Search results
Results from the WOW.Com Content Network
[c] At the end of the Eastern Han dynasty, people made zong, also called jiao shu, lit. "horned/angled millet") by wrapping sticky rice with the leaves of the Zizania latifolia plant (Chinese: 菰; pinyin: gu, a sort of wild rice [25]) and boiling them in lye (grass-and-wood ash water). [26] The name jiao shu may imply "ox-horn shape", [25] or ...
Étienne François Aymonier, who visited Laos in 1883, described laab as a favorite dish of Lao people – a mixture of chopped onions or scallions, lemongrass leaves, fermented fish and chili mixed with fresh and boiled fish. The dish was eaten with steam-cooked sticky rice. [11]
Short-grain glutinous rice from Japan Long-grain glutinous rice from Thailand Glutinous rice flour. Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast East Asia, the northeastern regions of India and Bhutan which has opaque grains, very low amylose content, and is especially sticky when cooked.
Dizef rouge [1] [2]: 103 紅蛋, 紅雞蛋 Chinese red eggs: Hard boiled egg, dyed red and eaten with pickled ginger; shared with family members during a child's one-month old celebration. [2]: 103 Chicken cooked in rice wine and ginger Chicken cooked in rice wine and ginger; eaten during a child's one-month-old celebration. [2]: 103
Chinese sticky rice in Taiwan Chinese sticky rice in Taiwan. Chinese sticky rice (Chinese: 糯米飯; pinyin: nuòmǐ fàn or Chinese: 油飯; pinyin: yóufàn; Pe̍h-ōe-jī: iû-pn̄g) is a Chinese and Taiwanese rice dish commonly made from glutinous rice that can include soy sauce, oyster sauce, scallions, cilantro and other ingredients. [1 ...
The grilled sticky rice will form a crispy and nutty outer layer while centre are hot and chewy. [11] The most common and well-known way of eating Lao grilled sticky rice is with egg coating, but Laotians have been known to eat plain grilled sticky rice with a sprinkle of salt, or even coated in padaek, the traditional Lao fermented fish sauce.
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
In Cambodia, a similar dish of pounded sticky rice wrapped in a pentagonal woven palm leaves is called katom (កាតំ) in Khmer. It is a non-traditional variant of num kom which uses banana leaves instead of palm. [23] [24] In Indonesia, similar dish of compressed rice in leaf container includes lepet, lontong, lemper, arem-arem and bacang.