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Kuyteav
''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 and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kuai Tiao
''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 an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cambodian Cuisine
Cambodian cuisine is an umbrella term for the cuisines of all ethnic groups in Cambodia, whereas Khmer cuisine ( km, សិល្បៈធ្វើម្ហូបខ្មែរ; ) refers specifically to the more than thousand years old culinary tradition of the Khmer people. Over centuries, Cambodian cuisine has incorporated elements of Indian, Chinese and more recently French cuisine, and due to some of these shared influences and mutual interaction, it has many similarities with the neighbouring Thai, Vietnamese and Lao cuisines. Khmer cuisine can be classified into peasant, elite and royal cuisine, although the difference between the royal and popular cuisine is not as pronounced as in the case of Thailand and Laos. The royal and elite dishes use more varied and higher quality ingredients, and contain more meat, while the peasant food is made from simpler and more accessible ingredients. History Because of Cambodia's geographic location, rice and fish, especially fr ... [...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 var ... [...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 var ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kyay Oh
''Kyay oh'' ( my, ကြေးအိုး; ) is a popular noodle soup made with pork and egg in Burmese cuisine. Fish and chicken versions are also made as well as a "dry" version without broth. ''Kyay oh'' is traditionally served in a copper pot. ''Kyay oh'' is made with rice noodles (rice vermicelli or flat rice noodles) and marinated meatballs. The broth is made with pork, chicken, or fish. The pork version, the most popular, uses pork bones and intestine. ''Kyay oh'' is typically served with a tomato and green pepper sauce. Dry ''kyay oh'' salad, called ''kyay oh sigyet'' (ကြေးအိုးဆီချက်), is made without broth and uses sesame oil. It is topped with fried garlic sprinkles. The salad, like the soup, includes meatball, egg, pork brain, green choy and triangular-shaped crispy waffles stuff with meat. Other ingredients include salt, garlic powder, ginger and pepper. The first ''kyay oh'' restaurant, Kyay Oh Bayin, was founded in 1968 in Rangoon (now Y ... [...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 ... [...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 ex ... [...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; * After t ... [...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 Lemma (morphology), 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 ... [...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] |
Teochew Dialect
Teochew or Chaozhou (, , , Teochew endonym: , Shantou dialect: ) is a dialect of Chaoshan Min, a Southern Min language, that is spoken by the Teochew people in the Chaoshan region of eastern Guangdong and by their diaspora around the world. It is sometimes referred to as ''Chiuchow'', its Cantonese rendering, due to the English romanisation by colonial officials and explorers. It is closely related to some dialects of Hokkien, as it shares some cognates and phonology with Hokkien. The two are mutually unintelligible, but it is possible to understand some words. Teochew preserves many Old Chinese pronunciations and vocabulary that have been lost in some of the other modern varieties of Chinese. As such, Teochew is described as one of the most conservative Chinese languages. Languages in contact Mandarin In China, Teochew children are introduced to Standard Chinese as early as in kindergarten; however, the Teochew language remains the primary medium of instruction. In the ea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
