Culinary Subtleties In The Preparation Of Asian Dishes

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Asian cuisine uses a wide variety of foods (meat, mushrooms, vegetables, eggs, nuts, fruits, fish, etc.), while excluding cholesterol-containing products except eggs. Many different dishes are prepared and served in small portions. The dishes are always colorful and aesthetically designed, often combined with rice or bread.

The reason for the unusual taste of Asian dishes is the combination of products and spices in such a way that their qualities complement each other.

The method of cutting the products is no less important stage in the selection of products, as it is consistent with the subsequent heat treatment. Sometimes a slight freeze is required to make slicing easier. The products can be cut in a variety of ways.

When large or small cubes need to be formed, first cut slices about 1 cm thick, then hammer lightly and then cut into cubes again every 1 cm. When the goal is to cut smaller cubes, first cut slices about 2 mm thick, then cut the slices into strips and the strips into very smaller cubes. Small cubes are mainly used in the preparation of fillings.

When sticks are formed, the products are cut into slices about 1 cm thick, and then into sticks about 6 cm long.

When the goal is to form strips, the meat must be prepared in advance by clearing the tendons, membranes and fat. It is then cut in the direction of the fibers about 2 mm thick and about 6 cm long.

When slices are formed, the meat is cut across the fibers. It is good to be slightly frozen before slicing. The slices should be 2 mm thick and measuring about 3x5 cm.

When the products are shaped like pieces, they should be 7x7 cm in size, cut across into thin slices.

The most common products and spices used in cooking Asian food are:

1. Coconut milk - can be bought ready-made or made at home by mixing coconut flour with hot water in a ratio of 1: 2 and beat with a mixer. Leave to stand for about an hour and strain through a sieve;

2. Noodles - used as an addition to soups or as a main dish combined with various vegetables. It is made from rice starch;

3. Asparagus - used fresh and boiled in salt water, as well as canned;

4. Bamboo tips - these are the young tips of bamboo. Used as an addition to soups, meats or salads. In our country a similar role is played by leeks or alabaster;

5. Mushrooms - mushrooms or black sponge (as a substitute can be used crow's feet, knuckle). They are cleaned and washed. If dried, they should be soaked in hot water to swell;

6. Brazil nut - used as an additive to dishes and pasta;

7. Almonds - used as an additive to dishes and confectionery. They are consumed by first pouring boiling water over them and peeling them;

8. Tabasco - used for seasoning salads. It is very spicy and is made from pickled chili peppers;

9. Anise and star anise - used in the preparation of cakes and cookies, in roasting meat and dough;

10. Ginger - Its twigs are used fresh, and the roots are peeled and grated. Soak in water before use;

11. Ginger wine - to 500 ml of dessert wine add 2 tsp. ginger. Boil and then cool. Store in a bottle in the refrigerator;

12. Turmeric - has a yellow color and sharp aroma;

13. Curry - this is a mixture of spices with yellow color and spicy taste;

14. Cardamom - use it for pasta and sausages;

15. Coriander - used in meats, sausages, marinades and dough;

16. Pepper;

17. seafood (mussels, crabs, shrimps)

18. Soy sauce;

19. Sesame oil;

20. Chili - hot peppers can be used whole or crushed into small pieces.