Recipes Chapter V Asian Food

This is a new project I’m working on right now , since I’ve lived about 2 years in Asia ( South-East Asia to be more precise ) and been able to enjoy some fantastic dishes …therefor , please be a little bit patient and I’ll make sure to bring some very interesting stuff to Your attention

South-East Asia Old Map

My first ever experience with Asian food was , of course , back in Bucharest sometime in 1993 in one of the first Chinese Restaurants …Spring Rolls Sweet Chili dipping…..

Spring Rolls

Spring rolls is an umbrella term used in some Western cultures to describe disparate varieties of filled, rolled appetizers similar to the Chinese chūn juǎn (春卷, lit. “spring roll”), from which the term was derived. East and Southeast Asian cuisine foods referred to by the term have different names depending on their country of origin, as well as the type of wrapper, fillings, and cooking techniques used.

They are commonly eaten in certain Asian countries, most notably China, Taiwan, Hong Kong, Vietnam, Malaysia, Singapore, Indonesia and Philippines.

Eastern and northern China

In Chinese cuisine, egg rolls are sweet spring rolls with red bean paste inside from areas such as Zhejiang in eastern China, and northern China. Spring rolls are usually eaten during the Spring Festival in China, hence the name.


In Taiwan, spring rolls also come in a number of varieties, such as:Fried vs. non-fri

Fried spring rolls are generally smaller and crisper. They can be sweet or savory; the latter are typically prepared with vegetables. This version is fully wrapped before being pan fried or deep fried.

Non-fried spring rolls are typically bigger and more savory. In contrast, non-fried spring rolls typically fill the wrapping with pre-cooked ingredients. The most commonly eaten style of non-fried Taiwanese spring rolls is called rùn bǐng (润饼) in Mandarin (or po̍h-piáⁿ (薄餅) in Taiwanese, see popiah). Traditionally, non-fried spring rolls are a festive food eaten during the Cold Food Day festival and the Tomb Sweeping Day festival in spring to remember and pay respect to ancestors. The Hakka population sometimes also eat spring rolls on the 3rd day of the 3rd month of the lunar calendar (三月三 sān yuè sān). The wrappings can be a flour based mix or batter.

Northern vs. southern Taiwan

In northern Taiwan, the ingredients are generally flavored with herbs, stir-fried and sometimes topped with a finely ground peanut powder before being wrapped. The northern-Taiwanese style spring roll is usually lightly topped with or accompanied by a soy sauce.

In southern Taiwan, the ingredients are generally boiled or blanched in plain water. Sometimes caster or superfine sugar is added along with the peanut powder before all the ingredients are wrapped.Hong K

Spring roll is usually available as a dim sum dish.Thailand

In Thailand, there are many type of spring roll style dishes.

Fresh type,”Guay-tiew lui suan”(ก๋วยเตี๋ยวลุยสวน). Guay-tiew lui suan contained various of fresh vegetables and juicy cooked meat wrapped with steamed (long-uncutting) noodle sheet(pen pang แผ่นแป้ง) then, topped with sweet sour and spicy taste greenny dreesing.

Fresh type,”Por-pia sod”(ปอเปี๊ยะสด). The appearance of Por-pia sod is similary to Guay-tiew lui suan with a some different in ingredient(sai ใส้) and pen pang. The dreesing of Por-pia sod is sweet taste with high vicosity and mailard color style.

Fried type,”Por-pia tod”(ปอเปี๊ยะทอด). Generally, Por-pia tod is smaller than above 2 type with strong taste sai. Pen pang & Sai are modiefied for suitable to frying. The dressing of Por-pia sod is high vicosity, transperant heterogenous sweet and sour taste (nam jim buay น้ำจิ้มบ๊วย).


In some restaurants, gỏi cuốn, a Vietnamese salad roll, is referred to as a “spring roll“; others use the term “summer roll“. Ingredients include slivers of boiled pork, shrimp, rarely chicken or tofu, fresh herbs, lettuce, sometimes fresh garlic chives, rice vermicelli, all wrapped in moistened rice paper, served at room temperature with fermented soybean sauce (tương xào) or hoisin sauce. The salad roll is easily distinguished from a “minced pork roll” by the fact that it is not fried, the ingredients used are different. Spring roll refer to the freshness of the spring season with all the fresh ingredients, therefore frying takes away that feeling.

The fried version with minced pork is called chả giò (southern Vietnam), nem, or Nem rán (northern Vietnam); it has been mistakenly referred to as an egg roll or spring roll on some restaurant menus. Central Vietnam has its own version of a “fried roll” called “Ram.” “Ram” is always made from whole shell-on shrimp or chopped deshelved shrimps and some green onion, wrapped in rice paper and deep fried. “Ram”, like most food items from central Vietnam, are not widely available in Vietnamese restaurant overseas. The collective Vietnamese “egg rolls” are different from the Chinese egg roll in that it is typically smaller and contains ground or chopped protein such as pork, crab, shrimp (but rarely) chicken, taro, glass noodle, wood-ear mushrooms and shredded carrots. It would be more correctly referred to as a “Vietnamese fried Roll”. It is sometimes called eggrolls even though no eggs are used in the making. Rice papers are always used as the wrappers in Vietnam. Vietnamese restaurants in western countries tend to use the Chinese eggroll wrappers due to the inavailability of rice papers initially. However, some restaurants have slowly reverted back to using rice papers now that they are widely available.

To create a dipping sauce nước mắm pha (nước chấm) renowned in central Vietnam, add fish sauce, lime, garlic, sugar, small red and green peppers and water. Mince the garlic and peppers. Add the sugar into a bowl of hot water to help dissolve it quickly. Add fish sauce, lime, and the minced garlic and peppers into the sugar water.

It can also be found at some Grocery Retail stores in the U.S., such as Trader Joe’s.

…and then I had Fried Rice…


Fried Rice

Fried rice is a popular component of Asian cuisine, especially Chinese food. It is made from steamed rice stir-fried in a wok, often with other ingredients such as eggs, vegetables, and meat. It is sometimes served as the penultimate dish in Chinese banquets (just before dessert). As a home-cooked dish, fried rice typically is made with left over ingredients from other dishes, leading to countless variations.[1]

There are many popular varieties of fried rice, each with its own specific list of ingredients. In Asia, the more famous varieties include Yangzhou and Fujian fried rice. Elsewhere, Chinese restaurants catering to non-Chinese clientele have invented their own varieties of fried rice including egg fried rice, Malaysian (spicy) fried rice and the ubiquitous ‘special fried rice’.

Fried rice is a common staple in American Chinese cuisine, especially in the form sold at fast-food stands. The most common form of American Chinese fried rice consists of some mixture of eggs, scallions, and vegetables, with chopped meat added at the customer’s discretion, and usually flavoured with soy sauce instead of table salt (more typical for Chinese-style fried rice). Fried rice is also seen in other American restaurants, even in cuisines where there is no native tradition of the dish. The dish is also a staple of Chinese restaurants in the United Kingdom (both “sit-in” and “takeaway”), and fried rice is very popular in the West African nations of Nigeria, Ghana and Togo, both as a restaurant food and as street food.


Fried rice is made from cold rice that has already been cooked by boiling. The use of leftover rice and other leftover ingredients is common when cooked at home. The oil may be seasoned with aromatics such as garlic before the rice and other ingredients are stir fried together in a wok. The non-rice ingredients used in fried rice are greatly varied. They can include eggs, meat (chicken, beef, or cured pork), seafood (shrimp or lobster), vegetables (carrots, broccoli, bean sprouts, celery, peas, corn), mushrooms, spices and peppers, and soy sauce or sometimes oyster sauce. The base or vegetable fried rice does not contain any meat or seafood; others are named for the primary addition (e.g., “chicken fried rice” or “shrimp fried rice”). Other “house” versions may contain several meats and seafoods. It is often stir-fried in a wok with vegetable oil or animal fat to prevent sticking, as well as for flavour. Onions, scallion and garlic are often added for extra flavor. It is popularly eaten either as an accompaniment to another dish, or as a course by itself. Popular garnishes include fried shallots, sprigs of parsley or coriander leaves, carrots carved into intricate shapes or sliced chili sprinkled on top of the heaped rice.

Many food stands found on the streets across Southeast Asia serve fried rice with a selection of garnishes and side dishes that the customer can choose to add.

Common varieties

  • Hokkien or Fujian fried rice: A variation of Chinese fried rice from the Fujian region of China. It is fried rice with a thick sauce poured and mixed over it. The sauce can include mushrooms, meat, vegetables, etc.
  • Bai cha: A Khmer variation of fried rice that includes diced Chinese sausage, garlic, soy sauce, and herbs usually eaten with pork.
  • Canton (or Mui Fan) fried rice: A Cantonese dish of fried rice typically dry
  • Cha Han (チャーハン): Chinese fried rice suited to Japanese tastes, sometimes adding katsuobushi for flavor.
  • Yangchow (or Yangzhou) fried rice: A fried rice dish consisting of generous portions of shrimp, scrambled egg, along with barbecued pork. This is the most popular fried rice served in Chinese restaurants, commonly referred to simply as “special fried rice” or “house fried rice”.
  • Yuan yang fried rice: Fried rice dish topped with two different types of sauce, typically a savory white sauce on one half, and a red tomato-based sauce on the other half. Elaborated versions use the sauce to make a taichi (“yin-yang”) symbol.
  • Burmese fried rice (ထမင်း‌ကြော်, Htamin gyaw) – normally uses Burmese fragrant rice which are rounder and shorter. A popular variety is a very plain version consisting of rice, boiled peas, onions, garlic and dark soy sauce. An accompanying condiment would be ngapi kyaw (fried fish paste with shredded flakes) and fresh cucumber strips mixed with chopped onions, green chili and vinegar.This one I tried locally in various places in Yangon and the surroundings …however , without the dried shrimps…ngapi kyaw….which is an acquired taste
  • Thai fried rice (ข้าวผัด, Khao Pad or Khao Phad): The flavor of this version is radically different from that of common fried rice, mostly due to the use of Jasmine rice and has various additions not found in Chinese fried rice. It is usually served with sliced cucumber and “Prik nam pla”, a spicy sauce made of Thai chili, fish sauce and chopped garlic.
  • American Fried Rice (ข้าวผัดอเมริกัน, Khao pad Amerigan): This style of fried rice is actually a Thai invention using hot dogs, fried chicken, eggs as side dishes or mixed into rice fried with ketchup. Apparently, this was served to G.I.s during the Vietnam war,[citation needed] but now has become very popular and commonplace all throughout Thailand. The Malaysian counterpart, substituting pork with chicken, is called Nasi Goreng USA.
  • Nasi goreng: An Indonesian and Malay version of fried rice. The main difference compared to fried rice is that it is cooked with sweet soy sauce (kecap manis). It is often accompanied by additional items such as a fried egg, fried chicken, satay, or krupuk. Served in Indonesia, Malaysia, Singapore, Thailand, the southern Philippines, and most of the neighboring countries. Also very popular in the Netherlands.
  • Chaufa: A popular version of fried rice in Peru. Brought by Asian immigrants, it combines the traditional Chinese recipe with a distinct touch of South American flavor.
  • Chaulafan: A popular version of fried rice in Ecuador, brought by Asian immigrants and served for Westerners in small Chinese restaurants called Chifas where you can get cheap Chinese food. This dish is characterized by using a kind of soy sauce that is mostly burnt sugar. Ingredients are usually bbq pork, beef, chicken or shrimp.
  • Kimchi bokkeumbap or kimchi fried rice: A popular variety of fried rice prepared with Korean pickled cabbage, kimchi, and a variable list of other ingredients. Although a wide range of fried rice dishes are frequently prepared in Korean cuisine, often with whichever ingredients are handy, Kimchi Fried Rice is a popular variety.
  • Sinangag or Garlic Fried Rice: A Filipino version, only containing garlic (bawang) and is often a breakfast fixture. Sinangag is often part of tapsilog.
  • Curry fried rice: standard fried rice mixed with curry powder for a spicier flavor.
  • Hawaiian fried rice: A common style of fried rice in Hawaii. Usually contains egg, green onions, peas, cubed carrots, and one or both of Portuguese sausage and Spam. Also sometimes available with kimchi added. Normally cooked in sesame oil.
  • Arroz Frito (Cuban Fried Rice): Very similar to “Special Fried Rice”, this version of fried rice can be found alongside typical criollo dishes in many Cuban restaurants. This dish features ham, bbq pork, shrimp, chicken, and eggs along with a variety of vegetables. Some restaurants add lechón (Cuban-style suckling pig), lobster tails, and/or crab. Chinese Cubans are responsible for the dish’s popularity.
  • Omelette rice: also known as Omurice in Japanese. The fried rice is wrapped inside the egg omelette. The fried rice is generally mixed with a variety of vegetables and meat. Ketchup is added.


More to come…..

Published on November 15, 2011 at 11:54  Leave a Comment  

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