The Chinese, like the French, are a nation of food lovers, and the preparation and enjoyment of food plays a central part in their way of life. The Chinese culinary tradition, one of the oldest in the world, now enjoys an almost unprecedented popularity in the West. About one third of the world's population eat Chinese food everyday of their lives, yet it is much, much more than the daily sustenance of a great many people. Even if it were only eaten regularly by a handful of obscure gourmets, Chinese cooking would still be important for it is one of the truly great and original cuisines of the world.
Chinese food is fun and it's fast becoming a universal favourite, for the style of cooking popular in China appeals to Eastern and Western palates alike. Food is usually finely sliced; vegetables are used in abundance, especially those peculiar to this part of the world: bamboo shoots, bean sprouts....Meat, fish and poultry are also finely sliced or often shaped in balls, batter coated and deep fried. Succulent prawns are a Chinese favourite, tangy sweet and sour sauce a speciality. Rice, either steamed or fried, is the usual accompaniment to most Chinese meals. Foods are subtly blended together to provide the ideal combination of texture and flavour. Sweets are not so widely eaten but the ideal way to end a meal is with a cup of lightly perfumed tea.
Because of the Chinese practice of cross-blending, and cross-cooking different ingredients and materials, a large number of dishes can be readily created simply by varying the combination and composition of the vegetables and meats added, without having to alter the cooking methods employed, or procedure adopted.
The chicken and pork stocks are neutral in their savouriness, and can therefore be freely mixed and blended with other types of stock and they can also be used as bases in which other type of meat, fish or seafood materials can be cooked. Since the stock, vegetable ingredients, and meat used can all be varied ( in other words we are here dealing with a number of "variables" within a dish ) the number of dishes which can be prepared from the same basic method and procedure is quite incalculable.
Here are recipes that you can follow . They range from soups to main courses and vegetable dishes. All are simple and all the ingredients are readily available, from stockists of Oriental food and food departments of large stores. So even a beginner can follow them and bring Chinese cuisines to her own home. Their flavours are sure to appeal to you.
Japanese Food Recipes
Japanese meals vary according to the needs of the occasion. The main styles are the family meal, the packed meal and the formal meal. The art of Japanese food arrangement is characterized by certain broad concepts. Foremost among these is the concept that empty space has a beauty of its own. The balance between vessel and space, and space and food, are also considered crucial. This balance varies according to the season, the design of the utensils and tableware, the type of food, the venue, and even the age of the guests. When multicolored foods are arranged on serving dishes, great attention is paid to spacing - where and how to leave empty areas to best emphasis the beauty of the dish. This is based on concept of ma : space as dynamic entity, and an integral and vital component of any composition. The beauty of finished dish is considered as important s the various ingredients that go into its composition.
Traditionally, the Japanese take their meals seated on tatami floor matting, with a small tray-table for each diner. This is still common at traditional Japanese restaurants or inn-style hotels. In Japan , individual servings are laid out on each tray-table beforehand, and carried to the diners. Timing is essential : one must be alert to the guests' state of mind and offer the meal at the proper juncture.
The Japanese have an overwhelming predilection for odd numbers, based on the ancient philosophy of yin and yang and the five elements. According to this philosophy, even numbers are yin (negative), and odd ones are yang (positive). This belief is reflected in Japanese cooking to this day; witness sashimi , which is usually presented in groups of three, five or seven slices.
It is impossible to discuss Japanese culture without reference to nature. Japan 's climate is characterized by pronounced seasonal changes, and the rhythms of life inevitably follow the shifting seasons. The Japanese very observant of the changes of season, and prepare dishes to reflect these changes This sensitivity to the seasons is at its strongest in the tea ceremony, with a special emphasis placed on three ki : kisetsu (season), ki (vessel) and kikai (occasion). Each occasion is considered unique, and hospitality is heightened by serving fresh food,
in season, to bring out the flavour, aroma and color of the ingredients.
Thai Food Recipes
Thai food, with its exotic blend of flavors and styles has become increasing popular in many countries. Thai restaurant can be found in most metropolitan cities around the globe. It would soon be apparent to anyone with a discerning palate, that Thai cuisine has a regional slant. Thai food is a blend of Chinese, Malay, Indian, Myanmar , Khmer, Laotian and to a lesser extent, Portuguese cuisines. Yet Thai food has maintained its own distinct identity, it is a harmonious blend of indigenous spices and products and multi-cultural influences.
Thailand is divided into four regions : North, Northeast, Central and South. The cuisines of the North region was influenced by its neighbours - Myanmar and Laos . Pork is used extensively, glutinous rice is preferred and coconut milk is not as widely used as in the South.
The Northeast also known as Isan, is the poorest of the four regions. The cuisine reflects the influence of Laos . It ranges from the strangely exotic - grasshoppers and snails can be found on may a menu, to the popular Kao Man Som Tam Malakor ( Unripe Papaya Salad ) and Haw Mok Pla ( Thai fish Paste in Banana Leaf Casing ).
In Bangkok , the cosmopolitan city of the central region, gourmets can enjoy 'palace cuisine'. The highest quality of fruits, vegetables and rice from all the regions are available here. There is a lot of Chinese influence as evidenced by the ubiquitous noodle stalls.
In the South, Thailand is bordered by Malaysia and is home to most of its Muslim minority. The influence of Indian and Malay cuisine is evidenced in the use of spices, coconut milk and chilies. Indian style Gaeng Mussaman Kai ( Chicken Mussaman Curry ) and Malay influenced Tom Yam Goong are examples of this influence. It is also interesting to note that unlike the North and Northeast regions where herbs play a premier role in seasoning and taste, the "stronger" spices are used in the South.
Malaysian Recipes
Malaysia, a country made up of the majority of Malays, Chinese and Indian. A potpourri enriched with the indigenous traditions of Ibans, Kadazan, Dusuns and other ethnic communities of East Malaysia .
In Malaysia rice tends to be a staple food as in most countries in the same region so do noodles. Generally, Malay and Indian cuisine are spicier while Chinese cuisine is milder in taste. There are also cuisines of other ethnic groups, and a growing range of international cuisines. At each meal, a generous helping accompanies a selection of dishes, including fish, seafood, vegetables, and poultry. Beef is conspicuously absent, as it is across much of Asia .
The internationally-renowned cuisine of China 's Canton and that of southern India are significant sources of Malaysia 's culinary heritage, as is the sublime cuisine of Thailand . Fresh tropical fruits and succulent Malaysian seafood are featured ingredients, and the chilies and curries of India and Thailand form the basis of spicy preparations. Coconut milk is ubiquitous in Malaysia , imparting a delicious smoothness to curries and other dishes.
Excellent and inexpensive food can be obtained virtually anywhere in Malaysia because of the strength and ubiquity of food stalls. Whether it be in villages, small towns, or big cities, visitors can find stalls offering mouth-watering treats. Dining at a cart or street side stand may sound plain and piecemeal, but in Malaysia eating food at the roadside stalls is a much-loved practice. The best stalls are as popular and as crowded as any permanent restaurant
And there was Nyonya food (created from inter-marriages between Chinese immigrants and local Malays). It uses mainly Chinese ingredients but blends them with South-East Asian spices such as coconut milk, lemon grass, turmeric, screw pine leaves, chilies and sambal.
As Malaysia is filled with different cultures, it does not come as a surprise to find many delightful dishes ranging from Malay to Chinese to Indian cuisine.
Indonesian Recipes
Known for its spicy nature and rich flavours, Indonesian cuisine is also famous for its unique blend of sweet and sour spiciness. A typical Indonesian sauce includes chilli padi, shrimp paste, sugar and white vinegar. Though Indonesian and Nonya cuisines share very similar cooking techniques and ingredients, the most distinguished feature of the latter is that besides amalgamating the Chinese style of cooking of cooking and its rich culture into its cuisine; pork is also used. This is absent from traditional Indonesian dishes.While the Indonesians' chief staple is rice, meat, seafood and different types of vegetables are usually served to complement the meal. Being the main exporter in spices, pepper, cloves, cardamoms and curry powder are common seasonings used in Indonesian cuisine. In addition, coconut milk, chillies, palm sugar, shrimp paste, peanuts, candlenuts, tamarind, onions, garlic and other aromatic spices are also commonly used. Among all, chilli is definitely a necessity in whipping up an authentic Indonesian meal. Common cooking techniques adopted are pan-frying, deep-frying, stir-frying as well as grilling. Steaming and stewing are rarely used.
Vietnamese Recipes
Vietnam, with its fine weather, is a land of plenty. Its production of fishes, poultry, vegetables and fruits are abundant and can be compared with Thailand. Vietnam is a bountiful paradise where many live in poverty, yet its proud people don't eat to live. They live to eat.The French left a huge footprint on Vietnamese cuisine during their 100 year occupation of the country. Their influence ranges from the sweet corn, breads, salads, pastries and a multitude of tasty delights, to cooking method. Local people like to add some fish gravy and herbs, such as peppermint, lemongrass and fennel in cooking to make the food more tasty. The garnishment are also very special, such as spring onion with oil and deep fried shallots which add a special flavor to the food.
Vietnamese cooking methods include sautéing, stir- and deep-frying, boiling and grilling over a brazier. Vietnamese use a garlic-infused oil fro frying. The garnishing and decoration of Vietnamese dishes is as important as the flavor and freshness of the ingredients.
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