Rice Flour, Mixture for Coating & Battering
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Xianease MAY 2011 MAY 2011 Xianease 3
WWW.XIANEASE.COM MAY 2011 XIANEASE 1 19th 2 XIANEASE MAY 2011 WWW.XIANEASE.COM WWW.XIANEASE.COM MAY 2011 XIANEASE 3 m o Volume 13 Note From The Team ease.c Excitement! That’s pretty much our idea or miss something we used to have? XIANEASE n a www.xianease.com feeling right now, it seems that every note Send us a note at [email protected]. CONTENTS xi MAY 2011 is about the weather or something to do This month we have some great stuff General Manager with the weather and while it’s always a (of course we would say that) for you all, Yasuo Kitajima nice way to wax poetic about the passing from BBQ places to get fat and gyms to get In This Issue [email protected] of time it’s a rather strange obsession for skinny, another great restaurant review a team that has no window in their office by Amy, fashion tips from Kristen, more (yeah that’s right NO window). Anyway amazing recipes from Stephen, and a tea From the Team Marketing Manager let’s digress, it’s not the weather that has obsession from Christain. It’s a packed is- Patrick Antony us excited (though it is great), it’s not the 5 Note From the Xianease Team sue this month so don’t miss the Through [email protected] new issue (though maybe it should be), it’s Bar review from Sarah or the wedding that not even the fact that we are soon mov- Deborah attended. -
RICE Thaicuisinecs2019
Papaya Salad Beef Salad Larb DRINK LIST BEVERAGES BEER THAI ICED TEA (add Boba $0.50) 3.50 CHANG Small - 4 | Large - 7 THAI ICED COFFEE 3.50 SINGHA Small - 4 | Large - 7 LEO 4 FRESH YOUNG COCONUT 4.75 SODA (Free Refilled) 2.5 COKE | DIET COKE | GINGERALE | ROOT BEER | SPRITE ICE TEA (Free Refilled) 3 LEMONADE (Regular | Strawberry) 3 SHIRLEY TEMPLE 3.50 HOT TEA (Jasmine | Green) 2.50 SAN PELLEGRINO Small - 3 | Large - 7 TEA 4.75 SOJU SAKE WINE original DOUBLE GREEN MATCHA TEA SOJU (375ml) 12 BLACK & GOLD WHITE WINE (Organic) Soju has a clean, neutral taste that Glass - 9 | Carafe - 21 | Bottle - 35 This light and crisp infusion is clean, makes it a good pairing with Thai food. SAUVIGNON BLANC Hints of tropical fruits, honeydew, GLASS - 9 | BOTTLE - 32 smooth and refreshing. Enjoy HOT or ICED! Soju is comparable to vodka but sweeter. papaya, anise and roasted nuts. Made from rice. Oyster bay / New Zealand WILD BLUEBERRY BLACK TEA HEAVEN’S DOOR AMA NO TO Refreshing with slight notes of citrus and grapefruit A harmonious blend, sweet with the lushness SOJU MARTINI 7 Glass - 10 | Carafe - 24 | Bottle - 55 PINOT GRIGIO of blueberries with rich fine black tea. Fresh herb spice, slightly dry, earthiness, LYCHEE GLASS - 7 | BOTTLE - 26 clean and focus on the finish HONEY GINSENG GREEN TEA Soju and lychee puree. Ruffino/ Lumina / Italy A relaxing blend combines of China green tea POMEGRANATE HANA LYCHEE Silky fresh pear, honeydew melon and light spice with ginseng and full blossom honey. Soju, pomegranate juice, and a splash of lime. -
50 Foods for Healthier People and a Healthier Planet FUTURE 50 FOODS 50 FOODS for HEALTHIER PEOPLE and a HEALTHIER PLANET
50 foods for healthier people and a healthier planet FUTURE 50 FOODS 50 FOODS FOR HEALTHIER PEOPLE AND A HEALTHIER PLANET “Most of us might believe it’s percent of its cabbage, pea and tomato varieties. our energy or transport choices This dependence on a limited pool of crop species leaves harvests vulnerable to pests, diseases and that cause the most serious the impact of climate change. environmental damage. In fact, Farming a narrow range of crops using intensive it’s our food system that creates methods can have serious repercussions on our the biggest impact.” fragile natural ecosystems. Monoculture farming, which is the repeated harvesting of a single crop, Dr. Tony Juniper, CBE, and over-reliance on animal-based foods are Executive Director for Advocacy, WWF-UK threatening food security. Monoculture farming can deplete nutrients and leave soil vulnerable to the build-up of pests and pathogens. This requires applications of fertilisers and pesticides that can, OUR WORLD IS FACING AN if used inappropriately, damage wildlife and UNPRECEDENTED CHALLENGE leach into water systems4, 5. Many types of birds, animals and wild plants cannot thrive in biologically By 2050 the world population is predicted to degraded landscapes. increase to almost ten billion people whom we must nourish on a planet of finite resources. It is well- Reliance on animal-based protein sources puts documented that to do this we need to transform additional strain on our environment and current our global food system – from the way we farm agricultural practices are not sustainable in the and fish to what we choose to eat. -
History of Yuba - the Film That Forms
HISTORY OF YUBA - THE FILM THAT FORMS... 1 HISTORY OF YUBA - THE FILM THAT FORMS ATOP HEATED SOYMILK (1587-2012): EXTENSIVELY ANNOTATED BIBLIOGRAPHY AND SOURCEBOOK Also known in Chinese as doufu-pi (“bean curd skin”), doufu i (“bean curd robes / lingerie”), and fuzhu (“dried bean curd sticks”) Compiled by William Shurtleff & Akiko Aoyagi 2012 Copyright © 2012 by Soyinfo Center HISTORY OF YUBA - THE FILM THAT FORMS... 2 Copyright (c) 2012 by William Shurtleff & Akiko Aoyagi All rights reserved. No part of this work may be reproduced or copied in any form or by any means - graphic, electronic, or mechanical, including photocopying, recording, taping, or information and retrieval systems - except for use in reviews, without written permission from the publisher. Published by: Soyinfo Center P.O. Box 234 Lafayette, CA 94549-0234 USA Phone: 925-283-2991 Fax: 925-283-9091 www.soyinfocenter.com [email protected] ISBN 9781928914501 (Yuba without hyphens) ISBN 978-1-928914-50-1 (Yuba with hyphens) Printed 1 Nov. 2012 Price: Available on the Web free of charge Search engine keywords: About the Chinese and Japanese characters History of beancurd skin on the title page: History of bean curd skin History of bean-curd skin Left side: Chinese characters History of soymilk skin Top: Doufu pi = Bean curd skin History of bean curd sheets Middle: Doufu i = Bean curd robes / lingerie History of tofu skin Bottom: Fuzhu = Dried bean curd sticks History of the fi lm that forms atop soymilk when heated History of protein-lipid fi lm Middle (color): Chinese characters from a label History of doufu pi Fuzhu = Dried bean curd sticks (dried tofu sticks) History of toufu p’i ... -
Introduction
1 2 Introduction Thai food delivers the ultimate in culinary luxury: Delicious food at afford- able prices. Shove aside those mushy Jr. cheeseburgers oozing with noxious juices and make way for flash cooked plates of sizzling stir fried chicken with basil, piping hot curry noodles and crispy green papaya salads that are prepared fresh before your eyes. The endless presence of lip-licking $1 meals will have you massaging your stomach and desiring for more. Enjoy! 3 About the Bangkok $1 Menu This is what is included for each of the 25 $1 dishes. Price: An average street price (prices may vary depending on neighbor- hood and location). Ingredients: What’s in the dish Tip: Suggestions on where to find it. Keep in mind that many of the cheapest dishes are available from mobile street carts that move around Bangkok at their own will. Be sure to check out the 16 Bangkok Street Food Sanctuaries to discover some of the best street food dining hoods in town - concentrated areas where many $1 meals are available. 4 Bangkok’s sizzling street food culture is intoxicating! When I first came to Thailand in 2009, sticky rice and green curry was the extent of my Thai food knowledge. I immediately started learning about Thai food as fast as my growing stomach would allow, often jus- tifying the excessive feasts for the sake of learning more about the cuisine. My Thai food attraction paired with my obsessive food photography eventually led to the launch of the Eating Thai Food Guide - a compilation of useful tips, meal plans and a mega Thai dish encyclope- dia. -
Bangkok $1 Menu
1 Introduction Thai food delivers the ultimate in culinary luxury: Delicious food at af- fordable prices. Get ready for flash cooked plates of sizzling stir fried chicken with basil, piping hot curry noodles, and plates of crispy green papaya salads that are prepared fresh before your eyes. The endless presence of tasty $1 meals in Thailand will have you mas- saging your stomach and desiring more delicious Thai food! Enjoy! 2 About the Bangkok $1 Menu This is what is included for each of the 50 $1 dishes in this guide. Price: An average street price (prices may vary depending on neighbor- hood and location). Ingredients: What’s in the dish Tip: Suggestions on where to find it. Keep in mind that many of the cheapest dishes are available from mobile street carts that move around Bangkok at their own will. Finally: All text in RED are links - be sure to click them for more information. 3 4 Bangkok’s sizzling street food culture is intoxi- cating! When I first came to Thailand in 2009, sticky rice and green curry was the extent of my Thai food knowledge. But I immediately started learning about Thai food as fast as my growing stomach would al- low, sometimes justifying the feasts for the sake of learning more about the cuisine. My Thai food attraction paired with my obses- sive food photography eventually led to the launch of the Eating Thai Food Guide - a com- pilation of useful tips, meal plans and a mega Thai dish encyclopedia. Hey, Mark Wiens! I love Thai food so much, I get excited about the next meal, before finishing the one I’m on. -
Free Download
SISTER PUBLICATION THE SHANGHAI ESSENTIALS Follow Us on WeChat Now Advertising Hotline 400 820 8428 AUGUST / SEPTEMBER 2016 Chief Editor Alyssa Marie Wieting Production Manager Ivy Zhang 张怡然 Designer Joan Dai 戴吉莹 Aries Ji 季燕 Contributors Andrew Chin, Betty Richardson, Bridget O'Donnell, Celina Huynh, Diana Park, Dominic Ngai, Dominic Vipond, Kendra Perkins, Nate Balfanz, Shirani Alfreds, Simon Xu, Susie Gordon, Zoey Zha Operations Shanghai (Head Office) 上海和舟广告有限公司 上海市蒙自路169号智造局2号楼305-306室 邮政编码:200023 Room 305-306, Building 2, No.169 Mengzi Lu, Shanghai 200023 电话:021-8023 2199 传真:021-8023 2190 Guangzhou 上海和舟广告有限公司广州分公司 广州市越秀区麓苑路42号大院2号610室 邮政编码:510095 Rm .512, No.2 Building, Area 42, Lu Yuan Lu, Yuexiu District, Guangzhou 510095 电话:020-8358 6125, 传真:020-8357 3859-800 Shenzhen 广告代理:上海和舟广告有限公司广州分公司 深圳市福田区彩田路星河世界大厦C1-1303 C1-1303, Galaxy Century Building, Caitian Lu, Futian District, Shenzhen 电话:0755-8623 3220, 传真:0755-8623 3219 Beijing 广告代理:上海和舟广告有限公司 北京市东城区东直门外大街48号东方银座C座9G 邮政编码: 100027 48 DongZhiMen Outer Street Oriental Kenzo(Ginza Mall) Building C Room 9G, Dongcheng District, Beijing 100027 电话: 010-8447 7002 传真: 010-8447 6455 CEO Leo Zhou 周立浩 General Manager Ned Kelly Sales Manager Doris Dong 董雯 BD Manager Joyce Sun 孙嘉 Tina Zhou 周杨 Account Manager Linda Chen 陈璟琳 Account Executives Celia Chen 陈琳, Even Mao 毛逸凡 Events & PR Zoe Zhou 周铮峥, Cherry Liu 刘菁 Marketing Assistant Lydia Lin林子莉 Operations Manager Penny Li 李彦洁 HR/Admin Sharon Sun 孙咏超 Distribution Zac Wang 王蓉铮 General enquiries and switchboard (021) 8023 2199 [email protected] -
Family Wok Cookbook
Chinese Recipe Cookbook Page 1 Table of Contents Spicy Thai Seafood Stew Asian Honey Bbq Chicken Drummettes Crab Rangoon Crispy Won Tons With Oriental Dipping Sauce Egg Rolls Mini-spring Roll Recipe Potstickers Shrimp Balls Shrimp Won-ton Soft-wrapped Pork & Shrimp Rolls Spring Rolls Tempura Water Chestnut Appetizer Wontons Beef & Broccoli Stir Fry Beef & Broccoli With Garlic Sauce Beef & Peanut Butter Stir Fry Beef & Peanut Stir Fry Beef & Vegetables Stir Fry Beef And Broccoli 1 Beef And Peppers In Hoi-sin Sauce Beef Broccoli Stir Fry Beef Chop Suey Beef Kushisashi Beef Lo Mein Beef Peanut Stirfry Beef Stir-fry 1 Beef Stir-fry With Tri-colored Peppers Beef With Broccoli Chinese Beef Dish Five Spice Beef And Pepper Stir-fry Fried Beef With Green Peppers Ginger Beef With Bok Choy Hot Sesame Beef Ma Po Doufu Mongolian Beef Moo Sate (beef Satay ) Pepper Steak Spicy Beef Stir-fry Spicy Beef With Potato Stir Fried Beef With Broccoli & Ginger Szechwan Beef Teriyaki Finger Steaks Almond Chicken Asparagus & Chicken In Black Bean Sauce Baked Sesame Chicken Bon Bon Juihan Banmian (hong Kong) Braised Chicken With Peppers Cashew Chicken Cashew Chicken 1 Chicken And Beef Satay Page 2 Table of Contents Chicken Chow Mein Chicken Dice With Fried Walnuts Chicken In Black Bean Sauce Chicken In Oyster Sauce Chicken With Water Chestnuts & Plum Sauce Chicken With Yellow Curry Sauce Chicken-rice Stir Fry Chinese Garlic Chicken Crisp Skin Chicken Duck With Mushrooms Egg Foo Yung Garlic Chicken General Chicken General Tso's Chicken General Tso's Chicken 1 General -
INTERNATIONAL CUISINE Geographic Location Historical
INTERNATIONAL CUISINE CHINA Geographic Location Historical Background Staple Food & Specialties With Recipes Tourist Destination Sports Festivals Regional Attire Currency Equipments & Raw Ingredients Glossary Terms Audio Visual Clips GEOGRAPHIC LOCATION Located in Southeast Asia along the coastline of the Pacific Ocean, China is the world's third largest country, after Russia and Canada. With an area of 9.6 million square kilometers and a coastline of 18,000 kilometers, its shape on the map is like a rooster. China is bordered by 14 countries -- Korea, Vietnam, Laos, Burma, India, Bhutan, Nepal, Pakistan, Afghanistan, Tajikistan, Kyrgyzstan, Kazakstan, Mongolia, and Russia. Marine-side neighbors include eight countries -- North Korea, Korea, Japan, Philippines, Brunei, Indonesia, Malaysia and Vietnam. Regional Divisions Although the physical features are as described, people tend to divide China into four regions, that is, the North, South, Northwest and the Qinghai-Tibetan areas. Because of geographical differences, residents of each region have distinctive life styles and customs. The North and South regions are located in the Eastern monsoon area and are divided by the Qin Mountains-Huai River. Nearly 95 percent of the Chinese population lives here. The other two regions, the Northwest and Qinghai-Tibetan regions that occupy 55 percent of the land, have fewer people, although most of the ethnic groups cluster there. HISTORICAL BACKGROUND: China, one of the countries that can boast of an ancient civilization, has a long and -
2019 Summer 26(2)
FFlavorlavor & Fortune D edicated T o T he A rt A nd S cience O f C hinese C uisine SOY: BEANS, SAUCES, PASTES, AND SPROUTS NOODLES: AND OTHER FLOUR FOODS ASIAN FOOD STUDY WITH SUIYUAN BOOK AWARDS; CHENGDU; DOUFU; JEWS IN CHINA; TIBETAN VILLAGES; MANY BOOKS REVIEWED; AND MUCH MORE. summer 2019 V olume 26(2) $6.95 US/ $9.95 Elsewhere 2 F lavor & F ortune SUMMER 2019 FFlavorlavor & Fortune Volume 26, Number 2 Summer 2019 FOOD FOR THOUGHT .............................................................................2 About the Publisher; Table of Contents; Dear Reader ASIAN FOOD STUDY’S CONFERENCE’S SUIYUAN BOOK AWARDS ..5 by Wang Si LETTERS TO THE EDITOR ........................................................................8 Jews in China; Chinese belief in God; Heating foods by Benita Wong; Licorice as medicine; Chinese olives and their rhubarb; Author of How to Cook and Eat in Chinese; Requested recipes; Immortals and fermented rice; Bunun minority peoples; Symbolic foods and their use STAPLES: NOODLES AND OTHER FLOUR FOODS. ...........................12 SOY: AS BEANS, SAUCE, PASTE, AND SPROUTS .............................. 15 TIBETAN VILLAGES ..............................................................................21 JEWS IN CHINA ....................................................................................23 ON OUR BOOK SHELVES ..................................................................... 25 The First Chinese American by Scott D. Seligman Recipes from the Garden of Contentment by Sean J.S. Chen The Last Chinese -
The Best of 2020 Surefire No-Stretch, Pour-In-The- Pan Pizza, Plus Many More! ★
A ★ SPECIAL★ YEAR- END★ EDITION Vietnamese Caramel Chicken | Spaghetti with Parmesan Cream ◆ CHANGE THE WAY YOU COOK SPECIAL ISSUE ◆ The Best of 2020 Surefire no-stretch, pour-in-the- pan pizza, plus many more! ★ Crispy Pork Carnitas from Oaxaca | Chocolate-Hazelnut Cream Cake ◆ Special Issue – Best of 2020 Christopher Kimball’s MILK STREET Magazine Change the Way You Cook ◆ RECIPE INDEX Zucchini Salad with Lemon, Herbs and Ricotta In Puglia, we learned to transform zucchini into a salad rich with ricotta and lemon ������������ 6 Chicken Vindaloo In Mumbai, sweet chilies and vinegar pack bold, easy flavor into a one-pan meal �����������������7 Carnitas Shredded, sauced and crisped—the tender, juicy pork you need for your tacos ��������������������9 Tomato and Bread Salad with Herbs and Mozzarella Pour-in-the-Pan Pizza ....................Page 26 Pickled red onions and creamy mozzarella update the classic panzanella ������������������������� 10 Chocolate-Hazelnut Cream Cake ......Page 36 Vietnamese Caramel Chicken In Ho Chi Minh City, cooks lacquer chicken with an easy savory-sweet sauce ������������������� 13 Patatas Bravas These potatoes are creamy, crunchy and doused with a smoky paprika sauce �������������������� 14 Tomato-Olive Focaccia A long rise and ample olive oil make the best focaccia �������������������������������������������������� 16 Shanghai-Style Scallion Noodles with Ground Pork Fried scallions—and their flavorful oil—season this simple noodle dish ��������������������������� 18 Palestinian Upside-Down Chicken and Rice (Maqlubeh) In Galilee, chicken, rice and vegetables are transformed into a one-pot feast ��������������������� 21 Pasta with Parmesan Cream From Bologna, a three-ingredient cheese sauce that’s brightened with lemon juice ������������� 22 Seared Pork Tenderloin with Smoked Paprika and Oregano In Extremadura, cooks know that with smoked paprika, timing is everything ������������������� 25 Shanghai-Style Scallion Noodles .....