ORIENTAL & SOUTHEAST ASIAN CUISINE

JAPAN

History
Legend:
Japan was created by the sun goddess Amaterasu, from whom the emperors were descended.

History
Korea introduced rice to Japan around 400 B.C. Soy beans and wheat were introduced from China During the 6th century, Buddhism became the official religion of the country and the eating of meat and fish were prohibited.

Common Cooking Method

5 Traditionally:
Boiling Grilling Deep-frying Steaming Serving raw.

Common Cooking Ingredients Miso Nori Daikon

Signature Dishes

Sushi

Sashimi

Tempura

Gyoza

Korea

History
First inhabitants migrated from North Asia By 3500BC millet was being grown Influence of neighbouring China is clearly shown by the introduction of rice c2700BC The West brought chillies native to America

Common Cooking Method:

Steaming Stir-frying Grilling

Common Cooking Ingredients Ssal

Baechu Kimchi

Signature Dishes

Boolgogi (Fire Meat)

Soon Tofu Stew

Bibimbap

VIETNAM

Feature
Mainly hills, and densely forested mountains Northern highlands Southern coastal lowlands Red River Delta

History
Under Chinese rule for a long time (211 BC-938 AD)
Revolt led by Trung sisters (AD 39) led to a short independence conquered again by China in AD 43

Independence from China (938 AD) Ly and Le Dynasties French Colonization in the 1880s Partition North and South Vietnam Vietnam War Socialist Republic of Vietnam

Influences on Culinary Culture

Geography
Red River Delta and Mekong Delta fertile land for rice, vegetable, and fruit production Fish and Seafood

History
Chinese influence chopsticks, wok, frying and deep frying, Confucianism, Taoism Yin Yang balance Buddhism Five Element Correspondence French influence baguettes, pt, milk, butter , custards

Culinary Culture
Features:
Meals are rarely divided into courses Most meals include a soup, a stir-fry, and another main dish Use of fresh herbs and vegetables Vegetables are often left raw (especially in the South) to complement spiced meat/fish

Common Cooking Methods

Stir-Frying Stewing Braising Steaming

Common ingredients
Rice (Long GrainGao/Com)

Rice Paper Fish Sauce (Nuoc mam)

Rice Noodles (bun)

Signature Dishes

Pho Bo
(Beef & Rice Noodle Soup)

Banh cuon (Rice paper rolls) with Nuoc cham dipping

sauce

Coconut Custard

Canh Bi Ro Ham Dua

Banh Mi

THAILAND

Feature
Hills, mountains, valleys, forests Northern Southern region Central Fertile Plains Southern Region bordered by two seas

History
People believed to have originated from Southern China Theravada BuddhismKhmer domination over Chao Phraya Burmese, Indian and Chinese influence Western influence through trade Only country in SEA that was never colonized by western countries

Influences on Culinary Culture

Geography
Fish, seafood, plants and herbs

Theravada Buddhism
Avoiding large chunks of meat

Foreign Influences
Cooking methods Chinese Spices and curries - Indian Eating Methods (use of spoon and fork)

Culinary Culture
Features
Use of fresh herbs and spices instead of dried ones Chunks of meat are shredded A meal is served all at once and shared by everybody Right hand was used to eat food changed to spoon and fork Four tastes combined: Sweet, Salty, Sour, Spicy

Common Cooking Methods

Boiling Stewing Grilling Frying Stir-frying

Common Ingredients
Fresh seafood Nam pla (Fish sauce) Herbs Cilantro, lemongrass, Thai basil Ginger, Galangal (Thai ginger) Turmeric Chilies Rice Noodles Vegetables

Signature Dishes

Khanom chin nam ngiao

Pu Cha

CHINA

Feature
3rd Largest country Plateaus, plains, foothills, and mountains Yangtze River- Largest in China

History
Ancient China was advanced in many areas
Agriculture Handicrafts Shipbuilding

Qin Dynasty
United the provinces into China 221-207 BC

History
Revolution of 1911
Ended the currently dynasty and produced Republic of China

October 1941
Mao Zedong founded the Peoples Republic of China

Chinese Culture
Culinary Influences
Confucianism
Culinary Etiquette Social Sharing of Food Combining taste and textures

Taoism
Life giving properties of Food Nourishment of the Body Disease Prevention

Chinese Cuisine
Important Features
Aroma Texture Taste Variety No Main Dish Maximum Preparation with Minimum Cooking The Cook Cuts the Food

Chinese Cooking Methods

Techniques
Stir Frying
Hastily cook over high heat Little Oil Food should be in motion

Steaming
Several food pieces are cooked

Boiling
Ingredients float in a pot

Red Stewing
Cooked in soy sauce Pork, beef, ham, etc

Signature Dishes

Beijing Roast Duck

Guilin Rice Noodles

Hot Pot

Dumpling

Dimsum

Nian Gao (Rice Cake)

TAIWAN

Feature
Mountains- East Coast Coastal Plains and Taiwan StraitWest Coast North- Semi-Tropical with Snow South- Tropical

History
Formerly Formosa People originated from China Became Province of China in 1885

Taiwanese Culture
Culinary Influences
Limited Land
Little arable areas Fish is dominant

Little Rice
Congee made of roots

Miso from the Japanese

Fermented soybean paste

Taiwanese Cuisine
Abundant Seasoning
Black beans Pickled radishes Peanuts Chili peppers Parsley

Common Ingredients
Seafood Chicken

Taiwanese Cooking Methods

Techniques
Grilling
Cuttlefish and Squid

Stir Frying Stewing

Fish

Signature Dishes

Omelette with Pickled Radish

San Pei (Cuttlefish)

Fried Bean Curd

Stir-Fried Pork Liver

Pickled Cucumber

Sauted Shrimp

MALAYSIA

Geography
Terrain:
Coastal plains and interior, jungle-covered mountains South China Sea separates peninsular Malaysia from East Malaysia on Borneo.

Climate
Tropical

History
Hindu gained control of the Malay for over a century Malays conversion to Islam started in the 15th century AD
Malacca Opened the trade China, India, Arabs

Portuguese expansion by 1511 Britain

occupancy on 1786, over-all control by 1824

History
Britain
Combined powers w/ other British colonies (Penang and Singapore) in 1829, lasted for 2 centuries

WWII
Japanese control for 5 years

Gained independence in 1957 as Peninsula Malaysia joined together 1963- Singapore, Sarawak, & Sabah joined
Formed Malaysia Singapore left after 2 years

Culinary Culture
Culinary Influences

Chinese Hindu Malay Islam Law

Common Cooking Method

Grilling Stewing Sauting

Common Ingredients
Herbs and Spices
Characterize Malay Cuisine Lemongrass, garlic, ginger, shallots, chilies(dry and fresh), fennel, cumin, coriander, cloves, cardamon, star anise, cinnamon, nutmeg, mustard, fenugreek

Seafood
Fish, squid, prawns, crab

Common Ingredients
Meat and Poultry
Chicken, Beef, Mutton No pork- Islam law

Coconut Milk Rice- staple

Signature Dishes

Nasi Lemak

Beef Rendang

Satay

Roti Jala

Cendol

SINGAPORE

History
Raffles bought Singapore as agent of British East India Comp 1824
Became center of trade

Captured by Japanese in 1942 Captured back by Britain in 1945 Became independent in 1965

Culinary Culture
Regional Influences
English Chinese Malay Hindu Indonesia

Signature Dishes

Satay

Hokkien Mee

Beef Rendang

Roti Prata

Fish Head Curry

Teh Tarik

INDONESIA

History
Muslim Invasion began in the 13th century Expansion of the Islam religion Portuguese Traders The Dutch Establishment of the Dutch United East India Company In 1922, Indonesia became an integral part of the Dutch Kingdom

History
World War II, Japan seized the islands Oil as a vital war equipment August 17, 1945 Indonesia proclaimed its independence after Japans surrender

Common Ingredients
Bean Sprouts Coconut milk, Santen Coriander, Cilantro, Parsley, Curry Leaf, Cumin Chilli, Sambal Ulek Ginger Vinegar Rice

Common Cooking Methods

Broiling Steaming Frying Deepfry

Signature Dishes

Nasi Goreng

GadoGado

Satay

Soto

BRUNEI

History
Trades with China Hindu influence under Javanese Majapahit Kingdom Decline of Majapahit Kindom and conversion to Islam, Brunei became an independent Sultanate (16th to 19th century)

History
Became a British protectorate (1888) Occupied by Japan during the World War II Liberated by Australia in 1945 Sultan regained control over internal affairs, but Britain retained responsibility for the states foreign affairs Brunei gained independence in 1984

Common Ingredients
Rice Wheat Coconut Fish and Shellfishes Tropical Fruits Garlic and Chillies

Common Cooking Methods

Steaming Frying Simmering

Signature Dishes

Beef Rendang

Nasi Lemak

Ambuyat is a Bruneian dish derived from the interior trunk of the sago palm. It is a starchy bland substance, similar to tapioca starch. Aka GLUEY PORRIDGE


usually taken during lunch time tasteless and has an appearance and consistency similar to glue or your regular school paste made from sago, a product of Rumbia trees. Partnered with main dishes and Cacah

Cacah ambuyat's dip



an integral part of any ambuyat feast

a special thick, commonly sour sauce but can be made a little spicy by adding chili usually made from local fruits or other ingredients including cencalu, which is a concoction made from fermented shrimps

Daging Masak Lada Hitam Spicy beef cooking until very tender then potatoes and beans are added

Udang Sambal Serai Bersantan (chile prawns with coconut milk)

Serondeng Pandag (Fried chicken with garlic wrapped in pandan leaves)

Nipah Palm Fruit (Mangrove Palm)

Aice Kacang (Ice beans)

Kelupis traditional cake in Bisaya tribe made from glutinous rice with coconut milk and pandan leaves

Kolo Mee (Malay influence) - a famous dish in Brunei

Egg noodles, flash-boiled, then classically served with crushed garlic and shallot, minced pork or beef, white vinegar, either vegetable oil, pork oil or peanut oil, and sliced barbecue pork known as char siu or beef.

East Timor East East (in Malay)

A history of the cuisine

East Timorese cuisine has traditional influences from Southeast Asian foods and significant influences from Portuguese dishes because of its colonization by Portugal until 1975 Pork, fish, basil, tamarind, legumes, corn, rice, root vegetables, and tropical fruit are important ingredients for Timorese dishes

Hungry Season
November to February Due to unpredictable climate Mainly droughts Akar is eaten by poor
-dried palm tree bark, beaten into a powder, mixed with water to form a jelly and then cooked over fire (likely to be the ambuyat in Brunei)

Some dishes (no individual pictures available)

Batar daan- A popular dish of corn, mung beans, and pumpkin Budu- A sauce of tomato, mint, lime, and Spanish onion Ikan sabuko- A Spanish mackerel in tamarind marinade with basil and capsicum

Tapai - A fermented rice dish. It is sweet, sour, and slightly alcoholic

Caril - A mild chicken curry with a roasted capsicum and coconut paste

Bibinka

Cambodia

Khmer
History
Strongly influenced by Indian culture Funan Kingdom Built the Angkor Wat in devotion to Vishnu

Religion
95% today are Theravada Buddhists

Was ruled by different countries

Thai Vietnames France Japanese Britain

Khmer Cuisine
Staple: Rice
wet-rice agriculture is prevalent Aromatic or Glutinous rice

Similar to Thai foods but w/ less spice and variety Fish is eaten more often than meat
Tonle Sap (Great Lake)

Cooking methods
Hot coal cooking Mortar and pestle to grind herbs Stewing, stir-frying

Common Ingredients
Garlic Prahok - Fermented fish paste Condensed milk in drinks Kroeung - Lemon grass, Kaffir lime zest and leaves, Galangal,Turmeric, Rhizome, Garli c, Shallots, and Dried Red Chillies

Amok Curry

Ginger chicken/fis h

Tirk kreoung

Bok lhong

 Deep fried Spiders black hairy spiders that have been marinated and barbecued

Laos

Laos
landlocked country - bordered by Burma and China to the NW, Vietnam to the E, Cambodia to the S and Thailand to the W 67% are Theravada Buddhist Rice production still makes up the biggest portion of Laos economy but they also grow coffee, tee and opium. The country is very mountainous and land travel takes a lot of time

Lao Cuisine
Staple: Sticky Rice (tip khao)
Eaten by hand

Foods are very spicy, and use lots of fresh herbs and vegetables served raw. Meat and fish are also eaten raw. Cooking methods
Grilling Boiling Stewing Steaming Mincing and stuffing

Common Ingredients
Chili Padaek (pickled or fermented fish) Garlic Ginger Dried buffalo skin Fried pork skin Three-layer pork (skin, fat, lean meat)

Dishes
Laap national dish "salad" of minced meat (raw or cooked) mixed with herbs, spices, lime juice and, more often than not, blistering amounts of chili

 Ping-sin grilled marinated beef

there is still "water", or liquid, in the meat

 Khao Piak Sien round rice noodles served in chicken broth with strips of chicken

 Tum Mak Hung spicy mix of green papaya, lime juice, fish sauce, fresh chilies and peanuts

References
"Laos (Laotion) Food Recipe." 101 Cooking Recipes. Web. 26 Feb. 2012. <http://www.101cookingrecipes.com/laos-laotianfood-recipes/laos-laotian-food-recipes.php>. "Laos Food: An Introduction to Lao Food." Laos Food. Web. 26 Feb. 2012. <http://www.laos-guide-999.com/Laosfood.html>. "Laos Quick Facts." Lonely Planet. Web. 27 Feb. 2012. <http://www.lonelyplanet.com/travelblogs/955/43598/Laos quick facts?destId=356916>. "Laos Travel Guide, Guiding YouTo Explore The Hidden Paradise In South-East-Asia." Laos Travel Guide. Web. 26 Feb. 2012. <http://www.laos-travel-guide.com>.

Southeast Asia

Regional Traditions
Religion: -Christianity, Islam, Buddhism, Hinduism Traditional sports: -Martial arts -ex: Thailand: Muay Thai, Indonesia: Pencak Silat, Philippines: Kali

 Indonesia- No public displays of affection are allowed people between people of the opposite sex (only shaking hands is allowed) Singapore- Take off shoes when entering house Malaysia- No giving of white flowers, clocks, and knives as gifts because they are associated with death

Geography
Over 4,506,600 Km2 2 distinct regions: 1.Mainland peninsula 2.Insular zone

Mainland peninsula
Myanmar, Thailand, Malaysia, Cambodia, Laos, and Vietnam, and Singapore -mountainous, with large river systems (ex: Mekong in Cambodia, running to the South China Sea or to the Andaman Sea) -Because of the mountains, population on the peninsula is unevenly distributed, with the larger cities clinging to the coastline.

Insular zone
Island nations of Indonesia, the Spratly Islands, Philippines, Brunei, and East Tlimor -The islands are spread across the tip of the mainland peninsula

Climate
Tropical Climate Defines Southeast Asia -with heavy rains and high temperatures *except Northwest area: Subtropical

Nutrition Survey of Indonesia

Commonly eaten foods (Some cannot afford) -Rice -Fish -Vegetables

Nutrition Survey
-Vitamin A deficiency in some regions

-Inadequate coverage by supplementation programs due to socio-cultural and geographical factors

-Inadequate funding -Supplementation restricted only to endemic areas -Low community awaresness and participation Sources: WHO, Nutrition Assessment Report ACF Indonesia NTT Province, TTS District