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food tech ideas, skill level - 5/5, indonesia skills level 3/5, skill…

- - - - The staple food of the Lao is sticky rice. Laos has the highest sticky rice consumption per-capita in the world with an average of 171 kilograms (377 lb) of sticky rice consumed annually per person
      - example meals
        
        The trifecta of Laos' national cuisine are sticky rice, larb, and green papaya salad (ຕຳໝາກຫຸ່ງ, tam mak hoong). The most famous Lao dish is larb (ລາບ; sometimes also spelled laab or laap), a spicy mixture of marinated meat or fish that is sometimes raw (prepared like ceviche) with a variable combination of herbs, greens, and spices
      - Lao meals typically consist of a soup dish, a grilled dish, a sauce, greens, and a stew or mixed dish (koy or laap). The greens are usually fresh raw greens, herbs and other vegetables, though depending on the dish they accompany, they could also be steamed or more typically, parboiled.
    - - turkic ethnic people, native to xinjjang, china.
      - example dishes
    - - Traditionally, meals cooked in the umu, or stone earth oven, include root vegetables found in the tropics such as taro (talo), and breadfruit (ulu).
        
        Fruit is plentiful, including bananas, mangos, papaya, star fruit and pineapple.
        
        Coconut is used widely through a variety of dishes, while meat used in Samoan meals is normally chicken (moa) and pork.
        
        Popular dishes with locals and visitors alike include palusami, young taro leaves baked in coconut cream and oka, raw fish in coconut cream.
        
        example meals :))
  - - - varied between regions eight main regions, know as the four corners of chinese cuisine- there are 'four main traditions' of cuisine and then 'eight main traditions'
        Four main traditions- Chuan, Lu, Yue and Huaiyang, representing West, North, South and East China cuisine correspondingly Eight - cantonese , sichuan ,anhui ,shandong, fujian,jiangsu, hunan and zhejiang
        
        Hunan Cuisine are steaming smoked meat, stew fish, rice noodle soup. Besides spicy, Hunan cuisine, especially western Hunan, also emphasizes on sourness. Therefore, different kinds of pickles are popular in Hunan, for example, Douchi is a type of fermented and salted black soybean.'
        
        Sichuan cuisine- famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers eg kung pao chicken
        
        Anhui cuisine is derived from the native cooking styles of the but with less emphasis on seafood and more on a wide variety of local herbs and vegetables. tofu etc
        
        Shandong cuisine constituted one of the most important parts of imperial cuisine with wide distribution across North China.e braised abalone, braised sea cucumbers, sweet and sour carp, braised pork intestines
        
        Jiangsu cuisine are Jinling salted dried duck (Nanjing's most famous dish), crystal meat (pork heels in a bright, brown sauce), clear crab shell meatballs (pork meatballs in crab shell powder, fatty, yet fresh), Yangzhou steamed jerky strips (dried tofu, chicken, ham and pea leaves), triple combo duck, dried duck, Farewell My Concubine (soft-shelled turtle stewed with many other ingredients such as chicken, mushrooms and wine), and sweet and sour mandarin fish (Suzhou cuisine).
        
        Fujian cuisine is known to be light but flavourful, soft, and tender, with particular emphasis on umami taste, known in Chinese cooking as xianwei (鲜味; 鮮味; xiān
        
        Zhejiang cuisine The dishes are not greasy, having instead a fresh, soft flavor with a mellow fragrance.
        The cuisine consists of at least four styles, each of which originated from different cities in the province:
        
        others: xinjang
    - - varied between regions
        Historical origin of Japanese regional specialities can be categorized into four types:
        Traditional -
        Late 19th Century and early 20th Century -
        In the aftermath of the Second World War -
        Modern -
        
        Okinawan
        Chanpurū - Okinawan stir fry.
        Gōyā chanpurū - gōyā (bitter melon) stir fried with other vegetables, tofu, and either Spam, bacon, thinly sliced pork belly, or canned tuna.
        Tōfu chanpurū - firm Okinawan tofu stir-fried with vegetables and Spam, bacon, thinly sliced pork belly, or canned tuna.
        Naaberaa chanpurū - chanpurū made with luffa.Rafute - stewed pork belly.
        Soki - stewed pork ribs.
        Okinawa soba - a noodle soup vaguely resembling udon, often topped with soki ("soki-soba").
        Naaberaa Nbushii - miso-flavored luffa stir-fry
        Taco rice (tako-raisu) - Invented in the 1960s. Taco meat served on a bed of rice and lettuce, often served together with tomato, cucumber, cheese and topped off with salsa
        
        Kansai and Chugoku regions
        Yudofu - tofu simmered in hot water with kombu and eaten with various dipping sauces
        Osaka zushi - sushi pressed quadrangle sharp and also called Hako zushi ("box sushi").
        Osaka Battera zushi - a type of box sushi using mackerel and vinegared kelp.
        Funa zushi - ancient style sushi in Shiga Prefecture- hot udon with sweet aburaage which is popular in
        Okonomiyaki - savory pancakes with cabbage, meat or seafood, flavored with Japanese worcestershire sauce and mayonnaise.
        Osaka style - ingredients are mixed into the batter before grilling.
        Hiroshima style - made out of layers of batter, cabbage, toppings, yakisoba and fried egg.
        
        Chubu and Kanto
        Hōtō - udon noodles stewed in a miso-based soup with vegetables such as pumpkin or potatoes, mushrooms and sometimes meat.
        Yanagawa nabe [ja] and dojō nabe - a nabemono dish of loach cooked in a pot. Yanagawa nabe also contains sliced burdock root and egg.
        Sushi
        .Masuzushi [ja] - Steamed in wrapped bamboo leaves, trout is set atop a circular bed of rice katsudon - katsudon with Worcestershire sauce (Komagane, Nagano and Fukui Prefecture)Miso nikomi udon - Udon stewed in broth flavoured with hatcho-miso (Nagoya and surrounding areas)Miso-katsu [ja] - tonkatsu (breaded pork cutlet) with a miso based sauce (Nagoya and surrounding areas)Kishimen [ja] - a type of flat udon (Nagoya)Hamaguri cuisine[2] - various dishes made from oriental clams in Kiso Three Rivers estuary (Kuwana)Tekone-zushi [ja] - a type of sushi where slices of raw tuna and the like are marinaded in a soy sauce based marinade and then laid out over vinegared rice and sprinkled with shredded nori etc. (southern Shima Peninsula in Mie Prefecture)
        
        Hokkaido
        Genghis Khan Barbecue - lamb and vegetables, barbecued, often at the table.
        Ishikari-nabe [ja] - a nabemono dish of salmon pieces stewed with vegetables in a miso-based broth.
        Ruibe - an Ainu speciality. Thinly sliced raw, frozen salmon (traditionally frozen naturally outside), eaten like sashimi.
        Sanpei-jiru [ja] - a winter miso soup made with salmon and vegetables such as daikon, carrot, potato, and onions.
        Chanchan-yaki [ja] - speciality of fishing villages.
        Miso-grilled salmon with beansprouts and other vegetables.
        Hokkaido ramen - many cities in Hokkaido have their own versions of ramen but Sapporo ramen is known throughout Japan.
        Ika sōmen [ja] - squid sliced into very thin noodle-like strips and eaten with a dipping sauce, like sōmen. (Hakodate area)
        
        Tohoku
        Ichigo-ni [ja] - a clear soup of thinly sliced sea urchin roe and abalone.
        Jappa-jiru [ja] (or zappa jiru) - fish gut and vegetable soup, usually cod or salmon.
        Senbei-jiru [ja] - a soy-based soup containing baked rice cake and vegetables
        Wanko soba - soba noodles served in tiny bowls which are re-filled repeatedly
        Morioka reimen - a variation of naengmyeon, a North Korean cold noodle soup, introduced by Korean immigrants
        Harako-meshi [ja] - rice cooked in a salmon and soy stock and served topped with ikura (salmon caviar).
        Kiritanpo - pounded rice cakes wrapped around a skewer and grilled. Eaten with miso or stewed with chicken and vegetables as a nabemono.
        Dondon-yaki [ja] - okonomiyaki wrapped around a wooden stick to take away (Yamagata City or folded in two (Sendai city).
        Gyūtan - beef tongue of various style.
        
        Kansai and Chugoku regions
        Hakata ramen
        Motsunabe - a nabemono dish of beef or pork offal. (Fukuoka)
        Mentaiko spicy fish eggs (Fukuoka)
        Champon - a ramen-like dish of noodles, seafood and vegetables cooked in the same pot. (Nagasaki)
        Castella - a sweet, rectangular sponge cake, introduced to Nagasaki by the Portuguese in the 16th Century. Now popular throughout Japan. (Nagasaki)
        Chicken namban - fried battered chicken dipped in a vinegary sauce and served with tartar sauce. (Miyazaki Prefecture)
        Dango-jiru - a miso or a soy sauce-based soup containing wheat noodles as well as vegetables, shimeji mushrooms and pork.
        Kakuni - pork belly, stewed in sweetened soy-based broth until very soft (Nagasaki and Kagoshima)
        Keihan - chicken soup with rice (Amami Islands).
        Tonkotsu - Kagoshima pork ribs simmered in shochu, miso, and black sugar for over five hours, not to be confused with Tonkotsu ramen
        Tonkotsu ramen - pork belly and ribs, stewed for several hours alongside konnyaku and daikon in a broth containing miso, brown sugar and shōchū. A popular izakaya and ekiben item in the Kagoshima region.
    - - also varies heavily by region (why do i do this to myself)
        Indonesian cuisine varies greatly by region and has many different influences.] Sumatran cuisine, often has Middle Eastern and Indian influences, featuring curried meat and vegetables such as gulai and curry, while Javanese cuisine is mostly indigenous,[] with some hint of Chinese influence. The cuisines of Eastern Indonesia are similar to Polynesian and Melanesian cuisine. Elements of Chinese cuisine can be seen in Indonesian cuisine: foods such as noodles, meat balls, and spring rolls have been completely assimilated.
        
        indonesian food seems to commonly be a plate of steamed rice surrounded by a host of side dishes, though it differs greatly ( called nasi.... ( eg nasi goreng)
        
        rendang (famous curry)
        
        fish is quite important considering it is an island nation
        also soups
        
        soto
    - - reflects diverse settlement of different people in the culture
        
        meals
        poke bowl, tripe stew, saiman,
        luau stew,, loco moco
        
        skills with hawaiian food
        
        not much honestly, deboning and scoring fish, shaving ice, working with doughs
        
        skill level- 2/5
        
        desserts
        shaved ice, mochi, kulolo, sweet potato pudding
  - - - Istanbul and Aegean region: expect plenty of seafood, olive oil and light spices. The Aegean coastline is one of Turkey’s most fertile regions, resulting in rich olive groves. The olive oils of this region are some of the best in the world. Fruits, vegetables, and herbs grow happily here and those that are pickled have their pickling juice enjoyed as a refreshing drink.
      - South Turkey: this is where you will find plenty of kebabs and meze with meat playing an important part in the cuisine. The sweet desert dish baklava comes from the south too.
      - pictures
      - The Black Sea: rich in seafood with a strong influence from nearby Balkan and Slavic cuisine. The wet and windy climate is ideal for growing the area’s produce including tea, corn, and hazelnuts. Tiny, delicious Black Sea anchovies known as hamsi are among the region’s most renowned food.
    - - appetisers
      - meals
        
        skills 5/5
        
        why? very strong contender to choose. beautiful array of clean fresh dishes, many high skill levels. some flavours may be more difficult to find however many other dishes available. I also really enjoy this cuisine and havent had as much, will be a change to the more similar ideas of others
      - dessert
- - - - da pan ji (chicken noodle)
      - laghmann (hand pulled noodles)
      - naan
      - lamb ribs
    - - appetisers: samsa/naan/carrot salad/aubegine salad
        
        skills of the salads: Chiffonade, Concasse, Emincer
      - melon cake
      - main dish: laghman hand pulled noodles with chicken or lamb
    - - 1⁄4 cup cumin seed
        
        2 tablespoons dried szechuan chile flakes
        
        2 tablespoons black pepper
        
        1 tablespoon szechuan peppercorns
        
        1 tablespoon ground ginger powder
        
        1 tablespoon garlic powder
        
        1 1⁄2 teaspoons chili powder
        
        1 1⁄2 teaspoons sea salt