|
Habichuelas Con Dulce
Habichuelas con dulce is a sweet bean liquid dessert from the Dominican Republic that is especially popular around the Easter holiday. The dessert is part of the cuisine of the Dominican Republic and is traditionally garnished with milk cookies or with casabe, "a flatbread made of yuca flour."Katrina TaveraSpilling the beans on a Dominican treasureMarch 19th 2008 Daily News (New York) Habichuelas con dulce is made with red beans, cinnamon, nutmeg, coconut milk, evaporated milk, raisins, sugar and salt. The beans are boiled with cinnamon sticks and sweet cloves and then blended to the consistency of soup. The coconut milk and evaporated milk are added along with cooked sweet potato chunks. Cloves and ginger can also be added as flavorings. History The origins of the dish are unclear. One theory argues that habichuela con dulce was created by enslaved African people who were kidnapped and brought to the Dominican Republic as it holds similarities to frejol colado. A similar d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Latin America
Latin America or * french: Amérique Latine, link=no * ht, Amerik Latin, link=no * pt, América Latina, link=no, name=a, sometimes referred to as LatAm is a large cultural region in the Americas where Romance languages — languages derived from Latin — are predominantly spoken. The term was coined in the nineteenth century, to refer to regions in the Americas that were ruled by the Spanish, Portuguese and French empires. The term does not have a precise definition, but it is "commonly used to describe South America, Central America, Mexico, and the islands of the Caribbean." In a narrow sense, it refers to Spanish America plus Brazil (Portuguese America). The term "Latin America" is broader than categories such as ''Hispanic America'', which specifically refers to Spanish-speaking countries; and ''Ibero-America'', which specifically refers to both Spanish and Portuguese-speaking countries while leaving French and British excolonies aside. The term ''Latin America'' was f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish Cuisine
Turkish cuisine () is the cuisine of Turkey and the Turkish diaspora. It is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Southeast Europe (Balkans), Central Europe, and Western Europe. The Ottomans fused various culinary traditions of their realm taking influences from and influencing Mesopotamian cuisine, Greek cuisine, Levantine cuisine, Egyptian cuisine, Balkan cuisine, along with traditional Turkic elements from Central Asia (such as mantı, ayran, kaymak), creating a vast array of specialities. Turkish cuisine also includes dishes invented in the Ottoman palace kitchen. Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Anatolia region inherits many elements of Ottoman court cuisine, inclu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Manjū
is a traditional Japanese confection. Of the many varieties of manjū, most have an outside made from flour, rice powder, kudzu, and buckwheat, and a filling of ''anko'' ( red bean paste), usually made from boiled adzuki beans and sugar. ''Manjū'' is sometimes made with other fillings such as chestnut jam. In Hawaii, one can find Okinawan ''manjū ''that are made with a filling of purple sweet potato, butter, milk, sugar, and salt, but the most common filling is bean paste, of which the several varieties include ''koshian'', ''tsubuan'', and ''tsubushian''. History Manju is a traditional Japanese flour-based pastry (instead of rice-based like mochi). It originated in China under the name ''mantou'' in Chinese, but became known as ''manjū'' when it came to Japan. In 1341, a Japanese envoy who came back from China brought back ''mantou'' with him and started to sell it as ''nara-manjū''. This was said to be the origin of Japanese ''manjū''. Since then, it has been eaten fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Daifuku
, or (literally "great luck"), is a wagashi, (a type of Japanese confection) consisting of a small round mochi (a glutinous rice cake) stuffed with a sweet filling, most commonly '' anko'', (a sweetened red bean paste made from azuki beans). Daifuku is a popular wagashi in Japan and is often served with green tea. Daifuku comes in many varieties. The most common are white, pale green, or pale pink-colored mochi filled with anko. Daifuku are approximately 4 cm (1.5 in) in diameter. Nearly all daifuku are covered in a fine layer of rice flour (rice starch), corn starch, or potato starch to keep them from sticking to each other or to the fingers. Though mochitsuki is the traditional method of making mochi and daifuku, they can also be cooked in the microwave. History Daifuku was originally called (belly thick rice cake) because of its filling's nature. Later, the name was changed to (big belly rice cake). Since the pronunciations of (belly) and (luck) are the sam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chalboribbang
''Chalbori-ppang'' (; "glutinous barley bread") is a South Korean confection, consisting of two small pancakes made with glutinous barley flour wrapped around a filling of red bean paste. The round, flat, mildly sweet confection has a texture similar to that of a glutinous sponge cake. ''Chalbori-ppang'', first made and sold in 2003 at a bakery named Danseokga in Gyeongju, North Gyeongsang Province, is now a local specialty. It utilizes the glutinous barley harvested in fields under Danseoksan (Mt. Danseok), which is pesticide-free as barley grows in cold winter months during which pests and weeds cannot flourish. Gallery Chalbori-ppang.jpg, ''Chalbori-ppang'' (side) Chalbori-ppang 2.jpg, ''Chalbori-ppang'' (filling) Chalbori-ppang 3.jpg, ''Chalbori-ppang'' (top) Chalbori-ppang 4.jpg, ''Chalbori-ppang'' (package) Chalbori-ppang 5.jpg, ''Chalbori-ppang'' (box) Korea-Gyeongju-Bonga Gyeongju Bread-01.jpg, A bakery in Gyeongju making ''chalbori-ppang'' See also * ''Hwangnam-p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baram Tteok
''Gaepi-tteok'' () or ''baram-tteok'' () is a half-moon-shaped ''tteok'' (rice cake) made with non-glutinous rice flour and filled with white adzuki bean paste. Preparation Non-glutinous rice flour is steamed in ''siru'' (steamer) and pounded in ''jeolgu'' (mortar) to form a dough. It is then cut into small pieces, rolled out flat and round, and filled with '' geopipat-so'' (white adzuki bean paste) and sealed. The filling can be made by husking adzuki beans (often the black variety), steaming and seasoning it with salt, and sieving it. Sesame oil is brushed on each ''tteok'' to prevent it from sticking. Varieties Korean mugwort can be pounded together with steamed rice flour to make a green-colored dough. In Gangwon Province, steamed rice flour is pounded with deltoid synurus, also resulting in a green dough. To make a pink dough, the endodermis of Korean red pine is used. Variants containing sweet mung bean paste instead of white adzuki bean paste Red bean paste ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hobbang
''Hoppang'' (; ) is a warm snack that is sold throughout South Korea. It is a convenience food version of ''jjinppang'' (steamed bread) and is typically filled with smooth, sweetened red bean paste. History ''Hoppang'' is a product that makes it easy for the family to eat steamed bread, which was formerly sold at snack bars. It was created when food founder Chang-sung Heo visited Japan in 1969. Heo created Hoppang as a product that was sold on Japanese streets and sold in the winter, the low-peak season in the bakery industry, and then released it in 1971. ''Hoppang'' is now popularly eaten in Japan as "Anman". Etymology ''Hoppang'' was a brand name for the ready-to-eat ''jjinppang'' developed by Samlip in 1970, which combined the onomatopoeia ''ho, ho'' (the sound for blowing on hot steamed bun) and ''ppang,'' the Korean word for bread. Also it has meaning of 'The whole family eats together and smiles; Ho ho'. The brand name soon became the generic name for convenience ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bungeoppang
''Bungeo-ppang'' (; "carp bread") is a fish-shaped pastry stuffed with sweetened red bean paste, which originated from the Japanese taiyaki. One of South Korea's most popular winter street foods, the snack is often sold at street stalls, grilled on an appliance similar to a waffle iron but with a fish-shaped mold. Red bean paste is the standard filling but many ''bungeo-ppang'' sold as street food are filled with pastry cream (called " ''choux''-cream" in South Korea), pizza toppings, chocolate and others. Usually, it costs about 1,000 won (KRW) for three ''bungeo-ppang''. However, small ''bungeo-ppang'' costs 1,000 won for five and large ''bungeo-ppang'' costs 2,000 won for one, indicating that the price range varies depending on the size. Etymology The word ''bungeo-ppang'' is a compound of "carp (''bungeo'')" and "bread (''ppang'')". The pastry, however, contains no ingredients from its namesake fish or any other fish; rather the name comes from the shape of the pastry. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Bean Cake
Red bean cake is a type of Chinese cake with a sweet red bean paste filling. There are many regional varieties. Cantonese-style Cantonese-style red bean cake is made with hardened red bean paste that has been frozen. The cake is sweetened and sprinkled with sesame seed. It is generally tough to bite, and is served as a square block. Depending on the particular region within China, this may be seen as a year-round snack, or as a seasonal pastry consumed on certain traditional Chinese holidays. See also * Red bean soup * Mooncake * List of Chinese desserts * List of desserts * List of legume dishes * Yōkan is a wagashi (Japanese confection) made of red bean paste, agar, and sugar. It is usually sold in a block form, and eaten in slices. There are two main types: ''neri yōkan'' and ''mizu yōkan''. "Mizu" means "water", and indicates that it i ... – similar Japanese food made with red beans * References {{Legume dishes Cantonese cuisine Cakes Chinese ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mooncake
A mooncake () is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival (中秋節). The festival is about lunar appreciation and Moon watching, and mooncakes are regarded as a delicacy. Mooncakes are offered between friends or on family gatherings while celebrating the festival. The Mid-Autumn Festival is widely regarded as one of the four most important Chinese festivals. There are numerous varieties of mooncakes consumed within China and outside of China in overseas Chinese communities. The Cantonese mooncake is the most famous variety. A traditional Cantonese mooncake is a round pastry, measuring about in diameter and thick, with a rich thick filling usually made from lotus seed paste (other typical fillings include red bean paste or mixed nuts) surrounded by a thin, 2–3 mm (approximately 1/8 of an inch) crust and may contain yolks from salted duck eggs. Mooncakes are usually eaten in small wedges, accompanied by tea. Today, it is customar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jiān Dui
''Jiandui'' (, common misspelling ) is a type of fried Chinese pastry made from glutinous rice flour. The pastry is coated with sesame seeds on the outside and is crisp and chewy. Inside the pastry is a large hollow, caused by the expansion of the dough. The hollow of the pastry is filled with a filling usually consisting of lotus paste, or alternatively sweet black bean paste, or red bean paste. They are also sometimes referred to as sesame balls (). Depending on the region and cultural area, ''jian dui'' is known as ''matuan'' () in northern China, ''ma yuan'' () in northeast China, and ''zhen dai'' () in Hainan. Origin The origins of ''jian dui'' can be traced back to the Tang dynasty as a palace food in Chang'an, known as ''lüdui'' (). This food item was also recalled in a poem by the Tang poet Wang Fanzhi. With the southward migration of many peoples from central China, the ''jian dui'' was brought along and hence became part of southern Chinese cuisine. Across Asia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zongzi
''Zongzi'' (; ), ''rouzong'' () or simply ''zong'' (Cantonese Jyutping: ''zung2'') is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves (generally of the species ''Indocalamus tessellatus''), or sometimes with reed or other large flat leaves. They are cooked by steaming or boiling. In the Western world, they are also known as rice dumplings or sticky rice dumplings. Names As it diffused to other regions of Asia over many centuries, ''zongzi'' became known by various names in different languages and cultures, including ''phet htoke'' () in Burmese-speaking areas (such as Myanmar), ''nom chang'' in Cambodia, ''machang'' in Philippines, ''bachang'' in Indonesia, ''khanom chang'' in Laos, and ''ba-chang'' in Thailand. Vietnamese cuisine also has a variation on this dish known as ''bánh ú tro'' or ''bánh tro''. In Malaysia, Indonesia, Singapore, and Taiwan, ''zongzi'' is known as ''bakcang'', ''bacang'', or ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
