Tyronne Christopher David

Lumpiang Shanghai (also known as Filipino spring rolls, or simply lumpia or lumpiya) is a Filipino deep-fried appetizer consisting of a mixture of giniling (ground pork) with vegetables like carrots, chopped scallions or red onions and garlic,wrapped in a thin egg crêpe. Lumpiang Shanghai is regarded as the most basic type of lumpia in Filipino cuisine, and it is usually smaller and thinner than other lumpia variants. #Philippines #pinoycuisines

12

2 Bình luận

CUISINE : Thai COURSE THREE : Soup TERMINOLOGY : Phanaeng (Thai: พะแนง, pronounced [pʰā.nɛ̄ːŋ]), also spelled phanang, panang, and other variants) is a type of red Thai curry that is thick, salty and sweet, with a zesty makrut lime flavour. The earliest known mention of phanaeng appears in Mom Somchin Rachanupraphan's book Tamra Kap Khao (ตำรากับข้าว), published in 1890. ETYMOLOGY : A popular phanaeng curry dish is pork phanaeng. In Thailand, this curry is usually eaten with rice. The etymology of the word phanaeng is unknown, but it may derive from the Malay word panggang, meaning "grilled." The curry paste is made with dried chili peppers, galangal, lemongrass, makrut lime zest, coriander root, coriander seeds, cumin seeds, garlic, shallot, shrimp paste, salt and peanuts. The dish is usually made with meat cut into thin strips, makrut lime leaves, coconut milk, phanaeng curry paste, palm sugar and fish sauce. It typically contains thick coconut milk and has very little other liquid added.

2

CUISINE : Thai COURSE ELEVEN : Dessert TERMINOLOGY : Lo mai chi (Chinese: 糯米糍), known in Mandarin as nuomici, is a type of Chinese pastry. It is one of the most standard pastries in Hong Kong. It can also be found in most Chinatown bakery shops overseas. It is also referred to as glutinous rice dumpling. Today there are many different modern variations such as green tea flavor, mango flavor, etc. ETYMOLOGY : The glutinous rice ball can be dusted with dried coconut on the outside. The outer layer is made of a rice flour dough and the inside is typically filled with a sweet filling. The most common fillings are sugar with coconut and crumbled peanuts, red bean paste, and black sesame seed paste. VARIANTS : * Pundi or Pundi Gatti, usually a round shaped soft rice dumpling belonging to Mangalorean cuisine, native to Tulu Nadu region of India, prepared by soaking, grinding, tempering, cooking and finally steaming the rice. Pundi Gatti is popularly known as Pundi in Udupi and Mangalore cities of Karnataka state. Like most of the Mangalorean breakfast recipes it is usually served with coconut chutney. It's also made with jaggery and grated coconut filling, known as Cheepe Pundi in Tulu

2

2 Bình luận

Shirakawago, Awanigori, Gifu Prefecture, Japan Produced by Miwa Shuzo brewery, it is a lightly sparkling Sake from the Gifu prefecture made using a local rice variety, Akebono. Well, Awa in Japanese means sparkling. The sake is made in a Junmai style, cloudy and loosely pressed. The bubbles are produced by secondary fermentation, like champagne but at lower pressure. Tasting Notes Appearance : White, dense and cloudy. Aroma: Steamed rice, cashew nuts, apricot, peach, coconut, and banana. Palate: Off dry, the bubbles create a silky sensation, has a grainy texture as it is unfiltered but still is rounded and very well balanced. Long and flavourful finish. Best served cold or slightly warm. Enjoyable with uramaki sushi be it vegetarian or with fish. #sake #awanigori

37

Traditional Chinese cuisine with delight refined method

15

the winning recipe to get more guest review. We try make Chinese food Promo and tested by our guest from chinese. this is our recipe for surviving in the world of Food And Beverage .

1

Exciting opportunities

10

#International_Chef_Day: On occasion of international chef day Remembering a few key Responsibilities of each and every chef which needs to be taken care. #Promoting Healthy Eating: 🥦 Chefs play a vital role in encouraging nutritious, balanced meals and inspiring healthy eating habits. #Sustainability:♻️ Responsible sourcing of ingredients, reducing food waste, and supporting local producers are key chef duties. #Culinary Innovation: 🔪💡 Chefs must continuously push the boundaries of creativity, exploring new flavors, techniques, and cuisines. #Educating Future Generations: 👨‍🍳📝 Mentoring young chefs and educating communities about food safety and healthy cooking is essential. #Cultural Preservation:🍯 Chefs safeguard culinary traditions while also embracing modern, global influences in their cooking. #Ensuring Food Safety: 🧤🌡️ Maintaining high hygiene standards and safe food preparation practices is a top priority for chefs. #Environmental Stewardship:🌱🌍 Chefs lead by example in adopting eco-friendly kitchen practices to reduce their environmental impact.

9

1 Bình luận

There are places that don't need as many words. Hospitality is also made up of unspoken words, emotions and a unique view like that of the Lebua Hotel ... #lebua #luxuryhotels #thailand #hospitality

17

CUISINE : Thai COURSE NINE : Second Main Course TERMINOLOGY :Drunken noodles or drunkard noodles is a Thai stir-fried noodle dish similar to phat si-io but spicier. In English texts, it is rendered as pad kee mao, pad ki mao, or pad kimao /ˌpæd kiː ˈmaʊ/ – from its Thai name Thai: ผัดขี้เมา, RTGS: phat khi mao, [pʰàt kʰîː māw], in which phat means 'to stir-fry' and khi mao means 'drunkard'. ETYMOLOGY : The dish is widely available in restaurants or at street vendors in Thailand but it is also highly popular in the United States, and has become ubiquitous on Thai restaurant menus throughout. Despite its name, alcohol is not one of the ingredients. ORIGIN : The origin of the name behind the dish is unclear, but there are several explanations. One anecdotal explanation for the name "drunkard (or drunken) noodles" is that the meal is often consumed after a night of drinking, prepared from assorted leftovers commonly on hand and staple ingredients. Others say that the name comes through the idea that the spicy seasoning of the dish is "meant to tear through the dulled palates of the inebriated." PREPERATION : The dish originates from a spicy stir-fry dish that originally did not include noodles. The base ingredients of the aforementioned spicy stir-fry are garlic, shallots, fresh chilies, and shrimp paste, and holy basil (for topping). Eventually, the stir-fry was converted into a noodle dish made with broad rice noodles (kuaitiao sen yai in Thai), soy sauce, fish sauce, oyster sauce, garlic, meat, seafood, chili, fresh black pepper pods and holy basil, which give rise to its distinctive spiciness. Certain versions of this dish may include eggs. The recipe for the noodles is not rigid and may often differ. Substitutions for some base ingredients can be made and the dish can be easily made vegetarian or vegan. Fish sauce can be substituted for Thai thin soy sauce. The meat or seafood can be replaced with tofu or vegetables such as cabbage, carrots, broccoli, snow peas, or bell peppers. Broad rice noodles may be substituted for fresh chewy rice noodles or even regular pad Thai noodles. Some can be served without noodles and instead serve the vegetables and protein stir-fry with rice. Other variations include the dish using instant noodles, or a fusion version using spaghetti instead of rice noodles.

1

Tetsu Uchisaka, Director Of Food And Beverage, Mandarin Oriental Hotel Group Contributed an article "Exploring The Evolution of Tea And Coffee Preferences." "When it comes to handling tea and coffee in hotels and restaurants in the future, it will inevitably require something different from the past in terms of farming, harvesting, sourcing, and distributing methods, as well as service-providing methods." says Tetsu Uchisaka The article will also be featured in the forthcoming special print edition on Coffee and Tea 2024. Read More : https://lnkd.in/geJVf2vc #beveragetrends #coffeeculture #brewingmethods #globalinfluence #socialdrinking 

3

The culinary department in a 5-star hotel is the heart of the F&B operation, ensuring exceptional guest experiences through meticulous food preparation and service. Their policies encompass various aspects to guarantee the consistent delivery of high-quality cuisine: * Quality and Sourcing: Policies govern the sourcing of fresh, high-quality ingredients, often locally and sustainably produced. * Standardization and Consistency: Recipes and procedures are clearly defined to ensure consistent preparation and presentation across all dishes. * Food Safety and Hygiene: Strict policies are in place for maintaining the highest standards of food safety and hygiene, including temperature control, proper storage, and sanitation practices. * Culinary Innovation: While upholding signature dishes, five-star hotels encourage innovation through menu development and incorporating seasonal ingredients. * Waste Management: Minimizing food waste is a key concern. Policies address proper portion control and responsible disposal practices.

1

chef vs cook: A chef is a professional cook who has undergone training and often works in a restaurant or other food service establishment. They typically have expertise in culinary arts and may oversee kitchen operations• The main differences between a chef and a cook lie in their training, skill level, and responsibilities. Chefs usually have formal culinary education and training, while cooks may learn through experience or informal apprenticeships. Chefs often have more advanced cooking techniques and creative abilities, while cooks may specialize in specific tasks or cuisines• Chefs typically have leadership roles in the kitchen, overseeing menu planning, recipe development, and managing kitchen staff. Cooks may assist chefs with food preparation and cooking but may have less authority and decision-making power• In summary, chefs are professional cooks with advanced training and expertise who often have leadership roles in the kitchen, while cooks may have less formal training and responsibilities••••••••••••••

7

Rah rah- berries fizz Rah rah-(enthusiastic attitude or spirit) Recipe:- Raspberry syrup lime juice lavender tonic Beefeater pink Garnish:- candid lolypop skeleton leaf At last with 100%passion I sometimes enjoy a lollipop. Brings back memories, and for a few minutes I feel like a child again. :-Nosta A good sparkling cocktail needs some sugar to it. The lollipop will give the cocktail sugar and flavor… but, it won’t be immediate. The rimming sugar helps drive the flavor until the lollipop can do its magic. #mixology #liquidchef #Ginlover #cocktaillover

35

2 Bình luận

CUISINE : Thai COURSE THREE : Soup TERMINOLOGY : Green curry (Thai: แกงเขียวหวาน, RTGS: kaeng khiao wan, pronounced [kɛ̄ːŋ kʰǐaw wǎːn], literally "sweet-green curry") is a central Thai variety of curry. ETYMOLOGY : The name green curry derives from the color of the dish, which comes from green chilies. The "sweet" in the Thai name (หวาน, wan means 'sweet') refers to the particular color green itself and not to the taste of the curry. As this is a Thai curry based on coconut milk and fresh green chilies, the color comes out creamy mild green or, as this color is called in Thai, 'sweet green' (เขียวหวาน, khiao-wan). Its ingredients are not exactly fixed. The curry is not necessarily sweeter than other Thai curries, but although the spiciness varies, it tends to be more pungent than the milder red curries. Green curry evolved during the reign of King Rama VI or Rama VII, between the years 1908–1926. INGREDIENTS : Apart from the main protein, traditionally fish, fish balls, or meat, the other ingredients for the dish consist of coconut milk, green curry paste, palm sugar, and fish sauce. Thai eggplant (aubergine), pea aubergine, basil leaves or other green or whitish vegetables and even fruit are often included. The consistency of its sauce varies with the amount of coconut milk used. Green curry paste is traditionally made by pounding in mortar green chillies, shallots, garlic, galangal, lemongrass, kaffir lime leaves, cilantro roots (coriander), and cumin seeds, white peppercorns, shrimp paste and salt. PREPARATION : The paste is fried in split coconut milk until the oil is expressed to release the aromas in the paste. Once the curry paste is cooked, more coconut milk and the remaining ingredients are added, along with a pinch of palm sugar and fish sauce. Finally, as garnishes, Thai basil, fresh kaffir lime leaves, sliced phrik chi faa (the common name means 'sky-pointing chilies', which refers to large mild chilies such as Cayenne pepper) are often used. For a more robust green curry, such as with seafood, julienned krachai (fingerroot or Chinese keys), white turmeric, and holy basil can be used as garnishes. SERVING : Green curry is typically eaten with rice as part of a wider range of dishes in a meal or with round rice noodles known as khanom jeen as a single dish.

1

1 Bình luận