The oriental cuisine .

cuisine of oriental

1. ORIENTAL CUISINE PresentING by – Tek bdr . thapa indrajit roy Roshni subba Archana giri

2. GEOGRAPHICAL LOCATION

3. CONTENTS Introduction Geographical location Historical background Regional influences Staple food main ingredients Herbs & spices Equipments conclusion

4. INTRODUCTION THE ORIENT REGION INCLUDES: CHINa JAPAN KOREA SOUTHEAST ASIA: VIETNAM THAILAND MALAYSIA INDONESIA COMBODIA,ETC

5. REGIONAL INFLUENCES PORK IS AVOIDED IN MALAYSIA & MOST OF Indonesia because of the dominance of islam Southeast Asian food originated in Thailand and was considered the food of the peasants. From Thailand, the cuisine spread to Cambodia, Laos, Indonesia, Malaysia, and Vietnam. The food in Southeast Asia was greatly influenced by its neighbors, Southwest Asia and Northeast Asia. But Europe also contributed to Southeast Asian recipes and dishes. French, Dutch, and British cuisines blended with Asian cuisine when Southeast Asian countries were still colonies. Vietnamese cuisine was especially influenced by French food while Filipino food is connected to Spanish and American cuisine. Noodles and rice are the main staples in Southeast Asian cuisine. Southeast Asian cuisine is based on rice and curries as well as yogurt. Stir frying is the most popular cooking technique.

6. HISTORICAL BACKGROUND Korea is a rugged peninsula lying between China on the west and north and Japan to the E ast. It shares a very small border with Russia to the extreme northeast. Korea is surrounded by water on three sides: the Korea Bay and the Yellow Sea to the west, the Korea Strait to the south , and the East Sea (also known as the Sea of Japan) to the east. There are more than 3,400islands along the coast. Mountains and hills make up about 70 percent of the country. The Korean peninsula is divided by two political states: the Democratic People’s Republic of Korea(North Korea) and the Republic of Korea (South Korea). The counties are separated by a line 38 degrees north of the equator. North Korea occupies about 55 percent of the peninsula’s84,402 square miles of land. To the west and south of the peninsula are broad coastal plains where the larger cities are located and where most of the agricultural land is found. With a combined population of nearly 72 million Koreans, in a country the size of Great Britain or New Zealand, the land is well used. The land gently slopes from the south and western coastal plains toward the mountains and drops steeply from the mountains to the East Sea .

7. Korean cuisine is another form of Asian cooking that can fall under the umbrella term of Oriental cuisine. Kimchi , a very popular dish, involves putting rotting vegetables in a stew and burying the stew pot to make it ferment. Rice, noodles, seaweed and snails are also used in Korean cuisine, and Koreans' spicy barbecue is beginning to catch on . Korean cuisine is largely based on rice , vegetables , and meats . Traditional Korean meals are noted for the number of side dishes ( 반찬 ; banchan ) that accompany steam-cooked short-grain rice. Kimchi is almost always served at every meal. Commonly used ingredients include sesame oil , doenjang ( fermented bean paste ), soy sauce , salt, garlic, ginger, pepper flakes, gochujang (fermented red chili paste) and cabbage

8. The geography of the area that makes up "the Orient" stretches from east Siberia south all the way to Indonesia and includes Mongolia, Japan, Korea, Vietnam, Thailand and most of China. Oriental cuisine almost always refers to some type of Asian cooking from the Far East region, eliminating most dishes from Siberia and Indonesia. Chinese Cuisine There are many types of Chinese cuisine, because different areas of China can have distinctly different styles of cooking. Many times when someone in Europe or America thinks of Oriental food, Chinese food comes to mind, with its use of chicken, rice, vegetables, sauces and exotic ingredients. Chinese food qualifies as a type of Oriental cuisine. Japanese Cuisine

9. STAPLE FOOD Korean Bean Curd (Miso) Soup Ingredien tS 3 1/2 cups water 3 tablespoons  denjang (Korean bean curd paste) 1 tablespoon garlic paste 1/2 tablespoon  dashi granules 1/2 tablespoon  gochujang (Korean hot pepper paste) 1 zucchini, cubed 1 potato, peeled and cubed 1/4 pound fresh mushrooms, quartered 1 onion, chopped 1 (12 ounce) package soft tofu, sliced Directions In a large saucepan over medium heat, combine water, denjang , garlic paste, dashi and gochujang . Bring to a boil and let boil 2 minutes. Stir in zucchini, potato, mushrooms and onions and let boil 5 to 7 minutes more. Stir in tofu and cook until tofu has expanded and vegetables are tender.

10. Sun's Korean Marinating Sauce Ingredients 4 (4 ounce) albacore tuna steaks 6 tablespoons sugar, divided 2 tablespoons sesame seeds 1 green onion, sliced 1 clove garlic, minced 1 teaspoon chopped fresh ginger root 1/2 cup soy sauce 2 tablespoons sesame oil salt and pepper to taste Directions Rub the albacore steaks with 4 tablespoons sugar. Allow to sit 30 minutes in the refrigerator. In a skillet over medium heat, toast the sesame seeds 5 minutes, or until lightly browned. In a shallow bowl, mix the remaining sugar, toasted sesame seeds, green onion, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Place the albacore steaks in the mixture, and marinate 2 hours in the refrigerator. Preheat the oven broiler. Discard marinade, and place the albacore steaks on a baking sheet. Broil to desired doneness in the preheated oven

11. EQUIPMENTS Korean Korean special equipment are as follows :- 1. Silver spoon and chopsticks 2.Kitchen fork 3.Korean grill plate 4.Kimchi storage 5 . Stone and earthenware bowls.

12. Japan is a small nation of more than 3,000 scattered islands off the eastern coast of mainland Asia. The Japanese call it Nippon, which means “source of the sun”; others call it “Land of the Rising Sun.” It is an archipelago, or chain of islands, including four major islands—Hokkaido, Honshu, Shikoku, and Kyusha —and thousands of smaller ones that lie scattered along a southwest to northeast axis of nearly 3,000 miles. Historically, its location isolated the country from the rest of the world. Considering the country’s physical geography, its history, and its huge population, Japan has had to overcome many obstacles to achieve its present-day place among major world nations. Japan is located in a region of geologic instability known as the Pacific Ring of Fire. This region includes approximately 100 active volcanoes and as a result it averages about 1,500 earthquakes each year. Japan is also subject to floods, blizzards, and typhoons that sweep over the islands each year. And volcanic events occurring on the ocean floor can cause devastating tsunamis. Although no longer active, the most recognized of Japan’s volcanoes is Mount Fuji. This cone-shaped peak rises 12,388 feet above the Kanto Plain, about 70 miles southwest of Tokyo. The small valleys of flat land and narrow coastal plains support much of Japan’s population and economy. Japan’s population is over 127 million people, all of whom occupy an area slightly smaller than the state of California

13. Japanese cuisine also is a type of Oriental cuisine. Japanese culinary tradition makes heavy use of fish, as well as sushi and other seafood. This cooking has a very distinct taste and style compared to many other types of Asian cooking from the Far East area, because there is less frying and more careful preparation of steamed or even raw foods.

14. Mom's Sushi Rice INGREDIENTS   2 1/4 cups Japanese sushi-style rice 1 (4 inch) piece  konbu dried kelp (optional) 3 cups water 1/4 cup rice vinegar 1/4 cup white sugar 1 1/4 teaspoons salt Directions Place rice into a large, deep bowl. Fill with cold water and rub rice together with hands until the water turns milky white. Pour off the cloudy water, being careful not to pour out the rice. Repeat 3 or 4 times until you can see the rice through 3-inches of water. Drain the rice in a fine strainer, then place into a saucepan along with konbu and water. Allow to stand for 30 minutes. Stir together rice vinegar, sugar, and salt until dissolved in a small bowl, set aside. Cover, and bring rice to a boil over high heat, then reduce heat to low, and simmer for 15 minutes. Remove from heat and allow to stand for 5 minutes. Scrape rice into a bowl; remove and discard the konbu . Stir in vinegar mixture until well incorporated and no lumps of rice remain. Allow to cool at room temperature. For a shinier appearance, use an electric fan to cool the rice rapidly

15. CHICKEN TERIYAKI Ingredients 2 tablespoons sake (Japanese Rice Wine) 1/4 cup soy sauce 2 tablespoons light brown sugar 2 teaspoons grated fresh gingerroot 1 3/4 pounds chicken thigh fillets (no skin or bones), preferably organic, cut or scissored into bite-sized pieces 1 teaspoon peanut oil 1 3/4 to 2 1/2 cups sushi rice, cooked according to packet instructions Procedure Preheat oven to 375 F ahrenheit.Combine soy S auce,sugar,gingerroot,and,sesame seeds in a large bowl. place a chicken in a baking dish and pour sauce over it.Bake for 45 minutes .turn chicken about every 15 minutes,coating with sauce in the process.

16. EQUIPMENTS Japanese Japans special equipment are as follows Oroshigane : Graters Oshizushihako : Boxes for pressed  sushi Saibashi : Japanese kitchen  chopsticks Shamoji : Rice paddle Tsukemonoki  and  tsukemonoishi : Japanese-style  pickle  press Urokotori :  Fish   scaler Takoyaki pan : Frying pan for  takoyaki Tetsubin :  Cast iron  teapot.  

17. Southeast Asia , a region of Asia of over 1,740,000 square miles, is bordered by the Indian subcontinent on the west, China on the north, and the Pacific Ocean on the east. The name “Southeast Asia” came into popular use after World War II and has replaced such phrases as “Further India,” “East Indies,” “Indo-China,” and “Malay Peninsula,” which formerly designated all or part of the region. Southeast Asia includes the Indochina Peninsula, which juts into the South China Sea, the Malay Peninsula, and the Indonesian and Philippine archipelagos. The region has ten independent countries: Brunei, Cambodia, Indonesia, Laos, Malaysia, Myanmar, the Philippines, Singapore, Thailand, and Vietnam. Peninsular Southeast Asia is a rugged region traversed by many mountains and drained by great rivers such as the Thanlwin , Ayeyarwady , Chao Phraya, and Mekong. Insular Southeast Asia is made up of numerous volcanic and coral islands. Overall, the region has a generally tropical rainy climate, with the exception of the northwestern part, which has a humid subtropical climate. The wet monsoon winds are vital for the economic well-being of the region. Tropical forests cover most of the area. Rice is the chief crop of the region; rubber, tea, spices, and coconuts are also important. The region has a great variety of minerals and produces most of the world’s tin . Cuisine from Southeast Asia also qualifies as Oriental food, with Thai and Vietnamese being the two that are most well known in Western nations. Various noodles, curries and hot spices help distinguish Southeast Asian cooking from that of some of the other Oriental nations that make up the Far East.

18. EQUIPMENTS SOUTHEAST ASIA The special equipment use in southeast asia cuisine are as follows 1. Blender and Pestle & Mortar . 2 .Krok and Look Krok . (FOR GRINDING SPICES) 3 .Khanom Krok Pan.(USE TO MAKE COCONUT PANCAKES). 4 .Noodle Basket .(FOR BOILING NOODLES) .

19. SAUCES NUOC MAM – FERMENTED SALTED FISH SAUCE NUOC CHAM – VIETNAMESE CONDIMENTS MADE WITH CHILLI PEPPER CITRUS JUICE. Fish sauce Soya sauce PAPAYA SAUCE (DESSERT SAUCE)

20. STAPLE FOOD THE MAIN SOURCE OF PROTEIN IS TOFU (FERMENTED SOYABEAN CURD)- RICE IS MAIN STAPLE FOOD OF JAPAN,STICKY RICE IN KOREA SOYA CULTURE NOODLES (SOBA,UNDON) Rice is Japan’s most important crop and has been cultivated by the Japanese for over 2000 years . hakumai (“white rice”), with the outer portion of the grains ( nuka ) polished away. Unpolished rice ( gemmai ) is considered less desirable. Fish

21. POPULAR DISHES SUSHI NORI TEMPURa SUNOMONO (SALAD) GADO-GADO Balut egg

22. FRIED BANANAS COCONUT PANCAKES BANANA FITTERS

23. More than 3/4 of the Southeast Asia population is agriculture-based. Twice as much fish is consumed in this region compared to other forms of animal protein, reflecting the long coastlines and river environments of Southeast Asia. The staple food throughout the region is rice, which has been cultivated for thousands of years. Rice serves as the basic staple food for more than half of the world's population today. Most food is cooked by quick blanching or stir-frying and steaming. Southeast Asians are concerned with nutrition, economy, and ease of preparation as it relates to their food. Due to the close proximity of the borders between countries in Southeast Asia, and to combined influences from India and China that have affected indigenous taste and cooking styles, the ingredients are similar throughout most of the region while they are nonetheless manipulated by each culture to suit their palate and taste. In Asia, there are different styles of eating food. In India and the Middle East, as well as Southeast Asia, people eat food with their hands. It is a very direct way to experience the texture of the food, and people normally wash their hands before and after each meal. Normally, only the right hand is used, so that one knows to keep it especially clean. Generally, the foods to be eaten are placed on plates in the center of the mat or table, and people take food in small portions as they eat. , most Southeast Asians do not consider milk, yogurt, cheese, and other dairy foods to be a popular source of nutrition. Instead, soybean milk, soy-bean paste, and soy sauce are alternative food preferences for most people, with evaporated milk and modern-day substitutes commonly used to sweeten coffee or prepare desserts. Coconut milk, as a very different and indigenous product, is widely used as well.

24. POPULAR MEALS Southeast Asia consist of rice, fish, vegetables, fruits, and spices. Curry, "satay" (spiced or marinated meat on a stick that is barbecued), "sour fish soup", noodles, and soy products are popular . Flavorings that are common include ginger, pepper, chili peppers, onions, garlic, soy sauce, fish sauce, fermented fish paste, turmeric, candlenut, lemon grass, cloves, nutmeg, cinnamon, as well as tamarind and lime (for a sour taste). Coconut milk is often used to bind sharp flavors , while palm sugar is used to balance the spices Fish sauce is used in almost all Southeast Asian curries as well as in various forms of cooking fish and pork Popular vegetables are sweet potatoes, maize, taro, tapioca, legumes, blossoms, and the leaves of many green plants . Popular fruits are pineapple, coconut, star fruit, jackfruit, papaya, bananas, rambutan , mangosteen , and the somewhat odorous durian ("king of the fruits", according to aficionados).

25. MAIN INGREDIENTS Soy sauce and/or tamari :  Use soy sauce in place of salt when seasoning soups, fried rice, dressings or dipping sauces. Gluten-free tamari is nice to have on hand if you regularly cook for gluten-free eaters, but not a necessity otherwise. Rice vinegar :  A mild vinegar for making vinaigrettes, marinades or dipping sauces. Fish sauce :  Funky and indispensable when cooking Thai or Vietnamese food, especially in stir-fry sauces, dressings and dipping sauces. (You can also trying making your own vegan version .) Chili sauce, such as sriracha or chili garlic sauce : A bottled chili sauce is an easy way to add heat and a little more flavor to any dish, from soups to noodle salads. Oyster sauce: This sweet and savory sauce adds umami richness to simple vegetable stir-fries. Vegetarian versions are made with mushrooms instead of oyster extract .

26. Coconut milk: Creamy and rich, canned coconut milk adds a wonderful flavor and smooth texture to curries, soups and marinades. Curry paste: Spicy, with incredible depth, nothing can take its place in Thai curries. Miso paste : Versatile miso paste can be used in a classic miso soup, used to make a Japanese marinade for fish or meat, or even added to non-Japanese recipes that need a little more oomph . Toasted sesame oil : With its characteristic toasty flavor, sesame oil rounds out dressings, dipping sauces and marinades, often taking them from "Yeah, that's good" to "Where can I get a bucket of that to slather over everything I eat ?“ Rice wine, such as sake : As with white wine in French cooking, it only takes a little rice wine to add another dimension of flavor to soups, simmering sauces and marinades. It's indispensable in Japanese cooking.

27. Rice : Although each cuisine has its traditional rice accompaniment, there's no need to keep them all on hand, so stock whatever you like. ( Thai jasmine white rice and short-grain brown rice are my personal staples.)  Noodles: There's also no need to keep a dozen types of noodles on hand, so stock the one or two types you like and don't be afraid to swap in Japanese udon noodles in Chinese soup recipes, or make other substitutions Fresh ginger : Grate it, mince it, cut it into coins and use it to make Korean marinades, Chinese soups, Thai dipping sauces and much more. Limes: The fresh bite of lime juice is especially important in Thai and Vietnamese cooking. Cilantro: cilantro is a key flavor in many Asian cuisines. If it's the latter, maybe your new Asian cooking habit will give you a renewed appreciation for this controversial herb. Or maybe not. Haters gonna hate.

28. HERBS & SPICES LEMON GRASS GALANGAL Kaffir limes Curry leaves Mint Basil Cilantro /coriander cloves

29. BAIJU-RICE ,GRAPE,BEER RUJIU-MADE FROM HORSE’S MILK

30. BEVERAGES ALCOHOLIC & NON ALCOHOLIC Mirin – Sweet rice wine Sake – strong rice wine (usually served warm) SOJU-SPIRIT,MADE FROM RICE,SWEET POTATO & BARLEY CHEONGJU-CLEAR RICE WINE Vietnamese Iced Coffee Cobra & Scorpion Whiskey Vietnamese Filter Coffee

31. REFERENCES Wikipedia.com Global gourmet.com Asian cuisine-fundamentals and favorite recipes Google book Some help from library

32. CONCLUSION This project has helped us to gain knowledge about ORIENTAL Cuisine . And we hope we were able to share some important knowledge with you all, which may be useful for us in future .

33. THANK YOU