Asian Cuisine - World Cuisine

Korea – Beef Jeongol, Korean Style Hotpot

Jeongol is the dish that is Korean-style Hotpot. The idea of this dish is taken from the Chinese cuisine but have ingredients and cooking method in Korean style. All kinds of meat and vegetables, seasonings are added together in a pot with broth and cooked together. This dish is very similar to the dish, jjigae. Manguksamulkiwon Yeoksa is a book of old Korean customs. In this book, Jeongol is said to be originated in ancient times when soldiers used to cook the food in their helmet by adding all the ingredients they have and cook it. There are many varieties of this dish.

Vietnam – Banh Cuon

December 20, 2020/0 Comments/in Asian Cuisine, Vietnamese Cuisine/by worldcuisine

Vietnamese people eat rice as their main staple, so when visiting Vietnam, you will taste various kinds of rice noodles, rice paper, or dumplings. One of the best rice dumplings in Vietnam is Banh Cuon, a fermented rice mixture dumpling filled with grounded pork, mushroom, and minced shallot.

Japan – Zosui / Ojiya

April 25, 2021/0 Comments/in Asian Cuisine, Japanese Cuisine/by worldcuisine

This dish is actually a soup which is made up of rice, vegetables, and meat. It is also known as ”Japanese Rice Soup”. This soup is originated from the concept that rice can be added to miso soup for a more tasty and healthy effect. There are few varieties of zosui by different ingredients to put on and different cooking time.

Hong Kong (China) – Biangbiang Noodles

May 25, 2021/0 Comments/in Asian Cuisine, Chinese Cuisine, Hong Kong Cuisine/by worldcuisine

Biangbiang is the ” hand-pulled noodles ” which is very famous all around Hong Kong or China. Its special thing is that it is hand-made noodles, these are made by humans, not by machines. There are ” Eight strange wonders of Shaanxi ” and these noodles are one of them. Hand-pulled noodles are made from Wheat flour and have a very silky smooth texture.

Pakistan, India – Aloo Qeema Gravy (Minced Meat With Potatoes)

March 6, 2021/0 Comments/in Asian Cuisine, Indian Cuisine, Other Asian Cuisine, Pakistani Cuisine/by Usama Tariq

In Punjab of Pakistan, there are many desi people who look at many dishes and try these dishes with their own method, from this, they cook Aloo Qeema mix dish in their own taste as well as in KPK they also have own taste. his dish is the national cuisine of Pakistan, India, and Bangladesh.

Pakistan – Traditional Kurnoo Mince Filled Wheat Wrap (Balochistan Special)

November 19, 2020/0 Comments/in Asian Cuisine, Pakistani Cuisine/by worldcuisine

Kurnoo is a wheat wrap cooked in an open fire the wheat wrap has meat inside. This is a very unique dish in Baluchistan also in Punjab. The Smokey aroma of it attracts people.

Pakistan – Keemy Waly Chawal (Mince Rice)

May 11, 2020/0 Comments/in Asian Cuisine, Pakistani Cuisine/by worldcuisine

When we talk about keema rice (mince) we come to know that it is commonly found in India and Pakistan. The word keema is taken from the Turkish language meaning minced meat.

Pakistan – Kofta Masala (Meat balls Curry)

December 24, 2020/0 Comments/in Asian Cuisine, Pakistani Cuisine/by worldcuisine

This is the unique kind of dish from the Punjab region of Pakistan. This dish is made up of small meat balls, dipped in the aromatic thick gravy. The use of spices is totally different from the usual used ones.

United Arab Emirates – Shirin Polo

August 1, 2021/0 Comments/in Asian Cuisine, United Arab Emirates Cuisine/by worldcuisine

This dish is a very sweet and nice dish of rice. It is special Persian sweet rice served at weddings and special festivals, also known as Wedding rice and Royal rice. Shirin Polo is a very unique name, in which SHIRIN means SWEET and POLO means RICE. This dish has many names complementary to their characteristics and ingredients.

Indonesia – Tapa Kolo

November 18, 2020/0 Comments/in Asian Cuisine, Indonesian Cuisine/by Fauzan Anandika

Tapa Kolo comes from Tapa and Kolo word, Tapa means to burn, and Kolo means bamboo rice. Tapa Kolo is a traditional dish from the Manggarai regency, which was already known for a long time ago.