Posts Tagged ‘Cuisine’

Cuisine and Dining in Korea

Article by Martie Yap

Cuisine and Dining in Malaysia

Article by AsiaIndia

Cuisine and Dining in Indonesia

Article by AsiaIndia

South African cuisine

Article by jekky

Indigenous cookerytraditional South African cuisineIn the precolonial period, indigenous cuisine was characterized by the use of a very wide range of foods including fruits, nuts, bulbs, leaves and other products gathered from wild plants and by the hunting of wild game. The domestication of cattle in the region about two thousand years ago by Khoisan groups enabled the use of milk products and the availability of fresh meat on demand. However, during the colonial period the seizure of communal land in South Africa restricted and discouraged traditional agriculture and wild harvesting, and reduced the extent of land available to black people. Decline of indigenous cookeryUrbanization from the nineteenth century onward, coupled with close control over agricultural production, led black South Africans to rely more and more on comparatively expensive, industrially-processed foodstuffs like wheat flour, white rice, mealie (maize) meal and sugar. Often these foods were imported or processed by white wholesalers, mills and factories. The consequence was to drastically restrict the range of ingredients and cooking styles used by indigenous cooks. On the other hand, some imported food plants (maize, tomatoes) have expanded the dietary range of indigenous cooks. Of these maize is the most significant – it has been integrated to such an extent into the traditional diet that it is often assumed to be an indigenous plant.Popular foods in modern South Africa are chicken, limes, garlic, ginger, chili, tomatoes, onions and many spices. Settler cookerySouth Africa was settled from the seventeenth century onwards by colonists from Portugal, the Netherlands, Germany, France, and the United Kingdom. These colonists brought European cookery styles with them. Cape DutchTraditional cookery of South Africa is often referred to as “Cape Dutch”. This cuisine is characterized by the use of spices such as nutmeg, allspice and hot peppers. The Cape Dutch cookery style owes at least as much to the cookery of the slaves brought by the Dutch East India Company to the Cape from Bengal, Java and Malaysia as it does to the European styles of cookery imported by settlers, and this is reflected in the use of eastern spices and the names given to many of these dishes. Indian cookeryCurry dishes are popular with lemon juice in South Africa among people of all ethnic origins; many dishes came to the country with the thousands of Indian labourers brought to South Africa in the nineteenth century. Restaurants and fast food outletsSouth Africa can be said to have a real “eating out” culture. While there are some restaurants that specialize in traditional South African dishes or modern interpretations thereof, restaurants featuring other cuisines such as Moroccan, Chinese, West African, Congolese and Japanese can be found in all of the major cities and many of the larger towns. In addition, there are also a large number of home-grown chain restaurants, such as Spur and Dulce Cafe.There is also a proliferation of fast food restaurants in South Africa. While there are some international players such as McDonalds and Kentucky Fried Chicken active in the country, they face stiff competition from local chains such as Nando’s and Steers.Many of the restaurant chains originating from South-Africa have also expanded successfully outside the borders of the country. Typical South African foods and dishesAmasi, sour milk.Biltong, a salty dried meat (similar to jerky).Bobotie, a dish of Malay descent, is like meatloaf with raisins and with baked egg on top, and is often served with yellow rice, sambals, coconut, banana slices, and chutney.Boerewors, a sausage that is traditionally braaied (barbecued).Bunny chow, curry stuffed into a hollowed-out loaf of bread. A bunny chow is called Kota by the locals.Chutney, a sweet sauce made from fruit that is usually poured on meat.Frikkadelle – meatballs.Gesmoorde vis, salted cod with potatoes and tomatoes and sometimes served with apricot jam.Hoenderpastei, chicken pie, traditional Afrikaans fare.Isidudu, pumpkin pap.Koeksisters come in two forms and are a sweet delicacy. Afrikaans koeksisters are twisted pastries, deep fried and heavily sweetened. Koeksisters found on the Cape Flats are sweet and spicy, shaped like large eggs, and deep-fried.phajjay k payeebiryanisamosayMageu, a drink made from fermented mealie papMala Mogodu, a local dish equivalent of tripe. The locals usually enjoy mala mogodu with hot pap and spinachMalva Pudding, a sweet spongy Apricot pudding of Dutch origin.Mashonzha, made from the mopane worm.Melktert (milk tart), a milk-based tart or dessert.Melkkos (milk food), another milk-based dessert.Mealie-bread, a sweet bread baked with sweetcorn.Mielie-meal, one of the staple foods, often used in baking but predominantly cooked into pap or phutu.Ostrich is an increasingly popular protein source as it has a low cholesterol content; it is either used in a stew or filleted and grilled.Pampoenkoekies (pumpkin fritters), flour has been supplemented with or replaced by pumpkin or sweet potato.Potbrood (pot bread), savoury bread baked over coals in cast-iron pots.Potjiekos, a traditional Afrikaans stew made with meat and vegetables and cooked over coals in cast-iron pots.Rusks, a rectangular, hard, dry biscuit eaten after being dunked in tea or coffee; they are either home-baked or shop-bought (with the most popular brand being Ouma Rusks).Samosa or samoosa, a savoury stuffed Indian pastry that is fried.Smagwinya, fat cakesSmoked or braai’ed snoek, a regional gamefish.Sosaties, grilled marinated meat on a skewer.Tomato bredie, a lamb and tomato stew.Trotters and Beans, from the Cape, made from boiled pig’s or sheep’s trotters and onions and beans.Umleqwa, a dish made with free-range chicken.Umngqusho, a dish made from white maize and sugar beans.Umphokoqo, an African salad made of maize mealUmqombothi, a type of beer made from fermented maize and sorghum.Umvubo, sour milk mixed with dry pap, commonly eaten by the Xhosa.Vetkoek (fat cake, magwenya), deep-fried dough balls, typically stuffed with meat or served with snoek fish or jam.Waterblommetjie bredie (water flower stew), meat stewed with the flower of the Cape Pondweed. See alsoSouth African wineUmgqusho is made of samp (maize) and sugar beans and staple food for Xhosa people ReferencesCoetzee, Renata, 1977. The South African Culinary Tradition, C. Struik Publishers, Cape Town, South Africa.Leipoldt, C. Louis, 1976. Leipoldt Cape Cookery, Fleesch and Partners, Cape Town, South Africa.Van Wyk, B. and Gericke, N., 2000. People’s plants: A guide to useful plants of Southern Africa, Briza, Pretoria, South Africa.Wylie, D., 2001. Starving on a Full Stomach: Hunger and the Triumph of Cultural Racism in Modern South Africa, University of Virginia Press, Charlottesville, VA., United States of America.Routledge Encyclopaedia of Africa – Farming External linksSouth African cuisine – International Marketing Council of South Africa web siteEating the South African wayFood tourismv  d  eCuisine of AfricaNational cuisinesAlgeria  Angola  Benin  Botswana  Burkina Faso  Burundi  Cameroon  Cape Verde  The Central African Republic  Chad  Comoros  Cte d’Ivoire  The Republic of the Congo  The Democratic Republic of the Congo  Djibouti  Egypt  Equatorial Guinea  Eritrea  Ethiopia  Gabon  Gambia  Guinea  Guinea-Bissau  Ghana  Kenya  Lesotho  Liberia  Libya  Madagascar  Malawi  Mali  Mauritania  Mauritius  Morocco  Mozambique  Namibia  Niger  Nigeria  Rwanda  So Tom and Prncipe  Senegal  Seychelles  Sierra Leone  Somalia  South Africa  Sudan  Swaziland  Tanzania  Togo  Tunisia  Uganda  Zambia  ZimbabweEthnic and regionalcuisinesArab cuisine  Jewish cuisine  Mediterranean cuisine  North African cuisinev  d  eSouth Africa topicsHistoryCape Colony  Orange Free State  Transvaal  First Boer War   Second Boer War   Apartheid  Foreign relations  Nuclear weapons programme  History of wine industryGeographyProvinces  Municipalities  Cities  Towns  National parks  Rivers  Postal codes  Telephone codesPoliticsConstitution  Political parties  Diplomatic missions  Elections  Military  PoliceEconomyCommunications  Transport  Companies  TourismCultureArt  Cinema  Cuisine  Education  Language  Literature  Music  Poets  Public holidays  Religion  Sport  Media   WineOther topicsNotable South Africans  HIV/AIDS  Crime  LGBT rightsv  d  eCuisine (List of cuisines)RegionalAfrica  Asia  Caribbean  Europe  Latin America  Mediterranean  Middle East  North America  Oceania  South AsiaHistoricalAncient Egyptian  Ancient Greek  Ancient Roman  Historical Chinese  Historical Indian  Medieval  OttomanStylesFast food  Fusion  ImmigrantTypes of FoodConfectionery  Dairy products  Fruit  Herbs / Spices  Meat  VegetableCarbohydrate StaplesBread  Cassava  Pasta  Potato  Quinoa  Rice  Sweet Potato  YamTypes of DishCurry  Dip  Pizza  Salad  Sandwich  Sauce  Soup  StewTechnicalEating utensils  Food preparation utensils  Techniques  Weights and measuresSee alsoKitchen  Meal (Breakfast  Lunch  Dinner)  Wikibooks:Cookbook Categories: South African cuisine

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Explore Penang’s Wonderful Cuisine

Article by John Nathaniel

Penang became popular with international tourists quite a while ago and Penang hotels are therefore among the best in Malaysia with international standards. Penang is Malaysia’s second largest city and is on the north coast. Being on the coast, Penang has its beaches and this was the core attraction for local and foreign tourists. Penang’s most famous hotels and resort are based around this area namely Tanjung Bungah, Batu ferringhi and Teluk Bahang. Penang opens out golden beaches for visitors who love the combination of sea, sun and sand. For quieter beaches, the Penang National Park is a good option.

Penang is famous for many reasons with its beaches, imposing temples, colonial architecture and its rich nature reserves. But the most fabulous thing about Penang is its cuisine. Penang’s cuisine is a scrumptious amalgam of different ethnic foods. It has taken contributions from India, China, Malay and even has a touch of the colonial influence. This is reflective of the multicultural, cosmopolitan population of Penang. Penang has many individual dishes which share titles with the rest of Malaysia but taste completely different.

Go on a Delicious Journey

The Chinese bakeries in Penang are famed across South East Asia. Pastries from such bakeries are much in demand even among the ethnic Chinese population. Penang natives pay good tribute to these culinary riches. They are known to be fond of their food and said to be the connoisseurs of Malaysia. Much of the popular food is sold in little stalls and you can be sure that where there is a knot of people, there is a food stall selling some delicious Char Koay Teow, Penang Laksa, or Nasi Kanda.

Seafood is fresh and plentiful in Penang. The Batu Ferringhi Beach has some really good seafood places. For more authentic local seafood at affordable prices, visit the fishing villages of Teluk Bahang or Teluk Kumbar. Also famous throughout Penang is the unusual Oyster Omelet. Teh tarik is another specialty of Penang. This is tea brewed and then pulled from a kettle. The pulling involves the rather mesmerizing action of pouring the tea from a height. Many a lazy moment can be spent watching the tea fall in to the glass. Visitors can view the ‘Amazing Nibong Tebal’, the Bukit Bendera at Penang Hill, the Kek Lok Si or the Temple of Supreme Bliss, the refreshing Penang Botanic Gardens, the gorgeous Bukit Jambul Orchid, the fascinating Hisbiscus & Reptile Garden or take off to see the Fisheries Department Research Institute Aquarium, the Penang Butterfly Farm, the Penang Bridge and spend enjoyable moments at the recreational Pulau Jerejak Resort.

Penang Displays Beauty and Brilliance

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Offering hot hotel deals and stunning discounts, Excitehotels.com leads visitors to Penang hotels where they can experience the much-spoken about hospitality, culture and cuisine. Visitors can revive and rejuvenate in the luxury of a Penang hotel.