Module 2

ASIAN CUISINE

Module Overview
Food is not only important from health point of view but also from cultural point of view.
Indeed. You may not notice it, but you can know more about a particular culture from the type of
food they prepare and eat. Hence, a cuisine or cooking traditions and practices are often
associated with a specific culture which is primarily influenced by locally available ingredients and
through trade which has been on since.
This module will introduce you to the various types of foods, food preparation and culinary
arts and techniques of the various regions of the Asia that will give an in-depth appreciation for
your chosen profession. Brace yourselves for you will be travelling at the at the expense and
essence of your home.

Module Outline

Introduction to Asian Cuisine

Lesson 1: Chinese Cuisine
Lesson 2: Japanese Cuisine
Lesson 3: Philippine Cuisine
Leeson 4: Korean Cuisine
Lesson 5: Indian Cuisine
Lesson 6: Thailand Cuisine

Module Learning Outcomes:

After studying this unit, you will be able to:
• Recognize the origins and influences of Asian cuisines;
• Familiarize with the ingredients, cooking methods and characteristics of Asian cuisines;
• Execute all the cooking methods involved in Asian cuisines;
• Prepare Asian menus;
• Practice food safety and sanitation principles in food preparation and service.

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 MODULE 2: ASIAN CUISINES

INTRODUCTION

Asian cuisine styles can be broken down into several regional styles that have roots in
the peoples and cultures of those regions. The major types can be roughly defined as East Asian
with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula;
Southeast Asian which encompasses Cambodia, Laos, Thailand, Vietnam, Brunei, Indonesia,
Malaysia, Singapore, and the Philippines; South Asian derived the states that once made up
British India- Burma, India, Si Lanka and Pakistan as well as several other countries in this region
of the continent, Central Asian and Middle Eastern.
Ingredients common to many cultures in the east and southeast regions of the continent
include rice, ginger, garlic, sesame seeds, chilies, dried onions, soy and tofu. Additionally, cooking
methods such as stir frying, steaming and deep frying are also common across many of these
cuisine styles. While rice is common to most Asian cuisines, different varieties are popular in the
various regions; Basmati rice is popular in the subcontinent, Jasmine is often found across the
southeast, Japan, and Korea. Curry is also a common dish in found in southern and eastern Asia,
however they are not as popular in eastern cuisines. Those curry dishes with origins in India and
other South Asian countries usually have a yogurt base while southeastern and eastern curries
generally use coconut milk as their foundation.

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 LESSON 1

CHINESE CUISINE
Objectives
At the end of the lesson the students are able to:
• discuss the origin and influences of Chinese cuisine;
• prepare a Chinese cuisine inspired recipe and explain its characteristics, its
ingredients, and cooking methods to be used; and
• execute cooking methods involved in Chinese cuisine while practicing food
safety and sanitation principles in food preparation and service.

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 CHINA
Capital: BEIJING
Location: EAST OF THE ASIAN CONTINENT, ON THE WESTERN SHORE OF THE
PACIFIC OCEAN, BORDERING THE EAST CHINA SEA, KOREA BAY,
YELLOW SEA, AND SOUTH CHINA SEA
Climate: TROPICAL, SUBTROPICAL, WARM-TEMPERATE, TEMPERATE, COLD-
TEMPERATE, AND QINGHAI-TIBET PLATEAU TEMPERATE ZONE
Population: 1.44 BILLION
Religion: BUDDHISM, TAOISM, ISLAM, CHRISTIANITY
Areas of China
North: Inner Mongolia
Northeast: Manchuria. Peking (Beijing)
Northwest: Xingjian Central: Szechwan
East: Shanghai, Fukien
Southwest: Tibet South: Canton, Yunnan

The People's
Republic of China is the
most populous country in
the world occupying most
of the eastern part of Asia,
and the third largest after
Russia and Canada. Its
civilization goes back more
than 7000 years, and, up
until the 20th century, a
succession of emperors
ruled. It became a republic
in 1911 and in 1994, a
communist state.
A land of many contrasts, some of the driest deserts and highest mountains as well as a
very farmland exist in China. This country consists of vast amount of land with diverse
geography, climates, and terrains. Sub-arctic regions prevail in the north, and tropical lowlands
comprise the south. The east contains fertile plains, but extensive desert makes up much of the

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west. Forests and fertile farmland cover a large portion of the northeast. Mountains lie in the
east central region; the west has dry, rocky plateaus and mountains; the Himalaya mountains
are in the Southwestern border; and Northwest is desert.
Wild differences in climatic conditions follow the varying terrain. The North and the West
endure long, hard, cold winters, while the central and southern areas experience mild to warm
winters. Hot, humid summers reign in southern Manchuria, but the arid northwest has hot, dry
summers. Tibet and the Himalayas lie in the Southwestern section, which experiences harsh
winters and windy conditions prevailing throughout the year due to the high elevation.
Lakes are all over the landscape and many rivers including the Yangtze and the Yellow
Rivers run through China. The Pacific Ocean borders on the eastern side. Because of this wealth
of bodies of water, freshwater fish and seafood are available in many areas.

CHINESE COOKING PRINCIPLES

Chinese philosophy dictates their views on food and cooking. These two philosophies
continue to influence the choice of foods that are combined to make both an individual dish and
an entire meal. The Chinese believe proper food combinations are important to achieve balance
and harmony in the body and the spirit.
Yin represents the feminine, dark and cool while yang stands for the masculine, light and
hot. Every food is labelled either yin or yang. Although yin and yang are opposites, the important
issue in food, art, and numerous areas in Chinese life remains the successful combining of these
two opposite forces. The proper union of yin and yang elements creates harmony and balance.
As a result, the Chinese possess a strong sense of balancing opposites. For example, sweet taste
sensations are combined with sour tastes and soft textures with crunchy ones. Consideration also
extends in the color of the foods composing a dish, the color of the dish in relation to the plate, as
well as many other aspects of balance within each dish and the entire meal.
The Five Elements are water, wood, fire, earth, and metal. Considered the building blocks
of life, these five elements or energy forces more constantly, changing continually as life itself.
The Chinese believe putting them together in the proper combination creates the natural order of
things, again leading to the balance and harmony. Each of the five elements relates to one of the
five tastes sensations: water represents salt, wood represents sour, fire represents bitter, earth
represents sweet, and metal represents spicy and pungent. Every food is assigned an element,
and the goal is the proper combination of the foods to reach balance within each dish and the
entire meal.

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 This theory of balance also exhibit itself with another philosophy, tsai-fan. Tsai refers to
any cooked dish of protein and vegetable, and fan translates to “cooked rice” or grain. In tsai-fan
as with the five elements and Yin-Yang, the proper balance is the goal. In order to achieve
balance, a meal must include grain with another food.

CUISINE
The Chinese diet is known to be the most nutritionally balanced diet in the world. Throughout
their history, medicine and food have been linked closely. The Chinese believe diet and food
directly influence health and disease, so one’s diet determines one’s health. Preparation and
cooking remain two distinctly different aspects of food production here. The time required to
prepare the food for Chinese cooking usually is more than the actual time needed to cook the
food. Both meat and vegetables are meticulously chopped into small, uniform pieces to ensure
quick, even cooking. All ingredients must be prepared before the cooking begins because the
cooking process happens very quickly.
Nothing is wasted in the Chinese kitchen. All parts of the animal are consumed, from the beak
to the feet. Seafood shells and head are used to make stock. Left-over dishes are transformed
into new creations with no resemblance to their former identity. The most important type of food
after grains are vegetable and small amounts of meat like pork and chicken, seafood and tofu or
soybean curd are added to the vegetables.
Dairy products are hardly used in Chinese cooking. A number of unusual ingredients including
shark’s fin, tiger lily buds, snake, bear paws, and sea cucumbers, appear in Chinese dishes.
Common flavorings and condiments used of Chinese cookery include soy sauce, rice wine, rice
vinegar, bean paste, plum sauce, oyster sauce, sugar, salt, ginger, garlic, and sesame oil.
Frequently used spices are star anise, Szechwan pepper, and five spice powder components of
fennel, cloves, anise seed, and cinnamon. Depending on the region, a typical Chinese breakfast
consists of rice porridge (congee), chicken noodle soup, or doughnut-like fried pastry. Egg rolls
dumplings filled with meat or shrimp are served for lunch. The main meal includes vegetables
with small amounts of meat or seafood, soup, and rice or noodles.
A typical dinner includes several dishes and often more than one type of soup. Normally, all
dishes are placed in the center of table. A festive dinner will feature ten or twelve dishes. Eating
utensils include chopsticks and soup spoons.
The most popular beverage throughout China remains tea. Besides being an important part
of daily life and ceremonies, numerous varieties of tea have medical uses.

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TYPES OF CHINESE TEA

The six types of tea are: green tea, white tea, yellow tea, oolong tea, black tea, and dark
tea. However, the use of colors to classify the types of tea can be a little confusing. After
processing the leaves of each of the types of tea, they have different appearance; in the west, the
teas are often described according to the color of the leaves (such as black or green). However,
in China the name refers to the color of the brew, such as "hong cha" (red tea), as the black tea
leaves actually produce a red tea when brewed. Of course, in the west, the term "black tea" is
also used to refer to (black) tea when that is drunk without added milk, and "white tea" can refer
to black tea with added milk.

Fermentation is a vital part of the process of tea production, and it is essentially this step
that results in the different varieties. (The word 'fermentation' is also used to describe the process
of beer and wine production, where added bacteria convert sugar to alcohol, but this is not the
same as tea 'fermentation'.) Applied to tea, the word refers to oxidation, and occurs when the
leaves are exposed to air. Fully fermented teas, such as black (or 'red') teas are withered and
rolled to fully expose the leaves to oxidation. Fermentation is controlled by adding heat through
either pan firing or steaming. In green teas the fermentation is minimized and controlled by
applying heat to the leaves almost immediately after picking, sealing in the grassy flavors and rich
nutrients.
In the end, it is the percentage of fermentation that actually differentiates between the
various types of tea, with green tea being less than 5 %, white tea 5-10%, yellow tea less than
10%, oolong tea 10-60%, black tea 80-85% and dark tea 100%.

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1. Green Tea
Green tea ('lu cha') is the most popular, and one of the
oldest, types of Chinese tea, and produced in the greatest
quantities. The tea leaves are un-wilted, and unoxidized. The
leaves are processed through careful steaming, frying and sun-
drying to remove the moisture and bring out the fragrance.
There are a number of famous varieties within the
Chinese green tea type, largely due to where the trees were
cultivated.
Green tea is considered the healthiest tea to drink as it
is loaded with antioxidants and nutrients that have powerful
effects on the body. Its benefits include improved brain function,
help with fat loss, and a lowered risk of cancer.

2. White Tea
White tea ('bai cha') undergoes the least processing of
all teas. Traditionally, in China, white tea was picked only a few
days of the year, when fine white hairs appeared on the tender
shoots. The tea shoots are allowed to wither then dry to prevent
oxidization.
Two varieties of white tea are good representatives of
white tea-White Hair Silver Needle, and White Peony, both of
which are produced in Fujian. The tea has delicate flavors and aromas.

3. Yellow Tea
The discovery of yellow tea ('huang cha') was another
happy accident. When making green tea, after the leaves were
finished, kneaded and twisted, if they were not dried properly,
they would turn yellow. At first, people naturally considered the
tea to be bad green tea, but gradually people came to enjoy the
different flavor and it eventually became one of the six major
types of tea. The tea is un-wilted, and unoxidized, but fermented
as it is allowed to turn yellow.

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4. Oolong Tea
Oolong tea ('qing cha' or 'wu long cha') is often written
with the Chinese (pinyin) spelling, 'wulong' tea.
This tea type lies somewhere between black and green
tea, in that it is a semi-fermented tea, but the finishing
technique is like green tea. It is wilted, bruised, and partially
oxidized. It has the fresh, clean flavor of green tea, as well as
the thick, luscious fragrance of black tea. It is grown mainly in
Fujian and Guangdong, as well as Taiwan.
It is believed that oolong tea reduces the risk of heart
disease, helps fight obesity, lowers the risk of cancer, helps prevent diabetes, is high in disease-
fighting antioxidants, decreases inflammation, supports a healthy brain and prevents bone loss.

5. Black Tea
Black tea ('hong cha', red tea) is the most widely
produced and drunk tea, and the best known amongst
westerners. This tea is wilted, sometimes crushed, and fully
oxidized. While in English it is commonly referred to as black
tea, the Chinese generally know it as red tea, as red is the
color of the liquid beverage. Rather than going through the
green steaming or green frying processes, black tea is
fermented, causing chemical reactions and changing the
color.
In western countries particularly, black tea is often drunk with additions such as milk,
sugar, honey, or lemon.

6. Dark tea
Dark tea ('hei cha', black tea) was invented by
accident. As tea had to be transported over long distances, by
sea and on horseback, alternating damp and dry conditions
altered the composition of the tea, and turned it a blackish-
brown. And yet the fragrance of the tea was very special, and
this type of tea, known as Pu'er tea, soon became a local
favorite and has been purposely produced in Yunnan province

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for 2,000 years. The Chinese name means 'black tea', but it is very different from what westerners
call back tea (which Chinese know as red tea).
Because it is fully oxidized, Pu'er tea has a lower antioxidant content than white or green
tea, but it is credited with many health benefits such as promotion of weight loss, reduction of
serum cholesterol, and cardiovascular protection.
Reference: Wickham, Ruth. Types of Chinese Tea. Retrieved from: https://www.chinaeducationaltours.com/guide/culture-chinese-tea-types.htm

COOKING METHODS
Chao or stir-frying, is the most well-known Chinese cooking method. Cutting the food into
small pieces and cooking rapidly over high heat required the least amount of cooking time
therefore used less valuable, scarce cooking fuel. Besides cooking quickly, this method has two
other distinct advantages: stir-frying preserves the texture of the food, and it retains valuable
nutrients.
The cooking vessel used for stir-frying, called wok has sloping sides and rounded bottom.
Stir-frying involves heating oil in a wok until very hot, adding the food in the order of their cooking
time (beginning with the items that takes the longest to cook), while constantly stirring.
Another frying technique, deep-frying appears often. This method conserves fuel as
foods submerged in hot fat cook quickly. Poaching, parboiling and steaming appears as a method
for cooking whole duck, chicken, fish, as well as individual items such buns or dumplings. Bamboo
steamers can be stacked on top of each other in a wok. This facilitates steaming several foods at
one time.
Pickling, smoking, and wind drying are popular methods of preserving food for use during
the long winter. Preserved, smoked and pickled foods are widely used.

INGREDIENTS
• Rice • Carrots
• Mushrooms and fungi
• Pork and poultry • Gingers
• Chinese hot mustard
• Wheat • Water chestnuts
• Tofu and soybeans
• Garlic • Sesame oil
• Rice wine
• Peanuts • Bamboo shoots
• Seafood-fresh and dried
• Onions • Soy sauce
• Rice vinegar Tea
• Leafy vegetable • Bean sprouts
• Spring onions • Black vinegar

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 CHINESE SAUCES AND CONDIMIENTS

• Black bean sauce: salted black beans, rice, wine, garlic

• Char siu sauce: fermented soy beans, vinegar, tomato paste, chili, garlic,
and spices
• Chili pastes: fresh and dried chilies, vinegar
• Hoisin sauce: similar to char siu
• Oyster sauce: oyster, extracts, sugar, seasonings
• Plum sauce: salted plums, rice vinegar, chilies, sugar.

REGIONS
Wheat grows well in the north of China while rice thrives in the south. As a result, wheat
in the form of noodles, dumplings, and sometimes bread functions as the grain staple in the north.

People in the South eat rice instead.

The cuisine of each region depends on the food that grows or raised there. Favorable
growing conditions result in more crops flourishing in the areas south of the Yangtze River. Many
shrimp, crab and fish are found in the eastern and southern coastal areas. The provinces of
Sichuan and Hunan prepare spicy foods, whereas many other areas prefer mild or even bland
dishes. The cooking method of choice throughout the southern regions remains stir-frying.
The Northern regions have long, cold winters, and dry arid conditions resulting in limited
crops. Wheat and not rice grow in the north so noodles, steamed buns and egg rolls are the
staples. The cuisine of the north tends to be lighter and milder than the other areas of China. Hot
peppers are not used here: garlic, onions, ginger, and soy sauce are used to flavor food. Steaming
and poaching are often preferred cooking methods, preserving the natural flavors of food. Meat
is usually marinated, then barbecued, boiled or roasted rather than fried. Lamb and chicken are
the most popular meats. Peking duck hails from the North and consists of crisp duck slices
accompanied by rolled pancakes and a sweet sauce. Sweet and sour dishes are also very
common.
The Eastern coastal regions enjoy the best weather in China. The combination of fertile
farmland, abundant rainfall, and good climate produces a profusion of crops. The coastline, lakes
and rivers provide assorted seafood. More sugar and less soy sauce are used in their cooking.
Rice wine and rice vinegar is also used widely.

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Dishes of the central region (Szechwan)
Exhibit use of red chilies as well as garlic, spring onions, and ginger. Other flavorings used
in this highly spiced cuisine include rice vinegar, peanuts, sesame seeds, oil, and paste. A typical
dish is hot and sour soup.
Located in the southwest, Yunnan is an isolated region because of its mountainous terrain.
Game is hunted from the mountains and their ham is the finest in China. All sorts of nuts like
peanuts, walnuts, pine nuts and chestnuts are incorporated into their dishes.
Found in the southern region, Canton is the birthplace of dim sum, snack foods eaten for
lunch or any time throughout the day. Available in a whole range of forms and flavors, dim sum
includes soups, steamed buns, stuffed dumplings, sweet and savory pastries, and much more.
Cooking from the south features many sauces. With several rivers and close proximity to the sea,
seafood appears in many dishes, often mixed with vegetables or meats. Oyster sauce and shrimp
paste gives a lot of flavor to different dishes.

Chinese Regional Cuisine

Cantonese/Southern Szechwan/Western Peking/Northern Shanghai/Eastern
Cuisine: Cuisine: Cuisine: Cuisine:

• Sweet and sour • Hot and sour • Peking Duck • Congee

pork soup • Mu Shu Pork • Century eggs
• Shark’s Fin and • Kung Pao (wrapped in • Red Cooked
Bird’s Nest Soup Chicken Chinese steamed Chicken
• Steamed Whole Ham pancakes)
Fish in Ginger • Mapu Tofu
• Dim sum

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CANTONESE/ SOUTHERN CUISINE:
Canton is the culinary capital of China. It is also the trading port of China so there is an
abundance of ingredients coming from different areas of the world. It is also the first regional
cuisine that penetrated the rest of the world because of its role as the trading center. Canton has
a tropical climate, which is suitable for growing rice and other produce. Rice is the staple diet of
this region. The Cantonese specialized in stir-frying, steaming, and roasting a wide variety of
meats, poultry, and seafood. Roasted and barbecued meats are also very popular. Seasonings
are very subtle in Cantonese cuisine, meaning foods are mildly flavored. Spices are not very
common.

SZECHWAN/ WESTERN CUISINE:

Szechwan is the largest province in China and its cuisine is next to the Cantonese in
popularity. This region, surrounded by mountains, was isolated from the rest of China for centuries
and developed a special style of cooking uniquely its own.
The major characteristic of this cuisine is spicy. Even though its cuisine is unlike any other
in China, foreigners heavily influenced it on the use of spices was introduced by India. Spanish
traders introduced chilies to the region.

PEKING/ NORTHERN CUISINE:

Peking is now known as Beijing. It is called the Imperial cuisine because it was the food
served in the palace of the Chinese emperors. In the olden days, expensive ingredients were
used and preparations were elaborate.
These days, people of the north prefer substantial and heavy dishes due to the very cold
winters. Instead of rice, wheat is the staple grain. Noodles and pancakes are popular.

SHANGHAI/ EASTERN SCHOOL:

Shanghai does not really have a cuisine of its own but it adapts the cuisines of its
surrounding provinces. It is similar to Cantonese cuisine but is much sweeter and heavier. The
use of pickled vegetables and salted meats are balanced by adding sweet ingredients to their
dishes. Both rice and wheat are grown here. Wheat flour is used to make noodles and bread.
Congee a rice porridge eaten for breakfast originated in Fukien. Eastern China is famous for “red-
cooking”. A process whereby meat is slowly simmered in dark soy sauce, imparting a reddish
color to the mushed dish.

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 Chinese Regional Cuisine

Sweet and Sour Pork Bird’s nest soup Shark’s fin soup

Steamed whole fish in ginger Dim sum Hot and sour soup

Peking Duck

Kung pao chicken Mu Shu Pork Congee

Wrapped in steamed pancakes
Chinese ham

Mapu Tofu Red Cooked Chicken Century egg

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 ACTIVITY NO. 1
MODULE 2.1 CHINESE CUISINE

ENRICHMENT: ‘CREATING AN ACADEMIC PAPER’

Directions: Create an academic paper about Chinese Cuisine by answering the given
questions below by paraphrasing and citing sources (e.g. According to Billgates, 2020; or, an
article from LivingCountry states that). NO PLAGIARISM, which means no copy-pasting –
instead, PARAPHRASE.

___________________________
Your own Title

Introduction: ‘Origin and influences of Chinese cuisine’⎯Explain and discuss.

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Body 1: ‘Chinese Cuisine as the most nutrionally balanced diet in the world’⎯Justify.
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Body 2: ‘Cooking Principles and Methods behind the Chinese Cuisine’⎯Elaborate and relate to
other cuisines you know.
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Conclusion: Summary
______________________________________________________________________
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Student’s Name and Signature

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 LABORATORY ACTIVITY

Directions: Below are suggested recipes for Chinese Cuisine. You can plan and create your own
Authentic Chinese dish based on the following dishes or you can just create your own. Kindly
refer to the rubrics and requirements at the end of the suggested recipes.

STANDARD RECIPE 1: CHOW MEIN

Yield: 8 SERVINGS

Quantity Ingredients Specifications

50 ml Cooking oil
400 g Canton noodles fried
50 g Garlic minced
50 g Onion sliced
150 g Tiger prawn peeled
150 g squid cleaned
150 g chicken sliced
100 g Carrots
salt to taste
100 g Green beans julienne
50 ml Soy sauce
Black ground pepper to taste
200 g Red bell pepper slivered
200 g Cabbage shredded
5 tbsp Oyster sauce
1 cup Chicken stock
3 tbsp Cornstarch sifted

Procedure:
1. Fry noodles in hot oil. Set aside
2. Sear in the chicken until juice come out set aside.
3. Sauté the onion, garlic, shrimp, green beans, carrots and season it with salt, pepper and
oyster sauce.
4. Dissolve the cornstarch in chicken stock, pour in to the sautéed vegetables and add also
the seared chicken. Lastly add the cabbage.
5. Arrange the fried noodles on a platter and pour sauce on top. Garnish it minced cilantro.

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 STANDARD RECIPE 2: STIR FRIED SQUID WITH BLACK BEAN SAUCE

Yield: 5 SERVINGS

Quantity Ingredients Specifications

50 g Fresh Squid score
300 g Carrots sliced
100 g Shallots slivered
300 g Cucumbers garnish
400 g Red Bell Peppers julienne
250 g Round Red Radish garnish
150 g Garlic minced
25 g Salted Black Beans
100 ml Oyster Sauce
2 tbsp Sugar

Procedure:
1. Clean the squid by removing the cartilage and the skin all washed over. Reserve the
tentacles but trim off the eyes, beak and other unwanted parts.
2. Split opens the head and lays it flat. Cut into rough squares; score the squid in crisscross
pattern. Set aside.
3. In a small mixing bowl, combine ingredients for the sauce. Mix salted black beans, oyster
sauce, and sugar.
4. In a very hot wok, heat oil and sauté the shallots, add the blanched carrots and the bell
peppers. Sauté for 2 minutes or more.
5. Add the liquid ingredients. Check for seasoning then before serving add the squid and
cook for about 30 seconds. You will notice the squid will curl up.
6. Plate onto a platter and garnish with your prepared vegetable carvings (cucumber and
Red radish).

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 STANDARD RECIPE 3: GENERAL TSAO’S CHICKEN II

Yield: 3 SERVINGS

Quantity Ingredients Specifications

4 cups for frying
Vegetable Oil
1 tbsp
½ Egg
¾ lb. Chicken thighs boneless, skinless cut into ½ inch cubes
½ tsp Salt
¼ cup
White Sugar
¼ cup
½ pinch White Pepper
1 tsp Cornstarch
1 tbsp and ¼ tsp Green Onion
½ clove Garlic minced
3 died Red Chilies whole
1/2 Orange zest strip
1/8 tsp Ginger ground
1 tbsp and ¾ tsp Chicken Broth
1 ½ tsp Rice Vinegar
2 tbsp Soy Sauce
1 tsp Sesame Oil
1 tbsp Peanut Oil
1 tsp Cornstarch
2 tbsp Water

Directions:
Step 1: Heat 4 cups vegetable oil in a deep-fryer or large
saucepan to 375 degrees F (190 degrees C).

Step 2: Beat the egg in a mixing bowl. Add the chicken

cubes; sprinkle with salt, 1 teaspoon sugar, and white
pepper; mix well. Mix in 1 cup of cornstarch a little bit at
a time until the chicken cubes are well coated.

Step 3: In batches, carefully drop the chicken cubes into

the hot oil one by one, cooking until they turn golden
brown and begin to float, about 3 minutes. Remove the
chicken and allow to cool as you fry the next batch. Once all of the chicken has been fried, refry
the chicken, starting with the batch that was cooked first. Cook until the chicken turns deep golden
brown, about 2 minutes more. Drain on a paper towel-lined plate.

Step 4: Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Stir in the green
onion, garlic, whole chiles, and orange zest. Cook and stir a minute or two until the garlic has
turned golden and the chiles brighten. Add 1/2 cup sugar, the ginger, chicken broth, vinegar, soy
sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes.

Step 5: Dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce. Return
to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1

12
minute. Stir the chicken into the boiling sauce. Reduce heat to low and cook for a few minutes
until the chicken absorbs some of the sauce.
https://www.allrecipes.com/recipe/91499/general-tsaos-chicken-ii/

STANDARD RECIPE 4: SHANGHAI FRIED RICE

Quantity Ingredients Specifications

1 kilo Cooked Rice cold
250 grams Chinese Sausage small size
200 grams Green Peas frozen, blanched before using
100 grams Lettuce iceberg, washed and dried
150 grams Shrimp peeled, washed and deveined
40 ml Soy Sauce dark soy sauce
5 grams White Pepper ground
5 pieces Eggs fresh
100 grams Spring Onion washed, finely chopped
30 grams Garlic peeled, chopped
50 ml Oil
5 grams Salt iodized

Mise en Place
1. Fluff and spread the cooked rice on a baking tray, let it cool.
2. Chop the garlic finely.
3. Chop the spring onions.
4. Cut the Chinese sausages into thin discs.
5. Beat the eggs lightly.
6. Slice the lettuce.

Method:
1. Using a Chinese wok, heat the oil.
2. Add garlic and sauté.
3. Add the beaten eggs and stir well. Add the
shrimp.
4. Add the Chinese sausage and stir well.
5. Mix the cooked rice into the eggs and sausages in the wok.
6. Add the green peas, lettuce, salt and white pepper.

Add soy sauce and the spring onions. Stir well to evenly distribute the ingredients.

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 LABORATORY ACTIVITY ⎯ MIDTERM FORMAT

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o Centered (Ctrl + E)
• Sub Title:
• Submitted by Group No.: _______
• Submitted to: (Instructor’s Name)
• Subtitle Format
o Font Style: Arial (Bold)
o Font size: 11
o Align Right (Ctrl + R)

Made-to-Fit Sample:

LABORATORY
ACTIVITY
Arial 56
IN BOLD
Centered

INTERNATIONAL
CUISINE

Arial 11 BOLD Submitted by Group No.: ________

Align Right Submitted to: Ms. Yvanny B. Villar

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(Page 2) Authentic Chinese Recipe
Recipe name: __________________________________

Picture of the Chinese Dish

MENU RECIPE COST AND MARKET ORDER

Quantity Unit Ingredients Unit Price Total Price

Total Food Cost: ______________ Total Cost/Serving: ________

Procedure:
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____________________________________________________________________________
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Explain the health benefits of the ingredients used, cooking methods used and the characteristics
of this dish.
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Explain the benefits of sanitation before, during and after the LABORATORY. How can you apply
this at home, community and/or your future?
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(Next Page)
RUBRICS FOR FOOD PREPARATION
DIMENSION PERFORMANCE LEVEL
Masterful Competent Novice Incomplete Points
4 Points 3 Points 2 Points 1 Point Earned
*GROUP PERFORMANCE ** INDIVIDUAL
1. Use of tools and equipment
Uses tools and correctly and correctly and correctly but less incorrectly and less
equipment confidently at confidently most confidently some confidently most of
all times of the time times the time
Tools and Utensils
were complete, MOST OF THE
ALL THE TIME SOMETIMES ⎯
cleaned and dried TIME
after used
2. Application of Procedures
Manifests very clear Manifest less under-
under-standing of the standing of the
SOMETIMES
step- by – step PERFECTLY MOST OF THE step- by – step
SEEKS
procedures ALL THE TIME TIME procedure seeking
CLARIFICATION
clarification most of
the time
Works coordinately Works coordinately
with ease and MOST OF THE but with assistance
AT ALL TIMES SOMETIMES
confidence TIME from most of the
times
3. Safety work habits
Observes safety Most of the time
precautions MOST OF THE not observing safety
AT ALL TIMES SOMETIMES
TIME precautions

Applies food safety

Most of the time
and sanitation
MOST OF THE not observing safety
principles in AT ALL TIMES SOMETIMES
TIME and sanitation
production and
principles
plating
Maintains neat
working area during
MOST OF THE
preparation and ALWAYS SOMETIMES ⎯
TIME
cooking

4.Completeness of task
Tasks is Tasks is Tasks is nearly Work completed
completed completed completed ahead of time
following in following the following the
the activity procedures in the procedures in the
improvement/ project project
innovations
5. Time management
Work Work completed Work completed _ Work completed _
completed within allotted (min/hours/days) (min/hours/days)
ahead of time time beyond beyond
6. Complete Cooking Outfit**

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 Wears cooking outfit; 1 missing 2 missing 3 missing
Observes professional Complete;
grooming and ALL THE TIME
cooking cooking cooking
hygiene paraphernalia paraphernalia paraphernalia
Points Gathered

(Another Page) WEIGHTED AVERAGE SCORE OF THREE (3) JUDGES

Equivalent Points
CRITERIA FOR JUDGING
Points Gathered
TASTE

Good flavor balance and combination 25

Texture should be well combined with Flavor 25

PRESENTATION

Appetizing and moderately sized portions 20

Adherence to theme (e.g. Chinese Cuisine) 15

Plating 15

TOTAL 100

(Another Page: A whole page full of documentation from preparation to final output.)

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Group No.: ______________________________
Course/Year & Section: ______________________________________________
Submitted to: _____________________________________________________________
Date Submitted: ___________________________________________________________
Members’ Grading Sheet
Food
Group Documentation Cooking
Tasting Overall
Performance (20%) Outfit
Score Sheet Grade
(25%) (25%)
(30%)

1.
2.
3.
4.
5.
6.

SUMMARY OF LABORATORY PORTFOLIO TO BE SUBMITTED BY GROUP

• Front Page
• Authentic Chinese Recipe
• Rubrics for Food Preparation
• Weighted average score of Three Judges
• Page full of Documentation
• Members’ Grading Sheet

19
 LESSON 2

JAPANESE CUISINE
Objectives
At the end of the lesson the students are able to:
• discuss the cuisine of Japan, history of cuisine, and Japanese table manners;
• create a bento showcasing the popular dishes of Japan as well as the cooking
methods used in preparing the dishes.

20
 JAPAN
Capital: TOKYO
Location: EASTERN ASIA IN THE PACIFIC OCEAN TO THE EAST OF CHINA,
RUSSIA, NORTH KOREA, AND SOUTH KOREA. AN ARCHIPELAGO
THAT IS MADE UP OF OVER 6,500 ISLANDS, THE LARGEST OF WHICH
ARE HONSHU, HOKKAIDO, KYUSHU, AND SHIKOKU
Climate: VARIES WIDELY FROM ONE REGION TO ANOTHER. MOST PARTS OF
THE COUNTRY HAVE FOUR DISTINCT SEASONS, AND THE WEATHER
IS RELATIVELY MILD FOR EVERY SEASON
Population: 126.47 MILLION
Religion: SHINTOISM, BUDDHISM, CHRISTIANITY

Japanese cuisine (和食, washoku) offers an abundance of gastronomical delights with a

boundless variety of regional and seasonal dishes. Restaurants in Japan range from mobile food
stands to centuries old ryotei, atmospheric drinking places, seasonally erected terraces over
rivers, cheap chain shops and unique theme restaurants about ninja and robots. Many restaurants
are specialized in a single type of dish, while others offer a variety of dishes.

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SHORT HISTORY OF JAPAN

Early descendants of Japan migrated from Asia, primarily from China and Korea. The
inhabitants were hunters and gatherers, living of the animals and plaints native to the islands.
Around 300 BC, an agricultural society developed, and the Japanese began growing rice and
irrigating the farmland. The strongest influence on Japan came from the Chinese between 400
and 800 AD. People who came in Southern China merged their clan worship with the inhabitant’s
worship of the land and spirits of the countryside to form Japan’s oldest principal religion,
Shintoism. Although Buddhism, which arrived from China in the 6 th century, eventually replacing
Shintoism as Japan’s most important religion, Shintoism remains at the heart of the Japanese
culture.
The Japanese diet, which relies on simple ingredients like fish, rice, fruits, and sea
vegetables, has changed little through centuries. Japanese cuisine symbolizes an acute
awareness of the seasons and, more than anything else, it requires the freshest of ingredients.
Its taste is characterized as subtlety and unlike other Asian cuisines where combinations where
combinations and blends are emphasized, individual flavors and textures are of the greatest
importance in Japanese cooking.
The cuisine itself is frugal but presentation is refined and very important. Garnishes are
carefully chosen to represent nature and seasons, both which are reflected also in the
composition of each dish.
Historically, Japan has always been an isolated country, much of its cuisines has
developed within the country, but there are few exceptions, the introduction of tea and soybean
products from China in the 6th century, and later the introduction of vegetable oils and frying
techniques by European traders. In the 16 th century, the Portuguese were the first Europeans to
arrive in Japan, and from them the Japanese adapted the technique of frying fish in batter, which

22
became known as Tempura. European traders, including the Dutch and the Spanish, also
introduce potatoes and hot red chili peppers in Japan.
At the end of the 16th century, when Jesuit missionaries began to follow the European
traders, the Japanese closed their century, when Japan began to industrialize, did the cuisine
begin to borrow from Western diet. Beef, pork, and poultry began to appear on the menu-pork
also represents the Chinese influence in Japan.

STAPLE FOODS
Despite the influx of meat, fish has always been the main source of protein in Japan, where
the waters are rich with marine life. Seafood is present in one form or another at every Japanese
meal. They eat it cooked, raw (sashimi), or dried (tuna bonito flakes used in broths). Seaweeds
are also very important, particularly kombu (kelp), a basic ingredient in Japanese soup stock,
and nori, paper thin strips of seaweed, which are used as wrapping and garnish for many foods.
Soybean products like tofu (bean curd) and miso (fermented soybean paste) are also
important protein sources. Miso shiru, broths thickened with miso paste, are the most common
Japanese breakfast, and are eaten in other meals as well. Shoyu (soy sauce) is the most common
seasoning used.
In addition to rice, the Japanese eat a large amount of noodles. Noodles are the most
popular fast-food lunch for workers. Soba (buckwheat) are associated with Tokyo and Northern
Japan and udon (wheat) are eaten in Osaka and Southern Japan.

23
FOOD THROUGH THE DAY Ingredients:
Breakfast and lunch are quick light meals in Bamboo shoots
Daikon: large white radish
Japan, the main meal being dinner. The most common
Gingko nuts
breakfast consists of miso soup, rice, and pickled Hakusai: Chinese/Napa Cabbage
vegetables. Noodle dishes are among the most common Kabocha: squash
lunches. The other type of widely eaten lunch comes in Lotus root
Mushrooms
a multi-compartment lunch box called a bento box, filled Sweet Potatoes
with various dishes. Another type of lunch is ekiben, Konbu: dark green kelo
meaning “station lunches.” These are lunches sold on Nori
Bonito flakes: dried fish
railroad platforms.
Sake: rice wine
The evening meal, eaten at low tables with Rice
chopsticks, is the main meal of the day. Rice, served with Soybeans
Edamame: fresh soybeans
fish, poultry, meat or vegetable side dishes, is the focus
Soy sauce
of the typical family meal. One-dish meals, consisting of Miso: fermented soybean paste
hot pots with fish, meat or tofu and vegetables served Tofu
Soba: buckwheat
with rice are also very common.
Udon: wheat
Traditional Japanese cuisine is dominated by Somen: fine wheat-based
white rice, and few meals would be complete without it. Noodles
Anything else, served during a meal⎯fish, meat, Ramen: wheat based with egg

vegetables, and pickles⎯is considered a side dish. Side

dishes are served to enhance the taste of rice. The
number of side dishes that accompany the rice and soup
that are nearly always
served names traditional
Japanese meals.
The simplest Japanese
Bento box
meal, for example, consists
of Ichiju-Issai (“soup plus one” or “one dish meal”). This means soup,
rice, and one accompanying side dish⎯usually a pickled vegetable
like Daikon. A traditional Japanese breakfast, for example, usually
consists of miso soup, rice, and pickled vegetable.
The most common meal, however, is called Ichiju-Sansai (“soup

Ekiben bento box

plus three”)⎯soup, rice, and three side dishes are usually raw fish
(sashimi), a grilles dish, and a simmered (sometimes called boiled

24
in translations from Japanese) dish. Ichiju-Sansai often finishes with pickled vegetables and green
tea.

CONDIMENTS AND SEASONINGS

Panko: Japanese bread crumbs
Mirin: sweet wine used for cooking
Gari: pickled ginger
Komezu: rice vinegar
Sesame oil and sesame seeds
Shiso: Japanese herb similar to basil
Wasabi: Japanese horseradish

COOKING TECHNIQUES
• Mushimono: steaming
• Nimono: simmering; along with meats, fish and vegetables, Japanese simmered foods
feature certain flavorings including sake for flavor and tenderizing, mirin and sugar, soy
sauce and miso.
• Nabenomo: one-pot cooking
⎯ Shabu-Shabu: Japanese beef hot pot
⎯ Yudofu: Tofu hot pot
⎯ Sukiyaki: a stew of beef, vegetables, tofu and clear noodle in a broth of mirin, sake
and soy sauce.
⎯ Dotenable: includes oyster and miso. Cooked right at the table, for presentation
purposes.
• Yakimono: grilling; the category for Yakimono includes both broiled and grilled dishes
such as chicken yakitori and teriyaki style dishes. Yakitori or broiled dishes start with a
special sauce called tare. It is always a combination of sake, Mirin, and soy sauce.
⎯ Teriyaki – grilled, broiled, or pan-fried meat, fish, chicken or vegetables glazed with
a sweeten soy sauce
⎯ Gyoza – savory Japanese dumplings, often filled with pork, tofu or vegetables.
• Agemon: deep frying; tempura is a Japanese deep-fried dish with a lighter batter. The
coating is made from flour, water, egg yolks; and the items to be dipped are always
vegetables or fish, never chicken or meat.

25
 ⎯ Donburi – one-bowl dishes of hot steamed rice with various savory toppings
⎯ Oyakodon – chicken and egg
⎯ Tempura – deep-fried batter-coated bite-sized foods.
⎯ Tonkatsu – deep-fried breaded pork cutlet

SUSHIMI AND SASHIMI

The word sushi refers to the “fingers” (finger shape) of vinegared rice that support choice
morsels of raw fish.
Types of sushi:
1. Nigiri sushi: fingers of vinegared rice topped with raw fish or other items such as
cooked shrimp or sweet omelet.
2. Makisushi: sushi rolls made with makisu; a mat made from thin pieces of bamboo
that facilitates the rolling process.
3. Temaki: hand rolled sushi shape into a cone.
4. Sushi rice (su-meshi) is sweetened vinegared rice. It is a mixture of short grain,
rice, water, rice vinegar, sugar and salt.

1 2

3 4

26
JAPANESE DESSERTS
⎯ Fresh fruits
⎯ Mochi: sweet glutinous rice. Mochi refers to a rice product that’s made from sweet
glutinous rice that has been steamed and pounded.
⎯ Adzuki: sweet red bean paste. Anmitsu – a traditional Japanese dessert.
⎯ Dango: Japanese dumpling
⎯ Kakigoro: shaved ice sweetened with flavored syrup
⎯ Macha Ice (green tea ice cream) – green tea flavored ice cream.

TRADITIONAL JAPANESE TABLE SETTINGS

The traditional Japanese table setting has varied considerably over the centuries,
depending primarily on the type of table common during a given era. Before the 19th century, small
individual box tables (hazoken) or flat floor trays were set before each dinner.
Larger low tables (chabudai) that accommodated entire families were becoming popular
by the beginning of the 20th century, but these gave way almost entirely to western style dining
tables and chairs by the end of 20 th century. Traditional table settings are based on the classic
meal formula, Ichijun-Sansai, or “soup plus three.” Typically, five separate bowls and plates are
set before the diner. Nearest the diner are the rice bowl on the left and the soup bowl on the right.
Behind this are three flat plates to hold the three side dishes, one to far back left (on which might
be served a grilled dish), and one in center of the tray (on which might be served boiled greens).
Pickled vegetables are often served well, and eaten at the end of the meal, but are not
counted as part of three side dishes. Chopsticks are generally placed at the very front tray near
the diner with pointed ends facing left and supported by a chopstick holder.

POPULAR DISHES
The Japanese cuisine offers a great variety of dishes and regional specialties. Some of
the most popular Japanese dishes are listed below. They are categorized below into rice
dishes, seafood dishes, noodle dishes, hot pot dishes, meat dishes, soybean dishes, yoshoku
dishes and other dishes. Please note that some dishes may fit into multiple categories, but are
listed only once.

27
Rice Dishes
For over 2000 years, rice has been the most important food in Japanese cuisine. Despite
changes in eating patterns over the last few decades and slowly decreasing rice consumption in
recent years, rice remains one of the most important ingredients in Japan today.

Rice Bowl
A bowl of plain, cooked rice is served with most Japanese meals. For breakfast,
it is sometimes mixed with a raw egg and soy sauce (tamago-kake gohan) or
enjoyed with natto or other toppings.

Sushi
Sushi is a dish containing sushi rice, cooked, white rice, flavored with seasoned
rice vinegar. There are various kinds of sushi dishes, such as nigirizushi (hand
formed sushi), makizushi (rolled sushi), and chirashi (sushi rice topped with
raw fish). Sushi is the most famous Japanese dish outside of Japan, and one of
the most popular dishes inside Japan, as well.

Donburi
Donburi refers to a bowl of plain, cooked rice with some other food on top of it.
Donburi are served at specialty restaurants, but they are also common at many
other types of restaurants. Some of the most popular varieties
are gyudon (stewed beef), katsudon (tonkatsu), tendon (tempura), oyakodon
(chicken and egg), tekkadon (maguro) and kaisendon (raw seafood).

Rice Balls (Onigiri)

Rice balls (onigiri) are made of cooked rice and are typically wrapped in
nori seaweed. They are usually lightly seasoned with salt and often contain a
filling such as umeboshi (pickled Japanese plum), okaka (dried bonito shavings
and konbu) or salmon. Rice balls are a popular and inexpensive, portable snack,
homemade or available at convenience stores, but are also commonly served
at general restaurants and izakaya.

Kare Raisu (Curry Rice)

Kare Raisu is cooked rice with a Japanese curry sauce. It can be served with
additional toppings such as tonkatsu. Curry is not a native Japanese spice, but
has been used in Japan for over a century. Kare Raisu is a very popular dish, and
many inexpensive Kare Raisu restaurants can be found especially in and
around train stations.

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 Fried Rice (Chahan)
Fried rice, or chahan, is a dish that was originally introduced from China. There
are an infinite variety of ingredients that can be added to fried rice. Some common
ones are peas, egg, green onions (negi), carrots and pork. Chahan is a suitable dish
for using left over rice.

Chazuke (Ochazuke)
Chazuke, or ochazuke, is another simple comfort food consisting of tea or light fish
stock poured over rice (sometimes made with leftover rice). Chazuke is often
garnished with toppings such as umeboshi, grilled salmon or pickles. Chazuke is
commonly served at izakaya and is a popular dish to eat after drinking.

Kayu
Kayu, or okayu, is Japanese rice porridge made by slow cooking rice in lots of
water. It tends to be thicker than other types of rice porridge or gruel, and is a
suitable dish for using left over rice. Kayu is often garnished with umeboshi and is
commonly served to sick people because it is easily digestible.

Seafood Dishes
Hundreds of different fish, shellfish and other seafood from the oceans, seas, lakes and
rivers are used in the Japanese cuisine. They are prepared and eaten in many different ways,
such as raw, dried, boiled, grilled, deep fried or steamed.

Sashimi
Sashimi is raw seafood. A large number of fish can be enjoyed raw if they are
fresh and prepared correctly. Most types of sashimi are enjoyed with soy sauce
and wasabi.

Yakizakana
Yakizakana means grilled fish. Many varieties of fish are enjoyed in this way,
including mackerel (saba), salmon (sake), mackerel pike (sanma), horse
mackerel (aji), Okhotsk atka mackerel (hokke), sea bream (tai) and sweetfish
(ayu).

29
Noodle Dishes
There are various traditional Japanese noodle dishes as well as some dishes which were
introduced to Japan and subsequently Japanized. Noodle dishes are very popular in Japan and
are served both hot and cold depending on the season. Noodle restaurants and food stands are
ubiquitous, and it is common to find noodle stands along train platforms.

Soba
Soba are native Japanese noodles made of buckwheat flour or a mixture of buckwheat
and wheat flour. Soba are about as thick as spaghetti, and are served either hot or cold
and with various toppings.

Udon
Udon are Japanese noodles made of wheat flour. Udon are thicker than soba and are
also served either hot or cold and with various toppings such as fried tofu (kitsune
udon), tempura (tempura udon) and mountain vegetables (sansai udon).

Ramen
Ramen is Chinese style noodles prepared in a soup with various toppings. Ramen is
one of the many popular dishes that were originally introduced from China but have
become completely Japanized over time.

Somen
Like Udon noodles, somen are Japanese noodles made of wheat flour, but they are
much thinner than udon and soba. Somen are usually eaten cold and are considered
a summer specialty.

Yakisoba
Yakisoba are grilled or fried Chinese style noodles mixed with pieces of meat, cabbage,
carrots or other vegetables, and garnished with red ginger. It is a
popular festival food.

30
Hot Pot Dishes
Nabe, or hot pot dishes, are prepared in a hot pot, usually at the table. Typical ingredients
are vegetables such as negi (Japanese leek) and hakusai (Chinese cabbage),
various mushrooms, seafood and/or meat. There are many regional and personal varieties, and
they are especially popular in the cold winter months. Some special nabe dishes are:

Oden
A nabe dish prepared with various fish cakes, daikon, boiled eggs, konyaku and
kombu seaweed, slow simmered in a soy sauce-based soup. Oden is a popular
dish available at convenience stores in the winter.

Sukiyaki
A nabe dish prepared with thinly sliced meat, vegetables, mushrooms, tofu and
shirataki (konyaku noodles) simmered in a sweet soy sauce broth. The pieces
of food are dipped into raw beaten egg before being eaten.

Shabu Shabu
Shabu Chauhan is a Japanese style hot pot in which pieces of thinly sliced
meat, seafood, vegetables, mushrooms and tofu are cooked by dipping them
into a hot soup. The bite-sized pieces are then dipped into a ponzu citrus or
sesame sauce before being eaten.

Chanko Nabe
Chanko nabe is the traditional staple diet of sumo wrestlers. There are many
varieties of chanko nabe, which can be tried at one of the several specialty
chanko nabe restaurants found around Ryogoku, the sumo district in Tokyo.

31
Meat Dishes
Meat has been eaten in Japan in larger amounts only since the second half of the 19th
century. Nowadays there are a variety of popular Japanese meat dishes.

Yakitori
Yakitori are skewered grilled chicken pieces seasoned with salt or sauce.
Almost every part of the chicken is used for yakitori including the white and
dark meat, gizzards, skin and other organs.

Tonkatsu
Tonkatsu are deep fried pork cutlets. Tonkatsu is usually served
accompanied by shredded cabbage or on top of cooked rice (katsudon). It is
also a common addition to Japanese style curry rice (katsu kare).

Yakiniku
Yakiniku literally means "grilled meat" and refers to grilling bite-size pieces
of meat - mostly beef and pork - on a grill at the table. Specialized yakiniku
restaurants are among the most popular restaurant types in Japan and
usually serve a wide variety of meat parts at multiple quality (and cost) levels.

Nikujaga
Nikujaga is a popular dish of home style cooking made of sweet stewed meat
(niku) and potatoes (jagaimo).

Teppanyaki
Meat, seafood and vegetables are prepared on a large iron griddle (teppan)
around which the diners are seated. The chef artfully prepares the dishes in
front of his or her customers.

32
Soybean Dishes
Tofu, natto, miso and many other important ingredients of Japanese cooking are made
of soybeans. The following are some of the most popular soybean-based dishes:

Miso Soup
Miso soup is made by dissolving miso paste in fish stock (dashi). Common
additions include wakame seaweed, small pieces of tofu, and sliced aburaage, etc.
A bowl of miso soup is part of most traditional Japanese meals.

Hiyayakko
Hiyayakko is fresh, chilled tofu (usually soft tofu) commonly garnished with grated
ginger, katsuobushi (shaved bonito flakes) and green onions. Diners should pour a
little soy sauce over the tofu before eating it if it did not come already seasoned.

Yudofu
Yudofu are tofu pieces boiled in a clear, mild soup and dipped into soy sauce or
ponzu (citrus sauce) before being eaten. Yudofu is a specialty of Kyoto and
commonly served during the colder winter months.

Agedashidofu
Agedashidofu is made of lightly breaded tofu which is fried and served hot in a dashi
soy sauce broth and commonly garnished with green onions or grated daikon.
Agedashidofu can be found in a variety of restaurants and is common izakaya food.

Yoshoku Dishes
Many of them have become completely Japanized and are referred to as Yoshoku dishes.
Some of the most popular ones are:

Korokke
Korokke has its origins in the croquettes which were introduced to Japan in the
19th century. Korokke consist of a filling that is breaded and deep fried, and are
eaten with a Worcestershire tonkatsu sauce and shredded cabbage. They come in
many varieties depending on the filling, the most common of which is a mix of
minced meat and mashed potatoes.

33
 Omuraisu
Omuraisu, short for omelete rice, is fried rice wrapped in a thin egg omelete. Omuraisu
is usually shaped like an American football and may be garnished with ketchup or
demi-glace sauce. It is a common diner or cafe food, although specialty omuraisu
restaurants also exist.

Hayashi Raisu
Hayashi rice is Japanese style hashed beef stew, thinly sliced beef and onions in a
demi-glace sauce served over or alongside cooked rice. It resembles kare raisu, and,
like kare raisu, is also eaten with a spoon.

Hambagu
Hambagu is Japanese style hamburger steak (as opposed to hambaga, which are
hamburgers in a bun). Hambagu is usually served on a plate alongside vegetables and
rice or bread, and seasoned with a demi-glace sauce.

Other Dishes

Bento
Bento, or boxed meals, are inexpensive, single portion take-out meals served in a box.
They usually consist of small portions of meat, vegetables, fish or pickles together with
rice. Bento come in both hot and cold varieties and are sold at specialty
restaurants, supermarkets and convenience stores. They are also a popular item at
train stations (ekiben) and airports (soraben).

Tempura
Tempura consists of seafood, vegetables, mushrooms or meat coated with batter and
deep fried. The resulting food has a light but crispy texture that may be seasoned with
salt or dipped in a light sauce before eating. Tempura was introduced to Japan by the
Portuguese in the 16th century and has become one of Japan's most famous dishes
internationally.

Okonomiyaki
Okonomiyaki is a type of grilled pancake into which various ingredients such as
seafood, vegetables and meat are mixed. Some specialty restaurants have large
hotplates built into the tables on which patrons can cook their own okonomiyaki.

Monjayaki
Monjayaki is a Kanto Region specialty that is similar to okonomiyaki; however, the
batter used is much thinner, resulting in a moister, less uniform dish. Monjayaki is
often served at okonomiyaki restaurants.

34
 Gyoza
Gyoza are dumplings stuffed with a filling made of minced vegetables and ground
meat. Gyoza were introduced to Japan from China. Japanese gyoza are usually
prepared by frying them, and they are commonly served as a side dish to ramen.

Chawanmushi
Chawanmushi is savory steamed egg custard that usually contains pieces of chicken,
shrimp, fish cake and a ginko nut mixed inside. It is served in a small, lidded cup and
eaten with a spoon.

Pickles
Japanese pickles, or tsukemono, come in many varieties and are served with
practically all traditional Japanese meals.

Sweets
Traditional Japanese sweets (wagashi) are typically enjoyed in combination with a
cup of green tea and come in a wide variety of shapes, flavors and ingredients. The
most common ingredient used is sweet azuki bean paste.

Japanese Table Manners

A restaurant with both tables and tatami seating

35
Tables and Seating
Some restaurants in Japan have low tables and cushions on tatami floor instead of (or in
addition to) Western-style chairs and tables. Shoes and slippers have to be removed before
stepping on tatami. Also, avoid stepping onto cushions other than your own. See our sitting
page for more details about sitting techniques and rules.

Eating
Wet towels (oshibori) are provided at most restaurant to clean your hands before eating.
After ordering, it is common to wait for everyone's order and then to start the meal with the phrase
"itadakimasu" ("I gratefully receive"). If a dish is better eaten right away but others at the table
have not been served yet, the phrases "osaki ni dōzo" ("please go ahead") or "osaki ni
itadakimasu" ("allow me to start before you") can be useful.
When eating from small bowls, it is correct manner to pick up the bowl with your hand and
lead it close to your mouth when eating from it; however, larger types of dishes should generally
not be picked up. When eating from shared dishes (as it is commonly done at some restaurants
such as izakaya), it is polite to use the opposite end of your chopsticks or dedicated serving
chopsticks for moving food.
Blowing your nose at the table, burping and audible munching are considered bad
manners in Japan. On the other hand, it is considered good style to empty your dishes to the last
grain of rice. If there are food items that you do not like or cannot eat, replacements may be
available at restaurants or ryokan if you tell them in advance. Otherwise, it is advisable to leave
the items on the dish.
After finishing your meal, it is generally good manner to return all your dishes to how they
were at the start of the meal. This includes replacing the lids on dishes and putting your chopsticks
back on the chopstick rest or in its paper holder. Conclude the meal with the phrase "gochisōsama
deshita" ("thank you for the feast") which includes gratitude not only towards the cook but also
the ingredients consumed.

36
 Rule of thumb: at the end of the meal, return all your dishes to how they were at the start of the meal
(minus the food)

Drinking
Do not start drinking until everybody at the table has a drink and the glasses are raised
for a drinking salute, which usually is "kampai".
When drinking alcoholic beverages, it is customary to serve each other, rather than pour
your own drink. Periodically check your friends' cups and refill their drinks if their cups are getting
empty. Likewise, if someone wants to serve you more alcohol, you should drink some from your
glass before holding it towards that person.
While it is considered bad manners to become obviously drunk in some
formal restaurants, for example high-end restaurants that serve kaiseki ryori (Japanese haute
cuisine), the same is not true for other types of restaurants such as izakaya, as long as you do
not bother other guests.
If you do not drink alcohol, it is no problem to simply say so and request for other
beverages instead. Non-alcoholic beverages that are usually available include alcohol-free beer,
tea, juices and carbonated drinks.

37
 Having a kampai before drinking

How to eat...
... rice
Hold the rice bowl in one hand and the chopsticks in the other. Lift the
bowl towards your mouth while eating. Do not pour soy sauce over white,
cooked rice.

... sushi
Pour some soy sauce into the small dish provided. It is considered bad
manners to waste soy sauce, so try not to pour more sauce than you will
be using.
You do not need to add wasabi into the soy sauce, as sushi pieces that
go well with wasabi will already contain it. However, if you choose to add
wasabi, use only a small amount so as not to overpower the sushi's
delicate flavors. If you do not like wasabi, you can request that none is
added into your sushi.
Hands or chopsticks can be used to eat sushi. In general, you are
supposed to eat a sushi piece in one bite. Attempts to separate a piece
into two generally end in the destruction of the beautifully prepared sushi.
In case of nigiri-zushi, dip the piece into the soy sauce upside-down so
that the fish part rather than the rice enters the sauce. A few kinds of

38
nigiri-zushi, for example, marinated pieces, should not be dipped into soy
sauce because they are already seasoned.
In case of gunkan-zushi, pour a small amount of soy sauce over the sushi
piece rather than dipping it into the sauce.
... sashimi
Pour some soy sauce into the small dish provided. Put some wasabi on
the sashimi piece, but be careful not to use too much as this will
overpower the taste of the fish. Dip the sashimi pieces into the soy sauce.
Some types of sashimi are enjoyed with ground ginger rather than
wasabi.

... miso soup

Drink the miso soup out of the bowl as if it were a cup, and fish out the
solid food pieces with your chopsticks.

... noodles
Using your chopsticks, lead the noodles into your mouth. You may want
to try to copy the slurping sound of people around you if you are dining in
a noodle shop. Rather than being bad manner, slurping noodles is
considered evidence of enjoying the meal and enhances the flavor.
In case of noodle soups, be careful of splashing the noodles back into the
liquid. If a ceramic spoon is provided, use it to drink the soup; otherwise,
lift the bowl to your mouth and drink from it directly.

... curry rice (and other rice dishes with a sauce)

Japanese curry rice and other rice dishes, in which the rice is mixed with
a sauce (for example, some domburi dishes) can be difficult to eat
with chopsticks. Large spoons are often provided for these dishes,
instead.

... big pieces of food (e.g. prawn tempura, tofu, korokke)

Separate into bite sized pieces with your chopsticks (this takes some
exercise), or just bite off a piece and put the rest back onto your plate.

39
 ACTIVITY NO. 2
MODULE 2.2 JAPANESE CUISINE

A. ENRICHMENT: ‘CREATING AN ACADEMIC PAPER’

Directions: Create an academic paper about Japanese Cuisine by answering the given
questions below by paraphrasing and citing sources (e.g. According to Billgates, 2020; or, an
article from LivingCountry states that). NO PLAGIARISM, which means no copy-pasting –
instead, PARAPHRASE.

___________________________
Your own Title

Introduction: ‘Origin and influences of Japanese cuisine’⎯Explain and discuss.

______________________________________________________________________
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Body 1: ‘Cooking Techniques and signature dishes of Japanese Cuisine’

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40
Body 2: ‘Japanese Table Manners’
______________________________________________________________________
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Realization/Conclusion:
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Student’s Name and Signature

41
 LABORATORY ACTIVITY ⎯ INDIVIDUAL

Directions: Create your own type of bento box. BE CREATIVE.

COMPILATION REQUIREMENTS: (to be submitted on the next laboratory)
1. Front Page
2. Rubrics for Food Preparation
3. Criteria for Judging
4. Theme, Documentation and Reflection
RUBRICS FOR FOOD PREPARATION
DIMENSION PERFORMANCE LEVEL
Masterful Competent Novice Incomplete Points
4 Points 3 Points 2 Points 1 Point Earned
*GROUP PERFORMANCE ** INDIVIDUAL
1. Use of tools and equipment
Uses tools and correctly and correctly and correctly but less incorrectly and less
equipment confidently at confidently most confidently some confidently most of
all times of the time times the time
Tools and Utensils
were complete, MOST OF THE
ALL THE TIME SOMETIMES ⎯
cleaned and dried TIME
after used
2. Application of Procedures
Manifests very clear Manifest less under-
under-standing of the standing of the
SOMETIMES
step- by – step PERFECTLY MOST OF THE step- by – step
SEEKS
procedures ALL THE TIME TIME procedure seeking
CLARIFICATION
clarification most of
the time
Works coordinately Works coordinately
with ease and MOST OF THE but with assistance
AT ALL TIMES SOMETIMES
confidence TIME from most of the
times
3. Safety work habits
Observes safety Most of the time
precautions MOST OF THE not observing safety
AT ALL TIMES SOMETIMES
TIME precautions

Applies food safety

Most of the time
and sanitation
MOST OF THE not observing safety
principles in AT ALL TIMES SOMETIMES
TIME and sanitation
production and
principles
plating
Maintains neat
working area during
MOST OF THE
preparation and ALWAYS SOMETIMES ⎯
TIME
cooking

4.Completeness of task

42
 Tasks is Tasks is Tasks is nearly Work completed
completed completed completed ahead of time
following in following the following the
the activity procedures in the procedures in the
improvement/ project project
innovations
5. Time management
Work Work completed Work completed _ Work completed _
completed a within allotted (min/hours/days) (min/hours/days)
head of time time beyond beyond
6. Complete Cooking Outfit**
Wears cooking outfit; Wears cooking Wears cooking
Observes professional outfit; Observes outfit; Observes
Complete; Complete;
grooming and professional professional
ALL THE TIME ALL THE TIME
hygiene grooming and grooming and
hygiene hygiene
Points Gathered

Equivalent Points
CRITERIA FOR JUDGING
Points Gathered
TASTE

Good flavor balance and combination 20

Texture should be well combined with Flavor 20

NUTRITIONALLY BALANCED 20

PRESENTATION

Appetizing and moderately sized portions 20

Adherence to theme (e.g. Japanese Cuisine) 10

Plating 10

TOTAL 100

43
 SUGGESTED RECIPES

Standard Recipe: SUSHI

Yield: 4 servings

Ingredients:
Sushi Rice:
• 250 g long grain rice
• 400 ml water
• 2 g salt
• Mirin
• 8 pcs nori sheets
Fillings:
• 150 g Tuna
• 2 pcs egg, fresh
Sauce:
• Salt to taste
• 60 g Japanese Mayonnaise
• 15 ml Mirin
• 120 ml light soy sauce
• 5 ml Vegetable oil
• 10 g Wasabi paste
• 100 g cucumber, julienne
• 50 g Japanese pickled ginger
• 250 g Ripe Mango, julienne
• 200 g crab sticks, strips

Procedure:
1. Cook the long grain rice with salt.
2. Fluff rice with chopsticks while drizzling with Mirin.
3. Cook egg to make tamago.
4. Prepare all ingredients to make Sashimi (Nori sheet, Cooked rice, tuna, cucumber, mango
and crab sticks)
5. Plate everything in a large platter.
6. Serve it wasabi paste, pickled ginger and soy sauce in individual soy dishes on the side.

44
Standard Recipe: TEMPURA
Yield: 4 servings

Ingredients:
Batter:
• 2 pcs egg, beaten
• 240 ml water
• 120 g crushed ice
• 185 g all-purpose flour
• 100 g all-purpose flour
• 680 g shrimp, peeled
• 300 g cauliflower, trimmed
• 300 g Broccoli, trimmed
• 150 g carrot, sliced
• 200 g Potato, sliced
• 1 L Vegetable oi
Sauce:
• 100 ml light soy sauce
• 100 ml Mirin
• 15 g ginger, shredded

Procedure:
1. Blanch potato, cauliflower and broccoli in boiling water, rinse immediately in cold water
and drain.
2. Make tempura batter by mixing all-purpose flour, egg and ice water using whisk.
3. Lightly dredge shrimp, cauliflower, broccoli and potato and carrot mixture with all-purpose
flour.
4. Dip tempura batter and deep fry until light golden brown.
5. Drain in a rack to remove excess oil.
6. Make the sauce by mixing light soy sauce, Mirin and shredded ginger in a small pot.
7. Serve warm shrimp and vegetable tempura with the sauce.

45
 LESSON 3

FILIPINO CUISINE
Objectives
At the end of the lesson the students are able to:
• describe the Filipino cuisine by compiling different Filipino dishes;
• create a dish using the fusion cooking method; and
• perform fusion cooking method following the standards in occupational and
health safety procedures.
46
 PHILIPPINES
Capital: MANILA
Location: WESTERN
PACIFIC OCEAN IN
SOUTEAST ASIA
BETWEEN THE
PHILIPPINE SEA
AND SOUTH CHINA
SEA
Climate: TROPICAL AND
MARITIME
Population: 1.44 BILLION
Religion: BUDDHISM,
TAOISM,
ISLAM,
CHRISTIANITY

Philippine cuisine has

evolved over several
centuries from its Malay roots
to a cuisine of predominantly Spanish base, due to the many Mexican and Spanish dishes brought
to the islands during the colonial period. It has also received influence from Arab, Indian, Chinese,
Japanese, and American cooking. Filipinos traditionally eat three main meals a day – almusal
(breakfast), tanghalian (lunch), and hapunan (dinner) plus an afternoon snack called merienda
(another variant is minandal).
Dishes range from a simple meal of fried fish and rice to rich paellas and cocidos. Popular
dishes include lechon (whole roasted pig), longganisa (Philippine sausage), tapa (beef jerky),
torta (omelet), adobo (chicken and/or pork braised in garlic, soy sauce, and vinegar or cooked
until dry), kaldereta (goat in tomato sauce), mechado (beef or pork cooked in tomato sauce),
pochero (beef in bananas and tomato sauce), Afritada (pork or beef simmered in a tomato sauce
with vegetables), kare-kare (oxtail and vegetables cooked in peanut sauce), crispy pata (deep-
fried pig’s leg), Hamonado (pork sweetened in pineapple sauce), sinigang (pork, fish, or shrimp
in tamarind stew), pancit (stir-fried noodles), and lumpia (fresh or fried spring rolls).

47
HISTORY AND INFLUENCES
Malays during the pre-Hispanic era in the Philippines prepared food by boiling, steaming,
or roasting. This ranged from the usual livestock such as kalabaw (water buffaloes), baka (cows),
chickens and pigs to seafood from different kinds of fish, shrimps, prawns, crustaceans and
shellfish. There are a few places in the country where the broad range in their diet extended to
monitor lizards, snakes and locusts. Malays have been cultivating rice, an Asian staple since 3200
BC. The Pre-Hispanic trade with China, Japan, India, the Middle-East and the rest of Southeast
Asia introduced a number of staples into Filipino cuisine most notably toyo (soy sauce) and patis
(fish sauce), as well as the method of stir-frying and making savory soup bases.
The arrival of Spanish settlers brought with them chili peppers, tomato sauces, corn and
method of sauteing with garlic onions, which found their way into Philippine cuisine. They also
utilized vinegar and spices into foods to preserve them due to lack of refrigeration. Local
adaptations of Spanish dishes then became common such as paella into its Filipino version of
Arroz Valenciana, chorizo into its local version of longganisa (from Spanish “longganisa”),
Escabeche and Adobo (this is connected to the Spanish dish adobo, and even by way of Latin
America and Mexico which also have adobo dishes, remain popular to this day.
During the nineteenth century, Chinese food became a staple of the panciterias or noodle
shops around the country, although they were marketed with Spanish names. “Comida China”
(Chinese food) includes arroz caldo (rice and chicken gruel) and morisqueta tostada (an obsolete
term for sinangag or fried rice) and Chopsuey.
Today, Philippine cuisine continues to evolve as new techniques and styles of cooking
find their way into one of the most active melting pots of Asia. The Philippines does not only
possess its traditional cuisine. Popular worldwide cuisine and restaurant and fast-food chains are
also available around the archipelago. Furthermore, the Chinese populace (especially in Manila)
is famous for establishing Chinese districts, where predominantly Chinese and Chinese fusion
food can be found. These are especially prevalent in urban areas where large influxes of Chinese
expatriates are located.

STAPLE FOODS
As with most Asian countries, the staple food in the Philippines is rice. It is most often
steamed and served during meals. Leftover rice is often fried with garlic and onions to make
siningag (fried rice), which is usually served at breakfast together with fried eggs and tapa (beef),
tocino (sweetened cured meat), longganisa (local sausages), or fried hotdogs. Rice is often
enjoyed by the diner with sauces or soup from the main dishes. In some regions, rice is mixed

48
with salt, condensed milk, cocoa, or coffee. Rice flour is used in making sweets, cakes and other
pastries. Other staples derived from crops include corn and bread.
Fruits are often used in cooking as well. Coconuts, coconut milk, coconut meat, tomato,
tomato sauce, and bananas are usually added into meals. Abundant harvest of root crops occurs
all year round. Potatoes, carrots, taro (gabi), cassava (kamoteng kahoy), purple yam (ube), and
sweet potato/yam (kamote) are examples. Kamote and a certain type of plantain called Saba can
be chopped, dusted with brown sugar, fried and skewered, yielding kamote-cue and banana-cue
which are popular caramelized snacks.
Staples derived from meat include chicken, pork, beef, and fish. Seafood is popular as a
result of the bodies of water surrounding the archipelago. Popular catches include tilapia, milkfish
(bangus), grouper (lapu-lapu), shrimp (hipon), prawns (sugpo), mackerel (galunggong),
swordfish, oysters (talaba), mussels (tahong), clams (tulya), large and small crabs (alimango and
alimasag respectively), game fish, gindara, tuna, cod, blue marlin, and squid/cuttlefish (both called
posit). Equally popular catches include seaweeds, abalone and eel.
The most common way of serving fish is having it salted, pan fried or deep fried, and eaten
as a simple meal with rice and vegetables. It may also be cooked in a sour broth of tomatoes or
tamarind, prepared with vegetables to make sinigang or simmered in vinegar and peppers to
make paksiw or roasted over hot charcoal or wood. Other preparations include escabeche (sweet
and sour) or relleno (deboned and stuffed). Fish may also be preserved by processing it into
tinapa (smoked), and daing (sun-dried).
Food is sometimes served with various dipping sauces. Fried food is often dipped in
vinegar, soy sauce, juice squeezed from kalamansi (Philippine lime), or a combination of all. Fish
sauce may be mixed with kalamansi as dipping sauce for most seafood. Fish sauce, fish paste
(bagoong), shrimp paste (alamang) and crushed ginger root (luya) are condiments that are also
often added to dishes during the cooking process or when served.

COOKING METHODS
The Tagalog words for popular cooking methods are listed below:
• “Guisado” or “Gisado” “sauteed with garlic, onions and tomatoes
• “Pinirito” fried or deep fried. From the Spanish frito.
• “Inihaw” or “Kilawin” marinated in vinegar or calamansi juice along with with garlic,
onions, ginger, tomato, peppers
• “Nilaga” boiled, sometimes with onions and black peppercorns

49
 • “Sinigang” boiled, usually with tamarind base. Variant bases are: guava, raw mangoes,
calamansi or calamondin, and almost any other sour fruit abundant in the locality
• “Pinangat” boiled in salted water with tomatoes
• “Pinaksiw” cooked in vinegar, tomatoes and ginger
• “Inadobo” cooked in soy sauce, vinegar and garlic
• “Ginataan” cooked with coconut milk
• “Pasingaw” steamed, usually with a banana leaf

A TYPICAL MEAL
Filipino cuisine is distinguished by its bold combination of sweet, sour, salty and spicy
flavors, though most dishes are not typically highly spiced. While other Asian cuisines (e.g.
Cantonese, Japanese) may be known for a more subtle delivery and presentation, Filipino palates
prefer a sudden influx of flavor. Filipino cuisine is often delivered in a single presentation, giving
the participant a simultaneous visual feast, an aromatic bouquet, and a gustatory delight.
Snacking is normal, a typical Filipino may eat five ‘meals’ in a day. Dinner, while still the main
meal, is smaller than other countries. Usually, either breakfast or lunch is the largest meal.
Main dishes include sinigang (pork, fish, or shrimp in tamarind soup and vegetables),
bulalo (beef soup – commonly with marrow still in the beef bone – with vegetables), kare-kare
(oxtail and vegetables cooked in peanut sauce), crispy pata (deep fried hog hoofs with hock
sometimes included), mechado (pork cooked in tomato sauce), pochero (beef or pork cooked in
tomato sauce), pochero (beef or pork cooked in tomato sauce with bananas and vegetables),
kaldereta (beef or goat cooked in tomato sauce), fried or grilled
chicken/porkchops/fish/squid/cuttlefish. Dinner may be accompanied by stir-fried vegetables,
atchara (shredded and pickled papaya0, bagoong or alamang. Desserts are usually made only
for special occasions. The most popular desserts include leche flan, buko pandan (slivers of
young coconut with cream and pandan flavor) or gulaman (jello).
Some dishes rely on vinegar for flavoring. Adobo is
popular not solely for its splendid flavor, but also for its
ability to remain fresh for days, and even improves its flavor
with a day or two of storage. Tinapa is a smoke-cured fish
while tuyo, daing, and dangit are corned sun-dried fishes
popular for its ability not to spoil for weeks even without
refrigeration. Adobo

50
 Due to western influence, food is often eaten using utensil, e.g., forks,
knives, spoons. Filipinos use their spoons to cut through meat instead of
knives used in other western cultures. The traditional way of eating is with
the hands, especially dry dishes such as inihaw or prito. The diner will take
a bite of the main dish, then eat rice pressed into a ball with his fingers. This
practice, known as kamayan, is rarely seen in urbanized areas. However,
Filipinos tend to feel the spirit of kamayan when eating amidst nature during
out of town trips, beach vacations, and town fiestas.
Tinapa

Pork Pochero Crispy Pata Bulalo

Atchara Kare-kare

Mechado

Breakfast
A traditional Filipino breakfast might include pan de sal (bread), kesong puti (white
cheese), champorado (chocolate rice porridge), sinangag (fried garlic rice), meat, such as tapa,
longganisa, tocino, karne norte, or fish such as daing na bangus meaning salted and dried
milkfish; or eggs of itlog na pula (salted duck eggs). Coffee is also commonly served, particularly
kapeng barako, a variety of coffee produced in the mountains of Batangas noted for having a
strong flavor.
Combination dishes may include kankamtuy, a combination of kamatis (tomatoes), kanin
(rice) and tuyo (dried fish), or silogs ⎯ meat most often served with sinangag (fried rice) and itlog

51
(egg) to be consumed. The three most commonly seen silogs are tapsilog (having tapa as the
meat portion), tocilog (having tocino as the meat portion), and longsilog (having longganisa as a
meat portion). Other silogs exist including hotsilog (with a hot dog), bangsilog (with
bangus/milkfish), dangsilog (with danggit/rabbitfish), spamsilog (with spam), adosilog (with
adobo), chosilog (with chorizo), chiksilog (with chicken), cornsilog (with canned corned beef),
litsilog (with lechon/litson), pakaplog (with pan de sal and kape).
Merienda is an afternoon snack, similar to the concept of afternoon tea. If the meal is
taken close to dinner, it is called merienda cena, and may serve instead of dinner.
Filipinos have a number of options to take with their traditional kape (coffee): breads (pan
de sal, ensaymada, (buttery sweet rolls with cheese), and empanada (savory pastries stuffed with
meat)), rice cakes (kakanin) like kutsinta, sapin-sapin, palitaw, biko, suman, bibingka, and pitsi-
pitsi are served or sweets such as hopia (pastries similar to mooncakes filled with sweet bean
paste) and bibingka (rich rice cakes desserts). Savory dishes might include pancit canton (stir-
fried noodles), palabok (rice noodles with a shrimp-based sauce), tokwa’t baboy (fried tofu with
boiled pork ears in a garlic-flavored soy sauce and vinegar sauce), puto (steamed rice flour
cakes), and dinuguan (a spicy stew made with pork blood).
Also, dim sum and dumplings brought over by the Fujianese people have been given a
Filipino touch are often eaten for merienda. Also famous are the different street foods sold mostly
skewered on bamboo sticks: squid balls, fish balls and others.
Pulutan (literally “something that is picked”) is a term roughly analogous to the English
Term “finger food”. It originally was a snack accompanied with liquor or beer but has found its way
into Philippine cuisine as appetizers or, in some cases main dishes, as in the case of sisig.
Deep fried dishes include chicharron that are
pork rinds that have been salted, dried, then fried;
chicharong bituka or chibab pig intestines that have
been deep fried to a crisp; chicharong bulaklak or
chilak similar to chicharong bituka has a bulaklak or
flower appearance of the dish made from mesenteries
of pig intestines; chicken skin or chink that has been
deep fried until crispy. Chicharong Bulaklak

Some grilled foods include Barbecue Isaw, chicken or pig intestines marinated and
skewered; barbecue tenga pig ears are marinated and skewered; pork barbecue which is a satay
marinated in a special blend; Betamax that is salted solidified pork blood which is skewered;
Adidas which is grilled or sauteed chicken feet. And there is Sisig a popular pulutan made from

52
the pork’s cheek skin, ears and liver that is initially boiled, then grilled over charcoal, then minced
and coked with chopped onions, chilies, and spices. Smaller snacks such as mani (or peanuts)
often sold in the Philippines by street vendors boiled in the shell available salted or spiced or
flavored with garlic. Another snack is Kropeck which is just fish crackers. The fried Tokwa’t Baboy
is tofu fried with boiled pork then dipped in a garlic-flavored soy sauce or vinegar dip that is also
served as a side dish to pancit luglog or pancit palabok.

Fiestas
Sapin-sapin, a Filipino rice-based delicacy, sprinkled with crumbs latik-latik is the residue
of coconut milk. For festive occasions, Filipino women band together and prepare more
sophisticated dishes. Tables are often laden with expensive and labor-intensive treats requiring
hours of preparation. Lechon, a whole roasted suckling pig, takes center stage. Other dishes
include hamonado (honey-cured beef, pork or chicken), relleno :(stuffed chicken or milkfish),
mechado. Afritada, kaldereta, pochero, paella, arroz valenciana, morcon, and pancit canton. The
table may also have various sweets and pastries such as leche flan, ube, sapin-sapin, sorbetes
(ice cream), and gulaman (jello). Christmas ham and Edam cheese (Queso de Bola).
Supermarkets are laden with these treats during the Christmas season and are popular
giveaways by Filipino companies in addition to red wine, brandy, groceries or pastries.

latik Arroz Valenciana Sapin-sapin

Morcon Kaldereta

53
Pork Afriada
WHAT IS FUSION COOKING?
Fusion cooking is often a very much maligned and entirely misunderstood concept. The
word, "Fusion," is most commonly applied to the act of combining two substances or items
together, very often by the application of heat. This can relate to anything from nuclear fusion—
the process where two or more nuclei are fused to form one, larger nucleus—to the fusion of two
metals to form an alloy, to the fusion of two ideas to form an entirely different principle. It is this
third example of fusion to which fusion cooking relates and essentially the marriage of one or
more cooking traditions, techniques or disciplines to form an altogether different approach or
finished dish. It most definitely does not mean putting all the ingredients selected for a dish in to
one pot and turning the heat up as high as possible.
Fusion cooking can be employed for a great many different reasons. It is a technique
which may be used by chefs in order to expand their culinary repertoire and afford them a dish
which is truly unique and distinct from those offered by their peers and competitors. Alternatively,
fusion cooking may be practiced by a chef or cook from more than one cultural background,
looking to inject their own unique identity in to their cuisine. Fusion cooking can even be employed
as a means of subtly introducing new food concepts to the masses. One incredibly simple
example of this is the Chinese takeaways in the UK attempting to target the "Fish and chip"
traditionalists.
Although Asian fast food and the large, multi-national fast-food chains have a significant
presence in the UK, it says a lot about the UK food psyche that good, old-fashioned fish and chips
remains the UK's number one fast food choice to this day. Recognizing this, Chinese takeaways
in particular have long since offered chips as an optional accompaniment to Chinese stir fried
dishes instead of the more traditional rice. This is fusion cooking in its simplest form: a marriage
of East meets West, to offer consumers the comfort of their chips while at the same time, the
opportunity to diversify and try something new.
Source: https://delishably.com/food-industry/what-is-fusion-
cooking#:~:text=Spaghetti%20and%20meatballs%E2%80%94and%20even%20spaghetti%20bolognese%20itself%E2%80%94are%20actually,so%20
prominently%20as%20it%20does%20in%20other%20countries.

54
 ACTIVITY NO. 3
MODULE 2.3 PHILIPPINE CUISINE

A. In sheets of papers, compile 12 Filipino Recipes you usually cooked at home. 😊

• 3 recipes for breakfast,
• 3 recipes for lunch,
• 3 recipes for dinner and
• 3 recipes for panghimagas or merienda.
Describe the characteristics of Filipino cuisine and what makes it unique from all other
cuisines discussed.

Note: Internet connection is unnecessary.

You can just ask the cook at your home for the recipe.
Rubrics
Completeness Completed the required number of
recipes; includes the ingredients and
20
procedure of each dish; was able to
answer the essay
Conventions Each procedure is stated clearly with
the use of appropriate words, and 20
punctuation marks.
Overall Each recipe is written clearly/printed
10
Appearance clearly.

55
 LABORATORY ACTIVITY
MODULE 2.3 PHILIPPINE CUISINE

Directions: Create a dish using the FUSION COOKING METHOD highlighting Filipino
Cuisine. Explain the two cuisines you’ve combined ⎯ how well do they complement each
other.
COMPILATION REQUIREMENTS: (Follow the same format used in Chinese cuisine; to be
submitted on the next laboratory)
1. Front Page
2. Recipe Name
3. Rubrics for Food Preparation
4. Criteria for Judging
5. Members’ Grading Sheet
6. Theme, Documentation and Reflection

Recipe name: __________________________________

Picture of the Chinese Dish

MENU RECIPE COST AND MARKET ORDER

Quantity Unit Ingredients Unit Price Total Price

Total Food Cost: ______________ Total Cost/Serving: ________

56
Procedure:
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Explain the two cuisines you’ve combined ⎯ how well do they complement each other.
____________________________________________________________________________
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57
 RUBRICS FOR FOOD PREPARATION
DIMENSION PERFORMANCE LEVEL
Masterful Competent Novice Incomplete Points
4 Points 3 Points 2 Points 1 Point Earned
*GROUP PERFORMANCE ** INDIVIDUAL
1. Use of tools and equipment
Uses tools and correctly and correctly and correctly but less incorrectly and less
equipment confidently at confidently most confidently some confidently most of
all times of the time times the time
Tools and Utensils
were complete, MOST OF THE
ALL THE TIME SOMETIMES ⎯
cleaned and dried TIME
after used
2. Application of Procedures
Manifests very clear Manifest less under-
under-standing of the standing of the
SOMETIMES
step- by – step PERFECTLY MOST OF THE step- by – step
SEEKS
procedures ALL THE TIME TIME procedure seeking
CLARIFICATION
clarification most of
the time
Works coordinately Works coordinately
with ease and MOST OF THE but with assistance
AT ALL TIMES SOMETIMES
confidence TIME from most of the
times
3. Safety work habits
Observes safety Most of the time
precautions MOST OF THE not observing safety
AT ALL TIMES SOMETIMES
TIME precautions

Applies food safety

Most of the time
and sanitation
MOST OF THE not observing safety
principles in AT ALL TIMES SOMETIMES
TIME and sanitation
production and
principles
plating
Maintains neat
working area during
MOST OF THE
preparation and ALWAYS SOMETIMES ⎯
TIME
cooking

4.Completeness of task
Tasks is Tasks is Tasks is nearly Work completed
completed completed completed ahead of time
following in following the following the
the activity procedures in the procedures in the
improvement/ project project
innovations
5. Time management
Work Work completed Work completed _ Work completed _
completed a within allotted (min/hours/days) (min/hours/days)
head of time time beyond beyond
6. Complete Cooking Outfit**
Wears cooking outfit; Complete; Wears cooking Complete; Wears cooking
Observes professional ALL THE TIME outfit; Observes ALL THE TIME outfit; Observes

58
grooming and professional professional
hygiene grooming and grooming and
hygiene hygiene
Points Gathered

Equivalent Points
CRITERIA FOR JUDGING
Points Gathered
TASTE

Good flavor balance and combination 20

Texture should be well combined with Flavor 20

NUTRITIONALLY BALANCED 20

PRESENTATION

Appetizing and moderately sized portions 20

Adherence to theme (e.g. fusion cuisine) 10

Plating 10

TOTAL 100

Group No.: ______________________________

Course/Year & Section: ______________________________________________
Submitted to: _____________________________________________________________
Date Submitted: ___________________________________________________________

Members’ Grading Sheet

Food
Group Documentation Cooking
Tasting Overall
Performance (20%) Outfit
Score Sheet Grade
(25%) (25%)
(30%)

1.
2.
3.
4.
5.
6.

59
 LESSON 4

KOREAN CUISINE
Objectives
At the end of the lesson the students are able to:
• discuss the cuisine of Korea and explain the influence of Korean food in the
Philippines as a national trend today; and
• create a step-by-step video in making Korean Kimchi following the standards
in occupational and health safety procedures.
60
KOREAN CUISINE
Korean food is some of the healthiest
food on earth, with an emphasis on
vegetables, meats cooked simply and
without much oil and a near obsession with
the fermented vegetable kimchi.
Much of the food that exists today
Kimchi
and the customs surrounding it have come
from royal cuisine and the complex customs of the ancient court. The food is a study in balance
with consideration given to temperature, spiciness, color and texture along with careful
presentation.
Korean cuisine is largely based upon rice, vegetables, and meats. Traditional Korean
meals are noted for the number of side dishes (banchan) that accompany steam-cooked short-
grain rice. Kimchi is served often, sometimes at every meal. Commonly used ingredients include
sesame oil, doenjang (fermented bean taste), soy sauce, salt, garlic, ginger, pepper flakes and
gochujang (fermented red chili paste).
Ingredients and dishes vary by province. Many regional dishes have become national, and
dishes that were once regional have proliferated in different variations across the country. The
Korean royal court cuisine once brought all of the unique regional specialties together for the royal
family. Meals are regulated by Korean cultural etiquette.
Korea is surrounded on four sides by water, so beside rice, seafood is the staple food.
The markets overflow with shrimp, crabs, clams, oysters, squid, and octopus, which are eaten
dried, pickled, crushed into paste or sauce, stewed, steamed, and grilled. Fish is even stirred into
a common breakfast porridge. As in Japan, rice, pickles and fish are the basis of the diet. Food is
flavored with various combinations of garlic, ginger, soy sauce, rice vinegar, sesame oil, dried
anchovies and one of the many delicious spice pastes (changes or jangs) that Koreans build from
a base of fermented soy beans, dejan paste, fermented soybean paste, and gochu Jang, a hot,
fermented chile paste are much like Japanese miso. Koreans also eat meat; northerners eat more
pork, while southerners prefer beef, and the cooks are unafraid to mix meat, fish, chicken. and
pork. Anything goes.
Koreans eat a medium-grain "sticky" rice (as distinguished from long-grain and short-
grain, or glutinous varieties) which is also common in Japan. Rice is sometimes mixed with barley
or soybeans for flavor and nutrition. Unlike the crops grown in Korea's tropical neighbors to the
south, these grains and rice are more amenable to the colder weather, longer days, and shorter

61
growing season of Korea. Both grain and rice are often
made into noodles, which play a central role in Korean
cooking. Soups, which come in a wondrous variety, are
often noodle-based, and buckwheat noodles are
distinctively local.
Much Korean cooking is done in a clay stewing
pot known as a tukbaege. These produce gorgeous Tukbaege/ttukbaegi
casseroles and stews that might combine fish or meat with
potatoes (sweet and white), eggplant, seaweed, fiddleheads, or tofu. Street carts and restaurants
all over Korea serve up pancakes made on a griddle and fritters made from scallions, oysters,
buckwheat, meat, and most anything else. The wok, too, is common.
At dinner time, a Korean family sits on the floor around a low table. A meal is built around
a mound of plain, steamed rice, which is eaten with thin chopsticks. A grilled or stir-fried main
course is supplemented by a soup and perhaps a salad, along with an array of sauces, pickles,
and other condiments. Kimchi is the most famous of these. Kimchi is the name given to any one
of hundreds of spicy pickles. It is a part of nearly every meal, and its production is an ancient and
revered art. The most famous kind of kimchi is made with napa cabbage, but Koreans make it
from radishes, fish, squid, cucumber, eggplant, radish greens, fruit⎯ the list could go on and on.
The vegetables or fish is pickled in a mixture that may include, among other things, coarse salt,
chili, ginger, garlic, fish sauce, and water. The whole is sealed into an earthenware pot or jar to
ferment until ready to eat. Korean food is often extremely spicy, for in the 16th century, Korean
cooks were seduced by the chili, which the Portuguese introduced.

The Side Dishes

Korean food stands out from other cuisines with the
many side dishes (banchan) that are served during
meals. The number of side dishes can range anywhere
from 2 to 12, but everyday meals feature at least a few.
So, when you eat at a Korean restaurant, your various
side dishes will come to you before your meal in small
bowls, and can be anything from vegetables to meat to seafood prepared in any number of ways.
Korean dishes are all served at the same time, so there are no separate courses like in Western
cuisines.

62
The Basics
Rice is the backbone of almost every Korean meal. On rare occasions, noodles will replace
the rice, but the vast majority of the time, every person eats a bowl of rice with their meal. Typically,
each person will also have their own bowl of soup or stew. The side dishes and main dish or
dishes, which can be meat, seafood, or tofu are all be served family-style in the middle of the
table. Sometimes a large stew will replace the main dish and will be served family-style at the
table.

Common Ingredients
Koreans have perfected the art of preserving food over
thousands of years, so many of the side dishes are pickled, salted,
or fermented and many are spicy. Kimchi, Korea's famous spicy
cabbage, has over a hundred varieties with different vegetables,
including some non-spicy types. Even though Korean stews and
soups are served very hot (almost boiling), many of the side dishes
are served cold or at room temperature.
Korea is a peninsula, so Koreans eat a lot of seafood
although meat has become very popular in the last 50 or so years.
The most common spices and sauces used in Korean cuisine are:
sesame oil, chili pepper paste (kochujang), chili pepper flakes
kochujang
(kochukaru), soybean paste (daenjang), soy sauce, garlic, ginger,
and scallions. As a result, much of Korean cuisine is intensely flavored, savory, and bold.

The Little Things

Everything, including meat and poultry, is cut into bite-sized pieces so there is no need for
a knife. Koreans are also adept at using chopsticks so if the meat is too large or a whole grilled
fish is served, it can be split with chopsticks. (Many Korean meat dishes are braised or marinated
for a long time for a tender flesh). Korean food is traditionally eaten with stainless steel chopsticks
and a long stainless-steel spoon and is traditionally served at a low table with people sitting on
the floor.

Some Korean Culinary History

Korean cuisine has been affected by its geography (peninsula), climate (hot, humid
summers and very cold winters), proximity to neighbors China and Japan, and the Japanese

63
occupation from 1910-1945. European traders also had an impact in the cuisine with the
Portuguese introduction of chili peppers to Korea in the 17th century. By the 18th century, chili
peppers were already being widely used in the preparation of Korean cuisine.

SUGGESTED RECIPES

Standard Recipe BULGOGI

Yields: 4 servings
Ingredients:
• 1 kg Beef sirloin, sliced
• Black pepper, to taste
• 3 cloves Garlic, minced
• Sugar, to taste
• 3pcs. Scallion, sliced
• 1/2 tsp. Kochujang (Korean red pepper
paste)
• 2 pcs. Onion, chopped
• 1/3 c. Soy sauce
• 1 head Green leaf lettuce, shredded
• 2 tbsp. Sesame oil
• 2 tbsp. Honey

Procedure:
1. With the back of a knife, pound each slice of beef lightly to tenderize it.
2. In a bowl combine the remaining ingredients. The mixture should have thick consistency.
3. Add the marinade to the meat and mix well with your hands, making sure each piece is
coated.
4. Cover with plastic and let sit for at least 1 hour.
5. Cook the beef in one layer on a tabletop hibachi.
6. The meat should be well done, and the outside caramelized.
7. In a bowl, combine sugar and kochujang.
8. Pour sesame oil over the mixture. Serve the beef with green leaf lettuce and the kochujang
mixture

64
 Suggested Recipe CHAP CHAE
Yield: 11 Servings

Ingredients:
Marinade:
• 2 tbsp. Sugar
• 1/4 cup Soy sauce
• 2 tbsp. Scallions, sliced
• 2 cloves Garlic, minced
• 2 tbsp. Sesame oil
• 1/2 tsp. Black Pepper
• 500 g Cellophane noodles, soaked • 2OO g Onions
(mung bean threads) • 150 g Carrots, julienne
• 300 g Beef tender loin, sliced • 1 c Garlic, minced
• 12 pcs. Fresh Shitake, sliced • 6 leaves Bamboo shoots, julienne
• 1 bundle Spinach, cleaned • Chinese Cabbage, shredded

Sauce:
• 2 tbsp. Soy sauce
• 2 tsp. Sugar
• Sesame oil

Procedure:
1. Place cellophane noodles in bowl, cover with warm water soak for 30 minutes, until soft,
and drain, cut into 3-inch lengths.
2. Mix marinates ingredients in bowl, add meat, mix, refrigerate for 20 minutes.
3. Cook spinach about 1 to 2 minutes until soft. Remove from the pan and cut into strips.
4. Heat sesame oil in wok over high heat; add onion then carrot and garlic. Then bamboo
shoots, cabbage and spinach.
5. Remove veggies to bowl, add beef and mushroom to pan cook until meat is done.
6. Add sauce ingredients to wok, mix well, turn heat to medium add cellophane noodles, then
ingredients from bowl.

65
 ACTIVITY NO. 4
MODULE 2.4 KOREAN CUISINE

A. Discuss and explain the Korean cuisine and its popularity to the digital world, its similarities
and differences to Filipino cuisine, and explain why Korean food attracts a lot of Filipinos today
(elaborate).

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66
 LABORATORY ACTIVITY ⎯ INDIVIDUAL

Directions: Create a step-by-step video tutorial in making Korean Kimchi following the
standards in occupational and health safety procedures.

DIMENSION PERFORMANCE LEVEL

Masterful Competent Novice Incomplete Points
4 Points 3 Points 2 Points 1 Point Earned
1. Use of Uses tools and Uses tools and Uses tools and Uses tools and
tools and equipment equipment correctly equipment correctly equipment incorrectly
equipment correctly and and confidently and but less and less confidently
confidently at all most of the time confidently some most of the time
time times

2. Manifests very Manifests clear Manifests very clear Manifest less under-
Application clear under- under-standing of under-standing of standing of the step-
of standing of the the step- by – step the step- by – step by – step procedure
procedures step- by – step procedures procedure but seeking clarification
procedures sometimes seeks most of the time
clarification

Works Works Works Works independently

independently independently with independently with but with assistance
with ease and ease and confidence ease and confidence from most of the
confidence at all most of the times sometimes times
times

3.Safety work Observes safety Observes safety Observes safety Most of the time not
habits precautions at precautions most of precautions observing safety
all time the time sometimes precautions

4. Complete Wears complete Misses 1 cooking Misses 2 cooking Misses 3 or more

Cooking cooking outfit paraphernalia paraphernalia cooking
Outfit paraphernalia
5.Completen Tasks is Tasks is completed Tasks is nearly Work completed
ess of task completed following the completed ahead of time
following in the procedures in the following the
activity project procedures in the
improvement/ project
innovations
Use of Media The vlog/picture The vlog/picture log
log displays a displays a
mastery of the competency of the
media; visual media; visual The vlog/picture log displays an inconsistent
elements are elements are often use of the media; visual elements are vague
clear and clear and and inaccurately represent their goal.
accurately sometimes
represent their represent their goal
goal accurately.

Points Gathered

67
 LESSON 5

INDIAN CUISINE
Objectives
At the end of the lesson the students are able to:
• discuss and describe the culture and cuisine of India; and
• cook basic ethnic meals of India following the standards in food safety and
sanitation and present a variety of Indian dishes.
68
 INDIAN CUISINE

INDIAN
Capital: NEW DELHI
Location: SUBCONTINENT OF SOUTHERN ASIA BORDERED BY BANGLADESH,
BHUTAN, BURMA (MYANMAR), CHINA (XIZANG – TIBET AUTONOMOUS
REGION), NEPAL, AND PAKISTAN, SHARES MARITIME BORDERS WITH
INDONESIA, MALDIVES, SRI LANKA, AND THAILAND
Climate: TROPICAL, SUBTROPICAL, WARM-TEMPERATE, TEMPERATE, COLD-
TEMPERATE, AND QINGHAI-TIBET PLATEAU TEMPERATE ZONE
Population: 1.44 BILLION
Religion: BUDDHISM, TAOISM, ISLAM, CHRISTIANITY

Indian food is a diverse and extraordinary one, reflecting a complex layering of cultures
through history and based on religious beliefs, geography, climate and availability of ingredients.
India's range of cuisine can amaze even a connoisseur. Different regions in India offer
their own specialties with their very own taste, subtlety and aroma. The exotic tastes, hues and
textures of Indian food have ensured a steady growth in popularity in the West. The combination
of fresh ingredients and cooking techniques are both a gastronomic delight and fulfill today's
requirements for healthy eating.
Very fine meals that suit the various taste buds of people all over the world are prepared
in India. Strict vegetarianism is mostly confined to the South. Beef, from the holy cow is strictly
taboo for the Hindus and Pork is equally taboo for the Muslims.
69
 In the north, much meat is eaten and cooking is often of the "Mughal style" which bears
relation to that of the Middle East and central Asia. The emphasis is more on spices and less on
curry heat. In the north more grains and breads are eaten and less rice. In the South, more rice
is eaten and the curries tend to be hotter. Another peculiarity of Southern vegetarian food is that
it has to be eaten by hand and not by fork and spoons!

Curry and Spices

There is no such thing as "curry" in India. It is an all-purpose term devised by the English
to cover the whole range of Indian food spicing. Indian cooks have about 25 spices on their regular
list and it is from these that they produce curry flavor. Normally, the spices are freshly ground in
a mortar and pestle called SIL_VATTA. Spices are usually blended in certain combinations to
produce meals. Garam Masala, for example is a red-hot combination of cloves and cinnamon
with peppercorns.
Popular spices include saffron, an expensive flavoring produced from flowers. This is used
to give biryani, that yellow color and delicate fragrance. Turmeric also has & coloring property and
acts as a preservative. Chilies are ground, dried or added whole to give that hot taste to carries.
They come in red and green varieties but the green ones are the hottest. Ginger is supposed to
be good for digestion. Coriander is added to many masalas so as to cool the body. Cardamom is
used in many sweet dishes and in meat preparations. Other popular spices are nutmeg,
cinnamon, poppy seeds, caraway seeds, cumin seeds, fenugreek, mace, garlic and cloves.

Breads
Rice is the staple food of the Indians but it is given much
importance only in the South. The best Indian rice is the famous
Indian Basmati whose patenting has raised a lot of dust and is
still under controversy. It is predominantly grown in the Dehra
Dun Valley. It has long grains, is yellowish in color and has a
slight sweetish or "bas" smell, which gives it its name.
In the north a range of breads called ROTIS or PHULKA Rotis
in Punjab supplements this rice. Indian breads are varied
but they are always delicious. Simplest form is the
Chapatti, just Wheat flour and water fried up like a thin
pancake. It is supposed to be a British invention. Rotis are
flour and water cooked on a hot tawa. Direct heat blows
them up, but how well depends on the gluten content of the
Phulka
70
wheat. Baste the roti in butter or ghee and it becomes a paratha. If deep-fried it is called poori in
the north and loochi in the east, made of rice and black gram flour it is called dosa in the South.
Dosas are found all over India and when wrapped around curried vegetables it becomes masala
dosa, a nice snack. Another type of deep-fried bread with a staffing is the Kachori. Bake the bread
in an oven and it becomes Naan. An Idli is a kind of rice dumpling, often served with dal curry
called sambar, a south Indian favorite and green chilly chutney. Tomato or Onion chutneys also
go with it. Papadams are crispy deep-fried water often served with Thalis or other meals.

Papadams Idli dosa

Basic Dishes
Curries can be made of vegetables, fish, meat, chicken, lamb, and pork. Mostly vegetable
oils are used for this purpose. These curries are accompanied by rice in the South and Rotis in
the north. Probably the most basic of Indian dishes is Dhal. Dhal is almost there everywhere
whether as an accompaniment to a curry or with rice and chapattis. The favorite dhal of Bengal
and Gujarat is yellow arhar; in Bengal channa is also yellow; mung is green, rajma is Heinz.
Altogether there are 57 varieties of dhal available in India.

Dhal Tandoori Biryani

Tandoori and Biryani

Tandoori food is northern specialty and refers to the clay oven in which the food is
cooked after first being marinated in a mixture of yogurts and spices. Tandoori chicken is
a special favorite in many places. This food is not very hot and usually tastes terrific.
Biryani is a Mughal dish. Chicken Biryani is mostly the best favored. Here the meat is
mixed with deliciously flavored, orange colored rice, which is spiced with nuts and dry-

71
 fruits. A Pulao is a simpler version of the Biryani. These Biryanis are not too hot like most
of the curries.

Regional Specialties
Rogan josh is a curried lamb popular in Kashmir where it originated and also in most
parts of northern India. Guntaba, pounded and spiced meat balls cooked in a yogurt sauce is
also a Kashmiri specialty. Still in the north, Chicken Mahanwala is a rich dish cooked in a butter
sauce. Many coastal areas have excellent seafood, including Bombay, where the Pomfret, a
flounder-like fish, is popular. Bombay Duck, another fish dish is also famous in Bombay.
Dhansak is a Parsi specialty found in Bombay, lamb or chicken cooked with curried lentils and
steamed rice. Goa has excellent fish and prawns. Further South in Kerala. all varieties of prawns
and crabs and a lot of fish are available.

Gushtaba
Rogan Josh Chicken Mahanwala

Bombay Duck

Dhansak

Another famous Indian dish is the Kababs. These are found all over north India with a lot
of variations. The two main forms axe Sikka (skewered) or Shami (wrapped). In Calcutta Kati
kababa are a local favorite. Purther south in Hyderabad. Hallen, pounded wheat with lightly
spiced mutton gravy is available. The Andhras are noted for their heavily chilied feed. In
Tamilnadu Pongal made of cooking rice with jaggery is a specialty. Bqually notable is the
"veda", made of Black gram dhel flour or Banga] gram dha.] mixed with chilies and lot: of
onions. These two always find their place in the menu of any Tamil family.

72
Side dishes
Indian food has a number of side dishes to go with the main meal. Probably, the most
popular is the Dahi- or curd or yogurt. It has the ability to cool the stomach after a very hot meal.
Curd is also used in making Desserts and in the popular drink Lassi. Raitha is another popular
side dish where with curd a lot of vegetables in raw form or carried vegetables are mixed.
Particularly tomato and cucumber are used. Sabzi are curried vegetables, bhartha is pureed or
minced vegetables, and bhujjas are fresh vegetables. India is also famous for a variety of pickles.
They come in all flavors, lime, mango, ginger, onion, mixed vegetables, chili, aloo, etc., and in a
number of combinations of the above mentioned.

Raitha Bhartha Sabzi

Thalis
A thali is the all-purpose Indian vegetarian dish. Although basically belongs to
south India, it is found in the north too. There are regional variations also. The name comes
from the "thali" dish in which it is served. The Thali consists of a metal plate with a number
of small metal bowls known as Katoris. Sometimes the small bowls are replaced by small
indentations on the plate itself. Mostly the plate is a big banana leaf.
A thali consists of variety of vegetable curry dishes, relishes, a couple of
papadams, puris or chapattis and a whole lot of rice. A deluxe variety would include a
Pata, a rolled betel leaf stuffed with fruit and nuts. It may also include curd and one or two
Desserts. The main plus points of thalis are they are cheap and 100% filling. Moreover,
the rice is unlimited for the Gourmet.

73
Snacks
Samosa, tasty little curried vegetable snacks fried up in a pastry triangle, are found all
over India. Bhelpuri is a popular snack in most of the cities, one, which is sold in peddled, carts
in the nights. Chana, spiced chick peas served with puris is also a roadside favorite. Chat, a
general term for snacks and nibbles is now found in good packs to suit all tongues and pockets.

Western Food
The western foods available for breakfast include Bread Toast and Jam, Bread with butter
or Cheese, all types of egg like omelet, fried eggs, bulls-eye and a lot more, the types that can be
prepared with little effort. One western food that the Indians have come to terms 100% is the
French Fries, which the Indians call, the chips. Calcutta and Bombay have a small Chinese
population so Chinese foods can be had in the major cities with a little search. In the north where
the Tibetans have settled in many places Tibetan restaurants are present as in places like
Dharamsala, Manali and Srinagar.

Desserts and Sweets

Indians are said to have a sweet tooth and an amazing collection of sweets are available
to satisfy them. Kulfi is a widely acceptable dessert, a sort of Indian representation of ice cream.
Of course, good quality ice creams are also available from a number of leading brands all over
the country. Rasgullas are another popular type of Dessert, sweet little balls of rose-flavored
cream cheese.

Rasgullas Sandesh Kulfi

Desserts are mainly rice or milk puddings in sweet syrup or sweet pastries. Gulab Jamuns
are small round balls made of flour, yogurt and ground almonds. Jalebi are pancakes in syrup.
Milk dishes are usually boiled until the liquid has been removed and then the various ingredients
are added to desserts like barfi, which has coconut with almond or pistachio flavoring. Sandesh
is a variety of milk dish popular in Calcutta. Payasam as it is called in the south is made from milk
simmered with crushed cashews, cereals and sugar, topped with raisins. Firnee is a rice pudding
dessert with almonds, raisins and pistachios.

74
 Payasam Firnee Gulab Jamuns

Many of the Indian sweets come with a coating of silver paper, which is edible. Halwa, a
translucent, vividly colored sweet belongs to Tamilnadu, particularly the Tirunelveli District.
Grinding wheat for a long time and then boiling the ground paste with sugar and seasoned with a
lot of nuts makes it.

Jalebi Tamil Nadu Halwa Badam Halwa

Fruits
India boasts of a wide variety of fruits, fresh from the gardens. The collection varies all the
way from tropical delights in the south to apples, apricots and other temperate region fruits in the
north. Cherries and strawberries are available aplenty in Kashmir, and apricots in Ladakh and
Himachal Pradesh. Apples are found all over the northwestern part but particularly in the Kulu
Valley of Himachal.
Melons are widespread in India, particularly watermelons that are fine thirst quenchers.
Mangoes and bananas are found in many parts of India; Pineapples in Assam, Oranges in Kerala,
tangerines are widespread in Central India, particularly the hot season.

75
Paan
An Indian meal finishes with Paan- the name given
to the collection of spices and condiments chewed with
betel leaves. Found throughout eastern Asia, Betel is
mildly intoxicating and addictive. But after a meal it is taken
as a mild digestive in small amounts. Paan sellers have a
number of little trays and containers in which they mix
either sadha or Mitha (sweet) paans. The ingredient may Paan

include apart from the betel nut itself, lime paste, various
spices and even a dash of opium for a better price. The whole concoction is folded up cleverly
and chewed.

Drinks
Non-Alcoholic
Tea is the most popular drink in the north, while in the South, coffee is the number
one drink. "Tray Tea", which gives you the tea, milk and sugar separately, is the most
commonly available form of tea in most of the sophisticated hotels in India. Nimbu Paani,
which is nothing but lemon squash is commonly available in all the towns, particularly in
the summer. A number of branded soft drinks like Pepsi, Coca-cola, sprite, seven-up, etc
have cropped up in recent times, and they seem to quench one’s thirst though they are
said to have only artificial contents with high sugar content. Apple juice drinks are widely
available in Himachal Pradesh. Coconut milk, straight from the young coconut, is a popular
street-side drink. Another escape from soft drinks is the plain soda, which is widely
available. Finally, there is the Lassi, that cool, refreshing and delicious iced curd drink.

Alcoholic
Alcohol seems to be little expensive in India. In some states like Goa, it is very
cheap, whereas in some states like Tamil Nadu, it is very expensive. Indian Beers to
mention are Golden Eagle, Rosy Pelican, Cannon Extra Strong, Kingfisher. etc., Beer and
other interpretations of western alcoholic drinks are known as Indian Made Foreign Liquor
(IMFL). Local drinks are called country Liquor and include Toddy, a mildly alcoholic extract
from coconut palm flower, and Feni, a distilled liquor produced from Fermented cashew
nuts or from coconuts. The two varieties taste differently.

76
A Day in the Life
Main meals in India are lunch and dinner, with more emphasis on lunch.
• Breakfast is often simple, in some regions people might only have bread and butter served
with milky spiced tea. Most Indian meals consist of several dishes, all served at the same
time, including dessert.
• In India, all the dishes are placed on a large round tray called a thali (“tah-lee”).
⎯ The meal usually features a main dish, which is often based on a protein.
⎯ For non-vegetarians, this could be broiled meats, a biryani or a fish dish.
⎯ Vegetarian main dishes could be based on cheese or legumes like chickpeas, a
commonly eaten legume in India, in a rich and flavourful sauce.
⎯ Side dishes are also placed on the thali, and could include dhals (curried lentils,
pronounced “dahl”), raitas (yogurt salads, pronounced “right-ah”), samosas
(savoury deep fried pastries containing spicy potato or meat, pronounced “sah-
moh-sahs”).
⎯ The thali will also feature starches like rice or flatbreads, and desserts that are
often sweet, milk-based puddings or custards. Meals were often served with
chutneys, which are relishes made from fresh fruits, vegetables and spices.
⎯ Chutneys range in flavour from sweet to sour, spicy to mild and any combination
of these. Mango chutney is by far the most common in the west, and is delicious
on almost any dish. Eating practices in India are highly ritualistic.
• The purity of food is of utmost importance, and placement on the plate is carefully
organized, based on ancient belief systems, religious taboos and regional needs.
• Indians believe that food has six tastes: sweet, sour, salty, bitter, pungent and astringent.
All six must be present to have a balanced meal. In addition, meals are traditionally taken
while sitting on the floor or on low stools and food in India is customarily eaten only with
the right hand as described in the section above on flatbreads.
• Like almost every other culture, Indians have a sweet tooth, and there is a huge variety of
Indian desserts to satisfy even the most sugar crazed. Many Indian desserts are
specifically created to aid in digestion after a big spicy meal, which is why many of them
contain milk.
⎯ Gulab jamun (“goo-lab jah-mun”) are actually fried milk balls soaking in sweet
rose syrup.
⎯ Barfi (“bar-fee”) is made with condensed milk and sugar, boiled until thickened,
and served cut into various shapes. Barfi can be made or served with a variety of
fruits, nuts and spices to add flavor and texture.
77
 ⎯ Indians have their own version of ice cream, called kulfi (“cool-fee”). Kulfi is not
whipped like our western ice cream, which makes it denser and creamier and
popular flavors include cardamom, rose, mango and pistachio. Because of its
thicker texture, kulfi takes longer to melt than our style of ice cream, but then, if it’s
melting, you’re probably not eating it fast enough.
• This is just a small taste of the many deliciously sweet and satisfying Indian desserts.

78
 ACTIVITY NO. 5
MODULE 2.5 INDIAN CUISINE

A. Discuss and explain the Indian cuisine and its importance to their culture and what makes it
distinct to other cuisines.
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
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79
 LABORATORY ACTIVITY

Directions: Prepare and cook the following suggested recipes of Indian Cuisine.

SUGGESTED RECIPES
1. CHICKEN TIKKA
Yield: 5 Servings

Ingredients:
• 5 pcs Chicken Leg, quarter
Marinade:
• 2 pcs Lemon juice, juice • 1 g Pepper
• 125 ml Yogurt • 50 mL Tomato paste
• 35 g garlic, minced • 100 g Butter
• 25 g ginger, sliced • Salt. to taste
• 2 g ground cumin • Side Dish
• 2 g ground coriander • 150 g Red and Green Bell pepper,
• 2 g paprika seeded
• 1 g cayenne powder • 2 pcs Eggplant, sliced

Garnish:
• 10 pcs Chilies, sliced
• 1 sprig Cilantro, minced
• 1 pc. Lime/lemon, sliced

Procedure:
1. Make the marinade by whisking lemon juice, yogurt, garlic, ginger, cumin, coriander,
paprika, cayenne pepper and tomato paste.
2. Marinate the chicken pieces for at least 1 hour.
3. Thread the chicken in the metal skewer. Brush with clarified butter and broil until golden
brown.
4. Brush with clarified butter during the last minute of cooking.
5. For the side dish season, the bell pepper and eggplant with salt, pepper and Oil. Grill until
well cooked.
6. Garnish it with slices of lime/lemon and minced cilantro.
80
2. AALU, PYAR AUR TAMATAR
Yield: 6 Servings

Ingredients:
• 1/2 kg Potato, boiled
• 3 tbsp vegetable oil
• 150 g red onion, chopped
• 3 pcs chili picante, sliced
• 200 g red plump tomato, chopped
• 1 tbsp ground coriander
• 75 g garlic, minced
• 1/2 tsp ground cumin
• 1/4 tsp Ground turmeric
• 1/4 tsp ground paprika
• Salt to taste
• 1/4 tsp Garam masala
• 1/2 cup cilantro, minced
• 100 g butter

Procedure:
1. Boil the potatoes in water until tender about 15-20 minutes. Drain and cut into bite size.
2. Heat oil in a large non-stick wok / pan over medium heat and cook the onion, garlic and
add the green chili picante pepper and tomato, until most of the juices evaporate about 3-
4 minutes.
3. Add all the spices and salt. Cook, stirring, about 1 minute and then add the potatoes,
cilantro and butter, cook over high heat until potatoes are well mixed with sauteed
vegetables for about 10 minutes. Season it all the spices and salt. Transfer in a serving
dish and serve it hot.

81
COMPILATION REQUIREMENTS: (to be submitted on the next laboratory)
• Front Page
• Rubrics for Food Preparation
• Criteria for Judging
• Members’ Grading Sheet
• Theme, Documentation and Reflection

RUBRICS FOR FOOD PREPARATION

DIMENSION PERFORMANCE LEVEL
Masterful Competent Novice Incomplete Points
4 Points 3 Points 2 Points 1 Point Earned
*GROUP PERFORMANCE ** INDIVIDUAL
1. Use of tools and equipment
Uses tools and correctly and correctly and correctly but less incorrectly and less
equipment confidently at confidently most confidently some confidently most of
all times of the time times the time
Tools and Utensils
were complete, MOST OF THE
ALL THE TIME SOMETIMES ⎯
cleaned and dried TIME
after used
2. Application of Procedures
Manifests very clear Manifest less under-
under-standing of the standing of the
SOMETIMES
step- by – step PERFECTLY MOST OF THE step- by – step
SEEKS
procedures ALL THE TIME TIME procedure seeking
CLARIFICATION
clarification most of
the time
Works coordinately Works coordinately
with ease and MOST OF THE but with assistance
AT ALL TIMES SOMETIMES
confidence TIME from most of the
times
3. Safety work habits
Observes safety Most of the time
precautions MOST OF THE not observing safety
AT ALL TIMES SOMETIMES
TIME precautions

Applies food safety

Most of the time
and sanitation
MOST OF THE not observing safety
principles in AT ALL TIMES SOMETIMES
TIME and sanitation
production and
principles
plating
Maintains neat
working area during
MOST OF THE
preparation and ALWAYS SOMETIMES ⎯
TIME
cooking

4.Completeness of task
Tasks is Tasks is Tasks is nearly Work completed
completed completed completed ahead of time
following in following the following the
the activity

82
 improvement/ procedures in the procedures in the
innovations project project
5. Time management
Work Work completed Work completed _ Work completed _
completed a within allotted (min/hours/days) (min/hours/days)
head of time time beyond beyond
6. Complete Cooking Outfit**
Wears cooking outfit; Wears cooking Wears cooking
Observes professional outfit; Observes outfit; Observes
Complete; Complete;
grooming and professional professional
ALL THE TIME ALL THE TIME
hygiene grooming and grooming and
hygiene hygiene
Points Gathered

Equivalent Points
CRITERIA FOR JUDGING
Points Gathered
TASTE
Good flavor balance and combination 20
Texture should be well combined with Flavor 20
NUTRITIONALLY BALANCED 20
PRESENTATION
Appetizing and moderately sized portions 20
Adherence to theme (e.g. Indian cuisine) 10
Plating 10
TOTAL 100

Group No.: ______________________________

Course/Year & Section: ______________________________________________
Submitted to: _____________________________________________________________
Date Submitted: ___________________________________________________________
Members’ Grading Sheet
Food
Group Documentation Cooking
Tasting Overall
Performance (20%) Outfit
Score Sheet Grade
(25%) (25%)
(30%)

1.
2.
3.
4.
5.
6.

83
 LESSON 6

THAI CUISINE
Objectives
At the end of the lesson the students are able to:
• discuss and describe the cuisine of Thailand and the ethnic origin of Thai
dishes; and
• cook and present a variety of Thai dishes.

84
 THAI CUISINE

Gastronomic Background

Thai food is internationally famous. Whether chilie-hot or comparatively blands, harmony

is the guiding principle behind each dish. Thai cuisine is essentially a marriage of centuries-old
Eastern and Western influences harmoniously combined into something uniquely Thai. The
characteristics of Thai food depend on who cooks it, for whom it is cooked, for what occasion,
and where it is cooked to suit all palates. Originally, Thai cooking reflected the characteristics of
a waterborne lifestyle. Aquatic animals, plants and herbs were major ingredients. Large chunks
of meat were eschewed. Subsequent influences introduced the use of sizeable chunks to Thai
cooking.
With their Buddhist background, Thais shunned the use of large animals in big chunks.
Big cuts of meat were shredded and laced with herbs and spices. Traditional Thai cooking
methods were stewing and baking, or grilling. Chinese influences saw the introduction of frying,
stir trying and deep-frying. Culinary influences from the 17th century onwards included
Portuguese, Dutch, French and Japanese. Chilies were introduced to Thai cooking during the late
1600s by Portuguese missionaries who had acquired a taste for them while serving in South
America.
Thais were very adapted to 'Siamese-icing' foreign cooking methods, and substituting
ingredients. The ghee used in Indian cooking was replaced by coconut oil, and coconut milk

85
substituted for other daily products. Overpowering pure spices were toned down and enhanced
by fresh herbs such as lemon grass and galanga. Eventually, fewer and less spices were used in
Thai curries, while the use of fresh herbs increased. It is generally acknowledged that Thai curries
burn intensely, but briefly, whereas other curries, with strong spices, burn for longer periods.
Instead of serving dishes in courses, a Thai meal is served all at once, permitting dinners to enjoy
complementary combinations of different tastes.
A proper Thai meal should consist of a soup, a curry dish with condiments, a dip with
accompanying fish and vegetables. A spiced salad may replace the curry dish. The soup can also
be spicy, but the curry should be replaced by non-spiced items. There must be a harmony of
tastes and textures within individual dishes and the entire meal.

Thai food dinning

Thai food was traditionally eaten with the hand while seated on mats or carpets on the
floor or coffee table in upper middle-class family, customs still found in the more traditional
households. Today, however, most Thais eat with a fork and spoon. Even single dish meals such
as fried rice with pork, or steamed rice topped with toasted duck, are served in bite-sized slices
or chunks obviating the need for a knife. The spoon is used to convey food to the mouth. Ideally,
eating Thai food is a communal affair involving two or more people, principally because the greater
the number of diners the greater the number of dishes ordered. Generally speaking, two diners
order three dishes in addition to their own individual plates of steamed rice, three diners, four
dishes, and so on. Diners choose whatever they require from shared dishes and generally add it
to their own rice. Soups are enjoyed concurrently with rice. Soups are enjoyed concurrently with
other dishes, not independently. Spicy dishes, not independently. Spicy dishes are "balanced" by
bland dishes to avoid discomfort.
The ideal Thai meal is a harmonious blend of the spicy, the subtle, the sweet and sour,
and is meant to be equally satisfying to eye, nose and palate. A typical meal might include a clear
soup (perhaps bitter melons stuffed with minced pork), a steamed dish (mussels in curry sauce),
a fried dish (fish with ginger), a hot salad (beef slices on a bed of lettuce, onions, chilies, mint and
lemon juice) and a variety of sauces into which food is dipped. This would be followed by sweet
desserts and/or fresh fruits such as mangoes, durian, jackfruit, papaya, grapes or melon,

86
Thai Food Ingredients and Preparation
1. Tidbit
A simple kind of tidbit is fun make. You need shallots,
ginger, lemon or lime, lemon grass roasted peanuts and red phrik
khi nu chilies. Peeled shallots and ginger should be cut into small
fingertip sizes. Diced lime and slices of lemon grass should be cut
to the same size. Roasted peanut should be left in halves. Chilies
should be thinly sliced. Combinations of such ingredients should be
wrapped in fresh lettuce leaves and laced with a sweet-salty sauce
made from fish sauce, sugar, dried shrimps and lime juice.

2. Dips
Mixing crushed fresh chilies with fish sauce and a dash of
lime juice makes a general accompanying sauce for any Thai dish.
Adding some crushed garlic and a tiny amount of roasted or raw
shrimp paste transforms it into an all-purpose dip (nam phrik).
Some pulverized dried shrimp and julienned egg-plant with sugar
makes this dip more complete. Serve it with steamed rice, omelets
and some vegetables.

3. Salad Dressings
Salad dressings have similar base ingredients. Add fish sauce,
lime juice and sugar to enhance saltiness, sourness and sweetness.
Crushed chilies, garlic and shallots add spiciness and herbal
fragrance. Lemon grass and galangal can be added for additional
flavor. Employ this mix with any boiled, grilled, or fried meat. Lettuce
leaves, sliced cucumber, cut spring onions and coriander leaves help
top off a salad dressing.

4. Soup stocks
Soups generally need good stock. Add to boiling water crushed
peppercorns, salt, garlic, shallots, coriander roots, and the meats or
cuts of one's choice. After prolonged boiling and simmering, you have
the basic stock of common Thai soups. Additional galangal, lemon

87
grass, kefir lime leaves, crushed fresh chilies, fish sauce and lime juice creates the basic stock
for a Tom Yam.

5. Curries
To make a quick curry, fry curry or chili paste in heated oil or
thick coconut milk. Stir and try until the paste is well cooked and add
meats of one's choice. Season with fish sauce or sugar to taste. Add
water or thin coconut milk to make curry go a longer way. Add sliced
eggplant with a garnish of basil and kefir lime leaves. Make your own
curry paste by blending fresh (preferably dried) chilies, garlic, shallots,
galangal, lemon grass, coriander roots, ground pepper, kefir lime peels
and shrimp paste.

6. Single dish meals

Heat the cooking oil, fry in a mixture of crushed
chilies, minced garlic, ground pepper and chopped chicken
meat. When nearly cooked, add vegetables such as cut
beans or eggplants. Season with fish sauce and garnish with
kefir lime leaves, basil or balsam leaves. Cooked rice or fresh
noodles added to the frying would make this a substantial
meal.

Serving Thai foods

Thai meals typically consist of either a single dish or it will be rice (khao in Thai) with many
complementary dishes served concurrently and shared by all. It is customary to serve more dishes
than there are guests at a table.
Thai food was traditionally eaten with the right hand but it is now generally eaten with a
fork and a spoon; this way introduced as part of Westernization during the reign of King Mongkut,
Rama IV. It was his brother, Vice-king Pinklao, who, after watching demonstration of Western
dining etiquette by American missionary Dr. D. B. Bradley, chose only the Western-style fork and
spoon from the whole set of table silverware to use at his own dining table. The fork, held in the
left hand is used to push food into the spoon. The spoon is then brought to the mouth. A traditional
ceramic spoon is sometimes used for soups. Knives are not generally used at the table.
Chopsticks are used primarily for eating noodle soups, but not otherwise used.

88
 It is common practice for Thais and hill tribe peoples in north and northeast Thailand to
use sticky rice as an edible implement by shaping it into small, and sometimes flattened, balls by
hand which are then dipped into side dishes and eaten. Thai-Muslims frequently eat meals with
only their right hands.
Thai food is often served with a variety of sauces (nam chim) and condiments. These may
include phrik nam pIa/nam pla phrik (consisting of fish sauce, lime juice, chopped chilies and
garlic), dried chili flakes, sweet chili sauce, sliced chili peppers in rice vinegar, sriracha sauce, or
a spicy chili sauce or paste called nam phrik. In most Thai restaurants, diners can find a selection
of Thai condiments, often including sugar or MSG, available on the dining table in small containers
with tiny spoons. With certain dishes, such as khao kha mu (pork trotter stewed in soy sauce and
served with rice), whole Thai peppers and raw garlic are served in addition. Cucumber is
sometimes eaten to cool the mouth after particularly spicy dishes. They often also feature as a
garnish, especially with one-dish meals. The plain rice, sticky rice or the khanom chin (Thai rice
noodles) served alongside a spicy curry or stir-try, tends to counteract the spiciness.

Khanom chin Nam phrik Khao kha mu

A Thai family meal will normally consist of rice with several dishes which form a
harmonious contrast of ingredients and preparation methods. The dishes are all served at the
same time. A meal at a restaurant for four people could, for instance, consist of fish in dry red
curry (chuchi pla), a spicy green papaya salad with dried prawns, tomatoes, yardlong beans and
peanuts (som tam thai), deep fried stuffed chicken wings (pik kai sot sai thot), a salad of grilled
beef, shallots and celery or mint (yam nuea yang), spicy stir fried century eggs with crispy basil
(khai yiao ma phat kraphao krop), and a non-spicy vegetable soup with tofu and seaweed (tom
chuet taohu kap sarai) to temper it all.

Chuchi pla Som tam Thai Pik kai sot sai thot 89
 ACTIVITY NO. 6
MODULE 2.6 THAILAND CUISINE

A. Discuss and describe the cuisine of Thailand and the ethnic origin of Thai dishes.
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
B. Create a 5-sentence description about distinctive features of Thai Cuisine.
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________

90
 LABORATORY ACTIVITY
MODULE 2.6 THAI CUISINE

Directions: Each group shall prepare and cook TWO Thai cuisine.
COMPILATION REQUIREMENTS: (to be submitted on the next laboratory)
• Front Page
• Rubrics for Food Preparation
• Criteria for Judging
• Members’ Grading Sheet
• Theme, Documentation and Reflection

RUBRICS FOR FOOD PREPARATION

DIMENSION PERFORMANCE LEVEL
Masterful Competent Novice Incomplete Points
4 Points 3 Points 2 Points 1 Point Earned
*GROUP PERFORMANCE ** INDIVIDUAL
1. Use of tools and equipment
Uses tools and correctly and correctly and correctly but less incorrectly and less
equipment confidently at confidently most confidently some confidently most of
all times of the time times the time
Tools and Utensils
were complete, MOST OF THE
ALL THE TIME SOMETIMES ⎯
cleaned and dried TIME
after used
2. Application of Procedures
Manifests very clear Manifest less under-
under-standing of the standing of the
SOMETIMES
step- by – step PERFECTLY MOST OF THE step- by – step
SEEKS
procedures ALL THE TIME TIME procedure seeking
CLARIFICATION
clarification most of
the time
Works coordinately Works coordinately
with ease and MOST OF THE but with assistance
AT ALL TIMES SOMETIMES
confidence TIME from most of the
times
3. Safety work habits
Observes safety Most of the time
precautions MOST OF THE not observing safety
AT ALL TIMES SOMETIMES
TIME precautions

Applies food safety

Most of the time
and sanitation
MOST OF THE not observing safety
principles in AT ALL TIMES SOMETIMES
TIME and sanitation
production and
principles
plating

91
Maintains neat
working area during
MOST OF THE
preparation and ALWAYS SOMETIMES ⎯
TIME
cooking

4.Completeness of task
Tasks is Tasks is Tasks is nearly Work completed
completed completed completed ahead of time
following in following the following the
the activity procedures in the procedures in the
improvement/ project project
innovations
5. Time management
Work Work completed Work completed _ Work completed _
completed a within allotted (min/hours/days) (min/hours/days)
head of time time beyond beyond
6. Complete Cooking Outfit**
Wears cooking outfit; Wears cooking Wears cooking
Observes professional outfit; Observes outfit; Observes
Complete; Complete;
grooming and professional professional
ALL THE TIME ALL THE TIME
hygiene grooming and grooming and
hygiene hygiene
Points Gathered

Equivalent Points
CRITERIA FOR JUDGING
Points Gathered
TASTE

Good flavor balance and combination 20

Texture should be well combined with Flavor 20

NUTRITIONALLY BALANCED 20

PRESENTATION

Appetizing and moderately sized portions 20

Adherence to theme (e.g. Indian cuisine) 10

Plating 10

TOTAL 100

Group No.: ______________________________

Course/Year & Section: ______________________________________________
Submitted to: _____________________________________________________________
Date Submitted: ___________________________________________________________

92
 Members’ Grading Sheet
Food
Group Documentation Cooking
Tasting Overall
Performance (20%) Outfit
Score Sheet Grade
(25%) (25%)
(30%)

1.
2.
3.
4.
5.
6.

93
11 Best Traditional Thai Food Recipes | Popular Thai Food Recipes

Traditional Thai Food Recipes: The cuisine of Thailand works effortlessly to lure food
lovers into its aromatic spell. Its rich and creamy curries, fragrant sauces, flavorful snacks and
sinful sweets are bound to make you go back to indulging in them time and again. The key to
cooking any Thai dish lies in perfectly balancing the five key flavors - sour, bitter, salty, sweet and
spicy, which takes skills to master. Each Thai dish is therefore never dull, always bringing in the
much-needed punch to your palate.
According to Chef Irfan Pabaney of The Sassy Spoon, Mumbai, "The fresh and strong
ingredients used in Thai cuisine are what make it very different from other cuisines. I think
lemongrass, Thai chillies, galangal, ginger and kaffir lime leaves are the most important
ingredients in Thai cooking."
Thai food has been influenced by other Southeast Asian cuisines such as Indian and
Chinese, but it still manages to be completely different from them. Originally, Thai cuisine used to
be a lot spicier than it is today, but over time, the hot elements were reduced and other flavour
boosters like lemon grass and galangal were introduced to the cuisine. One also commonly gets
to see the use of minced or sliced meat in the dishes.
https://food.ndtv.com/lists/10-best-traditional-thai-food-recipes-1734589

1. Chicken Satay
A classic and downright delicious Thai
appetizer, served with a chunky peanut
sauce. This delicious delight is sure to be
loved by kids and adults alike. If you
happen to be a chicken lover, then this is
sure going to be paradise for you.

94
Ingredients: • 1 medium onion
• 250 g chicken Supremes • 1 tsp ginger
• 1 tsp ginger • 1 stalk lemon grass (chopped)
• 1 tsp garlic • 2 lime leaves
• A big pinch of turmeric • 2 tsp oil
• 1 tsp soy sauce • 1 tsp red chili paste
• 1 tsp red chili paste • 2 tsp jaggery
• 1 tsp olive oil • 1 cup coconut milk
• 1 lemon (juice) • ½ cup tamarind
For the peanut sauce: • Salt and pepper to taste
• 1 cup peanuts (crushed coarsely)

How to Make Chicken Satay

1. Marinate the chicken with all the ingredients. Thread them on to skewers.
2. And cook evenly on all sides.

For the peanut sauce:

1. In a pot, sweat off the onions, ginger, lemon grass, lime leaves.
2. Add in the crushed peanuts and red chili paste, mix n the jaggery/palm sugar.
3. Finally, add coconut milk.
4. Simmer and blend. Season to taste.

2. Tom Yam Soup with Mushrooms

Ingredients:
• 3/4 cup mushrooms, sliced
• 4 lime leaves, chopped
• 1 Tbsp ginger, shredded thin
• 2 lemon grass, 3 • 1 Tbsp soya sauce
• 3 cups stock (veg or non-veg) • 1 tsp red chili paste
• 1/4 cup milk • 1 Tbsp sugar
• 3 Tbsp chopped coriander leaves • 4 Tbsp lemon juice
• 2 Tbsp onions, chopped fine • 2-3 whole red chilies-broken
• 1 tsp salt

95
 • 2-3 sprigs of coriander (hara dhania)
for garnish
Procedure:
1. Place together the stock, lime leaves, lemon grass, ginger, coriander leaves and
onions and bring to a boil.
2. Simmer for 10 minutes, then add the mushrooms, salt, soya sauce, chili paste and
sugar.
3. When it comes to a boil, add the milk, lemon juice and chilies, bring to a boil again
4. Serve garnished with the coriander sprigs.

3. Pad Thai
Pad Thai is a fried noodle dish commonly served as
a street food in Thailand. Flat noodles beautifully
entangled with tofu, eggs, beansprouts and sauces.

Ingredients:
• 3 Tbsp Oil • 1 Cup Bean Sprouts
• 4-5 Tbsp Garlic, finely chopped • Peanuts (crushed), roasted
• 1/2 Cup Tofu (diced), fried • 2 Tbsp Lemon Juice
• 2 Eggs • 1 tsp Sugar
• 120 Gram Sen Lek Noodles (flat • 1/2 tsp Chili Powder
noodles) - soaked in water for 20 • 2-3 Tbsp Light Soy Sauce
minutes, then drained • 1 Lemon Wedge
• 4 Tbsp Spring Onions, finely
chopped
Procedure:
1. In a wok or skillet, heat the oil until a light haze appears.
2. Add the garlic and fry till golden brown.
3. Add the tofu and stir briefly.
4. Break the eggs into the wok mixing quickly while they cook.
5. Add the noodles, mix well, then add the spring onions, half the amount of peanuts and
beansprouts.
6. Stir well then add the lemon juice, sugar, chili powder and light Soy sauce.
7. Mix it up, plate it and garnish with more peanuts.
8. On the side, arrange the remaining beansprouts leftover peanuts and spring onions with
the lemon wedge.

96
4. Thai Green Chicken Curry
Chicken cooked in coconut milk with onions, lime leaves,
basil leaves and an aromatic Thai green curry paste. If
you have a thing for coconut, then this Thai green curry
is sure to tantalize your taste buds.
Ingredients:
• 1/2 cup water
• 500 gm chicken-boneless, cubed
• 6 lime leaves-chopped
• 2 Tbsp oil
• 1 Tbsp basil leaves-chopped fine
• 1/2 cup onion-chopped fine
• 1 Tbsp lemon grass (thick base)-
• 1 1/2 Tbsp Thai green curry paste
chopped fine
• 1 1/2 cup coconut milk

Procedure:
1. Heat the oil and add the onions, Sauté till they soft.
2. Add the curry paste and stir fry to mix well.
3. Add chicken pieces, sauté over high heat till opaque.
4. Add water and cook till chicken is tender.
5. Add the coconut milk, lime leaves, basil leaves and lemon grass and bring to a boil.
6. Lower the heat and simmer for 3-4 minutes and serve hot with boiled rice on the side.

5. Som Tam (Papaya Salad)

Som Tam is a green papaya salad that
combines all four tastes – sour, chili, sweet
and salty. This salad is not only pleasing to the
eyes, but to palate as well.

Ingredients:
• 2 TBSP Palm sugar (or 1 Tbsp
• 1 Small Green raw papaya,
regular sugar)
shredded
• 3 TBSP Lime juice
• 4 Long beans, chopped
• 2 TBSP Fish sauce or soy sauce
• 6 Garlic cloves
• 3 TBSP Ground peanuts, roasted
• 8 Cherry tomatoes (cut into quarters)
• For garnishing Fresh lettuce, green
• 6 Red or green chilly
beans, lime wedges and chilly

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Procedure:
1. Peel and seed papaya and shred it. Put in a bowl.
2. Crush garlic with a pestle, then add long beans and tomatoes and pound a few times to
release juices.
3. Add the chilies and crush lightly to release the heat.
4. In a separate cup dissolve the sugar in the lime juice and fish sauce.
5. Mix all ingredients together now and toss to mix.
6. Serve in a shallow bowl and top with garnish.
7. Remember:
8. Do not blend but use mortar and pestle for the salad.
9. Do not add salt, the fish sauce or soy sauce has enough salt.
10. Taste once mixed and add any ingredient to taste. This one is supposed to be deadly
spicy.

6. Thai Fish Green Curry

Fish fillets simmered in coconut milk with freshly made
Thai green curry paste and aromatic spices. Best
served with steamed rice. You can even add veggies
of your choice.

• 1 tsp Coconut milk

Ingredients:
• 1 Kg Fish (cubed) • 2 Tbsp Coriander, chopped

• 1 Tbsp Thai green curry paste • 2 Tbsp Lemon juice

• 1 Tbsp Oil • 1 Tbsp Palm sugar

• 2 Tbsp Onions, chopped • 3-4 Basil leaves

• 1 tsp Garlic, chopped • To taste Salt & pepper

• 1 tsp Ginger/galangal, chopped

Procedure:
1. Marinate the fish cubes in half of the Thai green curry paste.
2. Add salt, pepper, lemon juice and set aside.
3. Heat some oil in a pan, add the onions, ginger, garlic and sweat for 2 to 3 minutes.
4. Add the rest of the green curry paste and cook for 1 to 2 minutes.

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 5. Then add the coconut milk and the fish cubes. Simmer for 2 minutes. Add the chopped
coriander, lemon juice and palm sugar.
6. Garnish with basil leaves. Serve with steamed rice.

7. Khao Klukh Krapi (Rice with Shrimp Paste)

“Khao Klukh Krapi' is a traditional Thai fried rice
made with shrimp paste, garlic, lemon, prawns and
cucumbers. It is an interesting recipe that can be
made on any occasion.
Ingredients:
• 30 ml fish sauce
• 400 gm rice
• 70 gm prawn
• 30 gm garlic
• 70 gm chicken slices
• 60 gm chilli paste
• 100 gm cucumber
• 50 gm shrimp paste
• 4 eggs
• 50 ml lemon juice
Procedure:
1. Cook the rice. Peel the prawns and cut it into small pieces.
2. Pour oil into the wok, add garlic, chilli paste and stir till garlic becomes light brown.
3. Now add chicken and prawns, stir till cook.
4. Add shrimp paste, fish sauce and lemon juice. Mix.
5. Add rice to it.
6. Garnish with slices of omelet and cucumber.

8. Massaman Curry (Thai Muslim Curry)

Recipe
Chicken cooked in coconut flavors, tamarind,
potatoes and an aromatic massaman curry paste.
This Thai Muslim curry is made using a variety of
flavours, so get ready for a flavourful blast.
Ingredients: • 2 Cups Coconut milk
• 500 Gram Chicken thigh • 5 Potatoes (carved), boiled
• 3 Tbsp Masaman curry paste • 5 Small Onions (carved)
• 1 Cup Coconut cream • 2 Tbsp Peanuts, roasted

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 • 5 Cardamom pods, roasted • 2 Tbsp Fish sauce
• 1 Cinnamon stick (about 1 inch • 3 Tbsp Tamarind concentrate
long), roasted • 3 Tbsp Lemon or lime juice
• 3 Bay leaves • For garnish Bay leaves
• 3 Tbsp Palm sugar
Procedure:
1. Preheat the coconut milk over medium heat until boiling, add chicken thigh, reduce the
heat and simmer for 15 minutes until tender.
2. Preheat the coconut cream over medium heat until oil surfaces.
3. Add the curry paste, and saute until fragrant. Transfer to the chicken pot, add peanuts.
4. Season to taste with sugar, fish sauce, tamarind juice and lime juice.
5. Add the remaining ingredients, and simmer until everything is tender and cooked
through.
6. Spoon onto a serving dish, garnish with bay leaf to give a sense of a Thai touch. Pickled
ginger or cucumber relish can also be served as condiments.

For Massaman Curry Paste

1. Place all paste ingredients in a food processor (or blender) and process well.
2. To make a sauce rather than a paste, add more coconut milk (1 to 2 cans).
3. To use immediately, place sauce in a casserole/baking dish together with chicken,
seafood, vegetables.
4. Stir well to combine, and bake in the oven at 350 degrees until finished.

Preparation Tip:
1. You can store curry pastes in a sealed container in the refrigerator for up to 2 weeks, or
until needed.
2. When ready to use, add more coconut milk to make a sauce, then add your other
ingredients.

9. Khao Pod Tod (Corn Cake)

Enjoy these hot fritters on a bed of cool
cucumbers. The succulent corn patties
absorb the seasoning well and you would be
left craving for more. You can pair these
delights with dip of your choice.

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Ingredients: • 5 gm of pepper
• 250 gm of corn kernels • Oil to fry
• 10 gm of arugula leaf • 50 gm of tempura flour
• 20 gm of Siracha sauce • 6 satay sticks
• 50 gm of cucumber • 30 gm of spring onions
• 5 gm of salt • 1 egg
Procedure:
1. Remove the kernels of corn from the cob. The best way to do is to remove by hand,
peeling in a downward motion, one at a time. This preserves the whole kernel, and
leaves them juicy and flavorful when you bite into them.
2. In a bowl, add the corn, flour, spring onion chop, egg, salt and pepper. Mix well.
3. Drop by rounded spoonful into hot oil... cooks on medium heat until golden brown,
flipping once. It should take about one minute per side.
4. Serve with siracha sauce. Garnish with arugula leaf and cucumber as base.

10. Gka Prow Gai (Basil Chicken)

Chicken mince tossed in mild oriental flavors with
aromatic basil leaves. If you are planning to host a
party at your place, then this should definitely be on
your party menu.

Ingredients of Gka Prow Gai (Basil

• 3 tbsp cooking oil
Chicken)
• 1 tbsp soy sauce
• 500 g chicken mince (coarse)
• 1 tbsp oyster sauce
• 1/2 Garlic pod, chopped
• to taste fish sauce (or salt)
• 5 Green or red chilli (pasted)
• to taste pepper
• 1 small onion, finely chopped
• 25 Basil leaves
• 1 tsp palm sugar (or plain sugar)

How to Make Gka Prow Gai (Basil Chicken)

1. Heat oil in pan till very hot.
2. Add garlic till brown, then onion, chilly paste and sugar.
3. As soon as onion turns transparent add the mince and cook till almost done.

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 4. Add a little water (30 ml) once it starts cooking well
5. Add the sauces (soy, oyster and fish) and the pepper.
6. When the mince is done add the basil leaves.
7. Serve hot and fresh with plain rice.

11. Thai Pomelo Salad

The tomatoes and scallions balance the sourness
of the fruit and the peanuts sprinkled on top adds a
layer of crunch in the salad. You can add a bit of
your favorite dressing too in the salad.

Ingredients of Thai Pomelo Salad

• 2 Cups Pomelo
• 1 Cup Cherry tomatoes
• 2 Scallions
• 1 Bunch Fresh cilantro
For the Dressing:
• 1 Tbsp Brown sugar
• 1 Tbsp Rice vinegar
• 1 Tbsp Fish sauce
• 1 Lime (juiced)
• 1/2 Garlic clove, grated
• 1/2 tsp Chili flakes
• 1/3 Cup Dry roasted peanuts (optional), unsalted

How to Make Thai Pomelo Salad

1. Peel the pomelo as you would an orange, keeping only the flesh (as whole as possible)
without any membranes.
2. Half or quarter the cherry tomatoes, slice the scallions and the whole cilantro bunch -
3. Toss together with the pomelo.
4. Combine the ingredients for the dressing and pour over the salad.
5. Toss well but be careful not to break the pomelo too much.
6. Before serving, you can sprinkle the unsalted roasted peanuts - slightly crushed over the
salad. It brings a certain balance to the dish.

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 References:
• Wickham, Ruth. Types of Chinese Tea. Retrieved from:
https://www.chinaeducationaltours.com/guide/culture-chinese-tea-types.htm
• https://www.allrecipes.com/recipe/91499/general-tsaos-chicken-ii/
• https://delishably.com/food-industry/what-is-fusion-
cooking#:~:text=Spaghetti%20and%20meatballs%E2%80%94and%20even%20spaghet
ti%20bolognese%20itself%E2%80%94are%20actually,so%20prominently%20as%20it%
20does%20in%20other%20countries.
• https://food.ndtv.com/lists/10-best-traditional-thai-food-recipes-1734589
• Mishima, Shizuko (2019, August 9). The Weather and Climate in Japan. Retrieved from
https://www.tripsavvy.com/typical-climate-in-japan-1550794
• Japan-guide.com (2020, April 26). Popular Dishes. Retrieved from https://www.japan-
guide.com/e/e2035.html

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