At the moment, the so-called Pan-Asian cuisine is ranked as a popular trend called fusion. It, in turn, arose in the 70s of the 20th century. According to scientists, this characterized the beginning of a completely new era in all world culinary. Indeed, in the first half of the 20th century various kinds of national conflicts, wars and revolutions literally excited the whole world. In this regard, the most ordinary people had no time to think about any culinary delights, to prepare unprecedented dishes. Everyone had only one task - to feed their family.
A bit of history
Only in the beginning of the 70s a peculiar respite appeared, thanks to which literally everyone turned their eyes to the delicacies and cooking specialties. It was at that time that Europeans began to discover
Asian countries. Tourists visited Thailand, Japan, China, where they got acquainted not only with the peculiarities of local culture, but also with the "sights" of cooking.
All this led to the fact that gradually recipes migrated to America and the countries of Europe. That is how the now-popular Pan-Asian cuisine was born. Below we will talk in more detail about its characteristic features.
Distinctive 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 cooks prefer to use a wide variety of oils, including the so-called coconut fat. In order to somehow adapt the proposed recipes, the culinary specialists gradually began to modify them, as a result of which specialties began to appear.
In addition to the peculiar ingredients, Pan-Asian cuisine has a different way of cooking. So, cooks use a special
wok pan. It differs somewhat from the usual dishes in its size and shape. Outwardly, it looks more like a huge bowl of the original conical shape. When cooking, a large amount of oil is poured into it and they continue to create a culinary masterpiece over 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 aforementioned cuisine. However, we will not go into the jungle, but turn to simple dishes, the recipe of which includes products that are available, if not to everyone, then to many housewives. So, the most popular is pulgoki (marinated meat cooked on fire). For its preparation you will need a small amount of beef tenderloin, vegetables (carrots, green onions), shiitake mushrooms. In fact, this recipe is very simple. All the ingredients must be cut (vegetables are better diagonally) and leave for 20 minutes in the marinade. The latter consists of soy sauce, Mirin wine, sesame oil, sugar and pear juice. Proportions, however, each cook has his own. You can experiment - the taste of the dish still does not suffer. Then in a hot wok pan, fry the meat until a brown crust appears. After this, the fire is reduced and the products are left to warm for a while.
Conclusion
At the moment, as noted above, this culinary tradition is very popular, including in our country. Restaurants are opening almost everywhere, even small cafes offer such a service as Pan-Asian cuisine delivery. Residents of Russia have already managed to learn the unsurpassed taste and aroma emanating from these dishes. We hope that you will appreciate it.