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International Baccalaureate 1 Theory of Knowledge: Cooking Asian

This document provides an overview of Asian cuisines and cooking techniques. It discusses three main regions of Asian cuisine - South West Asia focusing on curries with yogurt and spices; South East Asia using coconut milk and oils; and North East Asia using soy sauce and noodles. Specific dishes from Bali, Thailand, and pasta with a spicy tomato sauce are outlined. Common Asian cooking tools like woks, chopsticks, and cleavers are described. Stir frying techniques are explained in several steps. Finally, different types of sushi and references are listed.

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Sasha Shanina
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103 views10 pages

International Baccalaureate 1 Theory of Knowledge: Cooking Asian

This document provides an overview of Asian cuisines and cooking techniques. It discusses three main regions of Asian cuisine - South West Asia focusing on curries with yogurt and spices; South East Asia using coconut milk and oils; and North East Asia using soy sauce and noodles. Specific dishes from Bali, Thailand, and pasta with a spicy tomato sauce are outlined. Common Asian cooking tools like woks, chopsticks, and cleavers are described. Stir frying techniques are explained in several steps. Finally, different types of sushi and references are listed.

Uploaded by

Sasha Shanina
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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International Baccalaureate 1

Theory of Knowledge

Cooking Asian
By Sasha Shanina
Three cuisine areas of Asia
The South West (India, Pakistan, Sri Lanka, etc.) -curries
based on yogurt, lemon grass, ghee, chilli.
The South East ( Thailand, Singapore, etc.) -curries
based on coconut milk, veg. oil.
The North East ( China, Japan, etc.) - curries
based on coconut milk, soy sauce, veg. oil, egg noodles.
BALI
Gado-Gado.

Stein, R., 2009. Rick Stein’s Far Eastern Odyssey. 1st ed. Germany, BBC2 . Pg.
206
THAILAND
Pad thai noodles from the Ghost Gate.

Stein, R., 2009. Rick Stein’s Far Eastern Odyssey. 1st ed. Germany, BBC2 . Pg. 106
Tools
WOK Chopsticks
• A most useful piece of equipment

• For stir-frying, blanching, deep-frying and steaming

Cleaver
Pau (Peking wok)

Spatula

Cantonese wok
•Heat the wok very hot before adding
 Stir-Frying
oil
• Heat the oil until almost smoking
• If you need flavouring the oil, add
them before the oil gets really hot
• Add the ingredients and toss them. If
you are stir frying meat, let each side
rest for a few minutes.
• In some stir fries you can add a
mixture of corn flour to thicken them,
http://www.channel4.com/food/on-tv/cookalong-live/cookalong-
make sure to remove the wok from the live-the-series/week-5/how-to-prepare-and-stir-fry-
heat beef_p_1.html

http://www.tigersandstrawberries.com/2006/01/16/stir-fry-
technique-ten-steps-to-better-wok-cookery/

IMPORTANT TIPS
• Pasta with Spicy Tomato
Ingredients Sauce
• 2 cups freshly cut tomatoes • For Sauce
• 4 tbsp olive oil Mix : chillies or chilli sauce, dark soy sauce, mirin, sugar or honey,
• 1 medium onion chopped tomatoes, garlic granules, salt and pepper.
• 2-3 peppers, depending on
the size, preferably dif. colour
• 1 spring onion
• 1-2 tbsp chillies or chilli
sauce
• 2-3 tsp sugar or honey
• 1 tbsp mirin
•½ tsp garlic granules
• 4 tbsp dark soy sauce
• 3 garlic gloves
• 1 glove chopped ginger
• Salt and pepper
• 250 g pasta oreggnoodles
*(chicken breasts or/and
prawns)
Sushi!
Sashimi!

Sake (salmon)

Ika (squid)

Ebi (shrimp)

Maguro
(tuna)

http://www.goodiesfirst.com/new_jersey/index.html
References
• Wheeler, L., PhD, 1999, The Evolution of Cuisine, (Unknown) Available
from: http://www.asiarecipe.com/cuisine.html
• Stein, R., 2009. Rick Stein’s Far Eastern Odyssey. 1st ed. Germany, BBC
Books
• Hom, K., 2004. Ken Hom’s top 100 Stir-Fry recipes. 1st ed. Singapore, BBC
Books

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