Asian cuisine 

includes several major regional cuisines: Central Asian, East Asian, North

Asian, South Asian, Southeast Asian, and West Asian. A cuisine is a characteristic style
of cooking practices and traditions, usually associated with a specific culture. Asia, being the
largest and most populous continent, is home to many cultures, many of which have their own
characteristic cuisine.

Ingredients common to many cultures in the East and Southeast regions of the continent
include rice, ginger, garlic, sesame seeds, chillies, dried onions, soy, and tofu. Stir frying,
steaming, and deep frying are common cooking methods.

SOUP

RAMEN

Ramen is a noodle soup dish that was originally imported from China and has become
one of the most popular dishes in Japan in recent decades. Ramen are inexpensive and widely
available, two factors that also make them an ideal option for budget travelers. It is known as
"pulled noodles" which consists of Chinese wheat noodles served in a meat or (occasionally)
fish-based broth, often flavored with soy sauce or miso, and uses toppings such as
sliced pork, nori (dried seaweed), menma, and scallions.

Ramen is the typical comfort food for many. Fresh ramen is packed full of protein, so it
really will leave you feeling full and satisfied after a long day. The broth, the meat included in the
ramen and the traditional egg noodles all contribute to the satisfying protein content. This higher
protein content is essential for strengthening your bones and can improve your blood circulation.

RAMEN NOODLES

Ramen noodles are alkaline wheat noodles made from flour, which is the most important
ingredient for quality ramen noodles, water, kansuiand salt. It is important to use soft water in
noodles as hardness comes from minerals such as calcium and magnesium. The harder, the
more these minerals contained in water. The harder the water, the slower the exchanging of
water and ingredients of what’s cooked.

In terms of kansuiit is a transparent liquid made by boiling and filtering the

substance.The main component is an alkaline liquid such potassium and sodium carbonate. It is
recommended to use potassium carbonate as it acts on protein to harden noodles while sodium
carbonate softens noodles.

This alkalinity contributes to the color, the texture, and even the flavour of ramen
noodles.The word “alkaline” refers to the basic pH of added carbonates. By adding bicarbonate
(potassium or sodium) to the noodles, the pH rises above neutral 7 to become 9 or 10, natural
yellow pigments are released, “giving the noodles a characteristic golden hue. Also, this alkaline
helps shorten the cooking time of noodles.

Alkalinity also encourages greater absorption of water in the flour, more starch

degradation, and an increase in strength and extensibility through gluten interactions, thus
developing the flavourful broth-absorbing chewiness found in every bite .The starch gel within
the protein matrix is also strengthened, resulting in a firm, chewy bite.” In other words, it’s the
alkalinity that makes a ramen noodle a ramen noodle.
 The type of flour used impacts the properties of the noodle.  This is because different
types of flour have different levels of protein content.  The more protein in flour, the
more gluten will be present in the noodle and the chewier and elastic the noodle texture will be.
Gluten (in addition to being the leading dietary bogeyman of the past decade) is a composite of
two naturally-occurring wheat proteins, gliadin and glutenin, that forms during the kneading
process.

It is important to add salt in the noodles because it is not just used to make the flavor of
the food better but it tighten the gluten of the flour and increase the elasticity of the dough.
Moreover, it suppresses the activity of proteolytic enzymes contained in wheat flour
and its preservative effect help in overpowering the activity of germs for longer shelf life.

RAMEN TARE

The most basic function of tare (sauce) is to bring saltiness to the ramen. But tare can
do a lot more than just deliver salt.  It can be a vehicle for additional umami, sweetness,
sourness, or spiciness. When you go to a ramen ya (that’s the Japanese term for ramen
restaurant), you’ll often see ramen categorized by the type of tare used in a particular bowl.
We’ve all seen shio (salt), shoyu (soy), and miso which is from fermented soybean product.
Also, mirin is added which is an "essential condiment used in Japanese cuisine."  It is a type of
rice wine that is low in alcohol content and high in sugars, and is commonly used to add
sweetness to ramen. 

RAMEN SOUP

The soup, is the source of so much of the flavor and richness that makes ramen so good
which comes from extracting all sorts of compounds like amino acids, polypeptides, and fats
from animal bones by boiling them for extended periods. In terms of soup categories, they can
be divided into main categories:Paitan (white soup) which is a thick cloudy soup and Chintan
(clear soup) is clear.

The main difference between paitans and chintans lies in their preparation. Higher
temperature and more robust boiling will make a paitan, while chintans are produced by heating
at sub-boiling temperatures. High temperature produces an emulsion, which is a mixture of
normally immiscible liquids (like oil and water). Lower temperature cooking allows the fats to
separate cleanly from the aqueous soup; the fat can be removed and even used later as a
flavored oil topping.

REFERENCES:
http://www.ramenchemistry.com/blog/tag/Ramen+101
https://www.yamatonoodle.com/noodle-master-labs/ramen-noodle-ingredients-kansui-etc/
APPETIZER

Hiyayakko ( Japanese Cold Tofu)

Definition
Tender blocks of silken (kinugoshi) tofu bathed in spicy soy-rice vinegar dressing. The chilled
dish is served with a selection of toppings, typically grated ginger, minced scallions or chives,
sesame seeds, and bonito flakes (katsuobushi), but can be imagined any number of ways to
accommodate your or your family’s preferences. The price of Japanese Cold Tofu ranges from
3-4 dollars .

PROCESS
Tofu is made from dried soybeans that are soaked in water, crushed, and boiled. The mixture is
separated into solid pulp (okara) and soy “milk.” Salt coagulants, such as calcium
and magnesium chlorides and sulfates, are added to the soy milk to separate the curds from the
whey. In some cases, acid coagulants, such as citric acid or glucono delta-lactone, may be
used. The soy milk is poured into molds to allow the carbohydrate-laden whey to drain off. The
resultant soft cakes are cut into squares and stored under water until sold, in bulk or in
individual water-filled tubs. Tofu can be made extra soft, soft (silken), firm, or extra firm,
depending on the method of production. 

Nutritional Benefits?

For less than 100 calories and no cholesterol per 3-ounce serving, tofu is rich

in antioxidant selenium and the trace mineral manganese, and is a good source
of iron, magnesium, and immune-boosting zinc, plus mono- and poly-unsaturated
fats for heart and brain health. Tofu is an excellent source of calcium, and becomes
even more so when manufactured with a natural calcium compound. It is also a
source of the B-vitamin folate and choline — two nutrients that offer some protection
from development of birth defects of in a developing fetus.

This plant-based protein ranges from roughly 6 to 10 grams per serving,

depending on the method of processing and style, and is considered
a complete protein, meaning it contains the full complement of essential amino
acids. Tofu is naturally gluten-free.
 The flavorful toppings are nutrition powerhouses
themselves: Carrots offer vitamin K, fiber, potassium, and the B vitamin biotin, and
are abundantly rich in antioxidant vitamin A. While cucumber contains 97% water by
volume — considered the most hydrating of any solid food.

One ounce of fresh cilantro provides roughly 30% of the adult vitamin A DV,

and more than 100% of your daily vitamin K, all for
about 6 calories. Fresh ginger adds potent antioxidant and anti-
inflammatory properties, plus a spicy, sweet kick.
An excellent source of the vitamins A and C, the chilli pepper paste (Sambal
Oelek) can help stimulate metabolism and release mood-boosting endorphins.
The capsaicin, responsible for the peppery heat, inhibits inflammation, clears
congestion, and may also contribute to pain reduction and limiting spread of prostate
cancer. Sesame seeds are an excellent source of iron and copper, with
more calcium ounce for ounce than milk. Unhulled varieties are more nutrient-rich, and
the black sesame imparts a toasty, smoky flavor.

Tofu Carrots Cucumber

Cilantro Ginger Chili Pepper Paste

Sesame Seeds

https://www.britannica.com/topic/tofu

https://heathergnutrition.com/2017/03/hiyayakko-japanese-cold-tofu/

MAIN COURSE

Lechon, derived from a Spanish word for suckling pig and is

one of the most popular dishes in the Philippines. It brightens every
feast of every household, and commonly served during occasions,
such as birthdays, fiestas, anniversaries, holidays, and other
celebrations. The first lechon was made in Cebu and Cebu is
considered as the home of the best Lechon.Cebuanos specialized in
delicious pork dish called inasal, the root word “asal” is a Cebuano
term for “cooking over a coal or roasting”.The slowly roasted
suckling pig is usually stuffed with lemon grass, garlic, and onion,
and is then roasted on a large bamboo pole over an open fire.

FLAVOR

Cooking Lechon in Visayas is a bit complicated

compared to others, yet more flavorful. The Cebuano
version of lechon involves removing the insides of the
pig and stuffing it with abundant spices such as lemon
grass, spring onions, bay leaves, garlic, salt, and
pepper, making it more aromatic and flavorful.They dip
it in vinegar called SukaLami – a homemade sauce for
Lechon – and best combined with calamansi.

On the other hand, Lechon in Luzon has simpler version. It usually has no stuffing and
only has a simple rub of salt and pepper on the skin, they focus more on the sauce of the
Lechon.The liver-based sauce lends a sweet and savory flavor to Lechon. One of the most
popular and accessible liver sauces in the Philippines is Mang Tomas.

COOKING

Lechon in Luzon is roasted with wood charcoal and

sometimes use soft drinks to rub on the skin of the pig while
Visayan Lechon is roasted with charcoals made from the husk of a coconut. Roasters or
Lechoneros rub the pig’s skin with more salt to add flavor. Depending on the size of the pig,
roasting can take from 5 up to 8 hours and is done by constantly rotating the skewer.

OTHER LECHON RECIPES

 Lechon Paksiw

 Lechon Kawali

 Sinigang na Lechon

 Lechon Sisig

REFERENCE: https://primer.com.ph/tips-guides/2019/05/26/lechon-the-all-time-favorite-fiesta-
food-in-the-philippines/

DESSERT

Definition --Sikhye (rice punch) is a traditional sweet Korean drink made of fermented
malt and rice. As the rice ferments, the grains turn white and become spongy, releasing their
starch into the liquid, which turns light amber. The punch is never fermented long enough to
become alcoholic, and it is often served as a dessert in Korean restaurants. It has a pleasantly
malty aftertaste.
It is also sold in cans at Korean grocery stores, but the homemade version has a more
intense malt flavor than anything you can get in a can. Sikhye is usually served cold, but when
you make it at home, you can enjoy it right after boiling it, or even freeze it into slush.

Ingredients --milled malt barley or Yeotgireum (Coarse Malted Barley Powder)

water
short grain rice
sugar 

Process --One of the first steps in making sikhye is cooking the rice, and while it cooks,
the rice malt is dissolved in the process of mashing, adding water a little at a time, then leaving
the container out in the open. Mashing is the process of immersing the milled barley (grist) in
water so as to convert the starch in the ground up endosperm into smaller sugars. When the
rice is cooked, it is strained and rinsed of its impurities; the rice is added to the malt, returned to
the heat again and stirred to blend the two parts well. Indeed, enzymes are activated and
transform the starch found in the rice into simple sugars. It is this fermentation of rice that is
responsible for making the rice float on the surface. This fermentation stage gives the sikhye the
sweet taste typical of this drink. This fermentation lasts for up to 6 hours. After fermentation, the
rice starts to rise to the surface and the heat is turned up for a few minutes. Lastly the drink is
cooled so it can be served.

Chemical composition --Sugars in the milled barley are in long chains, which are
unfermentable. The mash process allows you to extract fermentable sugars from the grist, or
milled grains, by dissolving starches and then breaking the starch chains up using enzymes
developed in the malting stage. This process in making sikhye is performed by saccharification
of beta amylase. Beta amylase acts on the bond between the last 2 and 3 glucose residues in
the starch chain, releasing the disaccharide sugar maltose. The activity of beta-amylase is most
important during the first stage of brewing (mashing) to produce sufficient maltose, the most
important fermentable sugar. The majority of maltose comes from not only the malt but also the
cereal adjuncts used which is the rice.