Asian Cuisine by Banzuelo 2020

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Asian Cuisine
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LOIDA R. BANZUELO
ASIAN CUISINE
COPYRIGHT 2020
Loida R. Banzuelo
ISBN: 978-621-406-252-2
ALL RIGHTS RESERVED: No part of this work

covered by the copyright hereon may be reproduced
used in any form by any means - graphic,electronic,
or mechanical including photocopying, recording, or
information storage and retrieval systems - without
permission from the author.
PUBLISHED BY: MINDSHAPERS CO., INC.
- Rm. 108 Intramuros Corporate Plaza Building

Recoletos Street, Intramuros Manila
Telefax : (02) 8527-6489
Tel. no. : (02) 8254-6160
Email ad: mindshapersco@yahoo.com
Layout/Cover Design: Erwin 0. Bongalos

Preface
This book is intended for the students taking up Bachelor of Science in

Hospitality Management. The book will surely be of great help to enhance the
knowledge and skills of students in Asian cuisine.
The book consists of nine chapters which include overview of Asian Cuisine
and selected cuisines in the Asian continent like the Philippine, Japanese, Chinese,
Korean, Vietnamese, Thai, Indonesian and Indian. Each chapter discusses an overview
of each cuisine, historical influences, nature or characteristics, regional cuisines
and specialties, basic ingredients, tools and preparation methods.
Several books and online sources were used to enrich the Asian Cuisine book.
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Table of Contents
CHAPTER I
OVERVIEW OF ASIAN CUISINE 1
Introduction 1
Brief History of Asian Cuisine 1
Kitchen Safety and Sanitation 2
Safety and Sanitary Rules 3
Asian Basic Cooking Methods 4
Self-Check 7
CHAPTER II
PHILIPPINE CUISINE 9
Introduction 9
History and Influences 9
Nature and Characteristics of Filipino Cuisine 10
Regional Cuisine and Specialties 11
Filipino Basic Ingredients 13
Food Specialties 17
Preparation Methods 17
Filipino Traditional Tools and Equipment 19
Filipino Recipes 20
Self-Check 39
CHAPTER III
JAPANESE CUISINE 41
Introduction 41
Nature and Characteristics 42
Regional Cuisines and Specialties 43
Hokkaido 43
Northern Honshu 44
Southern Honshu 44
Shikoku Island 44
Kyushu 44
Okinawa 44
Japanese Basic Ingredients 45
Tools and Utensils Used in Japanese Cooking- 48
Japanese Recipes 50
Self-Check 85
CHAPTER IV
CHINESE CUISINE 87
Introduction 87
History of Chinese Cuisine 87
Culinary Influences 88
Regional Cuisines 88
Basic Cooking Tools and Equipment 91
Methods of Cooking 94
Chinese Recipes 94
Self-Check 113
CHAPTER V
KOREAN CUISINE 115

Introduction 115
Historical Influences 115
Basics of Preparing and Cooking Korean Food 116
Basic Ingredients 119
Tools and Equipment 120
Korean Cooking Methods 121
Korean Recipes
122
Self-Check 137
CHAPTER VI
VIETNAMESE CUISINE
139
Introduction
139
Historical Influences
139
Regional Cuisines
140
Korean Feasts 140
Vietnamese Basic Ingredients' 141
Basic Tools and Utensils 144
Cooking Techniques Common in Vietnam 145
Vietnamese Recipes 145
Self-Check 159
CHAPTER VII
THAI CUISINE 161
Introduction 161
Regional Cuisines 162
Characteristics of Thai Cuisine 162
Thai Cooking Tools, Utensils and Equipment 163
Thai Basic Ingredients 171
Thai Basic Cooking Methods . 173
Thai Recipes 175
Self-Check 185
CHAPTER VIII
INDONESIAN CUISINE 187
Introduction
Historical Influences
Nature and Characteristics ~~
187
187
188
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Regional Specialties 188
Indonesian Food Traditions and Festivals 189
Basic Ingredients 189
Basic Tools and Equipment 189
Indonesian Recipes 191
Self-Check 203
CHAPTER IX
INDIAN CUISINE 205
Introduction 205
Regional Cuisines and Specialties 206
Characteristics of Indian Cuisine 206
Indian Basic Ingredients 206
Basic Tools and Equipment 208
Indian Cooking Methods 214
Indian Recipes 215
Self-Check 233
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Glossary of Asian Cooking Terminology 23S
Rubric for Work Performance Evaluation 253
References 25S
14
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CHAPTER I
Overview of Asian Cuisine

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Objectives:
At the end of the discussion, the students should be able to:
• Discuss the culinary influences of Asian cuisine;
• Identify the roots of Asian cooking;
• Enumerate contributions of the countries influential in the birth of Asian
cuisine;
• Differentiate one cooking method from another;
• Explain the importance of safety and sanitation;
• Strengthen observance of personal hygiene; and
• Observe safety and sanitation in the kitchen.
Introduction
One of the emerging cuisines in the world is Asian cuisine. It is a mixture
of different cooking styles as it is influenced by different culinary culture from
countries that explored, traded, colonized and introduced their recipes and way of
cooking in Asian countries. Thus, Asian cuisine is fusion cooking with the culinary
impact from the Middle East, Dutch, British, French, Portuguese, other European
countries and nearby nations who had intermarriage in Asia.
Asian cuisine is the culmination of the Chinese, European, Islamic, Hinduism
and Christian influences as proven by the balance of flavors, refinement and a
distinct creativity of food presentation.
Brief History of Asian Cuisine

During the early times the concept of cooking in Asia was very primitive- hunt
and kill something, put it on the fire with whatever vegetables or fruits and alas,
they had something to eat for the day. Cooking implements were simple, this
would include using a few sticks for skewering meat, fish and vegetables, leaves
for wrapping and baking on a hot flat rock, or cooking directly on fire.
1. When the traders, colonizers and explorers came, they introduced their
cooking techniques, use of cooking vessels and other culinary tools, thus
making the preparation for Asians pleasurable.
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ALL RIGHTS RESERVED: No part of this work

PUBLISHED BY: MINDSHAPERS CO., INC.

- Rm. 108 Intramuros Corporate Plaza Building

Layout/Cover Design: Erwin 0. Bongalos

This book is intended for the students taking up Bachelor of Science in

OVERVIEW OF ASIAN CUISINE 1

KOREAN CUISINE 115

THAI CUISINE 161

INDONESIAN CUISINE 187

INDIAN CUISINE 205

Overview of Asian Cuisine

Brief History of Asian Cuisine

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