Asian Countries

Asian Countries

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.   

Back Home

Copyright © 2006-2009 All rights Reserved.

All trademarks are the property of their respective owners.