Asian cuisine

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Vietnamese cuisine; in Asian culture food often serves as the centerpiece of social gatherings

Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as: East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Vietnam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the continent;[1] Central Asian and Middle Eastern.

Terminology[edit]

"Asian cuisine" most often refers to East Asian cuisine (Chinese, Japanese, and Korean), Southeast Asian cuisine and South Asian cuisine.[citation needed]

In much of Asia, the term does not include the area's native cuisines. For example, in Hong Kong and mainland China, Asian cuisine is a general umbrella term for Japanese cuisine, Korean cuisine, Filipino cuisine, Thai cuisine, Vietnamese cuisine, Malaysian and Singaporean cuisine, and Indonesian cuisine; but Chinese cuisine and Indian cuisine are excluded.[citation needed]

The term Asian cuisine might also be used to address the eating establishments that offer a wide array of Asian dishes without rigid cuisine boundaries; such as selling satay, gyoza or lumpia for an appetizer, som tam, rojak or gado-gado for salad, offering chicken teriyaki, nasi goreng or beef rendang as the main course, tom yam and laksa as soup, and cendol or ogura ice for dessert. In modern fusion cuisine, the term Asian cuisine might refer to the culinary exploration of cross-cultural Asian cuisine traditions. For example combining the culinary elements of Vietnamese and Japanese, Thai and Malay, or Indonesian and Chinese.[citation needed]

By region[edit]

East Asia[edit]

Examples of complete Chinese meals, consist of rice, vegetables, meat and seafood dishes
Peking duck, a kind of national food in China
Japanese sushi platter

Central Asia[edit]

Uzbek palov (pilaf)

South Asia[edit]

Nepalese momos served in a tomato-based broth
Dhindo Thali in Nepalese Thakali Restaurant
South Indian dosa
Chicken tikka, popular in India, Pakistan and Bangladesh
Hoppers from Sri Lanka
Main article: South Asian cuisine

Southeast Asia[edit]

Satay is a Southeast Asian dish

The styles of Southeast Asian cuisine include a strong emphasis on lightly prepared dishes with a strong aromatic component that features such flavors as citrus and herbs such as mint, coriander (cilantro) and basil. Ingredients in the region contrast with the ones in the Eastern Asian cuisines, substituting fish sauces for soy sauce and the inclusion of ingredients such as galangal, tamarind and lemon grass. Cooking methods include a balance of stir frying, boiling and steaming.[1]

Western Asia[edit]

See also[edit]


References[edit]

  1. ^ a b Le, C.N. (2008). "Asian Cuisine & Foods.". Asian-Nation: The Landscape of Asian America. Archived from the original on 14 January 2009. Retrieved 2008-12-18. 

External links[edit]