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One of the staples of traditional Turkish cuisine, sarma consists of a filling that is snugly surrounded by leaves or le...
06/05/2022

One of the staples of traditional Turkish cuisine, sarma consists of a filling that is snugly surrounded by leaves or leafy vegetables. There are numerous versions of this dish but the mixture typically combines ingredients such as minced meat, rice or bulgur, various herbs, seasonings, red pepper, paprika, ground sumac, or tomato sauce, while the typical wrapping usually includes vine, cabbage, or sauerkraut leaves, or a variety of leafy vegetables such as collard greens and swiss chard.

Having its roots in the Ottoman Empire, sarma is also traditionally consumed in the Balkans, the countries of Central Europe, the South Caucasus, and the Middle East. Although it is commonly enjoyed as a filling lunch or dinner (typically during the winter season), sarma is often prepared on special occasions and holidays.

Nigiri or nigirizushi is a special kind of hand-pressed sushi where the meat is sliced and pressed on top of sushi rice....
06/05/2022

Nigiri or nigirizushi is a special kind of hand-pressed sushi where the meat is sliced and pressed on top of sushi rice. It was developed in Tokyo (then called Edo) during the 1800s. Sometimes, nori seaweed is used to wrap the whole concoction and keep it together.

The topping is usually seafood such as shrimp, tuna, haddock, or eel, and it should always be fresh and of the highest quality. Traditionally, nigirizushi is paired with shiso leaves, wasabi, soy sauce, or pickled ginger. It is sometimes garnished with daikon and salted seaweed.

Yakiniku is a term denoting a Japanese technique (with Korean origins) of cooking bite-sized pieces of meat and vegetabl...
06/05/2022

Yakiniku is a term denoting a Japanese technique (with Korean origins) of cooking bite-sized pieces of meat and vegetables on a table grill. It can also refer to a number of dishes cooked using the same technique. Yakiniku has Korean origins and was inspired by the famous Korean dishes galbi and bulgogi, although the meat in yakiniku is usually not marinated before grilling.

Traditionally, raw, thinly sliced meat and vegetables are brought to the table and grilled by the consumers. The most popular meat for yakiniku includes beef, pork, chicken, and a variety of shellfish. Numerous sauces and dips are usually served on the side - from soy sauce and miso sauce to garlic oil sauce.

Sashimi is a Japanese delicacy consisting of thinly sliced raw fish or shellfish (or even meat) served with soy sauce an...
06/05/2022

Sashimi is a Japanese delicacy consisting of thinly sliced raw fish or shellfish (or even meat) served with soy sauce and other ingredients such as wasabi or ginger paste. Most common ingredients used in the preparation of sashimi are tuna, squid, scallop, whale, and octopus.

Sashimi can be cut in different ways to alter the appearance of the dish, from extremely thin to very thick slices of fish. It is usually served as an appetizer, decorated with shiso leaves, cucumbers, and seaweed (wakame and tosaka-nori).

Dim sum is a variety of bite-sized food that is usually served with tea. It can range from savory dumplings, buns, and n...
06/05/2022

Dim sum is a variety of bite-sized food that is usually served with tea. It can range from savory dumplings, buns, and noodle rolls to sweet puddings and tarts. The term dim sum translates to touch the heart, and according to legend, it was invented many centuries ago by cooks of the Royal Court in order to touch the heart of Chinese emperors (but not to fully satiate their hunger).

What started as a simple snack is now a key part of Chinese culture. It is also a ritual family dish eaten on most weekend mornings in Hong Kong. Each dish usually consists of a few pieces of dim sum varieties, served in steamer baskets or on small plates, making them great for sharing or trying out new flavors.

These thick and chewy Japanese noodles are made with wheat flour, and along with soba, they are one of the most popular ...
06/05/2022

These thick and chewy Japanese noodles are made with wheat flour, and along with soba, they are one of the most popular and most common Japanese noodle varieties. The traditional and most common form of udon is characterized by its round shape, firm texture, and substantial size.

However, there are also many regional varieties that differ in size and thickness. A staple of Japanese cuisine, they are used in numerous traditional dishes and local specialties. In their simplest form, udon noodles are served in kake udon, a refreshing noodle soup with a flavorful broth made with soy sauce, dashi, and mirin.

These Chinese dumplings known as jiaozi, consisting of a thinly rolled piece of dough which contains either meat or a ve...
06/05/2022

These Chinese dumplings known as jiaozi, consisting of a thinly rolled piece of dough which contains either meat or a vegetable filling, are one of the most popular and most commonly eaten dishes in China and East Asia. They can be served either as an appetizer, a side dish, or as the main course, always with a side of soy sauce-based dipping sauce, but traditionally, jiaozi are always eaten for Chinese New Year.

Depending on how they are cooked, jiaozi dumplings can be classified into three categories: boiled, steamed, and pan-fried, but when it comes to folding techniques, there are many, and the most popular one is known as pinched-edge fold, which results in crescent-shaped jiaozi, the most popular shape in China.

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