HMPE 5 - Overview of Asian

Cuisine
COOKING
one of the oldest human activities

Hunter Gathering Level

kill, or hunt then throw it on the fire with vegetables and fruits

Materials:

Sticks - for skewering meat and vegies

Leaves - for wrapping and baking

Hot flat rock - used as pan

Level 2: Subsistence Farming

Agriculture - farmers rely on grains as their source of calories

farmer has to work harder for his calories than a hunter

farming requires patience and effort for cultivation

Pottery and Metal Work

in the discovery of pottery and metal work, new cooking techniques begins
to take shape

Level 3: Central Authority and Trade

Cooking is no longer an activity to do for survival but it has become an
profession and emerge as an industrial and commercial activity.

Ex. Serving to others or the creation of restaurants

Peasant Cuisine
consist of limited number of relatively simple dishes

variety of ingredients are not available

HMPE 5 - Overview of Asian Cuisine 1

 no time for fancy preparation

The 3 Cuisine Areas in Asia

🍛 The South West: India, Pakistan, Sri Lanka, Burma

🍣 The North East: China, Korea, Japan

The South East: Philippines, Singapore, Indonesia, Thailand, Vietnam,

Malaysia, Cambodia, Brunei, Laos

CURRIES

Very important to the cuisines of South East and South West

South Western curries are generally base on yogurt.

Curries of the South East and North East are generally based on coconut milk.

RICE

a staple starch in all three cuisines areas

South Western cuisines include a variety of leavened and unleavened breads

South East and North East cuisines include rice and egg noodles

OIL

South West, the major oil used in frying is ghee, or clarified butter.

South East and North East, the major oils are vegetable oils

SPICES

Garlic and ginger are used in all three cuisine areas

HMPE 5 - Overview of Asian Cuisine 2

 chili and peppers, although chilies are much more common in the South West and
South East

North Eastern cuisines use soy sauce in nearly everything; the South East
substitutes fish sauce; there is no equivalent in South Western cooking

South East, there are two additional flavorings that are not used in the other
cuisines -galangal and lemon grass

HMPE 5 - Overview of Asian Cuisine 3