Asian food incorporates a few significant provincial cooking styles: Central Asian, East Asian, North Asian, South Asian, Southeast Asian, and West Asian. A food is a trademark way of cooking practices and customs, usually associated with a specific culture. Asia, being the largest and most populous continent, is home to many cultures, many of which have their own characteristic cuisine. Asian cuisine are also famous about their spices, Asian people traditionally use different kind of spices in their regular meals. Central Asian Region have similar cuisines to each other as well as their neighbors, taking many features of the neighboring cuisines of Western and Eastern Asia, particularly Mongolia. A dish known as "plov", or "osh", for example, is a widespread variation of pilaf. However, many of the same countries use horse meat and mutton as the most common meats, similar to beef. This is owing to Mongolian cuisine. In Kazakhstan and Kyrgyzstan, the cuisine has evolved to meet the needs of a nomad lifestyle.

1. HMPE 3
ASIAN CUISINE

2. INTRODUCTION TO ASIAN CUISINE
Asian food incorporates a few significant provincial cooking
styles: Central Asian, East Asian, North Asian, South Asian,
Southeast Asian, and West Asian. A food is a trademark
way of cooking practices and customs, usually associated
with a specific culture. Asia, being the largest and most
populous continent, is home to many cultures, many of
which have their own characteristic cuisine. Asian cuisine
are also famous about their spices, Asian people
traditionally use different kind of spices in their regular
meals.

4. INTRODUCTION TO ASIAN CUISINE
Ingredients common to many cultures in the East and Southeast
regions of the continent include rice, ginger, garlic, sesame
seeds, chilies, dried onions, soy, and tofu. Stir frying, steaming,
and deep frying are common cooking methods.
While rice is common to most Asian cuisines, different varieties
are popular in the various regions. Glutinous rice is ingrained in
the culture, religious tradition and national identity of Laos.
Basmati rice is popular in the Indian subcontinent, Jasmine rice is
often found across Southeast Asia, while Long-grain rice is
popular in China and short-grain in Japan and Korea.

5. COOKING METHOD
Stir Frying Steaming Deep Frying

6. Types of Rice
Glutinous Rice
Has opaque grains, very
low amylose content, and
is especially sticky when
cooked.
Basmati Rice
Is an aromatic, long-
grain rice
Long Grain Rice
Is slim and lengthy,
nearly four to five
times longer than it is
wide.
Short Grain Rice
Japonica rice, contains more
starch than long-grain. The
grains are plump and
shorter, and tend to stick
together when cooked.

7. INTRODUCTION TO ASIAN CUISINE
Curry is a common dish in South Asia,
Southeast Asia, and East Asia. Curry dishes
have their origins in the Indian subcontinent,
with present-day Armenia mainly using a
meat base, while those in India and
Southeast Asia generally use vegetarian
foundation.

8. Curry Powder

9. Central Asian Region have similar
cuisines to each other as well as their
neighbors, taking many features of the
neighboring cuisines of Western and
Eastern Asia, particularly Mongolia. A
dish known as "plov", or "osh", for
example, is a widespread variation of
pilaf. However, many of the same
countries use horse meat and mutton
as the most common meats, similar to
beef. This is owing to Mongolian
cuisine. In Kazakhstan and Kyrgyzstan,
the cuisine has evolved to meet the
needs of a nomad lifestyle.

10. Plov or Osh
Is a hearty dish made from deep fried meat and
vegetables, over which rice is cooked. Plov is
considered a national dish in many countries of
Central Asia and the Near and Middle East ‒
Iran, Tajikistan, Uzbekistan, and Afghanistan.

11. Pilaf
Pilaf or pilau is a rice dish, or in some regions, a wheat dish, whose recipe
usually involves cooking in stock or broth, adding spices, and other
ingredients such as vegetables or meat, and employing some technique for
achieving cooked grains that do not adhere to each other.

12. STUDENT ASSESSMENT
1. Each group must have 6 members.
2. Search at least 1 dish or recipe related from the
Central Asia Region and write the Followings:
•Introduction(brief history and group preferences
included)
•Recipe, ingredients and Procedures.
3. Present your selected dish to the class.

13. THANK YOU