Transcript Foods of South & Eastern Asia

Foods of South & Eastern
Asia
•Cinnamon
•Cloves
•ginger
South Asia
• Indian continent
• Indian—this unit refers to style of cooking
that is common in these countries
• Nepal, Bangladesh, Sri Lanka
Indian Cuisine
• Curries: dishes of vegetables and
legumes in hot highly seasoned sauces
• Dal: mixture of legumes; mung beans,
garbanzo beans, split peas
• Chutney: condiment made from fruit,
sugar, spices and vinegar
Indian Ingredients
• Farming is major industry
• Garam Masala: mixture of whole seeds, pods
and buds
• Spices:
– Cinnamon, cumin, cardamom, cloves, ginger, pepper,
garlic, cilantro, mint, fenugreek
• Meats:
– Cattle, sheep, goats
• Staples:
– Basmati rice, wheat, legumes, chilies, coconut,
mangoes, almonds, pistachios tea
Northern Indian Cuisine
• Nan: traditional flatbread
• Tandoor: rounded, clay, charcoal burning oven
• Chapati: unleavened disk of whole wheat flour
and water
• Murgh tikka masala: chicken kebabs marinated
in seasoned yogurt
• Sandesh: burned milk
• Paneer: firm yogurt cheese
• Gajar halwa: custard of grated carrots cooked
with milk and sugar
Southern Indian Cuisine
• Rice is the preferred grain
• Spicer than Northern cuisine
• Dosa: large, crisp but flexible crepes may
be filled with spiced potatoes, another
staple starch
• Poori: puffy, deep-fried rounds of bread
East Asia
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China
Japan
Korea
Often considered the same, but they are not
Five basic flavors
– Sweet, salty, sour, bitter, and savory
• Common thread is balance of flavors, textures,
and techniques
– Balance known as yin and yang
China
• 3rd largest nation
• Relatively little farmland due to lack of
balance by a wide range of climates
– South has longer growing season
Chinese Cuisine
• Long-grain rice and vegetables are
mainstays
• Little outside influences
• Daikon: Asian radish
• Hoisin: thick soy-sauce-based paste
seasoned with chilies and garlic
• Stir frying is common cooking method
– Steaming and deep frying are also common
South Coastal China
• Tropical weather and abundant supply of
fresh foods
• Cantonese foods: mildly seasoned and
lightly cooked
– Also called Dim Sum
• Dim Sum: bite size dishes eaten at tea or
between courses of a banquet
North China and Mongolia
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Natural resources are scarce
Wheat and millet grown in region
Cabbage is main vegetable
Peking Duck is most famous dish
Mongolian Hot Pot: special brass vessel
set on the table
– Pot filled with broth and heated with charcoal
Japan
• Four main islands
• Mountainous, about 15% suitable for
farmland
• Adapted and refined ingredients and
methods from China, Portugal and
America
Japanese Ingredients
• Soy Sauce is primary seasoning ingredient
• Tofu is sautéed, broiled and deep-fried
• Miso: Fermented bean paste, variety of
colors and flavor
– Used to flavor and thicken dishes/sauces
• Harvest sea vegetables and cultivate
mushrooms
• Rice is essential
Japanese Dishes
• Kobe: come from cattle raised on a special diet
• Sukiyaki: uniformly thin slices of seasoned beef
and vegetables, grilled quickly
• Teriyaki: common marinate
• Dashi: stock for soup
• Tempura: dish of crisp, batter-fried vegetables
and fish morsels
• Sashimi: serve it raw with condiments
• Sushi: vinegary rice rolled up in sashimi or nori
(seaweed wrapper)
North and South Korea
• Cuisine is based largely on rice,
vegetables, fish, seaweed and tofu
• Kimchee: preserved vegetables by
fermentation
• Most dishes seasoned with chiles and
peppers
• Bulgogi: Korean Barbeque
Southeast Asia
• Fish sauce is important seasoning
– Thailand: nam pla
– Vietnam: muoc nam
• Kha Ya Khoo: green rice cream
• Pho: beef and noodle soup
• O-lam: cubed water buffalo meat cooked
with local beans, eggplant and wild
mushroom
Indonesia & Philippines
• Indonesia: many small islands
– Tropical
– Ketjap manis: sweet soy sauce
• Philippines:
– Kinilaw: fish preserved in vinegar and salt
mixture
– Pansit: noodles made from rice flour
– Lumpia: spring rolls dipped in soy sauce,
vinegar and garlic mixture