asian cuisine-midterm reviewer

ASIAN CUISINE

MIDTERM SOUTH ASIA CUISINE

  • Desi Cuisine: Refers to South Asian adaptation of foreign foods; incorporates local flavors like chili, black pepper, and strong herbs and spices.

  • Common Meats: Lamb, Chicken, Goat, Fish, less common are Beef (particularly in India), and buffalo/yak in Nepal and Sri Lanka.

  • Religious Considerations: Pork is a taboo food for Muslims.

Key Ingredients in Desserts

  • Reduced Milk

  • Ground Almonds

  • Lentil Flour

  • Ghee

  • Sugar

  • Kheer: A dairy-based rice pudding.

Countries in South Asia (8)

  • India

  • Nepal

  • Afghanistan

  • Sri Lanka

  • Pakistan

  • Bangladesh

  • Bhutan

  • Maldives

INDIAN CUISINE

  • Spices: Indian cuisine is known for its sophisticated and subtle flavors.

  • Biryani: Rice dish with spices and meat, derives name from Persian birian (fried before cooking) and birinj (rice).

  • Dum Biryani: Notable Indian dish.

  • Chapati: Flatbread traditionally prepared by slapping dough.

  • Chutney: Varieties include tomato relish, yogurt, spicy coconut, and mint sauces.

  • Pani Puri: Street food with tamarind chutney, chili powder, and spicy fillings.

  • Curry Dishes: Includes Tikka Masala (originated in Punjab) and Butter Chicken (in creamy tomato sauce).

  • Tandoori: Chicken marinated and roasted in a tandoor (clay oven).

  • Rasgulla: Sweet made by curdling milk and cooking curds in sugar syrup.

  • Lassi: Smoothie-like yogurt drink.

AFGHAN CUISINE

  • Influences: Blends Persian, Central Asian, and Indian elements.

  • Halal-based: Primarily uses mutton, beef, poultry, and fish.

  • Kabuli Palaw: National dish; features slow-cooked meat with seasoned rice and added fruits and nuts.

BANGLADESHI CUISINE

  • Staple Food: Rice served with curries flavored with ghee, eggs, potatoes, and spices.

  • Hilsa Fish: National dish, marinated and cooked in mustard gravy.

BHUTANESE CUISINE

  • Staple Ingredients: Red rice, buckwheat, meats like chicken and yak.

  • Ema Dastshi: National dish, a spicy cheese chili stew.

NEPALESE CUISINE

  • Foundation: Based on ethnicity and geography, incorporates Indian and Tibetan influences.

  • Dal Bhat: Typical meal; consists of steamed rice and lentil soup with various accompaniments.

PAKISTANI CUISINE

  • Influences: Draws from West and Central Asian cuisines.

  • Nihari: National dish meant to be eaten at breakfast.

  • Saijji: Lamb marinated in salt and cooked with rice.

  • Haleem: Stew made from meat, lentils, and spices.

SRI LANKAN CUISINE

  • Characterized By: Spicy flavors cooled with coconut milk.

  • Rice and Curry: Most common meal, often includes dahl, chicken, and fish dishes.

  • Gotu Kola Sambol: Coconut-based herb salad.

  • Falooda: Dessert with vermicelli, milk, and layered ingredients.

MALDIVIAN CUISINE

  • Primary Ingredients: Coconuts, fish, starches.

  • Mas Huni: Breakfast consisting of tuna, coconut, and onions.

EAST ASIAN CUISINE

Note on Common Ingredients and Tools

  • Staples: Rice, noodles, soybeans, seafood.

  • Chopsticks: Invented in Japan for eating.

CHINA

  • Diet Characteristics: Low to moderate meat/fish, high vegetable intake accompanied by starches like rice.

  • Peking Duck: National dish, known for crispy skin.

  • Dim Sum: Selection of small plates, served traditionally with tea.

  • Famous Dishes: Include Xiao long bao, Mapo tofu, Kung Pao chicken, Chow mein.

HONG KONG

  • Culinary Fusion: Combines Chinese, British, and Southeast Asian elements.

  • Beef Noodle Soup: Popular dish of egg noodles and beef broth.

JAPAN

  • Emphasis on: Freshness, seasonality, and presentation.

  • Sushi: Key dish made with vinegared rice and seafood.

  • Famous Dishes: Yakitori, miso soup, Takoyaki, ramen, udon, soba.

TAIWAN

  • Common Ingredients: Pork, seafood, chicken, rice, soy.

  • Bubble Tea: Popular drink blending tea with milk and tapioca pearls.

MONGOLIA

  • Diet: Rich in dairy, meat, and animal fats.

  • Famous Dishes: Include Buuz (dumplings) and Khorhog (barbecue).

KOREAN CUISINE

  • Diet Foundation: Based on rice, vegetables, seafood, meats, with dairy being less common.

  • Kimchi: National dish served with nearly every meal.

  • Popular Dishes: Include Japchae, Bulgogi, Bibimbap.