The Asian Kitchen PDF
Preview The Asian Kitchen
Published by Periplus Editions (HK) Ltd., with editorial offices at 61 Tai Seng Avenue, #02-12, Singapore 534167. Copyright © 2007 Periplus Editions (HK) Ltd. All rights reserved. ISBN: 978-1-4629-0532-4 (ebook) Food photography Food photography by Luca Invernizzi Tettoni, except as noted below: Masano Kawana: 112-115 Heinz von Holzen: 72-87, 94-107, 176-187 Location photography Doan Duc Minh 170; Jean Léo Dugast/Photobank 22; Michael Freeman/Photobank 89; Jill Gocher 9 [fishing boys], 66, 68, 117; Tim Hall 171, 173; Heinz von Holzen 9 [Balinese procession], 69, 90, 91, 93, 174; Catherine Karnow 172; Masano Kawana 108, 109, 111; Leong Ka Tai: 34; Shin Kimura 18; Kal Muller 67; Eric Oey 88; Photobank 6, 8 [Japanese girl], 32, 92 [tea ceremony], 137, 139, 153, 154; Dominic Sansoni 144, 145, 147; Luca Invernizzi Tettoni 8 [tea house], 9 [banana leaf restaurant], 23, 25, 30, 31, 33, 48, 49, 50, 51, 52, 53, 116, 118, 120, 152, 155, 156; Sonny Yabao 136. Printed in Hong Kong 10 09 08 6 5 4 3 2 Distributors North America Tuttle Publishing Latin America 364 Innovation Drive & Europe North Clarendon, VT 05759-9436 Tel: 1 (802) 773-8930 Fax: 1 (802) 773-6993 [email protected] www.tuttlepublishing.com Asia Pacific Berkeley Books Pte. Ltd. 61 Tai Seng Avenue, #02-12 Singapore 534167 Tel: (65) 6280-1330 Fax: (65) 6280-6290 [email protected] www.periplus.com CONTENTS The Flavors of Asia 6 Ingredients 10 The Asian Kitchen 20 Burma Introduction 25 Suggested Menus 27 Appetizers, Soups and Salads 28-9 Soups and Noodles : 29-30 Seafood and Meat 30 Desserts 31 China Introduction 33 Suggested Menus 37 Stocks, Sauces and Condiments 38 Appetizers 39 Soups and Noodles 40 Vegetables 41 Seafood, Poultry and Meat 44 Desserts 47 India Introduction 49 Suggested Menus 53 Stocks, Sauces and Condiments 54 Breads 56 Vegetables 59 Poultry 61 Seafood and Meat 63 Desserts 62 Indonesia Introduction 67 Suggested Menus 71 Pickles, Sambals and Basic Recipes 72 Appetizers 74 Salads and Rice Dishes 76 Soups 78 Vegetables and Meat 80 Seafood and Poultry 82 Desserts 87 Japan Introduction 89 Suggested Menus 93 Basic Recipes 94 Appetizers 95 Soups and Noodles 97 Sushi and Sashimi 98 Meat, Vegetables and Seafood 102 Hotpots and Desserts 106 Korea Introduction 109 Suggested Menus 111 Appetizers and Kimchi 112 Soups and Seafood 113 Meat, Rice and Noodles 114 Malaysia Singapore Introduction 117 Suggested Menus 121 Basic Recipes and Appetizers 124 Soups and Noodles 125 Rice 130 Poultry and Meat 131 Seafood 133 Vegetables and Desserts 134 The Philippines Introduction 137 Suggested Menus 139 Appetizers 140 Meat and Poultry 141 Desserts 143 Sri Lanka Introduction 145 Suggested Menus 147 Basic Recipes 148 Seafood 149 Meat and Vegetables 150 Thailand Introduction 153 Suggested Menus 157 Basic Recipes and Appetizers 158 Salads and Soups 160 Vegetables, Rice and Noodles 162 Poultry and Meat 164 Seafood 166 Desserts 169 Vietnam Introduction 171 Suggested Menus 175 Basic Recipes and Appetizers 176 Salads 179 Soups and Vegetables 180 Seafood 183 Meat 185 Desserts 187 Appendix 188 Index 189 Authenticity and Tradition Whether you're sweating out a spicy curry from India or Sri Lanka, delighting in flavorful grilled meats from Korea or Vietnam, or marveling at the intricate delicacy of a Japanese or Thai meal, Asian food—with its delightfully heady mix of flavors, smells and colors—has plenty to offer the dedicated foodie. Asian cuisine is so much more than just food—steeped as it is in social and cultural lore. The region's recipes and cooking methods have developed over many centuries and now, thanks to globalization and migration, Asia's time- honored cooking traditions and fabled dishes have made their way to all corners of the globe. Asian ingredients that were once hard to come by are readily available in supermarkets worldwide as well as from Asian grocers and online merchants, and more people than ever before are eating Asian food on a regular basis. At my restaurant, Blue Ginger, and in my cookbooks, I strive to properly blend the flavors of the East with those of the West. My feeling is that in order to successfully combine the two cuisines, one must first learn the proper and traditional methods of preparation for each region. The Asian Kitchen thoroughly and expertly presents the entire spectrum of the Asian culinary landscape, from Burma to Vietnam. For those who lack the time or resources to travel to Asia, this book brings the region to you, all without leaving your own kitchen. Peace and Good Eating!
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