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Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Viet Nam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the continent; Central Asian and Middle Eastern.
“Asian cuisine” most often refers to East Asian (Chinese, Japanese, and Korean), Southeast Asian cuisine and South Asian cuisine. In much of Asia, the term does not include the country’s native cuisines. For example, in Hong Kong and mainland China, Asian cuisine is a general umbrella term for Japanese cuisine, Korean cuisine, Filipino cuisine, Thai cuisine, Vietnamese cuisine, Malaysian and Singaporean cuisine and Indonesian cuisine; but Chinese cuisine and Indian cuisine are excluded.The term Asian cuisine might also be used to address the eating establishments that offer wide array of Asian dishes without rigid cuisine boundaries; such as selling satay, gyoza or lumpia for appetizer, som tam, rojak or gado-gado for salad, offering chicken teriyaki, nasi goreng or beef rendang as main course, tom yam and laksa as soup, and cendol or ogura ice for dessert. In modern fusion cuisine, the term Asian cuisine might refer to the culinary exploration of cross-cultural Asian cuisine traditions. For example combining the culinary elements of Vietnam and Japanese, Thai and Malay, or Indonesian and Chinese.
Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The traditional food of Japan is based on rice with miso soup and other dishes, each in its own utensil, with an emphasis on seasonal ingredients. The side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Fish is common in the traditional cuisine. It is often grilled. Fish may be served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter as tempura.
Apart from rice, staples include noodles, such as soba and udon. Japan has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga. Foreign food, in particular Chinese food in the form of noodles in soup called ramen and fried dumplings, gyoza, and western food such as curry and hamburger steaks are commonly found in Japan. Historically, the Japanese shunned meat, but with the modernization of Japan in the 1860s, meat-based dishes such as tonkatsu became common.
Chinese cuisine includes styles originating from the diverse regions of China, plus styles of Chinese people in other parts of the world. The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese peoples due both to imperial expansion and from the trade with nearby regions in pre-modern times as well as from Europe and the New World in the modern period.
Styles and tastes also varied by class, region, and ethnic background. This led to an unparallelled range of ingredients, techniques, dishes and eating styles in what could be called Chinese food, leading Chinese to pride themselves on eating a wide variety of foods while remaining true to the spirit and traditions of Chinese food culture.
Thai cuisine is the national cuisine of Thailand. Blending elements of several Southeast Asian traditions, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. The spiciness of Thai cuisine is well known. As with other Asian cuisines, balance, detail and variety are of great significance to Thai chefs. Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and bitter.
So the Japanese have done it again, they’ve created an incredibly healthy product to help those cut down on fat. What is this mystery food? Well, they are called Shirataki, asian noodles which are translucent, thin, chewy, and have very few calories. The Shirataki Noodles have a different texture than wheat noodles and do not break as easily. They are mostly composed of a dietary fiber called glucomannan and contain very few calories and carbohydrates (sometimes even zero).
If you are trying to lose the extra fat your body is holding, then I would recommend trying these noodles. Asian foods come with great nutritional value. The high content of dietary fiber will have many health benefits. One such benefit would be a derease in blood cholesterol levels. The fiber will grab hold of bile acids, which carries cholesterol out of the body. Fiber is also good for preventing constipation, hemorrhoids, diverticulosis, and even colon cancer. The fiber also absorbs a lot of water and will give you a full feeling.
The Shirataki Noodle itself doesn’t have much flavor, but it’s great at soaking up the flavors that you cook with it. Here is a good recipe I found in Men’s Health that will deliver a nice amount of protein and a large portion of omega fatty acids.
Caprese Pasta Salad
1 lb. asparagus, thinly sliced
8 oz. shirataki coodles, don’t forget to rinse and drain
large heirloom tomatoes, chopped
1/2 cup green peas, cooked
1 cup diced fresh mozzarella
1/4 cup chopped basil
Juice of 1 lemon
1/3 cup extra virgin olive oil
Salt and Pepper
First cook the asparagus in salted boiling water for 3-5 minutes. Remove the asparagus and put them in cold water. Drain the slices. Next place the noodles in the pot of boiling water for 30 seconds to warm them. Then drain the noodles and put them in a large bowl. Add the asparagus and the remaining ingredients-the tomatoes, green peas, mozzarella, basil, lemon juice, olive oil, and salt and pepper. This will feed 4 people and contains386 calories, 15g protein, 12g carbs, 31g fat, and 7g fiber per serving.
Still trying to trim down the excess fat but having some trouble? Check out my review of Strip the Fat. It’s a great program designed to help you learn how to shape your body by losing that unwanted fat.
This article was written by Travis Petelle. Travis is the founder of Go Healthy Fitness. He has been involved in the fitness industry for 10 years and knows how to help you transform your body. To read more articles from Go Healthy Fitness check out our blog.
Trying out my new portable burner by making Penang White Curry Instant Noodle Soup while I talk a bit about my Vegas trip.
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