How different is Pan-Asian cuisine?

2025 Author: Isabella Gilson | [email protected]. Last modified: 2025-01-23 12:50

At the moment, the so-called Pan-Asian cuisine is classified as a popular trend called fusion. It, in turn, arose in the 70s of the 20th century. According to scientists, this marked the beginning of a completely new era in the entire world of culinary. Indeed, in the first half of the 20th century, various kinds of national conflicts, wars and revolutions excited literally the whole world. In this regard, the most ordinary people had no time to think about any culinary delights, to cook unprecedented dishes. Everyone had only one task - to feed their family.

A bit of history

Only at the beginning of the 70s there was a kind of respite, thanks to which literally everyone turned their eyes to delicacies and culinary features. It was during that period that Europeans began to discover Asian countries. Tourists visited Thailand, Japan, China, where they got acquainted not only with the peculiarities of the local culture, but also with the "sights" of cooking.

All this led to the fact that gradually recipes migrated to America and countriesEurope. This is how the now popular Pan-Asian cuisine was born. Below we will talk in more detail about its characteristic features.

Distinguishing Features

According to experts, Pan-Asian cuisine is primarily distinguished by its ingredients. We are talking about a wide variety of spices, seasonings and spices. In addition, Pan-Asian cuisine is also interesting because chefs prefer to use a wide variety of oils when cooking, including the so-called coconut fat. In order to somehow adapt the proposed recipes, chefs gradually began to modify them, as a result of which signature dishes began to appear.

Besides unique ingredients, Pan-Asian cuisine is distinguished by the way it is cooked. So, cooks use a special wok pan. It is somewhat different from the usual dishes in its size and shape. Outwardly, it looks more like a huge bowl of the original conical shape. When preparing a dish, a large amount of oil is poured into it and they continue to create a culinary masterpiece on an open fire. As a result, the dish is not only tasty, but also retains the exceptional characteristics of the original products.

Pan-Asian cuisine. Recipes

Today you can find a large number of seemingly unimaginable recipes inherent in the mentioned cuisine. However, we will not climb into the wilds, but turn to simple dishes, the recipe of which includes products that are available, if not to all, then to many housewives. So, the most popular is bulgoki (pickled meat,cooked on fire). To prepare it, you will need a small amount of beef tenderloin, vegetables (carrots, green onions), shiitake mushrooms. Actually this recipe is very simple. All ingredients must be cut (vegetables are better obliquely) and left for 20 minutes in the marinade. The latter consists of soy sauce, Mirin wine, sesame oil, sugar and pear juice. The proportions, however, are different for every cook. You can experiment - the taste of the dish will not suffer anyway. Then, in a hot wok, fry the meat until a brown crust appears. After that, the fire is reduced and the food is left to sweat for a while.

Conclusion

At the moment, as noted above, this culinary tradition is very popular, including in our country. Literally, restaurants are opening everywhere, even small cafes offer such a service as the delivery of Pan-Asian cuisine. The inhabitants of Russia have already managed to get to know the unsurpassed taste and aroma emanating from these dishes. We hope you enjoy it as well.