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TASTE of SOUTH EAST ASIA by Chef Devagi Sanmugam
TASTE OF SOUTH EAST ASIA by Chef Devagi Sanmugam COURSE CONTENT WORKSHOP 1 – CHINESE CUISINE (19th September 2013) Introduction to Chinese cuisine eating habits and food culture Ingredients commonly used in Chinese cooking Art of using wok and cooking with a wok Featured Recipes Spring Rolls Salt Baked Chicken Sweet and Sour Prawns with Pineapple Stir Fried Mixed Vegetables Steamed Fish Hakka Noodles WORKSHOP 2 – THAI AND VIETNAMESE CUISINE (20th September 2013) Introduction to Thai and Vietnamese cuisine eating habits and food culture Ingredients commonly used in Thai and Vietnamese cooking Making of curry pastes and dips Featured Recipes Vietnamese Beef Noodles Green curry chicken Caramelized Poached Fish Mango Salad Pineapple Rice WORKSHOP 3 – INDIAN AND SRI LANKAN CUISINE (21st September 2013) Introduction to Indian cuisine eating habits and food culture Ingredients commonly used in Indian cooking Art of using and blending spices, medicinal values and storage Featured Recipes Cauliflower Pakoras Peshawari Pilau Tandoori Chicken Prawns Jalfrezi Mixed Fruits Raita WORKSHOP 4 – JAPANESE, KOREAN AND FILIPINO CUISINE (22nd September) Brief introduction to Japanese, Korean and Filipino cuisine eating habits and food culture Ingredients commonly used in above cooking Featured Recipes Chicken Yakitori Bulgogi Chicken Adobo in coconut milk Teriyaki Salmon Korean Ginseng Soup WORKSHOP 5 – MALAYSIAN, INDONESIAN AND BALINESE (23rd September) Introduction to Malaysian, Indonesian and Balinese cuisine eating habits and food culture Ingredients commonly used in above cooking Herbs and spices used in above cuisine Featured Recipes Sate Lembu Nasi Kunyit Lamb Rendang Sambal Udang Eurasian Cabbage Roll WORKSHOP 6 – STREET FOODS OF ASIA (24th September 2013) Introduction to Streets foods of Asia eating habits and food culture Ingredients commonly used and eating habits Featured Recipes Chicken Rice (Singapore) Potato Bonda (India) Garlic Chicken Wings (Thailand) Roti John (Malaysia) Fresh Spring Rolls (Vietnam) . -
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 -
Dra.Elly Lasmanawati .Msi
PECEL Dra.Elly Lasmanawati .MSi Prodi Pendidikan Tata Boga Jurusan Pendidikan Kesejahteraan Keluarga Fakultas Pendidikan Teknologi dan Kejuruan Universitas Pendidikan Indonesia 2009 Pengertian pecel dalam menu Indonesia • Pecel adalah makanan khas kota Madiun Jawa Timur Indonesia yang terbuat dari rebusan sayuran yang dihidangkan dengan disiram sambal kacang. Konsep hidangan pecel ada kemiripan dengan salad bagi orang Eropa, yakni sayuran segar yang disiram topping mayonaisse, hanya untuk pecel menggunakan topping sambal kacang. • Bahan utama dari sambal pecel adalah kacang tanah dan cabe rawit yang dicampur dengan bahan lainnya seperti daun jeruk purut, bawang, asam jawa, merica dan garam. • Pecel sering juga dihidangkan dengan rempeyek kacang, rempeyek udang atau lempeng beras. Selain itu pecel juga biasanya disajikan dengan nasi putih yang hangat ditambah daging ayam atau jerohan. • Cara penyajian bisa dalam piring atau dalam daun yang dilipat yang disebut pincuk. • Masakan ini mirip dengan gado-gado, walau ada perbedaan dalam bahan-bahan yang digunakan. Rasa pecel yang pedas menyengat menjadi ciri khas dari masakan ini. • Di beberapa daerah di Indonesia, pecel dapat terdiri dari bermacam-macam sayuran dan biasanya ditambahkan dengan bahan tertentu, misalnya di wilayah Banyumas, pecel sering dibubuhi dengan bahan-bahan (sayuran) yang berbau merangsang, diantaranya ditaburi dengan biji-biji lamtoro atau irisan bunga kecombrang yang telah dikukus. • Porsi untuk pecel antara 80-100 gram. • Nama pecel memiliki arti berbeda di daerah Slawi, Tegal, Jawa Tengah. Pecel tidak disajikan dalam bentuk sayur-sayuran, melainkan berbentuk rujak. • Pecel versi daerah Slawi terdiri dari buah- buahan segar seperti jambu, nanas, pepaya, dan mangga serta disirami dengan saus gula merah kental. Kualitas pecel • Tekstur (susunan bahan) : pecel harus dibuat dari bahan yang segar, lembut, dan bersih. -
Vientiane FOOD GUIDE
ASIA FOODD GUIDE:: LAO PPDRD Vientiane THE LOCALS MUST KNOW LAO PDR | 1 INTRODUCTION Welcome to Asia! We are as passionate about food as we are with the law. And no one knows local food better than those who walk the ground. In our Rajah & Tann Asia Food Guide series, our lawyers are delighted to share with you their favourite dishes in the heart of the cities where we operate and give you a taste of the delightful food the region has to offer. We bring you to savour the most authentic Asian food including under- the-radar eateries that only locals will frequent. This is our home ground, our advantage. LAO PDR | 3 Lao PDR 1. SAI AUA Laotian cuisine is extremely “This Lao pork flavourful and is influenced by sausage is a delicious geographical proximity and combination of pork, chilli, lemongrass, kaffir history. Laos offers more than leaves and shallots 3,000 traditional rice varieties – prepared with a blend of spices and local herbs." for example, sticky rice is a staple food in lowland Laos. In Laos, it is also common to find the local food flavoured with galangal, lemongrass LEE Hock Chye Managing Partner and Lao fish sauce. Rajah & Tann (Laos) 2. KOI PA KERG A pleasing feature found in Laotian Try it at: “This Mekong fish is cooked and cuisine is the fresh raw vegetables Khua Mae Ban mixed with spice, chillies, onions, and herbs often served on the side Hom 4, Ban Phonsawang, and local Lao herbs. The unique Vientiane recipe is perfected at Soukvimarn with other dishes. -
Here and Elsewhere Recipe Book
Here and Elsewhere Recipe Book A collection of recipes and dishes from the families at Lillian de Lissa Nursery School. Perfect for trying at home with your family. page Pakoras, Dumplings Easy Soda Bread Fasolia or Kidney Bean Curry Fried Rice, Koshari Sanga’s Special Spicy Pork and Rice, Chicken Manila with Rice Chicken Stir Fry, Sweet and Sour Chicken or Fish Mash Potato Chicken Casserole, Jamaine’s Own Homemade Nuggets Chicken, Egg and Vegetable Fried Rice, Chicken Curry Somali Traditional Rice Zurbian or Biryani Rice, Lamb Couscous Yaprakh or Dolma, Spaghetti Bolognese Pancakes, Cornmeal Pudding Lemon Syrup Sponge Pudding Banana Cake Gingerbread Men, Strawberry Clown Cheesecake Mud Cake Pakoras A recipe from Mrs Suliman Ingredients: onions potatoes gram flour spinach salt green chillies dried ground coriander oil How to make it: Chop the vegetables into small pieces and put them in a bowl. Mix together and add chillies, salt and coriander. Add gram flour and mix with water to make a sticky paste. Form small pieces and fry the pakoras. Pakoras are a traditional Pakistani dish. I learnt how to make them from my mother and she learnt from her mother. It has been passed on from generation to generation. Dumplings A recipe from Alicia and her mum Stella Ingredients: flour water sugar milk ground nutmeg for flavour How to make it: Mix the ingredients together and roll into balls. Fry and serve with hotdogs or eggs. These are Nigerian dumplings, but back home they are made with flour ground from dried beans, without sugar and nutmeg. So this is an English version of Nigerian dumplings! Easy Soda Bread A recipe from the Little Red Hen and her helpers, Talia, Abdullah, Kumani, Amirah, Adna, Chaniya, Nuha, Reeyan, Jamaine, Ahmad Badr, Camara, Gracie, Sami, Rojaane and Anaya Ingredients: 170g self-raising flour 170g wholemeal flour ½ tsp salt ½ tsp baking powder 290ml milk or buttermilk How to make it: Mix the milk or buttermilk into the dry ingredients. -
Ethnobotanical Study on Local Cuisine of the Sasak Tribe in Lombok Island, Indonesia
J Ethn Foods - (2016) 1e12 Contents lists available at ScienceDirect Journal of Ethnic Foods journal homepage: http://journalofethnicfoods.net Original article Ethnobotanical study on local cuisine of the Sasak tribe in Lombok Island, Indonesia * Kurniasih Sukenti a, , Luchman Hakim b, Serafinah Indriyani b, Y. Purwanto c, Peter J. Matthews d a Department of Biology, Faculty of Mathematics and Natural Sciences, Mataram University, Mataram, Indonesia b Department of Biology, Faculty of Mathematics and Natural Sciences, Brawijaya University, Malang, Indonesia c Laboratory of Ethnobotany, Division of Botany, Biology Research Center-Indonesian Institute of Sciences, Indonesia d Department of Social Research, National Museum of Ethnology, Osaka, Japan article info abstract Article history: Background: An ethnobotanical study on local cuisine of Sasak tribe in Lombok Island was carried out, as Received 4 April 2016 a kind of effort of providing written record of culinary culture in some region of Indonesia. The cuisine Received in revised form studied included meals, snacks, and beverages that have been consumed by Sasak people from gener- 1 August 2016 ation to generation. Accepted 8 August 2016 Objective: The aims of this study are to explore the local knowledge in utilising and managing plants Available online xxx resources in Sasak cuisine, and to analyze the perceptions and concepts related to food and eating of Sasak people. Keywords: ethnobotany Methods: Data were collected through direct observation, participatory-observation, interviews and local cuisine literature review. Lombok Results: In total 151 types of consumption were recorded, consisting of 69 meals, 71 snacks, and 11 Sasak tribe beverages. These were prepared with 111 plants species belonging to 91 genera and 43 families. -
The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y. -
Enhancing Competitive Identity in Global Competition: a Comparative Study of Gastrodiplomacy in Malaysia and South Korea
ENHANCING COMPETITIVE IDENTITY IN GLOBAL COMPETITION: A COMPARATIVE STUDY OF GASTRODIPLOMACY IN MALAYSIA AND SOUTH KOREA Grace Debora Christina Ongkowidjojo and Muhammad A.S. Hikam Abstrak: Perekonomian dunia tengah mengalami perubahan-perubahan yang transformatif dan signifikan, dimana hal ini memberikan ruang dan kesempatan lebih bagi negara untuk bermanuver dalam forum internasional. Meskipun demikian, di saat yang sama, perubahan- perubahan tersebut telah mempertajam persaingan yang makin ketat antar negara dalam hal pendapatan, investasi, dan juga ekspansi ekspor. Dalam konteks ini, peranan identitas yang kompetitif sebagai pendaya-gunaan identitas nasional untuk meningkatkan reputasi suatu negara dilaksanakan untuk mendukung negara tersebut dalam kompetisi ekonomi dunia. Negara- negara dengan identitas kompetitif yang kuat akan mampu bersaing dengan lebih baik dalam ekonomi politik global. Malaysia dan Korea Selatan adalah contoh dari negara-negara dengan kekuatan menengah yang mampu menggunakan identitas kompetitif mereka untuk memperkuat keberadaan dan pengaruh mereka dalam persaingan ekonomi dunia. Kedua negara tersebut telah mengembangkan Gastrodiplomasi mereka sebagai sarana untuk melaksanakan diplomasi budaya dan diplomasi publik yang mendukung kebijakan ekonomi mereka pada tingkat internasional. Tulisan ini akan mengidentifikasi dan menjelaskan perkembangan Gastrodiplomasi sebagai wujud baru dari diplomasi publik dan diplomasi budaya dengan menjadikan Malaysia dan Korea Selatan sebagai studi kasus. Kata Kunci: Gastrodiplomasi, Identitas Kompetitif, Nation Branding, Persaingan Global Introduction The world economy today is transforming toward a more multipolar character, the distribution of global growth and global economic scene is Jurnal Universitas Paramadina Vol. 12 No. 1 Desember 2015 more diffused and no longer dominated by a single country. In this changing international scene, all State actors in the global economy sphere can all play a part. -
Psychic Interview Ghosts Are Real TRCC Event Golfer's Tee Off Pedal
The Current Volume 19 Issue 1 October 2017 4 10 23 Psychic Interview Pedal Power TRCC Event Ghosts Are Real Cycle to Raise Funds Golfer's Tee Off Volume 19 Issue 1 October 2017 574 New London Turnpike, Norwich, CT 06360 www.threerivers.edu Contents 860-215-9000 Advisor Staff Contributors The Current is the official Kevin Amenta Catalina Anzola student publication of Brissett Cuadros Three Rivers Community Editor Gabrielle Mohan College. The Fall issue Chelsea Ahmed Aimee Sehl will be published two Erin Washington times this semester and Designer is free of charge. The Chelsea Ahmed Special Thanks Current is written, edited, Kathryn Gaffney and designed solely by Front Cover: Dean Ice students. Photo by Kevin Amenta Dr. Mary Ellen Jukoski Alexa Shelton Jean Rienzo The TRCC Copy Center Find and Like Us on Facebook: https://www.facebook.com/TRCCTheCurrent/ 16 23 28 One Pan Meal TRCC Event Festival Weekend Easy College Dinner Golfer's Tee Off Italian and Greek Food Trinity COMPLETE 13 A Message From Your Dental Hygienist Fighting Cavities on Halloween IDP YOUR DEGREE 15 International Coastal Cleanup 2017 Cleaning Up Green Harbor Beach Fall in love with learning again! 18 Colors Soar To The Sky Hot Air Balloon Festival in Plainville Trinity’s Individualized Degree Program (IDP) offers: • Excellent need-based, year-round financial aid 20 Zombie Transformation Tutorial The Dead Never Looked So Good • Accessible academic advising • Full-time or part-time study • Faculty-guided undergraduate research 32 Unleash Your Inner Monster Students Predict Top 2017 Costumes • Phi Theta Kappa (PTK) Scholars Program • 41 majors and many minors Contact us to arrange for a personalized visit. -
Enak Noodle Restaurant Menu
Enak Noodle Restaurant Menu Discover Malay delicacies & enjoy our local recipes selection If you have any food allergy or intolerance, please let us Soup MALAYSIA CURRY LAKSA NOODLE SOUP Spicy noodle soup popular in the Peranakan cuisine. Wheat noodles or rice vermicelli with chicken or fish, rich spicy coconut milk, tamarind soup VEGETABLES SOUP WITH CHICKEN DUMPLING Clear chicken & vegetables broth, choice of noodles served with chicken dumplings VEGAN CHAR SIEW SOUP Choice of noodles served with a vegan tasty bouillon Choice of Noodles Yellow noodle Kuay teow noodle Mee Soya noodle Rice vermicelli Sandwich of the Day PRESSED TUNA MELT SANDWICH Tasty tuna mayonnaise salad with perfectly melted cheddar cheese in country-style bread, side mixed salad SALAD OF THE DAY Plate of fresh mixed salad with choice of dressings DESSERT OF THE DAY Sweet delicacies of our Pastry team Enak Noodle Restaurant Menu Discover Malay delicacies & enjoy our local recipes selection If you have any food allergy or intolerance, please let us know Soup SAUTEED SICHUAN MINCED BEEF Marinated & boiled minced beef with Szechuan sauce, thick tangy, slightly sweet with a bit of a kick, served with your choice of noodle topped with some shredded vegetables VEGETABLES & DUCK BROTH Clear chicken & vegetables broth, choice of noodles SEAWEED FISH & VEGETABLES CAKE SOUP Served with your choice of noodle Choice of Noodles Red yeast noodle Spinach noodle Soba wheat noodle Egg Ramen noodle Sandwich of the Day GRILLED PRESSED SMOKED CHICKEN SANDWICH Smoky chicken, sundried -
Pemberdayaan Wanita Tani Melalui Pengolahan Labu Kuning Menjadi Dodol Dan Roti Kasur Di Kecamatan Anggaberi
CENDEKIA : JURNAL PENGABDIAN MASYARAKAT eISSN : 2685-130X Vol. 2 No. 2 Bulan Desember 2020 halaman 110-117 pISSN : 2684-9003 http://ejournal.uniska-kediri.ac.id/index.php/CENDEKIA doi:http://dx.doi.org/10.32503/Cendekia.v2i2.1180 Pemberdayaan Wanita Tani Melalui Pengolahan Labu Kuning Menjadi Dodol Dan Roti Kasur Di Kecamatan Anggaberi Leni Saleh1, Milawati Saranani2, Sarty Syarbiah3, Hasniati4 1,2,3,4Universitas Lakidende email : [email protected], [email protected], [email protected], [email protected] Abstract Participants in this activity are people who belong to the Kartini Mandiri Farmer Group (KWT) in the Parauna Village, Anggaberi District, Konawe Regency. Based on the objectives of the pumpkin commodity processing training activity, namely to introduce and provide additional knowledge and skills to the community regarding the technology of processing pumpkin into pumpkin lunkhead and mattress bread so that the community can develop home industries and increase the economic value of pumpkin by providing information about the benefits of pumpkin accompanied by training and practice of making dodol and pumpkin bread mattress. Processing of dodol and mattress bread with various variations of stuffing is a new innovation in Parauna Village. The successful implementation of all these community service activities certainly has quite good benefits for the community in general and for household industry players in particular. Keywords: empowerment, women, pumpkin. Abstrak Peserta dalam kegiatan ini adalah masyarakat -
Read in English
Chef Luigi Diotaiuti "For over 44 years, I have provided the distinctive, dignified, authentic cooking of Italy‐food so simple, pure and sparkling fresh that it nourishes your body and embraces your soul.” Chef Luigi Diotaiuti Award winning Chef/Restaurateur Luigi Diotaiuti was dubbed “The Ambassador of Italian Cuisine” by the Federation of Italian Cooks in Florence, Italy in 2018. The owner of Washington DC’s Al Tiramisu (named one of “the 50 Top Italian Restaurants in the World 2019” by www.50topItaly.it) has been a celebrity favorite for decades. The certified Sommelier and television personality is also known for promoting culinary traditions on the verge of extinction in the United States, Italy, and around the globe. Born, raised, and educated in Basilicata, Italy, Chef Luigi trained at some of the world’s most prestigious locations before opening Washington DC’s “most authentic” Italian restaurant twenty‐four years ago. His current culinary pursuits and consistent media presence in the United States and Italy enable him to enjoy notability and distinction in both countries. In 2017, he was named “Ambassador of Basilicata’s Cuisine in the World” by The Federation of Italian Cooks. Chef Luigi received the “La Toque” award by The National Area Concierge Association at The Basilica of the National Shrine of the Immaculate Conception in Washington, DC in 2018. Born on a farm near Lagonegro, Basilicata, Chef Luigi’s farm to table roots created the foundation for his current culinary philosophy. He is a distinguished alumnus at the culinary school in Maratea, where he often returns as a keynote speaker.