Introduction of traditional food from asia region

COME HERE For the manufacture of traditional menus from the Asian region then the required material quality materials, it takes knowledge of the material

1. Rice

Polished rice comes from rice that has been cleaned of its shell
There are two colors of rice, red and white. For recipes using rice
such as Meaty Rice Bolster, choose good quality rice

2. Glutinous Rice

Glutinous Rice is milky white, unlike regular white rice which is
actually a little transparent. Cooked glutinous rice is heavier and
stickier than regular white rice. Glutinous rice comes in two colors, black and white. Pick dry glutinous rice which is free of holes and smells fresh

3. Flour

n the "olden" days, our mothers and grandmothers had to soak rice all night and then ground it into flour. Nowadays both kinds of rice flour are commonly sold in all manner of stores shops and For several kinds of traditional cakes, such as Sweet Cakes, it is better to use fresh and newly pound glutinous flour. Otherwise it is more practical to use rice or glutinous rice flour available in stores or shops.
The best rice flour, sago palm flour or wheat flour is white, clean, dry and odorless. Sift before use to remove any dirt. Leave wet flour out in the sun to dry or put it in a warm oven. When it is dry, sift well. Flour can be kept for a long time in the refrigerator so it won't be infested with mites. Warm and sift before use.
in this book there are recipes calling for flour, such as the Sago Cakes and the Pomegranate cakes. The hunkwee flour
used here is made of mung bean and sugar palm. Hunkwee flouris usually sold in tube-like white paper packages. On the other
hand, the one that made of sugar palm is a bit brownish, and is wrapped in brown paper. Check the type, read the instructions on the package. For the Sago Cake recipe, use Hunkwee flour made of sugar palm; for the other recipe, use either kind

4. Sugar

Choose pure white granulated sugar. Brown sugar, often called
Javanese sugar, is commonly used in making traditional cakes.
There are two kinds of brown sugar, one made of coconut and the
other made of coconut flower essence (sugar palm). It is dark brown
in color, while that made of coconut sugar is a bit lighter, a yel-
lowish brown. If it is full of dirt when cooked or melted, strain
first, then cook again

5. Coconut

To make coconut milk, choose a coconut which is sufficiently old,
with dry, brown skin. When using in cake, choose a young co-
conut with light brown skin and softer meat
To get clean, white coconut milk, remove the skin until you
see the white coconut meat before grating. To make thick coco-
nut milk, add 300 cc of warm water to the grated coconut, squeeze
and strain the milk. Add another 300 cc of warm water to the
squeezed coconut to get a more watery coconut solution

6. Food coloring and scents

Suji leaf is usually used to give traditional cakes their green color
while the pandan leaf is used to give them their sweet smell. The
two leaves are both green and sweet smelling. Although they
look fairly similar, suji is a bit darker in color, shorter, softer, and
kinnier than pandan. Suji grows in a bunch on one branch, while pandan sprouts right from the roots. To get about 50 cc of suji leaf
water, smoothly pound about 20 suji leaves or 10 pandan leaves squeeze in water, then strain.

Hopefully useful for you and your family

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