REGIONAL CUISINE OF THAILAND
Northern ThailandNorthern Thailand is known for its vegetable dishes due to its fertile land and cooler climate The meals are milder than in other parts of Thailand. In the North food is mild or hot salty and sour but never sweet. People use a lot of condiments but not many spices. Two most well-known kinds of local chili paste are nam phrik ong (chili paste with minced pork and tomatoes) and nam phrik num (green chili paste). Roots and herbs have a strong presence and there are many sour and bitter flavors, especially apparent in the soups, such as Kaeng ho, a soup made with pickled bamboo shoot. Famous Northern curries (kaeng) are kaeng hang-le (northern-style pork curry), kaeng om (spicy curry of entrails) and kaeng khae (spicy curry of vegetables). Noodle curries include khanom chin nam ngiao (Thai rice vermicelli with spiced chicken curry) and khao soi (chicken/ pork /beef curry soup with noodles). Noodles are so popular that there are many street shops selling only this noodle dish, which is normally eaten for lunch by local people.
These curries, however lack coconut cream in their curries. Some of the modern hotels of today serve a khantok meal. This meal comprises of sticky rice, kaeng hang-le (northern-style pork curry), kaeng ho (spicy curry of bean vermicelli), kaeng om (spicy curry of entrails), sai ua (Chiang Mai sausage), lap (minced meat, half cooked and highly seasoned), nam phrik ong (chili paste with minced pork and tomatoes) served with khaep mu (crispy pork rinds) and khao soi (chicken/ pork /beef curry soup with noodles). Traditionally this meal was eaten with the right hand - a hanful of of sticky rice is scooped from a bamboo basket and diped into the curry or chili paste. Dessert selections include khao taen (of fried sticky rice covered with caramel), khiyo cigars and fermented tea, which is chewed to help digestion.Northeast Thailand also called E-Saan FoodNortheastern food is fiery hot. Their favorite foods include papaya salad (som tam) sour chopped meat salad "koi" sour minced meat salad (larp). Their meals generally consists of sticky rice and nam phrik pla raa accompanied by a lot of vegetables. A popular dish is Somtam (papaya salad) made with green (unripe) papaya mixed with sliced tomatoes chopped garlic and chillies to which are added finely pounded dried shrimp plus lemon juice. Other specialties include Laab (spicy meat salad) with chicken, pork, beef, or fresh blood, grilled fish or chicken, Jaew (dipping sauces), and Plara (Northeastern-style anchovy). Grilling is the preferred cooking method.Central ThailandIn the central region food is mild salty sweet and sour. Food here is decorated very artistically with finely cut vegetables that look like flowers.. The most popular dish here is chicken green curry served with a salted egg and Thai salad. Popular here are various kinds of curries, soups and salads.
Southern ThailandOn the other hand food in the South is renowned for being the most fiery and pungent of Thai food. Lots of spices are used in the South and many condiments are served. Here curries are very popular and are made hot and spicy. Red meat is rarely eaten in southern Thailand. Muslim communities of the deep south are partial to all kinds of curries and yellow and red curry is popular here. Fish and seafood are very popular here and is coated with a mixture of turmeric and various herbs and spices then deep-fried and served with an aromatic sauce. Famous curries of the South are Kaeng Luang (yellow curry), Kaeng Tai Pla (fish viscera curry), Nam Boodoo (dipping sauce) which becomes Khao Yam when eaten with rice. Nam Boodoo is rather salty and generally eaten with various kinds of vegetables.
All over ThailandChicken is the most popular meat in Thailand. Rice is the mainstay of every Thai meal. Thai meals consist of five or six or more dishes. Vegetables play an important part in Thai cuisine and there are abundant vegetables in the Thai markets.Salads are refreshing in the hot climate and balance hot Thai food and are a must in all meals
THAI COOKING METHOD
Thai cooking traditionally has been done in very simple cooking utencils and in simple ways. There was a simple clay pot and fire and using natural wood from the forest. With this the Thais came up with delicious dishes. Thai food cooking is still simple. the following are some Thai cooking methods
Grilling - Thai people love grilled meats and fresh seafood. These are grilled using thai seasonings and then dipped in various dips called 'Nam Phrik' which has sweet-and-sour flavors to further enhance the taste of grilled food.
Salads - or 'Yam' basically a kind of salad. Thai-style salad have for the dressing simple ingredients like fish sauce, salt, lemon juice, chili, and sometimes, garlic and shallot. Popular salads include shrimp salad, pork salad, papaya salad, beef salad.
Boiling is another typical way of Thai food preparation. Soupy curries is Thilands national past time and soups are popular all over Thailand. 'Tom Yam Goong' also originated from boiling technique.
Stir Fry - The art of Thai cooking was also influenced by China which gave it the stir fry method. Stir fry dishes are now popular in Thailand and the most popular dish is Pad Tai.
Stews - Thai monarchs were educated in Europe and brought back with then western culture and western taste in food. The stew is one of the imports into Thailand. Thais especially love beef tongue stew.
THAI GLOSSARY
: Thai Vegetables
Chinese White Cabbage also known as Chinese chard and Chinese white cabbage, has fleshy white stems and leaf ribs and green flat leaves. It has a slightly mustardy taste. Separate the leaves, wash well and drain. The white stems can be sliced thinly and eaten raw. A smaller type is called baby bok choy or Shanghai bok choy.
Napa Cabbage also known as celery cabbage and Chinese cabbage, has a long shape and closely packed broad, pale green leaves with wide white stems. It has a delicate mustard-like flavor. This vegetable always used in Thai stir-fried vegetable, and Kim Chi.
Chinese flowering cabbage is slimmer than bok choy and has a smooth green leaves and pale green stems with clusters of tiny yellow flowers on the tips of the inner shoots. The leaves and flowers cook quickly and have light, sweet mustard flower; the stems are crunchy and juicy.
Chinese Broccoli has smooth round stems sprouting large dark green leaves and small, white flowers. The juicy stems trimmed of most of their leaves, is the piece of plant which is most commonly eaten. GAI LARN has the similar flavor to western broccoli, but without the characteristic large flower heads.
Crunchy in texture and with a subtle, refreshing taste, these are the edible young shoots of certain type of bamboo. Fresh bamboo shoots are hard to get and, if not already prepared, must be peeled then parboiled to remove toxic hydrocyanic acid boil whole or in chunks for 5 minutes or until they no longer taste bitter, Canned and bottled are the one most often used.
This tree fungus has a little flavor of its own, but is valued for is crunchy texture. It is most commonly available in its dried form, which looks like wrinkled black paper. Before use, soak in warm water for 15-30 minutes, until the fungus swells to about five times its size. They should then be rinsed several times to remove any sand.
The sprouts of the soya or mung bean are crunchy and tender. They can be grown at home, they are easy to find in most supermarket though. Beansprouts can be replaced by other fresh vegetables, finely sliced, if necessary.
Much used in Japanese and Chinese cooking. It has a similar taste and texture to ordinary radish and is grated and added to stewed dishes or mixed with finely chopped chilies as a relish.
Garlic flavor is strongest when the cloves are squeezed and their juice extracted, slightly less strong when the cloves are grated or finely chopped, even less strong when the clove are merely sliced, and mildest when whole unbroken cloves are used. In addition, the longer garlic is cooked, the milder it becomes.
Garlic contains significant amount of vitamin C, calcium and protein. It is also rich in potassium, phosphorus, iron and zinc. Medicinally, it is believed that garlic can reduce blood pressure and cleanse the blood of excess glucose. It is also said to alleviate flu, sore throats and bronchial congestion.
This type of garlic is preferred for pickling with honey has bulbs with just one clove. These garlic rounds are not a separate variety of garlic but a natural phenomenon whereby a GARLIC BULB does not divide into many cloves. In the sorting of pickled garlic, 20 to 30 kilograms yields only 1 to 2 kilograms of garlic rounds, and therefore, they are expensive.
Thai Eggplant is eaten with Nam Prik or Chili Paste. There are a number of types ranging in size from that of Ping-Pong ball down to that of a marble. One small type is called Ma-Kheua Pro.
.
.
It bears a pod which in cross section looks like a rectangle that has a fringe-like extension at each corner, the "wings" of the bean.
These white-fleshed roots of a variety of water grass are prized for their semi-sweet taste and crisp texture, which is retained when cooked. They are used throughout China and Southeast Asia in both savory and sweet dishes. Available canned and sometimes fresh; cut off the woody base, peel away papery skin, and cover in water to stop discoloring.
They are also called Chinese dried black mushrooms. Their distinctive woody, smoky tastes are intensified by the drying process and they are rarely eaten fresh.(CHITAKE)
Straw Mushrooms are named for their growing environment –straw- and are cultivated throughout Asia. They have globe-shaped caps, are stemless and have a musty flavor. They are available in cans but need to be drained and rinse before use.
Cornflour is among the most commonly used in Thai cooking. As part of a marinade, corn flour helps to coat food properly and to give dishes a velvety texture. It also protects food during deep-frying by helping to seal in the juices, producing a crisper coating than does wheat flour. It can also be used as a binder for minced stuffings. Corn flour is blended with cold water until it forms a smooth paste and is then added at the last moment to sauces. The mixture will look milky at first, but when the dish is properly prepared, the corn flour turns clear and shiny as it thickens the sauce. To prepare, mix two parts liquid to one part corn flour before adding to a sauce.
Glutinous Rice Flour is also known as sweet rice flour or sweet rice powder, this flour is made from short-grain rice that becomes moist, firm and sticky when cooked, a result of its higher proportion of waxy starch molecules. Because of its chewy texture, glutinous rice flour is a favorite base for dumplings, buns and pastries. Sweets made with glutinous rice flour are popular and widely available throughout Southeast Asia. Useful Hints, regular rice flour cannot be substituted in recipes that call for glutinous or sweet rice flour.
Rice flour, sometimes called rice powder, is made from finely milled white raw rice and is used to make fresh rice noodles, pastries and sweets. Rice flour is a staple food item throughout Southeast Asia.
Usually used in the making of a batter or dusting food before frying, this starch is less commonly used as a binder. It is more glutinous in texture than corn flour [US cornstarch]. Potato Starch makes for a very crispy batter and holds better than corn flour for deep-frying.
Wheat Starch is the fine, flour-like white powder left after the protein is removed from wheat flour. Although it is sometimes used to thicken sauces, it is more commonly made into a wrapping for dim sum dumpling in China. When steamed, this ingredient lends a soft, translucent, opaque sheen to the delicate pastry wrapping.
BEAN THREAD NOODLE
Bean Thread Noodles or Mung Bean Vermicelli are not made from a grain flour but from ground mung beans. Once they are soaked they become soft and slippery, springy and translucent. Variously called "silver bean thread noodle" or "Woon Sen", they’re flavorless and take on the taste of their accompanying sauce or broth. They should be soaked in warm water for about 7 minutes before use.
RICE NOODLESRice noodles or rice stics are very popular in Thailand. These noodle come in various shapes and widths , and are widely known as "sen lek", "sen crhan or chantaboon", "sen mee"noodles. Sen lek and sen chan are thin, flat (small to medium size) noodles often called "rice sticks". Sen mee or rice vermicelli is very thin and brittle. Sen mee or rice vermicelli should be softened before cooking, or else deep-fried right from the package in which, they will puff up and become delicately and crisp. The crispy rice vermicelli is used in the appetizer "Mee Krob". Useful hints: Dried rice noodles are very easy to use. Just soak them in warm water for 15 minutes, until they are soft. Drain them in a colander or sieve, and they are ready to use, for example, in soups or stir-fries. Dried rice noodle is a perfect ingredient for PAD Thai.
FRESH RICE NOODLESFresh Rice Noodles or Fat Noodles are white, soft and thick noodles made of rice flour. Mostly, Fat noodles are sold in plastic wet packs, either presliced or in folded sheets that you can cut into wide strips prior to unfolding.
Khanom Chine is a very authentic Thai style noodle. They're made from rice flour and served with a curry sauce, such as "Nam Ya", "Nam Prik" or even green curry, condiments and thinly sliced fresh vegetables. In Thailand, they are made and sold fresh daily. We substitute Japanese Somen noodles or angel hair pasta in America.
EGGS NOODLESEgg Noodles made from wheat flour and egg, a bit like Italian pasta. Most common type is thin, round strand that is sold both fresh and dry. They tend to be yellowish in color. Egg noodles are used in stir-fried dishes, as well as in soups and available both fresh and dried. For storage, fresh noodles will keep in the bottom part of your refrigerator for at least 2 or 3 days. Dried noodle keep indefinitely.
Sesame Oil. This dark amber, very aromatic oil is pressed from toasted white sesame seeds and has strong, rich nutty flavor. It is used as a flavoring in many Asian dishes and is not used for frying. Store in cool dark place, but not in the refrigerator where it will turn cloudy.
The tiny, oval, oil-rich seeds of an annual herb, seasame seeds are used throughout Asia for their flavor and their high protein content.
White sesame seeds are the most common. Toasted and crushed, they are an essential ingredient in Asian foods. Whole seeds are used as a garnish for both savory and sweet dishes and breads.
Spring roll wrapper. Made from a mixture of rice flour, water, and salt these are rolled out by machine to paper thinness and then dried on bamboo mats in the sun, which gives then their beautiful cross-hatch imprint or pattern. Rice papers are used extensively for wrapping Vietnamese spring rolls of pork and seafood, which are then fried and wrapped with crispy fresh lettuce and herbs and finally dipped in a sweet, sour hot sauce. Useful Hints: Rice paper must be softened before use. Simply immerse them, one or two sheet at a time, in a warm water. Soak them until they are soft, approximately 1 or 2 minutes. Handle them carefully as the sheets are brittle. Drain them on a linen towel before rolling.
3: Spices and Herbs
Coriander. This member of the carrot family has delicate leaves and deep roots. Wen the plant reach maturity, it produces abundant white flowers. The leaves and seeds are used in many cuisine throughout the world, but Thai cooking makes use of the roots as well.The round, beige seed are added to curries and vegetables. The root are crushed with garlic to flavor meat and are often added to soup, especially beef soups, The leaves are used extensively as a garnish.
Cloves. Marco Polo thought that cloves came from Java, but Conti discovered that they actually originated from Moluccas Islands. From there the use of cloves spread to other parts of Southeast Asia and to Europe.In Thai cuisine, cloves are added to curries and they also go very well with tomatoes, salty vegetables and ham. In Thailand, cloves have traditionally been chewed with betel leaves. Medicinally, Thais believe that cloves kill bacteria and also act as an antispasmodic. Cloves can be chewed after meals, as some Thais do, to aid digestion.
A member of the ginger family, turmeric is an underground stem or rhizome. It grows in clusters of small stubby fingers with a dull, brown skin hiding its gorgeous fluorescent orange meat. It has a faint, earthy taste, but color is the point here. Since color is what matters in cooking with this herb, ground dried turmeric works fine.
Also called galangal or 'Kha' in Thai. This is the type of ginger Thai cook’s use most. The flavor is both more lemony and more peppery than that of common ginger, and it has a richer aroma. The skin is pale yellow, with pink-tinged knobs; the interior is cream-color. Kha is never eaten alone; it is used as a flavoring component. We float large slices into soups or chop and pound pieces into curry pastes.Medicinally, galangal is classed as a digestive stimulant and Thais mix the grated root with limejuice to treat stomachache. Thais also believe that galangal can help respiratory ailments.
Kaffir lime leaves. In Thai called 'Bai magroot'. Use them whole in soups such as Tom Yum, Tom Kha; and curries, as an aromatic ingredient not meant to be eaten. Or slice them into very fine, edible sliver. Either way, they add a wonderful flower-like fragrance and taste.
Also called 'Takrai' in Thai. It is one of the most-used herbs in Thai cuisine. Lemon grass adds a lemony flavor and aroma without acidity or sharpness. The usable inner core is about the thickness of a finger. When finely sliced, it can be eaten; larger pieces are used just for flavor and aroma. Lemon grass is also pounded into curry pastes and used, in dried form, for beverages.
In tradition Thai medicine, lemon grass has long been used to treat colds and stomachaches. Also, it can be used to treat gallstones by drinking the water in this herb has been boiled.
Also called 'Phrik khee nu' in Thai. This little chili is among the world's hottest varieties. They're about 1 inch long, usually green, and sometimes red. Thai Hot Chilies are thin-sliced or pounded,and use them freely in curries, soups, salad and even in fish sauce as a table condiment.
Hindus believe that basil is sacred and they like to plant it in religious sanctuaries. With a slightly hot flavor, though not so hot as pepper, holy basil leaves are used in many Thai dishes, including stir-fried meat dishes and curries. Basil is also used for medical purposes, to treat indigestion and to stimulate the appetite
Thai Sauces and Condiments
Hoisin Sauce is part of the bean sauce family. It is a rich, thick dark, brownish-red sauce that is made from soybean paste, garlic, vinegar, sugar spices, and other flavorings. It is at once sweet and spicy. The texture range from creamy thick to thin. It is used as a condiment and as a glaze for roasted meats. Sometimes, it is used as a sauce (mixed with sesame oil) for Peking Duck instead of the traditional bean sauce.
Fish Sauce is a pale amber liquid derived from a brew of fish or shrimp mixed with salt. This is the most important ingredient in Thai cooking. Fish sauce is thin, flavorful and vitamin-rich, its aroma may seem strong though. It gives various flavors to the dishes and is placed on the table as a condiment at nearly every meal, either as is or mixed with sliced chilies and perhaps lime juice.
Oyster Sauce is a thick, brown, richly flavored concoction. Fresh oysters are boiled in large vats, the whole being seasoned with soy sauce, salt, spices, and seasonings and made into viscous substance. The salty taste of oyster sauce largely dissipates during the cooking process; it doesn’t even taste "fishy" after it has been cooked. But it retains its rich and distinctive savory flavor, one that goes nicely with the preferred subtleties of Thai-Chinese cuisine. It is also used as a condiment, diluted with a little of water or oil, for vegetables, poultry, and meat. Oyster can also used directly from the bottle over blanched vegetables.
Sweet soy sauce. See Eiw Wan is a blend of dark soy sauce and molasses. It provides both sweetness and a wood-toned color. This sauce is the essential ingredient in Pad See Eiw Noodle.
Whole fermented yellow or black soya beans may be labeled "Dow See" in oriental stores. They are sold in bottles and the English label probably says "Yellow Bean Sauce". Fermented soya beans are nutritious, strongly flavored and salty. They replace salt completely in some Thai dishes.
Thin soy sauce. See Eiw Khao is light in color, neither thick nor sweet. Substitute any good light soy sauce, but not so-called lite or low-sodium soy sauce.
Soy sauce with mushroom. The woodsy essence of shitake mushrooms is blended with light, thin soy sauce to make this very useful and exotic condiment. See Eiw Kaw Hed Hom adds the wonderful taste to a simple broth or stir-fry dish.
Khoa Kua is a traditional ingredient in the authentic-style salads of the northeastern provinces. It is made by dry-roasting grain of uncooked rice until they become a nutty golden color, then grinding them to a coarse, crunchy powder.
Shrimp paste. A very salty, shrimpy paste of sun-dried, salted shrimp, used in curry pastes, sauces, soups or stir-fry. Thai shrimp paste comes in small plastic jars and is the consistency and color of thick mud or soft clay. Thai shrimp paste has a very strong, fishy flavor and smell, so keep that lid on tight!
Sri Racha Sauce. A terrific chili sauce made in the seaside town of Sri Racha. This sauce is one of the most popular dipping sauces in Thailand. Thais love it as an accompaniment to deep-fried dishes, seafood and all stir-fried dishes. It is similar to the Tabasco except with much less of the vinegar tang. Because of the added ingredient, garlic, the sauce is sometime known as "Chili Garlic" sauce.
Miscellaneous Ingredients
Banana Leaves. The large flexible leaves of the banana plant are used throughout Asia to wrap foods for steaming or baking. They keep the food moist and impart a mild flavor. Remove the thick central stalk, rinse the leaves well and blanch in boiling water to soften. Foil can be used instead.
These two ingredients are used in curries as well as in desserts and beverages. Coconut milk is the liquid squeezed from the grated flesh of mature coconut after the flesh has been soaked in lukewarm water. Coconut cream is a richer version.
To make your own coconut milk, use 3 cups grated coconut to 5 cup water or 2 ¸ cups water to get coconut cream. Soak the coconut in the water for 15 minutes. Mix well with your hand, then tip into a muslin-lined strainer placed over a bowl. Squeeze all the liquid out of the muslin. The operation can be repeated with the already squeeze coconut to produce thinner coconut milk which is acceptable in Tom Kha Soup However, all this is very time consuming, and removing the flesh from a coconut is very difficult without the right implements.
Fortunately, ready-made coconut milk is available in cans in most places around the world. Stir the contents if coconut milk is required or scoop the cream off the top if you need coconut cream. However, if coconut is totally unavailable, then boiled milk may be used as a substitute.
Please note that coconut milk is not the liquid, which is found inside a fresh young coconut. That water is coconut juice, which is used in mixed tropical drinks, and has none of the properties of coconut milk.
Fresh young coconuts contain a refreshing juice with soft, jelly-like meat. The young coconuts also perfect for desserts. Its flesh is also available canned.
Tofu or bean curd is a soya bean extract to which a setting agent has been added. Soft tofu is white, and is used extensively in Chinese dishes. Hard or firm tofu is make by compressing soft bean curd. Tofu is available in many other forms-fried, fermented, etc.
Fried Garlic, Fried Onion. These are chopped garlic cloves and onions or shallots that have been deep-fried until golden and crisp. They are used as a garnish to add a good aroma. Available in packets or they can be prepared at home.
Mature, freshly harvested garlic is pickled in brine made up from vinegar, sugar and salt. It is used in making dishes and also served with curries. Another choice is pickled
INDONESIAN CUISINE
Indonesia consists of some 13,000 islands which stretch from west to east along the equator, from the island of Sumatra, directly south of Thailand, to Irian Jaya, just north of Australia. These islands support the fourth-most populous nation in the world, a population that is 90% Muslim, with hundreds of tribes, subcultures, and languages -- and many long and varied histories. For centuries, these islands have been the center of international trade. Rich, volcanic soil produces an amazing number of fruits and vegetables, the seas yield vast numbers of fish. Spices, however, have been the main source of Indonesia's fame. Nutmeg, clove, and pepper drew traders from India, China, Africa, and the Arab world, and later, European explorers and colonists from the Netherlands, Portugal, and England From the 8th through the 16th centuries, powerful polities on Java and Sumatra controlled much of what is today the Indonesian Archipelago. But, by the end of the 16th century, steady European colonial expansion left the nation a collection of weak, disconnected fiefdoms, all of which came under direct Dutch control within two centuries. The Republic of Indonesia was declared at the end of the Japanese occupation of Indonesia during World War two. Indonesian cuisine reflects this complex cultural history. Cooking varies greatly by region and combines many different influences. However, most Indonesian food shares the nearly universal food trinity of fish, coconut and chile.
The main meal in Indonesia is usually served at midday. Food which was cooke in the morning is set out all at once. Family members help themselves, serving with a spoon and eating with right hands. There is less family gathering or ceremony of communal eating than in other cultures, but there is communal cooking and a strict hierarchy that determines one's role and comportment at the table. Most meals are built around a cone-shaped pile of the long-grain, highly polished rice that Indonesians prefer. A meal may include a soup, salad, and another main dish . Whatever the meal, it is accompanied by at least one, and often several sambals, spice relishes that are mixed with the food. A light meal might consist of rice, some dried fish and a chile sambal.
Indonesian cooking is rich with coconut milk Beverages, sauces, soups, and even rice are prepared with it. Traditional spicing builds on a base of coriander, pepper, and garlic. Added to those are turmeric, cassia (the local bark that is quite close in flavor to cinnamon), bay leaf, star anise, ginger, tamarind, galangal cardamom, lemon grass, scallion, shallots, peanuts, dried anchovies, and prawns. Even ghee finds its way into many recipes.
GLOSSARY
Candlenut (tingkih/kemiri): A round, cream-colored nut with an oily consistency used to add texture and a faint flavor to many dishes. Substitute macadamia nuts or raw cashews.
Cardamom (kapulaga): About 8-12 intensely fragrant black seeds are enclosed in strawcolored, fibrous pod. Try to buy the whole pod instead of cardamom seeds or powder for maximum flavor, and bruise lightly with the back cleaver to break the pod before adding to seasonings.
Celery (seledri): The celery used in Indonesia is somewhat different form the celery used in the Western world. It has a very slender stems and particularly pungent leaves. It is often referred to as "Chinese celery" abroad and is used as a herb rather than a vegetable.
Chilies (cabai, also called cabe or lombok): There are several types of chili pepper used in Indonesia. One thing that is important about chili pepper, the amount of heat increases as the size of the chili pepper diminishes. Green chilies are the unripe fruit, and have a flovor different from red chilies. Fresh, finger-length red chilies are the most commonly used. Dried chilies also used in some dishes and they should be torn into pieces and soaked in hot water to soften before grinding or blending. Hottest of all chilies are the tiny fiery bird's-eye chilies (cabe rawit). To reduce the heat of the dish while retaining the flavor, remove some or ll the chili's seeds.
Cup Leaves (daun mangkok): The shape of the leaf is like a cup. It's also known as tapak leman (Nothopanax scutellarium) and it usually used to cook stew dishes. A good substitute is curly kale
Kencur:
It is sometimes known as lesser galangal. This ginger-like root has a unique, champor flavor and should be used sparingly. Wash it and scrape off the skin before using. Dried sliced kencur or kencur powder can be used as a substitute. Soak dried slices in boiling water for approximatley 30 minutes; use ½-1 tsp. of powder for 1-inch fresh root
Laos (lengkuas): Sometimes is called galangal, this is a member of the ginger family and it has a very tough but elusively scented root that must be peeled before use. Substitute slices of dried laos (soaked in boiling water for 30 minutes) or powdered laos (1 tsp = 1 inch).
Turmeric (kunyit): An essential root in Indonesian cooking, It imparts its yellow color and pungent taste to many dishes. If you can buy fresh turmeric, pick roots that are dark in color.
PHILLIPINES CUISINE
Philippine Considering that there are 16 regions in the Philippines, it is not surprising to taste "regional diversities" in their food. Although Filipino food consists of simple and tropical cuisine, yet various styles have mushroomed in major regions. The variations in regional taste buds are traceable based on factors like natural resources - the produce of different lands and seas, animals and plants as well as to the regional character of locals of different islandscooking is surprisingly simple; no special utensils are needed. Even a wok, which is commonly used in the Philippines and is almost essential for Chinese cooking, can be done without for most Philippines dishes. No special skills are needed, either.
Two styles of preparing food in the Philippines are part of the cuisine not only because of their delicious taste but also because they keep well without refrigeration. Dishes cooked adobo or sinigang style are preserved because of the effect of vinegar or souring ingredient. In rural tropical areas, this makes storing leftovers possible. Dishes prepared in both these manners seem to improve when stored, so it is a good idea to prepare large amounts to ensure having leftovers
COOKING TERMS
adobo - cooked in vinegar, soy sauce and garlicguisado - sauteedsinigang - boiled with a sour fruit or vegetablepaksiw - cooked in vinegar and garlicestofado - prepared with a burnt-sugar sauceginataan - cooked in coconut milkrellanado - stuffedsarciado - a sauce
Vegetables
Alogbati - Malabar spinach
Ampalaya - bitter melon
Dahon ng sili - chili pepper leaves
Gabi - taro
Kabute - fungus
Kamote - sweet potatoes
Kamoteng Kahoy - cassava
Kangkong - swamp cabbage
Labanos - white radish
Labong - bamboo shoots
Malunggay - horseradish tree
Munggo - mung beans
Pechay - bok choi
Puso ng Saging - Banana blossoms
Sigarilyas - winged bean
Singkamas - Jicama
Sitaw - string beans
Talong - egg plant
Toge - bean sprouts
Ube - purple yam
Upo - winter melon
Fruits
Atis - Sweetsop (sugar apple?)
Bayabas - Guava
Balimbing - Carambola
Cacao -
Chico - ?
Mangga - Mango
Papaya
Saging
Sampalok - Tamarind
Tubo - Sugar Cane
Spices
Atsuete - Annatto
Kinchay - Asian celerey
Luya - fresh ginger
Murang sibuyas - spring onions
Sili - chili peppers
Tanglad - lemon grass
Here are some ingredients or types of foods that only Filipinos could love. :-)
Gulaman - agar-agar
Bagoong - fermented small shrimps or anchovies
Dilis
Lumpia WrapperItlog na Maalat - salted eggs
Pancit - Philippine pastas
Patis - condiment made from fish drippings
Balut - embryonated duck eggs
Goto - tripe
Tainga ng Baboy - pig ears
· Pata - pig hocks and pig feet
JAPANESE CUISINE
Local cuisine of Hokkaido
Seafood
Tourists are attracted from all over the country to Hokkaido's rich variety of fresh fish and processed seafood. This delicious bounty includes crab, scallops, sea urchins, salmon roe, salmon, herring, flounder, cod, arabesque greenlings, squid, octopus, shrimp, abalone, surf clams and kelp.
Ishikari-nabe
Ishikari-nabe is a typical dish of Hokkaido, making use of fresh salmon from head to tail. The name comes from the Ishikari-gawa River, famed for its salmon catch.
.
Local cuisine of the Tohoku region
Sasakamaboko (Miyagi Prefecture)
Kamaboko (steamed fish paste) is made by grinding up the white meat of fish, kneading it with salt, mirin (sweet cooking rice wine), sugar and starch and then steaming or roasting. Sasakamaboko, however, is named after its bamboo (sasa) leaf shape, and the marks left from toasting..
Wanko-soba (Iwate Prefecture)
Wanko-soba (buckwheat noodles) is the local cuisine of Iwate and is eaten in a very unique and entertaining manner. As soon as you finish the first bowlful, a server flings a fresh ball of noodles into the empty bowl with a wild cry and keeps on filling it until you have had enough! Only about a mouthful of noodles is served each time, so if you are an adult male you should be able to eat about 50-60 bowls.
Kiritanpo (Akita Prefecture)
A popular traditional cuisine of Akita is kiritanpo, usually eaten during mid-September to March, but particularly in November when gluten cakes from newly harvested rice arrive on the market. Kiritanpo is cooked rice that is kneaded and then toasted on a skewer.).
Local cuisine of the Kanto region
Yuba or bean curd layer (Tochigi Prefecture)
When soy milk is boiled, a thin layer forms on the surface. Yuba is made by gently scooping off this layer. It first came from China along with tofu and has since developed as part of the Japanese food culture. Yuba can be dried and wrapped around fillings, or it can be added to stews and cooked dishes, or even eaten with soy sauce and grated wasabi (Japanese horseradish), just like sashimi.
Namerou (Chiba Prefecture)
Namerou is a traditional fishermen's dish from the coastal area of the Boso-hanto Peninsula forming the southern part of Chiba. The main ingredients are horse mackerel, sardines, flying fish, and Pacific saury or mackerel. The fish is cut into small pieces, with miso added, then leeks, ginger and green basil are placed on top and chopped finely to form a paste. The leeks and ginger are used to eliminate the fishy odor..
Fukagawa-meshi (Tokyo)
Fukagawa-meshi is a popular dish in downtown Tokyo. Shelled clams and leeks are cooked in miso and then served on a bowl of rice together with the soup.
Local cuisine of the Chubu/Tokai region
Houtou (Yamanashi Prefecture)
Houtou is a local dish from Yamanashi. Noodles similar to udon (wheat-flour noodles) are cooked with pumpkin or other vegetables in miso soup. This noodle is wider and flatter than regular wheat-flour noodles and is placed in the pot raw without boiling first. Houtou cooked with mushy pumpkin in miso-based soup is very tasty and other vegetables such as potatoes and mushrooms are included with pork and chicken if desired..
Misonikomi (Aichi Prefecture)
Cooked udon (wheat-flour noodles) can be seen in miso soup everywhere in Japan, but misonikomi normally means wheat-flour noodles cooked in miso-based soup found around Nagoy
Local cuisine of the Hokuriku region
Japanese sake (Niigata Prefecture)
Nihonshu (Japanese rice wine) is an alcoholic drink made from rice and seed malt, and brewed using traditional Japanese methods. Known throughout the world as sake, this tantalizing wine can be heated in the bottle to just the right temperature, or served at room temperature or chilled.
Hotaruika (Toyama Prefecture)
Hotaruika (firefly squid) are a small type of squid found in Toyama Bay.
Jibu-ni (Ishikawa Prefecture)
Jibu-ni is a typical local cuisine of Kanazawa. It is made using thinly sliced duck meat coated with flour or starch and simmered with fu (dried bread-like pieces of gluten), shiitake mushrooms, bamboo shoots
Local cuisine of the Kansai region
.
Yudofu or boiled tofu (Kyoto)
Yudofu warms you up in cold weather and thus, is one of the main winter pan dishes in Japan. The light taste and smooth texture of tofu is very appealing. The hand-made tofu is cooked in a kelp-based soup, and then it is taken out before it loses its shape and dipped it in relish..
Koyadofu or freeze-dried tofu (Wakayama Prefecture)
Koyadofu, handed down from ancient Japanese times, is made by freezing tofu to remove water and then drying it.
Takoyaki or octopus dumplings (Osaka)
Octopus dumplings are made by preparing a batter of flour blended with stock and pouring it onto a special iron plate with holes in it, adding chunks of octopus together with chopped onions and cabbage plus some pickled ginger, and baking them into balls by rolling them as they are cooked. The baked batter is crispy and spicy on the outside and soft inside, giving the dumplings a unique, crunchy texture and taste. T.
Local cuisine of the Chugoku region
Okonomiyaki (Hiroshima Prefecture)
In Hiroshima, okonomiyaki (savory pancakes) have been a popular snack since before the war. After the war, people started eating these pancakes as a meal, supplementing the poor nutrition at the time by adding additional ingredients such as cabbage, egg, seafood and noodles, which is how the present style was established. The six-layered structure with flour batter, cabbage, then the main ingredients plus noodles and more flour batter, then turned and flattened sunny side up is characteristic of these unique Hiroshima-style pancakes. They make a hearty meal and provide a good balance in nutrition. A special sauce is produced in many variations by a local company, so you can enjoy different flavors according to your taste.
Fugu or puffer fish dish (Yamaguchi Prefecture)
Fugu sashimi is sliced so thin that you can see the pattern of the plate through the neatly arranged slices.
Oysters (Hiroshima Prefecture)
In Japan, oysters are called the "Milk of the sea" because of their high nutritional value and rich taste. Hiroshima, with its unique cultivation techniques handed down over the ages, is the leading oyster producer in Japan. The large, shiny and supple oysters of Hiroshima are so delicious that oysters from anywhere else will no longer be of interest to you. Their distinctive feature is that they contain more glycogen, iron, phosphorous, etc. than those of other areas. p.
.
Local cuisine of the Shikoku region
Bonito (Kochi Prefecture)
Bonito is a very popular fish in Japan and nobori-katsuo (bonito swimming north) is highly prized. The Tosa area in Kochi is famous for its good quality bonito, which is actually designated as the official fish of the prefecture. They are tasty when eaten as sashimi and are the main ingredient in sawachi, a traditional dish in Tosa.).
Tai or Snapper (Ehime Prefecture)
Tai is a very familiar fish to the Japanese. Red snapper in particular are called the "King of fish," and with the head still on, they have been a crucial element in rituals and celebrations since ancient times.
)
Local cuisine of the Kyushu region
Mizutaki or chicken boiled without seasoning (Fukuoka Prefecture)
Fukuoka, the birthplace of mizutaki, is among the prefectures with the highest annual consumption of chicken per household. The origin of unseasoned boiled chicken goes back to the Meiji Era (1868-1912). It first appeared in Hakata in Fukuoka, inspired by the consomme soup of Western dishes and Chinese chicken dishes. It is prepared by cooking chicken and vegetables in chicken stock soup and then it is eaten after dipping it in ponzu sauce (pressed from a bitter orange) and relish such as chopped leek. After the chicken and vegetables are eaten, rice can be cooked in the soup pan to make porridge. The rice soaks up the soup containing the wonderful flavor from the ingredients and is exceptionally tasty.
Shochu or distilled spirits
The second most popular alcoholic beverage of Japan is shochu, which is categorized into two types according to the distillation method. One is honkaku shochu, (authentic shochu), which includes extracted flavor compounds in addition to alcohol made through the classic production method.
Sara-udon or wheat-flour noodles (Nagasaki Prefecture)
Nagasaki has long been an important trading port in Japan, and because it is where Eastern and Western cultures mix, you will find many varieties of food there. Sara wheat-flour noodles are a typical noodle dish of Nagasaki together with champon. There are two kinds of sara noodles - thick noodles fried with lard and thinner noodles fried with oil, popular for their crunchy texture. Various types of seafood, bamboo shoots or kikurage mushrooms and pork are all used as ingredients. The ingredients are fried in lard, and then seasoned with salt, pepper and sugar. A sauce made from pork and chicken stock with starch as a thickener is poured over the top. A dash of Worcester sauce makes it even tastier.
Hiyajiru (Miyazaki Prefecture)
A typical local dish of Miyazaki is hiyajiru. A soup is made from boiled-dried fish such as horse mackerel or dried sardines, and miso is also added. The soup is chilled and poured onto hot, cooked rice and eaten with vegetables such as cucumber and relishes including Japanese basil or ginger. This homey dish allows you to enjoy the flavor of summer vegetables and its refreshing taste. It is also suitable to eat after you have had a little too much sake. Some say this dish was created by busy Miyazaki farmers to eat quickly during their farm work. There is still a wide variety of hiyajiru dishes unique to each family in the local area.
Traditional Dishes of Japan
Once known in the west either in the form of "sukiyaki" or the more exotic "sushi," Japanese cuisine has in recent years become much more familiar and appreciated around the world. Many visitors to Japan will have already sampled the pleasures of raw fish or batter-fried shrimp.
Sukiyaki
Sukiyaki is prepared right at the table by cooking thinly sliced beef together with vegetables, tofu and vermicelli.
Tempura
Tempura is food deep-fried in vegetable oil after being coated with a mixture of egg, water and wheat flour. Among the ingredients used are prawns, fish in season and vegetables.
Sushi
Sushi is a small piece of raw seafood placed on a ball of vinegared rice. The most common ingredients are tuna, squid and prawns. Cucumber, pickled radish and sweet egg omelet are also served.
Sashimi
Sashimi is sliced raw fish eaten with soy sauce.
Kaiseki Ryori
Kaiseki ryori is regarded as Japan's most exquisite culinary refinement. Consisting mainly of vegetables and fish with a seasoning base of seaweed and mushrooms, the dishes are characterized by their refined savor.
Yakitori
Yakitori is made up of small pieces of chicken meat, liver and vegetables skewered on a bamboo stick and grilled over hot coals.
Tonkatsu
Tonkatsu is a deep-fried pork cutlet rolled in breadcrumbs.
Shabu-shabu
Shabu-shabu is tender, thin slices of beef held with chopsticks and swished around in a pot of boiling water, then dipped in sauce before being eaten.
Soba and Udon
Soba and udon are two kinds of Japanese noodles. Soba is made from buckwheat flour and udon from wheat flour. They are served either in a broth or dipped in sauce and are available in hundreds of delicious variations.
Japanese Ingredients
Soy sauce (shoyu) - I'll slap you if I have to tell you what this is. Soy sauce replaces salt in Asian recipes. You can buy it in dark, light, reduced-salt (what's the point?), and flavored varieties, but for most recipes, the plain stuff is just dandy. Buy it anywhere; even Winn-Dixies in East Jesus carry Kikkoman soy sauce. Any brand is good.
Rice vinegar - Sweeter than wine vinegar, which is what Westerners generally use. Buy it anywhere; chances are good that any large supermarket will have twelve-ounce bottles of Marukan rice vinegar shelved with the other vinegars, or with the Asian foods, or both. Any brand is good.
Mirin - Also called aji-mirin. A sweet, syrupy wine made from sake, used the way honey is used in Western cooking. (Mirin is runnier than honey and has its own distinctive taste, though, so honey is a poor substitute.)
Dashi - Soup stock made from bonito flakes. Dashi is the foundation for hundreds of Japanese soups and sauces, including miso. You can be authentic and make your own from bonito flakes, or you can buy powdered dashi concentrate. Dashi comes in primary and secondary forms, depending on how often the bonito flakes have been used; if you're using powdered stock, read the back of the package to find out how much powder to use to make the right type of stock for the recipe. Buy it at an Asian store, where it will probably be shelved somewhere near the rice and soup flavorings. Occasionally supermarkets carry powdered dashi. I don't know how the brands stack up, but I use Shimaya Bonito Flavored Soup Stock and have no complaints.
If you have soy sauce, rice vinegar, and mirin, you can whip up an astounding number of dipping sauces--even more if you have dashi.
Japanese rice (kome if it's uncooked, gohan if it's cooked) - Very short-grained, very sticky white or brown rice. (Most Japanese eat white rice; brown rice is considered health food.) The VERY short-grained, inhumanly sticky sweet Asian rice called "mochi" is sometimes sold as Japanese rice, but it's too sticky to eat for dinner; Asians pound it into a paste and make sweets with it. Buy it at a large supermarket, where it will probably be called "sushi rice" and be sold in small bags, or at an Asian store, where it will lie in huge piles of 10- and 20-pound bags and be much cheaper. All brands are good, but a discriminating palate can detect slight differences. Experiment until you find a brand you like.
Miso - The fermented soybean paste which gives miso soup its flavor, and which pops up in Japanese cooking in everything from roasts to salads to dips. Miso shades from chocolate-brown to pale yellow; the darker the miso, the higher the sodium content. (And miso is very salty.) Lighter misos are called shiro-miso, or white miso; darker types are aka-miso, red miso. Like beer, the exact taste of a type of miso depends on the bacteria involved in the fermentation, so each region has its own specialty miso. Unfortunately, most of these misos don't make it across the pond. The average Asian grocery has maybe two types of miso, three if you're lucky. Fortunately, you don't need anything fancy. If you're just starting out in Asian cooking, buy the smallest container of a middling-red--orange, really--miso; you'll probably end up with about a pound of miso for about $4. It looks small, but it will last you for over a year.
Nori - Thin sheets of nori seaweed used to wrap sushi, onigiri, crackers, and many other things. Nori comes both toasted and untoasted; if you buy the untoasted and the recipe calls for toasted, turn on the stove and hold the sheet of nori over the flame for a second. (It takes almost no time to toast.) Buy it just about anywhere; the trendiness of sushi means that any supermarket with even the poorest excuse for an Asian section will stock at least one brand of nori.
Daikon - Also called "Japanese radish." It's generally sold in chunks as big around as your arm, and if you get the whole daikon, you can brain kombu with it. Daikon is essential to Japanese cooking and is eaten both raw and cooked, but I have no expereince with it. This bit gets filled in later. Hey, I warned you that the site wasn't done, didn't I?
Fish sauce - A strongly-flavored brown liquid used heavily in Southeast Asian cooking. Japanese food doesn't call for it much, but it's worthwhile to try out. Put a few drops in your ramen.
Gyoza - Japanese pot stickers, smaller and thinner-skinned than the Chinese kind. They're traditionally filled with pork and vegetables, but you can get them in any flavor, including kimchee and vegetarian. I buy Day-Lee Pride brand gyoza, which come 48-50 to a $7 bag. Other kinds of dumplings can be substituted for gyoza--there are dozens of kinds of Korean dumplings on the market.
Inari-no-moto - Little pita pouches of fried tofu canned in mirin syrup or soy sauce.
MSG (aji-no-moto) - Japanese food is full of MSG. A lot of foods, like powdered dashi, come preseasoned with MSG; other recipes call for a spoonful or two. In Japanese, MSG is called "aji no moto," which means "the origin of taste." (I think Americans would be far less afraid of MSG if it had a pretty name like "aji no moto," instead of a clinical, chemical name like "MSG.") And it is yummy. Add it if you can. MSG is a grainy white powder which is sold in bags and shaker cans. Buy it at an Asian store, or risk censure and ask for it at a large supermarket.
Oden - Japanese fried fish-paste cakes; they come in shapes ranging from flat sheets to round tubes to little nuggets, and are usually varying shades of tan. Very yummy once you get past the Western taboo against fried fish paste. Don't confuse oden with udon.
Pickles (tsukemono) - , Japanese pickles. The Japanese pickle everything which doesn't fall apart in vinegar, which makes for an amazing variety of pickles. Pickles are central to the Japanese diet, to the point that monks traditionally eat little but rice and pickles. Unfortunately, Japanese pickles haven't made it across the pond. Why this should be, I don't know, but perhaps it's because a lifetime of nothing but salty waffle-cut cucumbers spread limply over hamburgers doesn't prepare the mind for a true pickle experience.
Raw fish (sashimi) - DO NOT BUY JUST ANY RAW FISH AND SLAP IT ON RICE! You'll make yourself sick! Sushi-grade raw fish is very fresh and has been inspected to ensure that it is parasite-free. Some kinds of fish, like catfish, are never parasite-free, so they are never eaten raw. If you want to make sashimi, buy sushi-grade fish from a Japanese grocery or from an American supermarket which knows what it's doing, and eat the fish right away. If you can't get sushi-grade fish where you live, substitute smoked fish. It's not perfect, but it's close enough, and it's better than a parasitic infection.
Seafood balls - Balls of cooked seafood paste about an inch across. They come in fish, cuttlefish, and shrimp varieties. Delicious, even eaten cold straight from the package. Buy Venus brand; the other brands often have bits of bone or shell in them. (These might be Southeast Asian rather than Japanese. The Japanese version, oden, isn't quite the same.)
Sesame oil - A strongly-flavored oil used as a seasoning. Don't use it for frying! Everything you put in the pan will taste like sesame.
Somen - Fine noodles made of wheat flour. Somen is a summer dish, and is usually eaten cold.
Tofu - Blocks of white soybean goosh, and the reason that a land-hungry society managed to stay well-nourished despite an almost total lack of beef, pork, and chicken. Tofu soaks up the flavors of the food around it. Tofu comes in several consistencies, from hard tofus which can be fried to soft and silky tofus which are best blended into a paste and used in sauces.
Udon - Thick noodles made of buckwheat. Udon is sold dried in packages, or moist and tightly-sealed as a ramen-like instant meal. Don't confuse udon with oden.
Wakame - A thin, frilled kind of seaweed which is used in soups and salads. It's hard to find outside of Japanese groceries, where it's stocked near the nori and kombu. Buy the bag nearest the kombu, since that bag will have the curliest wakame.
Wasabi - Because every otaku worth his or her salt eats massive gloppy mounds of wasabi on their sushi. If you've never eaten wasabi before, don't be put off by the rumors; it's actually a sort of sweet paste. That's why it's that bright, candylike green. Wasabi is sold both premixed and powdered. It's also sold fresh,
Northern ThailandNorthern Thailand is known for its vegetable dishes due to its fertile land and cooler climate The meals are milder than in other parts of Thailand. In the North food is mild or hot salty and sour but never sweet. People use a lot of condiments but not many spices. Two most well-known kinds of local chili paste are nam phrik ong (chili paste with minced pork and tomatoes) and nam phrik num (green chili paste). Roots and herbs have a strong presence and there are many sour and bitter flavors, especially apparent in the soups, such as Kaeng ho, a soup made with pickled bamboo shoot. Famous Northern curries (kaeng) are kaeng hang-le (northern-style pork curry), kaeng om (spicy curry of entrails) and kaeng khae (spicy curry of vegetables). Noodle curries include khanom chin nam ngiao (Thai rice vermicelli with spiced chicken curry) and khao soi (chicken/ pork /beef curry soup with noodles). Noodles are so popular that there are many street shops selling only this noodle dish, which is normally eaten for lunch by local people.
These curries, however lack coconut cream in their curries. Some of the modern hotels of today serve a khantok meal. This meal comprises of sticky rice, kaeng hang-le (northern-style pork curry), kaeng ho (spicy curry of bean vermicelli), kaeng om (spicy curry of entrails), sai ua (Chiang Mai sausage), lap (minced meat, half cooked and highly seasoned), nam phrik ong (chili paste with minced pork and tomatoes) served with khaep mu (crispy pork rinds) and khao soi (chicken/ pork /beef curry soup with noodles). Traditionally this meal was eaten with the right hand - a hanful of of sticky rice is scooped from a bamboo basket and diped into the curry or chili paste. Dessert selections include khao taen (of fried sticky rice covered with caramel), khiyo cigars and fermented tea, which is chewed to help digestion.Northeast Thailand also called E-Saan FoodNortheastern food is fiery hot. Their favorite foods include papaya salad (som tam) sour chopped meat salad "koi" sour minced meat salad (larp). Their meals generally consists of sticky rice and nam phrik pla raa accompanied by a lot of vegetables. A popular dish is Somtam (papaya salad) made with green (unripe) papaya mixed with sliced tomatoes chopped garlic and chillies to which are added finely pounded dried shrimp plus lemon juice. Other specialties include Laab (spicy meat salad) with chicken, pork, beef, or fresh blood, grilled fish or chicken, Jaew (dipping sauces), and Plara (Northeastern-style anchovy). Grilling is the preferred cooking method.Central ThailandIn the central region food is mild salty sweet and sour. Food here is decorated very artistically with finely cut vegetables that look like flowers.. The most popular dish here is chicken green curry served with a salted egg and Thai salad. Popular here are various kinds of curries, soups and salads.
Southern ThailandOn the other hand food in the South is renowned for being the most fiery and pungent of Thai food. Lots of spices are used in the South and many condiments are served. Here curries are very popular and are made hot and spicy. Red meat is rarely eaten in southern Thailand. Muslim communities of the deep south are partial to all kinds of curries and yellow and red curry is popular here. Fish and seafood are very popular here and is coated with a mixture of turmeric and various herbs and spices then deep-fried and served with an aromatic sauce. Famous curries of the South are Kaeng Luang (yellow curry), Kaeng Tai Pla (fish viscera curry), Nam Boodoo (dipping sauce) which becomes Khao Yam when eaten with rice. Nam Boodoo is rather salty and generally eaten with various kinds of vegetables.
All over ThailandChicken is the most popular meat in Thailand. Rice is the mainstay of every Thai meal. Thai meals consist of five or six or more dishes. Vegetables play an important part in Thai cuisine and there are abundant vegetables in the Thai markets.Salads are refreshing in the hot climate and balance hot Thai food and are a must in all meals
THAI COOKING METHOD
Thai cooking traditionally has been done in very simple cooking utencils and in simple ways. There was a simple clay pot and fire and using natural wood from the forest. With this the Thais came up with delicious dishes. Thai food cooking is still simple. the following are some Thai cooking methods
Grilling - Thai people love grilled meats and fresh seafood. These are grilled using thai seasonings and then dipped in various dips called 'Nam Phrik' which has sweet-and-sour flavors to further enhance the taste of grilled food.
Salads - or 'Yam' basically a kind of salad. Thai-style salad have for the dressing simple ingredients like fish sauce, salt, lemon juice, chili, and sometimes, garlic and shallot. Popular salads include shrimp salad, pork salad, papaya salad, beef salad.
Boiling is another typical way of Thai food preparation. Soupy curries is Thilands national past time and soups are popular all over Thailand. 'Tom Yam Goong' also originated from boiling technique.
Stir Fry - The art of Thai cooking was also influenced by China which gave it the stir fry method. Stir fry dishes are now popular in Thailand and the most popular dish is Pad Tai.
Stews - Thai monarchs were educated in Europe and brought back with then western culture and western taste in food. The stew is one of the imports into Thailand. Thais especially love beef tongue stew.
THAI GLOSSARY
: Thai Vegetables
Chinese White Cabbage also known as Chinese chard and Chinese white cabbage, has fleshy white stems and leaf ribs and green flat leaves. It has a slightly mustardy taste. Separate the leaves, wash well and drain. The white stems can be sliced thinly and eaten raw. A smaller type is called baby bok choy or Shanghai bok choy.
Napa Cabbage also known as celery cabbage and Chinese cabbage, has a long shape and closely packed broad, pale green leaves with wide white stems. It has a delicate mustard-like flavor. This vegetable always used in Thai stir-fried vegetable, and Kim Chi.
Chinese flowering cabbage is slimmer than bok choy and has a smooth green leaves and pale green stems with clusters of tiny yellow flowers on the tips of the inner shoots. The leaves and flowers cook quickly and have light, sweet mustard flower; the stems are crunchy and juicy.
Chinese Broccoli has smooth round stems sprouting large dark green leaves and small, white flowers. The juicy stems trimmed of most of their leaves, is the piece of plant which is most commonly eaten. GAI LARN has the similar flavor to western broccoli, but without the characteristic large flower heads.
Crunchy in texture and with a subtle, refreshing taste, these are the edible young shoots of certain type of bamboo. Fresh bamboo shoots are hard to get and, if not already prepared, must be peeled then parboiled to remove toxic hydrocyanic acid boil whole or in chunks for 5 minutes or until they no longer taste bitter, Canned and bottled are the one most often used.
This tree fungus has a little flavor of its own, but is valued for is crunchy texture. It is most commonly available in its dried form, which looks like wrinkled black paper. Before use, soak in warm water for 15-30 minutes, until the fungus swells to about five times its size. They should then be rinsed several times to remove any sand.
The sprouts of the soya or mung bean are crunchy and tender. They can be grown at home, they are easy to find in most supermarket though. Beansprouts can be replaced by other fresh vegetables, finely sliced, if necessary.
Much used in Japanese and Chinese cooking. It has a similar taste and texture to ordinary radish and is grated and added to stewed dishes or mixed with finely chopped chilies as a relish.
Garlic flavor is strongest when the cloves are squeezed and their juice extracted, slightly less strong when the cloves are grated or finely chopped, even less strong when the clove are merely sliced, and mildest when whole unbroken cloves are used. In addition, the longer garlic is cooked, the milder it becomes.
Garlic contains significant amount of vitamin C, calcium and protein. It is also rich in potassium, phosphorus, iron and zinc. Medicinally, it is believed that garlic can reduce blood pressure and cleanse the blood of excess glucose. It is also said to alleviate flu, sore throats and bronchial congestion.
This type of garlic is preferred for pickling with honey has bulbs with just one clove. These garlic rounds are not a separate variety of garlic but a natural phenomenon whereby a GARLIC BULB does not divide into many cloves. In the sorting of pickled garlic, 20 to 30 kilograms yields only 1 to 2 kilograms of garlic rounds, and therefore, they are expensive.
Thai Eggplant is eaten with Nam Prik or Chili Paste. There are a number of types ranging in size from that of Ping-Pong ball down to that of a marble. One small type is called Ma-Kheua Pro.
.
.
It bears a pod which in cross section looks like a rectangle that has a fringe-like extension at each corner, the "wings" of the bean.
These white-fleshed roots of a variety of water grass are prized for their semi-sweet taste and crisp texture, which is retained when cooked. They are used throughout China and Southeast Asia in both savory and sweet dishes. Available canned and sometimes fresh; cut off the woody base, peel away papery skin, and cover in water to stop discoloring.
They are also called Chinese dried black mushrooms. Their distinctive woody, smoky tastes are intensified by the drying process and they are rarely eaten fresh.(CHITAKE)
Straw Mushrooms are named for their growing environment –straw- and are cultivated throughout Asia. They have globe-shaped caps, are stemless and have a musty flavor. They are available in cans but need to be drained and rinse before use.
Cornflour is among the most commonly used in Thai cooking. As part of a marinade, corn flour helps to coat food properly and to give dishes a velvety texture. It also protects food during deep-frying by helping to seal in the juices, producing a crisper coating than does wheat flour. It can also be used as a binder for minced stuffings. Corn flour is blended with cold water until it forms a smooth paste and is then added at the last moment to sauces. The mixture will look milky at first, but when the dish is properly prepared, the corn flour turns clear and shiny as it thickens the sauce. To prepare, mix two parts liquid to one part corn flour before adding to a sauce.
Glutinous Rice Flour is also known as sweet rice flour or sweet rice powder, this flour is made from short-grain rice that becomes moist, firm and sticky when cooked, a result of its higher proportion of waxy starch molecules. Because of its chewy texture, glutinous rice flour is a favorite base for dumplings, buns and pastries. Sweets made with glutinous rice flour are popular and widely available throughout Southeast Asia. Useful Hints, regular rice flour cannot be substituted in recipes that call for glutinous or sweet rice flour.
Rice flour, sometimes called rice powder, is made from finely milled white raw rice and is used to make fresh rice noodles, pastries and sweets. Rice flour is a staple food item throughout Southeast Asia.
Usually used in the making of a batter or dusting food before frying, this starch is less commonly used as a binder. It is more glutinous in texture than corn flour [US cornstarch]. Potato Starch makes for a very crispy batter and holds better than corn flour for deep-frying.
Wheat Starch is the fine, flour-like white powder left after the protein is removed from wheat flour. Although it is sometimes used to thicken sauces, it is more commonly made into a wrapping for dim sum dumpling in China. When steamed, this ingredient lends a soft, translucent, opaque sheen to the delicate pastry wrapping.
BEAN THREAD NOODLE
Bean Thread Noodles or Mung Bean Vermicelli are not made from a grain flour but from ground mung beans. Once they are soaked they become soft and slippery, springy and translucent. Variously called "silver bean thread noodle" or "Woon Sen", they’re flavorless and take on the taste of their accompanying sauce or broth. They should be soaked in warm water for about 7 minutes before use.
RICE NOODLESRice noodles or rice stics are very popular in Thailand. These noodle come in various shapes and widths , and are widely known as "sen lek", "sen crhan or chantaboon", "sen mee"noodles. Sen lek and sen chan are thin, flat (small to medium size) noodles often called "rice sticks". Sen mee or rice vermicelli is very thin and brittle. Sen mee or rice vermicelli should be softened before cooking, or else deep-fried right from the package in which, they will puff up and become delicately and crisp. The crispy rice vermicelli is used in the appetizer "Mee Krob". Useful hints: Dried rice noodles are very easy to use. Just soak them in warm water for 15 minutes, until they are soft. Drain them in a colander or sieve, and they are ready to use, for example, in soups or stir-fries. Dried rice noodle is a perfect ingredient for PAD Thai.
FRESH RICE NOODLESFresh Rice Noodles or Fat Noodles are white, soft and thick noodles made of rice flour. Mostly, Fat noodles are sold in plastic wet packs, either presliced or in folded sheets that you can cut into wide strips prior to unfolding.
Khanom Chine is a very authentic Thai style noodle. They're made from rice flour and served with a curry sauce, such as "Nam Ya", "Nam Prik" or even green curry, condiments and thinly sliced fresh vegetables. In Thailand, they are made and sold fresh daily. We substitute Japanese Somen noodles or angel hair pasta in America.
EGGS NOODLESEgg Noodles made from wheat flour and egg, a bit like Italian pasta. Most common type is thin, round strand that is sold both fresh and dry. They tend to be yellowish in color. Egg noodles are used in stir-fried dishes, as well as in soups and available both fresh and dried. For storage, fresh noodles will keep in the bottom part of your refrigerator for at least 2 or 3 days. Dried noodle keep indefinitely.
Sesame Oil. This dark amber, very aromatic oil is pressed from toasted white sesame seeds and has strong, rich nutty flavor. It is used as a flavoring in many Asian dishes and is not used for frying. Store in cool dark place, but not in the refrigerator where it will turn cloudy.
The tiny, oval, oil-rich seeds of an annual herb, seasame seeds are used throughout Asia for their flavor and their high protein content.
White sesame seeds are the most common. Toasted and crushed, they are an essential ingredient in Asian foods. Whole seeds are used as a garnish for both savory and sweet dishes and breads.
Spring roll wrapper. Made from a mixture of rice flour, water, and salt these are rolled out by machine to paper thinness and then dried on bamboo mats in the sun, which gives then their beautiful cross-hatch imprint or pattern. Rice papers are used extensively for wrapping Vietnamese spring rolls of pork and seafood, which are then fried and wrapped with crispy fresh lettuce and herbs and finally dipped in a sweet, sour hot sauce. Useful Hints: Rice paper must be softened before use. Simply immerse them, one or two sheet at a time, in a warm water. Soak them until they are soft, approximately 1 or 2 minutes. Handle them carefully as the sheets are brittle. Drain them on a linen towel before rolling.
3: Spices and Herbs
Coriander. This member of the carrot family has delicate leaves and deep roots. Wen the plant reach maturity, it produces abundant white flowers. The leaves and seeds are used in many cuisine throughout the world, but Thai cooking makes use of the roots as well.The round, beige seed are added to curries and vegetables. The root are crushed with garlic to flavor meat and are often added to soup, especially beef soups, The leaves are used extensively as a garnish.
Cloves. Marco Polo thought that cloves came from Java, but Conti discovered that they actually originated from Moluccas Islands. From there the use of cloves spread to other parts of Southeast Asia and to Europe.In Thai cuisine, cloves are added to curries and they also go very well with tomatoes, salty vegetables and ham. In Thailand, cloves have traditionally been chewed with betel leaves. Medicinally, Thais believe that cloves kill bacteria and also act as an antispasmodic. Cloves can be chewed after meals, as some Thais do, to aid digestion.
A member of the ginger family, turmeric is an underground stem or rhizome. It grows in clusters of small stubby fingers with a dull, brown skin hiding its gorgeous fluorescent orange meat. It has a faint, earthy taste, but color is the point here. Since color is what matters in cooking with this herb, ground dried turmeric works fine.
Also called galangal or 'Kha' in Thai. This is the type of ginger Thai cook’s use most. The flavor is both more lemony and more peppery than that of common ginger, and it has a richer aroma. The skin is pale yellow, with pink-tinged knobs; the interior is cream-color. Kha is never eaten alone; it is used as a flavoring component. We float large slices into soups or chop and pound pieces into curry pastes.Medicinally, galangal is classed as a digestive stimulant and Thais mix the grated root with limejuice to treat stomachache. Thais also believe that galangal can help respiratory ailments.
Kaffir lime leaves. In Thai called 'Bai magroot'. Use them whole in soups such as Tom Yum, Tom Kha; and curries, as an aromatic ingredient not meant to be eaten. Or slice them into very fine, edible sliver. Either way, they add a wonderful flower-like fragrance and taste.
Also called 'Takrai' in Thai. It is one of the most-used herbs in Thai cuisine. Lemon grass adds a lemony flavor and aroma without acidity or sharpness. The usable inner core is about the thickness of a finger. When finely sliced, it can be eaten; larger pieces are used just for flavor and aroma. Lemon grass is also pounded into curry pastes and used, in dried form, for beverages.
In tradition Thai medicine, lemon grass has long been used to treat colds and stomachaches. Also, it can be used to treat gallstones by drinking the water in this herb has been boiled.
Also called 'Phrik khee nu' in Thai. This little chili is among the world's hottest varieties. They're about 1 inch long, usually green, and sometimes red. Thai Hot Chilies are thin-sliced or pounded,and use them freely in curries, soups, salad and even in fish sauce as a table condiment.
Hindus believe that basil is sacred and they like to plant it in religious sanctuaries. With a slightly hot flavor, though not so hot as pepper, holy basil leaves are used in many Thai dishes, including stir-fried meat dishes and curries. Basil is also used for medical purposes, to treat indigestion and to stimulate the appetite
Thai Sauces and Condiments
Hoisin Sauce is part of the bean sauce family. It is a rich, thick dark, brownish-red sauce that is made from soybean paste, garlic, vinegar, sugar spices, and other flavorings. It is at once sweet and spicy. The texture range from creamy thick to thin. It is used as a condiment and as a glaze for roasted meats. Sometimes, it is used as a sauce (mixed with sesame oil) for Peking Duck instead of the traditional bean sauce.
Fish Sauce is a pale amber liquid derived from a brew of fish or shrimp mixed with salt. This is the most important ingredient in Thai cooking. Fish sauce is thin, flavorful and vitamin-rich, its aroma may seem strong though. It gives various flavors to the dishes and is placed on the table as a condiment at nearly every meal, either as is or mixed with sliced chilies and perhaps lime juice.
Oyster Sauce is a thick, brown, richly flavored concoction. Fresh oysters are boiled in large vats, the whole being seasoned with soy sauce, salt, spices, and seasonings and made into viscous substance. The salty taste of oyster sauce largely dissipates during the cooking process; it doesn’t even taste "fishy" after it has been cooked. But it retains its rich and distinctive savory flavor, one that goes nicely with the preferred subtleties of Thai-Chinese cuisine. It is also used as a condiment, diluted with a little of water or oil, for vegetables, poultry, and meat. Oyster can also used directly from the bottle over blanched vegetables.
Sweet soy sauce. See Eiw Wan is a blend of dark soy sauce and molasses. It provides both sweetness and a wood-toned color. This sauce is the essential ingredient in Pad See Eiw Noodle.
Whole fermented yellow or black soya beans may be labeled "Dow See" in oriental stores. They are sold in bottles and the English label probably says "Yellow Bean Sauce". Fermented soya beans are nutritious, strongly flavored and salty. They replace salt completely in some Thai dishes.
Thin soy sauce. See Eiw Khao is light in color, neither thick nor sweet. Substitute any good light soy sauce, but not so-called lite or low-sodium soy sauce.
Soy sauce with mushroom. The woodsy essence of shitake mushrooms is blended with light, thin soy sauce to make this very useful and exotic condiment. See Eiw Kaw Hed Hom adds the wonderful taste to a simple broth or stir-fry dish.
Khoa Kua is a traditional ingredient in the authentic-style salads of the northeastern provinces. It is made by dry-roasting grain of uncooked rice until they become a nutty golden color, then grinding them to a coarse, crunchy powder.
Shrimp paste. A very salty, shrimpy paste of sun-dried, salted shrimp, used in curry pastes, sauces, soups or stir-fry. Thai shrimp paste comes in small plastic jars and is the consistency and color of thick mud or soft clay. Thai shrimp paste has a very strong, fishy flavor and smell, so keep that lid on tight!
Sri Racha Sauce. A terrific chili sauce made in the seaside town of Sri Racha. This sauce is one of the most popular dipping sauces in Thailand. Thais love it as an accompaniment to deep-fried dishes, seafood and all stir-fried dishes. It is similar to the Tabasco except with much less of the vinegar tang. Because of the added ingredient, garlic, the sauce is sometime known as "Chili Garlic" sauce.
Miscellaneous Ingredients
Banana Leaves. The large flexible leaves of the banana plant are used throughout Asia to wrap foods for steaming or baking. They keep the food moist and impart a mild flavor. Remove the thick central stalk, rinse the leaves well and blanch in boiling water to soften. Foil can be used instead.
These two ingredients are used in curries as well as in desserts and beverages. Coconut milk is the liquid squeezed from the grated flesh of mature coconut after the flesh has been soaked in lukewarm water. Coconut cream is a richer version.
To make your own coconut milk, use 3 cups grated coconut to 5 cup water or 2 ¸ cups water to get coconut cream. Soak the coconut in the water for 15 minutes. Mix well with your hand, then tip into a muslin-lined strainer placed over a bowl. Squeeze all the liquid out of the muslin. The operation can be repeated with the already squeeze coconut to produce thinner coconut milk which is acceptable in Tom Kha Soup However, all this is very time consuming, and removing the flesh from a coconut is very difficult without the right implements.
Fortunately, ready-made coconut milk is available in cans in most places around the world. Stir the contents if coconut milk is required or scoop the cream off the top if you need coconut cream. However, if coconut is totally unavailable, then boiled milk may be used as a substitute.
Please note that coconut milk is not the liquid, which is found inside a fresh young coconut. That water is coconut juice, which is used in mixed tropical drinks, and has none of the properties of coconut milk.
Fresh young coconuts contain a refreshing juice with soft, jelly-like meat. The young coconuts also perfect for desserts. Its flesh is also available canned.
Tofu or bean curd is a soya bean extract to which a setting agent has been added. Soft tofu is white, and is used extensively in Chinese dishes. Hard or firm tofu is make by compressing soft bean curd. Tofu is available in many other forms-fried, fermented, etc.
Fried Garlic, Fried Onion. These are chopped garlic cloves and onions or shallots that have been deep-fried until golden and crisp. They are used as a garnish to add a good aroma. Available in packets or they can be prepared at home.
Mature, freshly harvested garlic is pickled in brine made up from vinegar, sugar and salt. It is used in making dishes and also served with curries. Another choice is pickled
INDONESIAN CUISINE
Indonesia consists of some 13,000 islands which stretch from west to east along the equator, from the island of Sumatra, directly south of Thailand, to Irian Jaya, just north of Australia. These islands support the fourth-most populous nation in the world, a population that is 90% Muslim, with hundreds of tribes, subcultures, and languages -- and many long and varied histories. For centuries, these islands have been the center of international trade. Rich, volcanic soil produces an amazing number of fruits and vegetables, the seas yield vast numbers of fish. Spices, however, have been the main source of Indonesia's fame. Nutmeg, clove, and pepper drew traders from India, China, Africa, and the Arab world, and later, European explorers and colonists from the Netherlands, Portugal, and England From the 8th through the 16th centuries, powerful polities on Java and Sumatra controlled much of what is today the Indonesian Archipelago. But, by the end of the 16th century, steady European colonial expansion left the nation a collection of weak, disconnected fiefdoms, all of which came under direct Dutch control within two centuries. The Republic of Indonesia was declared at the end of the Japanese occupation of Indonesia during World War two. Indonesian cuisine reflects this complex cultural history. Cooking varies greatly by region and combines many different influences. However, most Indonesian food shares the nearly universal food trinity of fish, coconut and chile.
The main meal in Indonesia is usually served at midday. Food which was cooke in the morning is set out all at once. Family members help themselves, serving with a spoon and eating with right hands. There is less family gathering or ceremony of communal eating than in other cultures, but there is communal cooking and a strict hierarchy that determines one's role and comportment at the table. Most meals are built around a cone-shaped pile of the long-grain, highly polished rice that Indonesians prefer. A meal may include a soup, salad, and another main dish . Whatever the meal, it is accompanied by at least one, and often several sambals, spice relishes that are mixed with the food. A light meal might consist of rice, some dried fish and a chile sambal.
Indonesian cooking is rich with coconut milk Beverages, sauces, soups, and even rice are prepared with it. Traditional spicing builds on a base of coriander, pepper, and garlic. Added to those are turmeric, cassia (the local bark that is quite close in flavor to cinnamon), bay leaf, star anise, ginger, tamarind, galangal cardamom, lemon grass, scallion, shallots, peanuts, dried anchovies, and prawns. Even ghee finds its way into many recipes.
GLOSSARY
Candlenut (tingkih/kemiri): A round, cream-colored nut with an oily consistency used to add texture and a faint flavor to many dishes. Substitute macadamia nuts or raw cashews.
Cardamom (kapulaga): About 8-12 intensely fragrant black seeds are enclosed in strawcolored, fibrous pod. Try to buy the whole pod instead of cardamom seeds or powder for maximum flavor, and bruise lightly with the back cleaver to break the pod before adding to seasonings.
Celery (seledri): The celery used in Indonesia is somewhat different form the celery used in the Western world. It has a very slender stems and particularly pungent leaves. It is often referred to as "Chinese celery" abroad and is used as a herb rather than a vegetable.
Chilies (cabai, also called cabe or lombok): There are several types of chili pepper used in Indonesia. One thing that is important about chili pepper, the amount of heat increases as the size of the chili pepper diminishes. Green chilies are the unripe fruit, and have a flovor different from red chilies. Fresh, finger-length red chilies are the most commonly used. Dried chilies also used in some dishes and they should be torn into pieces and soaked in hot water to soften before grinding or blending. Hottest of all chilies are the tiny fiery bird's-eye chilies (cabe rawit). To reduce the heat of the dish while retaining the flavor, remove some or ll the chili's seeds.
Cup Leaves (daun mangkok): The shape of the leaf is like a cup. It's also known as tapak leman (Nothopanax scutellarium) and it usually used to cook stew dishes. A good substitute is curly kale
Kencur:
It is sometimes known as lesser galangal. This ginger-like root has a unique, champor flavor and should be used sparingly. Wash it and scrape off the skin before using. Dried sliced kencur or kencur powder can be used as a substitute. Soak dried slices in boiling water for approximatley 30 minutes; use ½-1 tsp. of powder for 1-inch fresh root
Laos (lengkuas): Sometimes is called galangal, this is a member of the ginger family and it has a very tough but elusively scented root that must be peeled before use. Substitute slices of dried laos (soaked in boiling water for 30 minutes) or powdered laos (1 tsp = 1 inch).
Turmeric (kunyit): An essential root in Indonesian cooking, It imparts its yellow color and pungent taste to many dishes. If you can buy fresh turmeric, pick roots that are dark in color.
PHILLIPINES CUISINE
Philippine Considering that there are 16 regions in the Philippines, it is not surprising to taste "regional diversities" in their food. Although Filipino food consists of simple and tropical cuisine, yet various styles have mushroomed in major regions. The variations in regional taste buds are traceable based on factors like natural resources - the produce of different lands and seas, animals and plants as well as to the regional character of locals of different islandscooking is surprisingly simple; no special utensils are needed. Even a wok, which is commonly used in the Philippines and is almost essential for Chinese cooking, can be done without for most Philippines dishes. No special skills are needed, either.
Two styles of preparing food in the Philippines are part of the cuisine not only because of their delicious taste but also because they keep well without refrigeration. Dishes cooked adobo or sinigang style are preserved because of the effect of vinegar or souring ingredient. In rural tropical areas, this makes storing leftovers possible. Dishes prepared in both these manners seem to improve when stored, so it is a good idea to prepare large amounts to ensure having leftovers
COOKING TERMS
adobo - cooked in vinegar, soy sauce and garlicguisado - sauteedsinigang - boiled with a sour fruit or vegetablepaksiw - cooked in vinegar and garlicestofado - prepared with a burnt-sugar sauceginataan - cooked in coconut milkrellanado - stuffedsarciado - a sauce
Vegetables
Alogbati - Malabar spinach
Ampalaya - bitter melon
Dahon ng sili - chili pepper leaves
Gabi - taro
Kabute - fungus
Kamote - sweet potatoes
Kamoteng Kahoy - cassava
Kangkong - swamp cabbage
Labanos - white radish
Labong - bamboo shoots
Malunggay - horseradish tree
Munggo - mung beans
Pechay - bok choi
Puso ng Saging - Banana blossoms
Sigarilyas - winged bean
Singkamas - Jicama
Sitaw - string beans
Talong - egg plant
Toge - bean sprouts
Ube - purple yam
Upo - winter melon
Fruits
Atis - Sweetsop (sugar apple?)
Bayabas - Guava
Balimbing - Carambola
Cacao -
Chico - ?
Mangga - Mango
Papaya
Saging
Sampalok - Tamarind
Tubo - Sugar Cane
Spices
Atsuete - Annatto
Kinchay - Asian celerey
Luya - fresh ginger
Murang sibuyas - spring onions
Sili - chili peppers
Tanglad - lemon grass
Here are some ingredients or types of foods that only Filipinos could love. :-)
Gulaman - agar-agar
Bagoong - fermented small shrimps or anchovies
Dilis
Lumpia WrapperItlog na Maalat - salted eggs
Pancit - Philippine pastas
Patis - condiment made from fish drippings
Balut - embryonated duck eggs
Goto - tripe
Tainga ng Baboy - pig ears
· Pata - pig hocks and pig feet
JAPANESE CUISINE
Local cuisine of Hokkaido
Seafood
Tourists are attracted from all over the country to Hokkaido's rich variety of fresh fish and processed seafood. This delicious bounty includes crab, scallops, sea urchins, salmon roe, salmon, herring, flounder, cod, arabesque greenlings, squid, octopus, shrimp, abalone, surf clams and kelp.
Ishikari-nabe
Ishikari-nabe is a typical dish of Hokkaido, making use of fresh salmon from head to tail. The name comes from the Ishikari-gawa River, famed for its salmon catch.
.
Local cuisine of the Tohoku region
Sasakamaboko (Miyagi Prefecture)
Kamaboko (steamed fish paste) is made by grinding up the white meat of fish, kneading it with salt, mirin (sweet cooking rice wine), sugar and starch and then steaming or roasting. Sasakamaboko, however, is named after its bamboo (sasa) leaf shape, and the marks left from toasting..
Wanko-soba (Iwate Prefecture)
Wanko-soba (buckwheat noodles) is the local cuisine of Iwate and is eaten in a very unique and entertaining manner. As soon as you finish the first bowlful, a server flings a fresh ball of noodles into the empty bowl with a wild cry and keeps on filling it until you have had enough! Only about a mouthful of noodles is served each time, so if you are an adult male you should be able to eat about 50-60 bowls.
Kiritanpo (Akita Prefecture)
A popular traditional cuisine of Akita is kiritanpo, usually eaten during mid-September to March, but particularly in November when gluten cakes from newly harvested rice arrive on the market. Kiritanpo is cooked rice that is kneaded and then toasted on a skewer.).
Local cuisine of the Kanto region
Yuba or bean curd layer (Tochigi Prefecture)
When soy milk is boiled, a thin layer forms on the surface. Yuba is made by gently scooping off this layer. It first came from China along with tofu and has since developed as part of the Japanese food culture. Yuba can be dried and wrapped around fillings, or it can be added to stews and cooked dishes, or even eaten with soy sauce and grated wasabi (Japanese horseradish), just like sashimi.
Namerou (Chiba Prefecture)
Namerou is a traditional fishermen's dish from the coastal area of the Boso-hanto Peninsula forming the southern part of Chiba. The main ingredients are horse mackerel, sardines, flying fish, and Pacific saury or mackerel. The fish is cut into small pieces, with miso added, then leeks, ginger and green basil are placed on top and chopped finely to form a paste. The leeks and ginger are used to eliminate the fishy odor..
Fukagawa-meshi (Tokyo)
Fukagawa-meshi is a popular dish in downtown Tokyo. Shelled clams and leeks are cooked in miso and then served on a bowl of rice together with the soup.
Local cuisine of the Chubu/Tokai region
Houtou (Yamanashi Prefecture)
Houtou is a local dish from Yamanashi. Noodles similar to udon (wheat-flour noodles) are cooked with pumpkin or other vegetables in miso soup. This noodle is wider and flatter than regular wheat-flour noodles and is placed in the pot raw without boiling first. Houtou cooked with mushy pumpkin in miso-based soup is very tasty and other vegetables such as potatoes and mushrooms are included with pork and chicken if desired..
Misonikomi (Aichi Prefecture)
Cooked udon (wheat-flour noodles) can be seen in miso soup everywhere in Japan, but misonikomi normally means wheat-flour noodles cooked in miso-based soup found around Nagoy
Local cuisine of the Hokuriku region
Japanese sake (Niigata Prefecture)
Nihonshu (Japanese rice wine) is an alcoholic drink made from rice and seed malt, and brewed using traditional Japanese methods. Known throughout the world as sake, this tantalizing wine can be heated in the bottle to just the right temperature, or served at room temperature or chilled.
Hotaruika (Toyama Prefecture)
Hotaruika (firefly squid) are a small type of squid found in Toyama Bay.
Jibu-ni (Ishikawa Prefecture)
Jibu-ni is a typical local cuisine of Kanazawa. It is made using thinly sliced duck meat coated with flour or starch and simmered with fu (dried bread-like pieces of gluten), shiitake mushrooms, bamboo shoots
Local cuisine of the Kansai region
.
Yudofu or boiled tofu (Kyoto)
Yudofu warms you up in cold weather and thus, is one of the main winter pan dishes in Japan. The light taste and smooth texture of tofu is very appealing. The hand-made tofu is cooked in a kelp-based soup, and then it is taken out before it loses its shape and dipped it in relish..
Koyadofu or freeze-dried tofu (Wakayama Prefecture)
Koyadofu, handed down from ancient Japanese times, is made by freezing tofu to remove water and then drying it.
Takoyaki or octopus dumplings (Osaka)
Octopus dumplings are made by preparing a batter of flour blended with stock and pouring it onto a special iron plate with holes in it, adding chunks of octopus together with chopped onions and cabbage plus some pickled ginger, and baking them into balls by rolling them as they are cooked. The baked batter is crispy and spicy on the outside and soft inside, giving the dumplings a unique, crunchy texture and taste. T.
Local cuisine of the Chugoku region
Okonomiyaki (Hiroshima Prefecture)
In Hiroshima, okonomiyaki (savory pancakes) have been a popular snack since before the war. After the war, people started eating these pancakes as a meal, supplementing the poor nutrition at the time by adding additional ingredients such as cabbage, egg, seafood and noodles, which is how the present style was established. The six-layered structure with flour batter, cabbage, then the main ingredients plus noodles and more flour batter, then turned and flattened sunny side up is characteristic of these unique Hiroshima-style pancakes. They make a hearty meal and provide a good balance in nutrition. A special sauce is produced in many variations by a local company, so you can enjoy different flavors according to your taste.
Fugu or puffer fish dish (Yamaguchi Prefecture)
Fugu sashimi is sliced so thin that you can see the pattern of the plate through the neatly arranged slices.
Oysters (Hiroshima Prefecture)
In Japan, oysters are called the "Milk of the sea" because of their high nutritional value and rich taste. Hiroshima, with its unique cultivation techniques handed down over the ages, is the leading oyster producer in Japan. The large, shiny and supple oysters of Hiroshima are so delicious that oysters from anywhere else will no longer be of interest to you. Their distinctive feature is that they contain more glycogen, iron, phosphorous, etc. than those of other areas. p.
.
Local cuisine of the Shikoku region
Bonito (Kochi Prefecture)
Bonito is a very popular fish in Japan and nobori-katsuo (bonito swimming north) is highly prized. The Tosa area in Kochi is famous for its good quality bonito, which is actually designated as the official fish of the prefecture. They are tasty when eaten as sashimi and are the main ingredient in sawachi, a traditional dish in Tosa.).
Tai or Snapper (Ehime Prefecture)
Tai is a very familiar fish to the Japanese. Red snapper in particular are called the "King of fish," and with the head still on, they have been a crucial element in rituals and celebrations since ancient times.
)
Local cuisine of the Kyushu region
Mizutaki or chicken boiled without seasoning (Fukuoka Prefecture)
Fukuoka, the birthplace of mizutaki, is among the prefectures with the highest annual consumption of chicken per household. The origin of unseasoned boiled chicken goes back to the Meiji Era (1868-1912). It first appeared in Hakata in Fukuoka, inspired by the consomme soup of Western dishes and Chinese chicken dishes. It is prepared by cooking chicken and vegetables in chicken stock soup and then it is eaten after dipping it in ponzu sauce (pressed from a bitter orange) and relish such as chopped leek. After the chicken and vegetables are eaten, rice can be cooked in the soup pan to make porridge. The rice soaks up the soup containing the wonderful flavor from the ingredients and is exceptionally tasty.
Shochu or distilled spirits
The second most popular alcoholic beverage of Japan is shochu, which is categorized into two types according to the distillation method. One is honkaku shochu, (authentic shochu), which includes extracted flavor compounds in addition to alcohol made through the classic production method.
Sara-udon or wheat-flour noodles (Nagasaki Prefecture)
Nagasaki has long been an important trading port in Japan, and because it is where Eastern and Western cultures mix, you will find many varieties of food there. Sara wheat-flour noodles are a typical noodle dish of Nagasaki together with champon. There are two kinds of sara noodles - thick noodles fried with lard and thinner noodles fried with oil, popular for their crunchy texture. Various types of seafood, bamboo shoots or kikurage mushrooms and pork are all used as ingredients. The ingredients are fried in lard, and then seasoned with salt, pepper and sugar. A sauce made from pork and chicken stock with starch as a thickener is poured over the top. A dash of Worcester sauce makes it even tastier.
Hiyajiru (Miyazaki Prefecture)
A typical local dish of Miyazaki is hiyajiru. A soup is made from boiled-dried fish such as horse mackerel or dried sardines, and miso is also added. The soup is chilled and poured onto hot, cooked rice and eaten with vegetables such as cucumber and relishes including Japanese basil or ginger. This homey dish allows you to enjoy the flavor of summer vegetables and its refreshing taste. It is also suitable to eat after you have had a little too much sake. Some say this dish was created by busy Miyazaki farmers to eat quickly during their farm work. There is still a wide variety of hiyajiru dishes unique to each family in the local area.
Traditional Dishes of Japan
Once known in the west either in the form of "sukiyaki" or the more exotic "sushi," Japanese cuisine has in recent years become much more familiar and appreciated around the world. Many visitors to Japan will have already sampled the pleasures of raw fish or batter-fried shrimp.
Sukiyaki
Sukiyaki is prepared right at the table by cooking thinly sliced beef together with vegetables, tofu and vermicelli.
Tempura
Tempura is food deep-fried in vegetable oil after being coated with a mixture of egg, water and wheat flour. Among the ingredients used are prawns, fish in season and vegetables.
Sushi
Sushi is a small piece of raw seafood placed on a ball of vinegared rice. The most common ingredients are tuna, squid and prawns. Cucumber, pickled radish and sweet egg omelet are also served.
Sashimi
Sashimi is sliced raw fish eaten with soy sauce.
Kaiseki Ryori
Kaiseki ryori is regarded as Japan's most exquisite culinary refinement. Consisting mainly of vegetables and fish with a seasoning base of seaweed and mushrooms, the dishes are characterized by their refined savor.
Yakitori
Yakitori is made up of small pieces of chicken meat, liver and vegetables skewered on a bamboo stick and grilled over hot coals.
Tonkatsu
Tonkatsu is a deep-fried pork cutlet rolled in breadcrumbs.
Shabu-shabu
Shabu-shabu is tender, thin slices of beef held with chopsticks and swished around in a pot of boiling water, then dipped in sauce before being eaten.
Soba and Udon
Soba and udon are two kinds of Japanese noodles. Soba is made from buckwheat flour and udon from wheat flour. They are served either in a broth or dipped in sauce and are available in hundreds of delicious variations.
Japanese Ingredients
Soy sauce (shoyu) - I'll slap you if I have to tell you what this is. Soy sauce replaces salt in Asian recipes. You can buy it in dark, light, reduced-salt (what's the point?), and flavored varieties, but for most recipes, the plain stuff is just dandy. Buy it anywhere; even Winn-Dixies in East Jesus carry Kikkoman soy sauce. Any brand is good.
Rice vinegar - Sweeter than wine vinegar, which is what Westerners generally use. Buy it anywhere; chances are good that any large supermarket will have twelve-ounce bottles of Marukan rice vinegar shelved with the other vinegars, or with the Asian foods, or both. Any brand is good.
Mirin - Also called aji-mirin. A sweet, syrupy wine made from sake, used the way honey is used in Western cooking. (Mirin is runnier than honey and has its own distinctive taste, though, so honey is a poor substitute.)
Dashi - Soup stock made from bonito flakes. Dashi is the foundation for hundreds of Japanese soups and sauces, including miso. You can be authentic and make your own from bonito flakes, or you can buy powdered dashi concentrate. Dashi comes in primary and secondary forms, depending on how often the bonito flakes have been used; if you're using powdered stock, read the back of the package to find out how much powder to use to make the right type of stock for the recipe. Buy it at an Asian store, where it will probably be shelved somewhere near the rice and soup flavorings. Occasionally supermarkets carry powdered dashi. I don't know how the brands stack up, but I use Shimaya Bonito Flavored Soup Stock and have no complaints.
If you have soy sauce, rice vinegar, and mirin, you can whip up an astounding number of dipping sauces--even more if you have dashi.
Japanese rice (kome if it's uncooked, gohan if it's cooked) - Very short-grained, very sticky white or brown rice. (Most Japanese eat white rice; brown rice is considered health food.) The VERY short-grained, inhumanly sticky sweet Asian rice called "mochi" is sometimes sold as Japanese rice, but it's too sticky to eat for dinner; Asians pound it into a paste and make sweets with it. Buy it at a large supermarket, where it will probably be called "sushi rice" and be sold in small bags, or at an Asian store, where it will lie in huge piles of 10- and 20-pound bags and be much cheaper. All brands are good, but a discriminating palate can detect slight differences. Experiment until you find a brand you like.
Miso - The fermented soybean paste which gives miso soup its flavor, and which pops up in Japanese cooking in everything from roasts to salads to dips. Miso shades from chocolate-brown to pale yellow; the darker the miso, the higher the sodium content. (And miso is very salty.) Lighter misos are called shiro-miso, or white miso; darker types are aka-miso, red miso. Like beer, the exact taste of a type of miso depends on the bacteria involved in the fermentation, so each region has its own specialty miso. Unfortunately, most of these misos don't make it across the pond. The average Asian grocery has maybe two types of miso, three if you're lucky. Fortunately, you don't need anything fancy. If you're just starting out in Asian cooking, buy the smallest container of a middling-red--orange, really--miso; you'll probably end up with about a pound of miso for about $4. It looks small, but it will last you for over a year.
Nori - Thin sheets of nori seaweed used to wrap sushi, onigiri, crackers, and many other things. Nori comes both toasted and untoasted; if you buy the untoasted and the recipe calls for toasted, turn on the stove and hold the sheet of nori over the flame for a second. (It takes almost no time to toast.) Buy it just about anywhere; the trendiness of sushi means that any supermarket with even the poorest excuse for an Asian section will stock at least one brand of nori.
Daikon - Also called "Japanese radish." It's generally sold in chunks as big around as your arm, and if you get the whole daikon, you can brain kombu with it. Daikon is essential to Japanese cooking and is eaten both raw and cooked, but I have no expereince with it. This bit gets filled in later. Hey, I warned you that the site wasn't done, didn't I?
Fish sauce - A strongly-flavored brown liquid used heavily in Southeast Asian cooking. Japanese food doesn't call for it much, but it's worthwhile to try out. Put a few drops in your ramen.
Gyoza - Japanese pot stickers, smaller and thinner-skinned than the Chinese kind. They're traditionally filled with pork and vegetables, but you can get them in any flavor, including kimchee and vegetarian. I buy Day-Lee Pride brand gyoza, which come 48-50 to a $7 bag. Other kinds of dumplings can be substituted for gyoza--there are dozens of kinds of Korean dumplings on the market.
Inari-no-moto - Little pita pouches of fried tofu canned in mirin syrup or soy sauce.
MSG (aji-no-moto) - Japanese food is full of MSG. A lot of foods, like powdered dashi, come preseasoned with MSG; other recipes call for a spoonful or two. In Japanese, MSG is called "aji no moto," which means "the origin of taste." (I think Americans would be far less afraid of MSG if it had a pretty name like "aji no moto," instead of a clinical, chemical name like "MSG.") And it is yummy. Add it if you can. MSG is a grainy white powder which is sold in bags and shaker cans. Buy it at an Asian store, or risk censure and ask for it at a large supermarket.
Oden - Japanese fried fish-paste cakes; they come in shapes ranging from flat sheets to round tubes to little nuggets, and are usually varying shades of tan. Very yummy once you get past the Western taboo against fried fish paste. Don't confuse oden with udon.
Pickles (tsukemono) - , Japanese pickles. The Japanese pickle everything which doesn't fall apart in vinegar, which makes for an amazing variety of pickles. Pickles are central to the Japanese diet, to the point that monks traditionally eat little but rice and pickles. Unfortunately, Japanese pickles haven't made it across the pond. Why this should be, I don't know, but perhaps it's because a lifetime of nothing but salty waffle-cut cucumbers spread limply over hamburgers doesn't prepare the mind for a true pickle experience.
Raw fish (sashimi) - DO NOT BUY JUST ANY RAW FISH AND SLAP IT ON RICE! You'll make yourself sick! Sushi-grade raw fish is very fresh and has been inspected to ensure that it is parasite-free. Some kinds of fish, like catfish, are never parasite-free, so they are never eaten raw. If you want to make sashimi, buy sushi-grade fish from a Japanese grocery or from an American supermarket which knows what it's doing, and eat the fish right away. If you can't get sushi-grade fish where you live, substitute smoked fish. It's not perfect, but it's close enough, and it's better than a parasitic infection.
Seafood balls - Balls of cooked seafood paste about an inch across. They come in fish, cuttlefish, and shrimp varieties. Delicious, even eaten cold straight from the package. Buy Venus brand; the other brands often have bits of bone or shell in them. (These might be Southeast Asian rather than Japanese. The Japanese version, oden, isn't quite the same.)
Sesame oil - A strongly-flavored oil used as a seasoning. Don't use it for frying! Everything you put in the pan will taste like sesame.
Somen - Fine noodles made of wheat flour. Somen is a summer dish, and is usually eaten cold.
Tofu - Blocks of white soybean goosh, and the reason that a land-hungry society managed to stay well-nourished despite an almost total lack of beef, pork, and chicken. Tofu soaks up the flavors of the food around it. Tofu comes in several consistencies, from hard tofus which can be fried to soft and silky tofus which are best blended into a paste and used in sauces.
Udon - Thick noodles made of buckwheat. Udon is sold dried in packages, or moist and tightly-sealed as a ramen-like instant meal. Don't confuse udon with oden.
Wakame - A thin, frilled kind of seaweed which is used in soups and salads. It's hard to find outside of Japanese groceries, where it's stocked near the nori and kombu. Buy the bag nearest the kombu, since that bag will have the curliest wakame.
Wasabi - Because every otaku worth his or her salt eats massive gloppy mounds of wasabi on their sushi. If you've never eaten wasabi before, don't be put off by the rumors; it's actually a sort of sweet paste. That's why it's that bright, candylike green. Wasabi is sold both premixed and powdered. It's also sold fresh,
