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Sanwin Makin
Sanwin makin ( my, ; , also spelt sa-nwin-ma-kin) is a traditional Burmese dessert or '' mont'', popularly served during traditional donation feasts, satuditha feasts, and as a street snack. The dessert bears resemblance to desserts in neighboring India, where it is called sooji halwa, and Thailand, where it is called khanom mo kaeng. The most popular form of the dessert, known as ''shwegyi sanwin makin'' (ရွှေချီဆနွင်းမကင်း) or ''shwegyi mont'' (ရွှေချီဆနွင်းမုန့်), principally uses semolina, condensed milk, butter, coconut milk, poppy seeds. Some recipes call for eggs, cashew nuts, and raisins. In recent years, semolina Semolina is coarsely milled durum wheat mainly used in making couscous, and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or corn) as well. Etymo ... has been substituted with other starc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dessert
Dessert is a course (food), course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal. The term ''dessert'' can apply to many confectionery, confections, such as biscuits, cakes, cookies, custards, gelatin dessert, gelatins, ice creams, pastry, pastries, pies, puddings, macaroons, tong sui, sweet soups, tarts, and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly umami, savory to create desserts. Etymology The word "dessert" originated from the French word ''desservir,'' meaning "to clear the table". Its first known use in English was in 1600, in a health education manual entitled ''Naturall and artificial Directions for Health'', w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Suji Ka Halwa
Suji is a type of halvah made by toasting semolina (called सूजी, suji, sooji or रवा, rawa in India) in a fat like ghee or oil, and adding a sweetener like sugar syrup or honey. It can be served for breakfast or as a dessert item. The basic recipe is made with just semolina, sugar or honey, ghee, and sometimes milk. Variations on this include dried or fresh fruits, nuts, shredded coconut, and other toppings. History In Medieval Arabic cuisine semolina halvah was made by roasting the milled wheat in butter and adding honey or sugar syrup to moisten the dessert. One recipe for ''hulwa a'jamiyya'' is made by boiling honey to create the syrup (diluted with water if needed) and garnished with pistachio and poppyseed. Milk can be added, as well as toppings like almonds, pistachios and pine nuts. Ibn Sayyar al-Warraq's 10th-century cookbook includes varieties made with carrots, apple and dates. According to some scholars, this dish was introduced to India by the Mughals ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Foods Containing Coconut
Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Different species of animals have different feeding behaviours that satisfy the needs of their unique metabolisms, often evolved to fill a specific ecological niche within specific geographical contexts. Omnivorous humans are highly adaptable and have adapted to obtain food in many different ecosystems. The majority of the food energy required is supplied by the industrial food industry, which produces food with intensive agriculture and distributes it through complex food processing and food distribution systems. This system of conventional agriculture relies heavily on fossil fuels, which means that the food and agricultur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Raisin
A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, and Australia, the word ''raisin'' is reserved for the dark-colored dried large grape, with '' sultana'' being a golden-colored dried grape, and '' currant'' being a dried small Black Corinth seedless grape. Etymology The word "raisin" dates back to Middle English and is a loanword from Old French; in modern French, ''raisin'' means "grape", while a dried grape is a ''raisin sec'', or "dry grape". The Old French word, in turn, developed from the Latin word '' racemus'', "a bunch of grapes". Varieties Raisin varieties depend on the type of grape and appear in a variety of sizes and colors including green, black, brown, purple, blue, and yellow. Seedless varieties include the sultana (the common American type is known as Thompson Seedless in the United States), the Zante currants (black Corin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cashew Nut
The cashew tree (''Anacardium occidentale'') is a tropical evergreen tree native to South America in the genus ''Anacardium'' that produces the cashew seed and the cashew apple accessory fruit. The tree can grow as tall as , but the dwarf cultivars, growing up to , prove more profitable, with earlier maturity and greater yields. The cashew seed is commonly considered a snack nut (cashew nut) eaten on its own, used in recipes, or processed into cashew cheese or cashew butter. Like the tree, the nut is often simply called a cashew. Cashew allergies are triggered by the proteins found in tree nuts, and cooking often does not remove or change these proteins. In 2019, four million tonnes of cashew nuts were produced globally, with Ivory Coast and India as the leading producers. As well as the nut and fruit, the plant has several other uses. The shell of the cashew seed yields derivatives that can be used in many applications including lubricants, waterproofing, paints, and, start ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khanom Mo Kaeng
''Khanom mo kaeng'' ( th, ขนมหม้อแกง, ) is a traditional Thai dessert. It is similar to an egg custard or a kind of flan. ''Khanom mo kaeng'' is made with coconut milk, eggs (either chicken or duck), palm sugar, white sugar, salt, shallots and a bit of oil. There are different variations of ''khanom mo kaeng''. The kind of starch that is used is usually taros, but sometimes are used hulled mung beans, lotus seeds, sweet potatoes, or other starches. History Maria Guyomar de Pinha is the queen of Thai desserts during the Ayutthaya period. She created many desserts, some of which were influenced by Portuguese cuisine, such as curry puffs, ''khanom mo kaeng'', '' thong muan'', ''thong yot'', ''thong yip'', '' foi thong'', and '' khanom phing''. These desserts were presented to King Narai and Princess Sudawadi, who was the daughter of King Narai. ''Khanom mo kaeng'' was served to King Narai in a pot which was made from brass. See also * List of Thai desserts This ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Suji Ka Halwa
Suji is a type of halvah made by toasting semolina (called सूजी, suji, sooji or रवा, rawa in India) in a fat like ghee or oil, and adding a sweetener like sugar syrup or honey. It can be served for breakfast or as a dessert item. The basic recipe is made with just semolina, sugar or honey, ghee, and sometimes milk. Variations on this include dried or fresh fruits, nuts, shredded coconut, and other toppings. History In Medieval Arabic cuisine semolina halvah was made by roasting the milled wheat in butter and adding honey or sugar syrup to moisten the dessert. One recipe for ''hulwa a'jamiyya'' is made by boiling honey to create the syrup (diluted with water if needed) and garnished with pistachio and poppyseed. Milk can be added, as well as toppings like almonds, pistachios and pine nuts. Ibn Sayyar al-Warraq's 10th-century cookbook includes varieties made with carrots, apple and dates. According to some scholars, this dish was introduced to India by the Mughals ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Satuditha
''Satuditha'' ( my, စတုဒိသာ; ) is a traditional Burmese feast and merit-making activity that features prominently in Burmese culture, reinforcing the importance of generosity and almsgiving as a Burmese cultural norm. Etymology ''Satuditha'' is the Burmese pronunciation of the Pali term ''catudisā'', which means the "four cardinal directions," in reference to the charitable act of offering free food or drink to those who come from the four points of the compass. Celebrations During major festivities such as Thingyan, Thadingyut, and Tazaungdaing festival, donors throughout the country host ''satuditha'' feasts, preparing and handing out parcels of food or desserts such as mohinga, mont lone yay baw, Thingyan rice, shwe yin aye and mont let saung to revelers and passersby. ''Satuditha'' feasts are commonly held in conjunction with ''Nibban zay'' (နိဗ္ဗာန်ဈေး; ), whereby members of the community organise donation drives for food staples like ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugee Cake
Sugee cake is a cake made of semolina and almonds, creamed butter, eggs, and brandy, and optionally covered in marzipan and royal icing. The cake is typically baked during festive occasions and holidays like Christmas, by members of Malaccan Portuguese in Malacca and the larger Eurasian community in Malaysia and Singapore. The word ''sugee'' has its origins in Hindustani word for 'semolina' (). Sugee cake is similar to the Sri Lankan Love cake baked during Christmas by the Eurasian Burgher people, which uses cashew as opposed to almonds. In 2020, Shake Shack adapted the flavor of the sugee cake in a limited edition milkshake, dubbed "sugee boogie." See also * Kristang people * Eurasians in Singapore Eurasian Singaporeans are Singaporeans of mixed European and Asian descent. Their Asian ancestry trace from Colonial India to other colonies while their European ancestry trace back to western Europe primarily, although Eurasian settlers to Sing ... References Eurasia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khanom Mo Kaeng
''Khanom mo kaeng'' ( th, ขนมหม้อแกง, ) is a traditional Thai dessert. It is similar to an egg custard or a kind of flan. ''Khanom mo kaeng'' is made with coconut milk, eggs (either chicken or duck), palm sugar, white sugar, salt, shallots and a bit of oil. There are different variations of ''khanom mo kaeng''. The kind of starch that is used is usually taros, but sometimes are used hulled mung beans, lotus seeds, sweet potatoes, or other starches. History Maria Guyomar de Pinha is the queen of Thai desserts during the Ayutthaya period. She created many desserts, some of which were influenced by Portuguese cuisine, such as curry puffs, ''khanom mo kaeng'', '' thong muan'', ''thong yot'', ''thong yip'', '' foi thong'', and '' khanom phing''. These desserts were presented to King Narai and Princess Sudawadi, who was the daughter of King Narai. ''Khanom mo kaeng'' was served to King Narai in a pot which was made from brass. See also * List of Thai desserts This ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mont (food)
In the Burmese language, the term ''mont'' ( my, မုန့်; ) translates to "snack", and refers to a wide variety of prepared foods, ranging from sweet desserts to savory food items that may be cooked by steaming, baking, frying, deep-frying, or boiling. Foods made from wheat or rice flour are generally called ''mont'', but the term may also refer to certain varieties of noodle dishes, such as ''mohinga''. Burmese ''mont'' are typically eaten with tea during breakfast or afternoon tea time. Each variety of ''mont'' is designated by a descriptive word or phrase that precedes or follows the word ''mont'', such as '' htoe mont'' () or '' mont lone yay baw'' (). The term ''mont'' has been borrowed into several regional languages, including into Shan as and into Jingpho as . In Burmese, the term ''mont'' is not limited to Burmese cuisine: it applies equally to items as varied as Western-style breads ( or ''paung mont''), Chinese moon cakes ( or ''la mont''), ice cream ( or ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poppy Seed
Poppy seed is an oilseed obtained from the opium poppy (''Papaver somniferum''). The tiny, kidney-shaped seeds have been harvested from dried seed pods by various civilizations for thousands of years. It is still widely used in many countries, especially in Central Europe and South Asia, where it is legally grown and sold in shops. The seeds are used whole or ground into meal as an ingredient in many foods – especially in pastry and bread – and they are pressed to yield poppyseed oil. History The poppy seed is mentioned in ancient medical text from many civilizations. For instance, the Egyptian papyrus scroll named Ebers Papyrus, written c. 1550 BC, lists poppy seed as a sedative. The Minoan civilization (approximately 2700 to 1450 BC), a Bronze Age civilization which arose on the island of Crete, cultivated poppies for their seed, and used a milk, opium and honey mixture to calm crying babies. The Sumerians are another civilization that are known to have grown poppy seeds ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
