Far eastern cuisine has garnered a lot of appreciation especially for its uniqueness in taste and ingredients that simply weave magic on the palette. Known for some of the most easily recognized culinary delights, the Chinese, pan-Asian, and Japanese cuisines are among the best creations in the region. Be it the Thai fish Balls, Rajma (black beans) curry, Chicken Tikka Kebabs, Drunken Noodles, or the traditional three-cup chicken of Taiwan – these have the essence of the regional ingredients in a fascinating mix that simple create lip-smacking delicacies.
Most people are familiar with the incredible cuisine of the far eastern countries. It is found almost everywhere – pub menus, supermarket ready meals, and of course the kitchen all over the world. In fact, Vietnamese and Korean cuisines are known to many across various regions. So, essentially Far East countries have devoted so much to the culinary platter and are vital component of world cuisine. Perhaps, a look into these amazing preparations reveal that it is the distinct nature of exotic delights that have simply fascinated the industry for years. As is with the food in a specific region, the creative lines are easily recognizable such that “Pho” doesn’t seem to be a syllable but rather authentic to a steaming bowl of rice noodles from Vietnam.
Even Malaysian food has acquired a special place in many restaurants across the globe. In the interesting times that we live in, the Far East countries are rather great places to visit. But, how about having your own Vietnamese, Taiwanese, Indian, or even Chinese recipes in the kitchen! Sounds fascinating? Do you wonder that these can be tough to create and yours may not be close to the traditional preparation? Of course, that’s the first reaction when it comes to trying a cuisine that has been out there for hundreds of years and taken long to be perfected to live up to the current standards. Regional cuisines are as much important as the region’s existence. Food makes people and boundaries come closer to each other, (yes, that is how it has been and will continue to be even with the web bringing us closer) which is how it has been able to attract even those in faraway lands.
There has been a surge in the takers for these recipes. Though there is a notion that such creations are about mixing of various sauces that have an array of ingredients in careful proportions all merged to bring out the essence of exclusive foods from the region. Yet, Far East foods are so distinct that you could easily tell it from the usual delights in other countries. For instance, take the case of Jiao Zi – that’s the authentic Chinese Dumplings for you! Plain white flour rolled out and a small mix of cooked/uncooked ingredients all bought together and sealed carefully to steam or pan-fried is so much a traditional Chinese platter of plain and distinct taste that is only associated with the region.
Even the Vietnamese vegetarian summer rolls that comprises of spring roll paper stuffed with rice vermicelli, onions, mushrooms, in a marinade of soy sauce, and sesame oil wrapped to be served with a lime and palm sugar dressing is authentic to Vietnam, now recreated in various Michigan restaurants across the world. So, is the Crispy Wanton your favorite? It is a lip-smacking dish of tiger prawns in soy sauce, sesame oil marinade folded in wanton pastries is absolutely a visual and of course tasty treat for the palette. These are just few of the amazing recipes from the region, made to taste delicious with the raw ingredients fresh from the lands. Thus the far eastern cuisine has a rich history of exclusive creations, so unique, so exotic and so extraordinary that that made these countries all the more known to us!