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Lao-Lao
Lao-Lao () is a Lao people, Laotian rice whisky produced in Laos. Along with Beerlao, lao-Lao is a staple drink in Laos. Etymology The name ''lao-Lao'' is not the same word repeated twice, but two different words pronounced with different tones: the first, wikt:ເຫລົ້າ, ເຫລົ້າ, means "alcohol" and is pronounced with a low-falling tone in the standard dialect, while the second, wikt:ລາວ, ລາວ, means Laotian ("Lao") and is pronounced with a high(-rising) tone. Taste Quality, taste and Alcohol by volume, alcohol concentration vary by source of the drink. However, all variations are strong. ''Lao satoe'', the white liquid by-product from lao-Lao production, is also drunk and it has a very yeasty and sweet taste. Production and consumption Although lao-Lao is traditionally drunk neat, a cocktail that is rising in popularity is the "Pygmy Slow Lorange", named after the pygmy slow loris, a species endemic to Laos. Various flavoured lao-Laos are made ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sra Peang
''Sra peang'' ( km, ស្រាពាង, ) is a rice wine stored in earthen pots and indigenous to several ethnic groups in Cambodia, in areas such as Mondulkiri or Ratanakiri. It is made of fermented glutinous rice mixed with several kinds of local herbs (including leaves and roots). The types and amount of herbs added differ according to ethnic group and region. This mixture is then put into a large earthenware jug, covered, and allowed to ferment for at least one month. The strength of this alcoholic beverage is typically 15 to 25 percent alcohol by volume. Nomenclature ''Sra peang'' is the Khmer name given to the wine rine mainly produced and consumed by the minority people in Northeast Cambodia and local names vary among the different indigenous groups both Mon-Khmer, such as the Brao people, Kachok people, Kravet people, Krung people, Lun people, Phnong people, Tampuan people, and Austranesian such as the Jarai people, Jarai, the Tai-Ladai and the Lao. History Angkor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sato (rice Wine)
''Sato'' ( th, สาโท, , ) is a traditional northeastern Thailand (Isan) beer style that has been made for centuries from starchy glutinous or sticky rice by growers in that region. Just as other regional varieties made not from grapes but cereal are commonly called wine rather than beer, ''sato'' is commonly called Thai rice wine. When brewed in little brown jugs called (), it is called () or (). History Due to the internal migration of people from Isan throughout Thailand, ''sato'' (like many forms of northeastern Thai cuisine) has become increasingly familiar to the general population, as well as expatriates and tourists. This plus the availability of commercially produced sato have increased its popularity. Under the Thai government's One Tambon One Product program (a government sponsored economic development program abbreviated TP and pronounced OTOP), several districts chose revenue-stamped sato as their OTOP product. Brewers today produce ''sato'' under suc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sato (rice Wine)
''Sato'' ( th, สาโท, , ) is a traditional northeastern Thailand (Isan) beer style that has been made for centuries from starchy glutinous or sticky rice by growers in that region. Just as other regional varieties made not from grapes but cereal are commonly called wine rather than beer, ''sato'' is commonly called Thai rice wine. When brewed in little brown jugs called (), it is called () or (). History Due to the internal migration of people from Isan throughout Thailand, ''sato'' (like many forms of northeastern Thai cuisine) has become increasingly familiar to the general population, as well as expatriates and tourists. This plus the availability of commercially produced sato have increased its popularity. Under the Thai government's One Tambon One Product program (a government sponsored economic development program abbreviated TP and pronounced OTOP), several districts chose revenue-stamped sato as their OTOP product. Brewers today produce ''sato'' under suc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Wine
Rice wine is an alcoholic beverage fermented and distilled from rice, traditionally consumed in East Asia, Southeast Asia and South Asia. Rice wine is made by the fermentation of rice starch that has been converted to sugars. Microbes are the source of the enzymes that convert the starches to sugar.Huang, H. T. "Science and civilization in China. Volume 6. Biology and biological technology. Part V: fermentations and food science." (2000). Rice wine typically has an alcohol content of 18–25% ABV. Rice wines are used in East Asian, Southeast Asian and South Asian gastronomy at formal dinners and banquets and in cooking. List of rice wines See also * Beer * Rice wine cup * Japanese rice wine * Korean alcoholic beverages * Chinese alcoholic beverages References Further reading * Campbell-Platt, Geoffrey (2009)''Food Science and Technology'' John Wiley & Sons John Wiley & Sons, Inc., commonly known as Wiley (), is an American multinational publishing company founded in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rượu Cần
''Rượu cần'' ( or 'straw liquor') is a fermented rice wine indigenous to several ethnic groups in Vietnam, in areas such as Tây Nguyên or Tây Bắc. It is made of fermented glutinous rice (''nếp'') mixed with several kinds of herbs (including leaves and roots) from the local forests. The types and amount of herbs added differ according to ethnic group and region. This mixture is then put into a large earthenware jug, covered, and allowed to ferment for at least one month. ''Rượu cầns strength is typically 15 to 25 percent alcohol by volume. ''Rượu cần'' is generally consumed by placing long, slender cane tubes in the jar, through which the wine is drunk. Often two or more people (and sometimes up to ten or more) will drink together from the same jug communally, each using a separate tube. Varieties In Montagnard culture, ''Rượu cần'' is typically drunk for special occasions such as festivals, weddings, or harvest feasts. It is often consumed by a fir ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khmu People
The Khmu (; Khmu: ; lo, ຂະມຸ ; th, ขมุ ; vi, Khơ Mú; ; my, ခမူ) are an ethnic group of Southeast Asia. The majority (88%) live in northern Laos where they constitute the largest minority ethnic group, comprising eleven percent of the total population. Alternative historical English spellings include Kmhmu, Kemu, and Khammu, among others. The Khmu can also be found in southwest China (in Xishuangbanna in Yunnan province), and in recent centuries have migrated to areas of Burma, Thailand and Vietnam (where they are an officially recognized ethnic group). In the People's Republic of China, however, they are not given official recognition as a separate "national" group, but are rather classified as a subgroup of Bulang. The endonym "Khmu" is suspected to stem from their word ''kymhmuʔ'' meaning "people". Khmu also often refer to their ethnicity as ''pruʔ''. Geographic distribution The Khmu were the indigenous inhabitants of northern Laos. It is gene ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lao Cuisine
Lao cuisine or Laotian cuisine ( lo, ອາຫານລາວ) is the national cuisine of Laos. The staple food of the Lao is sticky rice ( lo, ເຂົ້າໜຽວ, khao niao). Laos has the highest sticky rice consumption per-capita in the world with an average of of sticky rice consumed annually per person. Sticky rice is deeply ingrained in the culture, religious tradition and national identity of Laos. It is a common belief within the Lao community that no matter where they are in the world, sticky rice will always be the glue that holds the Lao communities together, connecting them to their culture and to Laos. Affinity for sticky rice is considered the essence of what it means to be Lao. Often the Lao will refer to themselves as ''luk khao niaow'' ( lo, ລູກເຂົ້າໜຽວ), which can be translated as 'children or descendants of sticky rice'. The International Rice Research Institute (IRRI) has described Laos as a “collector’s paradise”. Lao ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Baijiu
Rice baijiu (), also known as rice-fragrance baijiu ( 米 香 型白酒), is a variety of Chinese baijiu. Unlike other types of baijiu, it is distilled mainly from rice rather than from sorghum or other grains. It has a characteristic rice fragrance. One famous brand of rice baijiu is called Sanhuajiu (三花酒; literally "three flower liquor"), which is produced in Guilin, China. Name The name "rice fragrance baijiu" may mislead the drinker, who may regard it as simply ordinary ''baijiu'' flavoured by rice. In fact, this kind of distilled beverage differs from sorghum-based ''baijiu'' in that its main ingredient is rice. "Mibaijiu" is also the name of a type of fermented Chinese rice wine produced in the Jiangsu province. See also *Awamori *Rice wine * Rượu đế * Shōchū *Soju (; Hangul: ; Hanja: ) is a clear and colorless Korean distilled alcoholic beverage. It is usually consumed neat. Its alcohol content varies from about 12.9% to 53% alcohol by volume ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bamboo
Bamboos are a diverse group of evergreen perennial flowering plants making up the subfamily Bambusoideae of the grass family Poaceae. Giant bamboos are the largest members of the grass family. The origin of the word "bamboo" is uncertain, but it probably comes from the Dutch or Portuguese language, which originally borrowed it from Malay or Kannada. In bamboo, as in other grasses, the internodal regions of the stem are usually hollow and the vascular bundles in the cross-section are scattered throughout the stem instead of in a cylindrical arrangement. The dicotyledonous woody xylem is also absent. The absence of secondary growth wood causes the stems of monocots, including the palms and large bamboos, to be columnar rather than tapering. Bamboos include some of the fastest-growing plants in the world, due to a unique rhizome-dependent system. Certain species of bamboo can grow within a 24-hour period, at a rate of almost an hour (equivalent to 1 mm every 90 seco ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Earthenware
Earthenware is glazed or unglazed nonvitreous pottery that has normally been fired below . Basic earthenware, often called terracotta, absorbs liquids such as water. However, earthenware can be made impervious to liquids by coating it with a ceramic glaze, which the great majority of modern domestic earthenware has. The main other important types of pottery are porcelain, bone china, and stoneware, all fired at high enough temperatures to vitrify. Earthenware comprises "most building bricks, nearly all European pottery up to the seventeenth century, most of the wares of Egypt, Persia and the near East; Greek, Roman and Mediterranean, and some of the Chinese; and the fine earthenware which forms the greater part of our tableware today" ("today" being 1962).Dora Billington, ''The Technique of Pottery'', London: B.T.Batsford, 1962 Pit fired earthenware dates back to as early as 29,000–25,000 BC, and for millennia, only earthenware pottery was made, with stoneware graduall ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Drinking Lao Lao
Drinking is the act of ingesting water or other liquids into the body through the mouth, proboscis, or elsewhere. Humans drink by swallowing, completed by peristalsis in the esophagus. The physiological processes of drinking vary widely among other animals. Most animals drink water to maintain bodily hydration, although many can survive on the water gained from their food. Water is required for many physiological processes. Both inadequate and (less commonly) excessive water intake are associated with health problems. Methods of drinking In humans When a liquid enters a human mouth, the swallowing process is completed by peristalsis which delivers the liquid through the esophagus to the stomach; much of the activity is abetted by gravity. The liquid may be poured from the hands or drinkware may be used as vessels. Drinking can also be performed by acts of inhalation, typically when imbibing hot liquids or drinking from a spoon. Infants employ a method of suction wher ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lao People
The Lao people are a Tai ethnic group native to Southeast Asia, who speak the eponymous language of the Kra–Dai languages. They are the majority ethnic group of Laos, making up 53.2% of the total population. The majority of Lao people adhere to Theravada Buddhism. They are closely related to other Tai people, especially (or synonymous) with the Isan people, who are also speakers of Lao language, but native to neighboring Thailand. In Western historiography, terms ''Lao people'' and ''Laotian'' have had a loose meaning. Both terms have been irregularly applied both to all natives of Laos in general, aside from or alongside ethnic Lao during different periods in history. Since the end of French rule in Laos in 1953, ''Lao'' has been applied solely to the ethnic group while Laotian refers to any citizen of Laos regardless of their ethnic identity. Certain countries still conflate the terms in their statistics. Names The etymology of the word ''Lao'' is uncertain, although it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
