OTHER ASIAN CUISINE (CHINESE, INDONESIAN, SRI LANKA, JAPANESE, & KOREA)

CHINESE

the art of this cooking lies in the selection, blending and harmonizing of texture, color, aroma, and taste.

CHINESE

Dishes require a maximum of preparation and a minimum of cooking; polyunsaturated fats like sesame oil and peanut oil are used plus numerous herbs, spices, and condiments monosodium glutamate is a must in their dishes.

schools of hanon or honan

not for sweet sour dishes similar to escabeche, sweet sour pork, etc

schools of peking

dishes were polished and given certain grandeur in peking like the festive peking duck

school of canton

noted for its ability to invent novel delicacies like turtle soup, sausage, oyster stew

schools of foochow

noted for it's fine seafoods; origin offered fermented bean sauce

Chow mein

medley of vegetables served over crisp noodles

egg foo yung

omelette with diced chicken, crisp celery, water chestnuts, sliced mushroom and bean sprouts.

Gado-gado

raw and slightly cook vegetables serve with spice peanut sauce made with hot chili and coconut milk. (Indo)

Nasi Goreng

literally related to fried rice; highly spiced Indonesian dish of meat and rice. (Indo)

Sate Babi/Ayam/Kambing

Dish consisting if small cubes or strips of meat threaded on skewers and grilled or broiled usually served with peanut sauce; Indonesian

SRI LANKA

Curries are the most popular dishes and said to be the spiciest in asia the curry powder blend consists of coriander small cumin seeds sweets cumin seeds black mustard seeds cinnamon cardamom seeds and freshly ground pepper these ingredients are baked in a slow oven for 15 minutes and grounds while hot

beef or chicken curry

is an indian curry ban in addition to their own blends of curry powder uses cinnamon garlic ginger crash bay leaf a cardamom seed and cayenne. (Sri)

Dhal or lentil curry

red split lentils are boiled with chopped onion cinnamon garlic pepper turmeric and salt when soft lemon juice is added and it is a trade in onion garlic and mustard seeds then coconut milk is added last

JAPANESE

this cuisine is noted for the use of sake (rice wine), mirin (rice wine vinegar) and Japanese soy sauce; tofu (soft bean curd), goma (sesame seeds), noodles (udon or ramen), like shirataki which is used in sukiyaki and kishimen used in shabu-shabu.

Sashimi

chilled sliced raw fish examples are tuna and salmon dipped in pungent sauce of wasabi and soy sauce and ginger

shabu-shabu

sometimes called oriental fondue; consists of thin slices of beef cooked briefly in boiling broth and dipped in savory sauce like ponzu soy and lemon sauce with nerin and red pepper vegetables and noodles are cooked in the broth while buyingers are eating the beef slices

sukiyaki

national dish of japan made of fresh raw beef and vegetables prepared at the table in chafing dish. (jap)

Sushi

cooked seasoned rice (seasoned with vinegar) served with a variety of other ingredients usually fish

agadashi tofu

fried dashie tofu which is dusted with potato or cornstarch and served in hot tentsuyu broth made of dashi. (jap)

bento

boxed meal

udon

chewy, soft, thick, wheat noodles. (jap)

soba

buckwheat flour. (jap)

katasuobashi

dried fermented smoked skip jack tuna

tsukemono

seafood; vegetable, fruits, pickled in miso, soy sauce, vinegar. (jap)

tempura

deep fried lightly battered foods like shrimps fish squid and vegetables deep in sauce consisting of water soy sauce mirin katsuo bashi or dried bonito. (jap)

sarashinegi

well shredded leek and momijioroshi (radish grated with red dried pepper) are usual accompaniments. . (jap)

teriyaki

could be beef, pork, or chicken soak in a marinade of ginger mirin and soy sauce before cooking

wasabe or wasabi

root of asian plant similar to the horseradish which is ground and mixed with water to make a green colored condiment with a sharp pungent and fiery flavor. (jap)

miso

fermented food paste consisting chiefly of soybeans salt and grain. (jap)

ramen

pulled noodles, thinner and longer than udon. (jap)

KOREA

the flavor principles of this cuisine include soy sauce garlic ginger root black pepper scallions chili peppers and sesame seeds and sesame oil "spice is the power of koreans"

Ganjang

soy sauce (Korean)

Gochujang

red chili glutinous rice fermented soybeans salt. (kor)

Doenjang

soybean paste

jeon

pancake. (kor)

bulgogi

barbecue chicken pork or beef. (kor)

chiggae

hearty korean stew usually spicy. (kor)

kimchi

an appetizer that is extremely spicy or tanji and different mainly of chinese cabbage onion and turnips are arranged in between cabbage leaves and marinated in a hot sauce of chili vinegar and spices. (kor)

samgyeopsal

grilled pork belly

soju

distilled rice liquor. (kor)

Dolsot Bibimbap

stone top bibimbap. (kor)

namul

vegetable side dishes, edible grass or leaf, on top of bibimbap. (kor)

japchae

stir fried, sweet potato noodles. (kor)