ASIAN CUISINE

MAIN COURSE
JAPAN,SINGAPOR
E,KOREA
VANESSA A. CERLOS
WELCOME TO
❑ The history of Tokyo shows the growth of Japan's
largest urban center. The eastern part of Tokyo occupies
land in the Kantō region that together with the
modern-day Saitama Prefecture, the city of Kawasaki and
the eastern part of Yokohama make up Musashi; one of
the provinces under the ritsuryō system.

❑ Japan is one of the most technologically advanced

societies on Earth; as a result, it has the world's third
largest economy by GDP (after the U.S. and China).

❑ Most Japanese citizens practice a syncretic blend of

Shintoism and Buddhism. Japan is a country with
rich flora and fauna

❑ Japanese is in the Japonic language family, and

seems to be unrelated to Chinese and Korean

❑ Japan has a constitutional monarchy, headed by an

emperor.
• ❑m Japanese
m cuisine encompasses the regional and traditional foods of Japan, which have
developed through centuries of political, economic, and social changes
❑ The traditional cuisine of Japan (Japanese: washoku) is based on rice with miso soup and
other dishes; there is an emphasis on seasonal ingredients.
❑ Sashimi or Sushi s a Japanese delicacy consisting of fresh raw fish or meat sliced into thin
pieces and often eaten with soy sauce.

The most distinctive features of Japanese cuisine:

Usage of fresh and raw products of the highest quality. Japanese try to avoid cooking from
non-perishable food. The exception is rice and sauces.
A huge variety of seafood is used for cooking.
A tendency to preserve the original appearance and taste of the ingredients in a meal. This is
the main difference between Japanese and Asian cuisine. Asian people change the products
in the process of preparation so that it is difficult to recognize the ingredients.
Small portions. Japanese eat a large variety of dishes but in small portions.
Specific serving and decorations. Japanese kitchen emphasizes on the aesthetic appearance
of food and table as a whole.
The most commonly used ingredients in Japanese cuisine are rice, seafood, soy, beans and
noodles.
 NIKUJAGA
Nikujaga is the classic Japanese
mom’s home cooked dish deliciously
prepared using a pressure cooker
MISO SALMON
Salmon is truly one of the best choices of
fish out there! extremely versatile, and
makes a healthy protein for any meal.
Miso is made primarily from fermenting
soybeans, salt, koji (a fermentation
starter)
 NIKUJAGA
INGREDIENTS
10 green beans
▢1 onion
▢1 carrot
▢2 potatoes (I use Yukon gold
potatoes as they don't break easily
compared to Russet potatoes)
▢1 package shirataki noodles (7 oz,
198 g)
▢½ lb thinly sliced beef (chuck or rib
eye)
▢1 Tbsp neutral-flavored oil
(vegetable, rice bran, canola, etc.)
▢⅛ tsp kosher or sea salt (I use
Diamond Crystal; use half for table
salt)
MISO SALMON
INGREDIENTS
•1 to 1 1/2 pounds high quality
skin-on salmon fillets, wild
caught if possible
•Freshly ground black pepper
•2 tablespoons light or yellow
miso
•2 tablespoons soy sauce (or
tamari or coconut aminos)
•1 tablespoon rice vinegar
•1 tablespoon sugar (or maple
syrup)
•¼ teaspoon Sriracha hot
sauce
•¼ teaspoon kosher salt
•Optional garnish: Sliced green
onions, sesame seeds
Originated in Hokkaido, Japan,
Butadon is a rice bowl dish
featuring grilled pork slices with
caramelized soy sauce.
 Ingredients INSTRUCTION
•10 oz (300 g) pork belly (or any 1.Cut pork into 2" long pieces. Mix pork, salt,
cuts), thinly sliced Katakuriko potato starch, and Sake, and set aside
•2-3 pinches salt for 5-10 minutes.
•1/2 Tbsp Katakuriko, potato starch 2.Chop green onion thinly. Slice brown onion
•1 Tbsp Sake thinly. Set aside.
•1 green onion 3.Mix all the ingredients for the sauce in a small
•1/4 brown onion bowl and stir until sugar dissolves.
•1/2 Tbsp oil 4.In a frying pan, heat oil at medium heat, add
•2-3 cups Steamed Rice pork, and cook until lightly browed, breaking
Sauce apart. Add brown onion and cook until soft. Pour
•2 Tbsp Soy Sauce the sauce in and cook for a couple of minutes,
•2 Tbsp Sake until the sauce is slightly thickened.
•1 Tbsp Mirin 5.Put Steamed Rice in a bowl and place pork over
•1 Tbsp sugar rice. Top with chopped green onion.
•1 clove garlic, grated
SINGAPORE
Singapore, city-state located at the southern tip of the Malay Peninsula
Singapore is the largest port in Southeast Asia and one of the busiest in
the world.
The population of Singapore is diverse, the result of considerable past
immigration.
With dazzling floats and festivities galore, The Chingay Parade is a lively display of
Singapore’s multicultural heritage at its most vibrant. Chingay Parade will be held
during the Chinese New Year festivities, but this wondrous event brings together
people and performances from across Singapore’s cultural spectrum, and is
celebrated by Chinese, Malays, Indians and Eurasians alike.
Singaporean cuisine has been influenced by different cultures due to its position as
an international shipping port.
CUISINE
Hainanese chicken rice is a dish
of poached chicken and seasoned
rice, served with chilli sauce and
usually with cucumber garnishes
It is considered one of the national
dishes of Singaporeand is most
commonly associated
with Singaporean cuisine.
Katong laksa is a variant of laksa lemak
inspired by the Straits Chinese who live in
the precinct of Katong in Singapore
The term "laksa" may derive from the
Chinese word (Cantonese: [làːt.sáː]),
meaning "spicy sand" due to the ground
dried prawns which give a sandy or gritty
texture to the sauce.
 CHILI CRAB

Chilli crab is a Southeast Asian seafood dish

originating from Singapore in the 1960s. It's
widely associated as the national cuisines of both
Malaysia and Singapore
Chilli crab sauce is described as "sensuous" and
"sweet, yet savoury", with a "fluffy texture".Mud
crabs (Scylla serrata) are the most common type
of crabs used for the dish, although other species
of crab can be used too.
This Singaporean classic combines
DUCK RICE
white rice and roasted or braised
duck. If roasted, various seasonings
such as cinnamon, ginger, or anise
are placed inside the duck, which is
then hung and roasted until crispy.
The braised version is typically
slowly cooked in a generously
seasoned broth.
 Bak Kut Teh is a popular meat dish in Malaysia
and Singapore. It is a meat and pork rib dish
cooked in a broth flavored with various Chinese
medicinal herbs. The name is derived from the
Chinese name spoken in the Hokkien dialect,
which means ‘Pork Ribs Tea.’

It consists of various pork cuts that are

cooked in a flavorful broth which is seasoned
with star anise, cinnamon, garlic, and fennel.

T E H
UT
It is commonly complemented with tofu puffs

K K or mushrooms and usually comes served

BA with several condiments.
 The main ingredients: A Instructions
•500g pork belly 1.Clean the pork belly and pork ribs under running water. Place
•500g pork ribs the pork in a pot of cold water. Bring the water to a boil, and
•1 packet enoki mushrooms continue to simmer over low heat for 5 minutes.
•6 button mushrooms 2.Skim off the scum floating on the surface. Then remove the pork
•1 packet fried tofu puff and wash again with cold water.
•1 pair YouTiao (Chinese 3.Place B and C in a cloth bag. Boil it with the garlic for 30
breadsticks) minutes.
•Some Chinese lettuce 4.Add the pork and simmer over low heat for 45 minutes. Season
•2 liters water. the broth with D.
5.Bring a portion of the broth to a boil in a clay pot.
6.Add the pork and ribs.
7.Once it is boiling again, add the enoki and button mushrooms.
Simmer for half a minute.
8.Remove from heat. Add the lettuce on top.
9.Cook the tofu puffs with some broth in a separate pot for ten
minutes.
10.Serve the Bak Kut Teh with the youtiao, steamed rice, and the
tofu puffs.
 SOUTH KOREA
South Korea, an East Asian nation on
the southern half of the Korean
Peninsula, shares one of the world’s
most heavily militarized borders with
North Korea. It’s equally known for its
green, hilly countryside dotted with
cherry trees and centuries-old Buddhist
temples, plus its coastal fishing
villages, sub-tropical islands and
high-tech cities such as Seoul, the
capital.
 Direction:
1. Soak the rice cakes in cold water for about 20 Ingredients
minutes. ▢1 pound boneless and skinless
2. Mix all the sauce ingredients well in a bowl. chicken thighs
3. Cut the chicken into bite size pieces. ▢8 ounces green cabbage
Combine the chicken pieces with the sauce (reserving ▢1 small Korean sweet potato
one tablespoon if you’re going to make fried rice at (goguma, about 6 ounces
the end) and marinate while preparing vegetables. ▢8 ounces tteokbokki tteo 떡 (10 to
4. Cut the sweet potato in half lengthwise and then 12 pieces), rice cakes
thinly slice crosswise and slightly diagonally. Cut the ▢6 - 8 kkaennip (깻잎), perilla leaves
cabbage, kkaennip, and scallion into small pieces. ▢2 scallions
5. Heat a pan over medium high heat. You can add a ▢1/2 cup shredded cheese
tablespoon of oil if you want, but it should not be (mozzarella, pizza blend, etc.) or more
necessary. Add the chicken, sweet potatoes, rice to taste -- optional
cakes, and cabbages. Cook for 5 minutes, stirring ▢green or red leaf lettuce and
occasionally. Lower the heat if the ingredients ssamjang - optional
(especially the rice cakes) stick to the pan and browns
too fast. The steam from the vegetables should keep
them from sticking to the pan, but you can also add
about 1/4 cup of water.
 Kimchi Bibim Guksu (Spicy Cold Noodles with
Kimchi)
Unlike other bibim guksu recipe
which uses a few different
vegetables, kimchi is truly all you
need for this humble dish. But, you
can add other vegetables such as
cucumbers or lettuce, if you want. I
also like to use some perilla leaves
(kkaennip) for a wonderful aroma
and flavor it adds to the dish. Thinly
sliced gim (dried seaweed sheet) is
also an excellent addition.
 Instructions
•Bring a medium pot of water to a boil while preparing the
kimchi sauce.
•Thinly slice the kimchi and place it in a medium size bowl.
Add the juice from the kimchi and remaining sauce
ingredients, and mix everything well.
•Add the noodles to the pot of boiling water. Cook the
noodles according to the package instructions (3 – 4
minutes). Drain quickly and shock in icy cold water to stop
cooking. Drain and rinse in cold water again. Repeat until
the noodles become cold. Drain wel
•Combine the noodles with the kimchi sauce, and toss
everything until the noodles are evenly coated with the
sauce. Taste and adjust the seasoning to taste by adding
more soy sauce, sugar and/or vinegar, if necessary. Garnish
with your choice of the optional vegetables and/or the boiled
egg and serve cold.
Ingredients:
▢8 - 10 ounce somyeon, (thin wheat noodles)
▢1 cup thinly sliced kimchi preferably fully fermented
▢1/4 cup juice from kimchi use a little more soy sauce and vinegar if unavailable
▢1 tablespoon gochujang (Korean red chili pepper paste)
▢1 tablespoon soy sauce
▢2 tablespoons rice vinegar or any other clear vinegar
▢1 tablespoon sugar
▢1 tablespoon corn syrup use more sugar if unavailable
▢1 tablespoon sesame oil
▢2 teaspoons sesame seeds
Galbi jjim is actually very basic Beef Short Ribs / (Han-u) Galbi
Jjim 
in its appearance. They are
marinated beef short ribs that are
usually served with some side
dishes. However, what they lack
in appearance, they make up in
taste. The ribs usually come off
the bone effortlessly and hold
some of the most tender meat I
have ever tasted.

Ingredients
Serves 4
For the seasoning sauce and vegetables:
•4 dried shiitake mushrooms, washed and
soaked in 2½ cups cold water for 3 to 4 hours,
until soft
•⅓ cup soy sauce
•½ cup mirim (aka mirin), or water
•¼ cup sugar (white or brown, or swerve)
•½ teaspoon ground black pepper
•8 garlic cloves, minced
•1 teaspoon minced peeled ginger
•1 medium size Korean radish (8 ounces to 12 should go through easily. If it does not, add some water (about 1 cup) and
ounces) or daikon, peeled
•2 large, thick carrots, peeled
Directions
1. Fill a large, heavy pot halfway with water and bring to a boil over
medium-high heat. Drain the ribs, rinse again, and add to the boiling
water.
2. Blanch for 5 minutes, stirring a few times. Drain and rinse thoroughly
with cold water. Wash the pot with soapy water nicely.
3. Put the ribs back to the pot and add the seasoning sauce. Cover and cook
over medium-high heat for 20 minutes.
4.Stir in the mushrooms, chestnuts, radishes, and carrots. Cover, turn down the
heat to low, and cook for 1 hour, stirring occasionally.
5.Stir in the jujubes and rice syrup
6.Cover and simmer for another 10 minutes, or until the meat is just about
falling off the bone. Thicker short ribs will take longer. To check, poke the
meat with a wooden skewer. If the meat is tender enough to serve, the skewer
cook a little longer, anywhere from 15 to 30 minutes, depending on the
thickness of the short ribs.
7.Increase the heat to high and spoon any remaining broth from the bottom of
the pot over the meat and vegetables for a few minutes, until most of the
sauce has reduced and the meat and vegetables are nicely glazed.
KOREA
❑ Korean food is one of the most popular cuisines worldwide. It
ranked 4th in a study about the most popular international
cuisines on Instagram.
❑ The four distinct seasons of Korea mean a variety of seasonal
foods using local ingredients at their best in spring, fall, and
winter.
❑ In spring, Koreans enjoy seasonal spring greens not seen
throughout the long winter. In the hot summer, they cool
down with cold food or replenish their energy with high
protein ingredients. During the harvest season, there is a great
variety of foods and in the cold winter, high nutrition
fermented foods are enjoyed and prepared for long storage.
❑ Along with the increasing popularity of Korean culture, such as
K-drama and K-Pop, Korean food is also enjoying increased
interest. Here are 25 Korean dishes that are loved by both
Koreans and foreigners alike.
❑ The optimal conditions for rice farming in Korea mean a wide
variety of foods based on rice. It is the largest staple food for
Koreans and is always served as a companion to main dishes.
Of course, there are also several main dishes using rice. The
following are a representative sample of how rice is served in
Korean cuisine.

Gimbap: Korean Seaweed Rice
Rolls
❑ Gimbap is a dish made of dried seaweed
rolled up with white rice and various
ingredients such as spinach, pickled
radish, carrot, egg, burdock, etc. and cut
it into bite-sized pieces. It is very
convenient when traveling or for eating
on picnics.
❑ Gimbap is named depending on the main
filling. Tuna gimbap is canned tuna,
mayonnaise, sesame leaves, and other
vegetables, for example, and there are
many others such as cheese, kimchi, and
beef gimbap.
Bibimbap: Mixed Rice
with Vegetables
Bibimbap is a dish of rice
and mixed vegetables. You
can also add eggs, fried
ground pork, or beef
depending on choice. The
most common seasoning is
red pepper paste, but
those who don’t enjoy
spicy food often use soy
sauce.
 INGREDIENTS
1 large (12-ounce; 340g) cucumber
Sea or kosher salt
3 large eggs
Vegetable oil, for greasing the pan
6 long strips ham for kimbap (each about
1/4 inch or less thick)
1 medium (8-ounce; 240g) carrot, julienned
3 sheets flat odeng fishcake, cut lengthwise
into 1/4-inch strips
2 teaspoons (10ml) grain syrup or
oligosaccharide syrup (sold as “oligodang”
at the Korean markets)
INGREDIENTS
8 ounces thinly sliced tender beef (rib eye,
sirloin, etc. or ground beef)
▢1.5 tablespoons soy sauce
▢2 teaspoons sugar
▢2 teaspoons sesame oil
▢2 teaspoons rice wine
▢1 teaspoon minced garlic (This recipes
needs 2.5 teaspoons minced garlic in total.
Mince it all at once for efficiency.)
▢1 tablespoon chopped scallion (This recipe
needs 4 tablespoons, 1 or 2 scallions
depending on the size, in total. Chop them all
once for efficiency.)
 Budae Jjigae: Army Stew
After the Korean War (1950-1952),
there was a food shortage. When
Koreans came across unfamiliar
ingredients such as canned ham and
sausage enjoyed at the U.S. military
unit in Korea, they began to create
recipes to suit their particular taste.
They mixed ham and sausage with
kimchi and gochujang (red pepper
paste), and budae jjigae was
created.  longevity.
Tteokguk: Korean Rice Cake Soup
❑ Tteokguk is beef broth boiled up
with rice cake. It is especially
popular on Lunar New Year’s Day,
which is one of the biggest
holidays in Korea.
❑ By eating rice cake soup during
the festival, Koreans celebrate
becoming one year older and
gaining greater wisdom while
wishing for prosperity and
 INGREDIENTS
▢1 pound boneless and skinless chicken
thighs
▢8 ounces green cabbage
▢1 small Korean sweet potato (goguma,
about 6 ounces
▢8 ounces tteokbokki tteo 떡 (10 to 12
pieces), rice cakes
▢6 - 8 kkaennip (깻잎), perilla leaves
▢2 scallions
▢1/2 cup shredded cheese (mozzarella,
pizza blend, etc.) or more to taste --
optional
▢green or red leaf lettuce and ssamjang -
optional
INGREDIENTS
1 pound store-bought sliced tteok rice cakes
or homemade rice cakes (store-bought or
homemade, if they are frozen, soak them in
cold water for 30 minutes and drain before
using)
7 cups water
½ pound beef (flank steak or brisket), chopped
into small pieces
3 to 4 garlic cloves, minced
1 dae-pa large green onion (or 3 green
onions), washed and sliced thinly and
diagonally.
2 teaspoons vegetable oil
2 eggs
1 tablespoon fish sauce (or soup soy sauce to
your taste)
1 teaspoon toasted sesame oil
½ teaspoon ground black pepper
1 sheet of dried seaweed paper (gim aka nori)
1 red pepper (optional), chopped
 INGREDIENTS
▢1 pound boneless and skinless chicken
thighs
▢8 ounces green cabbage
▢1 small Korean sweet potato (goguma,
about 6 ounces
▢8 ounces tteokbokki tteo 떡 (10 to 12
pieces), rice cakes
▢6 - 8 kkaennip (깻잎), perilla leaves
▢2 scallions
▢1/2 cup shredded cheese (mozzarella,
pizza blend, etc.) or more to taste --
optional
▢green or red leaf lettuce and ssamjang -
optional