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Southeast Asian Cuisine

Southeast Asian Cuisine. Southeast Asia. Hot, sour, salty, sweet Balance and contrast of texture and color Cool, fresh raw vegetables and herbs. Yunan. Hot chilies Sichuan pepper Lots of rice (remember tsai) Lots of wheat noodles. Myanmar (Burma). Salt rather than fish sauce

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Southeast Asian Cuisine

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  1. Southeast Asian Cuisine

  2. Southeast Asia • Hot, sour, salty, sweet • Balance and contrast of texture and color • Cool, fresh raw vegetables and herbs

  3. Yunan • Hot chilies • Sichuan pepper • Lots of rice (remember tsai) • Lots of wheat noodles

  4. Myanmar (Burma) • Salt rather than fish sauce • Dried fermented soybeans • Bitter and sour • Jasmine rice

  5. Northern Thailand • Cold climate • Few fish or coconuts • Hot and sour • Rendered pork fat for cooking oil • Sticky rice

  6. Eastern Thailand • Poor soil and droughts • Various roots and leaves • Lots of fish from the Mekong • Fiery hot

  7. Cambodia • Jasmine rice and rice noodles • Fish sauce • Meat in moderation • Lemongrass, galangal, ginger • Fresh curry pastes

  8. Vietnam • Chopsticks • Fish from Mekong delta • Snakes and snails • Salad plates at every meal • Tropical fruit and thus sweet snacks

  9. Thailand • Aromas are all-important • Mortar and pestle is most important item • Release of aromatic oils and scents • Spices toasted and ground as in India

  10. Dry Roasting - Pow • Spices • Chilies • Rice • Coconut • Seeds/nuts

  11. Slow-cooking – Keang • “stewing” or “braising” • Terra cotta pots

  12. Steaming - Neung • Chinese bamboo steamers • Banana leaves used for rice

  13. Stir-Fry - Padd • Steel woks from China

  14. The Thai Meal RICE

  15. Rice • “Ghin kao!” • Jasmine

  16. The Thai Meal • Tomm – Thin stock based soup • Keang – Coconut cream soup • Padd – Stir fry • Larb • Namm Prik – chile sauces

  17. Coconut • 1 cup cream; 3 cups milk • Choose heavy coconuts with water inside • Drain from eyes for drink • Bake and cool • Crack with hammer

  18. Coconut (cont’d) • First pressing – richest cream; a little whey • Second pressing – a little cream, mostly milk • Canned cream/milk: DO NOT SHAKE! • Grated/shredded coconut • Toasted “ “

  19. Thai Flavor Profiles • Salty-sea: shrimp paste, fish sauce • Salty-fermented: fermented bean paste • Salty-sweet: sweet soy sauce • Sour: rice vinegar • Sour-bitter: lime juice • Sour-fruity: kalamansi oranges, coconut vinegar

  20. Thai Flavor Profiles • Sweet: cane sugar • Sweet-floral: palm sugar • Sweet-sour-fruity: tamarind

  21. Essential Ingredients • Galangal

  22. Essential Ingredients • Lemongrass

  23. Essential Ingredients • Thai chili • Birdsbeak • Birds • Scuds • Arbols

  24. Essential Ingredients • Thai basil

  25. Essential Ingredients • Driedshrimppaste Click here for smell-a-vision

  26. Essential Ingredients • Kaffir limeleaves

  27. Essential Ingredients • Driedshrimp

  28. Essential Ingredients • Thai chili • Birdsbeak • Birds • Scuds • Arbols

  29. Chili Water – Namm Prik • The crown jewel of Thai cuisine

  30. Chili Water – Namm Prik • Select a dominant ingredient • Match the rest to complement it • Salty • Sour-fruity • Sweet • Spicy • aromatic

  31. Vietnamese “must have’s” • Nuoc cham • Herb and salad plate • Basil • Coriander • Mint • Lettuce • Cucumber • Scallions • Birds • Lime widges • Bean sprouts • Carrot/Daikon pickled salad

  32. Vietnamese “must have’s” • Pho • Green papaya salad • Perfume river rice • Spring rolls and fresh rolls • Grilled pork balls • Café suada • Mekong subs

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