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Baby corn (also known as young corn, cornlettes, child corn or baby sweetcorn) is a cereal grain taken from corn (maize) harvested early while the stalks are still small and immature. It typically is eaten whole—including the cob , which is otherwise too tough for human consumption in mature corn—in raw, pickled, and cooked forms.
A cake called wowotou was cooked in the same pot as a cabbage after being "slapped on the side", and it was made out of corn-meal and served during the late Qing at Peking University. [ 9 ] According to G. C. L. Howell in his article published in the China Journal of March 1934, The soy bean: A dietary revolution in China , wotou was made out ...
A cross-section of an ear of corn, showing the cob. A corncob, also called corn cob or cob of corn, is the hard core of an ear of maize, bearing the kernels, made up of the chaff, woody ring, and pith. Corncobs contain mainly cellulose, hemicellulose, and lignin. [1]
[5] [10] This name may have originated from Pidgin English for "chayote". [9] In Nepal it is known as Es-kus. In Australia, New Zealand and Singapore, it is known as "choko". The name is derived from Cantonese, from Chinese immigrants to Australia and New Zealand in the late 19th century. [11] Chayote is also sometimes referred to as "vegetable ...
When an answer is composed of multiple or hyphenated words, some crosswords (especially in Britain) indicate the structure of the answer. For example, "(3,5)" after a clue indicates that the answer is composed of a three-letter word followed by a five-letter word. Most American-style crosswords do not provide this information.
A small snack made from rounded tapioca flour doughs which are then fried. Cimol comes from Bandung, West Java. Cireng: West Java A small snack made out of fried tapioca batter: Combro: Sundanese A fritter made from grated cassava with round or oval-shape. This dish is filled of oncom and chilli. Jemput-jemput: Malay
The name is thought to derive from the Chinese word for silk, 丝; 絲; sī; Middle Chinese sɨ, Old Chinese *slɯ, per Zhengzhang). It is itself at the origin of the Latin for 'silk', sērica . This may be a back formation from sērikos ( σηρικός ), 'made of silk', from sēr ( σήρ ), 'silkworm', in which case Sēres is 'the land ...
In modern preparations, the corn is soaked in containers filled with water. [3] [4] The resulting fermentation process results in the corn having a rather pungent aroma, hence the name rotten corn. Historically, this fermentation process was also used for the preservation of fish and crustaceans such as crayfish. [5]