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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. -
Soy Products As Healthy and Functional Foods
Middle-East Journal of Scientific Research 7 (1): 71-80, 2011 ISSN 1990-9233 © IDOSI Publications, 2011 Soy Products as Healthy and Functional Foods Hossein Jooyandeh Department of Food Science and Technology, Ramin Agricultural and Natural Resources University, Mollasani, Khuzestan, Iran Abstract: Over the recent decades, researchers have documented the health benefits of soy protein, especially for those who take soy protein daily. Soy products offer a considerable appeal for a growing segment of consumers with certain dietary and health concerns. It is quite evident that soy products do reduce the risks of developing various age-related chronic diseases and epidemiologic data strongly suggest that populations that regularly consume soy products have reduced incidence and prevalence of the aforementioned age-related conditions and diseases than populations that eat very little soy. The subject of what specific components is responsible for the plethora of reported health benefits of soybean remains a strong controversial issue, as the scientific community continues to understand what component(s) in soy is /are responsible for its health benefits. Soy constituents’ benefits mostly relate to the reduction of cholesterol levels and menopause symptoms and the reduction of the risk for several chronic diseases such as cancer, heart disease and osteoporosis. A variety of soy products are available on the market with different flavors and textures and a low-fat, nutritionally balanced diet can be developed from them. This article summarized the beneficial health, nutritional and functional properties of the soy ingredients and intends to illustrate the most current knowledge with a consciousness to motivate further research to optimize their favorable effects. -
Амурский Медицинский Журнал №3 - 4 (15 - 16) 23 Tate and Breast Cancer and Lower Blood Cholesterol in People from Asia Countries
ence of chronic diseases in the cadets overall efect on the level of vitamin D (p=0.025), but this is not due to nosological forms (p=0,189>0.05). From the bone-joint system, there are diferences in the levels of vitamin D at 5 % level of signiicance, with low levels of vitamin D observed in the cadets with the chest deformity and lat feet. Thus, there is a contribution to an insuicient level of vitamin D are contributing factors such as the combination of in the body available virus - bacterial infection on the background of chronic pathology of gas- trointestinal tract and disorders KSS-71,4%. It has the value of summer holiday of teenagers in areas of high solar insolation resulting in increased and even in winter was signiicantly higher than in adolescents, the vacation of which took place in the zone of low insolation(p<0.001). Inluenced by and taking multivitamins which include prophylactic dose of cholecalciferol (400-500МЕ) Alphabet, and Vitrum Duovit in contrast to the group with low vitamin D and adolescents did not take multivitamins(p<0.001). The analysed results indicate a high frequency of failure and deiciency of cholecalciferol in the Amur re- gion in children 15-17 years of 86.6% with a mean level of vitamin 25(Oh)D=26,74±0,81 ng/ml. Conclusion. To prevent low vitamin D level of adolescents is necessary to study 25(OH)D, its correction and control, taking into account risk factors for developing deiciency of vitamin D. Prophylactic administration of vitamin D should continue, and adolescent children year-round, given the low solar insolation, with the use of vitamin d compounds. -
Entrees Soups Hawker Style Noodles Malaysian
Entrees 32. Kari Ikan (Fish) ...................................................$16.90 Sliced fish fillet cooked with vegetables, coconut milk and selected spices Prawns and Sea Food Dishes 1. Satay Chicken or Beef (3 Sticks)..........................$8.50 33. Rendang Daging (Beef)......................................$16.90 55. King Prawns with Almonds or Cashews .............$18.90 2. Spring Rolls (6).....................................................$8.00 Selected diced meat cooked until tender with a fresh blend of spices 56. King Prawns with Chilli Sauce ............................$18.90 3. Homemade Dim Sim (Steamed or Fried) (6)........$8.90 and coconut milk 57. King Prawns with Black Bean Sauce .................$18.90 4. Prawn Dorsees (4) ...............................................$6.50 34. Sambal Udang (Prawns) ....................................$18.90 58. King Prawns with Satay Sauce ..........................$18.90 King Prawns cooked with a thick coconut creamy flavour 5. Curry Dorsees (6) .................................................$6.00 50. Curry King Prawns .............................................$18.90 35. Sambal Ikan (Fish) .............................................$16.90 6. Malaysian Curry Puff (3) .......................................$7.50 60. Honey King Prawns ............................................$18.90 7. Roti Canai (2) .....................................................$10.50 Sliced fish fillet cooked in Chef’s special spicy shirmp paste sauce 61. Sweet and Sour King Prawns.............................$18.90 -
Carbohydrate Counting List
Tr45 Carbohydrate Counting Food List Carbohydrate content of commonly eaten foods TYPE OF FOOD WEIGHT PORTION CARBOHYDRATES OF FOOD* (g) RICE & NOODLES# Rice (White) 200 g 1 rice bowl (~12 heaped dsp) ~60 Rice (Brown) 200 g 1 rice bowl ~60 Rice porridge 260 g 1 rice bowl ~30 Rice noodles 200 g 1 rice bowl ~45 Pasta / egg noodles 200 g 1 rice bowl ~60 #cooked BREADS, BISCUITS, CEREALS Bread – white/wholemeal 30 g 1 slice ~10-15 Hamburger bun 30 g ½ medium ~15 Plain hotdog roll 30 g ½ roll ~15 Chapati 60 g 1 piece ~30 Cream crackers 15 g 3 piece ~15 Marie biscuits 21 g 3 piece ~15 Digestive biscuits (plain) 20 g 1 piece ~10 Cookies (e.g. Julie’s peanut butter cookies) 15 g 2 piece ~15 Oats (dry, instant) 22 g 3 heaped dsp ~15 Oats (dry, rolled) 23 g 2 heaped dsp ~15 Cornflakes 28 g 1 cup ~25 Bran flakes 20 g ½ cup ~15 STARCHY VEGETABLES Baked beans 75 g ⅓ cup ~15 Potato (cooked) 90 g 1 size of large egg ~15 Sweet potato / yam 60 g ½ medium ~15 Corn on the cob 75 g ½ medium ~15 Corn kernels (fresh / frozen / canned) 75 g 4 dsp ~15 Green peas 105 g ½ cup ~15 LEGUMES Chickpeas 75 g ½ cup (3 heaped dsp) ~15 Lentils (e.g. Dhal) 75 g ½ cup (3 heaped dsp) ~15 Beans – green / red / black / mung 75 g ½ cup (3 heaped dsp) ~15 MILK AND ALTERNATIVES Liquid milk (non-flavoured) 250ml 1cup ~12-15 Flavoured milk 125ml ½ cup Powdered milk 6 heaped tsp Evaporated milk 125ml ½ cup Soymilk (regular) 200ml ¾ cup Soymilk (reduced sugar) 250ml 1 cup Unsweetened yoghurt 125ml ½ cup Sweetened/fruit yoghurt 100g ⅓ cup TYPE OF FOOD WEIGHT PORTION CARBOHYDRATES OF -
Current Perspectives on the Physiological Activities of Fermented Soybean-Derived Cheonggukjang
International Journal of Molecular Sciences Review Current Perspectives on the Physiological Activities of Fermented Soybean-Derived Cheonggukjang Il-Sup Kim 1 , Cher-Won Hwang 2,*, Woong-Suk Yang 3,* and Cheorl-Ho Kim 4,5,* 1 Advanced Bio-Resource Research Center, Kyungpook National University, Daegu 41566, Korea; [email protected] 2 Global Leadership School, Handong Global University, Pohang 37554, Korea 3 Nodaji Co., Ltd., Pohang 37927, Korea 4 Molecular and Cellular Glycobiology Unit, Department of Biological Sciences, SungKyunKwan University, Suwon 16419, Korea 5 Samsung Advanced Institute of Health Science and Technology (SAIHST), Sungkyunkwan University, Seoul 06351, Korea * Correspondence: [email protected] (C.-W.H.); [email protected] (W.-S.Y.); [email protected] (C.-H.K.) Abstract: Cheonggukjang (CGJ, fermented soybean paste), a traditional Korean fermented dish, has recently emerged as a functional food that improves blood circulation and intestinal regulation. Considering that excessive consumption of refined salt is associated with increased incidence of gastric cancer, high blood pressure, and stroke in Koreans, consuming CGJ may be desirable, as it can be made without salt, unlike other pastes. Soybeans in CGJ are fermented by Bacillus strains (B. subtilis or B. licheniformis), Lactobacillus spp., Leuconostoc spp., and Enterococcus faecium, which weaken the activity of putrefactive bacteria in the intestines, act as antibacterial agents against Citation: Kim, I.-S.; Hwang, C.-W.; pathogens, and facilitate the excretion of harmful substances. Studies on CGJ have either focused on Yang, W.-S.; Kim, C.-H. Current Perspectives on the Physiological improving product quality or evaluating the bioactive substances contained in CGJ. The fermentation Activities of Fermented process of CGJ results in the production of enzymes and various physiologically active substances Soybean-Derived Cheonggukjang. -
Beef Haw Fun 11 Chicken Lo Mein 9 Yaki Udon 10 Pad Thai
CHARLOTTE, NC Rip.Rip. Dip.Dip. Repeat.Repeat. TwoTwo MalaysianMalaysian flatbreads,flatbreads, servedserved withwith aa sideside ofof ourour signaturesignature currycurry sauce.sauce. 55 Korean Twice Fried Wings 8.5 Sauced in garlic gochujang and topped with peanuts, sesame and cilantro. Hawkers Wings 7.5 BATTERED or NAKED Choice of sauce: sweet thai chili, hainanese , honey sriracha , spring onion ginger or rub: five-spice, chuan jerk Sichuan Wontons 8 Yi-Yi’s Chicken Dumplings 7 Our Auntie’s classic recipe hand-rolled daily, wok-seared or steamed, served with a sweet soy dipping sauce. Golden Wontons 7.5 Hand-made daily filled with chicken, shrimp and mushrooms, fried to a crisp and served with a sweet chili dipping sauce. Char Siu 8 Pork shoulder, sweet soy, spring onions Crispy Tofu Bites 6 Edamame 4 add chili and garlic 1 Hawker’s Delight 7 Saucy blend of wok-seared tofu, broccoli, carrots, napa (pro tip: the cabbage, not the city), bell peppers, shiitake and straw mushrooms Five-Spice Green Beans 6 Lightly battered, fried to a crisp, tossed in our signature five-spice seasoning Chow Faan 9 Classic fried rice packed with chicken, shrimp, char siu, eggs, onions and soy sauce. Basil Fried Rice 7 An herbal take on a classic fave. Eggs, onions, fresh basil and soy sauce. Po Po Lo’s Curry 10 Our hearty family recipe that has been shared for generations with veggies, rice and your choice of: CHICKEN / BEEF / TOFU Jasmine Rice 2 Beef Haw Fun 11 Hey, wok hei! Savory wide rice noodles, sliced steak, green onions, bean sprouts, onions and soy sauce Hokkien Mee 11 Egg noodles mixed with shrimp, sliced chicken and char siu, wok-seared with veggies in a dark soy sauce. -
Bank Kalori.Pdf
i) BUKAN VEGETARIAN NASI, MI, BIHUN,KUETIAU DAN LAIN- LAIN Makanan Hidangan Berat (g) Kalori (kcal) Rujukan Bihun bandung 1 mangkuk 450 490 NC Bihun goreng 2 senduk 150 260 NC Bihun goreng ala Cina 2 senduk 150 240 NP Bihun goreng putih 2 senduk 120 200 NP Bihun hailam + sayur + ayam 1 mangkuk 250 350 NP Bihun kantonis + sayur + ayam 1 pinggan 280 430 NP Bihun kari + sayur + ayam 1 mangkuk 250 330 NP Bihun latna + sayur + ayam 1 mangkuk 250 380 NP Bihun rebus + sayur + ½ biji telur rebus 1 mangkuk 250 310 NP Bihun Soto 1 mangkuk cina 130 50 NP NC Bihun sup + sayur + hirisan ayam 1 mangkuk 250 150 (perkadar an) Bihun tom yam + sayur + ayam 1 mangkuk 250 230 NP braised egg noodles Szechuan style 1 senduk 50 90 Bubur ayam Atlas + (2 sudu makan ayam + 2 sudu makan lobak 1 mangkuk 250 150 NC merah) Bubur daging Atlas + (2 sudu makan daging + 2 sudu makan lobak 1 mangkuk 250 150 NC merah) Bubur ikan Atlas + (1 sudu makan ikan merah + 2 sudu makan 1 mangkuk 250 110 NC lobak merah) Bubur nasi (kosong) 1 cawan 170 70 Atlas Chap chye 1 senduk 60 50 NP Char kuetiau 2 senduk 120 230 NP Fried cintan noodle 1 senduk 60 100 Ketupat nasi 5 potong 200 215 NP Kuetiau bandung 1 mangkuk 320 380 NC Kuetiau goreng 2 senduk 150 280 NC Kuetiau hailam + sayur + ayam 1 mangkuk 250 380 NP Kuetiau kantonis + sayur + ayam 1 pinggan 280 410 NP Kuetiau kari + sayur + ayam 1 mangkuk 250 320 NP Kuetiau latna + sayur + ayam 1 mangkuk 250 320 NP NC Kuetiau sup 1 mangkuk 320 180 (perkadar an) Kuetiau tom yam + sayur + ayam 1 mangkuk 250 210 NP Laksa + sayur + ½ biji telur -
Appetizers & Vegetables
APPETIZERS & VEGETABLES APPETIZERS & VEGETABLES Roti Prata with Curry Sauce Indian. Vegetarian. Grilled Indian style multi-layered bread. Served with vegetarian curry … $8.50 5-Spice Roll Chinese. Minced pork, prawns, jicama, carrot, eggs, scallion, five-spices, wrapped in bean curd … $16.00 Sayor Lodeh Malay. Vegan. Carrot, jicama, cabbage, string beans, tofu, cooked in a yellow curry broth. $12.00 Lettuce Cup Fresh scallops, celery, carrot, shiitake mushrooms, sweet pepper, pine nuts, fried in orange flavored … $13.00 Shiok! Salad Chinese. Vegan. Carrot, jicama, lettuce, pickled papaya, topped with toasted sesame seed, peanu… $15.00 Veggie Stir-Fry Chinese. Vegan. Bok choy, mushroom, carrot, tofu, stir-fried in vegetarian sauce. $13.00 Sambal String Beans Malay. String beans sauteed with fresh chili spices and dried shrimp. Vegan available. Page 1 APPETIZERS & VEGETABLES $13.00 Assam Aubergine Malay. Vegetarian. Grilled eggplant topped with hot and sour tamarind sauce. $17.00 Tahu Goreng Malay. Vegetarian. Lightly fried tofu topped with cucumber, jicama and bean sprout with a sweet p… $16.00 Crispy Tofu Chinese. Vegan, Crispy tofu topped with fresh shiitake mushrooms, carrots and scallion sauce. $13.00 Sambal Kangkong or Okra Kangkong or okra stir-fried with dried shrimp, chili-garlic sauce. Vegan available. $17.00 SOUP, NOODLES & RICE Shiok! Soup Chinese. Non-vegetarian. Choice of chicken, seafood or vegetable in clear chicken broth. $15.00 Hokkien Mee Chinese. Yellow noodle, vermicelli, prawns, calamari, chive, bean sprouts, eggs, wok-fried in c… $14.00 Hor Fun Page 2 APPETIZERS & VEGETABLES Chinese. Broad rice noodle, vegetable, and choice of seafood, beef or chicken, stir-fried in rich stock… $14.00 Laksa Chinese. -
112277-Mamak-Menu-Proof-05.Pdf
Rice Dishes........................................................................... Malaysian Coconut Kari Malaysia’s most popular dish, your choice of protein, curry cooked with freshly ground spices and chunky potatoes, served Mamak with jasmin rice and sliced cucumber. Ayam (chicken) $7.5 [mah-mahk, maa-maak] Daging (beef) $8 Sayur (tofu & mixed veggies) $7.5 Noun Malaysian Asam Kari $8.5 Your choice of protein, tamarind infused coconut curry cooked with freshly ground spices, tomatoes, bell peppers, carrots,and 1. Mamak, a vendor, commonly serving varieties of rice, noodles, onions, served with jasmin rice and sliced cucumbers. Udang (shrimp) Ikan (fish) Sotong (squid) satay and western dishes. Mamak Nasi Goreng $8 Traditional fried rice with shrimp, chicken, eggs, and onions. 2. Mamak stalls, traditional roadside food stall establishments Nasi Goreng Indonesia $8 throughout Southeast Asia - mostly in Malaysia, Singapore, Spicy sambai fried rice with shrimp, chicken, and onions, topped Thailand, and Indonesia. with a fried egg. Nasi Goreng Kari $7.5 Coconut curry fried rice with shrimp, chicken, eggs, onions, and bean sprouts. Omelett Fried Rice $8 Egg blanket fried rice with shrimp, chicken, and onions, topped with tomato sauce. Yangzhou Fried Rice $7.5 Yangzhou’s most popular fried rice with shrimp, BBQ pork, eggs, onions, and scallion, prepared without soy sauce. ak Thai Basil Fried Rice $6 Thai basil infused fried rice with egg, and onions. Sweets........................................................................ Thai Coconut Sticky Rice $6.5 Thailand’s most popular street dessert, sweet rice drizzled with coconut sauce, topped with fresh mango and toasted sesame seeds. Chocolate Banana Roti $6.5 m Malaysian roti toasted till golden brown, layered with chocolate and fresh banana slices, topped with powdered sugar, served with vanilla ice cream. -
Soybean, Nutrition and Health
Chapter 20 Soybean, Nutrition and Health Sherif M. Hassan Additional information is available at the end of the chapter http://dx.doi.org/10.5772/54545 1. Introduction Soybean (Glycine max L.) is a species of legume native to East Asia, widely grown for its edi‐ ble bean which has several uses. This chapter will focuses on soybean nutrition and soy food products, and describe the main bioactive compounds in the soybean and their effects on human and animal health. 2. Soybean and nutrition Soybean is recognized as an oil seed containing several useful nutrients including pro‐ tein, carbohydrate, vitamins, and minerals. Dry soybean contain 36% protein, 19% oil, 35% carbohydrate (17% of which dietary fiber), 5% minerals and several other compo‐ nents including vitamins [1]. Tables 1 and 2 show the different nutrients content of soy‐ bean and its by-products [2] Soybean protein is one of the least expensive sources of dietary protein [3]. Soybean protein is considered to be a good substituent for animal protein [4], and their nutritional profile ex‐ cept sulfur amino acids (methionine and cysteine) is almost similar to that of animal protein because soybean proteins contain most of the essential amino acids required for animal and human nutrition. Researches on rats indicated that the biological value of soy protein is sim‐ ilar to many animal proteins such as casein if enriched with the sulfur-containing amino acid methionine [5]. According to the standard for measuring protein quality, Protein Di‐ gestibility Corrected Amino Acid Score, soybean protein has a biological value of 74, whole soybeans 96, soybean milk 91, and eggs 97[6]. -
Kai Menu Re- Opening 2020
Kai Restaurant We are strong advocates for locally sourced, healthy, organic ingredients and authentic cuisines. We work with local vendors and farmers to introduce sustainable produce to our resort while using our own ingredients from the island’s organic garden. Delight yourself with our hand-crafted recipes, created by the Ayada Culinary team. An awe - inspiring world... SUSHI Selection of 3 Sushi and 3 Sashimi $26 served with pickled ginger, wasabi, soy sauce G Selection of 6 Vegetable Sushi $20 served with pickled ginger, wasabi, soy sauce V G STARTER Soft shell crab with sambal sauce G S $28 Deep fried soft shell crab with Malaysian style spicy sambal sauce Prawn Tempura G $26 The classic ultra-light battered prawns with tempura sauce Larb Gai S $26 Thai style chicken with fresh bird’s eye chilli, lemon juice, palm sugar, mint leaves and toasted rice Vietnamese Summer Cold Rolls G S V $22 Rice Paper rolls packed with Asian vegetables, served with a sweet ginger chili dipping sauce Crispy Vegetable Basket G V $22 Crispy basket filled with secret garden vegetables & tofu. Sauteed with black pepper and garlic, served with honey chili sauce SOUP Tom Yum Goong S $24 Thai hot and sour broth with prawns, lemongrass, galangal, chili and coriander Hot & Sour Soup G Asian mushrooms, beaten egg with your choice of Prawns $24 Vegetables $20 Corn & Crab Soup G $22 Mushrooms, sesame oil DIMSUM Assorted Dumplings G $24 Combination of prawns, chicken & vegetables, served with sesame soy sauce and Shandong sauce MAINS Angus Beef Teppanyaki G $55