2. Asian Food
 The spices of Asia
• Spices are strong or sweet-smelling vegetable products.
Some of the common spices are
pepper, ginger, cinnamon, mace, nutmeg and cloves.

3. • Spices were greatly valued for three purposes: as
medicines, for preserving food and to season food to make
it tastier.
• In India spices are dried thoroughly in the sun and then
ground and mixed together. The mixture is called “ garam
masala”.

4.  The „hotness‟ in the spiced food called curry is due to the
presence of chillies. Hot chillies are important to many
Asian dishes. The hottest part of the chilli is the seeds
inside, which can be flicked out with the fingers before
adding to dishes.
 Garlic
• Garlic is widely used in much of Asian cooking. Garlic has
many advantages for people such as giving strength, using
in Asian cooking, prevent illness, antiseptic oil and
antibiotic.

5.  Two important cereals of Asian
 Rice
Rice is the oldest grain in the world. It is staple food grain
of most Asians; that is, it is the most important item in the
daily food of most Asians.

6.  Types of rice
Asians can tell the difference between the various types of
rice through its texture, color, fragrance and flavor. The
types of rice more commonly used by Asians:
• Unpolished rice: has high food value and is cheaper than
other varieties. It is not popularly consumed.

7. • Polished rice: the rice grains are milled and polished.

8. • Parboiled rice: rice with the husk is soaked in cold
water and then steamed.

9. • Glutinous rice: the grains of rice are whiter and more
rounded than ordinary rice. It is mainly used in Asia in
local cakes and savouries.

10. Unpolished rice Polished rice
Parboiled rice Glutinous rice

11.  Use of rice
Used as:
• A main dish of meal (fried rice, milk rice…)
• Flour, made into noodles.
• Cakes, sweets and desserts.

12.  Wheat
• Wheat is the world’s most important grain crop.

13. Uses of wheat
• Noodles (most Asians eat wheat in the form of noodles).
• Breads (some Asians eat wheat in form of breads).
• Semolina: this is made from the endosperm part of the
grain. It is mainly used to make sweets and puddings.
 Main types of Asian cooking
• China, Japan, and Korea
• India, Pakistan and Sri Lanka
• Southeast Asia

14.  China, Japan and Korea
 China
• All ingredients are cut into shapes and sizes convenient for
picking up with chopsticks. Chinese meal should appeal to
many senses. It should be pleasing to the nose, the tongue
and eyes and should create a balance between texture, taste
and smell.

15.  Japan
• The main feature is the freshness of raw materials use.
Japanese cooking uses seafoods, such as fish, shellfish, and
seaweeds, as well as vegetables and the protein-rice bean
curd. Japanese often serve raw fish with different types of
sauces.

16.  Korea
• Food is highly seasoned with chillies, sesame seeds and
sesame oil as well as garlic. Much use is made of a
fermented vegetable pickle called Kim Chee. Koreans eat
more meat than Japanese and Chinese. Although plain rice
is served, rice is often cooked with other foods, such as
potatoes, bean sprouts, mushrooms.

17.  India, Pakistan and Sri Lanka
India, Pakistan and Sri Lanka are the lands of the curry.
A curry is a stew to which a mixture of spices is added.
 India
The further southwards one travels in India the greater
is the use of spices. Indian cooking is also affected by
various taboos associated with religion or caste.
Hindus generally do not eat beef, Muslims do not eat
pork, and high caste Hindus are strict vegetables, not eating
fish or eggs. People of the Jain religion who are strict
vegetables do not eat root vegetables.

19.  Sri Lanka
Sri Lankan food has been influenced by south
Indian, Dutch, Malay, Portuguese and English cooking.
Curries are distinguished and described by their seasonings
(white curries use coconut milk, red curries use many
pounded chillies…).

20.  Pakistan
Pakistani food is basically the same as Indian food but it has
been influenced by the Muslim culture of the Middle East
and Central Asia. Pakistanis are also great meat
eaters, consuming nearly all kinds of meat except pork.

21.  Southeast Asia
Southeast-Asian cooking has been influenced by the great
civilizations of India and China as well.
 The coconut
The coconut tree is useful tree for the people of Southeast
Asia and the Pacific islands.

22.  Malaysia, Singapore and Indonesia
Both Malaysia and Indonesia enjoy Malay food whilst
Singapore, with its predominantly Chinese
population, enjoys all the varieties of the regional foods of
China.
Some main features: Malay and Indonesian food is
influenced by the Islamic culture, which forbids the use of
pork. Goat meat is greatly valued. Satay, which consists of
tiny cubes of marinated meat or seafood, roasted over
charcoal and eaten with a peanut sauce and rice squares, is
popular in Malaysia, Singapore and Indonesia. In
Indonesia, rijsttafel is popularly served for a party.

23.  The Philippines
The food of the Philipines is a mixture of East and West
combining ideas from China, Thailand, Malaysia and
Indonesia, and Spain. Filipino food consists of rice and
several dishes, which are served together. Food is
distinguished by its sour and salty taste, the use of garlic
and onions. Filipino dish is Adaho. Another popular dish is
the Lumpia.

24.  Cambodia
Cambodian dish is not as spicy. Curries, stir tried
vegetable, rice, noodles and soups are staples of the Khmer
diet. Cambodia is well known in the region for its Prahok, a
strong, fermented fish paste used in a variety of traditional
dishes. Rice is the principal staple in Cambodia. Cambodians
favor glutinous rice eaten with seafoods, stewed buffalo meat
and several vegetables, as well as soup.

25.  Thailand
Thai food is characterized by a variety of dishes that the
Thais call kaeng. Kaeng means liquid and efers to any food
served in a liquid form. Thais have been influenced by
Indian culture. Coconut milk is used in most Thai food.

26.  Vietnam and Laos
The food of these countries is influenced mainly by the
Chinese and Indian. Fish sauce, garlic and fresh coriander
leaves are the flavoring ingredients used in Vietnam.
Laotians favor glutinous rice eaten with seafoods, stewed
buffalo meat and several vegetables, as well as soup.
Laotians do not eat plain white rice and curries. The most
distinctive Laotian food is the breakfast dish, which consists
of noodles, pork, and garlic and is sometimes flavored by a
Laotian leaf, marijuana.

27. Laotian food
Vietnamese food

28.  Asian fruits
No Asian meal is complete without some kind of fruit being
offered. There is a tremendous variety of Asian fruits.
 Some common Asian customs associated with eating
The three countries we will look at are China, India and
Malaysia.

29.  China
 Table setting
The table is usually round although other shape tables are
used.
 Table manners
The head of family usually picks up his chopsticks and
raises them to signify the start of a meal. And
then, everybody uses his/her chopsticks to help their eating.

30.  India
 Table setting
Indians sit on the floor in rows, either eating off banana
leaves or a special round plate called a Thali. In towns and
in restaurants, food is usually served at a table, the shape of
which is not important.
 Table manners
The traditional Indian style of eating is with the fingers.
Food is always eaten with the right hand and fingers are
used to mix the various curries with the rice. At the end of
the meal, the hands are washed either from a bowl of water
or at a tap.

31.  Malaysia
 Table setting
In rural areas, food and drinks may be served while people
sit on mats on the floor. Modern Malays may set the food on
tables with porcelain plates for rice and other dishes, and
forks and spoons to eat it with.
 Table manners
In traditional home, men and women do not set together for
meal. The women serve the men first but nowadays, men
and women sit together for meals. However, women are
sitting on the left side of the men. Malays also eat with the
fingers of their right hands. At the end of the meal, hands
are washed and fingers are never licked.

32. Conclusion
This is a very brief survey of Asian food customs. It is not
possible to look into every aspect of such a vast and diverse
area. Also Asia is changing all the time and many of her
traditions are being replaced by modern, Western customs.
Thanks for your attention!