CENTRAL ASIAN CUISINE

Central Asian cuisine - the republics of Uzbekistan, Tajikistan, Kyrgyzstan, Kazakhstan and Turkmenistan were formed in the process of close interaction of these peoples over a long historical period. This was reflected in the frequent coincidence of the names of many dishes, the principles of food selection and cooking technology. However, various natural conditions in the territories occupied by these states - valleys of large rivers, steppes, mountains, and national traditions also led to different specifics and tastes of many dishes.
Central Asian cuisine is widely represented by modern Uzbek cuisine. The most consumed meat, along with beef, horsemeat and poultry, is lamb. Combinations of meat and boiled dough are widespread - manti, lagman, manpar, etc. Soups, in comparison with European soups, are more rich and satisfying, which are cooked with the addition of various local cereals and vegetables, especially mung bean, dzhugara, rice, onions, carrots and turnips. A favorite national dish is pilaf, which has dozens of items. A special place is occupied by the consumption of tea. Sweet dishes are also varied, which are not a dessert that completes any meal, as is customary in European cuisine: sweets, drinks and fruits are served before, after, and in the process of eating.
Tajik cuisine is very similar to Uzbek. The existing differences are most likely of a regional nature. Tajiks, along with lamb, willingly eat goat meat, various game and mountain chickpeas, widely use cultivated and wild-growing herbs and vegetables, such as raikhon, zira, barberry, mint, etc. They have their own pilaf recipes, with slightly different components and the order of laying products than the neighbors. Tajik confectioners are famous for making oriental sweets on a nut and raisin basis, as well as a variety of halva.
Kazakh and Kyrgyz cuisine are very close to each other, both in terms of the composition of the main dishes and the technology of their preparation, which is reflected in the frequent coincidence of the names of dishes. Nomadic and semi-nomadic cattle breeding in previous centuries influenced the modern cuisines of both peoples in the predominance of meat and flour products and their combinations in national dishes, in the monotony of dairy dishes, starting with koumiss and ending with curd cheeses. Much was borrowed from neighboring peoples - Uzbeks, Tajiks and Russians, and the borrowed dishes retained their national names - samsa, manti, monpar, borscht, etc. A large consumption of vegetables, eggs, chicken meat has become traditional.
A feature of the Kazakh cuisine, as well as the Kyrgyz one, is the predominant use of boiled and semi-boiled dishes, the widespread use of offal (lungs, liver, kidneys, brains, tongue). The Kazakhs mostly drink black long leaf tea, while the Kirghiz drink mainly green brick tea with milk, salt, pepper and flour fried in butter.
In modern Turkmen cuisine, along with dishes from one meat, meat dishes with various cereals, dough and vegetables are common. The meat is usually fried in small pieces in its own fat or over coals, and also baked in a tandoor. A significant place in the menu is occupied by fish dishes, including those from valuable species mined in the Caspian Sea. Fish is cooked with plant products unusual for Europeans, such as sesame, apricot, raisins, pomegranate juice and others, which distinguishes them from the general Central Asian cuisine and makes an original contribution to the world culinary art. The most commonly used is camel and sheep milk, from which various lactic acid products are made, as well as ghee (sary yas). Some lack of vegetables in the diet is compensated by greens - sorrel, spinach, etc. Various spices are widely used, including saffron and asafoetida, often replaced by garlic.

Asian cuisine no longer seems to be something distant and unusual. Dishes of this cuisine can be tasted in numerous restaurants or even cooked at home. Knowing certain tricks and subtleties, any housewife will cope with them.

We've got 15 awesome Asian food recipes to make in your own kitchen.

1. Chinese Egg Rice

This Chinese dish has a very original and interesting taste. It is perfect for a hearty lunch or dinner.

Ingredients:

• 150 g rice
• 3 eggs
• 2 garlic cloves
• 5 onions
• 2 tbsp. l. vegetable oil
• 125 g green peas
• 1 st. l. soy sauce

Cooking method:

• Boil rice for 10-12 minutes. It should be almost ready, but not quite soft. Drain and rinse the rice under cold water.
• Put the eggs in the saucepan. Whisk a little and put on a small fire. Heat, stirring, until they thicken slightly.
• Heat the oil in a large wok or deep skillet. Add crushed garlic, finely chopped onion, boiled peas and fry, stirring occasionally, 1-2 minutes.
• Add rice to wok, stir.
• Add eggs, soy sauce and a pinch of salt. Stir.
• Arrange on plates and serve.

2. Asian noodle and shrimp salad

This salad is a great solution for the case when there is no time to cook, but you want to have a delicious lunch.

Ingredients:

• 600 g thin noodles
• 1 kg shrimp (cooked)
• 1 bunch radish
• 1 bunch basil
• 150 ml sweet soy sauce
• salt pepper
• olive oil

Cooking method:

• Place the noodles in a heatproof bowl. Pour boiling water, salt, pepper and leave for 5 minutes or until tender.
• Transfer the noodles to a large bowl. Add shrimp, chopped radish, basil, a little olive oil and mix gently.
• Divide salad among bowls. Drizzle with soy sauce and serve immediately.

3. Soup with pork and egg noodles

Asian soups have a wonderful rich taste. The main thing is to buy all the ingredients in advance and strictly follow the recipe.

Ingredients:

• 1 st. l. vegetable oil
• 250 g pork
• 8 stalks green onions
• grated ginger root
• 6 cups chicken broth
• 120 g egg noodles
• 1 st. l. soy sauce
• 1 carrot
• 2 radishes
• 1/2 cup cilantro
• 2 eggs
• salt, ground black pepper

Cooking method:

• Heat oil in a large skillet over medium heat.
• Fry the pork in a pan until tender.
• Boil the egg noodles according to package directions until almost done.
• Add the chopped onion and ginger to the pan. Cook, stirring, until soft, 1-2 minutes.
• Pour in the broth and bring to a boil.
• Add noodles and cook, stirring, until soft, 2-3 minutes.
• Add soy sauce.
• Mix stock and noodles with pork, carrots, chopped radish and sliced ​​hard-boiled egg.
• Pour into bowls and serve.

4. Rolls "Philadelphia"

Make rolls at home. First, it's not that hard. And secondly, very fun and interesting. Invite your friends over and cook this popular Japanese dish together. It's really close.

Ingredients:

• 200 g sushi rice
• 1 sheet nori seaweed
• 150 g salmon
• 20 ml rice vinegar
• 150 g Philadelphia cheese
• 1 cucumber

Cooking method:

• Boil the rice as directed on the package. When you take it off the heat, put it in a bowl and pour over the vinegar.
• Take a bamboo mat and wrap it in cling film. Place a sheet of nori on top (rough side up).
• Spread rice on top of the nori sheet (2/3 from the surface of the sheet). Cover the rice with a mat and turn over. Rice should be at the bottom.
• Place cream cheese in the center of the nori sheet.
• Cut the cucumber into 4 pieces lengthwise. Put the cucumber next to the cheese.
• Roll up the roll with the mat.
• Cut the salmon into thin slices and lay close to each other on the roll. Cover again with a rug.
• Cut the roll with a sharp knife dipped in water into 6-8 pieces.
• Put on a plate and serve.

5. Funchoza with chicken and vegetables

By itself, funchose is not so satisfying. But if you add chicken and vegetables to it, you can have a very tasty and satisfying lunch.

Ingredients:

• 500 g chicken fillet
• 200 g funchose
• 400 g green beans
• 2 onions
• 1 carrot
• 1 bell pepper
• 50 ml rice vinegar
• 50 ml soy sauce
• salt, ground black pepper
• 1 garlic clove

Cooking method:

• Cut the chicken fillet into long slices. Fry over high heat.
• Add spices and onion, cut into half rings. Fry until golden brown.
• Prepare funchose following the instructions on the package.
• Bulgarian pepper cut into strips.
• Grate carrots on a coarse grater.
• Boil string beans.
• Fry green beans, carrots, peppers until tender, adding spices and crushed garlic.
• Mix cooked chicken with onions, funchose and vegetables in a large bowl.
• Season with rice vinegar and soy sauce.
• Let it brew for 1 hour. The dish can be consumed both warm and cold.

6. Spicy pork with soba noodles

A very appetizing dish that is impossible to refuse. If you are throwing an Asian style party, this is exactly what you need.

Ingredients:

• 240 g soba noodles
• 550 g pork
• salt, ground black pepper
• 1 st. l. vegetable oil
• 1/2 cucumber
• 2 stalks of green onions
• 1 red chili
• 2 tbsp. l. rice vinegar
• 2 tsp sesame oil

Cooking method:

• Prepare the soba noodles according to package directions.
• Season the pork with salt and pepper.
• Heat oil in a large skillet over medium heat.
• Fry the pork, cut into pieces, until tender, stirring constantly.
• Mix pork with noodles. Add chopped cucumbers, chopped onions, chopped chili peppers.
• Season the dish with vinegar and sesame oil. Salt.
• Arrange the dish on plates and serve.

7. Rice with pineapple and sweet pepper

Rice reveals itself in a new way when cooked with unusual ingredients. In Asian countries, they are very fond of adding pineapples and sweet peppers to rice. It turns out very juicy and tasty!

Ingredients:

• 200 g brown rice
• 1 can of pineapple
• 1 bell pepper
• 1 onion
• 3 garlic cloves
• 1 st. l. olive oil
• ginger root
• 3 art. l. soy sauce
• 2 tbsp. l. sesame oil
• 1 st. l. sesame seeds
• green onion feathers
• salt pepper

Cooking method:

• Boil rice in salted water.
• In a frying pan with olive oil heated over medium heat, fry the peeled and finely chopped onion, garlic and ginger for 3 minutes until the onion is translucent.
• Add the diced peppers and fry for another 3-5 minutes, then put the boiled rice and pineapple in the pan.
• Add soy sauce and sesame oil, salt and pepper and mix thoroughly. Serve hot, sprinkled with sesame seeds and chopped green onions.

8. Chicken Breasts with Honey and Sesame

Honey and sesame seeds are a great addition to chicken. Such bold combinations can often be found in Asian cuisine.

Ingredients:

• 500 g chicken breasts
• 4 tbsp. l. soy sauce
• 2 tbsp. l. honey
• vegetable oil
• 4 garlic cloves
• ground black pepper
• curry
• ground ginger

Cooking method:

• Rinse the chicken breasts thoroughly, cut into portions. Salt, season with pepper, ginger and curry. Add soy sauce.
• Squeeze out the garlic with a garlic press. Add to breasts.
• Thoroughly mix the breasts with all the seasonings, leave to marinate for 1 hour.
• Heat vegetable oil in a frying pan and add honey. Wait until the honey has melted, and gently mix it with vegetable oil so that it is distributed throughout the pan.
• Place chicken breasts in skillet and fry over low heat until golden brown on both sides.
• At the end, sprinkle with a handful of sesame seeds, mix. Remove from heat after a couple of minutes.

9. Spring rolls

Spring rolls are not only a cool snack, but also a complete meal. It all depends on the filling you choose.

Ingredients:

• 30 g carrots
• 30 g leeks
• 50 g cucumber
• 12 g garlic
• 5 g ginger root
• cilantro
• ground white pepper
• 30 g soy sprouts
• 30 g shiitake mushrooms
• 30 g oyster mushrooms
• thai sweet sauce
• white rice vinegar
• Sesame oil
• soy sauce
• 20 g rice glass noodles
• 1 sheet of spring roll dough
• 100 g chicken broth
• 1 egg
• 200 g pork neck
• 200 ml vegetable oil

Cooking method:

• Scroll the meat through a meat grinder.
• Crush, peel the garlic and divide it into 3 parts: finely chop the first part, cut the second into slices, and grind the third into a paste.
• Finely chop the leeks, mushrooms and soy sprouts. Chop carrots and cucumbers into thin strips, peel and finely chop the ginger.
• Pour boiling water over the noodles for 8 minutes (do not boil the noodles), then drain the water, and finely chop the noodles and cilantro.
• In a skillet, heat half the sesame seeds and 2 tbsp. l. sunflower oil.
• Fry the minced meat over high heat for 1 minute, add a clove of finely chopped garlic, leeks, carrots and mushrooms.
• Fry over medium heat for 3 minutes, then add half of the broth, soy sauce and simmer for another 5 minutes until the broth has evaporated.
• For the sauce, combine the rice vinegar, remaining broth, Thai sauce, diced garlic, and minced ginger.
• Combine ground beef, noodles, cilantro, minced garlic, soy sprouts and cucumber in a bowl, add ground white pepper and remaining sesame oil.
• Lightly beat the egg with a fork.
• Lay out a sheet of dough, lay out the filling, roll into a roll, grease the edges with an egg.
• Heat 200 ml of sunflower oil in a saucepan.
• Using a spoon, dip the spring roll into the oil - if it begins to brown, the oil has reached the right temperature.
• Fry spring rolls in oil for 1 minute.
• Put the rolls on a plate, serve with sauce.

10. Noodles with shrimps and vegetables

Noodles go great with seafood. Keep in mind that the vegetables should remain slightly crunchy. You shouldn't overcook them.

Ingredients:

• 300 g noodles
• 300 g peeled shrimp
• 1 sweet red pepper
• 1 sweet green pepper
• 1 sweet yellow pepper
• 2 carrots
• 1 onion
• 2 tbsp. l. soy sauce
• 2 tbsp. l. sesame or olive oil

Cooking method:

• Boil the noodles.
• Cut onion and pepper into small cubes. Carrot cut into strips no more than 5 mm in thickness.
• Fry the vegetables over high heat in a frying pan heated with sesame oil for 3 minutes, stirring constantly.
• Add shrimp and fry for 2 more minutes.
• Then add the noodles and soy sauce and fry for another 2-3 minutes while stirring constantly.

11. Pickled carrots with daikon

Pickled carrots with daikon are a great way to diversify your diet.

Ingredients:

• 1 glass of water
• 1/4 cup vinegar
• 2 tbsp. l. Sahara
• 2 tsp salt
• 250 g carrots
• 250 g daikon

Cooking method:

• Cut carrots and daikon into thin strips.
• Put water on fire and heat until warm.
• Mix water with vinegar, sugar and salt. Mix well until the sugar is completely dissolved.
• Take a few jars. Fill them with daikon carrots.
• Pour the marinade over the contents.
• Close jars tightly with lids and let steep.

12. tom yum kung

To appreciate the Thai flavor, it is not at all necessary to go to another country. Just cook this national soup.

Ingredients:

• 300 ml coconut milk
• 300 ml fish broth
• 5 lemongrass leaves
• 5 kaffir lime leaves
• ginger root
• 1 chili pepper
• 10 shrimp
• cilantro
• 4 shiitake mushrooms
• 1 st. l. fish sauce
• 1/2 tsp brown sugar
• 3 garlic cloves
• 1 st. l. vegetable oil
• 1/2 tsp sesame oil
• 1 lime

Cooking method:

• Boil shiitake and shrimp until tender.
• Finely chop the lemongrass and kaffir lime leaves, garlic, pepper and ginger.
• Fry garlic and pepper in hot vegetable and sesame oil for 1 minute. Then crush them with a mortar.
• Pour coconut milk and broth into a saucepan. Bring to a boil. Dip the lemongrass, ginger and kaffir lime leaves into the soup.
• Then add the garlic-pepper mixture and cook for 1-2 minutes.
• Pour in the fish sauce. Add chopped mushrooms and cook for 2 more minutes.
• Add lime juice and sugar. Stir gently.
• Put the shrimp into the soup, remove the soup from the heat.
• Sprinkle with chopped cilantro before serving.

13. Vietnamese fish

Fish is an essential ingredient in Asian cuisine. You can cook it in completely different ways.

Ingredients:

• 450 g white fish fillet
• 2 garlic cloves
• 3–4 pcs. shallots
• 3 stalks lemongrass
• 1 tsp turmeric
• 1 tsp grated ginger root
• 1/2 tsp chili powder
• salt, ground black pepper
• 2 tbsp. l. vegetable oil
• 1 st. l. soy sauce
• cilantro or green onion

Cooking method:

• Grind together garlic, shallots, lemongrass, turmeric, ginger, chili powder, salt and pepper. Gradually pour in the oil.
• Rinse the fish and cut into medium pieces. Marinate and refrigerate for 15 minutes.
• Then put the fish on the foil. Place in the oven for 15-20 minutes or cook on a preheated grill over medium heat for 10-15 minutes.
• Before serving, drizzle the fish with soy sauce and garnish with cilantro or green onions.

14. Beef with basil

Thai style beef is usually served with rice. Aromatic basil adds a special taste to this dish.

Ingredients (this recipe makes 2 servings):

• 240 g beef tenderloin
• 15 g lemongrass
• 1 lime
• 1 garlic clove
• cilantro
• green onion
• 1 chili pepper
• basil
• 10 g oyster sauce
• 25 g fish sauce
• 10 g soy sauce
• 100 g chicken broth
• cane sugar
• 10 g cornstarch
• 160 g jasmine rice
• olive oil

Cooking method:

• Pour rice with cold water in a ratio of 1/1.5, bring to a boil, cover and cook over moderate heat until the water has completely evaporated (6-7 minutes).
• Crush and coarsely chop the lemongrass. Cut the beef into thin slices and marinate with lemongrass, soy sauce and 1/2 starch, mix.
• Peel, crush and finely chop the garlic, mash it to a paste. Cut and finely chop 2 thin sheets of chili pepper, mix with garlic. Add the fish sauce, 1/4 lime juice and sugar to the garlic paste.
• Coarsely chop the green onion. Dissolve remaining starch in chicken broth.
• Remove the lemongrass and fry the beef over high heat in olive oil for 2 minutes, stirring constantly, pour in the sauce and starch, add the oyster sauce, bring to a boil.
• Add onion and basil, stir and remove from heat.
• Arrange the beef and vegetables on the rice, sprinkle with finely chopped cilantro and serve.

15. Bananas in batter

In Chinese cuisine, there is a dessert popular all over the world - battered bananas. Rice flour is traditionally used in this dish. This makes the dough very soft.

Ingredients:

• 3 medium bananas
• 100 g rice flour
• 50 g powdered sugar
• 100 ml carbonated mineral water
• 2 tbsp. l. peanut butter

Cooking method:

• Pour the flour into a deep bowl, slowly add sparkling water and knead the dough, resembling low-fat sour cream in consistency.
• Peel bananas, cut either lengthwise in half or across into 3 parts. Dipping bananas in batter, fry in hot peanut butter for a few minutes on each side until golden brown.
• Sprinkle fried bananas generously with powdered sugar.

Asian cuisine has many characteristic features that distinguish it from the cuisine of European countries. Due to the fact that rice cultivation is very developed here, it is he who prevails in most dishes. Despite this, local dishes are rich in all sorts of flavors and aromas, which is associated with the use of a variety of herbs and spices. You will learn about what dishes are traditional for the cuisine of Asian countries by reading this article.

Asian cuisine

Asian cuisine consists of dishes originating in the countries of Central, Far East, Southeast and South Asia. In most cases, the basis of these dishes is rice - round, long or basmati varieties. Asian cuisine is also presented in the form of traditional noodle dishes. It is made from wheat flour with the addition of eggs. Soy or fish sauce is used as seasoning. Wheat noodles go in addition to soups and salads. Other cuisines from this region are seasoned with ginger, coconut milk, curry paste, tofu or seaweed.
From time immemorial, the inhabitants of Central Asia have been engaged in animal husbandry, so the cuisine of these countries consists of mouth-watering dishes of beef, horse meat and lamb. Garnish is rarely used here or is made from wheat flour. Arriving in Kazakhstan or Uzbekistan, you should definitely try besbarmak, kuyrdak or plov.

In some Asian countries, food etiquette is of great importance. For example, in Nepal one cannot eat with the left hand or even touch food with it.

In Indian cuisine, the most common dishes are beans, rice and vegetables seasoned with hot spices, most often curries. Here you can taste:

• a thali dish of rice, flatbread and curry;
• bean-based dhal soup;
• wattilappam dessert.

The Asian food of this region excludes the use of beef, as the cow is a sacred animal of India. But on the other hand, you can try dishes prepared from tandoori chicken meat.

Asian food

Asian cuisine dishes are prepared mainly from pork, chicken, fish and seafood. Japanese cuisine consists of dishes based on rice, fish and seafood. The national dishes of this country are sushi and rolls, which are very popular all over the world. Salmon, tuna and salmon fillets, selected rice and cheese are used to prepare these dishes.
Chinese cuisine is considered one of the most ancient. It originates from the Neolithic era, and its formation was influenced by both climatic and economic factors. This cuisine is divided into 8 subspecies. The most famous Chinese dishes are:

• Peking duck,
• dianxin,
• fried rice,
• thousand year egg,
• turtle soup.

The development of Philippine cuisine was influenced by the cuisine of countries such as China, Spain, France and Mexico. Locals prepare traditional dishes by marinating, stewing or frying over open fires and grills. You should definitely try the traditional desserts of the Philippines, which are prepared using local fruits - bananas, pineapples, oranges, guava and papaya. Fruit salads, various types of ice cream and jams are prepared from them.
Korean cuisine is known for its spiciness, which is achieved through the use of red peppers. For the inhabitants of this country, the concept of "tasty" is identical to "spicy". All dishes are seasoned with garlic and pepper, as well as one of three sauces:

• soy sauce,
• gochujang sauce,
• dwenjang sauce.

Kanjan soy sauce is an ingredient in many Asian dishes. It is a liquid of saturated color, rich in minerals, vitamins and amino acids.

If you have ever been to Thailand, then you know that all national dishes are prepared on the basis of the following components.