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Drokpa Katsa
''Drokpa katsa'' is a Tibetan cuisine dish of stewed tripe, with curry, fennel, monosodium glutamate and salt. See also * List of stews * List of Tibetan dishes This is a list of Tibetan dishes and foods. Tibetan cuisine includes the culinary traditions and practices of Tibet and its peoples, many of whom reside in India and Nepal. It reflects the Tibetan landscape of mountains and plateaus and includes ... References {{Tibet-cuisine-stub Tibetan stews ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tibet
Tibet (; ''Böd''; ) is a region in East Asia, covering much of the Tibetan Plateau and spanning about . It is the traditional homeland of the Tibetan people. Also resident on the plateau are some other ethnic groups such as Monpa people, Monpa, Tamang people, Tamang, Qiang people, Qiang, Sherpa people, Sherpa and Lhoba peoples and now also considerable numbers of Han Chinese and Hui people, Hui settlers. Since Annexation of Tibet by the People's Republic of China, 1951, the entire plateau has been under the administration of the People's Republic of China, a major portion in the Tibet Autonomous Region, and other portions in the Qinghai and Sichuan provinces. Tibet is the highest region on Earth, with an average elevation of . Located in the Himalayas, the highest elevation in Tibet is Mount Everest, Earth's highest mountain, rising 8,848.86 m (29,032 ft) above sea level. The Tibetan Empire emerged in the 7th century. At its height in the 9th century, the Tibet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine is sometimes added for flavour. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. Stews are thickened by reduction ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tripe
Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pigs and sheep. Types of tripe Beef tripe Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of a cow's stomach chambers: the rumen (blanket/flat/smooth tripe), the reticulum (honeycomb and pocket tripe), and the omasum (book/bible/leaf tripe). Abomasum (reed) tripe is seen less frequently, owing to its glandular tissue content. Other animals Tripe refers to cow (beef) stomach, but includes stomach of any ruminant including cattle, sheep, deer, antelope, goat, ox, giraffes, and their relatives. , the related Spanish word, also refers to culinary dishes produced from any animal with a stomach. In some cases, other names have been applied to the tripe of other animals. For example, tripe from pigs may be referred to as ''paunch'', ''pig bag'', or ''hog maw''. Washed tripe Washed tripe is more typically known as dressed tripe. To dress th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curry
A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included. There are many varieties of curry. The choice of spices for each dish in traditional cuisine depends on regional cultural tradition and personal preferences. Such dishes have names that refer to their ingredients, spicing, and cooking methods. Outside the Indian subcontinent, a curry is a dish from Southeast Asia which uses coconut milk or spice pastes, commonly eaten over rice. Curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. Others are vegetarian. Dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. Wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fennel
Fennel (''Foeniculum vulgare'') is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks. It is a highly flavorful herb used in cooking and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. Florence fennel or finocchio (, , ) is a selection with a swollen, bulb-like stem base that is used as a vegetable. Description ''Foeniculum vulgare'' is a perennial herb. It is erect, glaucous green, and grows to heights of up to , with hollow stems. The leaves grow up to long; they are finely dissected, with the ultimate segments filiform (threadlike), about wide. (Its leaves are similar to those of dill but thinner.) The flowers are produced in terminal compound umbels wide, each umbel section having 20–5 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Monosodium Glutamate
Monosodium glutamate (MSG), also known as sodium glutamate, is the sodium salt of glutamic acid. MSG is found naturally in some foods including tomatoes and cheese in this glutamic acid form. MSG is used in cooking as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. MSG was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of ''kombu'', an edible seaweed used as a base for many Japanese soups. MSG balances, blends, and rounds the perception of other tastes. MSG is commonly used and found in stock (bouillon) cubes, soups, ramen, gravy, stews, condiments, savory snacks, etc. The U.S. Food and Drug Administration has given MSG its generally recognized as safe (GRAS) designation. It is a popular belief that MSG can cause headaches and other feelings of discomfort, known as "Chinese resta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salt
Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater. The open ocean has about of solids per liter of sea water, a salinity of 3.5%. Salt is essential for life in general, and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food, including otherwise unpalatable food. Salting, brining, and pickling are also ancient and important methods of food preservation. Some of the earliest evidence of salt processing dates to around 6,000 BC, when people living in the area of present-day Romania boiled spring water to extract salts; a salt-works in China dates to approximately the same period. Salt was also prized by the ancient Hebrews, Greeks, Romans, Byzantines, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tibetan Cuisine
Tibetan cuisine includes the culinary traditions and practices and its peoples. The cuisine reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors (including India and Nepal where many Tibetans abide). It is known for its use of noodles, goat, yak, mutton, dumplings, cheese (often from yak or goat milk), butter, yogurt (also from animals adapted to the Tibetan climate), and soups. Vegetarianism has been debated by religious practitioners since the 11th century but is not prevalent due to the difficulty of growing vegetables, and cultural traditions promoting consumption of meat. Crops must be able to grow at high altitudes, although a few areas are at low enough altitude to grow crops such as rice, oranges, bananas and lemons. The most important crop is barley. Flour milled from roasted barley, called ''tsampa'', is the staple food of Tibet, as well as ''Sha phaley'' (meat and cabbage in bread). ''Balep'' is Tibetan bread eaten for bre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tripe
Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pigs and sheep. Types of tripe Beef tripe Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of a cow's stomach chambers: the rumen (blanket/flat/smooth tripe), the reticulum (honeycomb and pocket tripe), and the omasum (book/bible/leaf tripe). Abomasum (reed) tripe is seen less frequently, owing to its glandular tissue content. Other animals Tripe refers to cow (beef) stomach, but includes stomach of any ruminant including cattle, sheep, deer, antelope, goat, ox, giraffes, and their relatives. , the related Spanish word, also refers to culinary dishes produced from any animal with a stomach. In some cases, other names have been applied to the tripe of other animals. For example, tripe from pigs may be referred to as ''paunch'', ''pig bag'', or ''hog maw''. Washed tripe Washed tripe is more typically known as dressed tripe. To dress th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Stews
This is a list of notable stews. A stew is a combination of solid food ingredients that have been Cooking, cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, beans, onions, Capsicum, peppers, tomatoes, etc.), and frequently with meat (especially tougher meats suitable for moist slow-cooking) such as beef. Poultry, pork, Lamb and mutton, lamb or mutton, sausages, and seafood are also used. Stews Unsorted * Capra e fagioli * Ginataang kalabasa * Ginataang labong * Kokotxas * Kontomire stew * Or lam * Pepián * Waknatoy See also * Fish stew – includes a list of many fish stews * List of Azerbaijani soups and stews * List of fish and seafood soups * List of Japanese soups and stews * List of soups * List of Spanish soups and stews References {{Soups Stews, Soup-related lists, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Tibetan Dishes
This is a list of Tibetan dishes and foods. Tibetan cuisine includes the culinary traditions and practices of Tibet and its peoples, many of whom reside in India and Nepal. It reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors (including other countries India and Nepal). It is known for its use of noodles, goat, yak, mutton, dumplings, cheese (often from yak or goat milk), butter (also from animals adapted to the Tibetan climate) and soups. The cuisine of Tibet is quite distinct from that of its neighbors. Tibetan crops must be able grow at the high altitudes, although a few areas in Tibet are low enough to grow such crops as rice, oranges, bananas, and lemon. Since only a few crops grow at such high altitudes, many features of Tibetan cuisine are imported, such as tea, rice and others. The most important crop in Tibet is barley. Flour milled from roasted barley, called ''tsampa'', is the staple food of Tibet. It is eaten mostly mixe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
