Планета Еда(3 серии: Ливан, Малайзия, Скандинавия) / Planet Food(Lebanon, Malaysia, Scandinavia)
#777
Жанр: Путешествия
Продолжительность: 00:45:56; 00:45:51; 00:46:28
Перевод: Профессиональный (одноголосый)
Русские субтитры: нет
Описание:
Три серии из цыкла передач "Планета Еда". На этот раз вместе с Мэрили Паркер Вы увидите кухню Ливана, Малайзии и Скандинавии.
Lebanon is a country located between the desert and the sea. The location is a both blessing and a curse, with war being waged on this fertile ground for over four millennia. The rich soil and varied history of Lebanon have resulted in a world class cuisine. Chef Merrilees Parker travels to the capital of Beirut, and then in to the countryside of Lebanon to learn more about its people, their culture and their cuisine.
Merrilees begins her journey at a Beirut juice bar. The fresh fruits and vegetables are plentiful in Lebanon and her avocado smoothie is a great start to breakfast. Next she meets up with Nayla Audi who is a well-known food writer and restaurateur. Together they make Fatteh, which is a chick pea based dish with yoghurt. Breakfast is topped off with a trip to Corniche to sample Manoushie, an Arabian bread.
Merilees goes in to a Lebanese home to help prepare the national dish, Kibbeh. For lunch she visits a French cafй. The French took over Beirut after World War I, and even though the city was destroyed by civil war in the 80’s, the influence on cuisine and architecture remains.
Dinner is served in downtown Beirut at Johnny Ferrah's chic restaurant: Bread. Johnny dines with Merrilees and together they sample calamari and shrimp, bathed in a squid oil vinaigrette, followed by a delicious seafood sampler with a taste of sardine.
After a day in Lebanon's chicest city, Merrilee heads to its oldest, the ancient city of Tyre. The Phoenicians arrived in Tyre in 4000 BC when - as the first sea faring nation in the Middle East - they established a trading post for silks and spices, building a vast empire on the back of the purple dye of the murex mollusk. While over-fishing has taken its toll on the Mediterranean stocks, the Tyre markets are still a good destination for fresh seafood. Merrilees helps to prepare the local fish, which is a no-frills affair, using little more than a squeeze of lemon for flavour.
Merrilees continues her journey to the Chouf Mountains. Here she gets a lesson in picklingthe local produce. Locking cucumbers in a jar with vinegar, water, and salt, can have quite an effect, as anyone who has seen a pink turnip on the side of their Falafel can tell you!
Before leaving the countryside, Merrilees helps pound chickpeas for Hummus. She visits the temples where she tastes the wine of the Hezbollah stronghold Baalbek and also samples the Baklava. She then stops in gypsy country – just in time for the slaughter of a goat, and scours the brush with Bedouin women, looking for flavours, before sitting down to a sunset feast.
Merilees' journey around Lebanon finishes back in Beirut, where she makes a cameo appearance on the Middle East's favourite TV cookery programme: The Chef Ramzi Show.
Malaysia’s multiculturalism is unrivaled thoughout South East Asia – and is reflected in its cuisine. Host Merrilees Parker begins her journey on the Malaysian peninsular with the native Orang Asli people of Kelantan. They teach her how to hunt with a blowpipe and cook dinner in a bamboo trunk. She then heads off to the stunning Islamic East coast to cook a rich curry using freshly caught mackerel. She finds strange and delicious fruits in the markets and – after Friday prayers - shares in the sweet and savoury delights cooked on the streets.
In the ancient spice capital of Melaka, Merrilees cooks up a storm with fiery Laksa Soup in the style of the Nyonya, then visits a Portuguese settlement and wolfs down Devil’s Curry. In the Cameron Highlands, 5,000 feet above sea level, there is a notable English influence. Merrilees picks tea on the Boh Plantation and samples Mrs. Chong’s famous scones with homemade strawberry jam.
The island of Penang is Merilees' next stop. Here she joins a street vendor, stir-frying Char Kway Teow on a hand cranked charcoal barrow. Penang is a festive destination and she joins 10,000 Chinese pilgrims for the Vegetarian Feast of the Nine Emperor Gods. In Little India, the smaller festival of Dussehra means more vegetarianfood to be tasted, but this time with an Indian flavour. Having sampled spicy betel leavesand sweet pulled tea, she tries her hand at making the delicate fried bread known as Lacy Roti.
The capital, Kuala Lumpur, is one of the fastest growing cities in South East Asia and fortunately Malay culture is not being lost in the rush to modernise. Merrilees finds 2 chefs who use traditional Malay cooking traditions in a modern fine dining style that is set to rival the great cuisines of the world.
Finally, on the paradise island of Langkawi, Merilees joins the Ramadan celebrations with a feast of delicious sweetmeats before learning how to make Beef Rendang in the jungle home of the charismatic chef, Shukri Shafie.
Качество: SATRip
Формат: AVI
Видео кодек: XviD
Аудио кодек: MP3
Видео: 720x576 (1.25:1), 25 fps, XviD Final 1.0.1 (build 35) ~1800 kbps avg, 0.17 bit/pixel
Аудио: 44.100 kHz, MPEG Layer 3, 2 ch, ~128.00 kbps avg