Soybean sprout is a culinary vegetable grown by sprouting soybeans. It can be grown by placing and watering the sprouted soybeans in the shade until the roots grow long. Soybean sprouts are extensively consumed in Korea, it is assumed. Records of kongnamul cultivation are found in an early 13th century medical book, Emergency Folk Medicine Remedies published in Goryeo; the book states that in 935, during the foundation of Goryeo, a Taebong general Bae Hyeon-gyeong offered soybean sprouts to starving soldiers. Cooking methods of soybean sprout dishes are listed in Farm Management, a Joseon farming and living book. Another Joseon document, Literary Miscellany of Seongho, states that the poor used soybean sprouts to make juk. According to Complete Works of Cheongjanggwan, an essay collection from the Joseon era, soybean sprout was one of the main foods consumed during times of famine. Soybean sprouts are one of the most basic ingredients in Korean cuisine. In Korean, the word kongnamul refers to both the soybean sprouts themselves and the namul made from soybean sprouts.
The namul dish, made by stir-frying soybean sprouts with sesame oil and simmering it, is a common dish for jesa. Another common side dish is kongnamul-muchim, made by seasoning boiled soybean sprouts. Soybean sprouts are used in bibimbap and varieties of jjim dishes, such as agwi-jjim. Sometimes, kongnamul-bap eaten with herbed soy sauce constitutes a rustic meal. Clear soup made with soybean sprouts is called kongnamul-guk, which can be served cold in summer. Kongnamul-gukbap or kongnamul-haejangguk is served in a ttukbaegi with the rice in the bottom and the soup poured over the top. In Modern day South Korea, a spicy pork bulgogi dish made with a large number of soybean sprouts, called kongnamul-bulgogi, is popular among young people. 콩나물 In Nepalese cuisine, kwati, a soup of nine types of sprouted beans, is specially prepared in a festival of Janai Purnima which falls in the month of August. Kwati is prepared by frying and mixing onion, ginger, potatoes and bean sprouts, including soybean sprouts.
Lots of variation exist from house to house but is about making the kwati. It is considered as a nutritious food in Nepal; the so prepared kwati is eaten with rice. Sometimes meats are added to spice up the kwati. Bean sprout Mung bean sprout
Bai ye is a main ingredient of some traditional Chinese dishes, such as bean curd skin roll, known in southern regions of China and some of north regions of China and bean curd knot. Tofu skin is a kind of pressed tofu. In China, pressed tofu comes in myriad shapes and texture. Producer put a lot of pressure on the bean curds and they become tofu skin. There are a number of cooking styles for bean curd skin; the two common styles are tofu skin tofu knot. Tofu skin roll is a common way of cooking bean curd skin; when served, it is made of a cylindrical tofu skin roll on the outside and vegetables and meat on the inside. The fillings range to pork or beef. Additional ingredients such as salt and vegetable oil may be added; this dish is served with wheat gluten in a soup setting. Tofu skin knot is a knotted strip of tofu skin, it is the main ingredient of Shanghai-Style Red-braised Pork Belly. Shanghai-Style Red-braised Pork is a slow stew of pork belly with tofu skin knots that are seasoned sugar, soy sauce, Chinese wine and spices.
The tofu skin knot in this dish will become delicious. "To make it go further, add more stock or water and a vegetarian ingredient that will soak up the sauce most deliciously. Puffy, deep-fried tofu is a fine addition to red-braised pork, as are hard-boiled eggs, dried tofu "bamboo" and the little knotted strips of dried tofu skin that can be found in some Chinese supermarkets." List of tofu dishes
Kong-guksu or noodles in cold soybean soup is a seasonal Korean noodle dish served in a cold soy milk broth. It comprises noodles made with wheat soup made from ground soybeans, it is unknown. Korean cuisine Naengmyeon Kalguksu Kongguksu recipe at Patzzi Kong guksu recipe
Yeo Hiap Seng
Yeo Hiap Seng Limited is a Singaporean beverage company. It operates as an investment holding company as well as a drink manufacturer in Singapore and Malaysia, it is a multinational corporation that has offices and market presence in the US, Australia, New Zealand, Mauritius, Pacific Islands, Hong Kong, Myanmar, Laos and Japan. It produces its own Asian drinks and, from 1975 until 2016, has the license from Pepsico to produce Pepsi, 7 Up, Mountain Dew and Mug Root Beer. Yeo's exclusively manages other international brands such as Red Bull, Evian, Uni-President, Hain Celestial, Erika Dairies; some of its house brands include H-Two-O, Yeo's Asian Beverages and Pink Dolphin. YHS majority shareholder is Ng Teng Fong's Far East Organization, it develops houses and condominiums; the company has operations in over 60 countries which includes Thailand, Singapore, United States and franchises in Indonesia and Mauritius. The company has its history dated back to 1900. Founded by Yeo Keng Lian, a native of Fujian, who began his business career making soy sauce in Zhangzhou with the Yeo Hiap Seng Sauce Factory in 1901 and immigrated to Singapore in the 1930s where he re-established the Yeo Hiap Seng Sauce Factory in 1938.
Yeo died in Singapore in 1960. The name Yeo Hiap Seng is of Christian origin with Hiap Seng meaning unity of Christ as Yeo was Presbyterian. Although founded in 1938, the company was incorporated in Singapore on 20 December 1955 as Yeo Hiap Seng Canning and Sauce Factory Private Limited and was listed on 7 November 1968 and renamed to its present shorter name; the 1950s saw the company can curry chicken, pioneer the bottling of soy milk, package Asian drinks in Tetra Brik aseptic containers using the Ultra-high temperature processing system. In June 1995, Robert Ng took over as chairman of Yeo Hiap Seng, his chairmanship came at the same time as his family increased its stake in the company to 24.9%, just short of the 25% threshold above which they would be required by law to make an offer to buy out all other shareholders. This marked a step forward in his fight with Malaysian billionaire investor Quek Leng Chan for control of YHS and its land holdings in Singapore's Bukit Timah district, which could be worth billions of dollars were they redeveloped into residential real estate.
In the end, Ng and his father were able to take advantage of squabbles within the Yeo family to buy up 86% of YHS' stock. Their battle to gain control of the company was described as "one of the most colourful take-over struggles in Singapore's history" and led to YHS' transformation from a food company to a luxury real estate developer. List of food companies Vitasoy -Hong Kong-based soy beverage giant Official website
International Standard Book Number
The International Standard Book Number is a numeric commercial book identifier, intended to be unique. Publishers purchase ISBNs from an affiliate of the International ISBN Agency. An ISBN is assigned to each variation of a book. For example, an e-book, a paperback and a hardcover edition of the same book would each have a different ISBN; the ISBN is 13 digits long if assigned on or after 1 January 2007, 10 digits long if assigned before 2007. The method of assigning an ISBN is nation-based and varies from country to country depending on how large the publishing industry is within a country; the initial ISBN identification format was devised in 1967, based upon the 9-digit Standard Book Numbering created in 1966. The 10-digit ISBN format was developed by the International Organization for Standardization and was published in 1970 as international standard ISO 2108. Published books sometimes appear without an ISBN; the International ISBN agency sometimes assigns such books ISBNs on its own initiative.
Another identifier, the International Standard Serial Number, identifies periodical publications such as magazines and newspapers. The International Standard Music Number covers musical scores; the Standard Book Numbering code is a 9-digit commercial book identifier system created by Gordon Foster, Emeritus Professor of Statistics at Trinity College, for the booksellers and stationers WHSmith and others in 1965. The ISBN identification format was conceived in 1967 in the United Kingdom by David Whitaker and in 1968 in the United States by Emery Koltay; the 10-digit ISBN format was developed by the International Organization for Standardization and was published in 1970 as international standard ISO 2108. The United Kingdom continued to use the 9-digit SBN code until 1974. ISO has appointed the International ISBN Agency as the registration authority for ISBN worldwide and the ISBN Standard is developed under the control of ISO Technical Committee 46/Subcommittee 9 TC 46/SC 9; the ISO on-line facility only refers back to 1978.
An SBN may be converted to an ISBN by prefixing the digit "0". For example, the second edition of Mr. J. G. Reeder Returns, published by Hodder in 1965, has "SBN 340 01381 8" – 340 indicating the publisher, 01381 their serial number, 8 being the check digit; this can be converted to ISBN 0-340-01381-8. Since 1 January 2007, ISBNs have contained 13 digits, a format, compatible with "Bookland" European Article Number EAN-13s. An ISBN is assigned to each variation of a book. For example, an ebook, a paperback, a hardcover edition of the same book would each have a different ISBN; the ISBN is 13 digits long if assigned on or after 1 January 2007, 10 digits long if assigned before 2007. An International Standard Book Number consists of 4 parts or 5 parts: for a 13-digit ISBN, a prefix element – a GS1 prefix: so far 978 or 979 have been made available by GS1, the registration group element, the registrant element, the publication element, a checksum character or check digit. A 13-digit ISBN can be separated into its parts, when this is done it is customary to separate the parts with hyphens or spaces.
Separating the parts of a 10-digit ISBN is done with either hyphens or spaces. Figuring out how to separate a given ISBN is complicated, because most of the parts do not use a fixed number of digits. ISBN is most used among others special identifiers to describe references in Wikipedia and can help to find the same sources with different description in various language versions. ISBN issuance is country-specific, in that ISBNs are issued by the ISBN registration agency, responsible for that country or territory regardless of the publication language; the ranges of ISBNs assigned to any particular country are based on the publishing profile of the country concerned, so the ranges will vary depending on the number of books and the number and size of publishers that are active. Some ISBN registration agencies are based in national libraries or within ministries of culture and thus may receive direct funding from government to support their services. In other cases, the ISBN registration service is provided by organisations such as bibliographic data providers that are not government funded.
A full directory of ISBN agencies is available on the International ISBN Agency website. Partial listing: Australia: the commercial library services agency Thorpe-Bowker.
Traditional Chinese characters
Traditional Chinese characters are Chinese characters in any character set that does not contain newly created characters or character substitutions performed after 1946. They are most the characters in the standardized character sets of Taiwan, of Hong Kong and Macau, in the Kangxi Dictionary; the modern shapes of traditional Chinese characters first appeared with the emergence of the clerical script during the Han Dynasty, have been more or less stable since the 5th century. The retronym "traditional Chinese" is used to contrast traditional characters with Simplified Chinese characters, a standardized character set introduced by the government of the People's Republic of China on Mainland China in the 1950s. Traditional Chinese characters are used in Taiwan, Hong Kong, Macau. In contrast, Simplified Chinese characters are used in mainland China and Malaysia in official publications. However, several countries – such as Australia, the US and Canada – are increasing their number of printed materials in Simplified Chinese, to better accommodate citizens from mainland China.
The debate on traditional and simplified Chinese characters has been a long-running issue among Chinese communities. A large number of overseas Chinese online newspapers allow users to switch between both character sets. Although simplified characters are taught and endorsed by the government of China, there is no prohibition against the use of traditional characters. Traditional characters are used informally in regions in China in handwriting and used for inscriptions and religious text, they are retained in logos or graphics to evoke yesteryear. Nonetheless, the vast majority of media and communications in China is dominated by simplified characters. In Hong Kong and Macau, Traditional Chinese has been the legal written form since colonial times. In recent years, simplified Chinese characters in Hong Kong and Macau has appeared to accommodate Mainland Chinese tourists and immigrants; this has led to concerns by many residents to protect their local heritage. Taiwan has never adopted simplified characters.
The use of simplified characters in official documents is prohibited by the government of Taiwan. Simplified characters are understood to a certain extent by any educated Taiwanese, learning to read them takes little effort; some stroke simplifications that have been incorporated into Simplified Chinese are in common use in handwriting. For example, while the name of Taiwan is written as 臺灣, the semi-simplified name 台灣 is acceptable to write in official documents. In Southeast Asia, the Chinese Filipino community continues to be one of the most conservative regarding simplification. While major public universities are teaching simplified characters, many well-established Chinese schools still use traditional characters. Publications like the Chinese Commercial News, World News, United Daily News still use traditional characters. On the other hand, the Philippine Chinese Daily uses simplified. Aside from local newspapers, magazines from Hong Kong, such as the Yazhou Zhoukan, are found in some bookstores.
In case of film or television subtitles on DVD, the Chinese dub, used in Philippines is the same as the one used in Taiwan. This is because the DVDs belongs to DVD Region Code 3. Hence, most of the subtitles are in Traditional Characters. Overseas Chinese in the United States have long used traditional characters. A major influx of Chinese immigrants to the United States occurred during the latter half of the 19th century, before the standardization of simplified characters. Therefore, United States public notices and signage in Chinese are in Traditional Chinese. Traditional Chinese characters are called several different names within the Chinese-speaking world; the government of Taiwan calls traditional Chinese characters standard characters or orthodox characters. However, the same term is used outside Taiwan to distinguish standard and traditional characters from variant and idiomatic characters. In contrast, users of traditional characters outside Taiwan, such as those in Hong Kong and overseas Chinese communities, users of simplified Chinese characters, call them complex characters.
An informal name sometimes used by users of simplified characters is "old characters". Users of traditional characters sometimes refer them as "Full Chinese characters" to distinguish them from simplified Chinese characters; some traditional character users argue that traditional characters are the original form of the Chinese characters and cannot be called "complex". Simplified characters cannot be "standard" because they are not used in all Chinese-speaking regions. Conversely, supporters of simplified Chinese characters object to the description of traditional characters as "standard," since they view the new simplified characters as the contemporary standard used by the vast majority of Chinese speakers, they point out that traditional characters are not traditional as many Chinese characters have been made more elaborate over time. Some people refer to traditional characters as "proper characters" and modernized characters as "simplified-stroke characters" (sim
Malaysian Chinese cuisine
Malaysian Chinese cuisine is derived from the culinary traditions of Chinese Malaysian immigrants and their descendants, who have adapted or modified their culinary traditions under the influence of Malaysian culture as well as immigration patterns of Chinese to Malaysia. Because the vast majority of Chinese Malaysians are descendants of immigrants from southern China, Malaysian Chinese cuisine is predominantly based on an eclectic repertoire of dishes with roots from Fujian, Cantonese and Teochew cuisines; as these early immigrants settled in different regions throughout what was British Malaya and Borneo, they carried with them traditions of foods and recipes that were identified with their origins in China, which became infused with the characteristics of their new home locale in Malaysia while remaining distinctively Chinese. For example, Hainanese chicken rice is flavoured with tropical pandan leaves and served with chilli sauce for dipping, tastes unlike the typical chicken dishes found in Hainan Island itself.
Some of these foods and recipes became associated with a specific city, town or village developing iconic status and culminating in a proliferation of nationwide popularity in the present day. Chinese food is prominent in areas with concentrated Chinese communities, at roadside stalls, hawker centres and kopitiam, as well as smart cafes and upmarket restaurants throughout the nation. Many Chinese dishes have pork as a component ingredient, but chicken is available as a substitution for Muslim customers from the wider community, some Chinese restaurants are halal-certified. Bak Kut Teh; the root meaning for the dish, "Bak Kut" is the term for meaty ribs, at its simplest cooked with garlic, dark soy sauce and a specific combination of herbs and spices which have been boiled for many hours. Popularly regarded as a health tonic, this soup is eaten by hard working Chinese coolies working on the wharfs at Port Swettenham and clearing estates, accompaniment with strong tea on the side. There are some differences in seasoning amongst other Chinese communities.
Variations include the so-called chik kut teh, seafood bak kut teh, a "dry" version which originated from the town of Klang. Bakkwa - "dried meat", bakkwa is better understood as barbequed meat jerky. While this delicacy is popular during the Chinese New Year celebration period, it is available everywhere and eaten year round as a popular snack. Bean Sprouts Chicken - Ipoh's most well known dish, Bean Sprouts Chicken consists of poached or steamed chicken accompanied with a plate of blanched locally grown bean sprouts in a simple dressing of soy sauce and sesame oil; the crunchy and stout texture of Ipoh-grown bean sprouts is attributed to the mineral-rich properties of local water supplies. The dish is served with hor fun noodles in a chicken broth, or plain rice. Beaufort Mee is a speciality of Beaufort town. Handmade noodles are smoked wok-tossed with meat or seafood and plenty of choy sum, finished off with a thick viscous gravy. Cantonese fried noodles refers to a preparation of noodles which are shallow or deep fried to a crisp served as the base for a thick egg and cornstarch white sauce cooked with sliced lean pork and green vegetables like choy sum.
A related dish called wa tan hor uses hor fun noodles, but the noodles are not deep fried charred. Another variation called yuen yong involves mixing both crisp-fried rice vermicelli as well as hor fun to form a base for the sauce. Chai tow kway - a common dish in Malaysia made of rice flour, it known as fried radish cake, although no radish is included within the rice cakes, save the occasional addition of preserved radish during the cooking process. Seasonings and additives vary from region, may include bean sprouts and eggs. Char kway teow. Stir fried rice noodles with bean sprouts, eggs and thin slices of preserved Chinese sausages. Cockles and lardons were once standard offerings, but relegated to optional additions these days due to changing taste preferences and growing health concerns. Penang-style char kway teow is the most regarded variant both in Malaysia as well as abroad. Chee cheong fun is square rice sheets made from a viscous mixture of rice water; this liquid is poured onto a specially made flat pan in which it is steamed to produce the square rice sheets.
The steamed rice sheets is folded for ease in serving. It is served with tofu stuffed with fish paste; the dish is eaten with accompaniment of semi sweet fermented bean paste sauce, chilli paste or light vegetable curry gravy. Ipoh and Penang have different versions of the dish as well. Chun gen is beef wrapped with a thin omelette and steamed; the name is derived from the Hakka word for the spring season, pronounced as "chun". It is said to have been around since Chunqiu period with a rumor of