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Paofan
Paofan () is a dish in Teochew cuisine popular in Singapore. Other versions of Paofan can be found in Taiwan, Korea and Japan, where rice and seafood are the main staples for the farmers during the harvest. Once the domain of restaurants, Paofan has recently been offered in low-cost establishments. It consists of rice soaked in broth brewed from pork, fish bones and prawn, typically served with seafood, fried egg floss and crispy rice. The popularity of paofan has risen in Singapore in 2021,"Mad about pao fan" https://www.straitstimes.com/life/food/mad-about-pao-fan with the emergence of a premium lobster version. See also * Gukbap, a similar Korean dish * Ochazuke, a Japanese dish made from tea and cooked rice * Lei cha, a Hakka tea and rice dish * Cơm hến Cơm hến (baby basket clams rice) is a Vietnamese rice dish originating in Huế Huế () is the capital of Thừa Thiên Huế province in central Vietnam and was the capital of Đàng Trong from 1738 to 1775 an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bowl Of Seafood Paofan
A bowl is a typically round dish or container generally used for preparing, serving, or consuming food. The interior of a bowl is characteristically shaped like a spherical cap, with the edges and the bottom forming a seamless curve. This makes bowls especially suited for holding liquids and loose food, as the contents of the bowl are naturally concentrated in its center by the force of gravity. The exterior of a bowl is most often round but can be of any shape, including rectangular. The size of bowls varies from small bowls used to hold a single serving of food to large bowls, such as punch bowls or salad bowls, that are often used to hold or store more than one portion of food. There is some overlap between bowls, cups, and plates. Very small bowls, such as the tea bowl, are often called cups, while plates with especially deep wells are often called bowls. In many cultures bowls are the most common kind of vessel used for serving and eating food. Historically small bowls w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Teochew Cuisine
Chaoshan cuisine, also known as Chiuchow cuisine, Chaozhou cuisine or Teo-swa cuisine, originated from the Chaoshan region in the eastern part of China's Guangdong Province, which includes the cities of Chaozhou, Shantou and Jieyang. Chaoshan cuisine bears more similarities to that of Fujian cuisine, particularly Southern Min cuisine, due to the similarity of Chaoshan's and Fujian's culture, language, and their geographic proximity to each other. However, Chaoshan cuisine is also influenced by Cantonese cuisine in its style and technique. Background Chaoshan cuisine is well known for its seafood and vegetarian dishes. Its use of flavouring is much less heavy-handed than most other Chinese cuisines and depends much on the freshness and quality of the ingredients for taste and flavour. As a delicate cuisine, oil is not often used in large quantities and there is a relatively heavy emphasis on poaching, steaming and braising, as well as the common Chinese method of stir-fryi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gukbap
''Gukbap'' (), hot soup with rice, is a Korean dish made by putting cooked rice into hot soup or boiling rice in soup. It is commonly served in a ttukbaegi. Whereasoupanricehave been traditionally served separately at tables in Korea, Gukbap means food putting rice into a soup. But these days, soup and rice are sometimes served separately in Korean restarurants for several reasons. As inns appear, Gukbap became popular at the end of the Joseon Dynasty. It was a food that the common people eat often. At first, ainn's ownermay have made Gukbap with vegetables that are available. After the market economy was revitalized, Gukbap with beef and pork may have appeared in inns. Later it also got popular among people in the market and even in the city. Etymology ''Gukbap'' is a compound of ''guk'' (soup) and ''bap'' (cooked rice). Varieties * ''Dwaeji-gukbap'' () – pork and rice soup. It is a Gukbap that brews pig bone in meat broth, and people eat it together witboiled pork sl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ochazuke
''Chazuke'' (茶漬け, ちゃづけ) or ''ochazuke'' (お 茶 漬 け, from ( o)''cha'' 'tea' + ''tsuke'' 'submerge') is a simple Japanese dish made by pouring green tea,Seductions of Rice – Jeffrey Alford, Naomi Duguid p. 213. , or hot water over cooked . ''Chazuke'' provides a good way to use rice as a quick snack because this dish is easy to make. In |
Lei Cha
Lei cha (; pronounced ) or ground tea is a traditional Southern Chinese tea-based beverage or gruel that forms a part of Hakka cuisine. In English, the dish is sometimes called thunder tea since "thunder" () is homonymous with "pounded" (). History The custom of ''lei cha'' began in the Three Kingdoms period or even Han Dynasty. It is very common among Hakka people in Hakka regions of Taiwan. It is brought by Hakka people to Taiwan, Indonesia, Malaysia, and any locales with a substantial Hakka diaspora population. Besides Hakka ''lei cha'', ''lei cha'' is also traditional among Hunanese people in northern Hunan. ''Lei cha'' is not the same as Taiwanese tea because there are always other ingredients. Ground tea consists of a mix of tea leaves and herbs that are ground together with various roasted nuts, seeds, grains, and flavorings. Production Although ''lei cha'' can be bought commercially prepared and prepackaged, the drink is usually made "from scratch" just as it is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cơm Hến
Cơm hến (baby basket clams rice) is a Vietnamese rice dish originating in Huế. Thanh Nien Weekly 2 Dec 2011 print editioWhen in Hue"Cơm hến is among the most popular dishes in Hue" It consists of cooked baby river mussels (basket clams), rice, peanuts, pork rinds, shrimp paste, chili paste, starfruits and bạc hà ''Colocasia gigantea'', also called giant elephant ear or Indian taro, is a 1.5–3 m tall herb with a large, fibrous corm, producing at its apex a whorl of large leaves. The leaf stalk is used as a vegetable in some areas in South East Asia and ... stems, and is normally served with the broth of cooked mussels at room temperature. References {{DEFAULTSORT:Com hen Vietnamese cuisine Vietnamese rice dishes Vietnamese seafood dishes Seafood and rice dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
