Asian cuisine


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Asian cuisine

  2. 2.  They are divided into 2 groups: Gulf countries and AL-SHAMcountries according to the similarity of foods kinds. In fact, All Arabic countries that are located in Asia share the sametypes of foods Appetizers and salads are served usually in all meals Arabic unleavened bread, or Khubz is eaten with almost all meals. Health Facts of Wheat Bread
  3. 3.  Main dishes that are made by bread mainly: (Arikah) and (marqoq) that are famous in KSA. lunch time mainly rice with chicken or lamb: (eg.Kabsah, Mandi, Hanith,mathbi and moftah) made mainlyby Gulf countries people.Foods that are made mainly by Al-sham countries people (eg. kabab Halbi, shawrma, Vegetarian stuffed Grapeleaves and some sweets like Baqlawah)
  4. 4. CENTRAL ASIA Kazakhstan,Turkmenistan,Tajikistan,Uzbekistan,Kyrgyzstan
  5. 5. CULINARY CULTURE culture-by product of the topography,geography, and climate ofthe region
  6. 6. TERMINOLOGY Tapchan: A raised platform, usually similar in appearance to a largebed Dastarkhan: A tablecloth Kumis : beverage made from fermented mares milk Shorpa: a meat and vegetable soup Shashlik: universal barbeque without vegetables Tandyr: a large round brick and mortar oven with a large hole on top
  7. 7. FESTIVAL Spring festival or “NAVRUZ” Different national dishes- pilov,shurpa,kuk-samsa,sweet nishalda Ancient and truly national dish- “SUMALAK”
  8. 8. EAST ASIAN CUISINE Country involved: China, Mongolia, Japan, Macau, South and North Korea, Hong Kong, Taiwan Focused on : Korea and Japan
  9. 9. 1) JAPAN : Onigiri – Has many fillings :=> umeboshi,takana,shiokara,salt,yakiniku etc. Sushi - Health Facts 1-Mercury poisoning 2-Risk infection of parasites*So,it must be frozen at temperatures below −20 °C not less than 24 hours*Types of sushi: nigiri,temaki,gunkan, norimaki,oshi,inari
  10. 10. 2) KOREA Bulgogi-Consists of grilled marinated beef-Cooks on its own juices (no fatty oils are used)-also known as Neobiani (thinly spread meat) Kimchi-Koreas national dish-Traditional fermented Korean dish-Top five "Worlds Healthiest Foods-Main ingredient for many Korean dishes
  11. 11. SOUTH ASIAN CUISINE Also known as Desi cuisine. Influenced by Hindus and Islamic cultures, also by the tradition ofthe neighboring countries such as Middle East countries and CentralAsia countries.
  12. 12. SOUTH ASIA CONSISTS OF 7 COUNTRIES - India - Bangladesh - Pakistan - Nepal - Bhutan - Sri Lanka - Maldives Island
  13. 13. SPECIAL SNACKS & DRINKS India Rasgulla : made up of cheese & dough that soaked into sugarsyrup. Lassi : a healthy drink from yogurt, milk, water and somespices Bangladesh Mishti Doi : yogurt with charred sugar
  14. 14.  Sri Lanka Konda Kavum : traditional rice flour made up of rice flour, coconutand honey Passion fruit juice : a remarkable drink in Sri Lanka as the country isone of the biggest exporter of this fruit Faluda : in English it is called as float and made up of fruit juice addedwith jellies, cut fruits and also a scoop of ice cream on top of it.
  15. 15.  Pakistan Peshawari ice cream : Home made pistachio-flavored ice creamthat is a must for the tourists to try it. Chai : - Sabz chai or green tea - Kahwah is often served after every meals in some part of Pakistan - Kashmiri chai is a must in occasions and weddings
  16. 16.  Maldives Island Ban’bukeylu Bon’dibaiy : a thick and delicious pudding made up ofbreadfruit, sugar, coconut cream and coconut milk with grated coconut on top. Bhutan Momos : a type of dumpling, that is originally a traditional delicacy ofTibet, Bhutan and Nepal but evolved and became a very famous snack amongBhutanese. Suja : Butter tea, a tea added with some butter and salt.
  17. 17.  Nepal Peda : made up of sugar and thickened milk added with cardamom, pistachio and also saffron. Tongba & Rakshi : -Millet based alcoholic drinks -With antiseptic qualities -Tongba : favourite drink during winter season -Rakshi : an important requirement during religious rituals and social events
  18. 18. DOMESTIC FOOD (MALAYSIAN) Names are not very familiar among some Malaysians, although eaten insome parts of the country (eg. Umai in Sabah & Sarawak). Modified into different dishes to customize the Malaysian culture (eg.Putu mayam  Putu piring). Derived from other influences as well (eg. Devil‟s curry) Signifies the uniqueness of Malaysian cuisine through theincorporation of Malay, Chinese, Indian as well as Arabian culturestogether in a dish.
  19. 19. REGIONAL FOOD (OTHER SEA COUNTRIES) Unknown to some despite being recognized among the best dishesinternationally (eg. Kaeng Matsaman). Their names are quite attractive since it shares the pronunciation withsome Malay words [eg. „Lok Lak‟ (Cambodian dish) with „loqlaq‟(unawareness in Malay)]. Share similarities with Malaysian cuisine [eg. Lumpiang sariwa(Philippines) with Popia (Malaysia), and Mohinga (Myanmar) with Laksa(Malaysia)].