SYIAH KUALA UNIVERSITY PRESS Darussalam - Banda Aceh
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Many Online Quizzes at URL Below
BreakingNewsEnglish - Many online quizzes at URL below Onion emergency in True / False a) Onions are a staple in Bangladeshi cuisine. T Bangladesh / F 21st November, 2019 b) The article said Bangladesh is importing onions from Iran. T / F Onions are very c) The price of onions has increased nearly ten- important in fold in Bangladesh. T / F Bangladeshi cuisine. The vegetable is a d) The opposition party in Bangladesh has asked staple in the people to protest. T / F country's cooking. e) Bangladesh's Prime Minister is still cooking her However, many meals using onions. T / F people are finding it difficult to buy f) Some onions are on sale in markets in Dhaka onions. There is a for double the usual price. T / F shortage of them, g) A Dhaka resident said she hadn't bought which means prices onions in over two weeks. T / F have rocketed. Many Bangladeshis simply cannot afford to buy onions. Bangladesh traditionally h) Street-food sellers still have enough onions to imports onions from its neighbour India. Recent make their snacks. T / F heavy monsoon rains in India damaged a lot of India's onion harvest. This has made India ban exports to Bangladesh. The price of one kilogram of Synonym Match onions in Bangladeshi markets has risen from US36 (The words in bold are from the news article.) cents to around $3.25. This is nearly a ten-fold 1. cuisine a. scarcity increase. Bangladesh's opposition party has called for nationwide protests over the record prices. 2. shortage b. nibbles The onion crisis is so serious that even the Prime 3. -
Trauma, Gender, and Traditional Performance In
UNIVERSITY OF CALIFORNIA Los Angeles The Art of Resistance: Trauma, Gender, and Traditional Performance in Acehnese Communities, 1976-2011 A dissertation submitted in partial satisfaction of the requirements for the degree Doctor of Philosophy in Women’s Studies by Kimberly Svea Clair 2012 ABSTRACT OF THE DISSERTATION The Art of Resistance: Trauma, Gender, and Traditional Performance in Acehnese Communities, 1976-2011 by Kimberly Svea Clair Doctor of Philosophy in Women’s Studies University of California, Los Angeles, 2012 Professor Susan McClary, Chair After nearly thirty years of separatist conflict, Aceh, Indonesia was hit by the 2004 Indian Ocean tsunami, a disaster that killed 230,000 and left 500,000 people homeless. Though numerous analyses have focused upon the immediate economic and political impact of the conflict and the tsunami upon Acehnese society, few studies have investigated the continuation of traumatic experience into the “aftermath” of these events and the efforts that Acehnese communities have made towards trauma recovery. My dissertation examines the significance of Acehnese performance traditions—including dance, music, and theater practices—for Acehnese trauma survivors. Focusing on the conflict, the tsunami, political and religious oppression, discrimination, and hardships experienced within the diaspora, my dissertation explores the ii benefits and limitations of Acehnese performance as a tool for resisting both large-scale and less visible forms of trauma. Humanitarian workers and local artists who used Acehnese performance to facilitate trauma recovery following the conflict and the tsunami in Aceh found that the traditional arts offered individuals a safe space in which to openly discuss their grievances, to strengthen feelings of cultural belonging, and to build solidarity with community members. -
Burmese Cusine: on the Road to Flavor
Culinary Historians of Washington, D.C. September 2014 Volume XIX, Number 1 Save these 2014-15 CHoW Meeting Dates: Burmese Cusine: On the Road to Flavor September 14 Speaker: John Tinpe October 12 Sunday, September 14 November 9 2:30 to 4:30 p.m. December 14 Bethesda-Chevy Chase Services Center, January 11, 2015 4805 Edgemoor Lane, Bethesda, MD 20814 February 8, 2015 NOTE: This is the March 8, 2015 here’s nothing like last CHoW Line until it. A true cross- September. April 12, 2015 May 3, 2015 Troads cuisine, the food of Burma (Myan- Have a nice summer! John Tinpe is the longtime owner mar), though influenced of Burma Restaurant in China- by the culinary flavors of Renew Your town. His maternal ancestors China, India, Laos, and Membership in belonged to the Yang Dynasty, Thailand, is unique. including one whose title was lord Burmese cuisine is CHoW NOW prince in Kokang province. His most famous for its un- for 2014-15! father was a top diplomat, serving usual fermented green as deputy permanent represen- tea leaf salad (lahpet), The membership year tative to the United Nations. A rice vermicelli and fish runs from September 1 graduate of Bucknell University, soup (mohinga, the “na- to August 31. Annual John has been a resident of Wash- tional dish”); fritters, dues are $25 for ington since 1991. For leisure he curries, noodles, vege- individuals, households, enjoys Dragon Boat racing. He tables, and meat dishes; also worked at the John F. Ken- and semolina, sago, and coconut milk sweets. The or organizations. -
Bangladeshi Cuisine Is Rich and Varied with the Use of Many Spices
Read the passage carefully and answer the questions following it (1-3). Bangladeshi cuisine is rich and varied with the use of many spices. We have delicious and appetizing food, snacks, and sweets. Boiled rice is our staple food. It is served with a variety of vegetables, curry, lentil soups, fish and meat. Fish is the main source of protein. Fishes are now cultivated in ponds. Also we have fresh-water fishes in the lakes and rivers. More than 40 types of fishes are common, Some of them are carp, rui, katla, magur (catfish), chingri (prawn or shrimp), Shutki or dried fishes are popular. Hilsha is very popular among the people of Bangladesh. Panta hilsha is a traditional platter of Panta bhat. It is steamed rice soaked in water and served with fried hilsha slice, often together with dried fish, pickles, lentil soup, green chilies and onion. It is a popular dish on the Pohela Boishakh. The people of Bangladesh are very fond of sweets. Almost all Bangladeshi women prepare some traditional sweets. ‘Pitha’ a type of sweets made from rice, flour, sugar syrup, molasses and sometimes milk, is a traditional food loved by the entire population. During winter Pitha Utsab, meaning pitha festival is organized by different groups of people, Sweets are distributed among close relatives when there is good news like births, weddings, promotions etc. Sweets of Bangladesh are mostly milk based. The common ones are roshgulla, sandesh, rasamalai, gulap jamun, kaljamun and chom-chom. There are hundreds of different varieties of sweet preparations. Sweets are therefore an important part of the day-to-day life of Bangladeshi people. -
List of Asian Cuisines
List of Asian cuisines PDF generated using the open source mwlib toolkit. See http://code.pediapress.com/ for more information. PDF generated at: Wed, 26 Mar 2014 23:07:10 UTC Contents Articles Asian cuisine 1 List of Asian cuisines 7 References Article Sources and Contributors 21 Image Sources, Licenses and Contributors 22 Article Licenses License 25 Asian cuisine 1 Asian cuisine Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as: East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Vietnam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the Vietnamese meal, in Asian culture food often serves as the centerpiece of social continent; Central Asian and Middle gatherings Eastern. Terminology "Asian cuisine" most often refers to East Asian cuisine (Chinese, Japanese, and Korean), Southeast Asian cuisine and South Asian cuisine. In much of Asia, the term does not include the area's native cuisines. For example, in Hong Kong and mainland China, Asian cuisine is a general umbrella term for Japanese cuisine, Korean cuisine, Filipino cuisine, Thai cuisine, Vietnamese cuisine, Malaysian and Singaporean cuisine, and Indonesian cuisine; but Chinese cuisine and Indian cuisine are excluded. The term Asian cuisine might also be used to Indonesian cuisine address the eating establishments that offer a wide array of Asian dishes without rigid cuisine boundaries; such as selling satay, gyoza or lumpia for an appetizer, som tam, rojak or gado-gado for salad, offering chicken teriyaki, nasi goreng or beef rendang as the main course, tom yam and laksa as soup, and cendol or ogura ice for dessert. -
Understanding the Authentic Dining Experience: Building Authenticity Through Multi-Modal Methods
Understanding the Authentic Dining Experience: Building Authenticity through Multi-Modal Methods Vejay Krishan Nair Master’s Thesis Intercultural Encounters Department of Area and Cultural Studies Faculty of Arts, University of Helsinki Spring 2019 Supervised by: Mikko Saikku 1 Tiedekunta – Fakultet – Faculty Koulutusohjelma – Utbildningsprogram – Degree Programme Faculty of Arts Department of Area and Cultural Studies Opintosuunta – Studieinriktning – Study Track Master's Degree Programme in Intercultural Encounters Tekijä – Författare – Author Vejay Krishan Nair Työn nimi – Arbetets titel – Title Understanding the Authentic Dining Experience: Building Authenticity through Multi-Modal Methods Työn laji – Arbetets art – Level Aika – Datum – Month and year Sivumäärä– Sidoantal – Number of pages Master’s Thesis May 2019 93 Pages Tiivistelmä – Referat – Abstract This study investigates the term authenticity and how it is used when applied to restaurants. In this thesis I explore the process of determining a restaurant’s authenticity and the numerous factors involved in defining whether or not a restaurant may be deemed authentic. Along with considering whether a restaurant can develop their authenticity using none-taste related elements, as well as what are the customer’s expectations for an authentic restaurant. The study observes the various interior modes (audible, visual and textual) of a selected restaurant from a major metropolitan area in the United States, as well as interviews with members of the restaurant’s staff. In order to offer the perspective of the customer and their understanding of authenticity reviews from the restaurant’s page on a popular travel website were collected and are discussed. Using a theoretical framework rooted in the concepts of multiculturalism, orientalism and place I explore the relationship of “us and them”, a common narrative in gastronomic discourse, and then discuss the concepts of ethnic food and authenticity. -
India Palace Menu
The India Palace Tandoori Restaurant Menu FULLY LICENSED 13-15 CHURCH STREET WOTTON-UNDER-EDGE GLOUCESTERSHIRE GL12 7HB Telephone: 01453 843628 or 521171 www.theindiapalace.co.uk The India Palace Appetizers TIKKAS - Cubes of marinated chicken or lamb, lightly spiced; grilled in a clay oven. The fish option is fried. Chicken £5.15 Lamb £5.65 Fish £6.25 TANDOORI APPETIZERS - Chicken or king prawn, marinated in fresh yoghurt and various spices, cooked in a clay oven. Tandoori Chicken £4.90 Tandoori King Prawn £7.25 SHASHLIKS - Chicken breast fillet or lamb or King Prawn cooked with fresh onions, green peppers, tomatoes, and aubergines; grilled in a clay oven. Chicken £5.65 Lamb £6.65 King Prawn £7.75 KEBABS - Sheek Kebab and Tandoori Mixed Kebab are both made in a clay oven,whilst Shami Kebabs are made in a griddle. Chicken Kebab £4.65 Sheek Kebab £4.65 Shami Kebab £4.65 Tandoori Mixed Kebab £7.15 CHAATS - Cooked with spiced Chaat masala and fresh herbs. Served on an Indian bread. Chicken £5.65 Lamb £6.65 Channa (V) £4.65 PURIS – Your chosen filling (medium hot), served on an Indian bread. Prawn £5.95 King Prawn £7.25 Sabzi Puri (V) £6.10 SAMOSAS- A triangular shaped savoury with your chosen filling. Chicken £4.50 Lamb £4.50 Vegetable £4.30 PAKORAS - Your chosen option in a mixture of gram flour, herbs and spices. Chicken £6.15 Vegetable (V) £4.80 Onion Bhaji (V) £4.30 BUTTERFLYS - Chicken breast fillet or king prawn, lightly spiced and coated with breadcrumbs. -
Bangladeshi Food Voices from Diaspora: Narratives of Six Case Studies from the UK
Bangladeshi Food Voices from Diaspora: Narratives of Six Case Studies from the UK, USA and Hungary By Shehreen Ataur Khan Submitted to Central European University – Department of Gender Studies In partial fulfilment for the ERASMUS MUNDUS MA in Women’s and Gender Studies (GEMMA) Main supervisor: Nadia Jones-Gailani, PhD (Central European University) Second reader: Adelina Sanchez Espinosa, PhD (University of Granada) CEU eTD Collection Budapest 2019 Bangladeshi Food Voices from Diaspora: Narratives of Six Case Studies from the UK, USA and Hungary By Shehreen Ataur Khan Submitted to Central European University – Department of Gender Studies In partial fulfilment for the ERASMUS MUNDUS MA in Women’s and Gender Studies (GEMMA) Main supervisor: Nadia Jones-Gailani, PhD (Central European University) Second reader: Adelina Sanchez Espinosa, PhD (University of Granada) CEU eTD Collection Abstract This thesis is focused on Bangladeshi culinary representations in the diaspora. The purpose of this research is to gain a better understanding of the Bangladeshi migrants who are involved in the culinary industry. I joined these two strands together and formed the kernel of my dissertation, which is to examine the layers of Bangladeshi migrant identities that are orchestrated through their culinary expressions in diaspora. My dissertation is based on six case studies from the UK, USA, and Hungary. Because of the diverse backgrounds of the case studies, there was an eclectic mix in their culinary projects, and I have analyzed them through the theoretical lens of food histories, food narratives, postcolonial studies, migrant identifies, and oral history. This research reveals how their culinary projects are coming to terms with a new reality, an expression of their hybrid identity, and at the same time, celebrating the connection with their homelands. -
RR Dinner Menu.8.20.20
Influenced by its neighboring countries and a myriad of over 100 local ethnicities, Burmese cuisine represents an incredible range of the flavors, culinary traditions and food culture found in Southeast Asia. This unique perspective includes bold, pungent flavors that vary from sweet, savory, spicy to sour and dishes that are meant to be enjoyed family-style. Explore the breadth of our cuisine from eclectic salads, soups, and noodles to our distinct array of curries and spice blends that speak to the originality of the Burmese food culture we are proud to share with you today. APPETIZERS Samosas (Vegetarian) 11.50 Flour turnover filled with potatoes, red onions, peas, carrots and a blend of unique spices served with special house sauce. Fried Tofu 11.95 Deep fried soft tofu seasoned and served with a tangy chili sauce. Salt and Pepper 13.75 Choice of crisp Calamari, Fish, or Chicken; deep fried with scallions and jalapenos. (Sub Shrimp Add $5) Lettuce Wrap 13 Lettuce wrap with radish, carrots, green bell peppers, mushrooms and water chestnuts with choice of Chicken, Shrimp or Tofu. All tossed in special house sauce. (Add $2 for Shrimp) Palata 11 Multi-layer bread served with Coconut Chicken, Lamb Curry or Vegetarian Curry (Sub $2 for Vegetarian Curry, or Sub $3 for Lamb Curry) Northern Fried Tofu 10.50 Homemade tofu made from yellow bean powder and served with soy chili sauce. Lotus Chips 11 Served with Tea Leaf Aioli. SOUPS Monk Hingar* (Catfish Chowder) 15 This famous traditional dish can be eaten anytime at any occasion. Thin rice noodles in a rich soup made from ground catfish, ginger, lemongrass, onion, garlic and fried rice powder. -
Takeaway Menu
BIRYANI (N) SIDE DISHES SUNDRIES NAN BREADS (G) A combination of some of the Sag Bhaji ............................3.50 Pilau Rice ............................2.80 traditional spices mixed with Plain Naan ........................2.70 Boiled Rice.........................2.40 special rice and fried with ghee, Mushroom Bhaji ..............3.50 Mushroom Pilau Rice .....2.95 Keema Naan .....................2.80 then served with vegetable Mixed Vegetable Bhaji ..3.50 curry sauce, usually medium hot. Keema Pilau Rice .............2.95 Cheese Naan (D) ...............2.80 Tarka Dall ...........................3.50 (hot or mild on request) Mushroom Fried Rice ....2.95 Garlic Naan........................2.80 Chicken / Meat Biryani 9.95 Sag Aloo .............................3.50 Egg Fried Rice ..................2.95 Prawn Biryani ....................9.95 Bombay Potato ................3.50 Chilli Fried Rice ................2.95 Vegetable Naan ...............2.80 King Prawn Biryani ...... 12.95 Cauliflower Bhaji .............3.50 Vegetable Pilau Rice ......2.95 Peshwari Nan (N) (D) ..........2.80 Mixed Biryani ............... 12.95 Bhindi Bhaji .......................3.50 Fried Rice ...........................2.95 Chilli Naan .........................2.80 (chicken, lamb & prawns) Chana Bhaj ........................3.50 Special Fried Rice ...........2.95 Vegetable Biryani ............8.50 Chicken Fried Rice ..........3.95 Sag Paneer (D) ...................3.50 Special Nan (D) ..................3.50 Chicken Tikka Biryani (D)10.95 Garlic Fried Rice ..............2.95 -
Traditional Bangladeshi Cuisine Karahi Dishes Tawa Dishes Balti Dishes
APPETISERS CHEF ‘s RECOMMENDATION TRADITIONAL Chicken or Lamb Tikka Garlic Special ................ £9.25 Samosa Meat or Veg £3.50 Aubergine Fritters .... £4.95 Cooked with garlic and tomatoes in a medium spicy sauce BANGLADESHI CUISINE Aloo Chat ................. £3.95 Sliced aubergine garnished with salad Chicken or Lamb Tikka Chilli ............................... £9.25 Grilled Fish Bhuna .................................................. £9.50 Onion Bhaji ......... £3.95 and black pepper. Medium / hot Cooked with various herbs, spices and fairly hot green chillies Grilled fish cooked in a medium spiced bhuna sauce Veg Pakora ........ £3.95 Vegetable Fritters £4.95 Hot Garlic Kofta Spiced mince meat balls tossed in hot chilli garlic sauce £9.25 Sylheti Fish Bhuna ................................................. £9.50 Crispy battered fritters Chicken Tikka .......... £3.95 Coconut Chilli Chicken or Lamb ......................... £9.50 Traditional Bangladeshi fish fried with spices then cooked in a medium spicy sauce. Chicken Tikka Puri ... £4.95 South Indian dish spiced marinated pieces in a fresh chilli & coconut sauce Shatkora Fish Bhuna ............................................. £9.50 Lamb Tikka ............... £3.95 Spicy Fish Pakora ..... £4.95 Murgh Sizzler or Lamb Sizzler ................................ £9.95 Cooked with a unique Bangladeshi lime (Shatkora) to give a pleasant & very tasty flavour. Tandoori Chicken .... £3.95 Prawn Puri ................. £4.95 Sliced chicken or cooked with green chillies, peppers, tomatoes, Indian onions, soy Naga Chicken / Lamb ...................................... £9.95 Chicken Chat ........... £3.95 sauce, Worcester sauce & fresh coriander. Served sizzling on a platter. Fairly hot Hot Meat Puri .. £4.95 Tender pieces of chicken or lamb cooked with one of the hottest chillies from Sheek Kebab ............ £4.95 Chicken or Lamb Passanda ................................ £9.25 Bangladesh and flavoured with fresh coriander and bay leaves King Prawn Butterfly . -
Recipes E-Book Hi, This Is Rownak Jahan Borna From
Rownak's Bangladeshi Recipes E-Book Hi, this is Rownak Jahan Borna from www.banglarecipes.com.au. I would like to thanks everyone for the supports they have provided me for over the years. I had over half a million people visited my site in last year’s and spend over 2 million minutes reading Bangladeshi recipes. As some of you know my target is to make Bangladeshi food popular all over the world and help all Bangladeshi people to cook better Bangladeshi food in an easy to follow manner. I am trying my best to achieve my goals and I invite you to make my goal as yours and invite all your friends and people interested in Bangladeshi food to my blog www.banglarecipes.com.au and to the FaceBook page www.facebook.com/banglarecipes so more and more people can enjoy our great Bangladeshi Cuisine. I have around 40 of my recipes published here in this eBook with a good combination of Starter, beverage, meat, fish, dessert and vegetable recipes. Hope you will like it. Please send me a line on [email protected] if you have any comments. - Rownak Jahan Borna Starter Recipes 2. Heat the pan with 1 teaspoon oil and make Chirar Polau / Fried Flat scramble egg with pinch of salt. Keep aside the Rice scramble egg. 3. In same pan add 1 teaspoon oil and fry the cauliflower floret and salt till it becomes tender. Keep it aside. 4. In same pan rest of oil and add poppy seeds when it starts crackle, add onion.