Oriental Cuisine

8/2/2019 Oriental Cuisine

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ORIENTAL CUISINEOriental cuisine styles can be broken down into several tiny regional styles that have roots in

the peoples and cultures of those regions. The major types can be roughly defined as East

Asian with its origins inImperial Chinaand now encompassing modernJapanand the

Korean peninsula;Southeast Asian which encompassesCambodia,Laos,Thailand,Viet

Nam,Brunei,Indonesia,Malaysia,Singapore, and thePhilippines;South Asian states that

are made up ofIndia,Burma,Sri LankaandPakistanas well as several other countries in this

region of the continent Central Asian and Middle Eastern.

Terminology

In theUnited Kingdom, "Asian cuisine" most often refers toSouth Asian cuisine, while in the

United StatesandAustraliait usually refers to East Asian (Chinese,Japanese, andKorean)

andSoutheast Asian cuisine, in addition toSouth Asian cuisine.

In much of Asia, the term does not include the country's native cuisines. For example, in

Hong Kongandmainland China, Asian cuisine is a general umbrella term forJapanese

cuisine,Korean cuisine,Filipino cuisine,Thai cuisine,Vietnamese cuisine,Malaysianand

Singaporean cuisineandIndonesian cuisine; but Chinese cuisine andIndian cuisineareexcluded.

The term Asian cuisine might also used to address the eating establishments that offer wide

array of Asian dishes without rigid cuisine boundaries; such as sellingsatay,gyozaorlumpia

for appetizer,som tam,rojakorgado-gadofor salad, offering chickenteriyaki,nasi gorengor

beefrendangas main course,tom yamandlaksaas soup, andcendoloroguraice for dessert.

In modernfusion cuisine, the term Asian cuisine might refer to the culinary exploration of

cross-cultural Asian cuisine traditions. For example combining the culinary elements of

Vietnam and Japanese, Thai and Malay, or Indonesian and Chinese.

By region

UzbekPalov
http://en.wikipedia.org/wiki/Imperial_era_of_Chinese_historyhttp://en.wikipedia.org/wiki/Imperial_era_of_Chinese_historyhttp://en.wikipedia.org/wiki/Imperial_era_of_Chinese_historyhttp://en.wikipedia.org/wiki/Japanhttp://en.wikipedia.org/wiki/Japanhttp://en.wikipedia.org/wiki/Japanhttp://en.wikipedia.org/wiki/Korean_peninsulahttp://en.wikipedia.org/wiki/Korean_peninsulahttp://en.wikipedia.org/wiki/Cambodiahttp://en.wikipedia.org/wiki/Cambodiahttp://en.wikipedia.org/wiki/Cambodiahttp://en.wikipedia.org/wiki/Laoshttp://en.wikipedia.org/wiki/Laoshttp://en.wikipedia.org/wiki/Laoshttp://en.wikipedia.org/wiki/Thailandhttp://en.wikipedia.org/wiki/Thailandhttp://en.wikipedia.org/wiki/Thailandhttp://en.wikipedia.org/wiki/Viet_Namhttp://en.wikipedia.org/wiki/Viet_Namhttp://en.wikipedia.org/wiki/Viet_Namhttp://en.wikipedia.org/wiki/Viet_Namhttp://en.wikipedia.org/wiki/Bruneihttp://en.wikipedia.org/wiki/Bruneihttp://en.wikipedia.org/wiki/Bruneihttp://en.wikipedia.org/wiki/Indonesiahttp://en.wikipedia.org/wiki/Indonesiahttp://en.wikipedia.org/wiki/Indonesiahttp://en.wikipedia.org/wiki/Malaysiahttp://en.wikipedia.org/wiki/Malaysiahttp://en.wikipedia.org/wiki/Malaysiahttp://en.wikipedia.org/wiki/Singaporehttp://en.wikipedia.org/wiki/Singaporehttp://en.wikipedia.org/wiki/Singaporehttp://en.wikipedia.org/wiki/Philippineshttp://en.wikipedia.org/wiki/Philippineshttp://en.wikipedia.org/wiki/Philippineshttp://en.wikipedia.org/wiki/Indiahttp://en.wikipedia.org/wiki/Indiahttp://en.wikipedia.org/wiki/Indiahttp://en.wikipedia.org/wiki/Burmahttp://en.wikipedia.org/wiki/Burmahttp://en.wikipedia.org/wiki/Burmahttp://en.wikipedia.org/wiki/Sri_Lankahttp://en.wikipedia.org/wiki/Sri_Lankahttp://en.wikipedia.org/wiki/Sri_Lankahttp://en.wikipedia.org/wiki/Pakistanhttp://en.wikipedia.org/wiki/Pakistanhttp://en.wikipedia.org/wiki/Pakistanhttp://en.wikipedia.org/wiki/United_Kingdomhttp://en.wikipedia.org/wiki/United_Kingdomhttp://en.wikipedia.org/wiki/United_Kingdomhttp://en.wikipedia.org/wiki/South_Asian_cuisinehttp://en.wikipedia.org/wiki/South_Asian_cuisinehttp://en.wikipedia.org/wiki/South_Asian_cuisinehttp://en.wikipedia.org/wiki/United_Stateshttp://en.wikipedia.org/wiki/United_Stateshttp://en.wikipedia.org/wiki/Australiahttp://en.wikipedia.org/wiki/Australiahttp://en.wikipedia.org/wiki/Australiahttp://en.wikipedia.org/wiki/Chinese_cuisinehttp://en.wikipedia.org/wiki/Chinese_cuisinehttp://en.wikipedia.org/wiki/Chinese_cuisinehttp://en.wikipedia.org/wiki/Japanese_cuisinehttp://en.wikipedia.org/wiki/Japanese_cuisinehttp://en.wikipedia.org/wiki/Japanese_cuisinehttp://en.wikipedia.org/wiki/Korean_cuisinehttp://en.wikipedia.org/wiki/Korean_cuisinehttp://en.wikipedia.org/wiki/Korean_cuisinehttp://en.wikipedia.org/wiki/Southeast_Asian_cuisinehttp://en.wikipedia.org/wiki/Southeast_Asian_cuisinehttp://en.wikipedia.org/wiki/Southeast_Asian_cuisinehttp://en.wikipedia.org/wiki/South_Asian_cuisinehttp://en.wikipedia.org/wiki/South_Asian_cuisinehttp://en.wikipedia.org/wiki/South_Asian_cuisinehttp://en.wikipedia.org/wiki/Hong_Konghttp://en.wikipedia.org/wiki/Hong_Konghttp://en.wikipedia.org/wiki/Mainland_Chinahttp://en.wikipedia.org/wiki/Mainland_Chinahttp://en.wikipedia.org/wiki/Mainland_Chinahttp://en.wikipedia.org/wiki/Japanese_cuisinehttp://en.wikipedia.org/wiki/Japanese_cuisinehttp://en.wikipedia.org/wiki/Japanese_cuisinehttp://en.wikipedia.org/wiki/Japanese_cuisinehttp://en.wikipedia.org/wiki/Korean_cuisinehttp://en.wikipedia.org/wiki/Korean_cuisinehttp://en.wikipedia.org/wiki/Korean_cuisinehttp://en.wikipedia.org/wiki/Filipino_cuisinehttp://en.wikipedia.org/wiki/Filipino_cuisinehttp://en.wikipedia.org/wiki/Thai_cuisinehttp://en.wikipedia.org/wiki/Thai_cuisinehttp://en.wikipedia.org/wiki/Thai_cuisinehttp://en.wikipedia.org/wiki/Vietnamese_cuisinehttp://en.wikipedia.org/wiki/Vietnamese_cuisinehttp://en.wikipedia.org/wiki/Vietnamese_cuisinehttp://en.wikipedia.org/wiki/Malaysian_cuisinehttp://en.wikipedia.org/wiki/Malaysian_cuisinehttp://en.wikipedia.org/wiki/Malaysian_cuisinehttp://en.wikipedia.org/wiki/Singaporean_cuisinehttp://en.wikipedia.org/wiki/Singaporean_cuisinehttp://en.wikipedia.org/wiki/Indonesian_cuisinehttp://en.wikipedia.org/wiki/Indonesian_cuisinehttp://en.wikipedia.org/wiki/Indonesian_cuisinehttp://en.wikipedia.org/wiki/Indian_cuisinehttp://en.wikipedia.org/wiki/Indian_cuisinehttp://en.wikipedia.org/wiki/Indian_cuisinehttp://en.wikipedia.org/wiki/Satayhttp://en.wikipedia.org/wiki/Satayhttp://en.wikipedia.org/wiki/Satayhttp://en.wikipedia.org/wiki/Gyozahttp://en.wikipedia.org/wiki/Gyozahttp://en.wikipedia.org/wiki/Gyozahttp://en.wikipedia.org/wiki/Lumpiahttp://en.wikipedia.org/wiki/Lumpiahttp://en.wikipedia.org/wiki/Lumpiahttp://en.wikipedia.org/wiki/Som_tamhttp://en.wikipedia.org/wiki/Som_tamhttp://en.wikipedia.org/wiki/Som_tamhttp://en.wikipedia.org/wiki/Rojakhttp://en.wikipedia.org/wiki/Rojakhttp://en.wikipedia.org/wiki/Rojakhttp://en.wikipedia.org/wiki/Gado-gadohttp://en.wikipedia.org/wiki/Gado-gadohttp://en.wikipedia.org/wiki/Gado-gadohttp://en.wikipedia.org/wiki/Teriyakihttp://en.wikipedia.org/wiki/Teriyakihttp://en.wikipedia.org/wiki/Teriyakihttp://en.wikipedia.org/wiki/Nasi_gorenghttp://en.wikipedia.org/wiki/Nasi_gorenghttp://en.wikipedia.org/wiki/Nasi_gorenghttp://en.wikipedia.org/wiki/Rendanghttp://en.wikipedia.org/wiki/Rendanghttp://en.wikipedia.org/wiki/Rendanghttp://en.wikipedia.org/wiki/Tom_yamhttp://en.wikipedia.org/wiki/Tom_yamhttp://en.wikipedia.org/wiki/Tom_yamhttp://en.wikipedia.org/wiki/Laksahttp://en.wikipedia.org/wiki/Laksahttp://en.wikipedia.org/wiki/Laksahttp://en.wikipedia.org/wiki/Cendolhttp://en.wikipedia.org/wiki/Cendolhttp://en.wikipedia.org/wiki/Cendolhttp://en.wikipedia.org/wiki/Red_bean_pastehttp://en.wikipedia.org/wiki/Red_bean_pastehttp://en.wikipedia.org/wiki/Red_bean_pastehttp://en.wikipedia.org/wiki/Fusion_cuisinehttp://en.wikipedia.org/wiki/Fusion_cuisinehttp://en.wikipedia.org/wiki/Fusion_cuisinehttp://en.wikipedia.org/wiki/Palovhttp://en.wikipedia.org/wiki/Palovhttp://en.wikipedia.org/wiki/Palovhttp://en.wikipedia.org/wiki/File:Plov.jpghttp://en.wikipedia.org/wiki/File:Plov.jpghttp://en.wikipedia.org/wiki/File:Plov.jpghttp://en.wikipedia.org/wiki/File:Plov.jpghttp://en.wikipedia.org/wiki/Palovhttp://en.wikipedia.org/wiki/Fusion_cuisinehttp://en.wikipedia.org/wiki/Red_bean_pastehttp://en.wikipedia.org/wiki/Cendolhttp://en.wikipedia.org/wiki/Laksahttp://en.wikipedia.org/wiki/Tom_yamhttp://en.wikipedia.org/wiki/Rendanghttp://en.wikipedia.org/wiki/Nasi_gorenghttp://en.wikipedia.org/wiki/Teriyakihttp://en.wikipedia.org/wiki/Gado-gadohttp://en.wikipedia.org/wiki/Rojakhttp://en.wikipedia.org/wiki/Som_tamhttp://en.wikipedia.org/wiki/Lumpiahttp://en.wikipedia.org/wiki/Gyozahttp://en.wikipedia.org/wiki/Satayhttp://en.wikipedia.org/wiki/Indian_cuisinehttp://en.wikipedia.org/wiki/Indonesian_cuisinehttp://en.wikipedia.org/wiki/Singaporean_cuisinehttp://en.wikipedia.org/wiki/Malaysian_cuisinehttp://en.wikipedia.org/wiki/Vietnamese_cuisinehttp://en.wikipedia.org/wiki/Thai_cuisinehttp://en.wikipedia.org/wiki/Filipino_cuisinehttp://en.wikipedia.org/wiki/Korean_cuisinehttp://en.wikipedia.org/wiki/Japanese_cuisinehttp://en.wikipedia.org/wiki/Japanese_cuisinehttp://en.wikipedia.org/wiki/Mainland_Chinahttp://en.wikipedia.org/wiki/Hong_Konghttp://en.wikipedia.org/wiki/South_Asian_cuisinehttp://en.wikipedia.org/wiki/Southeast_Asian_cuisinehttp://en.wikipedia.org/wiki/Korean_cuisinehttp://en.wikipedia.org/wiki/Japanese_cuisinehttp://en.wikipedia.org/wiki/Chinese_cuisinehttp://en.wikipedia.org/wiki/Australiahttp://en.wikipedia.org/wiki/United_Stateshttp://en.wikipedia.org/wiki/South_Asian_cuisinehttp://en.wikipedia.org/wiki/United_Kingdomhttp://en.wikipedia.org/wiki/Pakistanhttp://en.wikipedia.org/wiki/Sri_Lankahttp://en.wikipedia.org/wiki/Burmahttp://en.wikipedia.org/wiki/Indiahttp://en.wikipedia.org/wiki/Philippineshttp://en.wikipedia.org/wiki/Singaporehttp://en.wikipedia.org/wiki/Malaysiahttp://en.wikipedia.org/wiki/Indonesiahttp://en.wikipedia.org/wiki/Bruneihttp://en.wikipedia.org/wiki/Viet_Namhttp://en.wikipedia.org/wiki/Viet_Namhttp://en.wikipedia.org/wiki/Thailandhttp://en.wikipedia.org/wiki/Laoshttp://en.wikipedia.org/wiki/Cambodiahttp://en.wikipedia.org/wiki/Korean_peninsulahttp://en.wikipedia.org/wiki/Japanhttp://en.wikipedia.org/wiki/Imperial_era_of_Chinese_history


2/12

Peking Duck, a national food of China

Japanesesushiplatter

Tibetanmomosserved in a tomato-based broth

South Indiandosa

Chicken tikka, popular in India
http://en.wikipedia.org/wiki/Palovhttp://en.wikipedia.org/wiki/Peking_Duckhttp://en.wikipedia.org/wiki/Peking_Duckhttp://en.wikipedia.org/wiki/Sushihttp://en.wikipedia.org/wiki/Sushihttp://en.wikipedia.org/wiki/Sushihttp://en.wikipedia.org/wiki/Momo_(food)http://en.wikipedia.org/wiki/Momo_(food)http://en.wikipedia.org/wiki/Momo_(food)http://en.wikipedia.org/wiki/Dosahttp://en.wikipedia.org/wiki/Dosahttp://en.wikipedia.org/wiki/Dosahttp://en.wikipedia.org/wiki/Chicken_tikkahttp://en.wikipedia.org/wiki/Chicken_tikkahttp://en.wikipedia.org/wiki/File:Tandoorimumbai.jpghttp://en.wikipedia.org/wiki/File:Tandoorimumbai.jpghttp://en.wikipedia.org/wiki/File:Dosa-chutney-sambhar.jpghttp://en.wikipedia.org/wiki/File:Dosa-chutney-sambhar.jpghttp://en.wikipedia.org/wiki/File:Momo101.jpghttp://en.wikipedia.org/wiki/File:Momo101.jpghttp://en.wikipedia.org/wiki/File:2007feb-sushi-odaiba-manytypes.jpghttp://en.wikipedia.org/wiki/File:2007feb-sushi-odaiba-manytypes.jpghttp://en.wikipedia.org/wiki/File:Peking_Duck_1.jpghttp://en.wikipedia.org/wiki/File:Peking_Duck_1.jpghttp://en.wikipedia.org/wiki/File:Tandoorimumbai.jpghttp://en.wikipedia.org/wiki/File:Tandoorimumbai.jpghttp://en.wikipedia.org/wiki/File:Dosa-chutney-sambhar.jpghttp://en.wikipedia.org/wiki/File:Dosa-chutney-sambhar.jpghttp://en.wikipedia.org/wiki/File:Momo101.jpghttp://en.wikipedia.org/wiki/File:Momo101.jpghttp://en.wikipedia.org/wiki/File:2007feb-sushi-odaiba-manytypes.jpghttp://en.wikipedia.org/wiki/File:2007feb-sushi-odaiba-manytypes.jpghttp://en.wikipedia.org/wiki/File:Peking_Duck_1.jpghttp://en.wikipedia.org/wiki/File:Peking_Duck_1.jpghttp://en.wikipedia.org/wiki/File:Tandoorimumbai.jpghttp://en.wikipedia.org/wiki/File:Tandoorimumbai.jpghttp://en.wikipedia.org/wiki/File:Dosa-chutney-sambhar.jpghttp://en.wikipedia.org/wiki/File:Dosa-chutney-sambhar.jpghttp://en.wikipedia.org/wiki/File:Momo101.jpghttp://en.wikipedia.org/wiki/File:Momo101.jpghttp://en.wikipedia.org/wiki/File:2007feb-sushi-odaiba-manytypes.jpghttp://en.wikipedia.org/wiki/File:2007feb-sushi-odaiba-manytypes.jpghttp://en.wikipedia.org/wiki/File:Peking_Duck_1.jpghttp://en.wikipedia.org/wiki/File:Peking_Duck_1.jpghttp://en.wikipedia.org/wiki/File:Tandoorimumbai.jpghttp://en.wikipedia.org/wiki/File:Tandoorimumbai.jpghttp://en.wikipedia.org/wiki/File:Dosa-chutney-sambhar.jpghttp://en.wikipedia.org/wiki/File:Dosa-chutney-sambhar.jpghttp://en.wikipedia.org/wiki/File:Momo101.jpghttp://en.wikipedia.org/wiki/File:Momo101.jpghttp://en.wikipedia.org/wiki/File:2007feb-sushi-odaiba-manytypes.jpghttp://en.wikipedia.org/wiki/File:2007feb-sushi-odaiba-manytypes.jpghttp://en.wikipedia.org/wiki/File:Peking_Duck_1.jpghttp://en.wikipedia.org/wiki/File:Peking_Duck_1.jpghttp://en.wikipedia.org/wiki/File:Tandoorimumbai.jpghttp://en.wikipedia.org/wiki/File:Tandoorimumbai.jpghttp://en.wikipedia.org/wiki/File:Dosa-chutney-sambhar.jpghttp://en.wikipedia.org/wiki/File:Dosa-chutney-sambhar.jpghttp://en.wikipedia.org/wiki/File:Momo101.jpghttp://en.wikipedia.org/wiki/File:Momo101.jpghttp://en.wikipedia.org/wiki/File:2007feb-sushi-odaiba-manytypes.jpghttp://en.wikipedia.org/wiki/File:2007feb-sushi-odaiba-manytypes.jpghttp://en.wikipedia.org/wiki/File:Peking_Duck_1.jpghttp://en.wikipedia.org/wiki/File:Peking_Duck_1.jpghttp://en.wikipedia.org/wiki/File:Tandoorimumbai.jpghttp://en.wikipedia.org/wiki/File:Tandoorimumbai.jpghttp://en.wikipedia.org/wiki/File:Dosa-chutney-sambhar.jpghttp://en.wikipedia.org/wiki/File:Dosa-chutney-sambhar.jpghttp://en.wikipedia.org/wiki/File:Momo101.jpghttp://en.wikipedia.org/wiki/File:Momo101.jpghttp://en.wikipedia.org/wiki/File:2007feb-sushi-odaiba-manytypes.jpghttp://en.wikipedia.org/wiki/File:2007feb-sushi-odaiba-manytypes.jpghttp://en.wikipedia.org/wiki/File:Peking_Duck_1.jpghttp://en.wikipedia.org/wiki/File:Peking_Duck_1.jpghttp://en.wikipedia.org/wiki/File:Tandoorimumbai.jpghttp://en.wikipedia.org/wiki/File:Tandoorimumbai.jpghttp://en.wikipedia.org/wiki/File:Dosa-chutney-sambhar.jpghttp://en.wikipedia.org/wiki/File:Dosa-chutney-sambhar.jpghttp://en.wikipedia.org/wiki/File:Momo101.jpghttp://en.wikipedia.org/wiki/File:Momo101.jpghttp://en.wikipedia.org/wiki/File:2007feb-sushi-odaiba-manytypes.jpghttp://en.wikipedia.org/wiki/File:2007feb-sushi-odaiba-manytypes.jpghttp://en.wikipedia.org/wiki/File:Peking_Duck_1.jpghttp://en.wikipedia.org/wiki/File:Peking_Duck_1.jpghttp://en.wikipedia.org/wiki/File:Tandoorimumbai.jpghttp://en.wikipedia.org/wiki/File:Tandoorimumbai.jpghttp://en.wikipedia.org/wiki/File:Dosa-chutney-sambhar.jpghttp://en.wikipedia.org/wiki/File:Dosa-chutney-sambhar.jpghttp://en.wikipedia.org/wiki/File:Momo101.jpghttp://en.wikipedia.org/wiki/File:Momo101.jpghttp://en.wikipedia.org/wiki/File:2007feb-sushi-odaiba-manytypes.jpghttp://en.wikipedia.org/wiki/File:2007feb-sushi-odaiba-manytypes.jpghttp://en.wikipedia.org/wiki/File:Peking_Duck_1.jpghttp://en.wikipedia.org/wiki/File:Peking_Duck_1.jpghttp://en.wikipedia.org/wiki/File:Tandoorimumbai.jpghttp://en.wikipedia.org/wiki/File:Tandoorimumbai.jpghttp://en.wikipedia.org/wiki/File:Dosa-chutney-sambhar.jpghttp://en.wikipedia.org/wiki/File:Dosa-chutney-sambhar.jpghttp://en.wikipedia.org/wiki/File:Momo101.jpghttp://en.wikipedia.org/wiki/File:Momo101.jpghttp://en.wikipedia.org/wiki/File:2007feb-sushi-odaiba-manytypes.jpghttp://en.wikipedia.org/wiki/File:2007feb-sushi-odaiba-manytypes.jpghttp://en.wikipedia.org/wiki/File:Peking_Duck_1.jpghttp://en.wikipedia.org/wiki/File:Peking_Duck_1.jpghttp://en.wikipedia.org/wiki/File:Tandoorimumbai.jpghttp://en.wikipedia.org/wiki/File:Tandoorimumbai.jpghttp://en.wikipedia.org/wiki/File:Dosa-chutney-sambhar.jpghttp://en.wikipedia.org/wiki/File:Dosa-chutney-sambhar.jpghttp://en.wikipedia.org/wiki/File:Momo101.jpghttp://en.wikipedia.org/wiki/File:Momo101.jpghttp://en.wikipedia.org/wiki/File:2007feb-sushi-odaiba-manytypes.jpghttp://en.wikipedia.org/wiki/File:2007feb-sushi-odaiba-manytypes.jpghttp://en.wikipedia.org/wiki/File:Peking_Duck_1.jpghttp://en.wikipedia.org/wiki/File:Peking_Duck_1.jpghttp://en.wikipedia.org/wiki/Chicken_tikkahttp://en.wikipedia.org/wiki/Dosahttp://en.wikipedia.org/wiki/Momo_(food)http://en.wikipedia.org/wiki/Sushihttp://en.wikipedia.org/wiki/Peking_Duck


3/12

Hoppersfrom Sri Lanka

Ponorogo chickensatayfrom Indonesia, satay also popular across Southeast Asia

Tom yumsoup from Thailand

Lebanese-styleHummus
http://en.wikipedia.org/wiki/Hopper_(food)http://en.wikipedia.org/wiki/Hopper_(food)http://en.wikipedia.org/wiki/Satayhttp://en.wikipedia.org/wiki/Satayhttp://en.wikipedia.org/wiki/Satayhttp://en.wikipedia.org/wiki/Tom_yumhttp://en.wikipedia.org/wiki/Tom_yumhttp://en.wikipedia.org/wiki/Hummushttp://en.wikipedia.org/wiki/Hummushttp://en.wikipedia.org/wiki/Hummushttp://en.wikipedia.org/wiki/File:Hummus.JPGhttp://en.wikipedia.org/wiki/File:Hummus.JPGhttp://en.wikipedia.org/wiki/File:Tomyumsoup.pnghttp://en.wikipedia.org/wiki/File:Tomyumsoup.pnghttp://en.wikipedia.org/wiki/File:Sate_Ponorogo.jpghttp://en.wikipedia.org/wiki/File:Sate_Ponorogo.jpghttp://en.wikipedia.org/wiki/File:Kababi_alborz2.jpghttp://en.wikipedia.org/wiki/File:Kababi_alborz2.jpghttp://en.wikipedia.org/wiki/File:Hoppers.jpghttp://en.wikipedia.org/wiki/File:Hoppers.jpghttp://en.wikipedia.org/wiki/File:Hummus.JPGhttp://en.wikipedia.org/wiki/File:Hummus.JPGhttp://en.wikipedia.org/wiki/File:Tomyumsoup.pnghttp://en.wikipedia.org/wiki/File:Tomyumsoup.pnghttp://en.wikipedia.org/wiki/File:Sate_Ponorogo.jpghttp://en.wikipedia.org/wiki/File:Sate_Ponorogo.jpghttp://en.wikipedia.org/wiki/File:Kababi_alborz2.jpghttp://en.wikipedia.org/wiki/File:Kababi_alborz2.jpghttp://en.wikipedia.org/wiki/File:Hoppers.jpghttp://en.wikipedia.org/wiki/File:Hoppers.jpghttp://en.wikipedia.org/wiki/File:Hummus.JPGhttp://en.wikipedia.org/wiki/File:Hummus.JPGhttp://en.wikipedia.org/wiki/File:Tomyumsoup.pnghttp://en.wikipedia.org/wiki/File:Tomyumsoup.pnghttp://en.wikipedia.org/wiki/File:Sate_Ponorogo.jpghttp://en.wikipedia.org/wiki/File:Sate_Ponorogo.jpghttp://en.wikipedia.org/wiki/File:Kababi_alborz2.jpghttp://en.wikipedia.org/wiki/File:Kababi_alborz2.jpghttp://en.wikipedia.org/wiki/File:Hoppers.jpghttp://en.wikipedia.org/wiki/File:Hoppers.jpghttp://en.wikipedia.org/wiki/File:Hummus.JPGhttp://en.wikipedia.org/wiki/File:Hummus.JPGhttp://en.wikipedia.org/wiki/File:Tomyumsoup.pnghttp://en.wikipedia.org/wiki/File:Tomyumsoup.pnghttp://en.wikipedia.org/wiki/File:Sate_Ponorogo.jpghttp://en.wikipedia.org/wiki/File:Sate_Ponorogo.jpghttp://en.wikipedia.org/wiki/File:Kababi_alborz2.jpghttp://en.wikipedia.org/wiki/File:Kababi_alborz2.jpghttp://en.wikipedia.org/wiki/File:Hoppers.jpghttp://en.wikipedia.org/wiki/File:Hoppers.jpghttp://en.wikipedia.org/wiki/File:Hummus.JPGhttp://en.wikipedia.org/wiki/File:Hummus.JPGhttp://en.wikipedia.org/wiki/File:Tomyumsoup.pnghttp://en.wikipedia.org/wiki/File:Tomyumsoup.pnghttp://en.wikipedia.org/wiki/File:Sate_Ponorogo.jpghttp://en.wikipedia.org/wiki/File:Sate_Ponorogo.jpghttp://en.wikipedia.org/wiki/File:Kababi_alborz2.jpghttp://en.wikipedia.org/wiki/File:Kababi_alborz2.jpghttp://en.wikipedia.org/wiki/File:Hoppers.jpghttp://en.wikipedia.org/wiki/File:Hoppers.jpghttp://en.wikipedia.org/wiki/File:Hummus.JPGhttp://en.wikipedia.org/wiki/File:Hummus.JPGhttp://en.wikipedia.org/wiki/File:Tomyumsoup.pnghttp://en.wikipedia.org/wiki/File:Tomyumsoup.pnghttp://en.wikipedia.org/wiki/File:Sate_Ponorogo.jpghttp://en.wikipedia.org/wiki/File:Sate_Ponorogo.jpghttp://en.wikipedia.org/wiki/File:Kababi_alborz2.jpghttp://en.wikipedia.org/wiki/File:Kababi_alborz2.jpghttp://en.wikipedia.org/wiki/File:Hoppers.jpghttp://en.wikipedia.org/wiki/File:Hoppers.jpghttp://en.wikipedia.org/wiki/File:Hummus.JPGhttp://en.wikipedia.org/wiki/File:Hummus.JPGhttp://en.wikipedia.org/wiki/File:Tomyumsoup.pnghttp://en.wikipedia.org/wiki/File:Tomyumsoup.pnghttp://en.wikipedia.org/wiki/File:Sate_Ponorogo.jpghttp://en.wikipedia.org/wiki/File:Sate_Ponorogo.jpghttp://en.wikipedia.org/wiki/File:Kababi_alborz2.jpghttp://en.wikipedia.org/wiki/File:Kababi_alborz2.jpghttp://en.wikipedia.org/wiki/File:Hoppers.jpghttp://en.wikipedia.org/wiki/File:Hoppers.jpghttp://en.wikipedia.org/wiki/File:Hummus.JPGhttp://en.wikipedia.org/wiki/File:Hummus.JPGhttp://en.wikipedia.org/wiki/File:Tomyumsoup.pnghttp://en.wikipedia.org/wiki/File:Tomyumsoup.pnghttp://en.wikipedia.org/wiki/File:Sate_Ponorogo.jpghttp://en.wikipedia.org/wiki/File:Sate_Ponorogo.jpghttp://en.wikipedia.org/wiki/File:Kababi_alborz2.jpghttp://en.wikipedia.org/wiki/File:Kababi_alborz2.jpghttp://en.wikipedia.org/wiki/File:Hoppers.jpghttp://en.wikipedia.org/wiki/File:Hoppers.jpghttp://en.wikipedia.org/wiki/File:Hummus.JPGhttp://en.wikipedia.org/wiki/File:Hummus.JPGhttp://en.wikipedia.org/wiki/File:Tomyumsoup.pnghttp://en.wikipedia.org/wiki/File:Tomyumsoup.pnghttp://en.wikipedia.org/wiki/File:Sate_Ponorogo.jpghttp://en.wikipedia.org/wiki/File:Sate_Ponorogo.jpghttp://en.wikipedia.org/wiki/File:Kababi_alborz2.jpghttp://en.wikipedia.org/wiki/File:Kababi_alborz2.jpghttp://en.wikipedia.org/wiki/File:Hoppers.jpghttp://en.wikipedia.org/wiki/File:Hoppers.jpghttp://en.wikipedia.org/wiki/File:Hummus.JPGhttp://en.wikipedia.org/wiki/File:Hummus.JPGhttp://en.wikipedia.org/wiki/File:Tomyumsoup.pnghttp://en.wikipedia.org/wiki/File:Tomyumsoup.pnghttp://en.wikipedia.org/wiki/File:Sate_Ponorogo.jpghttp://en.wikipedia.org/wiki/File:Sate_Ponorogo.jpghttp://en.wikipedia.org/wiki/File:Kababi_alborz2.jpghttp://en.wikipedia.org/wiki/File:Kababi_alborz2.jpghttp://en.wikipedia.org/wiki/File:Hoppers.jpghttp://en.wikipedia.org/wiki/File:Hoppers.jpghttp://en.wikipedia.org/wiki/Hummushttp://en.wikipedia.org/wiki/Tom_yumhttp://en.wikipedia.org/wiki/Satayhttp://en.wikipedia.org/wiki/Hopper_(food)


4/12

skender kebapfrom Turkey

The Three Cuisine Areas of AsiaThe South West - India, Pakistan, Sri Lanka, Burma The North East - China,

Korea, Japan The South East - Thailand, Laos, Cambodia, Vietnam,

Indonesia ,Malaysia, Singapore, Brunei

Curries are very important to the cuisines of the South East and SouthWest,

less so in the cuisine of the North East. South Western curries are generally

based on yogurt, whereas the curries of the South Eastand North East are

generally based on coconut milk.

Rice is a staple starch in all three cuisines areas. In addition to rice, South

Western cuisines include a variety of leavened and unleavend breads and

South East and North East cuisines include rice and eggnoodles.

In the South West, the major oil used in frying is ghee, or clarified butter. In

the South East and North East, the major oils are vegetable oils.

Garlic and ginger are used in all three cuisine areas, as are chilipeppers,

although chilies are much more common in the South Westand South East.The North Eastern cuisines use soy sauce in nearly everything; the South East

substitutes fish sauce; there is no equivalent in South Western cooking. In the

South East, there are two additional flavorings that are not used in the other

cuisines - galangal and lemon grass.

Cuisines of the South EastThe original cuisine of the South East is probably the peasant cuisine of

Thailand. Archaeology has recently discovered that the metal workingcultures

of the central plain of Thailand date back to at least 3000 BC,easily in thesame class as the ancient cultures of China and India. The peasant cuisine
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associated with these early metal workers spread east across the mountains

into Laos, Cambodia and Vietnam, and south down the Malayan peninsula

and the island arc of Indonesia.

This cuisine did not develop in isolation, of course. As it spread, it was

influenced by ideas coming from the North East and South West, and

influenced them in return. Most recently, of course, the cuisines of Europe

have influenced the native ones. Vietnam, Laos and Cambodia were French

colonies, Malaysia was a British Colony, Indonesia was a Dutch colony.

Thailand was a rarity in that it successfully resisted European colonisation.

Rice is the staple grain of the North East and South East and is only slightly

less important in the South West. It is the original crop that caused the

conversion from hunter-gatherer to subsistence farmer inthis area; as such it

spread across the region before regional cuisines began to evolve. SomeItalians may object if you claim that Marco Polo brought spaghetti back from

China, but there is little doubt tha tnoodles came to this region from China.

Curries are a very common across the region, but less common in Vietnam

where the Chinese influence is strong. The concept probably came from India

and spread east, but the people of the South East modified the original by

substituting coconut milk for yogurt as the basis for the sauce.

The cooking utensil called the wok, and the stir fry technique using vegetable

oils came to the area from the China.

Garlic and ginger are common all across Eurasia and probably arrived in the

area at almost the same time as rice.

The arrival of chili peppers in the area can be placed with relative accuracy.

Chili peppers, indeed all peppers, are native to the Americas and arrived in

the region with European explorers/exploiters. This means they could not

have arrived before about 1520, and were widespread by 1600.

Fish sauce is probably a local invention, but the Romans had a similarconcoction (liquamen), so it is possible the idea was imported. (Maybe that's

where the lost legion ended up)

There are many spices used in the region; cinnamon comes from Sri Lanka,

cardamom and cumin from India, coriander and star anise from China,

cloves, nutmeg and mace are native.

Several herbs are common in the region, Thai basil, sweet basil and mint

being the commonest. These herbs grow almost everywhere across tropical

and subtropical Eurasia, so, while the idea of using them in cooking may have


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been imported, the actual herbs used are native varieties. This is especially

true of Thai basil, with its purple stems and licorice flavor.

Citrus flavors are important to the region's cuisines, especially lime, which is

native to the islands of Indonesia and Malaysia. Not just the juice and pulp

are used, but also the zest and leaves.

Last, but certainly not least, are lemon grass and galangal. These two flavors

are the flavors which make the cuisines of the region unique. They are

undoubtedly of local origin, for they are used nowhere else in the world. They

are the two flavors which I have chosen to define the scope of this page.

Notes on RecipesEquipment

The Wok

The wok is the most important piece of cooking equipment in SouthEast Asia

and China. If you plan to do much of this region's cooking you should invest

in a good wok. A cast iron fry pan will serve in a pinch, but the rounded

bottom of the wok provides a range of cooking temperatures in one pan,

which can be important in stir frying.

There are many type of woks available - round- bottomed and flat-bottomed,

on- handled and two-handled, mild steel, stainless steel, aluminum, and teflon

coated. The most traditional is hand beaten of mild steel with a round bottom

and two handles. Mild steel is preferred for its heat transfer properties; thin

stamped stainless steel or aluminum just don't hold enough heat, and cast

aluminum takes to long to heat upand cool down. The traditional round

bottom is designed to sit in theround hole of a charcoal burner. In a modern

kitchen equipped with agas stove, the round bottomed wok might fit the

burners, depending onthe design of the stove. If the wok does not fit theburners, it may be placed on a wok ring. In an electic kitchen, a flat bottomed

wok is best, both for stability and for heat transfer. A properly conditioned

iron wok is at least as non-stick as any teflon coating ever made.

A new wok must be seasoned before use. Scrub it well with soap and water to

remove any coating applied to protect it during shipping, rinse well, and dry.

Place the wok over low heat, wipe lightly with vegetable oil and let stand on

the heat for 10 minutes. Cool and wipe with paper towels to remove the dark

film. Repeat the oiling, heating, cooling and wiping procedure until the paper

towels come away clean. Once a wok has been seasoned, it should be cleanedwith plain water only using a wok brush, never with soap or abrasive cleaners,


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then dried and oiled before storing. If the metal ever rusts, clean with steel

wool or fine sand paper and re-season.

Wok Tools

The most important wok tool is the long handled shovel-shaved scoop used to

stir fry. Other wok tools include; a ladle, used to transfer liquids to and from

the wok; a strainer with a brass or steel basket to remove foods from hot oil; a

strainer with a bamboo basket fo rremoving foods from boiling water or

stock; a bamboo whisk brush for cleaning; a rack which sits on the side of the

wok for draining fried foods.

Steamers

Large dedicated steamers with multiple stacking are available instainless steelor aluminum, but more common are the stackable bamboo steamers. These

are designed to be used in a wok over boiling water, and are often used as

serving dishes.

Clay Pot

Clay pots - "hot pots", glazed on the inside but unglazed on the outside are

used for baking or stewing. They are available in a range of sizes,and like

woks, with either one handle or two.

Cleavers

The oriental cleaver is a very verstile instrument - it performs all the functions

of the various knives of western kitchens. Light cleavers are used for general

chopping, slicing and carving; heavier, thicker cleavers are used for chopping

bones. A good set of kitchen knives can be substituted.

Rice Cooker

If you are cooking rice often, a rice cooker is worth the investment . Place riceand water in the cooker, plug it in and press the button. Perfect rice very time.

Hand Held Blender or Small Food Processor

Most South East Asian dishes require considerable fine chopping - a hand

held blender with a mincer/chopper attachment or a small food processor will

cut your preparation time in half.

Ingredients


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Curry Pastes and Powders

Southeast Asian curries are normally based on curry pastes which are made

from a variety of fresh and dried ingredients ground together in a mortar andpestle. This is the recommended process if you are cooking curries daily, but

the pastes have a limited shelf life. If you are only cooking them from time to

time it is more convenient to make up curry powders in advance and add the

fresh ingredients at cooking time.

All the recipes given here are based on curry powders, recipes for which are

given in the section on Sauces, Relishes and Spices for the appropriate

country. I would recommend that you buy fresh whole spices and grind them

yourself in a spice or coffee grinder rather than buy pre-ground spices. Stored

in an air-tight container in a dry place, curry powders will keep for a coupleof months before their flavors start to decline.

If you would prefer to make pastes, refer to a recipe for the appropriate curry

in my Thai sauce pages - for instance, to make Thai red curry paste, refer to a

recipe for a red curry of pork or chicken in the Thai recipe section. Use the

proportions given in the recipe of onion, shallots, garlic,ginger, galangal,

lemon grass, chili paste, coriander leaves and curry powder to make your

paste. Pastes, of course, should be refrigerated after preparation. They will

keep for a week or two.

Chili Paste

The chili paste referred to in the recipes can be made at home by grinding

fresh chilies in a mortar and pestle or food processor. A little salt and vinegar

may be added to thin the mixture slightly. Alternately, you may buy a

prepared chili paste, but be sure it contains only chilies (with a little salt and

vinegar as above).

Obviously the color of the paste will depend on the color of the chilies used tomake it. Use red chili paste in a red curry and green chili paste in a green

curry if you can. If you can't, don't worry, the color of the finished product

may not live up to the name of the recipe, but the taste will be pretty much the

same.

Coconut Milk

When coconut milk is specified in the recipe, use canned coconut milk with no

dilution. When making curry, the first part of most recipes calls for you to put

about 1/2 cup of coconut milk in a pan and heat it up. It is VERY importantthat you not shake the can first. Open the can and skim the top cream off and


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heat it until you see the oils starting to separate. Then add the curry

paste/powder.

Tamarind Liquid

The Tamarind Liquid referred to in the recipes can be made as follows. Take

3 tablespoons of tamarind pulp, and soak in 1/2 cupwarm water for 10

minutes. Knead and rub with your fingers until the pulp dissolves. Strain the

liquid to remove the seeds and fibers.

Tamarind liquid may also be made from concentrate by soaking 1tablespoon

of concentrate in 1/2 cup warm water, but the concentrate tends to be very

dark in color, which can adversely affect the color ofthe dish.

There are a few types of Tamarind available. Some recipes call for sweettamarind and others call for the bitter types. If your recipe doesn't specify,

use the sweet type. If the recipe is too sweet, you can cut it with a little salt or

fish sauce. If you have access to fresh, sweet tamarind, it can be eated by

breaking open the shell and eating the soft flesh. One of my favorites. My wife

prefers the bitter type. She takes the seed covered with the flesh and covers it

with a mixture of sugar and dried red pepper.

METHOD OF COOKING

ASIAN COOKING METHODS

Stir-frying

he most common acknowledged cooking

method in the Far East involving quick

cooking of small cuts over high heat.

Generally little oil is necessary and it can be


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totally eliminated when using non stick woks

or pans.

The beauty of this cooking method is that

most vitamins and minerals but also textures

will stay intact.When cooking on electric ovens it is

important that the base of the pan has a

suitable contact surface to distribute the heat

evenly and economically.

Common woks are designed to be used with

an open flame only.

Preparation is the key in preparing Asian stir-

fries.

All ingredients, sauces and seasonings have

to be in reach since the cooking time is

greatly reduced.

Deep-frying

This cooking method is not only used for

frying spring rolls or crackers but in some

dishes also to give meats and seafood a outercrunchy coat.

The goods are then coated with flour and

deep-fried until cooked. The sauce is then

prepared and poured over the meat just before

serving.

Deep-frying is done swimming whichmeans that the food must be able to float in

the oil while cooking. If not enough oil is

used the temperature will drop and will resultin a soggy and oily product.

If you follow the chefs you might want to

deep-fry in a wok. Test the temperature by

simply dipping a wooden spoon inside the oil.

When it starts right away to generate bubbles

it is time to cook.

It is however more dangerous than using a

commercially available electric fryer. The

result will be identical whatever way ofcooking you prefer.


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If large pieces of food are to be cooked, the

temperature of the oil should be lower.

Steaming

Another healthy way of preparing Asian food

is the use of Steam. While there are very

useful and decorative baskets available in

Asian markets, steaming can be done in

almost any large pot.

A popular variety of steamed food can be

found in Chinese restaurants during lunch.

Dim Sum is served and contains all kind ofmeats, seafood and vegetarian delights.

Other Asian cuisines make also use of this

nutritional valuable cooking method. It is

very interesting to see what attractive food is

produced by creative chefs that way.

Stewing

Some meat cuts require longer cooking times

than others. In Asia, chefs prepare generally

every part of an animal into food. This calls

sometimes for stewing meats. They used to be

simmered in earthen pots over low heat

charcoal flames but in our days your kitchen

will do just fine.

Some curries in Asia are calling for meatswith more connective tissue such as the shank

of beef or chicken legs.

When simmered for longer periods of time

the liquid in which it is cooked gains richness

and flavour. Therefore it is worthwhile the

wait until it has reached the point of

tenderness.


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Roasting

Classical examples of roasting food in Asian

kitchens is the preparation of Indian dishes

such as Tandoori Chicken or the ChinesePeking Duck.

Generally the ovens used are large and

generate a high temperature. This ensures nit

only a fast cooking time but also a juicy

centre and crisp outside.

Blanching

This method describes pre-cooking of items

before they can be used as ingredient in

recipes.

In a large saucepan bring water to the boil. If

you cook Asian food do not add any

seasoning while in Western cooking salt can

be added. Dip food into boiling water for a

few seconds and remove immediately.

Vegetables are then generally placed directlyinto ice water to preserve their natural

colours.

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Oriental Cuisine