Regarding the writing of foreign acronyms in texts in Spanish, the following should be taken into account:
- As a general rule, in the Spanish orthographic tradition, acronyms are written in round letters, even if the acronym is foreign. Thus, it is appropriate to write CD or IBM, in round precisely because of its acronym status.
- The development of these foreign acronyms can be composed in round or italic, depending on whether it is the acronym of a common name or a proper name. In this way, the compact disc is written, CD development, with lowercase initials and in italics because it is a common name written in another language, but International Business Machines, IBM development, with capital initials and in round form because it is a proper name. You may also be interested in what does wtw mean in texting
- According to the Pan-Hispanic Dictionary of Doubts, it is recommended, in general, to translate foreign acronyms. However, it is preferable to keep the original spelling in the case of acronyms or acronyms of foreign origin that are already established in use, correspond to trade names, or have translation difficulties: Unesco (United Nations Educational, Scientific and Cultural Organization).
- The Academy also advises that the acronyms of realities that are limited exclusively to a foreign country are not translated, without correspondence in their own: IRA (Irish Republic Army) or CIA (Central Intelligence Agency).
- In informative texts, it is convenient to try to translate international acronyms, such as NATO (North Atlantic Treaty Organization), which in Spanish becomes NATO (North Atlantic Treaty Organization), or UNO (United Nations Organization), which is adapted to Spanish It is UN (United Nations Organization).
- Finally, it is advisable to indicate the first time that a not widely used acronym is written the words to which it corresponds, as well as its translation or equivalence: DEA (Drug Enforcement Administration, Administration for Drug Control), or to write First the full name and then put the acronym in parentheses: Zimbabwe African National Union (ZANU).
This month I would like to dedicate it to teaching you typical New Year's dishes from other regions. I already made a small preview on my blog at Body Mind (it includes simplified recipes, take a look).
Last year I uploaded a typical Korean New Year recipe, Tteokguk, and this one I would like to start with the Thai New Year, which is celebrated according to the lunar calendar and does not coincide with the Western New Year (Gregorian calendar). This year his Songkran(เทศกาล สงกรานต์) will be next April 13. Its tradition combines Chinese folk culture with the local climate and crops and respects the ancestors. It is a mainly Buddhist festival in which very specific dishes are not prepared for the family, only the favorites, but for the " tham bun " (ทำบุญ) or "merits", carried out by the oldest women of the families, and which consists of honoring the ancestors by bringing food that they prepare at home to the temples.
The most typical and well-known of this festival is the "battle of water" that fills the streets with people getting wet even with buckets of water. And it is normal, the new year coincides with the dry season, which is also the warmest.
At first, it only consisted of dipping someone else's shoulder with flavored water ... but you know how we are and how exaggerated we can be ... you throw me a little, I miss you a lot ... and well, in the end, it is a great tourist attraction.
During the Songkran period, even more, street food stalls with specialties from the region are set up. As I said at the beginning, no special food is made to celebrate it, so we can practically choose any dish that we like.
I have chosen to show you this dessert: glutinous rice with mango or khao neeo mamuang (ข้าวเหนียว มะม่วง), a dish well known outside the Thai borders for its combination of flavors and textures.
It is a dish that traditionally takes a while to make, so at the end, I also explain how to make a quick version.
Difficulty: medium
Preparation time: 45 minutes + resting times
Servings: for 4 people
Ingredients:
♥ 1 cup of Thai jasmine rice (Khao home mali ข้าว หอม มะลิ) (sold in oriental supermarkets )
♥ 1 can of coconut milk
♥ 1/2 teaspoon of salt
♥ 3 tablespoons of sugar
♥ 3 tablespoons of peeled and split mung beans (optional)
♥ 1 teaspoon glutinous rice or potato/tapioca starch flour
♥ 1 mango
Put the rice in a large bowl or saucepan and wash it once with plenty of water to remove any excess starch. Fill the bowl with water and let the rice rest for at least 2 hours.
After that time, drain the rice very well in a colander. Prepare a pot for steaming (with a steamer) with water over high heat. Put a muslin or fine cloth in the steamer and pour the rice.
Preparation of Thai rice with mango - CreatiVegan.net
This way we prevent it from slipping through holes or cracks (a bamboo steamer also works). Close the fabric trying to leave a little space on the sides so that steam also rises there.
Preparation of Thai rice with mango - CreatiVegan.net
Put it on the saucepan with boiling water, over medium-high heat, tightly covered, for 30 minutes.
While the rice is being made, we will prepare the sweet sauce that infuses and gives flavor to the rice.
To do this, put the 3/4 parts of the can of coconut milk together with a pinch of salt and sugar in a small saucepan or a saucepan. Put it over medium heat, stirring constantly, until the sugar is completely dissolved. Cover it and turn off the heat. We have to keep it very hot (it does not need to boil) at the time of removing the rice, so if necessary heat it a little more a few minutes before the rice finishes cooking.
Carefully scoop the rice into a bowl (carefully pour it off the cloth, it will be very hot).
Preparation of glutinous rice with mango - CreatiVegan.net
The rice will be a bit whole and sticky. Don't worry, it's normal. Quickly pour in the hot sweet coconut sauce that you have prepared and mix it very well.
Preparation of glutinous rice with mango - CreatiVegan.net
Now it will look like a rice soup or a rice soup. Cover it very well (for example with a cloth and a lid) and let it rest for 45 minutes. When it takes about 20 minutes, uncover it and stir it again, it may remain liquid at the bottom and we need all the rice to be covered equally. Cover it again.
While the rice rests, we are going to make the salty sauce that is put on top and toast the mung beans (if you use them).
For the mung beans:
Wash and drain them. Put them in a saucepan or saucepan with at least 2 cups of water. Cover it, put it over high heat and bring it to a boil. When it starts to boil, lower the heat and cook for 5 minutes. Take it off the heat and let it rest for 15 minutes.
Remove the mung beans by draining them well and patting them dry with kitchen paper.
Preparation of glutinous rice with mango - CreatiVegan.net
Once dry, put them in a pan over medium heat, stirring from time to time, until they are toasted. Keep an eye on it so they don't burn, sautéing and stirring occasionally. It will take about 7-8 minutes. They have to be crisp, so when they start to brown you can try them. Take them out and let them cool.
Crispy mung beans to prepare sticky rice with mango - CreatiVegan.net
To make the salty sauce, put the rest of the coconut milk in a saucepan along with the rest of the salt over medium heat. Mix the rice flour or starch with at least 4 tablespoons of water in a glass and add it to the saucepan. Stir constantly until the mixture begins to bubble and is smooth and silky. It will have thickened a little. Make sure it is not excessively runny and do not leave it too long, as it cools it will thicken a little more. Take it off the heat.
Once the rice has rested, it will be cold or almost cold (it is a dessert that is not served strictly cold). Stir it a bit.
Preparation of glutinous rice with mango - CreatiVegan.net
The rice will now be well done, tender, very fragrant, and sweet.
To serve it, put a part of rice (1/4 or less) on a plate, shape it if you want (or shape it with a bowl), pour the sauce on top, put a handful of crunchy mung on top, and a few pieces of mango.
Glutinous rice with mango (Khao Niao Mamuang) - CreatiVegan.net
You don't have to eat your head a lot with how to cut the mango, just cut it into small cubes or slices to make it look great. The important thing is that it can be picked up with a spoon.
Serve as is, at room temperature. What you have leftover can be stored in a tightly-closed container (preferably with a film over the rice to prevent it from drying out) in the fridge for up to 3 days.
Glutinous rice with mango (Khao Niao Mamuang) - CreatiVegan.net
Fast version
To make a quick version, start the recipe the same, washing the rice and letting it soak. Then cook it in a heavy-bottomed saucepan with coconut milk, sugar, and salt, and a little water if necessary (you have to cover the rice a little). Cover it, put it over high heat and when it starts to boil, simmer until there is no liquid left (approx. 10 minutes). Remove it from the heat and let it sit for about 10 minutes. Make the coconut sauce and toast the mung (optional). Stir the rice and let it cool slightly. Serve with the sauce and mung.
One of my favorite desserts to order in Thai restaurants is Fresh Mango Sticky Rice. Don't get me wrong, cheesecakes and chocolate mousse is too much, but there is something very satisfying about this somewhat savory dessert with bright flavors and fresh fruit sweetness. So ... as I do with many of my restaurant favorites, I have tried recreating Mango Sticky Rice myself, of course giving something extra by adding a molecular touch. The ginger air that you can see at the top, is very light, but since the ginger stick packets, such a hit a little goes a long way. The air is full of flavor and gives the overall whole dish a little tang that really enlivens the mango and coconut flavors. All-in-all a very successful dish that was very popular in the country. You may also be interested to know about the following recipe khao neeo mamuang
Ingredients
1 1/2 cups uncooked short-grain white rice
2 cups of water
1 1/2 cups coconut milk
1 cup white sugar
1/2 teaspoon salt
1/2 cup of coconut milk
white 1 tablespoon sugar
1/4 teaspoon of salt
1 tablespoon cornstarch
3 ripe mangoes, peeled and sliced
1 tablespoon sesame seeds toasted
Addresses
1. Combine rice and water in a saucepan; put to boil; Cover and reduce heat to low. Cook over low heat until water is absorbed, 15 to 20 minutes.
2. In a separate saucepan, mix 1 1/2 cups of coconut milk, 1 cup of sugar, and 1/2 teaspoon of salt over medium heat. Bring to a boil, remove from heat, and reserve. Stir the cooked rice into the coconut milk mixture, cover, and let it cool for an hour.
3. Sauce: Mix 1/2 cup of coconut milk, 1 tablespoon of sugar, 1/4 teaspoon of salt, and cornstarch in a saucepan. Put to boil.
Ginger air: 1 tablespoon of pasta ginger (found in the produce section of most stores) 1 cup of water 2 grams of soy lecithin Instructions:
Mix the pasta lecithin, water, and soy ginger in a bowl with a mixer. Once a foam forms on top, let it rest for 3 minutes.
Repeat so the foam should continue to grow. Set aside for 3 more minutes.
Plate your rice and mango slices, with toasted sesame seeds and sauce.
The "air" to dessert the spoon as a garnish.
Conclusion: double the recipe for the sauce, it is delicious and I wish you more than I had done from the beginning. Also, using light coconut milk works just as well and you will feel less guilty about this treatment.
