Oriental Cuisine: How to make Bamboo shoot Salad its very healthy an...

Oriental Cuisine: How to make Bamboo shoot Salad its very healthy an...: Thai Food Recipe: How to make Bamboo Salad Bamboo Salad Bamboo Salad Ingredients to make Bamboo Salad Prepare: 2 cups boiled and scraped Ba...

Oriental Cuisine: Pork and Bamboo Stir Fry Traditional Thai Dish

Oriental Cuisine: Pork and Bamboo Stir Fry Traditional Thai Dish: Moo Pad Prig No Mai (Pork and Bamboo Stir Fry) Moo Pad Prig Gab No Mai (Pork and Bamboo Shoot Stir-Fry) Prepare: 1 cup sliced pork or chic...

Oriental Cuisine: Pad Priao Wan (Sweet and Sour Stir-Fried)

Oriental Cuisine: Pad Priao Wan (Sweet and Sour Stir-Fried): Pad Priao Wan (Sweet and Sour Stir-Fried) Ingriedients 1 cup sliced pork 1 cup cut onion 1 cup cut pineapple 1 cup sliced sweet pepp...

Pad Priao Wan (Sweet and Sour Stir-Fried)

 Pad Priao Wan (Sweet and Sour Stir-Fried)

Ingriedients

1 cup  sliced pork
1 cup  cut onion
1 cup  cut pineapple
1 cup  sliced sweet pepper (any color)
1 cup  cut tomato
2 cup sliced cucumber

1 tbsp. vegetable oil
1 tbsp. minced garlic
1 tbsp. fish sauce
1 tbsp. soy sauce
1 tbsp. oyster sauce
2 tbsp. tomato sauce (ketchup)
1 tsp. sugar

Cooking instructions:

1. In a hot pan, add vegetable oil and minced garlic. Fry it until it has aromatic smell. After that add pork. Cook pork for 2 minutes use maximum heat. If you don’t like pork you can use chicken, fish, shrimps as substitution or even skip the meat if you are vegetarian.

[For the fish, you should deep fried it first and add the fish last. Same with the shrimps, soft boiled them first.]

2. After the pork is done, add the vegetable that takes time to cook first, cucumber and pineapple. Then, add fish sauce, spy sauce, oyster sauce, tomato sauce, sugar. Mix well.

3. Next, add sweet pepper, onion, tomatoes. Turn of the fire and serve it with hot jasmine rice.

You can serve as a topping on the Jasmine rice too its such a delicious dish..

Pork and Bamboo Stir Fry Traditional Thai Dish

 Moo Pad Prig No Mai (Pork and Bamboo Stir Fry)

Moo Pad Prig Gab No Mai

(Pork and Bamboo Shoot Stir-Fry)

Prepare:

1 cup sliced pork or chicken

1 cup sliced bamboo shoot (cut long and thin like a tube)

2 tbsp. instant chili paste

1 tbsp. minced red chili peppers

2 tbsp. sliced kaffir lime leaves

1 tbsp. fish sauce

1 tbsp. soy sauce

2 tbsp. oyster sauce

1/2 tsp. sugar

1 tbsp. olive oil

3 slices lemon grass

1tsp lemon juice

Cooking Instructions:

1. Cook bamboo shoot in boiling water for 10 minutes.

2. Heat the pan and add olive oil. When the pan is hot, then add chili paste and minced red chili peppers. Stir until it smells aromatic.

3. Add pork and stir-fry for 5 minutes. (The pork need to be sliced thinly but wide pieces)

4. Next, add bamboo shoot. Pour some amount of water if the pan gets too dry.

5. Add sugar, fish sauce, oyster sauce and soy sauce. Mix well.

6. Throw sliced kaffir lime leaves, stir and turn off the fire.

 serve hot garnish with chopped green coriander and lemon wedges..

How to make Bamboo shoot Salad its very healthy and full of proteins

Thai Food Recipe: How to make Bamboo Salad

Bamboo Salad

Bamboo Salad

Ingredients to make Bamboo Salad

Prepare:

2 cups boiled and scraped Bamboo
1 cup Bai Ya Nang 
1 tbsp. fish sauce
1 tsp. salt
2 tbsp. Pla rah (fermented fish sauce)
1 tbsp. roasted sesame (then ground it finely, blow out the burnt dust)
2 tbsp. Khao Bue-ah (soaked uncooked rice)
1 tsp. dried chili pepper powder
2 tbsp. mints
2 tbsp. Sliced red onion
1 tbsp. chili peppers (ground)
2 tbsp. Sliced coriander
2 tbsp. Sliced scallion
1 tbsp. Sliced parsley

 1tbsp. makroot leaves & holy basil leaves to give extra punch.

Cooking Instructions: 

 

1. Boil the bamboo and scraped it with fork. Cut it short about 10cm.

2. Finely ground Khao Bue-ah with Bai Ya nang. Add 1 cup of water and squeeze until you get green juice.

3. Wash scraped bamboo again with clean water and place into the pot.

4. Add green juice, salt, pla rah juice and chili pepper. Boil it with medium heat until it’s boiling.

5. After that, turn off the fire and wait until it’s cool off.

6. Next, add coriander, scallion, parsley, sliced red onion and dried chili peppers. Mix well.

  so all the ingredients mixed well and catch the marination.Arrange in the platter or plate of your choice served along with lemon zests..

 

Oriental Cuisine: Taiwan Cuisine on of the best Asain Cuisine of the...

Oriental Cuisine: Taiwan Cuisine on of the best Asain Cuisine of the...: Taiwanese cuisine includes a rich range of dishes Taiwanese cuisine ( traditional Chinese : 台灣菜 ; simplified Chinese : 台湾菜 ; pinyin : Táiwā...

Oriental Cuisine: Regional Specialities of Tawani Cuisine no doubt f...

Oriental Cuisine: Regional Specialities of Tawani Cuisine no doubt f...: Regional specialities Chiayi Turkey rice bowls ( 火雞肉飯 hǔo jī ròu fàn) are bowls of rice with shredded turkey layered on top, often accompan...

Oriental Cuisine: Ramen Noodles and its History la mian hand pulled ...

Oriental Cuisine: Ramen Noodles and its History la mian hand pulled ...: History of Raman Noodles Ramen is of Chinese origin, however it is unclear when ramen was introduced to Japan . Even the etymology of the...

Ramen Noodles and its History la mian hand pulled noodles which belongs to China but its is prounciation to Japan

 History of Raman Noodles

Ramen is of Chinese origin, however it is unclear when ramen was introduced to Japan. Even the etymology of the word ramen is a topic of debate. One theory is that ramen is the Japanese pronunciation of the Chinese 拉麺 (la mian), meaning "hand-pulled noodles." A second theory proposes 老麺 (laomian, "old noodles") as the original form, while another states that ramen was initially 鹵麺 (lǔmiàn), noodles cooked in a thick, starchy sauce. A fourth theory is that the word derives from 撈麵 (lāomiàn, "lo mein"), which in Cantonese 撈 means to "stir", and the name refers to the method of preparation by stirring the noodles with a sauce.

Until the 1950s, ramen was called shina soba (支那そば, literally "Chinese buckwheat noodle") but today chūka soba (中華そば, also meaning "Chinese buckwheat noodle") or just Ramen (ラーメン) are more common, as the word "支那" (shina, meaning "China") is considered offensive by many.

By 1900, restaurants serving Chinese cuisine from Canton and Shanghai offered a simple ramen dish of noodles (cut rather than hand pulled), a few toppings, and a broth flavored with salt and pork bones. Many Chinese also pulled portable food stalls, selling ramen and gyōza dumplings to workers. By the mid 1900s, these stalls used a type of a musical horn called a charumera (チャルメラ, from the Portuguese charamela) to advertise their presence, a practice some vendors still retain via a loudspeaker and a looped recording. By the early Shōwa period, ramen had become a popular dish when eating out.

After World War II, cheap flour imported from the U.S. swept the Japanese market. At the same time, millions of Japanese troops had returned from China and continental East Asia. Many of these returnees had become familiar with Chinese cuisine and subsequently set up Chinese restaurants across Japan. Eating ramen, while popular, was still a special occasion that required going out.

In 1958, instant noodles were invented by Momofuku Ando, the Taiwanese-Japanese founder and chairman of Nissin Foods, now run by his son Koki Ando. Named the greatest Japanese invention of the 20th century in a Japanese poll, instant ramen allowed anyone to make this dish simply by adding boiling water.

Beginning in the 1980s, ramen became a Japanese cultural icon and was studied around the world from many perspectives. At the same time, local varieties of ramen were hitting the national market and could even be ordered by their regional names. A ramen museum opened in Yokohama in 1994.

 Types

A wide variety of ramen exists in Japan, with geographical and vendor-specific differences even in varieties that share the same name. Ramen can be broadly categorized by its two main ingredients: noodles and broth.

 Noodles

Fresh ramen

Most noodles are made from four basic ingredients: wheat flour, salt, water, and kansui, which is essentially a type of alkaline mineral water, containing sodium carbonate and usually potassium carbonate, as well as sometimes a small amount of phosphoric acid. Originally, kansui was named after the water from Inner Mongolia's Lake Kan which contained large amounts of these minerals and was said to be perfect for making these noodles. Making noodles with kansui lends them a yellowish hue as well as a firm texture. For a brief time after World War II, low-quality tainted kansui was sold, though kansui is now manufactured according to JAS standards. Eggs may also be substituted for kansui. Some noodles are made with neither eggs nor kansui and should only be used for yakisoba.

Ramen noodles come in various shapes and lengths. They may be fat, thin, or even ribbon-like, as well as straight or wrinkled.

Regional Specialities of Tawani Cuisine no doubt food is so Delicious as Like other Cuisine

Regional specialities

Chiayi

Turkey rice bowls (火雞肉飯 hǔo jī ròu fàn) are bowls of rice with shredded turkey layered on top, often accompanied by pickled daikon radish. The rice is drizzled with a kind of gravy made from the turkey drippings and soy sauce.

Hsinchu

Hsinchu, 新竹 （Xinzhu, literally "New Bamboo"） is famous for its pork balls, 貢丸 （gongwan）, which are often eaten in soup， 湯 (tang).

Rice vermicelli, 米粉 (mifen), are another Hsinchu specialty. They are often eaten 'dry', 乾 (gan, not in a soup) with mushroom and ground pork.

Dasi, Taoyuan

Dasi dried tofu (大溪豆乾 dà xī dòu gān), of which there are two basic kinds, plain dried tofu and flavored dried tofu. People eat dried tofu as a dish or snack in Taiwan.

Taichung

Suncake is the most noted pastries of Taichung. It is baked layered puff pastry with a sweet center often made with honey or molasses. Nagasaki-style Castella and nougats (牛軋糖) are other highlights of this city.

Tainan City

Tainan dan zai noodles (台南擔仔麵 Tâi-lâm tàⁿ-á-mī), shrimp and meat dumplings (蝦仁肉丸 hê-jîn bah-ôan), and shrimp crackers/biscuits are among the most notable local dishes. Another popular dish originating in Tainan is "oily rice" (台南油飯 Tâi-lâm iû-pn̄g), a rice dish containing savoury oils and shredded pork meat, mushrooms, and dried shrimp.

Coffin Bread (棺材板 guān cái bǎn) is similar to French Toast or bread bowl soups, but filled with savory fillings, such as black pepper beef or curried chicken. Thick cut bread is dipped in egg, deep fried, cut along three sides, opened and filled, and eaten.

Changhua

Changhua is famous for Ba-wan, literally meaning 'meat circle'. They are a kind of large dumpling made from a gelatinous dough and stuffed with pork and vegetables, most commonly mushrooms and bamboo shoots.

Nantou^{[disambiguation needed]}

Nantou is famous for Yimian, which is tasty, soft noodles in soup, and Rou-yuan (肉圓), which is similar to Ba-wan. Rou-yuan's exterior is made of tapioca starch and is filled with mushrooms, thin shredded bamboo, and a meatball. It is eaten with a reddish sweet and sour sauce

Danshui

Ah gei (阿給), which are deep fried tofu that have been stuffed with crystal noodles and sealed with fish paste and drizzled with spicy sauce on the outside.

Danshui fish ball (魚丸), because Danshui is near the ocean, therefore, it is a good place to try their fish balls, which are balls of fish paste stuffed with meat and garlic cooked in light broth.

Iron eggs (鐵蛋), are eggs that have been repeatedly stewed in a mix of spices and air-dried. The resulting eggs are dark brown, chewy and full of flavor compared to normal boiled eggs.

Taiwan Cuisine on of the best Asain Cuisine of the World...

Taiwanese cuisine includes a rich range of dishes

Taiwanese cuisine (traditional Chinese: 台灣菜; simplified Chinese: 台湾菜; pinyin: Táiwān cài; Pe̍h-ōe-jī: Tâi-oân liāu-lí) has several variations. In addition to the following representative dishes from the people of Hoklo (Hō-ló) ethnicity (see Taiwanese people), there are also Aboriginal, Hakka, and local derivatives of Chinese cuisines (one famous example of the last is beef noodle soup).

Taiwanese cuisine itself is often associated with influences from mid to southern provinces of Mainland China, most notably from the province of Fujian (Hokkien), but influences from all of Mainland China can easily be found. A notable Japanese influence exists due to the period when Taiwan was under Japanese rule. Traditional Chinese food can be found in Taiwan, alongside Fujian and Hakka-style as well as native Taiwanese dishes, includes dishes from Guangdong, Jiangxi, Chaoshan, Shanghai, Hunan, Sichuan and Beijing.

 Ingredients and culture

Pork, seafood, rice, and soy are very common ingredients. Beef is far less common, and some Taiwanese (particularly the elderly generation) still refrain from eating it. This is in part due to the considerations of some Taiwanese Buddhists, a traditional reluctance towards slaughtering precious cattle needed for agriculture, and an emotional attachment and feeling of gratefulness and thanks to the animals traditionally used for very hard labour. Curiously, the Taiwanese version of beef noodle soup remains one of the most popular dishes in Taiwan, in spite of this traditional aversion.

Taiwan's cuisine has also been influenced by its geographic location. Living on a crowded island, the Taiwanese had to look aside from the farmlands for sources of protein. As a result, seafood figures prominently in their cuisine. This seafood encompasses many different things, from large fish such as tuna and grouper, to sardines and even smaller fish such as anchovies. Crustaceans, squid, and cuttlefish are also eaten.

Because of the island's sub-tropical location, Taiwan has an abundant supply of various fruit, such as papayas, starfruit, melons, and citrus fruit. A wide variety of tropical fruits, imported and native, are also enjoyed in Taiwan. Other agricultural products in general are rice, corn, tea, pork, poultry, beef, fish, and other fruits and vegetables. Fresh ingredients in Taiwan are readily available from markets.

In many of their dishes, the Taiwanese have shown their creativity in their selection of spices. Taiwanese cuisine relies on an abundant array of seasonings for flavour: soy sauce, rice wine, sesame oil, fermented black beans, pickled daikon, pickled mustard greens, peanuts, chili peppers, cilantro (sometimes called Chinese parsley), and a local variety of basil (九層塔, literally "nine storey pagoda"). The resulting dishes thus combine and form interesting tastes which make Taiwanese cuisine simple in format yet complex in experience.

An important part of Taiwanese cuisine are xiaochi, substantial snacks along the lines of Spanish tapas or Levantine meze