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Some of the most exciting cuisines comes
from the far east. From the vastness of China, Indian and the island
states of the East Indies, food is prepared with pleasure and keen
attention to detail. Each Asian country has its own unique style of
cooking, based on climatic condition, local crops, cultural customs
and the impact of historical events such as invasion and colonization
but there are common links too, such as serving food that is as fresh
as possible and presented and shared with friends and guests to show
that they care.
Throughout Asia rice is the staple food,
the main dish, supplemented by three or four subsidiary dishes of
meat, fish and vegetables. Although wheat in the form of bread and
noodles is eaten more often than rice in northern China, Asians
generally regard wheat based food as supplements. Rice is eaten at
every meal and its importance is shown by the fact that Asians greet
each other by asking: Have you eaten rice? If the answer is in the
affirmative, it indicates that all is well.
Next to rice fish is an important part
of the Asian diet. This is because every country, except Laos, has
miles of coastline, as well as rivers, lakes and ponds which are
abound in fish. Japanese cooks are experts in the art of preparing and
serving fish. The country has abundant of fish stocks but limited
grazing land. As a result the Japanese are adept at preparing fish in
a wide variety of ways. They love to eat their fish thinly sliced and
eaten raw.
Besides Japan, fish features prominently
in the diet of many Asians. In China, Hong Kong, Thailand, fish is of
great importance and serve as fresh as possible. It is usual for
diners in restaurants to choose their own fish live from tanks and
prepared and cooked in the manner selected by the diner. This
preoccupation for the freshest possible food also extends to meat and
vegetables.
Despite their penchant for fresh food,
many people in Asian countries enjoy food in a dried and preserved
form. Salted, cured fish and seafood prepared in this way either in
brine or dried in the sun is a valuable source of food. Dried fish
(anchovies) and shellfish furnish the raw material for fish sauce,
shrimp paste and other condiments which play an important role in
Asian cooking by giving many dishes a subtle and unique taste.
In Asia food is prepared, cooked, serve
and eaten in accordance to a long established principle. The main part
of the meal is the staple food, mainly rice. This is supplemented by
several dishes such as fish, meat, poultry and vegetables. Diners
begin by taking a portion of rice and then one of the supplementary
dishes, relishing it on its own, then they take another portion of
rice and another supplementary dish and so on. Soup is served at the
same time and enjoyed throughout the meal.
Asian cuisines have now become popular
with Westerners. This is mainly due to tourism. Tourists have
discovered, for example, that Chinese food is not a single cuisine but
many, ranging from the Beijing cooking in the north to the hot and
spicy Sichuan style in the west and to the Cantonese in the south.
They to enjoy and distinguish between the cuisines of Vietnam,
Thailand, Malaysia, Singapore and Indonesia. When they return home,
the want to continue eating the meals that they have enjoyed eating
during their tour. They can, of course, do so by patronizing the Asian
restaurants that have mushroomed in major cities of the Western world.
But the fun and the enjoyment is not only in the eating but in the
cooking. So if you want to have your fun in the cooking and in the
eating, Asian Recipes website is the very best place to start.
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