Oriental Gastronomy BY: Maria Mercedes Villalobos Published in 2018
Index Korean food Japanese food Chinese Food Mongolian food Thai food
Presentatio n ď‚´ In this magazine we will discuss the gastronomy in Asia and we will place the 5 countries of this continent with more popularity for their food, also we will explain the preparation of 5 foods of the mentioned country
Korea
Sinseollo is also called yeolguja tang, which literally means "a tang (soup) that makes a mouth happy
Sinseollo ( 신선로 ) Main indredients:Meat, fish, vegetables Preparation: Boiled beef and sliced mu are placed in the dish with seasoned beef and the seafood. Mushrooms, carrots and other vegetables are placed next, with meatballs, walnuts, pine nuts, ginkgo nuts, and finely shredded red pepper used as garnish to create a colorful balance. Soup stock is poured over and then the dish is cooked with charcoal in the burner
Korea Kimbap ( 김밥 ) Main ingredients: Kim and bap are the two basic components of kimbap. While short-grain white rice is most commonly used, short-grain brown rice, black rice, or other grains may also serve as the filling. Preparation: To make the dish, kim sheets are toasted over a low heat, cooked rice is lightly seasoned with salt and sesame oil, and vegetable and meat ingredients are seasoned and stir-fried or pan-fried. The toasted kim is then laid on a gimbal—a bamboo kimbap roller —with a thin layer of cooked rice placed evenly on top. Other ingredients are placed on the rice and rolled into a cylindrical shape, typically 3–4 centimeters (1.2–1.6 in) in diameter. The rolled kimbap is then sliced into bite-sized pieces.
Many South Korean fast food restaurant franchises specialize in gimbap
Korea Mandu Guk ( 만ë‘?ęľ ) Main ingredients: mandu Preparation: Dumplings are made by rolling out thin circles of dough, creating a half-moon shape and filling them with a mixture of minced meat, vegetables, tofu and sometimes kimchi. The dumplings are then boiled in a broth traditionally made by boiling anchovies, shitake mushroom stems and onions. Towards the end of cooking, beaten eggs are added to the broth to create a richer taste and more green onions for flavor and garnish similar to the egg drop soup of the Chinese .
Some variations make the broth from beef stock
A dish called sườn nướng in Vietnamese cuisine is similar to dwaeji-galbi
Korea
Galbi ( 갈비 ) Ingredients: Beef short ribs or pork spare ribs Preparation: Galbi is grilled, typically by the diners themselves, on grills set in the tables. The meat cooks for a short time on medium high heat on a lightly greased gridiron over glowing charcoal. The remaining marinade is brushed on during grilling to produce a glazed finish. Once cooked, the meat is typically cut into pieces over the grill with kitchen scissors, then wrapped inside lettuce leaves, kkaennip (perilla leaves), or other leafy vegetables
Naengmyeon (
The name means 냉면"cold ) noodles"
Korea Ingredients: Noodles (flour and starch of buckwheat, potatoes, sweet potatoes) Preparation: To make mul naengmyeon, you will need to prepare the broth ahead of time and chill. It’s best to use a combination of beef broth and dongchimi broth. You can make quick dongchimi (aka summer dongchimi) a few days ahead of time or purchase dongchimi sold in the kimchi section of Korean markets. Otherwise, simply use beef broth. I usually make a large batch of beef broth and freeze it to make naengmyeon when my craving hits. I sometimes add a little bit of juice from kimchi to the naengmyeon broth to give it a little kick.
Japan Ramen ( ラーメン ) Ingredients: noodles, soup, and the gu or accompaniment that is added to the dish. Preparation: The noodle is made with wheat flour, water, salt and kansui. Sometimes egg is used instead of kansui to give the paste its characteristic yellow color. Also, semolina is used, instead of corn flour, to make the noodles. The accompanying ingredients are very varied and most of the time it is left to the consumer's choice. The most common options are boiled eggs, menma or shinachiku ( 支那 竹 ) (pickled bamboo trunk very young), nori, wakame, pork slices, chashū ( 叉 焼 or 焼 豚 ), negi There is a museum (chives), naruto, kimuchi and boiled vegetables. dedicated exclusively to ramen. This is the ShinYokohama Ramen Museum, located in the
Japan Tataki ( ă &#x;ă &#x;ă ? ) Ingredients: red tuna with sesame and some lemon. Marinate the fish or meat with vinegar and ginger fundamentally (and if desired, some other ingredient), then pass it briefly through the pan and finally cut it into thin fillets.
Always use fresh and quality red tuna to obtain the best result.
Japan Onigiri - お握り
Preparation
Ingredients: round grain rice, roasted sesame, Nori seaweed and Salt
Mix the tuna with mayonnaise and dry bonito flakes with soy sauce on a plate. We also cut the sheets of nori seaweed into strips 2-3cm wide and about 10cm long.
If you have ever seen an episode of Japanese anime surely you have seen one of his characters eat Onigiri.
wet with water, add the rice and with the help of the fingers, leave enough space to add the filling, cover with rice, press and shape and extract from the mold.
Japan Karaage - から揚げ Ingredients:soy sauce, garlic, ginger, chicken, wheat flour or potato starch. Preparation: leave the chicken marinating in a mixture of soy sauce, sake, ginger and garlic. Although you can eat only with a few drops of lemon on top or with Japanese mayonnaise, the Karaage chicken can also be eaten with freshly cooked Japanese rice and it will be very rich. you can use this same frying technique with octopus or squid
Japan
The dorayaki are a kind of stuffed Japanese pancakes
Dorayaki – どら焼き
Ingredients:eggs, sugar, honey, flour, olive oil and chocolate cream. Preparation: Arrange eggs in a bowl with sugar and honey. Beat with a rod blender until double or almost triple its volume, and have a pale color and thick texture. Sift the flour with the yeast and a light pinch of salt. Mix with enveloping and soft movements. Incorporate the water and cover. Let stand at least 15 minutes at room temperature. Prepare a plate or good non-stick pan by lightly greasing it with sunflower oil or melted butter. Heat over medium heat and add dough spoons, giving a circular shape with the back of a spoon.
China Sweet and sour chicken with pepper Preparation: Put the cornstarch in a bowl and the beaten eggs in another bowl. Lightly season the chicken with salt and pepper. Dip the chicken pieces into cornstarch, coating all sides, and then dip them in the beaten eggs. Heat the oil in a large skillet over medium high heat. Brown the chicken on all sides in batches, being careful not to overcrowd the pan. Transfer the chicken to a paper towel-lined plate. Add the bell peppers to the skillet and cook for 4-5 minutes. Add the green onions, stir to combine, and add the chicken and pineapple. In a bowl, combine the sugar, pineapple juice, vinegar, ketchup, soy sauce and garlic powder. Stir until the sugar is dissolved. Pour the sauce into the skillet and stir to coat the chicken and vegetables. Bring to a boil, reduce the heat to medium, cover, and simmer for 10 minutes, stirring a couple of times. Serve immediately with steamed rice.
Ingredients: pineapple, onion, garlic, soy sauce
An An important key to making a good sweet and sour sauce is to be sure that the “sour” component isn’t completely overpowered by the “sweet.”
China Chow Mein Preparation:Cook the noodles in salted water, drain and reserve. Cut the vegetables into julienne, you can choose some colorful peppers, zucchini and onions. Cut small pieces of meat, it can be beef or chicken. In a pan saute the vegetables, add the meat, season with pepper, soy sauce and add the noodles.
Ingredients: chicken breast, noodles, red pepper, soy sauce, sesame oil, vegetable oil and onion.
"Chow" means sautéing or frying and the word "Mein" means noodles.
China
Preparation: The first thing you need is to have chilled white rice, made several hours in advance, if it is from the previous night, better. Heat a deep frying pan, add 1 tablespoon of oil (or lard) and cook the meat, one by one (pork, beef, chicken, shrimp). Reserve them separately.
Ingredients:Chinese sauce,
beef, rice, vegetables, olive oil and chorizo
Fried chinese rice
In the same pan add a little more fat and sauté the vegetables Stir everything and add a little onion
The version we usually eat in our countries has its origins in the Chinese-American cuisine of immigrants who arrived in the city of San Francisco.
China They are taken alone, in soup or stew, with gravy or other forms.
Chinese dumpling( 水饺 )
Ingredients:lamb with vegetables, water, all-purpose flour, pork, shrimp and mushrooms
Be careful, when you press the edges toge ther to seal the dumpling, do not let filling touch the sealing area. After folding, press edge again to seal well.
Carefully add dumplings one at a time into the water. Use a big ladle to stir the water gently and Preparation: Mix water and flour, When dough has continuously, until the water starts to boil again, so formed, dust the working surface with flour and dust hands again. Transfer the dough to the working surface and continue the dumplings won’t stick to the bottom, for about 1 to knead it until its surface becomes smooth, about 10 minutes. minute. Adjust the heat so the water is at boiling Put flour in a large bowl, place the mas and let stand 2 hours. point, but isn’t bubbling too fiercely.
After resting, the dough will be softened and have a smooth texture. Heat a tablespoon of oil in a nonstick skillet over medium high heat. When oil is hot, place potstickers Dust the working surface and your hands with extra flour and in the skillet, pleat side up. transfer the dough onto the surface. Knead the dough repeatedly for another 3 to 5 minutes, until the dough hardens again. Let the dough rest for about 30 minutes (or longer). Scoop about 1 tablespoon (or less, so you can easily fold the dumpling) of dumpling filling and place it in the center of the wrapper. Hold the dumpling with one hand and start sealing the edges with the other hand
wirl 2 tablespoons water in the skillet, cover immediately, and turn the heat to medium. Cook covered until the water is evaporated and potstickers are cooked through, 3 to 4 minutes. Remove the cover and flip one potsticker to see whether the bottom side is charred. If not, turn to medium high heat and cook until the bottom side turns golden brown.
ď‚´ Preparation:The main ingredients are cut
into small pieces to encourage cooking. The wok is heated to red hot; just then add the oil, seasonings and meats in rapid succession and barely without pause between them, only for several seconds to add more ingredients such as spices, broths or vegetables. When it is considered that the food is prepared, it is extracted from the wok, rinsing it immediately with water until there are no remains of ingredients that could burn and char through the residual heat, bittering the following foods.
ď‚´ Ingredients: rice, vegetables, garlic, vegetable oil, salt, sugar, meat and soy sauce
the wok is a traditional concave frying pan
China Stir Fry
Mongolia Khorkhog
ingredients:lamb, carrots, onions, cabbage, potatoes cut into large pieces, about 20 stones, cumin, salt and pepper. PreParation:
1-Stir the stones on the barbecue for at least 30 minutes or until hot. 2-Place hot stones, meat and vegetables with spices in the pot, pressure cooker or bowl, in layers. 3-Finally, add between 25 and 50 cl of water, enough to generate steam during cooking. 4-Close the container and place it on the barbecue over medium / high heat. The heat of the stones will help cook everything equally. Usually, the khorkhog takes at least 2 hours to cook, but you can cook longer if necessary. The khorkhog is served hot with a stone on the plate.
FUN FACT:Generally, khorkhog is eaten without utensils, only with fingers.
Mongolia Airag
ď‚´ Preparation: Milk of mare is fermented and served as a mild alcoholic beverage. ď‚´ Ingredients: Mare's milk
Is an excellent source of vitamins and minerals
IngredIents: 1 pack of Dumpling Wrapper dough, Sugar, oil and butter
PreParatIon:Brush top and bottom of each sheet of dough with butter. Sprinkle a little sugar on the surface of pancakes. With a knife make two small cuts at the center of each pancake (this needs to be done in order to avoid blisters). Add a little oil to the frying pan and cook pancake (both sides) on moderate heat until they become a little brown and crispy. You can add whatever you want
Mongolia Gambir
You can eat the Gambir just so with your fingers.
Mongolia ď‚´ KHUUSHUUR
The origin of this dish is Russian
Ingredients:Flour, wheat, salt, lamb meat, garlic, onion, red pepper, vegetable oil Preparation: Heat the pan in medium low heat, add oil. Then fry the onion, add the garlic, paprika and the lamb. Reserve and then store in the refrigerator until the next day, when the filling will be cold to assemble the khuushuur more easily. To make the dough and assemble your khuushuur, mix the flour, salt and water and knead until it forms a soft dough. Then stretch the dough with a fork and cut the circles about 15 0 20 cm in diameter. Put a spoonful of filling in one of the halves of the circle. With the remaining half, cover the part with the stuffing and start folding in small tight folds so that the filling does not come out when frying. It is necessary that they be well sealed. Once armed, heat the oil in a pot over high heat and fry until golden brown.
They are also relatives of the pelmenis and the varéñikis
Mongolia Manti
Ingredients:flour, minced lamb, eggs, natural yogurt, cloves of garlic, large onions, parsley, butter, mint, paprika and salt Preparation:Before starting, chop the onion and put it in a large pan with a little oil to fry. Then we take the minced meat and we make it in the pan together with the onion; after about 5 minutes it will be done, turn off the heat and add the chopped parsley, half a tablespoon of paprika and another half a tablespoon of salt, mixing everything well. We also prepare the yogurt sauce separately, pouring the yoghurts in a glass bowl with the garlic cloves well chopped and half a teaspoon of salt.Then we take a large bowl and put in it the 500 grams of flour, mixing with a teaspoon of salt and the two eggs, and water is added by mixing and mixing well at the same time until the resulting mass acquires consistency, remaining soft but without getting to stick. Once finished, we divide it into 4 equal parts and let it rest for 10 minutes. Then we extend each of the parts in which we have divided the dough (this will be easier for us), using a kitchen roll, making it finer and finer until it is approximately one millimeter thick. Once we have achieved this, with a knife we are dividing each one of the masses that we have been extending in small squares of approximately 3 cm. on the side, and in each little square we are putting a teaspoon of the meat that we had previously prepared in the pan; then we are closing each square on the meat, wrapping it with the dough as if it were a package. When you have finished preparing all the squares, you can put them in the oven at 180 ° C for about 15 minutes for the dough to dry, although this is not always necessary. Prepare a squid with about two liters of water and put it to boil; then take the "packets" we have prepared and let them boiling over medium heat for 15 minutes (if we have heated them before in the oven is harder to open when boiled), draining them when finished. Once boiled and ready, pour the packets in the bowls in which we are going to serve the mantı, and add about a glass of the yogurt sauce that we prepared before. We then quickly heat the butter in a saucepan, heating it until it melts and then adding half a tablespoon of paprika (add less if you want less spicy) and another half a spoonful of mint, mixing everything well. * This sauce is also thrown over the mantí in circles to decorate the set, which we can now serve on the table.
Tailand ส ต ไกกยตก ง สมตต
It is usually accompanied with glutinous rice or "Khao Niaw" (ขขาว เหนนยว)
Ingredients:Green papaya, carrot, tomatoes, garlic, shrimp and fish sauce Preparation: we peel the papaya, only the part that we are going to use, with a knife we chop all the part that we have peeled and cut to obtain the papaya strips, we also scratch the carrot. In a mortar we put the chilis, the garlic and crush them. We add the shrimp and keep pounding. We add the peanuts, half the green beans and crush them just a little more.We incorporated half of the tomatoes by cutting them in two, also the fish sauce, the lime juice and we mixed everything very well. In a large bowl we put the green papaya, the carrot, the rest of green beans and tomatoes. We add the mortar sauce, we remove everything very well and our salad is ready
Tailand Khao tom gai ď‚´ Ingredients: chicken broth, rice, stalk lemongrass, fresh galangal, cubed cooked or raw chicken pieces, Cilantro, Chile powder and onions.
ď‚´ Preparation: 1-Bring broth, rice, lemongrass and galangal to a boil and simmer, covered, until rice is cooked about 10-15 minutes. Add raw chicken pieces, if using, until cooked through. If using pre-cooked chicken, add in the last minute to heat up. 2-While rice is cooking in broth, fry the garlic and shallots or onions in oil and set aside. 3-Ladle soup into individual bowls and add additional seasonings, in any amount and in any combination you prefer, to taste.
This simple rice soup is common in Thai Breakfasts
Thailand
Tom Yum Kung
Ingredients: chicken broth or wáá ter, coconut milk, práwns, mushrooms, lemon juice, Fish sáuce, sugár, peeled gárlic cloves ándcoriánder.
Prepárátion:1-In á pot we boil the chicken broth. 2-While we wáit, in á bowl we will prepáre á mixture * with flávor ánd intense color thát we will ádd át the end of our soup *, we ádd 50 ml. of coconut milk, 1 táblespoon of chili páste with its oil, the juice of á lime, 1 táblespoon of fish sáuce.
There is a Thai movie called Tom yum goong
3-When the chicken broth is boiling ádd the 150 ml. of coconut milk ánd then incorporáte lemongráss, gálángál, gárlic ánd chillis 4-When the soup breáks to boil ágáin, ádd the mushrooms, stir á little ánd let it cook á couple of minutes. 5-Add the práwns, stir ágáin ánd put á little sugár, continue cooking á minute ánd turn off the fire. 6-To finish we ádd the mix * of the bowl thát will give the flávor ánd typicál ánd delicious color of the Tom Yám. 7-Just before serving, ádd á good ámount of chopped cilántro ánd our soup is reády to eát.
Thailand Ingredients:Lamb meat, olive oil, lemon juice, cloves of garlic, cilantro, paprika, oregano, black pepper and cumin.
Preparation:First, we peel the garlic cloves and finely chop them. We remove stems from coriander and chop their leaves. We put both ingredients in the mortar. Add a pinch of salt and, with the help of the hammer, crush them until they are as fine as possible. Next, pour the lemon juice and mix. We add the spices, the onion powder and the salt. Mix with the help of a beater. Pour the olive oil and continue mixing until you get a sauce with a certain consistency. Next, put the meat in the bowl and, with the help of a spoon, mix so that it is impregnated on all sides with the dressing. We cover the bowl with kitchen film and take it to the fridge where we let the meat rest for a minimum of 12 hours. During the rest, we can stir the meat regularly so that the marinade is evenly distributed.
Moorish skewers The next day, we take the bowl out of the fridge and let the meat be tempered for 1 hour. Once it has been tempered, we form our skewers, for this, we skewer the pieces of meat on metal skewers. Once we have formed the skewers, we make them grilled, or in a pan, without adding fat, since the oil we have used to prepare the marinade will be more than enough. Cook, over medium-high heat, until the meat is golden brown on all sides.
Although the original skewers are usually prepared with lamb, we encourage you to make other versions using all kinds of meats (chicken, veal, pork, etc).
Ingredients:mango, coconut milk, glutinous rice, brown sugar and some salt.
Preparation:1-The first thing is to let the rice soak for half an hour. 2-We prepare the 'coconut milk sauce' in a very, very, very easy way: pour the can of coconut milk in a saucepan, add the pinch of salt and the 3 tablespoons of brown sugar. You can do it with sushi rice or a normal one
3-When the sauce is ready we remove ¼ that we will use as a topping and the rest we will throw it on the rice that will be ready. 4-Mix the coconut milk sauce and rice for about 2 minutes and let it rest. 5-We cut the mango into strips 6-We have rice, mango on a plate and we toss on them the ¼ of coconut milk sauce that we had saved.
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