HOME TheInfoList.com
Providing Lists of Related Topics to Help You Find Great Stuff
[::MainTopicLength::#1500] [::ListTopicLength::#1000] [::ListLength::#15] [::ListAdRepeat::#3]

picture info

Red Bean Soup
RED BEAN SOUP or porridge refers to various traditional Asian soups or porridge made with azuki beans . CONTENTS * 1 China
China
* 2 Japan * 3 Korea * 4 Vietnam * 5 See also * 6 References * 7 External links CHINAIn China
China
, Hong Dou Tang (紅豆汤, pinyin: hóng dòu tāng) is a popular dish. It is categorized as a tang shui 糖水, (pinyin: táng shǔi) (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. 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
[...More...]

"Red Bean Soup" on:
Wikipedia
Google
Yahoo

Talk
TALK may refer to: * Conversation , interactive communication between two or more people * Speech , the production of a spoken language * Interaction , face to face conversations * Compulsive talking , beyond the bounds of what is considered to be a socially acceptable amount of talking * Communication<
[...More...]

"Talk" on:
Wikipedia
Google
Yahoo

picture info

Dessert Soup
SOUP is a primarily liquid food , generally served warm or hot (but may be cool or cold), that is made by combining ingredients such as meat and vegetables with stock , juice , water, or another liquid . Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth . Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé . Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream ; cream soups may be thickened with béchamel sauce ; and veloutés are thickened with eggs , butter , and cream
[...More...]

"Dessert Soup" on:
Wikipedia
Google
Yahoo

picture info

Adzuki Bean
The ADZUKI BEAN ( Vigna
Vigna
angularis; from azuki (Japanese : アズキ(小豆)), sometimes transliterated as AZUKI or ADUKI, or English RED MUNG BEAN) is an annual vine widely grown throughout East Asia and the Himalayas
Himalayas
for its small (approximately 5 mm) bean . The cultivars most familiar in Northeast Asia have a uniform red colour , however, white , black , gray , and variously mottled varieties also are known. Scientists presume Vigna
Vigna
angularis var. nipponensis is the progenitor
[...More...]

"Adzuki Bean" on:
Wikipedia
Google
Yahoo

picture info

Patjuk
PATJUK (팥죽) or RED BEAN PORRIDGE is a type of juk (Korean porridge) consisting of red beans and rice . The food is traditionally eaten on dongji (winter solstice). CONTENTS * 1 Preparation * 2 Varieties * 3 Folklore and traditions * 4 Gallery * 5 See also * 6 References PREPARATIONDried 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 saealsim (새알심; 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
[...More...]

"Patjuk" on:
Wikipedia
Google
Yahoo

picture info

Asian Soup
ASIAN SOUPS are soups traditionally prepared and consumed in the cultures of Asia. Such soups are usually based solely on broths and lacking in dairy products such as milk or cream . Thickening for the soups usually consists of refined starches from corn or sweet potatoes . Asian soups are generally categorized as either savoury or sweet. The quality of a savoury soup is determined mainly by its fragrance and umami or "xian" flavour, as well as, to a lesser extent, its mouthfeel. Sweet soups such as tong sui are enjoyed for their aroma, mouthfeel , and aftertaste . Many soups are eaten and drunk as much for their flavour as for their health benefits and touted for their purported revitalizing or invigorating effects
[...More...]

"Asian Soup" on:
Wikipedia
Google
Yahoo

picture info

Azuki Bean
The ADZUKI BEAN ( Vigna
Vigna
angularis; from azuki (Japanese : アズキ(小豆)), sometimes transliterated as AZUKI or ADUKI, or English RED MUNG BEAN) is an annual vine widely grown throughout East Asia and the Himalayas for its small (approximately 5 mm) bean . The cultivars most familiar in Northeast Asia
Northeast Asia
have a uniform red colour , however, white , black , gray , and variously mottled varieties also are known. Scientists presume Vigna
Vigna
angularis var. nipponensis is the progenitor
[...More...]

"Azuki Bean" on:
Wikipedia
Google
Yahoo

China
CHINA, officially the PEOPLE\'S REPUBLIC OF CHINA (PRC), is a unitary sovereign state in East Asia and the world\'s most populous country , with a population of over 1.381 billion . Covering approximately 9.6 million square kilometres (3.7 million square miles), it is the world's second-largest state by land area and third- or fourth-largest by total area . Governed by the Communist Party of China , it exercises jurisdiction over 22 provinces , five autonomous regions , four direct-controlled municipalities (Beijing, Tianjin , Shanghai , and Chongqing ) and the Special Administrative Regions Hong Kong and Macau , also claiming sovereignty over Taiwan . China is a great power and a major regional power within Asia, and has been characterized as a potential superpower
[...More...]

"China" on:
Wikipedia
Google
Yahoo

picture info

Tang Shui
TONG SUI literally translated as "sugar water", also known as TIM TONG, is a collective term for any sweet, warm soup or custard served as a dessert at the end of a meal in Cantonese
Cantonese
cuisine . Tong sui are a Cantonese
Cantonese
specialty and are rarely found in other regional cuisines of China
China
. Outside of Cantonese-speaking communities, soupy desserts generally are not recognized as a distinct category, and the term tong sui is not used. In Hong Kong
Hong Kong
and Malaysia
Malaysia
, there is a huge variety of tong sui, so huge to an extent that have led to stores specialised in selling these desserts. These dessert stalls have also gained prominence in overseas Chinese communities, and are found in various parts of Canada
Canada
, Australia
Australia
and the United States
United States

[...More...]

"Tang Shui" on:
Wikipedia
Google
Yahoo

picture info

Ice Pop
An ICE POP is a water-based frozen snack. It is also referred to as a POPSICLE ( Canada
Canada
, U.S. , New Zealand
New Zealand
), FREEZER POP (Ireland , U.S.), ICE LOLLY ( United Kingdom
United Kingdom
, India
India
, Ireland , South Africa
South Africa
), ICE BLOCK ( New Zealand
New Zealand
, parts of Australia
Australia
), ICY POLE (parts of Australia
Australia
), ICE DROP ( Philippines
Philippines
), or CHIHIRO ( Cayman Islands ) A FROZZIE (kirkby ) It is made by freezing flavored liquid (such as fruit juice ) around a stick, generally resembling a tongue depressor . Often, the juice is colored artificially . Once the liquid freezes solid, the stick can be used as a handle to hold the ice pop. When an ice pop does not have a stick, it is called, among other names, a FREEZIE
[...More...]

"Ice Pop" on:
Wikipedia
Google
Yahoo

Cantonese Cuisine
CANTONESE CUISINE (広東菜), also known as YUE CUISINE or GUANGDONG CUISINE, refers to the cuisine of China's Guangdong Province , particularly the provincial capital, Guangzhou (Canton) . It is one of the Eight Culinary Traditions of Chinese cuisine . Its prominence outside China is due to the large number of emigrants from Guangdong. Chefs trained in Cantonese cuisine are highly sought after throughout China. When Westerners speak of Chinese food, they usually refer to Cantonese cuisine
[...More...]

"Cantonese Cuisine" on:
Wikipedia
Google
Yahoo

picture info

Chenpi
CHENPI, CHEN PI, or CHIMPI (Chinese : 陈皮; pinyin : _chénpí_; literally: "preserved peel") is sun-dried tangerine peel used as a traditional seasoning in Chinese cooking and traditional medicine . They are aged by storing them dry. They have a pungent and bitter taste. First taste of its herb is slightly sweet and aftertaste is bitter. Their attribute is warm. Chenpi
Chenpi
has a common name, ‘ju pi’ or mandarin orange peel. Chenpi
Chenpi
contains volatile oils, nobiletin, hesperidin, neohesperidin, tangeridin, citromitin, synephrine, carotene, cryptoxanthin, inositol, vitamin B1 and vitamin C. Traditional Chinese herbal medicine utilizes the alcohol extracts of several citrus peels for specific health properties, including those extracted from mandarin orange and bitter orange
[...More...]

"Chenpi" on:
Wikipedia
Google
Yahoo

picture info

Lotus Seeds
LOTUS SEEDS or LOTUS NUTS are the seeds of plants in the genus Nelumbo
Nelumbo
, particularly the species Nelumbo
Nelumbo
nucifera . The seeds are of great importance to East Asian cuisine and are used extensively in traditional Chinese and Indian medicine and in Chinese/Indian desserts . The seeds are most commonly sold in the shelled and dried form. Fresh lotus seeds are relatively uncommon in the market except in areas of lotus root and seed production (such as Upper and Central Sindh of Pakistan), where they are sometimes sold as a raw snack commonly called "Dodee". Raw lotus seeds are low in saturated fat, cholesterol, and sodium, and are a good source of protein, thiamin, magnesium, phosphorus, potassium, and manganese. CONTENTS * 1 Types * 2 Uses * 2.1 Chinese medicinal foods * 3 See also * 4 References * 5 External links TYPESTwo types of dried lotus seeds can be found commercially; brown peel and white
[...More...]

"Lotus Seeds" on:
Wikipedia
Google
Yahoo

picture info

Sago
SAGO /ˈseɪɡoʊ/ is a starch extracted from the spongy centre, or pith, of various tropical palm stems, especially that of Metroxylon sagu . It is a major staple food for the lowland peoples of New Guinea and the Moluccas
Moluccas
, where it is called saksak, rabia and sagu. The largest supply of sago comes from Southeast Asia, particularly Indonesia and Malaysia. Large quantities of sago are sent to Europe and North America
North America
for cooking purposes. It is traditionally cooked and eaten in various forms, such as rolled into balls, mixed with boiling water to form a glue-like paste (papeda ), or as a pancake . Sago
Sago
is often produced commercially in the form of "pearls" (small rounded starch aggregates, partly gelatinized by heating). Sago
Sago
pearls can be boiled with water or milk and sugar to make a sweet sago pudding
[...More...]

"Sago" on:
Wikipedia
Google
Yahoo

picture info

Tangyuan (food)
TANGYUAN or TANG YUAN (simplified Chinese : 汤圆; traditional Chinese : 湯圓; pinyin : tāngyuán) is a Chinese dessert made from glutinous rice flour mixed with a small amount of water to form balls and then cooked and served in boiling water or sweet syrup (sweet ginger syrup, for example). Tangyuan can be either small or large, and filled or unfilled
[...More...]

"Tangyuan (food)" on:
Wikipedia
Google
Yahoo

picture info

Purple Rice
BLACK RICE (also known as PURPLE RICE) is a range of rice types of the species Oryza sativa
Oryza sativa
L., some of which are glutinous rice . Varieties include Indonesian black rice and Thai jasmine black rice. Black rice is known as chak-hao in Manipur , an Indian state on the eastern border with Myanmar
Myanmar
, where desserts made from black rice are served at major feasts. Black rice is a source of iron , vitamin E , and antioxidants (more than in blueberries ). 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
[...More...]

"Purple Rice" on:
Wikipedia
Google
Yahoo
.