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Bubur Pedas
Bubur pedas ( Jawi: ) is a traditional porridge dish for the Malays both in Sambas, West Kalimantan (Indonesia) and Sarawak (Malaysia). It is usually served during Ramadan after the Muslim ending their fast on the iftar time. Ingredients Bubur pedas is made from finely ground sauteed rice and grated coconut. The stock is made either from ''tetelan'' (bony meat such as ribs) or chicken broth. Bumbu spices mixture include shallot, garlic, red chili pepper, bruised lemongrass, black pepper, galangal and ''salam'' leaf (Indonesian bayleaf). A number of vegetables, among others carrot, water spinach, fern leaf and kesum leaf, long beans, bean sprouts, bamboo shoots and diced sweet potato incorporated into the pot when the porridge is cooked. Fried shallots, anchovy and peanuts are added on top of the spicy porridge when served. Key lime juice, sweet soy sauce and sambal chili paste might be added as condiments. History This type of porridge comes from the Malays on S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pisang Goreng
A banana fritter is a fritter made by deep frying battered banana or plantain in hot oil. It is a common dish across Southeast Asia and South India,Kerala. Varieties Brunei Banana fritters are a traditional snack in Brunei, where they are called . They are similar to ''pisang goreng'' in Indonesia and Malaysia. , a variant of made with honey, are popular as a light afternoon meal (). Cambodia In Khmer, banana fritters are called ''num chek chien'' (). They are made by dipping flattened bananas in a thick mixture of rice flour, sesame seeds, egg whites and coconut milk seasoned with salt and sugar and deep frying them in hot oil until crispy and golden. The Cambodian banana fritters are more savoury than sweet and are often eaten as a snack with coconut ice cream as a popular accompaniment. A famous banana fritter shop in Cambodia is ''Chek Chean Pises'' operating since 2000 that has two locations in Phnom Penh – at Mao Tse Tong Boulevard and Kampuchea Krom Boulevard. Sout ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Borneo Post
''The Borneo Post'', established in 1978, is the largest and widest read English-language daily newspaper in East Malaysia. In June 2018, Reuters Institute's Digital News Report 2018 ranked The Borneo Post third in terms of brand trust of users of the brand behind first placed Astro Awani and international news website Yahoo! News. Overview The Borneo Post was established in 1978. In 2007, the news portal website was launched to capture a larger pool of younger readers. The newspaper has five printing plants located throughout Sarawak and Sabah. The newspaper is printed daily in Kuching, Sibu, Miri, Kota Kinabalu and Lahad Datu. Circulation Audited circulation figures by Audit Bureau of Circulations Malaysia for January-June 2015, the newspaper is the highest circulated English newspaper in Sarawak, with a circulation of 65,990 (daily) and 70,073 (the Sunday Post). For the same period, the Sabah edition of the newspaper reached a circulation of 22,971 copies. Sister Publi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dish (food)
A dish in gastronomy is a specific food preparation, a "distinct article or variety of food", ready to eat or to be served. A dish may be served on tableware, or may be eaten in one's hands. Instructions for preparing a dish are called recipes. Some dishes, for example a hot dog with ketchup, rarely have their own recipes printed in cookbooks as they are made by simply combining two ready-to-eat foods. Naming Many dishes have specific names, such as sauerbraten, while others have descriptive names, such as "broiled ribsteak". Many are named for particular places, sometimes because of a specific association with that place, such as Boston baked beans or ''bistecca alla fiorentina'', and sometimes not: ''poached eggs Florentine'' essentially means "poached eggs with spinach". Some are named for particular individuals: * To honor them: for example, Brillat-Savarin cheese, named for the 18th-century French gourmet and famed political figure Jean Anthelme Brillat-Savarin; * Af ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Porridge
Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, (dried) fruit or syrup to make a sweet cereal, or it can be mixed with spices, meat or vegetables to make a savoury dish. It is usually served hot in a bowl, depending on its consistency. Oat porridge, or oatmeal, is one of the most common types of porridge. Gruel is a thinner version of porridge. Type of grains The term "porridge" is often used specifically for oat porridge (oatmeal), which is typically eaten for breakfast with salt, sugar, fruit, milk, cream or butter and sometimes other flavourings. Oat porridge is also sold in ready-made or partly cooked form as an instant breakfast. Other grains used for porridge include rice, wheat, barley, corn, triticale and buckwheat. Many types of porridge have their own names, such as congee, polenta, grits and kasha. Conventional ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jawi Alphabet
Jawi (; ace, Jawoë; Kelantan-Pattani: ''Yawi''; ) is a writing system used for writing several languages of Southeast Asia, such as Acehnese, Banjarese, Kerinci, Maguindanaon, Malay, Minangkabau, Tausūg, and Ternate. Jawi is based on the Arabic script, consisting of all of the original 31 Arabic letters, and six additional letters constructed to fit the phonemes native to Malay, and an additional phoneme used in foreign loanwords, but not found in Classical Arabic, which are ''ca'' ( ), ''nga'' ( ), ''pa'' ( ), ''ga'' ( ), ''va'' ( ), and ''nya'' ( ). Jawi was developed from the advent of Islam in the Maritime Southeast Asia, supplanting the earlier Brahmic scripts used during Hindu-Buddhist era. The oldest evidence of Jawi writing can be found on the 14th century Terengganu Inscription Stone, recorded in Classical Malay language that contains a mixture of Malay, Sanskrit and Arabic vocabularies. There are two competing theories on the origin of the Jawi alphabet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seasoning
Seasoning is the process of supplementing food via herbs, spices, salts, and/or sugar, intended to enhance a particular flavour. General meaning Seasonings include herbs and spices, which are themselves frequently referred to as "seasonings". However, '' Larousse Gastronomique'' states that "to season and to flavor are not the same thing", insisting that seasoning includes a large or small amount of salt being added to a preparation.'' Larousse Gastronomique'' (1961), Crown Publishers(''Translated from the French, Librairie Larousse, Paris (1938)'') Salt may be used to draw out water, or to magnify a natural flavor of a food making it richer or more delicate, depending on the dish. This type of procedure is akin to curing. For instance, sea salt (a coarser-grained salt) is rubbed into chicken, lamb, and beef to tenderize the meat and improve flavour. Other seasonings like black pepper and basil transfer some of their flavors to the food. A well-designed dish may combine seas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat
Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chickens, sheep, rabbits, pigs, and cattle. This eventually led to their use in meat production on an industrial scale in slaughterhouses. Meat is mainly composed of water, protein, and fat. It is edible raw but is normally eaten after it has been cooked and seasoned or processed in a variety of ways. Unprocessed meat will spoil or rot within hours or days as a result of infection with, and decomposition by, bacteria and fungi. Meat is important to the food industry, economies, and cultures around the world. There are nonetheless people who choose to not eat meat (vegetarians) or any animal products (vegans), for reasons such as taste preferences, ethics, environmental concerns, health concerns or religious dietary rules. Terminology Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dried Shrimp
Dried shrimp are shrimp that have been sun-dried and shrunk to a thumbnail size. They are used in many East Asian, Southeast Asian and South Asian cuisines, imparting a unique umami taste. A handful of shrimp is generally used for dishes. The flavors of this ingredient are released when allowed to simmer. Use East Asia In Chinese cuisine, dried shrimp are used quite frequently for their sweet and unique flavor that is very different from fresh shrimp. They have the coveted umami flavor (or so-called "fifth taste"). It is an ingredient in the Cantonese XO sauce. Dried shrimp are also used in Chinese (mostly Cantonese) soups and braised dishes. It is also featured in Cantonese cuisine, particularly in some dim sum dishes such as rolled and rice noodle roll and in ''zongzi''. Despite the literal meaning of the name Chinese name ''xiā mǐ'' ("shrimp rice"), it has nothing to do with rice other than the fact that the shrimp are shrunk to a tiny size similar to grains of rice. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bamboo Shoot
Bamboo shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out of the ground) of many bamboo species including ''Bambusa vulgaris'' and ''Phyllostachys edulis''. They are used as vegetables in numerous Asian dishes and broths. They are sold in various processed shapes, and are available in fresh, dried, and canned versions. Raw bamboo shoots contain cyanogenic glycosides, natural toxins also contained in cassava. The toxins must be destroyed by thorough cooking and for this reason fresh bamboo shoots are boiled before being used in other ways. The toxins are also destroyed in the canning process. Harvested species Most young shoots of bamboo are edible after being boiled to remove toxins, but only around a hundred or so species are harvested regularly for edible shoots. These are usually from species that are also cultivated for other uses. These include: *''Acidosasa'' – native to South China and Vietnam :*''Acidosasa edulis'' – endemic to the p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bean Curd
A bean is the seed of several plants in the family Fabaceae, which are used as vegetables for human or animal food. They can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes throughout the world. Terminology The word "bean" and its Germanic cognates (e.g. German '' Bohne'') have existed in common use in West Germanic languages since before the 12th century, referring to broad beans, chickpeas, and other pod-borne seeds. This was long before the New World genus ''Phaseolus'' was known in Europe. After Columbian-era contact between Europe and the Americas, use of the word was extended to pod-borne seeds of ''Phaseolus'', such as the common bean and the runner bean, and the related genus ''Vigna''. The term has long been applied generally to many other seeds of similar form, such as Old World soybeans, peas, other vetches, and lupins, and even to those with slighter resemblances, such as coffee beans, vanilla be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mushroom
A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. ''Toadstool'' generally denotes one poisonous to humans. The standard for the name "mushroom" is the cultivated white button mushroom, ''Agaricus bisporus''; hence the word "mushroom" is most often applied to those fungi ( Basidiomycota, Agaricomycetes) that have a stem ( stipe), a cap ( pileus), and gills (lamellae, sing. lamella) on the underside of the cap. "Mushroom" also describes a variety of other gilled fungi, with or without stems, therefore the term is used to describe the fleshy fruiting bodies of some Ascomycota. These gills produce microscopic spores that help the fungus spread across the ground or its occupant surface. Forms deviating from the standard morphology usually have more specific names, such as " bolete", " puffball", " stinkhorn", and " morel", and gilled mushrooms themselves are often called " agarics" ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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