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Kuy Teav
''Kuyteav'' ( km, គុយទាវ, UNGEGN: ) is a Cambodian noodle soup consisting of rice noodles with pork stock and toppings. A popular breakfast dish in Cambodia, ''kuyteav'' can be found at marketplace stalls, roadside vendors, restaurants and in shophouses across the country, and is distinguished by its clear broth and array of herbs, aromatics and other garnishes and condiments. ''Kuyteav'' spread to Southern Vietnam under the name (" Phnom Penh kuyteav"). In October 2019, ''kuyteav Phnom Penh'' was recognized as a collective mark by the Department of Intellectual Property of the Ministry of Commerce. Etymology The word ''kuyteav'' derives from the Teochew Chinese word (peng'im: ''guê2diao5'') and refers to cut noodles made from long-grain rice flour (as opposed to glutinous rice flour). Nath, Chuon. Khmer-Khmer Dictionary. Buddhist Institute of Cambodia, 1967 This term also refers to the dish: a rice noodle soup with minced meat and various other toppings ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ministry Of Commerce (Cambodia)
The Ministry of Commerce ( km, ក្រសួងពាណិជ្ជកម្ម) is the government ministry responsible for regulating and promoting commerce and trade of Cambodia. It works both domestically and internationally, and within the context of ASEAN, to create opportunities and a good working environment for producers and exporters. General Departments * General Department of Domestic Trade * General Department of International Trade * General Department of Trade Support Services * General Directorate of Trade Promotion * General Department of Cambodia Import-Export Inspection and Fraud Repression (CamControl) * General Department of Administration and Finance * General Department of Inspection * Green Trade Company Minister of Commerce SourceHistory of the Ministry of Commerce/small> See also * Economy of Cambodia * Government of Cambodia * Pan Sorasak References General Directorate of Trade Promotion of Ministry of Commerce of Cambodia External links Minist ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is a refined form of sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars, and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human food. Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar. Sugars are found in the tissues of most plants. Honey and fruits are abundant natural sources of simple su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soy Sauce
Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and ''Aspergillus oryzae'' or '' Aspergillus sojae'' molds. It is considered to contain a strong umami taste. Soy sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China, and it has spread throughout East and Southeast Asia where it is used in cooking and as a condiment. Use and storage Soy sauce can be added directly to food, and is used as a dip or salt flavor in cooking. It is often eaten with rice, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for salty seasoning of various foods are common on restaurant tables in many countries. Soy sauce can be stored at room temperature. History East Asia China Soy sauce (, ) is considered almost as old as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oyster Sauce
Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from oyster extracts,The Times, 22 January 1981; ''Cook Accidentally on purpose'' sugar, salt and water thickened with corn starch. Some versions may be darkened with caramel, though high-quality oyster sauce is naturally dark.BigOven Food DictionaryOyster sauce' It is commonly used in Chinese, Thai, Malay, Vietnamese, and Khmer cuisine. Production Oyster sauce production began in China no later than the mid-1870s. Oysters were boiled in three iron basins for half an hour then removed for drying on rattan either by sun or over a moderate fire. The water from the basins was reduced in a fourth basin to "a blackish sauce". Sea-water, salt and/or soy could be added. Today, many shortcuts have been made to create a similar flavor more quickly and at reduced cost. Oyster sauces today are usually made with a base of sugar and salt and thickene ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garlic Oil
Garlic oil is the volatile oil derived from garlic. It is usually prepared using steam distillation and can also be produced via distillation using ether. It is used in cooking and as a seasoning, a nutritional supplement, and also as an insecticide. Preparation Garlic oil is typically prepared using steam distillation, where crushed garlic is steamed with the resultant condensation containing the oil. Garlic oil contains volatile sulfur compounds such as diallyl disulfide, a 60% constituent of the oil. Steam-distilled garlic oil typically has a pungent and disagreeable odor and a brownish-yellow color. Its odor has been attributed to the presence of diallyl disulfide. To produce around 1 gram of pure steam-distilled garlic oil, around 500 grams of garlic is required. Undiluted garlic oil has 900 times the strength of fresh garlic, and 200 times the strength of dehydrated garlic. Ether can also be used to extract garlic oil. A type of garlic oil involves soaking diced or crushe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hủ Tiếu
or is a dish eaten in Vietnam as breakfast. It may be served either as a soup () or dry with no broth (). became popular in the 1960s in Southern Vietnam, especially in Saigon. The primary ingredients of this dish are pork bones, mixed with diverse kinds of noodles, herbs and other kind of meats. In southern Vietnamese cuisine, phở is usually served with –like noodles called instead of the wider or popular in northern cuisine. Hủ tiếu was featured in Master Chef US 2013, where Gordon Ramsay mentioned it being on the top of his list and tasked the contestants to prepare a bowl of hu tieu. The noodle dish also appeared on the TV show " Gordon's Great Escape" in 2010-2011, where Ramsay tried the noodle dish in Cai Rang floating market, Can Tho. Origin Hủ tiếu originated from the cuisine of the Teochew people who migrated to Vietnam via Cambodia from northeastern of Guangdong province, China, when it was first known as kuyteav. For the first localised v ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sesquisyllabic
Primarily in Austroasiatic languages (also known as Mon–Khmer), in a typical word a minor syllable is a reduced (minor) syllable followed by a full tonic or stressed syllable. The minor syllable may be of the form or , with a reduced vowel, as in colloquial Khmer, or of the form with no vowel at all, as in Mlabri "navel" (minor syllable ) and "underneath" (minor syllable ), and Khasi "rule" (minor syllable ), ''syrwet'' "sign" (minor syllable ), "transform" (minor syllable ), "seed" (minor syllable ) and ''tyngkai'' "conserve" (minor syllable ). This iambic pattern is sometimes called sesquisyllabic (lit. 'one and a half syllables'), a term coined by the American linguist James Matisoff in 1973 (Matisoff 1973:86). Sometimes minor syllables are introduced by language contact. Many Chamic languages as well as Burmese have developed minor syllables from contact with Mon-Khmer family. In Burmese, minor syllables have the form , with no consonant clusters allowed in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Elision
In linguistics, an elision or deletion is the omission of one or more sounds (such as a vowel, a consonant, or a whole syllable) in a word or phrase. However, these terms are also used to refer more narrowly to cases where two words are run together by the omission of a final sound. An example is the elision of word-final /t/ in English if it is preceded and followed by a consonant: "first light" is often pronounced /fɜ:s laɪt/. Many other terms are used to refer to particular cases where sounds are omitted. Citation forms and contextual forms A word may be spoken individually in what is called the citation form. This corresponds to the pronunciation given in a dictionary. However, when words are spoken in context, it often happens that some sounds that belong to the citation form are omitted. Elision is not an all-or-nothing process: elision is more likely to occur in some styles of speaking and less likely in others. Many writers have described the styles of speech in which ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dish (food)
A dish in gastronomy is a specific food preparation, a "distinct article or variety of food", ready to eat or to be served. A dish may be served on tableware, or may be eaten in one's hands. Instructions for preparing a dish are called recipes. Some dishes, for example a hot dog with ketchup, rarely have their own recipes printed in cookbooks as they are made by simply combining two ready-to-eat foods. Naming Many dishes have specific names, such as sauerbraten, while others have descriptive names, such as "broiled ribsteak". Many are named for particular places, sometimes because of a specific association with that place, such as Boston baked beans or ''bistecca alla fiorentina'', and sometimes not: ''poached eggs Florentine'' essentially means "poached eggs with spinach". Some are named for particular individuals: * To honor them: for example, Brillat-Savarin cheese, named for the 18th-century French gourmet and famed political figure Jean Anthelme Brillat-Savarin; * Af ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chuon Nath
Chuon Nath ( km, ជួន ណាត; 11 March 1883 – 25 September 1969) was a Cambodian monk and the late ''Gana Mahanikaya'' Supreme Patriarch of Cambodia. Amongst his achievements is his effort in conservation of the Khmer language in the form of the Khmer dictionary. His protection of Khmer identity and history in the form of the national anthem, " Nokor Reach" and "Pongsavotar Khmer" were also among his contributions to the country. His ashes were interred at Wat Ounalom in Phnom Penh. His full honorary title is Samdech Sangha Rāja Jhotañāno Chuon Nath ( km, សម្តេចព្រះសង្ឃរាជ ជួន ណាត ជោតញ្ញាណោ, link=no) Early life and education Nath was born in Kampong Speu Province to a family of farmers. At the age of 12, Nath was brought to the temple to learn, as was typical for Khmer boys at the time. He became a novice monk in 1897 and was fully ordained in 1904 at the age of 21. In 1913, Nath sat the Pali ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peng'im
(: ( Teochew) (Swatow), : or , : or ) is a Teochew dialect romanisation system as a part of Guangdong Romanisation published by Guangdong Provincial Education Department in 1960. Tone of this system is based on Swatow dialect. The system uses Latin alphabet to transcript pronunciation and numbers to note tones. Before that, another system called , which was introduced by the missionaries in 1875, had been widely used. Since Teochew has high phonetic similarity with Hokkien, another Southern Min variety, and can also be used to transcribe Teochew. The name is a transcription of "" using this system. Contents Alphabet This system uses the Latin alphabet, but does not include f, j, q, v, w, x, or y. ê is the letter e with circumflex. Initials There are 18 initials. Syllables not starting with consonants are called zero initials. b and g can also be used as ending consonants. Finals There are 59 finals : Tones Symbols of tones are notated at the top right of co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
