Asian CuisineAsian Cuisine

Mr. JudgeMr. Judge

Asian CuisineAsian Cuisine

Asian cuisine as we know it in America can be Asian cuisine as we know it in America can be categorized by the following regions:categorized by the following regions: East AsianEast Asian with its origins in Imperial China and with its origins in Imperial China and

now encompassing modern Japan and the Korean now encompassing modern Japan and the Korean peninsula peninsula

Southeast AsianSoutheast Asian which encompasses Cambodia, which encompasses Cambodia, Thailand, Viet Nam, Indonesia, Malaysia, and the Thailand, Viet Nam, Indonesia, Malaysia, and the Philippines Philippines

Commonly Used EquipmentCommonly Used Equipment

Wok –Wok – The wok is the most important piece of cooking The wok is the most important piece of cooking

equipment in SouthEast Asia and China. There are equipment in SouthEast Asia and China. There are many type of woks available - round- bottomed many type of woks available - round- bottomed and flat-bottomed, on- handled and two-handled, and flat-bottomed, on- handled and two-handled, mild steel, stainless steel, aluminum, and teflon mild steel, stainless steel, aluminum, and teflon coated. The most traditional is hand beaten of mild coated. The most traditional is hand beaten of mild steel with a round bottom and two handles. A new steel with a round bottom and two handles. A new wok will need to be seasoned!wok will need to be seasoned!

Equipment Cont.Equipment Cont.

Equipment Cont.Equipment Cont.

Wok Tools-Wok Tools- The most important wok tool is the long handled The most important wok tool is the long handled

shovel-shaved scoop used to stir fry. Other wok shovel-shaved scoop used to stir fry. Other wok tools include; a ladle, used to transfer liquids to tools include; a ladle, used to transfer liquids to and from the wok; a strainer with a brass or steel and from the wok; a strainer with a brass or steel basket to remove foods from hot oil; a strainer basket to remove foods from hot oil; a strainer with a bamboo basket fo rremoving foods from with a bamboo basket fo rremoving foods from boiling water or stock; a bamboo whisk brush for boiling water or stock; a bamboo whisk brush for cleaning; a rack which sits on the side of the wok cleaning; a rack which sits on the side of the wok for draining fried foods. for draining fried foods.

Equipment Cont.Equipment Cont.

Steamers-Steamers- Large dedicated steamers with multiple stacking Large dedicated steamers with multiple stacking

are available in stainless steel or aluminum, but are available in stainless steel or aluminum, but more common are the stackable bamboo more common are the stackable bamboo steamers. These are designed to be used in a steamers. These are designed to be used in a wok over boiling water, and are often used as wok over boiling water, and are often used as serving dishes. serving dishes.

Equipment Cont.Equipment Cont.

Clay Pots-Clay Pots- "hot pots", glazed on the inside but unglazed on "hot pots", glazed on the inside but unglazed on

the outside are used for baking or stewing. They the outside are used for baking or stewing. They are available in a range of sizes, and like woks, are available in a range of sizes, and like woks, with either one handle or two. with either one handle or two.

Clay PotsClay Pots

Equipment Cont.Equipment Cont.

Cleavers-Cleavers- The oriental cleaver is a very versatile instrument The oriental cleaver is a very versatile instrument

- it performs all the functions of the various - it performs all the functions of the various knives of western kitchens. Light cleavers are knives of western kitchens. Light cleavers are used for general chopping, slicing and carving; used for general chopping, slicing and carving; heavier, thicker cleavers are used for chopping heavier, thicker cleavers are used for chopping bones. A good set of kitchen knives can be bones. A good set of kitchen knives can be substituted.substituted.

Equipment Cont.Equipment Cont.

Rice Cooker-Rice Cooker- If you are cooking If you are cooking

rice often, a rice rice often, a rice cooker is worth the cooker is worth the investment . Place investment . Place rice and water in the rice and water in the cooker, plug it in and cooker, plug it in and press the button. press the button. Perfect rice very Perfect rice very time. time.

Ratio to Cook Rice:

2:1

Water to Rice!

Flavor ProfilesFlavor Profiles

soy sauce soy sauce sake sake MirinMirin rice vinegar rice vinegar fish sauce fish sauce scallion scallion garlic garlic gingerroot gingerroot sesame seedssesame seeds

curry curry

coconut milk coconut milk

Cooking TechniquesCooking Techniques

Shallow Fry: cooking of food in a small amount of fat or oil in a

frying pan or sauté pan. The presentation side of the food should be fried first as this side will have the better appearance because the fat is clean, then turned so that both sides are cooked and colored.

Cooking Techniques Cont.Cooking Techniques Cont.

Stir Fry: Stir Fry: fast frying in a wok or frying pan in a little fat or fast frying in a wok or frying pan in a little fat or

oil, e.g. vegetables, strips of beef or chicken oil, e.g. vegetables, strips of beef or chicken Steaming: Steaming:

Steaming is a traditional Chinese cooking method Steaming is a traditional Chinese cooking method that is ideal for today's trend towards healthy that is ideal for today's trend towards healthy eating. The technique was developed for when a eating. The technique was developed for when a moist dish was required as an alternative to a moist dish was required as an alternative to a roasted one. It's good for vegetables, fish, meat and roasted one. It's good for vegetables, fish, meat and dumplings. dumplings.

YUM YUM DIM SUM!YUM YUM DIM SUM!

The End =)The End =)