What is Pan-Asian Cuisine ?

Any cuisine from a culture originating

from the greater continent of Asia

including, but not limited to, Chinese,

Japanese, Thai, Vietnamese, Korean, and

Indian

Asian cuisine divided

into 4 parts

West Asian Cuisine

Central Asian Cuisine

East Asian Cuisine

South Asian Cuisine

West Asian Cuisine (Middle East Cuisine)

They are divided into 2 groups: Gulf countries and AL-SHAM

countries according to the similarity of foods kinds.

In fact, All Arabic countries that are located in Asia share the

same types of foods

Appetizers and salads are served usually in all meals

Arabic unleavened bread is eaten with almost all meals.

Health Facts of Wheat Bread

Gulf countries people main dishes that are made by

bread mainly:

(Arikah) and (marqoq) that are famous in KSA.

lunch time mainly rice with chicken or lamb.

Foods that are made mainly by Al-sham countries

people

(eg. kebab Halbi, shawarma, Vegetarian stuffed

Grape leaves and some sweets like Baqlawah)

Central Asian Cuisine

Kazakhstan, Turkmenistan, Tajikistan,

Uzbekistan, Kyrgyzstan

1ST people inhabit Central Asia is the Turks

Most Central Asian cuisine have similar cuisines

to each other as well as their neighbours, means

Western and Eastern Asia,

They have mainly rice variation with and lamb like

RICE + LAMB = PALOV

GRAIN + WHEAT OR BREAD + LAMB = KEBAB

Ancient and truly dish is - “SUMALAK”

Different dishes are pilov, shurpa, kuk-samsa,

sweet-nishalda

Central Asia is also noted for being the birthplace of yogurt

Sumalak Dish

East Asian Cuisine

East Asian cuisine

includes Chinese, Japanese, Korean, Mongolian,

and Taiwanese food.

This is the most populated region of the world, it has a lot of

regional cuisines (especially China). Examples of staple foods

include rice, noodles, mung beans, soy beans, seafood (Japan

has the highest per capita consumption of

seafood), mutton (Mongolia), bok choy (Chinese cabbage),

and tea.

East Asian cuisine has evolved with a common usage of oils,

fats and sauces in the preparation of dishes .

3 main east Asian cuisine are Chinese cuisine

Traditional Chinesecuisines include Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandon

g, Szechuan, and Zhejiang

Many Chinese traditional regional cuisines rely on basic methods of food

preservation such as drying, salting, pickling and fermentation

JAPAN cuisine

Onigiri – Has many fillings :

=> umeboshi,takana,shiokara,salt,yakiniku etc.

Sushi - Health Facts

1-Mercury poisoning

2-Risk infection of parasites

So, it must be frozen at temperatures

below −20 °C not less than 24 hours

Types of sushi: nigiri,temaki,gunkan, norimaki,oshi,inari

KOREA CUISINE

Bulgogi

-Consists of grilled marinated beef

-Cooks on its own juices (no fatty oils are used)

-also known as Neobiani (thinly spread meat)

Kimchi

-Korea's national dish

-Traditional fermented Korean dish

-Top five "World's Healthiest Foods

-Main ingredient for many Korean dishes

South Asian cuisine

South Asian cuisine, also known as Desi cuisine, includes

the cuisines from the Indian subcontinent. It has roots in

the Hindu beliefs, customs and practices practiced by the

large population found in the region

Foods in this area of the world are flavoured with various

types of chili, black pepper, cloves, and other strong herbs

and spices along with the flavoured butter ghee.

Ginger is an ingredient that can be used in both savoury

and sweet recipes in South Asian cuisine.

Chopped ginger is fried with meat and pickled

ginger is often an accompaniment to boiled rice.

Ginger juice and ginger boiled in syrup are used

to make desserts. Turmeric and cumin are often

used to make curries.

Common meats include lamb, goat, fish and

chicken. Beef is less common than

in Western cuisines

Pork is considered as a taboo (HARAM) food

item by all Muslims and is avoided by some

Hindus.

South Asia consists of 7 countries

Special snacks & drinks

India, Bangladesh, Pakistan, Nepal, Bhutan, Sri Lanka, Maldives Island

India

Rasgulla : made up of cheese & dough that soaked into sugar syrup.

Lassi : a healthy drink from yogurt, milk, water and some spices

Bangladesh

Mishti Doi : yogurt with charred sugar

Sri Lanka

Konda Kavum : traditional rice flour made up of rice flour, coconut and

honey

Passion fruit juice : a remarkable drink in Sri Lanka as the country is one of

the biggest exporter of this fruit

Faluda : in English it is called as float and made up of fruit juice added with

jellies, cut fruits and also a scoop of ice cream on top of it.

Pakistan

Peshawari ice cream : Home made pistachio-flavored ice cream that is a must for the tourists to

try it.

Chai :

- Sabz chai or green tea

- Kahwah is often served after every meals in some part of

Pakistan

- Kashmiri chai is a must in occasions and weddings

Maldives Island

Ban’bukeylu Bon’dibaiy : a thick and delicious pudding made up of breadfruit, sugar, coconut

cream and coconut milk with grated coconut on top.

Bhutan

Momos : a type of dumpling, that is originally a traditional delicacy of Tibet, Bhutan and Nepal

but evolved and became a very famous snack among Bhutanese.

Suja : Butter tea, a tea added with some butter and salt.

Nepal

Peda : made up of sugar and thickened milk added

with cardamom, pistachio and also saffron.

Tongba & Rakshi :

-Millet based alcoholic drinks

-With antiseptic qualities

-Tongba : favourite drink during winter season

-Rakshi : an important requirement during religious

rituals and social events