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Tingmo (food)
Tingmo ( bo, ཀྲིན་མོག) is a steamed bread in Tibetan cuisine. It is sometimes described as a steamed bun that is similar to Chinese flower rolls, with a soft and fluffy texture. It does not contain any kind of filling. A tingmo with some type of filling, like beef or chicken, is called a momo. Tingmo are often paired with vegetable dishes, meat dishes, dal dishes, and phing sha (a dish consisting of cellophane noodles, meat, and wood ear mushrooms). It is speculated that the name "tingmo" is a contraction Contraction may refer to: Linguistics * Contraction (grammar), a shortened word * Poetic contraction, omission of letters for poetic reasons * Elision, omission of sounds ** Syncope (phonology), omission of sounds in a word * Synalepha, merged ... of "tinga" ("cloud" in the Tibetan language) and "momo" ("dumpling" in the Tibetan language). See also * List of steamed foods * List of Tibetan dishes References External linksTingmo Tibetan steamed bre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tingmo Or Ting Momo
Tingmo ( bo, ཀྲིན་མོག) is a steamed bread in Tibetan cuisine. It is sometimes described as a steamed bun that is similar to Chinese flower rolls, with a soft and fluffy texture. It does not contain any kind of filling. A tingmo with some type of filling, like beef or chicken, is called a momo. Tingmo are often paired with vegetable dishes, meat dishes, dal dishes, and phing sha (a dish consisting of cellophane noodles, meat, and wood ear mushrooms). It is speculated that the name "tingmo" is a contraction of "tinga" ("cloud" in the Tibetan language) and "momo" ("dumpling" in the Tibetan language). See also * List of steamed foods * List of Tibetan dishes This is a list of Tibetan dishes and foods. Tibetan cuisine includes the culinary traditions and practices of Tibet and its peoples, many of whom reside in India and Nepal. It reflects the Tibetan landscape of mountains and plateaus and includes ... References External linksTingmo Tibetan steamed breadMore ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tibetan Cuisine
Tibetan cuisine includes the culinary traditions and practices and its peoples. The cuisine reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors (including India and Nepal where many Tibetans abide). It is known for its use of noodles, goat, yak, mutton, dumplings, cheese (often from yak or goat milk), butter, yogurt (also from animals adapted to the Tibetan climate), and soups. Vegetarianism has been debated by religious practitioners since the 11th century but is not prevalent due to the difficulty of growing vegetables, and cultural traditions promoting consumption of meat. Crops must be able to grow at high altitudes, although a few areas are at low enough altitude to grow crops such as rice, oranges, bananas and lemons. The most important crop is barley. Flour milled from roasted barley, called ''tsampa'', is the staple food of Tibet, as well as ''Sha phaley'' (meat and cabbage in bread). ''Balep'' is Tibetan bread eaten for bre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flower Rolls
Mandarin rolls, Steamed Mandarin rolls, Flower Buns, or Huā juǎn () are a kind of steamed bun originating from China. The rolls are cooked by steaming. It is another one of the staples of Chinese cuisine, which is similar to white bread in western cuisine. Because southern varieties of mandarin rolls are slightly sweet, they can be eaten plain. Sometimes it is eaten with sweetened condensed milk. The rolls are made of wheat flour, water, sugar, soybean oil, vegetable shortening, milk powder, salt, yeast and baking soda.Label on the package of mandarin rolls. See also * Mantou * List of buns * List of steamed foods This is a list of steamed foods and dishes that are typically or commonly prepared by the cooking method of steaming. Steamed foods * Ada – a food item from Kerala, usually made of rice flour with sweet filling inside. * Bánh – in Hanoi ... References {{Portal bar, Food, China Chinese breads Steamed buns Vegetarian dishes of China ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Momo (dumpling)
Momo is a dish with origins from Tibet. They are bite-size dumplings made with a spoonful of stuffing wrapped in dough. Usually steamed, though they are sometimes fried or steam-fried. The dish has spread to China, Nepal and India. Origin Momo is the colloquial form of the Tibetan word "mog mog". It is possible that this Tibetan word is borrowed from the Chinese term momo (馍馍), a name traditionally used in northwestern Chinese dialects for bread. The word mo (馍) itself means food related to flour. As can be seen in dishes from Shaanxi cuisine like roujiamo and paomo. The different names for the dumpling include Assamese language, Assamese: মম; Bengali language, Bengali: মোমো; Hindi-Urdu: मोमो, مومو; Ladakhi language, Ladakhi: མོག་མོག་ Nepali language, Nepali: मम; Nepal Bhasa: मम, small momo - ममचा; ; . As for the Himalayan momo, the dish is believed to have spread to Nepal along with the influx of the Tibetan diaspor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cellophane Noodles
Cellophane noodles, or fensi (), sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water. A stabilizer such as chitosan (or alum, illegal in some jurisdictions) may also be used. They are generally sold in dried form, soaked to reconstitute, then used in soups, stir-fried dishes, or spring rolls. They are called "cellophane noodles" or "glass noodles" because of their cellophane- or glass-like transparency when cooked. Cellophane noodles should not be confused with rice vermicelli, which are made from rice and are white in color rather than clear (after cooking in water). Varieties Cellophane noodles are made from a variety of starches. In China, cellophane noodles are usually made of mung bean starch or sweet potato starch. Chinese varieties made from mung bean starch are called Chinese vermicelli, bean threads, or bean thread noodles. Chinese varietie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wood Ear
Wood-ear or tree ear (, Korean: 목이 버섯), also translated wood jellyfish or , can refer to a few similar-looking edible fungi used primarily in Chinese cuisine; these are commonly sold in Asian markets shredded and dried. * ''Auricularia heimuer'' (黑木耳, black ear fungus), previously misdetermined as ''Auricularia auricula-judae'' * ''Auricularia cornea'' (毛木耳, cloud ear fungus), also called ''Auricularia polytricha'' * ''Tremella fuciformis ''Tremella fuciformis'' is a species of fungus; it produces white, frond-like, gelatinous basidiocarps (fruiting bodies). It is widespread, especially in the tropics, where it can be found on the dead branches of broadleaf trees. This fungus is c ...'' (银耳, white/silver ear fungus) The black and cloud ear fungi are black in appearance and closely related. The white ear fungus is superficially similar but has important ecological, taxonomical, and culinary differences. {{Fungus common name Chinese edible mushrooms ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Contraction (grammar)
A contraction is a shortened version of the spoken and written forms of a word, syllable, or word group, created by omission of internal letters and sounds. In linguistic analysis, contractions should not be confused with crasis, abbreviations and initialisms (including acronyms), with which they share some semantic and phonetic functions, though all three are connoted by the term "abbreviation" in layman’s terms. Contraction is also distinguished from morphological clipping, where beginnings and endings are omitted. The definition overlaps with the term portmanteau (a linguistic ''blend''), but a distinction can be made between a portmanteau and a contraction by noting that contractions are formed from words that would otherwise appear together in sequence, such as ''do'' and ''not'', whereas a portmanteau word is formed by combining two or more existing words that all relate to a singular concept that the portmanteau describes. English English has a number of con ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Steamed Foods
This is a list of steamed foods and dishes that are typically or commonly prepared by the cooking method of steaming. Steamed foods * Ada – a food item from Kerala, usually made of rice flour with sweet filling inside. * Bánh – in Hanoi Vietnamese, translates loosely as "cake" or "bread", referring to a wide variety of prepared foods. Some varieties are cooked by steaming. ** Bánh bò – a steamed sponge cake ** Bánh bột lọc ** Bánh chuối hấp – literally "steamed banana cake" ** Bánh cuốn ** Bánh da lợn – a steamed layer cake ** Bánh khoai mì hấp ** Bánh tẻ * Chinese steamed eggs – eggs are beaten to a consistency similar to that used for an omelette and then steamed * Corunda * Couscous * Dhokla * Jjim – a Korean cuisine term referring to dishes made by steaming or boiling meat, chicken, fish, or shellfish which have been marinated in a sauce or soup ** Agujjim ** Andong jjimdak ** Galbijjim – a variety of ''jjim'' or Korean stea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Tibetan Dishes
This is a list of Tibetan dishes and foods. Tibetan cuisine includes the culinary traditions and practices of Tibet and its peoples, many of whom reside in India and Nepal. It reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors (including other countries India and Nepal). It is known for its use of noodles, goat, yak, mutton, dumplings, cheese (often from yak or goat milk), butter (also from animals adapted to the Tibetan climate) and soups. The cuisine of Tibet is quite distinct from that of its neighbors. Tibetan crops must be able grow at the high altitudes, although a few areas in Tibet are low enough to grow such crops as rice, oranges, bananas, and lemon. Since only a few crops grow at such high altitudes, many features of Tibetan cuisine are imported, such as tea, rice and others. The most important crop in Tibet is barley. Flour milled from roasted barley, called ''tsampa'', is the staple food of Tibet. It is eaten mostly mixe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
