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Char Koay Teow
''Char kway teow'' () is a stir-fried rice noodle dish from Maritime Southeast Asia and is of southern Chinese origin. In Hokkien and Teochew, ''char'' means 'stir-fried' and ''kway teow'' refers to flat rice noodles. It is made from flat rice noodles () or ''kway teow'' (; ) of approximately 1 cm or (in the north of Malaysia) about 0.5 cm in width, stir-fried over very high heat with garlic, light and dark soy sauce, chilli paste, whole prawns, shelled blood cockles, chopped Chinese chives, slices of Chinese sausage, and bean sprouts. Other common ingredients include fishcake and belachan. Originally developed and catered to overseas-born Chinese labourers in the Southeast Asia region, the dish has achieved widespread popularity within the region from the late 20th century onwards, particularly in Malaysia and Singapore. On the other hand, the dish has also acquired a reputation of being unhealthy within modern contexts due to its high saturated fat content, as it is tr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
You Char Kway
''Youtiao'' (), known in Southern China as Yu Char Kway is a long golden-brown deep-fried strip of dough of Chinese cuisine, Chinese origin and (by a variety of other names) also popular in other East Asia, East and Southeast Asian cuisines. Conventionally, ''youtiao'' are lightly salted and made so they can be torn lengthwise in two. ''Youtiao'' are normally eaten at breakfast as an accompaniment for Congee, rice congee, soy milk or regular milk blended with sugar. ''Youtiao'' may also be known as a Chinese cruller, Chinese oil stick, Chinese donut [sticks], Chinese breadstick, and fried breadstick. In other Asian countries, they may also be called ''bicho, you char kway, cakwe, cakoi, kueh, kuay, shakoy'' or ''pathongko'', among others. Culinary applications and variants At breakfast, ''youtiao'' can be stuffed inside ''shāobǐng'' () to make a sandwich known as ''shāobǐng yóutiáo'' (). Youtiao wrapped in a rice noodle roll is known as ''zháliǎng''. In Yunnan, a ro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stir Fry
Stir frying () is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. It is similar to sautéing in Western cooking technique. Scholars think that wok (or pan) frying may have been used as early as the Han dynasty (206 B.C. – 220 A.D.) for drying grain, not for cooking, but it was not until the Ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. Well into the 20th century, while only restaurants and affluent families could afford the oil and fuel needed for stir fry, the most widely used cooking techniques remained boiling and steaming. Stir fry cooking came to predominate over the course of the century as more people could afford oil and fuel, and in the West spread beyond Chinese communities. Stir frying and Chinese food have been recomme ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Character
Chinese characters () are logograms developed for the Written Chinese, writing of Chinese. In addition, they have been adapted to write other East Asian languages, and remain a key component of the Japanese writing system where they are known as ''kanji''. Chinese characters in South Korea, which are known as ''hanja'', retain significant use in Korean academia to study its documents, history, literature and records. Vietnam once used the ''chữ Hán'' and developed chữ Nôm to write Vietnamese language, Vietnamese before turning to a Vietnamese alphabet, romanized alphabet. Chinese characters are the oldest continuously used system of writing in the world. By virtue of their widespread current use throughout East Asia and Southeast Asia, as well as their profound historic use throughout the adoption of Chinese literary culture, Sinosphere, Chinese characters are among the most widely adopted writing systems in the world by number of users. The total number of Chinese c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nutrient
A nutrient is a substance used by an organism to survive, grow, and reproduce. The requirement for dietary nutrient intake applies to animals, plants, fungi, and protists. Nutrients can be incorporated into cells for metabolic purposes or excreted by cells to create non-cellular structures, such as hair, scales, feathers, or exoskeletons. Some nutrients can be metabolically converted to smaller molecules in the process of releasing energy, such as for carbohydrates, lipids, proteins, and fermentation products (ethanol or vinegar), leading to end-products of water and carbon dioxide. All organisms require water. Essential nutrients for animals are the energy sources, some of the amino acids that are combined to create proteins, a subset of fatty acids, vitamins and certain minerals. Plants require more diverse minerals absorbed through roots, plus carbon dioxide and oxygen absorbed through leaves. Fungi live on dead or living organic matter and meet nutrient needs from their host. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fisherman
A fisher or fisherman is someone who captures fish and other animals from a body of water, or gathers shellfish. Worldwide, there are about 38 million commercial and subsistence fishers and fish farmers. Fishers may be professional or recreational. Fishing has existed as a means of obtaining food since the Mesolithic period.Profile for the USA * inadequate preparation for emergencies * poor vessel maintenance and inadequate safety equipment * lack of awareness of or ignoring stability issues. Many fishers, while accepting that fishing is dangerous, staunchly defend their independence. Many proposed laws and additional regulation to increase safety have been defeated because fishers oppose them. Alaska's commercial fishers work in one of the world's harshest environments. Many of the hardships they endure include isolated fishing grounds, high winds, seasonal darkness, very cold water, icing, and short fishing seasons, where very long work days are the norm. Fatigue, physical st ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lard
Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig.Lard entry in the online ''Merriam-Webster Dictionary''. Accessed on 2020-07-05. It is distinguished from , a similar product derived from fat of or . Lard can be rendered by steaming, boiling, or dry heat. The culinary qualities of lard vary somewhat depending on the origin and processing method; if properly rendered, it may be nearly odorless and tasteless.E. S. Clifton, Joseph Kastelic, and Be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saturated Fat
A saturated fat is a type of fat in which the fatty acid chains have all single bonds. A fat known as a glyceride is made of two kinds of smaller molecules: a short glycerol backbone and fatty acids that each contain a long linear or branched chain of carbon (C) atoms. Along the chain, some carbon atoms are linked by single bonds (-C-C-) and others are linked by double bonds (-C=C-). A double bond along the carbon chain can react with a pair of hydrogen atoms to change into a single -C-C- bond, with each H atom now bonded to one of the two C atoms. Glyceride fats without any carbon chain double bonds are called saturated because they are "saturated with" hydrogen atoms, having no double bonds available to react with more hydrogen. Most animal fats are saturated. The fats of plants and fish are generally unsaturated. Various foods contain different proportions of saturated and unsaturated fat. Many processed foods like foods deep-fried in hydrogenated oil and sausage are high in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nanyang (region)
Nanyang () is the Chinese term for the warmer and fertile geographical region along the southern coastal regions of China and beyond, otherwise known as the ' South Sea' or Southeast Asia. The term came into common usage in self-reference to the large ethnic Chinese migrant population in Southeast Asia, and is contrasted with ''Xiyang'' (), which refers to the Western world, ''Dongyang'' (), which refers to East Asian cultural sphere and occasionally including the Greater India, and ''Beiyang'' (), which refers to Russia. The Chinese press regularly uses the term to refer to the region stretching from Yunnan Province to Singapore (north to south) and from Myanmar (Burma) to Vietnam (west to east); in addition, the term also refers to Brunei, East Malaysia, East Timor, Indonesia and the Philippines in the region it encompasses. The alternative term, " Great Golden Peninsula", came into common usage due to the large number of Chinese migrants – attempting to escape the reach of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Laborer
A laborer (or labourer) is a person who works in manual labor types in the construction industry workforce. Laborers are in a working class of wage-earners in which their only possession of significant material value is their labor. Industries employing laborers include building things such as roads, buildings, bridges, tunnels, and railway tracks. Laborers work with blasting tools, hand tools, power tools, air tools, and small heavy equipment, and act as assistants to other trades as well such as operators or cement masons. The 1st century BC engineer Vitruvius writes that a good crew of laborers is just as valuable as any other aspect of construction. Other than the addition of pneumatics, laborer practices have changed little. With the introduction of field technologies, the laborers have been quick to adapt to the use of this technology as being laborers' work. Tools and equipment The following tools are considered a minimum for a laborer to keep with them: hammer, pliers ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Overseas Chinese
Overseas Chinese () refers to people of Chinese birth or ethnicity who reside outside Mainland China, Hong Kong, Macau, and Taiwan. As of 2011, there were over 40.3 million overseas Chinese. Terminology () or ''Hoan-kheh'' () in Hokkien, refers to people of Chinese citizenship residing outside of either the PRC or ROC (Taiwan). The government of China realized that the overseas Chinese could be an asset, a source of foreign investment and a bridge to overseas knowledge; thus, it began to recognize the use of the term Huaqiao. Ching-Sue Kuik renders in English as "the Chinese sojourner" and writes that the term is "used to disseminate, reinforce, and perpetuate a monolithic and essentialist Chinese identity" by both the PRC and the ROC. The modern informal internet term () refers to returned overseas Chinese and ''guīqiáo qiáojuàn'' () to their returning relatives. () refers to people of Chinese origin residing outside of China, regardless of citizenship. Another ofte ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Balls
Fish balls are rounded meat balls made from fish paste which are then boiled or deep fried. Similar in composition to fishcake, fish balls are often made from fish mince or surimi, salt, and a culinary binder such as tapioca flour, corn, or potato starch. Fish balls are popular in East and Southeast Asia, where they are eaten as a snack or added to soups or hotpot dishes. They are usually attributed to Chinese cuisine and the fish ball industry is largely operated by people of Chinese descent. European versions tend to be less processed, sometimes using milk or potatoes for binding. Nordic countries also have their own variation. Production There are two variants of fish balls, each differing in its textures, production method, and primary regions of production: Asia While the ingredients and methods are similar between countries, differences can be noted in terms of elasticity, colour, and flavour. Fish balls in Hong Kong and the Philippines can be more firm, darker, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dark Soy Sauce
In Chinese cuisine, dark soy sauce () is a dark-coloured soy sauce used mainly for adding colour and flavour to dishes. It is richer, slightly thicker, and less salty than other types of soy sauce. As the Chinese name () suggests, it is also aged longer. It is often sweetened by adding molasses or other sweetening agents. Dark soy sauce is often used in stews, stir-fries, and sauces. It is used in dishes requiring colours, such as red cooked dishes. Name The Chinese word ( zh, 老抽), meaning "old extract", is shortened from the word (), meaning "old man extract". It contrasts with ( zh, 生抽) or "raw extract", usually referred to as "light soy sauce" in English sources. See also * Soup soy sauce ''Guk-ganjang'' ( ko, 국간장) or soup soy sauce is a type of Korean soy sauce (''ganjang'') made entirely of fermented soybeans (''meju'') and brine. It is also a byproduct of ''doenjang'' production. Both lighter in colour and saltier than o ... * Sweet soy sauce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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