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Katherine Johnson’s mathematical calculations helped guide some of America’s most important early space missions while she confronted the racial and gender barriers faced by Black women in twentieth-century America.
MORE →Reflects the personal views, recollections, and perspective of the author, Mike Davis.
This is a personal recollection on the Move fire on May 13, 1985
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 Banmian in Singapore | |
| Course | Main |
|---|---|
| Region or state | China and Hokkien-speaking areas (such as Malaysia, Singapore and Taiwan) |
| Main ingredients | Flat egg noodles, vegetables, anchovy, fish or meat |
| Course | Main |
|---|---|
| Region or state | China and Hokkien-speaking areas (such as Malaysia, Singapore and Taiwan) |
| Main ingredients | Flat egg noodles, vegetables (mainly sayur manis or cangkuk manis), anchovy, fish or minced meat, asam jawa |
| Banmian | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 板麵 | ||||||||||||||
| Simplified Chinese | 板面 | ||||||||||||||
| Hokkien POJ | pán-mī | ||||||||||||||
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Banmian (traditional Chinese: 板麵; simplified Chinese: 板面; pinyin: bǎnmiàn) or pan mee (Min Nan Chinese: pán-mī) is a Chinese noodle dish that consists of handmade noodles served in soup.[1] Other types of handmade noodles include youmian (similar dough texture and taste, but thinner round noodles), or mee hoon kueh (flat and thin rectangular pieces).
The name banmian ('board noodle' or 'block noodle') came from the Hakka method of cutting the noodles into straight strands using a wooden block as ruler. In Hakka, some might call it man-foon-char-guo (麵粉茶粿) or dao-ma-chet (刀嬤切).
In Hokkien, it was called mee-hoon-kueh (麵粉粿; lit. 'wheat snack') but what can be found at hawker stalls is generally called banmian. The current style is a mix between the traditional methods of Hakka and Hokkien. The Hakka initially made the noodle by shaving pieces off a block of dough, commonly made from flour (sometimes egg is added for more flavor), while the Hokkien would roll the dough into a large, flat piece that would then be torn by hand into bite-sized bits. Traditionally, the dough is hand-kneaded and torn into smaller pieces of dough (about 5 cm or 2 in). The dough can also be kneaded using the machine into a variety of shapes, the most common shape being flat strips of noodle.
Banmian is common in China, Malaysia, Singapore and Taiwan. It consists of egg noodles served in a flavorful soup, often with meat or fish, vegetables and spices. Dried anchovies, minced pork, mushrooms, and a leafy vegetable such as sweet potato leaves or sayur manis (Sauropus androgynus) are also possible ingredients.[2][3]
Traditional versions of banmian use egg noodles that are simply a blend of egg, flour, water and salt that is kneaded and then formed into noodles. However, modern banmian is frequently made with a pasta maker which cuts noodles in all sizes.
The base of the soup can be water, but is more commonly a type of fish stock. Normal fish stock can be used, but anchovy stock is a common choice. Various ingredients such as onions, garlic, ginger and bean paste can be added to the stock to provide more flavor, although some preparations are so simple that nothing more than plain stock is used. In Malaysia, dry noodles and soup are served separately.
Dry chilli pan mee is a variant which was invented in Chow Kit, Kuala Lumpur,[4] and is often seen in the Klang Valley.[5] This dry noodle is served with minced pork, fried onions, anchovies, and topped with a poached egg which is later stirred into the noodles. It is usually served with dry chilli or sambal.
Two common ingredients that are often found across different versions of banmian are mushrooms and anchovies. The exact type of each might vary, but they are generally added to the stock base. The mushrooms can be dried and are reconstituted in the broth, while the anchovies may be fried until crispy and then served on top of the soup. The anchovies also can be added to the stock for flavor and allowed to break down during cooking.
Once the base stock is completed, nearly anything can be added to complete the banmian. This includes vegetables such as green onions, spinach, cabbage and bamboo shoots. Vinegar is usually added, occasionally with sugar, to balance the flavor. Restaurants may offer fried minced pork or chunks of white fish as a protein-rich addition. Finally, an egg is cracked into the hot broth and allowed to cook until the white is set and the yolk is warmed through.
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Source: Wikipedia. Article content is retrieved live through the MediaWiki API.
Banmian (traditional Chinese: 板麵; simplified Chinese: 板面; pinyin: bǎnmiàn) or pan mee (Min Nan Chinese: pán-mī) is a Chinese noodle dish that consists of handmade noodles served in soup. Other types of handmade noodles include youmian (similar dough texture and taste, but thinner round noodles), or mee hoon kueh (flat and thin rectangular pieces). The name banmian ('board noodle' or 'block noodle') came from the Hakka method of cutting the noodles into straight strands using a wooden block as ruler. In Hakka, some might call it man-foon-char-guo (麵粉茶粿) or dao-ma-chet (刀嬤切). In Hokkien, it was called mee-hoon-kueh (麵粉粿; lit. 'wheat snack') but what can be found at hawker stalls is generally called banmian. The current style is a mix between the traditional methods of Hakka and Hokkien. The Hakka initially made the noodle by shaving pieces off a block of dough, commonly made from flour (sometimes egg is added for more flavor), while the Hokkien would roll the dough into a large, flat piece that would then be torn by hand into bite-sized bits. Traditionally, the dough is hand-kneaded and torn into smaller pieces of dough (about 5 cm or 2 in). The dough can also be kneaded using the machine into a variety of shapes, the most common shape being flat strips of noodle. Banmian is common in China, Malaysia, Singapore and Taiwan. It consists of egg noodles served in a flavorful soup, often with meat or fish, vegetables and spices. Dried anchovies, minced pork, mushrooms, and a leafy vegetable such as sweet potato leaves or sayur manis (Sauropus androgynus) are also possible ingredients. Traditional versions of banmian use egg noodles that are simply a blend of egg, flour, water and salt that is kneaded and then formed into noodles. However, modern banmian is frequently made with a pasta maker which cuts noodles in all sizes. The base of the soup can be water, but is more commonly a type of fish stock. Normal fish stock can be used, but anchovy stock is a common choice. Various ingredients such as onions, garlic, ginger and bean paste can be added to the stock to provide more flavor, although some preparations are so simple that nothing more than plain stock is used. In Malaysia, dry noodles and soup are served separately. Dry chilli pan mee is a variant which was invented in Chow Kit, Kuala Lumpur, and is often seen in the Klang Valley. This dry noodle is served with minced pork, fried onions, anchovies, and topped with a poached egg which is later stirred into the noodles. It is usually served with dry chilli or sambal. Two common ingredients that are often found across different versions of banmian are mushrooms and anchovies. The exact type of each might vary, but they are generally added to the stock base. The mushrooms can be dried and are reconstituted in the broth, while the anchovies may be fried until crispy and then served on top of the soup. The anchovies also can be added to the stock for flavor and allowed to break down during cooking. Once the base stock is completed, nearly anything can be added to complete the banmian. This includes vegetables such as green onions, spinach, cabbage and bamboo shoots. Vinegar is usually added, occasionally with sugar, to balance the flavor. Restaurants may offer fried minced pork or chunks of white fish as a protein-rich addition. Finally, an egg is cracked into the hot broth and allowed to cook until the white is set and the yolk is warmed through.
Laghman (Uyghur: لەغمەن, romanized: leghmen), also spelled lagman, is a dish of meat, vegetables and pulled noodles from Uyghur cuisine. In Chinese, the noodle is known as latiaozi (Chinese: 拉条子) or banmian (Chinese: 拌面). Laghman is likely a loanword from the Chinese lamian and appears to be an adaptation of Northern Chinese noodle dishes, although its taste and preparation are distinctly Uyghur. It is well-known in Kazakhstan and Kyrgyzstan, where it is considered a national dish of the local Uyghur and Dungan (Hui) ethnic minorities. It is also common in Russia, Uzbekistan, Tajikistan, Turkmenistan, northeastern Afghanistan (where chickpeas are added), and parts of northern Pakistan. Crimean Tatar cuisine also adopted lagman from Uzbek culture.
Fujian is a province in southeast China. Fujian is bordered by Zhejiang to the north, Jiangxi to the west, Guangdong to the south, and the Taiwan Strait to the east. Its capital is Fuzhou and its largest prefecture city by population is Quanzhou, with other notable cities including the port city of Xiamen and Zhangzhou. Fujian is located on the west coast of the Taiwan Strait as the closest province geographically and culturally to Taiwan. Additionally, a small portion of historical Fujian is administered by the government of the Republic of China (Taiwan), romanized as Fuchien, a result of the Chinese Civil War. While the population predominantly identifies as Han, it is one of China's most culturally and linguistically diverse provinces. The dialects of the language group Min Chinese are most commonly spoken within the province, including the Fuzhou dialect and other Eastern Min languages of Northeastern Fujian and Hokkien dialect and other Southern Min languages of southeastern Fujian. The capital city of Fuzhou and Fu'an of Ningde prefecture along with Cangnan county-level city of Wenzhou prefecture in Zhejiang province make up the Min Dong linguistic and cultural region of Northeastern Fujian. Hakka Chinese is also spoken in Fujian, by the Hakka people. Min dialects, Hakka, and Standard Chinese are mutually unintelligible. Due to emigration, much of the ethnic Chinese populations of Taiwan, Singapore, Malaysia, Indonesia, and the Philippines speak Southern Min (or Hokkien). With a population of 41.5 million, Fujian ranks 15th in population among Chinese provinces. In 2022, its GDP reached CN¥5.31 trillion (US$790 billion by nominal GDP), ranking 4th in East China region and 8th nationwide in GDP. Fujian's GDP per capita is above the national average, at CN¥126,829 (US$18,856 in nominal), the second highest GDP per capita of all Chinese provinces after Jiangsu. Fujian is considered one of China's leading provinces in education and research. As of 2023, two major cities in the province ranked in the top 45 cities in the world (Xiamen 38th and Fuzhou 45th) by scientific research output, as tracked by the Nature Index.
Kopi luwak (Indonesian pronunciation: [ˈkopi ˈlu.aʔ]), also known as civet coffee, is a coffee that consists of partially digested coffee cherries, which have been eaten and defecated by the Asian palm civet (Paradoxurus hermaphroditus). The cherries are fermented as they pass through a civet's intestines, and after being defecated with other fecal matter, they are collected. Although kopi luwak is a form of processing rather than a variety of coffee, it is known as one of the most expensive coffees in the world, with retail prices reaching $100 per kilogram ($45/lb) for farmed beans and $1,000 per kilogram ($450/lb) for wild-collected beans. Another epithet for it is the "Holy Grail of coffees".
Before the 1921 destruction of Tulsa’s Greenwood District, Black residents had created a remarkable center of business and community life. The district included stores, professional offices, entertainment venues and homes owned by Black citizens. Understanding Greenwood means learning what was built—not only what was burned.
MORE →Brown v. Board of Education in 1954.
