FN24 Oriental & SEA

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ORIENTAL &

SOUTHEAST ASIAN

CUISINE



JAPAN



History

Legend:

±Japan was created by the sun

goddess Amaterasu, from whomthe emperors were descended.



History

Korea introduced rice to Japan around400 B.C.

Soy beans and wheat were introducedfrom China

During the 6th century, Buddhismbecame the official religion of the countryand the eating of meat and fish wereprohibited.



5 Traditionally:

±Boiling

±Grilling

±Deep-frying

±Steaming ±Serving raw.

Common Cooking Method



Common Cooking Ingredients

Miso

Nori

Daikon



Signature Dishes



Sushi



Sashimi



Tempura



Gyoza



Korea



History

First inhabitants migrated from North Asia

By 3500BC millet was being grown

Influence of neighbouring China is clearlyshown by the introduction of rice c2700BC

The West brought chillies native to America



Common Cooking Method:

Steaming

Stir-frying

Grilling



Common Cooking Ingredients

Ssal

Baechu

Kimchi



Signature Dishes



Boolgogi

(Fire Meat)



Soon Tof u Stew



Bibimbap



VIETNAM



Feature

Mainly hills, and densely forestedmountains

Northern highlands Southern coastal lowlands

Red River Delta



History

Under Chinese rule for a long time (211BC-938 AD)

± Revolt led by Trung sisters (AD 39) led to a

short independence ± conquered again byChina in AD 43

Independence from China (938 AD) ± Lyand Le Dynasties

French Colonization in the 1880µs Partition ± North and South Vietnam ±

Vietnam War

Socialist Republic of Vietnam



Influences on Culinary Culture

Geography ± Red River Delta and Mekong Delta ± fertile land

for rice, vegetable, and fruit production

± Fish and Seafood

History ± Chinese influence ± chopsticks, wok, frying and

deep frying, Confucianism,

± Taoism ± Yin ± Yang balance

± Buddhism ± Five Element Correspondence ± French influence ± baguettes, pâté, milk, butter ,

custards



Culinary Culture

Features:

± Meals are rarely divided into courses

± Most meals include a soup, a stir-fry, andanother main dish

± Use of fresh herbs and vegetables

± Vegetables are often left raw (especially inthe South) to complement spiced meat/fish



Common Cooking Methods

Stir-Frying

Stewing

Braising

Steaming



Common ingredients

Rice (Long Grain±Gao/Com)

Rice Noodles (bun)

Rice Paper

Fish Sauce (Nuoc mam)



Signature Dishes



Pho Bo(Beef & Rice Noodle Soup)



Banh cuon (Rice paper r olls)

with Nuoc cham dipping sauce



Coconut Custar d



C anh Bi Ro Ham Dua



Banh Mi



THAILAND



Feature

Hills, mountains, valleys, forests ±Northern Southern region

Central Fertile Plains Southern Region ± bordered by

two seas



History

People believed to have originatedfrom Southern China

Theravada BuddhismKhmer

domination over Chao PhrayaBurmese, Indian and Chineseinfluence Western influence through

trade Only country in SEA that was never

colonized by western countries



Influences on Culinary Culture

Geography

± Fish, seafood, plants and herbs

Theravada Buddhism ± Avoiding large chunks of meat

Foreign Influences

± Cooking methods ± Chinese

± Spices and curries - Indian

± Eating Methods (use of spoon and fork)



Culinary Culture

Features

± Use of fresh herbs and spices instead of driedones

± Chunks of meat are shredded ± A meal is served all at once and shared by

everybody

± Right hand was used to eat food ± changed to

spoon and fork ± Four tastes combined: Sweet, Salty, Sour,

Spicy




Boiling

Stewing

Grilling

Frying

Stir-frying



Common Ingredients

Fresh seafood

Nam pla (Fish sauce)

Herbs ± Cilantro, lemongrass, Thai basil

Ginger, Galangal (Thai ginger) Turmeric

Chilies

Rice

Noodles

Vegetables



Signature Dishes



K hanom chin nam ngiao





Pu C ha





CHINA



Feature

3rd Largest country

Plateaus, plains, foothills, and

mountains Yangtze River- Largest in China



History

Ancient China was advanced in manyareas

± Agriculture

± Handicrafts ± Shipbuilding

Qin Dynasty ± United the provinces into China

± 221-207 BC



History

Revolution of 1911

± Ended the currently dynasty and produced

Republic of China

October 1941

± Mao Zedong founded the People¶s Republic

of China



Chinese Culture

Culinary Influences

± Confucianism

Culinary Etiquette

Social Sharing of Food

Combining taste and textures

± Taoism

Life giving properties of Food Nourishment of the Body

Disease Prevention



Chinese Cuisine

Important Features

± Aroma

± Texture

± Taste

± Variety

± No Main Dish

± Maximum Preparation with Minimum Cooking ± The Cook Cuts the Food



Chinese Cooking Methods

Techniques ± Stir Frying

Hastily cook over high heat

Little Oil

Food should be in motion

± Steaming Several food pieces are cooked

± Boiling Ingredients float in a pot

± Red Stewing Cooked in soy sauce

Pork, beef, ham, etc



Signature Dishes



Beijing Roast



Guilin Rice Noodles



Hot Pot



Dumpling



Dimsum



Nian Gao(Rice Cake)



TAIWAN



Feature

Mountains- East Coast

Coastal Plains and Taiwan Strait-

West Coast North- Semi-Tropical with Snow

South- Tropical



History

Formerly Formosa

People originated from China

Became Province of China in1885



Taiwanese Culture

Culinary Influences

± Limited Land

Little arable areas

Fish is dominant

± Little Rice

Congee made of roots

± Miso from the Japanese Fermented soybean paste



Taiwanese Cuisine

Abundant Seasoning

± Black beans

± Pickled radishes

± Peanuts ± Chili peppers

± Parsley

Common Ingredients ± Seafood

± Chicken



Taiwanese Cooking Methods

Techniques

± Grilling

Cuttlefish and Squid

± Stir Frying

± Stewing

Fish



Signature Dishes

O l tt ith Pi kl d



Omelette with Pickled

Radish



San Pei (Cuttlef ish)



Fried Bean Cur d



Stir-Fried Pork Liver

Pi kl d C b



Pickled Cucumber



Sautéed Shrimp



MALAYSIA



Geography

Terrain:

± Coastal plains and interior,

± jungle-covered mountains

± South China Sea separates peninsular

Malaysia from East Malaysia on Borneo.

Climate

± Tropical



History

Hindu gained control of the Malay for over acentury

Malay¶s conversion to Islam started in the

15th

century AD ± Malacca

± Opened the trade China, India, Arabs

Portuguese expansion by 1511

Britain ± occupancy on 1786, over-all control by 1824



History

Britain ± Combined powers w/ other British colonies

(Penang and Singapore) in 1829, lasted for 2centuries

WWII ± Japanese control for 5 years

Gained independence in 1957 as PeninsulaMalaysia joined together

1963- Singapore, Sarawak, & Sabah joined ± Formed Malaysia

± Singapore left after 2 years



Culinary Culture

Culinary Influences

±Chinese

±Hindu ±Malay

±Islam Law



Common Cooking Method

Grilling

Stewing

Sautéing



Common Ingredients

Herbs and Spices

± Characterize Malay Cuisine

± Lemongrass, garlic, ginger, shallots,

chilies(dry and fresh), fennel, cumin,coriander, cloves, cardamon, star anise,

cinnamon, nutmeg, mustard, fenugreek

Seafood ± Fish, squid, prawns, crab



Common Ingredients

Meat and Poultry

±Chicken, Beef, Mutton

±No pork- Islam law

Coconut Milk

Rice- staple



Signature Dishes



Nasi Lemak



Beef Rendang



Satay



Roti Jala



Cendol



SINGAPORE



History

Raffles bought Singapore as agent of

British East India Comp 1824

±Became center of trade Captured by Japanese in 1942

Captured back by Britain in 1945

Became independent in 1965



Culinary Culture

Regional Influences

±English

±Chinese ±Malay

±Hindu

±Indonesia



Signature Dishes



Satay



Hokkien Mee



Beef Rendang



Roti Prata



Fish Head Curr y



Teh Tarik



INDONESIA



History

Muslim Invasion began in the 13th century

Expansion of the Islam religion

Portuguese Traders The Dutch

Establishment of the Dutch United East

India Company

In 1922, Indonesia became an integral

part of the Dutch Kingdom



History

World War II, Japan seized the islands

Oil as a vital war equipment

August 17, 1945 ± Indonesia proclaimedits independence after Japan¶s surrender



Common Ingredients

Bean Sprouts

Coconut milk, Santen

Coriander, Cilantro, Parsley, Curry Leaf,

Cumin Chilli, Sambal Ulek

Ginger

Vinegar Rice




Broiling

Steaming

Frying

Deep±fry



Signature Dishes



Nasi Goreng



Gado±Gado



Satay



Soto



BRUNEI

Hi t



History

Trades with China

Hindu influence under Javanese

Majapahit Kingdom Decline of Majapahit Kindom and

conversion to Islam, Brunei became

an independent Sultanate (16th

to 19th

century)

Hi t



History

Became a British protectorate (1888)

Occupied by Japan during the World War II

Liberated by Australia in 1945 Sultan regained control over internal

affairs, but Britain retained responsibility

for the state¶s foreign affairs Brunei gained independence in 1984

C I di t



Common Ingredients

Rice

Wheat

Coconut

Fish and Shellfishes

Tropical Fruits Garlic and Chillies

C C ki M th d




Steaming

Frying

Simmering



Signature Dishes



Beef Rendang



Nasi Lemak



Ambuyat is a Bruneian dish derived from the interior trunk of the

l I i h bl d b i il i



sago palm. It is a starchy bland substance, similar to tapioca

starch. Aka GLUEY PORRIDGE

usually taken duringlunch time

tasteless and has anappearance and

consistency similar toglue or your regular school paste

made from sago, aproduct of Rumbiatrees.

Partnered with maindishes and Cacah

Cacah ambuyat's dip



Cacah ± ambuyat's dip

an integral part of

any ambuyat feast

a special thick, commonly

sour sauce but can be

made a little spicy by

adding chili

usually made from local

fruits or other

ingredients including

cencalu, which is a

concoction made fromfermented shrimps

Daging Masak Lada Hitam



Spicy beef cooking until very tender then potatoes

and beans are added

Udang Sambal Serai Bersantan



g

(chile prawns with coconut milk)

Serondeng Pandag (Fried chicken with



g g (

garlic wrapped in pandan leaves)

Nipah Palm Fruit (Mangrove Palm)



Nipah Palm Fruit (Mangrove Palm)

Aice Kacang (Ice beans)



Aice Kacang (Ice beans)

Kelupis ± traditional cake in Bisaya tribe made from



glutinous rice with coconut milk and pandan leaves

Kolo Mee ± (Malay influence)



- a famous dish in Brunei

Egg noodles, flash-boiled, then classically servedwith crushed garlic and shallot, minced pork or beef,white vinegar, either vegetable oil, pork oil or peanutoil, and sliced barbecue pork known as char siu or

beef.



East Timor

³East East´ (in Malay)

A history of the cuisine



A history of the cuisine

East Timorese cuisine has traditionalinfluences from Southeast Asian foods andsignificant influences from Portuguese dishesbecause of its colonization by Portugal until

1975

Pork, fish, basil, tamarind, legumes,

corn, rice, root vegetables, and tropical fruitare important ingredients for Timorese dishes

Hungry Season



Hungry Season

November to February

Due to unpredictable climate

Mainly droughts

Akar is eaten by poor

-dried palm tree bark, beaten into a powder,

mixed with water to form a jelly and then

cooked over fire (likely to be the ambuyat inBrunei)

Some dishes (no individual pictures available)



Batar daan- A popular

dish of corn, mung

beans, and pumpkin

Budu- A sauce of tomato, mint, lime,

and Spanish onion

Ikan sabuko- A Spanish

mackerel in tamarind

marinade with basil

and capsicum

Tapai - A fermented rice dish. It is



sweet, sour, and slightly alcoholic

Caril - A mild chicken curry with a roasted



capsicum and coconut paste

Bibinka



Bibinka



Cambodia

Khmer



Khmer

History ± Strongly influenced by Indian culture ± Funan

Kingdom

± Built the Angkor Wat in devotion to Vishnu

Religion ± 95% today are Theravada Buddhists

Was ruled by different countries ± Thai

± Vietnames

± France ± Japanese

± Britain

Khmer Cuisine



Khmer Cuisine

Staple: Rice ± wet-rice agriculture is prevalent

± Aromatic or Glutinous rice

Similar to Thai foods but w/ less spice and variety

Fish is eaten more often than meat ± Tonle Sap (Great Lake)

Cooking methods ± Hot coal cooking

± Mortar and pestle to grind herbs

± Stewing, stir-frying

Common Ingredients



Common Ingredients

Garlic

Prahok - Fermented fish paste

Condensed milk in drinks

Kroeung - Lemon grass, Kaffir lime zest

and

leaves, Galangal,Turmeric, Rhizome, Garli

c, Shallots, and Dried Red Chillies



Amok Curr y



Ginger

chicken/f is

h



Tirk

kreoung



Bok l¶hong



Deep f ried Spiders

± black hairy spiders

that have been

marinated andbarbecued



Laos

Laos



Laos

landlocked country - borderedby Burma and China to the NW, Vietnam tothe E, Cambodia to the S and Thailand to theW

67% are Theravada Buddhist

Rice production still makes up the biggestportion of Laos¶ economy but they also grow

coffee, tee and opium. The country is very mountainous and land

travel takes a lot of time

Lao Cuisine



Lao Cuisine

Staple: Sticky Rice (ti p khao) ± Eaten by hand

Foods are very spicy, and use lots of freshherbs and vegetables served raw. Meat and

fish are also eaten raw. Cooking methods

± Grilling

± Boiling

± Stewing ± Steaming

± Mincing and stuffing

Common Ingredients



Common Ingredients

Chili

Padaek (pickled or fermented fish)

Garlic

Ginger

Dried buffalo skin

Fried pork skin

Three-layer pork (skin, fat, lean meat)

Dishes



Dishes

Laap ± national dish

"salad" of minced

meat (raw or cooked)

mixed with herbs,spices, lime juice

and, more often than

not, blistering

amounts of chili



Ping-sin ± grilled

marinated beef

± there is still "water",

or liquid, in themeat



Khao Piak Sien ±

round rice noodles

served in chicken

broth with strips of chicken



Tum Mak Hung ±

spicy mix of green

papaya, lime juice,

fish sauce, freshchilies and peanuts

References



"Laos (Laotion) Food Recipe." 101 Cook i ng Rec i pes. Web. 26Feb. 2012. <http://www.101cookingrecipes.com/laos-laotian-food-recipes/laos-laotian-food-recipes.php>.

"Laos Food: An Introduction to Lao Food." Laos Food . Web.26 Feb. 2012. <http://www.laos-guide-999.com/Laos-food.html>.

"Laos Quick Facts." Lonely Planet . Web. 27 Feb. 2012.<http://www.lonelyplanet.com/travelblogs/955/43598/Laosquick facts?destId=356916>.

"Laos Travel Guide, Guiding YouTo Explore The HiddenParadise In South-East-Asia." Laos Travel Gui de. Web. 26Feb. 2012. <http://www.laos-travel-guide.com>.

Southeast



Southeast

Asia

Regional Traditions



g

Religion:

-Christianity, Islam, Buddhism, Hinduism

Traditional sports:

-Martial arts

-ex: Thailand: Muay Thai, Indonesia:

Pencak Silat, Philippines: Kali



Indonesia- No public displays of affection areallowed people between people of theopposite sex (only shaking hands is allowed)

Singapore- Take off shoes when enteringhouse

Malaysia- No giving of white flowers, clocks,

and knives as gifts because they areassociated with death

Geography



g p y

Over 4,506,600 Km2

2 distinct regions:

1.Mainland peninsula

2.Insular zone

Mainland peninsula



p

Myanmar, Thailand, Malaysia, Cambodia, Laos,and Vietnam, and Singapore

-mountainous, with large river systems

(ex: Mekong in Cambodia, running to the SouthChina Sea or to the Andaman Sea)

-Because of the mountains, population on thepeninsula is unevenly distributed, with the larger cities clinging to the coastline.

Insular zone



Island nations of Indonesia, the Spratly

Islands, Philippines, Brunei, and East

Tlimor

-The islands are spread across the tip of

the mainland peninsula

Climate



Tropical Climate Defines Southeast Asia

-with heavy rains and high temperatures

*except Northwest area: Subtropical

Nutrition Survey of Indonesia



y

Commonly eaten foods (Some cannot

afford)

-Rice

-Fish

-Vegetables

Nutrition Survey



y

-Vitamin A deficiency in some regions

-Inadequate coverage by supplementation

programs due to socio-cultural andgeographical factors



-Inadequate funding

-Supplementation restricted only to endemicareas

-Low community awaresness and participation

Sources: WHO, Nutrition Assessment Report

ACF Indonesia NTT Province, TTS District

Documents

FN24 Oriental & SEA