|
Garudhiya
Garudiya or ''Garudhiya'' (ގަރުދިޔަ) is a clear fish broth. It is one of the basic and traditional food items of Maldivian cuisine. The broth is based on tuna species found in the nation's ocean waters such as skipjack ''(kanḍumas or goḍa)'', yellowfin tuna ''(kanneli)'', little tunny ''(lațți)'', or frigate tuna) ''(raagonḍi)''.Xavier Romero-Frias, ''The Maldive Islanders, A Study of the Popular Culture of an Ancient Ocean Kingdom'', Barcelona 1999, Despite the introduction of new items in the Maldivian cuisine, garudiya is still a Maldivian favourite as it has been for generations. Preparation In order to cook garudiya, tuna fish are cut up following a traditional pattern. After having had the gills and some of the innards thrown away, the fish pieces, the heads and the bones are carefully washed. The fish is then boiled in water with salt, until it is well cooked. The foam or scum (filleyo) is carefully removed while boiling and is later discarded. Garud ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maldivian Cuisine
Maldivian cuisine, also called Dhivehi cuisine, is the cuisine of the Nation of Maldives and of Minicoy, India. The traditional cuisine of Maldivians is based on three main items and their derivatives: coconuts, fish and starches. Coconuts The coconut is used in the grated form, squeezed to obtain coconut milk, or as coconut oil in dishes that are deep-fried. The ''hunigondi'' is the traditional Maldivian implement used to grate the coconut. It is a long low chair with a serrated steel blade at its end. Grated coconut is used in dishes such as ''mas huni''.Xavier Romero-Frias, ''The Maldive Islanders, A Study of the Popular Culture of an Ancient Ocean Kingdom'', Barcelona 1999, The grated coconut may be alternatively soaked in water and squeezed in order to obtain coconut milk (''kaashi kiru''). Coconut milk is an essential ingredient in many Maldivian curries and other dishes. Fish The fish of choice is mostly skipjack tuna, either dried or fresh. Other similar fish speci ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rihaakuru
Rihaakuru (ރިހާކުރު, pronounced ) is a fish-based thick sauce. The color varies from light brown to dark brown. It is a traditional dish of Maldivian cuisine, consumed almost daily in every household in Maldives and in Minicoy since ancient times. Rihaakuru is produced as a by-product of the processing of tuna. History Maldivian travellers introduced Rihaakuru and Bondi to Sri Lanka (then Ceylon). Sri Lankans considered these as delicacies and referred to them as Bondi Haluwa and Diya Hakuru (rhyming derivative, of the original Dhivehi language, Dhivehi term, which means 'liquid jaggery' in the Sinhalese language) respectively. These terms were popular in Sri Lankan households until the latter part of the 20th century, when they gradually disappeared. Preparation Rihaakuru is obtained through following a simple but time-consuming procedure. The extract is the result of hours of cooking of tuna in water and salt, while carefully removing the scum (filleyo) that keeps formi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maldives
Maldives (, ; dv, ދިވެހިރާއްޖެ, translit=Dhivehi Raajje, ), officially the Republic of Maldives ( dv, ދިވެހިރާއްޖޭގެ ޖުމްހޫރިއްޔާ, translit=Dhivehi Raajjeyge Jumhooriyyaa, label=none, ), is an archipelagic state located in South Asia, situated in the Indian Ocean. It lies southwest of Sri Lanka and India, about from the Asian continent's mainland. The chain of atolls of the Maldives, 26 atolls stretches across the equator from Atolls of the Maldives#Ihavandhippolhu, Ihavandhippolhu Atoll in the north to Addu Atoll in the south. Comprising a territory spanning roughly including the sea, land area of all the islands comprises , Maldives is one of the world's most geographically dispersed sovereign states and the List of sovereign states and dependent territories in Asia, smallest Asian country as well as one of the smallest Muslim countries, Muslim-majority countries by land area and, with around 557,751 inhabitants, the 2nd List of Asian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Colocasia
''Colocasia'' is a genus of flowering plants in the family Araceae, native to southeastern Asia and the Indian subcontinent. Some species are widely cultivated and naturalized in other tropical and subtropical regions. The names elephant-ear and cocoyam are also used for some other large-leaved genera in the Araceae, notably ''Xanthosoma'' and ''Caladium''. The generic name is derived from the ancient Greek word ''kolokasion'', which in Greek, botanist Dioscorides (1st century AD) may have inferred the edible roots of both '' Colocasia esculenta'' and ''Nelumbo nucifera''. The species ''Colocasia esculenta'' is invasive in wetlands along the American Gulf coast, where it threatens to displace native wetland plants. Description They are herbaceous perennial plants with a large corm on or just below the ground surface. The leaves are large to very large, long, with a sagittate shape. The elephant's-ear plant gets its name from the leaves, which are shaped like a large ear o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Ingredients
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 agricultural ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Asian Cuisine
Asian cuisine includes several major regional cuisines: Central Asian, East Asian, North Asian, South Asian, Southeast Asian, and West Asian. A cuisine is a characteristic style of cooking practices and traditions, usually associated with a specific culture. Asia, being the largest and most populous continent, is home to many cultures, many of which have their own characteristic cuisine. Asian cuisine are also famous about their spices, Asian people traditionally use different kind of spices in their regular meals. Ingredients common to many cultures in the East and Southeast regions of the continent include rice, ginger, garlic, sesame seeds, chilies, dried onions, soy, and tofu. Stir frying, steaming, and deep frying are common cooking methods. While rice is common to most Asian cuisines, different varieties are popular in the various regions. Glutinous rice is ingrained in the culture, religious tradition and national identity of Laos. Basmati rice is popular in t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Tuna Dishes
This is a list of notable tuna dishes, consisting of foods and dishes prepared using tuna as a primary ingredient. Tuna is a versatile ingredient that is used in a variety of dishes, including entrees, sandwiches, sushi, salads, appetizers, soups and spreads, among others. Tuna dishes * Cakalang fufu – cured and smoked skipjack tuna clipped on a bamboo frame, a Minahasan delicacy of North Sulawesi, Indonesia. * Garudiya – a clear fish broth, it is one of the basic and traditional food items of Maldivian cuisine. The broth is based on tuna species found in the nation's ocean waters such as skipjack ''(kanḍumas or goḍa)'', yellowfin tuna ''(kanneli)'', little tunny ''(lațți)'', or frigate tuna) ''(raagonḍi)''. Romero-Frias, Xavier, ''The Maldive Islanders, A Study of the Popular Culture of an Ancient Ocean Kingdom'', Barcelona 1999, * Gulha – a Maldivian snack food, gulha consists of small ball-shaped dumplings that are stuffed with a mixture of tuna, finely ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maldive Fish
Maldives fish ( dv, ވަޅޯމަސް, translit=valhoamas) is cured tuna fish traditionally produced in Maldives. It is a staple of the Maldivian cuisine, Sri Lankan cuisine, as well as the cuisine of the Southern Indian states and territories of Lakshadweep, Kerala and Tamil Nadu, and in the past it was one of the main exports from Maldives to Sri Lanka, where it is known as umbalakaḍa in Sinhala language, Sinhala and masikaruvadu in Tamil language, Tamil.Xavier Romero-Frias, ''The Maldive Islanders, A Study of the Popular Culture of an Ancient Ocean Kingdom'', Barcelona 1999, It is also produced in small scale using traditional methods in Lakshadweep Islands in India. It is known as massmin in Lakshadweep. The abundant sea harvest of the Indian Ocean around the Atolls of the Maldives and, Lakshadweep in India yields many pelagic fishes, like skipjack tuna, skipjack, yellowfin tuna, little tunny (known locally as laṭṭi) and Frigate tuna, frigate mackerel. All these fish h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caranx Melampygus
The bluefin trevally (''Caranx melampygus''), also known as the bluefin jack, bluefin kingfish, bluefinned crevalle, blue ulua, omilu, and spotted trevally), is a species of large, widely distributed marine fish classified in the jack family, Carangidae. The bluefin trevally is distributed throughout the tropical waters of the Indian and Pacific Oceans, ranging from Eastern Africa in the west to Central America in the east, including Japan in the north and Australia in the south. The species grows to a maximum known length of and a weight of , however is rare above . Bluefin trevally are easily recognised by their electric blue fins, tapered snout and numerous blue and black spots on their sides. Juveniles lack these obvious colours, and must be identified by more detailed anatomical features such as fin ray and scute counts. The bluefin trevally inhabits both inshore environments such as bays, lagoons and shallow reefs, as well as deeper offshore reefs, atolls and bomboras. Juve ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.svg "Click for more on -> Asian Cuisine")
