Asian cuisine is a universal language that cuts down barriers. Food is the focus of all social events. The different traditions of Asian cuisine and cooking reflect its broad diversity of histories and experiences. Recipes in Asia has no proper means of measurement, people simply used a handful of this and a pinch of that, and cooked according to taste and experience.
Asian cuisine styles can be broken down into several regional styles that have roots in the peoples and cultures of those regions.
Areas of Cuisine in Asia
The South West - India, Pakistan, Sri Lanka, Burma
The North East - China, Korea, Japan
The South East - Thailand, Laos, Cambodia, Vietnam, Indonesia, Malaysia, Singapore, Brunei and Philippines
South West love curries and they are generally based on yogurt, whereas the curries of the South and North East are based on coconut milk.
South West includes a variety of leavened and unleavened breads and South and North East cuisines include rice and egg noodles.
In the South West, the major oil used in frying, or clarified butter. In the South and North East, the vegetable oil is important.
We have different Asian cuisine of different country for you. Enjoy cooking and share its delicious flavour with your family.
1. Burmese Chicken Curry Recipe
Ingredients:
1 kg Chicken thigh
1/2 teaspoon Shrimp paste (belacan)
1 teaspoon Salt
2 cups Coconut milk
1 teaspoon Chili powder
200 g Dried rice vermicelli
2 Large onions, roughly chopped
5 cloves Garlic, roughly chopped
5 cm Fresh ginger, roughly chopped
2 tablespoons Cooking oil
Procedure:
Ø Have the chicken wash under cold water and use a kitchen towel to dry pat it.
Ø Process the onion, garlic and ginger in a food processor until smooth. If necessary, add a little water to assist in blending the mixture.
Ø Heat the oil in a large pan. Add the onion mixture and shrimp paste and cook, stirring over high heat for about 5 minutes.
Ø Add the chicken and cook over medium heat, turning it until it browns.
Ø Add the salt, coconut milk and chili powder.
Ø Bring to the boil, reduce the heat and simmer, cover for about 30 minutes. Occasionally stirring the mixture.
Ø Uncover the pan and cook for 15 minutes or until the chicken is tender.
Ø Place the noodle in a bowl, cover with boiling water and leave for 10 minutes.
Ø Drain the noodles and place them in a serving bowl.
Ø Serve hot.
2. Sashimi Recipe of Japan
Ingredients:
500g Very fresh fish such as tuna, salmon or trout
1 Carrot
1 Daikon
Japanese soy sauce, to serve
Wasabi, to serve
Procedure:
Ø Use a very sharp, flat-bladed knife to remove any skin from the fish.
Ø Place the fish in the freezer and chill it until it is just firm enough to be cut thinly and evenly into slices, about 5 mm in width.
Ø Try to make each cut one motion in one direction, taking care not to saw the fish.
Ø Use a zester to scrape the carrot and daikon into long fine strips or cut them into fine julienne strips.
Ø Arrange the sashimi pieces on a platter. Garnish with the carrot and daikon and serve with the soy sauce and wasabi.
Note: It is crucial that the fish used for making Sashimi is very fresh.
3. Beef Pot Roast Recipe of Philippines
Ingredients:
75 g Pork fat
1.5 kg Topside beef
3 medium Onions, quartered
4 Tomatoes, quartered
1/2 cup White vinegar
2 tablespoons Soy sauce
2 Bay leaves
3 Potatoes, cut into chunks
3 Sweet potatoes, cut into chunks
2 tablespoons Chopped coriander leaves to serve
Procedure:
Ø Cut the pork fat into thin strips. Using a sharp knife make deep cuts in the beef.
Ø Make these cuts evenly over the beef. Insert a sliver of pork fat into each cut.
Ø Place the beef in a large pan which has a tight-fitting lid. Add the onion, tomato, vinegar, soy sauce and bay leaves.
Ø Bring the liquid to the boil; reduce the heat to a gentle simmer, cover and cook for 2 hours until the beef is tender.
Ø Season well with salt and black pepper.
Ø Remove the lid and simmer a further 30 minutes.
Ø Add the potato and sweet potato and simmer, uncovered, until tender.
Ø Remove the pan from the heat and remove the beef from the pan.
Ø Cut the beef into thin slices. Drizzle over the gravy and serve with the potato.
Ø Scatter over the coriander to serve.
Note: Pork fat is available from butcher shops. If unavailable, lard can be used as a substitute.
4. Singapore Fried Rice Recipe
Ingredients:
2 cups Cooked rice, cooled
2 tablespoons Carrots, finely chopped
2 tablespoons Spring onions, chopped
2 Eggs, lightly beaten
1 tablespoon Cooking oil
1 teaspoon Butter
2 tablespoons Ready fried crispy garlic chips
2 tablespoons Light soy sauce
2 tablespoons Salt and sugar to taste
2 tablespoons A dash of ground black pepper
Procedure:
Ø Heat the oil and butter in a wok and fry the chopped carrots for 1-2 minutes.
Ø Push aside in the wok and add in the beaten egg, scramble until cooked.
Ø Stir in rice and add salt and sugar to taste.
Ø Combine in the fried chopped carrots.
Ø Fry until all the ingredients are well combined.
Ø Add in the fried garlic crisps and add a dash of ground black pepper to taste.
Ø Serve immediately while hot.
Note: If possible, cook the rice a day ahead and refrigerate it overnight. This makes the grains separate and the fried rice will not be so soggy.
5. Tom Yam Soup Recipe of Thailand
Ingredients:
500 g Raw shrimps
1 tablespoon Cooking oil
2 liters Water
2 tablespoons Curry paste
2 tablespoons Tamarind concentrate
2 teaspoons Ground turmeric
1 teaspoon Red chili, chopped
4-8 Kaffir lime leaves, whole or shredded
2 tablespoons Fish sauce
2 tablespoons Lime juice
2 teaspoons Soft brown sugar
1/4 cup Fresh coriander leaves
Procedure:
Ø Peel and de-vein the shrimps leaving only the tail intact.
Ø Heat the oil in a large pan.
Ø Add the shrimps shells and heads to the pan and cook for 10 minutes over moderately high heat, tossing frequently, until the shells and heads are deep orange.
Ø Add 1 cup of the water and the curry paste to the pan.
Ø Boil for 5 minutes until water level reduced slightly. Add the remaining water and simmer for 20 minutes.
Ø Drain the stock, discarding the heads and shells. Return the drained stock to the pan.
Ø Add the tamarind, turmeric, chili and lime leaves. Bring to boil and cook for 2 minutes.
Ø Add the shrimps to the pan and cook for 5 minutes or until the prawns turn pink.
Ø Add the fish sauce, lime juice, sugar and stir to combine.
Ø Serve immediately and sprinkled with coriander leaves.
6. Beef Pho Recipe of Vietnam
Ingredients:
1 kg Beef shin bones
350 g Gravy beef
5 cm Fresh ginger, thinly sliced
1 teaspoon Salt
2.5 liters Water
6 Peppercorns
1 Cinnamon stick
4 Cloves
6 Coriander seeds
2 tablespoons Fish sauce
400 g Thick fresh rice noodles
150 g Rump steak, thinly sliced
3 Spring onions, finely chopped [1]
1 medium Onion, very thinly sliced
Toppings
Chopped red chili, bean sprouts, fresh purple basil leaves, chopped spring onion, thin lime wedges, fresh coriander leaves.
Procedure:
Ø Place the bones, gravy beef, ginger, salt and water in a large pan.
Ø Bring to the boil, reduce the heat to low and simmer very gently, uncovered, for 3 1/2 hours. Skim off any scum that forms on the surface.
Ø Add the peppercorns, cinnamon, cloves, coriander seeds and fish sauce, and cook for another 40 minutes.
Ø Remove the gravy beef and set it aside to cool.
Ø Drain the stock, reserving all the liquid and discarding the bones and spices; return the liquid to the pan.
Ø When the gravy beef is cool enough to handle, cut it against the grain into very fine slices. Set aside.
Ø Close to serving time, plunge the noodles into a pan of boiling water and cook them for about 10 seconds only, otherwise they will soften and fall apart.
Ø Drain the noodles well and divide them among large individual soup bowls.
Ø Arrange the toppings on a platter in the center of the table.
Ø Bring the beef stock to a rapid boil.
Ø Place some slices of the cooked meat as well as a few slices of the raw steak into each bowl of noodles.
Ø Ladle the boiling stock over the top, sprinkle over the spring onion and onion slices and serve.
Ø Each diner chooses their own toppings and can also add sauces such as sweet chili sauce and hoisin sauce to their dish.
Note: The success of this dish depends on the full-flavored stock, for which there is not quick substitute. Even though it takes a long time to cook, it is well worth the effort. The stock can be made in advance and frozen, making it easy to put the dish together when required.
7. Won Ton Soup Recipe of China
Ingredients:
250g Raw shrimps
250g Pork mince
4 Dried Chinese mushrooms
1 teaspoon Soy sauce
1 tablespoon Salt
1 teaspoon Sesame oil
2 Finely chopped Onions
1 teaspoon Grated fresh ginger
2 tablespoons finely sliced water chestnuts
1 X 250g Packet won to wrappers
5 cups Chicken or beef stock
4 Very finely sliced spring onions , for garnishing
Procedure:
Ø Peel, devein and finely chop the shrimps.
Ø Cover the mushrooms with hot water and soak them for 20 minutes.
Ø Drain and squeeze to remove excess liquid. Remove stems and chop the caps finely.
Ø Thoroughly combine the shrimps meat, mushrooms, pork, salt, soy sauce, sesame oil, spring onion, ginger and water chestnuts.
Ø Work with 1 won ton wrapper at a time, keeping the remainder covered with a clean, damp tea towel to stop them from drying out.
Ø Place heaped teaspoons of mince mixture in the centre of each square.
Ø Moisten the edges of the wrapper, fold it in half diagonally and bring the 2 points together.
Ø Place the won tons on a plate dusted with flour to prevent sticking.
Ø Cook the won tons in rapidly boiling water for 4 to 5 minutes. Bring the stock to the boil in a separate pan.
Ø Remove the won tons from the water with a slotted spoon and place them in a serving bowl.
Ø Garnish with the extra spring onion and pour the simmering stock over them
Ø Serve immediately.
Note: The won ton can be prepared a day earlier up to step 8 and stored by covering it in a refrigerator. Cook before serving.
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