Dishes of Pan-Asian Cuisine

Pan-Asian C uisine. What is it ?

Valentina Vereshagina,

К -602

Plan

1. History of pan-Asian cuisine

2 What dishes do you cook in .

3. Combination of products.

5. Method of preparation

6. The supply of food .

7. Asian style chicken salad

8. Soup with pork and egg noodles

9. Spring rolls .

10. Rolls "Philadelphia »

Let's try to figure out what the pan-Asian cuisine is like. First I will tell where it came from, and then smoothly go to the mysterious secrets of this kitchen.

Pan-Asian cuisine is a new trend of world cuisine, which is called fusion (literally translated from English as: merging, rafting, amalgamation). The native land is Malaysia and Singapore, because they were influenced by Vietnam, China, Indonesia, India and Thailand.

Pan-Asian cuisine includes dishes from different countries, including Cambodia, Laos, Korea, Vietnam, China, Indonesia, India and Thailand.

South Asian cuisine

South Asian cuisine includes the cuisines from the Indian subcontinent . Foods in this area of the world are flavoured with various types of chili, black pepper, cloves, and other strong herbs and spices along with the flavoured butter and ghee .

Common meats include lamb, goat, fish and chicken. Beef is less common than in Western cuisines because cattle have a special place in Hinduism. Prohibitions against beef extend to the meat of cows, and yaks to some extent. Pork is considered a tabo г food item by all Muslims and is avoided by some Hindus.

Most dishes of this cuisine are cooked in a wok (wok). The wok is a deep Chinese frying pan of round shape with a bulging bottom of small diameter, in appearance it looks like a pan and a frying pan.

It is no accident that the cooks of Pan-Asian cuisine choose wok, because it has its advantages: the speed of cooking (due to the conical shape); making dishes in different ways: frying (including: frying), smoking, steaming, quenching; due to the height of the beads during cooking and with stirring, the products remain inside the wok; much more useful properties are retained by the products due to a reduction in their preparation time.

Now about the features of the dishes.

Features of Pan-Asian cuisine:

Combination of products.

Cooks carefully approach the choice of products and taste properties derived from them. They combine the tastes and sensations from each product, thereby obtaining unusual dishes at the output.

Method of preparation.

All the hot dishes are prepared in the wok. The frying takes only a few seconds at a high temperature, and during this time all the ingredients of the cook professionals manage to quickly mix.

Serving dishes .

As in many Asian countries, the dishes are served simultaneously, this is due primarily to their cultural traditions (Thailand, Japan, Korea, etc.) It is believed that this way the presented food opens all its flavors simultaneously, and not gradually a dish after the dish.

.

Asian style chicken salad

Ingredient :

- Wheat flour 2 tablespoons - Chicken fillet 200 gram

• Soy sauce 35 ml
• Sesame oil 2 teaspoons
• Olive oil 20 ml
• Chinese cabbage ½ kg
• Green sweet pepper ½
• -pieces Red sweet pepper ½ -pieces Carrots ½
• -pieces Cilantro 3
• Red onion 15 g

Cut chicken fillet into strips, sprinkle with flour, add 2 tablespoons of soy sauce and a teaspoon of sesame oil. Stir so all chicken pieces have been breaded. Add chopped red onions, a little coarsely chopped cilantro. For the dressing mix a teaspoon of soy sauce, maple syrup and olive oil with half a teaspoon of sesame oil. Pour the oil mixture over the salad and mix — best of hands, to vegetable fries are not lost form. 6. Put the fried chicken in deep plates and cover with salad

Soup with pork and egg noodles

Asian soups have a wonderful rich taste.

The main thing-to buy in advance all the ingredients and clearly follow the recipe.

Ingredients:

-1 tablespoon vegetable oil 250 gramm

pork 8 stems of green onions

• grated ginger root 6 cups chicken broth
• 120 rammg egg noodles
• 1 tablespoon soy sauce
• 1 carrot 2 radishes ½
• Cup cilantro 2 eggs salt, ground black pepper.

Method of preparation:

Heat oil in a large skillet over medium-high heat. Season the pork with salt and pepper. Fry the pork in a pan until tender. Boil the egg noodles, following the instructions on the package, until almost ready. In a frying pan, send chopped onions and ginger. Cook, stirring, until soft for 1-2 minutes. Pour the broth and bring to a boil. Add the noodles and cook, stirring, until soft for 2-3 minutes. Add the soy sauce. Mix the broth and noodles with pork, carrots, chopped radishes and boiled egg, cut into slices. Pour into plates and serve.

Spring rolls

Spring rolls are not only a great snack, but also a full-fledged dish. It all depends on the filling.

Ingredients

-30 gramm bow reputy

- 30 Grimm headlamps beef

-spice 10 gram

-10 gram garlic

- 40 gramm egg greens

sauce

Method of preparation:

Scroll the meat through the meat grinder. Heat half of sesame oil and 2 tbsp sunflower oil in a frying pan. Fry the minced meat on high heat for 1 minute, add the clove of finely chopped garlic and onion. For sauce mix. Mix minced meat, noodles, cilantro, garlic, soy sprouts and cucumber in a bowl, add ground white pepper and the remaining sesame oil. Lightly beat the egg with a fork. Spread out the dough sheet, put the filling, roll into a roll, grease the edges with egg. In a saucepan, heat 200 ml of sunflower oil. Using a spoon, lower the spring roll in the oil-if it starts to fry, then the oil is heated to the desired temperature. Fry the spring rolls in oil for 1 minute. Put the rolls on a plate, serve with sauce

Rolls "Philadelphia»

Prepare rolls at home. First, it's not that difficult. And secondly, very fun and interesting. Invite friends to visit and cook this popular Japanese dish together. It really brings us together.

Ingredients:

• 200 g rice for sushi
• 1 sheet of seaweed nori
• 150 gramm salmon 20 ml rice vinegar
• 150 gramm of Philadelphia cheese 1 cucumber.

Method of preparation:

Boil the rice as indicated on the package. When remove from heat, put it in a bowl and pour vinegar. Take a bamboo Mat and wrap it in cling film. On top lay a sheet of nori (rough side up). On top of the nori sheets (2/3 of the surface of the sheet) lay out the rice. Cover the rice with a Mat and turn it over. The rice should be at the bottom. In the center of the nori sheet, place cream cheese. Cut the cucumber into 4 pieces along. Place the cucumber next to the cheese. Twist the roll with the Mat. Cut the salmon into thin slices and place close to each other on a roll. Cover the Mat again. Cut the roll with a sharp knife soaked in water into 6-8 parts. Put on a plate and serve.

https:// stuklopechat.com/eda-i-napitki/33249-chem-otlichaetsya-panaziatskaya-kuhnya.html

https://en.wikipedia.org/wiki/Asian_cuisine

https://www.chowhound.com/post/pan-asian-asian-fusion-cuisine-729989