Asian cuisine can be categorized into East Asian and Southeast Asian regions. Common equipment used includes woks, steamers, cleavers, and rice cookers. Key flavor profiles include soy sauce, sake, mirin, rice vinegar, fish sauce, and ingredients like scallion, garlic, and ginger. Popular cooking techniques are shallow frying, stir frying, and steaming.
It is all about the foods in asia with our host pusheen :).
Actually,my ppt. was presented at school and I want to share this to you .I hope you will like my Asian cuisine.
All the description about Japanese food ...tools and equipment and herbs and spices used in JApanese Cuisine............................................................
It is all about the foods in asia with our host pusheen :).
Actually,my ppt. was presented at school and I want to share this to you .I hope you will like my Asian cuisine.
All the description about Japanese food ...tools and equipment and herbs and spices used in JApanese Cuisine............................................................
Philippine cuisine
The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins to a mixed cuisine of Malay-Indonesian, Indian, Japanese, Chinese, Spanish, and American, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
History and influences
What is Austronesian?
refers to a population group present in Southeast Asia or Oceania who speak, or had ancestors who spoke, one of the Austronesian languages. Apart from the Polynesian people of Oceania, the Austronesian people include: Taiwanese Aborigines, the majority ethnic groups of East Timor, Indonesia and Malaysia.
During the pre-Hispanic era in the Philippines, the preferred Austronesian methods for food preparation were:
Methods for food preparation:
The ingredients for common dishes were obtained from locally raised livestock.
In 3200 BCE, Austronesians from the southern China (Yunnan-Guizhou Plateau) and Taiwan settled in the region that is now called the Philippines
They brought with them knowledge of rice cultivation and other farming practices which increased the number and variety of edible dish ingredients available for cooking
Direct trade and cultural exchange with Hokkien China in the Philippines in the Song dynasty (960–1279 AD) with porcelain, ceramics, and silk being traded for spices and trepang (sea cucumber) in Luzon.
This early cultural contact with China introduced a number of staple food into Philippine cuisine
China introduced a number of staple food into Philippine cuisine, most notably
as well as the method of:
Many of these food items and dishes retained their original Hokkien names
The Chinese food introduced during this period were food of the workers and traders, which became a staple of the noodle shops (panciterias) and can be seen in dishes like
Trade with the various neighboring kingdoms of Malacca and Srivijaya in Malaya and Java brought with it foods and cooking methods which are still commonly used in the Philippines today
Trade with the various neighboring kingdoms of Malacca and Srivijaya in Malaya and Java brought with it foods and cooking methods which are still commonly used in the Philippines today
Through the trade with the Malay-Indonesian kingdoms, cuisine from as far away as India and Arabia enriched the palettes of the local Austronesians (particularly in the areas of southern Luzon, Mindanao, Sulu, Palawan, the Visayas and Bicol, where trade was strongest).
These foods include various dishes eaten in areas of the southern part of the archipelago today,
These foods include various dishes eaten in areas of the southern part of the archipelago today, such as
Spanish colonizers and friars in the 16th century brought with them produce from the Americas
Kitchen Essentials List: 71 of the Best Kitchen Cookware, Utensils, Equipment...Mealime
This kitchen essentials list is the last you'll ever need. Check out 71 of the best quality cookware, utensils, equipment, tools, appliances & more for your minimalist kitchen in this kitchen essentials list.
Philippine cuisine
The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins to a mixed cuisine of Malay-Indonesian, Indian, Japanese, Chinese, Spanish, and American, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
History and influences
What is Austronesian?
refers to a population group present in Southeast Asia or Oceania who speak, or had ancestors who spoke, one of the Austronesian languages. Apart from the Polynesian people of Oceania, the Austronesian people include: Taiwanese Aborigines, the majority ethnic groups of East Timor, Indonesia and Malaysia.
During the pre-Hispanic era in the Philippines, the preferred Austronesian methods for food preparation were:
Methods for food preparation:
The ingredients for common dishes were obtained from locally raised livestock.
In 3200 BCE, Austronesians from the southern China (Yunnan-Guizhou Plateau) and Taiwan settled in the region that is now called the Philippines
They brought with them knowledge of rice cultivation and other farming practices which increased the number and variety of edible dish ingredients available for cooking
Direct trade and cultural exchange with Hokkien China in the Philippines in the Song dynasty (960–1279 AD) with porcelain, ceramics, and silk being traded for spices and trepang (sea cucumber) in Luzon.
This early cultural contact with China introduced a number of staple food into Philippine cuisine
China introduced a number of staple food into Philippine cuisine, most notably
as well as the method of:
Many of these food items and dishes retained their original Hokkien names
The Chinese food introduced during this period were food of the workers and traders, which became a staple of the noodle shops (panciterias) and can be seen in dishes like
Trade with the various neighboring kingdoms of Malacca and Srivijaya in Malaya and Java brought with it foods and cooking methods which are still commonly used in the Philippines today
Trade with the various neighboring kingdoms of Malacca and Srivijaya in Malaya and Java brought with it foods and cooking methods which are still commonly used in the Philippines today
Through the trade with the Malay-Indonesian kingdoms, cuisine from as far away as India and Arabia enriched the palettes of the local Austronesians (particularly in the areas of southern Luzon, Mindanao, Sulu, Palawan, the Visayas and Bicol, where trade was strongest).
These foods include various dishes eaten in areas of the southern part of the archipelago today,
These foods include various dishes eaten in areas of the southern part of the archipelago today, such as
Spanish colonizers and friars in the 16th century brought with them produce from the Americas
Kitchen Essentials List: 71 of the Best Kitchen Cookware, Utensils, Equipment...Mealime
This kitchen essentials list is the last you'll ever need. Check out 71 of the best quality cookware, utensils, equipment, tools, appliances & more for your minimalist kitchen in this kitchen essentials list.
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Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Hamdard Laboratories (India), is a Unani pharmaceutical company in India (following the independence of India from Britain, "Hamdard" Unani branches were established in Bangladesh (erstwhile East Pakistan) and Pakistan). It was established in 1906 by Hakeem Hafiz Abdul Majeed in Delhi, and became
a waqf (non-profitable trust) in 1948. It is associated with Hamdard Foundation, a charitable educational trust.
Hamdard' is a compound word derived from Persian, which combines the words 'hum' (used in the sense of 'companion') and 'dard' (meaning 'pain'). 'Hamdard' thus means 'a companion in pain' and 'sympathizer in suffering'.
The goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him.
They had always maintained that working in old, traditional ways would not be entirely fruitful. A broader outlook was essential for a continued and meaningful existence. their effective team at Hamdard helped the system gain its pride of place and thus they made an entry into an expansive world of discovery and research.
Hamdard Laboratories was founded in 1906 in Delhi by Hakeem Hafiz Abdul Majeed and Ansarullah Tabani, a Unani practitioner. The name Hamdard means "companion in suffering" in Urdu language.(itself borrowed from Persian) Hakim Hafiz Abdul Majeed was born in Pilibhit City UP, India in 1883 to Sheikh Rahim Bakhsh. He is said to have learnt the complete Quran Sharif by heart. He also studied the origin of Urdu and Persian languages. Subsequently, he acquired the highest degree in the unani system of medicine.
Hakim Hafiz Abdul Majeed got in touch with Hakim Zamal Khan, who had a keen interest in herbs and was famous for identifying medicinal plants. Having consulted with his wife, Abdul Majeed set up a herbal shop at Hauz Qazi in Delhi in 1906 and started to produce herbal medicine there. In 1920 the small herbal shop turned into a full-fledged production house.
Hamdard Foundation was created in 1964 to disburse the profits of the company to promote the interests of the society. All the profits of the company go to the foundation.
After Abdul Majeed's death, his son Hakeem Abdul Hameed took over the administration of Hamdard Laboratories at the age of fourteen.
Even with humble beginnings, the goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him. Unfortunately, he passed away quite early but his wife, Rabia Begum, with the support of her son, Hakeem Abdul Hameed, not only kept the institution in existence but also expanded it. As he grew up, Hakeem Abdul Hameed took on all responsibilities. After helping with his younger brother's upbringing and education, he included him in running the institution. Both brothers Hakeem Abdul Hameed and Hakim Mohammed
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Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
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!
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.
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!
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 =)