Asian cooking covers a large area
including the countries of Japan, Vietnam, China, Thailand,
Philippines, Indonesia, India, Tibet, Malaysia, Korea, and many more
countries. We are grouping them together for our World Studies
International Recipes but feel free to focus on one country at a time
in your cooking adventures.
Included
in our World Studies Cooking Unit is our complete world studies
program, plus dinner menu invitations to print off, an
international quiz, and more countries not available on our website. See
details on this unit.
Asian Cooking: Facts about
Asia
Asia's biggest crop is rice. It is a staple food in Asia, meaning it is
something they eat often. Other common Asian ingredients are fish,
squid, shrimp, and octopus. The countries of Asia lie mostly within
ocean, seas or rivers so fish is easily accessible. Some Asian spices
and cooking ingredients are chili pepper, garlic, coconut, soy sauce
and ginger.
There are different variety
and tastes throughout Asia.
Szechuan comes
from West
China and
includes a mix of spicy, sweet, sour and salty flavors of
Chinese recipes.
Vietnam is known for light and healthy dishes.
Indonesia
is known for cooking with seafood and coconut milk. Two things readily
available.
Cantonese is known for dim sum.
Asia is Also Known for
Several Famous Things Besides Great Food
Sumo wrestling
Taekwondo and Karate
Celebration of Chinese New Year
Origami
Feng shui-art of decorating to create balance and harmony
Tai Chai-similar to yoga
Asian
Cooking: Asian Food Facts
Fragrant Meat in China refers to dog meat.
Yes, they do eat dogs.
Dim sum means small dishes. Usually a variety of dim sum
dishes are served with tea and friends or family sit around together to
enjoy.
Learn
a Little Language with
Your Asian Cooking
Asia covers many languages and they have their own beautiful characters
for writing.
Gohan is the Japanese word for meal.
Asian Cooking
International Recipes
Kung Pao Chicken
12 oz. Chicken breasts, boneless, cut into 3/4 inch pieces
In bowl, stir together chicken and 1 tsp. cornstarch. Set aside.
For sauce, combine:
¼ Cup water
¼ Cup soy sauce
4 teaspoons Cornstarch
1 Tablespoon sugar
1 teaspoon Vinegar
4-5 dashes of hot pepper sauce
Set aside. Lightly brown 1 Cup peanuts in oil. Set aside.
Sauté 1 clove of garlic, 3-4 green onions sliced and 1-2 green peppers
chopped, in oil. Set aside. Fry chicken until brown and done. Combine
vegetables, peanuts and chicken together in pan and add sauce. Cook
until done and serve with hot rice. You can also see this Asian Cooking
recipe for Kung
Pao Chicken.
Chicken
Lo Mein
This Asian cooking recipe is simple to make and is an easy kids recipe
to add to your monthly menu.
6 ounces uncooked linguine noodles
chicken breast halves, cubed
1/2 cup soy sauce
1 tablespoon brown sugar 1 clove garlic, minced 1/4
cup chicken broth 1 (16-ounce) bag frozen stir fry vegetables
Cook noodles. While noodles are cooking, cook chicken pieces in a
frying pan. Add soy sauce, brown sugar, garlic and chicken broth. Stir
in frozen vegetables and cook covered on medium. When chicken is cooked
through and vegetables are tender mix drained noodles into chicken
mixture. Serve immediately.
Crunchy Yaki-Tori
General Tso Chicken
If your family doesn't like hot or spicy flavor omit the hot peppers in
this Asian cooking Recipe.
3 lbs. boneless, skinless chicken, cut into chunks
1/4 Cup Soy Sauce
1 egg, beaten
1 Cup Cornstarch
2 Cups sliced Green Onions
8 small dried Hot Peppers, seeds removed
Sauce:
1/2 Cup Cornstarch
1/4 Cup Water
1 1/2 teaspoon minced fresh Garlic
1 1/2 teaspoon minced fresh Ginger
3/4 cup Sugar
1/2 Cup Soy Sauce
1/4 Cup White Vinegar
1 can or 1 1/2 cups Chicken Broth
Prepare sauce in a jar or large measuring cup. Stir all sauce
ingredients together and store in refrigerate until needed.
In bowl add chicken, soy sauce, and hot peppers.(use gloves when
removing seeds from hot peppers. This is a job for an adult) Stir in
egg. Add cornstarch, and mix until chicken pieces are coated. (Don't
worry if the mixture looks a little odd at this point it is suppose to
be.) Deep fry 7 or 8 chicken pieces at a time in a 350 degree oil until
chicken pieces are crispy. Drain on paper towels. Repeat until all
chicken chunks are fried.
In a large frying pan or wok add 1 tablespoon oil. Heat until very hot
and saute green onions and peppers, from chicken mixture. Stir sauce
mixture to onions Cook until thickens. If it gets too thick, add a
little water. Add chicken to sauce in wok, and cook until everything is
hot and bubbly. Serve over rice.
Sweet and Sour Chicken
1 Tablespoon butter
4 chicken breasts or pork loin, cut in cubes
can pineapple chunks (save juice)
1 garlic clove
2-3 Tablespoons soy sauce
l teaspoon ginger
1 teaspoon cornstarch
Cook chicken or pork in butter add garlic and sauté. Drain pineapple
juice into pan. Add soy sauce, ginger and cornstarch-just enough to
thicken. Let simmer for several minutes, then add pineapple chunks and
serve over rice. You can also cut up carrots and green peppers and cook
with the chicken for this Asian cooking recipe.
Pork Chow Mein
1 Tablespoon oil
Boneless pork cut into strips or cubes
1 Cup sliced carrots
1/2 Cup sliced celery
1 Cup water
1/4 Cup soy sauce
1 Tablespoon brown sugar
1 teaspoon beef bouillon
2 Tablespoons cornstarch
1/4 Cup water
1/2 teaspoon garlic powder or 1 garlic clove minced 1/2
teaspoon fresh Ginger 4 Cups fresh bean sprouts 1/2
Cup sliced green onions Chow mein noodles
Heat oil and stir fry pork until brown. Add carrots, celery, water, soy
sauce, sugar, bouillon, garlic and ginger. Cover and simmer 4-5 minutes
until vegetables are tender but crisp. Stir in bean sprouts and green
onions. Combine cornstarch and water together and blend until smooth.
Stir into hot mixture. Cook until thick. Serve over chow mein noodles
or cooked rice.
Asian Cooking: Chicken Satay
(Indonesia)
1 cup unsweetened coconut milk
1 ½ teaspoon curry powder 1/2 teaspoon ground coriander
1 Tablespoon soy sauce
1-2 cloves garlic, finely chopped 2 teaspoons Cornstarch
1 lb. Chicken breasts cut into strips
bamboo skewers, soak in water for about 30 minutes-Skewers won't burn
as much if soaked before hand. In ziploc bag or medium bowl
add coconut milk, curry powder, coriander, soy sauce, garlic, and
cornstarch. Blend together. Add strips of chicken breasts. Marinate
several hours or overnight. Thread each chicken strip onto a bamboo
skewer and grill. Serve with a peanut sauce. Asian Cooking: Peanut Sauce
1/2 cup half and half 1/2 cup chunky peanut butter
1/4 cup coconut milk (not cream of coconut) 2 teaspoons sugar
1 to 2 teaspoons red pepper flakes crushed or ¼ teaspoon red pepper
sauce
Add all ingredients in a jar, add a lid and shake. Or use a bowl and
whisk ingredients together.
Kids Cooking Video: Make your own
Sushi Asian cooking from Japan.
Egg
Rolls
You can stuff this Asian cooking recipe however you'd like by using
different vegetables and different meat. Add a sauce for dipping and
kids will love to put these together and eat them up.
16-ounce package wonton wrappers 1 pound ground beef or
ground pork 5 tablespoons soy sauce Can bean sprouts
2 green onions, sliced 1 carrot shredded Medium
head cabbage finely shredded 2 cloves garlic minced
Oil to fry egg rolls in Cook ground beef or pork and drain
well. Add in garlic, green onions, shredded carrots and bean sprouts.
Cook several minutes. Add soy sauce to mixture.
Pour oil in a wok or skillet about 1 inch. Heat until 375 degrees.
Meanwhile, lay a wonton wrapper on a cutting board or flat surface.
Place 1 tablespoon meat filling in middle. Have a glass of water on
hand to moisten sides of wrapper. Fold bottom edge over filling. Tuck
in sides and roll to the end of the wrapper. Fry spring rolls for 3-4
minutes. Turn once or twice while cooking. Drain on paper towels and
fry remaining spring rolls.
**Kids can help put these together but younger kids should stay away
from the frying as to not get splattered with hot oil.
Egg Drop Soup
6 Cup Chicken Broth
2 large Egg, lightly beaten with 1 teaspoon oil
1/4 teaspoon Pepper
Add chicken broth to saucepan and bring to a boil. In large glass beat
2 eggs and add oil. Drizzle eggs into boiling broth. Stir gently with a
fork to separate eggs and cook several minutes until eggs are done.
Serve immediately.
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