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isys100 final blog

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Hi guys! Thank you for following us in our food journey. Hope you learned something from us and our culture. We have decided to open up a YouTube channel to show you guys more types of food! We have a lot of ideas coming up, such as food vlogs, mukbang, easy cooking recipes etc. Our YouTube channel is called: Yummy food Please subscribe and support our channel! You won’t regret it.  We’ve uploaded our first video. We take you with us to a restaurant recommended by Seven in one of her blog post.   Please give the video a thumbs up and give us a comment about where you’re from and what’s your favourite food to eat.  We had so much fun filming our video with Seven doing the filming and helped out with editing, Britney and Callista edited most of the video, Lin was the comedian and paid for the desserts :) We all ate and reviewed all the dishes together. All four of us worked on the first introduction blog, then we took turns posting blogs to intr
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Candied Sweet Potato

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Candied sweet potato is a classic dessert in the NorthEast region of China. This dish is a Chinese delicacy that looks like cubes of sweet potato caramelised and stuck together like stick glue! To eat this, you have to pull it out and dip it in cold water to harden the sugar coating on the outside. The warm sugar hardens in the air like pieces of strings when you pull it out. Once you eat it, it is hard on the outside and soft and warm on the inside. Although this dish consists of a few ingredients, it requires a lot of skills to properly prepare. A quick tip: You must eat it quickly or else they will all stick together like hardened glue! This dish is especially tasty during winter and it is quite an adventure to eat. You should definitely check it out when eating at a NorthEastern Chinese restaurant! Information reference:  https://www.laweekly.com/10-great-dongbei-style-chinese-dishes-plus-where-to-eat-them/ https://theculturetrip.com/asia/china/articles/10-chinese-
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Indonesian dessert

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Hi everyone! On this post I will introduce you to some of traditional dessert from Indonesia.  1. Sekoteng Sekoteng is basically a ginger-based hot drink, it made with simple ginger syrup and condensed milk. It has diced bread, sagoo pearls, coconut, palm fruit, and peanuts as a topping. It is the best to have on winter time, since it is served hot. Even though the picture does not look interesting, but trust me it tastes really good. This has been my favorite lately. 2. Wedang ronde It is almost the same as sekoteng, it uses ginger-syrup and condensed milk, but the thing that makes it different is the toppings. Wedang ronde uses "mochi" as their toppings. It has big mochi which is fills with mashed peanut and small mochi. They also make the mochi colorful. It's also served hot, just like sekoteng.   3. Es Nona This ice drink is from Pontianak (Which is part of Indonesia). It contains papaya that has been soaked in lime water so that the texture is
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Japanese Sake (Japanese Rice Wine)

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 Hello Today I'm going to introduce Japanese sake to you Japanese Sake also known as Japanese Rice Wine, is a produced by a brewing process more akin to that of beer.              The foundations of good sake are quality rice, clean water, koji mold and yeast. They are combined and fermented in precise processes that have been refined over the centuries. Sake pairs well with almost any kind of food but compliments the delicate flavors of traditional Japanese meals particularly well. Sake can be found at most establishments serving alcohol, especially at restaurants and drinking establishments such as izakaya and bars. There are also specialty sake bars that stock a wide range of sake from various regions. If you want to try it, you can go to some Japanese restaurant to buy it.  image reference
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Chongqing brown sugar glutinous rice cake - chapter 4

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Chongqing brown sugar glutinous rice cake Author: jiangmin zhu Hi, everyone, do you enjoy the Chongqing food that I introduced to you before?  Today, I will introduce the last delicious food to you. Next step will be a video blog made by our group about sharing the food that we introduced in our previous blogs.  Video coming soon, please look forward to~ Same as previous blog, let's look at the picture about the food: Ingredient: glutinous or sticky rice, brown sugar water, soybean, sesame Steps: Let the glutinous rice soaked overnight in advance. Steam it into glutinous rice. Fry soybean and sesame until done. (the soybean is slightly discoloured, then put the sesame, a quick stir until both cook well) Put them into high speed blender machine to make them become powder. Use rolling pin or whatever tool to stir and beat the glutinous rice. Then, wrapped in soybean and sesame powder, pour some brown sugar water inside, enjoy it! Pic
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Nasi Kuning

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Nasi Kuning  Nasi kuning or known as tumeric rice, is one of Indonesian traditional food. It is normally served in special occasions such as parties, housewarmings, welcoming guests, opening ceremonies and many more. The yellow-colored rice looks like a of pile gold. People used to served this on special occasions as a symbol of prosperity, wealth, dignity, and good fortune. Nasi kuning is normally served in a shape of "mountain", just as you can see from the picture, in Indonesia we call it "tumpengan". There are variety of side dished that comes along with it, there are : Shredded omelette Serundeng ( relish of grated coconut and spices) Urap (vegetable in shredded coconut dressing) teri kacang (fried anchovy and peanuts) Fried tempeh (soybean nuts) and potato caramelized in spicy sauce Javanese style fried chicken Shrimp in chili Perkedel (potato fritters) And last but not least, they sometimes add emping chips (Indonesian crackers)
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Sour Cabbage Pork Belly Soup

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Hi! For today, this blog will introduce a staple dish from NorthEast cuisine! Sour Cabbage Pork Belly soup. I have previously mentioned in the introduction blog that NorthEast cuisine includes pickled cabbage, the pickling draws influence from Korea and cabbage stew is a typical dish in Russia. You can see how the bordering countries influenced this delicious dish. This dish may sound very odd to you, but to put this into perspective, think of it as Chinese sauerkraut with slices of pork, clear noodles aromatic spices. At home, pickled cabbage is made in large batches during the harsh winter weather, where the temperature would be -20 degrees in NorthEast China. Chinese cabbage is very cheap and one of the few vegetables available to be locally sourced. The pork can be dipped in soy sauce for extra flavour. This dish is very filling, hearty and flavourful. A restaurant I recommend is called The NorthEast Restaurant at Eastwood. This is a newly opened restaurant that brings no
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