Real and Healthy Chinese Cooking
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Poh See Tan Eating House 22 Sin Ming Road
Name: Gourmet Street (CW) Name: Gourmet Street (KC) Name: Gourmet Street (SMR) Name : Poh See Tan Eating House 710 Clementi West Street 131 Jalan Bukit Merah 22 Sin Ming Road #01-210 194 Kim Keat Ave. QR + TERMINAL QR QR + TERMINAL QR QR + TERMINAL QR + TERMINAL Trading Name Trading Name Trading Name Trading Name Trading Name Trading Name Gourmet Street (CW) Wangwang Meishi Gourmet St (KC) Jin Sheng Mixed Veg Rice Gourmet Street (SMR) Poh See Tan Eating House Gourmet Street (CW) Gourmet St (KC) Gourmet Street (SMR) Poh See Tan Eating House Gourmet Street (CW) Gourmet St (KC) Gourmet Street (SMR) Poh See Tan Eating House Gourmet Street (CW) Gourmet St (KC) Gourmet Street (SMR) Poh See Tan Eating House Gourmet Street (CW) Gourmet St (KC) Gourmet Street (SMR) Poh See Tan Eating House Gourmet Street (CW) Gourmet St (KC) Guo Chang Mala S1 Gourmet Street (CW) Gourmet St (KC) Ji De Lai S6 Gourmet Street (CW) Sin Kian Heng S4 Gourmet Street (CW) Gourmet Street (CW) Gourmet Street (CW) Gourmet Street (CW) 12 1 7 1 8 5 No of Merchants 34 Name: Gourmet Street (JB27) Name: 8 Plus Food House Name: 8 Plus Food House 27 Jalan Berseh 95 Lorong 4 Toa Payoh #01-74 8 Lorong 7 Toa Payoh QR + TERMINAL QR QR + TERMINAL QR QR + TERMINAL QR Trading Name Trading Name Trading Name Trading Name Trading Name Trading Name Gourmet St (JB27) Chong Qing 8 Plus Food House FISH SOUP Zy Western Food Hui Ming Fishball Noodle Gourmet St (JB27) Sungei Road Laksa Ann Western Food 8 Plus Seafood Gourmet St (JB27) Theng Delights Feng Wei Delights Gourmet St (JB27) Yuet Sing -
The Evolution of Bulgogi Over the Past 100 Years*
Korea Journal, vol. 53, no. 4 (winter 2013): 168-194. 168 © Korean NationalKOREA Commission JOURNAL for / UNESCO, WINTER 2013 The Evolution of Bulgogi over the Past 100 Years* LEE Kyou Jin and CHO Mi Sook Abstract The purpose of this research is to examine the history of bulgogi’s transition and development over the past century. While bulgogi carries on the legacy of Korean traditional roasted meat, it is simultaneously a very unique cuisine, of which the rec- ipe and meaning have changed over time according to shifting economic and social conditions. As a result, bulgogi is not merely a simple dish; rather, the term embodies numerous symbolic meanings of Korean food culture. The origin of this seasoned roast meat can be traced back to the Goguryeo dynasty (37 BC–AD 668). In differ- ent historical periods and social contexts, bulgogi has gone through unusual and dynamic transitions of cooking methods, such as roasting and boiling. One of its first transitional periods (1920s–1960s) is marked by the use of grilled beef that origi- nates from neobiani and the commercialized cooking process of roasting. During the developmental phase of bulgogi (1960s–1990s), bulgogi boiled in meat broth appeared, quickly gaining popularity. The phase of decline in bulgogi consumption and popularity was followed by the revival of bulgogi (after the 1990s), when it was adapted through various cooking methods. Keywords: grilled bulgogi, beef broth bulgogi, neobiani, roast meat, Korean food culture * This article is a revision of LEE Kyou Jin’s Ph.D. dissertation, “Geundae ihu 100 nyeongan hanguk yungnyu guui munhwa-ui byeonhwa” (Korean Food Culture of Eating Meat during the Past 100 Years) at Ewha Womans University in 2010. -
China in 50 Dishes
C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south. -
Study on Sodium Content in Local Foods
Annex I Annex I: Sodium content in non-prepackaged foods by category Food category (Food items included) n Sodium (mg/100g) Avg Std Dev Min Max Condiments and sauces 30 1,183 1,137 310 4,600 Sauce for Siumei/Lomei meat (Charsiew/ Siumei/ Lomei sauce; Ginger puree/ Ginger and shallot puree) 6 2,885 1,495 310 4,600 Curry gravy (Indian; Japanese; Thai)(Solid included) 6 635 135 390 790 White gravy (including mushroom; corn; etc.)(Solid included) 6 485 75 410 580 Asian sauces (Vietnamese sweet and sour sauce; Sauce for nuggets) 6 1,300 597 400 2,100 Gravy for other meat (Black pepper; Onion; Brown) 6 612 229 380 880 Processed meat products 80 1,225 1,250 280 6,800 Siumei/ Lomei chicken (Soy sauce chicken meat) 7 570 262 320 970 Siumei/ Lomei duck/ goose ("Lo shui" duck/goose; Roasted duck/goose) 9 738 347 360 1,400 Other siumei/ lomei poultry ("Lo shui" pigeon; Roasted pigeon) 7 669 301 280 1,000 Siumei/ Lomei pork (Roasted pork/ Roasted suckling pig; "Barbeque" pork) 9 691 193 350 970 Other siumei/ lomei pork (Salted and smoked pork; "Lo Shui" pork meat (ear; trotter; tongue)) 7 1,199 475 590 1,800 product Asian preserved sausages (Canton-style pork sausage/ Liver sausage; Red pork sausage) 5 1,754 775 870 2,700 Western preserved sausages (Meat; Cheese; Cervelat; Pork; Chicken) 4 933 70 840 1,000 Ready-to-eat marinated offal (Ox offals; Chicken liver) 4 585 283 330 990 Ready-to-eat meat balls (Fish ball (fried/boiled); Beef/ Beef tendon ball; Meat stuffed ball; Cuttle 10 744 205 420 980 fish ball; Shrimp ball) Preserved fish and seafood -
Chicken & Napa Cabbage Salad
Chicken & Napa Cabbage Salad with Cucumber, Asparagus, & Cashews PREP TIME: 15 minutes COOK TIME: 15-25 minutes SERVINGS: 2 Tonight’s recipe is our take on a restaurant favorite: the Chinese chicken salad. We’re starting with a base of napa cabbage (yours may be green or red), cucumber, and carrots, marinated in sesame oil and rice vinegar. After a few minutes, the vegetables soften a bit, but maintain just enough crispness to stand up to hearty chicken—cooked in an umami-rich combination of soy sauce and sweet white miso paste. Verdant asparagus and crunchy cashews bring even more satisfying texture to the dish. MATCH YOUR BLUE APRON WINE Lush & Fruity Serve a bottle with this symbol for a great pairing. Ingredients KNICK KNACKS: 10 oz 2 2 1 3 Tbsp 2 Tbsp 1 1-inch piece CHOPPED CARROTS SCALLIONS CUCUMBER ROASTED RICE VINEGAR GINGER CHICKEN BREAST CASHEWS ½ bunch ½ lb 1 bunch 2 Tbsp 2 Tbsp 1 Tbsp ASPARAGUS NAPA CABBAGE CILANTRO & MINT SOY SAUCE SWEET WHITE SESAME OIL MISO PASTE Download our iOS app or log in to blueapron.com for how-to videos and supplier stories. 1 1 Prepare the ingredients: F Fill a small pot with water; add a big pinch of salt and heat to boiling on high. F Wash and dry the fresh produce. F Cut out and discard the cabbage core; cut the leaves crosswise into ½-inch-wide pieces. F Halve the cucumber lengthwise. Using a spoon, scoop out and discard the seeds, then thinly slice the cucumber on an angle. F Peel the carrots and thinly slice into rounds. -
Nine Food Essentials Found in Meat
MEAT NUTRITION • BUYING * COOKING Nine Food Essentials found in Meat 1. Protein — builds and repairs body tissues. 2. Iron—prevents anemia. 3. Copper—helps body use iron. 4. Phosphorus — builds strong bones and teeth; regulates the body; needed for body tissues. 5. Fat — produces heat and en- ergy; carries certain important vitamins. 6. Vitamin A—promotes growth; increases body resistance. 7. Vitamin B Complex (Thiamin) — stimulates appetite; pro- motes growth'; prevents and cures beriberi; is necessary for utilization'of carbohydrate. 8. Vitamin B Complex (Ribo- flavin) — promotes growth; protects against certain ner- vous disorders and liver disturbances. 9. Vitamin B Complex (Nico- tinic Acid) — prevents and cures pellagra. Published by NATIONAL LIVE STOCK AND MEAT BOARD •10? South Dearborn Street CHICAGO. ILLINOIS These Charts Will Help You in the Selection and Preparation of Meat BEEF CHART PORK CHART LAMB CHART VEAL CHART FIRST SELECT YOUR MEAT CUT, THEN OTHER FOODS — BALANCED MEALS BUILD HEALTH MENUS WITH BEEF MENUS WITH PORK MENUS WITH LAMB MENUS WITH VEAL • ROAST BEEF *»->* Escalloped Potatoes, Julienne Carrots, Apple and ROAST PORK Baked Potatoes, Escalloped Tomatoes, Baked © LEG OF LAMB Brown Potatoes, Green Beans, Orange and Mint © VEAL ROAST *«•-> Mashed Potatoes, Green Beans, Stuffed Tomato Celery Salad, Cherry Pie. Apple in Gelatine, Pineapple Sherbet and Cookies. Salad, Cocoanut Custard Pie. Salad, Apple Pie. © POT-ROAST Browned Potatoes, Green Beans, Mexican Slaw, © BAKED HAM Candied Sweet Potatoes, Green Beans, Pineapple © BROILED CHOPS Shoestring Potatoes, Peas, Combination Salad, • CHOPS OR STEAK Riced Potatoes, Broccoli, Apple and Celery Fresh Fruit. and Celery Salad, Lemon Pie. Devil's Food Cake. -
G O O D Times Saturday Night
74 Good Taste to Chinatown for this regional Chinese fare –tryoureasybanquetathome. Chinesefare to Chinatownforthisregional and that’s not just because of the chillies! Luckily you don’t havetohead notjustbecauseofthechillies!Luckilyyoudon’t and that’s A sensation on tables across theworld,Sichuancuisineisseriously hot, A sensationontablesacross banquet banquet Sichuan May 2010 May RECIPES CYNTHIA BLACK PHOTOGRAPHY STEVE BROWN STYLING SASKIA HAY FOOD PREPARATION MIRANDA FARR PLACEMATS, BOWLS, CHOPSTICKS AND BIRDCAGES FROM BARBARA’s STOREHOUSE; FLOWERS FROM FLOWERS ATELIER; BAMBOO PLANTS AND DRAGON POTS USED THROUGHOUT FROM BUTTERFLY BLOOMS; CHINESE UMBRELLA FROM THE CRYSTAL PALACE; CUSHIONS FROM NO CHINTZ; WOODEN TRAY AND COASTERS FROM WHITE HOME; SILVER TRAY FROM CAMARGUE; DESSERT SPOON FROM CAMBODIA HOUSE. STOCKIST DETAILS P 151. May 2010 May garlic choy sum & snow “ants climbing a tree” crispy salt & pepper sichuan-style sweet spicy fried eggplant with sesame & chilli peas with peanuts sichuan beef with & sour cucumber chilli & capsicum sesame & ginger chicken wings serves 6 rice balls menu go o d times saturday night saturday Good Taste 75 Good Taste good times saturday night 3 Add enough peanut oil to a wok or large deep saucepan to reach a depth of 8cm. Heat to 190°C over high heat (when the oil is ready a cube of bread will turn golden brown in 10 seconds). Add the chicken to the flour mixture and toss to coat. Shake off any excess. Add half the chicken to the oil and cook, turning occasionally, for 4 minutes or until golden. Transfer to a plate lined with paper towel. Repeat with remaining chicken, reheating the oil between batches. -
Mw/Nmt July 7, 2021 Opposition No. 91269380 Wise
UNITED STATES PATENT AND TRADEMARK OFFICE Trademark Trial and Appeal Board P.O. Box 1451 Alexandria, VA 22313-1451 General Contact Number: 571-272-8500 General Email: [email protected] mw/nmt July 7, 2021 Opposition No. 91269380 Wise Foods, Inc. v. October's Very Own IP Holdings Michael Webster, Interlocutory Attorney: On June 25, 2021, Applicant filed a proposed amendment to its application Serial No. 87633378, with Opposer’s consent.1 By the proposed amendment, Applicant seeks to amend the identification of goods in International Classes 29 and 30 as follows (deletions shown with strikethrough). International Class 29 From: Abalones, not live; albumen for culinary purposes; albumin milk; alginates for culinary purposes; almond butter; almond milk for culinary purposes; almond milk-based beverages; aloe vera prepared for human consumption; anchovies, not live; anchovy, not live; anchovy fillets; animal fats for food; animal marrow for food; animal oils and fats for food; animal oils for food; antipasto salads; apple chips; apple purée; apple sauce; ark-shells, not live; aromatized fruit; artificial cream; artificial fish roes; artificial sausage skins; aspic; bacon; bacon bits; baked beans; banana chips; bean curd; beancurd sticks; beans cooked in soy sauce; beef; beef bouillon; beef jerky; beef slices; beef tallow; beef tallow for food; blended cheese; blended oil for food; blocks of boiled, 1 The goods in International Classes 1, 3, 5, 32, and 33 remain unchanged. Opposition No. 91269380 smoked and then dried bonitos; blood sausage; -
Carabiner Daily from 6Pm to 11Pm
Carabiner daily from 6pm to 11pm SHARE MAINS FARM PLATTER 24 VEGAN KEFTA 32 local charcuterie & cheese, pickles, honeycomb, huckleberry Beyond© plant-based protein, sautéed spinach, saffron couscous, mostarda, smoke-deviled eggs, warm bread harissa coulis • V BISON DUMPLINGS 14 DANDAN NOODLES 22 pickled vegetables, scallions, ginger ponzu misua noodles, chopped peanuts, spicy chili oil, bok choy, sichuan pepper, scallions • V POBLANO CHILI RINGS 13 • substitute rice noodles +0 • marinated tofu +5 ancho remoulade, lime GF • minced pork +6 GF, V DRY AGED NY STRIP 42 POKE NACHOS 15 roasted fingerling potatoes, grilled ahi, avocado puree, crispy wontons, wasabi tobiko, asparagus, spiced-red wine reduction sweet soy, sriracha aioli GF LETTUCE CUPS 15 PISTACHIO TROUT 34 minced pork, fresh herbs, lime, puffed rice, nut crusted, Montana rainbow trout, sautéed spinach, rio sweet-chili sauce medley, huckleberry vinaigrette GF GF ELK IN A BLANKET 16 smoked sausage, puff pastry, CHICKEN PAILLARD 28 cherry-pilsner mustard breaded cutlet, baby carrots, mashed potatoes, citrus browned-butter emulsion GREENS SUMMIT BURGER 19 local Wagyu beef, American cheese, bistro sauce, ciabatta bun, fries 6 half | 12 full SUMMIT SALAD • fried egg +3 organic mixed greens, red pear, candied walnuts, huckleberry • bacon +3 vinaigrette • substitute Beyond Burger© +0 GF, V GF, V ASIAN SALAD 15 baby lettuces, pickled vegetables, edamame, mandarin, wontons, cashews, ginger-tamari vinaigrette PROUDLY FEATURING LOCAL FARMS & PRODUCERS V Montana Wagyu Cattle Co. | Amaltheia Farms & Dairy | On the Rise Bread Co. | Summit Valley Farms | Trout Culture | Paradise GREEN PAPAYA SALAD 15 Springs Farm | Prairie Harvest | Tumblewood Honey & Teas | Artisan Charcuterie | Summit Distribution Grains of Montana | grape tomatoes, lime juice, long beans, chopped Vertical Harvest peanuts, Thai chilies GF All menu items were prepared in a kitchen that also processes SALAD ADDITIONS wheat. -
Mama Ruthie's Chinese Egg Rolls
Mama Ruthie’s Chinese Egg Rolls Recipe Rules Mama’s Rule #1: Your egg roll filling ingredients must be drained of excess moisture and cooled before rolling. Soggy, hot filling makes soggy egg rolls. Mama’s Rule #2: Use the right kind of wrapper. The size I get is 8 x 8 inches (20 x 20 cm) around and come 25 wrappers to a package. These wrappers are light, paper-thin and fry up to a shatteringly crisp crunch. Oh yes, before I forget – “spring roll” and “egg roll” are interchangeable and mean the same thing. Sometimes my regular American grocery store will have “spring roll pasta sheets” that are in the refrigerated produce section. Do not use those – they are way too thick! Let’s just say that if it has Italian writing on the package, it probably ain’t the good stuff for Chinese egg rolls. Rule#2A. Treat the wrapper right. You also want to keep the wrappers covered with a damp towel at all times to prevent the edges from drying and cracking. Mama’s Rule #3: Roll small and tight! Sloppy and loosely rolled egg rolls will break apart and allow oil to seep into the inside of the roll. Mama says baaaad. One time I was watching a celebrity chef on television making monster egg rolls the size of a cola can. Who in the heck can wrap their mouths around that thing? It looked hideous. Mama’s egg rolls are elegant and skinny. Don’t be too greedy and overstuff them! And roll them tight so that the filling doesn’t fall out while frying! Remember the days when you were younger and rolled your own…um…cigarette? Channel those rolling skills back. -
CLAY POT COOKING RECIPES Chicken with 40 Cloves of Garlic
3. Separate garlic cloves and add to casserole. Stir in wine, chicken stock, thyme, rosemary, bay leaf, and remaining l/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat to medium- CLAY POT low, cover, and cook until chicken is no longer pink in center, about 25 minutes. Remove and discard bay leaf. Transfer chicken and garlic to a serving dish. COOKING 4. Skim fat from cooking liquid and discard. Bring cooking liquid to a boil and cook until liquid is reduced to 1 cup, 2 to 3 minutes. Stir in RECIPES remaining 2 tablespoons butter and pour over chicken. Chicken Tagine with Green Olives & Preserved Lemon Chicken With 40 Cloves Of Garlic If you can, make this dish as Moroccan women have for centuries, in the When garlic is slowly simmered, it mellows and becomes almost sweet in cone-topped clay cooker that gives it its name - otherwise a Dutch oven works well. Traditionally, preserved lemons require curing in salt for at least flavor. Serve this stew with crusty bread onto which the softened garlic may two weeks. But this method, discovered by Paula Wolfert, takes only five be spread. days. And, you can preserve just one or two lemons instead of making a Ingredients large batch. Try them chopped and mixed with green olives for an hors d'oeuvre, or place one inside a chicken before roasting, or chopped, in the 2 heads of garlic cavity of a fish. 4 tablespoons butter 1 tablespoon olive oil Ingredients 1 (3-pound) chicken, cut into serving pieces 8 large chicken thighs, skinned 1 teaspoon salt 3/4 cup finely chopped -
English Writing Unforgettable Flavor-Stinky Tofu:Why Does Stinky Tofu
English writing Unforgettable flavor -Stinky Tofu:Why does stinky tofu let the human love and hate? Author: Fang Yu-Chi( 方毓祺)。National Tainan Commercial Vocational Senior High School 。Apply Foreign Language 3B Syu Wun-Yi( 許文怡)。National Tainan Commercial Vocational Senior High School 。Apply Foreign Language 3B Liu Ya-Jhen( 劉雅禎)。National Tainan Commercial Vocational Senior High School 。 Apply Foreign Language 3B Instructor:Huang Yan-Hong( 黃燕鴻老師) Unforgettable flavor -Stinky Tofu:Why does stinky tofu let the human love and hate? I. INTRODUCTION A. Research Background Food is what matters to the people, and the good food is too numerous to mention in the world. Especially the Chinese traditional good food spreads most widely in this multiplex global village. The good food and the culture exchange mutually between country and country, and then become creative and changeable delicacies which are distinctive. The Chinese invented the food which raises the face to improve looks and nutrition -tofu. Tofu is one of the main foods in Vietnam, Thailand, South Korea and Japan and so on. Along with the East and West cultural exchange, people can buy tofu at some markets. Each region develops all kinds of different tofu ingredients such as Japanese soft tofu, Korean kimchi tofu, Guangdong deep-fried tofu, Chinese bean jelly and Taiwan deep-fried tofu. The fresh tofu through the fermentation, pickled, fried and many processes, and combination of sour-sweet and mouth-watering kimchi. These two food seem very ordinary, and do not connect, but they match actually make the human for it exclamation. After the elder evolves, it becomes the famous Chinese traditional snack nowadays -Stinky Tofu.