Asian Cookbook E-Book

Azhar ul Haque Sario

• Herausgeber: tredition
• Kategorie: Lebensstil
• Sprache: Englisch

Seitenzahl: 161

Veröffentlichungsjahr: 2024

Beschreibung

"Asian Cookbook" is your ultimate guide to exploring the diverse and vibrant flavors of Asian cuisine. With over 100 dishes meticulously detailed, this cookbook offers a comprehensive tour through the culinary landscapes of East Asia, Southeast Asia, South Asia, Central Asia, and Western Asia. Embark on a gastronomic adventure starting in East Asia, where you'll savor the rich aromas of China's Peking Duck, the delicate tastes of Japanese Sushi, and the bold flavors of Korean Kimchi. Each recipe is a window into the cultural heritage of these regions, showcasing traditional cooking techniques and local ingredients. Journey next to Southeast Asia, a melting pot of flavors where you'll discover the tangy and spicy notes of Thai Pad Thai, the comforting warmth of Vietnamese Pho, and the unique textures of Indonesian Nasi Goreng. These recipes are not just instructions; they're stories of tradition, blended with modern twists. In South Asia, the land of spices awaits you. Here, you'll learn the secrets behind the perfect Biryani, the art of making Butter Chicken, and the intricacies of vegetarian delights like Palak Paneer. Each dish is a celebration of the rich spices and diverse cooking styles that define this region. As you venture into Central Asia, you'll encounter hearty and nourishing dishes like Plov (Pilaf) and Manty. These recipes reflect the nomadic lifestyle and the fusion of various culinary influences that have shaped Central Asian cuisine. Finally, explore Western Asia, where you'll taste the famous Hummus, the savory Shawarma, and the exquisite Dolma. This section of the cookbook takes you through the aromatic and flavor-packed dishes that are the pride of this region. "Asian Cookbook" is not just a collection of recipes; it's a journey that connects you with the history, culture, and people of Asia through food. The book is designed for both novice cooks and seasoned chefs, with clear step-by-step instructions and tips for authentic preparation. Whether you're looking to recreate the flavors of your favorite Asian restaurant, or embark on a new culinary adventure, this cookbook is your passport to the diverse cuisines of Asia. This comprehensive guide, with over 100 mouth-watering dishes, is an essential addition to the kitchen of any food enthusiast who desires to explore the rich culinary heritage of Asia. It's not just a cookbook; it's a culinary odyssey that promises to transform your cooking and dining experience.

Leseprobe

Asian Cookbook

Azhar ul Haque Sario

Copyright

Copyright © 2024 by Azhar ul Haque Sario

All rights reserved. No part of this book may be reproduced in any manner whatsoever without written permission except in the case of brief quotations embodied in critical articles and reviews.

Second Printing, 2024

[email protected]

ORCID: https://orcid.org/0009-0004-8629-830X

Disclaimer: This book is free from AI use. The cover was designed in Microsoft Publisher

Contents

Copyright 2

Book Map 8

East Asia 10

China 10

Peking Duck (Beijing) 10

Dim Sum (Cantonese) 12

Mapo Tofu (Sichuan) 14

Kung Pao Chicken (Sichuan) 16

Biang Biang Noodles (Shaanxi) 17

Japan 19

Sushi (Various regions) 19

Ramen (Various regions) 21

Tempura (Various regions) 22

Okonomiyaki (Osaka/Hiroshima) 24

Sashimi (Various regions) 26

Korea 28

Kimchi (Various regions) 28

Bibimbap (Various regions) 31

Bulgogi (Various regions) 32

Japchae (Various regions) 34

Tteokbokki (Various regions) 35

Mongolia 38

Buuz (Mongolian dumplings) 38

Khuushuur (Fried dumplings) 40

Borts (Air-dried meat) 42

Tsuivan (Noodle stew) 44

Guriltai Shul (Noodle soup) 46

Taiwan 48

Beef Noodle Soup 48

Lu Rou Fan (Braised pork rice) 49

Oyster Omelette 51

Bubble Tea 53

SouthEast Asia 55

Pad Thai (Thailand) 55

Pho (Vietnam) 57

Nasi Goreng (Indonesia) 58

Hainanese Chicken Rice (Singapore/Malaysia) 60

Bánh Xèo (Vietnam) 62

Som Tum (Thailand) 64

Char Kway Teow (Singapore/Malaysia) 66

Gado-Gado (Indonesia) 68

Nasi Lemak (Malaysia) 69

Satay (Indonesia/Malaysia) 71

Ayam Penyet (Indonesia) 73

Banh Mi (Vietnam) 75

Mango Sticky Rice (Thailand) 76

Martabak (Indonesia) 78

Massaman Curry (Thailand) 79

Ayam Goreng (Indonesia) 82

Sate Padang (Indonesia) 84

Bánh Mì (Vietnam) 85

South Asia 87

Biryani 87

Tandoori Chicken 89

Rogan Josh 91

Palak Paneer 93

Chole Bhature 95

Dhokla 97

Hyderabadi Biryani 99

Samosa 100

Butter Chicken 102

Masala Dosa 103

Vada Pav 105

Nihari 107

Aloo Paratha 109

Rasgulla 111

Pani Puri 112

Malai Kofta 115

Jalebi 116

Mutton Korma 118

Kebabs 120

Haleem 122

Korma 124

Lassi 126

Central Asia 128

Plov (Pilaf) 128

Lagman 130

Manty 132

Shashlik 134

Samsa 135

Beshbarmak 137

Chuchvara 139

Kazy 141

Kuurdak 143

Baursak 145

Chalop 147

Tandyr Nan 149

Somsa 150

Oromo 152

Shalgam 153

Chak-Chak 155

Kazy-Karta 157

Dograma 159

Kebab Tashkent 161

Kaurma 162

Kystybyi 164

Tukhum Barak 166

Western Asia 168

Hummus 168

Falafel 170

Shawarma 172

Dolma 174

Kibbeh 175

Manakeesh 177

Maqluba 179

Shawarma 181

Lahmacun 183

Mandi 185

Halva 187

Book Map

East Asia

China: Explore the depth of Chinese cuisine, from the famous Peking Duck of Beijing to the spicy delights of Sichuan like Mapo Tofu and Kung Pao Chicken. Discover the unique Biang Biang Noodles from Shaanxi.

Japan: Japanese cuisine is a harmonious blend of aesthetics and taste. Learn about Sushi, Ramen, Tempura, Okonomiyaki, and Sashimi, each reflecting the simplicity and elegance of Japan.

Korea: Korean food is a vibrant mix of flavors and textures. Dive into the world of Kimchi, Bibimbap, Bulgogi, Japchae, and Tteokbokki, each dish telling a story of Korea's rich history.

Mongolia: Experience the hearty and robust flavors of Mongolian cuisine. From Buuz (dumplings) to Borts (air-dried meat) and Tsuivan (noodle stew), these dishes reflect Mongolia's nomadic heritage.

Taiwan: Taiwanese cuisine is a delightful fusion. Discover the famous Beef Noodle Soup, Lu Rou Fan, Oyster Omelette, and the iconic Bubble Tea.

SouthEast Asia

This chapter explores the vibrant and diverse cuisines of Thailand, Vietnam, Indonesia, Singapore, and Malaysia. Taste the famous Pad Thai, Pho, Nasi Goreng, Hainanese Chicken Rice, and more. Each dish is a fusion of flavors unique to its culture.

South Asia

South Asian cuisine is a rich blend of spices and flavors. From Biryani to Tandoori Chicken, Rogan Josh to Palak Paneer, this chapter delves into the heart of Indian and neighboring cuisines, revealing dishes full of history and taste.

Central Asia

Central Asia's cuisine is a hidden gem. Explore Plov, Lagman, Manty, Shashlik, and more. These dishes, influenced by the Silk Road, offer a unique blend of flavors and traditions.

Western Asia

Discover the culinary delights of Western Asia. From the globally beloved Hummus and Falafel to the savory Shawarma and Dolma, this chapter uncovers the rich and diverse food culture of the region.

Azhar ul Haque Sario

East Asia

China

Peking Duck (Beijing)

I'll guide you through this recipe in a fun, simple, and detailed manner, so even if you're not a professional chef, you'll find it a breeze to cook this scrumptious dish. Ready? Let's go!

1. Choosing the Duck: First things first, get yourself a nice, plump duck. Usually, a 5 to 6-pound duck does the trick. This is your star ingredient, so make sure it's of good quality!

2. Preparing the Duck: Begin by giving your duck a good rinse under cold water. Then, it's time to blow it up! Yep, you read that right. This is a unique part of making Peking Duck. Gently insert an air pump under the skin (usually around the neck area) and pump air to separate the skin from the fat. This will give you that crispy skin everyone raves about.

3. The Boiling Phase: Bring a large pot of water to a boil, adding in ginger, spring onions, honey, vinegar, and a splash of Shaoxing wine for an extra kick. Gently dunk the duck in the boiling mixture, making sure it’s fully immersed. This step helps tighten the skin.

4. Drying the Duck: Patience is key here. Hang your duck in a cool, windy place for 24 hours to dry out the skin. A fan can work wonders if you don't have a breezy spot. This drying gives the skin its famous crispiness.

5. The Glaze: Mix together maltose (or honey), soy sauce, and a bit of water. Brush this glaze over the duck, coating it evenly. This glaze will give the duck a beautiful, rich color when cooked.

6. Oven Roasting: Preheat your oven to 350°F (175°C). Place duck on a rack. Roast for about an hour, flipping the duck every 15 minutes to ensure even cooking and that gorgeous crispy skin.

7. The Pancakes: While the duck is roasting, it’s time to make those thin, tender pancakes. Mix flour with boiling water to form a dough, roll it out thinly, and cook briefly in a hot, non-stick pan. Keep them warm!

8. Slice and Serve: Once the duck is cooked, let it rest for a bit before carving. Slice it thinly, keeping the skin intact with the meat.

9. The Final Touch: Serve your Peking Duck with warm pancakes, thinly sliced cucumbers, scallions, and hoisin sauce. The traditional way is to spread a bit of hoisin on a pancake, add a few duck slices, cucumber, and scallions, roll it up, and enjoy!

Dim Sum (Cantonese)

Ingredients:

For the Dough:

2 cups all-purpose flour

1/2 cup boiling water

1/2 cup cold water

For the Filling:

200g minced pork

1 tablespoon soy sauce

1 teaspoon sesame oil

1 teaspoon sugar

2 teaspoons cornstarch

1/4 cup chopped scallions

1/4 cup finely chopped bamboo shoots or water chestnuts (for that crunchy texture)

Salt and pepper to taste

Step-by-Step Guide:

1. Making the Dough:

Flour into large bowl. This aerates the flour, making your dough light and fluffy.

Slowly pour in the boiling water, stirring constantly. This process 'cooks' the flour, giving your Dim Sums that signature chewy texture.

Next, add the cold water and start kneading. This is where you put your love into the recipe. Knead until it's smooth and elastic.

Cover dough with cloth. This is crucial. The dough needs to chill and so do you! Take a break, maybe dance around a bit.

2. Preparing the Filling:

Mix the minced pork with soy sauce, sesame oil, sugar, cornstarch, scallions, bamboo shoots, and seasoning. Remember, this is where the flavor party happens. Mix well and let it marinate for about 15 minutes.

3. Rolling and Filling:

Roll the dough into a long sausage and cut it into small pieces (imagine tiny dough pillows).

Flatten these pieces into circles - not too thick, not too thin.

Place pork in the center of circle. It’s like packing a tiny flavorful surprise.

Now, fold and pinch the edges to seal the Dim Sum. Get creative here! Pleat them, twist them, make them look pretty.

4. Cooking:

Prepare your steamer. Line it with parchment paper or a cabbage leaf (it’s like a little steamy bed for the Dim Sums).

Arrange the Dim Sums in the steamer, giving them space to breathe and expand.

Steam them over boiling water for about 12-15 minutes. This is the transformation stage - where dough and filling become one.

5. Serving:

Serve with sauces like soy sauce or chili sauce. Remember, Dim Sum is all about sharing and enjoying together, so gather around and dig in!

Mapo Tofu (Sichuan)

Ingredients:

Soft tofu: 1 block (about 300-400 grams) - the star of the dish!

Ground pork: 100-150 grams - for that meaty punch.

Sichuan peppercorns: 1 teaspoon - the secret to that unique tingly sensation.

Garlic and ginger: 2 cloves of garlic and a small piece of ginger, both minced - for that aromatic base.

Doubanjiang (broad bean chili paste): 2 tablespoons - it's what gives this dish its iconic flavor.

Soy sauce: 1 tablespoon - for a bit of salty depth.

Cornstarch: 1 tablespoon mixed with 2 tablespoons water - this is your thickening agent.

Green onions: A handful, chopped - for a fresh, crunchy garnish.

Vegetable oil: 2 tablespoons - for cooking.

Chicken stock or water: About 1 cup - for the sauce.

Equipment:

Wok or large skillet

Spoon or spatula

Small bowl (for cornstarch mixture)

Method:

Prep the Tofu: Start by cutting the tofu into cubes - about 1 inch each. They should be bite-sized but not too small. Boil water in a pot and gently add the tofu. Let it simmer for about 5 minutes. This step helps the tofu hold its shape later. Then drain and set aside.

Sizzle the Aromatics: In your wok, heat the oil over medium heat. Add the minced garlic and ginger, and stir-fry them for a minute until they're fragrant but not burnt. This is where the magic starts!

Pork Time: Increase the heat a bit, add the ground pork, and break it apart with your spoon. Cook until it's no longer pink, getting that nice, savory meaty texture going.

Spice It Up: Add the Sichuan peppercorns and Doubanjiang. Stir everything well, letting the pork get coated in all those spices and pastes. Cook for another 2-3 minutes.

Sauce Creation: Pour in the chicken stock (or water) and soy sauce. Bring the mixture to a simmer. This is your sauce base, and it's going to soak into the tofu, making every bite a flavor explosion.

Tofu Time: Gently add your pre-boiled tofu to the wok. Be gentle so it doesn't break. Let everything simmer together for about 5 minutes. The tofu will absorb all those incredible flavors.

Thicken It Up: Stir your cornstarch mixture again (it settles), and then slowly pour it into the wok, stirring gently. The sauce will start to thicken, coating everything in a glossy, delicious gravy.

Final Touch: Sprinkle in the green onions and give it a gentle stir. This adds a fresh, crunchy contrast to the soft, spicy tofu.

Serve it Up: Dish out your Mapo Tofu with some fluffy rice or noodles. It's spicy, it's hearty, and it's absolutely loaded with flavors.

Kung Pao Chicken (Sichuan)

Gather These Goodies:

Chicken Chunks: Half a kilo, no bones.

Peanuts: Grab a bunch, but no salt, please.

Colorful Peppers: One red, one green, chopped for fun bites.

Tingly Sichuan Peppercorns: Just a teaspoon for a zing.

Chili Buddies: 6 to 8 dried ones, spicy as you dare.

Garlic Ginger Team: Two cloves and a little piece, all chopped up.

Spring Onion Friends: Chop up a bunch.

Saucy Ingredients: Soy sauce, vinegar, a sprinkle of sugar, and cornstarch.

Marinating the Chicken:

Take chicken chunks and mix them with 2 big spoons of soy sauce, 1 spoon of cornstarch, and a splash of water.

Let it chill for a bit, about 15-20 minutes. Makes it super tender.

Sauce Creation:

In a bowl, mix 3 spoons of soy sauce, 2 of vinegar, 1 of sugar, and 1 of cornstarch with a bit of water. Keep it aside.

Cooking Adventure:

Warm Up: Fire up the wok or a big pan, drizzle some oil, and throw in Sichuan peppercorns and dried chilies. Wait for that smell that says, "Let's get spicy!"

Chicken Party: Toss in the chicken. Cook till it’s white and a tad crispy. Scoop it out and set it aside.

Veggie Fun: In the same pan, maybe add more oil. Put in peppers, ginger, and garlic. Stir them around till they say, "We're ready!"

Nutty Twist: Add peanuts. Let them join the veggie fun till they're slightly brown.

Mix It Up: Bring back the chicken. Pour in your sauce. Stir it all up. Watch the sauce get thick and shiny.

Final Sprinkle: Toss in spring onions. A few more stirs.

Biang Biang Noodles (Shaanxi)

Ingredients:

For the Noodles:

Wheat flour (about 500g)

Water (as needed)

Salt (a pinch)

For the Topping:

Chili oil (to taste)

Light soy sauce (around 2 tablespoons)

Black vinegar (1 tablespoon)

Garlic (2-3 cloves, finely minced)

Green onions (a small bunch, chopped)

Fresh cilantro (chopped, optional)

Szechuan peppercorns (ground, to taste)

For the Protein (optional):

Beef, chicken, or tofu (sliced or cubed)

Steps:

1. Making the Dough:

Mix the Flour and Water: Start by combining the wheat flour and a pinch of salt in a large bowl. Add water and knead. The key here is to not rush; take your time kneading.

Rest the Dough: Cover with a damp cloth let it rest for 30 mins. This resting time is crucial for the gluten to relax.

2. Rolling and Stretching the Noodles:

Divide the Dough: Divide dough into portions.

Rolling Out: Flatten each portion with your hands and then use a rolling pin to make it thinner.

The Biang Biang Magic: Now, the fun part! Pick up each sheet of dough and slap it against the countertop as you stretch it out. This action gives these noodles their characteristic texture and name. Aim for noodles that are about an inch wide.

3. Cooking the Noodles:

Boil Water: Large pot of water to boil.

Cook the Noodles: Gently place the noodles in the boiling water. Cook them until they float to the surface and are tender but still chewy.

4. Preparing the Toppings:

Sauté Protein (Optional): If you're adding protein, quickly sauté it in a pan and set aside.

Prepare the Aromatics: Combine the minced garlic, chopped green onions, and cilantro in a bowl.

5. Assembling the Dish:

Drain the Noodles: Once the noodles are cooked, drain them and place them in a serving bowl.

Add Toppings and Sauces: Sprinkle the aromatics over the noodles. Drizzle with chili oil, soy sauce, and black vinegar. If you cooked protein, add it on top now.

Finish with Szechuan Peppercorns: Lastly, sprinkle some ground Szechuan peppercorns for that numbing spice.

6. Enjoy:

Mix everything well, and voilà! Your Biang Biang Noodles are ready to be devoured.

Japan

Sushi (Various regions)

1. Choosing Your Sushi Type

First up, decide what kind of sushi you're in the mood for. Nigiri? Rolls? Sashimi? Each has its own charm. Nigiri is a slice of raw fish over pressed vinegared rice. Rolls, like the famous California roll, are wrapped in seaweed and often include veggies and seafood. Sashimi, though not technically sushi, is simply raw fish – perfect for purists.

2. Gathering Ingredients

Now, let's shop:

Sushi Rice: The soul of sushi. Look for short-grain rice.

Fish: Freshness is key. Salmon, tuna, and mackerel are popular choices.

Veggies: Cucumbers, avocados, and carrots add crunch and color.

Seaweed Sheets (Nori): For rolling.

Condiments: Soy sauce, wasabi, and pickled ginger.

3. Preparing the Rice

Sushi rice needs to be vinegared:

Cook the rice as per instructions.

While it's hot, mix in a blend of rice vinegar, sugar, and salt.

Let it cool to room temperature.

4. Prepping Fish and Veggies

Fish: Slice it thinly against the grain.

Veggies: Cut into long, thin strips.

5. Rolling Sushi (Maki)

Place a nori sheet on a bamboo mat.

Spread a thin layer of rice on the nori, leaving space at the top.

Lay your fillings (fish, veggies) along the bottom edge.

Roll it up tightly.

Slice the roll into bite-sized pieces.

6. Assembling Nigiri

Wet your hands (to prevent sticking).

Grab a small amount of rice, forming it into an oblong shape.

Place a slice of fish on top.

Optionally, add a dab of wasabi between the rice and fish.

Ramen (Various regions)

1. Gather Your Ingredients

Broth: Chicken, pork, beef, or veggie stock.

Noodles: Fresh or dried ramen noodles.

Toppings: Choices vary - boiled eggs, sliced meats like pork belly, veggies like corn or bamboo shoots, seaweed, green onions, and maybe some chili oil for a kick!

2. The Broth Base

Start Simple: Begin with a good quality stock.

Simmer Season: Add garlic, ginger, soy sauce, and a dash of mirin (sweet rice wine) for depth. Let it simmer gently to marry the flavors.

3. Prepping Noodles

Boil Them Right: Cook the noodles according to the package instructions. They should be springy, not mushy.

Rinse Drain: Rinse under cold water to stop the cooking process and drain well.

4. The Art of Toppings

Proteins: Grill or pan-fry slices of pork belly, chicken, or tofu. Keep it juicy and flavorful.

Veggies Extras: Blanch veggies like bok choy or bean sprouts. Soft boil eggs for that gooey yolk.

5. Assembling the Bowl

Layer It: Start with the broth, add noodles, then arrange your toppings artistically.

Final Touches: Sprinkle some chopped green onions, a sheet of seaweed, and a dollop of chili oil or sesame seeds for extra flavor and texture.

5. Tips for Perfection:

Oil temperature: Keeping it constant is key. Too hot, and the outside burns before the inside cooks; too cool, and your Tempura absorbs oil and becomes greasy.