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Best Japanese Food in Singapore of Asia



Free video about Japanese cuisine. This free video was created for you by and can be used for free under the creative commons license with the attribution of epSos.de as the original author of this Japanese cuisine video.

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The Japanese cuisine as a national cuisine has evolved through the centuries, because of many political and social changes, starting with ancient times, in which most of the cooking was influenced by Chinese culture.

There are many opinions about what is essential in Japanese cooking. Many think of sushi meals or elegant stylized formal kaiseki originated as part of the tea ceremony Japanese. Many Japanese, however, think of the everyday food of the Japanese people – especially the one that existed before the end of the Meiji Era (1868 – 1912) or before the Second World War. Few modern urban Japanese know their traditional cuisine.

Traditional Japanese cuisine is dominated by white rice. Any other dish served during a meal is considered a side dish. These are used to enhance the flavor of the rice. A traditional Japanese breakfast consists of a soup miso (shiro miso), rice, and a vegetable pickle. The most common food, however, is called ichijū-sansai (“one soup, three side dishes”) with a different technique for each preparation.

In Japanese tradition some dishes are closely linked to certain holidays or events. Usually not considered possible to cook authentic Japanese food without shō-yu ( soy sauce ), miso and dashi.

It is said that teppanyaki is an American invention, and the California roll, and while the former has been well received in Japan, the other not, and even worse, is considered by the Japanese sushi. In any case, thanks to some recent in American culture as fashions Iron Chef and restaurants benihana, Japanese cuisine is fused with American life slowly. Japanese food, branded as exotic in the west to 70, is now quite common in the continental United States, and has even been fully integrated into the kitchen of Hawaii.

Like most countries, Japan incorporates the favorite dishes from around the world (mainly Asia, Europe, and also, but not both, of the American continent). The Chinese cuisines, French, Italian and Spanish are of particular interest to the Japanese. Many imported dishes are adapted to Japanese tastes by reducing the amount of spices or changing part of the recipe (the kimchi Korean fermented origin, became less fermented shrimp in vinegar). Other changes include replacing the main ingredient or add any ingredients that might be considered taboo in their country of origin (as sheets of boiled egg, corn sweet shrimp, nori, or even mayonnaise sauce instead of tomato on the pizza ).

A number of foreign dishes have been adapted to the extent that they are considered almost Japanese, being an integral part of any family meal in Japan. Yet even these are considered Yoshoku as if they were imported. Perhaps the best example of this is the curry rice imported into the nineteenth century through the UK.

One of the oldest dishes is imported tempura, although it is assumed that its foreign roots are unknown to most people, including many Japanese. As such, it is considered washoku. The tempura came to Japan thanks to Mariners Portuguese in the sixteenth century as a technique for cooking fish.

Japanese cuisine continues to expand and adapt, has created hundreds of different recipes significantly from that which was the original, but keeping certain “air” with their origins. For example, the ” Curry “from India, imported from the United Kingdom, has merged with variety of foods to create new recipes. Curry made ​​with “dashi” pour over fish “udon” creating “Kare Udon”. Used to fill buns then fry in oil creates “Kare Pan” (literally “curry bread”). According to some consumer groups curry in Japan, the correct way to eat curry rice is putting soy sauce on the curry and eaten with pickled vegetables called fukujinzuke. Other recipes are so exotic that are considered culinary localism. In Nagoya, a plate of spaghetti Macha dessert is served in restaurants with fresh sweet cream, jelly beans, ice cream, and fruit. This last recipe is definitely a standard fusion cuisine in Japan.

Because Japan is a archipelago is play fish and seafood play an important role in the diet. During the occupation by the Americans after the Second World War was bread introduced as a new Western foods. The Japanese cuisine has some resemblance to the cuisine of other countries in East Asia, the most significant difference is probably the a lot more economical use of oil and spices. Rather, the natural taste of fresh produce should be kept to clearly receive. The foods used in Japanese cuisine and the manner of their preparation will be happy to provide additional reasons for the remarkably high life expectancy viewed the Japanese population.

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1 comment - What do you think?  Posted by admin - June 6, 2018 at 5:24 pm

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Popular South Asian Food in Singapore of Asia



Free video about tasty Asian food. This free video was created for you by and can be used for free under the creative commons license with the attribution of epSos.de as the original author of this tasty Asian food in Singapore video.

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Kitchen Singaporeans have generally the culinary traditions of different ethnic groups living in Singapore, especially the Chinese, Malays and Indians. These traditions, influencing each other, have created a separate kitchen Singaporean, not losing at this culinary ethnic differences, related also to the bans religious (Muslim Malays do not eat pork and Hindus beef).

Many of the dishes brought by the early Chinese immigrants has been adapted for use locally available ingredients and therefore can not be considered mainstream Chinese cuisine. The names of dishes often come from different dialects of Chinese. Malay dishes have been adapted to local tastes and different from the originals from Malaysia or Indonesia. Just as there are often coconut milk, but adapted, inter alia, Chinese ingredients such as tofu.

Singaporean cuisine – a general term which refers to the large variety of dishes of different origin, popular in Singapore. Due to the strategic position of the city-state, Singapore cuisine has evolved over many centuries under vliyaniyaem cuisines of different peoples: Malay, Chinese, Indonesian, Indian, Peranakan and European, especially English, and Portuguese. Also felt the impact of Ceylon, Thai, Filipino and Middle Eastern cuisine. Chinese Chef of the street food center under the influence of Indian culture can experiment with ingredients such as tamarind and turmeric, while the Indian chef can cook fried noodles.

A large variety of local cuisine makes it attractive to tourists.

Food in Singapore is considered an important element of national identity and thread linking together different cultural traditions. Singaporean food in literature called “national obsession.” Singaporeans often talk about food. Religion imposes some restrictions on food. Muslims do not eat pork, Hindus – beef, as many vegetarians. Having lunch together, people from different communities show understanding, and therefore choose the food that would be acceptable to all.

Singapore Tourism Board promotes Singaporean cuisine as another tourist lure comparable to shopping. Every July the government organizes the Singapore Food Festival. Multiculturalism of local food, the easy availability of international cuisines of different styles, create a wide range of prices in Singapore “food paradise”.

Singapore, being a small country with a high population density, has very little arable land. Most of the products and ingredients town imports, although there is a small group of local farmers who grow vegetables, fruits, fish. A dense network of air and sea routes allows the city-state to import agricultural products from everywhere, including expensive seafood like sashimi from Japan.

Many Chinese dishes were adapted by immigrants from China to local conditions using local ingredients, but because they can not be considered purely Chinese cuisine. They felt the Malay, Indian and other influences. Chinese population of Singapore Multi-lingual, and each of the ethnic groups – Hokkien, teochu, haynantsy, Cantonese and Hakka – brought something into the Singaporean food.

Roti Prata – Indian pancakes, local modification of the Pakistani and Indian dishes, popular for breakfast or late dinner. Usually served with sugar and a variety of modern ingredients – such as eggs, cheese, sholoklad, masala, durian and even ice cream. Ideally, pancakes should be crispy on the outside and soft inside.

Tropical fruits are available all year round in Singapore, although most of them are imported from neighboring countries. The most famous among them is the durian. Despite national popularity, durians because of their sharp and peculiar smell forbidden for transport on public transport and consume some hotels and public buildings.

Singapore Food Festival is an annual event that takes place every year from late June to late July. Organizes the Singapore Tourism Board. Make it a weekly event, themed parties, cooking workshops and competitions organized throughout the island. This month long festival celebrating local eternally favorite food that Singapore has given the international reputation of the food paradise. There are many disagreements about the Singapore food festival among Singaporeans who believe that there has been a decline in quality.

Street food centers can be found in any corner of the city, and the food is delicious and they have a cheap, providing a broad consumer base.

Most food is imported from the neighboring countries of Singapore.

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Be the first to comment - What do you think?  Posted by admin - April 9, 2018 at 8:23 pm

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Wind Kiting in Greece of Europe



Free video about kite surfing. This free video was created for you by and can be used for free under the creative commons license with the attribution of epSos.de as the original author of this kite surfing video.

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The kite surfing or kite surfing (also sometimes called kiteboarding, or flysurfing ) is a sport that involves sliding using a kite traction ( kite, English), which pulls the athlete ( kiter ) for four or five (rarely two) lines, two fixed to the bar, and the two or three remaining through the center of the rod and attached to the body by a harness, allowing hydroplane through a table or ski type Wakeboard designed for this purpose.
You can practice various forms; jumps and maneuvers ( freestyle ), between buoys races ( race ) and surf in waves.

The basic equipment has different safety features. The tandem kite-bar is the more items it contains. If a gust of wind too strong with the kite you can not control and can pull, the harness called the chickenloop has a safety ring that releases the kite body. It is only then that acts the fifth line option, which prevents the kite release and lose. Through the bar pass a line, giving room for the bar either stays close to the body or out, this action affects slightly on the kite making it more or less sensitive to wind (capturing more or less wind), is itself a safety measure, because you can regulate the kite when strong winds come. Kites two lines do not have this system, which is really essential.

Although the practice of this sport is rather recent widespread, it is known that from the twelfth century in China and Indonesia, where they used kites to haul small boats. In the early nineteenth century, the British inventor George Pocock patented a kite traction for cars and boats. He made ​​several tests and broke several records. Their ships could sail in directions within 90 degrees from the wind direction. In November 1903, the American inventor Samuel Cody crossed on Channel surfing with kites. In 1970, the English invented Kite Peter Powell two lines, and built a delta shaped kite with which he sailed in small boats. It is not, however, until 1977 when Gijsbertus Adrianus Panhuise patented a navigation system on a table surf for a type of parachute, thus becoming the father of kitesurfing. In Indonesia it is a culture and art, the designs are many and varied, in these areas is where the industry is kiteboarding.

The person with the kite attached to the waist using a device called a trapezoid, it is placed on the board, controls the kite with the bar, and the water is driven by the wind that hits kite. To control it through a bar, you can move (luff or bear away) choosing a path, catching waves or performing jumps. This sport, relatively recent, is a time of great popularity and a growing practice in Brazil, and the world. The kiteboarder uses various equipment, first connect your waist a ‘trapeze’, which is a belt possessed a hook made ​​of steel, then connects to “slash” the trapeze, through the “chicken loop” (a strap with a clip, the which is part of the bar and connects the kite through lines (4 or 5 according to the model of the kite).

Already exist in the market with kites hybrid form between the “C” and the “flat”, who seek the best of both. The kite “bow” is easier to relaunch after falling into the water, some redecolam without intervention athlete. The many lines of the halter may curl, especially in inexperienced hands. Depending on the model takes a long time to deflate and store. If improperly adjusted or a small disruption in halter occurs, the kite loses the flight profile and looks terrible.

In concept, are similar to kites toy because they have only one layer of fabric and fiber frame. Are inexpensive and exert traction as well, but less than a foil. Redecoláveis ​​are not, and may even sink. The frames can break or lead to severe injuries from the impact of falls. Kite surfing is practiced with a table at the foot with which he “glides” on the water. In light wind conditions using kites larger than those used in high winds. With ideal conditions it is possible to practice the sport in a safe, just gliding (free-riding), performing various tricks evolution (freestyle). You can use the kite is on the waves and on flat water depending on the characteristics of the spot, that is, in the jargon used windy place.

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Be the first to comment - What do you think?  Posted by admin - March 24, 2018 at 6:42 am

Categories: Asian best food   Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,