1. ASIAN
CUISINE

2.  They are divided into 2 groups: Gulf countries and AL-SHAM
countries according to the similarity of foods kinds.
 In fact, All Arabic countries that are located in Asia share the same
types of foods
 Appetizers and salads are served usually in all meals
 Arabic unleavened bread, or Khubz is eaten with almost all meals.
 Health Facts of Wheat Bread

3.  Main dishes that are made by bread mainly:
(Arikah) and (marqoq) that are famous in KSA.
 lunch time mainly rice with chicken or lamb:
(eg.Kabsah, Mandi, Hanith,mathbi and moftah) made mainly
by Gulf countries people.
Foods that are made mainly by Al-sham countries people
(eg. kabab Halbi, shawrma, Vegetarian stuffed Grape
leaves and some sweets like Baqlawah)

4. CENTRAL ASIA
 Kazakhstan,Turkmenistan,Tajikistan,Uzbekistan,Kyrgyzstan

5. CULINARY CULTURE
 culture-by product of the topography,geography, and climate of
the region

7. TERMINOLOGY
 Tapchan: A raised platform, usually similar in appearance to a large
bed
 Dastarkhan: A tablecloth
 Kumis : beverage made from fermented mare's milk
 Shorpa: a meat and vegetable soup
 Shashlik: universal barbeque without vegetables
 Tandyr: a large round brick and mortar oven with a large hole on top

8. FESTIVAL
 Spring festival or “NAVRUZ”
 Different national dishes- pilov,shurpa,kuk-samsa,sweet nishalda
 Ancient and truly national dish- “SUMALAK”

9. EAST ASIAN CUISINE
 Country involved:
China, Mongolia, Japan, Macau, South and
North Korea, Hong Kong, Taiwan
 Focused on : Korea and Japan

10. 1) JAPAN :
 Onigiri – Has many fillings :
=> umeboshi,takana,shiokara,salt,yakiniku etc.
 Sushi - Health Facts
1-Mercury poisoning
2-Risk infection of parasites
*So,it must be frozen at temperatures
below −20 °C not less than 24 hours
*Types of sushi: nigiri,temaki,gunkan,
norimaki,oshi,inari

11. 2) KOREA
 Bulgogi
-Consists of grilled marinated beef
-Cooks on its own juices (no fatty oils are used)
-also known as Neobiani (thinly spread meat)
 Kimchi
-Korea's national dish
-Traditional fermented Korean dish
-Top five "World's Healthiest Foods
-Main ingredient for many Korean dishes

12. SOUTH ASIAN CUISINE
 Also known as Desi cuisine.
 Influenced by Hindus and Islamic cultures, also by the tradition of
the neighboring countries such as Middle East countries and Central
Asia countries.

13. SOUTH ASIA CONSISTS OF 7
COUNTRIES
- India
- Bangladesh
- Pakistan
- Nepal
- Bhutan
- Sri Lanka
- Maldives Island

14. SPECIAL SNACKS & DRINKS
 India
Rasgulla : made up of cheese & dough that soaked into sugar
syrup.
Lassi : a healthy drink from yogurt, milk, water and some
spices
 Bangladesh
Mishti Doi : yogurt with charred sugar

15.  Sri Lanka
Konda Kavum : traditional rice flour made up of rice flour, coconut
and honey
Passion fruit juice : a remarkable drink in Sri Lanka as the country is
one of the biggest exporter of this fruit
Faluda : in English it is called as float and made up of fruit juice added
with jellies, cut fruits and also a scoop of ice cream on top of it.

16.  Pakistan
Peshawari ice cream : Home made pistachio-flavored ice cream
that is a must for the tourists to try it.
Chai :
- Sabz chai or green tea
- Kahwah is often served after every meals in some part of
Pakistan
- Kashmiri chai is a must in occasions and weddings

17.  Maldives Island
Ban’bukeylu Bon’dibaiy : a thick and delicious pudding made up of
breadfruit, sugar, coconut cream and coconut milk with grated coconut on top.
 Bhutan
Momos : a type of dumpling, that is originally a traditional delicacy of
Tibet, Bhutan and Nepal but evolved and became a very famous snack among
Bhutanese.
Suja : Butter tea, a tea added with some butter and salt.

18.  Nepal
Peda : made up of sugar and thickened milk added with cardamom,
pistachio and also saffron.
Tongba & Rakshi :
-Millet based alcoholic drinks
-With antiseptic qualities
-Tongba : favourite drink during winter season
-Rakshi : an important requirement during religious rituals and social
events

19. DOMESTIC FOOD
(MALAYSIAN)
 Names are not very familiar among some Malaysians, although eaten in
some parts of the country (eg. Umai in Sabah & Sarawak).
 Modified into different dishes to customize the Malaysian culture (eg.
Putu mayam  Putu piring).
 Derived from other influences as well (eg. Devil‟s curry)
 Signifies the uniqueness of Malaysian cuisine through the
incorporation of Malay, Chinese, Indian as well as Arabian cultures
together in a dish.

20. REGIONAL FOOD (OTHER
SEA COUNTRIES)
 Unknown to some despite being recognized among the best dishes
internationally (eg. Kaeng Matsaman).
 Their names are quite attractive since it shares the pronunciation with
some Malay words [eg. „Lok Lak‟ (Cambodian dish) with „loqlaq‟
(unawareness in Malay)].
 Share similarities with Malaysian cuisine [eg. Lumpiang sariwa
(Philippines) with Popia (Malaysia), and Mohinga (Myanmar) with Laksa
(Malaysia)].