Alisha Faleiro Oriental

8/8/2019 Alisha Faleiro Oriental

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Oriental Cuisine


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Geographical Location

Oriental, is a term which means The East.Oriental is comprised of central Asia-Kazakhstan, Kyrgyzstan, Tajikistan,

Turkmenistan and Uzbekistan (five formerSoviet republics), Mongolia etc.

East Asia-Imperial China and now

encompassing modern Japan and the Koreanpeninsula

North Asia


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South Asia

Southeast Asia(Cambodia, Laos, Thailand,

Vietnam, Brunei, Indonesia, Malaysia,Singapore, and the Philippines), and

Western Asia[Turkey, Iran, and Yemen (includemountainous terrain)].


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History

The history of oriental cuisine is difficult todescribe in overall because it is varies widely

from region to regions.

It is very colorful cuisine that includes localherbs, spices and marinades.


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Equipment Used

The Wok is the most important piece ofcooking equipment in South East Asia andChina. If you plan to do much of this region'scooking you should invest in a good wok. Acast iron fry pan will serve in a pinch, but the

rounded bottom of the wok provides a rangeof cooking temperatures in one pan, whichcan be important in stir frying.


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There are many type of woks available -

round- bottomed and flat-bottomed, on-

handled and two-handled, mild steel,

stainless steel, aluminum, and teflon coated.

The most traditional is hand beaten of mild

steel with a round bottom and two handles.

A wok must be seasoned before use.


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A ladle, used to transfer liquids to and from

the wok; a strainer with a brass or steel

basket to remove foods from hot oil.

A strainer with a bamboo basket fo

rremoving foods from boiling water or stock.

A bamboo whisk brush for cleaning.

A rack which sits on the side of the wok for

draining fried foods.


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Steamers with multiple stacking are availableinstainless steel or aluminum, but morecommon are the stackable bamboo steamers.

Clay pots - "hot pots", glazed on the insidebut unglazed on the outside are used forbaking or stewing.

Oriental cleaver is a very verstile instrument -it performs all the functions of the variousknives of western kitchens.


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Hand held blender with a mincer/chopperattachment or a small food processor will cut

your preparation time in half.


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Commonly Used Ingredients

Several herbs are common in the region, Thaibasil, sweet basil and mint.

Citrus flavors are important to the region's

cuisines, especially lime, which is native to theislands of Indonesia and Malaysia. Not just thejuice and pulp are used, but also the zest andleaves.

lemon grass and galangal. These two flavors arethe flavors which make the cuisines of theregion unique.


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Bamboo Shoots are cream coloured and shaped like smallpine cones.

Bok Choy has a bright green leaf and a chalky white stalkwith small yellow flowers.

Rice Noodles- You need only to soak them in water beforestir frying with other foods.

Taro RootA starchy tuber, taro is often deep fried or cooked withduck because it absorbs the fat and flavour without

becoming greasy. Tree Ears-They are also called black fungus, wood ears or

cloud ears, depending on their size. When soaked in warmwater, they triple in bulk


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Fresh spring roll wrappers are thin wheatcrepes found in the refrigerated section ofChinese grocery stores.

Wonton Wrappers are small squares of freshegg noodle dough.

Rice Wine, substitute for white wine.

Monosodium Glutamate (MSG)-A chemicalfood enhancer in the form of white granulesthat look like coarse salt.


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Five Spice Powder-This is a blend of ground staranise, cloves, cinnamon, fennel seeds andSichuan peppercorns.

Hoisin Sauce -A thick, smooth, dark reddishbrown bean sauce made with sugar, garlic andother spices, this has a spicy sweet taste thatcomplements meat dishes and dumplings.

Hot Bean Sauce-This sauce is a combination ofhot chilli sauce and brown bean sauce. It is usedin spicy Sichuan and Hunan dishes.


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Soy Sauce -Brewed from fermented soybeans,wheat, salt, sugar and yeast, soy sauce is the

most important flavouring in Chinese cuisine.

Cornstarch -This fine, powdery starch madefrom corn is the most common thickening

agent used.

Broth


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PASTES & POWDERS

Chili Paste-referred to in the recipes, can bemade at home by grinding fresh chilies in a

mortar and pestle or food processor. A little

salt and vinegar may be added to thin the

mixture slightly.

Coconut Milk

Thai green chilli paste.


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Nam Pla a very aromatic fish sauce.

Pla ra is also a sauce made from fermented

fish. It is more pungent than nam pla, and, incontrast to nam pla which is a clear liquid, it is

opaque and often contains pieces of fish


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Food of Thailand

Chok- a rice porridge commonly eaten inThailand for breakfast. Similar to the rice congee

eaten in other parts of Asia.

Khao man kai- rice steamed with garlic, withboiled chicken, chicken stock and a dipping sauce.

Phat thai- rice noodles pan fried with fish sauce,

sugar, lime juice or tamarind pulp, choppedpeanuts, and egg combined with chicken,

seafood, or tofu.


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Tako - jasmine scented coconut pudding set in cups offragrant pandanus leaf.(Dessert)

Khanom mokaeng - a sweet baked pudding containing

coconut milk, eggs, palm sugar and flour, sprinkledwith sweet fried onions.

Cha yen - Thai iced tea

Krating Daeng - an energy drink and the origin of Red

Bull. Oliang - a sweet Thai black ice coffee.

Satho - a traditional rice wine from the Isan region.


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Korea

Korean cuisine is largely based on rice, noodles,tofu, vegetables, and meats.

Korean meals are noted for the number of side

dishes (banchan) that accompany steam-cookedshort-grain rice.

Kimchi is usually served at every meal. Commonlyused ingredients include sesame oil,

doenjang(fermented bean paste), soy sauce, salt,garlic, ginger, pepper flakes andgochujang(fermented red chili paste).


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Tteokguk, soup made with tteok, rice cake.

Kimchi refers to often fermented vegetabledishes usually made with Napa cabbage,

daikon, or sometimes cucumber, commonly

fermented in a brine of ginger, garlic, scallions,

and chilli pepper


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The side dishes

Hoe(raw dishes): although the term originally referredto any kind of raw dish, it is generally used to refer tosaengseonhoe (, raw fish dishes). It is dipped ingochujang, or soy sauce with wasabi, and served withlettuce or perilla leaves.

Namulmay be used to refer to either saengchae (,literally "fresh vegetables") and sukchae (, literally"heated vegetables"), although the term generally

indicates the latter. Saengchae is mostly seasoned withvinegar, chili pepper powder, and salt to give a tangyand refreshing taste.


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Anju is a general term for a Korean side dishconsumed with alcohol (often with soju). It is

commonly served at bars. Some examples ofanju

include steamed squid with gochujang, assorted

fruit, dubu kimchi(tofu with kimchi), peanuts.

Suksilgwa is made by boiling fruits, ginger, or nuts

in water and then reformed into the originalfruit's shape, or other shapes.(dessert)


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hangwa is a general term referring to all typesof Korean traditional confectionery. The

ingredients ofhahngwa mainly consists of

grain flour, honey, yeot, and sugar, or of fruit

and edible root.


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Vietnam

Vietnamese cuisine is a style of cookingderived from Vietnam with fish sauce, soysauce, rice, fresh herbs, fruits and vegetables

all commonly used. The most common meats used in Vietnamese

cuisine are beef, pork, chicken, fish, andvarious kinds of seafood. The Vietnamese alsohave a strong vegetarian tradition influencedby Buddhist values.


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Bnh hi, An extremely thin noodle that iswoven into intricate bundles. Often topped

with spring onion and a complementary meat

dish, such as ththeo quay(roasted pork,

often eaten at weddings).

Cao lu, A Hi An dish, made of specially

"burnt-flavoured" egg noodles topped withmeats.


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Cm tm Generally, grilled pork (either ribs orshredded) plus b (thinly shredded pork mixedwith cooked and thinly shredded pork skin plusfried ground rice) over com tam ("broken rice" inVietnamese) and sweet and sour fish sauce.Other types of meat, prepared in various ways,may be served with the broken rice. One canhave barbecued beef, pork, or chicken served

with the broken rice. The rice and meat areserved with various greens and pickledvegetables, along with a prawn paste cake (chtm), trung hap (trng hp) and grilled prawns.


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Salad rolls Gi cun Also known asVietnamese fresh rolls, or summer rolls. Theyare rice paper rolls that often include shrimp,

herbs, pork, rice vermicelli and otheringredients wrapped up and dipped in ncchm or peanut sauce. Spring rolls almostconstitute an entire category of Vietnamese

foods, as there are numerous different kindsof spring rolls with different ingredients inthem.


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Ch la A sausage made with ground lean porkand potato starch. Also available fried; known asch chin. There are various kinds of ch(sausage), made of ground chicken (ch g),ground beef (ch b), fish (ch c), or tofu (chchay, or vegetarian sausage).

Vietnamese curry is also popular, especially in thesouth. Curry chicken can be either similar to the

Thai curries with coconut milk, or similar toCaribbean curries, stir fried with no coconut milk.It is usually served with bread,rice or noodles.


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China

Dim Sum is a Cantonese term for small snacks.[1]These bite-sized portions are prepared usingtraditional cooking methods such as frying,steaming, stewing and baking.

Yellow wine has a long history in China, wherethe unique beverage is produced from rice andranges between 10-15% alcohol content.

Fried rice is a popular component of Asiancuisine, especially Chinese food. It is made fromrice stir-fried in a wok with other ingredients suchas eggs, vegetables and some kinds of meat.


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Siu mei is essentially the Chinese rotisseriestyle of cooking. Unlike most other Cantonese

dishes, Siu mei consists only of meat, with no

vegetables. It creates a unique, deep barbecue

flavor that is usually enhanced by a flavorful

sauce, a different sauce is used for each meat.

Tong sui, or sweet soups [literally meaningsugarwater].


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Indonesia

Indonesian feast, the Rijstafel (from Dutch,meaning 'rice table'), demonstrates bothcolonial opulence and the diversity of

Indonesian cuisine at the same time. Theclassic style rijstafel involved serving of up to40 different dishes by 40 male waiters, barefoot but dressed in formal white uniforms

with blangkon (traditional Javanese caps) ontheir heads and batik cloth around theirwaists.


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Tumpeng is a cone shaped mound of ricesurrounded by an assortment of other dishes.


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Japan

Soba New Year's Eve. This is called toshikoshisoba (literally "year crossing soba").

Chirashizushi, Ushiojiru (clear soup of clams).


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Singapore

Satay grilled meat on skewers served withspicy peanut sauce and usually eaten with

ketupat, cucumber and onions.

Lontong, compressed rice cakes (see ketupat)in spicy vegetable soup.

Bakso, also Ba'so, meatballs served withnoodles.


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Mongolia

Buuz Those are dumplings filled with meat,which are cooked in steam. Other types of

dumplings are boiled in water ("Bansh"), or

deep fried in mutton fat ("Khuushuur").

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