Transcript Asian Cuisine

Asian Cuisine
What is Asian Cuisine?
 Often
described as striving toward a
balance of flavors.
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Sweet, Sour, Salty, Bitter, and Umami
• Taking its name from the Japanese, umami is a
pleasant savory taste imparted by glutamate, a
type of amino acids which occur naturally in
many foods including meat, fish, vegetables and
dairy products.
• As the taste of umami itself is subtle and
blends well with other tastes to expand and
round out flavours, most people don’t recognize
umami when they encounter it, but it plays an
important role making food taste delicious.
Key Influences of Asian Cuisine
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Chronic Shortages
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Fuel, pastureland and even food.
Religion
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Buddhist, Hindu, Taoist, Shinto, Confucian, and
Muslim
• Some religions forbade eating pork. Hindus considered
the cow a sacred animal.
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Europeans played a critical role influencing the
face of Asian Cuisine
• Vietnam was occupied for extended periods by French,
and India was apart of the British Empire.
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China and other Asian countries took deliberate
steps to keep themselves occupied.
Important Culinary Groups and
Regions
 China
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The 3rd largest country and ranked 1st in
population size. The major cuisines include:
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Cantonese
Szechwan
Beijing( formerly known as Peking)
Fujian
Hunan
 Japan
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Noted for their presentation
• Kobe Beef, Sushi, Sashimi, Wasabi, and Miso
Important Culinary Groups and
Regions Contd.
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Southeast Asia
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The subtropical region is rich in fish, seafood, and
a host of fruits.
Stir frying and Steaming are most common cooking
methods.
• Only Vietnam uses chopsticks
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Vietnam
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Fish sauce (Nuoc Mam), Shrimp Paste, Lemon
Grass, Mint, Basil, Fiery Chile Peppers, and Curry
are widely.
Vietnam reflects the influence of France, including
baguettes, pastries, and custards.
Important Culinary Groups and
Regions Contd.
 Thailand
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Curry
• Green curry- Is the hottest followed by the red
• Yellow curry gets its flavor and color from
turmeric.
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Other important flavors are:
• Lemon grass, wild lime leaves, Thai basil/holy
basil, cilantro, red and black pepper, chiles,
paprika, mint, tamarind, and galangal. Fish sauce
is known as nam pla.
Important Culinary Groups and
Regions Contd.
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Korea
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Korean shows Chinese and Japanese influence.
Seafood and Seaweed are very important.
Kimchee
• Is considered the national dish. Kimchee is produced by
pickling cabbage for several months.
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Malaysia and the Philippines
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Rice and noodle dishes are very important.
Meats and seafood are often made into curries
featuring coconut milk. Indian influenced dishes
are also important throughout the region.
Important Culinary Groups and
Regions Contd.

India
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Northern India is noted as an important
agricultural area.
• Wheat, barley, millet, and corn are grown there.
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Southern India, fragrant Basmati Rice is featured
and served as accompaniment to various stews and
curries.
Vegetables are very important.
The important regional cuisines:
• Kashmiri, Punjabi, Bengali, Goan, and Muhgla
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Marsalas
• A spice blend
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Garam; Indian word for hot
Ghee; is a form of clarified butter used to cook
foods.
Staple Foods of Asia
 Grains
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Rice
• The staple starch throughout most of Asia,
different types are preferred in different
Regions
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Refer to fig. 36-13
Beans, Nuts, and Seeds
• Beans, especially soybeans are used widely
through out Asia.
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Soybeans are served steamed and simmered.
Lentils
Sesame Seed and Peanut
Staple Foods of Asia
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Vegetables
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Fruits
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cabbage, onions, leafy greens, bamboo, water
chestnuts, and hearts of palm.
Cherries, plums, peaches, dates, figs,
pomegranates, citrus fruits, melons, apples, and
pears are found throughout Asia cooking.
Meats, Poultry, and Fish
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North Asia- lamb, and sheep
South Asia-more pork
Meat is used for mostly seasoning.
Fish and shellfish are very important- Both salt
and fresh water.
Common Flavors of Asian Cuisine
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Herbs & Spices
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Aromatic Ingredients
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Cilantro, basil, and mint are widely used. Chives,
and scallions are also important, as lemon grass.
Ginger, onions, garlic and scallions form the
common flavor base in many Asian dishes.
Fermented Sauces and Pastes
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Soy Sauce- are featured in Chinese and Japanese
cuisine
Fish Sauce-are featured in Thailand, Vietnam
cuisine.
Common Techniques of Asian
Cooking
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Stir-Frying
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Wok is found in many parts of Asia
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Very popular in Asia for cooking vegetables, fish, dumpling,
etc.
Steaming
Deep-Frying
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Simmering/Soups
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Stewing and braising are often accomplished in lidded clay
pots.
Salads
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Tempura-prepared by a wide range of foods after they are
coated in a light batter; this was introduce by the
Portuguese.
Salads are served a s condiments and relishes; used to cool
the heat in other dishes or cleanse the palate
Grilling

Satays-Southeast Asia