Professional Documents
Culture Documents
ASIAN CUISINE
By
Bea Caedo
Subsistence Farming
Peasant Cooking
Presence of Curry
Jasmine Rice
Basmati Rice
Japanese/Sushi Rice
Haiga is the Japanese word for germ, and this germ rice undergoes a special
milling process that preserves the nutritious germ. Easier to digest than brown
rice and just as flavorful as white, haigamai is a wonderful compromise for those
who want a more nutritious rice but dont like the chewy texture of brown rice.
Haigamai cooks just like white rice.
Bhutanese red rice is a medium-grain rice that is slightly milled so the red of the
outer bran layer is still on the rice in patches. The cooked rice is pale pink with a
soft and slightly clingy texture. Other countries, including Thailand, Vietnam, and
India (Kerala red rice is needle-thin and long like basmati), also produce similar
red rices. Because it is semi-milled, it cooks in about 20 minutes.
In ancient China, black rice was considered the finest grain, reserved for the Emperor.
Hence its trademarked name of Forbidden Rice (Lotus Foods). Rich in anthocyanins and
antioxidants, this medium-size heirloom rice has a dark purple color and also contains
more vitamin B, niacin, vitamin E, calcium, magnesium, iron, and zinc than white rice.
Grown in northern China, black rice is traditionally made into congee, but its roasted
nutty taste is delicious in salads and fried rice, too. A whole grain, black rice has a white
kernel underneath the black-colored bran layer. Cook it as you would brown rice.
At the Asian market, this rice is often sold in bags labeled malagkit, its Tagalog name,
even though the rice most likely comes from Thailand. In the Philippines, malagkit is cooked
in coconut milk, then wrapped in banana leaves. Also a staple in northern Thailand and
Laos, it is served with curries and grilled meats, and in the dessert sticky rice with mango .
Before cooking (steaming is the ideal method), wash the raw rice well and soak it overnight.
Most often sold as Japanese sweet rice (mochi gome), this rice is pounded into flour
for making mochi, the traditional rice cakes eaten at New Year, and an array of
Japanese sweets and confections. When raw, white glutinous rice is opaque and
white. It turns translucent and clumps together after cooking and is slightly nutty
and sweet. Brown sweet rice is also available.
South East and North East cuisines include rice and egg
noodles.
Japchae
Pho Xao
Pho xao is a wok fried flat noodle served with crunchy greens and
a choice of three toppings - tender beef, prawn and chicken or
tofu and mushroom. All are topped with roasted peanuts and fresh
beanshoots. Vietnamese version of Pad Thai.
Udon
Udon is a type of thick wheat flour noodle of Japanese cuisine. Udon is often
served hot as a noodle soup in its simplest form, as kake udon, in a mildly
flavoured broth called kakejiru, which is made of dashi, soy sauce, and
mirin.
Ghee
Chili in Asia
India is the world's largest
producer, consumer and
exporter of chili peppers.
This tongue-burner,
also known as the
Naga Morich, Ghost
Pepper, Ghost Chili,
and Bhut Jolokia, is
found mostly in
Northeastern India,
and a few regions in
Bangladesh and Sri
Lanka. Equally as
lethal as its red flesh
are its seeds, which
when ingested can
literally leave one
incapacitated for up
to thirty minutes.
Has a Scoville index of 50,000-100,000 SR, all you need to do to try this
scorcher is take a short trip to your local Thai restaurant and order any
dish with the word "Prik" in its name.
Spekkoek
The cooking utensil called the wok, and the stir fry technique
using vegetable oils came to the area from the China.
Kaffir Lime.
Origin: Indonesia, Malaysia
Kumquat
Origin: China
Pomelo
Origin: Southeast Asia
Use of spices in
Southeast Asian Cuisine
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.
Use of LEMONGRASS in
Southeast Asian Cuisine
Use of GALANGAL in
Southeast Asian Cuisine
Curry in
Southeast Asian Cuisine
Chili Paste in
Southeast Asian Cuisine
Coconut Milk in
Southeast Asian Cuisine
Tamarind Juice in
Southeast Asian Cuisine
THANK YOU.
THE END.