Southeast Asia Travel Guide
Total Page:16
File Type:pdf, Size:1020Kb

Load more
Recommended publications
-
Sauces Reconsidered
SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A. -
Contactless Carryout Menu
By Phone (703)-533-9480 6395 Seven Corners Center, Falls Church, VA 22044 G - Gluten Free or can be made gluten free CONTACTLESS CARRYOUT MENU V - Vegetarian or can be made vegetarian - dishes that can be made more or Tuesday - Sunday | Pick Up Period 12PM - 8PM less spicy upon request Unfortunately we cannot accommodate SMALL PLATES substitutions or alternatives MUU LAWD (G) sun-dried & marinated pork jerky, lemongrass, prickly ash peppercorn, sriracha, served with sticky rice 11 SAI OUA (G) spicy herbal pork sausage, ginger sauce, peanuts, served with sticky rice 11 SATAY (G/V) pan fried with peanut sauce, pickled cucumbers & onions 9 Options: Chicken | Crispy Tofu (Vegetarian/Vegan) SALADS TAM MAK HOUNG (G) green papaya salad, padaek, shrimp paste, bird eye chili, tomato, eggplant, lime, garlic, served with sticky rice 11 add rice vermicelli noodles +1 TAM SOM (G) green papaya salad, fish sauce, bird eye chili, tomato, eggplant, lime, garlic, served with sticky rice 11 Options: Regular | Vegetarian/Vegan add rice vermicelli noodles +1 NAEM KHAO THADAEU (G/V) crispy coconut rice salad, peanuts, lime, cilantro, scallion, chili, served with green lettuce wraps 15 Options: Sour Pork | Vegetarian/Vegan with Crispy Tofu LAAB (G/V) minced salad, fish sauce, lime, toasted rice, lemongrass, scallion, cilantro, mint, served with sticky rice 15 Options: Chicken | Tofu (Regular) | Tofu (Vegetarian/Vegan) | Crispy Catfish +1 | Duck + 3 NAM TOK KAW MUU (G) grilled pork shoulder tossed in spicy lime sauce, cilantro, mint, toasted rice, served with -
Access the Full Recipe Here
World Day for Cultural Diversity Prahok ktiss (pork belly with fermented fish) With many thanks to the team at International Development Enterprises, Cambodia, for sharing this recipe and background. Prahok ktiss (image credit: International Development Enterprises). Prahok Ktiss is a very old, traditional recipe using prahok, a fermented salted fish paste which has been eaten by Cambodians almost every day. In fact, our diet is made up of over two thirds of fish and Prahok is a fermentation method to preserve fish even though it has a strong rich smell of rotten fish, but this smell is very well associated with Cambodia. Another main ingredient in this dish is Kroeung, a yellow curry-like paste which is made out of the combination of lemongrass, garlic, turmeric, shallot, galangal, makrut lime leaves, and red chilli. Kroeung has been used in many Cambodian dishes, we even use the ingredients in it for hot compress massage and believe it has benefits for our health as well. Recipe: Ingredients: • 150 g pork belly • 50 g prahok (fermented salted fish) • 2 garlic cloves, crushed www.mecs.org.uk For the sauce: • ½ red pepper, pounded to a paste • 2 garlic cloves, crushed • 20 g palm sugar • 125 ml (½ cup) coconut milk • 10 miniature eggplant or one small chopped eggplant (optional) • 2 makrut lime leaves, shredded • Splash vegetable oil For the Kroeung paste: • 1 stalk lemongrass, thinly sliced • 2 large garlic cloves, coarsely chopped • 1 small shallot, coarsely chopped • ½ tsp galangal, peeled, coarsely chopped • 3 makrut lime leaves, de-veined • ½ tsp turmeric, peeled, chopped • 1 chilli, chopped, seeded (optional) Method: • Using two knives or cleavers, finely chop the pork belly, prahok and two garlic cloves. -
Grand Tour Report
Grand Tour Report 5A Group 2 Christine Chan 2 Aster Cheng 3 Chantel Cheung 4 Nicole Wong 21 Rainie Yuen 22 Elmo Fung 23 Tony Ho 25 Canris Yau 26 Contents Chapter 1- Introduction---------------------------------------------------------------------p.3 Chapter 2-Methodology---------------------------------------------------------------------p.4 Chapter 3-Literature review----------------------------------------------------------------p.5 Chapter 4- Photographs Analysis----------------------------------------------------------p.6-12 Chapter 5-Findings of interview-----------------------------------------------------------p.13 Chapter 6 Reflection-------------------------------------------------------------------------p.14-15 Chapter 7- Conclusion-----------------------------------------------------------------------p.16 Chapter 8-Appendix-------------------------------------------------------------------------p.17-10 Chapter 9-Biblography----------------------------------------------------------------------p.21 Chapter 1 Introduction Cambodia is a developing country which is located near the Equator. During the days of our trip, we noticed that during November to April is the dry season whereas raining season starts at May and ends in October. The temperature during our trip was around 38 degree Celsius every day. We are glad to go to two different cities within 5 days – Phnom Penh and Siem Reap. First of all, Phnom Penh is the capital and economic core center in Cambodia. From streets to buildings, they are more innovative than the rural -
Fór Í Einkaþjálfaranám Fyrir Sjálfa
KYNNINGARBLAÐ FEBRÚAR 2018 27. R U AG JUD RIÐ Þ Heilsa Anna Sigríður Arnardótt- ir hefur stundað utan- vegahlaup í nokkur ár og segir hlaupin gefa sér aukna vellíðanEnzymedica 47x90og gera Digest sig kubbur copy.pdf 1 22/09/2017 13:09 hamingjusamari. ➛8 Áttu við „Ég þyngdist mikið á einum tímapunkti og var komin í allt of háa kílóatölu. Það var bara allt orðið erfitt og líf mitt einkenndist af streitu.“ MYNDIR/EYÞÓR meltingar- vandamál að stríða? Fór í einkaþjálfaranám fyrir sjálfa sig „Mig langaði til að betrumbæta lífið með hreyfingu og mataræði og eftir því sem ég læri meira, þeim mun meira langar mig til að hjálpa öðrum,“ segir Sig- ríður Bára Ingadóttir vélaverkfræðingur sem lýkur prófi í einkaþjálfun í vor. ➛2 2 KYNNINGARBLAÐ FÓLK 27. febrúar 2018 ÞRIÐJUDAGUR Sigríður Inga Á einu og hálfu ári Sigurðardóttir [email protected] náði ég að koma mér í betra form, léttast g þyngdist mikið á einum tímapunkti og var komin í og líða betur. Þessi allt of háa kílóatölu, þótt hún reynsla varð til þess að ég Éskipti í sjálfu sér ekki öllu máli. Það var bara allt orðið erfitt og líf mitt fékk meiri áhuga á því einkenndist af streitu. Ég ákvað að hvað maður setur ofan í gera eitthvað í því og fór að hreyfa mig reglulega. Við mamma fórum sig og hvað hægt er að saman í ræktina tvisvar í viku, sem gera til að bæta vellíðan. var mjög gaman og varð að okkar gæðatíma saman. Á rúmu einu Gott skref og hálfu ári náði ég að koma mér „Ég er mjög ánægð með að í betra form, léttast og líða betur. -
Dict-En-Fr-Food V3
Dictionnaire Anglais-Français de l’Alimentation English-French Food Dictionary Version 3.0 Pascal Médeville (CC BY-NC-ND 4.0) 1 This work is distributed under Creative Commons license CC BY-NC-ND 4.0. Please revise the information below and stay within the limits of the license. 2 Le présent travail est distribué dans le cadre de la licence Creative Commons CC BY-NC-ND 4.0. Veuillez lire les informations ci-dessous et respecter les limites imposées. 3 Sigles et abréviations utilisés dans ce dictionnaire : adj. : adjectif agr. : agriculture bot. : botanique ichtyol. : ichtyologie Ind. : Indonésie it. : Italie J : Japon microbiol. : microbiologie œnol. : œnologie p.ex. : par exemple UK : Royaume Uni US : États-Unis d’Amérique vét. : médecine vétérinaire zool. : zoologie Historique des versions/Version history : Date Objet No. de version Déc. 2008 Version initiale 1.0 Juin 2009 Corrections diverses ; Ajout de nouvelles sources ; Ajout de nouvelles 2.0 références bibliographiques Avril 2020 Ajout de nouvelles entrées ; Corrections diverses ; Ajout de nouvelles 3.0 sources ; Ajout de nouvelles references bibliographiques 4 Pour vos traductions anglais-français ou chinois-français dans le domaine de la gastronomie ou de l’agro-alimentaire, veuillez prendre contact avec Pascal Médeville à l’une des adresses suivantes : [email protected] ou [email protected]. For all your food and agrifood translation needs (English to French of Chinese to French), you can contact Pascal Médeville, at [email protected] or [email protected]. Pour toutes vos traductions et besoins de publication assistée par ordinateur en chinois ou d’autres langues asiatiques, n’hésitez pas à faire appel à Pascal Médeville ou à Parallels Translation Office : www.parallels-translation.net. -
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. -
Original Layout- All Part.Pmd
Distribution and Ecology of Some Important Riverine Fish Species of the Mekong River Basin Mekong River Commission Distribution and Ecology of Some Important Riverine Fish Species of the Mekong River Basin A.F. Poulsen, K.G. Hortle, J. Valbo-Jorgensen, S. Chan, C.K.Chhuon, S. Viravong, K. Bouakhamvongsa, U. Suntornratana, N. Yoorong, T.T. Nguyen, and B.Q. Tran. Edited by K.G. Hortle, S.J. Booth and T.A.M. Visser MRC 2004 1 Distribution and Ecology of Some Important Riverine Fish Species of the Mekong River Basin Published in Phnom Penh in May 2004 by the Mekong River Commission. This document should be cited as: Poulsen, A.F., K.G. Hortle, J. Valbo-Jorgensen, S. Chan, C.K.Chhuon, S. Viravong, K. Bouakhamvongsa, U. Suntornratana, N. Yoorong, T.T. Nguyen and B.Q. Tran. 2004. Distribution and Ecology of Some Important Riverine Fish Species of the Mekong River Basin. MRC Technical Paper No. 10. ISSN: 1683-1489 Acknowledgments This report was prepared with financial assistance from the Government of Denmark (through Danida) under the auspices of the Assessment of Mekong Fisheries Component (AMCF) of the Mekong River Fisheries Programme, and other sources as acknowledged. The AMCF is based in national research centres, whose staff were primarily responsible for the fieldwork summarised in this report. The ongoing managerial, administrative and technical support from these centres for the MRC Fisheries Programme is greatly appreciated. The centres are: Living Aquatic Resources Research Centre, PO Box 9108, Vientiane, Lao PDR. Department of Fisheries, 186 Norodom Blvd, PO Box 582, Phnom Penh, Cambodia. -
Chankiri-Dinnermenu.Pdf
Starters 1. CRAB CAKES 6.5 - Kep crab with green mango salad and sweet chilli sauce 2. SHRIMP TEMPURA 6.5 - Deep fried shrimp with green mango salad and sweet chilli sauce 3. TOMATO BRUSCHETTA 4 - Fresh diced tomato with garlic baguette and balsamic dressed salad 4. ROAST BEEF 7.5 – Beef, watermelon salad, balsamic reduction 5. CHICKEN SATAY 6.5 - Chicken skewers with papaya salad and peanut sauce 6. VEGETABLE SPRING ROLLS 4 - Fresh vegetables in crispy skin with plum sauce Soups from here and elsewhere 7. TOM YAM SEA FOOD 6 - Kep sea food, lemongrass, lime leaf, galangal, mushrooms and Thai chilli paste, served with steamed rice 8. KHMER BEEF SOUP 7 - Beef, lemongrass, shallots, chilli and onions, served with steamed rice 9. SHRIMP CHOWDER 7.5 – Shrimp, corn, potatoes, coconut cream, served with garlic bread All prices are quoted in US Dollar and inclusive of tax & service charge Salads 10. GREEN PAPAYA AND SHRIMP SALAD 6.5 - Pepper, onions, chili, Nuoc Man dressing 11. POMELO AND CRAB MEAT SALAD 7.5 - Green onions, chili, coconut, coriander dressing 12. FRIED CHEESE SALAD 4.5 – Pepper, tomato, pomegranate, ginger & honey dressing Pasta and Rice 13. BEEF & LEMONGRASS FRIED RICE 7 - Carrot, pepper, green onions, egg 14. PORK & KIMCHI FRIED RICE 7 - Napa cabbage, radish, green onions, egg 15. CHICKEN SWEET & SOUR FRIED RICE 6.5 - Pineapple, cucumber, pepper, egg 16. SOBA NOODLES WITH FRIED BARRACUDA 8.5 - Barracuda fillet, peas, ginger, tataki sauce 17. TAGLIATELE WITH SHRIMP 8.5 - Shrimp, carrot, green onions, ginger, coriander sauce All prices are quoted in US Dollar and inclusive of tax & service charge From the Land 18. -
Cambodia on a Plate Cuisine
Cambodia on a PLATE Promoting sustainable tourism through local products 2 Cambodia on a PLATE Cambodia on a PLATE just about everything. But the most unique Cambodian ingredient is prahok, fermented fish paste which is used with much greater reserve than fish sauce so that when it does appear, it signals the food as distinctly Cambodian. Cambodian cuisine possesses the brightness of flavour of Vietnamese cuisine, the depth and richness of Indian cuisine banana flower salad, stir fried eggplant (aubergine) and ma chou kroeung with beef and the versatility of Chinese cuisine. However, it stands and bitterness, with a keen on its own in uniqueness and Cambodian cuisine is appreciation for textures. complexity. While bursting uniquely different from From India, by way of Java, with flavour, this cuisine also neighboring Thailand and offers a diet with very little Vietnam, to which it is most Cambodians have inherited the art of blending spice fat, using generous amounts often compared. It derives of fresh vegetables, fruits and its flavour from spices and paste which they have made their own by adding seafood with rice as a staple, aromatic herbs, with little use making it one of the world’s of fat and meats. indigenous aromatic herbs such as lemongrass, galangal healthiest, most balanced Fresh vegetables, ripe and and kaffir lime. and most interesting cuisines. unripe fruits and fish are used With thanks to Nadsa de in abundance. This cuisine is There is an abundance of both fresh and seawater Monteiro, Executive Chef a combination of complex, of The Elephant Walk vibrant flavors, and a very fish in Cambodia which is salted, dried, smoked, and restaurants in the Boston delicate balance between area, USA. -
Food & Recipes
Food & Recipes ‐ Cambodia April 2011 Featured Program: Lotus Outreach Internaonal In This Month’s Recipes: ♀ Cambodian Equee, Customs & Cuisine ♀ Menu & Recipes from Cambodia Cambodian Cuisine “The Cambodian way is to put all the food out on the table at the same time. There is no hierarchy that governs which dish is eaten irst. Soups don’t get eaten before the meal, salads don’t get eaten after and meat isn’t the main course. In addition to the various bowls and platters, Cambodians set out small bowls of ish sauce, soy sauce, salt and pepper, kafir lime slices and sliced red bird’s eye chilies. Jasmine tea, cold water and fresh rice are constantly offered and replenished (I ind that fresh fruit juices, good beer and chilled rose (wine) also make good beverage options.) Forks and spoons are put out on the table, and chopsticks if noodles are going to be served. The Cambodian style of eating is quite different from the American one. Holding the spoon in the right hand and the fork in the left, a Cambodian diner uses the fork to ill up the spoon, irst with some rice and then with some of the stew or stir‐fry – whatever dish is being sampled at the moment. Some herbs, relish a squeeze of kafir lime juice, and a few slices of chilies and ish sauce will be added so that each bite is prepared exactly to taste. If you have never eaten this way before, I heartily recommend it – it’s not only great fun, but also very satisfying. -
The Land of the Sky
The Land of the Sky Written by Young writers from the Land of a Million Elephants. Din Khong Fa (English).indd 1 10/25/12 7:54:21 PM CONTENTS The Land of the Sky Written by young writers from the Land of a Million Elephants. Acknowledgments ......................................................................v Illustrations by Somphone Thongphet Introduction .................................................................................ix Edited by Bounthanh Phongphichid, Melody Kemp, Sida Saenluang Khayung Tree ...............................................1 Percy Aaron and Charlotte A. Silverman. Proofread by Marcia Vannithone, John Dunstan, Siphandon Seng Aloun The Teacher without a School ...... 11 Margareth Eldridge, Dr. Jim Cerini Phonevixay Phetsamone The Fish Are Gone .................. 21 and Daovieng Norath. Cover and Page layout by Souphatsone Phongphichid Thitsavanh Samaykham The Creek Changed Its Course .. 30 Registration number: 427/ພຈ22102012 Khansamoud Dethkensarn My Mother’s Stupa ............ 39 895.91913 --dc21 Sylikhan Keophouthong The Price of Land ..................... 52 ISBN 978-9932-01-053-0 Xaignaphone Vongkhamsa Return Life to the River ........ 61 Published by Creative Writer's Group (CWG) Sengmany Sorthanoxay The Cost of Fertilizer .............. 69 Printed by Lao Uniprint Press Co.,Ltd. 1st edition. October 2012 Noiphasouk Phommahane That Friend of Ours ........... 77 Vientiane, Lao PDR Alounny Meunluang The Land of the Sky ....................... 90 Alisa Meunlaad The Old Home Village ..........................101