Author: Nita Mehta
Publisher: SNAB
Year: 2009
Language: English
Pages: 104
ISBN/UPC (if available): 9788178692463
Description
The Asian region stretches from India, Burma and Sri Lanka to the southern border of China, encompassing the mainland countries of Korea, Thailand, Cambodia, Laos, Vietnam and the island countries of Japan, Indonesia, Malaysia, Singapore, Brunei and the Philippines. This region is a gourmet's paradise, where tastes mingle with subtle complexity, and the presentation is spectacular.
The cuisine of this region is not just the result of what the ground and the climate will produce, but also of who has been there, what powers have influenced it, how poor or wealthy the people are, and what the peoples’ sensibilities prefer.
The major influences on this region have been the colonists (British, Dutch, Portuguese, Spanish, American, French) who occupied these countries at various times. As these countries lay on the ancient Spice Route, they saw a lot of movement of the traders, each leaving behind something new to adopt and adapt. The neighboring countries also affected each other’s cuisine; with the maximum impact by China from the east and India from the west of the region. As the cuisines borrowed culinary styles and ingredients, they were re-composed, adding new flavors and generally acquiring a new personality.
The cuisines have also been shaped by geography and ecology, as well as by ethnicity and religion. The tropical climate gives an abundance of exotic fruits like mangoes, lychees, pineapple; which are incorporated in the diet not just as fruits but also as ingredients for cooking. Land-locked regions of Korea rely more on meats while islands like Japan and Indonesia get to have more seafood. Arab traders exercised their culinary influence as well. From Arabia arrived Middle Eastern Gastronomic techniques and ingredients such as kebab and flavorful goat stews. Kebabs, marinated meat cubes threaded on skewers, were reinterpreted to become satay.
The work and stir-frying are important part of the way food is cooked. Steaming is used extensively for appetizers, main dishes and desserts.
While the countries have a great deal in common, they also have distinct cuisine. We have chosen the Asian Delights with a distinct flavor. Enjoy the variety of Asian cuisine.
Contents
Japan
China
Thailand
Philippines
Sri Lanka
Burma
India
Malaysia
Singapore
Korea
Indonesia
APPETIZERS
Chinese Potstickers (Dimsums)
Oriental Vermicelli Balls
Singaporean Spicy Fish Cakes
Indonesian Chicken Satay
Vietnamese Shrimp Toasts
Japanese Vegetarian Sushi
Indian Galouti Kebab
SOUPS & SALADS
Malaysian Mango Salad
Indonesian Cauliflower Soup
Oriental Rice Soup
Thai Chicken Coconut Soup
Thai Chicken Coconut Soup
Indonesian Gado-Sado
Thai Green Papaya Salad
Japanese Fish Tataki Salad
VEGETABLES
Filipino Pinakbet
Chinese Stir-Fried Vegggies
Thai Pineapple Curry
Vietnamese Sweet and Sour Tofu
Malay Potatoes and Beans
Sri Lanka Spinach Mallung
CHICKEN, MEAT & FISH
Japanese Teriyaki Chicken
Malay Spicy Mutton Curry
Thai Steamed Curried Fish
Chinese Kung Pao Chicken
Burmese Chicken Kaukswe
Vietnamese Fish in Tomato Sauce
Korean Chicken Bulgogi
Filipino Mutton Stew
Indian Dum Murg
Indian Kadhai Murg
Chinese Chicken in Garlic Sauce
Laotian Dry Chicken Laap
RICE & BREADS
Malay Roti Jala
Thai Crispy Rice Noodles
Thai Pineapple Fried Rice
Indonesian Nasi Goreng (Fried-Rice)
Indian Zafrani Subz Biryani
Indian Paalak-Paneer Paranthas
DESSERTS
Tropical Sorbet
Indian Shahi Kesari Paneer
Singaporean Fruit and Ice
Filipino Bibingka
Glossary of Ingredients