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Tung Lamaow
Tung lamaow (Cham: ꨓꨭꩂ ꨤꨟꨯꨱꨥ, Vietnamese: ''tung lò mò'') or tongmo is a type of beef sausage made by the Cham community in Vietnam and Cambodia, as well as by members of their diaspora in Malaysia and Thailand. Overview The name of this dish combines the words ꨓꨭꩂ ''tung'' meaning "intestine" and ꨤꨟꨯꨱꨥ ''lamaow'' meaning "cow" or "beef". This sausage was introduced to Malaysia and Southern Thailand by Cham refugees who migrated from conflict-stricken Indochina during the 1970s. Preparation and serving Tung lamaow is made using specific cuts of beef, primarily the tougher thigh muscle, as well as fat from the cow's stomach lining and intestines. The beef is finely minced and marinated with ginger to neutralize any strong odors. This minced beef is then combined with fat in a 1:5 ratio, creating a rich mixture that is packed into cleaned cow intestines. To enhance flavor, seasonings such as chili, star anise and garlic are incorporated, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malaysia
Malaysia is a country in Southeast Asia. Featuring the Tanjung Piai, southernmost point of continental Eurasia, it is a federation, federal constitutional monarchy consisting of States and federal territories of Malaysia, 13 states and three federal territories, separated by the South China Sea into two regions: Peninsular Malaysia on the Mainland Southeast Asia, Indochinese Peninsula and East Malaysia on the island of Borneo. Peninsular Malaysia shares land and maritime Malaysia–Thailand border, borders with Thailand, as well as maritime borders with Singapore, Vietnam, and Indonesia; East Malaysia shares land borders with Brunei and Indonesia, and a maritime border with the Philippines and Vietnam. Kuala Lumpur is the country's national capital, List of cities and towns in Malaysia by population, largest city, and the seat of the Parliament of Malaysia, legislative branch of the Government of Malaysia, federal government, while Putrajaya is the federal administrative capi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
:en:VTC Digital Television
VTC Digital Television Network (), or Vietnam Digital Television Network () was a Vietnamese television network owned by the Voice of Vietnam. Launched on 19 August 2004, it is recognised as the second national television network in Vietnam and the first to utilise a digital terrestrial network for broadcasts. VTC Digital Television was operated-and-owned by the Vietnam Multimedia Corporation from its founding day until January 1, 2014, when its management was shifted to the Ministry of Information and Communications. On 2 June 2015, it became part of VOV's multimedia services. VTC ran 13 channels, with most channels in 1080p HDTV. On 14 January 2025, the Voice of Vietnam confirmed it would cease airing all VTC channels the next day, following a government decision to end VTC Digital Television's operations and hand over its duties to Vietnam Television. History On 1 July 2001, the Vietnam Television Technology Investment and Development Company conducted a trial broadcast ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thai Cuisine
Thai cuisine (, , ) is the national cuisine of Thailand. Thai cooking places emphasis on lightly prepared dishes with aromatics and spicy heat. The 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-frying, stir-frying and steaming are methods introduced from Chinese cuisine. In 2011, 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 country: tom yum kung (4th), pad thai (5 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malaysian Cuisine
Malaysian cuisine (Malay language, Malay: ''Masakan Malaysia''; Jawi script, Jawi: ) consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Ethnic Malays, Malays, Chinese Malaysian, Chinese and Indian Malaysian, Indians. The remainder consists of the Dayak people, indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates. As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian cuisine, Indonesian, Thai, Filipino cuisine, Filipino and indigenous Bornean and Orang Asli, w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cambodian Cuisine
Cambodian cuisine is the national cuisine of Cambodia. It reflects the varied culinary traditions of different ethnic groups in Cambodia, central of which is Khmer cuisine (, ), the nearly-two-thousand-year-old culinary tradition of the Khmer people. Over centuries, Cambodian cuisine has incorporated elements of Indian cuisine, Indian, Chinese cuisine, Chinese (in particular Teochew cuisine, Teochew), French cuisine, French, and Portuguese cuisine, Portuguese cuisines. Due to some of these shared influences and mutual interaction, Cambodian cuisine has many similarities with the cuisines of Central Thai cuisine, Central Thailand, and Vietnamese cuisine#Regional cuisines, Southern Vietnam and to a lesser extent also Central Vietnam, Isan cuisine, Northeastern Thailand and cuisine of Laos, Laos. Cambodian cuisine can be categorized into three main types: rural, elite and Khmer royal cuisine, royal cuisine. Although there is some distinction between royal and popular cuisine, it is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Sausages
Chinese may refer to: * Something related to China * Chinese people, people identified with China, through nationality, citizenship, and/or ethnicity **Han Chinese, East Asian ethnic group native to China. **''Zhonghua minzu'', the supra-ethnic concept of the Chinese nation ** List of ethnic groups in China, people of various ethnicities in contemporary China ** Ethnic minorities in China, people of non-Han Chinese ethnicities in modern China ** Ethnic groups in Chinese history, people of various ethnicities in historical China ** Nationals of the People's Republic of China ** Nationals of the Republic of China ** Overseas Chinese, Chinese people residing outside the territories of mainland China, Hong Kong, Macau, and Taiwan * Sinitic languages, the major branch of the Sino-Tibetan language family ** Chinese language, a group of related languages spoken predominantly in China, sharing a written script (Chinese characters in traditional and simplified forms) *** Standard Chines ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Sausages
Fermented sausage, or dry sausage, is a type of sausage that is created by salting chopped or ground meat to remove moisture, while allowing beneficial bacteria to break down sugars into flavorful molecules. Bacteria, including ''Lactobacillus'' species and ''Leuconostoc'' species, break down these sugars to produce lactic acid, which not only affects the flavor of the sausage, but also lowers the pH from 6.0 to 4.5–5.0, preventing the growth of bacteria that could spoil the sausage. These effects are magnified during the drying process, as the salt and acidity are concentrated as moisture is extracted. The ingredients found in a fermented sausage include meat, fat, bacterial culture, salt, spices, sugar and nitrite. Nitrite is commonly added to fermented sausages to speed up the curing of meat and also impart an attractive colour while preventing the growth of the ''Clostridium botulinum'' bacteria which causes botulism. Some traditional and artisanal producers avoid nitrite ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sausages
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with Edible salt, salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or extenders. When used as an uncountable noun, the word ''sausage'' can refer to the loose sausage meat, which can be used loose, formed into patties, or stuffed into a casing. When referred to as "a sausage", the product is usually cylindrical and enclosed in a casing. Typically, a sausage is formed in a casing (sausage), casing traditionally made from Gut (anatomy), intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are Cooking, cooked during processing, and the casing may then be removed. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing (food preservation), curing, Drying (food), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Sausages
This is a list of notable sausages. Sausage is a food and usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing (sausage), casing traditionally made from intestine, but sometimes synthetic. Some sausages are Cooking, cooked during processing and the casing may be removed after. Sausage making is a traditional food preservation technique. Sausages may be preserved. By type * Blood sausage * Boerewors * Chorizo - a Spanish pork sausage * Fermented sausage – a type of sausage that is created by salting chopped or minced meat to remove moisture, while allowing beneficial bacteria to break down sugars into savoury molecules * – pork-, beef- or veal-based sausage with fresh, dried or granulated garlic * * * * * * * * – fresh lamb-based or beef-based spicy sausage * * * * * Sausage#Vegetarian versions, Vegetarian sausage – may be made from tofu, seitan, nut (fruit), nuts, pulse (legume), pulses, mycoprotein, soybean, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soy Sauce
Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''Aspergillus sojae'' Mold (fungus), molds. It is recognized for its saltiness and pronounced umami taste. Soy sauce was created in its current form about 2,200 years ago during the Western Han dynasty of ancient China. Since then, it has become an important ingredient in List of Asian cuisines, East and Cuisine of Southeast Asia, Southeast Asian cooking as well as a condiment worldwide. Use and storage Soy sauce can be added directly to food, and is used as a dip or Salt#Edible salt, salt flavor in cooking. It is often eaten with rice, Japanese noodles, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for the salty seasoning of various foods are common on restaurant tables in many co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acar
Acar is a type of vegetable pickle of Maritime Southeast Asia, most prevalent in Indonesia, Malaysia, Singapore and Brunei. It is a localised version of Indian '' achar''. It is known as atjar in Dutch cuisine, derived from Indonesian ''acar''. ''Acar'' is usually prepared in bulk as it may easily be stored in a well-sealed glass jar in refrigerator for a week, and served as a condiment for any meals. History Pickling originated in India around 2400 BCE, and with expansion of Indian cultural influence on Greater India, through transmission of Hinduism leading to Indianisation, and the formation of native Southeast Asian kingdoms which adopted many Indian cultural elements, including food processing techniques. Through examining the etymology, the similar sounding name strongly suggests that indeed acar was derived from the Indian achar pickle. Indian achar was transmitted in antiquity to the maritime realm of Southeast Asia, which today is recognized as acar in Indon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Berita Harian
''BH'', previously known as ''Berita Harian'', is a Malay daily newspaper in Malaysia, published by the New Straits Times Press. It was first issued on 1 July 1957. Its Sunday edition, ''BH Ahad'' (formerly ''Berita Minggu''), debuted on 10th of July 1960. By 2004, ''Berita Harian'' had a daily circulation of around 238,000 copies. Pricing strategies were adjusted to accommodate readers in different regions, such as Sabah and Sarawak. History BH was the first Romanized Malay morning newspaper when it launched on 1 July 1957. On 10 July 1960, it introduced ''Berita Minggu'', the first romanized Malay Sunday newspaper. During its early years, the publication mirrored ''The Straits Times'' in content, was priced at RM0.15, and operated with a small editorial team of eight members. Abdul Samad Ismail was appointed as the first editor in April 1958. Several milestones followed: * 1966: BH introduced a revised masthead. * 1968: The Sunday edition featured Lat's ''Keluarga Si M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
