Asian Food.

Asian cuisine

Asian cuisine includes several major regional cuisines: Central Asian, East Asian, North Asian, South Asian, Southeast Asian, and West Asian.
Ingredients common to many cultures in the East and Southeast regions of the continent include rice, ginger, garlic, sesame seeds, chilies, dried onions, soy, etc.
In this blog , discussing about the asian cuisines from various countries like Thailand,Malaysia, South Korea,Srilanka, Philipines, Myanmar, Vietnam,Japan, China and Indonesia.

THAILAND CUISINE.
Gaeng da (Red curry)

At its best when the meat is stunningly tender, it could be likened to a beautiful woman: it’s mild, sweet and delicately fragrant

Ingredients for is meat, red curry paste, smooth coconut milk and kaffir lime leaves these rich ingrdients along with aromatic curry always been a great tasty food among Thailand Dishes. And like all true love affairs, absence makes the heart grow fonder.

JAPANESE CUISINE
SUSHI.

In japan sushi is one of the famous cuisine and around the world nowadays. Sushi fish made with fish peeled skin and rice, meat. Actually Sashimi(fish) which means fish in Japanese. It’s quite available in New-zealand as well.

MALAYSIAN CUISINEHALAL DISHES)

Nasi Goreng Kampung.

It’s one of the famous food in because of the descent people. Which is made up of Fried rice dish with customary eggs along with vegetables such as water spinach long beans and onions. Chicken shallot is one of the best in it and also gives crunchyjuicy chunks as well. Whoever is willing to visit Malaysia should give a try . However, if you are not keen on spicy food, request that the chef omit this ingredient when preparing your fried rice.

AUTHENTIC CHINESE FOOD

China is one huge , diverse place with millenia of culinary history and influences. The chinese food first shared with the world was largely adapted and altered, and pretty well all of it came from one region. Many of the north american chinese restaurant has these varities of food and they are well famous too.

CRAB CURRY

Sri Lanka is for seafood lovers. A juicy crab curry is a must-try for those who don’t mind getting dirty. It’s a finger-licking experience (literally)! They’re prepared by cooking the crab in a paste of spices and coconut milk. In Colombo’s historic Old Dutch Hospital complex, is devoted to the crustacean. It’s the hottest place for all things crab, including traditional Sri Lankan crab curry.
ADOBO: DELICIOUSLY INDIGENOUS (FILIPINO CUISINE)

To eat like a Filipino, all you need is rice and a bowl of adobo. Take chicken or pork, simmer in vinegar and soy sauce, and you get adobo – one of the few dishes in the Philippines that must have originated locally, without any foreign influence (the Spanish name is a later addition).

Adobo is as Filipino as you can get; it goes with rice and no other, and every province has its own way of cooking the stuff.

The Bicolanos of southern Luzon prefer adobo gata – adding coconut milk to the vinegar, and substituting green chili to enrich the taste and color.
Nasi Kandar: Flooded with Flavor.

Tamil Muslims migrated to Malaysia from South India during the 10th century, bringing with them new spices and cooking techniques. Today, their delicious cuisine can be found throughout Malaysia at eateries known as Mamak stalls.

Among the Indian culinary concepts now populating George Town, Malaysia tables, nasi kandar enjoys a popularity that defies its simplicity (rice topped with meat or vegetables, then slathered with curry).
Mohinga: Myanmar’s Breakfast of Champions

Mohinga breakfast at the Thahara Pindaya

Mohinga is a rice noodle dish with a broth made from catfish stock and a selection of Myanma spices – among them coriander, lime and lemongrass. After a topping-off of crispy fritters and hard-boiled eggs, mohinga is served piping hot. You can eat it any way you like, except that you can never eat it using chopsticks – locals eat it with a fork and spoon.
NASIK UDUK- INDONESIAN TAKE ON COCONUT RICE.

This coconut-infused rice bears a passing resemblance to the nasi lemak you’ll find in Malaysia, but the Betawi have made nasi uduk uniquely their own. When cooking nasi uduk, Betawi substitute coconut milk for water and incorporate lemongrass, clove and other spices. This results in a creamier, more savory rice that pairs especially well with tempeh, nasi ayam or anchovies.

CHINESE MOONCAKES:

A mooncake for the Chinese Moon Festival

They’re a popular gift, often given in decorative boxes to clients, family members, and important people.

Mooncakes are made with egg yolks and come with a variety of fillings; the most popular are made from bean paste, lotus seeds, fruits, and sometimes even meat. The cakes are typically round to symbolize the full moon, although some are square.
References:

https://www.tripsavvy.com/top-ten-filipino-foods-1629672

https://www.tripsavvy.com/dishes-you-need-to-try-in-sri-lanka-4689220

http://www.kuala-lumpur.ws/magazine/10-malay-dishes.htm

https://www.tripsavvy.com/what-is-sushi-1550725