John Myers
Isingeniso: I-Palauan Cuisine kanye Nezindlela Zazo Zokupheka Zendabuko
I-Palauan cuisine iwumfanekiso womlando wamasiko ahlukahlukene wezwe kanye nenala yemithombo yayo yemvelo. I-cuisine ihlanganisa izinhlobonhlobo zokudla kwasolwandle, izitshalo zezimpande, nezithelo. Amasu okupheka e-Palauan abalulekile ekukhipheni ukunambitheka okuyingqayizivele kanye nokwakheka kwezithako zabo. I-Palauan cuisine iphinde ithonywe izitayela zokupheka zesi-Filipino, isiShayina, nesiJapane.
I-Palauan cuisine ilungiswa ngokwesiko kusetshenziswa izithako zasendaweni nezindlela zokupheka zendabuko. Lezi zinqubo ziye zadluliselwa ezizukulwaneni ngezizukulwane. I-Palauan cuisine iyaziwa ngezitsha zayo ezilula kodwa ezinokunambitheka. Izindlela zokupheka ezisetshenziswa ku-Palauan cuisine zenzelwe ukuveza ukunambitheka kwemvelo kwezithako.
Ukugcoba, Ukubhema, kanye Nokuvutshelwa: Amasu Abalulekile Ekuphekeni Kwe-Palauan
Ukugcoba kuyindlela yokupheka edumile e-Palauan cuisine. Kuhilela ukupheka ukudla phezu komlilo ovulekile noma amalahle ashisayo. Ukugcoba kuvame ukusetshenziselwa ukulungisa izinhlanzi, inkukhu nenyama yengulube. Ukubhema kungenye indlela yokupheka esetshenziswa e-Palauan cuisine. Kuhilela ukufaka ukunambitheka kokudla ngentuthu yokhuni noma amakhoba kakhukhunathi. Ukubhema kuvame ukusetshenziselwa ukulungisa inhlanzi, inkukhu nenyama yengulube.
Ukuvutshelwa futhi kuyindlela eyinhloko esetshenziswa e-Palauan cuisine. Ukuvutshelwa kuhilela ukusetshenziswa kwamagciwane ukuze aphule ukudla. Le nqubo ithuthukisa ukunambitheka kokudla futhi inganweba impilo yakho yeshalofu. Ukuvutshelwa kusetshenziselwa ukulungisa inhlanzi, i-taro nesithelo sezithelo. Isidlo esivutshiwe esithandwa kakhulu ePalauan cuisine i-“balau,” eyenziwe ngamaqabunga e-taro abilile.
Amasu Okulungisa Izinhlanzi, i-Taro, nezinye Izithako Ezibalulekile ku-Palauan Cuisine
Inhlanzi iyisithako esiyisisekelo ku-Palauan cuisine. Ngokuvamile kuphekwa ngokuwoswa, ukubhema, noma ukupheka ngobisi lukakhukhunathi. Izinhlanzi ezivame ukusetshenziswa ePalauan cuisine yi-tuna. I-Taro ingesinye isithako esibalulekile e-Palauan cuisine. Kuyisitshalo sezimpande esisetshenziselwa ukwenza “ama-taro chips,” “amakhekhe e-taro,” kanye “ne-taro pudding.” I-taro ivame ukubiliswa noma yosiwe ngaphambi kokuba isetshenziswe esitsheni.
Ezinye izithako ezibalulekile e-Palauan cuisine zihlanganisa isithelo sesinkwa, ukhukhunathi, namaqabunga e-pandan. I-Breadfruit yisithelo esinesitashi esivame ukubiliswa noma sosiwe ngaphambi kokuba sisetshenziswe esitsheni. Ukhukhunathi usetshenziswa ngezindlela ezahlukene ePalauan cuisine, okuhlanganisa ukupheka ngobisi lukakhukhunathi nokusebenzisa amafutha kakhukhunathi ekuthoseni. Amaqabunga e-Pandan asetshenziselwa ukunambitha irayisi nama-dessert.
Sengiphetha, ukudla kwase-Palauan kuwumfanekiso womlando wamasiko wezwe kanye nemithombo yemvelo. Izindlela zokupheka zendabuko ezifana nokugcoba, ukubhema, nokuvutshelwa kusetshenziselwa ukuveza ukunambitheka okuyingqayizivele kwezithako. Inhlanzi, i-taro, nezinye izithako ezibalulekile zilungiswa kusetshenziswa amasu ahlukahlukene ukwenza izitsha ezimnandi nezinambitheka. I-Palauan cuisine iwumsebenzi okufanele uzame kuwo wonke umuntu ofuna ukuhlola ama-flavour ahlukahlukene ase-Pacific.
