Asian 6Yo Sweet Mini.avi

[Josefina Polly]

It was refreshing to sip a delicately sweet milk tea that was not too diluted, perfectly balancing milk, sugar, and ice. The tapioca pearls were al dente, and thus enjoyable to chew on. In addition, I found comfort in the fact that the drink was parallel to the milk tea I had at authentic Thai restaurants. This amplified my appreciation for the cool, soothing beverage on a humid afternoon.

People usually consume its edible corm and leaves. The corms, which have a light purple color due to phenolic pigments,[59] are roasted, baked or boiled. The natural sugars give a sweet, nutty flavor. The starch is easily digestible, and since the grains are fine and small it is often used for baby food. Young taro leaves and stems can be eaten after boiling twice to remove the acrid flavor. The leaves are a good source of vitamins A and C and contain more protein than the corms.

Asian 6Yo Sweet Mini.avi

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Kalo is taro's Hawaiian name. The local crop plays an important role in Hawaiian culture and mythology. Taro is a traditional staple of the native cuisine of Hawaii. Some of the uses for taro include poi, table taro (steamed and served like a potato), taro chips, and lūʻau leaf (to make laulau). In Hawaii, kalo is farmed under either dryland or wetland conditions. Taro farming there is challenging because of the difficulties of accessing fresh water. Kalo is usually grown in "pond fields" known as loʻi. Typical dryland or "upland" varieties (varieties grown in watered but not flooded fields) are lehua maoli and bun long, the latter widely known as "Chinese taro". Bun long is used for making taro chips. Dasheen (also called "eddo") is another dryland variety cultivated for its corms or as an ornamental plant. A contemporary Hawaiian diet consists of many tuberous plants, particularly sweet potato and kalo.

Among the Urapmin people of Papua New Guinea, taro (known in Urap as ima) is the main source of sustenance along with the sweet potato (Urap: wan). In fact, the word for "food" in Urap is a compound of these two words.[75]

In Samoa, the baby talo leaves and coconut milk are wrapped into parcels and cooked, along with other food, in an earth oven . The parcels are called palusami or lu'au. The resulting taste is smoky, sweet, savory and has a unique creamy texture. The root is also baked (Talo tao) in the umu or boiled with coconut cream (Faálifu Talo). It has a slightly bland and starchy flavor. It is sometimes called the Polynesian potato.

Taro paste, a traditional Cantonese cuisine, which originated from the Chaoshan region in the eastern part of China's Guangdong Province is a dessert made primarily from taro. The taro is steamed and then mashed into a thick paste, which forms the base of the dessert. Lard or fried onion oil is then added for fragrance. The dessert is traditionally sweetened with water chestnut syrup, and served with ginkgo nuts. Modern versions of the dessert include the addition of coconut cream and sweet corn. The dessert is commonly served at traditional Teochew wedding banquet dinners as the last course, marking the end of the banquet.

In Indonesia, taro is widely used for snacks, cakes, crackers, and even macarons, thus it can be easily found everywhere. Some varieties are specially cultivated in accordance with social or geographical traditions. Taro is usually known as "keladi", although other varieties are also known as "talas", among others. The vegetable soup, sayur asem and sayur lodeh may use taro and its leaves also lompong (taro stem) in Java. Chinese descendants in Indonesia often eat taro with stewed rice and dried shrimp. The taro is diced and cooked along with the rice, the shrimp, and sesame oil. In New Guinea of Indonesia, there are some traditional dishes made of taro as well its leaves such as keripik keladi (sweet spicy taro chips), keladi tumbuk [id], pounded taro with vegetables, and aunu senebre [id], anchovies mixed with slices of taro leaf. Mentawai people has a traditional food called lotlot, taro leaves cooked with tinimbok (smoked fish).

In Vietnam, there is a large variety of taro plants. One is called khoai môn, which is used as a filling in spring rolls, cakes, puddings and sweet soup desserts, smoothies and other desserts. Taro is used in the Tết dessert chè khoai môn, which is sticky rice pudding with taro roots. The stems are also used in soups such as canh chua. One is called khoai sọ, which is smaller in size than khoai môn. Another common taro plant grows roots in shallow waters and grows stems and leaves above the surface of the water. This taro plant has saponin-like substances that cause a hot, itchy feeling in the mouth and throat. Northern farmers used to plant them to cook the stems and leaves to feed their hogs. They re-grew quickly from their roots. After cooking, the saponin in the soup of taro stems and leaves is reduced to a level the hogs can eat. Today this practice is no longer popular in Vietnam agriculture. These taro plants are commonly called khoai ngứa, which literally means "itchy potato".

Ala was widely grown in the southern atolls of Addu Atoll, Fuvahmulah, Huvadhu Atoll, and Laamu Atoll and is considered a staple even after rice was introduced. Ala and olhu ala are still widely eaten all over the Maldives, cooked or steamed with salt to taste, and eaten with grated coconut along with chili paste and fish soup. It is also prepared as a curry. The corms are sliced and fried to make chips and are also used to prepare varieties of sweets.[87]

In the Brazilian Portuguese of the hotter and drier Northeastern region, both inhames and carás are called batata (literally, "potato"). For differentiation, potatoes are called batata-inglesa (literally, "English potato"), a name used in other regions and sociolects to differentiate it from the batata-doce, "sweet potato", ironic names since both were first cultivated by the indigenous peoples of South America, their native continent, and only later introduced in Europe by the colonizers.

Prunus avium, commonly called wild cherry,[3] sweet cherry,[3] gean,[3] or bird cherry[4][5] is a species of cherry, a flowering plant in the rose family, Rosaceae. It is native to Europe, Anatolia, Maghreb, and Western Asia, from the British Isles[6] south to Morocco and Tunisia, north to the Trondheimsfjord region in Norway and east to the Caucasus and northern Iran, with a small isolated population in the western Himalaya.[7] The species is widely cultivated in other regions and has become naturalized in North America and Australia.[8][9][10]

As the main ancestor of the cultivated cherry, the sweet cherry is one of the two cherry species which supply most of the world's commercial cultivars of edible cherry (the other is the sour cherry Prunus cerasus, mainly used for cooking; a few other species have had a very small input).[17]

Although cultivated/domesticated varieties of Prunus avium (sweet cherry) did not exist in Britain or much of Europe, the tree in its wild state is native to most of Europe, including Britain. Evidence of consumption of the wild fruits has been found as far back as the Bronze Age at a Crannog in County Offaly, in Ireland.[32]

Georgia is not particularly well-known for its desserts, but sweet treats do play an important role in food culture. Traditionally, sharing sweets is seen as a way of bonding between family members, friends and guests. Candies are often handed out on holidays to symbolise youth and good fortune, and there are a growing number of trendy ice cream parlours in Tbilisi.

There are desserts associated with every major religious festival and several special sweets dedicated to different social milestones. Every region of Georgia has its own distinct style of cooking, and this extends to the dessert world as well. Many sweets are special to particular groups, parts of the country, or in some cases, specific towns.

Georgian desserts use simple ingredients and techniques, with walnuts, hazelnuts, honey, grape juice and cornflour being the staples. Most are not overly sweet, but balance sweet and savoury flavours and different textures.

Pelamushi or Tatara is a pudding-like Georgian dessert made from grape juice and flour. In the western part of Georgia, this traditional sweet is called Pelamushi. The main ingredient is cornflour, which is readily available. In the eastern part of the country, the same dessert is called Tatara and it is made using wheat flour instead.

In both cases, the basis for Pelamushi or Tatara is badagi, a sweet organic juice made from freshly pressed grapes. The finished pudding has a silky consistency and can be eaten either warm or cold. Both versions are equally delicious!

The sweet snack originated in Kakheti region, where there is an ample supply of grapes. In eastern Georgia, they primarily use walnuts while in the western parts, Churchkhela is made mainly with hazelnuts. Here, it is also known as Janjukha.

Wondering how exactly this curious treat is made? Traditionally, Georgian grandmothers are the ones who know the art of Churchkhela making. First, they boil the grape juice with flour until it thickens. This sweet mixture can form the base for Tatara or Pelamushi.

Tklapi can be either sweet or savoury. The sourest version of Tklapi is made with tkemali (wild plum), while the sweetest Tklapi is made from apricot and peach. The most widespread version of Tklapi is made from organic grape juice, badagi.

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