It received its current Korean name in 2004 and its current English name in 2015. Within the NIKL is the Center for Teaching and Learning Korean. Services Standard Korean Language Dictionary On January 1, 1992, it began work on compiling the Standard Korean Language Dictionary (SKLD). It published the dictionary on October 11, 1999 in three volumes. It published a revised and online version on October 8, 2008. Korean-Foreign Language Learners' Dictionary The NIKL maintains a number of online foreign lang ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Standard Korean Language Dictionary
''Standard Korean Language Dictionary'' () is a dictionary of the Korean language, published by the National Institute of Korean Language. History The compilation of Standard Korean Language Dictionary was commenced on 1 January 1992, by The National Academy of the Korean Language, the predecessor of the National Institute of Korean Language. The dictionary's first edition was published in three volumes on 9 October 1999, followed by the compact disc The compact disc (CD) is a Digital media, digital optical disc data storage format co-developed by Philips and Sony to store and play digital audio recordings. It employs the Compact Disc Digital Audio (CD-DA) standard and was capable of hol ... released on 9 October 2001. The online dictionary was launched on 9 October 2002, and revised on 9 October 2008. See also * Basic Korean Dictionary * Seoul Foreign Language Spelling Dictionary – standard spellings for Korean terms in English, Japanese, and Chinese * Ur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hoe (food)
''Hoe'' (; ) is a Korean seafood dish that is eaten by trimming raw meat or raw fish. In addition to fish, it is also made with other marine products such as shrimp and squid, raw meat of land animals, and vegetable ingredients, but without any special prefix, it mainly refers to raw fish. Varieties There are uncooked ''hoe'' () as well as blanched ''sukhoe'' (). Raw ''Hoe'' (), the raw fish or meat dish, can be divided into ''saengseon-hoe'' (), filleted raw fish, and ''yukhoe'' (), sliced raw meat. ''Saengseon-hoe'' () can be either ''hwareo-hoe'' () made from freshly killed fish, or ''seoneo-hoe'' () made using aged fish. ''Mulhoe'' () is a cold raw fish soup. Blanched ''Sukhoe'' () is a blanching (cooking), blanched fish, seafood, meat, or vegetable dish. ''Ganghoe'' () is a dish of rolled and tied ribbons made with blanched vegetables such as Oenanthe javanica, water dropworts and silpa, scallions. ''Khe'' There is a variant of the dish in Sakhalin Korean cuisi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
