THE WORLD OF ASIAN CUISINE Flashcards
Asian cuisine includes several major regional cuisines:
1. C____ Asian
2. E____ Asian
3. N____ Asian
4. S______ Asian
5. Southeast Asian
6. W_____ Asian
- Central
- East
- North
- South
- West
A cuisine is a cha________ style of cooking practices and tr_______, usually associated with a specific culture.
characteristic, traditions
Asia:
1. Being the l____ and most populous continent, is home to many c_____, many of which have their own ch________ cuisine
2. Asian cuisine are also famous about their s____
3. Asian People tr______ use different kind of spices in their regular meals
- largest, cultures, characteristic
- spices
- traditionally
Ingredients common to many cultures in the East and southeast regions of the continent include:
1. r_____
2. g_____
3. ga_____
4. se_____
5. seeds
6. ch____
7. dried o____
8. s___
9. to__
- rice
- ginger
- garlic
- sesame
- chilies
- onion
- soy
- tofu
stir f_____, st______ and deep _____ are common cooking methods
frying, steaming, frying
The use of different h___ and s_____ originated in these areas and allowed other parts of the world to experiment with these flavors
herbs, spices
The spice trade developed throughout the I_____ subcontinent by at earliest 2____ BCE with cinnamon and black pepper and in E____ Asia with herbs and pepper
Indian, 2000, East
By 1_____ BCE, medical systems based upon herbs could be found in Ch____, K___, and In_____. Early use related to magic, med_____, religion, tradition, and preservation
1000, china, Korea, Indian, medicine
Since the dawn of human civilization, s____ have been highly valued and c____ for food preservation, flavoring, healing, and even to ward off ‘______’.
spices, cultivated, ‘ evil spirits’
Spice t______ across the continents had existed for t______ of years, some were used as cu____ at one time or another, and had even sparked wars and expeditions, as well as one of the driving reasons for colonization
trade, thousands, currency
The earliest widespread use of herbs and spices in Asia can be traced back to ancient C____ and I____, evolved through the ages into an i____ part in many of our favorite cuisines
China, Indian, integral
As far back as 2____BC, a book of s____ called ‘Ben Chao Kang Mu’ or ‘Systemic Pharmacopoeia’ was authored by the famed Chinese herbalist and pharmacist Li ____. Legend says that he frequented the great mountains and forests of China in search of b_____ plants, herbs, and spices–many of which are still used in Chinese medicine and culinary today
2700, spices, Li Shih-Chen, beneficial
Meanwhile, Indian spices were first cultivated in the gardens of B___ during the _____ Century BC. The writings of Charaka and Susruta ___ from the ___ Century BC detailed the health benefits of various herbal medicines, used as a____ in surgery, aid in wound healing, and for other holistic purposes.
Babylon, 8th, II, 4th, antiseptics
Asian most common spices?
1. T_____
2. G_____
3. C____
4. Cl____
5. N_____
6. Ch____
7. P______rn
8. Cardamom
9. Star _____
- Turmeric
- Ginger
- Cinnamon
- Clove
- Nutmeg
- Chilli
- Peppercorn
- Star Anise
TURMERIC:
1. A deep yellow rh____ native to India
2. Boiled, dried, and g____ into a powder form that gives curries their s____ color and p_____ taste.
3. Besides cooking, turmeric has played a key role in r______ Hindu rituals since around 4_____ years ago.
4. It reached China by 7___AD most likely via the S____ Road and remains an essential spice in traditional Chinese m____
5. while more recently, turmeric chai l_____ has also become a popular treat in Hong Kong cafés.
- Rhizome
- ground, savory, peppery
- religious, 4000
- 700AD, Silk, medicine
- latte
GINGER:
1.Ginger is also a rh____, first discovered in the s______ parts of Ancient China about 5___ BC - supposedly when Confucius( Khổng Tử) flavored his food with it in hopes of a long life.
2. It then spread to India and Southeast Asia; was brought to ancient R____via A___ traders, and was reintroduced to Europe again by Marco P_____ after the Roman Empire fell.
3. By the ___th Century AD, ginger was widely used in c_____, and grown in pots for s__ voyages to preserve food, as well as to prevent s___
4. It is also a must-have ingredient in many Asian cuisines.
- rhizome, southern, 500
- Rome, Arab. Polo
- 5th, cooking, sea, scurvy
CINNAMON:
1. Native to S__ L___, this incredibly fr____ spice plant is recorded in Chinese writings dating back to 2_____ BC, and believed to have aph_____ powers, useful in treating co____ and sore throat, as well as to preserve and flavour m____
2. It had travelled as far as ancient E_____, then later to m_____ Europe; and was once so prized that its value was equal to s____.
3. It started a long war between the D____, Portuguese and English during the ___th Century AD for control of Sri Lanka (then called Ceylon), which finally ended by the 1800s, after cinnamon was found to be easily grown in other places, including China and Southeast Asia.
4. It’s also one of the c___ ingredients in Chinese five-s____ powder.
- Sri Lanka
fragrant ( Thơm phức)
2800BC
aphrodisiac ( thuốc kích dục)
coughs
meats - Egypt
medieval ( trung cổ)
silver - Dutch
17th - Core
five- spice
CLOVE:
1. Prized for its rich a____ flavor, cloves were another
w_______ spice during
colonial times, this one between the Dutch and the people of M_____ Islands, e_____ of Indonesia; also known as the ‘Spice Islands’.
2. However, like many Asian spices, cloves have reached China as early as the ____rd Century BC via a s___ trade. Han Dynasty co_____ were known to freshen their breath with it before meeting the emperor; though elsewhere, it is mainly used for ma____ meats, flavour curries, preserve fr____ and enjoyed in hot beverages with lemon and sugar.
3. Clove is also one of the spices in Chinese f____ -s____ powder.
- aromatic ( rượu thơm)
warinducing
Molucca
East - 3rd
sea
Courtiers
marinating
fruits - five-spice
NUTMEG:
1. Similar to cloves, nutmeg is the d____ fruit s___ from an evergreen tree native to the M____ Islands
2. Loved for its warm and mildly s_____ taste. The fruit itself resembles an a____, light yellow with red and green markings.
3. As it matures, the outer flesh b____ to reveal the seed; which is then dried up to ___ months, before its shell is removed to the eg_____ nutmeg within.
4. It is used in Indian Mughlai cuisine for s_____ dishes, as well as garam masala spice mix and Japanese curry powders.
- dried
seeds
Molucca - sweet
apricot - bursts
2 months
eggshaped - savoury
CHILLI:
1. Chilli or cap____ fruits have been a part of the human diet since about 7___ BC.
2. Although the oldest cultivated crop can be traced to South A______, since its introduction to Asia by P_______ traders in the ____th Century, chilli has become a nearly ubiquitous ( khắp nơi) ingredient from China to S______ Asia; grown and enjoyed in a myriad ( vạn) of zesty, delicious cuisines.
3. In fact, China was the world’s largest
producer of fresh g_____ chilli in 2____; while India led the dried chilli p_____ production – 3___% of the world total.
- capsicum
7500
2 America
Portuguese
15th
Southeast - green
2016
peppers
36%
PEPPERCORN ( Hồ tiêu):
1. The f____ spice that’s truly native to Asia isn’t chilli, but black p_____ - used in Indian cooking since at least 2____ BCE, and is also widely grown in Southeast Asia.
2.The original berries are actually g____ in color, cooked and dried until they sh____ into wrinkly seeds with black skin; thus named peppercorns.
3. Favored for its exquisite fr_______ and spicy taste, it is used in stir-____ Asian dishes with meat, as well as curries.
- fiery
pepper
2000 BCE - green
shrank ( co rút) - fragrance ( hương liệu)
stir - fried
CARDAMOM ( bạch đậu khấu):
1. Native to s____ India, cardamom is one of the world’s o____ spices, dating back at least 4____ years with its uses recorded by Ancient E____, though mainly for m____ and r____ purposes.
2. In Asia, cardamom is another main c____ ingredient with unique minty flavor and is also often used to make a traditional tea.
3. It’s usually pricey because the p____ are harvested by h___.
- southern
oldest
4000 years
Egyptians
medicinal
ritual - curry
- pods
