Tom Kha Gai – Thailändische Suppe mit Kokosmilch – Habe ich selbstgemacht
The Far Eastern people, who also reflect the difference in their lifestyle, do not consume dairy products, and dessert is not found in their kitchen. Let’s get to know the Asian cuisine based on balance.
Asian culinary culture performs food not only to feed the wife but also as a philosophy and ritual. The harmony or contrasts, cooking styles and presentation in meals actually say a lot about Asian cuisine . In this geography, it is possible to say that rice and soup are almost bread substitutes. Milk and dairy products are hardly ever encountered. It is not possible to see much variety as dessert. Fruit fries and puddings cover most of the dessert culture.
Fish, beef, duck, chicken meat and plenty of seafood are among the most used materials. The meat of dog and cat meat in Korea and Bangkok, and the meat of jellyfish and grasshoppers in Japan are also served specially. Adopting a healthy and low cholesterol diet, Asians often prefer the steaming method. They cook fish, meat and vegetable varieties with this method. Coconut, cane sugar, soybean and mango are the fruits of choice for adding flavor to the dishes. Spices also have an important place in Asian dishes.
BALANCE IS VERY IMPORTANT IN CHINESE CUISINE
In Chinese cuisine based on balance, the transition from hard food to soft, while the balance of bitter, sweet, sour and salty is also very important. Since China spreads to a very large geography , it is possible to encounter many different dishes in the north and south . While noodle, wheat and ravioli are consumed more in the north, the main ingredient in the south consists of seafood. In the West, consuming mushrooms with fish is quite common. The most important sweetener is soy sauce. The dishes are cooked in wide round containers with “”wok”” mouth. It is called “” waribashi “” with thin rods made of bamboo, which are used instead of cutlery, known as chopsticks in the West .
Food culture has very different points in Thai cuisine. The act of eating is seen not only to feed the belly, but as a ritual that stimulates each sensation. So much so that when you go to a restaurant in Thailand, cool towels and jasmine flowers floating stones are brought to the table for you to wash your hands before starting the meal. Thai cuisine, which has the philosophy of harmony of contrasts, is consumed together with a very bitter meal, a sweet dish, a bitter sour meal and sweet salty dishes. Roast and grills are served with steamed dishes, and lean dishes are served with fats. Rice is a sacred food source in Thailand as well as in all Asian cuisine. Meat and tropical fruits are cooked together, turning into extremely delicious specialties.