HMPE 3- LESSON 1- Introduction to Asian Cuisine

Asian food incorporates a few significant provincial cooking styles: Central Asian, East Asian, North Asian, South Asian, Southeast Asian, and West Asian. A food is a trademark way of cooking practices and customs, usually associated with a specific culture. Asia, being the largest and most populous continent, is home to many cultures, many of which have their own characteristic cuisine. Asian cuisine are also famous about their spices, Asian people traditionally use different kind of spices in their regular meals.
Central Asian Region have similar cuisines to each other as well as their neighbors, taking many features of the neighboring cuisines of Western and Eastern Asia, particularly Mongolia. A dish known as "plov", or "osh", for example, is a widespread variation of pilaf. However, many of the same countries use horse meat and mutton as the most common meats, similar to beef. This is owing to Mongolian cuisine. In Kazakhstan and Kyrgyzstan, the cuisine has evolved to meet the needs of a nomad lifestyle.

1. HMPE 3 ASIAN CUISINE

2. INTRODUCTION TO ASIAN CUISINE Asian food incorporates a few significant provincial cooking styles: Central Asian, East Asian, North Asian, South Asian, Southeast Asian, and West Asian . A food is a trademark way of cooking practices and customs, usually associated with a specific culture. Asia, being the largest and most populous continent, is home to many cultures, many of which have their own characteristic cuisine. Asian cuisine are also famous about their spices, Asian people traditionally use different kind of spices in their regular meals.

3. INTRODUCTION TO ASIAN CUISINE Ingredients common to many cultures in the East and Southeast regions of the continent include rice, ginger, garlic, sesame seeds, chilies, dried onions, soy, and tofu . Stir frying, steaming, and deep frying are common cooking methods. While rice is common to most Asian cuisines, different varieties are popular in the various regions. Glutinous rice is ingrained in the culture, religious tradition and national identity of Laos . Basmati rice is popular in the Indian subcontinent , Jasmine rice is often found across Southeast Asia , while Long-grain rice is popular in China and short-grain in Japan and Korea.

4. COOKING METHOD Stir Frying Steaming Deep Frying

5. Types of Rice Glutinous Rice Has opaque grains, very low amylose content, and is especially sticky when cooked . Basmati Rice Is an aromatic, long-grain rice Long Grain Rice Is slim and lengthy, nearly four to five times longer than it is wide. Short Grain Rice Japonica rice, contains more starch than long-grain. The grains are plump and shorter, and tend to stick together when cooked.

6. INTRODUCTION TO ASIAN CUISINE Curry is a common dish in South Asia, Southeast Asia, and East Asia . Curry dishes have their origins in the Indian subcontinent , with present-day Armenia mainly using a meat base, while those in India and Southeast Asia generally use vegetarian foundation.

7. Curry Powder

8. Central Asian Region have similar cuisines to each other as well as their neighbors, taking many features of the neighboring cuisines of Western and Eastern Asia, particularly Mongolia. A dish known as "plov", or "osh", for example, is a widespread variation of pilaf . However, many of the same countries use horse meat and mutton as the most common meats, similar to beef. This is owing to Mongolian cuisine. In Kazakhstan and Kyrgyzstan, the cuisine has evolved to meet the needs of a nomad lifestyle.

9. Plov or Osh Is a hearty dish made from deep fried meat and vegetables, over which rice is cooked. Plov is considered a national dish in many countries of Central Asia and the Near and Middle East ‒ Iran, Tajikistan, Uzbekistan, and Afghanistan.

10. Pilaf Pilaf or pilau is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere to each other.

11. STUDENT ASSESSMENT Each group must have 6 members. Search at least 1 dish or recipe related from the Central Asia Region and write the Followings: Introduction(brief history and group preferences included) Recipe, ingredients and Procedures. 3. Present your selected dish to the class.

12. THANK YOU