因为它根本就不是个你要的答案。
Wednesday, May 30, 2012
Thursday, May 17, 2012
Naan
Naan is a leavened, oven-baked flatbread.[1] It is typical of and popular in West, Central and South Asia.[2][3][4]
Influenced by the large influx of South Asian immigrants, naan has also
become popular in other parts of the world, especially in Arab states of the Persian Gulf, Europe and North America.[5]
Originally, naan was a generic term for various flatbreads from different parts of the world.[6] In Turkic languages, such as Uzbek, Kazakh and Uyghur, the flatbreads are known as nan. The name stems from (New) Persian, being a generic word for bread. In Burmese, flatbreads are known as nan bya
dosa
Basic preparation
A thin layer of the batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. It is flipped to heat both crusts and removed from the griddle when the crust becomes dry. A dosa is served hot, either folded in half or rolled like a wrap.
Chapati
Chapatis are made from a firm dough made from flour (whole grain common wheat), 'Atta' in Urdu/Hindi/Punjabi/Bengali, and water. Some people also add salt and/or oil to the dough. Small portions of the dough are rolled out into discs much like a Mexican tortilla, using a rolling pin.
The rolled-out dough is thrown on the preheated dry skillet and cooked
on both sides. In some regions it is only partly cooked on the skillet,
and then put directly on a high flame, which makes it blow up like a
balloon. The hot air cooks the chapati rapidly from the inside. In some
parts of northern India (e.g. Punjab) and Pakistan, this is called a phulka (that which has been inflated).
Often, the top of a chapati is slathered with butter or ghee (clarified butter). A piece of chapati is torn off and used to pick up the meat or vegetable dish(es)that make the meal. It is folded into a sort of loose cone and used as a scoop to eat the more liquid dishes at a meal like pappu, paneer, or sena-galu.
Chapati sizes (diameter and thickness) vary from region to region and kitchen to kitchen. In Gujarat, for example, the chapati is called a 'rotli' and can be as thin as tissue paper. Chapatis made in domestic kitchens are usually not larger than 6-7 inches in diameter since the 'tava' from which they are made comes in sizes that fit comfortably on a domestic stove top. Tavas were traditionally made of unglazed earthenware, but are now typically made from metal. There are also electric tavas manufactured in India. The shape of the rolling pin also varies from region to region. Some households simply use a kitchen work top as a sort of pastry board, but homes have round flat-topped 'boards' specifically for rolling out chapatis that may be made of wood or stone.
Flat unleavened breads in South Asia come in many forms; the chapati is only one of them. A rotta, made of a dough similar to that used to make chapatis and cooked in an oven, is a 'tandoori roti'. The combination of wheat flour with one or more flours (e.g. chickpea, maize, or millet) will produce a "missi roti". Rottas made with pearl millet (bajra) or maize (makka) or jowar flour usually carry the name of the flour, as in "bajra roti" or "makke ki roti" (or "bhakri" in marathi). Flat breads like chapati and roti are traditionally a food of northern South Asia. The peninsular south, the east and northeast and the Kashmir valley are primarily rice-eating cultures. In southern India, there is a distinction made between a 'chapati' and its layered fried version the 'paratha'. 'Parathas' usually have a filling inside, such as spinach, cooked radish, or potato. Also now the 'tandoori roti' is to be found in the smallest towns.
Often, the top of a chapati is slathered with butter or ghee (clarified butter). A piece of chapati is torn off and used to pick up the meat or vegetable dish(es)that make the meal. It is folded into a sort of loose cone and used as a scoop to eat the more liquid dishes at a meal like pappu, paneer, or sena-galu.
Chapati sizes (diameter and thickness) vary from region to region and kitchen to kitchen. In Gujarat, for example, the chapati is called a 'rotli' and can be as thin as tissue paper. Chapatis made in domestic kitchens are usually not larger than 6-7 inches in diameter since the 'tava' from which they are made comes in sizes that fit comfortably on a domestic stove top. Tavas were traditionally made of unglazed earthenware, but are now typically made from metal. There are also electric tavas manufactured in India. The shape of the rolling pin also varies from region to region. Some households simply use a kitchen work top as a sort of pastry board, but homes have round flat-topped 'boards' specifically for rolling out chapatis that may be made of wood or stone.
Flat unleavened breads in South Asia come in many forms; the chapati is only one of them. A rotta, made of a dough similar to that used to make chapatis and cooked in an oven, is a 'tandoori roti'. The combination of wheat flour with one or more flours (e.g. chickpea, maize, or millet) will produce a "missi roti". Rottas made with pearl millet (bajra) or maize (makka) or jowar flour usually carry the name of the flour, as in "bajra roti" or "makke ki roti" (or "bhakri" in marathi). Flat breads like chapati and roti are traditionally a food of northern South Asia. The peninsular south, the east and northeast and the Kashmir valley are primarily rice-eating cultures. In southern India, there is a distinction made between a 'chapati' and its layered fried version the 'paratha'. 'Parathas' usually have a filling inside, such as spinach, cooked radish, or potato. Also now the 'tandoori roti' is to be found in the smallest towns.
Young tau fu
Yong tau foo ( also spelled yong tao foo, yong tau fu, or yong tau hu yong tofu) is a Chinese soup dish with Hakka origins commonly found in China, Singapore, Thailand and Malaysia. There are also Teochew and Hokkien variations.
It is ubiquitous in Singapore food courts, too. Essentially the dish
originated in the early 1960s in a restaurant called "Chew Kuan" as tofu
stuffed with a meat paste of fish and pork, thereby earning the dish
its name "Yong Tau Foo," which means "stuffed bean curd." Since then all
variety of vegetables and even fried fritters have been similarly
stuffed, and the name Yong Tau Foo has thus been used liberally to apply
to foods prepared in this manner.
Yong tau foo is essentially a clear consomme soup containing a varied selection of food items including fish balls, crab sticks, bittergourds, cuttlefish, lettuce, ladies fingers, as well as chilis, and various forms of fresh produce, seafood and meats common in Chinese cuisine. Some of these items, such as bittergourd and chili, are usually filled with fish paste
(surimi). The foods are then sliced into bite-size pieces, cooked
briefly in boiling broth and then served either in the broth as soup or
with the broth in a separate bowl. The dish is eaten with chopsticks and a soup spoon and can be eaten by itself (served with a bowl of steamed rice) or with any choice of egg or rice noodles, or bee hoon (rice vermicelli). Another variation of this dish is to serve it with laksa gravy or curry sauce. Essential accompaniments are spicy, vinegary chili sauce, similar to Indonesian sambal oelek, and a distinctive brown sweet bean sauce or hoisin sauce for dipping.In Malaysia and Singapore, the Malay Muslims have taken to yong tau foo in a big way. As pork consumption is prohibited for Muslims, halal yong tau foo is generally soy based or stuffed vegetable fritters or steamed bean curd with fish paste stuffing. To prepare the dish, these, a steamed rice-flour roll (similar to that used for chee cheong fun) and a vegetable called kangkong are boiled to heat and soften them. The food items are drained and eaten with sprinkled toasted sesame seeds, chili sauce and a hoisin based sauce. Another version commonly found in Perak state is the soup type where the food items are served in a broth and provided with chili sauce and hoisin based sauce dipping. Halal yong tau foo is normally sold by Malay vendors at night markets (pasar malam) and at halal food courts by non-Muslim vendors.
| Yong Tau Foo | |
|---|---|
 |
|
| Chinese | 釀豆腐 |
| Literal meaning | "stuffed bean curd" |
Nyonya food
China
has always traded with lands near and
far across
the globe. During the Ming Dynasty, as
a diplomatic gesture to strengthen
ties with the rich and strategic port
of
Malacca on the Malayan Peninsula,
the Emperor of China betrothed his
daughter
Princess Hang Li Po to the
Sultan of Malacca.
The royal princess and her entourage of about 500
formed the first permanent Chinese settlement in
Malacca at Bukit China or China
Hill. These early Chinese settlers wed local Malay brides and gave rise to the first generation
of mixed Chinese-Malays known as Peranakan, the male being known as Baba and the
female as Nyonya, pronounced nyoh-nyah and sometimes spelt Nonya.
The term 'Peranakan' originated in Indonesia for the descendants
of immigrant Chinese who had married and integrated with local Indonesians. Akin
to the Peranakan in
Indonesia, these descendents of
mixed Chinese-Malay had forsaken their
Chinese mother tongue and spoke the
local Malay language,
assimilated Malay customs, culture and
dress. Descendants of this early
Peranakan community in Malaysia then married within their own community of
Babas and Nyonyas
establishing a strong hybrid culture
proud of it's heritage.
It was around this era, that the rich
and strategic trading port of
Malacca,
had attracted the
attention of the Portuguese. The strong
naval armada of the Portuguese soon captured Malacca, making it a Portuguese colony for the next 130
years. After Malacca
fell to the Dutch, who took over from the Portuguese as the main European trading power
in the region, the British started exerting their control in the area. In
1786 Sir Francis Light, representing the British East India Company, established
British control of the island of Pinang, now called Penang, and opened the port to trade. The 1824
Anglo-Dutch Treaty with the British ended the Dutch presence on the Malay
Peninsula. Two years later, in 1826, the British East India Company united Penang, Malacca and
Singapore into a British colony, calling it the 'Straits Settlements'. The
rest of the Malayan Peninsula
remained under the control
and rule of the Malay Sultans. Although the first
Peranakan communities first proliferated in Malacca, many Babas and
Nyonyas settled in Penang and Singapore - and therefore - were also called
Straits Chinese.
Since many ancestral customs and traditions of their
Chinese forefathers are still practiced, Babas and Nyonyas
assimilated the local Malay way of life. The Malay language is spoken at home,
though curiously interspersed with
some Chinese dialect. The local Malay attire
sarong kebaya is worn
and many ceremonial traditions,
such as weddings, are
celebrated in traditional Malay custom. This unique marriage of cultures
resulted in
a novel marriage of cuisines, both Chinese and Malay, and is what is now
known
in Malaysia as Nyonya food.
Ketupat
History
It is made from rice that has been wrapped in a woven palm
leaf pouch and boiled. As the rice cooks, the grains expand to fill the
pouch and the rice becomes compressed. This method of cooking gives the
ketupat its characteristic form and texture of a rice dumpling. Ketupat is usually eaten with rendang or served as an accompaniment to satay(chicken or beef or lamb in skewers) or gado-gado (mixed vegetables with peanut sauce).
Local stories passed down through the generations have attributed the
creation of this style of rice preparation to the seafarers' need to
keep cooked rice from spoiling during long sea voyages. The coco leaves
used in wrapping the rice are always shaped into a triangular form and
stored hanging in bunches in the open air. The shape of the package
facilitates moisture to drip away from the cooked rice while the coco
leaves allow the rice to be aerated and at the same time prevent flies
and insects from touching it.
Varieties
There are many varieties of ketupat, with two of the more common ones being ketupat nasi and ketupat pulut. Ketupat nasi is made from white rice and is wrapped in a square shape with coconut palm leaves while ketupat pulut is made from glutinous rice is usually wrapped in a triangular shape using the leaves of the fan palm (Licuala). Ketupat pulut is also called "ketupat daun palas" in Malaysia.
Ketupat is also traditionally served by Malays at open houses on festive occasions such as Idul Fitri (Hari Raya Aidilfitri). During Idul Fitri in Indonesia, ketupat is often served with either opor ayam (chicken in coconut milk), chicken or beef curry, rendang, sambal goreng ati (spicy beef liver), krecek (buffalo or beef skin dish), or sayur labu Siam (chayote soup).
Among the Moro (Muslim) groups of the Philippines, ketupat is served with an array of dishes including tiyulah itum, rendang, ginataang manok, kurma and satay. It is served during special occasions such as Eid'l Fitr, Eid'l Adha and weddings.
Among Christian Filipinos, pusô, as ketupat is locally known,[1][2][3][4] is also traditionally used as a pabaon or a packed lunch, traditionally brought by workers, served with any selection of stews. Pusô is also widely eaten in the side streets of Cebu with pork or chicken skewers and other grilled selections.
plate
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