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Bánh Bò
''Bánh bò'' (literally "cow cake" or "crawl cake") is a sweet, chewy sponge cake from Vietnam. It is made from rice flour, water, sugar, and yeast, and has a honeycomb-like appearance (called ''rễ tre'', literally "bamboo roots," in Vietnamese) on the inside due to the presence of numerous small air bubbles. Coconut milk is also usually a part of the batter, imparting a slight flavor and aroma of coconut. The cake is of Southern Chinese origin, although the Chinese version, called '' bái táng gāo'' ( 白 糖 糕), does not contain coconut milk. ''Bánh bò'' are generally eaten as a dessert, although they may also be consumed as an accompaniment to a meal. Etymology In the Vietnamese language, ' means "cake", and ' can either mean "cow" or "to crawl". According to the entry for "𤙭" (bò) in Paulus Huỳnh Tịnh Của's 1895 dictionary '' Đại Nam quấc âm tự vị'', the dessert is named for its resemblance to a cow's udder, implying that the name was shortened ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
:Category:Vietnamese Words And Phrases ...
{{cmbox , type=style , text=This category is not for articles about concepts and things but only for articles about the words themselves. Please keep this category purged of everything that is not actually an article about a word or phrase. See as example :English words. W Words and phrases by language Words and phrases Words and phrases A word is a basic element of language that carries an semantics, objective or pragmatics, practical semantics, meaning, can be used on its own, and is uninterruptible. Despite the fact that language speakers often have an intuitive grasp of w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sponge Cake
Sponge cake is a light cake made with egg whites, flour and sugar, sometimes leavened with baking powder. Some sponge cakes do not contain egg yolks, like angel food cake, but most of them do. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain.Castella, Krystina (2010). ''A World of Cake: 150 Recipes for Sweet Traditions From Cultures Around the World'', pp. 6–7. . The sponge cake is thought to be one of the first of the non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, ''The English Huswife, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman'' (1615). Still, the cake was much more like a cracker: thin and crispy. Sponge cakes became the cake recognized today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by English food manufacturer A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Huỳnh Tịnh Của
Paulus Huỳnh Tịnh Của or Paulus Huình Tịnh Của (1834-1907) was a Vietnamese Confucian scholar who studied and translated European works, classical Chinese works and Nôm works into Quốc Ngữ - modern romanized Vietnamese. Like Trương Vĩnh Ký Trương, or Truong without diacritics, is a Vietnamese surname formerly written as in the Chinese characters, Han script. It is derived from the Chinese surname Zhang (surname), Zhang (), one of the List of common Chinese surnames, most common s ..., Của was a Confucian scholar who converted to Catholicism. He worked for the French colonial government of Cochinchina in the translation of judicial papers.Walter Francis Vella ''Aspects of Vietnamese history'' Page 194 - 1973 "Huynh Tinh Cua was a Confucian scholar who, besides being fluent in Chinese, knew French and quốc ngữ fairly well. He was placed in charge of the translation of judicial papers for the colonial government of Cochinchina. References {{DEFAULTSO ... [...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] |
Vietnamese Language
Vietnamese ( vi, tiếng Việt, links=no) is an Austroasiatic languages, Austroasiatic language originating from Vietnam where it is the national language, national and official language. Vietnamese is spoken natively by over 70 million people, several times as many as the rest of the Austroasiatic family combined. It is the native language of the Vietnamese people, Vietnamese (Kinh) people, as well as a second language, second language or First language, first language for List of ethnic groups in Vietnam, other ethnic groups in Vietnam. As a result of overseas Vietnamese, emigration, Vietnamese speakers are also found in other parts of Southeast Asia, East Asia, North America, Europe, and Australia (continent), Australia. Vietnamese has also been officially recognized as a minority language in the Czech Republic. Like many other languages in Southeast Asia and East Asia, Vietnamese is an analytic language with phonemic tone (linguistics), tone. It has head-initial directionali ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cantonese Language
Cantonese ( zh, t=廣東話, s=广东话, first=t, cy=Gwóngdūng wá) is a language within the Chinese (Sinitic) branch of the Sino-Tibetan languages originating from the city of Guangzhou (historically known as Canton) and its surrounding area in Southeastern China. It is the traditional prestige variety of the Yue Chinese dialect group, which has over 80 million native speakers. While the term ''Cantonese'' specifically refers to the prestige variety, it is often used to refer to the entire Yue subgroup of Chinese, including related but largely mutually unintelligible languages and dialects such as Taishanese. Cantonese is viewed as a vital and inseparable part of the cultural identity for its native speakers across large swaths of Southeastern China, Hong Kong and Macau, as well as in overseas communities. In mainland China, it is the ''lingua franca'' of the province of Guangdong (being the majority language of the Pearl River Delta) and neighbouring areas such as Guangx ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pinyin
Hanyu Pinyin (), often shortened to just pinyin, is the official romanization system for Standard Mandarin Chinese in China, and to some extent, in Singapore and Malaysia. It is often used to teach Mandarin, normally written in Chinese form, to learners already familiar with the Latin alphabet. The system includes four diacritics denoting tones, but pinyin without tone marks is used to spell Chinese names and words in languages written in the Latin script, and is also used in certain computer input methods to enter Chinese characters. The word ' () literally means "Han language" (i.e. Chinese language), while ' () means "spelled sounds". The pinyin system was developed in the 1950s by a group of Chinese linguists including Zhou Youguang and was based on earlier forms of romanizations of Chinese. It was published by the Chinese Government in 1958 and revised several times. The International Organization for Standardization (ISO) adopted pinyin as an international standard ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
White Sugar Sponge Cake
White sugar sponge cake (also called white sugar cake and white sugar pastry) is a type of Chinese pastry. It is made from rice flour, white sugar, water, and a leavening agent. While it is called a "cake", it is not served as a circular round cake. It is usually purchased as an individual square piece or a mini triangle. The cake is white in color, with a spongy and soft consistency. The taste is sweet, and sometimes has a slightly sour taste due to fermentation of the batter prior to cooking. Like most Chinese cakes, it is steamed, giving it a moist, soft, and fluffy texture, as opposed to a dry and firm one. If left exposed to the air, it hardens quickly. It is usually kept under some cover to preserve moistness. It is typically served hot, because when it is cold it is not as soft and moist. The batter is either poured over a bowl in a steamer, a Chinese steamer cloth or aluminum foil. If made from brown rice flour and brown sugar it is called a brown sugar sponge cake. A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Cuisine
Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide. The preferences for seasoning and cooking techniques of Chinese provinces depend on differences in historical background and ethnic groups. Geographic features including mountains, rivers, forests, and deserts also have a strong effect on the local available ingredients, considering that the climate of China varies from tropical in the south to subarctic in the northeast. Imperial royal and noble preference also plays a role in the change of Chinese cuisine. Because of imperial expansion and trading, i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coconut Milk
Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food ingredient used in Southeast Asia, Oceania, South Asia, and East Africa. It is also used for cooking in the Caribbean, tropical Latin America, and West Africa, where coconuts were introduced during the colonial era. Coconut milk is differentiated into subtypes based on fat content. They can be generalized into coconut cream (or thick coconut milk) with the highest amount of fat; coconut milk (or thin coconut milk) with a maximum of around 20% fat; and coconut skim milk with negligible amounts of fat. This terminology is not always followed in commercial coconut milk sold in western countries. Coconut milk can also be used to produce milk substitutes (differentiated as "coconut milk beverages"). These products are not the same as regular ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Honeycomb
A honeycomb is a mass of Triangular prismatic honeycomb#Hexagonal prismatic honeycomb, hexagonal prismatic Beeswax, wax cells built by honey bees in their beehive, nests to contain their larvae and stores of honey and pollen. beekeeping, Beekeepers may remove the entire honeycomb to harvest honey. Honey bees consume about of honey to secrete of wax, and so beekeepers may return the wax to the hive after harvesting the honey to improve honey outputs. The structure of the comb may be left basically intact when honey is extracted from it by uncapping and spinning in a centrifugal machine, more specifically a honey extractor. If the honeycomb is too worn out, the wax can be reused in a number of ways, including making sheets of comb Wax foundation, foundation with hexagonal pattern. Such foundation sheets allow the bees to build the comb with less effort, and the hexagonal pattern of worker-sized cell bases discourages the bees from building the larger Drone (bee), drone cells. Fre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baking Powder
Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch. Baking powder is used to increase the volume and lighten the texture of baked goods. It works by releasing carbon dioxide gas into a batter or dough through an acid–base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture. The first ''single-acting'' baking powder, which releases carbon dioxide at room temperature as soon as it is dampened, was developed by food manufacturer Alfred Bird in England in 1843. The first ''double-acting'' baking powder, which releases some carbon dioxide when dampened, and later releases more of the gas when heated by baking, was first developed by Eben Norton Horsford in the U.S. in the 1860s. Baking powder is used instead of yeast for end-products where fermentation flavors would be undesirable, where ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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