Asian Cuisine

Asian cuisine is undoubtedly one of the most interesting, curious, and delicious that exist, the flavors, the tradition, the quality of the products, and their care of them make this cuisine unique, and if there is something I learned during all these weeks is the speed and efficiency that prevail in the kitchen with tasty, admirable results and with an exquisite smell, in addition to the particularity of being so versatile as to cook any type of cuisine in it, from frying, sautéing, boiling, brazing and much more, likewise, the use of the wok is an art in a certain way, knowing how to handle the heat, knowing how to season it and not burn it is simply amazing, without a doubt a great look at what real Asian cuisine is.

Korea

this week we learned to make japchae, a dish that is enjoyed both hot and cold, made up of julienned vegetables and meat and potato noodles, then there is a classic pork belly, which is thick pieces of pock belly which are cooked on a grill and eaten with sauces such as sam Jang, vegetables, and sesame leaves, finally, we learned how to make kimchi a delicious and traditional Korean food that is mainly based on fermenting food (usual cabbage) so that it lasts for a long time and develop a unique flavor, pickled, spicy, salty and slightly sweet.

Japan

This week we learned a great variety of traditional Japanese culture dishes, simple but full of flavor with dishes like Tsuyu, a broth that serves as a base for many things, ponzu, an acidic and refreshing sauce, Guma, a salad with gum that is a sesame dressing, agedashi tofu which is fried tofu and accompanied with sauce and chawanmushi which is a Japanese version of egg custard.

China

This week we had an introduction to the Chinese cuisine, where we saw the importance of the fastness in the cooking but also the correct use of the wok by preparing dishes such as sweet and sour pock, crab, and corn chicken soup, fried rice, and dumplings and stir-fried chicken.

Indonesia

this week we had an introduction to the cuisine of Indonesia by preparing two very famous dishes, the fists a stir-fried crab in chili sauce, and the second a fish curry, both of them full of flavor, texture, and aromas, especially the crab witch had one of the best flavors I have ever tried.

Thailand

this week we have Thailand a very tropical taste of Asia, full of flavors and sense specially the spicy, the sour and the sweet, with the duck curry and the pad thai, undoubtedly a unique dishes and tastes but also colors and ingredients to prepare them.

Vietnam

this week we had Vietnamese cuisine, with surprising, delicious and amazing food such as the traditional pho and banh mi, two signatures from this cuisine.