Cantonese or Guangdong cuisine,also known as Yue cuisine,is the cuisine of Guangdong province of China,particularly the provincial capital Guangzhou,and the surrounding regions in the Pearl River Delta including Hong Kong and Macau. Strictly speaking,Cantonese cuisine is the cuisine of Guangzhou or of Cantonese speakers,but it often includes the cooking styles of all the speakers of Yue Chinese languages in Guangdong.
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria,Korean cuisine reflects a complex interaction of the natural environment and different cultural trends.
Mochi is a Japanese rice cake made of mochigome (もち米),a short-grain japonica glutinous rice,and sometimes other ingredients such as water,sugar,and cornstarch. The steamed rice is pounded into paste and molded into the desired shape. In Japan,it is traditionally made in a ceremony called mochitsuki. While eaten year-round,mochi is a traditional food for the Japanese New Year,and is commonly sold and eaten during that time.
Hong dou tang or Hong dou sha is a popular Chinese dish served in Mainland China,Taiwan,Hong Kong,Macau,and places with Chinese diaspora. It is categorized as a tang shui 糖水or sweet soup. It is often served cold during the summer,and hot in the winter. Leftover red bean soup can also be frozen to make ice pops and is a popular dessert.
Glutinous rice is a type of rice grown mainly in Southeast and East Asia,and the northeastern regions of South Asia,which has opaque grains,very low amylose content,and is especially sticky when cooked. It is widely consumed across Asia.
Tong sui,also known as tim tong,is a collective term for any sweet soup or custard served as a dessert typically at the end of a meal in Chinese cuisine. Tong sui originated in the Lingnan region of China,including Guangdong,Guangxi,Hainan,Hong Kong,Macau,and some parts of other provinces in China. Therefore,in the narrow sense,the term tong sui is used to refer to soupy desserts from Lingnan,while occasionally it is also used in the broad sense,referring to any soupy dessert in Chinese-speaking regions.
Ipoh has a significant food scene with many hawker centres and restaurants. It has dishes derived from Malay,Chinese and Indian cuisine. In recent years,Ipoh has seen an increase in international restaurants,bars and gastropubs which have become popular with locals and tourists.
Tteok is a general term for Korean rice cakes. They are made with steamed flour of various grains,especially glutinous and non-glutinous rice. Steamed flour can also be pounded,shaped,or pan-fried to make tteok. In some cases,tteok is pounded from cooked grains.
A rice cake may be any kind of food item made from rice that has been shaped,condensed,or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten. Common variations include cakes made with rice flour,those made from ground rice,and those made from whole grains of rice compressed together or combined with some other binding substance.
Tangyuan are a traditional Chinese dessert made of glutinous rice shaped into balls that are served in a hot broth or syrup. They come in varying sizes,anything between a marble to a ping pong ball,and are sometimes stuffed with filling. Tangyuan are traditionally eaten during the Lantern Festival,but because the name is a homophone for union and symbolizes togetherness and completeness,this dish is also served at weddings,family reunions,Chinese New Year,and the Dōngzhìfestival.
Sweet bean paste is a food ingredient used throughout East Asian cuisine,primarily as a filling for sweet desserts and pastries.
Ching bo leung is a sweet,cold dessert soup of Chinese origin and commonly served in Cantonese cuisine,Hainanese cuisine and Guangxi cuisine. It is a popular dessert in Malaysia and Singapore. It is a type of tong sui. In Singapore it is known as 清汤. It is known as sâm bổlượng or chèsâm bổlượng in Vietnam.
Chè is any traditional Vietnamese sweet beverage,dessert soup or stew,or pudding. Chè includes a wide variety of distinct soups or puddings. Varieties of Chècan be made with mung beans,black-eyed peas,kidney beans,tapioca,jelly,fruit,and coconut cream. Other types are made with ingredients such as salt,aloe vera,seaweed,lotus seed,sesame seed,sugar palm seeds,taro,cassava and pandan leaf extract. Some varieties,such as chètrôi nước,may also include dumplings. Chè are often prepared with one of a number of varieties of beans,tubers,and/or glutinous rice,cooked in water and sweetened with sugar. In southern Vietnam,chè are often garnished with coconut creme.
Chinese desserts are sweet foods and dishes that are served with tea,along with meals or at the end of meals in Chinese cuisine. The desserts encompass a wide variety of ingredients commonly used in East Asian cuisines such as powdered or whole glutinous rice,sweet bean pastes,and agar. Due to the many Chinese cultures and the long history of China,there are a great variety of desserts of many forms.
Bua loi or bua loy is a Thai dessert. It consists of rice flour rolled into small balls,and cooked in coconut milk and sugar. Some Bua loi also adds sweet egg into the recipe. It was inspired by Tangyuan,a Chinese dessert that is traditionally eaten around the Lantern festival. Bua Loi is also traditionally eaten during the Dongzhi Festival in Thailand,which is a festival for the Chinese-Thai bloodline. There are a variety of versions of Bua loi such as ones that use food coloring instead of natural color,use soy milk instead of Coconut cream,add sliced pumpkin inside the rice balls,et cetera. There are other types of Bua loi from other countries such as China,Japan,Indonesia,Myanmar,Philippines,Southern Vietnam and Malaysia. 1 cup of Bua Loy has total calories of 295.5 kilocalories,protein of 10.4 grams,carbohydrate of 6.3 grams,and fat of 25 grams.
Red bean paste or red bean jam,also called adzuki bean paste or anko,is a paste made of red beans,used in East Asian cuisine. The paste is prepared by boiling the beans,then mashing or grinding them. At this stage,the paste can be sweetened or left as it is. The color of the paste is usually dark red,which comes from the husk of the beans. In Korean cuisine,the adzuki beans can also be husked prior to cooking,resulting in a white paste. It is also possible to remove the husk by sieving after cooking,but before sweetening,resulting in a red paste that is smoother and more homogeneous.
