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Salted Squid
Salted squid is squid or cuttlefish cured with dry salt and thus preserved for later consumption. Drying or salting, either with dry salt or with brine is a widely available method of seafood preservation. Salted squid is often mistaken with dried shredded squid, which is specifically shredded and seasoned dried squid. The salted squid production method is similar to salted fish and often considered as a specific variant of salted fish. Salted squid commonly found in coastal Asian countries, especially Indonesia, Malaysia, Thailand, Vietnam, Taiwan, Hong Kong, Southern China, South Korea and Japan. Method The squid meat is washed with dilute brine or seawater, to wash off contaminants on the surface. Draining is followed with salting. The salting process can be done in wet method — by soaking squids in brine solution, or in dry salting — by sprinkling salt upon squids. The process is followed by sun drying. In East Asian countries, such as Japan and China, dried salted ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vietnam
Vietnam or Viet Nam ( vi, Việt Nam, ), officially the Socialist Republic of Vietnam,., group="n" is a country in Southeast Asia, at the eastern edge of mainland Southeast Asia, with an area of and population of 96 million, making it the world's sixteenth-most populous country. Vietnam borders China to the north, and Laos and Cambodia to the west. It shares maritime borders with Thailand through the Gulf of Thailand, and the Philippines, Indonesia, and Malaysia through the South China Sea. Its capital is Hanoi and its largest city is Ho Chi Minh City (commonly known as Saigon). Vietnam was inhabited by the Paleolithic age, with states established in the first millennium BC on the Red River Delta in modern-day northern Vietnam. The Han dynasty annexed Northern and Central Vietnam under Chinese rule from 111 BC, until the first dynasty emerged in 939. Successive monarchical dynasties absorbed Chinese influences through Confucianism and Buddhism, and expanded ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Squid As Food
Squid is eaten in many cuisines; in English, the culinary name calamari is often used for squid dishes.''Oxford English Dictionary'', 3rd edition, 2002''s.v.''/ref> There are many ways to prepare and cook squid. Fried squid is common in the Mediterranean. In New Zealand, Australia, the United States, Canada, and South Africa, it is sold in fish and chip shops. In Britain, it can be found in Mediterranean 'calamari' or Asian 'salt and pepper fried squid' forms in various establishments, often served as a bar snack, street food, or starter. Squid can be prepared for consumption in a number of other ways. In Korea, it is sometimes served raw, and elsewhere it is used as sushi, sashimi and tempura items, grilled, stuffed, covered in batter, stewed in gravy and served in stir-fries, rice, and noodle dishes. Dried shredded squid is a common snack in some Asian regions, including East Asia. Use The body ( mantle) can be stuffed whole, cut into flat pieces or sliced into rings. Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ojingeo-jeot
''Ojingeo-jeot'' () or salted squid is a ''jeotgal'' (젓갈, salted seafood) made by salting and fermenting thinly sliced squid. It is a popular ''banchan'' (side dish) with high protein, vitamin and mineral contents. Preparation Squid is skinned, gutted, washed, salted with coarse salt and let ferment for three to four days. It is then drained, salted again, and let age for three more days up to a month. Well fermented squid is washed, julienned into thin strips, and seasoned with ''gochutgaru'' (chili powder), ''mullyeot'' (rice syrup), ''aekjeot'' (fish sauce), chopped scallions, minced garlic, ground ginger, sliced chili peppers, toasted sesame seeds, and sesame oil. Varieties In Jeju Island, mitre squid is used. As the squid is called ''hanchi'' () or ''hanchi-ojingeo'' (), the mitre squid ''jeotgal'' can also be called ''hanchi-jeot'' () or ''hanchi-ojingeo-jeot'' (). In Japan, salted seafood category similar to ''jeotgal'' is called ''shiokara''. Salted and fermen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cured Fish
A cure is a completely effective treatment for a disease. Cure, or similar, may also refer to: Places * Cure (river), a river in France * Cures, Sabinum, an ancient Italian town * Cures, Sarthe, a commune in western France People * Curate or curé, a rank of priest * Cure (surname) Arts, entertainment and media Films * ''Cure'' (film), a 1997 film directed by Kiyoshi Kurosawa * ''The Cure'' (1917 film), a short film starring Charlie Chaplin * ''The Cure'' (1995 film), a drama starring Brad Renfro and Joseph Mazzello * ''The Cure'' (2014 film), a thriller starring Antonia Prebble and Daniel Lissing * ''Cured'' (film), a 2020 American documentary film * ''The Cured'' (2017), an Irish horror film Music Groups *The Cure, an English rock band **The Cure discography Albums * ''Cured'' (album), a 1981 album by Steve Hackett * ''The Cure'' (Jah Cure album) * ''The Cure'' (Keith Jarrett album), a live album by American pianist Keith Jarrett's "Standards Trio" * ''The Cur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cantonese Salted Fish
Cantonese salted fish (; also known as "salted fish, Chinese style") is a traditional Chinese food originating from Guangdong province. It is a fish preserved or cured with salt, and was a staple food in Guangdong. It historically earned the nickname of the "poor man's food", as its extreme saltiness is useful in adding variety to the simpler rice-based dinners. Cantonese salted fish was revealed to be on the list of Group 1 known carcinogens, but was suspected and studied for its links to cancer as early as the 1960s due to the high incidence of nasopharyngeal cancer, an extremely rare type of nose and head cancer now understood to be linked to a high consumption of this dish. History In the past, large cities like Guangzhou in southern China had large populations without access to any kind of food preservation. To overcome the rotting of room temperature meat, a number of methods became popular, such as canning and salting. The coastal Guangdong province, however, includes fish a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brining
In food processing, brining is treating food with brine or coarse salt which preserves and seasons the food while enhancing tenderness and flavor with additions such as herbs, spices, sugar, caramel or vinegar. Meat and fish are typically brined for less than twenty-four hours while vegetables, cheeses and fruit are brined in a much longer process known as pickling. Brining is similar to marination, except that a marinade usually includes a significant amount of acid, such as vinegar or citrus juice. Brining is also similar to curing, which usually involves significantly drying the food, and is done over a much longer time period. Meat Brining is typically a process in which meat is soaked in a salt water solution similar to marination before cooking. Meat is soaked anywhere from 30 minutes to several days. The amount of time needed to brine depends on the size of the meat: more time is needed for a large turkey compared to a broiler fryer chicken. Similarly, a large roast must ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sambal
Sambal is an Indonesian chilli sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients, such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. ''Sambal'' is an Indonesian loan-word of Javanese origin (). It originated from the culinary traditions of Indonesia, and is also an integral part of the cuisines of Malaysia, Sri Lanka, Brunei and Singapore. It has also spread through overseas Indonesian populations to the Netherlands and Suriname. (Indonesian) Various recipes of ''sambals'' usually are served as hot and spicy condiments for dishes, such as ''lalab'' (raw vegetables), ''ikan bakar'' (grilled fish), ''ikan goreng'' (fried fish), '' ayam goreng'' (fried chicken), ''ayam penyet'' (smashed chicken), '' iga penyet'' (ribs) and various '' soto'' soup. There are 212 variants of sambal in Indonesia, with most of them originating from Java. History Sambal is often described as a hot and spicy In ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steamed Rice
Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice (both Indica and Japonica varieties), African rice or wild rice, glutinous or non-glutinous, long-, medium-, or short-grain, of any colour, can be used. Rice for cooking can be whole grain or milled. Cooked rice is used as a base for various fried rice dishes (e.g. chǎofàn, khao phat), rice bowls/plates (e.g. bibimbap, chazuke, curry rice, dal bhat, donburi, loco moco, panta bhat, rice and beans, rice and gravy), rice porridges (e.g. congee, juk), rice balls/rolls (e.g. gimbap, onigiri, sushi, zongzi), as well as rice cakes and desserts (e.g. mochi, tteok, yaksik). Rice is a staple food in not only Asia and Latin America, but across the globe, and is considered the most consumed food in the world. The U.S. Department of Agriculture classifies rice as part of the grains food group. Nutritionally, 200 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stir Fried
Stir frying () is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. It is similar to sautéing in Western cooking technique. Scholars think that wok (or pan) frying may have been used as early as the Han dynasty (206 B.C. – 220 A.D.) for drying grain, not for cooking, but it was not until the Ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. Well into the 20th century, while only restaurants and affluent families could afford the oil and fuel needed for stir fry, the most widely used cooking techniques remained boiling and steaming. Stir fry cooking came to predominate over the course of the century as more people could afford oil and fuel, and in the West spread beyond Chinese communities. Stir frying and Chinese food have been recommend ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Deep Fried
Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan. Normally, a deep fryer or chip pan is used for this; industrially, a pressure fryer or vacuum fryer may be used. Deep frying may also be performed using oil that is heated in a pot. Deep frying is classified as a hot-fat cooking method. Typically, deep frying foods cook quickly: all sides of the food are cooked simultaneously as oil has a high rate of heat conduction. The term "deep frying" and many modern deep-fried foods were not invented until the 19th century, but the practice has been around for millennia. Early records and cookbooks suggest that the practice began in certain European countries before other countries adopted the practice. Deep frying is popular worldwide, with deep-fried foods accounting for a large portion of global calor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Empal Gepuk Daging And Cumi Asin
Empal gepuk (Sundanese) or sometimes simply known just as empal or gepuk is an Indonesian sweet and spicy fried beef dish. This dish is commonly popular in Java island, but can trace its origin to Sundanese cuisine of West Java, Indonesia. Ingredients The beef preferably used in this dish is shank part. First the beef is boiled until medium well, then being cut quite thick along the muscle fiber into half-palm size. Then using stone pestle and mortar, the beef pieces are beaten mildly to loosen the meat fibers and spread its size a little bit. The spices used in this dish are ground shallot, garlic, chili pepper, coriander, palm sugar and salt, mixed with bruised lemongrass, galangal, ''daun salam'' (Indonesian bay leaf), a little coconut milk and turmeric water. The meat pieces are cooked with the spices well until the spice are absorbed into the meat and the stock evaporate. Then the meat pieces are fried in coconut oil until the color darken and the meat is done. Empal gepu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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