Symbolism
A _____ is a traditional Chinese pastry.
It's a symbol of family reunion, and the ______ is traditionally cut into pieces that equal the number of people in the family.
Mooncake
In Vietnamese cuisine, it also refers to a type of baguette which is often split lengthwise and filled with various savory ingredients as a sandwich and served as a meal.
Banh Mi
The baguette was introduced to Vietnam in the mid-19th century, when Vietnam was part of French Indochina, and became a staple food by the early 20th century.
Unlike other cultures, in korean culture, ____ is served as part of the main course rather than at the beginning or the end of the meal.
Soup
This is a Japanese rice cake. The rice is pounded into paste and molded into the desired shape.
Mochi
_______ was invented in Japan, NOT China. According to the Boston Globe's research, over 4 million _______ are being produced each day.
Fortune cookies
Want to live forever? NEVER STOP EATING ______.
Noodles
The Philippine dishes called Pancit and Lumpia are heavily influence by?
Chinese influence is best seen in pancit noodles and lumpia spring rolls.
Fruits in Cambodia are so popular that they have their own royal court. The _____ is considered the "king", the mangosteen the "queen", sapodilla the "prince" and the milk fruit the "princess".
Named in some regions as the "king of fruits", it is distinctive for its large size, strong odour, and thorn-covered rind.
Durian
Sweet, soft, and chewy these pop-in-your-mouth sesame balls are a common snack in China and Vietnam. In China, you can enjoy these deep-fried treats with red bean filling, while in Southern Vietnam the filling is typically mung bean paste.
Fried Sesame Balls
Each time you use this, you are engaging around 50 different muscles and joints within your body including the fingers, wrist, arm and shoulders.
Chopsticks
Khanom Kareaw is a sweet bread that's woven together, and when served at a wedding it symbolizes a blessing that the bride and groom will become joined together forever. Which country is this tradition from?
Thailand
It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Burma, Cambodia, China, Indonesia, Laos, Malaysia, Philippines, Taiwan, Thailand, and Vietnam.
The earliest origins of ______ date back to Greek and Roman times.
Fish Sauce
Are indispensable to Malaysian kitchens, and both fresh and dried are used. comes in several sizes, shapes and even colours.
Chilli Peppers
Dough fried in a coil shape dipped in sugar syrup, often taken with milk, tea, yogurt, or lassi.
Jalebi
Jalebi, also known as zulbia, jilapi and zalabia, is an Indian sweet popular all over South Asia and the Middle East. It is made by deep-frying maida flour (plain flour or all-purpose flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. They are particularly popular in the Indian subcontinent and Iran.
Derived from a Cantonese phrase meaning ‘a little token’ and describes little treasures of food, hidden away in small steamer baskets, various types of filled, steamed buns or plenty of little dishes served on small plates.
Dim Sum
Is a favorite food of the foxes associated with the deity Inari and is offered at shrines.
Tofu
Traditional Southeast Asian herbs and spices meet _____, Middle Eastern and _____ spices in Malaysian food, leading to fragrant combinations of coriander and cumin (the basis of many Malay curries) with lemongrass, kaffir lime leaves, cardamom, star anise, and fenugreek.
What 2 countries influenced Malaysian cuisine?
India and Chinese
Indian cuisine in Malaysia is predominantly from southern India, and the flavors are lighter and spicier. Malaysian Chinese, with the Hokkien subgroup being the largest, have their own cooking style that is milder than Indian or Malay.
The Philippines is the only major producer of _______. It is primarily grown for its juice extracts which are exported to the United States, Japan, South Korea, Canada, and Hong Kong, among others. The Philippines exports between 160,000 and 190,000 metric tons of ______ juice each year.
Calamansi
is a rice cake originating in the Philippines. It is made from glutinous rice cooked in coconut milk, often wrapped in banana leaves, coconut leaves, or buli or buri palm leaves for steaming.
Suman
Suman wrapping is a unique art in itself, and can be traced to pre-colonial roots which have had contact with Indian traditions
The meat is a delicacy, valued for its flavor, tenderness, and fatty, well-marbled texture.
A unique Japanese grading system was developed as a basis to objectively judge the quality of the meat.
Kobe Beef or Wagyu
Burnt in the ritual of Aarti, offered to gods, and used as libation or anointment ritual.
Ghee
_________ cusine shares many commonalities with the food of neighbouring Thailand—although, less chilli, sugar and coconut cream are used for flavor—and of neighboring Vietnam, with which it shares and adopts many common dishes, as well as a colonial history, as both formed part of the French colonial empire in Southeast Asia.
Cambodian or Khmer
Since ancient times Indonesians developed many and various uses for this plant. The broad use of _____ in dishes throughout the archipelago is another common characteristic of Indonesian cuisine. It is used in recipes ranging from savoury dishes – such as rendang, soto, gulai, mie koclok, sayur lodeh, gudeg, and opor ayam – to desserts – such as es cendol and es doger.
Coconut Milk
An Asian dessert with similarities to cotton candy. First introduced in China, it spread in popularity and even became a coveted treat for Korean royalties.
Dragon Beard Candy
Rice is the staple diet in every Asian country. Mainly it’s cooked plain white, with coconut sauce or saffron added and eaten fresh or right away with whatever meat or veggies come along. So what do you do with the rice leftovers a few days later?
Fried Rice