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Red Bean Soup
Hong dou tang () is a popular Chinese dish served in Mainland China, and Taiwan. It is categorized as a ''tang shui'' 糖水 (pinyin: táng shuǐ) (literally translated as sugar water) or sweet soup. It is often served cold during the summer, and hot in the winter. Leftover red bean soup can also be frozen to make ice pops and is a popular dessert. A similar dessert 紅豆沙 in Hong Kong is commonly mistaken by people outside Hong Kong as the same dessert, of which the latter one has a very different texture. In Cantonese cuisine, a red bean soup made from rock sugar, sun-dried tangerine peels, and lotus seeds is commonly served as a dessert at the end of a restaurant or banquet meal. Common variations include the addition of ingredients such as sago (西米, pinyin: xī mi), tapioca, coconut milk, ice cream, glutinous rice balls, or purple rice. The two types of sugar used interchangeably are rock sugar and sliced sugar (). Similar dishes Unsweetened red bean porridge mad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
East Asia
East Asia is the eastern region of Asia, which is defined in both geographical and ethno-cultural terms. The modern states of East Asia include China, Japan, Mongolia, North Korea, South Korea, and Taiwan. China, North Korea, South Korea and Taiwan are all unrecognised by at least one other East Asian state due to severe ongoing political tensions in the region, specifically the division of Korea and the political status of Taiwan. Hong Kong and Macau, two small coastal quasi-dependent territories located in the south of China, are officially highly autonomous but are under Chinese sovereignty. Japan, Taiwan, South Korea, Mainland China, Hong Kong, and Macau are among the world's largest and most prosperous economies. East Asia borders Siberia and the Russian Far East to the north, Southeast Asia to the south, South Asia to the southwest, and Central Asia to the west. To the east is the Pacific Ocean and to the southeast is Micronesia (a Pacific Ocean island group, classifi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Purple Rice
Black rice, also known as purple rice, is a range of rice types of the species ''Oryza sativa'', some of which are glutinous rice. There are several varieties of black rice available today. These include Indonesian black rice, Philippine heirloom balatinaw black rice and pirurutong black glutinous rice, and Thai jasmine black rice. Black rice is known as ''chak-hao'' in Manipur, India. In Bangladesh, it is known as ''kalo dhaner chaal'' (black paddy rice) and used to make polao or rice-based desserts. The bran hull (outermost layer) of black rice contains one of the highest levels of anthocyanins found in food. The grain has a similar amount of fiber to brown rice and like brown rice, has a mild, nutty taste. Black rice has a deep black color and usually turns deep purple when cooked. Its dark purple color is primarily due to its anthocyanin content, which is higher by weight than that of other colored grains. It is suitable for creating porridge, dessert, traditional Ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Legume Dishes
This is a list of legume dishes. A legume is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. Legumes are grown agriculturally, primarily for their food grain seed (e.g. beans and lentils, or generally pulse), for livestock forage and silage, and as soil-enhancing green manure. Legume dishes 0–9 * * A * * * * B * * * * * * * * * * * * * * * * * * * C * Callos * Caparrones * Cassoulet * Chana masala * Chapea * Cholent * Chili con carne * Chole bhature * Ciceri e Tria * Cocido lebaniego * Cocido madrileño * Cocido Montañés * Cowboy beans D * * * * * * * * * * E * F * * * * * * * * * * G * * * * * * * H * * J * * K * * * * * * * * L * * * * * M * * * * * * * * * * N * O * P * * * * * * * * * * * * * * * * R * * * * * * * * * * * S * * * * * * * T * * * * U * * V * W * Y * See ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Chinese Soups
A ''list'' is any set of items in a row. List or lists may also refer to: People * List (surname) Organizations * List College, an undergraduate division of the Jewish Theological Seminary of America * SC Germania List, German rugby union club Other uses * Angle of list, the leaning to either port or starboard of a ship * List (information), an ordered collection of pieces of information ** List (abstract data type), a method to organize data in computer science * List on Sylt, previously called List, the northernmost village in Germany, on the island of Sylt * ''List'', an alternative term for ''roll'' in flight dynamics * To ''list'' a building, etc., in the UK it means to designate it a listed building that may not be altered without permission * Lists (jousting), the barriers used to designate the tournament area where medieval knights jousted * ''The Book of Lists'', an American series of books with unusual lists See also * The List (other) * Listing (di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Bean Soups
This is a list of notable bean soups, characterized by soups that use beans as a primary ingredient. Bean soups * 15 Bean Soup – a packaged dry bean soup mix produced by the N.K. Hurst Co. in the United States * Amish preaching soup – in American cuisine, it was typically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. * Bissara – a soup and a bean dip in African cuisine, prepared with dried, puréed broad beans as a primary ingredient. * Black bean soup * Bob chorba – a national Bulgarian dish, the name translates to "bean soup". It is prepared using dried beans, onions, tomatoes, chubritza or dzhodzhen (spearmint) and carrots. * Bouneschlupp – a traditional Luxemburgish green bean soup with potatoes, bacon, and onions *Dal, a term used for lentils, a dish of cooked lentils, and lentil soup on the Indian subcontinent * Fasolada – a Greek, Levantine, and Cypriot soup of dry white beans, olive oil, and veget ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Bean Shaved Ice
''Bingsu'' (), sometimes written as ''bingsoo'', is a Korean shaved ice dessert with sweet toppings that may include chopped fruit, condensed milk, fruit syrup, and red beans. The most common variety is ''pat-bingsu'' (), the red bean shaved ice. The main ingredient of ice was natural ice in the past, but later artificial ice was produced and high-quality sweeteners were developed, and now it has been improved into boiled red bean shaved ice or fruit shaved ice mixed with various fruits. At first, the ice-cutting machine was a simple tool in the shape of a plane, but now the electric power is widely used after a manual rotation by hand. History The earliest forms of ''bingsu'' existed during the Joseon dynasty (1392–1897). The government records show that the officials shared the crushed ices topped with various fruits, which were distributed from the ancient Korean ice storage called ''seokbinggo'' ( ko, 석빙고). The early forms of ''patbingsu'' consisted of shaved ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Bean Paste
Red bean paste () or red bean jam, also called adzuki bean paste or ''anko'' (a Japanese word), is a paste made of red beans (also called "adzuki beans"), used in East Asian cuisine. The paste is prepared by boiling the beans, then mashing or grinding them. At this stage, the paste can be sweetened or left as it is. The color of the paste is usually dark red, which comes from the husk of the beans. In Korean cuisine, the adzuki beans (often the black variety) can also be husked prior to cooking, resulting in a white paste. It is also possible to remove the husk by sieving after cooking, but before sweetening, resulting in a red paste that is smoother and more homogeneous. Etymology In Japanese, a number of names are used to refer to red bean paste; these include , and . Strictly speaking, the term ''an'' can refer to almost any sweet, edible, mashed paste, although without qualifiers red beans are assumed, while refers specifically to the paste made with red beans. Other ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Bean Ice
Red bean ice is a drink commonly found in Hong Kong. It is usually served in restaurants like ''cha chaan teng''. It is a popular dessert in the summer. The standard ingredients include adzuki beans, light rock sugar syrup, and evaporated milk. It is often topped with ice cream to become a dessert known as red bean ice cream (). Origin Red bean ice tea has been around since the 1970s. Some places which serve the drink add in chewy flavored jelly. See also * Red bean soup * Ice kachang ''Ais kacang'' (), literally meaning "bean ice", also commonly known as ABC (acronym for ''air batu campur'' (), meaning "mixed ice"), is a Malaysian dessert which is common in Malaysia, Singapore (where it is called ice ''kachang'') and Brunei ... * List of legume dishes * References 1970 establishments in Hong Kong Hong Kong cuisine Hong Kong drinks Hong Kong inventions Non-alcoholic mixed drinks {{China-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coconut Milk
Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food ingredient used in Southeast Asia, Oceania, South Asia, and East Africa. It is also used for cooking in the Caribbean, tropical Latin America, and West Africa, where coconuts were introduced during the colonial era. Coconut milk is differentiated into subtypes based on fat content. They can be generalized into coconut cream (or thick coconut milk) with the highest amount of fat; coconut milk (or thin coconut milk) with a maximum of around 20% fat; and coconut skim milk with negligible amounts of fat. This terminology is not always followed in commercial coconut milk sold in western countries. Coconut milk can also be used to produce milk substitutes (differentiated as "coconut milk beverages"). These products are not the same as regular ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chè
''Chè'' () is any traditional Vietnamese sweet beverage, dessert soup or stew, or pudding. ''Chè'' includes a wide variety of distinct soups or puddings. Varieties of Chè can be made with mung beans, black-eyed peas, kidney beans, tapioca, jelly (clear or grass), fruit (longan, mango, durian, lychee or jackfruit), and coconut cream. Other types are made with ingredients such as salt, aloe vera, seaweed, lotus seed, sesame seed, sugar palm seeds, taro, cassava and pandan leaf extract. Some varieties, such as ''chè trôi nước'', may also include dumplings. ''Chè'' are often prepared with one of a number of varieties of beans, tubers, and/or glutinous rice, cooked in water and sweetened with sugar. In southern Vietnam, ''chè'' are often garnished with coconut creme. ''Chè'' may be served either hot or cold, and eaten with a bowl and spoon or drunk in a glass. Each variety of ''chè'' is designated by a descriptive word or phrase that follows the word ''chè'', ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vietnamese Cuisine
Vietnamese cuisine encompasses the foods and beverages of Vietnam. Meals feature a combination of five fundamental tastes ( vi, ngũ vị, links=no, label=none): sweet, salty, bitter, sour, and spicy. The distinctive nature of each dish reflects one or more elements (nutrients, colors, et cetera), which are also based around a five-pronged philosophy. Vietnamese recipes use ingredients like lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime, and Thai basil leaves. Traditional Vietnamese cooking has often been characterised as using fresh ingredients, not using much dairy nor oil, having interesting textures, and making use of herbs and vegetables. The cuisine is also low in sugar and is almost always naturally gluten-free, as many of the dishes are rice-based instead of wheat-based, made with rice noodles, papers and flour. Vietnamese cuisine is strongly influenced not only by the cuisines of neighboring China, Cambodia and Lao ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Patjuk
''Patjuk'' ( ko, 팥죽 ) is a type of Korean juk consisting of red beans and rice. It is commonly eaten during the winter season in Korea, and is associated to '' dongji'' (winter solstice), * as people used to believe that the red color of ''patjuk'' drives off baneful spirits. Preparation Dried red beans are boiled with eight to ten parts water until fully cooked and soft, then mashed and passed through a sieve. The bean skins are discarded, and the remaining beans sit for some time in order for them to separate into layers. The upper layer consisting of clear water is used to boil rice, while the lower layer consisting of settled red bean mash is kept. When the rice is cooked, the mashed beans are added back into the porridge along with ''saeal-sim'' (; literally "bird's egg", named as such due to its resemblance to small bird's eggs, possibly quail eggs), which are the small rice cake balls made of glutinous rice flour. The number of ''saealsim'' added is often the sam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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