Posts Tagged ‘Asian Food’

East Asian Food and Diet – China, Japan, and Korea

China is the largest country in the world and has many different cuisines. Although China stretches across mid-Asia as well as to the east, Chinese food as a whole is considered East Asian food. Through most of China, rice is an important food staple. However, in some regions, noodles rather than rice are the foundation of the diet. Most food is prepared by mining and cooking it, along with a small amount of oil, in a wok.

Within China there are three distinct regional cuisines: Shanghainese, which regional food is known for its hot and spicy chili pepper flavoring and distinct red-colored meats. Cantonese and Chaozhao regions associated with flavorful meat and vegetable combinations. Beijing, Mandarin, and Shandong regions serve noodles and steamed bread dumplings used instead of rice as the foundation of most meals.

Japan is an island nation and much of its food uses fish and fish-based ingredients. Rice is a staple in Japanese cooking as are sliced, salted vegetables. Soy products such as tofu, soy sauce and soy paste called miso are used in many dishes. Foods of Japan also include sushi, meats flavored with teriyaki sauce, and lightly battered and fried meats, fish, and shellfish called tempura.

Korean food is a blend of Chinese and Japanese influence, yet it has its own distinct flavors including soy sauces, garlic, ginger, chilies, pine nuts, and sesame seeds among other spices and foods. Traditional Korean meals include meats and seafood. Most meals include a vegetable dish called gimchi made of grated vegetables pickled with garlic, chili, and ginger.



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Be the first to comment - What do you think?  Posted by admin - April 19, 2018 at 8:45 am

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Popular South Asian Food in Singapore of Asia



Free video about tasty Asian food. This free video was created for you by and can be used for free under the creative commons license with the attribution of epSos.de as the original author of this tasty Asian food in Singapore video.

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Kitchen Singaporeans have generally the culinary traditions of different ethnic groups living in Singapore, especially the Chinese, Malays and Indians. These traditions, influencing each other, have created a separate kitchen Singaporean, not losing at this culinary ethnic differences, related also to the bans religious (Muslim Malays do not eat pork and Hindus beef).

Many of the dishes brought by the early Chinese immigrants has been adapted for use locally available ingredients and therefore can not be considered mainstream Chinese cuisine. The names of dishes often come from different dialects of Chinese. Malay dishes have been adapted to local tastes and different from the originals from Malaysia or Indonesia. Just as there are often coconut milk, but adapted, inter alia, Chinese ingredients such as tofu.

Singaporean cuisine – a general term which refers to the large variety of dishes of different origin, popular in Singapore. Due to the strategic position of the city-state, Singapore cuisine has evolved over many centuries under vliyaniyaem cuisines of different peoples: Malay, Chinese, Indonesian, Indian, Peranakan and European, especially English, and Portuguese. Also felt the impact of Ceylon, Thai, Filipino and Middle Eastern cuisine. Chinese Chef of the street food center under the influence of Indian culture can experiment with ingredients such as tamarind and turmeric, while the Indian chef can cook fried noodles.

A large variety of local cuisine makes it attractive to tourists.

Food in Singapore is considered an important element of national identity and thread linking together different cultural traditions. Singaporean food in literature called “national obsession.” Singaporeans often talk about food. Religion imposes some restrictions on food. Muslims do not eat pork, Hindus – beef, as many vegetarians. Having lunch together, people from different communities show understanding, and therefore choose the food that would be acceptable to all.

Singapore Tourism Board promotes Singaporean cuisine as another tourist lure comparable to shopping. Every July the government organizes the Singapore Food Festival. Multiculturalism of local food, the easy availability of international cuisines of different styles, create a wide range of prices in Singapore “food paradise”.

Singapore, being a small country with a high population density, has very little arable land. Most of the products and ingredients town imports, although there is a small group of local farmers who grow vegetables, fruits, fish. A dense network of air and sea routes allows the city-state to import agricultural products from everywhere, including expensive seafood like sashimi from Japan.

Many Chinese dishes were adapted by immigrants from China to local conditions using local ingredients, but because they can not be considered purely Chinese cuisine. They felt the Malay, Indian and other influences. Chinese population of Singapore Multi-lingual, and each of the ethnic groups – Hokkien, teochu, haynantsy, Cantonese and Hakka – brought something into the Singaporean food.

Roti Prata – Indian pancakes, local modification of the Pakistani and Indian dishes, popular for breakfast or late dinner. Usually served with sugar and a variety of modern ingredients – such as eggs, cheese, sholoklad, masala, durian and even ice cream. Ideally, pancakes should be crispy on the outside and soft inside.

Tropical fruits are available all year round in Singapore, although most of them are imported from neighboring countries. The most famous among them is the durian. Despite national popularity, durians because of their sharp and peculiar smell forbidden for transport on public transport and consume some hotels and public buildings.

Singapore Food Festival is an annual event that takes place every year from late June to late July. Organizes the Singapore Tourism Board. Make it a weekly event, themed parties, cooking workshops and competitions organized throughout the island. This month long festival celebrating local eternally favorite food that Singapore has given the international reputation of the food paradise. There are many disagreements about the Singapore food festival among Singaporeans who believe that there has been a decline in quality.

Street food centers can be found in any corner of the city, and the food is delicious and they have a cheap, providing a broad consumer base.

Most food is imported from the neighboring countries of Singapore.

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Be the first to comment - What do you think?  Posted by admin - April 9, 2018 at 8:23 pm

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Asian Street Food, Fast Food Street in Asia, Cambodian Street food #202



If you like watching Asian Street Food Video, you are finding the right place. In here we did the Fast Food Street in Asia, especially Cambodian Food.

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1 comment - What do you think?  Posted by admin - April 8, 2018 at 8:19 pm

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Coconut Pudding (Maja Blanca) | Asian Food Channel



Visit  exclusive recipes and videos. 
If you love coconut, you’d dig this no-bake dessert by Anton Amoncio! Grab the recipe at
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Asian Food Channel (AFC) is the premier and leading food and lifestyle broadcaster based in the heart of Asia. As the first food TV channel to broadcast pan-regionally in Asia, AFC provides a healthy mix of both Eastern and Western content in a variety of formats all day!

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Be the first to comment - What do you think?  Posted by admin - April 5, 2018 at 8:12 am

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Hot Fried Frog – Asian Food Recipes, Cambodian food Cooking, Village Food Factory



If you like watching Asian Street Food Video, you are finding the right place. In here we did the Fast Food Street in Asia, especially Cambodian Food.

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* Watch Playlist ▶ Asian Street Food Videos:

Please check out more popular Asian Street Food – Fast Food Street in Asia below:
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17 comments - What do you think?  Posted by admin - March 31, 2018 at 7:05 pm

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KUEH SALAT | Cooking For Love (S2) | Asian Food Channel



Who wants some coconut pandan glutinous rice cakes? Try this easy recipe by Sarah Benjamin! Kueh Salat is also known as Kuih Seri Muka.

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Asian Food Channel (AFC) is the premier and leading food and lifestyle broadcaster based in the heart of Asia. As the first food TV channel to broadcast pan-regionally in Asia, AFC provides a healthy mix of both Eastern and Western content in a variety of formats all day!

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4 comments - What do you think?  Posted by admin - at 7:05 am

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The Diversity of Asian Food

Food is one of our basic needs. Apart from that, most of us treated food as a passion and perceives it with some degree of indulgence. And with the wide diversity of people and culture, there is such a wide variety of food and cuisine out there as well to cater to everyone's taste buds. Now, since life brings boundless opportunities, there is no reason why you should miss to savor every food and cuisine that each region on Earth has to offer.

One of the most exotic food there is available is the Asian cuisine. Asian food, in all its hues and tastes, is becoming increasingly popular and well-liked by many Westerners. When compared to the food in American and European continent, the foods in Asia tend to stand out because of its diversity. The vast number of countries in Asia offer endless varieties of food, far different from each other. Indian food, for instance, has a wide array of cuisines to try out that it would take several lifetimes for even a food lover to taste and relish it all. On the other hand, Northern India has its own delectable examples of Asian food to offer you, while Southern India offers a whole lot more. Do not underestimate the regions of North Eastern India as it is also abound with several examples of truly Asian food. In fact, they offer an amalgam of Burmese, Bhutanese and Bangladesh food. Moreover, Western India will never let herself fall behind from carving a name in the annals of Asian food.

Now, let's go a little further into Asia. There is another Asian nation, the Singapore, which is known as the hub of authentic Asian food. A wide array of endless cuisines from various Asian regions can be found here. There is authentic Thai food, Chinese food, Nonya food or the cooking world's last great secret. Also, there is the Peranakan food that is unique to the straits.

How about in the Far East? What is there to delight in? It is where the best example of Asian food is located – no other than the Japanese and Korean cuisine. As far as Asian food goes as a genre, Japanese and Korean cuisine has been re-defining the entire genre. How come? The Asian cuisine is supposedly to be predominately rice-oriented, right? But as you may have observed, a vast majority of Japanese, Korean and Chinese uses use noodles in their dishes, instead of rice. Another thing, Asian food is supposedly to be overcooked. However, what would you say about Sushi then? It is probably by far the best-known Asian food that is consumed raw.

Indeed, each country in the region of Asia has its own, unique cuisine, vastly different even from the cuisine of surrounding regions. Foods in Asia can there be considered as a classification of convenience, because these disparate cuisines are otherwise unclassifiable. There is no wonder why there has been a growing population of supporters and consumers of delicious, delectable Asian food.



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Be the first to comment - What do you think?  Posted by admin - March 28, 2018 at 6:27 am

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Chicken Ramen Noodle Soup | Food Busker



Food Busker is hitting the streets with another incredible recipe: Ramen noodles layered with finely sliced fresh vegetables and shredded chicken in an Asian style broth then topped with a soy infused egg. How much would you pay for it?

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39 comments - What do you think?  Posted by admin - March 22, 2018 at 6:39 pm

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Commonly Used Ingredients in Asian Food

Asia Food is normally sour, sweet, salty and spicy. The following are Commonly Used Ingredients in Asian Food Recipes: –

Lemongrass
It is a perennial and lemon spotted plant. The outer green stalks should be discarded, only the bottom part of the whitish stem may be used.

Candlenut (buah keras)
A round shape, cream colored seed that contains a large amount of oil. it gains fragrance as well thickens the gravy of curry dishes.

Shrimp Paste (belacan)
it is made by fermenting shrimps and salt into paste and has a delicious flavor. Stir together with chilli and other spices in the heated pot.

Star Anise (bunga pekak)
A star shaped seed with 8 points and has a light and sweet flavor. It is used frequently in curry cuisine.

Galangal
It has a light fragrance but is not spicy. usually measured with thumb and is commonly used in soups and curries.

Curry Leaves
The green leaves are slightly bitter and aromatic. they can be used whole for cooking.

Coriander Powder
With amazingly delicious aromatic taste, it is suitable for cooking with meat, seafood or vegetables.

Salam Leaves
it is one of the most commonly used ingredients in Indonesian cuisines. It can be added to curries or rice to enhance the fragrance.

Cumin
This rice-shaped spice has a bitter pungence.

Turmeric
Yellow in color, it is a spice often used in curry making and is used to add flavor and color to the dishes.

Cinnamon sticks
It is the dried bark of laurel trees and contains a fragrant woody scent, suitable for meat and various cuisines.

Assam Peel
It is made from the dried and sliced ​​tamarind. It has a strong sour flavor and can be added directly when cooking.

Assam Paste
It is one of the ingredients in the sour dishes. Add water to extract tamarind (assam) juice.



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Be the first to comment - What do you think?  Posted by admin - March 21, 2018 at 6:19 am

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About Asian Food and Cooking

Asian cooking can generally be classified into several categories on the basis of the regional styles of cooking and the people and culture of those regions. Some of the main categories of Asian food are East Asian, Southeast Asian, South Asian, Central Asian and Middle Eastern. In common usage however, Asian food (also referred to as Asian cuisine) primarily includes South and Southeast Asian cuisine. The main countries that constitute this region are India, China, Japan, Korea, Malaysia, Vietnam, Thailand, Burma etc.

Chinese food is generally considered to be East Asian food, even though China stretches from across mid-Asia to the Far East. Rice is the most important staple through most of China. In some regions however, noodles are preferred to rice. Most foods are prepared by mincing or cooking, and are cooked in a wok, using very little oil. Traditionally, there are eight main regional cuisines in China: Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan and Zhejiang. The three distinct regional cuisines however, are Shanghainese – characterized by hot and spicy chilly pepper flavoring, Cantonese – associated with flavorful meat and vegetable combinations, and Mandarin – associated with steamed noodle and bread dumplings.

Since Japan is an island nation, much of its food includes fish and fish-based ingredients. Rice and sliced, salted vegetables are staples in Japanese cooking. Soy products such as soya sauce, soya paste and tofu are also used in many Japanese preparations. Japanese cuisine also includes sushi, meats in teriyaki sauce, lightly battered and fried meat and fish, as well as shellfish called tempura. Japanese food is healthy, tasty and simple to cook. It is low-fat, low-cholesterol, and well-known for reducing heart-related diseases.

While different parts of India are known for their different cultural backgrounds, they are also known for their different flavors and cuisines. Vegetarian food includes khakra and dhokla from Gujarat, daal-baati-choorma from Rajasthan, the Kashmiri dum-aloo, as well as dosas and kesari bhaat from South India. Non-vegetarian delicacies, especially the tandoori kind, were especially devised for the Nawabs of India. The saffron-flavoured reshmi kebab, and the lime juice and garlic marinated fish tikka serve as delectable appetizers in combination with the yogurt-marinated chicken sheek kebab. Tandoori food is the perfect evidence of the richness of India’s cultural diversity and royalty.

Asian recipes were casually shared among the womenfolk in Asia, who generally got together after a long day’s work, to discuss the day’s events. Many of these recipes were guarded as important family secrets and carefully passed down from one generation to another. Thai food is a blend of Chinese, Malay, Indian, Myanmar, Khmer, Laotian and to a lesser extent, Portuguese cuisines. It is a harmonious blend of indigenous spices. Malaysian cuisine consists of fish, seafood, vegetables and poultry, though beef is conspicuously absent. It is usually spicier than Chinese food. Indonesian cuisine is also known for its unique blend of sweet and sour spiciness. Asian cooking has enormous potential in modern times, as Asian food chains are springing up all over the world very rapidly, and are also enjoying immense popularity.



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Be the first to comment - What do you think?  Posted by admin - February 3, 2018 at 1:27 am

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