Asian recipes include all the different types of food that Asians eat.
And because of the big differences between Asian civilisations, we can divide Asian recipes into the following :
Eastern Asian recipes :
Their origins can be traced back to ancient Chinese civilisation including
Japanese and South and North Korean cooking.
South Eastern Asian recipes
Their origin comes from Khmers’s civilisation, which has had its biggest
influence on Kambodian, Laos, Thailand, Vietnam, Brunai, Malysian, Pakestanese,
and Sangaforese cooking.
South Asia recipes
Borma, India , Pakestan, and Sirelanka are highly influenced by Indian and
recipes Central Asia
Includes Afghanistan and Iran.
Middle East recipes
They include Asian Arab countries’ and Turkish cuisine.
Our videos are the best way for you to discover and try a good variery of Asian
cooking from the Asian tastes and environment.
Chinese recipes are very particular in their preparation and cooking that is why they are not only largely popular in most Chinese region but also worldwide, especially in East-Southern Asia, the Americas, Europe, and South Africa, where Chinese restaurants are set up in the different states of the USA, Germany….etc.
Characteristics of Chinese recipes The Chinese use different varieties of vegetables that are very familiar in Arab countries such as red and yellow piment, cabbage, cucumber, and pees. In addition, Chinese recipes cannot be cooked without its main l vegetables like Soya, tofu, potatoes, green onions, and soya sauce which is used in almost all the recipes in addition to rice.
Field beans sauce of is sweet like black dried honey with water and venegar.
Vegetables are usually prepared in a large special deep plate , in which some soya is mixed with oil by which small pieces of meat are fried, then the mixture* of vegetables are added to it after eight minutes. After that,…
is added for a minute then a pinch of soya sauce and salt is added. This dish is presented with boiled rice with some salt.
Remark : the meat and vegetables are cut into small pieces that fit the mouth’s opening.
Small slices of ginger can be added to the mixture of vegetables in the beginning of cooking, which gives the dish a very special flavor.
Maccaroni or spaguetti can be accompanied with vegetables. Chicken or sea food like calamari can be added to the dish of vegetables instead of meat.
Japanese cooking has developed throughout centuries as an outcome of political and social changes, mainly in the middle ages during Shogun reign ; and thanks to its openness to different cultures, mainly the Occidental one, Japanese cooking has developed a lot since the beginning of modern time.
Modern Japanese recipes are called Nihonryori , which refers to the traditional cooking as it was the case before the end of the national isolation in 1868.
This term includes the forein ingredients or cooking methods that the Japanese have adapted to their own taste. Plus, Japanese cooking is famous for focusing on seasonal food :shun and the types of presentation constituents.
Social and political changes in Korea have had their effects on Korean cooking throughout history.Accordingly, the cooking that stems from agricultural traditions in south Manchoria and the Korean peninsula has evolved as a result of the mutual effects of its natural environment and the different cultural movements.
Korean recipes depend basically on cooked rice on vaporized vegetables and meat.
In addition, Korean recipes are famous for a number of recipes banchan such as « kemchi » that almost accompanies every dish. The ingredients that are widely used by Koreans are : sezame oil, soya sauce, salt, garlic, ginger, used in « doenjang » and « guchujang ».
Indeed, every Korean region has its own recipes. In fact, many regional recipes have become national ones, which has pushed the Royal family to include all the recipes of the different regions in their daily court dishes according to the methods and cultures of their country.
As in most of the countries in the region, rice is the most important food in Malysia. So Malysians consume local or Thai rice that is famous for its sweet smell, while basmati Indian rice is used in « briani » dishes due to its length, nice smell, and delicious taste. Malysians also use small Japanese rice less than other types as Malysians prefer integrating other flavours to their cuisine. Noodles are also very popular, especially bi hoon,rice noodles, and yellow noodles…etc. in addition, other types which are very important source of Carbohydrate besides consumed by Malysians beside rice that is almost used in all Malysian dishes.
For breakfast, Malysians also widely consume Indian bread such as naan, puri, and roti cani. On the other hand, the young generations consume occidental breadwhich is new to Malysian tables.
India as a multicultural country has got a large variety of flavours and dishes.
In addition, Indian cooking is famous for using a lot of spices with their nice smells. Therefore, cooks prefer this domain because it is very easy in practice.
Indians use hot curry leaves and rice.
When the cook uses a hot fire with flaming chillis and natural spices, the smell and taste say it is the Indian cooking, the the most famous dishes of which are chicken curry and tandoori, naan bread, kebab, bori bread, Indian briani, and more delicious dishes that you will discover and enjoy.
Pakistani pakwan or Pakistani cooking reflects the multiplicity of Pakistani races and cultures. Cooking in Eastern Pakistan is almost the same as North Indian one, especially in the area of Sind and Punjab. While in Kashmir and Bloshistane and other areas in the West of Pakistan use lighter spices and lower quantities of oil, which shows its relationship with Afghan cooking.
What makes Pakistani cooking special is its rich flavours and big variety thanks to its historical value. Accordingly, food in Pakistani houses are totally different from the traditional ones because of the different cultural varieties of the Pakistani people. In addition, mixing up local recipes with foreign one as Pakistani-Chinese is very popular among Pakistanis.
Iranian cooking is as old as history and differs in the same region from one area to another, which reflects the huge variery of traditions and culinary arts in this country. Iranian dishes include kebab such as pargh, kubida, sultani…and so on. Khoresht gaimeh is a stew with meat presentent with basmati or Iranian rice is a very delicious dish in addition to a number of soups and cakes.
Iranian cooking is also characterised by the use of herbs that are used with fruits like peach and raisins in recipes, to which Iranian flavours as cumin and zefran are added.
Pilaf is the most famous Turcmen dish that is consumed almost daily and presented to guests on celebration days. It is constituted of pieces of lamb, carrots, and rice ; this dish is prepared in a pot specially made for cooking it.what makes Turcmen cooking difference is the use of lesser spices and flavours, but cereals oils are largely used in cooking to add special flavours to the dishes. Moreover, Turkmen are famous for fries such as gotab and ashliki which people can buy anywhere and carry to consume during trips because they are very small.chechlek is a type of meat or fish kebab that is roasted and marinated in vinegar sauce. It should be pointed out that Turcmen cooking has been influenced by Russians who brought a number of dishes to this country like pelmeni.
Saudi Arabian recipes
The variety of Saudi Arabian landscapes and its largeness, which makes every region in this country specialised in a number of disshes according to its geographical situation. Besides, pilgrims throughout history have brought their own dishes to Saudi Arabia. The most famous Saudi dish is kabsa that is consumed daily, a dish of lamb or chicken cooked with rice and special spices.mofattah is also a famous dish that is presented in weddings and celebrations.
Concerning sweet traditional dishes such as cookies or cakes, they are made of the same ingredients that the hot climate of Saudi Arabia offers such as dates, wheat flour, and semna or butter that can be replaced by some vegetable oils.
Turkish culinary art can be traced back to many centuries and described as a melting pot of Kurdish, Persian, Idian, Arab, and Armenian cooking.This influence is due to the expansion of the Othuman Empire in many East Mediterranean countries for five centuries.
Pastry : turks make different types of bread that are very popular in Europe such as bida, which is round and flat, made of white flour.It is sometimes baked with cheese or meat.
Ekmik or semite is made in the form of round rings sprinkled with sesame.
This bread is sold anytime in the streets in Turkey and in shops in Egypt.
Lahmakoun is considered as Turkish pizza, it is a a very light and flat breads topped with meat, tomato sauce, and spices, and sold also in the street. Some people prefer it with hot chilis.
Turkey is also famous for different types of kebab such as doner,made of chicken or beef, it is usually put on a broach of 80 cm height and roasted on long barbecue. It can be accompanied by rice and green salad or eaten in sandwitches
Chich kebab :roasted lamb with paprika and tomatoes.
Baklava : made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey.
jolasg : made of rice pasta, milk, pomegranate, and rose water, it is consumed in Ramadan because it facilitates digestion.
Asian cuisine is as old as history, do not be satisfied with words to discover
it. Watch our videos, then try it, taste it,you will for sure love it!!