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ASIAN CUISINES (INDIAN CUISINE ((KEY-INGREDIENTS ARE: SPICES, RICE, PULSES…
ASIAN CUISINES
INDIAN CUISINE
KEY-INGREDIENTS ARE: SPICES, RICE, PULSES, MEAT (LAMB, GOAT, CHICKEN) AND FISH/SEAFOOD, CURRIES
TYPICAL SIDE DISHES ARE CHUTNEYS (HIGHLY SEASONED VEGETABLES AND FRUITS)
INDIA IS A VAST COUNTRY SO THERE ARE DIFFERENCES BETWEEN THE NORTH AND THE SOUTH. SOUTHERN CUISINE STEW-BASED AND IS THE HOME OF HOT CURRIES. NORTHERN CUISINE IS CHARATERISED BY MORE DELICATE CURRIES, AND A LARGER CONSUMPTION OF MEAT AND CHICKEN (TANDOORI COOKING METHOD)
IN GENERAL, INDIAN CUISINE IS BASED ON
SPICES
(CHILLI PEPPER, TURMERIC, CUMIN, FUNEGREEK, BLACK MUSTAD SEED, GINGER, CORIANDER) USED TO ADD COLOUR, FLAVOURS AND AROMAS
JAPANESE CUISINE
IT IS BASED ON FRESH, SEASONAL INGREDIENTS. THE KEY-INGREDIENTS ARE: RICE, SOY SAUCE, SOYBEAN PRODUCTS, FISH/SEAFOOD
FOOD PRESENTATION IS A KEY-FEATURE
FAMOUS DISHES ARE: SUSHI (RAW SEAFOOD SERVED WITH RICE), SASHIMI (RAW SEAFOOD WITH SOY SAUCE), TEMPURA (STIR-FRIED FISH OR VEGETABLES)
THAI CUISINE
TYPICAL DISHES ARE RICE-BASED OR NOODLE-BASED
KEY-INGREDIENTS: RICE, NOODLES, LIME JUICE, LEMON GRASS, COCONUT, PEANUTS, FISH SAUCE
KEY-FEATURE: THE BALANCE OF HOT, SOUR, BITTER AND SWEET FLAVOURS
CHINESE CUISINE
FOOD PRESENTATION IS VERY IMPORTANT. FOOD IS ARRANGED ON A VARIETY OF PLATES AND DISHES TO BE A PLEASURE TO SEE, SMELL AND EAT
FOOD IS ASSOCIATED WITH HEALTH AND PROSPERITY. IT IS IMPORTANT TO BALANCE COLOUR, TEXTURE AND FLAVOUR ACCORDING TO THE YIN AND YANG PHILOSOPHY.
TYPICAL INGREDIENTS ARE: FISH, MEAT, VEGETABLES, RICE, SOY SAUCE. TYPICAL DISHES ARE SPRING ROLLS, DIM SUM (DUMPLINGS).
FAR EASTERN CUISINES (VIETNAMESE, MALAYSIAN, INDONESIAN)
SHARED BASIC INGREDIENTS AND DISHES (LIKE SOUPS)
PHO (TYPICAL VIETNAMESE SOUP)