Asian Cuisines
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Asian Cuisines Presentation Transcript

  • 1. GROUP MEMBERS: SITI NADIAH BT ISMAIL 2011214694 NUR SYAHIIRAH BT SABERI 2011249334 NURUL ALIA FARHAH BT MOHD ZAMRI 2011417992 SITI MUZAIFAH BT MUSTAPA 2011437912 SHAFINAZ MOHAMMAD YUSUF 2012433996
  • 2. •Asia encompasses many countries such as Indonesia, Philippine, Korea, Thailand, Cambodia, China, Malaysia, Japan, Myanmar and Vietnam. •Rather than being a beautiful country and a must place to visit, these Asian country also have its own uniqueness which is their variety of foods. •Each Asian country has its own food which reflect their cultures. ASIAN cuisines
  • 3. INDONESIA
  • 4. https://encryptedtbn1.gstatic.com/images?q=tbn:ANd9GcSUDBfIIEescinVoe1_ WnR5LesxwRCKhITfoLdKXD9y28q82PzP BAKSO What is Bakso?? •Bakso is an Indonesian dish made with meatballs and is often incorporated in soups. •Bakso is a very popular street food in Indonesia.This dish is not only popular in Indonesian cuisine, but it is well-liked in other Asian cuisines as well including Malaysia. •Depend on individual preferences, bakso can also be made from chicken, fish and even prawn. History and Origin of Bakso •Actually bakso or Bak-So came from Chinese Hokkien word which mean ‘shredded meat’. Therefore it can be said that this dish is an invention of Indonesian Chinese cuisine
  • 5. How tomake bakso? Ingredients • 250 g Beef Mince • 1 egg • 1 tsp (garlic powder, salt, corn starch, baking powder and baking soda). • 1/2 tsp black pepper • 2 tbps tapioca starch • a pinch of sugar Steps • Firstly we just need to mix all the ingredients together in a bowl. After all the ingredients are well mixed put it in the refrigerator. Just keep it until the mixture is completely cold. (Couple of hours is fine) • After the mixture has completely cold fill a pot with water and heat the water over low heat until almost boiling. • Shape the cold mixture into a small ball. Directly put the meatball into the hot water. • Raise the heat and cook until all the meatballs float. • Pick up all the meatballs and drain. • Then use the water as the beef stock for the soup. Just simply add fried garlic and fried onion to the beef stock. Add a bit more of salt and sugar. After that put back the meatball into the beef stock. • Finally your bakso is ready to be served. You can either serve it with rice or egg noodles. For the last touch you can put some spring onions. For those who loves vegetables they can put some cabbages and bean sprout on top. http://handiniaudita.blogspot.com/2012/06/bakso-bakso-bakso-simple- recipe.html
  • 6. Nasi Tumpeng What is Nasi Tumpeng?? • Nasi Tumpeng is a cone shaped rice that is surrounded by variety of other dishes. It is traditionally served in Salametan caremonies. • Salametan is the common feast from Java that is done to celebrate almost any occurrence, including birth, marriage, death and even moving house • The cone of rice is made by using bamboo leaves woven into a cone-shaped container. The rice can either be plain white steamed rice, uduk (rice cooked with coconut milk), or yellow rice (rice coloured with turmeric). • The cone of rice surrounded by various dishes, such as vegetables, fried chicken, semur (beef in sweet soy sauce), teri kacang (little dried fish fried with peanuts), fried prawns, telur pindang (marblized boiled eggs), shredded omelette, tempe orek (sweet, dry fried tempeh), perkedel kentang (mashed potato fritters) and many more. http://anggrekkuring.com/wp-content/uploads/nasi-tumpeng-2011.png
  • 7. History of Nasi Tumpeng • Nasi tumpeng probably comes from an ancient Indonesian tradition that which believe that mountains as the abode of the ancestors and the gods. • Rice cone is meant to symbolize the holy mountain and it is served as some kind of thanksgiving for the abundance of harvest or any other blessings.
  • 8. PHILIPINE
  • 9. What is Maja blanca? • Maja blanca is a popular Filipino dessert made primarily from coconut milk. • It is also known as coconut pudding. Usually when served in Philipine it will contain small kernels of sweet corn inside and topped with roasted coconut flakes. Often it will also have shredded Cheddar cheese on top. History and Origin of Maja blanca • This dessert is adapted from manjar blanco which is of Spanish origin. • The name means "white delicacy". Maja blanca is also known as maja blanca con maíz, maja maíz, or maja blanca maíz when corn kernels are used in the preparation. Maíz refer to corn in Spanish. http://tagaloglang.com/Filipino-Food/Desserts/recipe-for- maja-blanca.html MAJABLANCA
  • 10. How to makeMajaBlanca? Ingredients • 1/2 cup water • 1/2 cup cornstarch • 1 cup coconut milk • 3/4 cup water • 1/2 cup white sugar • 1/4 cup fresh sweet corn kernels • 1/4 cup sweetened flaked coconut Steps • Mix 1/2 cup of water with the cornstarch in a bowl, and stir until smooth. • Combine the coconut milk, 3/4 cup of water, and sugar in a saucepan over low heat, and stir until the sugar is dissolved. Bring the mixture to a boil and add the corn kernels. • Add the cornstarch mixture to the boiling milk mixture, stirring quickly to avoid lumps as it becomes very thick for about 3 minutes. • Pour the maja blanca into the prepared dish, and let it cool until firm, about 2 hours. • Toast the coconut flakes in a pan. Careful not to let it burn. Remove the toasted coconut flakes to a bowl, let cool, and sprinkle over the pudding before serving. https://encryptedtbn2.gstatic.com/images?q=tbn:ANd9GcQgfivViVIVQpa44pYwH8g hVHtBN1RyqFpOETJ_TZkn-aouRwY
  • 11. Suman What is Suman? • It is a rice cake that is made from glutinous rice cooked in coconut milk, and often steamed wrapped in buli or buri palm (Corypha) leaves. • It is usually eaten sprinkled with sugar. • Suman is also known as budbod in the Visayan languages which dominate the southern half of the country. • It is commonly served during wedding ceremony as the groom and bride believed that they'll be forever "glued" together. • Suman wrapping can use different materials such as banana, palm and bamboo leaves. • Shapes of the suman depend on the wraping folds whereby the shape can either be heart, rectangular, longitudinal, pyramid-like shapes or a complex octahedral star http://en.wikipedia.org/wiki/Suman_%28food%29
  • 12. Korean foods KOREA
  • 13. http://koreanfoodsdotcomkfc.blogspot.com/2010/06/korean- food-culture-3-special-food-for.html Different food for different season in Korea Throughout the year, Korean ancestors prepared different foods for each holiday and enjoyed fresh foods grown in the spring, summer, fall and winter. Spring mostly enjoyed food •Tangpyeongchae (means maintaining the balance) enjoyed in late spring. •It is a mix of green bean jelly, pork, dropwort and dried laver seasoned with soy sauce and vinegar. •History: King Yeongjo allegedly created Tangpyeongchae out of a strong desire for balance among parties. Summermostly enjoyed food •Hwajeon (pan-fried dough with petal toppings) is one of the most beautiful Korean foods, and it represents spring. It is prepared by placing any edible flower petals such as azalea, chrysanthemum or yellow rose on top of round, flat biscuits of glutinous rice dough. •History: It has been made since the Goryeo Dynasty to celebrate spring. Korean ancestors made hwajeon with whatever flowers were in season at the time.It is prepared by placing yellow rose petals on top of round, flat biscuits of glutinous rice dough. http://tong.visitkorea.or.kr/cms/resource_etc/18/25 8918_image2_1.jpg?&name=image2&index=1
  • 14. Gijutteok is a rice cake enjoyed in summer. It is prepared by mixing rice flour with liquor and then steaming the fermented dough. The dish has a sweet and sour taste and does not spoil even in high temperatures It is also known by other names including jeungpyeon (steamed cake), gijeungbyeong (fermented and steamed cake) and isikbyeong (alcohol-fermented cake). History: The dish probably appeared first in the Goryeo period (918-1392) when wheat flour was rare and expensive, and therefore rice flour was used as a substitute. Fall mostly enjoyed food •In fall, the harvest is at its peak and the new crop of the year is rich, as are the hearts of the people. •Chuseok is also called Gabae or Hangawi. In rural areas,New Year's Day and Chuseok are considered as the most important holidays. •Fresh fruits are picked and offerings for ancestors are prepared to be used in a rite and called as the Chuseok rite.
  • 15. http://www.agrafood.co.kr/news/news_view.asp?seq =1746&category=5020 Torantang (soup) (also called an elephant’s ear) is a kind of foodstuff in Korea which has a pungent taste because of the calcium oxalate (has an antiphlogistic or anti- inflammatory effect) it contains. The unpleasant taste can be removed by boiling or adding vinegar before eating. History: Taro is a common soup ingredient for the residents of the Jeolla region while in various areas of the Yeongnam region (Gyeongsang-do provinces) torantang is a requisite dish for ancestral rituals. Gamja songpyeon or songpyeon (stuffed rice cake) made with potato is popular in Gangwon-do (Gangwon Province), as potatoes are one of the local specialties of the region. These rice cakes are made with potato starch with powdered rice and red bean or kidney bean filling. History: Songpyeon is traditionally put on the ancestral rites table on Chuseok day to show appreciation for the year’s harvest and ask one’s ancestors to help avoid misfortune. It is made with newly harvested rice and crops and cooked with pine tree leaves. http://www.korea.net/NewsFocus/Culture/view?articleId=1 12719
  • 16. http://english.visitkorea.or.kr/enu/SI/SI_E N_3_6.jsp?gotoPage=1&cid=258922 http://english.visitkorea.or.kr/enu/SI/SI_E N_3_6.jsp?gotoPage=1&cid=258922 Winter mostly enjoyedfood Dongji (the winter solstice) is the longest night and shortest day of the year. Meaning "a day that ushers in the following year. Offering the first harvest of the season to one's ancestors and spreading red bean porridge on doors were popular customs that were believed to keep evil spirits away. Red Bean porridge was cooked using red beans. Glutinous rice powder was rolled into small balls to be added to the porridge, which is served with honey. History: Red bean soup are made to casting out demons and performing other supersititous acts. Korea beliefs that this red colored beans symbolized for positive ‘yang energy’ for warding off negative energy forces. Naengmyeon (cold noodles) is one of favorite seasonal choices in winter. History: In the late Joseon Dynasty, King Gojong was especially fond of noodles and he enjoyed naengmyeon as a nighttime snack. Since King Gojong didn't like spicy foods, the only garnishes on the noodles were slices of boiled meat, pear and pine nuts. Instead of beef stock, the noodles were added to dongchimi (water kimchi) with a lots of pear, which gave the noodles a very sweet and refreshing flavor.
  • 17. Thailand CuisinesTHAILAND
  • 18. History of The Relationship Between Foods PrepareAnd Culture •The process of Thai cuisine explains Thai life: its traditions, customs and culture. • It shows Thai families were large, in which its family members live together with a warm, close relationship. •In cooking, Thai family members have their fair share of helping as a team. For example, in cooking curry dishes, the children would help with light work like nipping off basil leaves and adults could squeeze coconut meat and pound chillies and spices. •Nowadays, Thai food is easy and simple to cook as you can find cooked or readymade ingredients in supermarkets. However, it lakes of traditional standard like in the •Thai Cuisine is well-known for being hot and spicy and for its balance of five fundamental flavors in each dish or the overall meal SUCH:  hot (spicy).  Sour.  Sweet salty and bitter (optional). • Thai food is also known for its enthusiastic use of fresh (rather than dried) herbs and spices as well as fish sauce. • The ingredients of each dish helps to not only harmonize all different flavors but also to make it mouth wateringly delicious. Thailand Dishes Characteristic & History Of Food Preparation & Culture
  • 19. 4 REGIONAL CUISINE IN4 MAIN REGION 4 main region are: (North, Northeast, South, and Central) TheNorth • The dishes of Northern Thailand have light flavors, with a little spices, not very hot with chillies, not salty and most without sugar. • The differences between North and North east region dishes are, Norteast dishes tends to be more spicy and strong flavors of herbs because it is influence by Laos. MOST POPULAR FOODS IMAGE Sai-ua (Thai northern sausages). Nam-Prik ( chili paste with fresh Thai vegetables. The chili paste sometimes has ground up shrimp in it. The vegetables can vary but are usually exotic Thai ones) ‘Khanom Jeen’ – fresh rice noodles and ‘Nam Ngiao’ – spicy tomato infused broth. traditional preparation uses minced pork balls and generous chunks of jellified pigs blood, mixed with rices noodles and served in a thin, tomato and spice infused pork broth.
  • 20. TheNortheast •This region is perhaps the poorest region of Thailand, also known as Issaan. •Droughts are common, and the heat during the day can be oppressive. •Beef (including tongue, stomach, intestines, heart, and liver) is common, as are chicken, pork, and even boar. •Cooking methods here include much roasting or broiling. MOST POPULAR FOODS IMAGE (“Gkaeng Bpah") Clear curries (because at northern there is no coconut tree). Yummy spicy jungle "made with chicken, winged bean ("tua poo"), Thai and pea eggplants and other vegetables Green Papaya Salad (Som Tam), often eaten with Sticky Rice. MOST POPULAR FOOD IMAGE Kua Kling signature dish of the south that you must try if you are in Phuket, Samui or Krabi. (extremely spicy, dry curry dish like Rendang).Garnish it with some finely chopped Kaffir lime leaves and served it with fresh vegetables and jasmine rice. TheSouth (including the Gulf of Thailand) •At South region there are many palm trees and white-sand beaches line the coast. • Fishing is another main industry. With its abundance of fresh fish and coconuts, southern cooking tends to be rich in Fish & Seafood dishes, including coconut and spicy herbs such as turmeric.
  • 21. Most popular foods Image Pad Thai. A Thai recipe that combine the sourness of rice vinegar and lime juice and dried shrimps and vegetables. Rice noodles (usually eaten for lunch or as a snack) THE ROLE OFFOOD INTRADITIONALTHAILANDWEDDING •Dishes are prepared by the bridegroom’s family a and presented as gift to bride’s family. •In Thai custom the bride's family won't accept a groom unless he brings these special foods. This show how much important the presence of food that symbolized the wedding ceremony. Central region •Known as one of the great rice bowls of Asia. •consisting of fertile rice farms. Originally this region was a swamp, and it is still prone to flooding during monsoon season. However, this abundance of water also allows for easier rice production. • In this region, tonnes of fragrant, jasmine-scented rice are exported around the world each year. •Protein in this region varies from beef to chicken and fish, and desserts made with banana and mango are popular.
  • 22. FOOD NAME IMAGES MEANING Khanom Kareaw is a sweet bread that's woven together Symbolizes a blessing that bride and groom will become joined together forever. Khanom TuayFoo is a verylight, fluffy dessert. Made from rice flour, sugar, baking powder, food coloring, and scented with jasmine essence. It symbolizes growing strength of love, starting from a young love and maturing into the strongest relationship. Met Khanoon "seed of jackfruit“ Met Khanoon made from peeled split mung bean, eggs, coconut cream and sugar in a brass wook. It symbolizes that whatever bride and groom do in life, they will have the support of others, and never lose sight of their dreams Foy Thong, "golden silk threads" Made of egg yolks and sugar syrup. The threads are long, and they symbolize everlasting love between the bride and groom--long like the foy thong. When it's made for a wedding party, the person preparing it should try to get the longest possible strands Khao neeo dang means "redsticky rice" Thai sticky rice that's soaked water with alum powder for 5 hours, rinsed, then steamed, then stirred up with hot sugar caramel & coconut milk. The shiny mixture is poured onto a tray, flattened out, cooled then shaped into a heart and sprinkled with sesame seeds on top. It symbolize "Unity" between bride and groom.
  • 23. FOOD NAME IMAGES MEANING Thong Yod means "Golden Tear Drop" History: Dutch explorers who arrived in ancient Siam and taught local people how to make dessert from egg yolk. Thong Yod is made from egg yolk, sugar, rice flour, and jasmine essence. This dish symbolizes sweetness in love between bride and groom, and the gold color symbolizes good fortune in married life. Pla Ngun means "Money Fish" andit's a Chinese-style cake made in the shape ofa fish, with silver money as scales. This symbolizes money and luck swimming to the bride and groom. Khanom Chan Made from rice flour, tapioca flour, coconut milk, sugar, water, and various natural ingredients (such as carrot and taro) to get the different colors. This symbolizes the bride and groom moving forward in life and building family. Khan Mahk Khan Mahk is a special tray prepared as a gift to the mother and father of the bride, and the tray has assorted betel nut chew ingredients such as whole betel nut, tobacco, betel leaves, lime paste, along with flowers
  • 24. CAMBODIA
  • 25. What is Prahok? Prahok means crush, salted and fermented fish paste (usually mud fish) that used in Cambodian cuisine as seasoning to many meals such as soups. Known as Cambodian cheese. It can be eaten raw or fried but due to health issue and the unpleasant smell, it is not usually eaten raw. This Khmer food is similar to ‘Garum’ (fermented fish as seasoning) that was used in ancient Rome. PRAHOK What is Prahok? Preparation of Prahok Types of Prahok: Fried Prahok Covered Prahok Raw Prahok
  • 26. Preparation of Prahok It is prepared using fresh large and small fish. The largest or the rarest the fish used, the more expensive it is. Prahok is obtained by crushing or grinding fresh fish after de- scaling, gutting and cleaning them. After that, it is left in the sun and sealed in a jars full of salt. Prahok can be eaten after just 20 days of fermentation, but better quality Prahok is left to ferment longer, up to three years. Types of Prahok 1. Fried prahok (Prahok Jien) Usually mixed with meat such as beef and chili. It can also be eaten as a dip, accompanied by vegetables like cucumbers or eggplants, and rice. 2. Covered prahok (Prahok ang) This type of prahok is covered with banana leaves and left to cook under pieces of rock beneath a fire or over the coals. 3. Raw prahok (Prahok chao) This type of prahok can be used to make a paste with lemon grass, lime juice and fresh peppers. This is the type of prahok preferably used as a dipping paste for vegetables and fruits.
  • 27. SAMLOR KORKO Samlor Korko is the most popular of Khmer food dishes. It means stirring soup, but it is actually a special vegetables soup with many greenness leaves. Samlor Korko is the King's food since long time, and there were nearly hundreds of vegetables and fruits were taken for cooking this special soup. Samlor Korko is the most healthy food because it is cook from almost vegetables, green leaves and some yellowness vegetables fruits, which are riches of multivitamin. As for someone who wants to add meat, they can use fish, chicken or dove meat. What is Samlor Korko? Preparation of Samlor Korko
  • 28. Ingredients: • Half cup Khmer kreung • 1 tablespoon fish paste • 3 tablespoons of pa-ulr (rice grains fried and pounded) • Fish flesh, cleaned and sliced. • 200g of chicken meat • Vegetables (pumpkin, green papaya, green banana, green jack fruit, long bean, eggplant, Khmer eggplant, chili leaf, bitter gourd leaf) • 1 tablespoons of palm sugar • 3 tablespoons of fish sauce Preparation of Samlor Korko Preparation: 1. First of all, put a pan on a moderate heat, add chicken when pan is hot enough. 2. Add the Khmer Kroeung and prohok, mix it well together. 3. Then add the fish flesh, palm sugar and fish sauce. Stir for about 3 minutes, add all the vegetables and pa-ulr except green leafy. 4. Mix everything in the pan about 3 minutes later, add boiling water into the pan to sink the vegetables. Now cook it with moderate heat until the vegetables are cooked. 5. Add the green leafy vegetables and adjust the taste. Bring the soup to a very boiled and Samlor Korko is ready to serve.
  • 29. AMOK TREI Water Festival (Bon Om Touk) It is a Cambodian festival celebrated in November and marks a reversal of the flow of the Tonle Sap River. Every town and province joins in with the festival but the biggest celebrations take place in Phnom Penh with boat racing along the Sisowath Quay. The festival lasts for three days, and commemorates the end of the country's rainy season, as well as the reversal of flow of the Tonle Sap River. A steamed curried fish, is a traditional dish of Cambodian cuisine. It is fish coated in a thick coconut milk with kroeung, either steamed or baked in a cup made from banana leaves. It is often eaten during the Water Festival, which celebrates the reversal of the Tonle Sap River. An important part of the dish is the addition of the leaves of the noni tree and the use of finger root.
  • 30. CHINA
  • 31. LAMIAN What is Lamian? Chinese dish of hand-made noodles, usually served in a beef or mutton-flavored soup but sometimes stir- fried and served with a tomato-based sauce. Made by stretching and folding the dough into strands. What is Lamian? History of Lamian Description of Lamian
  • 32. History of Lamian Noodles have a very long history in China where it is recorded histories of noodles in China date back over 1900 years to the Eastern Han Dynasty. The modern Lanzhou variety of the hand-pulled noodles and their distinctive broth have developed as a collective food habit of the minority Hui Muslim people in north-western China. A young Hui man name Mao Baozi was credited develop this dish when he sold the hot soup noodles topped with beef cubes at streets of Lanzhou during the Qing Dynasty (1870-1955). In 1919, Ma Baozi opened his first restaurant in the city and lead to eventual growth of thousands of beef noodles restaurants in Lanzhou. Due to Lamian dough is made by hand, the process involved taking a lump of dough and repeatedly stretching it to produce many strands of thin, long noodle. There are several styles of twisting the dough but they all employ the same concept:  A piece of dough is repeatedly stretched and folded onto itself in order to align the glutens and warm up the dough for stretching.  Then it is rolled out to a workable thickness and cut into workable portions. The end pieces of the starting dough are never used because the glutens are not as aligned as the middle pieces.  This dough is then pulled to about an arm span's length. The puller then makes a loop with the dough, joining the two ends into one clump of dough, and inserts his fingers into the loop to keep the strand from sticking to itself.  This process is repeated several times until the desired thickness and quantity is achieved. Description of Lamian
  • 33. BEEF NOODLE SOUP • It is made of stewed or red braised beef, beef broth, vegetables and Chinese noodles. • It is served in a large bowl as a whole meal with or without any side dish. • Beef noodles is often served with suan cai (Chinese sauerkraut) on top, green onion, and sometimes other vegetables in the soup as well. What is beef noodle soup? A little bit of history Variation of the noodle soup
  • 34. History • Stewed beef noodle soup was first created by the Hui people (a Chinese Muslim ethnic group) during the Tang Dynasty of China. • The red braised beef noodle soup was invented by the veterans in Kaoshiung, Taiwan who fled from mainland China during the Chinese civil war. • There are two common variations of beef noodle which differ in the way the broth is prepared: – Soup is called red roasted or braised beef noodles when the soy sauce is added – The Chinese Muslim style of beef noodles is also known as clear-broth or consommé stewed beef noodles where no soy sauce were added and it used halal meat Variations
  • 35. CHUANR • Small pieces of meat on skewers roasted over charcoal or, sometimes, electric heat. • It is sometimes also cooked by deep frying in oil (popular in Beijing). • Classified as a type of kebab. • traditionally made from lamb which is still the most common, but now, chicken, beef, and various types of seafood can also be used. • In general, chuanr may be spiced according to preference, but generally cumin seed, dried pepper flakes, salt, and sesame or sesame oil are sprinkled or brushed onto it. • Traditional Chinese pickled Chinese cabbage, used for a variety of purposes. • Traditionally, Northern China has used Napa cabbage as the vegetable of choice while Southern China uses the Chinese mustard "jìe cai" variety to make suan cai (known as suen choy in Cantonese Chinese). • Production of suan cai by compressing the vegetable • This is accomplished by placing a heavy weight such as a large rock on top of the cover of the container so that the Chinese cabbage inside the container is slowly pressed and fermented. • The processing of the vegetable helps to create a distinct flavor. Generally, the cabbage is dipped into boiling water, then put in a container with cold water with salt. SUAN CAI
  • 36. JAPAN
  • 37. SOBA(NOODLES) • A tradisional noodle dish in Japan which it can be served in a hot or cold soup. • It made from buckwheat flour (soba-ko) and its form is long, slender shape and roughly as thick as spaghetti. • Soba commonly eaten on special occasions such as New Year’s Eve or when someone moving to a new place.Soba symbolize as stability and longerity. • Other than that, toshikoshi (year-crossing) soba also consider as food that can be cutting away the bad luck for the year where this is a tradition that has continued since the Edo period (1603-1868) cause by it is easier to cut than other noodles. • Types of soba : I. Zaru-soba (with nori seaweed topping) and Mori-soba( without nori topping), II. kakesoba III. Bukkake soba. History  Soba was introduced during Jomon period in Japan where some people said its originated from China.Then a grinder was introduced from china during Kamakura period which it made easy to produce soba flour. Nowday soba dish was made into noodles sobakiri as regularly eaten. • Kanto region:  A soup for soba is dark-colored and strongly flavored, as it is prepared by boiling katsuobushi (bonito flake) dashi stock with koikuchi (dark-colored) shoyu, mirin, and sugar. • Kansai region:  A soup whose flavor centers that of bonito or kelp dashi stock.  It is seasoned and lightly colored by usukuchi (light-colored) shoyu.
  • 38. Steps to make Soba 1) Mixing the flour •The first step is mixing the flour with water into a dough which it is important and difficult step. The correct amount of water is added step by step to the flour and mixed for several minutes until the flour becomes moist enough to be formed into a dough. The dough is then pressed until it becomes very smooth and contains no more air. 2) Rolling the dough . • The dough is then rolled into a thin square by repeatedly rolling it around a wooden rolling stick. 3) Cutting the dough • Finally, the dough is folded and cut into the noodles.
  • 39. SUKIYAKI • Sukiyaki is a combination of beef and sweetened soy souce flavor. • It is typically served during the winter months, when families gather around heated kotatsu tables used for both cooking and keeping warm. • It is also served during the winter holiday season at late December as “forgetting the year” parties called bonenkai. • History  Once upon time,eating meat was prohibited in Japan when Buddhism was introduce in this country.But after Japan opened up its ports,the culture eating meat was introduce at Kobe and Yokohama where place the foreign live when they came to Japan.At this time,meat or beef was imported from China,Korea and United stated because of this country does not has beef production industry. Later on,Japan was build a beef production industry at Kobe where it deliver beef to Tokyo and Yokohama.After that,beef become popular during Meiji Era (1868 until 1912) when Emperor Meiji tried and enjoyed to eat beef.Therefore,the common people were allowed to eat beef.
  • 40. INGREDIENTS • Usually this food cooked at the table in a cast iron skillet. • It typically contains  thinly-sliced beef  cubes of tofu  a variety of fresh vegetables.  Noodles ( konnyaku ) may also be added. • Then, the ingredients are simmered in sake, soy sauce, and mirin, a sweet Japanese cooking wine. • Lightly beaten raw eggs are served as a dipping condiment for the sukiyaki ingredients • Kanto region:  the ingredients are combined in the skillet and simmered together in the broth. • Kansai region  the beef and tofu are first seared with oil or beef tallow in the skillet.  The vegetables are added, the broth is poured over them  The noodles are added last.
  • 41. OKONOMIYAKI Intergradient It made with combination of :  okonomiyaki flour  Eggs  Cabbage  shrimp or other seafood  Bean sprouts  Okonomiyaki sauce  Dried bonito flakes  Green onion  Dried sweed powder  Tempura What is Okonomiyaki?? • It is a tradiosional food that called as Japanese Pancake or Japanese Pizza • it basically means "what you like, grilled".  Yaki -grilled or cooked  Okonomi - "what you want" or "what you like" History • It was created in Japan prior to World War II and develop and become popular during and after the war. The earliest origins of a basic crepe-like pancake date back to the Edo period (1683- 1868) period where these were a special desert served at Buddhist ceremonies called Funoyaki. After that, during the Meiji period (1868-1912) it change into a sweeter dish called Sukesoyaki. The name Okonomiyaki started in the late 30's in Osaka.
  • 42. Malaysia
  • 43. KUIH KOCI • Kuih koci also know as Nyonya kuih koci or Penang Nyonya kuih. • It is a tradisional dessert in the community of Peranakan Chinese or also known as baba nyonya at Malacca. • It is a steamed dessert exists sugar glutinous flour and grated coconut with banana leaves, kuih koci will be wrapped into the shape of pyramid. • History:  The history of Nyonya kuih may be tied to that of Nyonya dishes. They were created as offerings to the local earth spirit, the Dato Kong, or to celebrate festive occasions such as Chinese New Year, or for the purpose of rituals and ceremonies, such as for Mua Guek, the baby's full moon worship.  The second half of the 19th century was a time of great prosperity for the Baba Nyonya community. The wealth generated also translated into the gentrification of their society, with the womenfolk cloistered, Victorian style, from view. Away in the kitchen, these ladies improve on the simple pastries to create the proliferation of Nyonya Kuih that we know today INGREDIENTS Ingredients for filling • 2 grated coconuts • 1 packet of palm sugar • 1.5kg of glutinous flour • Approximate amount of water • Some salt • 3 packets (1.5kg) of glutinous flour Ingredients for dough • Approximate amount of water • Clitoria (for natural colouring) • 4 pieces of pandan leaves • Plenty of banana leaves • Some sugar
  • 44. MYANMAR
  • 45. Mohingga What is Mohingga?? • Mohingga is a traditional breakfast dish and is known as Burma's national dish or as a mother of all Myanmar dishes. • It is basically made from a fish-based broth with rice noodles. • Mandalay mohinga might include more pork or chicken, while a Rakhine mohinga will have more fish and spice.
  • 46. Ingredients For the broth: •5 tablespoon gram flour • 2 tablespoonrice flour •2 tins of mackerel in brine (~200g) •1 tin of sardines in oil (~100g) •500ml vegetable or fish stock •2 large onions, quartered •Handful of shredded banana blossom •1 tablespoon fish sauce (known in Burmese as ngan-bya-yay) For the spice paste: •4 cloves garlic, peeled •3cm knob of fresh root ginger, peeled •2 lemongrass stalks, trimmed of woody bits •1 small bunch of fresh coriander, stems only •6 tablespoon groundnut or other neutral oil •1 tablespoon mild chilli powder •1 tablespoon ground turmeric •1 tablespoon hot paprika •1 tablespoon freshly ground black pepper To serve: • 600g dried rice vermicelli noodles • 200g ready-made fishcake, sliced (available from Oriental/Asian supermarkets) • Wedges of hard-boiled eggs • 1 small bunch of fresh coriander leaves, chopped • Fried shallots • Lime wedges • Fish sauce • Chilli oil • Yellow split pea crackers (be-gyun kyaw) (recipe to follow) • Crispy garlic oil (recipe to follow)
  • 47. Procedure for preparation 1. Toast the gram flour and rice flour by tossing in a dry frying-pan on a medium-high heat for 5-6 minutes till fragrant. Then, leave to cool and then sieve the toasted flours. 2. Whisk the sieved flours with 500ml water in a bowl or jug till smooth. Set this flour solution to one side. 3. Make the spice paste - blitz the garlic, ginger, lemongrass and coriander stems in a food processor until it become a purée.Heat the oil in a stockpot on medium-high and add the purée and the rest of the spices. Fry for 3-4 minutes till fragrant. 4. After that, add the fish as well as the oil and brine from the tins to the stockpot and mash them with a masher or a fork till smooth. Stir to combine with the spice paste and then add the flour solution you made earlier.Bring to the boil, turn the heat down to medium and simmer vigorously for 30 minutes. 5. The next step, add the quartered onions, the banana blossom if using and 2 litres of water, turn the heat down to medium-low and boil for 2 more hours, keep stirring from time to time 6. Meanwhile, put the noodles into a heatproof bowl, generously cover with just-boiled water, untangle with a fork and then leave to soak for 15 minutes. Drain the noodles into a colander and rinse them thoroughly with cold running water. 7. Leave the colander in the sink to allow any residual water to keep draining. 8. Before ready to serve, heat 2 tablespoons oil in a frying-pan on medium, add the fishcake and fry for 5 minutes till golden. Set to one side. 9. The next step, stir the fish sauce into the stockpot of broth. 10. Now divide the noodles amongst pasta plates and ladle the hot soup on top. 11. Garnish each dish with fishcake, chunks of split pea cracker, egg and coriander leaves and serve with lime wedges, fish sauce and chilli and garlic oil on the side. Procedure
  • 48. Chicken in CoconutSoup Ingredients: • 18 oz sliced boneless chicken meat • 1 inch knob ginger sliced • 6 cloves garlic • 6 roots coriander • 2 stalks lemon grass • 6 seeds pepper corns • 5 pods small green chilies • 7 leaves lime • 12 leaves coriander • 2 cups thick first water of coconut milk • 2 cups thin second water of coconut milk • ¼ cup fish sauce • ¼ cup lime juice Procedure of preparation Chicken In Coconut Soup 1. Chop the garlic, coriander roots and lemon grass and put in a mortar, together with the peppercorns and half the ginger, then pound until smooth. 2. Crush the chilies and shred the lime and coriander leaves. Bring half the thick coconut milk to boil, and stir fry for 4-5 minutes. 3. Add chicken, remaining ginger and all the remaining coconut milk and bring back to the boil. Reduce heat and allow to simmer until the chicken is tender, then add the fish sauce, lime juice and chilies. 4. Stir and cook for a further minute. Transfer to a soup tureen and sprinkle the shredded leaves as garnish.
  • 49. VIETNAM
  • 50. Pho bo • Pho bo (Beef Noodle Soup) is the signature dish of Vietnamese cuisine. It is often eaten for breakfast, purchased from sidewalk vendors on the way to work or school. Pho bo is also a common home-cooked meal, and it is a fun dish to prepare for a group. It is also a popular street food in Vietnam. It is originated in the early 20th century in northern Vietnam,apparently southeast of Hanoi in Nam Định Province, then a substantial textile market. The traditional home of pho is reputed to be the villages of Vân Cù and Dao Cù (or Giao Cù) in Đông Xuân commune Broth ingredients • 3 cans beef broth (low-salt suggested) • 2 carrots, julienne • 4 slices fresh ginger, chopped • 1 cinnamon stick • 1 star anise • 2 whole cloves • 2 cloves garlic • 2 teaspoons black peppercorns • 3 Tablespoons fish sauce Accompaniments ingredients • ½ pound roast beef (may be purchased from a deli), sliced into very thin bite- sized strips • 1 onion, thinly sliced • 2 cups fresh bean sprouts • ¼ cup chopped cilantro • 1 bunch fresh basil, coarsely chopped • 1 bunch fresh basil, coarsely chopped • 1 bunch fresh basil, coarsely chopped2 limes, cut into wedges • 1 package rice noodles, cooked
  • 51. Procedure for preparation Pho Bo: •For broth, pouring contents from three cans of broth into a large saucepan. Then, add carrots, star anise, ginger, cinnamon, cloves, garlic and peppercorns. •Simmer covered for 20 minutes. •Add fish sauce and simmer about 5 more minutes.Strain by pouring through a colander. •To serve, arrange the following on a platter: beef, onion, bean sprouts, cilantro, basil, chilies, lime wedges, and noodles. •Ladle the broth into bowls, and serve. •Each person chooses items from the platter to add to his or her bowl of broth. Procedure
  • 52. Nuoc Cham (Dipping Sauce) What is Nuoc cham?? • It is a most popular condiment, it is a dipping sauce like a ketchup. It is usually diners dip everything from spring rolls to meatballs into it and present for every meal. Ingredients • 1 teaspoon crushed red pepper flakes • 1 Tablespoon distilled white vinegar • ½ cup nuoc mam (fish sauce), available at Asian markets • ½ cup fresh lime juice • 4 cloves garlic, minced • ½ cup sugar Procedure for preparation of Nuoc Cham: • Firstly in a small bowl, red pepper flakes will soaked in the vinegar for 10–15 minutes. • In a second bowl, combine the fish sauce, garlic, lime juice and sugar. Stir in 1½ cups boiling water and the pepper-vinegar mixture. Stir until the sugar is dissolved and allow it to cool. • This dipping sauce can be serve at room temperature.*Store in a jar in the refrigerator for up to 30 days.
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