ASIAN CUISINE

They are divided into 2 groups: Gulf countries and AL-SHAM

countries according to the similarity of foods kinds.

In fact, All Arabic countries that are located in Asia share

the same types of foods

Appetizers and salads are served usually in all meals

Arabic unleavened bread, or Khubzخبز, is eaten with almost

all meals.

Health Facts of Wheat Bread

Main dishes that are made by bread mainly:

(Arikah) and (marqoq) that are famous in KSA.

lunch time mainly rice with chicken or lamb:

(eg.Kabsah, Mandi, Hanith,mathbi and moftah)

made mainly by Gulf countries people.

Foods that are made mainly by Al-sham

countries people

(eg. kabab Halbi, shawrma, Vegetarian

stuffed Grape leaves and some sweets like

Baqlawah)

CENTRAL ASIA

Kazakhstan,Turkmenistan,Tajikistan,Uzbekistan,Kyrgyzstan

1ST people inhabit Central Asia the Turks

Silk Road trade route of exchange

between European countries, Asia, down China and all

the way to the African continents

exchange of goods ; silk , food , religion.

CULINARY CULTURE

culture-by product of the topography,geography,

and climate of the region

Nomadic eat mostly animals’ meat

Agricultural land rice dishes,

bread from grain and wheat.

Therefore, mainly rice

variation with lambRice

Lamb

Palov

Grain

Wheat

Lamb

Kebab

Bread

TERMINOLOGY

Tapchan: A raised platform, usually similar in appearance

to a large bed

Dastarkhan: A tablecloth

Kumis : beverage made from fermented mare's milk

Shorpa: a meat and vegetable soup

Shashlik: universal barbeque without vegetables

Tandyr: a large round brick and mortar oven with a large

hole on top

FESTIVAL

Spring festival or “NAVRUZ”

Different national dishes- pilov,shurpa,kuk-

samsa,sweet nishalda

Ancient and truly national dish- “SUMALAK”

EAST ASIAN CUISINE

Country involved:

China, Mongolia, Japan, Macau, South and

North Korea, Hong Kong, Taiwan

Focused on : Korea and Japan

1) JAPAN :

Onigiri – Has many fillings :

=> umeboshi,takana,shiokara,salt,yakiniku etc.

Sushi - Health Facts

1-Mercury poisoning

2-Risk infection of parasites

*So,it must be frozen at temperatures

below −20 °C not less than 24 hours

*Types of sushi: nigiri,temaki,gunkan,

norimaki,oshi,inari

2) KOREA

Bulgogi

-Consists of grilled marinated beef

-Cooks on its own juices (no fatty oils are used)

-also known as Neobiani (thinly spread meat)

Kimchi

-Korea's national dish

-Traditional fermented Korean dish

-Top five "World's Healthiest Foods

-Main ingredient for many Korean dishes

SOUTH ASIAN CUISINE

Also known as Desi cuisine.

Influenced by Hindus and Islamic cultures, also by

the tradition of the neighboring countries such as

Middle East countries and Central Asia countries.

S O U T H A S I A C O N S I S T S O F 7 C O U N T R I E S

- India

- Bangladesh

- Pakistan

- Nepal

- Bhutan

- Sri Lanka

- Maldives Island

SPECIAL SNACKS & DRINKS

India

Rasgulla : made up of cheese & dough that soaked

into sugar syrup.

Lassi : a healthy drink from yogurt, milk, water and

some spices

Bangladesh

Mishti Doi : yogurt with charred sugar

Sri Lanka

Konda Kavum : traditional rice flour made up of rice

flour, coconut and honey

Passion fruit juice : a remarkable drink in Sri Lanka

as the country is one of the biggest exporter of this fruit

Faluda : in English it is called as float and made up of

fruit juice added with jellies, cut fruits and also a scoop of ice

cream on top of it.

Pakistan

Peshawari ice cream : Home made pistachio-

flavored ice cream that is a must for the tourists to try it.

Chai :

- Sabz chai or green tea

- Kahwah is often served after every meals in

some part of

Pakistan

- Kashmiri chai is a must in occasions and

weddings

Maldives Island

Ban’bukeylu Bon’dibaiy : a thick and delicious

pudding made up of breadfruit, sugar, coconut cream and

coconut milk with grated coconut on top.

Bhutan

Momos : a type of dumpling, that is originally a

traditional delicacy of Tibet, Bhutan and Nepal but evolved

and became a very famous snack among Bhutanese.

Suja : Butter tea, a tea added with some butter and

salt.

Nepal

Peda : made up of sugar and thickened milk added with

cardamom,

pistachio and also saffron.

Tongba & Rakshi :

-Millet based alcoholic drinks

-With antiseptic qualities

-Tongba : favourite drink during winter season

-Rakshi : an important requirement during religious rituals

and social

events

DOMESTIC FOOD (MALAYSIAN)

Names are not very familiar among some Malaysians, although

eaten in some parts of the country (eg. Umai in Sabah &

Sarawak).

Modified into different dishes to customize the Malaysian culture

(eg. Putu mayam Putu piring).

Derived from other influences as well (eg. Devil’s curry)

Signifies the uniqueness of Malaysian cuisine through the

incorporation of Malay, Chinese, Indian as well as Arabian

cultures together in a dish.

REGIONAL FOOD (OTHER SEA COUNTRIES)

Unknown to some despite being recognized among the

best dishes internationally (eg. Kaeng Matsaman).

Their names are quite attractive since it shares the

pronunciation with some Malay words [eg. ‘Lok Lak’

(Cambodian dish) with ‘loqlaq’ (unawareness in Malay)].

Share similarities with Malaysian cuisine [eg. Lumpiang

sariwa (Philippines) with Popia (Malaysia), and Mohinga

(Myanmar) with Laksa (Malaysia)].