Monday, February 6
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A Guide to Asian Food

Interest in other food cultures is strong and especially Asian food is available in almost every city and coyntry.

Asian cuisine is basically developed according to a concept and holds similar tastes and “rules” but all countries in Asia have nevertheless somehow left their own mark on the diet and the different dishes.

No wonder maybe if you think about how big Asia is and that not even in smaller countries, there are different food traditions in north, south (in different parts of the country. China, India, Cambodia, Japan, Korea, the Philippines, Taiwan, Thailand and Vietnam are all included as countries in Asian cuisine, but in their own way. In each country, there are of course also more regional specialties. However, you still think exclusively when talking about Asian food on fresh, healthy ingredients and a much lighter diet such as sushi. In fact, if you go on a trip through Asia, you realize pretty soon that obesity is something rare, which has led many people who want to lose weight stick to Asian food as a better diet.

The character of Asian food

Root fruits and vegetables play a major role in Asian cuisine. Something that contributes to its everyday food being full of vitamins and fiber that everyone would feel good about getting more out of.

Unlike many other countries where cooking cream is used Asia’s equivalent is the coconut milk made on grated coconut which has then been boiled and strained.

Curry is also a spice that they use extensively, such as soy, ginger, coriander, lime, chili pepper, lemongrass, Thai basil, and lemon. In fact, in Asia they use spices in a completely different way than we do and their spice blends are both more solid and flavorful than ours.

Rice and noodles are what you use as a base for all cooking.

Asian cooking

If you are looking to cook Asian food yourself, there are some utensils that you are more or less addicted to. A large saucepan to cook rice and noodles and wok pan is two must. Then it becomes easier if you have access to a so-called chan, a roasting spade that has a rounded leaf, and also a couple or more bamboo baskets to have on hand when it is time for steam boiling. For sushi, a roll mat of bamboo, etc. is required.

Traditionally, the most common approach when cooking is to cook the ingredients in rising steam. In this way, all vitamins and flavors are also retained. As a result of steaming, Asian food is much more colorful and never gets watery, dry, or leached.

Another classic way to go is light frying. Especially it is about frying chicken or beef.

What is difficult when it comes to Asian food is not how to cook it. In fact, it is very simple really because most of it is eaten raw. The big worry and what instead takes time and gives headaches is how the small mouthpieces should be arranged and served.

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