1. Southeast Asian Cooking Overview of Southeast asian cooking from Diner s Digest. http://www.cuisinenet.com/glossary/seaed2.html

Southeast Asian Cooking Southeast Asia is a cook's paradise, and an eater's as well. The food is truly art: tastes mingle with subtle complexity, and presentation is spectacular. The region stretches east from India and Bangladesh to the southern border of China, encompassing the mainland countries of Burma Thailand , Cambodia, Laos, Vietnam , and the island countries of Indonesia , Malaysia, and the Philippines. Each country has its history cooked into its dishes. For example, in Indonesia and Malaysia the prevalence of Islam has virtually eliminated pork from the diet; Vietnamese food retains the flavors of centuries of French occupation; and Filipino food enhances a local palate with Spanish and American accents . While the countries maintain distinct identities, they also have a great deal in common, and their cuisines share histories as well as many staple ingredients and methods of cooking. The food of any region is not only the result of what ground and climate will produce, but also of who has been there, what powers have influenced it, how poor or wealthy the people are, and what its sensibilities prefer. The major influences on Southeast Asian cuisines have been exerted by China from the east ( the wok noodles ) and India (curries) from the west. Perhaps the most profound impact on the region's cooking was made in the 16th century, when the Portuguese brought the

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9. CuisineNet Digest: Southeast Asian Cooking Introduction Southeast asian cooking. Southeast Asia, Map of Southeast Asia, Southeast asian cooking Methods, Breakfast in Southeast Asia, Indonesia http://www.cuisinenet.com/digest/region/se_asia/index.shtml

**SSI ERROR** Atlanta Boston Chicago Los Angeles Miami New York Philadelphia Portland OR San Francisco Seattle Washington DC Southeast Asian Cooking Southeast Asia Map of Southeast Asia Southeast Asian Cooking Methods Breakfast in Southeast Asia Indonesia Indonesian Dishes Indonesian Cooking Methods Thailand Thai Dishes Vietnam Vietnamese Dishes Ingredient Sidebar: Asian Noodles Chiles Cinnamon Coconut Milk ... Thai Basil Southeast Asia is a cook's paradise, and an eater's as well. The food is truly art: tastes mingle with subtle complexity, and presentation is spectacular. The region stretches east from India and Bangladesh to the southern border of China, encompassing the mainland countries of Burma Thailand , Cambodia, Laos, Vietnam , and the island countries of Indonesia , Malaysia, and the Philippines. Each country has its history cooked into its dishes. For example, in Indonesia and Malaysia the prevalence of Islam has virtually eliminated pork from the diet; Vietnamese food retains the flavors of centuries of French occupation; and Filipino food enhances a local palate with Spanish and American accents . While the countries maintain distinct identities, they also have a great deal in common, and their cuisines share histories as well as many staple ingredients and methods of cooking.

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16. Asian Cooking Tools - Asian Cooking Handy cooking tools for the person who loves to cook Asian food. http://chinesefood.about.com/cs/shopequip/tp/tools.htm

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Asian Recipe, Asian Recipes, Thai Recipe, Thai Recipes, Asian cooking, Asian food, Thai food Asian Recipes of tasty asian cooking and Thai Recipes Asian cooking recipes featuring Asian recipes for Thai cooking. Favorite Thai recipes for spicy Thai food. With their Buddhist background, Thais shunned the use of large animals in big chunks. Big cuts of meat were shredded and laced with herbs and spices. Traditional Thai cooking methods were stewing and baking, or grilling. Chinese influences saw the introduction of frying, stir frying and deep-frying. Culinary influences from the 17th century onwards included Portuguese, Dutch, French and Japanese. Chillies were introduced to Thai cooking during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South America. Thais were very adapt at 'Siamese-ising' foreign cooking methods, and substituting ingredients. The ghee used in Indian cooking was replaced by coconut oil, and coconut milk substituted for other daily products. Overpowering pure spices were toned down and enhanced by fresh herbs such as lemon grass and galanga. Eventually, fewer and less spices were used in Thai curries, while the use of fresh herbs increased. It is generally acknowledged that Thai curries burn intensely, but briefly, whereas other curries, with strong spices, burn for longer periods. Instead of serving dishes in courses, a Thai meal is served all at once, permitting dinners to enjoy complementary combinations of different tastes.

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