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Jicama
''Pachyrhizus erosus'', commonly known as ''jícama'' ( or ; ; from ) or Mexican turnip, is a native Mesoamerican vine, although the name ''jícama'' most commonly refers to the plant's edible tuberous root. It is in the pea family (Fabaceae). ''Pachyrhizus tuberosus'' and '' Pachyrhizus ahipa'' are the other two cultivated species in the genus. The naming of this group of edible plants can sometimes be confusing, with much overlap of similar, or the same, common names. Flowers, either blue or white, and pods similar to peas, are produced on fully developed plants. Several species of ''Pachyrhizus'' are known as jícama, but the one found in many markets is ''P. erosus''. The two cultivated forms of ''P. erosus'' are ''jícama de agua'' and ''jícama de leche'', both named for the consistency of their juice. The ''leche'' form has an elongated root and milky juice, while the ''agua'' form has a top-shaped to oblate root and a more watery, translucent juice and is the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pachyrhizus Erosus 2
''Pachyrhizus'' is a genus of flowering plants in the legume family, Fabaceae. It includes five or species of herbs and subshrubs native to the tropical and subtropical Americas, ranging from northern Mexico to northwestern Argentina. Typical habitat is seasonally-dry tropical forest and thicket, often at forest margins, in scrub vegetation, and in open grassy areas. Plants in the genus grow from large, often edible taproots. Jícama The jícama or yam bean (''P. erosus'') is a vine widely grown for its large (10–15 cm diameter and up to 20 kg weight), spherical or elongated taproot. After removal of the thick, fibrous brown skin, the white flesh of the root can be eaten cooked or raw. Crisp, moist, and slightly sweet, the flesh draws comparison with that of the apple. The plant produces seeds that are comparable to lima beans, and that are sometimes eaten when young in places where the jicama is native. The mature seeds contain high levels of rotenone, a chemi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lumpia
''Lumpia'' are various types of spring rolls commonly found in Indonesian cuisine, Indonesian and Filipino cuisine, Filipino cuisines. Lumpia are made of thin paper-like or crêpe-like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings. It is often served as an appetizer or snack, and might be served deep-fried or fresh (unfried). Lumpia are Indonesian and Filipino adaptations of the Fujian cuisine, Fujianese ''lūn-piáⁿ'' (潤餅) and Teochew cuisine, Teochew ''popiah'' (薄餅), usually consumed during Qingming Festival. In Indonesia, lumpia is a favorite snack, and is known as a Street food of Indonesia, street hawker food in the country. Lumpia was introduced by Chinese Indonesian, Chinese settlers to Dutch East Indies, Indonesia during colonial times possibly in the 19th century. In the Philippines, lumpia is one of the most common dishes served in gatherings and celebrations. In the Netherlands and Belgium, it is spelled ''loempia'', the old ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Singkamas
''Pachyrhizus erosus'', commonly known as ''jícama'' ( or ; ; from ) or Mexican turnip, is a native Mesoamerican vine, although the name ''jícama'' most commonly refers to the plant's edible tuberous root. It is in the pea family (Fabaceae). ''Pachyrhizus tuberosus'' and ''Pachyrhizus ahipa'' are the other two cultivated species in the genus. The naming of this group of edible plants can sometimes be confusing, with much overlap of similar, or the same, common names. Flowers, either blue or white, and pods similar to peas, are produced on fully developed plants. Several species of ''Pachyrhizus'' are known as jícama, but the one found in many markets is ''P. erosus''. The two cultivated forms of ''P. erosus'' are ''jícama de agua'' and ''jícama de leche'', both named for the consistency of their juice. The ''leche'' form has an elongated root and milky juice, while the ''agua'' form has a top-shaped to oblate root and a more watery, translucent juice and is the p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rojak
Rujak ( Indonesian spelling) or rojak ( Malay spelling) is a salad dish of Javanese origin, commonly found in Indonesia, Malaysia, and Singapore. The most popular variant in all three countries is a salad composed of a mixture of sliced fruit and vegetables served with a spicy palm sugar dressing. There is a variety of preparations, especially in Indonesian cuisine, and rujak is widely available throughout the country. While the most common variant is primarily composed of fruits and vegetables, its sweet and tangy dressing is often made with shrimp paste. Some recipes may contain seafood or meat components, especially in Malaysia and Singapore, where a notable variant shows influence from Indian Muslim cuisine. Etymology The word "rujak" comes from the word ''rurujak'', as attested in the ancient Taji Inscriptions (901 CE) from the era of the Mataram Kingdom in Central Java. The dish was later introduced to other regions and neighboring countries by the Javanese diaspo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Popiah
Popiah (, Peng'im, Teochew Peng'im: boh⁸ bian²) is a Fujianese cuisine, Fujianese/Teochew cuisine, Teochew-style fresh spring roll filled with an assortment of fresh, dried, and cooked ingredients, eaten during the Qingming Festival and other celebratory occasions. The dish is made by the people and diaspora of Fujian province of China (in Quanzhou, Xiamen, and Zhangzhou), neighbouring Chaoshan district, and by the Teochew people, Teochew and Hoklo people, Hoklo diaspora in various regions throughout Southeast Asia and in Taiwan (due to the majority of Taiwanese being Hoklo), The origin of popiah dates back to the 17th century. Etymology In the Chaoshan dialect and Hokkien, Hokkien language, ''popiah'' is pronounced as /poʔ˩piã˥˧/ (), which means "thin flatbread/cake". Depending on the regions in Fujian, it is also commonly referred to as /lun˩piã˥˧/ (), which is the etymological origin of "lumpia" in the Philippines and Indonesia. It is referred to as ''rùnbǐng'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mesoamerica
Mesoamerica is a historical region and cultural area that begins in the southern part of North America and extends to the Pacific coast of Central America, thus comprising the lands of central and southern Mexico, all of Belize, Guatemala, El Salvador, and parts of Honduras, Nicaragua and northwestern part of Costa Rica. As a cultural area, Mesoamerica is defined by a mosaic of cultural traits developed and shared by its indigenous cultures. In the pre-Columbian era, many Indigenous peoples of the Americas, indigenous societies flourished in Mesoamerica for more than 3,000 years before the Spanish colonization of the Americas began on Hispaniola in 1493. In world history, Mesoamerica was the site of two historical transformations: (i) primary urban generation, and (ii) the formation of New World cultures from the mixtures of the indigenous Mesoamerican peoples with the European, African, and Asian peoples who were introduced by the Spanish colonization of the Americas. Mesoameri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rotenone
Rotenone is an odorless, colorless, crystalline isoflavone. It occurs naturally in the seeds and stems of several plants, such as the jicama vine, and in the roots of several other members of the Fabaceae. It was the first-described member of the family of chemical compounds known as rotenoids. Rotenone is approved for use as a piscicide to remove alien fish species, see ''Uses.'' It has also been used as a broad-spectrum insecticide, but its use as an insecticide has been banned in many countries. Discovery The earliest written record of the now-known rotenone-containing plants used for killing leaf-eating caterpillars was in 1848; for centuries, these same plants had been used to poison fish. The active chemical component was first isolated in 1895 by a French botanist, Emmanuel Geoffroy, who called it ''nicouline'', from a specimen of ''Robinia nicou'', now called '' Deguelia utilis'', while traveling in French Guiana. He wrote about this research in his thesis, publishe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carl Linnaeus
Carl Linnaeus (23 May 1707 – 10 January 1778), also known after ennoblement in 1761 as Carl von Linné,#Blunt, Blunt (2004), p. 171. was a Swedish biologist and physician who formalised binomial nomenclature, the modern system of naming organisms. He is known as the "father of modern Taxonomy (biology), taxonomy". Many of his writings were in Latin; his name is rendered in Latin as and, after his 1761 ennoblement, as . Linnaeus was the son of a curate and was born in Råshult, in the countryside of Småland, southern Sweden. He received most of his higher education at Uppsala University and began giving lectures in botany there in 1730. He lived abroad between 1735 and 1738, where he studied and also published the first edition of his ' in the Netherlands. He then returned to Sweden where he became professor of medicine and botany at Uppsala. In the 1740s, he was sent on several journeys through Sweden to find and classify plants and animals. In the 1750s and 1760s, he co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bahasa Malaysia
Malaysian Malay () or Malaysian ()endonymically known as Standard Malay () or simply Malay (, abbreviated to BM)is a standardized form of the Malay language used in Malaysia and also used in Singapore and Brunei (as opposed to the variety used in Indonesia, which is referred to as the "Indonesian" language). Malaysian Malay is standardized from the Johor–Riau dialect of Malay, particularly a branch spoken in the state of Johor south of the Malay Peninsula. It is spoken by much of the Malaysian population, although most learn a vernacular Malay dialect or another native language first. Terminology In Malaysia Article 152 of Malaysia's Constitution as drafted in 1957 (revised in 1963) merely mentions "Malay" (''Bahasa Melayu'') as the designation of its "national language" without any further definition, but the term ''bahasa Malaysia'' () is used in official contexts from time to time. The latter term was endorsed by Tunku Abdul Rahman during his premiership. The e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat Extenders
Meat extenders are non-meat substances with substantial protein content. They are used to partially replace meat in a meat product. Extenders are distinguished from fillers by their high protein content, compared to the high carbohydrate content of fillers. Extenders were originally used to reduce costs, but they were later used to make meat products more healthy by adding plant protein, dietary fiber, or to improve the texture. Meat extenders were used in the United States in the 1940s, with rolled oats used as an extender in sausage meat, and dishes such as stuffed cabbage were considered to be a suitable way of extending meat. By the 1970s, soy protein was commonly used as a meat extender. Textured vegetable protein, which was invented in the 1960s, has become a common extender in the 1990s. See also * List of meat substitutes * Fillers * Meat analogue References Food ingredients Meat substitutes {{ingredient-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shumai
''Shumai'' ( zh, s=烧卖, t=燒賣, p=shāomài, cy=sīu-máai, poj=sio-māi) is a type of traditional Chinese dumpling made of ground pork. In Cantonese cuisine, it is usually served as a dim sum snack. In addition to accompanying the Chinese diaspora, variations of ''shumai'' are found in Japan and Southeast Asia, such as the Indonesian '' siomay''. In Australia, it developed into dim sim. Popular Chinese varieties Cantonese ''siumaai'' This is the most well-known variety outside of Asia and is from the southern provinces of Guangdong and Guangxi. As prepared in Cantonese cuisine, ''siumaai'' is also referred to as "pork and mushroom dumpling". Its standard filling consists primarily of ground pork, small whole or chopped shrimp, Chinese black mushroom, green onion (also called scallion) and ginger with seasonings of Chinese rice wine (e.g. Shaoxing rice wine), soy sauce, sesame oil and chicken stock. Bamboo shoots, water chestnuts and pepper can also be added. T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
West Sumatra
West Sumatra () is a Provinces of Indonesia, province of Indonesia. It is on the west coast of the island of Sumatra and includes the Mentawai Islands off that coast. West Sumatra borders the Indian Ocean to the west, as well as the provinces of North Sumatra to the north, Riau to the northeast, Jambi to the southeast, and Bengkulu to the south. The province has an area of , or about the same size as Switzerland, with a population of 5,534,472 at the 2020 Indonesian census, 2020 census.Badan Pusat Statistik, Jakarta, 2021. The official estimate at mid 2023 was 5,757,210 (comprising 2,900,270 males and 2,856,940 females).Badan Pusat Statistik, Jakarta, 28 February 2024, ''Provinsi Sumatera Barat Dalam Angka 2024'' (Katalog-BPS 1102001.13) The province is List of regencies and cities in West Sumatra, subdivided into twelve Regency (Indonesia), regencies and seven City status in Indonesia#Kota, cities. It has relatively more cities than other provinces outside Java, although several o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
