Wednesday, February 28, 2024
咖喱面 Curry Mee
Thursday, December 28, 2023
茶叶分类
1979年,中国茶学高等教育创始人之一、安徽农业大学教授陈椽(1908 ~ 1999 )在《茶叶分类的理论与实际》文章中正式提出六大茶类的茶叶分类方法。该类方法奠定了现代茶叶科学分类的基础,并被广泛认可和应用。
2014年,中国国家质量监督检验检疫总局、国家标准化管理委员会批准发布《茶叶分类》(GB/T 30766-2014 ),规定了茶叶的术语和定义、分类原则和类别。
2018年,中国国家质量监督检验检疫总局、国家标准化管理委员会批准发布《茶叶化学分类方法》(GB/T 35825-2018 ),规定茶叶化学分类方法的术语和定义、原理、特征性成分因子的检验和表述、分步判别方法、分类的复判。
2023 年,国际标准ISO 20715:2023《茶叶分类》( International Standard ISO
20715:2023 Tea – Classification of tea types ) 正式颁布,标志着我国六大茶类分类体系正式成为国际共识。该项国际标准根据茶叶加工工艺和品质特征,将茶叶分为绿茶、白茶、黄茶、青茶、红茶、黑茶六大类。同时规定了茶叶关键加工工序的名词术语,如做形、闷黄、渥堆等极具中国特色的关键工序名词。
Monday, November 20, 2023
Wednesday, December 28, 2022
Laksa variations @ Malaya
Laksa is a dish of Peranakan origin, with a variety of ingredients and preparation processes that vary greatly by region. Because laksa has different varieties across the region, it is difficult to pinpoint the exact origin of the dish. Nevertheless, numbers of laksa recipes has been developed along the trade channels of Southeast Asia—where the ports of Singapore, Penang, Medan, Malacca, Palembang, and Batavia (now Jakarta) are the major stops along the historic spice route. The intensive trade links among these port cities enables exchanges of ideas to take place, including sharing recipes.
A wide variety of laksa exists in Southeast Asia, with regional and vendor-specific differences. Laksa can be broadly categorized by its two main ingredients: noodles and soup. Most preparations of laksa are garnished with herbs. Two of the most widely used herbs are mint and Vietnamese coriander, known in Malay as daun kesum or by its colloquial name daun laksa "laksa leaf". Another popular garnish used for many laksa recipes is the unopened flower bud of the torch ginger, usually sliced or shredded.
Monday, December 26, 2022
Bak Kut Teh : Klang vs Singapore
Variation |
Klang (闽南派) |
Singapore (潮汕派) |
Name |
肉骨茶 |
肉骨茶 |
Colour |
Dark |
Clear |
Variants |
Soup, Dried |
Soup |
Main Ingredients |
pork / seafood / chicken |
pork-rib |
Other Ingredients |
Button mushroom洋菇 enoki mushroom金针菇 Dried tofu skin腐竹 Dried tofu豆干 |
? |
Side dishes |
Youtiao油條 Greens 时蔬 |
? |
Base Ingredient |
Chinese herbs (star anise, cinnamon, cloves, dong quai, fennel seeds and garlic) and dark soy souce |
Pepper corns and garlic
|
Hokkien Mee : Penang vs Selangor
Variation |
Selangor |
Penang |
Name |
福建面 |
福建面 / 虾面 |
Noodle Type |
Large yellow
noodle |
Small yellow noodle,
alternatively beehon |
Cooking method |
Stir-fry |
Soup |
Broth / Soup |
Nil. Thick black gravy |
Reddish spicy prawn
paste soup |
Side Ingredients / Toppings |
Small prawn Lean pork meat or
chicken breast meat Fish cake Pak choy or
cabbage |
Big prawn Lean pork meat Hard-boiled eggs Kangkung Bean sprouts |
Must-have ingredient |
Thick soy souce |
Prawn paste |
Tuesday, December 20, 2022
Sambal variations @ Malaya
Sambal is a chili sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice.
Sambal is an Indonesian loanword of Javanese origin (sambel). It originated from the culinary traditions of Indonesia and is also an integral part of the cuisines of Singapore, Malaysia, Brunei, and Sri Lanka. It has also spread through overseas Indonesian populations to the Netherlands and Suriname.
Various recipes of sambals are usually served as hot and spicy condiments for dishes, such as lalab (raw vegetables), ikan bakar (grilled fish), ikan goreng (fried fish), ayam goreng (fried chicken), ayam penyet (smashed chicken), iga penyet (ribs), and various soto soups. There are 212 variants of sambal in Indonesia, with most of them originating in Java.