Vietnamese cuisineVietnamese cuisine encompasses the foods and beverages of Vietnam. Meals feature a combination of five fundamental tastes (ngũ vị): sweet, salty, bitter, sour, and spicy. The distinctive nature of each dish reflects one or more elements (such as nutrients and colors), which are also based around a five-pronged philosophy. Traditional Vietnamese cooking has often been characterised as using fresh ingredients, not using much dairy or oil, having interesting textures, and making use of herbs and vegetables.
Tofu() is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: silken, soft, firm, extra (or super) firm. Tofu is also known as bean curd in English. Beyond these broad textural categories, there are many varieties of tofu. It has a subtle flavor, so it can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish and its flavors, and due to its spongy texture, it absorbs flavors well.
GoaGoa (goa) is a state on the southwestern coast of India within the Konkan region, geographically separated from the Deccan highlands by the Western Ghats. It is bound by the Indian states of Maharashtra to the north, and Karnataka to the east and south, with the Arabian Sea in the west. It is India's smallest state by area and fourth-smallest by population. Goa has the highest GDP per capita among all Indian states, two and a half times as high as the GDP per capita of the country as a whole.
TaroTaro (ˈtɑːroʊ,_ˈtæroʊ) (Colocasia esculenta) is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, stems and petioles. Taro corms are a food staple in African, Oceanic, East Asian, Southeast Asian and South Asian cultures (similar to yams). Taro is believed to be one of the earliest cultivated plants. The English term taro was borrowed from the Māori language when Captain Cook first observed Colocasia plantations there in 1769.
AnnattoAnnatto (əˈnætoʊ or əˈnɑːtoʊ) is an orange-red condiment and food coloring derived from the seeds of the achiote tree (Bixa orellana), native to tropical parts of the Americas. It is often used to impart a yellow or orange color to foods, but sometimes also for its flavor and aroma. Its scent is described as "slightly peppery with a hint of nutmeg" and flavor as "slightly nutty, sweet and peppery". The color of annatto comes from various carotenoid pigments, mainly bixin and norbixin, found in the reddish waxy coating of the seeds.
Thai cuisineThai cuisine (อาหารไทย, , ʔāː.hǎːn thāj) is the national cuisine of Thailand. Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. Australian chef David Thompson, an expert on Thai food, observes that unlike many other cuisines, Thai cooking is "about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Simplicity isn't the dictum here, at all.
Marathi peopleThe Marathi people (मराठी लोक) or Marathis (मराठी) are an Indo-Aryan ethnolinguistic group who are indigenous to Maharashtra in western India. They natively speak Marathi, an Indo-Aryan language. Maharashtra was formed as a Marathi-speaking state of India in 1960, as part of a nationwide linguistic reorganization of the Indian states. The term "Maratha" is generally used by historians to refer to all Marathi-speaking peoples, irrespective of their caste; however, now it may refer to a Maharashtrian caste known as the Maratha.
Black pepperBlack pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit (the peppercorn), which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diameter (fresh and fully mature), dark red, and contains a stone which encloses a single pepper seed. Peppercorns and the ground pepper derived from them may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit), or white pepper (ripe fruit seeds).
Aegle marmelosAegle marmelos, commonly known as, bael (or bili or bhel), also Bengal quince, golden apple, Japanese bitter orange, stone apple or wood apple, is a species of tree native to the Indian subcontinent and Southeast Asia. It is present in India, Pakistan, Bangladesh, Sri Lanka, and Nepal as a naturalized species. The tree is considered to be sacred by Hindus and Buddhists. Aegle marmelos is a deciduous shrub or small to medium-sized tree, up to tall with slender drooping branches and rather open, irregular crown.
RendangRendang (ˈrəndɑːŋ ; rənˈdaŋ) is a Minangkabau dish. It is a rich dish of meat that has been slow cooked and braised in a coconut milk seasoned with a herb and spice mixture until the liquids evaporate and the meat turns dark brown and tender, becoming caramelized and infused with rich flavours. It originated from the Minangkabau region in West Sumatra, Indonesia. It has spread across Indonesian cuisine to the cuisines of neighbouring Southeast Asian countries such as Malaysia, Singapore, Brunei and the Philippines.
