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Asian Cuisine

asian cuisine

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melinda cutora
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204 views52 pages

Asian Cuisine

asian cuisine

Uploaded by

melinda cutora
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF or read online on Scribd
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What is Bakeo2? *Bakso is an Indonesian dish made with meatballs and is often \corporated in soups. *Bakso is a very popular street food in Indonesia.This dish is not only popular in Indonesian cuisine, but it is well-liked in other Asian cuisines as well including Malaysia. *Depend on individual preferences, bakso can also be made from chicken, fish and even prawn. History and Origin of Baked *Actually bakso or Bak-Socame from Chinese Hokkien word which mean ‘shredded meat’. Therefore it can be said that this dish is an invention of Indonesian Chinese cuisine Ingredients + 250 g Beef Mince + Lege + 1 tsp (garlic powder, salt, corn starch, baking powder and baking soda). 1/2 tsp black pepper 2 tbps tapioca starch a pinch of sugar Steps + Firstly we just need to mix all the ingredients together ina baw|. Afterall the ingredients.are well mixed put tin the refrigerator. Just keep it until the mbcure Is completely cold, (Cauple of hours is fine) + After the mixture has completely cold fill a pot with water and heat the water aver low heat until almost boiling. * Shape the cold mixtur the meatball intathe hat water. ball, Directly aut + Raise the heat and cook until all the meatballs float, | the meatballs and drain, = Pick up = Then use the water as the be stock for the soup. Just simply add fried garlic and fried onionto the beef stock. Add a bit moreof salt and sugar. After that put back the meatball into the beef stock + Finally your bakso is ready to be served. You can either serve it with rice oregg noodles. For the last touch you can put some spring onions. For those who loves vegetables they can put some cabbages and bean sprout on top: History of Nasi Tumpeng Sa Cela a) lee) rel eet coe eae Pree eee ag ee Rea ea eels eae Seer nsea tree Pe eel CML acon sel mca ha aarelelc Llama served as some kind of thanksgiving for the abundance of aa a aia eet What is Maja blanca? * Maja blanca é made prirr a popular Filipino desse ly from coconut milk also known as coconut pudding Jsually when served in Philipine it will contain small kernels of sweet corn inside and topped with roasted coconut flakes. Often it will also have shredded Cheddar cheese on top History and Origin of Maja b * This dessert is adapted from manjar slanco which Is of Spanish origin. he name means "white delicacy”. Maja blanca is also known as maja blanca c maiz, maja maiz, or maja blanca maiz when corn kernels are used in the preparation. Maiz refer to corn in Spanish What is Suman? + itis arice cake that is made from glutinous rice cooked in coconut milk, and often steamed wrapped in bull or buri palm (Corypha) leaves. It is usually eaten sprinkled with sugar. Suman is also known as budbed in the Visayan languages which dominate the southern half of the country. It is commonly served during wedding ceremony as the groom and bride believed that they'll be forever "glued" together. Suman wrapping can use different materials such as banana, palm and bamboo leaves. Shapes of the suman depend on the wraping folds whereby the shape can either be heart, rectangular, longitudinal, pyramid-like shapes or a complex octahedral star KOREA dams SS Sell fferent food for different season in Korea Throughout the year, Korean ancestors prepared different foods for each holiday and enjoyed fresh foods grown in the spring, summer, fall and winter. Summer mostly enjoyed food Seta cna! tipettaoee reece Spring mostly enjoyed food Gijutteok is a rice cake enjoyed in summer. It is prepared by mixing rice flour with liquor and then steaming the fermented dough. The dish has a sweet and sour taste and does not spoil even in high temperatures It is also known by other names including jeungpyeon (steamed cake), gijeungbyeong (fermented and steamed. cake) and isikbyeong (alcohol-fermented cake). History: The dish probably appeared first in the Goryeo! period (918-1392) when wheat flour was rare and expensive, and therefore rice flour was used as a substitute. Fall mostly enjoyed food ‘In fall, the harvest is at its peak and the new crop of the year is rich, as are the hearts of the people. “Chuseok is also called Gabae or Hangawi. In rural areas, New Year's Day and Chuseok are considered as the most important holidays. *Fresh fruits are picked and offerings for ancestors are prepared to be used ina rite and called as the Chuseok rite. Winter mostly enjoyed food Dongji (the winter solstice) is the longest night and shortest day of the year. Meaning "a day that ushers in the following year. Offering the first harvest of the season to one's ancestors and spreading red bean porridge on doors were popular customs that were believed to keep evil spirits away. Thailand Dishes Characteristic & History Of Food Preparation & Culture ——— *Thal Cuisine is well-known for being hot and spicy and for Its balance of five fundamental flavors in each dich or the overall meal SUCH: = hot (spicy) = sour = Sweet salty and bitter (optional) * Thal food Is also known for its enthusiastic use of fresh (rather than dried) herbs and spices as well as fish sauce. * The ingredients of each dish helps to not only harmonize all different flavors but also ta make it mouth wareringly delicious History of The Relationship Secween Foods Prepare And Cul “The process of Thai cuisine explains Thai life: its traditions, customs and culture. + tt shows Thai families were large, in which its family members live together with a warm, close relationship. sin cooking, Thai family members have their fair share of helping as a team. For example, in cooking curry dishes, the children would help with light work like nipping off basil leaves and adults could squeeze coconut meat and pound chillies and spices. -Nowadays, Thai food is easy and simple to cook as you can find cooked or readymade ingredients in supermarkets. However, it lakes of traditional standard like in the 4 REGIONAL CUISINE IN 4 MAIN REGION 4 main region are: (North, Northeast, South, and Central) (the Noreh * The dishes of Northern Thailand have light flavors, with a little spices, not very hot with chillies, not salty and most without sugar. The differences between North and North east region dishes are, Norteast dishes tends to be more spicy and strong flavors of herbs because it is influence by Laos, MOST POPULAR FOODS Sal-ua (Thai northern sausages) Nam-Prite (chili paste with fresh Thai vegetables. The chill paste sometimes has ground up shrimp imit, The vegetables can vary but are usually exotic Thal ones) ‘thanom seen’ = fresh rice noodles ana “Nam Ngiao’ ~spicy tomato infused broth. traditional preparation uses minced perk balls and generous chunks of jellified pigs blood, mixed with rices noodles and served in a thin, tomate and spice infused pork broth. The Northeast *This region is perhaps the poorest region of Thailand, also know as Issaan *Droughts are common, and the heat during the day can be oppressive. *Beef (including tongue, stomach, intestines, heart, and liver) Is commen, a3 are chicken, pork, and even boar *Cooking method: here include much reasting or broiling Most PopuLaR FOODS (7ckaeng Bpah") Clear curries (because at northern there is no coconut tree} Yummy spicy jungle "made with chicken, winged bean ("tua poo"), Tha and pea eggplants and other vegetables Green Papaya Salad (Sem Tam}, often eaten with Sticky Rice. MOST POPULAR FOOD. Mace Kua Kling: signature dish of the south that yournust try if you are: in Phuket, Samul or Krabi. (extremely spicy, dry curry dish like Rendang).Garnich it with same finely chapped Kaffir limo leaves and served it with fresh vegetables and jasmine rice. Centralregion *known as one of the great rice bowls of Asia, sconsisting of fertile rice farms. Originally this region was a swamp, and it is still prone te flooding during monsocn season. However, this abundance of water also allows for easier rice production. + In this region, tonnes of fragrant, jasmine-scented rice are exported around the world each year. *Pratoin in this region varies fram beef to-chicken and fish, and desserts made with banana and mango are 10 pula. ‘Most popular foods Pad Thal. A Thal recipe that combine the sourness of rice vinegar land lime juice and dried sinrimps and vegetables Rice noodles (usually eaten for lunch or as asnack) THE ROLE OF FOOD IN TRADITIONAL THAILAND WEDDING “Dishes are prepared by the bridegroom's family a and presented as gift to bride’s family. | *In Thai custom the bride's family won't accept a groom unless he brings these special foods. This show how much important the presence of food that symbolized the wedding ceremony. [symbolizes @ blessing that bride and groom will become| licined together forever. IKhanom Tuay Foo Is a Jucey light, Muffy dessere Made from fice four, sugay, baking powder, food coloring| Jand scented with jasmine essence. Iteymbolizes growing strength of love, starting from a young| love and maturing into the strongest relationship Met Khanoon made from peeled spit mung bean] Jezes, coconut cream and sugar in a brass wook. It symbolizes| jtnat whatever bride and groom do In life, they will have the |-uppert of others, and never lose sight of their dreams Made of egg yolke and sugar syrup. The threads are long, and they symbolize everlasting love between the bride and| Jzroom--long like the foy thong. When it's made for a wedding| party, the person preparing it should try to get the longest| possible strands Khao neeo dang means | red sticky rice” Thal sticky rice that's soaked water with alum powder for 5 hours, rinsed, then steamad, then stirred up with hat sugar| Jcaramel & coconut milk. The shiny mixture is poured onto a| tray, flattened out, cooled then shaped into a heart anal |sprinkied with sesame seeds on top. it symbolize "Unity"| between bride and groom. Thong Vod meane"Galden Tear Drop" History: Dutch explorers who arrived In anclant Slam and| [taught local people how to make dessert from egg yolk. Thong Yed is made trom egg yolk, sugar, rice nour, Jand jasmine essence. This dish symbolizes sweetness in| love between bride and groom, and the gold color [symbolizes good fortune in married life Pla Ngun means" Money Fish" and i’'sa Chinese-style cake made in the shape of» fich. with sivermoney as seeales This symbolizes money and luck swimming to the bride| [and groom. hana Chan chan Mahe Made fram rice flour, tapioca flour coconut milk, sugar] ]water, and various natural ingredients (such as carrot and| tare) to get the different colors, This symbolizes the brige| Jand groom moving forward in life and building Family, Khan Mahk ie a spacial tray prepared as a gift to thal mother and father of the bride. and the tray has assorted| betel nut chew ingredients such as whole betel nut, tobacco, betel leaves, lime paste, along with flowers PIM er tasty Prahok? “1 Preparation of Prahok “Types of Prahok: © Fried Prahok © Covered Prahok © Raw Prahok Preparation of Prahok eee es le i ieee and small fish. Ua Mesto ael mag Meet Cees ee ae eee ae ey is grinding fresh fish after de- er Tay ares ee es Taig baat Pig ee re eed ole ie Ronee eee eee em arse) days of fermentation, but better quality Prahok is left to ferment elastance eee ies jee Fried prahok (Prahok Jien) ee rer Meese et beef and chill. eee eee eae nee aay Seri eres een ns Covered prahok (Prahok ang) ee eee een eet) free tas reere crea ete or over the coals. Raw prahok (Prahok chao) This type of prahok can be used to Ree ane ices eeepc eon ee ee egrets preferably used as a dipping paste oem See av es “1 What is Samlor Korko? “Preparation of Samlor Korko eh — ij G ia fey etgee ou Det am ce pele setae e rss Eee see ei grains fried and pounded) Rae ena melee 200g of chicken meat Vegetables (pumpkin, green Pelee ee ie i sete ae cha perea seer tent Khmer eggplant, chili leaf, bitter gourd leaf) Sirens Vel lar eee eet Re) itl ad ae de Pe Ceres 5. pete eter ar eee ee et earn eet or aa ote ae eae eer ee ee eee een eater) Pi earn reece mremnas Peres See et erry pee ee ener ry Poms G ce cae a eee eat an kere pene erence eee Seat eer nr reentry ere eater es serve. AMOK TREI err tr ee ners Pen tieteet in es eg foe nett cree nee Toc ease ttt = either steamed or baked in Peereretie cera tey fence x Seon Pe ee dish is the addition of the Seer! Peers ec & aes CHINA AWA gr- Lao antag «Chinese dish of hand-made CAB erste ea) ‘i eee noodles, usually served ina " beef or mutton-flavored bl cetera oo soup but sometimes stir- pee fried and served witha S pre oatelste tomato-based sauce. peter se «Made by stretching and | folding the dough into strands. | >» Noodles have avery long history in | |IBIEDUeSlamisn|dougnisimade by China where it is recorded histories hand, the process involved taking a ‘of noodles in China date back over lump of dough and repeatedly 1900 years to the Eastern Han | stretching it to produce many strands | Dynasty. of thin, long noodle | hand-pulled noodles and their the dough but they all employ the distinctive broth have developed as a same concept collective food habit of the minority TA piece of dough is repeatedly stretched Hui Muslim people in north-western and folded onto itself in order to align the china: glutens and warm up the dough for > Ayoung Hui man name Mao Baozi GF Then Ielsrolled ourco-a woriabie was credited develop this dish when thickness and cut into workable portions. he sold the hot soup noodles topped The end pleces af the starting dough are with beef cubes at streets of Lanzhou eee ees eee ee during the Qing Dynasty (1870-1955). 1 This doush ls then pulled to about an arm » In 1919, Ma Baozi opened his first span's length. The r then makes a restaurant in the city and lead to loon with the dough. joining the two ends. eventual growth of thousands of beef. noodles restaurants in Lanzhou. » The modern Lanzhou variety of the » There are several styles of twisting J into one clump of dough. and inserts his Tingers into the loop to Keep the strand Trom sticking to itself TD This process is repeated several times until the desired thickness and quantity Is achieved NOODLE + It is made of stewed or red SOUP es What is beef noodle soup? CPa@bnai (My tmoye history “! Variation of the noodle soup braised beef, beef broth, vegetables and Chinese noodles. It is served in a large bowl as. a whole meal with or without any side dish. Beef noodles is often served with suan cai (Chinese sauerkraut) on top, green onion, and sometimes other vegetables in the soup as. well. History Stewed beef noodle soup was first created by the Hui people (a Chinese Muslim ethnic group) during the Tang Dynasty fol @laliar The red braised beef noodle soup was invented by the veterans in Kaoshiung, Taiwan who fled from mainland China during the Chinese civil Weta Variations Dies ma oneal variations of beef noodle which differ in the way the broth is prepared: — Soup is called red roasted or braised beef noodles Wien iets at added — The Chinese Muslim style of beef noodles is also ae as trie inetd consommé stewed beef ilererol Uae Melee g sauce were added and it ER mca CHUANR + Small pieces of meat on skew Seems reacts erry peng oats Re eye Rad i eprenere ne tr tt) Same eer ener a cyte i Secret mince certs et meats) 5 i su See te Seems ts ay ns types of sea 5 Se ee eed iy. th pester ee rasan i Bere ren See as ree we 7 Le | ae | JAPAN SOBA(NOODLES) A tadisional noodle dish in Japan which it can be served in a hal or cold soup. ©) made from buckerteal flour (setae) aml its) form i long slersler shape and poughly aa Wick as spaphett + Soba cammonly eaten on. special occasions such as New Year's Eve or when someone moving to anew place Soba aysibolivs a4 mabelty and lengeriy + Other than that, tnabileeshi (yearernsting) nba olen coniider as food that ean be cutting: nwny the had hick forthe year where this is a (audition that has continued since the Edo petiod (1603-1868) cause by itis easier uo ext th noodles. + Types af soba Te Zaracaot Th. kakeasta 1. Bukkake soba, History 5 Sia waa introduced during Jowon period in Japa where same peopls (ith nox seaweed top and Morbesbat withers nor topping said its originated from China Then a grinder was introduced feom china during Kamakura period which it made easy 10 produce soba flour Nowday sota dish was made into noodles sobakiri as regularly eaten, + Kanto region: A saup for saa isdark-colored and stron olling katsuobushi (honito flake) dasii stock with koikuchi (dark-col stirling aad age Jy Mavored, as it is prepared by red) shoyy + Kansai region > Asoup whose Navorcenters that of bonito or kelp ashi stock > Its seasoned and x-

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