Latest news with #CulinaryTradition
Times
11 hours ago
- Entertainment
- Times
The Times Daily Quiz: Wednesday June 18, 2025
1 Which savoury meat pudding is Scotland's national dish? 2 In court, a circuit judge should normally be addressed as 'Your …' what? 3 The Runnymede Trust is named after the field where which document was sealed in 1215? 4 Victoria Land and Oates Land are regions of which southern continent? 5 Who was famously attacked by Rod Hull and Emu on a November 1976 episode of his chat show? 6 Suitable for small gardens, what is a Qualcast Panther 30? 7 Sylvia Plath described Queen Mary's Gardens in which London park as a 'wonderland'? 8 Every year, eels leave European rivers to breed in which sea in the North Atlantic? 9 Which Canadian singer-songwriter's 1968 debut album Song to a Seagull was produced by David Crosby? 10 Klingsor is an evil sorcerer in which opera by Richard Wagner? 11 In which Asian country did the Tony award-winning musical Maybe Happy Ending have its premiere in 2016? 12 Which Unesco World Heritage site is home to Britain's smallest royal palace? 13 The critic Rosamond Bernier co-founded which Paris-based art magazine in 1955? 14 Monobob is an individual version of which winter sport? 15 Which former Labour MP is pictured? Scroll down for answersAnswers1 Haggis 2 Honour 3 Magna Carta 4 Antarctica 5 Michael Parkinson 6 Lawnmower 7 Regent's Park 8 Sargasso Sea 9 Joni Mitchell 10 Parsifal 11 South Korea 12 Kew Gardens, as in Kew Palace 13 L'oeil 14 Bobsleigh 15 Andy Burnham
Mail & Guardian
13-06-2025
- Mail & Guardian
Turkish embassy celebrates Unesco's World Breakfast Day
Bon appetit: The Deputy Minister of International Relations, Türkiye ambassador Nilvana Darama Yıldırımgeç, and her husband partake in a traditional Turkish breakfast dish called menemen. As part of the World Breakfast Day, which is celebrated annually by the United Nations Educational, Scientific and Cultural Organisation (Unesco) on the first Sunday in June, a hearty Turkish breakfast was presented at the residence of the Turkish ambassador, HE Nilvana Yıldırımgeç. Guests indulged in everything from Turkish tea and coffee to menemen, simit, cheese and baklava. Turkish breakfast is among the country's finest culinary rituals. The event aims to bring the Turkish breakfast tradition to a global audience. Van, in the east of Türkiye, is viewed as the country's breakfast capital with its diverse dishes and rich flavours. The province broke the world's most crowded breakfast table record in 2014, when 51 793 people were seated at it. Breakfast is so integral to Van that a street parallel to the main boulevard is unofficially known as 'Breakfast Makers Street.' Ambassador Nilvana Darama Yıldırımgeç thanked friends and colleagues for attending.
CNN
16-05-2025
- General
- CNN
This is what happens if a pizza and a donut had a baby
Some call it a deep fried pizza. In Hungary they call it Lángos. It's their national street food of deep fried bread dough traditionally lathered in sour cream, cheese and garlic oil.
Malay Mail
14-05-2025
- General
- Malay Mail
Wrapped in history: Nyonya ‘popiah' brings Peranakan heritage to the table
SHAH ALAM, May 15 — At first glance, Nyonya popiah may resemble the typical spring rolls sold at street stalls or night markets. But with its crispier skin, richer filling, and signature sambal and sweet sauce, this Peranakan delicacy tells a deeper story rooted in cultural heritage. However, Jennifer Lee Choo Neo, the Cultural and Social Committee Member of the Persatuan Peranakan Baba Nyonya Kuala Lumpur dan Selangor (PPBNKLS) said the delicate wrapper and rich filling reflect generations of heritage from the Chinese Peranakan, or Baba, community. 'Nyonya popiah is more complex to prepare, with a wrapper made from wheat flour, tapioca flour, eggs, warm water, and salt. The batter is rested for 30 to 60 minutes for a softer, more flavourful texture — unlike regular spring roll wrappers, which use only flour and water. With its crispier skin, richer filling, and signature 'sambal' and sweet sauce, this Peranakan delicacy tells a deeper story rooted in cultural heritage. — Bernama pic 'To create the wrapper, the batter is gently spread in a thin layer over a flat pan,' she said during a Peranakan Chinese cooking demonstration for media practitioners held in conjunction with the Nyonya Heritage@The Saujana Hotel programme, held here recently. Lee, 58, said the filling is made from fresh ingredients such as jicama (sengkuang), cucumber, bean sprouts, omelette, fried tofu, and prawns, combined with sautéed fermented soybean paste (taucu) and garlic, resulting in a complex blend of sweet, spicy, and aromatic flavours. As for the sambal, she explained that it uses either fresh or dried chillies, garlic, toasted wheat flour, and palm sugar (gula Melaka), while the sweet sauce is made from a mixture of palm sugar, flour, and a bit of soy sauce. 'Although slightly tedious to prepare, this delicacy is often a special choice for various events, including birthday celebrations or weddings,' said Lee, who is a third-generation Baba descendant. Lee said the filling is made from fresh ingredients such as jicama ('sengkuang'), cucumber, bean sprouts, omelette, fried tofu, and prawns, combined with sautéed fermented soybean paste ('taucu') and garlic, resulting in a complex blend of sweet, spicy, and aromatic flavours. — Bernama pic Nyonya popiah is one of 15 traditional Peranakan Chinese dishes featured in the 'Baba Nyonya Heritage' initiative at The Saujana Hotel Kuala Lumpur throughout this month, symbolising a fusion of heritage cuisine and modern hospitality. The Saujana Hotel Kuala Lumpur General Manager Jasmine Ong Li, said the campaign is not only aimed at introducing Baba cuisine to the public, but also serves as an important platform to revive time-honoured recipes rich in stories and cultural values. She added that other featured dishes include buah keluak, lobak masak lemak (braised radish in coconut gravy), nasi kemuli, pai tee, stuffed cencaru (fish), ee pioh soup, pajeri eggplant, Nyonya sambal belacan, fried tamarind prawns, and various traditional kuih. Jennifer Lee Choo Neo (left), the Cultural and Social Committee Member of the Persatuan Peranakan Baba Nyonya Kuala Lumpur dan Selangor (PPBNKLS) prepares Nyonya 'popiah' during a Peranakan Chinese cooking demonstration for members of the media, held recently in conjunction with the Nyonya Heritage@The Saujana Hotel programme in Shah Alam, May 14, 2025. — Bernama pic She said each dish was carefully curated to ensure authenticity in terms of cooking techniques, secret ingredients, and traditional preparation methods inherited from the Baba community's ancestors. Meanwhile, PPBNKLS President Vivienne Lee @ Lianah Abdullah said to support this initiative, the association provided intensive training to the hotel's culinary team, covering the ingredients and preparation methods. 'Our collaboration is grounded in a shared goal — to preserve and elevate Peranakan heritage for future generations. To us, this partnership is about safeguarding and reintroducing Peranakan heritage, because each dish carries meaning, not just flavour,' she said, adding that Peranakan Chinese cuisine is increasingly gaining popularity among the younger generation. — Bernama
