|
Rice Noodles
Rice noodles, or simply rice noodle, are noodles made with rice flour and water as the principal ingredients. Sometimes ingredients such as tapioca or corn starch are added in order to improve the transparency or increase the gelatinous and chewy texture of the noodles. Rice noodles are most common in the cuisines of East and Southeast Asia. They are available fresh, frozen, or dried, in various shapes, thicknesses and textures. Fresh noodles are also highly perishable; their shelf life may be just several days. History The origin of rice noodles dates back to China during the Qin dynasty when people from northern China invaded the south. Due to climatic conditions, the northern Chinese have traditionally preferred wheat and millet which grew in cold weather while the southern Chinese preferred rice which grew in hot weather. Noodles are traditionally made out of wheat and eaten throughout northern China so to adapt, northern cooks tried to prepare "noodles" using rice, thus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
East Asia
East Asia is the eastern region of Asia, which is defined in both Geography, geographical and culture, ethno-cultural terms. The modern State (polity), states of East Asia include China, Japan, Mongolia, North Korea, South Korea, and Taiwan. China, North Korea, South Korea and Taiwan are all unrecognised by at least one other East Asian state due to severe ongoing War, political tensions in the region, specifically the division of Korea and the political status of Taiwan. Hong Kong and Macau, two small coastal Dependent territory, quasi-dependent territories located in the south of China, are officially highly autonomous but are under Chinese sovereignty. Economy of Japan, Japan, Economy of Taiwan, Taiwan, Economy of South Korea, South Korea, Economy of China, Mainland China, Economy of Hong Kong, Hong Kong, and Economy of Macau, Macau are among the world's largest and most prosperous economies. East Asia borders Siberia and the Russian Far East to the north, Southeast Asia to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corn Starch
Corn starch, maize starch, or cornflour (British English) is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars. Corn starch is versatile, easily modified, and finds many uses in industry such as adhesives, in paper products, as an anti-sticking agent, and textile manufacturing. It has medical uses as well, such as to supply glucose for people with glycogen storage disease. Like many products in dust form, it can be hazardous in large quantities due to its flammability—see dust explosion. When mixed with a fluid, corn starch can rearrange itself into a non-Newtonian fluid. For example, adding water transforms corn starch into a material commonly known as oobleck while adding oil transforms corn starch into an electrorheological (ER) fluid. The concept can be explained through the mixture termed "c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pin Noodles
A pin is a device used for fastening objects or material together. Pin or PIN may also refer to: Computers and technology * Personal identification number (PIN), to access a secured system ** PIN pad, a PIN entry device * PIN, a former Dutch debit card system * An image on Pinterest * PIN diode, a semiconductor diode * Pin, a short lead in electronics * Pinning, the act of attaching a social media post to the top of a page to signify importance * To pin an object to another object in interface, such as pinning an application to the taskbar * Pin (computer program), a platform for creating analysis tools Awards, brooches, or fasteners * Award pin, recognising an achievement * Bobby pin or kirby grip or hair grip, a hairpin * Clevis pin, a three-piece fastener system * Collar pin, for a shirt collar * Drawing pin or thumbtack * Lapel pin, a small pin worn on clothing * Pin-back button, a badge fastened to garments with a safety pin. * Safety pin, pin which includes a simple spri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indonesian Noodles
Indonesian noodles are a significant aspect of Indonesian cuisine which is itself very diverse. Indonesian cuisine recognizes many types of noodles, with each region of the country often developing its own distinct recipes. History Chinese influences are evident in Indonesian food, with the adoption of various Chinese noodles that developed within Chinese Indonesian cuisine such as ''bakmi'', ''mie ayam'' and ''kwetiau goreng''. Indonesian noodles originated from Chinese influence that resulted from the immigration of Chinese settlers to the Indonesian archipelago. According to Denys Lombard in the book ''Le carrefour Javanais. Essai d'histoire globale II'' (The Javanese Crossroads: Towards a Global History, 2005), the consumption of noodles on the island of Java is thought to have existed since the Majapahit era. Starting from the word ''hanglaksa'' which was found in the Biluluk inscription dated from 1391. ''Hanglaksa'' in Kawi means "vermicelli maker". In Sanskrit, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Silver Needle Noodles
Silver needle noodle (), rat noodle (), ''bee tai bak'' (), runny nose vermicilli() or ''lot'' ( km, លត), เกี้ยมอี๋ ( Thai : เกี้ยมอี๋; Gîam-ǐi) is a variety of Chinese noodles.Amy ChenShort Rice Noodles / Lao Shu Fen 老鼠粉 - MaMaChineseCooking.comor លត lot in Khmer . Accessed January 12, 2007. It is short, about 5 cm long and 5 mm in diameter. It has a white semi-transparent colour. The noodle is available in many Chinese markets in Chinese populated areas such as Hong Kong, Taiwan, Cambodia, Indonesia, Malaysia , Thailand and Singapore. Names Quite a number of names have been used to describe the noodle. The noodle is more commonly known as ''silver needle noodle'' in Hong Kong and Taiwan, and ''rat noodle'' or "mouse tail noodles" in Malaysia and Singapore. They are sometimes also called as pin noodles. The noodles are named as such because the shape of the noodles is long and tapered much like a rat's tail, trans ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nan Lat
Nan or NAN may refer to: Places China * Nan County, Yiyang, Hunan, China * Nan Commandery, historical commandery in Hubei, China Thailand * Nan Province ** Nan, Thailand, the administrative capital of Nan Province * Nan River People Given name *Nan Cross (1928–2007), South African anti-apartheid and anti-conscription activist *Nan Hayworth (born 1959), former U.S. Representative from New York's 19th Congressional District *Nan Wood Honeyman, (1881–1970), first woman elected to the U.S. Congress from Oregon *Nan Hu, Chinese physician-scientist, molecular geneticist, and cancer epidemiologist *Nan Kempner (1930–2005), New York socialite *Nan Martin (1927–2010), American actress * Nan Grogan Orrock (born 1943), member of the Georgia House of Representatives and State Senator *Nan Phelps (1904–1990), American folk artist *Nan Rich (born 1942), member of the Florida Senate and former member of the House of Representatives * Nan C. Robertson (1926–2009), Pulitzer Prize-wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nan Gyi Thoke
''Nan gyi thoke'' ( my, နန်းကြီးသုပ်, ; also spelled ''nangyi thoke'' or ''nangyi dok'') is an ''a thoke'' salad dish in Burmese cuisine, made with thick round rice noodles mixed with specially prepared chicken curry and chili oil. The dish is garnished with toasted chickpea flour, sliced onions, chilis, crispy noodles, slices of hard-boiled egg, fish cakes, and zested with lime or lemon. The noodle salad originated as a street food from Mandalay. Etymology The salad is known by a number of different terms, including ''nan gyi thoke'', ''nan gyi mont di'', and is called ''Mandalay mont di'' in Yangon. ''Nan gyi'' (နန်းကြီး; ) refers to the thick round rice noodles used in this salad. See also * Burmese cuisine * List of salads * Meeshay Meeshay (, ; also spelt mi shay, mee shay, mee shei) is a Burmese cuisine dish of rice noodles with a meat sauce. The dish originated from the Chinese ''mixian'' ( simplified Chinese: 米线) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lai Fun
''Lai fun'' is a short and thick variety of Chinese noodles. It is commonly found in the Pearl River Delta region and to some degree among overseas Chinatowns. Its name comes from the Cantonese language. ''Lai fun'' may also be referred to as ''bánh canh'' by Vietnamese, in which case, it is made from rice flour and tapioca starch. Production ''Lai fun'' noodles are made from rice flour and/or tapioca starch and are available in short or long varieties. Comparison ''Lai fun'', a short and thick style of noodle, has a very similar appearance with silver needle noodles. One way to distinguish the two is to look at the ends of each ''lai fun'' piece. The ends of ''lai fun'' noodles are often cut straight down as opposed to leaving a tapering "tail." Gallery Image: Lai fun.jpg, These noodles have been stir-fried; therefore, they have been broken into shorter pieces during the process. See also * Rice noodles Rice noodles, or simply rice noodle, are noodles made with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sangam Literature
The Sangam literature (Tamil: சங்க இலக்கியம், ''caṅka ilakkiyam'';) historically known as 'the poetry of the noble ones' (Tamil: சான்றோர் செய்யுள், ''Cāṉṟōr ceyyuḷ'') connotes the ancient Tamil literature and is the earliest known literature of South India. The Tamil tradition and legends link it to three literary gatherings around Madurai and Kapāṭapuram ( Pandyan capitals): the first over 4,440 years, the second over 3,700 years, and the third over 1,850 years before the start of the common era. Scholars consider this Tamil tradition-based chronology as ahistorical and mythical. Most scholars suggest the historical Sangam literature era spanned from c. 300 BCE to 300 CE, while others variously place this early classical Tamil literature period a bit later and more narrowly but all before 300 CE. According to Kamil Zvelebil – a Tamil literature and history scholar, the most acceptable range for the Sangam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tamilakam
Tamiḻakam (Tamil: தமிழகம்; Malayalam: തമിഴകം), refers to the geographical region inhabited by the ancient Tamil people, covering the southernmost region of the Indian subcontinent. Tamilakam covered today's Tamil Nadu, Kerala, Puducherry, Lakshadweep and southern parts of Andhra Pradesh and Karnataka. Traditional accounts and the ''Tolkāppiyam'' referred to these territories as a single cultural area, where Tamil was the natural language and permeated the culture of all its inhabitants. The ancient Tamil country was divided into kingdoms. The best known among them were the Cheras, Cholas, Pandyans and Pallavas. During the Sangam period, Tamil culture began to spread outside Tamilakam. Ancient Tamil settlements were also established in Sri Lanka ( Sri Lankan Tamils) and the Maldives ( Giravarus). In contemporary India, Tamil politicians and orators often use the name ''Tamilakam'' to refer to Tamil Nadu alone. Etymology "Tamiḻakam" is a p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Idiyappam
Idiyappam ( ta, இடியப்பம்/இடியாப்பம், Malayalam: ഇടിയപ്പം), also known as string hopper, ''indiappa'' ( Sinhala: ඉඳිආප්ප), ''noolputtu'' ( ta, நூல்புட்டு, Malayalam: നൂൽപ്പുട്ട്), ''noolappam'' ( ta, நூலப்பம்/நூலாப்பம், Malayalam: നൂലപ്പം), or ''ottu shavige'' (Kannada: ಒತ್ತು ಶಾವಿಗೆ), is a rice noodle dish originating from the Indian states of Tamil Nadu, Kerala, and Karnataka. It consists of rice flour pressed into noodles, woven into a flat disc-like shape and steamed. The dish also spread to Southeast Asia, where it is called ' in Malaysia and Singapore, and ' in Indonesia. History According to food historian K. T. Achaya, idiyappam, appam, idli, dosai and vadai were already known in ancient Tamil country around 1st century AD, as per references in the Sangam literature. Lokopakara (1025 CE) c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
