Lao cuisine is the cuisineof Laos, which is distinct from other Southeast Asian cuisines. Laos shares borders with neighboring countries and as a result, Lao cuisine has strongly influenced the neighboring cuisine of Northeastern Thailand and some Lao culinary influences have also reached Cambodia and Northern Thailand.The staple food of Laotians is sticky rice eaten [...]
Origin Black sesame is the dried ripe seed of Sesamum indicum L.The plant is collected in autumn when the fruit is ripe, dried in the sun. The drug is gathered, removed from foreign matter, and dried in the sun. Description and Identification Flattened-ovoid, about 3mm long, and 2mm wide. Externally black,smooth or reticulately wrinkled. A [...]
Douchi, also called Chinese fermented black beans, is a flavoring most popular in the cuisine of China, and is used to make black beansauce. Douchi is made by fermenting and salting soybeans. The process turns the beans black, soft, and mostly dry. The flavor is sharp, pungent, and spicy in smell, with a taste that is [...]
It is possible to come across names such as “Szechwanpepper,†“Chinese pepper,†“Japanese pepper,†“aniseed pepper,†“Sprice pepper,†“Chinese prickly-ash,†“Fagara,†“sansho,†“Nepal pepper,†“Indonesian lemon pepper,†and others, sometimes referring to specific species within this group, since this plant is not well known enough in the West to have an established name. In Tibet, the [...]
Origin Chinese Star Anise is the dried ripe fruit of Illicium verum Hook. f. The drug is collected in autumn and winter when it turns from green to yellow,and dried after treated with boiling water for a moment or dried directly. Description and Identification Mostly aggregate fruit of 8 follicles radiated from the central axis. [...]
Ingredients: // // 1 cup kotu ka atta (buckwheat up flour) 1/4 cup finely cut coriander leaves 1/2 tbsp black pepper powder ghee or vegetable oil for frying 3 medium sized potatoes (boiled whole till half-cooked) 1/2 tsp sendha namak (rock salt) or to taste How to make kotu aloo pakora : Combine the flour, [...]
Ingredients: // // 1/4 kg Sabudana (Sago) 4-5 boiled potatoes 2 green chilies 1/4 tsp Red chilly powder Salt to taste Oil to fry How to make rajgiri puri : Soak the sabudana in about 1/2 glass of water for an hour. Boil 4-5 potatoes, peel it and mash it. Now take the soaked sabudana [...]
