Cooking Classics Asia , livre ebook

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122 pages

English

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Cooking Classics: Asia is a collection of 42 recipes that span the best of various Asian cuisines. Each dish represents the best of each country's cuisine, culture and influences, providing the reader with simple, concise information and background facts. Learn to appreciate the Philippines's knack of turning pasta into a dessert with dishes like the Pasta Fruit Salad, and learn the Thai way of combining sweet, sour and salty flavours with the Cold Prawn, Papaya and Bean Vermicelli Salad. Enjoy fresh, simple Japanese Silky Egg Custard, and spice up your dinner table with a Thai Red Curry Chicken Stir Fry.

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Publié par	MarshallCavendishM
Date de parution	01 janvier 2009
Nombre de lectures	0
EAN13	9789814435215
Langue	English
Poids de l'ouvrage	2 Mo

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asia

cooking classics
asia
A STEP-BY-STEP COOKBOOK
sylvia kang
The publisher wishes to thank Pyrex Metalware, Visions and Ekco 123 for the loan of kitchen utensils used in this book.
Editor : Sylvy Soh
Designer : Bernard Go Kwang Meng
Photographers : Kiyoshi Yoshizawa and Liu Hongde, Jambu Studio
Copyright 2009 Marshall Cavendish International (Asia) Private Limited
Published by Marshall Cavendish Cuisine An imprint of Marshall Cavendish International 1 New Industrial Road, Singapore 536196
All rights reserved
No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner. Request for permission should be addressed to the Publisher, Marshall Cavendish International (Asia) Private Limited, 1 New Industrial Road, Singapore 536196. Tel: (65) 6213 9300, Fax: (65) 6285 4871. E-mail: genref@sg.marshallcavendish.com Online bookstore: http://www.marshallcavendish.com/genref
Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have used their best efforts in preparing this book.The Publisher makes no representation or warranties with respect to the contents of this book and is not responsible for the outcome of any recipe in this book. While the Publisher has reviewed each recipe carefully, the reader may not always achieve the results desired due to variations in ingredients, cooking temperatures and individual cooking abilities. The Publisher shall in no event be liable for any loss of profit or any other commercial damage, including but not limited to special, incidental, consequential, or other damages.
Other Marshall Cavendish Offices: Marshall Cavendish Ltd. 5th Floor, 32-38 Saffron Hill, London EC1N 8FH, UK Marshall Cavendish Corporation. 99 White Plains Road, Tarrytown NY 10591-9001, USA Marshall Cavendish International (Thailand) Co Ltd. 253 Asoke, 12 th Flr, Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok 10110, Thailand Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang, Lot 46, Subang Hi-Tech Industrial Park, Batu Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia
Marshall Cavendish is a trademark of Times Publishing Limited
National Library Board Singapore Cataloguing in Publication Data
Kang, Sylvia, 1978- Asia : a step-by-step cookbook / Sylvia Kang. - Singapore : Marshall Cavendish Cuisine, c2009. p. cm. - (Cooking classics) Includes index. eISBN : 978 981 4435 21 5
1. Cookery, Asian. I. Title. II. Series: Cooking classics
TX724.5.A1 641.595 -- dc22
OCN262878125
Printed in Singapore by KWF Printing Pte Ltd
contents
introduction 7 cooking techniques 11 salads and starters 17 rice and noodles 35 meat and poultry 53 fish and seafood 75 desserts 93 basic recipes 112 glossary 114 index 120

introduction
Asia is a vast, multifaceted melting pot of culture and religion. Many cuisines evolved with the influx of migrants, or influence from neighbouring countries. Depending on the cuisine of the country, flavours can be sweet and sour, spicy and delicate, mild and fiery, salty and bland. Over time and in their own way, each dish has been ensconced as representations of their country s cuisine, and hold their position as firm favourites up till today.
Cambodia, Laos, Thailand and Vietnam
Due to the fact that these countries share a similar climate, there are common ingredients that feature in the cuisines. These include chilli, lemon grass, prawn paste, galangal and fish sauce. Thai, Laotian and Cambodian cuisine is vibrantly hot and spicy in varying degrees. In this aspect, Vietnamese cuisine is slightly different. The French occupation of Vietnam resulted in the introduction of bread and pastries into Vietnamese cuisine. These sit side-by-side along indigeneous Vietnamese dishes today, where flavours are kept simple and light, with an emphasis on fresh herbs and vegetables.
China
As one of the oldest cultures in the world, Chinese cuisine has a rich history. Because of its vast climatic, geographic and cultural diversity, the food is always flavourful and colourful. Eating plays a major role in the Chinese way of life, whether in daily living, rituals or festivities. Regardless of the regional variations, all meals consist of either rice, noodles, dumplings, pancakes or rice cakes.
India
As a country with 15 major languages and 1,600 minor dialects, one can only expect the cooking style of India to differ vastly from state to state. Northern India employs a heavy use of nuts, cream, buttermilk and dried fruit in most dishes. Meal staples consist mainly of naan , a flatbread, and biryani , a spiced rice
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dish. In the south, the cuisine is mostly vegetarian, as South Indians are predominantly vegans. Coconut- based dishes such as wet curries, chutneys and pickles are commonly served on banana leaves.
Japan
Japanese cuisine is like a form of art; regardless of the dish, there is a strong emphasis on presentation as well as flavour and freshness. The philosophy behind Japanese cuisine lies in its focus on bringing out the natural flavours of each ingredient, with minimal seasoning.
Korea
Where Japanese cuisine is subtle, Korean cuisine is the opposite. With all sorts of seasoning ingredients employed in the preparation of dishes, Korean dishes scream for attention, with their strong flavours and colourful presentation of ingredients. When cooking, a Korean cook will typically aim to feature five colours (red, green, yellow, white and black) in the dish. Ingredients such as garlic, spring onions, chilli, soy bean paste and sesame oil are heavily employed in cooking.
Indonesia
As Indonesia s cuisine is heavily influenced by religion, there are strict rules to follow when it comes to the types of meat and ingredients used in cooking. Indonesian cooking is typically strong and aromatic, due to the spice pastes which are made from blending an array of herbs and spices.
Singapore and Malaysia
As multi-racial countries, the cuisine of Singapore and Malaysia is diverse, unique and complex. Dishes and cooking styles have risen out of the blending of Chinese, Malay and Indian cooking methods and ingredients. Straits Chinese and Eurasian cuisines are perfect examples; as a result of inter-racial marriages, these cuisines feature a plethora of unique dishes from the marriage of various ingredients.
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There is a wide variety of Asian cooking techniques. Depending on the nature of the dish, each technique is employed to bring out the best of flavours and textures.
cooking techniques
boiling
This water-based cooking method involves cooking food in boiling water or liquid. Prolonged boiling at a controlled temperature breaks down the food gradually, causing its flavour to be released into the liquid. Soups and stews are always boiled at low temperature for a long period in order to achieve such a result.
blanching
Blanching involves the plunging of meat or fresh vegetables into boiling water for a brief period of time. This is done to enhance the colour of the food, or to prepare the food for the next step of cooking.
braising and stewing
Braising is typified by searing or browning food at high temperature before liquid is added to continue the cooking process. In stewing, food is simmered in a small amount of water or stock over low heat for a long period of time in a covered pot. The slow cooking process helps develop the flavour of the ingredients, and is particularly suitable for tenderising tough cuts of meat.
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deep and shallow frying
Frying involves cooking food in oil or fat. In deep-frying, food is entirely submerged in oil. If done at the right temperature and with clean oil, the deep-fried food will not be excessively oily. In shallow frying, the food is only partially submerged in oil or fat.
grilling and baking
Both methods involve direct cooking food using dry heat to cook food. Grilling typically refers to quick cooking over a barbecue fire, in the oven or in a grill pan. Baking is done over a specified period of time by heat conduction in an oven. The dry heat method causes the outer surfaces of dishes such as meats to brown, giving it a delectable crunch and taste while partially sealing in the food s moisture. As minimal oil is required, these methods are preferred for the healthier option they offer.
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steaming
In steaming, food is placed in a special steamer basket or container, which is in turn placed over the boiling water. Minimal moisture, flavour or liquid is lost in the cooking process. It is also a healthy way of cooking, as no oil is required, and the shape and texture of the ingredients are maintained.
stir-frying and pan-frying
In stir-fryiing, a small amount of oil is heated in a wok or frying pan, and the food is stir-fried or tossed in a quick, consistent motion until done. Pan-frying involves the even browning of food in a pan, with or without oil.
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