Monday, October 27, 2014 @ 9:29 PM
| 0 notesLempeng is one of the ages food that were invented by our ancestors. This is one of their main food during the war situation.
It is easy to make and te igredients's price are quite affordable t.
No wonder laa lempeng is famous.
A fascinating Baba Nyonya Cuisine ( Rojak)
Sunday, October 7, 2012 @ 9:18 PM
| 0 notes
Assalamualaikum and a very good day my dearest readers. today I would like to share to all of you about the mouth watering Nyonya Cuisine. As you all know, if only and if you that Baba and Nyonya Peranakan Chinese and Baba-Nyonya are terms used for the descendants of late 15th and 16th-century Chinese immigrants to the Indonesian archipelago of Nusantara during the Colonial era.
Members of this community in Melaka address themselves as "Nyonya Baba" instead of "Baba-Nyonya". Nyonya is the term for the ladies and Baba for the gentlemen. It applies especially to the ethnic Chinese populations of the British Straits Settlements of Malaya and the Dutch-controlled island of Java and other locations, who have adopted to Nusantara customs -- partially or in full -- to be somewhat assimilated into the local communities. Many were the elites of Singapore, more loyal to the British than to China. Most have lived for generations along the straits of Malacca and not all intermarried with the local Native Indonesians and Malays. They were usually traders, the middleman of the British and the Chinese, or the Chinese and Malays, or vice verse because they were mostly English educated. Because of this, they almost always had the ability to speak two or more languages. In later generations, some lost the ability to speak Chinese as they became assimilated to the Malay Peninsula's culture and started to speak Malay fluently as a first or second language.
So, let me share to you one Baba and Nyonya delectable dishes :
Rojak :
Exotic Malaysian Salad - also called Penang Rojak,is a fruit and vegetable salad tossed in a special sauce. Simply labeled Rojak Sauce, the sauce is made from a thick black molasses-like paste called haeko, pronounced 'hey-ko' or Prawn Paste [Otak Udang, in Malay]. This is combined with palm sugar, tamarind paste and other ingredients. Pineapple, apple, guava, green mango, jicama and cucumber are tossed in this sauce with crushed peanuts and sesame seeds. Thai Bird chilies are added to give this exotic salad a fiery kick.
It is surely superb and I bet all of you are mouth watering now.
Wow, that surely delicious. Can't wait to have it now!
Mesmerizing and Mouth Watering Chinese Cuisine
Assalamualaikum and a
very Good day to all my readers. Hope all of you in a pink of health. J
Now, let me share to
you about Chinese Cuisine. We are alert and knows that all the dishes in
Chinese people were based on garlics and shallots, it is different with Malay
and Indian as these two were using spices and chillies. But in Chinese cuisine,
they also used that thing but in a small quantity.
The development and diversity of the delights of Chinese cuisine are
also representative of China's long history. With each dynasty new recipes were
created until the art of food preparation reach its peak during the Qing
Dynasty (1644 - 1911). The dinner called Man Han Quan Xi that incorporates all
the very best of Man and Han Cuisine is held in high esteem involving as it
does countless dishes, each with its own distinctive flavor and appeal. This
veritable banquet in its preparation and presentation typifies all of the
culture and culinary arts that have been perfected over centuries and is a
comprehensive amalgam of taste, instruments, and manners.
It is no exaggeration to say that Chinese cuisine is dainty, in its
items, esthetics, atmosphere, and effects.
Eight Cuisines
Chinese cuisine has a
number of different genres, but the most influential and typical known by the
public are the 'Eight Cuisines'. These are as follows: Shandong Cuisine,Guangdong Cuisine, Sichuan Cuisine, Hunan Cuisine,Jiangsu Cuisine, Zhejiang Cuisine, Fujian Cuisine and Anhui Cuisine . The essential factors that establish the form of a
genre are complex and include history, cooking features, geography, climate,
resources and life styles. Cuisines from different regions are so distinctive
that sometimes despite the fact that two areas are geographical neighbors their
styles are completely alien.
Shandong Cuisine
This is the local
flavor of Jinan City and Jiaodong peninsula derived from the use of shallots
and garlic. Both restaurant chefs and those in families are expert in cooking
seafood, soups, meat
and offal. The recipes are those that once delighted the royal court and were
served to the emperor. The typical menu can include many delicate dishes such
as:
Braised abalone - smooth, delicate, fresh and savory
Sweet and Sour Carp - with crisp exterior and tender fish interior, a
little sweet and sour
Bree with a complex - clear, mild and fresh
'Eight Immortals Crossing Sea teasing Arhats' - This is a starter before
a celebration feast. It is luxurious and traditionally uses as its eight main
ingredients: fin, sea pumpkin, abalone, asparagus, prawns and ham. The stock is
flavored with fish's swimming bladder and fish bones. These symbolize the eight
immortals and the Arhats [Buddhist saints] are symbolized by the inclusion of
chicken breast.
Guangdong Cuisine
Guangdong Cuisine
takes fine and rare ingredients and is cooked with polished skills and in a
dainty style. It emphasizes a flavor which is clear but not light, refreshing
but not common, tender but not crude. In summer and autumn it pursues clarity
and in winter and spring, a little more substance. The sauteed dishes always
rely upon exquisite presentat ion involving cutting and carving skills. Typical
menu here can ultimately embody these characteristics:
The temptation of Indian Cuisine
Assalamualaikum
and hello readers. This is my second post. Have you tried Nasi Lemak and Teh
Tarik? I bet you already taste it.
.jpg)
Now it’s
time for me to introduce you guys with Indian Cuisine. India were famous with
their savoury and delectable foods. Most of their food based on spices and
chillies. Indian
food is as diverse as many ethnic and cultural groups in India. Tradition,
ethnicity, geographic location, religion or individual preference defines a
typical meal Thali (a large plate with small bowls dishes). A typical Indian
meal consists of starch, lentils or beans, and vegetable. Non-vegetarians have
meat in moderate quantity.
When it is said
starch it’s mean that the food were basically cooked using a starch. There are
few examples of starch bases food such as :
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Naan (Leavened Flatbread)
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References :
www.indianfoodforever.com/
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Nasi Lemak (fragrant Rice and Teh Tarik
.jpg)
Assalamualaikum , this is my first post in this blog. With
this blog I as a writer would emphasize my readers on how to appreciating food.
Food is a source where we can gain our energy in order to perform well
throughout the day. In a healthy meal it should consist of
a)
carbohydrates
b)
minerals
c)
proteins and many more
For the first time in publishing, I would like to share to
all my readers about ‘Nasi Lemak’. It’s a common breakfast meal for Malays in
Malaysia. They prefer it to be eating during breakfast because it has a savoury
taste and also a mild taste that can be digested. It also gives energy as it
contains rice, anchovies and a boiled egg. Together with nasi lemak is teh
tarik. Teh tarik is a milk tea and it has bubbles. That’s because it already
been tarik. The higher you tarik the tea, the more bubbles you will get.
So, that’s all. I hope you can enjoy your meal. If you never
try nasi lemak and teh tarik go and find it. It is everywhere nowadays. the
price is reasonable too so don’t worry. Appreciate the food while you can.
Thank you.
Lots of Love
Ainul Durmahyanty
References :
en.wikipedia.org/wiki/Nasi_lemak
Monday, October 27, 2014 @ 9:29 PM
| 0 notesLempeng is one of the ages food that were invented by our ancestors. This is one of their main food during the war situation.
It is easy to make and te igredients's price are quite affordable t.
No wonder laa lempeng is famous.
A fascinating Baba Nyonya Cuisine ( Rojak)
Sunday, October 7, 2012 @ 9:18 PM
| 0 notes
Assalamualaikum and a very good day my dearest readers. today I would like to share to all of you about the mouth watering Nyonya Cuisine. As you all know, if only and if you that Baba and Nyonya Peranakan Chinese and Baba-Nyonya are terms used for the descendants of late 15th and 16th-century Chinese immigrants to the Indonesian archipelago of Nusantara during the Colonial era.
Members of this community in Melaka address themselves as "Nyonya Baba" instead of "Baba-Nyonya". Nyonya is the term for the ladies and Baba for the gentlemen. It applies especially to the ethnic Chinese populations of the British Straits Settlements of Malaya and the Dutch-controlled island of Java and other locations, who have adopted to Nusantara customs -- partially or in full -- to be somewhat assimilated into the local communities. Many were the elites of Singapore, more loyal to the British than to China. Most have lived for generations along the straits of Malacca and not all intermarried with the local Native Indonesians and Malays. They were usually traders, the middleman of the British and the Chinese, or the Chinese and Malays, or vice verse because they were mostly English educated. Because of this, they almost always had the ability to speak two or more languages. In later generations, some lost the ability to speak Chinese as they became assimilated to the Malay Peninsula's culture and started to speak Malay fluently as a first or second language.
So, let me share to you one Baba and Nyonya delectable dishes :
Rojak :
Exotic Malaysian Salad - also called Penang Rojak,is a fruit and vegetable salad tossed in a special sauce. Simply labeled Rojak Sauce, the sauce is made from a thick black molasses-like paste called haeko, pronounced 'hey-ko' or Prawn Paste [Otak Udang, in Malay]. This is combined with palm sugar, tamarind paste and other ingredients. Pineapple, apple, guava, green mango, jicama and cucumber are tossed in this sauce with crushed peanuts and sesame seeds. Thai Bird chilies are added to give this exotic salad a fiery kick.
It is surely superb and I bet all of you are mouth watering now.
Wow, that surely delicious. Can't wait to have it now!
Mesmerizing and Mouth Watering Chinese Cuisine
Assalamualaikum and a
very Good day to all my readers. Hope all of you in a pink of health. J
Now, let me share to
you about Chinese Cuisine. We are alert and knows that all the dishes in
Chinese people were based on garlics and shallots, it is different with Malay
and Indian as these two were using spices and chillies. But in Chinese cuisine,
they also used that thing but in a small quantity.
The development and diversity of the delights of Chinese cuisine are
also representative of China's long history. With each dynasty new recipes were
created until the art of food preparation reach its peak during the Qing
Dynasty (1644 - 1911). The dinner called Man Han Quan Xi that incorporates all
the very best of Man and Han Cuisine is held in high esteem involving as it
does countless dishes, each with its own distinctive flavor and appeal. This
veritable banquet in its preparation and presentation typifies all of the
culture and culinary arts that have been perfected over centuries and is a
comprehensive amalgam of taste, instruments, and manners.
It is no exaggeration to say that Chinese cuisine is dainty, in its
items, esthetics, atmosphere, and effects.
Eight Cuisines
Chinese cuisine has a
number of different genres, but the most influential and typical known by the
public are the 'Eight Cuisines'. These are as follows: Shandong Cuisine,Guangdong Cuisine, Sichuan Cuisine, Hunan Cuisine,Jiangsu Cuisine, Zhejiang Cuisine, Fujian Cuisine and Anhui Cuisine . The essential factors that establish the form of a
genre are complex and include history, cooking features, geography, climate,
resources and life styles. Cuisines from different regions are so distinctive
that sometimes despite the fact that two areas are geographical neighbors their
styles are completely alien.
Shandong Cuisine
This is the local
flavor of Jinan City and Jiaodong peninsula derived from the use of shallots
and garlic. Both restaurant chefs and those in families are expert in cooking
seafood, soups, meat
and offal. The recipes are those that once delighted the royal court and were
served to the emperor. The typical menu can include many delicate dishes such
as:
Braised abalone - smooth, delicate, fresh and savory
Sweet and Sour Carp - with crisp exterior and tender fish interior, a
little sweet and sour
Bree with a complex - clear, mild and fresh
'Eight Immortals Crossing Sea teasing Arhats' - This is a starter before
a celebration feast. It is luxurious and traditionally uses as its eight main
ingredients: fin, sea pumpkin, abalone, asparagus, prawns and ham. The stock is
flavored with fish's swimming bladder and fish bones. These symbolize the eight
immortals and the Arhats [Buddhist saints] are symbolized by the inclusion of
chicken breast.
Guangdong Cuisine
Guangdong Cuisine
takes fine and rare ingredients and is cooked with polished skills and in a
dainty style. It emphasizes a flavor which is clear but not light, refreshing
but not common, tender but not crude. In summer and autumn it pursues clarity
and in winter and spring, a little more substance. The sauteed dishes always
rely upon exquisite presentat ion involving cutting and carving skills. Typical
menu here can ultimately embody these characteristics:
The temptation of Indian Cuisine
Assalamualaikum
and hello readers. This is my second post. Have you tried Nasi Lemak and Teh
Tarik? I bet you already taste it.
Now it’s
time for me to introduce you guys with Indian Cuisine. India were famous with
their savoury and delectable foods. Most of their food based on spices and
chillies. Indian
food is as diverse as many ethnic and cultural groups in India. Tradition,
ethnicity, geographic location, religion or individual preference defines a
typical meal Thali (a large plate with small bowls dishes). A typical Indian
meal consists of starch, lentils or beans, and vegetable. Non-vegetarians have
meat in moderate quantity.
When it is said
starch it’s mean that the food were basically cooked using a starch. There are
few examples of starch bases food such as :
|
|
|
|
Naan (Leavened Flatbread)
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
References :
www.indianfoodforever.com/
|
|
Nasi Lemak (fragrant Rice and Teh Tarik
Assalamualaikum , this is my first post in this blog. With
this blog I as a writer would emphasize my readers on how to appreciating food.
Food is a source where we can gain our energy in order to perform well
throughout the day. In a healthy meal it should consist of
a)
carbohydrates
b)
minerals
c)
proteins and many more
For the first time in publishing, I would like to share to
all my readers about ‘Nasi Lemak’. It’s a common breakfast meal for Malays in
Malaysia. They prefer it to be eating during breakfast because it has a savoury
taste and also a mild taste that can be digested. It also gives energy as it
contains rice, anchovies and a boiled egg. Together with nasi lemak is teh
tarik. Teh tarik is a milk tea and it has bubbles. That’s because it already
been tarik. The higher you tarik the tea, the more bubbles you will get.
So, that’s all. I hope you can enjoy your meal. If you never
try nasi lemak and teh tarik go and find it. It is everywhere nowadays. the
price is reasonable too so don’t worry. Appreciate the food while you can.
Thank you.
Lots of Love
Ainul Durmahyanty
References :
en.wikipedia.org/wiki/Nasi_lemak
