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Social Studies assignment 2012

~Southeast Asian cuisine~

5 of my favorite foods
1. sushi

a Japanese dish which is considered a delicacy. It is a simple round sandwich of sorts, made with rice, fish or sashimi, and circled with nori. 2. tom yam
is a spicy clear soup typical in Thailand. Tom yam is widely served in neighboring countries such as Malaysia and Singapore and has been popularized around the world. continued-->

~~above reference from: Wikipedia

3. Hainanese chicken rice

is a dish of Chinese origin, and is most commonly associated with Singaporean, Malaysian and Hainanese cuisines, although it is also commonly sold in Thailand. It is based on the well-known Hainanese dish called Wenchang chicken. means Siamese noodle and is a dish of vermicelli in spicy, sweet and sour light gravy. It is one of the popular one-dish meals in Singapore and Malaysia.

4. Mee Siam

5. Hor Fun
is believed to have originated in the town of Shahe now part of the Tianhe District in the city of Guangzhou. Hor fun is typical of southern Chinese cuisine, although similar noodles are also prepared and enjoyed in nearby Southeast Asian nations such as Cambodia, Malaysia, Indonesia,

1 popular dish in southeast Asia and its origin Popular dish: yellow curry
Place of origin: Thailand Description: it is one of three major kinds of Thai curry that are commonly found in Thai restaurants Pre-packaged curry powder of Indian origin and is sometimes also referred to as yellow curry in Western countries but is a different blend of spices from Thai yellow curry. Thai Yellow curry, outside Thailand, usually refers to the Thai-Muslim dish kaeng kari. This curry is richer and creamier than other Thai curries, since both coconut cream and coconut milk is used. This richer curry tends to tone down the overall spiciness of the dish, hence its popularity on menus outside of Thailand.

(continued) Primary spices : cumin, coriander, turmeric, fenugreek, garlic, salt, bay leaf, lemongrass, cayenne pepper, ginger, mace and cinnamon optional: palm sugar
reference from: Wikipedia

Curry is called gaeng phet in Thai. In Thai gaeng means liquid and refers to both soups and curries and phet means hot in the incendiary sense. When searching for a Thai curry recipe, note that often times the water-based curries are categorized with soups, because not all gaeng are spicy curries. Gaeng also encompasses mild flavored soups called gaeng joot. The various gaeng phet dishes are based on blends of fresh and dried herbs and popularly known as curry paste, or in Thai kreung gaeng or nam prik gaeng. reference from:

Ingredients 1. 3 tbsp vegetable oil 2. 10 boneless, skinless chicken thighs, cut in chunks 3. 1 large onion, chopped 4. 1 4 oz. can Yellow curry paste 5. 1 tsp. curry powder 6. 1 13 oz. can coconut milk 7. 1 cup chicken stock 8. 3 medium sized potatoes, peeled and cut in small chunks 9. 2 tbsp. fish sauce 10. 2 tbsp. fresh lime juice 11. 1 tbsp. palm sugar (you can substitute with brown sugar) How to make it A. In a wok or large saucepan, heat oil over medium high heat. Add chicken pieces and cook for 6-8 minutes, or until starting to turn golden. B. Add onion and cook for another 2-3 minutes. C. Add curry paste and curry powder and mash curry paste to soften, then stir to coat the chicken and cook for 2 minutes. D. Stir in coconut milk and stock. Bring to a gentle boil. Add potato chunks and simmer for about 20 minutes or until chicken and potatoes are tender. Stir occasionally.