Saturday, April 29, 2017

यिनै हुन दावा तमाङ जस्ले ताईवानी नागरिकलाई बचाए, कहालीलाग्दो रहेछ त्यो क्षण। हेर्नुस पीडितलाई उद्धार गर्ने दावा तामाङ के भन्छन् -

Rice Moment, located in Taipei’s Dazhi neighborhood, just to the north of the Keelung River, has only been in business since 2014, but Gabriel began his journey with food at the tender age of ten, learning to make desserts before he went on to study baking as a major during his three years of senior high school. At nineteen, he began venturing into Western cuisine. Now 30 years of age, Gabriel is the one teaching others.

He encourages his chefs to experiment with rice, and to incorporate it in dishes not previously known to include it. For instance, in Rice Moment’s burgandy beef with mochi cakes he teams the French classic boeuf bourguignon with traditional glutinous-rice cakes.

Though crispy on the outside, the mochi is chewy on the inside, and eating it stimulates comparisons with cheese. The result is not only an interesting texture mix, but also a perfect complement to the strong taste of the red wine-infused beef. By creatively combining rice with Western cuisine he hopes to entice his diners, especially young people and those visiting Taiwan, to better appreciate and more enthusiastically and consciously consume home-grown rice.

Gabriel is very serious when it comes to the quality of his main attraction. His research on rice began a few years ago, and he consults Taiwan’s China Grain Products Research & Development Institute on rice-processing technologies. He buys first-grade rice from Miaoli and Taitung counties, regions known for their quality grain production. He also uses quality 10-grain rice, a healthful mix of rice and wheat with sorghum, oats, millet, and even lotus seeds and Job’s tears.


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