MARJORIE FERNANDEZ | HRS 1C | HRC14

ASIAN CUISINE
Asian cooking originated in 3000 B.C when the earliest agriculture,
with one of the primary Asian and Indian civilisations, was
discovered. Throughout history, traces of European influence in
Asian cuisine have been found due to the colonisation of the
Europeans in some countries in the southeast.

In the northeast, the cooking method significantly utilised fats, oils,

and sauces. While Japanese and Korean cuisine is widely
patronised, Chinese cuisine has become the most popular.
Northeastern cuisine is known for its fish banquets, specializing in
fish such as trout and sturgeon. Because the area is also
mountainous, the Jilin style of the Northeastern cuisine is famed for
its dishes that use game animals. Northeastern is always filling,
flavorful, colorful, and with wonderful aromas.

While in the southeast, the art of stir-frying and steaming using

special citrus herbs and spices is popular. Southeast is a tropical
region of the continent encompassing 11 countries. That diversity
fosters rich, varying culture and cuisine.

With recipes from the Philippines, Thailand, Singapore, Malaysia,

Vietnam. Asian cuisine is exotic and flavorful. The clever use of
cooking techniques and spices has transformed what were
originally humble peasant food dishes into specialties that are now
known the world over.
ASIAN CUISINE
THESE ARE SOME POPULAR ASIAN FOODS:

DIM SUM
CHINA

PECKING
DUCK
CHINA

SUSHI
JAPAN

RAMEN
JAPAN
ASIAN CUISINE
CONTINUATION:

PHO
VIETNAM

BIBIMBAP
KOREA

ADOBO
PHILIPPINES

KIMCHI
KOREA