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Khao Niao Sangkhaya
''Khao niao sangkhaya'' ( th, ข้าวเหนียวสังขยา, ) or sticky rice with custard, is a traditional Thai dessert. It is prepared with glutinous rice (commonly known as sticky rice), topped with coconut custard and coconut milk. ''Khao niao sangkhaya'' is served warm or at room temperature. The dessert is also found in other countries in Southeast Asia, such as Indonesia, Malaysia, Singapore, and the Philippines. History ''Khao niao sangkhaya'' can be made according to different recipes and tastes, depending on specific cultures. In Thailand, the dish was influenced by Portuguese cuisine during the Ayutthaya period The Ayutthaya Kingdom (; th, อยุธยา, , IAST: or , ) was a Siamese kingdom that existed in Southeast Asia from 1351 to 1767, centered around the city of Ayutthaya, in Siam, or present-day Thailand. The Ayutthaya Kingdom is conside ... (1350–1767). Maria Guyomar de Pinha, who was known as the Queen of Thai desserts, introd ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khao Niao Sangkhaya
''Khao niao sangkhaya'' ( th, ข้าวเหนียวสังขยา, ) or sticky rice with custard, is a traditional Thai dessert. It is prepared with glutinous rice (commonly known as sticky rice), topped with coconut custard and coconut milk. ''Khao niao sangkhaya'' is served warm or at room temperature. The dessert is also found in other countries in Southeast Asia, such as Indonesia, Malaysia, Singapore, and the Philippines. History ''Khao niao sangkhaya'' can be made according to different recipes and tastes, depending on specific cultures. In Thailand, the dish was influenced by Portuguese cuisine during the Ayutthaya period The Ayutthaya Kingdom (; th, อยุธยา, , IAST: or , ) was a Siamese kingdom that existed in Southeast Asia from 1351 to 1767, centered around the city of Ayutthaya, in Siam, or present-day Thailand. The Ayutthaya Kingdom is conside ... (1350–1767). Maria Guyomar de Pinha, who was known as the Queen of Thai desserts, introd ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thai Cuisine
Thai cuisine ( th, อาหารไทย, , ) is the national cuisine of Thailand. Thai cooking places emphasis on lightly prepared dishes with strong Odor, aromatic components and a spicy edge. Australian chef David Thompson (chef), David Thompson, an expert on Thai food, observes that unlike many other cuisines, Thai cooking is "about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Simplicity isn't the dictum here, at all." Traditional Thai cuisine loosely falls into four categories: ''tom'' (boiled dishes), ''yam'' (spicy salads), ''tam'' (pounded foods), and ''kaeng'' (curries). Deep-fries, stir-fries, and steamed dishes derive from Chinese cuisine. In 2017, seven Thai dishes appeared on a list of the "World's 50 Best Foods", an online poll of 35,000 people worldwide by ''CNN Travel''. Thailand had more dishes on the list than any other co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glutinous Rice
Glutinous rice (''Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia. It is called glutinous ( la, glūtinōsus) in the sense of being glue-like or sticky, and not in the sense of containing gluten (which it does not). While often called ''sticky rice'', it differs from non-glutinous strains of japonica rice which also become sticky to some degree when cooked. There are numerous cultivars of glutinous rice, which include ''japonica'', ''indica'' and ''tropical japonica'' strains. History In China, glutinous rice has been grown for at least 2,000 years. However, researchers believe that glutinous rice distribution appears to have been culturally influenced and closely associated with the early southward migration and distribu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coconut Custard
Coconut jam, also known as kaya jam or simply kaya, is a sweet spread made from a base of coconut milk, eggs and sugar. It is popular throughout Southeast Asia. Indonesia, Malaysia and Singapore The word for coconut jam in the Malay language, kaya, means rich, referencing the texture of the popular food. For Malaysians, Indonesians and Singaporeans, kaya, also called srikaya (coconut egg jam), is a sweet creamy coconut spread made from coconut milk (locally known as santan) and duck or chicken eggs (which are flavored with pandan leaf and sweetened with sugar). The resulting color varies depending on the color of the egg yolks, the amount of pandan, and the extent of the caramelization of the sugar. As a popular local spread, kaya is typically spread on toast to make kaya toast and eaten in the morning, but is also enjoyed throughout the day. Kaya can be found in most kopitiam and night markets. Different varieties available include the nyonya kaya, which is of a lighter-gree ... [...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] |
Rice Cake
A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten and are particularly prevalent in Asia. Common variations include cakes made with rice flour, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance. Types of rice cakes by region Types of rice cake include: Burmese Burmese cuisine has a variety of snacks and desserts called ''mont'' made with various types of rice, rice flour and glutinous rice flour. Sweet Burmese ''mont'' are generally less sweet than counterparts in other parts of Southeast Asia, instead deriving their natural sweetness from constituent ingredients (e.g., grated coconut, coconut milk, glutinous rice, etc.). Cambodian * Ansom chek is a banana leaf sticky rice cake. It is served all year long but it is most pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Portuguese Cuisine
The oldest known book on Portuguese cuisine, entitled ''Livro de Cozinha da Infanta D. Maria de Portugal'', from the 16th century, describes many popular dishes of meat, fish, poultry and others. ''Culinária Portuguesa'', by António-Maria De Oliveira Bello, better known as Olleboma; was published in 1936. Despite being relatively restricted to an Atlantic, Celtic sustenance, the Portuguese cuisine also has strong French and Mediterranean influences. The influence of Portugal's spice trade in the East Indies, Africa, and Americas is also notable, especially in the wide variety of spices used. These spices include ''piri piri'' (small, fiery chili peppers), white pepper, black pepper, saffron, paprika, clove, allspice, cumin, cinnamon and nutmeg are used in meat, fish or multiple savoury dishes from Continental Portugal, the Azores and Madeira islands. Cinnamon, vanilla, lemon zest, orange zest, aniseed, clove and allspice are used in many traditional desserts and so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ayutthaya Kingdom
The Ayutthaya Kingdom (; th, อยุธยา, , IAST: or , ) was a Siamese kingdom that existed in Southeast Asia from 1351 to 1767, centered around the city of Ayutthaya, in Siam, or present-day Thailand. The Ayutthaya Kingdom is considered to be the precursor of modern Thailand and its developments are an important part of the History of Thailand. The Ayutthaya Kingdom emerged from the mandala of city-states on the Lower Chao Phraya Valley in the late fourteenth century during the decline of the Khmer Empire. After a century of territorial expansions, Ayutthaya became centralized and rose as a major power in Southeast Asia. Ayutthaya faced invasions from the Toungoo dynasty of Burma, starting a centuries' old rivalry between the two regional powers, resulting in the First Fall of Ayutthaya in 1569. However, Naresuan ( 1590–1605) freed Ayutthaya from brief Burmese rule and expanded Ayutthaya militarily. By 1600, the kingdom's vassals included some city-states in the M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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