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Southwestern curries are generally based on yogurt, whereas the curries of the southeast are generally based on coconut milk.
S.), Asian cooks, especially in the southeast region, prepare spice blends though various techniques including blending whole spices and freshly grinding them, and preparing curry blends.
When human evolution was at the hunter-gatherer stage, cooking was very simple -- kill something, throw it on the fire along with whatever vegetables and fruits were found that day, and eat.
Spices and cooking equipment were rather simple at that time and there probably was not much variety in the average diet back then.
The second major dietary culture of Asia is the northeast tradition, comprising China, Korea, and Japan.
This tradition developed to emphasize using fats, oils, and sauces in cooking.
Finally, the third major dietary culture of Asia is the southeast style, which includes Thailand, Laos, Cambodia, Viet Nam, Indonesia, Malaysia, Singapore, and Brunei.
The traditional emphasis in this region is on aromatic and lightly-prepared foods, using a delicate balance of quick stir-frying, steaming, and/or boiling, supplemented with discrete spices and seasonings, including citrus juices and herbs such as basil, cilantro, and mint.Other unique ingredients provide flavor, texture, and color to define various Asian cuisine.The popularity of Asian cooking shows such as "The Iron Chef" is just one example of how popular and even trendy Asian cuisine has become.The first is known as the southwest style that includes cuisines from India, Pakistan, Sri Lanka, and Burma.Having its roots in Persian-Arabian civilization, the eating of made from wheat or barley are also a staple part of the diet, and beans also play an important role in meals.Also, while northeastern cuisines emphasize using soy sauce in nearly everything, many cultures in the southeast substitute fish sauce, along with galangal, lemon grass, and tamarind for additional flavor.