Information on Asian cuisine

1. Asian CuisineAsian Cuisine
Mr. JudgeMr. Judge

2. Asian CuisineAsian Cuisine
 Asian cuisine as we know it in America can beAsian cuisine as we know it in America can be
categorized by the following regions:categorized by the following regions:
 East AsianEast Asian with its origins in Imperial China andwith its origins in Imperial China and
now encompassing modern Japan and the Koreannow encompassing modern Japan and the Korean
peninsulapeninsula
 Southeast AsianSoutheast Asian which encompasses Cambodia,which encompasses Cambodia,
Thailand, Viet Nam, Indonesia, Malaysia, and theThailand, Viet Nam, Indonesia, Malaysia, and the
PhilippinesPhilippines

3. Commonly Used EquipmentCommonly Used Equipment
 Wok –Wok –
 The wok is the most important piece of cookingThe wok is the most important piece of cooking
equipment in SouthEast Asia and China. There areequipment in SouthEast Asia and China. There are
many type of woks available - round- bottomedmany type of woks available - round- bottomed
and flat-bottomed, on- handled and two-handled,and flat-bottomed, on- handled and two-handled,
mild steel, stainless steel, aluminum, and teflonmild steel, stainless steel, aluminum, and teflon
coated. The most traditional is hand beaten of mildcoated. The most traditional is hand beaten of mild
steel with a round bottom and two handles. A newsteel with a round bottom and two handles. A new
wok will need to be seasoned!wok will need to be seasoned!

4. Equipment Cont.Equipment Cont.

5. Equipment Cont.Equipment Cont.
 Wok Tools-Wok Tools-
 The most important wok tool is the long handledThe most important wok tool is the long handled
shovel-shaved scoop used to stir fry. Other wokshovel-shaved scoop used to stir fry. Other wok
tools include; a ladle, used to transfer liquids totools include; a ladle, used to transfer liquids to
and from the wok; a strainer with a brass or steeland from the wok; a strainer with a brass or steel
basket to remove foods from hot oil; a strainerbasket to remove foods from hot oil; a strainer
with a bamboo basket fo rremoving foods fromwith a bamboo basket fo rremoving foods from
boiling water or stock; a bamboo whisk brush forboiling water or stock; a bamboo whisk brush for
cleaning; a rack which sits on the side of the wokcleaning; a rack which sits on the side of the wok
for draining fried foods.for draining fried foods.

6. Equipment Cont.Equipment Cont.
 Steamers-Steamers-
 Large dedicated steamers with multiple stackingLarge dedicated steamers with multiple stacking
are available in stainless steel or aluminum, butare available in stainless steel or aluminum, but
more common are the stackable bamboomore common are the stackable bamboo
steamers. These are designed to be used in asteamers. These are designed to be used in a
wok over boiling water, and are often used aswok over boiling water, and are often used as
serving dishes.serving dishes.

7. Equipment Cont.Equipment Cont.
 Clay Pots-Clay Pots-
 "hot pots", glazed on the inside but unglazed on"hot pots", glazed on the inside but unglazed on
the outside are used for baking or stewing. Theythe outside are used for baking or stewing. They
are available in a range of sizes, and like woks,are available in a range of sizes, and like woks,
with either one handle or two.with either one handle or two.

8. Clay PotsClay Pots

9. Equipment Cont.Equipment Cont.
 Cleavers-Cleavers-
 The oriental cleaver is a very versatile instrumentThe oriental cleaver is a very versatile instrument
- it performs all the functions of the various- it performs all the functions of the various
knives of western kitchens. Light cleavers areknives of western kitchens. Light cleavers are
used for general chopping, slicing and carving;used for general chopping, slicing and carving;
heavier, thicker cleavers are used for choppingheavier, thicker cleavers are used for chopping
bones. A good set of kitchen knives can bebones. A good set of kitchen knives can be
substituted.substituted.

10. Equipment Cont.Equipment Cont.
 Rice Cooker-Rice Cooker-
 If you are cookingIf you are cooking
rice often, a ricerice often, a rice
cooker is worth thecooker is worth the
investment . Placeinvestment . Place
rice and water in therice and water in the
cooker, plug it in andcooker, plug it in and
press the button.press the button.
Perfect rice veryPerfect rice very
time.time.
Ratio to Cook Rice:
2:1
Water to Rice!

11. Flavor ProfilesFlavor Profiles
 soy saucesoy sauce
 sakesake
 MirinMirin
 rice vinegarrice vinegar
 fish saucefish sauce
 scallionscallion
 garlicgarlic
 gingerrootgingerroot
 sesame seedssesame seeds
currycurry
coconut milkcoconut milk

12. Cooking TechniquesCooking Techniques
 Shallow Fry:
 cooking of food in a small amount of fat or oil in a
frying pan or sauté pan. The presentation side of
the food should be fried first as this side will have
the better appearance because the fat is clean, then
turned so that both sides are cooked and colored.

13. Cooking Techniques Cont.Cooking Techniques Cont.
 Stir Fry:Stir Fry:
 fast frying in a wok or frying pan in a little fat orfast frying in a wok or frying pan in a little fat or
oil, e.g. vegetables, strips of beef or chickenoil, e.g. vegetables, strips of beef or chicken
 Steaming:Steaming:
 Steaming is a traditional Chinese cooking methodSteaming is a traditional Chinese cooking method
that is ideal for today's trend towards healthythat is ideal for today's trend towards healthy
eating. The technique was developed for when aeating. The technique was developed for when a
moist dish was required as an alternative to amoist dish was required as an alternative to a
roasted one. It's good for vegetables, fish, meat androasted one. It's good for vegetables, fish, meat and
dumplings.dumplings.

14. YUM YUM DIM SUM!YUM YUM DIM SUM!
The End =)The End =)