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Bánh Tẻ
''Bánh tẻ'' (literally "rice cakes" in Vietnamese language, Vietnamese; also called ''bánh răng bừa'') is a variety of small steamed rice cake in Vietnamese cuisine. It is a traditional variety of ''bánh'' from the Red River Delta region of northern Vietnam. ''Bánh tẻ'' are made of rice flour, wrapped with Lá dong leaves into a long, thin cylindrical shape, and boiled thoroughly. ''Bánh tẻ'' is considered one of the most typical dishes of Hà Tây Province, located near Hanoi, although it may also be found in other parts of the country. The flavors and ingredients of ''bánh tẻ'' vary from region to region. Ingredients ''Bánh tẻ'' are made of plain (non-glutinous rice, glutinous) white rice (called ''gạo tẻ'' in Vietnamese), Ground meat, minced pork shoulder, Judas's ear fungus (''Auricularia auricula-judae''), onion, salt, Black pepper, pepper. Some variants of ''bánh tẻ'' include peanuts and chopped shiitake mushrooms. Making In order to make ''bá ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red River Delta
The Red River Delta or Hong River Delta ( vi, Châu thổ sông Hồng) is the flat low-lying plain formed by the Red River and its distributaries merging with the Thái Bình River in northern Vietnam. ''Hồng'' (紅) is a Sino-Vietnamese word for "red" or "crimson." The delta has the smallest area but highest population and population density of all regions. The region, measuring some is well protected by a network of dikes. It is an agriculturally rich and densely populated area. Most of the land is devoted to rice cultivation. Eight provinces together with two municipalities, the capital Hanoi, and the port Haiphong form the delta. It has a population of almost 23 million in 2019. In 2021, Paul Sidwell proposed that the locus of Proto-Austroasiatic languages was in this area about 4,000–4,500 years before present.Sidwell, Paul. 2021''Austroasiatic Dispersal: the AA "Water-World" Extended'' The Hong River Delta is the cradle of the Vietnamese nation. Water puppetry ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hanoi
Hanoi or Ha Noi ( or ; vi, Hà Nội ) is the capital and second-largest city of Vietnam. It covers an area of . It consists of 12 urban districts, one district-leveled town and 17 rural districts. Located within the Red River Delta, Hanoi is the cultural and political centre of Vietnam. Hanoi can trace its history back to the third century BCE, when a portion of the modern-day city served as the capital of the historic Vietnamese nation of Âu Lạc. Following the collapse of Âu Lạc, the city was part of Han China. In 1010, Vietnamese emperor Lý Thái Tổ established the capital of the imperial Vietnamese nation Đại Việt in modern-day central Hanoi, naming the city Thăng Long (literally 'Ascending Dragon'). Thăng Long remained Đại Việt's political centre until 1802, when the Nguyễn dynasty, the last imperial Vietnamese dynasty, moved the capital to Huế. The city was renamed Hanoi in 1831, and served as the capital of French Indochina from 1902 to 1945 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Suman (food)
Suman or budbud is a rice cake originating in the Philippines. It is made from glutinous rice cooked in coconut milk, often wrapped in banana leaves, coconut leaves, or ''buli'' or ''buri'' palm (''Corypha'') leaves for steaming. It is usually eaten sprinkled with sugar or laden with latik. A widespread variant of ''suman'' uses cassava instead of glutinous rice. Varieties There are numerous varieties of suman, with almost every town or locality having its speciality. Some are described below: *''Binuo'' (or ''Suman sa Binuo'') – A rare variety of suman, the glutinous rice is soaked, milled, mixed with coconut milk and sugar, wrapped in the leaves of the Tagbak plant, and steamed. The leaves give this variety of suman a uniquely balmy, minty flavor, and the suman itself is chewier than the whole-rice varieties. *''Kurukod'' or ''kurukud'' - A type of cassava suman with a filling of sweetened grated coconut ('' bukayo''). *''Suman sa Ibus'' (or simply ''Ibus'') – A ubiqui ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasteles
''Pasteles'' (; singular ''pastel''), also pastelles in the English-speaking Caribbean, are a traditional dish in several Latin American and Caribbean countries. In Puerto Rico, the Dominican Republic, Venezuela, Panama, Trinidad and Tobago, and the Caribbean coast of Colombia, the dish looks like a tamal. In Hawaii, they are called ''pateles'' in a phonetic rendering of the Puerto Rican pronunciation of ''pasteles'', as discussed below. Puerto Rican pasteles Related to alcapurria, tamales, hallacas, and guanimes, pasteles were originally made by the indigenous people of Boriquen (Puerto Rico). Tainos made masa from cassava, yautía and squash. The masa was then filled with beans, fruit, chilies, corn, nuts, meat, fish and wrapped in corn husk. Pasteles can be traced back several centuries to Spanish colonial times, before they became an essential Puerto Rican Christmas dish. In ''Eating Puerto Rico: A History of Food, Culture, and Identity'', Ortíz Cuadra explains that ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pamonha
Pamonha () is a traditional Brazilian food. It is a boiled paste made from sweet corn whisked in coconut milk, typically served wrapped in corn husks. See also * Bollos (Panamanian cuisine) *Chimaki, from Japan * Humita *List of Brazilian dishes *Tamales, a similar dish made from a type of dry corn flour *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 t ..., from China * Koba akondro References External links * Pamonha in the Portuguese Wikipedia * * {{Dumplings Dumplings Brazilian desserts ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lo Mai Gai
Lo mai gai (), literally "glutinous rice chicken", is a classic dim sum dish served during yum cha.Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. 005(2005). The food of China: a journey for food lovers. Bay Books. . p27. The portion size of ''lo mai gai'' is generally quite large, so there is a smaller variant created known as ''jan ju gai'' (). Description Lo mai gai is mostly a southern Chinese food. It contains glutinous rice filled with chicken, Chinese mushrooms, Chinese sausage, scallions, and sometimes dried shrimp or salted egg. The ball of rice is then wrapped in a dried lotus leaf and steamed. In North America, banana or grape leaves may be used instead. Gallery Image:Lo mai gai takeaway style.jpg, The takeaway style of lo mai gai (usually served in a small bowl) File:Machangjf.JPG, Machang (zongzi or ma-chang 肉粽, a variant of lo mai gai shaped in a triangular pattern See also *Bánh chưng * Bánh tét * Bánh tẻ * Chinese sticky rice * Corunda *Hallaca * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hallaca
Hallaca (, ; alt. spelling, ''hayaca'' and ''ayaca'') is a traditional dish from Venezuela that looks like a tamal, though different in flavour, texture, ingredients and cultural significance. It consists of corn dough stuffed with a stew of beef, pork, or chicken and other ingredients such as raisins, capers, and olives, fresh onion rings, red and green bell pepper slices. There are vegetarian hallacas, made with black beans or tofu. Hallacas are folded in plantain leaves, tied with strings, and boiled. The dish is traditionally served during the Christmas season and has several regional variants. It has been described as a national dish of Venezuela. Some speculate it originated from the Orinoquia. Characteristic of the hallaca is the delicate corn dough made with consommé or broth, and lard colored with annatto. Hallacas are also commonly eaten in eastern Cuba, Trinidad where it is called pastelle, and parts of Colombia, Ecuador, Aruba, and Curaçao. Origins Hallaca is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corunda
Corunda is a Mexican type of tamale, but wrapped in a long corn or reed plant leaf, and folded, making a triangular shape or spherical shape. They are typically steamed until golden and eaten with sour cream (Mexican crema)and red salsa. Unlike typical tamales, they do not always have a filling. They are usually made using corn masa, salt, lard, and water. Some corundas are filled with salsa on the inside. They are commonly sold by the dozen. It is a common food in the state of Michoacán. Known since pre-Hispanic times, it is also part of the gastronomy of some neighboring states such as Guanajuato, Jalisco, Guerrero, Colima, Estado de México and Querétaro. The best known are those of manteca, wrapped in leaves from the stalk of the fresh corn plant, not in corn husks, and those of ceniza, wrapped in reed leaves. See also * List of Mexican dishes * List of steamed foods This is a list of steamed foods and dishes that are typically or commonly prepared by the cooking met ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bánh Tét
''Bánh tét'' is a Vietnamese savoury but sometimes sweetened cake made primarily from glutinous rice, which is rolled in a banana leaf into a thick, log-like cylindrical shape, with a mung bean and pork filling, then boiled. After cooking, the banana leaf is removed and the cake is sliced into wheel-shaped servings. Etymology "Bánh tét", which is originated from Southern Vietnam, is commonly believed to be influenced by the symbol of lingam since Southern Vietnam was the descendant of Champa kingdom. Unlike Northern Vietnam where culture were heavily influenced by China, the kingdom of Champa, as well as the Khmer Empire and the other Southeast Asia countries were dominated by Ancient India's culture. This culture shaped the culture of Southern Vietnam since the territories of Southern Vietnam used to be the entire Champa kingdom and parts of the ancient Funan, which latterly became a part of Khmer Empire. The shape of lingam is found in many varieties of Southea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bánh Chưng
''Bánh chưng'' is a traditional Vietnamese food which is made from glutinous rice, mung beans, pork and other ingredients. Its origin is told by the legend of Lang Liêu, a prince of the last king of the Sixth Hùng Dynasty, who became the successor thanks to his creation of ''bánh chưng'' and ''bánh giầy'', which symbolized, respectively, the earth and the sky. Considered an essential element of the family altar on the occasion of ''Tết'', the making and eating of ''bánh chưng'' during this time is a well-preserved tradition of Vietnamese people. Beside the ''Tết'' holiday, ''bánh chưng'' is also eaten all year round as Vietnamese cuisine. Origin and Symbolism According to the book ''Lĩnh Nam chích quái'' (''Extraordinary stories of Lĩnh Nam'') published in 1695, the creation of ''bánh chưng'' was credited to Lang Liêu, a prince of the last Sixth Hùng Dynasty of the Hùng dynasty (c. 1712 - 1632 BC). It was said that in choosing a successor among h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bánh
In Vietnamese, the term ''bánh'' ( or , Chữ Nôm: 餅) translates loosely as "cake" or "bread", but refers to a wide variety of prepared foods that can easily be eaten by hands or chopsticks. With the addition of qualifying adjectives, ''bánh'' refers to a wide variety of sweet or savory, distinct cakes, buns, pastries, sandwiches, and other food items, which may be cooked by steaming, baking, frying, deep-frying, or boiling. Foods made from wheat flour or rice flour are generally called ''bánh'', but the term may also refer to certain varieties of noodle and fish cake dishes, such as ''bánh canh'' and ''bánh hỏi''. Each variety of ''bánh'' is designated by a descriptive word or phrase that follows the word ''bánh'', such as ''bánh bò'' () or ''bánh chuối'' (). ''Bánh'' that are wrapped in leaves before steaming are called ''bánh lá'' (). In Vietnamese, the term ' is not limited to Vietnamese cuisine: it applies equally to items as varied as fortune co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Pepper
Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diameter (fresh and fully mature), dark red, and contains a stone which encloses a single pepper seed. Peppercorns and the ground pepper derived from them may be described simply as ''pepper'', or more precisely as ''black pepper'' (cooked and dried unripe fruit), ''green pepper'' (dried unripe fruit), or ''white pepper'' (ripe fruit seeds). Black pepper is native to the Malabar Coast of India, and the Malabar pepper is extensively cultivated there and in other tropical regions. Ground, dried, and cooked peppercorns have been used since antiquity, both for flavour and as a traditional medicine. Black pepper is the world's most traded spice, and is one of the most common spices added to cuisines around the world. Its spiciness is due to t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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