straight to Asia while Asia is generally known for their Noodle and rice dishes they create
some of the best cuisine globally so here are the top 10 iconic Asian Foods you need to try
before you die you're killing me Smalls dim sum if you're looking for a meal in smaller portions yet
packed with flavor then dim sum will tantalize your taste buds Chinese dim sum is comprised of
smaller dishes traditionally eaten for brunch dim sum originated during the 10th Century in Canton
while this area experienced a boost in commercial travel people began to go to tea houses for meals
that provided smaller portions originally served with tea known as yumcha the meal was served with
two food items one sweet and the other Savory which complemented the tea dim sum provided
another form which comprised smaller portions of food to accompany the tea dim sum literally
translated means touch the heart has touched the hearts of many served in bamboo steamers
these Steamers keep the food moist and bring out the rich flavors in each dish while traditionally
eaten for brunch or lunch many people consume dim sum dishes for supper as well popular dishes
include barbecue pork buns shumai dumplings and noodle rolls after consuming the main meal it's
highly recommended that you end with the delicate egg tart which not only signals the end of the
meal but enhances the overall enjoyment Sushi I Love Sushi the 1980s originally saw Sushi make a
big splash when restaurants began popping up all over North America touted as the perfect
culinary experience for upwardly mobile yuppies Sushi became known for its flavor diversity and
selection and for its social aspect friends could go out as a group and enjoy this relaxed evenly
spaced meal fast forward 40 years and Sushi has never lost its appeal Sushi was believed to have
been invented by hanaya Yohe who introduced nigiri sushi in 1824 known as the Edo period
it became the fast food of its time this Japanese dish has become popular globally with its medium
grain vinegar white rice accompanied by salt and sugar additionally it can be made with short grain
or brown rice although this is less common what you got me sushi while presentation and style vary
the key ingredient in this dish is the sushi rice other ingredients are added depending on what type
you order the rolls are hand pressed and rolled tightly using a sushi mat then they're cut into
bite-sized pieces for consumption Sushi comes in many forms like makizushi nigiri and gunkan
Maki when eating it people usually dip it into a mixture of soy sauce and wasabi Gotti or Pickled
ginger is used to cleanse the palate between bites while Sushi is known for being comprised
of raw fish other ingredients can be added you can even add avocado eggplant fish row and other
ingredients to the roll Satay what is it Southeast Asian this traditional Southeast Asian dish from
Indonesia is served as skewered seasoned grilled meat with a side of peanut sauce and accompanied
by long Tong which is a type of rice cake despite Malaysia and Thailand crediting themselves with
the recipes origin the earliest version may have originated in Java Island located in the Dutch
West Indies no matter who originated the idea it did quickly spread to the rest of Indonesia
becoming a national dish I'm not sure whose Twisted idea it was Satay is made by marinating
chicken mutton goat beef fish pork tofu or other meat and a blend of spices and herbs this mixture
may include garlic dark soy sauce coriander powder and turmeric powder additional exotic meats are
often used like snake and crocodile for something different traditionally cooked using bamboo
skewers it's frequently eaten off the skewers or accompanied by jasmine rice with a hint of lime
the meat is barbecued or grilled over charcoal or wood fires which is responsible for the Smoky
flavor new to bamletop then how about hitting that subscribe button thanks fur one of my favorite
Vietnamese dishes far is a Mainstay Vietnamese soup dish established in Northern Vietnam in
the 20th century it was made popular after the Vietnam war with the influx of Vietnamese refugees
since the origin of this dish was never truly documented there is a dispute over what culture
influenced the dish interestingly the northern and southern areas differ in their noodle widths
choices of herbs and sauces and broth sweetness Pho became popular in mainstream Cuisine during
the 1990s when relations between Vietnam and the United States improved known as a comfort food Pho
is a simple dish comprised of rice noodles broth herbs and meat the intricacies of this dish come
when the different Aromas and flavors are added this layering is what takes the dish over the top
yummy yummy yummy the proper way to make pho is to simmer beef or chicken bones for hours
to generate a beautiful broth however the pho broth is sometimes substituted with chicken or
beef broth as well the broth is enhanced with additional herbs spices and condiments thin
strips of beef are added to the mixture along with Chewy noodles decorating the top of the dish Ramen
you mean Ramen ramen made its first appearance in Yokohama Chinatown in Japan during 1910 when
it was adapted by Chinese immigrants Ramen was made popular post-world War II when the American
Military Occupied Japan in 1945 Japan experienced its poorest rice Harvest during a 42-year period
this generated food shortages as rice production moved to Formosa Island and Chinese colonies due
to the shortage the U.S flooded the area with wheat flour which was used to make ramen and
then served by Black Market vendors for survival despite America maintaining a wartime ban on
food vending Outdoors the black market diverted foods from commercial Mills to their locations
fast forward to 1958 momofukuando invents the instant noodle making it easy to make noodles just
by adding water when people think of this Japanese dish they visualize just the ramen noodles however
this dish is so much more than just its noodle base it's not just that composed of noodles
resting in a broth common flavors tend to be miso and soy sauce ramen broth is composed of today and
a special stock then the bowl is filled with long soft noodles traditional versions of this dish top
it with a marinated egg Nori chashu pork bamboo shoots or scallions Ramen differs among each
Japanese region ranging from miso in Hokkaido to tonkotsu which is a pork broth in Fukuoka
adobo and then I saw a a great dish known as the national dish of the Philippines adobo is created
by immersing cooked food in a sauce or stock made of oregano paprika salt garlic and vinegar these
spices bind together to enhance and preserve the Dish's overall flavoring the name was originally
coined by colonial era Spaniards it referred to a different indigenous method of cooking
using vinegar despite theoretically being a Spanish dish it did develop independently of
their influence originally the dish was a form of food preservation however after Refrigeration was
invented it became a form of food flavoring prior to cooking however as time passed the
meal became marinated or placed in a seasoning mix recipes varied according to the region where
in Puerto Rico would use a rub on the meat while in Mexico it was made with a chili base with the
most notable being Chipotle and ancho Peppers this provided a spicy Smoky flavoring to the
meat actually it tastes really good today adobo is made using chicken thighs marinated in a soy
sauce mixture after the chicken is marinated it's gently fried to finish the dish a marinade is
poured over top then reduced to a sweet yet salty sticky glaze tiny pops of peppercorn add a touch
of flavor to the meal onion and garlic provide an Umami base in addition to a sweet brown sugar
flavor Korean barbecue time for a barbecue also referred to as Googy gooey or meat roast Korean
barbecue is a popular method of grilling meat established almost 2 000 years ago it was once
known as Mitchell meaning meat oven it was later changed to bulgogi as it reached Global popularity
generally chicken pork or beef is involved with this dish many Korean restaurants prepare this
dish using charcoal or gas grills directly built into the dining room table this allows the guests
to watch their food being prepared listen to the sizzle of the meat as it cooks and allow their
senses to be enraptured in the flavors mmm yummy those that do not have built-in grills may prepare
provide customers with a portable stove to use while at the table the most popular form of this
dish is bulgogi created by simply cut marinated beef strips of tenderloin and Sirloin galbies
created from marinated short ribs yet golgi-gui includes several other types of unmarinated and
marinated Meats divided into different categories the marinade is made from a soy sauce Ginger sugar
scallion pepper garlic and sesame oil mix pears can additionally be added to assist in making the
meat more tender recently pineapple and kiwi have been added to the mix for unmarinated
Meats chandelbagi is Created from beef brisket which is thinly sliced the meat is cut so thin
that it instantly Cooks once placed on a heated pan side dishes which traditionally accompany
Korean barbecue are kimchi pachori green onion salad and rice none it's Indian food naan is a
popular Indian flatbread served with curry on the side the name is believed to have originated from
the baked bread made on hot pebbles in ancient Persia non's roots are found in ancient Egypt
Mesopotamia and South Asia interestingly naan does not have any specific meaning other than
being a generic term used to describe bread other countries quickly adopted the recipe for naan and
renamed it flatbread the name Nan was first mentioned in 1975 and subsequently became the
normal form of spelling Nan is a nice light dish with a chewy texture traditional forms of this
recipe involve mixing whole wheat or white flour salt active dry yeast and water the person needs
the dough for a few minutes then allows it to rise for several hours after it's risen it's divided
into bowls which are then flattened and cooked using a Tandoor oven this provides a slightly
charred flavoring I saved you a piece of naan the traditional form of this dish brushes it with
ghee which is clarified butter however additional variations incorporate raisins garlic and onions
the South Asian version of the recipe flavors it by melting rose water butter over the non India
Pakistan and Bangladesh restaurants add Nigella seeds additionally none can be used as a wrap
for vegetables meats and cheeses this tends to be the fast food version though show me the me make
a hot sandwich bun me is a Vietnamese sandwich using baguettes for a base the French introduced
Colonial baguettes to Vietnamese cuisine during the colonial era by the 20th century it became a
staple food it later evolved in the 1950s to become a distinctly Vietnamese type of
sandwich bread made in Saigon Bon Me gained Global notoriety after the Vietnam War this dish involves
using a baguette with a thin crispy crust along with an Airy soft texture the bread itself may
be comprised of either rice flour or wheat flour frequently the baguette is cut lengthwise like a
submarine sandwich the traditional version of this meat is infused with local vegetables and
meats this would include pork sausage cucumber coriander leaf pickled daikon pickled carrots
and combined using French condiments oh man my mouth is watering thinking about this right now
interestingly enough ban me is involved to include fillings like ice cream but is way more commonly
made with marinated meat packed with cilantro and pickles this combination makes the sandwich
refreshing and delicious aside from just being a sandwich it can also be combined with beef stew
or Curry people frequently dip it in condensed milk for added creaminess butter chicken curry
Linda have some chicken this Indian dish made its first appearance at the Mochi Mahal restaurant in
the 1950s and originated in New Delhi known to have a rich texture this dish is formed
from a curry created using chicken marinated in butter and spiced tomato sauce the curry itself
was created in 1950 after the partition of India it was made accidentally by mixing tomato gravy
into leftover tandoori chicken traditionally the chicken marinates for several hours in a mixture
of lemon juice yogurt kashmiri red chili garam masala salt garlic paste and ginger paste it's
then baked in a traditional Clay Oven called a Tandoor however it can also be made by oven
roasting grilling or pan frying the meat Indian food has to have big and boiled flavors butter
chicken curry is served using a mild curry sauce containing butter the sauce is formed by simmering
garlic tomato and ginger-based sauces until it's smooth while there are several variations to the
dish and the spicing the one commonality is that it is sieved until velvety smooth cashew paste
is frequently used to thicken the mixture which is finally garnished using coriander
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