History of Asian Cuisine
dishes, steam-cooked short-grain rice, soup,
Philippines China Japan Korea
Vietnam Malaysia /Singapore India Thailand
Indonesia
Philippines
• Beginning of Malayo-Polynesian
• Around 3200 BC, Malayo-Polynesians settled in the
Philippines. They are the origin of Filipino food, who
brought farming, cooking methods (steaming, boiling,
and roasting).
• Chinese Traders
• Chinese brought soy sauce, fish sauce, bean sprouts,
tofu, bamboo shoots, lemongrass, and noodles (pancit
miki, bihon, canton, sotanghon). Led to the birth of
Filipino-Chinese dishes such as pansit, lumpia, siopao,
and siu mai.
• Spanish Conquistadors
• Introduced cooking methods like sautéing and braising,
as well as new ingredients like garlic, onion, tomato,
corn and
potato.
• Introduced Christmas with paella, relleno, stew,
embutido, leche flan, and churros
• American Influence
• Introduced hotdog, hamburger, spam, fried chicken,
and pie. Brought freezing, and pre-cooking techniques,
and putting anything and everything into a sandwich.
• Introduced canned evaporated milk, condensed milk,
canned sauces, and processed cheese
• Brought us kitchen conveniences like refrigerator,
pressure cooker, oven toaster and microwave.
China
• It is believed that Chinese were already experimenting
with fancy cooking on silk and bamboo before thousand
years of
Christ’s birth
• Cantonese, Shandong, Sichuan and Huaiyang are the
four most influential Chinese cooking styles
• Their staple foods are rice, noodles, soyabean, wheat
and vegetables
• In Chinese cuisines, dried Chinese mushrooms, dried
baby shrimps, dried tangerine peel and dried Sichuan
chilies are
added for extra flavor.
• A number of sauces are based on fermented soybeans
like Hoisin sauce, ground bean sauce and yellow bean
sauce.
Japan
• Traditionally, all the different elements are separated
into small dishes in a Japanese meal. It used to be
considered bad form to have all the food in one bowl or
on one plate! This is a dining style that originated in the
Kamakura period, and it was mainly adopted from the
classical Chinese style of serving food, as well as the
way Buddhist tea ceremony is served.
• 1920s, 90% of Japanese were vegetarian and most
people only ate fish on very festive occasions.
• During Kofun, China brought chopsticks to Japan; at
this time, they were only used by nobility, the trend
didn't catch on with the lower classes until the 9th
century Tang Dynasty.
Korea
• Joseon dynasty, made eating one of the most
important times of day in the extended family
farm home and the royal court.
• Historically, growing, harvesting, preparing and
eating food has been a social event.
• Rice, noodles, vegetables, meats, and tofu is the
key ingredients in Korean cuisine.
• Traditional Korean meals boast abundant side
kimchi, sesame oil, soy sauce, salt, garlic, ginger,
gochujang, doenjang.
Vietnam
• Vietnam’s history is scarred by invasion.
• The Chinese brought noodles and wontons
• Phở bo / Pho ga, the most famous Vietnamese
dish in the world, was only created in Northern
Vietnam in the early 20th century.
• French brought baguettes
• Americans dropped hamburgers and beefsteak
Malaysia / Singapore
• Both Singaporean and Malaysian cuisine take
influence from Chinese, Indian, Malay and
Peranakan cultures.
• Chicken Rice is widely considered Singapore’s
most famous dish and one of the city-state’s
national dishes. In Malaysia, however, the
chicken is served roasted or even in a BBQ or
honey-style sauce.
India
• “One of the world’s most diverse cuisines”
• Dates back over 5000 years. Each region has its own,
traditions, religions and culture that influence its food.
• Hindu, and Buddhist tend to be vegetarian
• Muslims tend to have meat dishes, although pork is
forbidden. Indian food has been influenced by
Mongolian, Persian and Chinese cuisine, among others.
The common thread throughout the centuries remains the
distinct mixing of spices that invariably give Indian
cuisine its flavor and aroma.
Thailand
• A blend of eastern and western influences, Thai food
harmonizes the dietary preferences of many cultures
into a synthesis that blends sweet, sour, spicy, and
bitter flavors to create a unique dining experience.
• Historically, aquatic animals, plant and herbs were
popular ingredients included in most meals. Large
quantities of meat were mainly avoided, thanks in
part to the Buddhist background.
• The favored methods of food preparation in this
traditional Thai cuisine included stewing, baking, and
grilling.
Kitchen Safety and Sanitation
Kitchen Safety:
1. Personal Hygiene:
 Wash hands thoroughly with soap and water before
handling food.
 Avoid touching your face, hair, or other body parts
while cooking.
2. Proper Attire:
 Wear clean and appropriate clothing, including an
apron.
 Tie back long hair and avoid wearing loose
accessories that could get caught in equipment.
3. Knife Safety:
 Keep knives sharp and handle them with care.
 Use a cutting board to avoid damaging countertops
and to prevent cross-contamination.
4. Fire Safety:
 Be aware of fire hazards and keep a fire extinguisher
in the kitchen.
 Regularly check and maintain kitchen appliances to
prevent electrical issues.
5. Appliance Safety:
 Follow manufacturer's instructions for all kitchen
appliances.
 Check cords and plugs for wear and tear, and replace
damaged equipment.
6. Slip and Fall Prevention:
 Keep floors clean and dry.
 Use non-slip mats in areas prone to spills, and clean
up spills immediately.
7. Child Safety:
 Keep sharp objects and dangerous appliances out of
reach of children.
 Educate children about the dangers of the kitchen.
Kitchen Sanitation:
1. Cleaning Surfaces:
 Regularly clean and sanitize countertops, cutting
boards, and other food preparation surfaces.
 Use separate cutting boards for raw meats, poultry,
and vegetables to prevent cross-contamination.
2. Food Storage:
 Store raw meats separately from ready-to-eat foods.
 Keep refrigerators and freezers at the appropriate
temperatures.
3. Hand Hygiene:
 Wash hands before and after handling different types
of food.
 Use hand sanitizer when soap and water are not
readily available.
4. Utensil and Equipment Sanitation:
 Wash utensils, pots, pans, and other equipment with
hot, soapy water.
 Sanitize utensils and cutting boards with a diluted
bleach solution.
5. Proper Food Handling:
 Thaw frozen foods in the refrigerator, not at room
temperature.
 Cook meats to their recommended internal
temperatures to kill harmful bacteria.
6. Pest Control:
 Seal food in airtight containers to prevent pests.
 Keep the kitchen clean and free of crumbs and spills.
7. Regular Inspections:
 Regularly inspect and clean appliances, vents, and
other hard-to-reach areas.
 Check and replace kitchen sponges and dishcloths
frequently.
Adhering to these safety and sanitation practices helps
create a healthy and safe environment in the kitchen,
ensuring the well-being of those preparing and
consuming food. Always follow local health regulations
and guidelines to maintain a high standard of food safety.
Asian Basic Cooking Methods
1. Stir-Frying:
 Description: Quick cooking method using a wok or
a similar pan with high heat. Ingredients are
constantly stirred and tossed.
 Common Dishes: Stir-fried vegetables, noodles, and
meats like beef, chicken, or shrimp.
2. Steaming:
 Description: Cooking food with steam. Ingredients
are placed in a steamer basket over boiling water.
 Common Dishes: Dim sum, dumplings, fish, and
various buns.
3. Boiling and Simmering:
 Description: Submerging ingredients in a boiling or
simmering liquid until they are cooked.
 Common Dishes: Soups, broths, and hot pot dishes.
4. Deep-Frying:
 Description: Immersing food in hot oil until it
becomes crispy and golden brown.
 Common Dishes: Spring rolls, tempura, fried
chicken, and various fritters.
5. Grilling and Barbecuing:
 Description: Cooking food directly over an open
flame or hot coals.
 Common Dishes: Satay, yakitori, Korean barbecue
(e.g., bulgogi), and grilled seafood.
6. Roasting and Baking:
 Description: Cooking food in an oven, often with
dry heat.
 Common Dishes: Roasted meats, baked buns, and
pastries.
7. Braising and Stewing:
 Description: Cooking food slowly in a covered pot
with a small amount of liquid.
 Common Dishes: Chinese red-cooked pork, Korean
braised short ribs (galbijjim), and Japanese nikujaga
(meat and potato stew).
8. Fermenting:
 Description: Allowing food to undergo
fermentation, often using microbes, to develop
unique flavors.
 Common Dishes: Kimchi, soy sauce, miso, and
various pickled vegetables.
9. Raw Preparation:
 Description: Serving certain ingredients raw or
minimally processed.
 Common Dishes: Sushi, sashimi, and salads.
10. Claypot Cooking:
 Description: Cooking food in a clay pot, which
retains and enhances the flavors of the ingredients.
 Common Dishes: Claypot rice, hot pots, and
various stews.
11. Wok Tossing:
 Description: Tossing ingredients in a wok over high
heat with rapid and precise movements.
 Common Dishes: Wok-tossed noodles, fried rice,
and vegetable stir-fries.
12. Pickling:
 Description: Preserving food in a solution of
vinegar, brine, or soy sauce to enhance flavor and
shelf life.
 Common Dishes: Pickled vegetables, umeboshi
(pickled plums), and Korean kimchi.
These cooking methods are not exclusive to any one
country or region within Asia, as they are often adapted
and diversified based on local ingredients and culinary
traditions. Experimenting with these techniques can help
you recreate the authentic flavors of Asian cuisine in
your own kitchen.
Food presentation and garnishing are crucial aspects of
culinary art that involve arranging and decorating dishes
to enhance their visual appeal. A beautifully presented
and garnished dish not only stimulates the appetite but
also adds to the overall dining experience. Here are some
tips and techniques for effective food presentation and
garnishing:
Food Presentation:
1. Plate Selection:
 Choose plates or serving dishes that complement the
colors and textures of the food. The size of the plate
should be appropriate for the portion size.
2. Balance and Harmony:
 Aim for a balanced composition on the plate,
considering color, height, and arrangement. Create
visual interest with a mix of textures and shapes.
3. Color Contrast:
 Use a variety of vibrant colors to make the dish
visually appealing. Incorporate colorful vegetables,
fruits, or garnishes to enhance the overall look.
4. Plating Techniques:
 Experiment with different plating techniques, such
as stacking, layering, and arranging components in
 geometric patterns. Pay attention to negative space
on the plate.
5. Sauces and Drizzles:
 Use sauces or drizzles to add artistic touches.
Consider using a squeeze bottle for precision or
creating swirls and patterns with a spoon.
6. Garnish Placement:
 Place garnishes strategically to draw attention to
specific areas of the plate. Garnishes should
complement the flavors of the dish.
7. Temperature Consideration:
 Ensure that hot components of the dish are served
hot and cold components are served cold to maintain
both visual and taste appeal.
Garnishing:
1. Fresh Herbs:
 Sprinkle fresh herbs, such as cilantro, parsley, or
chives, over the dish for a burst of color and added
flavor.
2. Edible Flowers:
 Use edible flowers to add a touch of elegance and a
pop of color. Ensure that the flowers are safe for
consumption and free from pesticides.
3. Citrus Zest:
 Grate or sprinkle citrus zest (lemon, lime, or orange)
over the dish to add brightness and a hint of citrus
flavor.
4. Nuts and Seeds:
 Toasted nuts or seeds can provide crunch and
texture. Sprinkle them over salads, desserts, or main
dishes.
5. Microgreens:
 Microgreens are small, delicate greens that add a
visual and flavorful element to dishes. Use them as a
garnish on salads, soups, or proteins.
6. Sauces and Coulis:
 Create decorative patterns with sauces or coulis
using a squeeze bottle or spoon. Consider using
contrasting colors for visual impact.
7. Vegetable Ribbons:
 Use a vegetable peeler to create thin ribbons from
vegetables like zucchini or carrots. These can be
used to add visual interest to salads or pasta dishes.
8. Powders and Dusts:
 Sprinkle spice powders, cocoa powder, or powdered
sugar through a sieve to create artistic dusting on
desserts or certain savory dishes.
Remember, the key is to enhance the presentation
without overwhelming the dish. It's essential to strike a
balance between aesthetics and practicality, ensuring that
the garnishes not only look good but also contribute to
the overall flavor profile of the dish.
Summary:
Philippine cuisine is the familiar blended with the exotic,
and to understand it better requires some
knowledge of the country’s history and its cultural
influences. Just as Filipino people are part Malay,
Chinese and Spanish, so is the cuisine of their seven-
thousand-island nation.
Article Body:
Imagine a rich, dark, well-marinated stew of
chicken and pork, with flavours that hint of that vinegar
and soy sauce in the marinade. Imagine a steaming
mound of sautéed noodles with bits of fresh vegetables,
thinly sliced savory sausages and tiny shrimp laced
throughout. Imagine a whole chicken boned and stuffed
with a mixture of ground chicken, pork and ham plus
whole sausages and hard-boiled eggs, so that when it is
sliced and served, the dish looks as good as it tastes. This
is Philippine cooking at its finest! These mouth-watering
dishes are just a sample of some of the delights that
await the culinary explorer. But much of the exploration
will be familiar territory, because Spanish and Chinese
influences are everywhere. And the exploration will not
be an arduous trek, because Filipino cooking is easy.
Philippine cuisine is the familiar blended with the exotic,
and to understand it better requires some knowledge of
the country’s history and its cultural influences. Just as
Filipino people are part Malay,
Chinese and Spanish, so is the cuisine of their seven-
thousand-island nation.
History
The Malays were among the first inhabitants of
the Philippine archipelago over twenty thousand years
ago. Ancient land bridges that are now under the sea
made the migration possible. Chinese traders may have
sailed their junks across the Yellow Sea as early as 300
A.D. Certainly by the year 1000, trading was taking
place on a regular basis with the coastal colonies the
Chinese were establishing. By 1400, they had moved
inland and were finally established as part of the culture.
In 1521, Ferdinand Magellan discovered the Philippines
for the Western world, and a period of Spanish influence
began that lasted over three hundred years. Those years
had a lasting and monumental effect on the Philippines.
With the departure of the Spanish in 1898, the
Philippines came under the influence of the United
States. Americans brought a new language, new
influences and some new ideas to the ideas to the cuisine
of the islands, which by then had become as rich and
varied as the culture.
American Influences
In the period following World War II, surplus
canned foods became widely available to Filipinos
because
of the shortages of fresh produce and the black market.
The Filipinos embraced these “new foods” and turned
them into dishes that taste nothing like canned food. By
sautéing canned corned beef with onions and garlic, they
created a dish uniquely their own. Before the Japanese
invasion, America food influences came in the form of
institutional-style salads and pies. Construction
companies, mining companies and military installations
employed Filipinos, who brought home the wonders of
potato and macaroni salads and fruit pies. Although the
Filipino versions of these salads have lots of chicken and
some vegetables not found in the United States, they
are nevertheless as “American as apple pie” in
shape, size and texture.
Spanish Influences
Spanish additions to the cuisine are not hard to
find. It has been said that the origin of about 80 percent
of the dishes prepared in the Philippines today can be
traced to Spain. In fact, many Filipino dishes have
Spanish names; oddly enough, some of them aren’t
even Spanish! Most important, though the Spaniards
introduced tomatoes and garlic as well as the gentle art
of sautéing them with onions in olive oil. Whether or not
Mexican cooking influenced Philippine cuisine is a
subject for debate.
The Mexican Connection
The Philippines came under Spanish control due
to two factors; the discovery of the islands by Magellan
and the division of the world into two hemispheres by
Pope Alexander VI to appease Spain and Portugal(the
two feuding Catholic world powers). In the sixteenth
century, all that lay east of the line drawn down the
middle of the Atlantic Ocean was given to Portugal and
all that lay west of the line was given to Spain. The
dividing line placed the Philippines, exactly halfway
around the globe, under Spanish control. Since Spain
had to sail west to get to its Pacific possessions, the
Philippine islands were administered through Mexico for
more than two hundred years. Galleons regularly plied
the waters between Acapulco and Manila,
bringing necessities and modified Spanish influences.
Today in Mexico there is a paste of vinegar, oil, chilli,
spices and herbs. It is used in pork dishes such as Puerco
en adobo and chuletas de Puerco adobadas. Today in the
Philippines, adobo is the closest thing the country has to
a national dish. It consists of chicken and pork that has
been marinated and stewed in a mixture of vinegar, soy
sauce, garlic and peppercorns. Is it just a coincidence,
or did the Mexicans also contributed to the cuisine of the
Philippines?