ASIAN CUISINE

ASIAN CUISINE
 Includes several major regional cuisine

CENTRAL ASIAN
EAST ASIAN
NORTH ASIAN
SOUTH ASIAN
SOUTH EAST ASIAN
WEST ASIAN
 CUISINE
 Is a characteristic style of cooking practices
and traditions usually associated with a
specific culture.

Asian is being the largest and most

populous continent , is home to
many culture many of which have
their own characteristics cuisine.
Ingredients common to many cultures in the East
and Southeast region of the continent includes
 RICE
 GINGER
 GARLIC
 SESAME SEEDS
 CHILES
 DRIED ONIONS
 SOY
 TOFU
 COMMON COOKING METHODS

 STIR FRYING
 STEAMING
 DEEP FRYING
 STIR FRYING

Is a Chinese cooking in which

ingredients are fried in a small amount
of very hot oil while being stirred in a
wok.

Wok- is a versatile round bottomed cooking

vessel originating in China. It is one of the most
common cooking utensils in China and similar
pans are also found in part of East.
 STEAMING
 Is a method of cooking using steam. This
is often done with a food steamer but
food can also be steamed in a wok.
 DEEP FRYING
 Is a cooking method in which food is
submerged in hot fat most commonly oil as
opposed the shallow oil use in conventional
frying done in a frying pan.
 RICE
 Is a common to most Asian
Cuisine
Different varities are popular in the various regions

 BASMATI RICE
Popular in the India subcontinent
 JASMIN RICE

Is often found across the South east asia

 LONG GRAIN RICE

Is popular in China
 SHORT GRAIN RICE

In Japan and Korea

 CURRY
 Is a common dish in South Asia and East Asia

 Curry dishes – have their origins in the India

subcontinent.
 YOGURT BASE
Mainly used in present day Northern

INDIA
BANGLADESH
PAKISTAN
 COCONUT MILK
 Generally use as their foundation in

 Southern India
 Sri Lanka
 Southern Asian
 EAST ASIAN CUISINE
 CHINESE
 JAPANESE
 KOREAN
 MONGOLIAN
 TAIWANESE

THIS IS THE MOST POPULATED REGION OF

THE WORLD, IT HAS MANY REGIONAL
CUISINE ESPECIALLY IN CHINA.
 STAPLE FOODS
 RICE
 NOODLES
 MUNG BEANS
 SOY BEANS
 SEAFOODS
JAPAN
 HAS THE HIGHEST PER CAPITA

CONSUMPTION OF SEAFOODS

MONGOLIA- MUTTON

CHINA- CHINESE CABBAGE