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Asian Cuisine

Asian Cuisine. Recipes of China, Japan, India, and Russia. Chinese Ingredients & Cooking Techniques. Stir Fry Most common cooking method Foods retain color, texture, flavor and nutrients Often cooked in a wok Steaming Replaces baking (most Chinese do not have ovens) Deep Frying

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Asian Cuisine

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  1. Asian Cuisine Recipes of China, Japan, India, and Russia.

  2. Chinese Ingredients & Cooking Techniques • Stir Fry • Most common cooking method • Foods retain color, texture, flavor and nutrients • Often cooked in a wok • Steaming • Replaces baking (most Chinese do not have ovens) • Deep Frying • Meats, poultry, egg rolls and wontons

  3. Chinese Recipes • Stir-fry: meats (chicken, pork, fish) and vegetables (bok choy, bean sprouts, tofu, water chestnuts, broccoli) fried then steamed in a wok. • Rice: short grain sticky rice served as side dish, fried main dish or used to make noodles.

  4. Chinese Recipes • Soup: simple broth to hearty noodles and vegetables. Common everyday meal. Various vegetables, meats, dumplings and wontons used in soups. Wonton Soup Chicken & Corn Bean Sprout Soup Hot and Sour

  5. Common Japanese Ingredients • 4 Basic Ingredients: rice, soybeans, fish and seaweed • Seasonings include sesame oil, chives, mustard, scallions, rice vinegar • Vegetables include daikon, wasabi, ginger root, bamboo shoots, mushrooms, beans • Beverages include tea (national drink), sake (rice wine), beer, soft drinks, coffee

  6. Japanese Recipes Steamed Rice Miso Soup • Gohan: Rice, usually steamed. • Miso Soup: Clear broth made with fermented soybean paste. Any meat, vegetable or grain added. • Mushimono: Steamed foods served with or without a dipping sauce. Gohan with Vegetables

  7. Japanese Recipes Continued • Sushi: various raw seafoods with rice. • Sashimi: various raw seafoods not served with rice. • Nimono: simmered dishes similar to Chinese stirfry. Sushi Sashimi Nimono

  8. Indian Cuisine • Religion and Cuisine • Hinduism--Cow considered sacred • Muslim (North)—No Pork • Vegetarianism • Pulses (legumes & beans) • Ghee (clarified butter) • Roti (bread) • Chapatis (flatbread) • Naan (yeast based)

  9. Curry Indian Recipes Pear Chutney • Curry: stewed meats and vegetables in a spicy sauce served over rice. • Tandoori: skewered chicken or lamb seasoned with garam masala (blend of spices) are cooked in a clay oven. • Korma: Meats braised in yogurt. • Vindaloo: Meats & vegetables (squash, spinach, carrots, green beans, cauliflower) cooked in spicy vinegar sauce. • Chutney: fresh or cooked fruits, vegetables, nuts, herbs and spices finely chopped and served as side dish. Korma

  10. Russian Cuisine • Described as hearty and filling • Grains and bread products—foundation • Rye based breads—grow well in cold weather • Many vegetable based soups and side dishes • Potatoes, rutabagas, mushroom, cabbage • Liberal use of dairy and meat • Sour cream, yogurt, milk

  11. Russian Recipes • Borscht: Beet Soup served with sour cream. • Beef Stroganov: Beef and mushrooms cooked in a seasoned sour cream sauce. • Pirozhki: pastries filled with meats or sweet fillings. Often sold by street vendors • Chicken Kiev: Chicken breast wrapped around herb butter and deep fried. • Paskha: Easter cheese cake molded into pyramid shape.

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