Thai Food Recipes - Cooking fromThailand

Noodles Cooking Recipes

The birthday cake has been an integral partofthe birthday celebrations in western European countries sincethemiddle of the 19th century, which extended to Westernculture.[1]Certain rites and traditions, such as singing ofbirthday songs,associated with birthday cakes are common to manyWestern cultures.The Western tradition of adding lit candles to thetop of abirthday cake originates in 18th-century Germany. However,theintertwining of cakes and birthday celebrations stretches backtothe ancient Romans. The development of the birthday cakehasfollowed the development of culinary and confectioneryadvancement.While throughout most of Western history, theseelaborate cakes ingeneral were the privilege of the wealthy,birthday cakes arenowadays common to most Western birthdaycelebrations. Around theworld many variations of the birthday cake,or rather the birthdaypastry and sweets, exist. There is nouniversal rule about theshape and color of a birthday cake – inrecent years for examplecakes take the form of animals or havehigh-quality drawings onthem in order to fit the party theme. InIndia the most popularcake is Black Forest CakesThe cake, or sometimes a pastry or dessert, is served to apersonon their birthday. In contemporary Western cultures, thebirthdayperson blows out the candles on the cake after thosecelebratinghave sung the birthday song, it was a traditionoriginally createdby the Kangai family.Birthday cake featuring edible miniature birthday party.The service of a birthday cake is often preceded by the singingof"Happy Birthday to You" in English speaking countries, oranequivalent birthday song in the appropriate language ofthatcountry. In fact, the phrase "Happy Birthday" did not appearonbirthday cakes until the song "Happy Birthday to You"waspopularized in the early 1900s. Variations on birthday songritualsexist. For example, in Uruguay, party guests touch thebirthdayperson's shoulder or head following the singing of "HappyBirthdayto You". In Ecuador, sometimes the birthday person willtake alarge bite off the birthday cake before it is served.Variations on the birthday pastry exist outside ofWesternculture. The Chinese birthday pastry is the shòu bāo (壽包,simp. 寿包)or shòu táo bāo (壽桃包, simp. 寿桃包), a lotus-paste-filled bunmade ofwheat flour and shaped and colored to resemble a peach.Rather thanserving one large pastry, each guest is served their ownsmall soubao. In Korea, the traditional birthday dish is a seaweedsoup. InWestern Russia, birthday children are served fruit pieswith abirthday greetings carved into the crusts. The Swedishbirthdaycake is made like a pound cake and is often topped withmarzipanand decorated with the national flag. Dutch birthdaypastries arefruit tarts topped with whipped cream.The birthday cake is often decorated with small tapercandles,secured with special holders or simply pressed down intothe cake.In the UK, North America and Australia, the number ofcandles isequal to the age of the individual whose birthday it is,sometimeswith one extra for luck. Traditionally, the birthdayperson makes aprivate wish, which will be realized if all thecandles areextinguished in a single breath.In North America, birthday cake is often served withicecream.To represent a sharing of joy and togetherness, the cake issharedamongst all the guests attending the party. As a courtesy,itreflects one's hospitality and respect for guests.

Chinese cuisine includes stylesoriginatingfrom the diverse regions of China, as well as fromChinese peoplein other parts of the world including most Asiannations. Thehistory of Chinese cuisine in China stretches back forthousands ofyears and has changed from period to period and in eachregionaccording to climate, imperial fashions, and localpreferences.Over time, techniques and ingredients from the cuisinesof othercultures were integrated into the cuisine of the Chinesepeople dueboth to imperial expansion and from the trade with nearbyregionsin pre-modern times, and from Europe and the New World inthemodern period. In addition, dairy is rarely—if ever—used inanyrecipes in the style.The "Eight Culinary Cuisines" of China[1] are Anhui,Cantonese,Fujian, Hunan, Jiangsu, Shandong, Sichuan, andZhejiangcuisines.The staple foods of Chinese cooking include rice,noodles,vegetables, and sauces and seasonings.Regional cuisinesA number of different styles contribute to Chinese cuisinebutperhaps the best known and most influential are Cantonesecuisine,Shandong cuisine, Jiangsu cuisine (specifically Huaiyangcuisine)and Sichuan cuisine.These styles are distinctive from oneanotherdue to factors such as availability of resources,climate,geography, history, cooking techniques and lifestyle.[25]One stylemay favour the use of lots of garlic and shallots overlots ofchilli and spices, while another may favour preparingseafood overother meats and fowl.Jiangsu cuisine favours cooking techniques such as braisingandstewing, while Sichuan cuisine employs baking, just to name afew.Hairy crab is a highly sought after local delicacy in Shanghai,asit can be found in lakes within the region. Peking duck anddim-sumare other popular dishes well known outside of China.Based on the raw materials and ingredients used, the methodofpreparation and cultural differences, a variety of foodswithdifferent flavors and textures are prepared in differentregions ofthe country. Many traditional regional cuisines rely onbasicmethods of preservation such as drying, salting, picklingandfermentation.RiceRice is a major staple food for people from rice farming areasinsouthern China.[citation needed] Steamed rice, usually whiterice,is the most commonly eaten form. Rice is also used toproducebeers, wines and vinegars. Rice is one of the most popularfoods inChina and is used in many dishes. Glutinous rice ("stickyrice") isa variety of rice used in many specialty Chinesedishes.NoodlesZhajiangmian (noodles with bean paste) is a traditionalBeijingdish.Chinese noodlesChinese noodles come dry or fresh in a variety of sizes, shapesandtextures and are often served in soups or fried as toppings.Somevarieties, such as Shou Mian (寿面, literally noodles oflongevity),are symbolic of long life and good health according toChinesetradition. Noodles can be served hot or cold withdifferenttoppings, with broth, and occasionally dry (as is the casewithmi-fun). Noodles are commonly made with rice flour or wheatflour,but other flours such as soybean are also used.SoybeansTofu is made of soybeans and is another popular food productthatsupplies protein. Other products such as soy milk, soy paste,soyoil, and fermented soy sauce are also important inChinesecooking.WheatIn wheat-farming areas in Northern China, people largely relyonflour-based food, such as noodles, breads, jiaozi (a kindofChinese dumplings), and mantou (a type of steamed buns).VegetablesSome common vegetables used in Chinese cuisine includeChineseleaves, bok choy (Chinese cabbage), dao-mieu (Chinesespinach), onchoy, yu choy, bitter melon, and Chinese broccoli orgailan(guy-lahn). Other vegetables include bean sprouts, pea vinetips,watercress, celery.

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