cuisine of oriental

1. ORIENTAL CUISINE
PRESENTING BY –
TEK BDR. THAPA
INDRAJIT ROY
ROSHNI SUBBA
ARCHANA GIRI

2. GEOGRAPHICAL LOCATION

3. CONTENTS
 INTRODUCTION
 GEOGRAPHICAL LOCATION
 HISTORICAL BACKGROUND
 REGIONAL INFLUENCES
 STAPLE FOOD
 MAIN INGREDIENTS
 HERBS & SPICES
 EQUIPMENTS
 CONCLUSION

4. INTRODUCTION
THE ORIENT REGION INCLUDES:
 CHINA
 JAPAN
 KOREA
 SOUTHEAST ASIA:
• VIETNAM
• THAILAND
• MALAYSIA
• INDONESIA
• COMBODIA,ETC

5. REGIONAL INFLUENCES
• PORK IS AVOIDED IN MALAYSIA & MOST OF INDONESIA BECAUSE OF THE
DOMINANCE OF ISLAM
• SOUTHEAST ASIAN FOOD ORIGINATED IN THAILAND AND WAS
CONSIDERED THE FOOD OF THE PEASANTS. FROM THAILAND, THE
CUISINE SPREAD TO CAMBODIA, LAOS, INDONESIA, MALAYSIA, AND
VIETNAM. THE FOOD IN SOUTHEAST ASIA WAS GREATLY INFLUENCED BY
ITS NEIGHBORS, SOUTHWEST ASIA AND NORTHEAST ASIA. BUT EUROPE
ALSO CONTRIBUTED TO SOUTHEAST ASIAN RECIPES AND DISHES.
FRENCH, DUTCH, AND BRITISH CUISINES BLENDED WITH ASIAN CUISINE
WHEN SOUTHEAST ASIAN COUNTRIES WERE STILL COLONIES.
VIETNAMESE CUISINE WAS ESPECIALLY INFLUENCED BY FRENCH FOOD
WHILE FILIPINO FOOD IS CONNECTED TO SPANISH AND AMERICAN
CUISINE. NOODLES AND RICE ARE THE MAIN STAPLES IN SOUTHEAST
ASIAN CUISINE. SOUTHEAST ASIAN CUISINE IS BASED ON RICE AND
CURRIES AS WELL AS YOGURT. STIR FRYING IS THE MOST POPULAR
COOKING TECHNIQUE.

6. HISTORICAL BACKGROUND
 Korea is a rugged peninsula lying between China on the west and north and Japan to the
East. It shares a very small border with Russia to the extreme northeast. Korea is surrounded
by water on three sides: the Korea Bay and the Yellow Sea to the west, the Korea Strait to the
south, and the East Sea (also known as the Sea of Japan) to the east. There are more than
3,400islands along the coast. Mountains and hills make up about 70 percent of the country.
The Korean peninsula is divided by two political states: the Democratic People’s Republic of
Korea(North Korea) and the Republic of Korea (South Korea). The counties are separated by
a line 38 degrees north of the equator. North Korea occupies about 55 percent of the
peninsula’s84,402 square miles of land. To the west and south of the peninsula are broad
coastal plains where the larger cities are located and where most of the agricultural land is
found. With a combined population of nearly 72 million Koreans, in a country the size of
Great Britain or New Zealand, the land is well used. The land gently slopes from the south
and western coastal plains toward the mountains and drops steeply from the mountains to
the East Sea.

7.  Korean cuisine is another form of Asian cooking that can fall under the umbrella
term of Oriental cuisine. Kimchi, a very popular dish, involves putting rotting
vegetables in a stew and burying the stew pot to make it ferment. Rice, noodles,
seaweed and snails are also used in Korean cuisine, and Koreans' spicy barbecue is
beginning to catch on.
 Korean cuisine is largely based on rice, vegetables, and meats. Traditional Korean
meals are noted for the number of side dishes (반찬; banchan) that accompany
steam-cooked short-grain rice. Kimchi is almost always served at every meal.
Commonly used ingredients include sesame oil, doenjang (fermented bean paste),
soy sauce, salt, garlic, ginger, pepper flakes, gochujang (fermented red chili paste)
and cabbage

8.  The geography of the area that makes up "the Orient" stretches from
east Siberia south all the way to Indonesia and includes Mongolia,
Japan, Korea, Vietnam, Thailand and most of China. Oriental cuisine
almost always refers to some type of Asian cooking from the Far East
region, eliminating most dishes from Siberia and Indonesia.
 Chinese Cuisine
 There are many types of Chinese cuisine, because different areas of
China can have distinctly different styles of cooking. Many times when
someone in Europe or America thinks of Oriental food, Chinese food
comes to mind, with its use of chicken, rice, vegetables, sauces and
exotic ingredients. Chinese food qualifies as a type of Oriental cuisine.
 Japanese Cuisine

9. STAPLE FOOD
Korean Bean Curd (Miso) Soup
IngredientS
 3 1/2 cups water
 3 tablespoons denjang (Korean bean curd paste)
 1 tablespoon garlic paste
 1/2 tablespoon dashi granules
 1/2 tablespoon gochujang (Korean hot pepper paste)
 1 zucchini, cubed
 1 potato, peeled and cubed
 1/4 pound fresh mushrooms, quartered
 1 onion, chopped
 1 (12 ounce) package soft tofu, sliced
Directions
 In a large saucepan over medium heat, combine water, denjang, garlic paste, dashi and gochujang.
Bring to a boil and let boil 2 minutes. Stir in zucchini, potato, mushrooms and onions and let boil 5 to 7
minutes more. Stir in tofu and cook until tofu has expanded and vegetables are tender.

10. Sun's Korean Marinating Sauce
Ingredients
 4 (4 ounce) albacore tuna steaks
 6 tablespoons sugar, divided
 2 tablespoons sesame seeds
 1 green onion, sliced
 1 clove garlic, minced
 1 teaspoon chopped fresh ginger root
 1/2 cup soy sauce
 2 tablespoons sesame oil
 salt and pepper to taste
Directions
 Rub the albacore steaks with 4 tablespoons sugar. Allow to sit 30 minutes in the refrigerator.
 In a skillet over medium heat, toast the sesame seeds 5 minutes, or until lightly browned.
 In a shallow bowl, mix the remaining sugar, toasted sesame seeds, green onion, garlic, ginger, soy sauce,
sesame oil, salt, and pepper. Place the albacore steaks in the mixture, and marinate 2 hours in the
refrigerator.
 Preheat the oven broiler.
 Discard marinade, and place the albacore steaks on a baking sheet. Broil to desired doneness in the
preheated oven

11. EQUIPMENTS
KOREAN
KOREAN SPECIAL EQUIPMENT ARE AS FOLLOWS :-
1.SILVER SPOON AND CHOPSTICKS
2.KITCHEN FORK
3.KOREAN GRILL PLATE
4.KIMCHI STORAGE
5. STONE AND EARTHENWARE BOWLS.

12.  Japan is a small nation of more than 3,000 scattered islands off the eastern coast of
mainland Asia. The Japanese call it Nippon, which means “source of the sun”; others call it
“Land of the Rising Sun.” It is an archipelago, or chain of islands, including four major
islands—Hokkaido, Honshu, Shikoku, and Kyusha—and thousands of smaller ones that lie
scattered along a southwest to northeast axis of nearly 3,000 miles. Historically, its location
isolated the country from the rest of the world. Considering the country’s physical
geography, its history, and its huge population, Japan has had to overcome many obstacles
to achieve its present-day place among major world nations. Japan is located in a region of
geologic instability known as the Pacific Ring of Fire. This region includes approximately
100 active volcanoes and as a result it averages about 1,500 earthquakes each year. Japan is
also subject to floods, blizzards, and typhoons that sweep over the islands each year. And
volcanic events occurring on the ocean floor can cause devastating tsunamis. Although no
longer active, the most recognized of Japan’s volcanoes is Mount Fuji. This cone-shaped
peak rises 12,388 feet above the Kanto Plain, about 70 miles southwest of Tokyo. The small
valleys of flat land and narrow coastal plains support much of Japan’s population and
economy. Japan’s population is over 127 million people, all of whom occupy an area slightly
smaller than the state of California

13.  Japanese cuisine also is a type of Oriental cuisine. Japanese culinary tradition makes heavy
use of fish, as well as sushi and other seafood. This cooking has a very distinct taste and
style compared to many other types of Asian cooking from the Far East area, because there
is less frying and more careful preparation of steamed or even raw foods.

14. Mom's Sushi Rice
INGREDIENTS
 2 1/4 cups Japanese sushi-style rice
 1 (4 inch) piece konbu dried kelp (optional)
 3 cups water
 1/4 cup rice vinegar
 1/4 cup white sugar
 1 1/4 teaspoons salt
Directions
 Place rice into a large, deep bowl. Fill with cold water and rub rice together with hands until the
water turns milky white. Pour off the cloudy water, being careful not to pour out the rice. Repeat 3 or
4 times until you can see the rice through 3-inches of water.
 Drain the rice in a fine strainer, then place into a saucepan along with konbu and water. Allow to
stand for 30 minutes. Stir together rice vinegar, sugar, and salt until dissolved in a small bowl, set
aside.
 Cover, and bring rice to a boil over high heat, then reduce heat to low, and simmer for 15 minutes.
Remove from heat and allow to stand for 5 minutes.
 Scrape rice into a bowl; remove and discard the konbu. Stir in vinegar mixture until well
incorporated and no lumps of rice remain. Allow to cool at room temperature. For a shinier
appearance, use an electric fan to cool the rice rapidly

15. CHICKEN TERIYAKI
Ingredients
 2 tablespoons sake (Japanese Rice Wine)
 1/4 cup soy sauce
 2 tablespoons light brown sugar
 2 teaspoons grated fresh gingerroot
 1 3/4 pounds chicken thigh fillets (no skin or bones), preferably organic, cut or scissored into bite-sized pieces
 1 teaspoon peanut oil
 1 3/4 to 2 1/2 cups sushi rice, cooked according to packet instructions
Procedure
 Preheat oven to 375 Fahrenheit.Combine soy Sauce,sugar,gingerroot,and,sesame seeds in a large
bowl. place a chicken in a baking dish and pour sauce over it.Bake for 45 minutes .turn chicken
about every 15 minutes,coating with sauce in the process.

16. EQUIPMENTS
JAPANESE
JAPANS SPECIAL EQUIPMENT ARE AS FOLLOWS
OROSHIGANE: GRATERS
OSHIZUSHIHAKO: BOXES FOR PRESSED SUSHI
SAIBASHI: JAPANESE KITCHEN CHOPSTICKS
SHAMOJI: RICE PADDLE
TSUKEMONOKI AND TSUKEMONOISHI: JAPANESE-STYLE PICKLE PRESS
UROKOTORI: FISH SCALER
TAKOYAKI PAN: FRYING PAN FOR TAKOYAKI
TETSUBIN: CAST IRON TEAPOT.

17.  Southeast Asia, a region of Asia of over 1,740,000 square miles, is bordered by the Indian
subcontinent on the west, China on the north, and the Pacific Ocean on the east. The name
“Southeast Asia” came into popular use after World War II and has replaced such phrases as
“Further India,” “East Indies,” “Indo-China,” and “Malay Peninsula,” which formerly designated all or
part of the region. Southeast Asia includes the Indochina Peninsula, which juts into the South China
Sea, the Malay Peninsula, and the Indonesian and Philippine archipelagos. The region has ten
independent countries: Brunei, Cambodia, Indonesia, Laos, Malaysia, Myanmar, the Philippines,
Singapore, Thailand, and Vietnam. Peninsular Southeast Asia is a rugged region traversed by many
mountains and drained by great rivers such as the Thanlwin, Ayeyarwady, Chao Phraya, and
Mekong. Insular Southeast Asia is made up of numerous volcanic and coral islands. Overall, the
region has a generally tropical rainy climate, with the exception of the northwestern part, which has a
humid subtropical climate. The wet monsoon winds are vital for the economic well-being of the
region. Tropical forests cover most of the area. Rice is the chief crop of the region; rubber, tea,
spices, and coconuts are also important. The region has a great variety of minerals and produces
most of the world’s tin.
 Cuisine from Southeast Asia also qualifies as Oriental food, with Thai and
Vietnamese being the two that are most well known in Western nations. Various
noodles, curries and hot spices help distinguish Southeast Asian cooking from that
of some of the other Oriental nations that make up the Far East.

18. EQUIPMENTS
SOUTHEAST ASIA
 The special equipment use in southeast asia cuisine are as follows
 1. Blender and Pestle & Mortar
 .
 2.Krok and Look Krok. (FOR GRINDING SPICES)
 3.Khanom Krok Pan.(USE TO MAKE COCONUT PANCAKES).
 4.Noodle Basket.(FOR BOILING NOODLES).

19. SAUCES
 NUOC MAM – FERMENTED SALTED FISH SAUCE
 NUOC CHAM – VIETNAMESE CONDIMENTS MADE
WITH CHILLI PEPPER CITRUS JUICE.
 FISH SAUCE
 SOYA SAUCE
 PAPAYA SAUCE (DESSERT SAUCE)

20. STAPLE FOOD
 THE MAIN SOURCE OF PROTEIN IS TOFU (FERMENTED
SOYABEAN CURD)-
 RICE IS MAIN STAPLE FOOD OF JAPAN,STICKY RICE IN
KOREA
 SOYA CULTURE
 NOODLES (SOBA,UNDON)
 Rice is Japan’s most important crop and has been cultivated by
the Japanese for over 2000 years. hakumai (“white rice”), with the
outer portion of the grains (nuka) polished away. Unpolished rice
(gemmai) is considered less desirable.
 Fish

21. POPULAR DISHES
SUSHI
NORI
TEMPURA
SUNOMONO (SALAD)
GADO-GADO
BALUT EGG

22.  FRIED BANANAS
 COCONUT PANCAKES
 BANANA FITTERS

23. More than 3/4 of the Southeast Asia population is agriculture-based. Twice as much fish is consumed in this
region compared to other forms of animal protein, reflecting the long coastlines and river environments of
Southeast Asia. The staple food throughout the region is rice, which has been cultivated for thousands of
years. Rice serves as the basic staple food for more than half of the world's population today. Most food is
cooked by quick blanching or stir-frying and steaming. Southeast Asians are concerned with nutrition,
economy, and ease of preparation as it relates to their food.
Due to the close proximity of the borders between countries in Southeast Asia, and to combined influences
from India and China that have affected indigenous taste and cooking styles, the ingredients are similar
throughout most of the region while they are nonetheless manipulated by each culture to suit their palate and
taste.
In Asia, there are different styles of eating food. In India and the Middle East, as well as Southeast Asia,
people eat food with their hands. It is a very direct way to experience the texture of the food, and people
normally wash their hands before and after each meal. Normally, only the right hand is used, so that one
knows to keep it especially clean. Generally, the foods to be eaten are placed on plates in the center of the
mat or table, and people take food in small portions as they eat.
, most Southeast Asians do not consider milk, yogurt, cheese, and other dairy foods to be a popular source of
nutrition. Instead, soybean milk, soy-bean paste, and soy sauce are alternative food preferences for most
people, with evaporated milk and modern-day substitutes commonly used to sweeten coffee or prepare
desserts. Coconut milk, as a very different and indigenous product, is widely used as well.

24. POPULAR MEALS
 Southeast Asia consist of rice, fish, vegetables, fruits, and spices. Curry, "satay" (spiced or marinated
meat on a stick that is barbecued), "sour fish soup", noodles, and soy products are popular.
 Flavorings that are common include ginger, pepper, chili peppers, onions, garlic, soy sauce, fish
sauce, fermented fish paste, turmeric, candlenut, lemon grass, cloves, nutmeg, cinnamon, as well as
tamarind and lime (for a sour taste). Coconut milk is often used to bind sharp flavors, while palm sugar
is used to balance the spices
 Fish sauce is used in almost all Southeast Asian curries as well as in various forms of cooking fish and
pork
 Popular vegetables are sweet potatoes, maize, taro, tapioca, legumes, blossoms, and the leaves of
many green plants
 . Popular fruits are pineapple, coconut, star fruit, jackfruit, papaya, bananas, rambutan, mangosteen,
and the somewhat odorous durian ("king of the fruits", according to aficionados).

25. MAIN INGREDIENTS
SOY SAUCE AND/OR TAMARI: USE SOY SAUCE IN PLACE OF SALT WHEN SEASONING
SOUPS, FRIED RICE, DRESSINGS OR DIPPING SAUCES. GLUTEN-FREE TAMARI IS NICE TO
HAVE ON HAND IF YOU REGULARLY COOK FOR GLUTEN-FREE EATERS, BUT NOT A
NECESSITY OTHERWISE.
RICE VINEGAR: A MILD VINEGAR FOR MAKING VINAIGRETTES, MARINADES OR DIPPING
SAUCES.
FISH SAUCE: FUNKY AND INDISPENSABLE WHEN COOKING THAI OR VIETNAMESE FOOD,
ESPECIALLY IN STIR-FRY SAUCES, DRESSINGS AND DIPPING SAUCES. (YOU CAN ALSO
TRYING MAKING YOUR OWN VEGAN VERSION.)
CHILI SAUCE, SUCH AS SRIRACHA OR CHILI GARLIC SAUCE: A BOTTLED CHILI SAUCE IS AN
EASY WAY TO ADD HEAT AND A LITTLE MORE FLAVOR TO ANY DISH, FROM SOUPS TO
NOODLE SALADS.
OYSTER SAUCE: THIS SWEET AND SAVORY SAUCE ADDS UMAMI RICHNESS TO SIMPLE
VEGETABLE STIR-FRIES. VEGETARIAN VERSIONS ARE MADE WITH MUSHROOMS INSTEAD
OF OYSTER EXTRACT.

26.  Coconut milk: Creamy and rich, canned coconut milk adds a wonderful flavor and
smooth texture to curries, soups and marinades.
 Curry paste: Spicy, with incredible depth, nothing can take its place in Thai
curries.
 Miso paste: Versatile miso paste can be used in a classic miso soup, used to
make a Japanese marinade for fish or meat, or even added to non-Japanese
recipes that need a little more oomph.
 Toasted sesame oil: With its characteristic toasty flavor, sesame oil rounds out
dressings, dipping sauces and marinades, often taking them from "Yeah, that's
good" to "Where can I get a bucket of that to slather over everything I eat?“
 Rice wine, such as sake: As with white wine in French cooking, it only takes a
little rice wine to add another dimension of flavor to soups, simmering sauces and
marinades. It's indispensable in Japanese cooking.

27. RICE: ALTHOUGH EACH CUISINE HAS ITS TRADITIONAL RICE ACCOMPANIMENT, THERE'S NO
NEED TO KEEP THEM ALL ON HAND, SO STOCK WHATEVER YOU LIKE. (THAI JASMINE WHITE
RICE AND SHORT-GRAIN BROWN RICE ARE MY PERSONAL STAPLES.)
NOODLES: THERE'S ALSO NO NEED TO KEEP A DOZEN TYPES OF NOODLES ON HAND, SO
STOCK THE ONE OR TWO TYPES YOU LIKE AND DON'T BE AFRAID TO SWAP IN JAPANESE UDON
NOODLES IN CHINESE SOUP RECIPES, OR MAKE OTHER SUBSTITUTIONS
FRESH GINGER: GRATE IT, MINCE IT, CUT IT INTO COINS AND USE IT TO MAKE KOREAN
MARINADES, CHINESE SOUPS, THAI DIPPING SAUCES AND MUCH MORE.
LIMES: THE FRESH BITE OF LIME JUICE IS ESPECIALLY IMPORTANT IN THAI AND VIETNAMESE
COOKING.
CILANTRO: CILANTRO IS A KEY FLAVOR IN MANY ASIAN CUISINES. IF IT'S THE LATTER, MAYBE
YOUR NEW ASIAN COOKING HABIT WILL GIVE YOU A RENEWED APPRECIATION FOR THIS
CONTROVERSIAL HERB. OR MAYBE NOT. HATERS GONNA HATE.

28. HERBS & SPICES
 LEMON GRASS
 GALANGAL
 KAFFIR LIMES
 CURRY LEAVES
 MINT
 BASIL
 CILANTRO /CORIANDER
 CLOVES

29.  BAIJU-RICE ,GRAPE,BEER
 RUJIU-MADE FROM HORSE’S MILK

30. BEVERAGES
ALCOHOLIC & NON ALCOHOLIC
 MIRIN – SWEET RICE WINE
 SAKE – STRONG RICE WINE (USUALLY SERVED WARM)
 SOJU-SPIRIT,MADE FROM RICE,SWEET POTATO & BARLEY
 CHEONGJU-CLEAR RICE WINE
 VIETNAMESE ICED COFFEE
 COBRA & SCORPION WHISKEY
 VIETNAMESE FILTER COFFEE

31. REFERENCES
WIKIPEDIA.COM
GLOBAL GOURMET.COM
ASIAN CUISINE-FUNDAMENTALS AND FAVORITE RECIPES
GOOGLE BOOK
SOME HELP FROM LIBRARY

32. CONCLUSION
THIS PROJECT HAS HELPED US TO GAIN
KNOWLEDGE ABOUT ORIENTAL CUISINE.
AND WE HOPE WE WERE ABLE TO SHARE
SOME IMPORTANT KNOWLEDGE WITH YOU
ALL, WHICH MAY BE USEFUL FOR US IN
FUTURE.

33. THANK YOU