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The food in Asia varies
depending on the different regions. Northeast Asia, Southeast Asia, and
Southwest Asia have different types of Asia food that they eat. Asian recipes
are full of flavor, fragrance, and spice. All of the Asian national cuisines
are interconnected since each country's cuisine influenced another country's
cuisine.
Asian cuisine styles can be broken down into several
tiny regional styles that have rooted the peoples and cultures of those
regions. The major types can be roughly defined as East Asian with its origins in Imperial China and now
encompassing modern Japan
and the Korean peninsula; Southeast Asian which encompasses Cambodia,
Laos, Thailand,
Viet Nam,
Brunei,
Indonesia,
Malaysia,
Singapore,
and the Philippines;
South Asian states that are made
up of India,
Burma,
Sri Lanka,
Bangladesh
and Pakistan
as well as several other countries in this region of the continent; Central Asian and Middle Eastern.
Cooking
comprises of sauces, fats, and oils. There are many oily foods and garlic and
vinegar are often used during cooking. Sauteing, frying, and deep-frying are
the most commonly used cooking techniques in Asia. Vegetable oil, hot pepper,
and spices are necessities in Northeast Asian cuisine. Southeast Asian
traditional cuisine includes the cuisines of Vietnam, Thailand, Indonesia,
Laos, and Singapore. Southeast Asian cuisine is based on rice and curries as
well as yogurt. Stir frying is the most popular cooking technique. Ginger,
cumin, cinnamon, nutmeg, and coriander are important spices in Southeast Asian
spicy dishes. Southwest Asian traditional cuisine includes the cuisines of
Pakistan, India, and Sri Lanka. Wheat, rice, barley, unleavened bread, and
beans are the main staples in Southwest Asian cuisine. The major Southwest
Asian spices are cloves, hot peppers, and black pepper. Goat, lamb, and chicken
are usually the only meats that Southwest Asians eat since Hinduism forbids the
consumption of beef.
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