Cooking

“What did you have for dinner? ” is a question asked thousands of times every day. Admittedly, people are facing a difficult problem of choosing what to eat, given the variety of options such as Chinese cuisine, American cuisine, and Japanese cuisine, not to mention many variants within each style. Throughout the years, the food industry has incorporated traditional methods as well as adaptations to a changing society. Fast food, for example, has grown exponentially over the past half century. By contrast, traditional foods such as rice remain a crucial part of food culture.

Two essays that highlight this contrast are Seanon Wong’s “Noodles vs. Sesame Seed Buns” and Julie Dash’s “Rice Culture. ” Wong’s essay illustrates the significance of fast food, whereas Dash’s essay discusses traditional cooking methods. While both authors talk about food and cultural traditions, Dash uses an informal voice to discuss preserving her traditions, whereas Wong uses an academic voice to describe the evolution of food traditions in Chinese culture. The main topic for both articles is food.

Wong reports on the flourishing of fast food in Hong Kong, showing how Chinese fast food companies have made inroads into the Hong Kong market. For example, as Wong points out, “Hong Kong’s fast food industry… is dominated by Chinese companies such as Cafe de Coral, Fairwood and Maxim. ” (123) By contrast, Dash’s “Rice Culture” clearly narrates her own rice tradition. Dash begins by telling us “I come from a family of rice eaters” (138). Apparently, food is the main idea of both Wong’s and Dash’s passages, and therefore, they use food as a reason to develop their stories.

Additionally, both authors discuss food in a manner that acts as a springboard to analyzing food’s cross-cultural dimensions. Rice is, admittedly, a basic food in the Eastern world. However, “Rice Culture” tell us how Dash and Aunt Gertie cook rice American style. “Before cooking, Aunt Gertie would wash her rice, really scrub it in a bowl of water until all the water was clear” (Dash 140). She also asserts that “in the years that followed, the South Carolinian African captives played a major role in establishing a powerful rice culture in the antebellum South” (139).

American and African cultures were blended, Dash argues, through the South Carolinian method of introducing a African influence into the American form of rice cooking. Just as traditional cooking benefitted from cross-cultural pollination, so too did fast food, which, Wong argues, created a mixture of American and . In “Noodles vs. Sesame Seed Buns”, he finds that “As American fast food chains have boomed in Hong Kong over the last three decades, the demand for fast food — American or otherwise — has grown even faster” (123).

The cross-cultural issues are ostensibly merged. Moreover, both Wong and Dash illustrate the ways in which food terminology and language are altered cross-culturally. Dash’s “Rice Culture” looks at foreign terms used to describe German foods. She compares “German spritzal to… elbow macaroni and cheese” (138). In this case, “spritzal” is explained as a kind of German noodle dish. Similarly, Wong uses “foreign” or non-native vocabularies as a way of introducing Chinese food.

His article states “In 1996, Daniang Dumplings was merely a community restaurant in Changzhou in Jiangsu province with only six employees selling arguably the most prototypical of northern Chinese food — Shuijiao”. (126) “Shuijiao” is a foreign term that describes Chinese boiled dumplings. Both Wong and Dash explore the ways in which native foods are influenced by vocabulary and foreign influence, and this is a similarity in comparing the two articles. Although both Dash and Wong focus on food writing and the intersections between Western and Eastern cultures, there are noticeable differences in tone and voice between the two articles.

One huge distinction lies in their respective formality of language. In Dash’s “Rice Culture”, she narrates the story in first person. She says, “Today as I stand over a bowl of cold water and rice, scrubbing, I feel Aunt Gertie watching me. ” (Dash 140) “I” dominates the article; her goal in the passage is not to make larger statements, but rather to share her personal experience of cooking rice. The first person tone is intimate. By contrast, Wong’s tone is formal and quantitative, a technique he employs to establish credibility and grab the reader’s attention.

He relies on facts, evidence, and statistics, in contrast with Dash’s more qualitative narration. In “Noodles vs. Sesame Seed Buns”, Wong cites statistics such as, “over 60 percent of the city’s denizens eat at take-away restaurants at least once a week, compared to only 41 percent and 35 percent in mainland China and the United States respectively” (123). For most readers, these numbers help to establish Wong’s credibility and are more persuasive as arguments rather than simply stating an opinion.

The tone of voice contrast between Wong and Dash can subtly lend credibility to their assertions. By analyzing our two main contemporary food models—modern and traditional—Seanon Wong and Julie Dash give us contrasting and complementary ways of looking at food culture. Dash brings up a method of how her aunt cooks rice, “Before cooking, Aunt Gertie would wash her rice, really scrub it in a bowl of water until all water was clear,” (140) Dash illustrates “Sometimes she would change the scrubbing water up to ten times! (140) this is an unorthodox and rarely used method, at least in the modern world. Thus, it can be regarded as a traditional way of cooking food, one that served the Aunt Gertie of the world well, but a way that even Dash finds hard to emulate. By contrast, Wong summarizes the fast food industry in Hong Kong. In his article, fast food represents a new, modern model for people who eat outside, or for people whose time constraints don’t allow for more traditional ways of cooking. In “Noodles vs.

Sesame Seed Buns”, Wong says “Considering the omnipresence of McDonald’s, KFC and Pizza Hut, American fast food has been a revolutionary force in China’s everyday culture. ” Undoubtedly, in Wong’s account, this is a kind of cultural invasion, in which he thinks that Western modern fast food has been detrimental to the values and traditions, not to mention health, of Eastern societies. The pervasiveness and variety of food culture and the importance of cultural distinctions are increasingly obvious in the contemporary world. This awareness is especially important where cultures intersect.

In these two essays, both authors come to terms with their own food culture, and address cross-cultural issues which are increasingly common. Dash uses a narrative voice to tell her traditional way of cooking rice, while Wong quantifies the modern fast food trend in Hong Kong. The traditional approach seems to emphasize quality, while the modern approach (with fast food signifying modern) emphasizes convenience. Most likely, the food industry of tomorrow will be more mixed, finding a way to integrate quality and offer convenience.

When that happens, we will have the best of both worlds; Dash’s traditional approach melded with Wong’s modern sensibilities. Word Count: 1260 words Bibliography Dash, Julie. “Rice Culture. ” Mirror on America: Essays and Images from Popular Culture. Ed. Joan T. Mims and Elizabeth M. Nollen. 5th ed. Boston, MA: Bedford/St. Martins, 2009. 138-41. Print. Wong, Seanon. “Noodles vs. Sesame Seed Buns. ” Mirror on America: Essays and Images from Popular Culture. Ed. Joan T. Mims and Elizabeth M. Nollen. 5th ed. Boston, MA: Bedford/St. Martins, 2009. 124-27. Print.

My favorite season of the year is autumn. There are three main reasons why it is my favorite of the four seasons. During this season nature is an absolute wonder to see, Thanksgiving holiday occurs at this time, and the weather is perfect for many outdoor activities. The first reason I enjoy autumn so much, especially down here in the South, is because nature is such an absolute wonder to see during this time of the year. There are many animals that are preparing for the cold winter. A good way for me to get out in the wilderness and watch these spectacular events take place in nature is to go hunting.

It really is a great experience for me. While hunting in the woods, I am enjoying listening to the different sounds that the birds are making. Then, out of nowhere, I hear the sound of dead leaves rustling all around me. I look around to see what is making the noise, and then I see them. Two squirrels are digging around for food. Then, all of a sudden they begin running, and they shoot straight up a tree one behind the other. After they get close to the top, they begin jumping from limb to limb and from tree to tree, one still following the other.

Then they eventually disappear. I have seen this happen quite often with both chipmunks and squirrels. They like to sneak and hop around on top of the dead leaves, quickly searching and competing to gather the most nuts and acorns for their families for the winter. Something else I get to see in nature while hunting in the woods is the different beautiful colors of the leaves both up in the treetops and down on the floor of the woods. Some of the leaves are variations of red, golden yellow, or maybe even a combination of the two.

Another way I like to see the beautiful leaves that autumn has to offer is to just ride around and take in all the wonderful sights. Seeing the different colors of the leaves is my favorite part of nature during autumn. The leaves really are quite a sight to see. The second reason autumn is my favorite season is because Thanksgiving occurs during this time. Thanksgiving is my favorite holiday of the year. It is the holiday for giving thanks to all of those in my life whom I love and care for. There are many things I like about the Thanksgiving holiday.

One thing I like is the road trip my family and I take every year to visit our families. My family includes me, my dad and stepmom, my two younger brothers who are seventeen and twelve, my little sister who is nine, and my cousin who is fourteen. On the way traveling to Madisonville, Tennessee, we get to see nature at its prettiest. The treetops are absolutely beautiful with their different shades of red and yellow. It takes us about two hours to get to where we are going, so we have to figure out things to do to entertain ourselves while enjoying the beautiful scenery.

One way to spend the time is to talk. We all discuss what has been going on in our lives, such as school, work, politics, and many other areas of life. Something else we do along the way is to play different games like I Spy. We see who can spot the most cars of a certain brand or color, or we play trivia games. Another favorite activity we like to do is to sing songs and just have a grand ole time. For me a road trip like this is a great way to spend quality time with the family. The second reason why Thanksgiving is so appealing to me is because of our great family reunion we have every year.

It is a very good time for family members who have not seen one another in a year or more to reunite for Thanksgiving. Some family members who usually show up are the following: of course my great aunts and uncles and my cousins and their sides of the family who live there in Tennessee where we have our reunion, my family from Georgia, including my grandfather and my aunt and uncle, and my aunt and uncle and their children who travel all the way from Texas. It is quite a pleasure for me to see everybody talking and laughing and just having a great time enjoying one another’s company.

Third, and probably my favorite part about Thanksgiving, is the massive amount of deliciously fulfilling food I get to eat on this wonderful holiday. I probably gain around ten to fifteen pounds throughout the Thanksgiving weekend! Let’s start with appetizers. We have nice, juicy, mouth-watering turkey and chicken, homemade mashed potatoes, green beans, corn on the cob, those sweet English peas that just dissolve in my mouth, homemade macaroni and cheese, all different kinds of pastas and veggies, and one of my favorites, the freshly baked, sweet-smelling, buttered rolls. Mmmmm!

I am becoming hungry just thinking about them. Then there are the delicious desserts. My favorites are that creamy banana pudding my aunt makes, pineapple upside down cake, and the sweet, moist strawberry shortcake. But do not be mistaken. We have brownies, different kinds of cakes such as red velvet, German chocolate, regular chocolate, and cheesecake. Oh, and we have many varieties of tasty pie. So those are some good reasons I enjoy Thanksgiving so much, making autumn my favorite season. The third reason autumn is such an awesome season is that it provides excellent weather for several outdoor activities.

I really can appreciate the perfect weather fall brings along with it. Taking a weekend hiking and camping trip with my friends or family out in the wilderness of the mountains is always fun. This is especially true when the sun is out, the temperature stays around fifty to sixty degrees, and the winds are calm throughout the day. On this trip I spend with my friends, we fish from the ice cold river or creek to catch lunch and dinner with the warmth of the sun on our backs. Later, during the evening when the temperature drops, we get the fire started and everybody sits around it and sings, talks, tells stories, and just has a grand ole time.

Sitting next to the hot fire, I can feel the heat from the flames warming my face, and my nose becomes filled with the sweet smell of wood burning. There are other things I like to do as well. I like to go cycling or running and feel the nice cool air blow over my skin to cool my body down. These two activities have three advantages to them. It is good exercise, I can do it almost anywhere, and it is a good way to enjoy those cool days fall has to offer. It’s a three for one deal, baby! All of these are enjoyable activities for me to do with my friends or family, but sometimes I like to do them alone.

Mainly, these are some activities that bring people closer together and are enjoyable to do during the fall because the weather is perfect. Autumn is neither too hot nor too cold. It is a season that keeps me active. In conclusion, these are three positive traits about the season of autumn I enjoy the most. Nature is an absolute wonder to see during the season of autumn, Thanksgiving occurs, and the weather during this season is perfect for many outdoor activities. All in all, autumn is the best season of the year and my favorite for these three reasons.

COMPILATION OF RECIPES (Asian and Western Cuisine) SUBMITTED BY: Group 1: Jelica Louise Pascual David Therese Daryll Santos Janine Crister Valencia Mary Joy Jose Reyes Cristoni Fajardo Ariez Murayag 3-D BIT (Food Technology) SUBMITTED TO: Ms. Johna Coffi Felipe PHILIPPINE CUISINE Entree: Kare-Kare (Vegetable Stew) Ingredients: * 3 lbs Pork pata (or any other meat of your choice) * 1 small banana flower bud (sliced) * 1 bundle of Pechay or Bok-choy * 1 bundle of string beans (cut into 2” slices) * 4 pcs eggplants (sliced) * 1 cup ground peanuts * ? cup peanut butter * ? cup shrimp paste (bagoong) 34 ounces water (about 1 liter) * ? cup annatto seeds (atsuete) soaked in a cup of water * ? cup toasted ground rice * 1 tbsp garlic (minced) * 1 large onion (minced) * Salt and pepper Procedure: 1. In a large pot, bring the water to a boil 2. Put in the pork followed by the onions and simmer for 2. 5 to 3 hrs or until tender (35 minutes if using a pressure cooker) 3. Once the meat is tender, add the ground peanuts, peanut butter, and coloring (water from the annatto seed mixture) and simmer for 5 to 7 minutes 4. Add the toasted ground rice and simmer for 5 minutes . On a separate pan, saute the garlic then add the banana flower, eggplant, and string beans and cook for 5 minutes 6. Transfer the cooked vegetables to the large pot (where the rest of the ingredients are) 7. Add salt and pepper to taste. Serve hot with shrimp paste. Enjoy! (Yields 6) Gising-gising Ingredients: * 1kg assorted seafood (shrimp, squid, tuna & cooked mussels) * 4 tbsp butter * 2 large garlic cloves * 1 small onion * 100g broccoli * 100g cauliflower * 100g string beans * 100g snow peas * 100g carrots * 1 small red capsicum * 3 tbspn oyster sauce 4 tspn dark soy sauce * 1 tspn sugar * 1-2 tspn chili paste or 2 bird eye chili (deseeded and chopped) * cornstarch slurry (1 tablespoon water + 1 1/2 tbspn cornstarch) * good pinch of ground black pepper Procedure: 1. In a large wok/pan, heat (medium high) the butter and saute the garlic and onions. Add in the fish and squid pieces, stir for awhile till they become slightly cooked. Stir in the shrimps. 2. Keep in stirring mixture till the shrimps turns light orange. Add in your mussels and saute for another minute. Pour in your prepped vegetables and stir fry for around 2-3 minutes. . Season with sugar, ground pepper, oyster sauce, chili sauce and dark soy sauce. Reduce the heat into medium heat, give the mixture a good stir and let it simmer. Pour in the cornstarch slurry (stir before pouring) and quickly mix the mixture to evenly distribute the slurry to the sauce. Simmer it for another 1-2 minutes and test the vegetables by eating some pieces of it, it should be crunchy but cooked. Sauce will thicken by this time, so keep on stirring for even cooking but be careful so that you don’t break the fish pieces too much. 4. Pour Gising! Gising! Seafood Extreme) in a large serving bowl or a large sizzling plate and serve while it’s still hot. (Yields 8) Dessert: Ginataang Bilo-bilo Ingredients: For the bilo-bilo, sticky rice dumplings * 1-1/2 cup glutinous rice flour * 3/4 cup water For the stew * 2 13. 5-ounce cans coconut milk * 1 cup water * ? cup uncooked small sago (tapioca pearls) * 1/2 cup jackfruit, sliced lengthwise into strips * ? cup sweet potato (diced) * ? cup ripe Saba (diced) * 1/3 cup sugar Procedure: Knead the rice flour and water in a mixing bowl to make a smooth dough that holds together and separates cleanly from the bowl.

With floured hands, pinch off a small piece of dough, roll into a ball like a marble roughly the size of a penny. Place the rolled dough on a plate and cover with a damp towel until they are all ready to be cooked. Bring coconut milk and water to a boil in a large pot over medium to high heat. Add sago and simmer covered over low heat for 20 minutes. Add bilo-bilo, sweet potato, Saba, jackfruit, and sugar. Simmer until sago and bilo-bilo are cooked through, about 20 minutes more. Stir occasionally to keep sago and bilo-bilo from sticking to the bottom of the pot.

For a thinner stew add more water and adjust the sweetness by using more or less sugar. Ladle the stew in bowls, serve warm with more sliced jackfruit. (Yields 4) Dessert: Tibok-tibok Ingredients: * 6 cups carabao’s milk * 50 grams glutinous rice powder * 150 grams cornstarch * 1 cup sugar * grated rind of 2 limes (dayap) * oil or butter * greased banana leaf 1  In a wok, mix carabao’s milk, glutinous rice powder, cornstarch, and sugar. Cook at low heat, stirring mixture constantly. 2  Add rind and stir continuously with a wooden spatula until smooth and thick.

Carefully dip finger or the handle of a wooden spoon into the mixture. 3  When it no longer sticks to the finger or spoon, remove mixture from heat. 4  Grease a 9-by-9-inch square pan with oil or butter then top with a greased banana leaf. 5  Pour mixture in and spread evenly. Let mixture cool then top with latik. Makes one 9-inch square pan. CHINESE CUISINE Entree: Chicken and Bean Sprout Salad Ingredients: * 400 grams Bean Sprouts * 300 grams Chicken Breast * 1 tsp Soy sauce * 2 tbsp Onion chives (chopped) * 1 tbsp Vinegar * 1 tsp Sugar * 1 tbsp Soy Sauce * Pinch garlic (chopped) 1 tbsp Peanut oil * 1 tbsp Sesame Oil * Salt and pepper (ground) Procedure: 1. To prepare the sauce, mix together all the ingredients in a bowl, and season with a little salt and pepper. Allow to stand for 20 mins. 2. Meanwhile, cook the bean sprout for 20 mins in boiling water. Drain and refresh under cold water. Set aside to drain completely. 3. Sprinkle the chicken with the soy sauce and steam in Chinese Bamboo Steamer over a large pan or wok for about 15 mins, until cooked through. 4. Remove the chicken from the steamer, set aside to cool, then thinly slice. 5. Mix together the bean sprouts and chicken.

Pour over the sauce and serve. (Yields 4) Dessert: Sago and Fruit Jelly Ingredients: * 175 grams sago * 1 liter water * 2 tbsp gelatin * 220 grams fruit cocktail * 70 grams raisin * 125 ml evaporated milk * Sufficient raisins, strawberries and grapes Procedure: 1. Bring 1 liter of water to a boil. Add in sago and stir continuously until sago is nearly glassy. Remove from heat, cover and set aside for 20 min. 2. Dissolve gelatin in 125 ml hot water. 3. Combine fruit cocktail, raisins, evaporated milk with the sago mixture. Add in gelatin mixture, stir well and pour quickly into mould.

Chill in the refrigerator until set. Invert on plate, garnish with raisins, strawberries and grapes. Serve. (Yields 5) JAPANESE CUISINE Entree: California Maki Ingredients: * cooked Japanese rice (in a rice cooker, cook 2 cups short-grain Japanese rice in 3 cups water) * bowl of water * nori (seaweed) sheets, cut in half * wasabi * Mayonnaise * ripe mango slices * cucumber slices * crab sticks * bamboo sushi mat Procedure: 1. Spread rice on the sushi mat, leaving half an inch of margin on the edge. 2. Then lay half a nori sheet in the rice.

On the nori, lay out crab sticks, mango slices, and cucumber slices lengthwise. Finish with mayonnaise. 3. With the help of the sushi mat, roll up sushi and seal tightly but gently. 4. Using a very sharp knife, slice into 1-inch rounds. Cut firmly straight down. Dessert: Dorayaki Ingredients: * 4 eggs * 140 grams (2/3 cup) sugar * 2 tbsp honey * 1 cup All Purpose flour * 1 tsp baking powder * 1-2 tbsp water * 520 grams sweetened red bean paste Procedure: 1. In a large bowl, combine eggs, sugar and honey until the mixture gets fluffy. 2. Sift flour and baking powder to the bowl and mix.

Keep in the refrigerator to rest for 15 min. 3. Stir in ? Tbsp of water at a time to get the right consistency. It should be a little bit thicker than pancake batter. If the batter is too thin, Dorayaki buns will be too flat and not fluffy. 4. Heat a large non-stick frying pan on medium-low to medium heat. Dip the paper towel in oil and coat the bottom of the pan with the oil. The pan should be slightly oiled but shouldn’t be visible. That’s the secret to get nice texture on the surface of Dorayaki. With a ladle, drop the batter from 1 foot above the pan to create 3 inch diameter “pancake”.

When you see the surface of batter starts to bubble, flip over and cook the other side. Transfer to a plate and cover up with damp towel to prevent from drying. Continue making pancakes. 5. Make sandwich with red bean paste. Put more red bean paste in the center so the shape of Dorayaki will be curved (middle part should be higher). Ready to serve. (Yields 16 pcs) KOREAN CUISINE Entree: Bibimbap Ingredients: Kimchi Ingredients: * 1 large Chinese or Napa Cabbage * 1 gallon (4l) water * 1/2 cup (100g) coarse salt * 1 small head of garlic, peeled and finely minced one 2-inch (6cm) piece of fresh ginger, peeled and minced * 1/4 cup (60ml) fish sauce * 1/3 cup (80ml) chili paste or 1/2 cup Korean chili powder * 1 bunch green onions, cut into 1-inch (3cm) lengths (use the dark green part, too, except for the tough ends) * 1 medium daikon radish, peeled and grated * 1 teaspoon sugar or honey Procedure: 1. Slice the cabbage lengthwise in half, then slice each half lengthwise into 3 sections. Cut away the tough stem chunks. 2. Dissolve the salt in the water in a very large container, then submerge the cabbage under the water.

Put a plate on top to make sure they stay under water, then let stand for 2 hours. 3. Mix the other ingredients in a very large metal or glass bowl. 4. Drain the cabbage, rinse it, and squeeze it dry. 5. Here’s the scary part: mix it all up. Some recipes advise wearing rubber gloves since the chili paste can stain your hands. 6. Pack the kimchi in a clean glass jar large enough to hold it all and cover it tightly. Let stand for one to two days in a cool place, around room temperature. 7. Check the kimchi after 1-2 days. If it’s bubbling a bit, it’s ready and should be refrigerated.

If not, let it stand another day, when it should be ready. 8. Once it’s fermenting, serve or store in the refrigerator. If you want, add a sprinkle of toasted sesame seeds over the kimchi for serving. Storage: Many advise to eat the kimchi within 3 weeks. After that, it can get too fermented. INDIAN CUISINE Entree: Chicken Roti Ingredients: * 2 tablespoons ground turmeric * 1 tablespoon crushed dried chili flakes * 1 tablespoon cumin seeds * 1/2 tablespoon coriander seeds * 1/2 tablespoon ground cloves * 1/2 tablespoon ground ginger * 1/2 tablespoon garlic powder 1/2 teaspoon yellow mustard seeds * 1/2 teaspoon ground black pepper * 1/2 teaspoon ground allspice * 1/8 teaspoon ground cinnamon * 2 teaspoons salt * 1/4 cup vegetable oil * 1 chicken, cut into 8 pieces * 2 cups chopped onion * 1 tablespoon minced garlic * 2 teaspoons minced fresh ginger * 2 sprigs fresh thyme * 1/2 hot pepper, such as Scotch bonnet or serrano, seeded and finely chopped, or to taste * 2 cups chicken broth * 1 can unsweetened coconut milk * 1 tablespoon light brown sugar * 2 tablespoons finely chopped fresh cilantro * 1 recipe West Indian Bread for Roti, recipe follows, breads kept covered and warm

Procedures: In a medium skillet or saute pan combine the turmeric, chili flakes, cumin seeds, coriander seeds, cloves, ginger, garlic powder, mustard seeds, pepper, allspice, and cinnamon and cook, shaking the pan frequently, until spices are fragrant and just beginning to smoke. Remove from the heat, transfer to a shallow plate and allow to cool completely. Transfer to a coffee grinder or spice mill and process until very finely ground. Reserve 6 tablespoons of the spice mixture separately and transfer the remainder to an airtight container and save for another purpose.

In a mixing bowl combine the chicken, 2 tablespoons of the curry powder, 1 teaspoon of the salt and 2 tablespoons of the vegetable oil and set aside, covered, for 20 minutes. In a large Dutch oven, heat the remaining 2 tablespoons vegetable oil, and, when hot, add the chicken pieces and cook, turning occasionally, until golden brown on all sides, about 8 minutes. Add the onion, garlic, ginger, thyme, hot pepper if using, and remaining 4 tablespoons curry powder and cook, stirring, until the vegetables are soft, about 4 minutes. Add the chicken broth, coconut milk, and brown sugar and bring to a simmer.

Add the remaining teaspoon of salt, and cook, stirring occasionally, until chicken is very tender and falling from the bone and the sauce has reduced enough to coat the back of a spoon, about 1 1/2 hours. Stir in the cilantro and adjust seasoning, if necessary. (Note: traditionally, curried chicken roti is eaten with the chicken still on the bones. If you prefer otherwise, at this point you can remove the chicken from the sauce and remove the meat from the bones and then return the meat to the sauce before serving. ) Serve the chicken and sauce ladled into the center of the roti breads, then fold both sides over the filling.

Fold the top and bottom ends over the sides to form a neat square package, and serve. West Indian Bread for Roti: * 4 cups all purpose flour * 2 tablespoons baking powder * 1 teaspoon salt * 1 tablespoon vegetable oil, plus more for cooking roti * 1 cup water Procedures: To make the breads, combine the flour, baking powder and salt in a mixing bowl and make a well in the center. Combine the oil and water and add this mixture to the well. Using your hands, mix to form a dough. Knead for about 5 minutes, or until the dough is smooth. Divide the mixture into 6 balls of dough and set aside for about 2 hours, covered with a damp kitchen towel.

On a lightly floured surface, roll each ball of dough into a thin, flattened circle about 9 inches in diameter. Set aside, covered, until ready to cook the breads to serve. (Do not stack. ) Heat a large griddle or 12-inch skillet over high heat and add 2 teaspoons of vegetable oil. When hot, add the bread dough and cook until brown spots form on the bottom, about 1 minute. Turn the bread and cook on the second side, about 1 minute longer. Transfer to a large plate or baking sheet and cover with a damp towel to keep warm while you prepare the remaining breads.

Yield: 6 large roti breads Dessert: Almond and Fruit Jelly Ingredients: * 4 1/2 ounces agar powder * 1 teaspoon almond extract * 1 1/2 cups water * 1 1/2 cups fresh milk * 1/4 cup granulated white sugar * 1 can (30 ounces) fruit cocktail Procedure: 1. Combine milk and agar powder. Stir 2. Add almond extract and mix well. Set aside. 3. Boil water and put-in sugar. Stir until well dissolved. 4. Pour-in the agar and milk mixture and let boil while gently stirring. 5. Let the temperature cool down then transfer to a shallow contaner. 6. Refrigerate for 2 to 3 hours. . Slice the jelly into squares and mix with the fruit cocktail. 8. Serve for dessert. Share and enjoy! (Yields 6) INDONESIAN CUISINE Entree: Nasi Goreng Ingredients: * 2 cups long-grain rice, rinsed * 2 1/2 tablespoons kecap manis * 1 tablespoon Yeo’s Dark Soy Sauce * 1 tablespoon sweet chilli sauce * 1/4 cup peanut oil * 4 eggs, lightly beaten * 1 brown onion, thinly sliced * 1 teaspoon sambal olek (see note) * 3 garlic cloves, finely chopped * 1 teaspoon shrimp paste * 1 carrot, peeled, finely chopped * 1 small chicken breast fillet, chopped 300g green prawns, peeled, deveined, roughly chopped * 3 green onions, thinly sliced * 1/4 small Chinese cabbage, finely shredded * 1/4 cup fried shallots (see note) * thinly sliced red chillies, to serve Procedures: 1. Cook rice following absorption method on packet until just tender. Drain. Transfer to a baking tray. Fluff rice with a fork. Cool to room temperature. Cover and refrigerate for 2 hours or until cold (see tip). 2. Combine kecap manis, soy sauce and sweet chilli sauce in a jug. Set aside. 3. Heat a wok over high heat until hot. Add 1 teaspoon oil and swirl to coat.

Add one-quarter of beaten egg and swirl to form a thin omelette. Cook for 30 seconds or until egg sets. Slide onto a board. Repeat with oil and egg, in 3 batches, to make 4 omelettes. Roll up omelettes and thinly slice crossways. 4. Heat remaining 2 tablespoons oil in wok over high heat. Add brown onion, sambal olek, garlic, shrimp paste and carrot. Stir-fry for 1 minute or until aromatic. Add chicken. Stir-fry for 1 to 2 minutes or until sealed. Add prawns. Stir-fry for 2 minutes or until prawns turn pink. Add rice, soy mixture, green onions and cabbage. Stir-fry for 3 to 4 minutes or until rice is heated through.

Toss through half the sliced omelette. 5. Spoon nasi goreng onto serving plates. Top with remaining sliced omelette. Sprinkle with fried shallots. Serve with sliced chillies. Gado Gado Ingredients: * 1 thinly sliced medium sized fresh cucumber, ) * 1 cup of string beans cut into 4 cm long pieces, * 1 cup of shredded cabbage, * 1 cup of mung bean sprouts, * 2 small chayotes cut into wedges For the sauce: * ground roasted peanuts, dried shrimp paste (terasi), sugar, salt, and water * Blanch and strain string beans, mung bean sprouts, cabbage and slice 1 cucumber. Grind these ingredients with a mortar and pestle until they’re smooth: 1 ts salt, 2 ts dried shrimp paste, , and ? cup’s worth of sugar. Procedure: 1. Add 1 cup of finely ground roasted peanuts (or 1 cup of peanut butter) and grind it all some more until it’s mixed well. If you use peanut butter instead of ground roasted peanuts, add less salt because there’s salt in the peanut butter. 2. Add ? cup of water and mix it well. 3. Transfer the vegetables to a serving plate and pour the sauce on top of it or mix all the vegetables with the sauce in the mortar before serving. (Yields 2) Satay

Ingredients: * 8-12 skinless chicken thighs, cut into thin strips * 1 package wooden skewers SATAY MARINADE: * 1/4 cup minced lemongrass , fresh or frozen * 2 shallots OR 1 small onion, sliced * 3 cloves garlic * 1-2 fresh red chilies, sliced, OR 1/2 tsp. to 1 tsp. cayenne pepper, to taste * 1 thumb-size piece ginger, thinly sliced * 1 tsp. minced fresh turmeric OR 1/2 tsp. dried turmeric * 2 tsp. cumin * 3 Tbsp. soy sauce * 4 Tbsp. fish sauce * 5-6 Tbsp. brown sugar * 2 Tbsp. vegetable oil Procedure: 1. If using wooden skewers, soak them in water while you prepare the meat. 2.

Cut chicken into thin strips and place in a bowl. 3. Mix all marinate ingredients. Mix well. 4. Taste-test the marinade – you will taste sweet, spicy, and salty. Add more sugar or more fish sauce (in place of salt) to adjust the taste. You can also add more chili if you want it spicier. 5. Pour the marinade over the meat and stir well to combine. Allow at least 1 hour for marinating, or longer (up to 24 hours). 6. When ready to cook, thread meat onto the skewers. Tip: Fill up to 3/4 of the skewer, leaving the lower half empty so that the person grilling has a “handle” to easily turn the satay during cooking. 7.

Grill the satay on your BBQ, OR on an indoor grill, basting the first time you time it with a little of the leftover marinade from the bottom of the bowl. Depending on how thin your meat is, the satay should cook in 10 to 20 minutes. (Yields 2-4) VIETNAMESE CUISINE Entree: Pho (Rice Noodles) Ingredients: * 2L (8 cups) salt-reduced chicken stock * 2 thick slices ginger * 1 onion, thinly sliced * 2 garlic cloves, sliced * 1/3 cup (80ml) fish sauce * 375g vermicelli rice noodles * 400g chicken breast, very thinly sliced * 1 cup (80g) bean sprouts * 1 long red chilli, seeds removed, thinly sliced 1/3 cup each of basil, mint and coriander leaves, to serve Procedure: 1. Place stock and 2 cups (500ml) water in a saucepan with ginger, onion, garlic and fish sauce. Bring to the boil, then reduce heat to low. Cover and simmer for 20 minutes. Strain, discarding solids, then return soup to pan. Cover and return to the boil. 2. Meanwhile, prepare noodles according to packet instructions. Drain well. 3. Divide the noodles among warmed soup bowls, then top with the sliced chicken. Pour over the hot soup mixture (the heat will gently cook the meat) and top with the bean sprouts. Serve garnished with chilli and fresh herbs. Yields 4) Vietnamese Salad Rolls (Spring Rolls) Ingredients: * 1 (8 ounce) package rice vermicelli * 8 ounces cooked, peeled shrimp, cut in half lengthwise * 8 rice wrappers (6. 5 inch diameter) * 1 carrot, julienned * 1 cup shredded lettuce * 1/4 cup chopped fresh basil * 1/2 cup hoisin sauce * water as needed Procedure: 1. Bring a medium saucepan of water to boil. Remove from heat. Place rice vermicelli in boiling water, remove from heat, and let soak 3 to 5 minutes, until soft. Drain, and rinse with cold water. 2. Fill a large bowl with hot water. Dip one rice wrapper in the hot water for 1 second to soften.

Lay wrapper flat, and place desired amounts of noodles, shrimp, carrot, lettuce and basil in the center. Roll the edges of the wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients. Repeat with remaining ingredients. 3. In a small bowl, mix the hoisin sauce with water until desired consistency has been attained. Heat the mixture for a few seconds in the microwave. 4. Serve the spring rolls with the warm dipping sauce. SPANISH CUISINE Entree: Paella Ingredients: * 2 tablespoons vegetable oil * 1 onion, finely chopped * 4 or 5 large cloves garlic, minced 1 tablespoon finely minced gingerroot * 1 teaspoon ground annatto (achiote) * 1 cup long-grain rice * 3 ounces cured chorizo, diced * 2 medium tomatoes, coarsely chopped * 2 cups chicken or fish stock * 1 tablespoon fish sauce * Several good grinds of black pepper * 1/2 to 3/4 pound fresh shrimp, peeled and deveined * 1/2 cup fresh or frozen peas * Pimiento-stuffed olives * sliced hard-boiled egg, for garnish (optional) Procedures: * Heat the oil in a medium, heavy saucepan and saute the onion, garlic, and gingerroot over moderate heat, stirring, until the onion wilts and the mixture becomes aromatic. Stir in the annatto and mix well, then add the rice and the diced chorizo and cook, stirring, for a few minutes. * Add the tomatoes, stock, fish sauce, and black pepper. Mix well, bring to a simmer; then cover and cook over low heat for 10 to 15 minutes. * Stir in the shrimp and the peas, then cover and continue to cook over low heat until all the liquid has been absorbed and the shrimp have turned pink, about 5 to 10 minutes. Remove from the heat and let stand, covered, for 5 to 10 minutes before serving. Spoon the paella into a serving dish or platter and garnish with the olives and hard-boiled egg, if desired.

Soup: Sopa de verduras con pollo (Vegetable soup with chicken) Ingredients: * 2 turnips * 5 carrots * 3 leeks finely chopped * 1 stem celery * 3 medium potatoes * ? chicken * salt Procedures: Peel and chop all ingredients except the chicken put in a pot with 500 ml of water; add the chicken and a trickle of oil; boil for 3/4 of an hour at low heat. Add water if necessary and season with salt. Remove the chicken and split into pieces and replace it in the soup. Serve it hot. Appetizer: Garlic-cheese bread Ingredients: * french bread * butter with garlic ham * cheese Procedures: * slice the bread * spread the butter with garlic * and then toast in pan * after that top the ham * together with cheese on top Dessert: Tocinillo de cielo – Golden caramel custard Ingredients: * Ingredients: * 6 egg yolks * 250 g of sugar * 300 ml of water For the caramel: * 1 tbsp of sugar * 1 tbsp of water Procedures: Put the sugar in a saucepan with the water and heat until the syrup goes golden brown. Cover 6 small moulds evenly and put to one side. Put the sugar and water in an earthenware dish and heat until the syrup goes stringy.

Beat the egg yolks and slowly add the syrup, stirring as you pour. Strain and pour the caramelised mixture into the 6 small moulds. Cook in a bain-marie in the oven at 150? C for around 15 to 20 minutes. When the custard has set, remove from the oven, leave to cool and take it out of the moulds. Serves 6 people. Beverage: Granizado de limon o frutas – Iced lemon crush Ingredients: * grated zest and freshly squeezed juice of 8 lemons or the juice of 4 lemons and add the rest with other fruit juice * 150 g sugar * crushed ice Preparation:

Put the zest and sugar in a saucepan with 250 ml cold water and bring to the boil for 5 minutes. Strain. Add 500 ml col water and the lemon juice or the mix of lemon and fruit juice. Pour into a freezerproof container and freeze for about 1 hour until ice crystals have formed around the edge. Break up with a fork and serve. Add extra crushed ice, for serving. To Ms. Johna Coffi Felipe… To our professor of two semesters.. You gave us strength.. We are glad you were our teacher.. Thank you for giving us courage.. You made us better persons.. You gave us confidence in ourselves..

Thank you for your patience. You helped us see what we could be.. You have inspired us deeply.. And for that, we will never forget you.. One unknown author had said.. “Teachers are like the candles, which consume themselves to brighten the lives of others. ” Mam, you are just like that.. Thank You Very Much for staying with us in two semesters! Even though we know we’ve stressed you out with our very hard heads. We will miss you.. We hope you’ll miss us too May God Bless You All The Time! Love always, Group 1 Ariez and Cristoni w/ the Teletubbies (Kayo po nagbansag samin nyan! XD)

Food Habits Assignment

I am also currently trying to achieve a body fat percentage of 14%, therefore I must Food and Diet Questionnaire.

Questions 1 & 2 in the Food and Diet Questionnaire ask about shopping for food and cooking meals. How would your diet change if your answer to these questions changed? Please explain. I do my own food shopping and cooking as I follow a strict diet plan and prefer to be in control of the types of foods I purchase, as well as the cooking methods. If I was no longer responsible for purchasing and cooking my food, I would no longer be able to adhere to the diet plan I choose to follow, as I would not be able to control the individual amounts of food that are used in each meal, and I would most often not agree with the cooking methods chosen, such as the oils chosen for frying. I also place a large importance on the types of products I purchase, such as organic produce that supports local farmers and is free from pesticides, as well as free-range, organic meats for ethical and health reasons.

These beliefs always influence my food purchases and I would be forced to compromise them if others were in charge of my food shopping. If the amount of money you spent on food each week doubled, how would this affect the foods you eat? Please explain. I am currently buying the highest quality of food available to me when possible, therefore even if the cost doubled, I would still purchase the same food. However, there are instances where if I am short on money, I will purchase a regular product instead of organic, such as frozen berries, as the cost difference is significant. Therefore I would be sure to always purchase organic, natural, and biodynamic foods. There would be more spent on fresh herbs and products I use to enhance cooking and flavours, such as cocoa powder and certain spices. Overall, the foods eaten would not differ greatly.

Question 7 asks you to rate the importance of many food and eating-related behaviours. Pick two of the behaviours and explain why you answered the way you did. Select behaviours you rate as either ‘very important’ or ‘not important’. You should use references to show whether your belief was correct or not. I do not consider avoiding saturated fat an important aspect Explain the reasons why people may choose a vegetarian diet.

Question 9 asks you to rate the importance of various factors in deciding your choice of food when shopping. Pick two of the factors that you rated either ‘not important’ or ‘extremely important’. Please explain your answer. I Look at your answers to questions 11-19. Of the answers you have given, please explain which ONE has the most influence on your diet. For example, does your ethnicity determine the type of food you eat, or your living arrangements, or your age etc.?

Please explain your answer.

Food Frequency Questionnaire

How well do you think the food frequency questionnaire captured your usual dietary intake over the past month? Please explain, giving specific that support your explanation. Do you think people who identify with a culture other than your own living in Australia would have similar eating patterns (i. e. chose similar foods) to you? Please explain. How would the types of food you ate change if you had to grow and prepare all the food you eat? Check the foods you eat often in the food frequency questionnaire to use as examples in your answer. How many serves of vegetables do you usually eat each day (question 4 in the FFQ)? How many serves of fruit do you usually eat each day (question 5 in the FFQ)? Comment on your intake compared with the recommendation for your gender and age group. The most recent national survey in Australia found a daily average intake of 3. 4 serves of vegetables and 1. 1 serves of fruit in adults. How do you think this intake could be increased to meet the recommendations?

During the times of ancient Rome and its glory days of ruling the world, the foods were the same as the lifestyle was: “simple and austere. ” The people of the time were just simply not worried about feeling the need to eat fast and move on to better things than eating. They were significantly more concerned with enjoying the food sitting on the table in front of them and enjoying the moment. By enjoying their meals, they were able to enjoy the other components of their lives and from there, to essentially enjoy life to its fullest. “Carpe diem. Essentially, they enjoyed the most simple things in life. Nowadays, people are far more concerned with living a fast-paced lifestyle filled with luxury, money, and speed than tasting and savoring the many flavors present in their foods. Moreover, the foods during those ancient times were a lot healthier, consisting of mostly grains and vegetables. Now in our present society, while there is much more variety to the things we eat, there are also a lot more fats, greases, and various oils. Tons of present day traditions hold meat in the highest regard of any other food group.

We enjoy that most meals include some sort of meat, and more often than not, a very large amount of it if not multiple kinds of meat. People hold barbeques where the main event is the meat being cooked on the smoky grill surrounded by laughter. The meat actually brings people together and leads to a feeling of belonging and happiness. In stark contrast, dining during ancient times rarely even had any meat at all. There are records of people complaining when they had to rely on meat to eat as opposed to their normal delicacies of delicious vegetables.

They simply did not like the taste or texture. For people concerned with enjoying their food to the fullest, this is a terrible dilemma. It is not one our society can easily understand. We see it every single day on television, we hear it on the radio, and we create our own experiences of many children’s complete and utter distaste for various varieties of vegetables. Many children and people detest anything green, some children and people hate carrots for reasons of their own, and a few people and children despise all vegetables in general. In ncient Rome however, everyone simply loved vegetables. It was these very vegetables that were eaten the most often. Cato tells us that raw vegetables were often eaten with vinegar and cooked vegetables were often eaten with Olive Oil. These additions added flavor and were far more healthy than the additives with which we have made ourselves familiar in modern day. Additional contrast shows the additional fats present nowadays because of our society’s love for butter and many other additives that contain various fats, unnecessary carbohydrates, and other disgusting oils.

Odd to think about for modern American’s is that Romans were not familiar with potatoes, wheat as from the America’s, and corn. We often see thee items present in most modern meals in some form or another. Almost every fast food meal from any fast food restaurant comes with French Fries unless another “healthier” option is specifically selected by the consumer making the order. The closest alternative during Roman times was bread, which was used for most traditions including wedding ceremonies and other important events to the people.

Another American tradition includes that of consuming alcohol, sometimes so much as on the daily. Whether for a party or some sort of escape from reality in excessively depressive situations, people flock to the bars and night clubs periodically for an alcoholic therapy of sorts. In the past during those times, Romans would drink wine with every single meal, but it was not for the same reasons as are present in modern times. They enjoyed the wide range of flavors present in the wines for the same reasons that they tried to enjoy their foods to the fullest: they simply wanted to enjoy their lives.

They would drink wine as frequently as present-day society enjoys soda, water, and tea when we go out to eat and even in our homes after grocery shopping. The increase in traditional use and consumption of bread also increased that of wine. In all reality throughout the decades, in history and in present, this makes sense. When you eat more bread, you are bound to be thirstier, and wine then comes into play as a quencher for that thirst. Especially during those times, the bread was excessively coarse and made of rough grain. It was far rougher than the grain with which we have familiarized ourselves with now.

It caused a drying out of the mouth even worse than we are now familiar with. During the times of ancient Rome and its marvelous glory days of ruling the world, the foods were the same as the lifestyle was: “simple and austere. ” The people of the time were just simply not worried about feeling the need to eat fast and move on to better things than eating. They were significantly more concerned with enjoying the food sitting on the table in front of them and enjoying the moment. By enjoying their meals, they were able to enjoy the other components of their lives and from there, to essentially enjoy life to its fullest. Carpe diem. ” They enjoyed the most simple things in life. Nowadays, people are far more concerned with living a fast-paced lifestyle filled with luxury, money, and speed than tasting and savoring the many flavors present in their foods. Moreover, the foods during those ancient times were a lot healthier, consisting of mostly grains and vegetables. Now in our present society, while there is much more variety to the things we eat, there are also a lot more fats, greases, and oils. It was easier to live and let live during those times, and it can all be shown in their food and dining.

Chinese Food: Traditional Foods for Chinese Festival Chelsea Yu 15th, Sep, 2012 First Draft of Chapter 2, 3 Pages IE924 Academic Writing ? China is famous for foods, especially which must be prepared for traditional festivals. These foods are made with traditional recipes and related to their meaning, ancient legend or historical story, which are passed along generation to generation. Among these traditional foods, “Nian-gao”, ”Yuebing”, and “Zongzi” are representative. “Nian-gao”, a kind of traditional food with its own recipe, is also called rice cake or New Year cake, which must be prepared for the Lunar New Year because of its meaning.

In the Spring Festival, people from different regions will cook rice cakes in different ways according to their customs. There are various kinds of famous rice cakes in different territories, such as: white rice cakes made of millet in the northern China, yellow rice cakes made of coarse rice in Saibei region, white New Year cakes made of rice in the regions south of the Yangtze River, and the sticky cakes made of sticky rice in the regions in the southwest China. Moreover, people also have different flavors of rice cakes.

People prefer steamed or fried rice cakes in the northern China, which are always sweet while residents in southern China still like stir-fried rice cakes and salty cakes in soup. In addition, the food “Nian-gao” has special meaning. The pronunciation of it in Chinese is similar to the Chinese blessing words that mean prosper for the next year. People believe that they will be better in the coming year after eating the New Year cakes. The second traditional food is “Yuebing”, which is well-known as the name “Mooncake” and the related legend.

It appeared in the Tang Dynasty as a sacrifice for the emperor at the Mid-Autumn Festival and changed to be popular traditional food. “Yuebing” is always classified by regions, flavors, fillings, and exteriors. The most common “mooncake” comes from Guangdong district and can be enjoyed in many cities like Shanghai, Hong Kong, and Beijing. The skin of this kind of “Mooncake” is made of wheat powder mixed with sugar, and oil. There are many different fillings decided by different people, like sweetened bean paste, lotus seed paste, egg yolk, or jam paste.

In addition, “mooncake” represents the meaning of reunion, the origin of which is about a Chinese legend: The goddess in the moon could only return to the earth to reunite with her husband when he had a “mooncake” on the specific day which was the Mid-Autumn festival. Nowadays, “Yuebing” has become more and more popular because of many new recipes. The third food is called “Zongzi” in mandarin and rice dumpling in English. It has always been attached to a Chinese historical story. “Zongzi” is a traditional food for the Dragon Boat Festival.

Compared to the two former foods, rice dumplings are much easier to make at home. At the festival, some people will have a competition for fun about making “Zongzi”, and the fastest one is the winner. Most of “Zongzi” are composed of glutinous rice and meat or egg folk, wrapped by bamboo leaves, and steamed finally. Additionally, there is a famous historical story about the origin of the food. In ancient China, there was a loyal minister who provided suggestions to the emperor to improve the country. However, the emperor not only did not take his suggestions, but also banished him.

With heavy pressure and disappointment, the minister whose name was QuYuan jumped to the river to commit suicide. Common people wanted to protect his body from fish by throwing rice dumplings to the river. After that, people started to eat rice dumplings in memory of him. Traditional foods like “Nian-gao”, ”Yuebing”, and “Zongzi” in Chinese festivals have undergone many changes in flavors or recipes, but for Chinese people, the traditional recipes and the meaning, legend, historical story will never be forgotten.