what gives asian food the “Asian” taste?
since they seem to use simular Arab/Indian/Persian spices
(Ginger, garlic, cillantro, chili peppers, cumin.) Is it the fermentation?
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24 comments a “what gives asian food the “Asian” taste?”
the secret asain spices
fish sauce?
whats the asian taste
monosodium glutenmate.
Its the “Asian” ingredients and the tradition and manner if their cooking.
i dont know i dont eat Asian food
A lot of Asian food is prepared in sesame oil or peanut oil. It gives it a unique taste.
Soya sauce, peanut oil instead of olive, sesame seeds, etc.
Garlic, cilantro, & chili peppers, are more mediterranean.
As far as India is concerned: most likely it is the GARAM MASALA. This wonderful mixture of spices is absolutely unique to Indian food. Other cultures do use cumin, coriander, garlic, ginger, chili peppers…….
But garam masala (or any other unique spice mixture) is what makes Indian food —- well Indian!!
It’s the unique ingredients characteristic to that particular cuisine: basic examples
THAI: uses galangal, lemongrass, nam pla….
Malay: blanchan
Japan: dashi, miso….
It’s the different ways we prepare the food.. The secret is the wok, the fire stove & the cooking technique. Spices comes secondary.. Asian cooks truly give respect to the woks they cooked in… It’s asian secret…
Ginger, garlic, soy, sesame, peanut oil and (depending) coconut milk and fish sauce.
when you say asian I assume you mean Chinese, Japanese, Korean, etc. These foods are usually cooked in different oils, like peanut oil. they also use a lot of sauces, such as oyster sauce, sweet and sour, soy sauce, …and other more tangy sauces. also, i don’t think they use very much cumin or cilantro in asian cooking as compared to middle easten dishes. ….also, you should only use Y!A as a last resort, not on things you could just look up
original curry leaves, garlic, hp sauce, natural spices, chilli padi!!
they use the pure & not the grounded so your senses get the stronger hit they also use more of it with the peanut oil from a wok higher heat
spices and soy sauce
the spices..
what type of asian are you speaking about ?
The spices.
Living in Asia I personally think each countries foods taste different. I find Arabian cooking very different from Indian cooking and certainly a different taste. I find North Indian food to taste different from South Indian food…
indian – the frying of the spices before using them
chinese – sesame oil and STAR ANISE (in chicken – this is must taste dish)
Vietnamese -fish sauce
Japanese – fresh fish – wasabi
MSG doesn’t give a flavour – it’s an enhancer so this is not the answer.
“Ancient Chinese secret!” I’m actually Korean…….That question is as broad as a Brazilian river. What’s up with the middle eastern guy who likes girls who pee in showers several posts back???
I think your right about the fermentation process.
The Asian cooking of course !
Incidentally , you dont ‘ferment’ food with spices, you marinate it.
For Malaysian, Singaporean and Thai dishes necessary ingredients to have on-hand for that “asian taste” are lemon grass, kaffir limes, daun kemangi (basil), daun kesum (laksa leaf), bunga kantan (wild ginger flower buds), fresh curry leaves, turmeric, pandan (screwpine leaf), fennel, cumin, coriander, cloves, cardamom, star anise, mustard seeds, fenugreek, cinnamon, nutmeg.
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