Traders from Indonesia, India, China, and the Middle East have all influenced Malay cooking, which can be quite varied because of the ethnic mix of the country. Ethnic Malays are Muslim and do not…
by David Johnson Nomadic horsemen of Central Asia, Mongolians learned to live off their animal herds. Meat dominates their diet and traditionally only vegetables that could survive such a…
by David Johnson Formerly known as Burma, Myanmar's cooking includes Indian curries and Chinese stir-fry. In this overwhelmingly Buddhist country, vegetarian cooking is widespread, although…
by David Johnson Muslim Bangladesh shares many culinary habits with Bengali and even northern India, but Muslims do not eat pork. Bangladesh has also been influenced by the Spice Islands to…
by David Johnson Tibetan cooking has been influenced by its neighbors, China and India, but makes use of ingredients indigenous to the mountains. Tibetan cuisine is similar to that of Nepal…
by David Johnson Balance between dishes is a hallmark of Thai cooking. Spicy curries contrast with soup or a vegetable dish. Courses are served all at once to allow diners to take turns…
by David Johnson Vietnamese cooking is similar to Cantonese cuisine to its north. Stir-frying is common and virtually no oil is used. Common ingredients: seafood (especially shrimp), duck…
by David Johnson The small Southeast Asian nation of Cambodia enjoys a rich variety of seafood from the ocean, the Mekong River, and the Tonle Sap Lake. Chopsticks are generally used.…
by David Johnson The South Pacific Island of Fiji is home to people with Melanesian and Polynesian roots, today known as ethnic Fijians, and well as a large Indian population, who arrived…
by David Johnson Japanese cooking enjoys a reputation as very healthy and has become popular in the United States. Food is usually stir-fried and cut into small pieces. Chopsticks are used…
