tag:blogger.com,1999:blog-378742152024-03-24T08:40:41.936-07:00INSTANT NOODLESThe term “Asian (oriental) noodles” is used very broadly to describe mostly noodle-like products produce mainly in Eastern, Southeastern or Pacific Asian countries using common wheat flour, rice (or rice flour) or other starch materials as the main structural ingredient.Unknownnoreply@blogger.comBlogger192125tag:blogger.com,1999:blog-37874215.post-38520646581398756782024-03-24T08:40:00.000-07:002024-03-24T08:40:09.307-07:00The Versatility and History of Penne PastaPenne pasta stands as a testament to culinary versatility, embodying elegance and adaptability in its very form. Second only to spaghetti in worldwide recognition, its popularity stems not just from its taste, but from its unique shape and ability to complement a vast array of sauces.<br /><br />The journey of penne pasta traces back to 1865 when Giovanni Battista Capurro, a pasta maker hailing from San Martino d'Albaro in Genoa, patented a revolutionary diagonal cutting machine. This innovation allowed for the creation of penne pasta, distinct for its elongated shape ranging from the smaller 3 cm "mezze penne" to the larger 5 cm "penne," without compromising its integrity.<br /><br />Crafted predominantly from wheat flour, penne pasta possesses a defining shape characterized by a hollow center, angled ends, and outer ridges. Its nomenclature, derived from the Italian word "penna" meaning "quill" or "feather," aptly describes its resemblance to the tip of a quill or a cut feather.<br /><br />The structural design of penne rigate serves a purpose beyond aesthetics. Its ridges and hollow interior act as perfect vessels for capturing and holding onto sauces, particularly chunky meat or vegetable-based ones. This feature transforms penne into an ideal conduit for flavor, ensuring each bite is infused with the essence of the accompanying sauce.<br /><br />The culinary applications of penne pasta are virtually boundless. From hearty meat sauces to vibrant tomato concoctions, creamy cheese-infused recipes to refreshing cold salads, penne rigate effortlessly adapts to various culinary styles and preferences. Its versatility makes it a staple ingredient in kitchens around the globe, beloved for its ability to elevate any dish it graces.<br /><br />In conclusion, penne pasta transcends mere culinary fare, embodying a rich history, distinctive form, and unparalleled adaptability. As a canvas for flavors and textures, it continues to captivate palates and inspire culinary innovation worldwide.<br /><i>The Versatility and History of Penne Pasta<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWOxfE1lk9-1ghRL4HTeHpW4IhVO8nmn0XzpRkm7Ew95kyXUy3c4pTIhAlJ8dKGh1e9WxoM8xtLUymUUYZYWBTbSiKUmHc6ygfjwGXytAj5toyRIQLdOOoybcRUPwAtRShEkt-T6mwIlYIhLhOQ6iVR0iqHElIU_vOs7aAnXZ0qK1EQubSwZH5/s738/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="603" data-original-width="738" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWOxfE1lk9-1ghRL4HTeHpW4IhVO8nmn0XzpRkm7Ew95kyXUy3c4pTIhAlJ8dKGh1e9WxoM8xtLUymUUYZYWBTbSiKUmHc6ygfjwGXytAj5toyRIQLdOOoybcRUPwAtRShEkt-T6mwIlYIhLhOQ6iVR0iqHElIU_vOs7aAnXZ0qK1EQubSwZH5/s320/3.jpg" width="320" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874215.post-5043376962714875212024-03-17T09:22:00.000-07:002024-03-17T09:22:49.059-07:00The Art of Crafting Pasta: A Detailed InsightPasta, a beloved culinary staple worldwide, owes its excellence to meticulous craftsmanship and precise ingredients. Primarily derived from durum wheat, pasta flourishes due to its elevated protein and gluten composition, which yield a resilient dough. This dough, the heart of pasta making, requires only two fundamental components: water and either flour or semolina. Semolina, favored by commercial pasta artisans, demands less water than conventional flours, resulting in a dough with approximately 25% water content, significantly lower than the 40% found in bread dough.<br /><br />The essence of pasta lies in its myriad shapes, each meticulously crafted through an extrusion process. Semolina's robust gluten matrix endures the rigors of this procedure, effortlessly transforming into the likes of spaghetti rods or diverse pasta shapes. Yet, the journey doesn't end here. The freshly formed pasta undergoes a critical drying phase, reducing its moisture content to around 10%. This delicate process demands utmost precision in timing and temperature control. A misstep risks surface rigidity or internal cracking, jeopardizing the pasta's integrity.<br /><br />While traditional pasta requires only water and flour, the allure of egg noodles introduces a delightful twist. By incorporating up to 5.5% egg solids by weight, pasta artisans infuse their creations with a tantalizing hue and enhanced flavor profile. However, the addition of eggs serves more than just aesthetic or gustatory purposes; it symbolizes the intricate fusion of tradition and innovation inherent in the art of pasta making.<br /><br />In essence, crafting pasta transcends mere culinary practice; it embodies a harmonious blend of science and artistry. From the robustness of durum wheat to the delicate balance of moisture during drying, each step demands unwavering attention to detail. Whether it's the classic allure of semolina-based pasta or the nuanced complexity of egg noodles, every strand encapsulates centuries of culinary tradition and ingenuity. Thus, the journey of pasta making stands as a testament to human creativity and gastronomic mastery, enriching palates and cultures worldwide.<br /><i>The Art of Crafting Pasta: A Detailed Insight<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn7n3nXyp58N7mVlHIDQ3uvPWaxTG1sJdIUeDtTZKD_fCuYei5lkv8idrEsx3JNFu2s9FxO9j5hjNzkNZOAJNgpUx59SiP65DMoIPbkeKcNMVG6mATMiElMwkv3a81DJpyKDj4oP2y71G963q8g4U6y5-WxHJ4551nDjtwJcClFYavqICb8mCX/s696/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="673" data-original-width="696" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn7n3nXyp58N7mVlHIDQ3uvPWaxTG1sJdIUeDtTZKD_fCuYei5lkv8idrEsx3JNFu2s9FxO9j5hjNzkNZOAJNgpUx59SiP65DMoIPbkeKcNMVG6mATMiElMwkv3a81DJpyKDj4oP2y71G963q8g4U6y5-WxHJ4551nDjtwJcClFYavqICb8mCX/s320/1.jpg" width="320" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874215.post-90100314343707532652024-03-03T08:48:00.000-08:002024-03-03T20:25:44.466-08:00Soba Noodles Symbolism and TraditionSoba noodles, an integral component of Japanese cuisine, carry immense cultural and culinary significance. Originating in Japan, these noodles are meticulously crafted from a combination of buckwheat flour, known as soba-ko, and wheat flour, referred to as komugi-ko. Their slender, spaghetti-like shape renders them versatile, suitable for both hot and cold dishes. Renowned for their simplicity, soba noodles can be enhanced with minimal yet flavorful accompaniments such as soy sauce, green onion, ginger pickle, or cucumber, resulting in a harmonious blend of flavors and textures.<br /><br />During the festive occasion of New Year's Eve, numerous Japanese households uphold the tradition of partaking in toshikoshi soba, or year-crossing noodles, a dish steeped in symbolism and heritage. Beyond its culinary appeal, toshikoshi soba holds deep cultural significance, symbolizing longevity and prosperity. According to legend, consuming these noodles is believed to confer blessings of a prosperous and enduring life upon those who indulge in them.<br /><br />The symbolic importance of soba noodles is deeply rooted in Japanese folklore. Historically, artisans such as silversmiths and goldsmiths employed soba noodle dough to gather precious metal scraps in their workshops, associating the noodles with notions of wealth and abundance. Consequently, soba noodles occupy a revered place in Japanese culture, embodying a fusion of tradition, symbolism, and culinary excellence.<br /><br />The preparation of year-crossing noodles entails a meticulous culinary ritual. Soba noodles are delicately coiled into a bowl, creating a nest-like arrangement. This serves as a canvas for an assortment of toppings, including steamed spinach, a poached egg, and slices of kamaboko, a renowned Japanese fish cake prized for its subtle flavors and delicate texture. The crowning glory is the addition of dashi, a quintessential Japanese soup stock derived from kelp and shaved bonito fish flakes. While purists may prefer the labor-intensive process of crafting dashi from scratch, modern convenience has popularized the use of powdered dashi, offering home cooks a simpler yet equally satisfying alternative.<br /><br />In essence, soba noodles transcend their culinary function, embodying a rich tapestry of tradition, symbolism, and culinary mastery. From their humble origins to their ceremonial significance, these noodles continue to captivate palates and hearts alike, serving as a testament to the enduring legacy of Japanese gastronomy.<br /><i>Soba Noodles Symbolism and Tradition<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_XNqGJahwdLDk124jvOURttHeScUJigJLqJaETvcioQ8pxZMZaOXUGTO3S4v3n8s68eVb6rO3v0RBrqoBMd6v-qjxCjkQnDEPjioYGiefcC-k9at3FeH-2LiF2NqyUUguam1BaBGd-Jaq5QEHez6NE_DZnpHT_J8TbWeQxVHP1rkM_13Ihx2Z/s751/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="725" data-original-width="751" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_XNqGJahwdLDk124jvOURttHeScUJigJLqJaETvcioQ8pxZMZaOXUGTO3S4v3n8s68eVb6rO3v0RBrqoBMd6v-qjxCjkQnDEPjioYGiefcC-k9at3FeH-2LiF2NqyUUguam1BaBGd-Jaq5QEHez6NE_DZnpHT_J8TbWeQxVHP1rkM_13Ihx2Z/s320/5.jpg" width="320" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874215.post-60441144873948430652024-02-18T07:25:00.000-08:002024-02-18T07:40:06.415-08:00The Evolution of Noodles: A Culinary Journey from 1200 AD to Modern DaysNoodles, revered for their versatility and widespread consumption worldwide, boast a diverse history spanning continents and ages. Evolving from modest beginnings to their current status as a culinary staple, noodles reflect the rich tapestry of culinary customs across various cultures.<br /><br />In 1138, Idrisi, an esteemed Arab geographer, chronicled the existence of "Triyah," a thread-like foodstuff believed to be an early incarnation of noodles.<br /><br />Marco Polo's voyages in the 13th century famously introduced pasta to Italy, although historical evidence suggests that pasta, maccheroni, and vermicelli were already familiar fare in Italy prior to Polo's travels.<br /><br />In the 13th century, German bakers fashioned a precursor to pasta by shaping dough into symbolic forms like swords and stars, which were then baked and served akin to bread.<br /><br />During Japan's Edo period in the 1600s, somen and soba noodles gained popularity in Tokyo and along Japan's eastern coast. Soba noodles, crafted from buckwheat, particularly gained favor as breakfast items, festival fare, and street food.<br /><br />In the 1700s, the inaugural production of spaghetti occurred in Napoli, Italy, further diversifying the array of noodle varieties available worldwide.<br /><br />By the 1800s, Japanese specialty shops began fashioning noodles resembling those savored today, albeit requiring extensive preparation. Noodles, thought to have originated in China circa 5000 BC, subsequently spread to other Asian regions.<br /><br />Presently, noodles enjoy global acclaim, with approximately 40% of Asia's flour consumption dedicated to their production. Moreover, recent years have witnessed a surge in noodle popularity beyond Asia, signaling their expanding global allure.<br /><br />The journey of noodles, spanning from ancient origins to their omnipresence today, serves as a testament to human creativity and culinary innovation. Continuously enchanting palates across the globe, noodles undeniably leave an indelible mark on global gastronomy. With their remarkable adaptability and versatility, noodles are poised to endure as a beloved culinary essential for generations to come.<br /><i>The Evolution of Noodles: A Culinary Journey from 1200 AD to Modern Days<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO_rpxGGDHEy8EWItHsFIdjGF36x8Pi3RinR5o3R9hliarggpD3gdWKUOYkK-vep_4J-3NW5kbzZ4icyjYtjeWB3HIKSsWZ1LvNNKvxwIsXsBKrfP9BrXqF_-t1Z_Vj_h4b7whmn-oyzmgGNvcLCxOjzjFyK-hMezIWPgzZum2a_69y1_5fjgh/s578/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="578" data-original-width="485" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO_rpxGGDHEy8EWItHsFIdjGF36x8Pi3RinR5o3R9hliarggpD3gdWKUOYkK-vep_4J-3NW5kbzZ4icyjYtjeWB3HIKSsWZ1LvNNKvxwIsXsBKrfP9BrXqF_-t1Z_Vj_h4b7whmn-oyzmgGNvcLCxOjzjFyK-hMezIWPgzZum2a_69y1_5fjgh/s320/1.jpg" width="269" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874215.post-35679460910320860562024-02-02T07:09:00.000-08:002024-02-02T07:09:00.623-08:00The Evolution of Noodles: A Culinary Journey from 300 AD to 1200 ADThe historical narrative of noodles, a globally cherished culinary marvel, traces its roots back to ancient China. As early as 300 AD, the Chinese demonstrated proficiency in shaping whole grain paste into an array of noodle-like structures, laying the groundwork for a nuanced and varied noodle culture.<br /><br />Between 500-600 AD, the intermingling of cultures between China and Japan not only disseminated Buddhism but also facilitated the cross-border transmission of noodle-making techniques. Buckwheat noodles, known as soba, took center stage as a staple in the Japanese tea ceremony, illustrating the noodles' versatility in adapting to diverse cultural milieus.<br /><br />In 1138 AD, the Arab geographer Idrisi chronicled the presence of "triyah," a food closely resembling threads and produced on a large scale. This early documentation underscores the global popularity and integration of noodle-like dishes into a spectrum of cuisines beyond East Asia.<br /><br />The pivotal juncture in noodle history materialized in 1200 AD when the renowned explorer Marco Polo introduced pasta to Italy. Encountering this culinary marvel at the court of Kublai Khan in China during his 1295 travels, Polo played a pivotal role in bringing pasta to the European continent. Nevertheless, historical records challenge the notion that Marco Polo singularly introduced pasta to Italy, as pasta, maccheroni, and vermicelli were already familiar foods in Italy before Polo's return, suggesting an established tradition of noodle consumption in the region.<br /><br />This culinary odyssey from 300 AD to 1200 AD underscores the global exchange and cultural diffusion of noodles. From their modest beginnings in China to evolving into a cherished staple across diverse cuisines, noodles have traversed boundaries, connecting civilizations, and leaving an enduring imprint on the world's culinary heritage.<br /><i>The Evolution of Noodles: A Culinary Journey from 300 AD to 1200 AD<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg47dwz4ebzlsdggFqdWWckfFWzI3VIZHPc1JdXpCQi8z79hez3d4YWB8sx9r6CUUbvIycTg44THM3yNGv1MpKSXoAcwaQQMu6eZ1rq_gFPj6DVvnFeH_UTN35kTHLH0rZeTWyo2_Sc6y9aRhuu4vdaMoNcWmn2DAW4gtfqEbOhqH43bGfeGL6P/s648/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="648" data-original-width="391" height="511" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg47dwz4ebzlsdggFqdWWckfFWzI3VIZHPc1JdXpCQi8z79hez3d4YWB8sx9r6CUUbvIycTg44THM3yNGv1MpKSXoAcwaQQMu6eZ1rq_gFPj6DVvnFeH_UTN35kTHLH0rZeTWyo2_Sc6y9aRhuu4vdaMoNcWmn2DAW4gtfqEbOhqH43bGfeGL6P/w308-h511/1.jpg" width="308" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874215.post-35217684475045095922024-01-26T08:35:00.000-08:002024-01-26T08:35:20.137-08:00Noodle Journey Through MillenniaThe tale of noodles spans millennia, with a fascinating journey that winds through various cultures and continents. The origins of noodles can be traced back to wheat flour, believed to have first emerged in the Middle East. However, the early chapter of noodle history is most prominently written in China, where pasta consumption is documented as early as 5,000 BC.<br /><br />Fast forward to 2 BC, and the cultivation of wheat had spread to northern China, marking a crucial development in the noodle narrative. The fourth and third centuries BC witnessed the existence of pasta-like dishes in diverse cultures, each with its unique name: "sevika" in India, "noulles" in French, "Nudeln" in German, and "noodles" in English.<br /><br />During the 4th century, Guangzhou in China emerged as a culinary hub, setting the stage for a significant chapter in noodle history. The arrival of Arab merchants facilitated trade routes that connected China, India, Africa, and Europe. This intercontinental exchange provided a conduit for the transmission of culinary traditions, including the purported migration of noodles. It is theorized that the noodle traversed from China through the Middle East, reaching Europe via this established trade route.<br /><br />This intricate interplay of cultures and trade routes not only shaped the evolution of noodles but also contributed to the rich tapestry of global culinary heritage. The humble noodle, once a regional delight, became a symbol of interconnectedness, blending flavors and techniques across vast expanses of time and space.<br /><i>Noodle Journey Through Millennia<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBwX-CLWrM4s7ufN3eOSGLveUOva1Pg9GFcenFBHrAfuDI5ECbu3fncWtpoYb2XQm6y_1XhSxyn4GZTBzrGn1qBVjeTMGHVyxtusnK8TQrYYnDgzNUa_mYQS9tJuBvSIDSE_uvoev7O0cpCvsMAVEKV9lBR54pz-buMGiACo1yv41bBCqdg5oH/s469/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="397" data-original-width="469" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBwX-CLWrM4s7ufN3eOSGLveUOva1Pg9GFcenFBHrAfuDI5ECbu3fncWtpoYb2XQm6y_1XhSxyn4GZTBzrGn1qBVjeTMGHVyxtusnK8TQrYYnDgzNUa_mYQS9tJuBvSIDSE_uvoev7O0cpCvsMAVEKV9lBR54pz-buMGiACo1yv41bBCqdg5oH/w408-h346/1.jpg" width="408" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874215.post-2842464237459704142024-01-14T21:04:00.000-08:002024-01-14T21:04:57.782-08:00Char Kway Teow OverviewChar Kway Teow, also referred to as Fried Kway Teow, is a beloved culinary delight in both Malaysia and Singapore. This dish showcases wide rice noodles, approximately 1 cm in width, subjected to a high-temperature stir-frying process with a blend of soy sauce, chili, prawns, cockles, eggs, bean sprouts, and Chinese chives.<br /><br />Traditionally, char kway teow is associated with variations featuring moist fried kway teow, which may include elements like prawns, squid, or chicken pieces, making it a popular choice on restaurant menus.<br /><br />The delightful essence of a Char Kway Teow serving doesn't simply stem from the freshness of its components; it also captures the distinctive charred aroma achieved through vigorous stir-frying of the noodles in a well-seasoned Chinese wok.<br /><br />Renowned for its exquisite taste and quick preparation, this dish stands out as a preferred option for those seeking a laid-back dining experience while engaging in conversations with friends. The term "char kuey teow" finds its roots in the Hokkien word 'char,' signifying the art of stir-frying.<br /><br />A variety of char kway teow adaptations exist, commonly encountered in Penang, Malaysia. Some versions incorporate duck eggs to add richness and crab meat for a subtle touch of sweetness.<br /><i>Char Kway Teow Overview<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSl7IpE4ReMmUaeBKfqGEJnNJuyk-teb3NtqUFo95yWrKUhGbqHrSRIi4xWZ9ViGSFJe5Jz6T4ebYLF3Usx5_uu29MInFNfMlNy93_JYWdWbSxujf8bW6XR3n64dwh0S4jwOOidzsoNOFZ_peak3xWBY3eYLQydUqDQDGgb7UTieHCBNGsL2cV/s396/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="396" data-original-width="370" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSl7IpE4ReMmUaeBKfqGEJnNJuyk-teb3NtqUFo95yWrKUhGbqHrSRIi4xWZ9ViGSFJe5Jz6T4ebYLF3Usx5_uu29MInFNfMlNy93_JYWdWbSxujf8bW6XR3n64dwh0S4jwOOidzsoNOFZ_peak3xWBY3eYLQydUqDQDGgb7UTieHCBNGsL2cV/w374-h400/1.jpg" width="374" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874215.post-64884906440445032612023-12-22T08:57:00.000-08:002023-12-22T08:57:58.006-08:00Laksam Breakfast DishLaksam, also known as flat rice noodles, is a dish originating from the state of Kelantan, crafted from rice flour and typically enjoyed with a flavorful broth. The customary method involves spreading a thin rice flour mixture onto a cloth stretched over a pot cover, which is then cooked.<br /><br />This dish is commonly savored during breakfast and is created by combining rice flour, the same fundamental ingredient found in laksa.<br /><br />Differentiating laksam from laksa is the noodle shape – while laksa features noodle-like strands, laksam boasts wide, round pieces reminiscent of sliced kuey teow.<br /><br />The milky-white hue of the broth is achieved through the incorporation of coconut milk, and a variety of fish types are utilized to impart a rich flavor. For an enhanced taste experience, it is recommended to savor laksam with herbs and a touch of shrimp paste chili sauce.<br /><i>Laksam Breakfast Dish<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQpmqSq6L-lJEAd5yzAp-ZEgbJYQjcP1NYfGsiVDOK_zfQHUu6DQXsmtTLoXO0LIbwC3UEtqzY8sHlvVkQgwrxBEzmpEUQT_X9PziZ9BjXyl-vJvgqBLxPLeVAOSJfH3wZkg2RIpohTFvuoz8jeVsSqzP74Oh1Pq2MIVeui2Tdu5wOSB3EwK7J/s159/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="159" data-original-width="157" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQpmqSq6L-lJEAd5yzAp-ZEgbJYQjcP1NYfGsiVDOK_zfQHUu6DQXsmtTLoXO0LIbwC3UEtqzY8sHlvVkQgwrxBEzmpEUQT_X9PziZ9BjXyl-vJvgqBLxPLeVAOSJfH3wZkg2RIpohTFvuoz8jeVsSqzP74Oh1Pq2MIVeui2Tdu5wOSB3EwK7J/w254-h257/2.jpg" width="254" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874215.post-62294001620646686302023-08-12T07:04:00.007-07:002023-08-12T07:04:40.843-07:00Delicious Malaysian Curry MeeCurry mee stands out as a distinctive delicacy in Malaysia, particularly cherished within the Chinese community. This cuisine has gained popularity owing to its fiery taste and the flavorful depth of its broth.<br /><br />The recipe for curry mee is undeniably delightful, prepared using a base of shrimp-infused broth. It can be acknowledged that crafting curry mee is a somewhat intricate process due to the inclusion of a diverse array of ingredients, encompassing those utilized for embellishing and toppings. However, this complexity is precisely what adds to the captivating allure of curry mee.<br /><br />Originating in Southeast Asia, curry mee has become a common find in Malaysia, Singapore, and Indonesia. The Chinese community played a pivotal role in shaping the essence of curry mee. During the period when traders from India and China dealt in spices, their culinary customs left an indelible mark on local preferences, a legacy that carries on to this day.<br /><br />The Chinese community embarked on culinary experiments, blending the styles and influences of Indian traders. They selected curry as a delectable broth to harmonize with the Chinese-style yellow noodles they used.<br /><br />Typically savored with egg noodles (yellow noodles) or rice vermicelli (mee hoon), this curry mee offers a unique facet with the addition of chili oil (sambal), further intensifying its delectable quality. Moreover, it is served alongside distinctive components like shrimp, clams, chicken, meat, bean sprouts, and long beans, topped off with a zesty touch of lime for those who relish a subtly tangy broth.<br /><i>Delicious Malaysian Curry Mee<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6yHFObESJMQ7Y2KVWmwmEaG6IWZr3arWbHNTNxNZQ4dkCjQ19Wn2b8FJVR0U5rQ2TzgVEeMy_IWAfo5WsUvtXr19lRcZtCaEiGaRuijZXAWFMFj-4XsABtZOZy0_mASEGpHl0CKiGpjQux4FBvRGJ0_Pvrkp7fSsCwwC4w2UHl17Y-0Xz8hp9/s524/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="338" data-original-width="524" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6yHFObESJMQ7Y2KVWmwmEaG6IWZr3arWbHNTNxNZQ4dkCjQ19Wn2b8FJVR0U5rQ2TzgVEeMy_IWAfo5WsUvtXr19lRcZtCaEiGaRuijZXAWFMFj-4XsABtZOZy0_mASEGpHl0CKiGpjQux4FBvRGJ0_Pvrkp7fSsCwwC4w2UHl17Y-0Xz8hp9/w430-h277/2.jpg" width="430" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874215.post-10319630877261151142023-07-18T19:20:00.003-07:002023-07-18T19:20:19.154-07:00Mee Kolok SarawakMee Kolok, known as "dry" in the Iban language, enjoys widespread popularity in Sarawak, especially among families, possibly because its taste resembles that of Northern-style noodle soup.<br /><br />Historically, the Chinese community who migrated to Sarawak is credited with introducing Mee Kolok, which is why it is commonly found in Chinese restaurants. Over time, however, it has become a traditional dish cherished by the local community, despite its initial association with the Chinese immigrants.<br /><br />Termed "mee tampua" by the Chinese and "mee rangkai" by the Iban people, Mee Kolok is a favored breakfast option for Sarawakians. Interestingly, regardless of the time of day, Mee Kolok is readily available for purchase in and around Kuching.<br /><br />Kuching, in particular, is dotted with numerous stalls that serve or offer Mee Kolok. Typically, it is served with soup broth and chili soy sauce. However, the version with soup, known as Mee Kolok sup, is the most popular. This delightful dish features Yee Mee or dried noodles accompanied by sliced boiled meat or chicken, soup broth, and sambal.<br /><i>Mee Kolok Sarawak<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ3vx140bAobjE9c5lR5-RLnCJVpaUB4ISgjG1ATb6bY7wySQMsF7q1v9JTKfNybY8ewQoqkGK9SCSgpgVLfLirUkWPsiknR8fxhpf_wejsBSpKveFfxlU4cEiXri3wni2ZYMLaRr6UmaNXrL0CA_wL8Om-68a_Wk0uAw79JOqpIw2M6ZZEWry/s755/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="755" data-original-width="540" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ3vx140bAobjE9c5lR5-RLnCJVpaUB4ISgjG1ATb6bY7wySQMsF7q1v9JTKfNybY8ewQoqkGK9SCSgpgVLfLirUkWPsiknR8fxhpf_wejsBSpKveFfxlU4cEiXri3wni2ZYMLaRr6UmaNXrL0CA_wL8Om-68a_Wk0uAw79JOqpIw2M6ZZEWry/w331-h462/1.jpg" width="331" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874215.post-16287878282255125042023-07-01T09:55:00.005-07:002023-07-01T22:13:35.701-07:00Kelp noodlesWhat are kelp noodles? Kelp noodles are a variety of sea vegetable that can be easily consumed in their raw form. They originated in Korea and were created sometime during the 1980s. Previously known as "molded sea tangle," these noodle-like strands primarily consisted of marine algae and band-shaped seaweed. <br /><br />Made from kelp, a brown seaweed with a neutral taste, kelp noodles have a remarkably low carbohydrate and calorie content. The process of producing kelp noodles involves drying strips of kelp and removing the outer brown-green layer. <br /><br />Kelp noodles are not only low in calories and carbohydrates but also devoid of fat and sugar. Additionally, they are packed with essential vitamins such as A, B, and C, as well as minerals like magnesium, calcium, zinc, and iron. <br /><br />Whether softened or consumed uncooked, kelp noodles offer flexibility in texture depending on the desired dish. Due to their virtually flavorless nature, they serve as an excellent substitute for pasta, rice noodles, and cellophane glass noodles.<br /><i>Kelp noodles</i><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi84Z7U1OYIhrMW8sjVQ1tc477ehI6Fryb-i1XCmAvCGXRHFg50cyVNDXVfW3ktmIfXkSiY86iAzrlrbaRpoaIrxwqo0CuZdBzV6mhZJT7TmvjNLWqZmsV4jYHbLTyH7_G8w-7pSA9agNWRUPqVXT7X3PBhK6nghrASHEmN03YG2hIsSDd7a96i/s586/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="402" data-original-width="586" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi84Z7U1OYIhrMW8sjVQ1tc477ehI6Fryb-i1XCmAvCGXRHFg50cyVNDXVfW3ktmIfXkSiY86iAzrlrbaRpoaIrxwqo0CuZdBzV6mhZJT7TmvjNLWqZmsV4jYHbLTyH7_G8w-7pSA9agNWRUPqVXT7X3PBhK6nghrASHEmN03YG2hIsSDd7a96i/s320/1.jpg" width="320" /></a></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874215.post-21286539951217555412023-06-03T08:21:00.003-07:002023-06-03T08:21:20.005-07:00Dietary fiber in konjac plantShirataki noodles are made from a substance called glucomannan that comes from the konjac root (<i>Amorphophallus konjac</i>). Glucomannan is a soluble fiber that absorbs a lot of water. Noodles made from glucomannan flour are actually about 3% fiber and 97% water, so it's easy to see why they are low in calories. <br /><br />Glucomannan from the Konjac plant is a glucose-mannose polysaccharide in which 5-10% of the sugars are acetylated. The molecule is structurally related to glucomannan from guar gum. <br /><br />Glucomannans are minor components of walls of cells of the starchy endosperm and aleurone. It has an exceptional ability to absorb water and is one of the most viscous dietary fibers known. <br /><br />People commonly use glucomannan for constipation, diabetes, and high cholesterol. It's also used for high blood pressure, obesity, and many other conditions, but there is no good scientific evidence to support most of these uses. <br /><br />Glucomannan is great for reducing appetite and leading to significant weight loss. Glucomannan takes up space in stomach and promotes a feeling of fullness (satiety), reducing food intake at a subsequent meal. It delays stomach emptying, contributing to increased satiety. Like other soluble fibers, it reduces the absorption of protein and fat<br /><b>Dietary fiber in konjac plant<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMwn2OcNaOFkjuvTpJxfLAmzJERqj3YJp6pZpru4t5vj-VU5gCz1UCCqL04FH5d4eyyNa0ZPxs72ROD9-qrpxGBcYvjt7itluCqcVr9z5w8fzUcOgVIe61JIjIJqiAklY6TNqMwivtJ3vBZq_uUB_GuPk3Jurgzl7-kYe4StuXwrTLU_sqKg/s640/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="232" data-original-width="640" height="161" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMwn2OcNaOFkjuvTpJxfLAmzJERqj3YJp6pZpru4t5vj-VU5gCz1UCCqL04FH5d4eyyNa0ZPxs72ROD9-qrpxGBcYvjt7itluCqcVr9z5w8fzUcOgVIe61JIjIJqiAklY6TNqMwivtJ3vBZq_uUB_GuPk3Jurgzl7-kYe4StuXwrTLU_sqKg/w443-h161/1.jpg" width="443" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874215.post-48413595768445060222023-05-12T09:04:00.003-07:002023-05-12T09:04:34.310-07:00Daun kesum to flavor rice noodles soupCommonly, laksa leaf or Vietnamese coriander or daun kesum (<i>persicaria odorata</i>) is used as a herb or seasoning in various unique dishes, especially in laksa homemade or rice noodles soup. The noodle soup laksa is one of Malaysia's iconic dishes—but it takes many names and even more forms. <br /><br />What is duan kesum? Daun kesum leaves are one of natural plant parts that have been traditionally used worldwide in medicine, cuisines, pharmacy, and cosmetics. Daun kesum, the Vietnamese coriander, is an herb whose leaves are used in Southeast Asian cooking. Other English names for the herb include Vietnamese mint, Vietnamese cilantro, Cambodian mint and hot mint. <br /><br />This plant is widely growing in Indonesia and Malaysia. The kesum leaves are an essential part of this plant. <br /><br />Daun kesum or <i>Persicaria Odorata </i>is a herb that can be easily found in tropical and subtropical zones in warm and damp area. In stable condition, they can grow up 15 to 30 cm in height. It has dark green leaves and the stems joint each of its leaf.<br /><b>Daun kesum to flavor rice noodles soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEMErKCEmnEp-wwGJomFacfwAKCVmj9oaSdlpLF__KA5hRx1XcI95D_xKT9pW3VlXDSdIGfyXkcfTEASIpvFBV3qkf01Es0qQDoAVIdLTBl5vIwkCtXlUFQ4exW6EbfqVL1iZMhuQr6LntIOnxIxE1ugXS3vPwTt0z5ESW289rcmsNuDa6Tg/s1105/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="518" data-original-width="1105" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEMErKCEmnEp-wwGJomFacfwAKCVmj9oaSdlpLF__KA5hRx1XcI95D_xKT9pW3VlXDSdIGfyXkcfTEASIpvFBV3qkf01Es0qQDoAVIdLTBl5vIwkCtXlUFQ4exW6EbfqVL1iZMhuQr6LntIOnxIxE1ugXS3vPwTt0z5ESW289rcmsNuDa6Tg/w486-h228/1.jpg" width="486" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874215.post-17304646123984275452023-04-16T08:48:00.002-07:002023-04-16T08:48:10.425-07:00Characteristics of yellow alkaline noodlesNoodles can be classified as white (containing salt) or yellow (containing alkaline salt), depending on the absence or presence of alkaline salt in the formula. Yellow alkaline noodles are of considerable importance owing to their brightness and yellow color tone. They are famous in South East Asia and now taking share in other parts of the globe too. <br /><br />Asian customers prefer bright yellow alkaline noodles that retain a stable color for 24–48 hour after preparation and perceive red or dull grey colors as undesirable. <br /><br />Noodles nutritional quality depends on wheat quality, basic flour specifications, ingredient functions, and production variables according to the type of noodles process. Yellow alkaline noodles are prepared from wheat flour along with water and alkaline salt as their basic ingredients and are usually parboiled. In this regard, noodles prepared with the addition of egg (wantan noodles) are also popular which are parboiled using steam and dried. <br /><br />The noodle properties are firm, chewy, springy texture and bright yellow appearance due to the natural flour flavonoid pigments at alkaline pH. Yellow noodles are typically made by adding alkaline salt to the ingredients. The alkaline salt added imparts the unique features of Chinese noodles with pH 9.0-11.0 , whereas the yellowness of the noodles is produced when the flavones react with the alkaline water. <br /><br />Yellow alkaline noodles are usually sold in wet form containing moisture contents in the range of 50–60 % (final product). Chinese noodles are made from wheat flour that should contain protein contents in the range of 10–13 % but preferable protein contents are in the range 11–12 %. <br /><br />In the interior of alkaline noodles, the inherently low-swelling starches of hard wheats are further restricted from swelling by the carbonate salts. The alkaline salts toughen the dough, affect the pasting properties of starch by retarding gelatinization and increasing paste viscosity, inhibit enzyme activity, and suppress enzymatic darkening. <br /><br />Flour used for yellow alkaline noodles usually contains 11.0–13.5 % proteins. The gluten proteins constitute∼ 80 % of proteins present in wheat flour. They are further comprised of two districts types, that is, gliadin and glutenin. The gliadin fractions are important in formation of disulfide bonds thus rendering firmness against aggregate formation, while glutenin are elastic in nature. <br /><br />High quality yellow noodles should be free from discoloration, having symmetrical dimensions, should not be sticky after being cooked, as well as showing sufficient firmness and springiness.<br /><b>Characteristics of yellow alkaline noodles<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi24Z7_4Ja7rxg7xyJmhfJYJwpqSpLj-uf6nP3pJ43_1Iu4TFHy3Q4ZAi_9qmTA9VsyXszRTnSvPREm4yYVlDO7j6_2C02PslLJ8U4j4RKW-gnF0Kypcu6a0a9MBOJPVQEHYmcKae5QdCuxuZElgYcDLbbkp5csB-s4c4qLnon0gkYrsrRd7A/s512/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="223" data-original-width="512" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi24Z7_4Ja7rxg7xyJmhfJYJwpqSpLj-uf6nP3pJ43_1Iu4TFHy3Q4ZAi_9qmTA9VsyXszRTnSvPREm4yYVlDO7j6_2C02PslLJ8U4j4RKW-gnF0Kypcu6a0a9MBOJPVQEHYmcKae5QdCuxuZElgYcDLbbkp5csB-s4c4qLnon0gkYrsrRd7A/w483-h210/1.jpg" width="483" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874215.post-18135183314602733842023-03-10T20:23:00.007-08:002023-03-10T20:23:47.864-08:00What is mung bean?Mung beans (<i>Vigna radiata</i>) belong to the legume family. They have been cultivated since ancient times. Native to India, mung beans are mainly cultivated in China, Thailand, Philippines, Vietnam, Indonesia, Burma, Bangladesh, and India, but also in hot and dry regions of southern Europe and the southern USA. <br /><br />The beans are small, ovoid in shape, and green in color. These beans have a slightly sweet taste and are sold fresh, as sprouts or as dried beans. <br /><br />Mung beans are an excellent source of dietary fiber and offer 12 grams of plant-based proteins per 1/4 cup serving. They’re also a good source of complex carbohydrates and iron, and dry mung beans are packed with vitamins and minerals, including essential amino acids such as lysine. <br /><br />Many research suggests that mung beans may have several potential health benefits, including: antioxidant effects, antifungal and antimicrobial activity, anti-inflammatory activity, diabetes, hypertension. <br /><br />Cellophane noodles are a type of transparent noodle made from starch mung bean. Chinese varieties made from mung bean starch are called Chinese vermicelli, bean threads, or bean thread noodles.<br /><b>What is mung bean?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_0v5Mriy2KR5JBKWEzMl13TBv8-AnJkeO4UUlbvyPsbzHr46RlUKNXYwNsmTd805_-ztfpDEMqXQhaPAUcybAcjFajuTAvUmk22Y8o5ettBI4eSAUqnDu2E4xtgpaOqqvhet8vM7MIa8E1AtIkEQg-ElX44LOjZGapyyq0ysxbxxHoQP_Ug/s364/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="344" data-original-width="364" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_0v5Mriy2KR5JBKWEzMl13TBv8-AnJkeO4UUlbvyPsbzHr46RlUKNXYwNsmTd805_-ztfpDEMqXQhaPAUcybAcjFajuTAvUmk22Y8o5ettBI4eSAUqnDu2E4xtgpaOqqvhet8vM7MIa8E1AtIkEQg-ElX44LOjZGapyyq0ysxbxxHoQP_Ug/w441-h416/1.jpg" width="441" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874215.post-82291638453742220112023-02-06T09:30:00.005-08:002023-02-06T09:30:33.304-08:00Zini pastaIn 1956 Euride Zini an Emilian pureblood took the traditions of her region and founded a small pasta factory in Milan.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNHsY7nI4CCpdUJTtiy0mNpl5mBiUEUGCUqHNn7cBH8VP2IeZzHCmdTx0JsyloUABzV8wPD0IdqAHbCroafos1idAwE91CotgcCTecD_4Zey5fgEdiJEUBUC7rpJZT_VyCyz32pKsxO_L5BWbFTi0da8w5Lbqhx3ELwgXq_MFELuKUSz-6ow/s200/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="136" data-original-width="200" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNHsY7nI4CCpdUJTtiy0mNpl5mBiUEUGCUqHNn7cBH8VP2IeZzHCmdTx0JsyloUABzV8wPD0IdqAHbCroafos1idAwE91CotgcCTecD_4Zey5fgEdiJEUBUC7rpJZT_VyCyz32pKsxO_L5BWbFTi0da8w5Lbqhx3ELwgXq_MFELuKUSz-6ow/w311-h212/2.jpg" width="311" /></a></div>It was fresh pasta, the real one, that had to be eaten immediately or be frozen. Today Zini continues this tradition by respecting the original recipes and refusing to use non-natural ingredients like colorants and additives. <br /><br />Year 1969 is technological breakthrough year due to the introduction of the first kneading machines.<br /><b>Zini pasta<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjehSyCLXFMVxw2JstHRHgzSTMLRYTinBevPJp61QCIwBxSMfl-t4P6aC8OvvmJoK121PBRYHaNCY4Vpbnz1mmAF6e9JEMi57_6ZDa8u2rt6uW2YqC2r41jFDsh-tQi4SGmQOi3zQnVbkNq4TShiJElVeKvH9Uy1rPNpzkEhnKcjSuXFqM4Qw/s382/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="341" data-original-width="382" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjehSyCLXFMVxw2JstHRHgzSTMLRYTinBevPJp61QCIwBxSMfl-t4P6aC8OvvmJoK121PBRYHaNCY4Vpbnz1mmAF6e9JEMi57_6ZDa8u2rt6uW2YqC2r41jFDsh-tQi4SGmQOi3zQnVbkNq4TShiJElVeKvH9Uy1rPNpzkEhnKcjSuXFqM4Qw/w305-h273/1.jpg" width="305" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874215.post-25778850885555208572022-12-25T07:36:00.000-08:002022-12-25T07:37:11.046-08:00Vermicelli pasta<!--[if gte mso 9]><xml>
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</xml><![endif]-->It was well-established in Naples by the time that Vincenzo Corrado(1734 – 1836) wrote his compendium of recipes entitled Il <i>Cuoco Galante </i>(“The Gallant Cook”),though a recipe for vermicelli with tomato sauce was not published until 1839, in the <i>Cucina Casareccia in Dialetto Napoletano</i> (“Home Cooking in Neapolitan Dialect”), a solidly parochial work written by Ippolito Cavalcanti, Duke of Buonvicino (1787 – 1860). <br /><br />Vermicelli is a type of fine pasta that is similar to spaghetti. The pasta features long rounded pasta strands that tend to be slightly thinner than spaghetti and somewhat thicker than angel hair pasta. In Italian, vermicelli literally means "little worms" and reflects the pastas distinctive worm-like shape. <br /><br />Vermicelli is widely consumed throughout the world and its global consumption is second only to bread. It is the fast growing sector of the food industry due to its convenience, easy to cook, low cost and have a relatively long shelf life. As with other types of pasta, it is commonly served with a wide variety of sauces, both thick and thin. <br /><br />It is usually cooked in boiling water and sometimes with cooking oil or salt. It is often pan-fried or deep-fried and served with an accompanying sauce or in a soup. <br /><br />It falls under the category of extruded product and is made from wheat flour. At times tapioca or soya bean or ground nut flour is also added. <br /><b><span style="color: #2b00fe;">Vermicelli pasta<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5hNCwjUeaAzaEf2_kBvtaCii4vtP8aEkQ8MsNF0M6L3OxTB_pxx_G7aDFpe8OXdIhtrOyoKuKfxSwcbsbOBNB6snWCaKBmJ7t5XpgfluLGc-w1hOGvb9nreCaR-j6QlJWSicGqLNspRs3nG7Zrv8L2KTj-8iNY6xkapzmmigfNiZhvZHzCA/s468/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="468" data-original-width="291" height="591" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5hNCwjUeaAzaEf2_kBvtaCii4vtP8aEkQ8MsNF0M6L3OxTB_pxx_G7aDFpe8OXdIhtrOyoKuKfxSwcbsbOBNB6snWCaKBmJ7t5XpgfluLGc-w1hOGvb9nreCaR-j6QlJWSicGqLNspRs3nG7Zrv8L2KTj-8iNY6xkapzmmigfNiZhvZHzCA/w368-h591/1.jpg" width="368" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874215.post-65931879411311862292022-12-02T18:21:00.005-08:002022-12-02T18:21:51.765-08:00Instant noodles in the world marketInstant noodles, often known as instant ramen, are a type of noodle that has been pre-cooked and is supplied in a dry block style. The Global Market for Instant Noodles was estimated to be valued at $51.65 Billion in 2021. The global instant noodles market is projected to grow from $54.60 billion in 2022 to $81.84 billion by 2029, at a CAGR (compound annual growth rate) of 5.95% in forecast period, 2022-2029. <br /><br />Instant noodles are famous ready-to-eat food items originating from the deep-rooted culture of Asian cuisine. Refined wheat flour and an assortment of alkaline salts are the main ingredients in instant noodles. Consumers are seeking comfort foods due to hectic lifestyles. In addition, the rising per capita disposable income of customers, followed by their increasing demand for ready-to-cook items requiring minimal cooking time, is expected to drive the global market for instant noodles in the coming years. <br /><br />Asia Pacific is likely to hold a dominating position in the global market throughout the assessment period (2022-2032). The rapid growth of this regional market is owing to rising demand for instant foods, a large regional population, and rapid development in food processing technologies. <br /><br />The key market players including: Nissin Food Holdings, Nestle S.A., ITC Limited, Capital Food Pvt Ltd., Ajinomoto Co, Inc., Acecook Vietnam Joint Stock Company, Indofood SuksesMakmurTbh, Aico Food Ltd., Samyang Corporation, Unilever PLC, Nongshim Co Ltd., and HebeiHualong Food Group and Master Kong, among others. <br /><br />Based on Type, the market is segmented into Fried Noodles and Non-Fried Noodles. Currently, fried instant noodles are the most popular product type, accounting for the highest share of the market. Because these noodles are flash fried, they help to preserve flavor, extend shelf life, and prevent bacterial growth.<br /><b>Instant noodles in the world market<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuDKnYAhxpFAK1idl_NKuBBcD0ZJtSp3ECWKlKrBqNIY7jOu4Gr8i64s07a7XLDuBaTDO72YONmrAQH-4q6jOcbUyshEsTjJkLcWQREYAm5qgP1_unR8wQiqNpTev4UkeuerZK_wHlrq_CAltBW9IESdu8IDqSbqpBjwCc76f2j6EKYoqh5Q/s650/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="650" data-original-width="650" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuDKnYAhxpFAK1idl_NKuBBcD0ZJtSp3ECWKlKrBqNIY7jOu4Gr8i64s07a7XLDuBaTDO72YONmrAQH-4q6jOcbUyshEsTjJkLcWQREYAm5qgP1_unR8wQiqNpTev4UkeuerZK_wHlrq_CAltBW9IESdu8IDqSbqpBjwCc76f2j6EKYoqh5Q/w428-h428/1.jpg" width="428" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874215.post-74460051610819025362022-11-28T00:15:00.003-08:002022-11-28T00:15:42.533-08:00Knife cut noodlesKnife cut noodles, also known as dao xiao mian, are chewy wheat noodles for soups and stir fries. <br /><br />They are popularly eaten in China with minced meat sauces, with plenty of red chili and spring onions. The noodles are a specialty of the Shanxi province. They are known as knife-shaved, knife-cut, pared noodles, or even peel noodles. <br /><br />As the name implies, unlike pulled noodles, they are prepared by thinly cutting a block of dough directly into boiling water. The resulting noodles are ribbon-shaped, fairly thick, and chewy when cooked. <br /><br />One way to enjoy dao xiao mian is to coat the noodles with just enough sauce (usually a rich meat sauce). The noodles can also be eaten in a broth or in a stir-fry to highlight its starchy and bouncy texture.<br /><b>Knife cut noodles<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsoD5tEVhELKXzfg7RqP8Y-w6-vKrlV9AG_ltUXJtgpbfqavLELu4sH36klpePlwBb7pkY1GcxyAJotYYR8bGBUdCMBXWf3wLHI2fnc-ZL1FL-OuO0l6-h4z8JQVmUJXeE0503gnJdCXqf7VH7bqdRW_hyrzVg4LB6yPK-eyJHHfVpXH3NOg/s540/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="345" height="433" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsoD5tEVhELKXzfg7RqP8Y-w6-vKrlV9AG_ltUXJtgpbfqavLELu4sH36klpePlwBb7pkY1GcxyAJotYYR8bGBUdCMBXWf3wLHI2fnc-ZL1FL-OuO0l6-h4z8JQVmUJXeE0503gnJdCXqf7VH7bqdRW_hyrzVg4LB6yPK-eyJHHfVpXH3NOg/w276-h433/2.jpg" width="276" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874215.post-16465742778031469862022-11-05T18:57:00.003-07:002022-11-05T18:57:25.530-07:00Mung bean noodlesMung bean noodles are made from vegetable starch - most commonly mung bean, and less often sweet potato, or pea. <br /><br />Mung bean noodles are commonly known as “glass noodles” because of their translucent appearance. Semi-translucent when dry, when freshly cooked, glass noodles are truly glass-like and translucent. <br /><br />These noodles are lower in carbs compared to traditional pasta. Mung beans offer plenty of vitamins and minerals, including protein, zinc, B vitamins, folate and more. The B family of vitamins is essential for the formation and maintenance of cells in the body, especially nerve cells. They are critical nutrients for energy and brain activity, including mood and memory. <br /><br />Mung bean also is an excellent source of calcium. It contains more pantothenic acid than pasta. Mung bean noodles are best eaten around a tough, glycogen-depletion workout.<br /><b>Mung bean noodles<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFIg-tyj1Ikc_SCXgtW9vSBUDk5zhP4j-dpEj_celavCgCtOfYh3iN---cI9wSH_Okb8GjpQJ97Rhd15s0gfXqHUIwjEQznYWexgnNEMdinljZVARlFpdmdVC3YzXSxCYfT82-6D6q5TF32OJBvK5YLZ0SMQMHwfQzCZcBhXYC_kXCFyvoFQ/s280/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="280" data-original-width="274" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFIg-tyj1Ikc_SCXgtW9vSBUDk5zhP4j-dpEj_celavCgCtOfYh3iN---cI9wSH_Okb8GjpQJ97Rhd15s0gfXqHUIwjEQznYWexgnNEMdinljZVARlFpdmdVC3YzXSxCYfT82-6D6q5TF32OJBvK5YLZ0SMQMHwfQzCZcBhXYC_kXCFyvoFQ/w389-h398/1.jpg" width="389" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874215.post-39425241058968793132022-10-03T08:03:00.002-07:002022-10-03T08:03:12.553-07:00Angel’s hairAngel hair pasta, also known as capellini, or "fine hair," is a long, thin noodle with a rounded shape. It is one of the most classic of all pasta shapes and has been a popular pasta in Italy since the 14th century. <br /><br />The pasta strongly resembles spaghetti, another long, thin, round pasta. Although it resembles spaghetti, angel hair is much finer. The flavor of angel hair pasta and spaghetti is similar. <br /><br />Angel hair pasta is often thinner and lighter in calories. Angel hair pasta is thinner variant with a diameter between 0.78 and 0.88 millimeters (0.031 and 0.035 in). It is often sold in a nest-like shape. <br /><br />The most basic angel hair pasta is made with durum semolina wheat, water, and salt. Durum semolina is a hard wheat, which will yield a slightly chewy, strong pasta. <br /><br />This delicate shape is best used with simple, light sauces and vegetables, such as pesto sauce or a primavera dish. Angel hair pasta can often pair well with light seafood ingredients, such as scallops.<br /><b>Angel’s hair<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqwD-OPBh-pCS8qefDE2QJNWJmAaHMjMtKaw4FAGzH1rskOlTMqFsWj2qrBB3WYH9zNJGRZmjgoS9YvqCJQHvu8NK9U-PQ_EDNRJPtDBFt_gNdu7MKgv4mw6_9XI48Y3o27Cx3Mn5Njs9Yv_NQGU9ZU7MJdDNHHjc0TqdTw823xdts93efWA/s1566/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1206" data-original-width="1566" height="347" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqwD-OPBh-pCS8qefDE2QJNWJmAaHMjMtKaw4FAGzH1rskOlTMqFsWj2qrBB3WYH9zNJGRZmjgoS9YvqCJQHvu8NK9U-PQ_EDNRJPtDBFt_gNdu7MKgv4mw6_9XI48Y3o27Cx3Mn5Njs9Yv_NQGU9ZU7MJdDNHHjc0TqdTw823xdts93efWA/w452-h347/1.jpg" width="452" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874215.post-64901109389150856212022-08-29T19:02:00.001-07:002022-08-29T19:02:04.185-07:00Vietnamese noodles – Bun (rice vermicelli)Bun is made of rice flour which is turned into small, circular and white threads wrapped up into small coils called Con Bun. Vietnamese rice vermicelli is a preferable as well as a popular dish. They are often the foundation for stir-fries and soups as well as fillers for assorted rice paper rolls. <br /><br />The Vietnamese dish, bun cha consists of rice vermicelli noodles (bun), grilled pork pieces (cha) and a broth that is both a marinade for the meat and a dip. It is usually eaten as street food or in restaurants that focus entirely on the art of bun cha. The Vietnamese eat it exclusively as a lunch dish. <br /><br />Bun is a thin white noodle made from rice. Fresh noodles are jiggly and sticky, and dried noodles are very white. <br /><br />Bun are translucent noodles that are similar to cellophane noodles. Rice vermicelli are made from rice; while cellophane noodles are made from bean starch. Bun also come in different sizes. The most commonly used one is medium size. The extra-large one is used in Bun bo Hue (Vietnamese Spicy Beef Noodle Soup). <br /><br />There are different varieties of vermicelli depending on their shape: bun roi (stirred vermicelli), bun mam (twisted vermicelli), bun la (vermicelli paper), and bun dem tram (shreded vermicelli). The rice noodles are normally paired with leafy greens, herbs and pickled veggies, making it a noodle salad of sorts.<br /><b>Vietnamese noodles – Bun (rice vermicelli)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIdb_MC28QpVfW_SSJp-nZnqhh9SsnzEZSgwYQl5Cjtz4ndeb65YXg3zmkDpdJDxGMhHMgtVPUhZ4C6wNUoExxIM8GsL-JuhEJrV77kkteCmWBphQZUNqhEch_xYgfCvsd1bpTwueJ5PHIk2lbjxBzDXcHWBQCTFRrOAX5i4Kd6wc61jST3Q/s293/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="293" data-original-width="292" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIdb_MC28QpVfW_SSJp-nZnqhh9SsnzEZSgwYQl5Cjtz4ndeb65YXg3zmkDpdJDxGMhHMgtVPUhZ4C6wNUoExxIM8GsL-JuhEJrV77kkteCmWBphQZUNqhEch_xYgfCvsd1bpTwueJ5PHIk2lbjxBzDXcHWBQCTFRrOAX5i4Kd6wc61jST3Q/w423-h425/2.jpg" width="423" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874215.post-56542963536703046382022-08-03T11:06:00.002-07:002022-08-03T11:06:36.496-07:00Pad Thai noodlePad Thai is one of the world’s most beloved noodle dishes made with soaked dried rice noodles, which are stir-fried with shrimp, chicken, fried tofu, eggs and Pad Thai sauce. <br /><br />The noodles are topped with crushed peanuts and served with fresh chives, lime wedges, with condiments such as sugar, fish sauce and chili powder on the side. <br /><br />A Pad Thai noodle is thought by some to have been introduced to Ayutthaya during the time of the Ayutthaya Kingdom by Chinese traders and subsequently altered to reflect Thai flavor profiles. <br /><br />It’s a common street food in Thailand and one of the most popular menu items at Thai restaurants around the country.<br /><b>Pad Thai noodle<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTyK2fz-gjV_IliSOS132aN8j29gcuTPMKj-EOXR0GaRbgm45Aen1qnik5XhP0HApvQRxUF79IpiJPg2es8sg67FmqqyZ0mUr9H3vpdm4CcYtS9tGxmUTjiSEQnASQg1TvZW2jA18Vh2_Y_iftj5hKFjsw_p5D7ue6lw5T3QaCUoggf6vOsw/s1091/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="609" data-original-width="1091" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTyK2fz-gjV_IliSOS132aN8j29gcuTPMKj-EOXR0GaRbgm45Aen1qnik5XhP0HApvQRxUF79IpiJPg2es8sg67FmqqyZ0mUr9H3vpdm4CcYtS9tGxmUTjiSEQnASQg1TvZW2jA18Vh2_Y_iftj5hKFjsw_p5D7ue6lw5T3QaCUoggf6vOsw/w486-h272/1.jpg" width="486" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874215.post-8205229505069187612022-07-09T06:57:00.006-07:002022-07-09T06:57:48.715-07:00Type of pasta: RigatoniRigatoni which comes from the word “rigato” meaning ridged, is a hearty, tube shaped pasta with ridges on the outside. The ridges help the pasta get a grip on the chunky sauces, and the large insides allow a good amount of sauce to penetrate inside the tubes. <br /><br />It is larger than penne and ziti, rigatoni tube’s end does not terminate at an angle like penne. Also, pennes are always straight, whereas rigatoni may have a slight curve. Normally, Rigatoni is made from durum wheat semolina, but nowadays manufacturers offer it made from a variety of grains including whole wheat, kamut, buckwheat, einkorn, etc. <br /><br />Rigatoni is great for baked pasta dishes, perfect for big chunkier sauces as their ridges and wide center help capture the sauce perfectly. This also helps them contain meats and large vegetables. <br /><br />Rigatoni should be cooked until just al dente, because the tube structure will collapse if it is cooked until limp, blocking sauce from getting inside.<br /><b>Type of pasta: Rigatoni<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAVYWSuh2zlpC9nlQ1QiB4H3BEiNB6c7V6mceZpviA0Z-G2SPLRHLyrJ2i1ZKC_nrj-MPez3z9hLK7idD2_7KfE2A0CcRKkrVtCgUY5irgzonbN6HHktXFikb47CBPvapZVyxo2IZx80rvX5H6sLu-1i0iYDT6-z0PkuQilDs7iErZ_rNIag/s630/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="630" data-original-width="424" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAVYWSuh2zlpC9nlQ1QiB4H3BEiNB6c7V6mceZpviA0Z-G2SPLRHLyrJ2i1ZKC_nrj-MPez3z9hLK7idD2_7KfE2A0CcRKkrVtCgUY5irgzonbN6HHktXFikb47CBPvapZVyxo2IZx80rvX5H6sLu-1i0iYDT6-z0PkuQilDs7iErZ_rNIag/w293-h436/1.jpg" width="293" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874215.post-26949234299790091972022-06-07T19:27:00.007-07:002022-06-07T19:27:50.205-07:00Type of pasta: PenneIt’s a hollow cylinder-shaped noodle with slanted edges. This versatile pasta shape was invented in Liguria and can be used in lots of different pasta recipes. <br /><br />The inventor was Giovanni Battista Capurro, from San Martino d’Albano. He patenting a new machine capable of cutting pasta diagonally in 1865. <br /><br />Penne can be smooth (lisce) or ridged (rigate), with the ridged ones being a bit sturdier and more soak-up-the-sauce-able than its smoother siblings. <br /><br />Penne complements virtually every sauce and are exceptional when paired with a chunky sauce. It’s best served in dishes that have a relatively thick, creamy sauce as it penetrates the tube and holds the sauce well, such as Penne Arrabbiata. This is also the best type of pasta to use in pasta bake dishes. <br /><br />With its ends cut at an angle, penne has a particularly large surface area and plenty of room in its tubes for sauce. The shape is also what gives it the name penne, which comes from the Italian word for “quill.”<br /><b>Type of pasta: Penne<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtivmnl1fEOxeemFP_2CdGm_uc95cRgRfLJXay23eAA7Kw6px8B3g4JIUE14c5rEdGbPHZJdrU14zSm52vt-BBJNJXziIw95K9ECCkNyMr9Q4WDt4i5ISy3uD9woPsYJbpiUHgOPj6iZ5FGp_ehpQT3D8DtxIAJ0RorrqxHT0oYlP2f3WFhA/s466/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="280" data-original-width="466" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtivmnl1fEOxeemFP_2CdGm_uc95cRgRfLJXay23eAA7Kw6px8B3g4JIUE14c5rEdGbPHZJdrU14zSm52vt-BBJNJXziIw95K9ECCkNyMr9Q4WDt4i5ISy3uD9woPsYJbpiUHgOPj6iZ5FGp_ehpQT3D8DtxIAJ0RorrqxHT0oYlP2f3WFhA/w445-h267/1.jpg" width="445" /></a></div></b>Unknownnoreply@blogger.com