Everand Logo

Welcome to Everand!

  • Discover millions of ebooks, audiobooks, and so much more with a free trial

    Only €10,99/month after trial. Cancel anytime.

    Asian Cookbook
    Asian Cookbook
    Asian Cookbook
    Ebook232 pages1 hour

    Asian Cookbook

    By Azhar ul Haque Sario

    ()

    Read preview

    About this ebook

    "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.
    LanguageEnglish
    Publishertredition
    Release dateDec 13, 2024
    ISBN9783384456991
    Asian Cookbook
    Author

    Azhar ul Haque Sario

    I am bestselling author. Data scientist. I have proven technical skills (MBA, ACCA (Knowledge Level), BBA, several Google certifications) to deliver insightful books with ten years of business experience. I have written and published 400 books as per Goodreads record.

    Read more from Azhar Ul Haque Sario

    Related to Asian Cookbook

    Related ebooks

    Home & Garden For You

    View More
    View More

    Related podcast episodes

    Related categories

    Reviews for Asian Cookbook

    0 ratings

    0 ratings0 reviews

    What did you think?

    Tap to rate

    Review must be at least 10 words

      Book preview

      Asian Cookbook - Azhar ul Haque Sario

      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

      Azhar.sario@hotmail.co.uk

      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

      Enjoying the preview?
      Page 1 of 1