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Tapioca Pudding
Tapioca pudding is a sweet pudding made with tapioca and either milk or cream. Coconut milk is also used in cases in which the flavor is preferred or in areas in which it is a commonplace ingredient for cooking. It is made in many cultures with equally varying styles and may be produced in a variety of ways.It's one of the popular desserts or "Tong Shui" of Chinese culture. It is believed to have derived from the Mayan culture and was brought to China in the late 17th century. Its consistency ranges from thin (runny), thick, to firm enough to eat with a fork. Varieties The pudding can be made from scratch using tapioca in a variety of forms: flakes, coarse meal, sticks, and pearls. Many commercial packaged mixes are also available. Ingredients served alongside and put into tapioca pudding have varied over time. An American style of tapioca pudding in the 19th century was known to contain no sugar within the pudding itself but would be served with sugar and cream on the side. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pudding
Pudding is a type of food which can either be a dessert served after the main meal or a Savoury (dish), 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, Bird's Custard, 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, Republic of Ireland, Ireland and some Commonwealth of Nations, Commonwealth countries, the word ''pudding'' is used to describe sweet and Savoury (dish), savoury dishes. Savoury puddings include Yorkshire pudding ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Congee
Congee ( , derived from Tamil language, Tamil ), is a form of savoury rice porridge made by boiling rice in a large amount of water until the rice softens. Depending on rice–water ratio, the thickness of congee varies from a Western oatmeal porridge to a gruel. Since the history of rice cultivation in Asia stretches back to the Baiyue-inhabited lower Yangtze circa 10,000 BC, congee is unlikely to have appeared before that date. Congee is typically served with side dishes, or it can be topped with meat, fish, and Chinese pickles, pickled vegetables. Vivid experiences of eating or delivering thin congee as wartime or famine food often feature in diaries and chronicles. In some cultures, congee is eaten primarily as a breakfast food or late supper; some may also eat it as a substitute for rice at other meals. It is often considered suitable for the sick as a mild, easily digestible food. Etymology The popular English name ''congee'' derives from the Tamil language, Tamil wor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
American Desserts
American cuisine consists of the cooking style and traditional dishes prepared in the United States. It has been significantly influenced by Europeans, Indigenous Americans, Africans, Latin Americans, Asians, Pacific Islanders, and many other cultures and traditions. Principal influences on American cuisine are European, Native American, soul food, regional heritages including Cajun, Louisiana Creole, Pennsylvania Dutch, Mormon foodways, Texan, Tex-Mex, New Mexican, and Tlingit, and the cuisines of immigrant groups such as Chinese American, German American, Italian American, Greek American, British American, Jewish American, and Mexican American. The large size of America and its long history of immigration have created an especially diverse cuisine that varies by region. American cooking dates back to the traditions of the Native Americans, whose diet included a mix of farmed and hunted food, and varied widely across the continent. The Colonial period created a mix of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cassava Desserts
''Manihot esculenta'', commonly called cassava, manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America, from Brazil, Paraguay and parts of the Andes. Although a perennial plant, cassava is extensively cultivated in tropical and subtropical regions as an annual crop for its edible starchy tuberous root. Cassava is predominantly consumed in boiled form, but substantial quantities are processed to extract cassava starch, called tapioca, which is used for food, animal feed, and industrial purposes. The Brazilian , and the related ''garri'' of West Africa, is an edible coarse flour obtained by grating cassava roots, pressing moisture off the obtained grated pulp, and finally drying it (and roasting in the case of both and ''garri''). Cassava is the third-largest source of carbohydrates in food in the tropics, after rice and maize, making it an important staple; more than 500 million people depend on it. It o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South African Cuisine
South African cuisine reflects the diverse range of culinary traditions embodied by the various communities that inhabit the country. Among the indigenous peoples of South Africa, the Khoisan foraged over 300 species of edible food plants, such as the rooibos shrub legume, whose culinary value continues to exert a salient influence on South African cuisine. Subsequent encounters with Bantu peoples in South Africa, Bantu pastoralists facilitated the emergence of cultivated crops and domestic cattle, which supplemented traditional Khoisan techniques of meat preservation. In addition, Bantu-speaking communities forged an extensive repertoire of culinary ingredients and dishes, many of which are still consumed today in traditional settlements and urban entrepôts alike. History The San peoples were hunter-gatherers, who mostly depended on foods like tortoises, Crayfish as food, crayfish, coconuts and squash (plant), squash. Agriculture in South Africa, Agriculture was introduced to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ghanaian Cuisine
Ghanaian cuisine refers to the meals of the Ghanaian people. The main dishes of Ghana are centered around starchy staple foods, accompanied by either a sauce or soup as well as a source of protein. The primary ingredients for the vast majority of soups and stews are tomatoes, hot peppers, onions and some local species. As a result of these main ingredients, most Ghanaian jollof rice, soups, and stews appear red or orange. Ghanaian foods heavily rely on traditional food crops grown in Ghana, combined with crops introduced through colonial and globalized crops, gardens and cuisine. Main staple foods The typical staple foods in the southern part of Ghana include cassava and plantain. In the north, the main staple foods include millet and sorghum. Yam, maize and beans are eaten across Ghana; sweet potatoes and cocoyam are important vegetables in Ghanaian cuisine. With the advent of globalization, cereals such as rice and wheat have been increasingly incorporated into Gh ... [...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] |
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] |
List Of African Dishes
Africa is the second-largest continent on Earth, and is home to hundreds of different cultural and ethnic groups. This diversity is reflected in the many local culinary traditions in choice of ingredients, style of preparation, and cooking techniques. African dishes See also * Botswana cuisine * Caribbean cuisine * List of cuisines * List of African cuisines * List of Ethiopian dishes and foods * List of Middle Eastern dishes References Further reading * {{DEFAULTSORT:African dishes African cuisine, * Cuisine-related lists, African Dishes Africa-related lists, Dishes Food watchlist articles ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mango Pomelo Sago
Mango pomelo sago is a type of contemporary Hong Kong dessert. It usually includes diced mango, pomelo, sago, coconut milk, and milk. It can be found in many Chinese restaurants and dessert stores in Hong Kong, as well as in Singapore, Malaysia, Guangdong, Taiwan and Papua New Guinea. Over time, this dessert has evolved into many different variations; for example, it can serve as a flavor for other desserts and drinks. Origin The Chinese name of "mango pomelo sago" ( 楊枝甘露, meaning "willow branch manna") comes from the concept of dropping manna from a willow branch which makes people feel refreshed when they taste it. It is also a magical tool used by Guanyin in the 16th century Chinese novel ''Journey to the West''. This dessert was said to be invented by Lei Garden in 1984 when it decided to set up its first branch in Singapore. Wong Wing-chee, the former head chef of the Lei Garden, alleges to have invented mango pomelo sago as a new dish of the Lei Garden. Ins ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sago Soup
Sago soup or Sai mai lou is a type of tong sui dessert in Cantonese cuisine, which is also a variant of tapioca pudding. It is basically made by pearl tapioca (sago), coconut milk and evaporated milk. The dish is traditionally prepared using sago starch, which is derived from sago palm pith. Other ingredients can also be added, such as taro, pumpkin, mango, etc. See also * Coconut soup * List of Chinese soups * List of soups This is a list of notable soups. Soups have been made since ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usually derived from ... References Chinese soups Chinese desserts {{china-dessert-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Helmipuuro
Helmipuuro () is a type of porridge traditional in Finland. The porridge is made from monodisperse grains of potato starch that are swelled in boiling milk into translucent "pearls" of about 5 mm in diameter, thus the name ''helmipuuro'' ("pearl porridge"). As with other porridges, it can be eaten as is or flavored with butter, kissel, berries, jam or sugar, and is commonly eaten for breakfast. It is grain- and gluten-free and thus suitable for sufferers of the coeliac disease. See also * List of porridges * Tapioca pudding Tapioca pudding is a sweet pudding made with tapioca and either milk or cream. Coconut milk is also used in cases in which the flavor is preferred or in areas in which it is a commonplace ingredient for cooking. It is made in many cultures with ... * References Finnish cuisine Porridges Puddings {{Finland-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
