7/11/2017

Introduction

 Asian cuisine is very diverse and

Asian Cuisine includes the vastly different areas of

Southeast Asia (Thailand, Vietnam,
Cambodia, etc.), India, Kazakhstan,
Culinary English
Mongolia, China, Japan, etc.

Rice

 Rice
is the most common starchy ingredient
eaten throughout this region. Common ingredients that
 Exceptionsare the northern areas of India are originally from Asia:
and Pakistan, where wheat is much more
common than rice.

citrus mangoes coconut bananas

1
 7/11/2017

sugar rice tea cilantro

Black and white peppercorns nutmeg lentils lemongrass

ginger eggplant peach apricot

2
 7/11/2017

apples cucumber

Food from the Indian

Subcontinent

Basmati (fragrant rice with elongated Chutney (relish made from various
thin grains) ingredients)

Tandoori chicken (marinated chicken Kulfi (Indian ice cream made from
cooked in a tandoor – clay oven) condensed milk)

3
 7/11/2017

Yangzhou chau fan (stir-fried rice)

Chinese Cuisine

Ma Po Tofu (tofu set in a spicy sauce Gong bao (stir-fried chicken with chilis,
along with minced meat) vegetables and peanuts)

Tang cu li ji (sweet and sour pork)

Japanese Cuisine

4
 7/11/2017

Nori Yakitori (skewered chicken that is

grilled)
 A dried sheet of small seaweed that is grown on nets in the Pacific;
usually recognized as the outer wrapper used to make sushi rolls.

Ramen (yellow wheat noodle served in Sashimi (raw seafood or meat)

broth, with a variety of ingredients)

End of lecture
Thank you.