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.
Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or grains such as rice and barley. Chicken soup has acquired the reputation of a folk remedy for colds and influenza, and in many countries is considered a comfort food.
Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American southwest, steam pits used for cooking have been found dating back about 5,000 years. Steaming is considered a healthy cooking technique that can be used for many kinds of foods.
Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.
The Silkie is a breed of chicken named for its atypically fluffy plumage, which is said to feel like silk and satin. The breed has several other unusual qualities, such as black skin and bones, blue earlobes, and five toes on each foot, whereas most chickens have only four. They are often exhibited in poultry shows, and also appear in various colors. In addition to their distinctive physical characteristics, Silkies are well known for their calm and friendly temperament. It is among the most docile of poultry. Hens are also exceptionally broody, and care for young well. Although they are fair layers themselves, laying only about three eggs a week, they are commonly used to hatch eggs from other breeds and bird species due to their broody nature. Silkie chickens have been bred to have a wide variety of colors which include but are not limited to: Black, Blue, Buff, Partridge, Splash, White, Lavender, Paint and Porcelain.
Ginseng is the root of plants in the genus Panax, such as Korean ginseng (P. ginseng), South China ginseng (P. notoginseng), and American ginseng (P. quinquefolius), characterized by the presence of ginsenosides and gintonin. Ginseng is common in the cuisines and medicines of China and Korea.
Bak kut teh is a pork rib dish cooked in broth popularly served in Malaysia and Singapore where there is a predominant Hoklo and Teochew community.
Singaporean cuisine is derived from several ethnic groups in Singapore and has developed through centuries of political, economic, and social changes in the cosmopolitan city-state.
Samgye-tang, or ginseng chicken soup, meaning ginseng - chicken - soup in Korean, consists primarily of a whole young chicken (poussin) filled with garlic, rice, jujube, and ginseng. Samgye-tang is a Korean traditional soup for body health. Samgye-tang is a representative summer health food. Soup made with chicken that is slightly larger than the chick is called Yeonggye Baeksuk, and the chicken is divided into half is called Banggye-tang.
Penang cuisine is the cuisine of the multicultural society of Penang, Malaysia. Most of these cuisine are sold at road-side stalls, known as "hawker food" and colloquially as "muckan carts". Local Penangites typically find these hawker fares cheaper and easier to eat out at due to the ubiquitousness of the hawker stalls and that they are open for much of the day and night. Penang island. On February 22, 2013, Penang was ranked by CNN Travel as one of the top ten street food cities in Asia. Penang has also been voted by Lonely Planet as the top culinary destination in 2014.
Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han ethnic Hokkien and Hakka speakers, brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as kecap manis, palm sugar, peanut sauce, chili, santan and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore, known as Nyonya cuisine by the Peranakan.
Peranakan cuisine or Nyonya cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia, inter-marrying with local Malays. In Baba Malay, a female Peranakan is known as a nonya, and a male Peranakan is known as a baba. The cuisine combines Chinese, Malay, Javanese, South Indian, and other influences.
Soups in East Asian culture are eaten as one of the many main dishes in a meal or in some cases served straight with little adornment, particular attention is paid to the soups' stocks. In the case of some soups, the stock ingredients become part of the soup. They are usually based solely on broths and lacking in dairy products such as milk or cream. If thickened, the thickening usually consists of refined starches from corn or sweet potatoes.
Jiangxi cuisine, also known as Gan cuisine, is a style of Chinese cuisine derived from the native cooking styles of Jiangxi province in southern China. According to the East China Travel Guide published in 1983, Jiangxi Cuisine has its unique taste which can be described in four Chinese idioms: 原汁原味(aim to bring out the own flavor of the cooking material)，油厚不腻(dishes contained a significant amount of oil but the taste are not greasy)，口味浓厚(dishes have really thick taste)，咸鲜兼辣(always come with spicy solid, salty flavor). Jiangxi cuisine is widely popular within the ordinary family because most of the notable dishes from Jiangxi cuisine are the extension of homely dishes with solid local flavor.
A soy egg is a type of egg in Chinese cuisine, Japanese cuisine, and Mauritian cuisine which is boiled, peeled, and then cooked in a mixture of soy sauce, sugar, water, and other optional herbs and spices. Other ingredients such as meat, vegetables and tofu can be cooked in the same red cooking method, resulting in dishes generally referred to as lou mei. Soy eggs can be made from chicken, duck, and quail eggs.
Chicken and duck blood soup is a Shanghainese soup-based blood dish, using the blood of chicken and duck as a principal ingredient. Created by Xu Fuquan, a hawker from Shanghai, and described to be sour and spicy in taste, the dish is viewed as a healthy food with medicinal value in Shanghai.
Congee is a form of savoury rice porridge made by boiling rice in a large amount of water until the rice softens. Depending on rice-water ratio, the thickness of congee varies from a Western oatmeal porridge to a gruel. Since the history of rice cultivation in Asia stretches back to the Baiyue-inhabited lower Yangtze circa 10000 BC, congee is unlikely to have appeared before that date. Congee is typically served with side dishes, or it can be topped with meat, fish and pickled vegetables.
Sekba or sometimes called bektim is a Chinese Indonesian pork offal stewed in a mild soy sauce-based soup. The stew tastes mildly sweet and salty, made from soy sauce, garlic, and Chinese herbs. It is a popular fare street food in Indonesian Chinatowns, such as Gloria alley, Glodok Chinatown in Jakarta, Indonesia.
Double Boiled Chicken Soup with Chinese Herbs
Double-Boiled Silkie Bantam Chicken and American Ginseng Soup.
田七洋参炖老鸡 Tianqi (pseudo ginseng) and Ginseng Chicken Double-boiled Soup
