Chinese Traditional Food -- Zongzi

Zongzi (Sticky Rice Dumplings)

Zongzi are a traditional Chinese food made of glutinous rice, stuffed with different fillings, and wrapped in bamboo or reed leaves, before being steamed or boiled. In the Western world, they are also known as rice dumplings or sticky rice dumplings.

These sticky rice dumplings are the most popular food of the Dragon Boat or (Duan Wu) Festival, but is not only made for the Festival. It is available at any time of the year, and local areas have developed their own styles and varieties of sticky rice dumplings. There are mainly two tastes to Zongzi: Sweet and Savory. Nowadays people even make Zongzi with mixed sweet and savory fillings. 

Sweet Zongzi flavors include plain zongzi, red bean zongzi, horse bean zongzi, date zongzi, rose zongzi, melon zongzi, red bean and lard zongzi, and date paste and lard zongzi.                                                                      

Sweet Zongzi

Savory Zongzi flavors include salted pork fat zongzi, sausage zongzi, ham zongzi, dried shrimp zongzi, and diced meat zongzi.

                                      

Savory Zongzi

Emma Cai

Reference: 

http://taste.fourseasons.com/wp-content/uploads/2014/03/Making-Zongzi-FS-Shanghai-2014.jpg

http://upload.icrosschina.com/2014/0530/1401437464362.jpg

https://wanderedlost.files.wordpress.com/2014/09/g-pic1835.jpg

Lebanese Tr food

Tabouli

Tabouli is a traditional Middle Eastern salad prepared from minced parsley and mint leaves, bulgur, olive oil, chopped tomatoes and cucumbers and seasonings such as garlic, red or green onions and lemon juice. Best made at least 30 minutes to one day in advance and refrigerated to develop maximum flavor, tabouli can be served with pita bread and hummus, as an appetizer with crackers, wrapped in lettuce leaves or as a side dish for meat, poultry or seafood





Tabouli Nutrition Information:

1-Rich in Heart-Healthy Fats
Tabouli may seem too high in fat to be healthy: A 1-cup serving of a typical tabouli recipe contains approximately 190 to 200 calories, with about 70 percent coming from fat, or between 14 to 15 total grams of fat. Because the primary source of fat in the dish is olive oil, however, the majority -- nearly 11 grams -- is from monounsaturated fat, a type of fat linked to a decreased risk of stroke and heart disease. Tabouli also contains smaller amounts of polyunsaturated and saturated fat.



2-High in Dietary Fiber

A 1-cup serving of tabouli may contain between 15 to 16 grams of total carbohydrates. Approximately 3 to 4 grams of these carbohydrates are supplied by dietary fiber, an amount that is about 10 percent of the daily requirement of fiber for a healthy man and 12 percent of the recommendation for a woman. The rest of the carbohydrates in a serving of tabouli are primarily supplied by starch.

 

3-Contains Incomplete Protein
Tabouli is not a rich source of protein, with around 3 grams in each 1-cup serving. The protein in tabouli does not consist of all the amino acids your body needs and is therefore considered an incomplete source of the nutrient. Tabouli can still play a role in a balanced diet containing adequate protein as long as you include protein-rich animal products or a variety of whole grains, beans, legumes, fruits and vegetables into your diet daily.

4-Excellent Source of Vitamin C

Men should have 90 milligrams of vitamin C each day, while women need about 75 milligrams. Each cup of tabouli prepared from a basic recipe provides over 20 percent of this requirement for both men and women. A diet high in vitamin C may lower your risk of cancer, osteoarthritis, hypertension and heart disease. Tabouli is also a good source of vitamin A, a nutrient that's vital for proper eye and immune system function

5-Variety of Minerals

Tabouli is a good way to include iron, magnesium, zinc, calcium, phosphorus and copper in your diet. Together, these minerals build and maintain strong bones, support the health of your immune system and aid in the synthesis of red blood cells. Tabouli can be high in sodium, with a 1-cup serving containing as much as 800 milligrams of sodium, or more than 35 percent of the sodium a healthy adult should limit himself to each day. When you're making tabouli at home, avoid adding salt to keep your sodium intake under control.



Ghadeer Alshihri

References:

http://theapplediaries.com/quinoa-tabbouleh-salad-recipe/
http://www.platform505.com/white-bean-tabbouleh/

Egyption Food

Kushari



 

 

 

 

 

 

Kushari originated in the mid 19th century, during a time when Egypt was a multi-cultural country and the economy was booming. The lower class's usually limited pantry became full with a myriad of ingredients: lentils, rice, macaroni, chickpeas, tomato sauce, onions, garlic, oil, vinegar, etc. At the end of the month, families would usually have a little left of everything, so families would use it up by putting it all together into a tasty dish.

 

 

Another origin story states that the dish originated from India and Italy, in 1914 when Indians earlier used to have a lentil and rice Khichdi , Italians added macaroni to the dish, over time the dish has progressed and evolved into the current dish by Egyptian soldiers, then by Egyptian citizens. Kushari used to be sold on Food carts on its early years, restaurants were introduced in the later years.

 

Koshari is widely popular among workers and laborers. It may be prepared at home or served at roadside stalls and restaurants all over Egypt; some restaurants specialize in kushari to the exclusion of other dishes, while others feature it as an item among many. As it does not contain any animal products, it can be considered vegan so long as all frying uses vegetable oil.

 

Ghadeer alshihiri


Refrence:
http://www.zafaranirice.com/10-rice-with-lentil-kushari-recipe-zafarani-rice
http://kitchenartworks.blogspot.com.au/2010_11_01_archive.html

Street Food // Stinky Tofu

Stinky Tofu

If you have ever visited Hong Kong and walked down the streets of  Mong Kok, you may have seen an individual standing behind a stationary trolley. You may have also had a strong scent stinging your nostrils. That is the smell of Stinky Tofu, A signature delicacy that defines the Hong Kong culture. The stinky tofu is a result of fermented tofu which is usually made with fish or meat. The rancid smell can be noticed from far away, often being described as smelling like 'rotten garbage' and 'manure', however, served with sweet or chilli sauce, it taste surprisingly nice. 

Stinky tofu isn't only sold in Hong Kong, it is also sold in Taiwan. They serve it differently by adding a sweet and sour pickled vegetable.

Next Week // Cheong Fun 

Anthony Hu

Image Reference: http://www.shanghaiholiday.net/imges/stinky-tofu-300-225.jpg