Transcript Asian Cuisine - Canon

Asian Cuisine
Recipes of China,
Japan, India, and
Russia.
Chinese Ingredients & Cooking
Techniques
• Stir Fry
– Most common cooking method
– Foods retain color, texture, flavor and nutrients
– Often cooked in a wok
• Steaming
– Replaces baking
(most Chinese do not have ovens)
• Deep Frying
– Meats, poultry, egg rolls and wontons
Chinese Recipes
• Stir-fry: meats (chicken, pork,
fish) and vegetables (bok
choy, bean sprouts, tofu,
water chestnuts, broccoli)
fried then steamed in a wok.
• Rice: short grain sticky rice
served as side dish, fried main
dish or used to make noodles.
Chinese Recipes
• Soup: simple broth to hearty noodles and
vegetables. Common everyday meal.
Various vegetables, meats, dumplings and
wontons used in soups.
Chicken & Corn
Hot and Sour
Bean Sprout Soup
Wonton Soup
Common Japanese Ingredients
• 4 Basic Ingredients: rice, soybeans, fish and
seaweed
• Seasonings include sesame oil,
chives, mustard, scallions, rice vinegar
• Vegetables include daikon, wasabi, ginger
root, bamboo shoots, mushrooms, beans
• Beverages include tea (national drink), sake
(rice wine), beer, soft drinks, coffee
Steamed
Rice
Miso Soup
Gohan with
Vegetables
Japanese Recipes
• Gohan: Rice, usually steamed.
• Miso Soup: Clear broth made
with fermented soybean paste.
Any meat, vegetable or grain
added.
• Mushimono: Steamed foods
served with or without a dipping
sauce.
Japanese Recipes Continued
Sushi
Sashimi
Nimono
• Sushi: various raw
seafoods with rice.
• Sashimi: various raw
seafoods not served
with rice.
• Nimono: simmered
dishes similar to
Chinese stirfry.
Indian Cuisine
• Religion and Cuisine
– Hinduism--Cow considered sacred
– Muslim (North)—No Pork
– Vegetarianism
• Pulses (legumes & beans)
• Ghee (clarified butter)
• Roti (bread)
– Chapatis (flatbread)
– Naan (yeast based)
Curry
Korma
Indian Recipes
Pear
Chutney
• Curry: stewed meats and vegetables in
a spicy sauce served over rice.
• Tandoori: skewered chicken or lamb
seasoned with garam masala (blend of
spices) are cooked in a clay oven.
• Korma: Meats braised in yogurt.
• Vindaloo: Meats & vegetables (squash,
spinach, carrots, green beans, cauliflower)
cooked in spicy vinegar sauce.
• Chutney: fresh or cooked fruits,
vegetables, nuts, herbs and spices finely
chopped and served as side dish.
Russian Cuisine
• Described as hearty and filling
• Grains and bread products—foundation
– Rye based breads—grow well in cold weather
• Many vegetable based soups and side
dishes
– Potatoes, rutabagas, mushroom, cabbage
• Liberal use of dairy and meat
– Sour cream, yogurt, milk
Russian Recipes
• Borscht: Beet Soup served with
sour cream.
• Beef Stroganov: Beef and
mushrooms cooked in a seasoned
sour cream sauce.
• Pirozhki: pastries filled with meats or
sweet fillings. Often sold by street
vendors
• Chicken Kiev: Chicken breast
wrapped around herb butter and
deep fried.
• Paskha: Easter cheese cake
molded into pyramid shape.