This document provides information about various Asian cuisines from different regions, including Central Asia, the Middle East, South Asia, and East Asia. It discusses key dishes, ingredients, cooking methods, and cultural aspects of the cuisines of countries in these regions such as Kazakhstan, Japan, Korea, India, Sri Lanka, and Malaysia. The document also compares foods between different Asian countries and how they have been adapted in various cultures.

1. ASIAN
CUISINE

2.  They are divided into 2 groups: Gulf countries and AL-SHAM
countries according to the similarity of foods kinds.
 In fact, All Arabic countries that are located in Asia share the same
types of foods
 Appetizers and salads are served usually in all meals
 Arabic unleavened bread, or Khubz is eaten with almost all meals.
 Health Facts of Wheat Bread

3.  Main dishes that are made by bread mainly:
(Arikah) and (marqoq) that are famous in KSA.
 lunch time mainly rice with chicken or lamb:
(eg.Kabsah, Mandi, Hanith,mathbi and moftah) made mainly
by Gulf countries people.
Foods that are made mainly by Al-sham countries people
(eg. kabab Halbi, shawrma, Vegetarian stuffed Grape
leaves and some sweets like Baqlawah)

4. CENTRAL ASIA
 Kazakhstan,Turkmenistan,Tajikistan,Uzbekistan,Kyrgyzstan

5. CULINARY CULTURE
 culture-by product of the topography,geography, and climate of
the region

7. TERMINOLOGY
 Tapchan: A raised platform, usually similar in appearance to a large
bed
 Dastarkhan: A tablecloth
 Kumis : beverage made from fermented mare's milk
 Shorpa: a meat and vegetable soup
 Shashlik: universal barbeque without vegetables
 Tandyr: a large round brick and mortar oven with a large hole on top

8. FESTIVAL
 Spring festival or “NAVRUZ”
 Different national dishes- pilov,shurpa,kuk-samsa,sweet nishalda
 Ancient and truly national dish- “SUMALAK”

9. EAST ASIAN CUISINE
 Country involved:
China, Mongolia, Japan, Macau, South and
North Korea, Hong Kong, Taiwan
 Focused on : Korea and Japan

10. 1) JAPAN :
 Onigiri – Has many fillings :
=> umeboshi,takana,shiokara,salt,yakiniku etc.
 Sushi - Health Facts
1-Mercury poisoning
2-Risk infection of parasites
*So,it must be frozen at temperatures
below −20 °C not less than 24 hours
*Types of sushi: nigiri,temaki,gunkan,
norimaki,oshi,inari

11. 2) KOREA
 Bulgogi
-Consists of grilled marinated beef
-Cooks on its own juices (no fatty oils are used)
-also known as Neobiani (thinly spread meat)
 Kimchi
-Korea's national dish
-Traditional fermented Korean dish
-Top five "World's Healthiest Foods
-Main ingredient for many Korean dishes

12. SOUTH ASIAN CUISINE
 Also known as Desi cuisine.
 Influenced by Hindus and Islamic cultures, also by the tradition of
the neighboring countries such as Middle East countries and Central
Asia countries.

13. SOUTH ASIA CONSISTS OF 7
COUNTRIES
- India
- Bangladesh
- Pakistan
- Nepal
- Bhutan
- Sri Lanka
- Maldives Island

14. SPECIAL SNACKS & DRINKS
 India
Rasgulla : made up of cheese & dough that soaked into sugar
syrup.
Lassi : a healthy drink from yogurt, milk, water and some
spices
 Bangladesh
Mishti Doi : yogurt with charred sugar

15.  Sri Lanka
Konda Kavum : traditional rice flour made up of rice flour, coconut
and honey
Passion fruit juice : a remarkable drink in Sri Lanka as the country is
one of the biggest exporter of this fruit
Faluda : in English it is called as float and made up of fruit juice added
with jellies, cut fruits and also a scoop of ice cream on top of it.

16.  Pakistan
Peshawari ice cream : Home made pistachio-flavored ice cream
that is a must for the tourists to try it.
Chai :
- Sabz chai or green tea
- Kahwah is often served after every meals in some part of
Pakistan
- Kashmiri chai is a must in occasions and weddings

17.  Maldives Island
Ban’bukeylu Bon’dibaiy : a thick and delicious pudding made up of
breadfruit, sugar, coconut cream and coconut milk with grated coconut on top.
 Bhutan
Momos : a type of dumpling, that is originally a traditional delicacy of
Tibet, Bhutan and Nepal but evolved and became a very famous snack among
Bhutanese.
Suja : Butter tea, a tea added with some butter and salt.

18.  Nepal
Peda : made up of sugar and thickened milk added with cardamom,
pistachio and also saffron.
Tongba & Rakshi :
-Millet based alcoholic drinks
-With antiseptic qualities
-Tongba : favourite drink during winter season
-Rakshi : an important requirement during religious rituals and social
events

19. DOMESTIC FOOD
(MALAYSIAN)
 Names are not very familiar among some Malaysians, although eaten in
some parts of the country (eg. Umai in Sabah & Sarawak).
 Modified into different dishes to customize the Malaysian culture (eg.
Putu mayam  Putu piring).
 Derived from other influences as well (eg. Devil‟s curry)
 Signifies the uniqueness of Malaysian cuisine through the
incorporation of Malay, Chinese, Indian as well as Arabian cultures
together in a dish.

20. REGIONAL FOOD (OTHER
SEA COUNTRIES)
 Unknown to some despite being recognized among the best dishes
internationally (eg. Kaeng Matsaman).
 Their names are quite attractive since it shares the pronunciation with
some Malay words [eg. „Lok Lak‟ (Cambodian dish) with „loqlaq‟
(unawareness in Malay)].
 Share similarities with Malaysian cuisine [eg. Lumpiang sariwa
(Philippines) with Popia (Malaysia), and Mohinga (Myanmar) with Laksa
(Malaysia)].