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Booklet Indonesian Culinary Week 2019
The Brunch Menu SOUP SOTO AYAM * Authentic Indonesian chicken soup served with vermicelli, potato chips and fried onion BETAWI BEEF SOUP Indonesian beef soup with coconut milk OXTAIL SOUP Oxtail served with vegetables in a rich but clear beef broth soup condiments: Indonesian fried potato patties, potato SALAD fries, fried onion, and Indonesian traditional hot sauces GADO GADO** Mix vegetables salad served with egg and peanut sauce URAP * may contain eggs Vegetables with grated coconut ** contains egg and peanuts dressing The Brunch Menu APPETIZER SATE AYAM Chicken satay SIDE DISH & SATE SAPI Beef satay CONDIMENTS SATE KAMBING BALINESE SAMBAL MATAH Lamb satay Balinese traditional hot sauce SATE UDANG SAMBAL BAJAK Shrimp satay Multi chili relish SATE LILIT SAUS KACANG * Balinese minced meat satay Peanut sauce SAMBAL KECAP Spicy sweet soy sauce KERUPUK PULI DAN KERUPUK UDANG Puli and shrimp crackers * contains peanuts VEGETABLE FRITTERS The Brunch Menu MAIN DISHES NASI GORENG Indonesian fried rice BETUTU CHICKEN Balinese roasted chicken with herbs NASI KUNING Indonesian turmeric coconut rice SOY CHICKEN Braised chicken cooked with sweet-soy NASI ULAM Indonesian mixed herb coconut rice GALANGAL FRIED CHICKEN Deep-fried chicken seasoned with galangal BEEF RENDANG West Sumatran dry beef curry made TRADITIONAL GRILLED CHICKEN from coconut milk Grilled chicken with traditional spices BEEF BALADO MANADONESE WOKU FISH Seasoned beef cooked with various Spicy Basil Fish Curry types of chillis BUMBU PADANG FISH KALIO CHICKEN Spicy Padangnese Herbs -
Microorganisms in Fermented Foods and Beverages
Chapter 1 Microorganisms in Fermented Foods and Beverages Jyoti Prakash Tamang, Namrata Thapa, Buddhiman Tamang, Arun Rai, and Rajen Chettri Contents 1.1 Introduction ....................................................................................................................... 2 1.1.1 History of Fermented Foods ................................................................................... 3 1.1.2 History of Alcoholic Drinks ................................................................................... 4 1.2 Protocol for Studying Fermented Foods ............................................................................. 5 1.3 Microorganisms ................................................................................................................. 6 1.3.1 Isolation by Culture-Dependent and Culture-Independent Methods...................... 8 1.3.2 Identification: Phenotypic and Biochemical ............................................................ 8 1.3.3 Identification: Genotypic or Molecular ................................................................... 9 1.4 Main Types of Microorganisms in Global Food Fermentation ..........................................10 1.4.1 Bacteria ..................................................................................................................10 1.4.1.1 Lactic Acid Bacteria .................................................................................11 1.4.1.2 Non-Lactic Acid Bacteria .........................................................................11 -
Mamweb: Regional Styles of Thai Cuisine
Regional Styles of Thai Cuisine: Thailand is comprised of four main culinary regions, each with their own specialties, and each having slight deviations in flavor profile from that of the Central region, which is considered by most to be the ‘classic’ Thai culinary style. The variations are caused by differences in ethnicity, cultural background, geography, climate, and to some extent, politics. Each ethnographic group can lay claim to dishes which are known nationwide, whether they originated with the Chinese immigrants from Hainan, Fujian, Guangzhou, or Yunnan, the Sunni Muslim Malays or animist Moken sea gypsies in the South, the Mon of the west-Central, the Burmese Shan in the North, the Khmer in the East, or the Lao in the Northeast. Geography and climate determine what can be grown and harvested, and whether the aquatic species consumed in the region are derived from the sea or freshwater. The cuisine of Northeastern Thailand: Aahaan Issan: Issan (also written as Isaan, Isarn, Esarn, Isan) is Thailand’s poorest region, both economically and agriculturally. It is plagued by thin soils, with an underlying layer of mineral salts (mineral salt is harvested and exported country wide). The weather is a limiting factor in agricultural production: it is hotter and dryer during the dry season, and rains can easily become floods, since it is basically a large flat plateau (the Khorat Plateau), hemmed-in by mountain ranges to the west and the south. Watersheds are limited and flow into the Mekong, which serves as a transportation link for trade. Marshes and temporary lakes appear during the rainy season. -
Entrée Soup Burmese Soup Thai Salad
Entrée (V) Spring Roll - Rice pastry filled with vegetables.................... 6.90 Fried chicken wings ............................................................ 6.90 (V)Veg Tod - Deep fried battered mixed vegetables .................. 6.90 (V)Tofu tod - Fried bean curd topped with peanut sauce ........... 7.50 Fried battered king prawns ................................................... 8.60 Home make Fish Cake ........................................................ 8.60 Boo jaa - Minced crab, chicken and vermicelli ......................... 8.60 Curry puff - Puff pastry filled with Chicken and potato ............... 8.60 Silver bags - Rice pastry filled with minced chicken & peanut .... 8.60 Satay - Grilled marinated beef or chicken served with peanut sauce..................................................... 9.50 Soup Tom yum goong - Hot and sour king prawns soup ................... 8.90 Tom yum gai - Hot and sour chicken soup ............................. 8.50 (V)Tom yum hed - Hot and sour mushroom soup .................... 8.50 Tom kah gai - Chicken in coconut milk soup ........................... 8.50 (V)Tom kah daw hoo and Bean curd in coconut milk ............... 8.50 Combination seafood soup ................................................... 9.50 Burmese Soup Ohno Khauk Swe (Chicken noodle soup with coconut cream) ................. 16.90 Vegetarian noodles with chicken, coconut milk and chick pea powder soup topped with boil egg, Fresh onion and Lemon Mohinger (Fish noodle soup) ......................................... -
Dawei Township, Taninthayi Division, Union of Myanmar An
"THE SOCIAL ORCANIZATION OF THE DAWEI NATIONAL" DAWEI TOWNSHIP, TANINTHAYI DIVISION, UNION OF MYANMAR SUBMITTED BY MA AYE SANDI AN- S ANTHROPOLOGY 1997-1999 Acknowledgements My grateful acknowledgements are due to my dear father and supervisor ofthe thesis Professor Daw Tin Ye (Head, Anthropology Department. Yangon University) and the external examiner Daw Kyin Kyin for their proper guidence and supervission without which the thesis would not be a success. Many thanks are also due to all my teachers who taught me at various levels of my academic career. Special thanks must also be mentioned of the following persons for their help in hringing out this treatise, U Tun Aung Kyaw (Lecturer, Department of English, University of Yangon), U Kyaw Kyaw Htay (Principal, Dawci Collage), Maung Kyaw Thuya, Maung Myo ffiaing 00, Maung Zaw Lia Htikc aad Maung Thuyeinfrom Dawei Township. Ma Aye Sandi An - 5 Anthropology 1997 - 99 Contents ''THE SOCIAL ORGANIZATION OF THE DAWEI NATIONAL" DAWEI TOWNSHIP, TANINTHAYI DIVISION, UNION OF MYANMAR N. Particulars Page Acknowledgements Introduction Chapter I Geographical Location and Historical Background 1 (A) Geographical Location 1 (1) Locality 1 (2)Tarain 1 (3) Climate. National Vegetation 3 (B) Historical Background 4 (1) History ofthe Dawei National 4 (2) History ofDawei Township 7 Chapter2 Physique. Mode ofDress, Language 8 (A) Physical Featuresand Temperament 8 (B) BuildingHouses 9 (C) Population, VillageIWards 10 (D) Mode ofDress 11 (E) Language.Literatureand FolkTales 14 Chapter3 Family Organization 2S -
Burmese, a Grammar of (Soe).Pdf
INFORMATION TO USERS This manuscript has been reproduced from the microfilm master. UMI films the text directly from the original or copy submitted. Thus, some thesis and dissertation copies are in typewriter face, while others may be from any type of computer printer. The quality of this reproduction is dependent upon the quality of the copy submitted. Broken or indistinct print, colored or poor quality illustrations and photographs, print bleedthrough, substandard margins, and improper alignment can adversely affect reproduction. In the unlikely event that the author did not send UMI a complete manuscript and there are missing pages, these will be noted. Also, if unauthorized copyright material had to be removed, a note will indicate the deletion. Oversize materials (e.g., maps, drawings, charts) are reproduced by sectioning the original, beginning at the upper left-hand comer and continuing from left to right in equal sections with small overlaps. Each original is also photographed in one exposure and is included in reduced form at the back of the book. Photographs included in the original manuscript have been reproduced xerographically in this copy. Higher quality 6” x 9” black and white photographic prints are available for any photographs or illustrations appearing in this copy for an additional charge. Contact UMI directly to order. Bell & Howell Information and Learning 300 North Zeeb Road, Ann Arbor, Ml 48106-1346 USA 800-521-0600 Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. A GRAMMAR OF BURMESE by MYINTSOE A DISSERTATION Presented to the Department of Linguistics and the Graduate School of the University of Oregon in partial fulfillment o f the requirements for the degree of Doctor of Philosophy December 1999 Reproduced with permission of the copyright owner. -
2020 Annual Recipe SIP.Pdf
SPECIAL COLLECTOR’SEDITION 2020 ANNUAL Every Recipe from a Full Year of America’s Most Trusted Food Magazine CooksIllustrated.com $12.95 U.S. & $14.95 CANADA Cranberry Curd Tart Display until February 22, 2021 2020 ANNUAL 2 Chicken Schnitzel 38 A Smarter Way to Pan-Sear 74 Why and How to Grill Stone 4 Malaysian Chicken Satay Shrimp Fruit 6 All-Purpose Grilled Chicken 40 Fried Calamari 76 Consider Celery Root Breasts 42 How to Make Chana Masala 77 Roasted Carrots, No Oven 7 Poulet au Vinaigre 44 Farro and Broccoli Rabe Required 8 In Defense of Turkey Gratin 78 Braised Red Cabbage Burgers 45 Chinese Stir-Fried Tomatoes 79 Spanish Migas 10 The Best Turkey You’ll and Eggs 80 How to Make Crumpets Ever Eat 46 Everyday Lentil Dal 82 A Fresh Look at Crepes 13 Mastering Beef Wellington 48 Cast Iron Pan Pizza 84 Yeasted Doughnuts 16 The Easiest, Cleanest Way 50 The Silkiest Risotto 87 Lahmajun to Sear Steak 52 Congee 90 Getting Started with 18 Smashed Burgers 54 Coconut Rice Two Ways Sourdough Starter 20 A Case for Grilled Short Ribs 56 Occasion-Worthy Rice 92 Oatmeal Dinner Rolls 22 The Science of Stir-Frying 58 Angel Hair Done Right 94 Homemade Mayo That in a Wok 59 The Fastest Fresh Tomato Keeps 24 Sizzling Vietnamese Crepes Sauce 96 Brewing the Best Iced Tea 26 The Original Vindaloo 60 Dan Dan Mian 98 Our Favorite Holiday 28 Fixing Glazed Pork Chops 62 No-Fear Artichokes Cookies 30 Lion’s Head Meatballs 64 Hummus, Elevated 101 Pouding Chômeur 32 Moroccan Fish Tagine 66 Real Greek Salad 102 Next-Level Yellow Sheet Cake 34 Broiled Spice-Rubbed 68 Salade Lyonnaise Snapper 104 French Almond–Browned 70 Showstopper Melon Salads 35 Why You Should Butter- Butter Cakes 72 Celebrate Spring with Pea Baste Fish 106 Buttermilk Panna Cotta Salad 36 The World’s Greatest Tuna 108 The Queen of Tarts 73 Don’t Forget Broccoli Sandwich 110 DIY Recipes America’s Test Kitchen has been teaching home cooks how to be successful in the kitchen since 1993. -
Appetizers Salads Soups
APPETIZERS Samusas 9 Hand wrapped & filled with curried potatoes & garlic. Served with house sauce ©Platha & Coconut Chicken Curry Dip 11 Handmade multi-layered bread served with coconut Chicken curry ©Platha & Vegetable Curry Dip 10 Handmade multi-layered bread served with vegetable curry for dipping Lettuce Wrap 9 Choice of Tofu, Chicken (+ 1) or Shrimps (+ 2) tossed with vegetables, served with hoisin sauce ©Fried Chicken 10 Chicken wings with spicy lemon and fish sauce or house vegetarian sauce Honey Fried Chicken 10 Crispy Chicken wings marinated with house made honey sauce Salt and Pepper Calamari or Chicken 10 Crispy Fried Calamari or Chicken strips seasoned with salt and pepper served with house fish sauce Fried Tofu 9 Crispy Fried tofu, salt & pepper with house vegetarian sauce SALADS ©Tea Leaf Salad 14 Fermented tea leaf, lettuce or cabbage, peanut, fried garlic, tomato, sunflower seeds, fried yellow chickpea, jalapenos, sesame seeds and lemon. Samusas Salad 12 Vegetable Samusas, lettuce, cabbage, sesame seed, onion, fried garlic, yellow pea powder, & cilantro Mango Salad 12 Lettuce, cabbage, fried onion, fried garlic, cilantro, cucumber, yellow pea powder, pickled mangoes. ginger Salad 12 Lettuce, cabbage, fried onion, fried garlic, cilantro, cucumber, yellow pea powder, pickled mangoes. Papaya Salad 12 Papaya, cabbage, tomato, raw and fried onion, cilantro, carrot, peanut, chili, tamarind sauce Rainbow salad 13 Egg, Rice noodles mixed with cabbage, raw onion, fried onion, fried garlic, tofu, potato, carrot, tomato jalapenos cucumber, papaya, cilantro & pea powder Beef Salad 13 Sautéed Beef, tomatoes, fried garlic cilantro, onion, pea powder & sesame seeds SOUPS Samusas Soup 12 Vegetarian soup made with Samusas, falafels, cabbage and onions Coconut Chicken Noodle 12 Burmese style coconut noodle soup with Chicken, onions, eggs, cilantro and lemon © indicate chef ‘s choice *Our food may contain peanuts or other nuts. -
A Review of the Malaysia's Heritage Delicacy Alongside with The
Ismail et al. Journal of Ethnic Foods (2021) 8:19 Journal of Ethnic Foods https://doi.org/10.1186/s42779-021-00095-3 REVIEW ARTICLE Open Access The Malay’s traditional sweet, dodol:a review of the Malaysia’s heritage delicacy alongside with the rendition of neighbouring countries Norsyahidah Ismail1, Muhammad Shahrim Ab. Karim1* , Farah Adibah Che Ishak1, Mohd Mursyid Arsyad2, Supatra Karnjamapratum3 and Jiraporn Sirison3 Abstract The Malaysia’s cultural heritage is authentic, unique and colourful with various local cuisines of different races and cultures. It is mainly originated from the Malay culture being the largest ethnic group in the country. The Malays themselves have contributed to many local cuisines ranging from appetiser, soup, main course and dessert. However, some Malay heritage foods have almost been forgotten and jeopardized in quality. This is especially happening to the Malay sweets or desserts which have gradually become less appealing to the younger generations. They are not even familiar with Malay foods, let alone consuming them. Among the popular Malay heritage foods in Malaysia are lemang, ketupat, rendang, wajik and dodol. Dodol specifically has been listed as one of the endangered heritage foods in Malaysia. Preserving the Malay cuisines is part of sustaining the Malay culture and this should begin with a great amount of knowledge and understanding about any elements within the culture itself. This article highlights a nostalgic and evergreen Malay’s traditional sweet, known by the locals as dodol by discussing its history, different types and names of dodol, as well as the recipes, preparation, cooking methods and packaging. -
RR Dinner Menu Legal 11.20.20 Version 2
Influenced by its neighboring countries and a myriad of over 100 local ethnicities, Burmese cuisine represents an incredible range of the flavors, culinary traditions and food culture found in Southeast Asia. This unique perspective includes bold, pungent flavors that vary from sweet, savory, spicy to sour and dishes that are meant to be enjoyed family-style. Explore the breadth of our cuisine from eclectic salads, soups, and noodles to our distinct array of curries and spice blends that speak to the originality of the Burmese food culture we are proud to share with you today. APPETIZERS Samosas (Vegetarian) 11.50 Flour turnover filled with potatoes, red onions, peas, carrots and a blend of unique spices served with special house sauce. Fried Tofu 11.95 Deep fried soft tofu seasoned and served with a tangy chili sauce. Salt and Pepper 13.75 Choice of crisp Calamari, Fish, or Shrimp deep fried with scallions and jalapenos. (Sub Shrimp Add $5) Lettuce Wrap 13 Lettuce wrap with radish, carrots, green bell peppers, mushrooms and water chestnuts with choice of Chicken, Shrimp or Tofu. All tossed in special house sauce. (Add $2 for Shrimp) Palata 11 Multi-layer bread served with Coconut Chicken, Lamb Curry or Vegetarian Curry (Sub $2 for Vegetarian Curry, or Sub $3 for Lamb Curry) Northern Fried Tofu 10.50 Homemade tofu made from yellow bean powder and served with soy chili sauce. Lotus Chips 11 Served with Tea Leaf Aioli. SOUPS Monk Hingar* (Catfish Chowder) 15 This famous traditional dish can be eaten anytime at any occasion. Thin rice noodles in a rich soup made from ground catfish, ginger, lemongrass, onion, garlic and fried rice powder. -
View of ASEAN Food William W
Foreword Amb. Kim Young-sun Secretary General, ASEAN-Korea Centre The ASEAN* region has a great variety of cuisines that are distinctive despite having some common elements. ASEAN cuisine is a celebration of cultural diversity and unique ways of life, delivered through appetite-whetting dishes and exotic aromas. It embraces the unique characteristics of many different ethnicities, and in that way is a history of the culture of the region. The ASEAN spirit and passion permeate each and every dish, and food is an important link in the chain that binds the ASEAN community together. The ASEAN Culinary Festival 2016, organized by the ASEAN-Korea Centre, aims to introduce ASEAN cuisine to the Korean public by presenting a wide spectrum of ASEAN dishes. Thirty distinctive dishes are included; they were selected to suit the Korean palate while showcasing the diverse flavors of ASEAN. Under the theme “Gourmet Trips to ASEAN,” the Festival will help Koreans, also known for their cuisine, discover the sweet and savory ASEAN culinary delights. In line with the “Visit ASEAN@50: Golden Celebration” campaign to celebrate the 50th anniversary of ASEAN, the Festival also intends to promote ASEAN culinary destinations by showcasing fascinating food trails across the region to the Korean public. Food is a universal language that brings people and cultures together. It is an essential part of life to all people of all nations. With the rise in the number of tourists traveling specifically to experience the cuisine of other peoples, food is increasingly important in enhancing harmony around the world. In this regard, I am certain that the ASEAN Culinary Festival will serve as a platform to strengthen the partnership between ASEAN and Korea by connecting the hearts and minds of the people and creating a bond over a “shared meal of diversity.” With the ASEAN-Korea Cultural Exchange Year in 2017, the ASEAN Culinary Festival is a new way to bring deeper cultural understanding between ASEAN and Korea. -
B0E6A9DC-2383-53EA-C312-4A9DB9D60A2A.Pdf
EATING IN YANGON MEANS SAMPLING A RANGE OF CULINARY TRADITIONS, FROM REGIONAL ETHNIC FOODS TO DISHES ADAPTED FROM NEIGHBOURING COUNTRIES, ESPECIALLY CHINA AND INDIA. NO MATTER WHICH HERITAGE HITS THE TABLE, ONE THING IS CERTAIN: IT’S EASY TO FIND A DISH, OR SEVERAL, THAT YOU CAN’T WAIT TO EAT AGAIN. A throwback to the old Burmese restaurants of sights and sounds of a fiery wok, high ceilings, and the smell of brewed tea. We take pride in our use of fresh, healthy ingredients that are locally sourced and prepared with passion. POPA SPECIALS Re-creations of local restaurant staples. rangoon samuza [3] 9 3/4 Home-made pastry filled with potatoes, turmeric, shallots and ground pepper. pe platha 8 3/4 In-house recipe of wholemeal platha filled with mushy split peas sautéed with onions. pyay platha 8 3/4 A delicious chicken and lentil broth served with freshly made platha. steamed lamb leg bao [2] 10 1/2 Steamed buns filled with roast honey lamb-leg marinated for 48 hours and grilled twice, cucumber, coriander with hoisin sauce and topped with sriracha. SMALL PLATES Small dishes inspired by our favourite roadside snacks. shan tofu 12 3/4 Burmese polenta eaten with tamarind ginger dressing. pyaa jo kyaw 12 3/4 Burmese falafel, a popular street snack made of yellow lentils, spices, onion and coriander, golden fried and tossed in brown garlic sauce. sate lilet [4] 13 1/4 Balinese satay platter. Beef and chicken satays with traditional Balinese aromatics and peanut dipping sauce. a kyaw sone 12 3/4 Burmese tempura basket.