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Krayasat (Thai: กระยาสารท, pronounced [krā.jāː.sàːt]; food for the Sat Rite), is a Thai dessert prepared for Buddhist religious events. [1] It is commonly served during the Festival of Offerings to the Dead, a Thai holiday. [2] It is made from peanuts, sugar cane, sticky rice, sesame and coconut.
Buddhist vegetarian chefs have become extremely creative in imitating meat using prepared wheat gluten, also known as seitan, kao fu (烤麸) or wheat meat, soy (such as tofu or tempeh), agar, konnyaku and other plant products. Some of their recipes are the oldest and most-refined meat analogues in the world. Soy and wheat gluten are very ...
Yakgwa is a food with a long history. It was made for Buddhist rites during the Later Silla era (668–935). [10] It was popular during the Goryeo Dynasty and was enjoyed by royal families, aristocrats, temples, and private houses. [11]
Since Buddhism was introduced into Korea, Buddhist traditions have strongly influenced Korean cuisine as well. During the Silla period (57 BC – 935 AD), chalbap (찰밥, a bowl of cooked glutinous rice ) yakgwa (약과, a fried dessert) and yumilgwa (a fried and puffed rice snack) were served for Buddhist altars and have been developed into ...
Buddha's delight, often transliterated as Luóhàn zhāi (simplified Chinese: 罗汉斋; traditional Chinese: 羅漢齋), lo han jai, or lo hon jai, is a vegetarian dish well known in Chinese and Buddhist cuisine. It is sometimes also called Luóhàn cài (simplified Chinese: 罗汉菜; traditional Chinese: 羅漢菜).
Traditionally, Tibetan Buddhism prohibited the consumption of alcoholic beverages. Beer mostly from barley, but rice, wheat, maize, oats and millet are also used in brewing. Chang is consumed through a thin bamboo straw. Alcoholic beverages include: Beer; Chang, a beer usually made from barley; Pinjopo, a rice wine; Ara, distilled or fermented ...
During the Kamakura period (1185–1333), Japanese Buddhist monks who studied in the Song dynasty brought the tea culture to Japan, and the custom of eating confections with tea began in Japan. The monks also introduced tenshin ( 点心 , dim sum ) , a light meal, and the history book Teikin ōrai ( 庭訓往来 ) mentions udon ( 饂飩 ...
Thai khao tom is sometimes colored blue with Clitoria ternatea flowers. Khao tom (Lao: ເຂົ້າຕົ້ມ, pronounced [kʰȁ(ː)w.tôm]) and khao tom mat (Thai: ข้าวต้มมัด, pronounced [kʰâ(ː)w.tôm mát]) are a popular Laotian and Thai dessert made of sticky rice, ripe banana, coconut milk, all wrapped and steamed-cooked in banana leaves.