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Unit 4 The World on a Plate Extension Activities Slide 2 Spices of the South Asia Special Dishes Around Taiwan Slide 3 Spices of the South Asia Slide 4 After reading the article, youve known that the world are full of surprises. People have different customs in eating. Slide 5 Despite of the differences in eating customs, putting some spices to make food tasty seems to be a general rule around the world. Slide 6 What kind of spices do you usually taste when you have a meal? Slide 7 In Taiwan, green onion, gingers or garlic are the commonest spices people will use when they cook. Slide 8 Do you know what are the essential spices that south Asian people use in cooking? Slide 9 Lemongrass Slide 10 Kaffir lime leaves http://www.foodsubs.com/HerbsAsian.html Slide 11 Basil Slide 12 Hot chilly pepper Slide 13 Galangal (blue ginger) Slide 14 Turmeric Slide 15 Tamarind Slide 16 Pepper Slide 17 Lime Slide 18 Curry Slide 19 Shallot Slide 20 Coconut milk Slide 21 Garlic Slide 22 Coriander Slide 23 Now you know the basic elements of South Asian spices. Please try to design a recipe which has the spirit of south Asian food. Slide 24 Example: Thai Coconut Rice INGREDIENTS: SERVES 4 2 cups Thai jasmine-scented rice 2 cups thin coconut milk 1 3/4 cups water 1/2 tsp. salt 1/2 tsp. canola or other vegetable oil Optional: 1 tsp. brown sugar Optional: 1 tsp. coconut flavoring Optional Garnish: 2 Tbsp. dry shredded coconut http://thaifood.about.com/od/thaisnacks/r/thaicoconutrice.htm Slide 25 PREPARATION: Rub oil over the bottom of a deep-sided pot. Place rice, coconut milk, water, and salt in the pot. Place pot on the stove over medium to high heat and stir well. Add the sugar and flavoring, if using. Continue to stir occasionally until the coconut milk & water come to a bubbling boil. Once the rice has begun to bubble, stop stirring. Turn down the heat to medium-low (around 2.5 on the dial). Place lid askew on the pot, so that it is at least 3/4 covered. Slide 26 Allow to simmer in this way for 15-20 minutes, or until rice has absorbed most of the coconut-water. Now turn off the heat, but leave the pot on the burner. Cover the pot tightly with the lid and allow to sit 5-10 minutes, or until the rest of your dinner is ready. When ready to eat, remove the lid and fluff rice with a fork or chopsticks, gently loosening it in the pot. The rice is now ready to eat. Slide 27 End of Activity One Slide 28 Special Dishes Around Taiwan Slide 29 If you have a chance to introduce to your foreign friends about Taiwanese local food, what comes up to your mind first? Slide 30 Now, based on the following 5 pictures, please discuss with your classmates about how to introduce theses five local dishes to your foreign friends. Your goal is to evoke your foreign friends curiosity and want to try it very much! Slide 31 1. Stinky tofu http://en.wikipedia.org/wiki/Stinky_tofu Slide 32 2. Oyster omelet http://www.chineseypage.com/rest/topic/oyster.htm Slide 33 3. Pearl milk tea http:// www.f-b-i.com.tw/drink/Images/drinking-001.jpg Slide 34 4. Fried Salty Chicken http://zh.wikipedia.org/wiki/%E9%B9%BD%E9%85%A5%E9%9B%9E Slide 35 5. Soya-mixed meat http://www.taipei.gov.tw/cgi-bin/SM_theme?page=438a668f Slide 36 End of Activity Two