Asian Cuisine

Korean cuisine - BBQ pork with side of Chapchae

This is popular for family party or friends gathering. Mostly serve for dinner as its heavy meal serve with side dishes such as kimchi, cucumber salad, green onion salad, rice, lettuce etc. Pork belly can be prepare as plain or marinated but the point of the dish is the sauce that have strong flavour with the ingredients of doenjang, gochujang, soy sauce, sesame oil. Its important to balance it well for perfect flavour.

Chapchae - cellphane noodles with beef and vegetables

The flavour of the dish are sweet and salty from soy sauce and sesame oil. Each ingredients or condiments of the dish are stir-fried separately before mix with the noodles, the noodles marinated in the sauce about 30 mins for the flavour and also prepare more marinate sauce will give the better flavour to serve because the noodles are thick and absorb lots of sauce so less sauce might effected to the overall flavour. To adjust the flavour can add more soy sauce as its strong, added little bit at the time.

BIBIMBAP “mixed rice”

Korean rice dish served as bowl of warm rice topped with sautéed vegetables and meat come with the sauce that made of gochujang, soy sauce, garlic and sesame oil. Sunny side up egg as the garnish or raw yolk or even confit egg yolk. Technique of the dish is to use the wok with high heat and sautéed the element separate, it requires to be fully cook but also maintain the color of the vegetable as the carrot have to be shine and soft, nice color of mushroom and seasoning well. Balancing the ingredients of the sauce that very strong flavor such as gochujang, soy sauce and sesame oil. Adjust the consistency by adding warm water. The sauce should not too runny or too thick.

Japanese Cuisine

The basis of the diet is seafood and tofu accompanied by rice and pickled vegetables, traditionally eat rice with every meals. Japanese is preferring the more glutinous, short-grain varieties of rice. (Sometime noodle also can substitute) Oceans around japan effected seaweed frequently appears in the food. Seven-spices, Spicy Japanese seasoning blend, also known as Shichimi Togarashi, includes chilies, sesame, orange peel, nori and more, is used to flavor soups, noodles dishes, grilled meats and seafood.

Tonkotsu Ramen

Tonkotsu is the pork broth, which take 8 hours or up to 24 hours to serve. The dish is traditionally topped with Chashu (sliced pork belly), mushroom, green onions, egg, and nori. the sauce for the pork can use for many elements as flavor of the soup and also marinate the egg for serve.

Eastern and Western China Cuisine

Eastern food features an abundant use of seafood, fish, pork, poultry, and vegetables. The most widely-used cooking methods are stir-frying, steaming, braising, and simmering. The most common seasonings include rice vinegar, rice wine, sugar, soy sauce.

Pad Thai

The most famous and well-known from Thailand, stir fry noodle. The flavor of the dish is sweet and sour. Most of the restaurant in the Thailand won’t seasoning the spicy for the dish but leave the chili powder, sugar, peanuts and ling wedge on side. Mostly the noodles not requires to be cooked before stir fry as the noodles will be soft and break at the end. Originally soak in the room temp water and cook in the wok with the sauce and some water, prevent soft texture of the noodles.

Hot chili duck with crab meat and cashew Nut Sauce

Well- known dish is called curry “Kaeng” – liquid. The curries in Thailand contains coconut milk, aromatics, peppers, spices which are differ from Indian cuisine. Mostly “hot” flavor from Thai chili which is very spicy, for the dish we uses coconut milk to reduce the flavor of the dish, from the curry paste itself is very spicy. “Thai food is described as having many layers of different flavors that marry together to create an interesting and multifaceted taste sensation”.

Banh mi

Vietnamese sandwich, meats and vegetable. Variety of flavor; sour from the pickle, spicy from chili, spices on the meat; pork, beef, chicken etc. Marinate the pork for the flavor better up to 6 hours and dry it well and top with salt on the skin before place it in the oven, for the crispy on the skin as the salt will make the skin release water. For the pickled vegetable, better to soak in the equal amount of salt and sugar (1:1), to balance the flavor. This process will make the vegetables to release the water and easy to absorb the pickled liquid

Jeerawut Sintavee

Culinary & Food Service Management
LaSalle College Vancouver