Asia Flashcards
SOUTH-WEST
SOUTH-WEST (India, Pakistan, Sri Lanka, Burma/Myanmar, Bangladesh) Influences - thousands of years of invasion, trade and migration (Persian-Arabic past), in addition to religious and climatic differences. Curries are common throughout the region. Many people are vegetarian, relying on lentils, vegetables and grains, such as rice. Hindus and Sikhs don’t eat beef, and Muslims don’t eat pork, so many cook with lamb, goat, chicken and fish. *Curries are very important, and sauces are generally based on yoghurt. *Rice is the staple starch. The region also commonly eats a variety of leavened and unleavened breads (naan, roti, etc), using different grains & legumes as the flour base. *The major oil used for frying is ghee (also called clarified butter – which is the oil part of butter only, where the milk solids are removed). *Garlic, ginger, curry leaves, cinnamon, cloves, cumin, cardamom, coriander and chillies are common flavouring spices.
SOUTH-EAST
SOUTH-EAST (Thailand, Indonesia, Malaysia, Vietnam, Singapore, Laos, Cambodia, Brunei) Influences - whilst each country has its own distinct cuisine, they have much in common. Most dishes use quick cooking techniques such as stir-frying, steaming & boiling. Aromatic herbs and spices feature in many dishes. *Curries are very important, and sauces are generally based on coconut milk. *Rice is the staple starch, and is used in a variety of rice and egg-noodles. *The major oil used is vegetable oil. *Garlic, ginger, galangal and chillies are common flavouring spices. *Lemongrass, Thai basil, sweet basil, coriander and mint are common flavouring herbs. *Lime, fish sauce and tamarind puree are common flavouring ingredients.
NORTH-EAST
NORTH-EAST (China, Hong Kong, Korea, Japan, Taiwan) Influences - rice is a staple in the warmer southern China, whereas wheat is grown to make noodles in the cooler northern regions & countries. Southern Chinese cuisine is popular world-wide because of its focus on freshness, flavour and texture. Northern Chinese food tends to be oilier and make greater use of vinegar, garlic and preserved ingredients. Japanese cuisine often features raw foods such as sushi and sashimi, and deep-frying techniques, such as tempura. Korean food is often grilled or fried, or sometimes fermented, and flavouring with chilli, sesame oil and garlic *Rice is a staple starch, and is used in a variety of rice and egg-noodles. *The major oil used is vegetable oil. *Garlic, ginger, star-anise, cloves and nutmeg are common flavouring spices. *Vinegars are sometimes used to impart a sour flavour. *Chillies are common in Korean dishes. *Soy sauce, or other salty sauces (oyster, black-bean, hoisin, etc) are used in many dishes.
