DOCSLIB.ORG

Semi-Dwarf Cereal Mutants and Their Use in Cross-Breeding Ii

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Semi-Dwarf Cereal Mutants and Their Use in Cross-Breeding Ii IAEA-TECDOC-307 SEMI-DWARF CEREAL MUTANTS AND THEIR USE IN CROSS-BREEDING II PROCEEDINGS OF A RESEARCH CO-ORDINATION MEETING ON EVALUATION OF SEMI-DWARF CEREAL MUTANTS FOR CROSS BREEDING ORGANIZEE TH Y DB JOINT FAO/IAEA DIVISIO ISOTOPF NO RADIATIOD EAN N APPLICATIONS OF ATOMIC ENERGY FOR FOOD AND AGRICULTURAL DEVELOPMENT AND HELD IN DAVIS, CALIFORNIA, USA 30 AUGUST - 3 SEPTEMBER 1982 A TECHNICAL DOCUMENT ISSUED BY THE INTERNATIONAL ATOMIC ENERGY AGENCY, VIENNA, 1984 SEMI-DWARF CEREAL MUTANTS AND THEIR USE IN CROSS-BREEDING II IAEA, VIENNA, 1984 IAEA-TECDOC-307 Printed by the IAEA in Austria May 1984 PLEASE BE AWARE THAT ALL OF THE MISSING PAGES IN THIS DOCUMENT WERE ORIGINALLY BLANK IAEe Th A doe t normallsno y maintain stock f reportso thin si s series. However, microfiche copies of these reports can be obtained from INIS Clearinghouse International Atomic Energy Agency Wagramerstrasse 5 P.O. Box 100 A-1400 Vienna, Austria Orders shoul accompaniee db prepaymeny db f Austriao t n Schillings 100,- for e for e chequa th f m th IAEf m o n i o n i r eAo microfiche service coupons orderee whicb y hdma separately fro INIe mth S Clearinghouse. FOREWORD It has become increasingly evident that the role of induced mutations in crop improvement extend r beyonfa s d their direct exploitatio w culne - s a n tivars n impressivA . e numbe f cultivaro r s already have been developed using induced mutant s gena s e donor r desirablfo s e traits e resultTh . s thus obtained imply an even greater potential of mutants as parents for recombination breeding. The yield potential of cereal cultivars in particular, has been conside- rably increased through improved lodging resistance, whic s permitteha h d fuller exploitatio f wateo nd nutrienan r t inputs e mosTh .t important plant character associated with lodging resistanc s culi e m length. Mutation o reducet s d culm length (semi-dwarf height) are among the most common and easily identified amon e viablth g e genetic changes induce n cerealse othei d th rn O hand. , they have been rare in nature or have been selected against. Thus, only a few semi- dwarfing gene source e know ar sd use breedinn an i d f cerealss o likelgi t yYe . that onl a ysmal l portioe potentiath f o n l genetic variabilit r planfo y t height has yet been revealed for possible exploitation, even considering the mutant variation evaluate o datet d . The use in breeding of only a small number of semi-dwarfing gene sources subjects these important food crops to risks of genetic vulnerability towards pest d diseasean s s associate y limitean df o wit widde e th ranghus e f genetio e c variation. It is also notable that certain defects were found to be associated wite semi-dwarfinth h g traits currently used, suc s incompleta h e panicle exser- tion in rice and reduced coleoptile length in wheat. In view of the potential risks of genetic vulnerability, and the fact that many induced semi-dwarf mutants havt eveno en been evaluate r theifo d r potential use in cross breeding, a Co-ordinated Research Programme on the Evaluation of Semi-Dwarf Mutants as Cross-Breeding Materials in Cereals was initiate n 198i d0 witobjective th h provido t e e cereal breeders with alterna- tive source f gene o sr short-staturfo s e plant types e seconTh . d researc- co h ordination meeting of this programme was held August 30-September 3, 1982 at Davis, California. At the meeting, participants reviewed the status of genetic studies and the various aspects of breeding for semi-dwarf plant type in cereals, considered methods for evaluating and exploiting semi-dwarfing gene sources in cross- breeding programmes and made recommendations regarding future research. The present publication includes the papers presented at the meeting, a summar f pointo y s discussed, list f semi-dwarfino s g stocks under investi- e gationconclusionth d an , d recommendationan s s reached. CONTENTS Highly productive mutant genotypes in barley — Direct use in practice and in successive recombination ............................................................................................................ 7 A. Gustafsson, U. Lundqvist Cell sizceld elan numbe dwarn ri f mutant barlef so y (Hordeum vulgäre) .......................9 1 . A.D. Blonstein, M.D. Gale Progres evaluatione th n s i breeding n i e us ,geneti d an , c analysi semi-dwarf so f mutants of barley ........................................................................................................................ 31 S.E. Ullrich, CE. Muir Progress in the evaluation, use in breeding, and genetic analysis of semidwarf mutants of wheat .......................................................................................................................9 3 . CF. Konzak, M.R. Wüson, P.A. Franks Production and evaluation of dwarf and semi-dwarf winter wheat mutants .................... 51 Z. Barabâs, Z. Kertész The effect of the Tom Thumb dwarfing gene on grain size and grain number in wheat (Triticumaestivum) .................................................................................................... 63 M.D. Gale, J.E. Flintham Norie effece th dwarfinTh 0 f n1 o t g gene, Rht2, yield-biomasn o s relationship whean si t (Triticum aestivum) ...................................................................................................1 7 . W/ . Snape, B.B. Parker Inheritance of culm height and grain yield in durum wheat ............................................ 79 FilevK. Yield performance of F3 progenies from a durum wheat cross involving two different semidwarfing genes: Rhtl and SD mutation ................................................................ 91 Giorgi,B. Barbera,F. Bitti,O. CavicchioniG. Semi-dwarf mutant triticaln si whead ean t breeding .......................................................1 10 . C.J. Driscott Genetic studie dwarn so f triticale mutants .......................................................................l Il . NalepaS. Genetic and agronomic evaluation of induced semidwarf mutants of rice ........................ 125 J.N. Rutger Evaluatio genetid nan c analysi semi-dwarf so f mutant ricn si e (Oryza sativa ) ...............L. 5 13 . M.A. Awan, A.A. Cheema, G.R. Tahir Agronomic characteristics of semi-dwarf mutant lines and gene analysis of semi- dwarfness in rice ......................................................................................................... 149 H. Yamagata, T. Tanisaka, Y. Okumoto, M. Nishimura Genetic evaluatio planf no t type variant desirablr sfo e physiological attribute theid san r use in the study of the physiological basis of yield in rice ............................................ 165 E.A. Siddiq, P.R. Ready Genetics of some induced and spontaneous dwarfs of rice and their utilization in cross-breeding ................................................................................................................ 197 E.A. Siddiq, A.R. Sadananda, V.P. Singh, F.W. Zaman semi-dwarf o The eus f mutant breedins sa g material ricn si e ...........................................9 20 . P. Khambanonda, P. Pookamana, A. Sarigabutr Significance of semi-dwarf varieties of rice and their evolution through induced mutations ...................................................................................................................9 21 . B. Bari, G. Mustafa, A.M. Soomro, A.W. Baloch Induced semi-dwarf mutants in upland rice .................................................................... 225 A.M. Riyanti Sumanggono, IsmachinM. Kartoprawiro, P.S. Mugiono Characterization and evaluation of semi-dwarf mutants in Indica rice ............................ 229 T.P. Ready, Vaidyanath,K. G.M. Ready Studie reducen so d height mutant ricn si e .......................................................................7 24 . P. Narahari, BhagwatG. S. A rapid seedüng test for gibberellin response in rice (abstract only) ................................ 259 P. Narahari, BhagwatG. S. Effectivenes breedinf o s g short-stature rice cultivar mutatioy sb n inductio hybridiza. nvs - tion (Short communication) ........................................................................................ 261 CM. Hu List semi-dwarf so f cereal stocks .......................................................................................3 26 . Conclusion recommendationd san s ...................................................................................1 28 . Lis participantf to observerd san s ...................................................................................9 28 . HIGHLY PRODUCTIVE MUTANT GENOTYPE BARLEN SI Y- DIRECT USE IN PRACTICE AND IN SUCCESSIVE RECOMBINATION A. GUSTAFSSON, U. LUNDQVIST Institute of Genetics, University of Lund and Svalöf AB, Svalöv, Sweden Abstract Three special cases of induced mutations in barley are discussed in this paper. They are denoted here as the Gunilla, the Pallas and the Mari cases, afte e threrth e named varietie whico t soriginae th h l mutants gave rise. The original mutants described represent just a small sample e induceth f o d mutants, man whicf yo h have been teste practicn i d d an e have been further studie basin i d c genetic d evolutionaran s y research. The three approved varieties have given rise to further recombination families, which also to some extent have been fused. mutane th f to caseo Tw Pallas- Mard san wer- i e directly usefun i l practic officialld an e y approved e thirTh . d case involve mutana d f o t special appearance - a "bushy type" with an intense blue wax coating
Load more

Recommended publications
  • Indigenous Knowledge on Selection, Sustainable
    INDIGENOUS KNOWLEDGE ON SELECTION, SUSTAINABLE UTILIZATION OF LOCAL FLORA AND FAUNA FOR FOOD BY TRIBES (PTG) OF ODISHA: A POTENTIAL RESOURCE FOR FOOD AND ENVIRONMENTAL SECURITY Prepared by SCSTRTI, Bhubaneswar, Government of Odisha Research Study on “Indigenous knowledge on selection, sustainable utilization of local flora and fauna for food by tribes I (PTG) of Odisha: A potential resource for food and environmental security” ACKNOWLEDGEMENT The Scheduled Caste and Scheduled Tribe Research and Training Institute, Government of Odisha, Bhubaneswar commissioned a study, titled“Indigenous Knowledge on Selection & Sustainable Utilization of Local Flora and Fauna for Food by Tribes (PTGs) of Odisha: A Potential Resource for Food and Environmental Security”,to understand traditional knowledge system on local flora and fauna among the tribal communities of Odisha. This study tries to collect information on the preservation and consumption of different flora and fauna available in their areas during different seasons of the year for different socio-cultural and economic purposes that play important roles in their way of life. During the itinerary of the study, inclusive of other indegenious knowledge system, attempt was also made to understand the calorie intake of different PVTGs of Odisha through anthropometric measurements (height and weight).Including dietary measurement. Resource/Research persons fromCTRAN Consulting, A1-A2, 3rd Floor, Lewis Plaza, Lewis Road, BJB Nagar, Bhubaneswar-14, Odisha extended their technical support for data collection, analysis and report drafting with research inputs and guidance from Internal Research Experts of Directorate of SCSTRTI, Bhubaneswar. CTRAN Consulting and its Resource/Research personsdeserve thanks and complements. Also, thanks are due to all the Internal Experts and Researchers of SCSTRTI, especially Mrs.
    [Show full text]
  • Great Food, Great Stories from Korea
    GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative.
    [Show full text]
  • Norman Borlaug
    Norman Borlaug Melinda Smale, Michigan State University I’d like to offer some illustrative examples of how scientific partnerships and exchange of plant genetic resources in international agricultural research have generated benefits for US farmers and consumers. 1. It is widely accepted that the greatest transformation in world agriculture of the last century was the Green Revolution, which averted famine particularly in the wheat and rice-growing areas of numerous countries in Asia by boosting levels of farm productivity several times over, lowering prices for consumers, raising income and demand for goods and services. Most of us here are familiar with the history of this transformation. • You will remember that the key technological impetus was short- statured varieties that were fertilizer responsive and didn’t fall over in the field when more of the plant’s energy was poured into grain rather than the stalk and leaves. • Less well known is that the origin of the genes that conferred short- stature in wheat was a landrace from Korea--transferred to Japan, named Daruma, and bred into Norin 10. Norin 10 was named for a Japanese research station, tenth selection from a cross. Later, Norin 10 was brought as a seed sample by an agronomist advisor who served in the MacArthur campaign after WWII. At Washington State University it was crossed to produce important US wheat varieties. The most extensive use of Norin 10 genes outside Japan and the US was by Norman Borlaug, who won the 1970 Nobel Peace Prize. He was the founder of the World Food Prize (won, for example, by Gebisa Ejeta).
    [Show full text]
  • Delight Your House Guests This Hari Raya with Deliciously Cooked 'Ketupat' and 'Kueh' Baked with Tefal's Induction
    PRESS RELEASE FOR IMMEDIATE RELEASE Delight your house guests this Hari Raya with deliciously cooked ‘ketupat’ and ‘kueh’ baked with Tefal’s Induction Spherical Pot Rice Cooker This new innovative, multi-tasking cooker not only deliciously cooks your ‘ketupat’, but also perfectly bakes your ‘kueh’! Singapore, 5 June 2017 – Anyone who receives a constant stream of guests during the festive Hari Raya season will appreciate the innovation behind Tefal’s new Induction Spherical Pot Rice Cooker (Model no: RK8045). Multi-tasking (you can choose from ‘Stew’, ‘Slow Cook’ and even ‘Bake’), time-saving and promising irresistibly fluffy rice every time, this is the kitchen innovation you want in your kitchen to delight your stream of guests this Hari Raya! The secret behind delicious, fluffy rice and ‘lontong’? Its innovative spherical and induction pot technology (exclusive to Tefal) With the Induction Spherical Pot Rice Cooker, the days of fretting over under-cooked or over-cooked rice is now over. The combination of Tefal’s exclusive induction technology and spherical pot delivers evenly-balanced heat distribution within the pot, allowing for homogenous cooking and delicious fluffy rice every time. Page 1 of 4 Inspired by the traditional methods of cooking rice over the fire, Tefal’s innovative spherical pot are orbed at a 62 degree angle at the brim and bottom to encourage even heat circulation by swirling rice grains circularly rather than vertically. Its 2D spherical heating technology emits heat from the sides and bottom of the pot. This, coupled with its induction pot feature where an electric current from external vessel creates a magnetic field, generating a surrounding efficient heating convection, creates the optimal heat for homogenous and deliciously cooked rice.
    [Show full text]
  • SPICY CHICKEN with RICE CAKES and CABBAGE Dak Gali This Is a Spicy Comfort-Food Classic from the City of Chuncheon in the Northeast Region of South Korea
    SPICY CHICKEN WITH RICE CAKES AND CABBAGE Dak Gali This is a spicy comfort-food classic from the city of Chuncheon in the northeast region of South Korea. Many college students from Seoul will get on a train and head to the northeast side of the peninsula to watch the sun rise over the East Sea, then head downtown, where a street full of dak galbi restaurants all claim to offer an “authentic” version of this dish. Various add-ins include cooked sweet potato noodles, potatoes, and rice cakes. Rice cakes (ddeok) come in cylindrical shapes but vary in thickness. The thicker ones are often sliced and cooked in soups such as New Year’s Day Soup (page 87). Thinner cylinders are commonly found in street foods, such as Braised Rice Cakes (page 69), which are simmered in gochujang sauce; the chewy texture and ability to absorb all the favors make this a much-beloved dish in Korea. We wanted to keep the chicken the star, but feel free to up the amount of rice cakes to 2 cups if you fnd them as addictive as we do. The surprise ingredient is a few pinches of hot Madras curry powder added to the spicy marinade. It adds rich depth to the dish and renders it extremely addictive. MAKES 4 TO 6 SERVINGS 3 tablespoons gochujang About 2 pounds boneless, skinless chicken thighs (preferably organic), cut into bite-size pieces 2 to 3 tablespoons gochugaru 1 cup (8 ounces) Korean rice cake (cylinder shape) 2 tablespoons low-sodium soy sauce 1 tablespoon vegetable oil 2 tablespoons granulated sugar 1 ⁄2 head green or white cabbage, cut into large cubes 2 tablespoons
    [Show full text]
  • Pureed Diet Recipe
    Pureed Diet Recipe Prepared by: Dietetic Department Speech Therapy Department Department of Medicine and Geriatrics Ruttonjee and Tang Shiu Kin Hospitals Table of Contents Types of Diets p.2 Low Sodium Natural Seasonings (I) (II) p.14-15 Meat Puree p.3 Fortified Plain Congee (I) (II) p.16-17 Vegetable/Gourd Puree p.4 Fortified Rice Puree p.18 Rice Puree p.5 Fortified Meat Puree (I) (II) (III) p.19-21 Plain Congee p.6 Puree Fruits p.22 Soft Rice p.7 Snacks p.23 Mashed Potato p.8 Desserts p.24 Minced Diet p.9 Beverages p.25 Types of Seasonings (I) (II) (III) p.10-12 Soups p.26 Low Sodium Seasonings p.13 Presentation of Pureed Diet p.27 1 Types of Diets * Minced Diet (Soft Rice, Minced Vegetable, Minced Meat) * Pureed Meat Soft Rice Diet (Soft Rice, Vegetable Puree, Meat Puree) * Pureed Meat Congee Diet (Plain Congee, Vegetable Puree, Meat Puree) * Pureed Diet (Rice Puree, Vegetable Puree, Meat Puree) 2 Meat Puree Serve with Rice Puree/Soft Rice/Plain Congee & Vegetable/Gourd Puree. Meat Puree (3 servings) Ingredients: Pork/Chicken/Beef 250 g (~ 6 taels) Seasonings: Steps: 1 Salt teaspoon 1. Slice meat, wash and drain. 3 Oil 10 ml (~ 2 teaspoons) 2. Stir in salt, oil, soy sauce, dark soy sauce, Soy sauce small amount cornstarch, sugar and cooking wine. Dark soy sauce add to taste 3. Steam for 20 minutes. Cornstarch/Sugar/ 4. Blend the cooked meat into puree form. Cooking wine 3 Vegetable/Gourd Puree Serve with Rice Puree/Soft Rice/Plain Congee & Meat Puree Vegetable/Gourd Puree (1-3 servings) Steps: Ingredients: 1.
    [Show full text]
  • Moderate Acute Malnutrition MCH Maternal and Child Health MHO Municipal Health Officer
    ACRONYMS BHS Barangay Health Station BHW Barangay Health Worker BNS Barangay Nutrition Scholar BSFP Blanketed Supplementary Feeding Program CHT Community Health Teams CMAM Community-Based Management of Acute Malnutrition CTC Community Therapeutic Care DHMT District Health Management Team DOH Department of Health DALY Disability-Adjusted Life Year DSWD Department of Social Welfare and Development ENA Essential Nutrition Action ENN Emergency Nutrition Network EPI Expanded Program of Immunization FDA Food and Drug Administration FNRI Food and Nutrition Research Institute FANTA Food and Nutrition Technical Assistance G6PD Glucose-6-Phosphate Dehydrogenase Deficiency GAM Global Acute Malnutrition GFD General Food Distribution GIDA Geographically Isolated and Disadvantaged Area GNC Global Nutrition Cluster GP Garantisadong Pambata HC Health Center IEC Information, Education, and Communication IFE Infant Feeding during Emergency IYCF Infant and Young Child Feeding IMAM Integrated Management of Acute Malnutrition IMCI Integrated Management of Childhood Illness IPF In-Patient Facility ITC Inpatient Therapeutic Care IU International Units IUGR Intrauterine Growth Restriction LMICs Low and Middle Income Countries MAM Moderate Acute Malnutrition MCH Maternal and Child Health MHO Municipal Health Officer National Guidelines on the Management of Moderate Acute Malnutrition for Children under Five Years 3 MNAO Municipal Nutrition Action Officer MUAC Mid-Upper Arm Circumference NAOs Nutrition Action Officers NiE Nutrition in Emergency NNC National Nutrition
    [Show full text]
  • Advances in Wheat Genetics: from Genome to Field Proceedings of the 12Th International Wheat Genetics Symposium Advances in Wheat Genetics: from Genome to Field
    Yasunari Ogihara · Shigeo Takumi Hirokazu Handa Editors Advances in Wheat Genetics: From Genome to Field Proceedings of the 12th International Wheat Genetics Symposium Advances in Wheat Genetics: From Genome to Field Yasunari Ogihara • Shigeo Takumi Hirokazu Handa Editors Advances in Wheat Genetics: From Genome to Field Proceedings of the 12th International Wheat Genetics Symposium Editors Yasunari Ogihara Shigeo Takumi Kihara Institute for Biological Research Graduate School of Agricultural Sciences Yokohama City University Kobe University Yokohama , Kanagawa , Japan Kobe , Hyogo , Japan Hirokazu Handa Plant Genome Research Unit National Institute of Agrobiological Sciences Tsukuba , Ibaraki , Japan ISBN 978-4-431-55674-9 ISBN 978-4-431-55675-6 (eBook) DOI 10.1007/978-4-431-55675-6 Library of Congress Control Number: 2015949398 Springer Tokyo Heidelberg New York Dordrecht London © The Editor(s) (if applicable) and the Author(s) 2015 . The book is published with open access at SpringerLink.com. Open Access This book is distributed under the terms of the Creative Commons Attribution Non- commercial License, which permits any noncommercial use, distribution, and reproduction in any medium, provided the original author(s) and source are credited. All commercial rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifi cally the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfi lms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specifi c statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use.
    [Show full text]
  • Heirloom Recipes of the Cordillera
    Heirloom Recipes of the Cordillera Partners for Indigenous Knowledge Philippines HEIRLOOM RECIPES OF THE CORDILLERA Philippine Copyright 2019 Philippine Task Force for Indigenous People’s Rights (TFIP) Partners for Indigenous Knowledge Philippines (PIKP) This work is available under a Creative Commons Attribution-Noncommercial License (CC BY-NC). Reproduction of this publication for educational or other non-commercial purposes is authorized without prior permission from the copyright holders provided the source is fully acknowledged. Reproduction for resale or other commercial purpose is prohibited without prior written permission from the copyright holders. Published by: Philippine Task Force for Indigenous People’s Rights (TFIP) #16 Loro Street, Dizon Subdivision, Baguio City, Philippines And Partners for Indigenous Knowledge Philippines (PIKP) #54 Evangelista Street, Leonila Hill, Baguio City, Philippines With support from: VOICE https://voice.global Editor: Judy Cariño-Fangloy Illustrations: Sixto Talastas & Edward Alejandro Balawag Cover: Edward Alejandro Balawag Book design and layout: Ana Kinja Tauli Project Team: Marciana Balusdan Jill Cariño Judy Cariño-Fangloy Anna Karla Himmiwat Maria Elena Regpala Sixto Talastas Ana Kinja Tauli ISBN: 978-621-96088-0-0 To the next generation, May they inherit the wisdom of their ancestors Contents Introduction 1 Rice 3 Roots 39 Vegetables 55 Fish, Snails and Crabs 89 Meat 105 Preserves 117 Drinks 137 Our Informants 153 Foreword This book introduces readers to foods eaten and shared among families and communities of indigenous peoples in the Cordillera region of the Philippines. Heirloom recipes were generously shared and demonstrated by key informants from Benguet, Ifugao, Mountain Province, Kalinga and Apayao during food and cooking workshops in Conner, Besao, Sagada, Bangued, Dalupirip and Baguio City.
    [Show full text]
  • 2608 Nicollet Ave. S. Minneapolis, MN 55408
    Peninsula, named after the Malay Peninsula, is established by a group of Malaysians with great passion of bringing the most authentic Malaysian and Southeast Asian cuisine to the Twin Cities. We are honored to present you with one of the finest Chefs in Malaysian cuisine in the country to lead Peninsula for your unique dining experience. We sincerely thank you for being our guests. 2608 Nicollet Ave. S. Minneapolis, MN 55408 Tel: 612­871­8282 Fax: 612­871­2863 www.PeninsulaMalaysianCuisine.com We open seven days a week. Hours: Sunday – Thursday: 11:00am – 10:00pm Friday & Saturday: 11:00am – 11:00pm Parking: Restaurant Parking in the rear (all day) Across the street at Dai Nam Lot (6pm ­ closed) Valet Parking (Friday & Saturday 6pm – closed) APPETIZERS 开胃小菜 001. ROTI CANAI 印度面包 3.95 All time Malaysian favorite. Crispy Indian style pancake. Served with spicy curry chicken & potato dipping sauce. Pancake only 2.75. 002. ROTI TELUR 面包加蛋 4.95 Crispy Indian style pancake filled with eggs, onions & bell peppers. Served with spicy curry chicken & potato dipping sauce. 003. PASEMBUR 印度罗呀 7.95 Shredded cucumber, jicama, & bean sprout salad topped with shrimp pancakes, sliced eggs, tofu & a sweet & spicy sauce. 004. PENINSULA SATAY CHICKEN 沙爹鸡 6.95 Marinated & perfectly grilled chicken on skewers with homemade spicy peanut dipping sauce. 005. PENINSULA SATAY BEEF 沙爹牛 6.95 Marinated & perfectly grilled beef on skewers with homemade spicy peanut dipping sauce. 006. SATAY TOFU 沙爹豆腐 5.95 Shells of crispy homemade tofu, filled with shredded cucumbers, bean sprouts. Topped with homemade peanut sauce. 007. POPIAH 薄饼 4.95 Malaysian style spring rolls stuffed with jicama, tofu, & bean sprouts in freshly steamed wrappers (2 rolls).
    [Show full text]
  • Hainanese Chicken Rice
    From My Kitchen: Readers’ Choice Top 10 Recipes from Focus:Snap:Eat Words and images by Benjamin Seto Copyright © 2016 Benjamin Seto All rights reserved. No parts of this ebook should be excerpted or distributed without the owner’s permission. For more information, contact Benjamin Seto at [email protected] Introduction In September 2016, I marked 10 years of food blogging in the San Francisco Bay Area. And can you believe in all that time, this is my very first cookbook? In the next few pages, you’ll see the Top 10 most viewed recipes that can be found on my Focus:Snap:Eat food blog. Coincidentally, many are Chinese favorites from my youth growing up in Honolulu, which makes me wonder if I’m getting a lot of page hits from China? ;-) Whoever is reading my recipes, I thank you for your interest and hope you enjoy this collection of readers’ choices. Cheers, Ben 1 Hainanese Chicken Rice 2 I don’t think there’s a better dish to celebrate Hainanese Chicken Rice the pure chicken-ness of a good chicken Makes 4 servings than Hainanese chicken rice. Ingredients: If you’re not familiar with this dish, it’s 1 whole organic or free-range chicken (about 3 to 3.5 lbs.) extremely popular in Southeast Asia. In fact, 2 cups jasmine rice 1 English cucumber even though it was created in Hainan — an 2 to 4 stalks of green onion island province in Southern China — it was fresh ginger root adopted by other nearby Asian countries 4 cloves garlic 1 shallot and became so popular in Singapore that 1 star anise (optional) it’s considered the national dish.
    [Show full text]
  • Congee and the Importance of Wet, Cooked Breakfasts by Andrew Sterman All Foods Share Their Energetic Influences When Eaten
    CONGEE AND THE IMPORTANCE OF WET, COOKED BREAKFASTS By Andrew Sterman All foods share their energetic influences when eaten. Un- consults or while teaching energetics of food. Some recipes derstanding single foods and their combinations, implement- and a bit of dietary theory are important to have ready. ed with clear diagnoses and well-founded theory forms the Rice Congee basis of Chinese medicine dietary therapy. To make good congee (jook in Cantonese), use high quality Hydration is key to good health, and wet breakfasts are an medium or long-grain Asian-style white rice. Avoid short- often forgotten key to good hydration. Wet breakfasts— grain or risotto rices as they are too sticky. porridges and congee—absorb a great deal of water as they One cup of dry rice makes congee for 4-6 people. cook. This fluid is gradually given up during digestion, like a time-release capsule of healthy hydration. Beyond effectively 1. Boil 8-12 cups water in a separate pot. bringing hydration into the system, wet breakfasts soothe and 2. Put 1 cup uncooked long-grain white rice in large, empty restore the organs of digestion themselves (stomach, spleen- pot. Turn heat to high, add 1 tablespoon oil (grapeseed, for pancreas, small and large intestine). Wet-cooked porridge example. Always select oils for appropriate energetic and or congee is the breakfast of choice for freshness). Stir, coating each grain. a wide variety of health needs ranging Add two generous pinches salt. from: 3. Add just enough boiling water to • tonifying weak digestion float the grains, perhaps 1 cup (no • conditions of chronic dehydration need to measure).
    [Show full text]