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Showing posts with label Asian food. Show all posts
Showing posts with label Asian food. Show all posts

Friday, June 29, 2018

Edible Art Of Kawaii Cooking

It’s really no big surprise that people like kawaii.
 It’s loaded with cuteness!  😊





When my high schooler was a middle schooler, she enjoyed this cartoon program called Phineas and Ferb about two young boys who are geniuses and always cook up some unbelievable event for each episode.  The favorite line in the show is when someone usually asks them: “Aren’t you are little young to be doing this?” (“This” whatever the this is that they’re doing that kids should not be able to do.); and they always respond:  “Yes.  Yes we are!”   :)






Well there was one episode where they were trying to overcome an “alien monster” and just didn’t know what “weapon” they could use.  Finally Phineas figured it out and it wasn’t anything he and his friend could build themselves.  However one of their friends did possess it.  Their friend’s weapon was “cuteness”.





Read more:





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Image credit: Bear buns ~ Ridiculously adorable pull-apart bear shaped milk bread rolls. Cute and kawaii Japanese style food art. Creative idea for food art for kids top view. Photo taken on: June 02nd, 2016  © Photographer: Santusya | Agency: Dreamstime.com





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Sushezi Sushi Made Easy
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EES shares recipes, cooking tips and all things foodie!



Tuesday, May 15, 2018

Sri Lanka Ethnic Cuisine by Melisa Marzett (Guest Post)

Sri Lanka national cuisine is based on plant products:  rice, corn, peas, lentils and other beans.  Also, all sorts of flour made out of pulse crops and vegetables are an integral part of the local cuisine.

Spice shop in Kandy Market, Sri Lanka By McKay Savage [CC BY 2.0],

Rice is the basis of many of the national dishes in Sri Lanka. It is spiced with curry, seasoning and other local ingredients here, with seafood and fruits, coconut flakes and vegetables.  The combinations, at first sight, are unbelievable!


Traditionally, the food is prepared in either handmade crockery-ware or metallic crockery over an open fire. There are a lot of seasoning and sauces in traditional Sri Lankan cuisine, which is why it is practically impossible to define its unique taste. Curry is the most popular seasoning. But there is also, a hot sauce antiaris made of fruits with seasonings, red hot sauce masala, miti kiri dry coconut milk, cut thin mix of onion and salt, dry fish, red pepper and lemon lunumiris, a ginger hand in syrup and other exotic seasonings are common.


The Ceylonese (Sri Lankans in Singapore) consume a huge number of fruits and greens. They make salads out of different fresh vegetables and fruits or just some greens using traditional tomatoes, pepper, onion, bamboo runoffs and a various exotic assortment, including some special tree leaves, banana palm flower, and algae. Meat is not consumed much due to the cows to being considered holy animals. Instead, they eat a lot of and a variety of seafood.


Sri Lanka courses:

  • Roti, which is a rice cake, a daily course in Sri Lanka
  • Appa, which is rice-flour and coconut milk pancakes. They look like typical pancakes but whiter and more transparent.
  • Indi appa, which is rice pasta made of rice flour of course.
  • Pitta, which is boiled steamed rice-coconut mix in bamboo handle.
  • Kiribath, which is pink rice, boiled in coconut milk.


Tea is the main drink in Sri Lanka. But fruit juice and coconut milk are preferred drinks as well. As for the local alcohol, it is better for a traveler not to become familiar with it. Alcoholic beverages are available but there is basically no purification procedure for making the local alcohol so most Europeans or westerners may not appreciate the taste. As for the local Lion beer, it is brewed in accordance with classic recipes. It is not expensive and some who drink it say it's very delicious.


About the author: Melisa Marzett whose current activity is writing for Pure writing company always welcome a new writing challenge. She is passionate about writing, which is why what comes out is interesting to read.









Friday, September 29, 2017

Foodie Friday ~ Name Your Favorite Instant Noodle

The world will always love, honor, and remember Momofuku Ando (1910 - 2007). He's the man who invented the Ramen instant noodle.


Fascinating food history:

Instant noodles were first marketed in 1958.

Cup of noodles didn't come along until 1971.


My not so fascinating life history facts:
♦ I was born in 1955. Can't remember when I started eating the instant noodles, but it must have been after the year 2000 and it must have been because one of my daughters who love all things Asian was eating them. I know I didn't eat them during my childhood, during my years at the University of Miami (the 70s), during the first 25 years of my marriage (2001 is when my last child was born). I did the grocery shopping most of the time and my husband shopped every now and then. So it had to be one of my kids that introduced this food into our home. Can't recall. Just know that instant noodles got added to our grocery list one day and we've been eating them ever since.
Said all that to say this.
♦ When it comes to the selection of Ramen noodles at the local grocery stores, there isn't really a vast range of products to choose from. Pretty much it's the popular name brand of the instant ones in the cup or the ones in the little package. That particular food is so cheap you don't need to buy the “generic brand” to save money. That was the inventor's purposeful good intention. He wanted a food that was super cheap that could feed the masses. (Gleaned that food fact from a documentary I watched on TV, several years back.)

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Who would have thought that someone could publish a blog with nothing but reviews of Ramen noodles?

The blog is called … what else? The Ramen Rater.

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When I first saw it, I thought:
Oh come on!! How many packaged instant noodles can there possibly be for you to rate them?

Uuuhhh … try 2000+.

Seriously. His Tumblr blogs posts go back to 2012 but the guy's reviews go back to date back to 2002!! TheRamenRater.com
(Maybe that was also the year I started eating them. (O.o) (???))
* * Additional Fun Links:
(Video below of funny moments from K-comedy/drama, "Boys over Flowers".  It's about 8 minutes long with different clips from the series.The noodle eating scene is too cute!)



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Fun Foodie Links:
The Evolution of Tea
Food History : Cuban Sandwich
29 Asian Noodle Recipes You'll Want to Slurp Up Immediately


Previous #FoodieFriday posts?


Thursday, June 15, 2017

I'd Like to Order Kung Pao Chicken Smothered with Melted Cheese! (Yuk!)

A few years back, I was having a spirited discussion with co-workers at one of my temp jobs and the discussion turned to food preferences. Mexican versus Chinese.

I said: “I love Chinese food!”

My co-worker's response was:
“No way! Chinese food doesn't have near enough cheese for me!!”

I laughed and thought to myself: 'Yep! She's right about that!'

But why? ⍰
Why is there hardly any cheese in Chinese cuisine?

Did some research. Here is the quick answer, according to Corinne Trang, affectionately referred to by her many admirers as the “Asian Julia Child”. She says: “In Asian food culture, you have thousands, countless amounts of herbs and spices that we use at any given time. So few of these spices go well with cheese.”

Nevertheless, there is a food trend going in the “fusion” direction and chefs are experimenting with incorporating cheese into Asian recipes.

I seriously doubt that you can order a plate of kung pao chicken smothered with melted cheese.  I didn't say the chefs had taken leave of their senses.  😋

But what do you think of this "adaptation"?

Do you like your Chinese food with or without cheese?

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Quote Source:
Kuo, Stephanie. "The Real Reason There's No Cheese In Asian Cuisine." CheeseRank : Your Go To Guide for All Things Cheese. N.p., 28 July 2014. Web. 15 June 2017.



Cheese in Chinese Cuisine

How many authentic (ie., not fusion) Chinese dishes use, or incorporate, cheese? When I say cheese, I mean actual cheese -- either from a cow, goat or whatnot. What I don't mean is "Chinese cheese" or fermented, preserved tofu. The only Chinese dish I can think of that has cheese is Yunnan Goat Cheese, served sprinkled with sugar and pepper.

It Turns Out, There is Such a Thing as Chinese Cheese

The Blog: Cookbook author and teacher Diana Kuan writes about traditional and modern takes on Asian home cooking on her blog, Appetite for China. She has also recently launched an online shop called Plate and Pencil, with cute gifts like a "Dumplings Around the World" tote bag.

Discovering Cheese in One of the Most Unsuspecting Places

It's nearly impossible for any Westerners to remember the first time they tried cheese. From pizza to pasta to hunks eaten on their own, cheese's ubiquity in our diets means that we've been enjoying it since before we could eat most other solid foods. For Liu Yang, a cheesemaker in Beijing, the o...

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Treathyl Fox aka CmoneyspinnerHome Business Entrepreneur. Self-employed and loving it!   Real Estate Investor. Purchase/resell private notes secured by real estate, and acquire real estate through creative financing techniques. ♦ Blogger - Blogjob, Blogspot, LiteracyBase, Food Ways.  ♦ Freelance writer / Articles - Niume, Wizzley, HUBPagesWritedge, Daily Two Cents, PersonaPaper. ♦ Affiliate MarketerGrocery & Gourmet, Feng Shui - Home & Garden, Health Insurance, My Shopping Channel, Webnuggetz - The Other Shopping Channel. ♦ Randomness Over-blog, MyLot

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