Cultural Foods of Asia

M O D U L E 4
C u l t u r a l F o o d s in A s i a
M O D U L E RE V I E W
M o d u le 3 in tr o d u c e th e lea r n e r s to th e fo o d cu lt u r e of As ia . Be in g th e co n t in e n t w i t h
div e r s e cu lt u r e an d wit h dif f e r e n t relig io n s wh ic h aff e c t s th e p re f e r e n c e s an d cu lin a r y p ra c t i c e s
th is se c t io n p ro v id e s th e m wit h br ie f o v e r v ie w o n th e fo o d s th a t th e y ea t an d are se r v e d in t h e
diff e r e n t co u n t r ie s in th is reg io n .
L E S S O N 1: De f i n it io n an d ba s ic Co n c e p t s
In t r o d u c t io n :
As ia is th e lar g e s t co n t in e n t an d co v e r s ab o u t 30 % of th e wo r ld ’s to t a l lan d ar e a . Pe o p l e
in th is ar e a h a s va s t siz e an d div e r s e ch a r a c t e r . As ia is div id e d in to five m a jo r div is i o n s : Ea s t
As i a wh ic h in c lu d e s Ch in a , Ja p a n , Mo n g o lia , an d No r t h an d So u t h Ko r e a . So u t h e a s t A s i a
in c lu d e s , Br u n e i, Ca m b o d ia , Ea s t Tim o r , In d o n e s ia , La o s , Ma la y s ia , M y a n m a r , Ph il ip p i n e s ,
Sin g a p o r e , Th a ila n d an d Vie t n a m . ; So u t h As i a , in c lu d in g Ba n g la d e s h , Bh u t a n , In d ia , M a ld i v e s ,
Ne p a l, Pa k is t a n an d Sr i La n k a ; an d So u t h w e s t As i a , in c lu d in g Af g h a n is t a n , Am e n ia , Az e r b a i j a n ,
Ba h r a in , Cy p r u s , Ge o r g ia , Ira n , Ira q , Isr a e l, Jo r d a n , Ku w a it , Le b a n o n , Om a n , Qa t a r , Sa u d i Ar a b i a ,
Sy r i a , Tu r k e y , Un it e d Ar a b Em ir a t e s an d Ye m e n . M o s t o f th e co u n t r i e s in So u t h w e s t As ia ar e al s o
co n s id e r e d p a r t of th e Mi d d l e Ea s t . Cu lt u r a l fo o d s an d th e fac t o r s th a t in f lu e n c e th e m a r e
dis c u s s e d in th is les s o n .
Le a r n i n g O u t c o m e s :
At th e en d of th is les s o n stu d e n t s are ex p e c t e d to :
➢ Re c o g n iz e th e o rig in s an d in flu e n c e o f As ia n cu is in e s .
➢ Be fam ilia r wit h th e in g r e d ie n t s , co o k i n g me t h o d s in v o lv e d in As i a n cu is in e s .
➢ Pr e p a r e As ia n me n u s
D is c u s s io n :
As ia n cu is in e sty le s are bro k e n d o w n in to th e se v e r a l re g io n s as me n t io n e d in wh ic h th e y
h a v e ro o t s in th e p e o p le an d cu lt u r e . Ho w e v e r , th e r e are in g r e d ie n t s wh ic h are co m m o n a m o n g
th e m . In ea s t an d so u t h e a s t re g io n s co m m o n in g r e d ie n t s o r fo o d s in c lu d e ric e , gi n g e r , ga r l i c ,
se s a m e se e d , ch i l i e s , dr i e d on i o n s , so y an d tof u . Co o k in g me t h o d s wh ic h are als o co m m o n
am o n g th e m are sti r - fry , st e a m i n g an d de e p fry i n g . Wh ile rice is co m m o n am o n g th e m th e r e
are se v e r a l va r ie t ie s in va r io u s reg io n s ; Lo n g – g ra in rice is p o p u la r in Ch in a wh ile sh o r t - gra i n is
in Ja p a n an d Ko r e a . Cu r r y is a co m m o n dis h fo u n d in so u t h e r n an d ea s t e r n As ia bu t th e y a r e
n o t p o p u la r in ea s t e r n cu is in e s . Th o s e cu r r y dis h e s wit h orig in s in In d ia an d oth e r So u t h As i a n
co u n t r ie s us u a lly h a v e a yo g u r t ba s e wh ile th o s e fro m So u t h e a s t e r n an d ea s t e r n cu r r ie s g e n e r a l l y
us e co c o n u t milk as th e ir fo u n d a t io n .

So u t h e a s t As i a M a p R e d d i t . c o m
So u t h e a s t As i a
Co c o n u t milk is an im p o r t a n t in g r e d ie n t in In d o n e s ia , Th a ila n d , Bu r m a , M a la y s i a ,
Sin g a p o r e , an d p a r t s o f Vie t n a m , La o s an d Ph ilip p in e s . Fla v o r in g s su c h as h e r b s an d sp i c e s
in d i g e n o u s to th e co u n t r i e s in th is reg io n es t a b lis h str o n g tie am o n g th e m . Le m o n gr a s s an d d r i e d
sh r i m p are co m m o n in g r e d ie n t s in Th a i la n d an d Ph ilip p in e s . Sh r im p p a s t e p e r m e a t e s th e fla v o r s
of In d o n e s ia , Th a ila n d , Ph ilip p in e s an d Vie t n a m . As s o r t e d d e lic io u s fru it s an d ve g e t a b le s ar e al s o
co m m o n in th e re g io n .
Ph i l i p p i n e s :
Ph il ip p in e cu is in e h a s ev o lv e d o ve r se v e r a l ce n t u r ie s fro m ita Ma la y ro o t s to a Sp a n i s h
cu is in e ba s e be c a u s e if th e ma n y Me x ic a n an d Sp a n is h dis h e s bro u g h t to th e co u n t r y . Ho w e v e r ,
th e firs t se t of fo r e ig n in f lu e n c e s o n Filip in o cu is in e ca m e fro m Ch in e s e tra d e r s wh o ult im a t e l y
se t t le d in th e co u n t r y . Th e y in tr o d u c e d stir - fry in g an d d e e p - fry in g . No o d l e s an d so y p ro d u c t s
be c o m e p a r t of Filip in o fo o d . Ot h e r co u n t r ie s th a t in flu e n c e are Ar a b , In d ia n , Ja p a n e s e a n d
Am e r ic a n . Filip in o s tra d it io n a lly ea t th r e e ma i n me a ls a d a y ; br e a k f a s t , lun c h an d din n e r p l u s
aft e r n o o n sn a c k wh ic h is ca lle d me r ie n d a .
Dis h e s ran g e fro m sim p le me a l o f frie d fis h an d rice to rich p a e l la s an d co c id o s . Po p u l a r
dis h e s in c lu d e lec h o n , lo n g g a n is a (P h ilip p in e sa u s a g e ) , tap a (b e e f jer k y ) , to r t a (o m e lle t e ) , a d o b o
( bra is e d in g a r lic , so y sa u c e an d vin e g a r ; eit h e r p o r k or ch ic k e n ) , ka ld e r e t a (to m a t o st e w ) ,
p o c h e r o (be e f in ba n a n a an d to m a t o sa u c e ) , af r it a d a ( p o r k or be e f sim m e r e d in a to m a t o sa u c e ) ,
ka r e - ka r e (o x t a i l an d ve g e t a b le s co o k e d in p e a n u t bu t t e r ) , cris p y p a t a (d e e p frie d pig ’s le g ) ,
h a m o n a d o (p o r k sw e e t e n e d in pin e a p p le sa u c e ) sin ig a n g (p o r k , fish o r sh r im p in tam a r in d ) , p a n c i t
(st ir - frie d n o o d le s ) an d lum p ia (fre s h or frie d sp r in g ro lls .
Hi s t o r y an d inf l u e n c e s
• M a l a y s d u r in g th e pre - His p a n ic era pre p a r e d fo o d s by bo ilin g , ste a m in g or ro a s t in g . F r o m
live s t o c k su c h as ka la b a w (w a t e r bu f f a lo e s ) , co w s , ch ic k e n , , pig s an d se a f o o d s su c h a s
sh r i m p s , p ra w n s , cru s t a c e a n s an d sh e llf is h .

• Pr e - Hi s p a n i c tra d e wi t h Ch i n a , Ja p a n , Ind i a an d M i d d l e Ea s t an d th e res t of t h e
So u t h e a s t As i a in tr o d u c e d so y sa u c e (to y o ) an d fish sa u c e (p a t is ) as we ll as th e me t h o d
of stir - fry in g an d ma k in g sa v o r y so u p ba s e s .
• Sp a n i s h bro u g h t ch ili p e p p e r s , to m a t o sa u c e s , co r n an d me t h o d of co o k i n g su c h a s
sa u t é in g wit h g a r lic an d o n io n s . Ut iliz in g vin e g a r an d sp ic e s in to fo o d s to pre s e r v e th e m
d u e to lac k o f re f r ig e r a t io n . Sp a n is h dis h e s su c h as pa e lla be c a m e co m m o n dis , ch o r i z o
in to lo c a l ve r s io n of lo n g g a n is . Es c a b e c h e an d ad o b o wh ic h is co n n e c t e d to th e Sp a n i s h
dis h an d be c o m e p o p u l a r dis h in th e co u n t r y .
• 19
t h
Ce n t u r y . Ch in e s e fo o d be c a m e a sta p le of th e p a n c it e r ia or n o o d le sh o p s
St a p l e Fo o d s
Ri c e : Mo s t oft e n ste a m e d an d se r v e d d u r in g m e a ls . Le f t o v e r rice is o ft e n frie d wi t h g a r lic a n d
o n io n s to ma k e sin a n g a g (fr ie d ric e ) , wh ic h is us u a l ly se r v e d at br e a k f a s t to g e t h e r wit h frie d e g g s
an d tap a , to c in o , lo n g g a n is a o r frie d h o t d o g s .
Fr u i t s : o ft e n us e d in co o k in g as we ll. Co c o n u t s , co c o n u t milk , co c o n u t me a t , to m a t o , to m a t o
sa u c e an d ba n a n a s are us u a ll y ad d e d in to m e a l.
Ro o t Cr o p s : ab u n d a n t h a r v e s t of th e s e all ye a r ro u n d . Po t a t o e s , ca r r o t s , ta r o (g a b i) , ca s s a v a
(ka m o t e n d ka h o y ) , p u r p le ya m (ub e ) an d sw e e t p o t a t / ya m (ka m o t e )
St a p l e s de r i v e d fro m m e a t : in c lu d e ch ic k e n , p o r k , be e f an d fis h . Se a f o o d is p o p u la r as a re s u l t
of bo d ie s of wa t e r su r r o u n d in g th e ar c h ip e l a g o . Th e m o s t co m m o n wa y of se r v in g fis h is h a v i n g
it sa lt e d , p a n frie d or d e e p frie d . It ma y als o be co o k e d in so u r bro t h o f to m a t o e s o r ta m a r i n d ,
pre p a r e d wit h ve g e t a b le s to m a k e sin ig a n g .
Fo o d is so m e t im e s se r v e d wit h va r io u s dip p in g sa u c e s like vin e g a r , so y sa u c e , juic e sq u e e z e d
fro m ka la m a n s i o r co m b in a t io n of all.
Co n d i m e n t s : Fis h sa u c e , fish p a s t e (b a g o o n g ) , sh r im p p a s t e (ala m a n g ) , an d cru s h e d g a r lic ro o t .
To d a y Ph i lip p in e cu is in e co n t in u e s to ev o lv e wit h n e w co o k in g sty le s an d tec h n iq e s o f
co o k in g ar e us e d as it be c o m e s th e m o s t ac t iv e me lt in g p o t in As ia .
Co o k i n g M e t h o d s :
1.G u i s a d o or Gi s a d o : sa u t é e d wit h g a r lic , o n io n s an d to m a t o e s
M a g g i. p h C h i c k e n Bih o n Gu i s a d o
2. Pi n i r i t o : frie d o r d e e p frie d
M is s i n t h e k i t c h e n . c o m Frie d C h i c k e n

3. In i h a w : grille d o ve r ch a r c o a ls
Lu t o n g b a h a y r e c ip e s . c o m Inih a w na Lie m p o
4. Ki n i l a w or Ki l a w i n : m a r in a t e d in vin e g a r or ca la m a n s i juic e alo n g wit h g a r lic , o n io n s , gin g e r ,
to m a t o , p e p p e r s
N u t r i t io n . p h Kin il a w na Is d a
5. Ni l a g a : bo ile d so m e t i m e s wi t h o n io n s an d bla c k p e p p e r c o r n s
Pa n la s a n g p i n o y . c o m Nila g a n g Ba k a
6. Si n i g a n g : bo ile d us u a lly wit h ta m a r in d ba s e . Va r ia n t ba s e s ar e : g u a v a , ra w ma n g o e s ,
ca la m a n s i an d alm o s t an y an o t h e r so u r fru it ab u n d a n t in th e lo c a lit y .
Pin t e r e s t . c o m Sin ig a n g na Ba b o y

7. Pi n a n g a t : fish bo ile d in sa lt e d wa t e r wit h to m a t o e s
Yu m m y . p h Pin a n g a t na Alu m a h a n
8. Pi n a k s i w : co o k e d in vin e g a r , to m a t o e s an d gin g e r .
An g s a r a p r e c ip e s . c o m Pa k s iw na Ba n g u s
9. In a d o b o : co o k e d in so y sa u c e , vin e g a r an d g a r li c
Po r k an d c hic k e n ad o b o
10 . Pa s i n g a w : ste a m e d us u a ll y wit h ba n a n a lea f
Bit s e i z e d . c o m Th a i la n d

Th a i Cu i s i n e
Th a i cu i s in e is kn o w n for its sp i c y an d ex o ti c dis h e s . Ju s t lik e oth e r As i a n co u n t r i e s ,
ric e an d no o d l e s ar e th e ir sta p le foo d s , m e a t an d ve g e t a b l e s ar e als o us e d in the ir fo o d
pr e p a r a ti o n an d pre s e n ta t io n . Th e s e m a y loo k th e sa m e bu t va r y in tas t e .
Th a i m e a n s sp i c y or ho t . Co m p a r e d to oth e r As ia n co u n t r i e s it is m o r e sp i c y . Th e
m o s t pr e v a l e n t fla v o r in Th a i s co o k in g is ch i li wh ic h wa s intr o d u c e d by Po r tu g u e s e
m is s i o n a r ie s du r in g the 16
th
ce n tu r y . Th e y be l ie v e tha t ch il ie s co o l th e bo d y , sti m u l a t e
th e ap p e ti te an d br in g ba l a n c e an d ha r m o n y to th e ir foo d .
Th a i fo o d is ch illie -h o t or co m p a r a t iv e ly bla n d . Ha r m o n y is th e g u id in g prin c ip le be h i n d
ev e r y dis h . Ea s t e r n an d We s t e r n in flu e n c e s h a r m o n io u s ly co m b in e d in t o so m e t h in g un iq u e l y
Th a i. Th a i co o k in g ref le c t e d th e ch a r a c t e r is t ic s of wa t e r b o r n e life s t y le . Aq u a t i c an i m a l s , pl a n t s
an d he r b s we r e m a jo r in g r e d ie n t s .
Bu d d h is t ba c k g r o u n d d o e s n o t allo w th e m th e us e o f lar g e an im a ls in big ch u n k s . Big c u t s
of m e a t ar e sh r e d d e d an d lac e d wit h h e r b s an d sp ic e s .
Tra d it io n a l co o k in g me t h o d s in Th a i are ste w i n g , ba k i n g or gr i l l i n g . Ch in e s e in f lu e n c e s
an d in tr o d u c e fry in g , stir fry in g an d d e e p fry in g . Th e y we r e ve r y ad a p t e d to fo r e ig n me t h o d s a n d
su b s t it u t in g in g r e d ie n t s .
o In d i a n g h e e wa s re p la c e d by co c o n u t oil an d co c o n u t m ilk wa s su b s t it u t e d fo r oth e r d a i l y
pro d u c t s .
o Ov e r p o w e r in g p u r e sp ic e s we r e to n e d d o w n an d en h a n c e d by fre s h h e r b s su c h as l e m o n
gr a s s an d ga l a n g a .
Hi s t o r i c a l Inf l u e n c e s :
Th a ila n d is o n e o f th e mo s t div e r s e an d co m p le x co u n t r ie s in As ia . Cu l t u r e of n e ig h b o r i n g
co u n t r ie s o f Th a i in flu e n c e d th e d e v e lo p m e n t of its n a t io n a l cu is i n e .
1.C h i n e s e : in tr o d u c e d dis h e s to Th a ila n d su c h as rice p o r r id g e , frie d rice , n o o d le s , ste w e d p o r k
W it h rice . Th e y we r e als o th e o n e wh o in tr o d u c e d wo k fo r co o k in g , d e e p fry in g an d stir fr y i n g
dis h e s . No o d le s o y s t e r sa u c e an d so y b e a n pro d u c t we r e als o in t r o d u c e d by th e m .
2. Ind i a an d So y b e a n Pr o d u c t s : Dis h e s like ka p e n g ka h i (ye llo w cu r r y ) an d ka e n g ma t s a m a n (
m a t s a m a n cu r r y ) orig in a t e d fro m th e s e co u n t r ie s .
Ch a r a c t e r i s t i c s of Th a i Cu i s i n e
Sp ic in e s s th a t co m e s in th e p a s t e s in Th a i’s cu is i n e ar e co m m o n ly us e d in t h e
pre p a r a t io n o f cu r r ie s an d oth e r dis h e s . Fiv e fun d a m e n t a l fla v o r s of Th a i me a ls ar e sw e e t , s o u r ,
sa l t y , bit t e r an d sp i c y .
Sa u c e s in Th a i Cu i s i n e
1.P h r i k na m pla / na m pla ph r i k : co n s is t of fis h sa u c e , lim e juic e , ch o p p e d ch ilie s an d g a r l i c ,
drie d ch ili fla k e s , sw e e t ch ili sa u c e , slic e d ch i li p e p p e r s in rice win e , vin e g a r , srir a c h a sa u c e , o r a
sp ic y ch ili sa u c e .
2. Na m pla : a ve r y aro m a t ic an d str o n g ta s t in g fis h sa u c e . It is th e in g r e d ie n t in alm o s t all T h a i
dis h e s .

Le m o n Gr a s s
12 3 r f . c o m Le m o n Gr a s s shu t t e r s t o c k . c o m Le m o n Gr a s s
Ga l a n g a (T h a i gi n g e r )
N a t u r e s p r o d u c e . c o m
o Fe w e r an d les s sp ic e s we r e us e d in Th a i cu r r ie s wh ile th e us e of fre s h h e r b s
in c r e a s e d
Th a i me a l is se r v e d all at o n c e in s t e a d of se r v in g dis h e s in co u r s e s . Th is p e r m it s
Din n e r s to en jo y co m p le m e n t a r y co m b in a t io n s of dif f e r e n t tas t e s .
M e a l Th a i co n s is t of:
a.s o u p . It ca n als o be sp ic y
b. cu r r y dis h wit h co n d im e n t s ; cu r r y sh o u ld n o t be re p la c e d by n o n sp ic e d ite m s .
c. dip wit h ac c o m p a n y in g fish an d ve g e t a b le s
d. A sp ic e d sa la d ma y re p la c e th e cu r r y dis h
Th a i fo o d is ea t e n wit h a fo r k an d sp o o n .
Th a i Fo o d Ing r e d i e n t s an d Pr e p a r a t i o n
1.T i t b i t :
In g r e d ie n t s ar e sh a llo t s , gin g e r , lem o n o r lim e , lem o n gra s s , ro a s t e d p e a n u t s an d r e d
ch ill ie s . Co m b in a t io n s of su c h in g r e d ie n t s sh o u ld be wr a p p e d in fre s h let t u c e lea v e s an d d a s h
wit h sw e e t - sa lt y sa u c e ma d e fro m fis h sa u c e , su g a r , drie d sh r im p s an d lim e juic e .
Ek o h c h a n g . c o m Tit b it

2.D i p s :
M ix in g cru s h e d fre s h ch i lie s wit h fis h sa u c e an d d a s h of lim e juic e ma k e s a g e n e r a l
ac c o m p a n y in g sa u c e fo r an y Th a i dis h . Ad d in g so m e cru s h e d g a r lic an d a tin y am o u n t of ro a s t e d
or raw sh r im p p a s t e tra n s f o r m it in t o an all p u r p o s e dip . So m e p u lv e r iz e d drie d sh r im p a n d
julie n n e d eg g - pla n t wit h su g a r ma k e s th is dip mo r e co m p le t e . Se r v e d it wit h ste a m e d rice , a n
o m e le t s an d so m e ve g e t a b le s
St r a i t s t im e s . c o m Th a i Dip
3. Sa l a d Dr e s s i n g :
It h a s sim ila r ba s e in g r e d ie n t s . Fis h sa u c e , lim e juic e an d su g a r to en h a n c e sa lt in e s s ,
so u r n e s s an d sw e e t n e s s . Cr u s h e d ch ili e s , g a r lic an d sh a llo t s ad d sp ic in e s s an d h e r b a l fra g r a n c e .
Le m o n g ra s s an d g a la n g a l ca n be ad d e d fo r ad d it io n a l fla v o r . Th i s mix c a n be an ac c o m p a n i m e n t
wit h an y bo ile d . Gr ille d or frie d m e a t . Le t t u c e lea v e s , slic e d cu c u m b e r cu t sp r in g o n io n s a n d
co r i a n d e r lea v e s h e lp to p off a sa la d dre s s in g
Gr o w o r g a n i c . c o m Sh a llo t s allt h a t g r o w s . c o m c or ia n d e r lea v e s pin t e r e s t . c o m Sp r in g on io n
C o o k in g w it h h a r t . c o m Th a i Sa la d D re s s i n g en . w ik e p e d ia . o r g Th a i Sa l a d
4. So u p St o c k s
So u p s n e e d to h a v e a g o o d sto c k . Ad d to bo ilin g wa t e r cru s h e d p e p p e r c o r n s , sa lt , g a r l i c ,
sh a llo t s , co r ia n d e r ro o t s an d m e a t s or cu t s o f o n e ’s ch o ic e . Ba s ic sto c k of Th a i so u p is o b t a i n e d
aft e r pro lo n g e d bo i lin g an d sim m e r in g . Ad d it io n a l g a la n g a l, lem o n gra s s , ke f ir lim e lea v e s cru s h e d
fre s h ch ilie s , fish sa u c e an d lim e juic e cre a t e s th e ba s ic sto c k fo r To m Ya m .

Sp e c i a lt y p r o d u c e . c o m Ke f i r lim e lea v e s gre e d y g o u r m e t . c o m Lim e
Sh u t t e r s t o c k . c o m Th a i Cle a r So u p let s c o o k s o m e f o o d . c o m To m Ya m So u p
5. Cu r r i e s
Qu i c k cu r r y is ma d e by fry in g cu r r y or ch ili p a s t e in h e a t e d oil or th ic k co c o n u t m ilk . St i r
an d fry un t il th e p a s t e is we ll co o k e d an d ad d me a t s of o n e ’s ch o ic e . Se a s o n wit h fis h sa u c e o r
su g a r to ta s t e . Ad d wa t e r or th in co c o n u t m ilk to ex t e n d its sh e lf life . Ad d eg g p la n t wit h a g a r n i s h
of ba s il an d ke f ir lim e lea v e s . Yo u ca n ma k e yo u r o w n cu r r y p a s t e by ble n d i n g fre s h o r d r i e d
ch ili e s , g a r lic , sh a llo t s , g a l a n g a l, lem o n gra s s , co r ia n d e r ro o t s , gro u n d p e p p e r , ke f ir lim e p e e l s
an d sh r im p p a s t e .
Ve g g ie o n a p e n n y . c o m Th a i c ur r y hea d b a n g e r s k it c h e n . c o m Gr e e n Th a i C u r r y
6. Si n g l e di s h m e a l
He a t th e co o k in g oil, fry in a mix t u r e of cru s h e d ch i lie s , min c e d g a r lic , gro u n d p e p p e r a n d
ch o p p e d ch ic k e n me a t . W h e n n e a r ly co o k e d , ad d ve g e t a b le s su c h as cu t be a n s or eg g p la n t s .
Se a s o n wit h fis h sa u c e an d g a r n is h wit h ke f ir lim e lea v e s , ba s il or ba l s a m lea v e s . Co o k e d ric e o r
fre s h n o o d le s ad d e d to fry in g wo u ld m a k e th is a su b s t a n t ia l me a l.

F oo d a n d w in e . c o m Th a i on e po t rec ip e rea lh o u s e m o m s . c o m On e Po t Pa d Th a i (no o d le s )
Se r v i n g Th a i Fo o d s
Its me a l co n s is t s o f eit h e r a sin g le dis h or it will be ric e wit h ma n y co m p le m e n t a r y di s h e s
se r v e d co n c u r r e n t ly an d sh a r e d by all.
Th a i fo o d is oft e n se r v e d wit h va r ie t y of sa u c e s an d co n d i m e n t s ;
Ch il ie s (co n s is t in g of fis h sa u c e , lim e juic e , ch o p p e d ch ilie s an d g a r lic . Dr ie d ch ili fla k e s , s w e e t
ch ili sa u c e , slic e d ch ili sa u c e or p a s t e ca lle d ph r i k . In m o s t Th a i res t a u r a n t s th e y o ff e r co n d im e n t s
su c h as su g a r or MS G (ve t s in ) . Wh o le Th a i p e p p e r s an d raw g a r lic are se r v e d in ad d it i o n .
Cu c u m b e r is so m e t im e s ea t e n to co o l th e m o u t h es p e c ia l ly aft e r sp ic y dis h e s .
In d o n e s ia
It is th e wo r ld ’s lar g e s t ar c h ip e l a g ic sta t e . It is su r r o u n d e d by o ce a n s an d se a s . It h a s a
tro p ic a l, h o t , h u m id clim a t e ; m o r e m o d e r a t e in hig h la n d s . It co m p r is e d 86 % Mu s lim , 6 %
Pr o t e s t a n t , 3% Ro m a n Ca t h o lic s , 2% Hin d u s an d 3% o th e r s . It is th e lar g e s t Mu s lim co u n t r y in
th e wo r ld .
Hi s t o r i c a l Inf l u e n c e s
In d o n e s ia n fo o d s are in f lu e n c e d by diff e r e n t cu lt u r e s fro m In d ia , Ch in a , Mid d le Ea s t a n d
Po r t u g a l.
1.V e g e t a r i a n is m is th e leg a c y fro m Hi n d u s in th e 1
s t
ce n t u r y an d Bu d d h i s t in th e eig h t ce n t u r y .
2. Ar a b tra d e r s ar e th e o n e wh o in tr o d u c e d Isla m in th e co u n t r y d u r in g 15
t h
ce n t u r y . It is t h e
rea s o n wh y ma jo r it y of In d o n e s ia ’s p o p u la t io n are M u s lim .
3. Ch ilie s , p e a n u t s an d to m a t o e s we r e in tr o d u c e d by th e Sp a n is h an d Po r t u g u e s e tra d e r s .
4. Du t c h br o u g h t ca b b a g e , ca r r o t s , ca u lif lo w e r , p o t a t o e s an d str i n g be a n s .
5. Ch i n e s e bro u g h t diff e r e n t typ e s of so y b e a n s , to f u , ta o g e or so y b e a n sp r o u t s , so y sa u c e , a n d
va r i e t y of n o o d le s an d ba k s o (fis h d u m p lin g s in so u p )
6. Ke b a b s or ske w e r e d me a t cu b e s , fro m Ar a b . Dill an d fe n n e l se e d s we r e ad d e d .
7. In d ia n s bro u g h t cu r r ie s , cu m in , co r ia n d e r an d ca r a w a y .
Na t u r e an d Ch a r a c t e r i s t i c s
1.I t is o n e of th e m o s t co lo r f u l an d vib r a n t cu is in e s aro u n d th e glo b e wit h full o f in te n s e fla v o r .
2. Pe a n u t is an ev id e n t in alm o s t all sig n a t u r e dis h e s in In d o n e s ia .
3.D is h e s ar e sp ic y be c a u s e of th e us e of ch ili in th e ir dis h e s .
4. In d o n e s ia n s ea t th r e e me a l s a d a y , wit h rice as th e ir sta p le fo o d . In th e ea s t e r n p a r t s of t h e
co u n t r y tar o , ca s s a v a an d sa g o are th e ma in sta p le s .
5. Th e ba s ic In d o n e s ia n m e a l co n s is t s of so u p , ste a m e d ric e , an d ma in dis h e s su c h as ; red m e a t
(n o t p o r k ) , ch ic k e n , fish an d cru s t a c e a n s an d ve g e t a b le s wit h tro p ic a l fru it s as th e ir d e s s e r t .
6. M e a ls ar e se r v e d an d ea t e n at o n c e .
7. Br e a k f a s t co m p o s e d of co f f e e , n a s i g o r e n g an d frie d ric e .

8. Lu n c h co m p o s e d o f ste a m e d rice , a me a t or fish dis h , ve g e t a b le s an d so u p . Din n e r s are lig h t
an d alm o s t th e sa m e as lun c h .
9. Fr u it s in se a s o n are se r v e d as d e s s e r t s .
10 . Co m m o n ly , sn a c k s ar e ea t e n in m id - mo r n in g , m id - aft e r n o o n an d be f o r e be d t im e .
Fo o d w a y s :
Its cu lin a r y tie s are str o n g ly in f lu e n c e d by In d ia am o n g th e co u n t r ie s in So u t h e a s t As i a .
Cu r r ie s are hig h ly sp ic e d sa u c e s oft e n dilu t e d wi t h co c o n u t m ilk an d se r v e d wit h bit e - s iz e d bit s o f
m e a t , fish an d ve g e t a b le s se r v e d wit h rice . Th is is th e sta p le me a ls in In d o n e s ia .
Ar a b tra d e r s co n v e r t e d Ja v a fro m Hin d u is m to Isla m an d ex e r c is e d th e ir cu lin a r y in f lu e n c e .
Ind o n e s i a n Fo o d Tr a d i t i o n an d Fe s t i v a l s
1.W h e n Isla m wa s in tr o d u c e d , th e co n s u m p t io n of p o r k w a s res t r ic t e d .
2. Fe s t iv a l s d e p e n d o n th e relig io n as we ll as lo c a l ea t in g h a b it s .
3. Sla m a t a n dis p la y an d pre s e n t a t io n of fo o d wh ic h is th e mo s t im p o r t a n t tra d i t io n s in In d o n e s ia .
4. Sp e c ia l dis h e s be in g se r v e d d u r in g sp e c ia l fea s t s ; ch i c k e n sa t a y , ga d o - ga d o , re c i p e s
co n t a i n i n g ma i n l y se a f o o d an d lig h t sa l a d s .
Ind o n e s i a n Ba s i c Ing r e d i e n t s
1.B a n g k u a n g : (ya m b e a n ) . Sim ila r to tur n ip in sh a p e , us e d in stir frie s , sp r in g ro lls an d sa la d .
2. Be a n cu r d : ma d e fro m so y a be a n milk se t wit h g y p s u m an d p o p u la r to ve g e t a r ia n .
3. Be a n s p r o u t s : mo s t sp r o u t e d be a n s co m e fro m m u n g be a n s .
4. Ch i l i e s : us e d in th e p re p a r a t io n of Sa m b a ls an d oth e r rec ip e s .
5. Co c o n u t mi l k an d Cr e a m : m a d e up of sh r e d d e d co c o n u t fle s h p u r e e d wit h wa t e r an d
str a in e d to cre a t e a th ic k cre a m y wh it e liq u id .
6. Co r i a n d e r : oft e n us e d in In d o n e s ia n cu is in e th a n lea v e s
7. Du a n Sa l a m Le a v e s : res e m b le s ba y lea v e s
8. Gi n g e r : aro m a t ic p u n g e n t an d sp ic y utiliz e d to giv e fla v o r an d ze s t to stir frie s , rice , pic k le s
an d ste a m e d d sh e s .
9. Le m o n Gr a s s : sta lk is sw e e t , flo r a l an d lem o n y fla v o r . Lo w e r p a r t of th e sta lk an d th e bu lb
are ch o p p e d , p o u n d e d or cru s h e d an d ad d e d to so u p s , stir frie s an d m a r in a d e s .
10 . Le n g k u a s : sim ila r to gin g e r in tex t u r e bu t h a s dif f e r e n t aro m a an d co lo r . It is a co m m o n l y
us e d h e r b s in In d o n e s ia n dis h e s . Its m ild aro m a is o b t a in e d by cru s h in g or slic in g it be f o r e
ad d in g to th e dis h e s .
11 . Lim e le a v e s : Hig h ly aro m a t ic lea v e s th a t co m e fro m th e Ka f f ir lim e tre e wi t h bit t e r , flo w e r y
ad d e d to so u p s an d ste w s .
12 . Ma c a d a m i a Nu t s : Us e d in th e pre p a r a t i o n of d e s s e r t s
13 . No o d l e s : Ma d e of wh e a t flo u r wit h diff e r e n t va r ie t ie s su c h as th in th r e a d s , th ic k o n e s , fla t
o n e s wit h or wit h n o eg g us e d as ba s e fo r th e me a l or stir fry in g .
14 . Pa n d a n Le a v e s : It is us u a lly us e d as fla v o r in g or co lo r in g in tra d it io n a l In d o n e s ia n fo o d s .
15 . Ri c e : In d o n e s ia ’s sta p le fo o d .
16 . So y sa u c e : th e mo s t fav o r e d co n d im e n t in In d o n e s ia co m m o n ly ad d e d to stir frie s , in
m a r in a d e s , gla z e s , so u p s , ba r b e c u e sa u c e s or us e d as dip p in g sa u c e
17 . Ta m a r i n d : Us e d in th e pre p a r a t io n of so u r dis h e s or us e d to elim in a t e th e fish y ar o m a in
se a f o o d s .
18 . Te r a s i : Sh r im p p a s t e wh ic h is es s e n t ia l to mo s t of In d o n e s ia n dis h e s .
19 . Tu r m e r i c : On e of th e mo s t us e d sp ic e s in In d o n e s ia n cu is in e wh ic h is us e d to fla v o r
m a r in a d e s an d in so u p s an d stir - fry dis h e s .

Pr e p a r a t i o n Me t h o d for Ind o n e s i a n Co o k i n g
1.M a in co o k in g m e t h o d s are pa n fry i n g , de e p fry i n g sim m e r i n g in br o t h , ste a m i n g an d
gr i l l i n g .
2. Fo r mo s t dis h e s o n io n s , g a r l ic , sp ic e s an d ch ilie s are firs t sa u t e e d in ve g e t a b le oil.
3. M o s t in g r e d ie n t s are slic e d , ch o p p e d or cu t in to sm a ll pie c e s to co o k rela t iv e ly q u ic k an d ea s y
to ea t .
4. Co c o n u t milk is us e d in pre p a r a t io n of so m e dis h e s . Ba n a n a lea v e s ar e us e d to wr a p so m e
dis h e s be f o r e co o k in g to ret a in th e m o is t u r e an d h o ld th e in g r e d ie n t s to g e t h e r .
Inf l u e n c e d foo d :
1.K e b a b :
M a r in a t e d me a t cu b e s th r e a d e d o n sk e w e r s or in te r p r e t e d by th e m as Sa t a y
Ind o n e s i a e x p a t . b i z Ind o n e s ia n Sa t a y
Di l l an d fe n n e l co m m o n sp ic e s in th e ir cu is in e
C k - c r e a t iv e k i t c h e n . c o m Dill m e d i c a ln e w s . c o m F en n e l
Go a t an d lam b ar e im p o r t a n t m e a t s wh ile p o r k is fo r b id d e n be in g a Mu s lim co u n t r y .
Ch in e s e me r c h a n t s an d tra d e r s co n t r ib u t e s to th e co o k p o t . Th e y are kn o w n fo r wo k , st i r -
fry in g th e so y b e a n s an d n o o d le s . Am o n g th e m a n y ve g e t a b le s th e Ch in e s e bro u g h t m u s t a r d
gre e n s , mu n g be a n s , ra d is h (d a ik o n ) an d Ch in e s e ca b b a g e .
D e w ia y u n u r i ja n a h . w o r d e x p r e s s . c o m M u s t a r d Gre e n tiga r a s a . c o m M u n g be a n s

Pla n t i n s t r u c t io n s . c o m C h in e s e C a b b a g e gre e n f r s h . c o m R a d d is h (da ik o n )
Ch il i p e p p e r s fro m Me x ic o , p e a n u t s fro m th e Am e r ic a n s us e d sa u c e fo r sa t a y an d g a d o
ga d o . Ga d o g a d o is an In d o n e s ia n sa la d of slig h t ly bo ile d , bla n c h e d or ste a m e d ve g e t a b le s a n d
h a r d bo i le d eg g s , bo ile d p o t a t o , frie d to f u an d tem p e h an d lo n t o n g se r v e d wit h p e a n u t s a u c e
dre s s in g .
F uz io n C a f é Ga d o Ga d o ari e s k it c h e n . n e t Ga d o Ga d o
Te m p e h is a tra d it io n a l In d o n e s ia n so y pro d u c t ma d e fro m fer m e n t e d so y b e a n s
Lo n t o n g is an In d o n e s ia n dis h m a d e of co m p r e s s e d rice ca k e in th e fo r m of cylin d e r wr a p p e r
in s id e a ba n a n a lea f .
C o o k in g li g h t . c o m Te m p e h Ind o n e s i a n s t r e e t f o o d . w o r d p r e s s . c o m Lo n t o n g
Ric e is In d o n e s ia ’s ma in sta p le ex c e p t in Ma lu k u an d Iria n wh e r e sa g o p a lm flo u r , s w e e t
p o t a t o e s an d ca s s a v a are p re f e r r e d . Fis h an d cru s t a c e a n s , fre s h an d drie d ar e th e ma in fo o d s in
th e i r die t . Me a t , fis h an d ve g e t a b le s are co n d im e n t s d e s ig n e d to fla v o r sta p le . Sa u c e s are fi e r y
sa m b a l s . Na s i go r e n g (fr i e d ric e ) m o s t fa m o u s In d o n e s ia n dis h .

1. Fie r y Sa m b a l is a So u t h e a s t As ia n ch ili sa u c e us e d to se a s o n stir - frie s , n o o d le s , eg g s , m e a t ,
se a f o o d s an d ve g e t a b le s .
Ta s t e c o o k i n g . c o m Fie r y Sa m b a l
2. Na s i Go r e n g frie d ric e in In d o n e s ia . It is an In d o n e s ia n rice dis h wit h pie c e s of me a t an d
ve g e t a b le s ad d e d .
Yu m m y . p h N a s i Go r e n g
M a la y s ia
It is lo c a t e d o n th e So u t h e a s t e r n tip of As ia plu s th e n o r t h co a s t of th e isla n d of Bo r n e o .
It is a co u n t r y o f m u lt i - eth n ic it y . Its bo r d e r co u n t r ie s are Br u n e i, In d o n e s ia an d Th a i la n d T h e
clim a t e is tro p ic a l an d th e lan d co n s is t s of co a s t a l pla in s ris in g to hills an d mo u n t a in s .
Fo o d w a y s :
Th is co n s is t of Ma la y s ia n Mu s lim s - Ch in e s e Bu d d h is t s , In d ia n Hin d u s an d trib a l p e o p l e
fro m Sa r a w a k an d Sa b a h . Bo r r o w in g an d ad a p t in g fro m ea c h oth e r ’s co o k in g te c h n iq u e s a n d
in g r e d ie n t s , th e y d e v e lo p e d a ric h an d sp ic y M a la y s ia n kitc h e n . M a la y s ia is a tro p i c a l lus h - g r e e n
lan d th a t h a s be e n tra d in g ce n t e r fro m p e o p le of So u t h e a s t As ia , th e In d i a n su b - co n t in e n t , t h e
Ar a b wo r ld an d lat e r th o s e fro m Eu r o p e se t t le d an d m e t to tra d e an d all wh o ca m e lef t tra c e s o f
th e i r fo o d s .
Its cu is in e co n s is t s of ma n y ex o t ic an d tas t y dis h e s . Ch ic k e n , fis h an d to a les s e r ex t e n t
be e f an d lam b are co o k e d wit h ric e an d ve g e t a b le s in diff e r e n t wa y s . Ba s il, ca r d a m o m , cu m i n ,
gin g e r , clo v e s , co r ia n d e r (bo t h se e d s an d lea v e s ) , co c o n u t s , cu m in , gin g e r , lem o n g ra s s , le m o n
an d lim e juic e , m in t , n u t m e g , p e p p e r , tam a r i n d an d tu r m e r ic are th e ma jo r co n d im e n t s us e d t o
m a k e dis h e s mo d e r a t e ly sp ic y an d ric h in fla v o r s .

Co n d i m e n t s us e d in Ma l a y s i a n Cu i s i n e
Th e s p r u c e e a t s . c o m Ba s il ag e f o t o s t o c k . c o m C a r d a m o m bb c g o o d f o o d . c o m Cin n a m o n
foo d . n d t v . c o m C u m i n ind ia m a r t . c o m D ry Clo v e s tim e s o f in d ia . in d ia t i m e s . c o m D rie d c or ia n d e r
Sh u t t e e r s t o c k . c o m M in t eu r o s a v o r . e u N u t m e g ne w s - m e d i c a l. n e t Tu r m e r i c
Be in g a Mu s lim co u n t r y , p o r k is n o t fo u n d in th e me n u ex c e p t in th e Ch in e s e co m m u n i t y .
Alc o h o l co n s u m p t i o n se p a r a t e s Mu s lim fro m n o n - M u s lim . M a la y s ia n fam ilie s h o s t frie n d s a n d
n e ig h b o r s to vis it an d ea t h o lid a y d e li c a c ie s .
So m e To p Di s h e s of M a l a y s i a :
1.N a s i Le m a k :
It is a “fa t rice ” co m p r is e d o f co c o n u t rice , p ra w n , sa m b a l, frie d an c h o v ie s , p e a n u t s ,
cu c u m b e r slic e s , an d ay a m ren d a n g . Ac c o m p a n im e n t s ma y va r y bu t ric e , cu c u m b e r an d p e a n u t s
are sta p le .
Sh u t t e r s t o c k N a s i Le m a k

2. Na s i Ke r a b u
It is a fa m o u s Ma l a y s ia n rice dis h wh ic h is dis t in c t fo r its blu e ric e wh ic h is se r v e d w i t h
frie d ch ic k e n , eg g an d frie d ke r o p o k (kr o p e k )
As i a n in s p ir a t io n s . c o m . a u Ke r o p o k
Am r u f m / f lc k r N a s i Ke r a b u
3. Be e f Re n d a n g
A fla v o r f u l We s t Su m a t r a n dry c u r r y th a t is m a d e wit h be e f th a t is co o k e d to g e t h e r w i t h
sp ic e p a s t e an d co c o n u t milk un t il ten d e r . It is th e n frie d to g e t h e r wit h th e rem a in in g bra is in g liq u i d
un t i l ca r a m e liz e s aro u n d th e be e f .
An g s a r a p . n e t Be e f R e n d a n g

4. As s a m La k s a
Ric e n o o d le s se r v e d in so u r tam a r in d bo t h p e p p e r e d wit h ma c k e r e l an d ve g e t a b l e
g a r n is h in g .
Sh u t t e r s t o c k As s a m Lak s a
Vi e t n a m
It is lo c a t e d in So u t h e a s t e r n As ia bo r d e r in g th e Gu l f of Th a ila n d , Gu l f o f To n k in an d So u t h
Ch in a Se a . , alo n g s id e Ch in a , La o s an d Ca m b o d ia . Clim a t e is tro p ic a l in th e so u t h ; mo n s o o n a l in
th e n o r t h wit h h o t , rain y se a s o n an d wa r m , d ry se a s o n . It is rich wit h fe r t ile lan d an d lo n g co a s t l i n e
ab u n d a n t wit h se a f o o d s . Th e n o r t h e r n p a r t of th is is co ld e r an d h a s m in im a l va r ie t y of p r o d u c e
co m p a r e d to th e so u t h wh i c h is wa r m e r . Th e r e ar e ab o u t 50 eth n ic gro u p s wit h Ch in e s e cu i s i n e
h a v in g th e lar g e s t in flu e n c e in fo o d p re p a r a t io n .
Th r e e se c t io n s o f Vie t n a m e s e cu is in e :
a.N o r t h : life is diff ic u lt an d th e fo o d o ft e n t im e s us e d fo r su r v i v a l
b. Ce n t r a l: mo r e so p h is t ic a t e d cu is in e
c. So u t h : div e r s e cu lt u r a l in flu e n c e an d ac c e s s to fo o d su p p lie s
In f lu e n c e Vie t n a m e s e Cu is in e :
1.W o n t o n , ch a i r , siu , ka t tie u , wh e a t n o o d le s , p o p ia , mo o n c a k e , etc ar e so m e o f th e s e th a t
orig in a t e d in Ch in e s e an d we r e in tr o d u c e d h e r e . Ch o p s t ic k , stir frie s , be a n c u r d an d lo v e f o r
n o o d le s .
2. Fr e n c h cu lin a r y tra d it i o n s in t r o d u c e d th e pa t e s , Fr e n c h bre a d , sa u c e s an d bu t t e r .
3. Cu r r ie s ca m e fro m In d ia
4. Co c o n u t milk an d sp ic e s in c lu d in g
5. M a n g o stic k y ric e an d lau Th a i (Th a i h o t p o t ) of th e Th a i cu is in e
6. Ha n Qu o c an d mu t a t wa s a b i fro m Ja p a n e s e an d Ko r e a n
Vi e t n a m e s e Ba s i c Ing r e d i e n t s
1.B e a n Sa u c e : Ma d e fro m fer m e n t e d so y be a n s , wa t e r an d sa lt . It is sim i la r to mi s o o f Ja p a n e s e .
It is us e to ad d fla v o r to stir - fry .
2. Ch i c k e n sto c k : Vie t n a m e s e pre f e r lig h t sto c k .
3. Co c o n u t m i l k : us e d fo r d e s s e r t s an d p u d d in g s . Co c o n u t m e a t is p u lv e r iz e d an d mix e d w i t h
wa t e r . Th e y pre f e r un s w e e t e n e d va r ie t y .
4. Fis h sa u c e : als o ca lle d mu o c ma m . M a d e by dry in g an c h o v ie s fo r few h o u r s in th e su n a n d
th e n lay e r in g th e m wit h sa lt in ea r t h e n w a r e va t s . Liq u id th e n is dra in e d to ce r a m ic ur n s to al l o w
fla v o r s to d e v e lo p .
5. Fiv e - sp i c e po w d e r : Ch in e s e mix t u r e o f sp ic e s th a t giv e s lico r ie s / wo o d s y fra g r a n c e to a d i s h .
6. Ga l a n g a : als o kn o w n as Th a i gin g e r . Us u a lly ad d e d at th e las t min u t e to g e t ma x im u m fla v o r .

So u p is cu s t o m a r ily se r v e d fo r br e a k f a s t in big bo w ls co n s is t in g of ste a m in g n o o d le s in
cle a r bro t h (ph o ) , wit h me a t an d an y n u m b e r of in g r e d ie n t s ad d e d at th e las t m in u t e su c h as b e a n ,
sp r o u t , cila n t r o , ba s il, ch ili p e p p e r s , lim e slic e s an d gre e n o n io n s . An un u s u a l mix t u r e of co o k e d
rice , n o o d le s , raw ve g e t a b le s an d h e r b s an d sh a v e d raw me a t o r se a f o o d th a t co o k s in th e b r o t h
jus t as it is bro u g h t to th e tab le .
Pin t e r e s t . c o m Vie t n a m e s e Ric e N o o d l e s sal a d sim p ly r e c i p e s . c o m Vie t n a m e s e St y le N o o d l e Bo w l
Fis h sa u c e (n u o c m a m ) , ch i li – g a r lic sa u c e an d / or h o is in sa u c e are pla c e d in n e r a b y
dip p in g dis h e s to sp ic e fo o d . Fo r lun c h an d din n e r rice is co n s u m e d wit h sa u t e e d ve g e t a b le s , to f u
an d va r ie t y of p o r t , fish o r me a t dis h e s wit h th e ir dip p in g sa u c e s .
D a r in g g o u r m e t . c o m H o is i n
Vie t n a m e s e en jo y sw e e t be a n so u p s as sn a c k s . It is kn o w n as ch e wh ic h is se r v e d w a r m
or ch ille d . Ea c h h a s sp e c if ic n a m e th a t us u a l ly rev e a ls th e co lo r o f be a n . Co c o n u t milk , lo t u s
se e d s , tar o ro o t , ev e n cru n c h y se a w e e d are co m m o n ad d it io n s to ch e .
Ind ia m a r t . c o m Lo t u s s ee d

Ch e du de n (B l a c k be a n ) :
Be e m a r t . v n Ch e d u d e n
Ch e da u tra n g ; wh i t e be a n
Ye u n u i t r o . n e t C h e da u tran g
Ch e da u xa n h : gr e e n be a n s re f e r r in g to th e gre e n co v e r in g o n mu n g be a n s
Ba c h h o a x a n h . c o m
Po p u l a r di s h e s in Vi e t n a m
1.P h o :
A n a t io n a l sta p le ma d e wit h fla t rice n o o d le s , wa r m in g bro t h us u a lly ch i c k e n o r be e f .
M y h e a lt h y d is h . c o m Ph o

2. Bu n ch a
Ty p ic a lly a m ix of fla v o r f u l ba r b e c u e d p o r k , fre s h n o o d le s an d fish sa u c e as we ll as h a n d f u l
of slic e d p a p a y a , ca r r o t an d h e r b s . It orig in a t e d fro m Ha n o i Vie r n a m
Sb s . c o m . a u Bu n C h a
3. Ba n h cu o n
Lit t l e ro lls fille d fille d wit h se a s o n e d p o r k an d fin e l y ch o p p e d ea r mu s h r o o m , wr a p p e d in
ste a m e d , fe r m e n t e d rice ba t t e r an d d u n k in n a fish sa u c e dip .
.
As i a n s in s p ir a t i o n . c o m . a u Ba n h c uo n
4. Gu i cu o n
It is als o kn o w n as “su m m e r ro lls ” . Th e s e are p a c k e d or wr a p p e d in ba n h tra n g wit h cr i s p y
sa la d , pra w n s an d p o r k an d se r v e d wit h sw e e t - an d sp ic y - dip to p p e d wit h p e a n u t s .
Aro m a s ia n . c o m Gu i c on

5. Ba n h m i
It is Vie t n a m e s e wo r d fo r bre a d . Re f e r s to a typ e of sh o r t ba g u e t t e wit h th in cris p cr u s t
an d so f t air y te x t u r e in s id e th a t is oft e n sp lit len g t h w is e an d fille d wit h va r io u s sa v o r y in g r e d ie n t s .
D e li s h . c o m C la s s ic Ba n h M i
Si n g a p o r e :
Sin g a p o r e is g e o g r a p h ic a lly lo c a t e d in be t w e e n th e Pa c i f ic an d In d ia n o c e a n s . It als o h a s
sh a p e o f a p e n in s u la an d an isla n d at th e sa m e tim e . Va r io u s cu lt u r e s an d tra d e s us e d co n t i n u e
to o cc u r . In d o n e s ia is lo c a t e d to th e so u t h , Th a ila n d , Ch in a , Ph ilip p in e s an d M a la y s ia ar e lo c a t e d
to th e n o r t h an d In d ia to th e we s t . Du e to its lo c a t io n , th e r e is a div e r s it y in fo o d an d cu lt u r e h e r e .
Th e y h a v e m ix e d - cu lt u r a l so c ie t y fo o d . Sin g a p o r e ex p e r ie n c e d a p e r io d of co lo n i z a t i o n .
Sin g a p o r e us e d to be co lo n i z e d by Br it a in fro m th e ea r ly 19 t h ce n t u r y to th e mid - 2 0 t h ce n t u r y ,
an d like mo s t of As i a n co u n t r ie s did , th e y we r e ru le d by Ja p a n d u r in g W o r ld W a r 2. Co lo n i z a t i o n
of Ja p a n als o in fl u e n c e d Sin g a p o r e a n cu is in e .
Sin g a p o r e a n cu is in e h a s div e r s e ele m e n t s of cu lin a r y c u lt u r e . Th e s e ar e d e r iv e d fr o m
se v e r a l eth n ic gro u p s wh ic h h a v e d e v e lo p e d th r o u g h ce n t u r i e s of p o lit ic a l, ec o n o m ic an d so c i a l
ch a n g e s .
Th e ir cu is in e s are in flu e n c e d by Ma la y s , Ch in e s e an d In d ia n s as we ll as In d o n e s ia n a n d
p a r t ic u la r ly En g lis h an d Po r t u g u e s e . Ja p a n , Ko r e a an d Th a ila n d als o in f lu e n c e d th e m .
Ha w k e r ce n t e r
W h e n din in g o u t , Sin g a p o r e a n s ea t at h a w k e r ce n t e r , co f f e e sh o p s an d fo o d co u r t s . T h e y
pre f e r th is o ve r re s t a u r a n t d u e to co n v e n ie n c e . Wid e ra n g e of o p t i o n s an d aff o r d a b i lit y . T h e s e
fea t u r e d o z e n s o f sta lls in a sin g le co m le x wit h ea c h sta f f off e r in g its o w n sp e c ia lt y dis h e s .
Tra v e l le r .m a r r i o tt .c o m Sin g a p o r e Ha w k e r pin t e r e s t .c o m .a u Ha w k e r cen te r
. Sin g a p o r e a n fo o d ca n be div id e d in to five typ e s ; me a t , se a f o o d , ric e , n o o d l e s an d d e s s e r t
or sn a c k s . It is kn o w n fo r its se a f f o d Ch ili cra b an d bla c k p e p p e r cra b .

Co m m o n di s h e s in Si n g a p o r e
1.C h i l l i Cr a b :
It is th e n a t io n a l dis h of Sin g a p o r e . It is co o k in tw o wa y s o n e fro m sp ic y to m a t o ch ili s a u c e
an d th e o th e r o n e is wit h bla c k p e p p e r sa u c e . Th e cra b s wit h gig a n t ic siz e wit h th e juic ie s t a n d
su c c u le n t ch u n k s of me a t .
F ae - m a g a z in e . c o m Sin g a p o r e C h i li C ra b y um m y . p h C h i l i Cr a b
2. Ha i n a n e s e Ch i c k e n
Th is ch ic k e n ric e orig in a t e d in Ha in e n pro v in c e . It is a ric e dis h wit h juic y ste a m e d w h i t e
ch ic k e n cu t in to th in pie c e s . It is se r v e d o v e r fra g r a n t rice wit h lig h t so y sa u c e . Th e dis h is to p p e d
wit h cila n t r o an d se s a m e oil an d ac c o m p a n i e d wit h g a r l ic - ch ili sa u c e . Th e rice is co o k e d in t h e
ch ic k e n br o t h wit h gin g e r an d p a n d a n lea v e s giv in t its un i q u e fra g r a n c e .
Ta s t y . c o m en . w ik e p e d ia . o r g . C h ic k e n H a i n a n e s e
3. Ot a k - o t a k
Ny o n y a cu is in e sp e c ia lt y is a p o p u la r Ny o n y a sp e c ia l t y th a t ca n be fo u n d bo t h in M a la y s i a
an d Sin g a p o r e . It is a g rille d or ste a m e d fish ca k e ma d e wit h th e fille r of fis h wh ic h is mix e d w i t h
tap i o c a sta r c h an d wr a p p e d in ba n a n a lea v e s Th is ca n be ea t e n as sn a c k o r as m a in me a l w i t h
a sid e of ric e .
H u n g r y g o w h e r e . c o m Ota k ota k
4. Ba k Ku t Th e
It is als o kn o w n as p o r k rib so u p . It is ma d e up of juic e p o r k rib s , sim m e r e d fo r h o u r s in a
rich h e r b a l bro t h . It lite r a lly me a n s bo n e tea .

Tim e o u t. c o m Ba k ku t Th e .
5. M u r t a b a k :
St u f f e d fo l d e d o m e le t p a n c a k e It is like a h u g e an d stu f f e d p a n c a k e fille d wit h p o p u l a r
fillin g s su c h as be e f , mu t t o n o r ch ic k e n .
H u n g r y o n io n . o r g . M u r t a b a k
Ea s t As i a
Ea s t As ia co n s is t of co u n t r ie s like Ch i n a , Ja p a n , Mo n g o lia , No r t h an d So u t h Ko r e a an d
Ta iw a n . Fo o d w a y s are in f lu e n c e d by relig io n , clim a t e an d oth e r fa c t o r s .
1.C h i n a
It is th e wo r ld ’s mo s t p o p u lo u s co u n t y an d th e fo u r t h lar g e s t co u n t r y in th e wo r ld (a f t e r
Ru s s ia , Ca n a d a an d US A ) an d o cc u p ie s mo s t of th e h a b it a b le ma in la n d of Ea s t As ia . It is lo c a t e d
in Ea s t e r n As ia an d its n e ig h b o r in g co u n t r ie s th a t in c lu d e Mo n g o lia , Ru s s ia , Af g h a n is t a n ,
Pa k is t a n , Ta jik is t a n , Ky r g y z s t a n , Ka z a k h s t a n , In d ia , Ne p a l, Bh u t a n , My a n m a r , La o s , Vi e t n a m a n d
No r t h Ko r e a . It is o n e o f th e wo r ld ’s be s t - wa t e r e d lan d s . Clim a t e is ex t r e m e ly div e r s e ; tro p i c a l ,
h o t su m m e r s in th e so u t h to su b a r c t ic in th e n o r t h . Th r e e gre a t riv e r sys t e m s wh ic h pro v id e w a t e r
fo r va s t far m la n d s .
Su b a r c t i c : clim a t e ch a r a c t e r iz e d by lo n g us u a l ly ve r y co ld we a t h e r s an d sh o r t co o l to m i l d
su m m e r s .
Cu l i n a r y In f l u e n c e s
Ind i a br o u g h t to Ch in a so m e co o k in g m e t h o d s , an d relig io u s in flu e n c e s th a t in f lu e n c e s
th e m d u r in g th e p e r io d of tra d in g th r o u g h th e Silk Ro a d . Th e s e ar e su g a r c a n e , co r ia n d e r an d t h e
tra d it io n a l ble n d in g of d ry sp ic e s .
M i d d l e Ea s t bro u g h t eg g p l a n t , sp in a c h , fig s , su g a r be e t s , p o m e g r a n a t e s , g a r lic , w a ln u t s ,
se s a m e se e d s an d oil.
M o n g o l s tau g h t tec h n iq u e s like grilli n g o v e r o p e n fla m e s o n ske w e r s an d th e pro d u c t i o n
of fe r m e n t e d milk pro d u c t s .
Eu r o p e a n sp e c ia lly Po r t u g u e s e in tr o d u c e d th e us e of ch ile s , sw e e t p o t a t o e s , p o t a t o e s ,
co r n an d to m a t o e s .

Re g i o n a l Cu i s i n e s
4 Re g i o n s of Ch i n a :
1.N o r t h e a s t e r n Re g i o n :
It is wh e r e Be ijin g wh ic h is th e ca p it a l of Ch in a is lo c a t e d . Th e clim a t e of th is reg io n is
co ld . Pr o d u c e d an d co n s u m e d pro d u c t s are wh e a t , m ille t an d so r g h u m , p o t a t o e s , ca b b a g e a n d
o n io n s . Als o co m m o n in th is re g io n ar e n o o d le s , d u m p lin g s , ste a m e d bu n s , p a n c a k e s an d so m e
va r i e t ie s o f bre a d s . Co m m o n m e t h o d s us e ar e ro a s t in g , ste a m in g an d p re p a r i n g so u p s .
2. Ea s t e r n Ce n t r a l Re g i o n
Als o kn o w n as th e “la n d o f th e fish an d rice ” . Th e s e tw o are th e fo u n d a t i o n o f th e lo c a l
cu is in e . Ric e win e is us e d in ma r in a d e s , sa u c e s an d to fin is h so m e dis h e s , th u s th i s is a n
im p o r t a n t co m p o n e n t in th e cu is in e . Ric e is c o m b in e d wi t h oth e r lo c a l se a f o o d s su c h as c a r p ,
ca t f is h , sh r im p , h a ir y cra b s . Po r k is co m m o n ly co n s u m e d . Po r k fa t is oft e n us e d as co o k in g f a t .
Ch ic k e n an d d u c k are als o us e d . Dis h e s are sw e e t e r co m p a r e to oth e r reg io n s .
3. So u t h e r n Re g i o n
Th e cu is in e in th is reg io n is th e h o m e o f th e m a n y gre a t cu l in a r y tra d it io n s an d dis h e s o f
Ch in a . St e a m in g an d stir fry in g are th e m o s t co m m o n me t h o d s us e d . Po p u la r dis h e s are ; b a o
(st e a m e d wh e a t bu n s ) , go k (d u m p lin g s ) , Ch e u n g fun ( ste a m e d rice ro lls ) an d go ( frie d ca k e s )
ea t e n as p a r t of th e dim su m tra d it io n .
Th is reg io n h a s th e mo s t in te r a c t io n wit h th e Eu r o p e a n . Ch il ie s , to m a t o e s , co r n , p e a n u t s ,
p o t a t o e s an d sw e e t p o t a t o e s . In g r e d ie n t s co m m o n h e r e are tig e r p ra w n s , p o r k an d cit r u s .
Se a s o n in g s are o y s t e r sa u c e , sca llio n s , g a r lic , gin g e r , so y sa u c e an d fer m e n t e d so y b e a n . Fr u i t s
gro w n h e r e are co c o n u t , lyc h e e s , p a p a y a , m a n g o e s an d ora n g e s .
4. W e s t e r n Inl a n d Re g i o n
It is kn o w n as th e “la n d of sp ic e ” . Th is is su r r o u n d e d by hills an d mo u n t a in s an d is
co n d u c iv e fo r gro w in g cro p s like rice , Sic h u a n p e p p e r , gin g e r , ba m b o o sh o o t s , so y b e a n s ,
m u s h r o o m s , wa t e r sp in a c h , p o r k , ma n d a r in s an d ch ilie s wh ic h are co m m o n ly us e d in lo c a l
cu is in e s . Sic h u a n cu is in e is kn o w n fo r its ve g e t a r ia n dis h e s . It is kn o w n fo r its co m p le x fla v o r s in
wh ic h in ev e r y sin g le h a s co m p o n e n t s of sw e e t an d so u r tas t e , sp i c y an d so u r , sw e e t , sp i c y a n d
so u r .
So m e dis h e s ar e ; go n g ba o ( ku n g p a o ch ic k e n ) , tan g cu li ji (sw e e t an d so u r p o r k ) , g a n
bia n si ji do u (sp ic y stir frie d g re e n be a n s ) su a n la rou si tan g (h o t an d so u r so u p ) .
Go n g ba o . Yu n s f a m i l y ta b l e .c o m bia n si ji du o . re d h o u s e s p i c e .c o m su a n la ro u si ta n g . Re d h o u s e s p i c e .c o m

Ch i n e s e Ba s i c Cu i s i n e
1.S h a o x i n g Ri c e Wi n e - Fo r bi t t e r - sw e e t ta s t e :
Sh a o x in g rice win e (“s h - o w - sh in g ” ) m a d e in Sh a o x in g reg io n of Ch in a wh ic h is ma d e w i t h
rice th a t h a s be e n fer m e n t e d . It is us e d to sw e e t e n me a t dis h e s an d h a s a tas t e sim i la r to d r y
sh e r r y .
2. So y sa u c e - Fo r sa l t an d co l o r
So y sa u c e ma y ra n g e fro m th o s e wit h ad d e d g a r li c , so m e wit h ad d e d ch i li, lig h t so y a n d
d a r k so y . Lig h t so y is lig h t e r an d sa lt ie r an d is us e d in Ch in e s e cu is in e in s t e a d of sa lt . Da r k s o y
sa u c e is d a r k e r in co lo r an d les s sa lt y an d co m m o n ly us e d to giv e co l o r to dis h . It is o ft e n us e d in
m a r in a d e s an d ca n be us e d in dre s s i n g fo r n o o d le sa la d s , in ste w s an d h o t p o t s .
It is n o r m a lly us e d at th e en d of co o k in g like a few tea s p o o n s are driz z le d in t o stir fr y t o
se a s o n in th e las t min u t e of co o k in g .
3. Ch i l i , ga r l i c an d gin g e r : for fre s h n e s s
Th e s e are ba s is fo r au t h e n t ic stir - fry . Ch ili fo r h e a t , g a r lic giv e s p u n g e n c y to dis h .
4. Ch i n e s e Fiv e sp i c e po w d e r : for ar o m a an d sp i c e
Th e s e are ; sta r an is e , fe n n e l, clo v e s , ca s s ia an d gin g e r . Us e d in lo ts o f Ch in e s e dis h e s .
5. To a s t e d Se s a m e oil – Fo r nu t t i n e s s
To a s t e d se s a m e oil is m a d e fro m se e d s th a t h a v e be e n to a s t e d be f o r e h a n d to ma k e a
ve r y in te n s e n u t t y fra g r a n c e an d ta s t e . It is sp a r in g ly an d d riz z le d in to n o o d le s , frie d ric e an d o t h e r
stir – fry in g oil.
Fo o d w a y s
Ch i n e s e cu i s i n e is p o p u la r all o v e r th e wo r ld be c a u s e of its un iq u e in g r e d ie n t s ,
ve g e t a b le s an d n o u r is h in g to f u , plu s its su b t le sa u c e s an d se a s o n in g s wh i c h are us e d in all ki n d s
of fo o d pro d u c t s
As ye a r s p a s s e d , Ch in e s e lea r n e d th e im p o r t a n c e o f cre a t iv e ly tre a t in g fo o d wit h res p e c t .
Ch in e s e p h ilo s o p h y dic t a t e s vie w s o n fo o d an d co o k in g . Yi n re p r e s e n t s th e fem in in e , d a r k a n d
co o l wh ile Ya n g re p r e s e n t s th e ma s c u lin e , lig h t an d h o t . Ev e r y fo o d is lab e lle d yin o r ya n g . T h e
pro p e r un io n of th e s e tw o ele m e n t s cre a t e ba la n c e an d h a r m o n y . A we l l p re p a r e d Ch in e s e d i s h
is ex p e c t e d to ap p e a l mo r e se n s e s th a n jus t o n e ta s t e . Its co lo r s sh o u ld be ple a s in g to th e e y e ,
th e in g r e d ie n t s sh o u l d be of un if o r m siz e an d it sh o u ld be fra g r a n t . Th e r e sh o u ld be co n t r a s t i n g
tas t e s an d te x t u r e s wit h in th e me a l; if o n e dis h is cris p , it sh o u ld be off s e t by an o t h e r o n e th a t is
sm o o t h . A bla n d dis h is p a ir e d wit h a sp ic e d o n e .
Th e five ele m e n t s are wa t e r , wo o d , fire , ea r t h an d me t a l. Th e y be lie v e th a t p u t t in g th e m
to g e t h e r in th e p ro p e r co m b in a t io n cre a t e s a n a t u r a l ord e r of th in g s lea d in g to ba la n c e a n d
h a r m o n y . Ea c h of th e fiv e ele m e n t s rela t e s to five tas t e se n s a t io n s : Wa t e r re p r e s e n t sa l t s , W o o d
rep r e s e n t s so u r , Fir e rep r e s e n t s bit t e r , Ea r t h rep r e s e n t s sw e e t , an d Me t a l rep r e s e n t s sp i c y a n d
pu n g e n t .
Th is th e o r y of ba la n c e als o ex h ib it wit h an o t h e r p h ilo s o p h y , tsa i - f a n . Ts a i re f e r s to a n y
co o k e d dis h of pro t e in an d ve g e t a b le . Fa n tra n s la t e s to “co o k e d rice ” or gra in . In o rd e r to ac h i e v e
ba la n c e , a me a l m u s t in c lu d e g ra in wit h an o t h e r fo o d .
Ch in e s e d e v e lo p e d th e i r g e n iu s fo r co o k in g d u e to an c ie n t tim e s o f th e civ i liz a t io n a n d
h a r s h livin g in c lu d in g fam in e . Th e sca r c it y or lac k of fo o d s tau g h t th e m h o w to av o id wa s t e a n d
lea r n to tu r n ev e n ve g e t a b le s p e e ls an d sh a r k s fin in to d e lic a c ie s in Ch in e s e cu is in e . Fo o d is
pre s e r v e d by sm o k i n g , sa l t i n g , su g a r i n g , st e e p i n g , pic k l i n g , dr y i n g , so a k i n g in ma n y ki n d s
of so y sa u c e s , an d so fo r t h , an d th e wh o le ran g e of fo o d s t u f f is in v o lv e d - gr a i n s , m e a t , fr u i t ,
eg g s , ve g e t a b l e s an d ev e r y t h i n g el s e .

All p a r t s of th e an im a ls ar e co n s u m e d . in Ch in e s e kitc h e n fro m be a k to fee t n o t h in g is
wa s t e d . Th e mo s t im p o r t a n t typ e of fo o d aft e r gra in s are ve g e t a b le s an d sm a ll am o u n t s of m e a t
like p o r k , ch ic k e n , se a f o o d , to f u or so y b e a n cu r d wh ic h ar e ad d e d to th e ve g e t a b le s .
Da ir y pro d u c t s are h a r d ly us e d in Ch in e s e co o k in g . So m e un u s u a l in g r e d ie n t s in c l u d e
sh a r k ’s fin , tig e r lily bu d s , sn a k e , be a r p a w s an d se a cu c u m b e r . Th e s e ar e p a r t of Ch in e s e dis h e s .
Vo a n e w s . c o m Sh a r k ’s fin trip a d v is o r . c o m Sh a rk ’s fin s ou p
Th e s p r u c e e a t s . c o m D rie d tige r lily bu d s pin t e r e s t . c o m Be a r Pa w qu o r a . c o m Se a C u c u m b e r
Sc i d e v . n e t Se a c uc u m b e r
Fo o d s Co m m o n l y Ea t e n :
Ch in e s e co o k in g co n s is t of th e s e ba s ic in g r e d ie n t s :
1.S t a r c h st a p l e s : mille t , rice , ka o lia n g (so r g h u m ) , wh e a t , co r n , bu c k w h e a t , ya m , sw e e t p o t a t o
En . w i k e p e d ia . o r g M il le t Gra s s dra x e . c o m M ille d M ill e t

Alc h e t r o n . c o m ds a e c h a o . w o r d p r e s s . c o m Ka o li a n g F en
F w i. c o . u k W h e a t Pla n t rec ip e la n d . c o m W h e a t Bre a d
Th e p r u c e e a t s . c o m Bu c k w h e a t gra in s on e g r e e n p la n e t . o r g Po r r id g e Bu c k w h e a t
Pin t e r e s t . c o m
2.L e g u m e s : so y b e a n , br o a d be a n , p e a n u t , mu n g be a n ,
D rie d f o o d s s g . c o m D rie d s oy b e a n s Sp e c i a lt y p r o d u c e . c o m Fre s h Bro a d be a n

3.V e g e t a b l e s : m a lv a , am a r a n t h , Ch in e s e ca b b a g e , mu s t a r d gre e n , tur n ip , rad is h (la b a n o s ) ,
m u s h r o o m s
Su s t a i n a b le s e e d . c o m M a lv a pla n t im g b in . c o m C o n g e e wit h v eg e t a b l e M a lv a
Sp e c i a lt y p r o d u c e . c o m foo d . . n d t v . c o m St ir 0 fry Am a r a n t h Le a v e s
Ta s t e o f h o m e . c o m C h i n e s e C a b b a g e org a n i c d e liv e r y . s g C h in e s e Tu r n ip v eg k it c h e n . c o m M ix e d M u s h r o o m
4. Fr u i t s : p e a c h , ap r ic o t , plu m , ap p le , juju b e d a t e , p e a r , cra b ap p le , mo u n t a in h a w , lo n g g a n ,
litc h i (lyc h e e ) , ora n g e
Sh a p e . c o m . s g Pe a c h fou r w in d s g r o w e r s . c o m Ap r ic o t m . t h r e e p o c h i t im e s . c o m Plu m F re s h & D rie d

12 3 r f . c o m D rie d J uju b e D a t e s ala m y . c o m C h i n e s e Pe a r pro d u c e r e p o r t . c o m C h in e s e ap p le
Pin g t r e e . c o m Cra b Ap p le pre t t y e d ib le s . w e e b ly . c o m C h i n e s e H a w t h o r n foo d s a f e t y n e w s . c o m C h in e s e Or a n g e
Ali b a b a . c o m Lo n g a n Fru it the c h in e s e q u e s t . c o m Ly c h e e
5. M e a t s : p o r k , d o g , be e f , mu t t o n , ve n is o n , ch ic k e n , g o o s e , p h e a s a n t , ma n y fis h e s
M u t t o n : fle s h of a ma t u r e sh e e p us e d fo r fo o d , Ve n is o n : ed ib le fle s h of d e e r
Ph e a s a n t : g a m e bir d s
Fip o la . in Fre s h M u t t o n m e a t the s p r u c e e a t s . c o m slo w c oo k e r v en i s o n st e a k

En . w i k e p e d ia . c o m Ph e a s a n t brid ph e a s a n t s f o r e v e r . o r g On e po t C h in e s e Ph e a s a n t s
F ea t h e r s i d e . c o m C h in e s e Ge e s e trip a d v i s o r . p h R o a s t Go o s e
F av p n g . c o m C h in e s e C u is in e Pe k in g D u c k
6. Sp i c e s : red p e p p e r , gin g e r , g a r li c , sp r in g o n io n , cin n a m o n , sta r an is e , Sz e c h w a n p e p p e r a n d
five sp ic e p o w d e r wh ic h are co m p o n e n t s of fen n e l, clo v e s , an is e se e d an d cin n a m o n .
Sa v o r y s p ic e s h o p . c o m An i s e Se e d the s p r u c e e a t s . c o m Sz e c h w a n pe p p e r
Ch in e s e fo o d va r ie s by reg io n . Ric e is n o t g ro w n in th e n o r t h . No o d le s , so y b e a n s a n d
bre a d s ar e us e d mo s t oft e n . In th e mo u n t a in o u s re g io n s to th e we s t , sp ic y fo o d s are p o p u l a r
fo o d s . In th e so u t h wh e r e Ca n t o n e s e pre v a ils , fre s h fru it s an d se a f o o d are p o p u la r . St e a m e d ri c e
is an im p o r t a n t p a r t of Ch in e s e fo o d . Te a dr i n k i n g is an in te g r a l p a r t of life an d fo o d ex p e r ie n c e .

Th e y ar e th e firs t to dis c o v e r th e te a lea f an d fro m th e n o n drin k in g tea h a s be e n p a r t of th e i r
m e a l.
A sim p le se t t in g of a Ch in e s e m e a l co m p r is e s a bo w l an d a pla t e , ch o p s t ic k an d a sp o o n .
D re a m s t im e . c o m C h in e s e M e a l Se t t in g
Co m m o n Fl a v o r i n g s an d co n d i m e n t s us e d in Ch i n e s e co o k e r y :
1.s o y sa u c e
2.r ic e win e
3. ric e vin e g a r
4. be a n p a s t e
5. plu m sa u c e
6. o y s t e r sa u c e
7. su g a r
8. sa lt
9. gin g e r
10 . g a r lic
11 . se s a m e oil
Ea t in g r ic h ly . c o m m a s h . c o m Oy s t e r sau c e tipb u z z . c o m be a n pa s t e
Th e s p r u c e e a t s . c o m Se s a m e oil

Ki n d s of Te a :
1.B l a c k Te a : (ca lle d red tea ) : ma d e up of fer m e n t e d tea lea v e s . It ch a n g e s co lo r fro m gre e n t o
bla c k be c a u s e o f fer m e n t a t io n
Ec o o e . c o m Bla c k Te a
2. Gr e e n te a : ba k e d to dry im m e d ia t e ly aft e r pic k in g
ne w a t la s . c o m Gre e n Te a alie x p r e s s . c o m D rie d Gr e e n Te a
3. Oo l o n g Te a : co m b in e s th e fre s h n e s s of g re e n te a an d th e fra g r a n c e of bla c k tea
Te a f lo o r . c o m Oo lo n g tea
4.S c e n t e d tea : a mix t u r e of gre e n tea an d flo w e r p e t a ls . M o s t co m m o n of th is is Ja s m in e Te a
Ge t t y im a g e s . f i Sc e n t e d Te a

Co o k i n g M e t h o d s
1.C h a o
It is als o kn o w n as stir - fry in g . Th e mo s t we ll kn o w n Ch in e s e co o k in g me t h o d . Cu t t in g t h e
fo o d in to sm a ll pie c e s an d co o k in g ra p id ly o ve r hig h h e a t re q u ir e d th e lea s t am o u n t of co o k i n g
tim e . It h a s tw o ad v a n t a g e s ; p re s e r v e s th e te x t u r e of th e fo o d an d ret a in va lu a b le n u t r ie n t s .
Co o k in g ut e n s il us e d fo r stir - fry in g is wo k .
Ta s t e . c o m . a u . C h i n e s e St ir - fry
2. De e p - fry i n g :
It co n s e r v e s fue l as fo o d s are su b m e r g e d in h o t fat .
C h in a s ic h u a n f o o d . c o m C h in e s e s es a m e coo k i e ba lls
3.P o a c h i n g :
Ba s ic tec h n iq u e in Ch in e s e co o k in g , so m e t im e s us e d to g e t h e r wit h stir - fry in g or ste a m i n g
to in tr o d u c e m o r e co m p le x fla v o r s an d te x t u r e to dis h e s . It is to slo w ly sim m e r fo o d un t i l it is
co o k e d .
So u p e r d ia r i e s . c o m C h in e s e Po a c h e d C h ic k e n

4. Pa r b o i l i n g
In g r e d ie n t s ar e ch o p p e d , wa s h e d an d p u t in t o a p o t wh e r e th e y ca n flo a t . Th e y are th e n
co o k o ve r a hig h h e a t .
J am a ic a n . c c o o k e r y . c o m Pa r b o il e d chi c k e n
5. St e a m i n g
On e of th e ma in co o k in g te c h n iq u e s in Ch in e s e cu is in e . Se a f o o d s an d me a t dis h e s a r e
ste a m e d . Ba m b o o ste a m e r s ca n be sta c k e d o n to p of ea c h oth e r in a wo k .
Fin e c o o k in g . c o m St e a m e d Po r k Bu n s (Sio p a o )
Co m m o n Ch i n e s e Cu i s i n e :
1.H o t p o t
Th e se c r e t of g o o d h o t p o t lies o n th e bro t h . Al l me a t slic e s an d ve g e t a b le s are co o k e d .
Br o t h fla v o r s are ; mu s h r o o m , to m a t o , orig in a l or sp ic y .
M is s c h in e s e f o o d . c o m C h in e s e H o t p o t

2.S i c h u a n Po r k
Po r k is bo ile d in wa t e r wit h a co a t in g fro m eg g wh it e an d sta r c h to pre s e r v e its fre s h n e s s
an d ten d e r n e s s . Th e me a t y bro t h h a s p e p p e r y an d sp ic e tas t e .
J oc o o k s . c o m Sz e c h u a n Po r k
3. Du m p l i n g
It co n s is t s of ch o p p e d me a t an d ch o p p e d ve g e t a b l e s wr a p p e d in a th in d o u g h s k i n .
Po p u la r fillin g s are min c e p o r k , dic e d sh r im p , g ro u n d ch ic k e n , be e f an d ve g e t a b le s . Th e y ca n b e
co o k e d by bo ilin g , ste a m in g o r fry in g .
As p ic y p e r s p e c t iv e . c o m C h in e s e dum p l in g
4. Ch o w m e i n
It is a stir - frie d n o o d le s wh ic h co n s is t s of n o o d le s , m e a t (us u a lly ch ic k e n , be e f , sh r im p o r
p o r k ) , o n io n s an d ce le r y .
C u r io u s c u is i n ie r e . c o m C h ic k e n C h in e s e C h o w m e in
5. Pe k i n g Ro a s t e d Du c k
It is a fam o u s dis h in Be ijin g an d co n s id e r as o n e o f Ch in a ’ s n a t io n a l dis h e s . Pe k in g d u c k
is sa v o r e d fo r its th in an d cris p y skin . Th e slic e d Pe k in g d u c k is us u a lly wit h p a n c a k e s , s w e e t
be a n sa u c e , or so y wit h ma s h e d g a r li c .

Sc m p . c o m roa s t Pe k i n g duc k ho u s t o n c h r o n i c le . c o m R o a s t e d Pe k i n g D u c k
2. Ja p a n
It is lo c a t e d in Ea s t e r n As ia . An isla n d ch a in be t w e e n th e No r t h Pa c i f ic Oc e n a an d th e Se a
of Ja p a n , ea s t o f th e Ko r e a n Pe n in s u la . Clim a t e va r ie s fro m tro p ic a l in th e so u t h to co o l tem p e r a t e
in th e n o r t h an d h a s fo u r dis t in c t se a s o n s . It’s ter r a in is mo s t ly rug g e d an d mo u n t a in o u s . It h a s
ve r y little lan d , ag r ic u lt u r e an d live s t o c k is lim it e d . It is fam o u s fo r its fat t e n e d d e lic a c y .
Re li g io n pla y e d a ma jo r p a r t in Ja p a n ’s cu lin a r y h a b it s o ve r th e ye a r s . Bu d d h i s m is t h e
off ic ia l re lig io n of th e co u n t r y . Th e str u c t u r e of m e a ls wa s in flu e n c e d by th e five fla v o r (sw e e t ,
sp ic y , sa lt y , bit t e r an d so u r ) an d co lo r s (ye llo w , bla c k , wh it e , gre e n an d red )
▪ 13
t h
to 16
t h
Ce n t u r ie s in th e Ka m a k u r a an d Mu r o m a c h i are ea r a s wh e r e in flu e n c e s c o m e
fo r m Ch in a an d Ko r e a
▪ 16
t h
ce n t u r y Eu r o p e a n s (in it ia lly Po r t u g u e s e an d th e Du t c h ) ca m e to tra d e wit h th e m a n d
in tr o d u c e d frie d fo o d s .
▪ Te m p u r a o rig in a t e d fro m Po r t u g u e s e . Su g a r an d co r n we r e in tr o d u c e d .
Te m p u r a : fry in g fo o d in ba t t e r
▪ Du t c h an d Sp a n i s h in tr o d u c e d p o t a t o e s an d h o t re d ch ili p e p p e r s .
▪ At th e en d of 16
t h
ce n t u r y , wh e n Je s u it mis s io n a r ie s be g a n to fo llo w th e Eu r o p e a n tra d e r s
an d th e y be g a n to in d u s t r ia liz e d . Th e i r cu is in e be g in to bo r r o w fro m We s t e r n die t . Be e f ,
p o r k an d p o u lt r y be g a n to ap p e a r o n th e me n u - p o r k .
Ja p a n e s e giv e s sp e c ia l att e n t io n to tex t u r e in s t e a d of ble n d in g h e r b s an d sp ic e s wit h t h e
in g r e d ie n t s to p ro d u c e full - fla v o r e d dis h . Po r t io n s ar e sm a ll an d ca r e f u lly arr a n g e d w i t h
em p h a s is in co lo r an d te x t u r e .
Hi s t o r i c a l Inf l u e n c e s
1.R ic e far m in g wa s in tr o d u c e d by Ch i n a an d Ko r e a .
2. Ric e is th e sta p le .
3. Va r io u s pro d u c t s we r e ma d e o u t o f rice like rice ca k e s an d co n d im e n t s .
4. Re lig io u s pro h ib it killin g s of an im a ls in th e 19
t h
ce n t u r y
5. Af t e r o p e n in g of th e co u n t r y to th e wo r ld in 18 5 4 , me a t dis h e s an d d a ir y p ro d u c t s we r e ac c e p t e d
an d be c a m e p o p u la r .
6. Su k iy a k i an d sh a b u - sh a b u we r e th e dis t in c t Ja p a n e s e dis h e s an d th e pro d u c t io n of h i g h -
q u a lit y me a t like wa g y u (Ja p a n e s e be e f ) wa s d e v e lo p e d .
7. Th e tra d it io n a l Ja p a n e s e fo o d cu lt u r e is ba s e d o n rice , fish an d ve g e t a b le s wh ic h w e r e
co n s id e r e d as gif t s of n a t u r e .
Na t u r e an d Ch a r a c t e r i s t i c s :
1.M a in ch a r a c t e r is t ic o f Ja p a n e s e cu is in e is th e en jo y m e n t of th e ra w tas t e of fo o d wit h o u t u s i n g
str o n g - fla v o r e d sa u c e s .
Ex a m p le s : sa s h im i : raw fish slic e s . It is pre p a r e d by cu t t in g fre s h fish .
Su s h i : vin e g a r e d rice to p p e d wit h raw fis h

2. Cu t t in g me t h o d s we r e als o d e v e lo p e d ma in ly to ma in t a in g o o d tas t e .
3. Sh o r t tim e in co o k in g
4. Um a m i (sa v o u r in e s s ) a ch a r a c t e r is t ic ta s t e o f Ja p a n e s e fo o d . It is pre s e n t in ke lp se a w e e d ,
drie d bo n i t o fish fla k e s , an d d rie d mu s h r o o m (sh it a k e ) . Ke lp an d bo n it o are us e d in so u p , bro i l e d
ve g e t a b le s , su s h i, etc .
kel p se a w e e d s . He a l th l i n e .c o m drie d bon it o fis h flak e s . M aid o r d m o r e . c o m shii t a k e . Ub u y p h il i p p i n e s
5. Co lo r f u l dis h e s are ar r a n g e d ba s e d fro m th e tra d it io n a l p a t t e r n wh ic h sh o u ld be p re s e n t a b le
an d ap p e t iz in g . Ar r a n g e m e n t o f dis h e s is an im p o r t a n t fac t o r in Ja p a n e s e cu is in e .
6. M e a ls ar e tak e n th r e e tim e s a d a y . Wo o d e n ch o p s t ic k s are us e d .
7. Pla t e s an d bo w ls are pre s e n t e d ca r e f u lly . It sh o u ld be vis u a lly att r a c t iv e .
8. Th e r e ar e fo u r co m p o n e n t s in a typ ic a l Ja p a n e s e me a l; ri ce , m is o so u p , ma in dis h e s an d
pic k le s .
9. Ric e is th e sta p le fo o d in Ja p a n e s e cu is in e . St ic k y rice wh ic h is fro m Ja p o n i c a sp e c ie wh i c h
wh e n ste a m e d h a s slig h t sw e e t n e s s ta s t e .
10 . Ric e an d so u p bo w l s is a ba s ic p a ir . Sid e dis h e s are co m m o n ly se r v e . Th r e e kin d s of sid e
dis h e s an d are p re p a r e d at h o m e . Fis h , ve g e t a b le s an d pic k le s .
11 . Ko - n o - m o n o is a pic k le wit h g o o d fla v o r wh ic h stim u la t e s ap p e t it e an d cle a n th e m o u t h .
Jap a n e s e pi c k l e s . Pr e s e r v e d g o o d s . c o m
12 . Tra d it io n a l h o m e cu is in e co m p o s e d of ric e , ich i - ju s a n s a i me a n in g m is o so u p an d th r e e sid e
dis h e s
Ich i -j u s a n s a i . Trf. - n y .c o m
13 . Th e tra d it io n a l wa y o f ea t in g Ja p a n e s e cu is in e is be t w e e n ea t in g ric e an d th e sid e dis h e s .

14 . Ha s i o r ch o p s t ic k s ar e us e d fo r ea t in g . W o o d e n o n e is us e d be c a u s e th e y giv e im p o r t a n c e
to cle a n lin e s s an d th e s e are dis p o s e d aft e r us e d .
W o o d e n ch o p s ti c k . A m a z o n .c o m wo o d e n ch o p s ti c k . La a d a .c o m
15 . Ex p r e s s in g g ra t it u d e to th e h o s t , g u e s t will sa y “ ita d a k u m a s u or I h u m b ly re c e iv e an d ”
go c h i - so sa m a ” “Th a n k yo u fo r th e m e a l; it wa s a fe a s t ” .
16 . Ja p a n e s e cu i s in e is n u t r it io u s , we ll - ba la n c e d an d h e a lt h y . Gr e e n te a an d Ja p a n e s e ca k e s
are co m m o n in th e ir me a l. Ja p a n e s e sw e e t s d o n o t co n t a in bu t t e r an d cre a m .
17 . Ja p a n e s e sa k e (Ja p a n e s e rice wi n e ) is a g o o d ap p e t i z e r an d en h a n c e s m o o d wh ile ea t in g .
Re g i o n a l Cu i s i n e s an d Sp e c i a l t i e s
1.H o k k a i d o
Th is relie s h e a v ily o n th e pro d u c t s of th e se a like sa lm o n , ka n i ( cra b ) , ta r a ( Pa c if ic co d ) ,
ka k i (o y s t e r ) , pin k sa lm o n , ika (sq u id ) an d ko n b u (ke lp ) . Ke lp is be in g us e d to ma k e sto c k o r
d a s h i. Ho t p o t or co o k in g va r ie t y of in g r e d ie n t s in a lar g e p o t o ve r a fire wa s in f lu e n c e d by Ain u
p e o p le wh o o n c e live d in th e re g io n .
2. No r t h e r n Ho n s h u
It is les s p o p u la t e d reg io n an d th e ma in rice - pro d u c in g . M o s t ly m o u n t a in o u s an d co l d e r .
Co m m o n lo c a l cu is in e ar e ko m e , sca l lo p s , ab a lo n e , sa lm o n , se a urc h in , ka k i (p e r s im m o n ) ,
m is o , so b a an d se s a m e se e d s . Co m m o n me t h o d s of co o k in g are sim m e r in g , ste a m in g an d
ste w in g .
3. So u t h e r n Ho n s h u
It is th e mo s t p o p u la t e d are a . Fo u r ma jo r citi e s are lo c a t e d h e r e ; To k y o , Os a k a , Ky o t o
an d Hir o s h im a . Lit t le sp a c e is allo t t e d to ag r ic u lt u r e . It wh e r e mo s t res t a u r a n t s ca n be fo u n d .
4. Sh i k o k u Isl a n d
M a i n pro d u c t fro m th is re g io n is se a f o o d . Cit r u s fru i t s an d As ia n p e a r s ar e co m m o n ly
us e d in th e pre p a r a t io n of lo c a l dis h e s . Ex c e lle n t wh e a t n o o d le s , se a w e e d s , bo n it o , se a bre a m ,
sa r d in e s an d th e rive r cra b s . All of th e s e are us e d in th e p re p a r a t io n of th e ir dis h e s .
5. Ky u s h u
It is fo u n d in th e so u t h e r n m o s t p a r t o f th e lar g e isla n d . It h a s su b t r o p ic a l clim a t e .
Pr o d u c t s in th is re g io n in c lu d e s , rice o r n o o d le s , wh e a t n o o d le s , lo q u a t s (sim il a r to o ra n g e ) , fish
an d sh e llf i s h . Kn o w n dis h e s ar e ton k a t s u , ra m e n an d ba s a s h i.
Ba s a s h i : ra w h o r s e me a t sa s h i m i dis h . (ta s t e a t la s . c o m )
6. Ok i n a w a
Th e mo s t tro p ic a l an d un s t a b le isla n d of Ja p a n . Dis h e s ar e in flu e n c e d by So u t h e a s t As ia
an d Po r t u g a l. Th e ir dis h e s are h e a v ily sp ic e d co m p a r e d to oth e r fo o d s in Ja p a n . Th e s e are
in flu e n c e d by Ko r e a an d Ch in a .

Co m m o n in g r e d ie n t s are :
1 . Be n i im o : p u r p le sw e e t p o t a t o
2 . Sh im a – d o f u : d e n s e so y b e a n ca k e
3 . Go y a : bit t e r me lo n
4 . Na b e r a : win t e r m e lo n (ku n d o l )
5 . Bu t a n ik u : p o r k
6 . Hiija a : g o a t
7 . Un ja n a b a : wa t e r sp in a c h (ka n g k o n g )
8 . Ika : sq u id
9 . Se a w e e d
1 0 . M o z u k o : kin d of se a w e e d
Ja p a n e s e Ba s i c Ing r e d i e n t s :
1.M e d i u m gr a i n ric e
2. Ja p a n e s e so y sa u c e
3. M i s o : fe r m e n t e d so y a be a n p a s t e . Co lo r ra n g e s fro m wh it e to ye llo w an d br o w n .
4. Ka t s u o b u s h i : ste a m - pro c e s s e d bo n it o fille t s , sh a v e d in t o fla k e s an d is co m m o n ly us e d in
m a n y fo o d s like to f u , bla n c h e d sp in a c h an d oth e r s .
5. Sa k e : Ja p a n e s e rice win e
6. Ri c e vin e g a r : mild an d sw e e t e r th a n wh it e win e vin e g a r
7. Da r k se s a m e oil : us e fo r fla v o r in g ma n y dis h e s .
8. Gr e e n te a lea v e s : M a t c h a o r p o w d e r e d g re e n te a lea v e s
9. Sa l t , su g a r , W o r c e s t e r s h i r e sa u c e , ma y o n n a i s e , po t a t o sta r c h flo u r or co r n s t a r c h flo u r
an d wh i t e wh e a t flo u r
10 . Fr e s h gin g e r
11 . Sp r i n g on i o n s or gr e e n on i o n s an d lee k s : lee k s are us e d m o r e o ft e n th a n th e o n io n
12 . Wh i t e da i k o n ra d i s h : wh e n co o k e d it is us e d in ste w s , so u p s an d as g a r n is h . Ca n be ea t e n
raw
13 . To f u an d tof u pr o d u c t s
14 . Wa k a m e se a w e e d s : av a il a b le eit h e r pre s e r v e d in sa l t or drie d . It is us e d in mis o so u p ,
sa la d an d as sa s h im i to p p in g s
W a k a m e sea w e e d . Jap a n e s e c o o k i n g 1 0 1
15 . No r i se a w e e d : It is a bla c k drie d sh e e t s us e d to wr a p su s h i ro lls . It ca n als o be us e d as
to p p in g s . It is als o be in g co o k e d in to p a s t e to be ea t e n wi t h rice .

No r i s e a w e e d . Sh o p e e p h il i p p i n e s
16 . Gr o u n d cu r r y fla v o r : cu r r y fla v o r is p o p u la r in Ja p a n
17 . Mu s t a r d pa s t e or po w d e r : Ka r a s h i is a Ja p a n e s e h o t mu s t a r d ma d e of m ix t u r e of cru s h e d
m u s t a r d se e d s , o f Br a s s ic a jun c e a an d h o r s e r a d is h . It is us e d as co n d i m e n t s or as se a s o n i n g in
Ja p a n e s e fo o d s like od e n , gy o z a an d ton k a t s u
Od e n . Ju s t o n e c o o k b o o k .c o m
18 . Dr i e d an c h o v i e s : It is us e as an alt e r n a t iv e to or ad d i t io n to cla s s ic ko n b u se a w e e d or
bo n it o fla k e s fo r m a k in g d a s h i sto c k .
19 . Dr i e d be a n s : bla c k an d wh it e be a n s are th e m o s t co m m o n ly us e d be a n s
20 . No o d l e s : va r io u s d rie d n o o d le s
21 . Um e b o s h i or pic k l e d plu m : It is us e d in rice ba lls , be n t o bo x e s an d fla v o r s to so m e dis h e s .
Um i b o s h i . Ts u n a g u j a p a n .c o m
22 . Re d M i s o : it is a bit str o n g e r in tas t e an d us u a l ly sa lt y th a n th e wh it e o n e .
Re d m i s o . Ja p a n c e n tr e . c o m
23 . Sh i s o lea v e s : Sh is o or p e r illa is th e mo s t co m m o n h e r b in Ja p a n e s e co o k in g . Th e gre e n
o n e is us e d fre s h an d th e red kin d is fo r pic k lin g .

Sh i s o le a v e s gre e n an d re d . 12 3 r f.c o m
24 . Se s a m e ch i l i oil (ra - y u ) : it is a d a r k to a s t e d se s a m e oil in fu s e d wit h red ch ili.
25 . Fu r i k a k e : It is a dry Ja p a n e s e se a s o n in g sp r in k le d o n to p o f co o k e d rice , ve g e t a b le s an d
fish . Co n s i s t s of a mix t u r e of d rie d fish , se s a m e se e d s , ch o p p e d se a w e e d , su g a r an d MS G .
Fu r i k a k e Jus to n e c o o k b o o k .c o m fur i k a k e . Ja p a n e s e c o o k i n g 1 0 1 . c o m
26 . Da s h i : It is a d e f in in g in g r e d ie n t o f Ja p a n e s e cu is in e . A g o ld e n sto c k ma d e fro m
co m b in a t io n of d rie d ke l p an d fla k e d an d dri e d bo n it o fish .
Da s h i bro th . Fe a rl e s s e a ti n g . n e t
27 . Sh o y u : It is a Ja p a n e s e so y sa u c e th a t h a s fre s h tas t e an d ar o m a an d is sw e e t e r an d les s
sa lt y co m p a r e to th e Ch in e s e - sty le sa u c e s . Lig h t sh o y u is co m m o n ly us e d wit h ve g e t a b le s or
cle a r so u p s wh ile d a r k sh o y u is us e d as ma r in a d e in sim m e r e d dis h e s .
28 . Sh i t a k e mu s h r o o m s : It is co m m o n ly in drie d fo r m an d is rec o n s t it u t e d in wa r m wa t e r af t e r
wh ic h it ca n be us e in sa la d s , so u p s su s h i an d oth e r s .
Sh i t a k e m u s h r o o m . Sa fe s e l e c t .p h
29 . Wa k a m e : It is o n e o f th e in g r e d ie n t of m is o so u p . Ca n be in a dry o r fre s h fo r m .

Fo o d w a y s
Co m p a r e d to o th e r co u n t r ie s , Ja p a n ’s co o k in g us e s alm o s t n o sp i c e s bu t em p h a s iz e s o n
th e p u r e , cle a n fla v o r s of its in d ig e n o u s in g r e d ie n t s . Fis h , se a w e e d , ve g e t a b le s , rice a n d
so y b e a n s . Ric e is se r v e d at all me a ls . Ra w fish is pre p a r e d as sa s h i m i or as su s h i wh e r e it is
se r v e d wit h rice .
A m e a l in Ja p a n h a s th r e e ba la n c e fa c e t s :
a . Th e art is t ic pre s e n t a t io n of th e fo o d wh ic h in c lu d e s g a r n is h e s an d its lay o u t
b . Th e se le c t io n of th e pla t e or se r v in g pie c e
c . Th e tas t e o f th e fo o d its e lf .
Th e me a l sta r t s wit h ap p e t iz e r an d sm a ll cu p of sa k e (fe r m e n t e d rice wi n e ) wh ic h is
us u a l ly se r v e d wa r m . Us u a lly sim m e r e d dis h , sa la d , a frie d , ste a m e d o r bro ile d dis h , rice a n d
so u p are se r v e d . Co u r s e s are sim u lt a n e o u s ly an d ea t e n at ra n d o m wit h n o p a r t ic u la r ord e r . R i c e
wit h pic k le s an d gre e n tea sig n if y th e en d o f th e me a l. Ve g e t a b le s are r a r e ly se r v e d raw , us u a l l y
wit h vin e g a r , pic k le d or p re s e r v e d , sim m e r e d or d e e p frie d , as wit h tem p u r a . Ro o t ve g e t a b l e s
su c h as ca r r o t s , bu r d o c k ro o t , d a ik o (ra d is h ) are co m m o n l y se r v e d .
Se l f h a c k e d . c o m Bu r d o c k R o o t
Ko b e jo n e s . c o m . a u Ve g e t a b l e s Te m p u r a
.

No o d l e s : No o d le s are typ ic a l lun c h
1.U d o n : ar e wh e a t n o o d le s fre q u e n t ly se r v e d in so u p s
M c c o r m i c k . c o m C h i c k e n and v eg e t a b le U d o n s ou p
2. So b a or Bu c k w h e a t No o d l e s : co m m o n ly se r v e d as sa la d .
F oo d n e t w o r k . c o m Bu c k w h e a t N o o d le Sa la d
St a p l e Fo o d s :
Fis h h a s alw a y s be e n th e m a in so u r c e of p ro t e in d e s p it e th e in f lu x o f me a t . It is be c a u s e
wa t e r s ar e ric h wit h ma r in e life in Ja p a n . Se a f o o d is pre s e n t in o n e fo r m or an o t h e r at e v e r y
Ja p a n e s e me a l. Th e y ea t it co o k e d o r raw (sa s h im i ) or drie d (tu n a , bo n it o fla k e s us e d in bro t h s ) .
Se a w e e d s are als o ve r y im p o r t a n t p a r t ic u la r ly ko m b u (k e l p ) . It is a ba s ic in g r e d i e n t in Ja p a n e s e
so u p , sto c k , an d n o r i.
No r i is a th in str ip s of se a w e e d , us e d as a wr a p p in g an d g a r n is h fo r ma n y fo o d s .
12 3 r f . c o m D rie d Bo n it o Fla k e s shu t t e rs t o c k . c o m D rie d Tu n a

Ea t in g w e ll. c o m Ko m b u ho w d a i ly . c o m N o r i
So y b e a n pro d u c t s like to f u (b e a n cu r d ) an d mis o (fe r m e n t e d so y b e a n p a s t e ) are al s o
im p o r t a n t pro t e in so u r c e s . Mi s o sh i r u bro t h s th ic k e n e d wit h mis o p a s t e ar e th e m o s t co m m o n
Ja p a n e s e bre a k f a s t an d are ea t e n in o th e r me a ls as we ll. Sh o y u (so y sa u c e ) is th e m o s t
co m m o n se a s o n i n g us e d .
Ga r li c d e lig h t . c o m tof u the k i t c h n . c o m Dif f e re n t ty p e s of m is o
Co n d i m e n t s an d Se a s o n i n g s
1.P a n k o : Ja p a n e s e bre a d cru m b s
J ap a n e s e c e n t r e . c o m J ap a n e s e Bre a d C ru m b s

2. M i r i n : sw e e t win e us e d fo r co o k in g
Go u r m e t s le u t h . c o m M ir in
3. Ga r i : pic k le d gin g e r
Su s h i f a q . c o m Ga r i
4. Ko m e z u : rice vin e g a r
J ap a n s t o r e . c o m Ko m e z u
5. Se s a m e oil an d se s a m e se e d
6. Sh i s o : Ja p a n e s e h e r b sim ila r to ba s il
Pic c o lo s e e d s . c o m Sh is o

7. W a s a b i : Ja p a n e s e h o r s e r a d is h
R o k a a k o r . c o m W a s a b i
Tr a d i t i o n a l Ja p a n e s e Fo o d s
1.S u s h i :
A Ja p a n e s e dis h of pre p a r e d vin e g a r e d rice , us u a lly wit h so m e su g a r an d s a l t
ac c o m p a n y in g a va r ie t y of in g r e d i e n t s su c h as se a f o o d , o ft e n ra w an d ve g e t a b le s . Als o k n o w n
as “su s h i ric e ” . W ik e p e d ia
Ta s t e a t la s t . c c o m Su s h i
2.S t e a m e d Ve g e t a b l e s
J us t o n e c o o k b o o k . c o m

3. Ri c e
4. Gr e e n Te a
Fu g u is a p o i s o n o u s p u f f e r fish th a t is a d e lic a c y . W h e n p ro p e r ly pre p a r e d , th e to x in s in f u f u
cre a t e a tin g lin g ef f e c t af t e r be in g ea t e n .
Ind ia t o d a y . i n F u g u Fis h s av o r ja p a n . c o m
Fo o d s are pre p a r e d se a s o n a lly ; in win t e r , ma n d a r in o ra n g e s ar e co m m o n ; ch e r r y -
blo s s o m rice is p re p a r e d d u r in g sp r in g ; an d in Se p t e m b e r , ab a lo n e , cu c u m b e r s an d ba m b o o
sh o o t s (la b o n g ) are se r v e d .
Nip p o n . c o m M a n d a r in Or a n g e s um a m i- in s id e r . c o m C h e r r y Blo s s o m Ric e
Ok s f o o d . c o m wik i h o w . c o m Ba m b o o s ho o t s

Po p u l a r Ja p a n e s e Di s h e s :
1.K o r o k k e : d e e p frie d an d br e a d e d cro q u e t t e s , o ft e n co n s is t in g of ma s h e d p o t a t o e s an d m i n c e
m e a t s
J us t o n e c o o k b o o k . c o m Ko r o k k e (Po t a t o an d m e a t C ro q u e t t e s )
2. M i s o so u p : m a d e by ad d in g mis o p a s t e in h o t wa t e r an d p u t t in g ad d it io n a l in g r e d ie n t s s u c h
as wa k a m e se a w e e d an d sm a ll pie c e s of to f u . It is oft e n se r v e d as sid e dis h fo r bre a k f a s t , lu n c h
an d din n e r
J ap a n e s e t a s t e . c c o m w a k a m e s e a w e e d m y r e c ip e s . c o m M is o So u p
3. Ni g i r i z u s h i : oft e n ca lle d fin g e r su s h i be c a u s e of its sh a p e ; se a s o n e d co ld Ja p a n e s e ri c e
sh a p e d like a fin g e r to p p e d wit h a va r ie t y of in g r e d ie n t s , in c l u d in g slic e s o f raw fis h . Th e h o t n e s s
co m e s fro m wa s a b i, Ja p a n e s e gre e n h o r s e r a d is h .
Sh u t t e r s t o c k . c o m Nig i r iz u s h i

4. Ok o n o m i y a k i : a mix be t w e e n piz z a an d p a n c a k e . Va r io u s in g r e d ie n t s su c h as se a f o o d ,
ve g e t a b le s an d m e a t ca n be m ix e d wit h th e d o u g h an d pla c e d o n th e ok o n o m iy a k i as to p p i n g .
Clo s s e t c o o k in g . c o m Ok o n o m iy a k i
5. Sa s h i m i : slic e s of raw fish . M o s t typ e s of sa s h im i are en jo y e d wit h so y sa u c e an d wa s a b i
Bb c g o o d f o o d . c o m Sa l m o n an d Tu n a Sa s h im i
6. Sh a b u - s h a b u : th in l y slic e d be e f an d a va r ie t y o f ve g e t a b le s are dip p e d in to a bu b b lin g b r o t h
an d q u ic k l y co o k e d . Se l e c t io n s of sp e c ia l dip p in g sa u c e s are us e d .
C h ic h i lli c io u s . c o m Sh a b u s ha b u hy p e in t o k y o . c o m Sh a b u - s ha b u
7. Te m p u r a : d e le c t a b le va r ie t y o f se a f o o d an d ve g e t a b le s ar e co a t e d wit h tem p u r a ba t t e r a n d
d e e p - frie d .
M o b il e - c u is in e . c o m Eb i Te m p u r a jap a n - g u i d e . c o m Te m p u r a

8. To n k a t s u : Fri e d bre a d e d p o r k cu t le t s se r v e d wit h sa u c e . It is us u a ll y se r v e d wit h sh r e d d e d
ca b b a g e or wit h mis o so u p . Wh e n se r v e d o n to p o f co o k e d ric e in a bo w l wit h eg g an d co n d im e n t s .
It is ca lle d Ka t s u d o n
J us t o n e c o o k b o o k . c o m To n k a t s u as ia n f o o d n e t w o r k . c o m Ka t s u d o n
9. Ya k i t o r i : va r io u s p a r t s of ch ic k e n an d ve g e t a b le s th r e a d e d o n ba m b o o sk e w e r s an d gri l l e d
o ve r ch a r c o a l . Du r in g co o k in g , it is fla v o r e d wit h eit h e r sa lt or bru s h e d wit h mi ld ly sw e e t s o y
sa u c e .
Th e m o m 1 0 0 . c o m Ya k it o ri oy a k a t a . c o m Ya k it o r i
Th e art f u l pre s e n t a t io n of th e s e dis h e s ; an ae s t h e t ic sys t e m is ca lle d Wa b i Sa b i wh ic h is
un iq u e wit h Ja p a n e s e cu is in e .
Ja p a n e s e Be v e r a g e s
Ja p a n e s e tea is th e mo s t p o p u la r n o n a lc o h o lic drin k , es p e c ia lly gre e n te a .
Ba n c h a is ve r y co m m o n g re e n te a . It is pre p a r e d wit h lo w e r gra d e tea lea v e s an d is se r v e d fr e e
in re s t a u r a n t .
Sh o p t g t e a . c o m Ba n c h a

M a t c h a : th e fin e s t g re e n tea in th e wo r ld an d is us e d ex c lu s iv e ly in Ja p a n e s e tea ce r e m o n y
(ch a n o y a )
Liv e ja p a n . c o m M a t c h a po w d e r pin t e r e s t . c o m M a t c h a
Am o n g alc o h o lic be v e r a g e s ar e
Sa k e (ri c e wi n e ) is still fla v o r e d . Kn o w n as th e ir n a t io n a l d rin k
F av y - j p . c o m
Be e r co n s u m p t io n is als o in c r e a s in g d u e to ma n y lo c a l be e r bre w e r ie s .
Ha p p o s h u : als o ca lle d th e “th ir d ca t e g o r y be e r ” .
Co o k i n g Te c h n i q u e s :
1.M u s h i m o n o : ste a m in g
2. Ni m o n o : Ja p a n e s e sim m e r e d fo o d s wit h me a t s , fis h an d ve g e t a b l e s . It in c lu d e s sa k e fo r fl a v o r
an d ten d e r iz in g , mir in an d su g a r , so y sa u c e an d m is o
3. Na b e n o m o : o n e - p o t co o k in g
➢ Sh a b u sh a b u : Ja p a n e s e be e f h o t p o t
➢ Yu d o f u : to f u h o t p o t

St e v e j o b k o . c o m Yu d o f u
➢ Su k iy a k i: a ste w o f be e f , ve g e t a b le s , to f u an d cle a r n o o d l e in a br o t h o f mir in , sa k e an d
so y sa u c e
➢
Ic e o r i c e . c o m Su k iy a k i
➢ Do t e n a b e : in c lu d e s o ys t e r an d mis o . Co o k e d rig h t at th e ta b le fo r pre s e n t a t io n p u r p o s e s
Nip p o n . c o m do t e n a b e
4. Ya k i m o n o : g rillin g ; th e ca t e g o r y in c lu d e s bo t h bro i le d an d grille d dis h e s su c h as ch i c k e n
ya k it o r i an d ter iy a k i sa u c e sty le dis h e s . It sta r t wit h a sp e c ia l sa u c e ca lle d ta r e . It is alw a y s a
co m b in a t io n of sa k e , mi r in an d so y sa u c e .
➢ Te r i y a k i: gri lle d , bro ile d or p a n frie d me a t , fish , ch ic k e n o r ve g e t a b le s gla z e d wit h a
sw e e t e n so y sa u c e
➢
Ta s t e i n a s ia n f o o d . c o m Te r iy a k i

➢ Gy o z a : sa v o r y Ja p a n e s e d u m p lin g s , oft e n fille d wit h p o r k , to f u o r ve g e t a b le s
Ta s t e . c o m . a u Gy o z a
5. Ag e m o n : d e e p fry i n g ; Te m p u r a is a Ja p a n e s e d e e p frie d dis h wit h a lig h t e r ba t t e r . Th e co a t i n g
is ma d e fro m flo u r , wa t e r an d eg g yo lk s ; an d th e ite m s to be dip p e d are alw a y s ve g e t a b le s o r fi s h
n e v e r ch ic k e n or me a t .
➢ Do n b u r i: o n e – bo w l dis h e s of h o t ste a m e d ric e w it h va r io u s sa v o r y to p p in g s
So u s - c h e f . c o . u k jap a n - e x p e r ie n c e . c o m
➢ Oy a k o d o n : ch ic k e n an d eg g
C u p id o ja p a n . c o m
➢ Te m p u r a : d e e p frie d ba t t e r - co a t e d bit e - siz e fo o d s
➢ To n k a t s u : d e e p - frie d br e a d e d p o r k cu t le t s

Su s h i an d Sa s h i m i :
Th e wo r d su s h i ref e r s to th e “fin g e r s ” (fin g e r sh a p e ) of vin e g a r e d rice th a t su p p o r t ch o i c e
m o r s e ls o f raw fis h
TY P E S OF SU S H I :
1.N i g i r i su s h i : fin g e r s of vin e g a r e d ric e to p p e d wit h ra w fish o r o th e r ite m s su c h as co o k e d sh r i m p
or sw e e t o m e le t t e .
Flc k r . c o m N ig ir i s us h i
2. Ma k i s u s h i : su s h i ro lls ma d e wit h m a k is u , a ma t ma d e fro m th in pie c e s of ba m b o o th a t
fac i lit a t e s th e ro lli n g pro c e s s .
N e a rs a y . c o m M a k is u s h i
3. Te m a k i : h a n d ro lle d su s h i sh a p e in t o a co n e
En s o . j p Te m a k i
4. Su s h i Ri c e : (su - m e s h i) : is sw e e t e n e d vin e g a r e d ric e . It is a mix t u r e of sh o r t gra in s , rice , wa t e r ,
rice vin e g a r , su g a r an d sa lt .
Ta s t e . c o m . a u

Ja p a n e s e De s s e r t s
1.F r e s h fru i t s
2. M o c h i : sw e e t glu t in o u s ric e . It ref e r s to a rice p ro d u c t th a t ’s ma d e fro m sw e e t glu t in o u s ri c e
th a t h a s be e n ste a m e d an d p o u n d e d .
.
To k y o t r e a t . c o m M o c h i
3. Ad z u k i : sw e e t red be a n p a s t e . An m i t s u : a tra d it io n a l Ja p a n e s e d e s s e r t
J us t o n e c o o k b o o k . c o m An m i t s u en . w ik e p e d i a . o r g . R e d Be a n Pa s t e
4. Da n g o : Ja p a n e s e d u m p lin g
Hir o k o l is t o n . c o m D a n g o
5. Ka k i g o r o : sh a v e d ice sw e e t e n e d wit h fla v o r e d sy r u p
Sn a k k u . c o m Ka k ig o r o Sn a k k u . c o m Ka k ig o r o

6. M a c h a Ice Cr e a m : (g r e e n te a ice cre a m ) : gre e n tea fla v o r e d ice cre a m
F oc u s s n a p e a t . c o m
3. So u t h Ko r e a
Ko r e a is kn o w n as th e “la n d of mo r n in g ca l m ” wit h ma n y rive r s an d ab o u t 3,0 0 0 isla n d s .
So u t h Ko r e a is th e so u t h e r n h a lf o f th e Ko r e a n Pe n in s u la bo r d e r in g th e se a of Ja p a n an d t h e
Ye ll o w se a .
Ko r e a wa s un d e r Ch in e s e rule fo r mo s t of th e p a s t m ille n n iu m . F o ll o w in g its vic t o r y in t h e
Ru s s o - Ja p a n e s e Wa r in 19 0 5 . Ja p a n o cc u p ie d Ko r e a an d five ye a r s lat e r , it fo r m a lly an n e x e d
th e en t ir e p e n in s u la . Af t e r Wo r l d Wa r II, a rep u b lic wa s se t up in th e so u t h e r n h a lf of th e Ko r e a n
Pe n in s u la , wh ile co m m u n is t - sty le g o v e r n m e n t wa s in s t a lle d in th e n o r t h .
1.K o r e a n cu is in e orig in a t e d fro m pre h is t o r ic tra d it io n s in th e Ko r e a n p e n in s u la ev o lv i n g th r o u g h
co m p le x in t e r a c t io n of en v ir o n m e n t a l, p o lit ic a l an d cu lt u r a l tre n d s .
2. Th e fo o d s are in flu e n c e d by n e ig h b o r in g co u n t r i e s su c h as Ch in a an d Ja p a n . Ho w e v e r , th e ir
dis t in c t cu l in a r y tra d it io n s an d n a t iv e in g r e d ie n t s we r e co ll e c t e d to cre a t e th e ir un iq u e cu is in e .
3. Bu d d h is t tra d it io n h a v e str o n g in flu e n c e d in th e ir cu is in e th u s th e ir ve g e t a r ia n co o k e r y we r e
lin k e d to th e ir reli g io n as we ll.
4. Th e us e of th e s e in g r e d ie n t s we r e in flu e n c e d by Ch in e s e ; ro o t gin g e r , ch ili, mu s t a r d , sp r i n g
o n io n , g a r lic , so y sa u c e , vin e g a r an d se s a m e se e d s .
5. Ja p a n e s e co o k in g ca n be re f le c t e d in Ko r e a like raw fis h or “ su s h i .
6. Ko r e a n cu is in e is ba s e d up o n rice , ve g e t a b le s an d me a t s . Tra d it io n a l Ko r e a n me a l are kn o w n
fo r th e sid e dis h e s (ba c h a n ) wh ic h is ac c o m p a n ie d by ste a m - ric e of sh o r t - gra in .
Ch a r a c t e r i s t i c s of Ko r e a n Cu i s i n e :
1.K o r e a n cu is in e are ba s ic a lly co n s is t of rice , ve g e t a b le s an d me a t s .
2. Th e y p re f e r fer m e n t e d fo o d s . Pic k le s , so y sa u c e , h o t ch ili p a s t e an d so y be a n p a s t e are us e d
ex t e n s iv e ly in th e ir me n u .
3. Kim c h i is a pic k le d an d fer m e n t e d ca b b a g e dis h an d is co m m o n ly se r v e d at ev e r y m e a l.
4. Ot h e r fla v o r in g s in th e ir cu is in e are ; red ch ilie s , g a r lic , so y , se s a m e , gin g e r an d gre e n o n i o n s .
5. Ko r e a n die t in c lu d e s , sta r c h y fo o d s like ric e , n o o d le s an d p a n c a k e s
6. Se a f o o d s an d fish are av a ila b le als o ch ic k e n , p o r k an d be e f ar e p a r t of th e i r me a ls .
7. M e a ls ar e se r v e d d e p e n d in g o n th e o cc a s io n . M a in dis h is se r v e d an d th e n u m b e r of sid e
dis h e s are off e r e d .
8. Ea c h din n e r is giv e n a bo w l of rice an d sid e dis h e s an d are typ ic a lly se r v e d in th e ce n t e r of
th e tab le .
9. Ko r e a n s oft e n us e me t a l ch o p s t ic k s an d is ac c o m p a n ie d by a sp o o n wh ic h is us e d fo r ea t in g
rice an d so u p s .
10 . Ko r e a n me a ls fea t u r e so u p s , ba r b e c u e d fo o d s like bu lg o g i (b e e f ) g rille d o v e r a “ h w a r e ” or
h o t bra z ie r an d fe r m e n t e d sa u c e s an d p a s t e s .

11 . Ba r b e c u e d fo o d s ar e oft e n se r v e d wit h let t u c e an d co n d im e n t s fo r wr a p p in g an d ea t in g .
Bu l g o g i . Allre c i p e s .c o m be e f bu l g o g i . Gre a tc u ry r e c i p e s .n e t
Th e Ba s i c s of Pr e p a r i n g an d Co o k i n g Ko r e a n Fo o d
1.D u n g g e u l - ss e o l g i , Cu t t i n g int o Ro u n d s
It is th e me t h o d us e d fo r cu t t in g cu c u m b e r s , ca r r o t s , lo tu s ro o t s an d zu c c h in i in t o its
d e s ir e d th i c k n e s s . It is us u a lly us e wh e n co o k in g so u p , br a is in g or ma r i n a t in g .
Cu tti n g into ro u n d s . Ki k o m a n .c o m
2. Ba n d a l - ss e o l o g i : Cu t t i n g in t o ha l f mo o n
It is a me t h o d fo r cu t t in g Ko r e a n rad is h e s , p o t a t o e s , ca r r o t s an d zu c c h i n i in to h a lf - m o o n
sh a p e s aft e r cu t t i n g th e s e in to h a lv e s len g t h w is e .
Cu tti n g into ha l f m o o n blo g .h d m d k n i v e s . c o m

3. Eu n h a e n g i p - ss e o l g i : Cu t t i n g int o Gi n g k o Le a f Sh a p e s
It is a me t h o d fo r cu t t in g p o t a t o e s , ca r r o t s an d Ko r e a n rad is h e s in t o gin g k o lea f sh a p e s
d e p e n d in g o n th e d e s ir e d th ic k n e s s af t e r cu t t in g th e s e in t o cris s c r o s s len g t h w is e . It is co m m o n ly
us e wh e n co o k in g ste w or bra i s in g .
Gi n g k o le a f sh a p e . S h u tt e r s to c k
4. Ya l p a k - s s e o l g i : Sl i c i n g thi n l y
It is a me t h o d fo r slic in g th in ly in t o its d e s ir e d th ic k n e s s aft e r cu t t in g th e s e in to th e
d e s ir e d len g t h . It is co m m o n ly us e d fo r frie d fo o d s o r mix e d sa la d .
Sli c e d thi n l y . Bu s y c o o k s .n e t thi n slic e of cu c u m b e r . 12 3 r f .c o m
5. Eo s e u t - ss e o l g i : Cu t t i n g di a g o n a l l y
In g r e d ie n t s are slic e d th in ly . It is be in g us e d in cu c u m b e r s , ca r r o t s , an d gre e d o n io n s cu t
dia g o n a lly in to its d e s ir e d th ic k n e s s . It is us e d fo r fry in g o r ste w s .
Ca r r o ts cu t di a g o n a l l y gi n g e rd i v i n e .c o m
6. Go l p a e - ss e o l g i : Cu t t i n g in t o do m i n o s
M e t h o d fo r cu t t in g cylin d r ic a l in g r e d ie n t s like Ko r e a n rad is h e s o r ca r r o t s in to d o m in o
sh a p e s aft e r cu t t i n g th e m in to d e s ir e d len g t h an d th e n trim in to th e ed g e s in to sq u a r e .

Do m i n o cu t. B o n a p e tti t.c o m
7. Na b a k - ss e o l g i : Cu t t i n g an d sli c i n g int o thi n do m i n o s
It is th e me t h o d o f cu t t in g cylin d r ic a l in g r e d ie n t s in to th in d o m in o sh a p e . It is us e fo r
Ko r e a n rad is h or ca r r o t s .
8. Kk a k d u k - ss e o l g i : Cu t t i n g int o cu b e s
Us e fo r cu t t in g Ko r e a n ra d is h o r p o t a t o ab o u t 2c m p e r sid e . It is us e to ma k e kim c h i,
ste w s or br a is e d dis h e s .
Cu b e ve g e t a b l e s . Fl c k r . c o m
9. Ch a e - ss e o l g i : Cu t t i n g int o ma t c h s t i c k s
It is th e me t h o d fo r cu t t in g Ko r e a n rad is h e s , p o t a t o e s , cu c u m b e r s an d zu c c h in i o n th e
dia g o n a l in t o th in ma t c h s t ic k s .
M a tc h s ti c k s cu t. He a th e r pie r c e
10 . D a j e o - ss e o l g i : Mi n c i n g
M e t h o d o f cu t t in g in g r e d ie n t s in t o sm a ll pie c e s . Us e d to g re e n o n io n s o r g a r lic se a s o n in g
sa u c e .
11 . M a k d a e - ss e o l g i , Cu t t i n g in t o sti c k s
Us e fo r cu t t in g Ko r e a n ra d is h o r cu c u m b e r . It is us e d to m a k e sk e w e r s o r I su k ja n g g w a
(Ko r e a n co o k ie s ) .
12 . M a g u - ss e o l g i : Ch o p p i n g
It is a me t h o d fo r cu t t in g th in an d lo n g in g r e d ie n t s like ca r r o t s , cu c u m b e r s by tu r n in g
th e m in to bit e - siz e d pie c e s . It is us e d to ma k e bra i s e d ve g e t a b le s .

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