Chinese Food and Foodways in Southeast Asia and Beyond

Index

239 Index acar,฀33 acculturation,฀16,฀83,฀87,฀98,฀124–5,฀ 164 ang฀ku฀kueh,฀28 Asam฀Fish฀Head,฀33 authenticity,฀5,฀11–2,฀176,฀181,฀185,฀ 219,฀228–30 Baba,฀11–2,฀16,฀28–30,฀32,฀34–5,฀ 40–1,฀178 Baba฀restaurant,฀36,฀121 Bah฀Kut฀Teh,฀31,฀36,฀39,฀43,฀233 bamboo฀shoots,฀127 Ban฀Chian฀Ke฀(banjiandeh)฀(peanut฀ crumpets),฀29 banh฀cuon฀(rice-sheet฀rolls),฀6,฀13,฀ 156–69 banquet,฀2,฀100,฀113,฀145–6 bao฀(Chinese฀bun),฀113 siaopao฀(in฀the฀Philippines),฀127,฀ 132–3 barbecued฀pork,฀151 bean฀sprouts,฀177,฀223 toge,฀132 Beijing฀cuisine,฀16 belacan฀dishes,฀32–3,฀221–3 bird’s฀nest,฀107,฀180฀ birthday,฀28,฀136 Borubudur,฀111 breadfruit,฀52,฀54,฀57,฀60,฀65,฀69 bu฀(health฀enhancing),฀25 bubur฀chacha,฀36,฀42 buffetization,฀83,฀85 Cantonese฀cuisine,฀1,฀13,฀84,฀143,฀ 146–7 Capgomeh,฀114 cha฀chaan฀teng฀(tea฀café),฀7,฀9,฀15,฀78,฀ 218–34 Che฀Hu฀(Bosomboh),฀35 chefs,฀3,฀7,฀10–2,฀14,฀25,฀29,฀40,฀50,฀ 55,฀68,฀83,฀85–8,฀91–5,฀99,฀117,฀ 176,฀179,฀181,฀184,฀188,฀194,฀ 208,฀210–1,฀218,฀223–5,฀see฀also฀ Hainanese฀cooks cheong฀fan,฀6,฀13 Cheong฀Liew,฀7,฀10,฀192–214 cheung฀fan฀(rice-flour฀rolls),฀113,฀122,฀ 156–69 chilli฀dip,฀29,฀119 13 CFFWindex.indd 239 6/20/11 5:13:30 PM 240฀ Index Chinatown,฀67,฀117–8,฀184,฀194,฀฀ 205 Chinese฀ American฀food,฀8,฀110 condiments/ingredients,฀125 confinement฀food,฀42 cooking฀methods,฀108 festivals,฀28 Filipino฀food,฀3,฀6,฀8–9,฀124–40 food฀in฀Burma,฀9,฀141–54 food฀in฀Cambodia,฀13,฀18 fusion฀cuisine,฀85–7,฀97 Indonesian฀food,฀3–4,฀8–9,฀107–22 Malayan฀food,฀4,฀9,฀24,฀39 Malaysian฀food,฀3,฀10,฀15,฀24,฀35,฀ see฀Chinese฀Malayan฀food Malaysian฀restaurant,฀14,฀18,฀44 New฀Year,฀35,฀122,฀151,฀180 regional฀cuisines,฀2–3,฀55,฀66,฀83–4,฀ 121,฀167 Singaporean฀food,฀3,฀10,฀24 Singaporean฀restaurant,฀14,฀18,฀44 speech฀groups฀and฀food,฀3,฀26,฀28 Vietnamese฀foodways,฀18 chopsuey,฀10,฀40,฀68–9,฀78,฀82–3,฀88,฀ 93,฀95–7,฀101 chow฀mein฀(chow฀mein),฀40,฀81,฀83,฀93,฀ 95,฀180,฀185 coffee฀shops,฀12,฀15,฀35,฀207 cooks,฀see฀chefs culinary฀ globalization,฀3–5,฀13,฀15,฀29,฀85 heritage,฀6,฀16 innovation,฀6,฀8–10 invention,฀1,฀4,฀15–6 localization,฀4,฀6,฀8,฀15–6,฀30,฀32,฀ 91–2,฀124,฀128,฀143,฀145–7,฀ 156,฀222–3,฀225 reproduction,฀4,฀15–6,฀24 curry,฀68,฀145 curry฀dishes,฀33,฀183 Curry฀Mee,฀9,฀18,฀232–3฀ Dabogong,฀148 dai฀pai฀dong฀(open-air฀food฀stalls),฀219 daosa฀bnia฀(Tao฀Sar฀Pia),฀9,฀137 diasporic฀Chinese฀food฀defined,฀4,฀ 5,฀8,฀11,฀15–6,฀24,฀40,฀75–101฀ passim diffusion฀of฀food,฀3–4,฀7 dim฀sum,฀120,฀128,฀132,฀151,฀162,฀ 180–1 domestic฀workers,฀10–1,฀144 Cantonese฀domestic฀helpers฀(Ah฀ Sum),฀11,฀17 dosai,฀207 duck฀cuisines,฀84,฀see฀Peking฀Duck eating฀out,฀81,฀98 ethnic฀food,฀7,฀12–3,฀81,฀176,฀187,฀193 feasts/feasting,฀61–4,฀67 fengshui,฀180 fern฀shoots,฀33 festivals,฀12 festive฀food,฀28 Fish฀Head฀Curry,฀33 fish฀sauce,฀166 food฀ and฀distinction,฀152 and฀ethnicity,฀88–9,฀158,฀176 and฀gender,฀11,฀168 and฀memory,฀82,฀118,฀156,฀158–9,฀ 196–200฀ fermentation,฀54 for฀offering,฀147–51 foodscape,฀48–50,฀54,฀58,฀65,฀71 foodways฀explained,฀188 fortune฀cookies,฀81 fusion฀cuisine,฀176 Fuzhou฀food,฀1 Ghost฀festival,฀151 globalization,฀see฀culinary฀globalization Gongbao฀Chicken,฀95 13 CFFWindex.indd 240 6/20/11 5:13:30 PM Index฀ 241 Hainanese฀Chicken฀Rice,฀10,฀14,฀ 17–8,฀36–7,฀39,฀42–4,฀177–8,฀182,฀ 203,฀218–9,฀221–3 recipe,฀17 Hainanese฀ cooks,฀10–1 food,฀1 Hakka฀ food,฀1,฀2,฀116–7 restaurant,฀13,฀118 halal,฀6,฀16,฀32,฀118 hawkers,฀hawker฀centers,฀hawker฀stalls,฀ hawker฀food,฀31,฀35,฀126,฀197,฀ 207,฀223,฀230 hofan,฀13–4 Hokkien฀(minnan)฀food,฀1 Hokkien฀Mee,฀8,฀36,฀43–4,฀181,฀227 hopia,฀9,฀137–9,฀see฀also฀daosa฀bnia hybridity,฀hybridization,฀40–1,฀92,฀฀ 194 Inche฀Kabin,฀35 Indonesian฀ Chinese฀returnees,฀35 restaurant,฀36 innovation,฀see฀culinary฀innovation intermarriage,฀145 Ipoh฀Hofan,฀31,฀43 Islam฀108,฀111–2 jicama,฀26 kerabu฀dishes,฀33–4 kuih฀(ge),฀37,฀43 Kuih฀bangkit,฀43 Kuih฀Pie฀Tee,฀35 Kung฀Pao฀Chicken...