Meat alternativeA meat alternative or meat substitute (also called plant-based meat, mock meat, or fake meat sometimes pejoratively), is a food product made from vegetarian or vegan ingredients, eaten as a replacement for meat. Meat alternatives typically approximate qualities of specific types of meat, such as mouthfeel, flavor, appearance, or chemical characteristics. Plant- and fungus-based substitutes are frequently made with soy (e.g. tofu, tempeh, and textured vegetable protein), but may also be made from wheat gluten as in seitan, pea protein as in the Beyond Burger, or mycoprotein as in Quorn.
Mung beanThe mung bean (Vigna radiata), alternatively known as the green gram, maash (ماش٫ ماش)٫ mūng (मूंग), monggo, đậu xanh (Vietnamese; literally, "green bean"), kacang hijau (Indonesian; literally "green bean") or munggo (Philippines), is a plant species in the legume family. The mung bean is mainly cultivated in East, Southeast and South Asia. It is used as an ingredient in both savoury and sweet dishes. The green gram is an annual vine with yellow flowers and fuzzy brown pods.
Soy milkSoy milk (simplified Chinese: 豆浆; traditional Chinese: 豆漿), also known as soya milk or soymilk, is a plant-based drink produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates. It is a stable emulsion of oil, water, and protein. Its original form is an intermediate product of the manufacture of tofu. Originating in China, it became a common beverage in Europe and North America in the latter half of the 20th century, especially as production techniques were developed to give it a taste and consistency more closely resembling that of dairy milk.
Deep fryingDeep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan. Normally, a deep fryer or chip pan is used for this; industrially, a pressure fryer or vacuum fryer may be used. Deep frying may also be performed using oil that is heated in a pot. Deep frying is classified as a hot-fat cooking method.
Magnesium chlorideMagnesium chloride is an inorganic compound with the formula . It forms hydrates , where n can range from 1 to 12. These salts are colorless or white solids that are highly soluble in water. These compounds and their solutions, both of which occur in nature, have a variety of practical uses. Anhydrous magnesium chloride is the principal precursor to magnesium metal, which is produced on a large scale. Hydrated magnesium chloride is the form most readily available. Magnesium chloride can be extracted from brine or sea water.
BanchanBanchan (ˈbɑːntʃɑːn ; ; pantɕhan) are small side dishes served along with cooked rice in Korean cuisine. Banchan are set in the middle of the table to be shared. At the center of the table is the secondary main course, such as galbi or bulgogi, and a shared pot of jjigae. Bowls of cooked rice and guk (soup) are set individually. Banchan are served in small portions, meant to be finished at each meal and replenished during the meal if not enough. Usually, the more formal the meals are, the more banchan there will be.
Soy sauceSoy sauce (sometimes called soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. It is recognized for its pronounced umami taste. Soy sauce was created in its current form about 2,200 years ago during the Western Han dynasty of ancient China. Since then, it has become an important ingredient in East and Southeast Asian cooking as well as a condiment worldwide.
SesameSesame (ˈsɛsəmi; Sesamum indicum) is a plant in the genus Sesamum, also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cultivated for its edible seeds, which grow in pods. World production in 2018 was , with Sudan, Myanmar, and India as the largest producers. Sesame seed is one of the oldest oilseed crops known, domesticated well over 3,000 years ago. Sesamum has many other species, most being wild and native to sub-Saharan Africa.
Cambodian cuisineCambodian cuisine is an umbrella term for the cuisines of all ethnic groups in Cambodia, whereas Khmer cuisine (សិល្បៈធ្វើម្ហូបខ្មែរ; Khmer culinary art) refers specifically to the more than thousand years old culinary tradition of the Khmer people. Over centuries, Cambodian cuisine has incorporated elements of Indian, Chinese and more recently French cuisine, and due to some of these shared influences and mutual interaction, it has many similarities with the neighbouring Thai, Vietnamese and Lao cuisines.
Buddhist cuisineBuddhist cuisine is an Asian cuisine that is followed by monks and many believers from areas historically influenced by Mahayana Buddhism. It is vegetarian or vegan, and it is based on the Dharmic concept of ahimsa (non-violence). Vegetarianism is common in other Dharmic faiths such as Hinduism, Jainism and Sikhism, as well as East Asian religions like Taoism. While monks, nuns and a minority of believers are vegetarian year-round, many believers follow the Buddhist vegetarian diet for celebrations.
