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Burmese Tofu
Burmese tofu ( my, တိုဖူး, ; or my, တိုဟူး, ) is a food of Shan origin, made from water and flour ground from yellow split peas and the Burmese version of chickpea flour, also known as ''besan'' flour, in a fashion similar to polenta. The flour is mixed with water, turmeric, and a little salt and heated, stirring constantly, until it reaches a creamy consistency. It is then transferred into a tray and allowed to set. It can also be made using dried chickpea instead of processed flour. In this process, dried chickpeas are soaked overnight. Once the peas have been re-hydrated, they are ground into a puree with some of the liquid used to soak the peas, then allowed to set for a couple of hours. Much of the top layer of clear liquid is then skimmed off and the remaining puree is brought to a boil with turmeric and salt and cooked and set in the same manner as the version using chickpea flour. It is matte yellow in colour, jelly-like but firm in consistency, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Burma
Myanmar, ; UK pronunciations: US pronunciations incl. . Note: Wikipedia's IPA conventions require indicating /r/ even in British English although only some British English speakers pronounce r at the end of syllables. As John Wells explains, the English spellings of both Myanmar and Burma assume a non-rhotic variety of English, in which the letter r before a consonant or finally serves merely to indicate a long vowel: mjænmɑː, ˈbɜːmə So the pronunciation of the last syllable of Myanmar as ɑːror of Burma as ɜːrməby some speakers in the UK and most speakers in North America is in fact a spelling pronunciation based on a misunderstanding of non-rhotic spelling conventions. The final ''r'' in ''Myanmar'' was not intended for pronunciation and is there to ensure that the final a is pronounced with the broad ''ah'' () in "father". If the Burmese name my, မြန်မာ, label=none were spelled "Myanma" in English, this would be pronounced at the end by all ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Prawn Crackers
Prawn crackers ( id, krupuk udang) are a deep fried snack made from starch and prawn. They are a common snack food in Southeast Asian cuisine, but they are most closely associated with Indonesia.They have also been adapted into East Asian cuisines. where the similar Japanese kappa ebisen () (Japan) and Korean saeukkang (Korea) are popular snacks. History According to the culinary historian Fadly Rahman, ''krupuk'' (crackers) have been around in Java since the 9th or 10th century. The Batu Pura inscription mentions ''krupuk rambak'', which are crackers made from cow or buffalo skin, that still exist today as ''krupuk kulit'', and are usually used in the Javanese dish ''krechek''. Krupuk spread across the archipelago, with varying ingredients, notably fish and prawn. From Java, krupuk spread to coastal areas of Kalimantan, Sumatra, to the Malay Peninsula. The coastal peoples of Kalimantan and Sumatera later developed ''krupuk'' made of prawn and fish to make use of leftover sea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soy Sauce
Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Aspergillus sojae'' molds. It is considered to contain a strong umami taste. Soy sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China, and it has spread throughout East and Southeast Asia where it is used in cooking and as a condiment. Use and storage Soy sauce can be added directly to food, and is used as a dip or salt flavor in cooking. It is often eaten with rice, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for salty seasoning of various foods are common on restaurant tables in many countries. Soy sauce can be stored at room temperature. History East Asia China Soy sauce (, ) is considered almost as old as soy p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plate Of Hnapyan Gyaw (Hpaungdaw U Pagoda, Inle Lake, Shan States, Myanmar)
Plate may refer to: Cooking * Plate (dishware), a broad, mainly flat vessel commonly used to serve food * Plates, tableware, dishes or dishware used for setting a table, serving food and dining * Plate, the content of such a plate (for example: rice plate) * Plate, to present food, on a plate * Plate, a forequarter cut of beef Places * Plate, Germany, a municipality in Parchim, Mecklenburg-Vorpommern, Germany * River Plate (other) * Tourelle de la Plate, a lighthouse in France Science and technology Biology and medicine * Plate (anatomy), several meanings * Dental plate, also known as dentures * Dynamic compression plate, a metallic plate used in orthopedics to fix bone * Microtiter plate (or microplate or microwell plate), a flat plate with multiple "wells" used as small test tubes * Petri dish or Petri plate, a shallow dish on which biological cultures may be grown and/or viewed Geology * Tectonic plate, are pieces of Earth's crust and uppermost mantle, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Green Tea
Green tea is a type of tea that is made from '' Camellia sinensis'' leaves and buds that have not undergone the same withering and oxidation process which is used to make oolong teas and black teas. Green tea originated in China, and since then its production and manufacture has spread to other countries in East Asia. Several varieties of green tea exist, which differ substantially based on the variety of ''C. sinensis'' used, growing conditions, horticultural methods, production processing, and time of harvest. The two main components unique to green tea are "catechins" and "theanine," and the health effects of these components are attracting a great deal of attention in Japan and abroad. History Tea consumption has its legendary origins in China during the reign of mythological Emperor Shennong. A book written by Lu Yu in 618–907 AD (Tang dynasty), ''The Classic of Tea'' (), is considered important in green tea history. The ''Kissa Yōjōki'' (喫茶養生記 ''Book ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shan Khauk Swè
Meeshay (, ; also spelt mi shay, mee shay, mee shei) is a Burmese cuisine dish of rice noodles with a meat sauce. The dish originated from the Chinese ''mixian'' (simplified Chinese: 米线) and became a specialty of the Shan people of Eastern Myanmar. Regional variants exist, but the two main types are the normal Mogok meeshay and the Mandalay version. ''Myay-oh meeshay'' () is a Yunnanese version in which the rice noodles are cooked in a clay pot and the dish is served with a large quantity of soup and fresh vegetables. The meat sauce is mainly made with pork or chicken. All forms of meeshay may be accompanied by mohnyin tjin (a popular Shan pickle made of mustard greens, carrots and other vegetables fermented in rice wine) and clear soup usually of chicken broth with scallions. Another common side dish to meeshay is fried Burmese tofu fritters. Although a distinctly Shan dish, meeshay is popular in the major towns across Myanmar (Burma). Restaurant chains devoted to Shan dis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nan Gyi Thohk
''Nan gyi thoke'' ( my, နန်းကြီးသုပ်, ; also spelled ''nangyi thoke'' or ''nangyi dok'') is an ''a thoke'' salad dish in Burmese cuisine, made with thick round rice noodles mixed with specially prepared chicken curry and chili oil. The dish is garnished with toasted chickpea flour, sliced onions, chilis, crispy noodles, slices of hard-boiled egg, fish cakes, and zested with lime or lemon. The noodle salad originated as a street food from Mandalay. Etymology The salad is known by a number of different terms, including ''nan gyi thoke'', ''nan gyi mont di'', and is called ''Mandalay mont di'' in Yangon. ''Nan gyi'' (နန်းကြီး; ) refers to the thick round rice noodles used in this salad. See also * Burmese cuisine * List of salads * Meeshay * Ohn no khao swe Ohn is a Burmese name, used by people from Myanmar. Notable people with the name include: * Daw Ohn (1913–2003), Burmese professor in Pali * Ohn Gyaw (born 1932), Burmese Minister ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vermicelli
Vermicelli (; , , also , ) is a traditional type of pasta round in section similar to spaghetti. In English-speaking regions it is usually thinner than spaghetti, while in Italy it is typically thicker. The term ''vermicelli'' is also used to describe various types of thin noodles from Asia. In Vietnam vermicelli is the same as angel hair pasta or ''capellini''. Thickness comparison As defined in Italy: In the United States, the National Pasta Association (which has no links with its Italian counterpart, the Unione Industriali Pastai Italiani) lists vermicelli as a thinner type of spaghetti. The Code of Federal Regulations of the United States of America defines "spaghetti" and "vermicelli" by diameter: History In 14th-century Italy, long pasta shapes had varying local names. Barnabas de Reatinis of Reggio notes in his ''Compendium de naturis et proprietatibus alimentorum'' (1338) that the Tuscan ''vermicelli'' are called ''orati'' in Bologna, ''minutelli'' in Venice, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mohinga
Mohinga (, ; also spelt mont hin gar) is a rice noodle and fish soup from Myanmar and an essential part of Burmese cuisine, considered by many to be the national dish of Myanmar. Mohinga is readily available in most parts of the country, sold by street hawkers and roadside stalls in larger cities. Mohinga is traditionally eaten for breakfast, but today is eaten at any time of day. Description and ingredients The main ingredients of mohinga are gram flour and/or crushed toasted rice, garlic, shallots or onions, lemongrass, ginger, fish paste, fish sauce, and catfish (or other types of fishes, such as Mrigal carp). The ingredients are combined in a rich broth, which is cooked and kept on the boil. Mohinga is served with rice vermicelli, dressed and garnished with fish sauce, a squeeze of lime, crisp fried onions, coriander, spring onions, crushed dried chillis, and, as optional toppings, deep-fried Burmese fritters such as split chickpeas, urad dal, gourd, sliced pieces of Chine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Breakfast
Breakfast is the first meal of the day usually eaten in the morning. The word in English refers to breaking the fasting period of the previous night.Anderson, Heather Arndt (2013)''Breakfast: A History'' AltaMira Press. Various "typical" or "traditional" breakfast menus exist, with food choices varying by regions and traditions worldwide. History The English word "dinner" (from Old French ) also referred originally to breaking a fast; until its meaning shifted in the mid-13th century it was the name given to the first meal of the day. The tradition of eating a morning meal has existed since ancient times, though it was not until the 15th century that "breakfast" came into use in written English as a calque of dinner to describe a morning meal: literally a breaking of the fasting period of the night just ended. In Old English the term had been , literally "morning food." Ancient breakfast Ancient Egypt In Ancient Egypt, peasants ate a daily meal, most likely in the morning, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glutinous Rice
Glutinous rice (''Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia. It is called glutinous ( la, glūtinōsus) in the sense of being glue-like or sticky, and not in the sense of containing gluten (which it does not). While often called ''sticky rice'', it differs from non-glutinous strains of japonica rice which also become sticky to some degree when cooked. There are numerous cultivars of glutinous rice, which include ''japonica'', ''indica'' and ''tropical japonica'' strains. History In China, glutinous rice has been grown for at least 2,000 years. However, researchers believe that glutinous rice distribution appears to have been culturally influenced and closely associated with the early southward migration and distribu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Htamin Jin
Htamin jin ( my, ထမင်းချဉ်, ; also spelt htamin gyin; ) is a Burmese dish of fermented rice. It is the regional specialty and signature dish of the Intha people of Inle Lake in Shan State, Myanmar. The dish consists of either fresh or fermented rice, kneaded with boiled fish (usually caught from the Inle Lake, such as nga gyin), fresh tomato paste, mashed boiled potatoes and garlic garnish. Highland Shan rice, similar to Japanese rice, is used alongside the creamier Shan potatoes, giving the dish a very rich texture. Garlic chives roots, garlic oil and crispy garlic garnish are added as a final touch. Htamin Jin is usually served with roasted chili flakes in oil. See also * Cuisine of Burma Burmese cuisine () encompasses the diverse regional culinary traditions of Myanmar, which have developed through longstanding agricultural practices, centuries of sociopolitical and economic change, and cross-cultural contact and trade with ne ... * Shan Inspi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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