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Bánh Tét
''Bánh tét'' is a Vietnamese savoury but sometimes sweetened cake made primarily from glutinous rice, which is rolled in a banana leaf into a thick, log-like cylindrical shape, with a mung bean and pork filling, then boiled. After cooking, the banana leaf is removed and the cake is sliced into wheel-shaped servings. Etymology "Bánh tét", which is originated from Southern Vietnam, is commonly believed to be influenced by the symbol of lingam since Southern Vietnam was the descendant of Champa kingdom. Unlike Northern Vietnam where culture were heavily influenced by China, the kingdom of Champa, as well as the Khmer Empire and the other Southeast Asia countries were dominated by Ancient India's culture. This culture shaped the culture of Southern Vietnam since the territories of Southern Vietnam used to be the entire Champa kingdom and parts of the ancient Funan, which latterly became a part of Khmer Empire. The shape of lingam is found in many varieties of Southeast As ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mung Bean
The mung bean (''Vigna radiata''), alternatively known as the green gram, maash ( fa, ماش٫ )٫ mūng (), monggo, or munggo (Philippines), is a plant species in the legume family.Brief Introduction of Mung Bean. Vigna Radiata Extract Green Mung Bean Extract Powder Phaseolus aureus Roxb Vigna radiata L R Wilczek. MDidea-Extracts Professional. P054. http://www.mdidea.com/products/proper/proper05402.html The mung bean is mainly cultivated in East, Southeast and South Asia. It is used as an ingredient in both savoury and sweet dishes. Description The green gram is an annual vine with yellow flowers and fuzzy brown pods. The English word ''mung'' originated from the Hindi word (), which is derived from the Sanskrit word (). Morphology Mung bean (''Vigna radiata'') is a plant species of Fabaceae which is also known as green gram. It is sometimes confused with black gram (''Vigna mungo'') for their similar morphology, though they are two different species. The gree ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Champa Kingdom
Champa ( Cham: ꨌꩌꨛꨩ; km, ចាម្ប៉ា; vi, Chiêm Thành or ) were a collection of independent Cham polities that extended across the coast of what is contemporary central and southern Vietnam from approximately the 2nd century AD until 1832, when it was annexed by the Vietnamese Empire under its emperor Minh Mạng. The kingdom was known variously as ''Nagaracampa'' ( sa, नगरचम्पः), ''Champa'' (ꨌꩌꨛꨩ) in modern Cham, and ''Châmpa'' () in the Khmer inscriptions, ''Chiêm Thành'' in Vietnamese and ''Zhànchéng'' ( Mandarin: 占城) in Chinese records. The Kingdoms of Champa and the Chams contribute profound and direct impacts to the history of Vietnam, Southeast Asia, as well as their present day. Early Champa, evolved from local seafaring Austronesian Chamic Sa Huỳnh culture off the coast of modern-day Vietnam. The emergence of Champa at the late 2nd century AD shows testimony of early Southeast Asian statecrafting and cru ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bánh Tẻ
''Bánh tẻ'' (literally "rice cakes" in Vietnamese; also called ''bánh răng bừa'') is a variety of small steamed rice cake in Vietnamese cuisine. It is a traditional variety of ''bánh'' from the Red River Delta region of northern Vietnam. ''Bánh tẻ'' are made of rice flour, wrapped with Lá dong leaves into a long, thin cylindrical shape, and boiled thoroughly. ''Bánh tẻ'' is considered one of the most typical dishes of Hà Tây Province, located near Hanoi, although it may also be found in other parts of the country. The flavors and ingredients of ''bánh tẻ'' vary from region to region. Ingredients ''Bánh tẻ'' are made of plain (non-glutinous) white rice (called ''gạo tẻ'' in Vietnamese), minced pork shoulder, Judas's ear fungus (''Auricularia auricula-judae''), onion, salt, pepper. Some variants of ''bánh tẻ'' include peanuts and chopped shiitake mushrooms. Making In order to make ''bánh tẻ'', rice is first soaked in water until it is soft enoug ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bánh Chưng
''Bánh chưng'' is a traditional Vietnamese food which is made from glutinous rice, mung beans, pork and other ingredients. Its origin is told by the legend of Lang Liêu, a prince of the last king of the Sixth Hùng Dynasty, who became the successor thanks to his creation of ''bánh chưng'' and '' bánh giầy'', which symbolized, respectively, the earth and the sky. Considered an essential element of the family altar on the occasion of ''Tết'', the making and eating of ''bánh chưng'' during this time is a well-preserved tradition of Vietnamese people. Beside the ''Tết'' holiday, ''bánh chưng'' is also eaten all year round as Vietnamese cuisine. Origin and Symbolism According to the book ''Lĩnh Nam chích quái'' (''Extraordinary stories of Lĩnh Nam'') published in 1695, the creation of ''bánh chưng'' was credited to Lang Liêu, a prince of the last Sixth Hùng Dynasty of the Hùng dynasty (c. 1712 - 1632 BC). It was said that in choosing a successor among h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bánh
In Vietnamese, the term ''bánh'' ( or , Chữ Nôm: 餅) translates loosely as "cake" or "bread", but refers to a wide variety of prepared foods that can easily be eaten by hands or chopsticks. With the addition of qualifying adjectives, ''bánh'' refers to a wide variety of sweet or savory, distinct cakes, buns, pastries, sandwiches, and other food items, which may be cooked by steaming, baking, frying, deep-frying, or boiling. Foods made from wheat flour or rice flour are generally called ''bánh'', but the term may also refer to certain varieties of noodle and fish cake dishes, such as ''bánh canh'' and ''bánh hỏi''. Each variety of ''bánh'' is designated by a descriptive word or phrase that follows the word ''bánh'', such as ''bánh bò'' () or ''bánh chuối'' (). ''Bánh'' that are wrapped in leaves before steaming are called ''bánh lá'' (). In Vietnamese, the term ' is not limited to Vietnamese cuisine: it applies equally to items as varied as fortune cooki ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cambodia
Cambodia (; also Kampuchea ; km, កម្ពុជា, UNGEGN: ), officially the Kingdom of Cambodia, is a country located in the southern portion of the Indochinese Peninsula in Southeast Asia, spanning an area of , bordered by Thailand to the northwest, Laos to the north, Vietnam to the east, and the Gulf of Thailand to the southwest. The capital and largest city is Phnom Penh. The sovereign state of Cambodia has a population of over 17 million. Buddhism is enshrined in the constitution as the official state religion, and is practised by more than 97% of the population. Cambodia's minority groups include Vietnamese, Chinese, Chams and 30 hill tribes. Cambodia has a tropical monsoon climate of two seasons, and the country is made up of a central floodplain around the Tonlé Sap lake and Mekong Delta, surrounded by mountainous regions. The capital and largest city is Phnom Penh, the political, economic and cultural centre of Cambodia. The kingdom is an elective co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bánh Chưng
''Bánh chưng'' is a traditional Vietnamese food which is made from glutinous rice, mung beans, pork and other ingredients. Its origin is told by the legend of Lang Liêu, a prince of the last king of the Sixth Hùng Dynasty, who became the successor thanks to his creation of ''bánh chưng'' and '' bánh giầy'', which symbolized, respectively, the earth and the sky. Considered an essential element of the family altar on the occasion of ''Tết'', the making and eating of ''bánh chưng'' during this time is a well-preserved tradition of Vietnamese people. Beside the ''Tết'' holiday, ''bánh chưng'' is also eaten all year round as Vietnamese cuisine. Origin and Symbolism According to the book ''Lĩnh Nam chích quái'' (''Extraordinary stories of Lĩnh Nam'') published in 1695, the creation of ''bánh chưng'' was credited to Lang Liêu, a prince of the last Sixth Hùng Dynasty of the Hùng dynasty (c. 1712 - 1632 BC). It was said that in choosing a successor among h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banana Cake (bánh Tet Chuối)
A banana cake is a cake prepared using banana as a primary ingredient and typical cake ingredients. It can be prepared in various manners, including as a layer cake, as muffins and as cupcakes. Steamed banana cake is found in Chinese, Malaysian, Indonesian and Vietnamese cuisine. In the Philippines, the term "banana cake" refers to banana bread introduced during the American colonial period of the Philippines. Preparation Banana cake is prepared using banana as a primary ingredient and typical cake ingredients such as flour, sugar, eggs, butter, margarine or oil and baking soda. The bananas can be mashed or puréed using a food processor or electric mixer and mixed into the cake batter, and the cake can also be topped or garnished with sliced bananas. Banana cake may be prepared as a use for browned or overly-ripe bananas. Chocolate may be used as an ingredient, which along with the banana is an enjoyable flavor combination for some people. Nuts such as walnuts and macadamias ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scallion
Scallions (also known as spring onions or green onions) are vegetables derived from various species in the genus ''Allium''. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, chive, and Chinese onions. Although the bulbs of many ''Allium'' species are used as food, the defining characteristic of scallion species is that they lack a fully developed bulb. Instead the ''Allium'' species referred to as scallions make use of the hollow, tubular green leaves growing directly from the bulb. These leaves are used as a vegetable and can be eaten either raw or cooked. Often the leaves are chopped into other dishes and used as garnishes. Etymology and names The words ''scallion'' and ''shallot'' are related and can be traced back to the Ancient Greek () as described by the Greek writer Theophrastus. This name, in turn, is believed to originate from the name of the ancient Canaanite city of Ashkelon. Various other nam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 salt was u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lepet
Lepet ( Javanese), Leupeut (Sundanese), or Lepat (Indonesian) is a type of sticky rice dumpling mixed with peanuts cooked with coconut milk and packed inside a ''janur'' (young coconut leaf) or palm leaf. It is a delicacy commonly found in Javanese and Sundanese cuisine (of Java, Indonesia), and often consumed as a snack. It is similar to lontong, but with a stickier texture and richer flavor due to the use of coconut milk and peanuts. Lepet is made by steaming the ''ketan'' (sticky rice) until half cooked in coconut milk then mixed with pandan leaf and salt until all of the coconut milk is absorbed into the sticky rice. Then the half-cooked coconut milk sticky rice is mixed further with grated coconut flesh and peanuts then wrapped inside ''janur'' (young yellowish coconut leaf) in a cylindrical-shape and secured with strings made from coconut leaf fibers (or any kind of strings). The rice packages inside the coconut leaf are then steamed further until completely cooked. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arem-arem
Arem-arem is an Indonesian- Javanese snack made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, filled with diced vegetables, ''tempeh'' or ''oncom'', sometimes also filled with minced meat or ''abon'' (beef floss), and eaten as snack. Arem-arem is often described as a smaller size ''lontong'' snack with fillings, thus sometimes also called ''lontong isi'' (lit. "filled lontong"). It is a common snack in Java, and commonly found in Indonesian marketplaces as ''jajan pasar'' ("market munchies") as a type of ''kue'' (snack) offered there. Arem-arem is often served as traditional ceremony, family gathering, birthday, office meetings, and often presented in a snack box. It is quite similar to ''lemper'', but use regular rice instead of sticky rice ''lemper''. Variants and fillings The rice is cooked with coconut milk, and stuffed with diced vegetables (carrot, common bean and potato), cooked minced meat (beef or chicken), ''abon'' (beef floss), or tofu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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