Terminologi Oriental Food

1. Thai Beef Salad

It is a salad or appetizer from Thailand which consists of beef on the grill and then in thin slices and then mixed with lime juice, red cabbage and birds eye chili and then tossed and served in cold conditions and usually garnished with cilantro leaves.

             2. Chinese Spinach & Peanut Salad

Chinese spinach and peanut salad are a combination of "old vinegar beans" and Chinese-style spinach salad. Both of these dishes are stars in local Chinese restaurants and sometimes people serve them together to create a better sense of mouth. To cook peanut vinegar, the beans are quickly fried until crispy and then sprinkled with spicy vinegar sauce. The beans are buttery and crispy, while vinegar adds a nice taste and makes the dish more delicious. Spinach salad has the same idea, and mashed spinach is served with the same vinegar sauce. Both dishes are served as simple appetizers, or so-called cold dishes (liang cai) in China.

3. Tom Yam Goong

Tom Yum is a soup from Thailand. This soup is one of the famous Thai foods. In Thailand, tom yum is usually made with shrimp (tom yum goong), chicken (tom yum gai), fish (tom yum pla), or seafood mixed (tom yum talay or tom yum po taek) and mushrooms.

4. Pho Bo

Pho is a dish of beef noodles from Vietnam. This food comes from Hanoi and spreads south to Ho Chi Minh City, and to the whole world. Mi for phở is called bánh phở, made from rice flour. After the noodles and bean sprouts are placed in a bowl, topped with slices of chicken or thin slices of beef (raw or cooked to taste). If raw beef slices are used, pouring hot sauce makes the meat slices mature. Before serving, the noodles are sprinkled with chives, coriander leaves, or onions as flavoring. Gravy is made by slowly brewing a large piece of beef, beef bone, or oxtail until a thick, clear broth is obtained. The process of making gravy for phở can last for hours until a day and a night. Spices for broth consist of ginger, cinnamon, and mace. Phở is often served with cakwe, and is enjoyed in addition to bottle chili, fish sauce, vinegar, or lime juice.

5. Gai Tod Takrai

Gai Tod Takrai or Gai Sai Takrai is a dish that uses chicken as its main ingredient. It has a spicy and herbal flavor, and has an unusual taste, unlike other Thai dishes. If you want more spicy, set aside some chili, but add a little just for flavor.

6. Yam Makeua Yo

Yam Makeua Yo is a favorite dish of Levantine eggplant (eggplant) which is mashed and mixed with various spices. Often the eggplant is roasted or baked on a flame before peeling, so the pulp is soft and has a smoky taste. these foods are usually eaten as sauces with pita bread, and sometimes added to other dishes. Usually light brown in color that is understated. In Ethiopia, this dish is commonly known as blagadoush.

           7. Ingen No Gama Ae

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Ingen No Gama Ae or Green Beans with Sesame Sauce is a Japanese dish made from fresh chickpeas mixed with delicious sesame sauce. Usually these foods are served as cold salads.

           8. Onigiri

Onigiri or rice kepal is a Japanese name for occasionally warmed rice foods, such as rice sacks. Also known by another name is Omusubi, a term that is said to have been used by women in the emperor's palace to refer to onigiri. Onigiri is eaten by hand, not using chopsticks. In the Murasaki Shikibu Nikki diary of Murasaki Shikibu in the 11th century written about orangutans rice balls. At that time, onigiri was called tonjiki and was often eaten at picnic lunches. In 1987 a lump of carbonized rice was discovered from the Yayoi era from an archaeological excavation conducted in the center of Ishikawa. From rice that has been carbonized onigiri which is found in the remnants of the finger of a human hand. In addition, rice which is shaped like onigiri was also found at the site of the excavation of Kanagawa contents.

           9. Tang Yuan

Tang Yuan is a Chinese dessert made from glutinous rice flour mixed with a little water to form a ball and then cooked and served in boiling water or sweet syrup (sweet ginger syrup, for example). Tangyuan can be small or large, and filled or not filled. They are traditionally eaten during the Yuanxiao or Lantern Festival, but are also served as a dessert on Chinese wedding days, the Solstice Winter Festival, and every occasion such as a family reunion.


10. Khao Neow Ma Muany

Rice mango rice is a traditional Thai dessert made from sticky rice, fresh mango and coconut milk, and eaten with a fork, spoon, or sometimes hands. Although it comes from Thailand, it is consumed throughout the Indo-China region in Southeast Asia, including Laos, Cambodia and Vietnam. Glutinous rice mangoes are usually eaten in the peak mango season, the summer months of April and May in Thailand.

      11. Tang Zhong Bread

Tang Zhong or water roux is a bread mixture dough made to make the bread more moist. In this way the water content absorbed by the bread becomes more so that the resulting bread is difficult to dry out. Tang zhong (also known as 'roux water') is a method used in making bread to create soft and smooth bread from Japan. However, it was popularized throughout Southeast Asia in the 1990s by a Chinese woman named Yvonne Chen who wrote a book called The 65 ° Bread Doctor. Using this method also allows bread to stay fresh longer without the need to use artificial preservatives. In China it is called tang zhong, while in France the name is water roux method. But according to some sources, this method was first used in Japan by the name of Hokaido bread, but was popularized in China.