사용자:Jks84562/사유지: 두 판 사이의 차이

편집 요약 없음
22번째 줄: 22번째 줄:
* [[타이완 달러]]
* [[타이완 달러]]
* [[대한민국 원]]
* [[대한민국 원]]
* ''[[조선민주주의인민공화국 원]]''
* [[조선민주주의인민공화국 원]]
* [[일본 엔]]
* [[일본 엔]]
| 묶음2 = [[동남아시아]]
| 묶음2 = [[동남아시아]]
94번째 줄: 94번째 줄:
| 내용7모양 = background:#FFD8D8;
| 내용7모양 = background:#FFD8D8;
| 내용속성 = hlist
| 내용속성 = hlist
| 묶음1 = [[북유럽]]
| 묶음1 = [[북유럽]]<br>&[[서유럽]]</br>
| 내용1 =  
| 내용1 =  
* [[덴마크 크로네]] ([[페로 크로네]]‡)
* [[덴마크 크로네]] ([[페로 크로네]]‡)
101번째 줄: 101번째 줄:
* [[노르웨이 크로네]]
* [[노르웨이 크로네]]
* [[아이슬란드 크로나]]
* [[아이슬란드 크로나]]
| 묶음2 = [[서유럽]]
* [[스위스 프랑]]
* ''([[리히텐슈타인 헬레르]])''
| 묶음2 = [[파운드 스털링|영국(L)]]
| 내용2 =  
| 내용2 =  
* [[파운드 스털링]] ([[잉글랜드 파운드]], [[스코틀랜드 파운드]], [[북아일랜드 파운드]], [[건지 파운드]], [[저지 파운드]], [[맨 섬 파운드]])
* [[잉글랜드 파운드]]
* [[스위스 프랑]] (<s>[[리히텐슈타인 헬레르]]</s>)
* [[스코틀랜드 파운드]]
* [[북아일랜드 파운드]]
* [[건지 파운드]]
* [[저지 파운드]]
* [[맨 섬 파운드]]
| 묶음3 = [[남유럽]]
| 묶음3 = [[남유럽]]
| 내용3 =  
| 내용3 =  
* [[세르비아 디나르]] (<s>[[유고슬라비아 디나르]], [[세르비아몬테네그로 디나르]]</s>)
* [[세르비아 디나르]]  
* ''([[유고슬라비아 디나르]])''
* [[마케도니아 데나르]]
* [[마케도니아 데나르]]
* [[알바니아 레크]]
* [[알바니아 레크]]
* [[크로아티아 쿠나]] (<s>[[크로아티아 디나르]]</s>)
* [[크로아티아 쿠나]](''[[크로아티아 디나르|디나르]]'')
* [[보스니아헤르체고비나 마르카]] (<s>[[보스니아헤르체고비나 디나라]]</s>)
* [[보스니아헤르체고비나 마르카]]''([[보스니아헤르체고비나 디나라|디나라]])''
* [[지브롤터 파운드]]‡
* [[지브롤터 파운드]]‡
| 묶음4 = [[유로]]([[€]])<br>시스템</br>
| 묶음4 = [[유로]]([[€]])<br>시스템</br>
140번째 줄: 147번째 줄:
| 묶음5 = [[동유럽]]
| 묶음5 = [[동유럽]]
| 내용5 =  
| 내용5 =  
* [[헝가리 포린트]] (<s>[[헝가리 펭괴]]</s>)
* [[헝가리 포린트]]''([[헝가리 펭괴|펭괴]])''
* [[폴란드 즈워티]]
* [[폴란드 즈워티]]
* [[체코 코루나]] (<s>[[체코슬로바키아 코루나]]</s>)
* [[체코 코루나]]
* ''([[체코슬로바키아 코루나]])''
* [[불가리아 레프]]
* [[불가리아 레프]]
* [[루마니아 레우]]
* [[루마니아 레우]]
149번째 줄: 157번째 줄:
| 묶음6 = [[유라시아]]
| 묶음6 = [[유라시아]]
| 내용6 =  
| 내용6 =  
* [[우크라이나 흐리브냐]] (<s>[[우크라이나 카르보바네츠]]</s>)
* [[우크라이나 흐리브냐]]''([[우크라이나 카르보바네츠|카르보바네츠]])''
* [[벨라루스 루블]]
* [[벨라루스 루블]]
* [[러시아 루블]]
* [[러시아 루블]]
161번째 줄: 169번째 줄:
| 내용7 =  
| 내용7 =  
* [[동독 마르크]](☞[[독일]])
* [[동독 마르크]](☞[[독일]])
* [[소비에트 루블]](☞CIS 국가)
|}}
|}}


184번째 줄: 193번째 줄:
* [[리비아 디나르]]
* [[리비아 디나르]]
* [[이집트 파운드]]
* [[이집트 파운드]]
* [[수단 파운드]]
* [[수단 파운드]]''([[수단 디나르|디나르]])''
| 묶음2 = [[세파 프랑]]<br>시스템</br>
| 묶음2 = [[세파 프랑]]<br>시스템</br>
| 내용2 =  
| 내용2 =  
201번째 줄: 210번째 줄:
| 묶음3 = [[서아프리카]]&<br>[[중앙아프리카]]</br>
| 묶음3 = [[서아프리카]]&<br>[[중앙아프리카]]</br>
| 내용3 =  
| 내용3 =  
* [[기니 프랑]]
* [[기니 프랑]]''([[시리]])''
* [[카보베르데 에스쿠도]]
* [[카보베르데 에스쿠도]]
* [[감비아 달라시]]
* [[감비아 달라시]]
221번째 줄: 230번째 줄:
* [[말라위 콰차]]
* [[말라위 콰차]]
* [[잠비아 콰차]]
* [[잠비아 콰차]]
* [[짐바브웨 달러]]  
* [[짐바브웨 달러]]
* [[모잠비크 메티칼]]
* [[모잠비크 메티칼]]
* [[마다가스카르 아리아리]] ([[말라가시 프랑]])
* [[마다가스카르 아리아리]]
* [[코모로 프랑]]
* [[코모로 프랑]]
* [[세이셸 루피]]
* [[세이셸 루피]]
248번째 줄: 257번째 줄:
* [[로디지아 달러]](☞[[짐바브웨]], [[잠비아]], [[말라위]])
* [[로디지아 달러]](☞[[짐바브웨]], [[잠비아]], [[말라위]])
* [[비아프라 파운드]](☞[[나이지리아]])
* [[비아프라 파운드]](☞[[나이지리아]])
* [[말라가시 프랑]](☞[[마다가스카르]], [[코모로]], [[마요트]])
|}}
|}}


274번째 줄: 284번째 줄:
* [[온두라스 렘피라]]
* [[온두라스 렘피라]]
* [[니카라과 코르도바]]
* [[니카라과 코르도바]]
* <s>[[엘살바도르 콜론]]</s>
* ''([[엘살바도르 콜론]])''
* [[코스타리카 콜론]]
* [[코스타리카 콜론]]
* [[파나마 발보아]]
* [[파나마 발보아]]
295번째 줄: 305번째 줄:
* [[콜롬비아 페소]]
* [[콜롬비아 페소]]
* [[우루과이 페소]]
* [[우루과이 페소]]
* [[브라질 헤알]] (<s>[[브라질 크루제이루|브라질 크루제이루/크루자두]]</s>)
* [[브라질 헤알]]''([[브라질 크루제이루|크루제이루]]/[[브라질 크루자두|크루자두]])
* [[아르헨티나 페소]] (<s>[[아르헨티나 아우스트랄]]</s>)
* [[아르헨티나 페소]]''([[아르헨티나 아우스트랄|아우스트랄]])''
* [[칠레 페소]]
* [[칠레 페소]]
* [[페루 솔]] (<s>[[페루 잉티]]</s>)
* [[페루 솔]]''([[페루 잉티|잉티]])''
* [[볼리비아 볼리비아노]] (<s>[[볼리비아 페소]]</s>)
* [[볼리비아 볼리비아노]]''([[볼리비아 페소|페소]])''
* [[파라과이 과라니]]
* [[파라과이 과라니]]
* [[베네수엘라 볼리바르]]
* [[베네수엘라 볼리바르]]
* <s>[[에콰도르 수크레]]</s>
* ''([[에콰도르 수크레]])''
* [[가이아나 달러]]
* [[가이아나 달러]]
* [[수리남 달러]] (<s>[[수리남 길더]]</s>)
* [[수리남 달러]]''([[수리남 길더|길더]])''
* [[포클랜드 파운드]]‡
* [[포클랜드 파운드]]‡
| 묶음5 = 타국통화(가제)
| 묶음5 = 타국통화(가제)

2019년 4월 14일 (일) 12:03 판

한국말 연습장

RAM

ASIAN

EUROPA

AFRIKAN

AMERIGO

OCEARIS-ETC

ROM

iso 4217용 이미지링크 연습


東方プロジェクト (동방프로젝트)
TH 06~08

홍요영

Th07cover.jpg
Th08cover.jpg
TH 10~12

풍지성

Th10cover.jpg
Th11cover.jpg
Th12cover.jpg
TH 13~15

신휘감

Th13cover.jpg
TOHO14.png
Th15cover.jpg
TH 16~18

천??

Th16cover.jpg
TH 17 예정 TH 18 예정
췌몽상,

비상천/비상천칙

심기루/심비록

빙의화

Sinpiroku.jpg
Th155.logo.jpg

日本語練習帳

目指せ、キーボー道マスター。

외부자료

  • Tam mak houng (Papaya salad)

The casual observer might dismiss tam mak houng as being the papaya salad seen everywhere in Thailand, or similar dishes eaten in Cambodia or Vietnam. Interestingly enough, there’s some controversy as to where the papaya salad originated in Isaan, in northeastern Thailand, or in Laos. “…there’s some controversy as to where papaya salad originated…in Thailand or in Laos.” The first time I had it, I wasn’t watching the preparation very carefully and was surprised that it tasted completely different than the Bangkok version. I noticed immediately that it was saltier and grittier than its Thai cousin, with stronger notes of spice and salt, thanks to bpadek, , a fermented fish sauce. This Lao version of fish sauce is made from mud fish. The resulting product isn’t the clear amber color travelers know from Thai or Vietnamese cuisine, but a thick, dark opaque, (sometimes gritty or even chunky) liquid with a strong flavor that is something of an acquired taste. Another difference is found in the sweetness of the dish: palm sugar isn’t added to Lao papaya salad. A meal of sticky rice, slow-chicken or pork with a side of tam mak houng makes for a delicious, filling meal and shouldn’t set you back more than $2-3USD.


  • Oh lam (Stew)

Originating from the Hmong of Luang Prabang, oh lam is a stew made mainly from vegetables: beans, eggplants, gourds, black mushrooms, then seasoned with lemongrass, chili, and coriander and finally thickened with sticky rice. Ho or Oh is loosely translated as “to put in”, which implies that this stew is a hodge-podge of whatever ingredients are on hand. But the key ingredient is sa kan, a bitter root herb. “Because it takes a long time to cook, oh lam is usually made for special ceremonies only.” Chef Deinla walked me through his version of oh lam and pointed out that the sa kan is basically the woody stem of a wild vine and not meant to be eaten. Instead, it can be chewed, releasing the astringent, almost peppery menthol, oils, and then spit out. Sometimes meat is included, most often water buffalo or crispy fried pork skin. Because it takes a long time to cook, oh lam is usually made for special ceremonies only. Kung told me, “Old people enjoy it people more than young people. They don’t have the time to make it.” It has a unique, earthy taste that I’ve never come across anywhere else in SE Asia.

  • Laap (Meat salad)

Probably the best-known dish from Laos, laap is a chopped meat “salad” made of pork, chicken, beef, duck or fish, dressed with lime juice, garlic, crushed, roasted rice and herbs and served at room temperature. Kung, a 33-year-old translator living in Vientiane says, ,“We eat it every time family gets together. It’s quick and easy to make and also really healthy.” The protein used in laap can be raw or cooked. Traditionally, village hunters brought in game. The meat was divided among the community, and with no way to store fresh meat, it was eaten immediately. Popular raw laap variations include fish (the lime juice “cooks” it like a ceviche) and duck (served with blood). Diners at restaurants are more likely to be offered a cooked version, though. Another of the flavors in laap is rice grain that’s roasted then crushed to a powder called kao kua. It adds a fragrant nuttiness to the dish, and absorbs some of the moisture from the meat.

Stephane Vigie of Le Restaurant du Crabe D’or in Vang Vieng recommends laap mak kea made with roasted eggplant, prawns, and quail eggs, or the regional laap tao, a seaweed salad collected in the village of Ban Na Thong near the Tham Phu Kham cave, home to a bronze Buddha.

  • French-inspired food

Laos was part of French Indochina for about 60 years, so it’s not surprising to see vestiges of colonial France; there are the faded yellow buildings, signage in French, and of course, the food. The Lao have adopted the baguette, and khao jie pate or the Lao Sandwich, stuffed with pork pate, assorted greens and jeow bong (chili paste), is sold everywhere as a quick snack. French-Lao fusion food—where French flavors and techniques combine with local ingredients and spices is certainly worth exploring during your time in Laos. Start with the “Trilogie de rouleaux de printemps” at La Signature in Vientiane – fresh springrolls but with distinctly French fillings like marinated feta (with bellpepper coulis), salmon tartar, and smoked duck dipped in pesto. On your way out, check out the colorful night market with its distinctive red tents along the river, just at the end of the small street as you exit.

“…spring for traditional French cuisine, available throughout Laos at more reasonable prices than you can find almost anywhere else in the world.” Or spring for traditional French cuisine, available throughout Laos at more reasonable prices than you can find almost anywhere else in the world. One of my favorites was La Belle Epoque in Luang Prabang, featuring organic vegetables handpicked from the banks of the Mekong or their own garden. Beyond the fine French food, the setting is incredible. The property is designed to look like a French country manor transplanted to a quiet Luang Prabang suburb. In Vang Vieng, Le Restaurant du Crabe D’or serves up fine French cuisine, and has the added bonus of a perfect view of the Nam Song River with a backdrop of the Phou Si mountains.

  • Some other amazing dishes I tried included:

Kai phaen – a cousin to Japanese nori and a specialty in Luang Prabang but made with river weed. It’s used to flavor curries and soups but is also deep fried in paper-thin sheets with a sprinkling of sesame seeds for a delicious snack or eaten with sticky rice

Sai oua – I was leery of this Lao sausage when I saw it hanging in long links everywhere, curing in the sun. But once I had a taste of it, served up wit a homemade tomato and garlic dip, I was hooked.

  • Klao niaw (Sticky rice)

The foundation of all Lao meals is rice. Most Laos prefer sticky to steamed white rice. On average, Laos each 345 pounds of rice per person yearly, more than any other country. Because sticky rice takes longer to digest than regular white rice, people can go longer without eating. That’s an important advantage in an agrarian society like Laos. “On average, Laos each 345 pounds of rice per person yearly, more than any other country.”

Expect to see a small woven basket of sticky rice at every meal. Rolled by hand into small balls, the balls are then dipped into food and sauces like jeow, a dry, non-oily chili paste with a bit of buffalo skin mixed in, and eaten with the fingers. Chef Deinla from Phu Doi Restaurant in Luang Prabang explains the secret to making perfect sticky rice: “Soak the uncooked glutinous rice overnight. Then wash it several times before steaming in a bamboo basket. Halfway through the steaming process, gently flip the rice over”.

Variations include sticky brown rice and Khao Lam, glutinous rice cooked inside a tube of bamboo, infusing it with an earthy, woody flavor. I found it unusual as well that sticky rice is sold by the kilo, so don’t be surprised to see your vendor weighing out a small bag of it instead of giving you a pre-measured portion like you might find in Thailand.

http://www.bootsnall.com/articles/13-01/what-to-eat-in-laos.html

  • Les Pieds de porc a la Sainte-Menehould

http://kitchencrew.blog.me/110033867224

  • 肉圓