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Hmong Cuisine
Hmong cuisine is the cuisine of the Hmong people of China, Southeast Asia and the Hmong American community in the United States. The vast majority of dishes that make up the Hmong cuisine are not actually unique to Hmong communities but rather blends of culinary dishes found in hosting states of Hmong migration. While remaining stateless after their expulsion by the Han clan of Ancient China, the Hmong have adopted staple dishes from various cuisines during their migration as their own, such as dishes of the Lao, Thai, Vietnamese and Chinese cuisines. Overview Hmong cuisine varies somewhat by region. For example, in Hmong communities in the United States, a Hmong dish may be largely based on a dish of a larger Asian ethnicity that also resides in the local community, such as the Chinese, Lao, Vietnamese, or Thai. As many ethnic Hmong have passed through Laos & Thailand en route to their final destinations around the world and many still reside there, Lao cuisine has influenced ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hmong People
The Hmong people ( RPA: ''Hmoob'', Nyiakeng Puachue: , Pahawh Hmong: , ) are a sub-ethnic group of the Miao people who originated from Central China. The modern Hmongs presently reside mainly in Southwest China (Guizhou, Yunnan, Sichuan, Chongqing, and Guangxi) and countries in Southeast Asia such as Vietnam, Laos, Thailand, and Myanmar. There is also a very large diasporic community in the United States, comprising more than 300,000 Hmong. The Hmong diaspora also has smaller communities in Australia and South America (specifically Argentina and French Guiana, the latter being an overseas region of France). During the First and Second Indo-China Wars, France and the United States intervened in the Lao Civil War by recruiting thousands of Hmong people to fight against forces from North and South Vietnam, which were stationed in Laos in accordance with their mission to support the communist Pathet Lao insurgents. The CIA operation is known as the Secret War. Etymol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cilantro
Coriander (;coriander in the Cambridge English Pronouncing Dictionary ''Coriandrum sativum'') is an in the family . It is also known as Chinese parsley, dhania, or cilantro (). [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rhode Island
Rhode Island (, like ''road'') is a U.S. state, state in the New England region of the Northeastern United States. It is the List of U.S. states by area, smallest U.S. state by area and the List of states and territories of the United States by population, seventh-least populous, with slightly fewer than 1.1 million residents 2020 United States census, as of 2020, but it is the List of U.S. states by population density, second-most densely populated after New Jersey. It takes its name from Aquidneck Island, the eponymous island, though most of its land area is on the mainland. Rhode Island borders Connecticut to the west; Massachusetts to the north and east; and the Atlantic Ocean to the south via Rhode Island Sound and Block Island Sound. It also shares a small maritime border with New York (state), New York. Providence, Rhode Island, Providence is its capital and most populous city. Native Americans lived around Narragansett Bay for thousands of years before English settler ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hmong New Year
The Hmong people are an ethnic group currently native to several countries, believed to have come from the Yangtze river basin area in southern China. The Hmong are known in China as the ''Miao'', which encompasses not only Hmong, but also other related groups such as Hmu, Qo Xiong and A-Hmao. There is debate about usage of this term, especially amongst Hmong living in the West, as it is believed by some to be derogatory, although Hmong living in China still call themselves by this name. Throughout recorded history, the Hmong have remained identifiable as Hmong because they have maintained the Hmong language, customs, and ways of life while adopting the ways of the country in which they live. In the 1960s and 1970s, many Hmong were secretly recruited by the American CIA to fight against communism during the Vietnam War. After American armed forces pulled out of Vietnam, a communist regime took over in Laos and ordered the prosecution and re-education of all those who had fought ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg Roll
Egg rolls are a variety of deep-fried appetizers served in American Chinese restaurants. An egg roll is a cylindrical, savory roll with shredded cabbage, chopped meat, or other fillings inside a thickly-wrapped wheat flour skin, which is fried in hot oil. The dish is served warm, and is usually eaten with the fingers, dipped in duck sauce, soy sauce, plum sauce, or hot mustard, often from a cellophane packet. Egg rolls are a ubiquitous feature of American Chinese cuisine and are often served as free additions to American Chinese combination platters throughout the United States, along with fried rice and fortune cookies. Provenance of the dish The origins of the dish are unclear and remain disputed. Egg rolls are closely related to, but distinct from, the spring rolls served in mainland China, and were first seen in the early 20th century in the United States. An early reference to egg rolls appeared in a 1917 Chinese recipe pamphlet published in the United States, but the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hoisin Sauce
Hoisin sauce is a thick, fragrant sauce commonly used in Cantonese cuisine as a glaze for meat, an addition to stir fry, or as dipping sauce. It is dark-coloured in appearance and sweet and salty in taste. Although regional variants exist, hoisin sauce usually includes soybeans, fennel, red chili peppers, and garlic. Vinegar, five-spice powder, and sugar are also commonly added. Name The word ''hoisin'' is derived from the Chinese words for "seafood" (), although the sauce does not contain any seafood ingredients and is not commonly consumed with seafood. The reason for the name is "seafood flavour", a common adjective in Chinese cuisine, especially Sichuanese (" fish fragrant"). Ingredients The key ingredient of hoisin sauce is fermented soybean paste. Some hoisin sauce ingredients include starches such as sweet potato, wheat and rice, and water, sugar, soybeans, sesame seeds, white distilled vinegar, salt, garlic, red chili peppers, and sometimes preservatives or colorin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sriracha Sauce
Sriracha ( or ; th, ศรีราชา, ) is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. Use In Thailand, sriracha is frequently used as a dipping sauce, particularly for seafood and omelets. In Vietnamese cuisine, sriracha appears as a condiment for phở and fried noodles, as a topping for spring rolls (''chả giò''), and in sauces. Sriracha is also eaten in soup, on eggs and burgers. Jams, lollipops, and cocktails have all been made using the sauce, and sriracha-flavored potato chips have been marketed. Origin The sauce was first produced by a Thai woman named Thanom Chakkapak in the town of Si Racha (or Sriracha), Thailand. Variations Thailand In Thailand, the sauce is most often called ''sot Siracha'' ( th, ซอสศรีราชา) and only sometimes ''nam phrik Siracha'' ( th, น้ำพริกศรีราชา). Traditional Thai sriracha sauce tends to be tangier in taste ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oyster Sauce
Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from oyster extracts,The Times, 22 January 1981; ''Cook Accidentally on purpose'' sugar, salt and water thickened with corn starch. Some versions may be darkened with caramel, though high-quality oyster sauce is naturally dark.BigOven Food DictionaryOyster sauce' It is commonly used in Chinese, Thai, Malay, Vietnamese, and Khmer cuisine. Production Oyster sauce production began in China no later than the mid-1870s. Oysters were boiled in three iron basins for half an hour then removed for drying on rattan either by sun or over a moderate fire. The water from the basins was reduced in a fourth basin to "a blackish sauce". Sea-water, salt and/or soy could be added. Today, many shortcuts have been made to create a similar flavor more quickly and at reduced cost. Oyster sauces today are usually made with a base of sugar and salt and thickened with ... [...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] |
Economic Botany
''Economic Botany'' is a quarterly peer-reviewed academic journal that covers all aspects of economic botany. The editor-in-chief is Robert A. Voeks (California State University, Fullerton). The journal was established in 1947 and is published by Springer Science+Business Media and the New York Botanical Garden Press on behalf of the Society for Economic Botany. Authors have a choice to publish articles under the traditional subscription model or an Open Access model. Abstracting and indexing The journal is abstracted and indexed in: According to the ''Journal Citation Reports'', the journal has a 2020 impact factor The impact factor (IF) or journal impact factor (JIF) of an academic journal is a scientometric index calculated by Clarivate that reflects the yearly mean number of citations of articles published in the last two years in a given journal, as ... of 1.731. References External links *{{Official website, http://www.nybgpress.org/Products/CategoryCenter/JL!E ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ginger
Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spice ... and a folk medicine. It is a herbaceous perennial plant, perennial which grows annual pseudostems (false stems made of the rolled bases of leaves) about one meter tall bearing narrow leaf blades. The inflorescences bear flowers having pale yellow petals with purple edges, and arise directly from the rhizome on separate shoots. Ginger is in the family (taxonomy), family Zingiberaceae, which also includes turmeric (''Curcuma longa''), cardamom (''Elettaria cardamomum''), and galangal. Ginger originated in Maritime Southeast Asia and was likely domesticated first by the Austronesian peoples. It was transported with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Galangal
Galangal () is a common name for several tropical rhizomatous spices. Differentiation The word ''galangal'', or its variant ''galanga'' or archaically ''galingale'', can refer in common usage to the aromatic rhizome of any of four plant species in the Zingiberaceae (ginger) family, namely: *''Alpinia galanga'', also called ''greater galangal'', ''lengkuas'' or ''laos'' *''Alpinia officinarum'', or ''lesser galangal'' *''Boesenbergia rotunda'', also called ''Chinese ginger'' or ''fingerroot'' *'' Kaempferia galanga'', also called ''kencur'', ''black galangal'' or ''sand ginger'' The term ''galingale'' is sometimes also used for the rhizome of the unrelated ''sweet cyperus'' (''Cyperus longus''), traditionally used as a folk medicine in Europe. Uses Various galangal rhizomes are used in traditional Southeast Asian cuisine, such as Khmer kroeung (paste), Thai and Lao tom yum and tom kha gai soups, Vietnamese Huế cuisine (tré) and throughout Indonesian cuisine, as in soto ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
