Asian Cookbook

By Azhar ul Haque Sario

"Asian Cookbook" is your ultimate guide to exploring the diverse and vibrant flavors of Asian cuisine. With over 100 dishes meticulously detailed, this cookbook offers a comprehensive tour through the culinary landscapes of East Asia, Southeast Asia, South Asia, Central Asia, and Western Asia.

Embark on a gastronomic adventure starting in East Asia, where you'll savor the rich aromas of China's Peking Duck, the delicate tastes of Japanese Sushi, and the bold flavors of Korean Kimchi. Each recipe is a window into the cultural heritage of these regions, showcasing traditional cooking techniques and local ingredients.

Journey next to Southeast Asia, a melting pot of flavors where you'll discover the tangy and spicy notes of Thai Pad Thai, the comforting warmth of Vietnamese Pho, and the unique textures of Indonesian Nasi Goreng. These recipes are not just instructions; they're stories of tradition, blended with modern twists.

In South Asia, the land of spices awaits you. Here, you'll learn the secrets behind the perfect Biryani, the art of making Butter Chicken, and the intricacies of vegetarian delights like Palak Paneer. Each dish is a celebration of the rich spices and diverse cooking styles that define this region.

As you venture into Central Asia, you'll encounter hearty and nourishing dishes like Plov (Pilaf) and Manty. These recipes reflect the nomadic lifestyle and the fusion of various culinary influences that have shaped Central Asian cuisine.

Finally, explore Western Asia, where you'll taste the famous Hummus, the savory Shawarma, and the exquisite Dolma. This section of the cookbook takes you through the aromatic and flavor-packed dishes that are the pride of this region.

"Asian Cookbook" is not just a collection of recipes; it's a journey that connects you with the history, culture, and people of Asia through food. The book is designed for both novice cooks and seasoned chefs, with clear step-by-step instructions and tips for authentic preparation. Whether you're looking to recreate the flavors of your favorite Asian restaurant, or embark on a new culinary adventure, this cookbook is your passport to the diverse cuisines of Asia.

This comprehensive guide, with over 100 mouth-watering dishes, is an essential addition to the kitchen of any food enthusiast who desires to explore the rich culinary heritage of Asia. It's not just a cookbook; it's a culinary odyssey that promises to transform your cooking and dining experience.

• Language: English
• Publisher: Azhar ul Haque Sario
• Release date: Jan 13, 2024
• ISBN: 9798224860715

Azhar ul Haque Sario

Hello, my name is Azhar ul Haque Sario, and I am excited to introduce myself to you. I have a strong educational background, having studied O and A levels before pursuing an MBA. I am also a certified project manager and hold Google certifications in digital marketing and e-commerce. Aside from my professional experience, I am also passionate about investing. As an investor, I have developed a keen eye for spotting profitable opportunities and have a track record of making sound investment decisions. I believe that investing is an essential component of building long-term wealth and financial security, and I am committed to helping others achieve their investment goals as well. In my free time, I love sharing my insights and knowledge with others. You can find me posting daily articles on my LinkedIn profile, where I share tips and advice on everything from investing to marketing and beyond. I am always looking for ways to learn, grow, and make a positive impact, and I look forward to connecting with you soon.

Book preview

Asian Cookbook

Azhar ul Haque Sario

Azhar ul Haque Sario

Copyright © 2024 Azhar ul Haque Sario

© 2024 Azhar ul Haque Sario. All Rights Reserved.

No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher.

Published by Azhar ul Haque Sario

[e-mail]

Contents

Copyright

Book Map

East Asia

China

Peking Duck (Beijing)

Dim Sum (Cantonese)

Mapo Tofu (Sichuan)

Kung Pao Chicken (Sichuan)

Biang Biang Noodles (Shaanxi)

Japan

Sushi (Various regions)

Ramen (Various regions)

Tempura (Various regions)

Okonomiyaki (Osaka/Hiroshima)

Sashimi (Various regions)

Korea

Kimchi (Various regions)

Bibimbap (Various regions)

Bulgogi (Various regions)

Japchae (Various regions)

Tteokbokki (Various regions)

Mongolia

Buuz (Mongolian dumplings)

Khuushuur (Fried dumplings)

Borts (Air-dried meat)

Tsuivan (Noodle stew)

Guriltai Shul (Noodle soup)

Taiwan

Beef Noodle Soup

Lu Rou Fan (Braised pork rice)

Oyster Omelette

Bubble Tea

SouthEast Asia

Pad Thai (Thailand)

Pho (Vietnam)

Nasi Goreng (Indonesia)

Hainanese Chicken Rice (Singapore/Malaysia)

Bánh Xèo (Vietnam)

Som Tum (Thailand)

Char Kway Teow (Singapore/Malaysia)

Gado-Gado (Indonesia)

Nasi Lemak (Malaysia)

Satay (Indonesia/Malaysia)

Ayam Penyet (Indonesia)

Banh Mi (Vietnam)

Mango Sticky Rice (Thailand)

Martabak (Indonesia)

Massaman Curry (Thailand)

Ayam Goreng (Indonesia)

Sate Padang (Indonesia)

Bánh Mì (Vietnam)

South Asia

Biryani

Tandoori Chicken

Rogan Josh

Palak Paneer

Chole Bhature

Dhokla

Hyderabadi Biryani

Samosa

Butter Chicken

Masala Dosa

Vada Pav

Nihari

Aloo Paratha

Rasgulla

Pani Puri

Malai Kofta

Jalebi

Mutton Korma

Kebabs

Haleem

Korma

Lassi

Central Asia

Plov (Pilaf)

Lagman

Manty

Shashlik

Samsa

Beshbarmak

Chuchvara

Kazy

Kuurdak

Baursak

Chalop

Tandyr Nan

Somsa

Oromo

Shalgam

Chak-Chak

Kazy-Karta

Dograma

Kebab Tashkent

Kaurma

Kystybyi

Tukhum Barak

Western Asia

Hummus

Falafel

Shawarma

Dolma

Kibbeh

Manakeesh

Maqluba

Shawarma

Lahmacun

Mandi

Halva

Book Map

East Asia

China: Explore the depth of Chinese cuisine, from the famous Peking Duck of Beijing to the spicy delights of Sichuan like Mapo Tofu and Kung Pao Chicken. Discover the unique Biang Biang Noodles from Shaanxi.

Japan: Japanese cuisine is a harmonious blend of aesthetics and taste. Learn about Sushi, Ramen, Tempura, Okonomiyaki, and Sashimi, each reflecting the simplicity and elegance of Japan.

Korea: Korean food is a vibrant mix of flavors and textures. Dive into the world of Kimchi, Bibimbap, Bulgogi, Japchae, and Tteokbokki, each dish telling a story of Korea's rich history.

Mongolia: Experience the hearty and robust flavors of Mongolian cuisine. From Buuz (dumplings) to Borts (air-dried meat) and Tsuivan (noodle stew), these dishes reflect Mongolia's nomadic heritage.

Taiwan: Taiwanese cuisine is a delightful fusion. Discover the famous Beef Noodle Soup, Lu Rou Fan, Oyster Omelette, and the iconic Bubble Tea.

SouthEast Asia

This chapter explores the vibrant and diverse cuisines of Thailand, Vietnam, Indonesia, Singapore, and Malaysia. Taste the famous Pad Thai, Pho, Nasi Goreng, Hainanese Chicken Rice, and more. Each dish is a fusion of flavors unique to its culture.

South Asia

South Asian cuisine is a rich blend of spices and flavors. From Biryani to Tandoori Chicken, Rogan Josh to Palak Paneer, this chapter delves into the heart of Indian and neighboring cuisines, revealing dishes full of history and taste.

Central Asia

Central Asia's cuisine is a hidden gem. Explore Plov, Lagman, Manty, Shashlik, and more. These dishes, influenced by the Silk Road, offer a unique blend of flavors and traditions.

Western Asia

Discover the culinary delights of Western Asia. From the globally beloved Hummus and Falafel to the savory Shawarma and Dolma, this chapter uncovers the rich and diverse food culture of the region.

Azhar ul Haque Sario

East Asia

China

Peking Duck (Beijing)

I'll guide you through this recipe in a fun, simple, and detailed manner, so even if you're not a professional chef, you'll find it a breeze to cook this scrumptious dish. Ready? Let's go!

1. Choosing the Duck: First things first, get yourself a nice, plump duck. Usually, a 5 to 6-pound duck does the trick. This is your star ingredient, so make sure it's of good quality!

2. Preparing the Duck: Begin by giving your duck a good rinse under cold water. Then, it's time to blow it up! Yep, you read that right. This is a unique part of making Peking Duck. Gently insert an air pump under the skin (usually around the neck area) and pump air to separate the skin from the fat. This will give you that crispy skin everyone raves about.

3. The Boiling Phase: Bring a large pot of water to a boil, adding in ginger, spring onions, honey, vinegar, and a splash of Shaoxing wine for an extra kick. Gently dunk the duck in the boiling mixture, making sure it’s fully immersed. This step helps tighten the skin.

4. Drying the Duck: Patience is key here. Hang your duck in a cool, windy place for 24 hours to dry out the skin. A fan can work wonders if you don't have a breezy spot. This drying gives the skin its famous crispiness.

5. The Glaze: Mix together maltose (or honey), soy sauce, and a bit of water. Brush this glaze over the duck, coating it evenly. This glaze will give the duck a beautiful, rich color when cooked.

6. Oven Roasting: Preheat your oven to 350°F (175°C). Place duck on a rack. Roast for about an hour, flipping the duck every 15 minutes to ensure even cooking and that gorgeous crispy skin.

7. The Pancakes: While the duck is roasting, it’s time to make those thin, tender pancakes. Mix flour with boiling water to form a dough, roll it out thinly, and cook briefly in a hot, non-stick pan. Keep them warm!

8. Slice and Serve: Once the duck is cooked, let it rest for a bit before carving. Slice it thinly, keeping the skin intact with the meat.

9. The Final Touch: Serve your Peking Duck with warm pancakes, thinly sliced cucumbers, scallions, and hoisin sauce. The traditional way is to spread a bit of hoisin on a pancake, add a few duck slices, cucumber, and scallions, roll it up, and enjoy!

Dim Sum (Cantonese)

Ingredients:

For the Dough:

2 cups all-purpose flour

1/2 cup boiling water

1/2 cup cold water

For the Filling:

200g minced pork

1 tablespoon soy sauce

1 teaspoon sesame oil

1 teaspoon sugar

2 teaspoons cornstarch

1/4 cup chopped scallions

1/4 cup finely chopped bamboo shoots or water chestnuts (for that crunchy texture)

Salt and pepper to taste

Step-by-Step Guide:

1. Making the Dough:

Flour into large bowl. This aerates the flour, making your dough light and fluffy.

Slowly pour in the boiling water, stirring constantly. This process 'cooks' the flour, giving your Dim Sums that signature chewy texture.

Next, add the cold water and start kneading. This is where you put your love into the recipe. Knead until it's smooth and elastic.

Cover dough with cloth. This is crucial. The dough needs to chill and so do you! Take a break, maybe dance around a bit.

2. Preparing the Filling:

Mix the minced pork with soy sauce, sesame oil, sugar, cornstarch, scallions, bamboo shoots, and seasoning. Remember, this is where the flavor party happens. Mix well and let it marinate for about 15 minutes.

3. Rolling and Filling:

Roll the dough into a long sausage and cut it into small pieces (imagine tiny dough pillows).

Flatten these pieces into circles - not too thick, not too thin.

Place pork in the center of circle. It’s like packing a tiny flavorful surprise.

Now, fold and pinch the edges to seal the Dim Sum. Get creative here! Pleat them, twist them, make them look pretty.

4. Cooking:

Prepare your steamer. Line it with parchment paper or a cabbage leaf (it’s like a little steamy bed for the Dim Sums).

Arrange the Dim Sums in the steamer, giving them space to breathe and expand.

Steam them over boiling water for about 12-15 minutes. This is the transformation stage - where dough and filling become one.

5. Serving:

Serve with sauces like soy sauce or chili sauce. Remember, Dim Sum is all about sharing and enjoying together, so gather around and dig in!

Mapo Tofu (Sichuan)

Ingredients:

Soft tofu: 1 block (about 300-400 grams) - the star of the dish!

Ground pork: 100-150 grams - for that meaty punch.

Sichuan peppercorns: 1 teaspoon - the secret to that unique tingly sensation.

Garlic and ginger: 2 cloves of garlic and a small piece of ginger, both minced - for that aromatic base.

Doubanjiang (broad bean chili paste): 2 tablespoons - it's what gives this dish its iconic flavor.

Soy sauce: 1 tablespoon - for a bit of salty depth.

Cornstarch: 1 tablespoon mixed with 2 tablespoons water - this is your thickening agent.

Green onions: A handful, chopped - for a fresh, crunchy garnish.

Vegetable oil: 2 tablespoons - for cooking.

Chicken stock or water: About 1 cup - for the sauce.

Equipment:

Wok or large skillet

Spoon or spatula

Small bowl (for cornstarch mixture)

Method:

Prep the Tofu: Start by cutting the tofu into cubes - about 1 inch each. They should be bite-sized but not too small. Boil water in a pot and gently add the tofu. Let it simmer for about 5 minutes. This step helps the tofu hold its shape later. Then drain and set aside.

Sizzle the Aromatics: In your wok, heat the oil over medium heat. Add the minced garlic and ginger, and stir-fry them for a minute until they're fragrant but not burnt. This is where the magic starts!

Pork Time: Increase the heat a bit, add the ground pork, and break it