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Coconut Soup
Coconut soup is a fruit soup prepared using coconut milk or coconut fruit as a main ingredient. Many varieties of coconut soups exist in the world, including ''ginataan'', ''laksa'', ''sayur lodeh'', '' soto'', and ''tom kha kai'', and myriad ingredients are used. They can be served hot or cold. While most coconut soups are savoury dishes, some varieties—such as ''binignit'' and ''kolak''—are sweet dessert soups. Overview Coconut soup is a fruit soup prepared using coconut fruit or coconut milk as a primary ingredient. It can be prepared as a broth-based or cream-based soup. The coconut fruit can be sliced, chopped, or shredded. Green coconut fruit from young coconuts can also be used to prepare coconut soup, and coconut water and coconut oil are sometimes used as ingredients. Many various coconut soups exist in the world, with myriad ingredients used. Coconut soup is sometimes prepared in combinations using other ingredients, such as chicken, potato, or curry. It can be served a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fruit Soup
Fruit soup is a soup prepared using fruit as a primary ingredient, and may be served warm or cold depending on the recipe. Some fruit soups use several varieties of fruit, and alcoholic beverages such as rum, sherry and kirsch (a fruit brandy) may be used. Fruit soup is sometimes served as a dessert. Many recipes are for cold soups served when fruit is in season during warm weather. Some, like Norwegian ''fruktsuppe'', may be served warm or cold, and rely on dried fruit, such as dried prunes, apricots and raisins, thus being able to be prepared in any season. Fruit soups may include milk or cream, sweet or savoury dumplings, spices, or alcoholic beverages, such as sweet wine, white wine, brandy or champagne. Varieties Avocado soup is a fruit soup that can be prepared and served as a cold or hot dish. Blåbärssoppa is a Swedish dish, that usually contains several kinds of berries (for example blueberries, bilberries, raspberries, strawberries and/or lingonberries), sugar, wat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Chowder
Chowder is a thick soup prepared with milk or cream, a roux, and seafood or vegetables. Oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. New England clam chowder is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include seafood chowder, which includes fish, clams, and many other types of shellfish; lamb or veal chowder made with barley; corn chowder, which uses corn instead of clams; a wide variety of fish chowders; and potato chowder, which is often made with cheese. Fish, corn and clam chowder are popular in North America, especially New England and Atlantic Canada. Etymology The origin of the term ''chowder'' is obscure. One possible source is the French word ''chaudron'', the French word for cauldron, the type of cooking or heating stove on which the first chowders were probably cooked. ''Chodier'' was al ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lontong Cap Go Meh
Lontong cap go meh ( jv, ꦭꦺꦴꦤ꧀ꦛꦺꦴꦁꦕꦥ꧀ꦒꦺꦴꦩꦺꦃ, lonthong cap go mèh) is a Chinese Indonesian cuisine, Chinese Indonesian take on traditional Indonesian cuisine, Indonesian dishes, more precisely Javanese cuisine. It is ''lontong'' rice cake served with richly-flavoured dishes which include ''opor ayam'' chicken in coconut milk, ''sayur lodeh'' vegetable soup, hot and spicy liver, hard-boiled telur pindang, pindang egg, ''koya'' powder made of soy and dried shrimp or Rousong#Pork-less versions, beef floss, acar, pickles, sambal, chili paste and prawn cracker. ''Lontong cap go meh'' is usually consumed by Chinese Indonesian community during the Cap go meh celebration. Components ''Lontong cap go meh'' is actually not a single dish but more of a meal set with several side dishes, served in similar fashion to ''nasi campur'' or ''nasi Bali''. It is a combination of several Javanese favourite dishes—each often prepared and cooked separately—and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soto Ayam
Soto ayam is a traditional Indonesian dish which uses ingredients such as chicken, ''lontong'', noodles, and rice vermicelli. Soto ayam is popular in Singapore, Malaysia and Suriname. Turmeric is added as one of its main ingredients which makes the yellow chicken broth. It is one of the most popular variant of '' soto'', a traditional soup commonly found in Indonesian cuisine. Besides chicken and vermicelli, it can also be served with hard-boiled eggs, slices of fried potatoes and Chinese celery leaves. Fried shallots are usually added as garnish. Coconut milk (''santan'') is also used as an additional ingredient. ''Koya'', a powder of mixed prawn crackers with fried garlic, or sambal is a common topping. ''Krupuk'' or '' emping'' is also a common topping. Lalapan is usually served as a side dish. Variations Different regions have their own variation of this dish, for instance: * Soto Ambengan, originated from Ambengan, Surabaya. Soto Ambengan is famous for its ''koya'' topping ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indonesian Cuisine
Indonesian cuisine is a collection of various regional culinary traditions that formed the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago,"Indonesian Cuisine." . Accessed July 2011. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pith
Pith, or medulla, is a tissue in the stem Stem or STEM may refer to: Plant structures * Plant stem, a plant's aboveground axis, made of vascular tissue, off which leaves and flowers hang * Stipe (botany), a stalk to support some other structure * Stipe (mycology), the stem of a mushro ...s of vascular plants. Pith is composed of soft, spongy ground tissue#Parenchyma, parenchyma cells, which in some cases can store starch. In eudicotyledons, pith is located in the center of the stem. In monocotyledons, it extends also into flowering stems and roots. The pith is encircled by a ring of xylem; the xylem, in turn, is encircled by a ring of phloem. While new pith growth is usually white or pale in color, as the tissue ages it commonly darkens to a deeper brown color. In trees pith is generally present in young growth, but in the trunk and older branches the pith often gets replaced – in great part – by xylem. In some plants, the pith in the middle of the stem may dry out ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sago
Sago () is a starch extracted from the pith, or spongy core tissue, of various tropical palm stems, especially those of ''Metroxylon sagu''. It is a major staple food for the lowland peoples of New Guinea and the Maluku Islands, where it is called ''saksak'', ''rabia'' and ''sagu''. The largest supply of sago comes from Southeast Asia, particularly Indonesia and Malaysia. Large quantities of sago are sent to Europe and North America for cooking purposes. It is traditionally cooked and eaten in various forms, such as rolled into balls, mixed with boiling water to form a glue-like paste ( papeda), or as a pancake. Sago is often produced commercially in the form of "pearls" (small rounded starch aggregates, partly gelatinized by heating). Sago pearls can be boiled with water or milk and sugar to make a sweet sago pudding. Sago pearls are similar in appearance to the pearled starches of other origin, e.g. cassava starch (tapioca) and potato starch. They may be used interchang ... [...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] |
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 * Tapioca pudding * List of Chinese soups * List of soups This is a list of notable soups. Soups have been made since Ancient history, 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 usua ... * Bubur chacha References Chinese soups Chinese desserts {{china-dessert-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jamaica
Jamaica (; ) is an island country situated in the Caribbean Sea. Spanning in area, it is the third-largest island of the Greater Antilles and the Caribbean (after Cuba and Hispaniola). Jamaica lies about south of Cuba, and west of Hispaniola (the island containing the countries of Haiti and the Dominican Republic); the British Overseas Territory of the Cayman Islands lies some to the north-west. Originally inhabited by the indigenous Taíno peoples, the island came under Spanish rule following the arrival of Christopher Columbus in 1494. Many of the indigenous people either were killed or died of diseases, after which the Spanish brought large numbers of African slaves to Jamaica as labourers. The island remained a possession of Spain until 1655, when England (later Great Britain) conquered it, renaming it ''Jamaica''. Under British colonial rule Jamaica became a leading sugar exporter, with a plantation economy dependent on the African slaves and later their des ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chayote
Chayote (''Sechium edule''), also known as mirliton and choko, is an edible plant belonging to the gourd family, Cucurbitaceae. This fruit was first cultivated in Mesoamerica between southern Mexico and Honduras, with the most genetic diversity available in both Mexico and Guatemala. It is one of several foods introduced to the Old World during the Columbian Exchange. At that time, the plant spread to other parts of the Americas, ultimately causing it to be integrated into the cuisine of many Latin American nations. The chayote fruit is mostly used cooked. When cooked, chayote is usually handled like summer squash; it is generally lightly cooked to retain the crispy consistency. Raw chayote may be added to salads or salsas, most often marinated with lemon or lime juice, but is often regarded as unpalatable and tough in texture. Whether raw or cooked, chayote is a good source of vitamin C. Although most people are familiar only with the fruit as being edible, the root, stem, see ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salt-cured Meat
Salt-cured meat or salted meat is meat or fish preserved or cured with salt. Salting, either with dry salt or brine, was a common method of preserving meat until the middle of the 20th century, becoming less popular after the advent of refrigeration. It was frequently called "junk" or "salt horse". One early method of salt-curing meat was corning, or applying large, coarse pellets of salt, which were rubbed into the meat to keep it from spoiling and to preserve it. This term originates from Old English and references the large corns or grains of salt used (see wiktionary:corn). Corned beef retains this name, although it is typically brined today. Salt inhibits the growth of microorganisms by drawing water out of microbial cells through osmosis. Concentrations of salt up to 20% are required to kill most species of unwanted bacteria. Smoking, often used in the process of curing meat, adds chemicals to the surface of meat that reduce the concentration of salt required. Salted ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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