SITI NADIAH BT ISMAIL
NUR SYAHIIRAH BT SABERI
NURUL ALIA FARHAH BT MOHD ZAMRI
SITI MUZAIFAH BT MUSTAPA
SHAFINAZ MOHAMMAD YUSUF
•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.
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
•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
How tomake bakso?
• 250 g Beef Mince
• 1 egg
• 1 tsp (garlic powder, salt,
corn starch, baking powder and
• 1/2 tsp black pepper
• 2 tbps tapioca starch
• a pinch of sugar
• 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
• 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.
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
• 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.
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.
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.
How to makeMajaBlanca?
• 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
• Mix 1/2 cup of water with the
cornstarch in a bowl, and stir until
• 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
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
• Suman is also known as budbod in
the Visayan languages which
dominate the southern half of the
• It is commonly served during
wedding ceremony as the groom and
bride believed that they'll be forever
• Suman wrapping can use different
materials such as banana, palm and
• 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
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
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
•History: King Yeongjo allegedly
created Tangpyeongchae out of a
strong desire for balance among
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.
Gijutteok is a rice cake enjoyed in summer. It is prepared
by mixing rice flour with liquor and then steaming the
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
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.
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.
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.
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
•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:
salty and bitter (optional).
• Thai food is also known for its enthusiastic use of fresh (rather than dried) herbs and spices as well as
• The ingredients of each dish helps to not only harmonize all different flavors but also to make it mouth
Thailand Dishes Characteristic & History Of
Food Preparation & Culture
4 REGIONAL CUISINE IN4 MAIN REGION
4 main region are: (North, Northeast, South, and Central)
• 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).
( 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)
– 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
•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
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
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.
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
•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
FOOD NAME IMAGES MEANING
Khanom Kareaw is a
sweet bread that's woven
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
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
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
Khao neeo dang means
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.
FOOD NAME IMAGES MEANING
Thong Yod means "Golden
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
This symbolizes money and luck swimming to the bride
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
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
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.
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
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.
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
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
What is Samlor
• 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
1. First of all, put a pan on a moderate
heat, add chicken when pan is hot
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
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
5. Add the green leafy vegetables and
adjust the taste. Bring the soup to a
very boiled and Samlor Korko is ready to
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
It is fish coated in a thick
coconut milk with kroeung,
either steamed or baked in
a cup made from banana
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.
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
Made by stretching and
folding the dough into
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
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
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
A piece of dough is repeatedly stretched
and folded onto itself in order to align the
glutens and warm up the dough for
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
Description of Lamian
• It is made of stewed or red
braised beef, beef broth,
vegetables and Chinese
• 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
What is beef
A little bit of
Variation of the
• Stewed beef noodle soup
was first created by the
Hui people (a Chinese
Muslim ethnic group)
during the Tang Dynasty
• The red braised beef
noodle soup was invented
by the veterans in
Kaoshiung, Taiwan who
fled from mainland China
during the Chinese civil
• 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
– 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
• Small pieces of meat on skewers roasted
over charcoal or, sometimes, electric
• 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
• 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.
• 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
• Types of soba :
I. Zaru-soba (with nori seaweed topping) and Mori-soba( without nori topping),
III. Bukkake soba.
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.
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.
• 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
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.
• Usually this food cooked at the table in a cast iron skillet.
• It typically contains
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
• Lightly beaten raw eggs are served as a dipping condiment for the sukiyaki
• 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.
It made with combination of :
shrimp or other seafood
Dried bonito flakes
Dried sweed powder
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
• 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
• Kuih koci also know as Nyonya kuih koci or Penang
• 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.
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
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
Ingredients for dough
• Approximate amount of water
• Clitoria (for natural colouring)
• 4 pieces of pandan leaves
• Plenty of banana leaves
• Some sugar
What is Mohingga??
• Mohingga is a traditional
breakfast dish and is known
as Burma's national dish or
as a mother of all Myanmar
• It is basically made from a
fish-based broth with rice
• Mandalay mohinga might
include more pork or
chicken, while a Rakhine
mohinga will have more fish
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
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
• 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,
• Fried shallots
• Lime wedges
• Fish sauce
• Chilli oil
• Yellow split pea crackers (be-gyun kyaw)
(recipe to follow)
• Crispy garlic oil (recipe to follow)
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
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.
Chicken in CoconutSoup
• 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
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
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.
• 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
• 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
• ½ pound roast beef (may be purchased
from a deli), sliced into very thin bite-
• 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
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
•Ladle the broth into bowls, and serve.
•Each person chooses items from the platter to add to his or
her bowl of broth.
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.
• 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
• 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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