Concept
Tofu
Related concepts (50)
Lontong
Lontong is an Indonesian dish made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, commonly found in Indonesia, Malaysia and Singapore. Rice is rolled inside a banana leaf and boiled, then cut into small cakes as a staple food replacement of steamed rice. The texture is similar to those of ketupat, with the difference being that the ketupat container is made from woven janur (young coconut leaf) fronds, while lontong uses banana leaf instead. It is commonly called nasi himpit (lit.
Ipomoea aquatica
Ipomoea aquatica, widely known as water spinach, is a semi-aquatic, tropical plant grown as a vegetable for its tender shoots. I. aquatica is generally believed to have been first domesticated in Southeast Asia. It is widely cultivated in Southeast Asia, East Asia, and South Asia. It grows abundantly near waterways and requires little to no care. Ipomoea aquatica grows in water or on moist soil. Its stems are or longer, rooting at the nodes, and they are hollow and can float.
Korean cuisine
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based on rice, vegetables, seafood and (at least in South Korea) meats. Dairy is largely absent from the traditional Korean diet. Traditional Korean meals are named for the number of side dishes () that accompany steam-cooked short-grain rice.
Singaporean cuisine
Singaporean cuisine is derived from several ethnic groups in Singapore and has developed through centuries of political, economic, and social changes in the cosmopolitan city-state. Influences include the cuisines of the Malays/Indonesians, the Chinese and the Indians as well as, Peranakan and Western traditions (particularly English and Portuguese-influenced Eurasian, known as Kristang). Influences from neighbouring regions such as Japan, Korea, and Thailand are also present.
Filipino cuisine
Filipino cuisine (lutong Pilipino/pagkaing Pilipino) is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano and Maranao ethnolinguistic groups.
Burmese cuisine
Burmese cuisine (မြန်မာ့အစားအစာ) encompasses the diverse regional culinary traditions of Myanmar, which have developed through longstanding agricultural practices, centuries of sociopolitical and economic change, and cross-cultural contact and trade with neighboring countries at the confluence of South Asia, Southeast Asia, and East Asia, including the modern-day nations of India, China, and Thailand. Burmese cuisine is typified by a wide-ranging array of dishes, including traditional Burmese curries, Burmese salads, and soups that are traditionally eaten with white rice.
Cattle
Cattle (Bos taurus) are large, domesticated, bovid ungulates. They are prominent modern members of the subfamily Bovinae and the most widespread species of the genus Bos. Mature female cattle are referred to as cows and mature male cattle are referred to as bulls. Colloquially, young female cattle (heifers), young male cattle (bullocks), and castrated male cattle (steers) are also referred to as "cows". Cattle are commonly raised as livestock for meat (beef or veal, see beef cattle), for milk (see dairy cattle), and for hides, which are used to make leather.
Seitan
Seitan (UKˈseɪtæn, US-tɑːn; セイタン) is a food made from gluten, the main protein of wheat. It is also known as miànjīn (), fu (麩), milgogi (밀고기), wheat meat, gluten meat, vital wheat gluten or simply gluten. It is made by washing wheat flour dough with water until most of the starch granules have been removed, leaving behind the sticky, insoluble gluten as an elastic mass, which is then cooked and eaten. Wheat gluten is an alternative to soybean-based foods, such as tofu, which are sometimes used as a meat alternative.
Tempeh
Tempeh or tempe (ˈtɛmpeɪ; témpé, tempe) is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. A fungus, Rhizopus oligosporus or Rhizopus oryzae, is used in the fermentation process and is also known as tempeh starter. It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but it is a whole-soybean product with different nutritional characteristics and textural qualities.
Vegetarian cuisine
Vegetarian cuisine is based on food that meets vegetarian standards by not including meat and animal tissue products (such as gelatin or animal-derived rennet). Lacto-ovo vegetarianism (the most common type of vegetarianism in the Western world) includes eggs and dairy products (such as milk and cheese without rennet). Lacto vegetarianism includes dairy products but not eggs, and ovo vegetarianism encompasses eggs but not dairy products.