Pan-asiatic

Pan-Asian cuisine refers to the currently popular direction in fusion cooking (fusion). A fresh direction arose in the 70s of the XX century.

This characterized the beginning of a new era in world cooking. Devastating wars, national conflicts and revolutions excited the world in the first half of the 20th century, especially industrialized states.

Therefore, people simply had no time to think about delights, delicacies or the conquest of new culinary peaks. The main task was one thing - to feed yourself and your loved ones with nutritious food in order to work and restore their homes, lands, and the state.

In the early 70s, people finally gave themselves a break and decided to turn their eyes again towards sophisticated cooking and delicacies. At that time, Europeans began to discover Asian countries. Hundreds of European tourists traveled to India, Thailand, China and Japan in order to get acquainted with local culture and taste Asian dishes.

Many were so amazed by the unusual combination of Asian food tastes, smells and colors that they decided to adopt the most famous Asian food recipes. So in Europe, and later in America, the first restaurants of Indian and Japanese cuisine appeared.

And then more! And now a mix of the traditions and dishes of the national cuisine of most Asian states is presented in the recipes of pan-Asian cuisine. It has not been fully clarified which countries are included in the concept of Panasia.

Some believe that Panasia is a region that includes all Asian countries. However, most chefs who prepare pan-Asian cuisine are limited to recipes from the South and Southeast Asia. The golden mean in the recipes of pan-Asian cuisine is considered the national dishes of Thailand, Laos, Vietnam, India, Malaysia, Cambodia, Korea, China and, of course, Japan.

The main feature of all Pan-Asian dishes can be considered the ingredients that are used in their preparation. Not every European will be able to understand the original taste or smell of Asian dishes. What can we say about the abundance of seasonings, spices and spices, which are so rich in Pan-Asian recipes.

Plus, Asians are used to adding various oils to their dishes, such as coconut fat. To adapt Asian cuisine, chefs began to change the original cooking recipes, as a result, they began to get author's dishes, which formed Pan-Asian cuisine.

In addition to the large number of spices and spices, among the main features of Pan-Asian cuisine are the following. Almost every dish of Pan-Asian cuisine is cooked in a famous frying pan called Wok.

This pan differs from all of us in its usual, size and shape. It looks more like a deep bowl of cone shape. Oil is poured into the pan and all ingredients are prepared as quickly as possible over an open heat. This method of preparation allows you to achieve exceptional taste qualities of the dish.

In pan-Asian cuisine, there is no clear rule for serving dishes to the table. All meals for the meal are served simultaneously. This is directly related to Asian traditions. In Asia, it is customary to serve rice as the main dish. And rice in small plates is served with snacks and sauces.

It is believed that in this way the food presented opens all its flavors at the same time, and not gradually dish by dish. Bright colors, exotic aromas and unforgettable taste. This is where all the magic of pan-Asian cuisine lies.