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Santol (fruit)
''Sandoricum koetjape'', the santol, sentul, setun or cotton fruit, is a tropical fruit native to maritime Southeast Asia. Origin and distribution The santol is native to Malesia and New Guinea. It has been introduced to Indochina, Sri Lanka, India, northern Australia, Mauritius, and Seychelles. It is commonly cultivated throughout these regions and the fruits are seasonally abundant in the local and international markets. Botanical description There are two varieties of santol fruit, previously considered two different species, the yellow variety and the red. The difference is in the color that the older leaves turn before falling. The red appears to be more common and the reddish leaves mixed with the green ones add to the distinction and attractiveness of the tree. The fruits are often the size, shape and slightly fuzzy texture of peaches, with a reddish tinge. Both types have a skin that may be a thin peel to a thicker rind, according to the variety. It is often edible an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flora De Filipinas
Manuel María Blanco Ramos known as Manuel Blanco (1779 – 1845) was a Spanish friar and botanist. Biography Born in Navianos de Alba, Castilla y León, Spain, Blanco was a member of the Augustinian order of friars. His first assignment was in Angat in the province of Bulacan in the Philippines. He subsequently had a variety different assignments. Towards the end of his life, he became the delegate of his order in Manila, traveling throughout the archipelago. He is the author of one of the first comprehensive flora of the Philippines, ''Flora de Filipinas. Según el sistema de Linneo'' (Flora of the Philippines according to the system of Linnaeus) which followed after the work done by Georg Joseph Kamel. The first two editions (Manila, 1837 and 1845) were unillustrated. Celestine Fernandez Villar (1838-1907), together with others including Antonio Llanos, published an illustrated posthumous edition from 1877 to 1883, printed by C. Verdaguer of Barcelona. Blanco died in Mani ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marmalade
Marmalade (from the Portuguese ''marmelada'') is a fruit preserves, fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. The well-known version is made from bitter orange. It also has been made from lemons, lime (fruit), limes, grapefruits, mandarin orange, mandarins, orange (fruit), sweet oranges, bergamot orange, bergamots, Blood orange, blood oranges, Clementine, clementines, Kumquat, kumquats, or a combination. Citrus is the most typical choice of fruit for marmalade, though historically the term has often been used for non-citrus preserves. One popular citrus fruit used in marmalade production is the bitter orange, ''Bitter orange, Citrus aurantium'' var. ''aurantium'', prized for its high pectin content, which gives a thick consistency to the marmalade. The peel of the orange imparts a bitter taste. Fruits with low pectin have it added to make the marmalade a jelly. Unlike in fruit preserves#Jam, jam, a large quantity of water is add ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sentul
Sentul may refer to: Plants * Sandoricum koetjape, a tropical fruit grown in Southeast Asia In Indonesia * Sentul, Indonesia * Sentul International Circuit, a motor racing circuit In Malaysia *Sentul, Kuala Lumpur, a suburb * Sentul Komuter station * Sentul LRT station * Sentul Timur LRT station Sentul Timur LRT station is an elevated light rapid transit (LRT) station and serves as the northern terminal station for the Ampang line and Sri Petaling line. The station is located in Sentul, a suburb of Kuala Lumpur, which is surrounded b ... * Sentul Barat MRT station {{dab, geodis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Satun
Satun (, , ) is a town ('' thesaban mueang'') in southern Thailand, capital of the Satun province. It covers the whole ''tambon'' Phiman of Mueang Satun. Satun lies 985 km south of Bangkok. As of 2005 it has a population of 21,498. Climate Satun has a tropical monsoon climate (''Am'') with a short dry season in January and February and a prolonged wet season running from March to December. The highest monthly rainfall occurs in September and October with average monthly rainfall above 320 mm. The average annual high temperature in Satun is 32.6 °C and the average annual low temperature is 23.7 °C. Transportation Satun is connected to Malaysian Langkawi Island by direct ferry service. Telecommunication Satun hosts Thailand's landing points for optical fiber submarine communications cable A submarine communications cable is a cable laid on the seabed between land-based stations to carry telecommunication signals across stretches of ocean and sea. Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milkfish
The milkfish (''Chanos chanos'') is a widespread species of ray-finned fish found throughout the Indo-Pacific. It is the sole living species in the family Chanidae, and the only living member of the genus ''Chanos''. The repeating scientific name (tautonym) is from Greek ( ‘mouth’). They are grouped in the order Gonorhynchiformes and are most closely related to the Ostariophysi—freshwater fishes such as carps, catfish, and loaches. Bagarinao, T. (1999). Ecology and farming of milkfish'. Aquaculture Department, Southeast Asian Fisheries Development Center. The species has many common names. The Hawaiian name for the fish is ''awa'', and in Tahitian it is ''ava''. It is called ''bangús'' () in the Philippines, where it is popularly known as the national fish, although the National Commission for Culture and the Arts has stated that this is not the case as it has no basis in Philippine law. In the Nauruan language, it is referred to as . Milkfish is also called ''bande ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sinantolan
''Sinantolan'', also known as ''ginataang santol'' or ''gulay na santol'', is a Filipino dish made with grated santol fruit rinds, siling haba, shrimp paste (''bagoong alamang''), onion, garlic, and coconut cream. Meat or seafood are also commonly added, and a spicy version adds labuyo chilis. It originates from Southern Luzon, particularly from the Quezon, Laguna, and Bicol regions. It is a type of ''ginataan''. Names ''Sinantolan'' (also ''sinantulan'' or ''santolan'') means "done with santol". It is also known as ''gulay na santol'' or ''gulayon na santol'' ("vegetable santol"), ''ginataang santol'' ("santol ''ginataan''"), and ''giniling na santol'' ("ground santol"). See also * Ginataang labong *Ginataang langka * Laing * Sinampalukan *Sinigang ''Sinigang'', sometimes anglicized as sour broth, is a Filipino soup or stew characterized by its sour and savory taste. It is most often associated with tamarind (Filipino language, Filipino: ''sampalok''), although it c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
In Vitro
''In vitro'' (meaning ''in glass'', or ''in the glass'') Research, studies are performed with Cell (biology), cells or biological molecules outside their normal biological context. Colloquially called "test-tube experiments", these studies in biology and its subdisciplines are traditionally done in labware such as test tubes, flasks, Petri dishes, and microtiter plates. Studies conducted using components of an organism that have been isolated from their usual biological surroundings permit a more detailed or more convenient analysis than can be done with whole organisms; however, results obtained from ''in vitro'' experiments may not fully or accurately predict the effects on a whole organism. In contrast to ''in vitro'' experiments, ''in vivo'' studies are those conducted in living organisms, including humans, known as clinical trials, and whole plants. Definition ''In vitro'' (Latin language, Latin for "in glass"; often not italicized in English usage) studies are conducted ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poultice
A poultice or cataplasm, also called a fomentation, is a soft moist mass, often heated and medicated, that is applied to the skin to reduce inflammation, soothe pain, promote healing, or otherwise treat wounds or ailments. Soft materials like cereals are used as a base, to which agents intended to affect the body, transdermally, may be added. The preparation is usually spread on cloth, which is then applied to the body part to be treated. The cloth is used to keep the preparation in place, or additional bandaging to hold the poultice may be employed. Direct topical application (without cloths) is also used. Poultice may also refer to a porous solid, filled with a solvent used to remove stains from porous stone such as marble or granite. The word ''poultice'' comes from the Greek word transformed to the , , ' porridge'. History Asia North America * Native Americans have thousands of plants for the making of poultices. Preparation and composition * Some Native America ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thai Curry
Thai curry (, ) is a dish in Thai cuisine made from curry paste, coconut milk or water, meat, seafood, vegetables or fruit, and herbs. Curries in Thailand mainly differ from the Indian subcontinent in their use of ingredients such as fresh rhizomes, herbs, and aromatic leaves rather than a mix of dried spices. Definition The first Thai dictionary from 1873 CE (2416 in the Thai Buddhist calendar) defines ''kaeng'' as a watery dish to be eaten with rice and utilizing shrimp paste, onions or shallots, chillies, and garlic as essential ingredients. Coconut milk is not included in this definition and many Thai curries, such as and , do not feature it. Curries in Lanna (northern Thai) cuisine, with only a few exceptions, do not use coconut milk due to coconut palms not growing well, if at all, in the climate of the Thai highlands. The spiciness of Thai curries depends on the amount and kind of chilli used in the making of the paste. Even within one type of curry the spiciness ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Som Tam
Green papaya salad is a spicy salad made from shredded unripe papaya. Originating in Laos, it is a national dish and a cornerstone of Lao cuisine, known locally as ''tam som'' or ''tam mak hoong''. The dish exemplifies bold, vibrant flavors, blending sour, spicy, salty, and sweet elements, and holds deep cultural significance in Laos. Green papaya salad is also widely popular in Thailand, particularly in the Isan region, which shares close ethnic and cultural ties with Laos due to its predominantly ethnic Lao population. Introduced to Thailand via Isan, the dish—called ''som tam'' in Thai—became a staple of Thai cuisine and spread nationwide. Beyond Laos and Thailand, green papaya salad has also gained regional prominence across continental Southeast Asia, including Cambodia, Myanmar, and Vietnam, as well as Xishuangbanna (China). Etymology The dish is deeply rooted in Lao cuisine, where it is traditionally called ''tam mak hoong'' (, , ) or ''tam som'' (, , ), in whic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thai Cuisine
Thai cuisine (, , ) is the national cuisine of Thailand. Thai cooking places emphasis on lightly prepared dishes with aromatics and spicy heat. The Australian chef David Thompson (chef), David Thompson, an expert on Thai food, observes that unlike many other cuisines, Thai cooking is "about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Simplicity isn't the dictum here, at all." Traditional Thai cuisine loosely falls into four categories: ''tom'' (boiled dishes), ''yam'' (spicy salads), ''tam'' (pounded foods), and ''kaeng'' (curries). Deep-frying, stir-frying and steaming are methods introduced from Chinese cuisine. In 2011, seven Thai dishes appeared on a list of the "World's 50 Best Foods", an online poll of 35,000 people worldwide by ''CNN Travel''. Thailand had more dishes on the list than any other country: tom yum kung (4th), pad thai (5 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sinigang
''Sinigang'', sometimes anglicized as sour broth, is a Filipino soup or stew characterized by its sour and savory taste. It is most often associated with tamarind (Filipino language, Filipino: ''sampalok''), although it can use other sour fruits and leaves as the souring agent such as unripe mangoes or rice vinegar. It is one of the more popular dishes in Filipino cuisine. This soup, like most Filipino dishes, is usually accompanied by rice. Origin ''Sinigang'' means "stewed [dish]"; it is Nominalization, nominalized in the form of the Tagalog language, Tagalog verb ''sigang'', "to stew". While present nationwide, ''sinigang'' is seen to be culturally Tagalog people, Tagalog in origin, thus the similar sour stews and soups found in the Visayas and Mindanao (like ''linarang'') and in the Province of Pampanga their version of a sour soup is Called "BulangLang". These are regarded as different dishes and differ in the ingredients used. Fish sauce is a common condiment for the stew. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
