From this video, I hope you guys be able to have some information about ASEAN!!
From this video, I hope you guys be able to have some information about ASEAN!!
Pho bo (Beef Noodle Soup) is the signature dish of Vietnamese cuisine. It is often eaten for breakfast, purchased from sidewalk vendors on the way to work or school. Pho bo is also a common home-cooked meal, and it is a fun dish to prepare for a group. It is also a popular street food in Vietnam. It is originated in the early 20th century in northern Vietnam,apparently southeast of Hanoi in Nam Định Province, then a substantial textile market. The traditional home of pho is reputed to be the villages of Vân Cù and Dao Cù (or Giao Cù) in Đông Xuân commune
Procedure for preparation Pho Bo:
NUOC CHAM (DIPPING SAUCE)
Nuoc cham is a most popular condement, it is a dipping sauce like a ketchup. It is usually diners dip everything from spring rolls to meatballs into it and present for every meal. Actually, the ingredients in nuoc cham are generally the same, but the proportions vary based on personal tastes and regions in Vietnam. There, a few spoonful over a bowl of plain rice can be considered an authentic Vietnamese peasant meal.
Procedure for preparation of Nuoc Cham:
Mohingga is a traditional breakfast dish and is known as Burma’s national dish or as a mother of all Myanmar dishes. It is basically made a fish-based broth with rice noodes. Mandalay mohinga might include more pork or chicken, while a Rakhine mohinga will have more fish and spice.
For the broth:
For the spice paste:
Procedure for preparation
Now divide the noodles amongst pasta plates and ladle the hot soup on top.
Garnish each dish with fishcake, chunks of split pea cracker, egg and coriander leaves and serve with lime wedges, fish sauce and chilli and garlic oil on the side.Now divide the noodles amongst pasta plates and ladle the hot soup on top.
CHICKEN IN COCONUT SOUP
Procedure of preparation Chicken In Coconut Soup
History:The history of Nyonya kuih may be tied to that of Nyonya dishes. They were created as offerings to the local earth spirit, the Dato Kong, or to celebrate festive occasions such as Chinese New Year, or for the purpose of rituals and ceremonies, such as for MuaGuek, the baby’s full moon worship. The second half of the 19th century was a time of great prosperity for the Baba Nyonya community. The wealth generated also translated into the gentrification of their society, with the womenfolk cloistered, Victorian style, from view. Away in the kitchen, these ladies improve on the simple pastries to create the proliferation of NyonyaKuih that we know today
Ingredients for dough
Ingredients for filling:
Types of soba :
History: Once upon time,eating meat was prohibited in Japan when Buddhism was introduce in this country.But after Japan opened up its ports,the culture eating meat was introduce at Kobe and Yokohama where place the foreign live when they came to Japan.At this time,meat or beef was imported from China,Korea and United stated because of this country does not has beef production industry. Later on,Japan was build a beef production industry at Kobe where it deliver beef to Tokyo and Yokohama.Afterthat,beef become popular during Meiji Era (1868 until 1912) when Emperor Meiji tried and enjoyed to eat beef.Therefore,the common people were allowed to eat beef.
History: It was created in Japan prior to World War II and develop and become popular during and after the war. The earliest origins of a basic crepe-like pancake date back to the Edo period (1683-1868) period where these were a special desert served at Buddhist ceremonies called Funoyaki. After that, during the Meiji period (1868-1912) it change into a sweeter dish called Sukesoyaki. The name Okonomiyaki started in the late 30’s in Osaka.
It made with combination of :
What is Majablanca?
History and Origin of Majablanca
How to make MajaBlanca?
It is a rice cake that is made from glutinous rice cooked in coconut milk, and often steamed wrapped in buli or buri palm (Corypha) leaves. It is usually eaten sprinkled with sugar. Suman is also known as budbod in the Visayan languages which dominate the southern half of the country. It is commonly served during wedding ceremony as the groom and bride believed that they’ll be forever “glued” together. Suman wrapping can use different materials such as banana, palm and bamboo leaves. Shapes of the suman depend on the wraping folds whereby the shape can either be heart, rectangular, longitudinal, pyramid-like shapes or a complex octahedral star
Bakso is an Indonesian dish made with meatballs and is often incorporated in soups. Bakso is a very popular street food in Indonesia.This dish is not only popular in Indonesian cuisine, but it is well-liked in other Asian cuisines as well including Malaysia. Depend on individual preferences, bakso can also be made from chicken, fish and even prawn. History and Origin of Bakso or Bak-So came from Chinese Hokkien word which mean ‘shredded meat’. Therefore it can be said that this dish is an invention of Indonesian Chinese cuisine
How to make bakso?
What is NasiTumpeng?
In Thai custom the bride’s family won’t accept a groom unless he brings these special foods. This show how much important the presence of food that symbolized the wedding ceremony.
Khanom Kareaw is a sweet bread that’s woven together. Symbolizes a blessing that bride and groom will become joined together forever.
Khanom Tuay Foo
Khanom Tuay Foo is a very light, fluffy dessert. Made from rice flour, sugar, baking powder, food coloring, and scented with jasmine essence. It symbolizes growing strength of love, starting from a young love and maturing into the strongest relationship.
Met Khanoon also known as “seed of jackfruit”. Met Khanoon made from peeled split mung bean, eggs, coconut cream and sugar in a brass wook. It symbolizes that whatever bride and groom do in life, they will have the support of others, and never lose sight of their dreams
Foy Thong “golden silk threads”
Made of egg yolks and sugar syrup. The threads are long, and they symbolize everlasting love between the bride and groom–long like the foy thong. When it’s made for a wedding party, the person preparing it should try to get the longest possible strands
Khao neeo dang means “red sticky rice”
Thai sticky rice that’s soaked water with alum powder for 5 hours, rinsed, then steamed, then stirred up with hot sugar caramel & coconut milk. The shiny mixture is poured onto a tray, flattened out, cooled then shaped into a heart and sprinkled with sesame seeds on top. It symbolize “Unity” between bride and groom.
Thong Yod means “Golden Tear Drop”
History: Dutch explorers who arrived in ancient Siam and taught local people how to make dessert from egg yolk. Thong Yod is made from egg yolk, sugar, rice flour, and jasmine essence. This dish symbolizes sweetness in love between bride and groom, and the gold color symbolizes good fortune in married life.
Pla Ngun means “Money Fish”
It is a Chinese-style cake made in the shape of a fish, with silver money as scales. This symbolizes money and luck swimming to the bride and groom.
Made from rice flour, tapioca flour, coconut milk, sugar, water, and various natural ingredients (such as carrot and taro) to get the different colors. This symbolizes the bride and groom moving forward in life and building family.
Khan Mahk is a special tray prepared as a gift to the mother and father of the bride, and the tray has assorted betel nut chew ingredients such as whole betel nut, tobacco, betel leaves, lime paste, along with flowers
THAILAND DISHES CHARACTERISTIC
Thai Cuisine is well-known for being hot and spicy and for its balance of five fundamental flavors in each dish or the overall meal such as:
o hot (spicy), Sour, Sweet, salty and bitter (optional).
Thai food is also known for its enthusiastic use of fresh (rather than dried) herbs and spices as well as fish sauce. The ingredients of each dish helps to not only harmonize all different flavors but also to make it mouth waveringly delicious.
History of The Relationship Between Foods Prepare And Culture
The process of Thai cuisine explains Thai life: its traditions, customs and culture. It shows Thai families were large, in which its family members live together with a warm, close relationship. In cooking, Thai family members have their fair share of helping as a team. For example, in cooking curry dishes, the children would help with light work like nipping off basil leaves and adults could squeeze coconut meat and pound chilies and spices. Nowadays, Thai food is easy and simple to cook as you can find cooked or ready made ingredients in supermarkets. However, it lakes of traditional standard like in the past.
4 REGIONAL CUISINE IN 4 MAIN REGION
4 main region are: (North, Northeast, South, and Central)
o The dishes of Northern Thailand have light flavors, with a little spices, not very hot with chilies, not salty and most without sugar.
o The differences between North and North east region dishes are, Northiest dishes tends to be more spicy and strong flavors of herbs because it is influence by Laos.
The popular dishes in North region are:
Sai-ua (Thai northern sausages).
Nam-Prik ( chili paste with fresh Thai vegetables. The chili paste sometimes has ground up shrimp in it. The vegetables can vary but are usually exotic Thai ones
‘Khanom Jeen’ – fresh rice noodles and ‘Nam Ngiao’ – spicy tomato infused broth. traditional preparation uses minced pork balls and generous chunks of jellified pigs blood, mixed with rices noodles and served in a thin, tomato and spice infused pork broth.
o This region is perhaps the poorest region of Thailand, also known as Issaan.
o Droughts are common, and the heat during the day can be oppressive.
o Beef (including tongue, stomach, intestines, heart, and liver) is common, as are chicken, pork, and even boar.
o Cooking methods here include much roasting or broiling.
o Dishes that most popular in Northeast are:
Clear curries (because at northern there is no coconut tree). Yummy spicy jungle curry (“gkaeng bpah”) made with chicken, winged bean (“tua poo”), Thai and pea eggplants and other vegetables
Signature dish of the south that you must try if you are in Phuket, Samui or Krabi. (extremely spicy, dry curry dishlike Rendang).Garnish it with some finely chopped Kaffir lime leaves and served it with fresh vegetables and jasmine rice.
Usually eaten for lunch or as a snack. The most famous of which is Pad Thai. Protein in this region varies from beef to chicken and fish, and desserts made with banana and mango are popular.
Different food for different season in Korea
Throughout the year, Korean ancestors prepared different foods for each holiday and enjoyed fresh foods grown in the spring, summer, fall and winter.
Spring mostly enjoyed food
Tangpyeongchae (means maintaining the balance) enjoyed in late spring. It is a mix of green bean jelly, pork, dropwort and dried laver seasoned with soy sauce and vinegar. History: King Yeongjo allegedly created Tangpyeongchae out of a strong desire for balance among parties.
Summer mostly enjoyed food
Hwajeon (pan-fried dough with petal toppings) is one of the most beautiful Korean foods, and it represents spring. It is prepared by placing any edible flower petals such as azalea, chrysanthemum or yellow rose on top of round, flat biscuits of glutinous rice dough.
History: It has been made since the Goryeo Dynasty to celebrate spring. Korean ancestors made hwajeon with whatever flowers were in season at the time.It is prepared by placing yellow rose petals on top of round, flat biscuits of glutinous rice dough.
It is a rice cake enjoyed in summer. It is prepared by mixing rice flour with liquor and then steaming the fermented dough. The dish has a sweet and sour taste and does not spoil even in high temperatures. It is also known by other names including jeungpyeon (steamed cake), gijeungbyeong (fermented and steamed cake) and isikbyeong (alcohol-fermented cake). History: The dish probably appeared first in the Goryeo period (918-1392) when wheat flour was rare and expensive, and therefore rice flour was used as a substitute.
Fall mostly enjoyed food
It is a soup also called an elephant’s ear is a kind of foodstuff in Korea which has a pungent taste because of the calcium oxalate (has an antiphlogistic or anti-inflammatory effect) it contains. The unpleasant taste can be removed by boiling or adding vinegar before eating. History: Taro is a common soup ingredient for the residents of the Jeolla region while in various areas of the Yeongnam region (Gyeongsang-do provinces) torantang is a requisite dish for ancestral rituals.
Gamjasongpyeon or songpyeon
It is stuffed rice cake which made with potato is popular in Gangwon-do (Gangwon Province), as potatoes are one of the local specialties of the region. These rice cakes are made with potato starch with powdered rice and red bean or kidney bean filling. History: Songpyeon is traditionally put on the ancestral rites table on Chuseok day to show appreciation for the year’s harvest and ask one’s ancestors to help avoid misfortune. It is made with newly harvested rice and crops and cooked with pine tree leaves.
Winter mostly enjoyed food
Dongji(the winter solstice) is the longest night and shortest day of the year. Meaning “a day that ushers in the following year. Offering the first harvest of the season to one’s ancestors and spreading red bean porridge on doors were popular customs that were believed to keep evil spirits away.
Red Bean porridge
was cooked using red beans. Glutinous rice powder was rolled into small balls to be added to the porridge, which is served with honey. History: Red bean soup are made to casting out demons and performing other supersititous acts. Korea beliefs that this red colored beans symbolized for positive ‘yang energy’ for warding off negative energy forces.
Naengmyeon (cold noodles) is one of favorite seasonal choices in winter.
History: In the late Joseon Dynasty, King Gojong was espcially fond of noodles and he enjoyed naengmyeon as a nighttime snack. Since King Gojong didn’t like spicy foods, the only garnishes on the noodles were slices of boiled meat, pear and pine nuts. Instead of beef stock, the noodles were added to dongchimi (water kimchi) with a lots of pear, which gave the noodles a very sweet and refreshing flavor.