CUISINE

APPETIZE
R
❑ VietnamCuisine
❑ Thailand Cuisine
❑ Cambodia Cuisine
What is the function of appetizer?

An appetizer is meant to stimulate your

appetite, making you extra hungry for your
meal. This is where the word comes from,
literally meaning "something to whet the
appetite" or "something to appetize."
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,
chilies, dried onions, soy, and tofu. Stir frying, steaming, and deep
frying are common cooking methods.
History of Southeast Asian Cuisine
Southeast Asia is paradise for chefs and food connoisseurs
alike. Each dish is a Picasso on a plate: tastes and aromas fuse
with subtle complexity, while presentation is always bold and
spectacular. Southeast Asia is cradled by two oceans-
stretching east from the Indian Ocean to the Pacific. India
defines the region's western boundary before sweeping through
mainland nations like China, Mongolia, Laos,
Cambodia, Thailand, and Vietnam. Add several island
countries to the list like Malaysia, Indonesia, and the
Philippines before finally ending up in Japan, the easternmost
nation.
The food of any region is not only the result of what the earth will
harvest, but also of who has been there, what powers have influenced
it, how poor or wealthy the people are, and ultimately what tastes the
people 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
Portuguese traders brought the chili pepper from their colonies in the
Americas. Today, the fiery chili imparts the signature heat and spice
well-known by foreigners to be the defining characteristic of any
Southeast Asian dish.
❑ Vietnam Cuisine
Vietnamese dishes are central to casual Vietnamese
food. Whether to hold you over until the next meal or to
make a quick meal along the road, Vietnamese
appetizers and snacks are well-suited to be eaten on the
go. Though small and sometimes simple, these small
plates don’t skimp on texture and flavor. They offer a
complete experience complete with thoughtfully
contrasting herbs and punchy sauces, as complex and
complete as a main dish.
 GRILLED CLAMS RECIPE
(Viet Style w/ Onions, Peanuts & Garlic)
If you love smokey and tender grilled clams topped with
scallion oil, rau ram, fried garlic, and roasted peanuts, then
this Vietnamese grilled clam recipe is for you.
Directions
1.Preheat grill to high (450°F to 500°F). ...
2.Stir together scallions, fried shallots, oyster sauce, oil,
sugar, and pepper in a small bowl. ...
3.Place prepared clams on unoiled grill grates; grill,
covered, until scallion mixture bubbles, about 2 minutes.
Vietnamese Fried Spring Rolls (Chả giò)
Called chả giò in the south, and nem rán in northern
Vietnam, both names are used to refer to the same dish - fried
spring rolls. The main characteristic of these tasty rolls is the
pork and shrimp filling, wrapped in delicate rice paper.

Cha Gio are spring rolls made by wrapping filling in clear

rice paper wrappers (bánh tráng) and then frying them. The
filling usually consists of ground pork, vegetables, wood ear
mushrooms, and glass noodles. They’re often served
wrapped with lettuce and herbs, with nuoc cham as a dipping
sauce.

50 g dried mung bean noodles (1 package)

1 pound ground pork (70-80% lean; 450g)
2 medium carrots (grated, about 190g)
1/3 cup rehydrated wood ear mushrooms (finely chopped,
30g)
1/4 cup shallots (finely chopped, 30g)
1 clove garlic (minced)
1 teaspoon ginger (grated)
1 egg white.
Vietnamese Summer Rolls (Gỏi cuốn)
These crispy summer rolls are prepared by wrapping soaked rice paper
(bánh tráng) around various ingredients. Although the most common
combinations include meat or seafood - usually beef, pork, shrimps, or
crab meat, as well as rice vermicelli noodles - the stars of the dish are
fresh and aromatic herbs and vegetables such as mint, cilantro,
cucumbers, or mushrooms.

The rolls are always served at room temperature or well-chilled, and

they're usually accompanied by nước chấm (fish sauce), peanut sauce,
or hoisin sauce.

• rice paper wrapper.

• thin rice noodles.
• leafy lettuce, red or green.
• herbs, primarily mint. but optionally chives, cilantro, whatever
you have on hand.
• thinly sliced pork (belly preferred) and boiled shrimp.
• dipped in hoisin and peanut based sauce
Vietnamese Summer Rolls (Gỏi cuốn)
HOW TO MAKE THIS RECIPE
Boil the Pork. In a large saucepan, fill the pot with water covering the
pork with about 1 inch of water. Add salt and sugar. Bring to a boil and
then lower the heat to medium heat and simmer for roughly 30 minutes.
Take the pork out and leave the water for the shrimp. The pork is done
when it floats to the top and is no longer pink in the middle. Lastly, thinly
slice the pork.
Boil the Shrimp. In the same saucepan, heat to a boil, add the shrimp into
the pot. Cook until the shrimps turn pink about 2-3 minutes. Next, peel
and devein the shrimp. (Optional) Slice the shrimp in half along the body.
Boil the Noodles. In a separate large pot, fill the ¾ of the pot with water
and bring to a boil. Add the Vermicelli rice noodles and boil for 8
minutes.
HOW TO ASSEMBLE THE SPRING ROLLS
In a large bowl or rice paper bowl pour in warm water
around 120 F. Next, dip the rice paper into the water
submerging the entire paper, and then lay it on a plate
that is slightly larger than the rice paper.
• Add your vegetables..
• Layer in the noodles. Add in the pork and shrimp.
• Begin rolling the rice paper. Fold in the left and right edges
• Continue tightly rolling the roll upward until no more rice
paper remains.
THAI CUISINE APPETIZER

A Southeast Asian cuisine, Thai appetizers are served with entrees

altogether, which is quite different from the western style of dining. I
think Thai people are too hungry to be patient enough to wait for
separate food courses… So, bring them all at once! Thai snacks and
starters are created to be so visually attractive and delicious. Thai
chefs produce many different kinds of dipping sauces for the
appetizers, adding textured and complicated flavors to simple food
preparations. Most appetizers are easily created at home and I am
confident that with a bit of practice and perseverance, you too can
learn to cook Thai food appetizers with ease.
Thai dumplings are also known as Kanom Jeeb.
The Thai versions of dumplings are quite similar to
Japanese shumai. However, the fillings, portions and
preparation are a bit different. The salty, sweet and
sour dipping sauce is really perfect for these
dumplings. Don’t forget to add a kick to the mix. Yes!
Chili peppers are crucial!
For the Dumplings
1 pound ground chicken, or pork or turkey, or leftover roast
chicken or turkey
5 to 6 whole shiitake mushrooms, chopped
3 cloves garlic, minced
1 thumb-size piece galangal, or ginger, grated
3 spring onions, sliced
2 tablespoons fish sauce
2 tablespoons soy sauce
1/2 teaspoon freshly ground white pepper, or 1/4 teaspoon
black pepper
1 large egg
60 round dumpling wrappers, available at most Asian stores
Cornstarch, or flour, for dusting
For the Dipping Sauce
1/4 cup soy sauce
1 tablespoon fish sauce
2 teaspoons sugar
1 teaspoon dark soy sauce
1 teaspoon sesame oil
1 squeeze fresh lime juice, or to taste
Fresh sliced chilies, or 1/2 teaspoon cayenne pepper,
optional
Bread pork spread is a classic appetizer. This is not a
sandwich exactly, but it is similar to crackers. The
pork spread is seasoned with garlic, salt and pepper
and smeared on the bread (any kind of bread). To cook
this Thai food appetizer snack, simply deep-fry until
golden brown

Cut the bread in 4 squares. You should make 20 pieces.

• Add the ground pork, cilantro root, scallion, garlic, soy
sauce, seasoning sauce, oyster sauce, pepper and egg to a
medium bowl. Mix well together.
• Spread 1 tablespoon of the mixture on a piece of bread and
continue until finished.
• Add the oil to the non-stick skillet over medium heat. Wait
until the oil is hot, then add the coated bread side to fry in the
oil until golden. Then flip to the other side until golden.
Transfer to drain on a paper towel.
• Serve hot with cucumber salad.
Bread Pork Spread
Ingredients
5 breads (white or whole wheat)
½ cup of ground pork (if you don’t like pork,
feel free to use ground chicken)
½ tablespoon of chopped cilantro root
1 egg (beaten)
1 green onion (finely chopped)
1 tablespoon of chopped garlic
1 teaspoon of sugar
1 tablespoon of oyster sauce
½ tablespoon of seasoning sauce
½ tablespoon of soy sauce
½ teaspoon of ground pepper
3 cups of vegetable oil

Cucumber Salad
1 cucumber (small diced)
2 tablespoons of sugar
2 tablespoons of vinegar
1 teaspoon of salt
1/3 cup of warm water
1 long pepper
Fried Thai calamari is served with Thai
special sauce. To make this Thai food snack, mix
calamari in seasoned flour and deep-fry until golden
brown and crispy. The sauce is the key for delicious
Southeast Asian style squid. Of course, I like my
sauce to be spicy and the people who love my Thai
cooking agree!

1 squid, about 200g (7oz), cleaned and slit open lengthways

3 coriander roots, roughly chopped
1 lemongrass stalk, trimmed and roughly chopped
1 pandan leaf, roughly chopped
2 tablespoons dark soy sauce
1 tablespoon oyster sauce
1⁄2 tablespoon granulated sugar
5 tablespoons cornflour
1 egg, beaten
2 tablespoons water
475ml (16fl oz) vegetable oil, for deep-frying
Sweet chilli sauce (see separate recipe) or steamed rice, to
serve
For the topping:
2 tablespoons vegetable oil
1⁄2 green pepper, cored, deseeded and sliced
1⁄2 onion, roughly chopped
1 red chilli, deseeded and roughly chopped
 Fried Thai calamari Method
1.Open the body tube of the squid out flat and
score the inside of the flesh in a diamond pattern.
2.Cut into diagonal slices, then pat the squid pieces
dry with kitchen paper and set aside.
3.Coarsely pound together the coriander roots,
lemongrass and pandan leaf using a pestle and
mortar. Set aside.
4.Mix the soy sauce, oyster sauce and sugar in a
bowl.
5.In another bowl, mix the cornflour and beaten
egg, then add this to the soy sauce mixture.
6.Stir in the coriander root paste and mix in the
water to make a batter. Add the squid pieces, mix
to coat well and set aside.
7.To make the topping, heat the oil in a frying pan
set over a medium heat, add the pepper, onion,
chilli and lime leaves and cook for about 5
minutes, until the vegetables have softened.
8.Meanwhile, heat the oil in a wok.
9.When the oil is hot, add the squid pieces one by
one and deep-fry for 2–3 minutes until golden
and crispy (you may need to fry the squid in
batches).
10.Drain on kitchen paper, top with the vegetable
A Taste of Cambodia
Cambodia epitomizes our approach to exploring the treasures of
Asian food. We think that cuisine should be part of the everyday
experience in every country you visit. The experiences layer on top of
each other, food one element of learning about culture and history.
Even when the day’s focus is temples and sightseeing, we’ll have
carefully planned out where to have lunch, before offering a range of
dining options to enhance your evening. When driving through a
region we’ll make stops to sample unique snacks and treats. And as
these gastronomic pleasures add themselves to each day, you’ll find
that the local cuisine is as unique as the sights you visit.
Green Mango Salad (Chruok svay)
(Green Mango Salad, ជក់ យ)
It is a variation on the Asian green papaya salad that swaps
papaya for green mango. The salad is typically prepared with
crunchy strips of raw green mango which are coated with a
sweet and sour dressing of kaffir lime juice, palm sugar, and
fish sauce.

Other typical ingredients include seafood and fish, most

commonly dried shrimps, roasted cashews or peanuts,
shallots, green onions, carrots, cabbage, beans, and herbs
such as mint, basil, or Thai basil. Unlike other Asian versions
of the salad, Cambodian green mango salad is not defined by
a predominant spicy flavor, but it gets only a kick of heat
from bird’s eye chilis.

Sweet, sour, and with a hint of spiciness, this classic salad is

typically consumed as an appetizer, a light meal, or a snack,
and it can also be used as an accompaniment to various
grilled meat or fish dishes. Cambodian green mango salad is
usually eaten with white rice on the side.
Ingredients
For the Salad Dressing:
3 tablespoons fish sauce, or 1/4 cup soy sauce
1/4 cup freshly squeezed lime juice
2 tablespoons brown sugar, or more to taste
1 to 2 teaspoons Thai chile sauce, or 1/3 to 1/2 teaspoon dried chile flakes
For the Salad:
1/4 cup dry shredded unsweetened coconut
2 firm, unripe green mangoes
2 cups bean sprouts
1/2 cup coarsely chopped cilantro
3 to 4 thinly sliced spring onions
1 cup cooked, coarsely chopped chicken, shrimp, or fried tofu, optional
1 small red chile, thinly sliced, optional
1/4 cup peanuts or cashews, whole or coarsely chopped
1/3 cup small fresh basil

1. Gather the ingredients.

2. Mix together all the salad dressing ingredients in a bowl or cup. The dressing
should be a mingling of sweet, sour, spicy, and salty, but more sweet than sour.
Set aside.
Place the coconut in a dry frying pan or wok.
3. "Dry-fry" the coconut, as if you were stir-frying it, 2 to 3 minutes over medium
heat, or until it turns a light golden-brown and is fragrant. Transfer to a bowl to
cool.
4.Using a sharp paring knife, peel the skin from the mangoes. The flesh of the
mangoes should be firm and light yellow-orange
5.Using a medium to large grater (the kind you would use for cabbage salad),
grate the flesh of the mangoes into a mixing bowl. Keep in mind there is a large
flat stone at the mango's center.
6. Add the bean sprouts, cilantro, and spring onions, and the cooked
chicken, shrimp, or tofu, if using, and the fresh-cut chile, if using. Add
half the toasted coconut and toss well to combine.
5.Using a medium to large grater (the kind you would use for cabbage
salad), grate the flesh of the mangoes into a mixing bowl. Keep in
mind there is a large flat stone at the mango's center.
6. Add the bean sprouts, cilantro, and spring onions, and the cooked
chicken, shrimp, or tofu, if using, and the fresh-cut chile, if using. Add
half the toasted coconut and toss well to combine.
7.Add the dressing and toss again. Taste, and add more fish
sauce or soy sauce instead of salt if needed. If you prefer it
sweeter, add a little more sugar (honey works, too). If you
prefer more spice, add more chile sauce. If too salty or sweet,
add more lime juice.
8. Place on a serving platter. Sprinkle the nuts, basil, and
remaining toasted coconut over the top and serve.

Tips
Unripe mangoes may be green or red-orange in color on the outside
and should be a yellowish orange on the inside.
To make this salad ahead of time, grate the mango and place in a
covered container in the refrigerator. Toast the coconut, prepare the
dressing, and have the rest of the ingredients close at hand. Then
before serving, simply assemble the salad and toss.
Nataing is a Cambodian appetizer made with
ground pork, coconut milk, garlic, shallots,
and ground roasted peanuts. Chili powder or
paprika give the dish a distinctive red color
and a mild spiciness, while the hint of
sweetness is imparted by sugar.

Sweet, savory, and spicy, nataing is often

flavored with fish sauce, lime juice, or
tamarind juice, and it is usually consumed as
an appetizer or a snack. Crispy rice cakes, rice
crusts, steamed white rice, and bread are just
some of the typical accompaniments to this
Khmer specialty.
Ingredients Serves 6 people
For the Pork Sauce - 1/4 cup
vegetable oil - 1/2 pound
ground pork - 1 dried new
mexico chili ground to powder or 1 tablespoons of paprika - 8 cloves
garlic thinly sliced - 1 cup unsweetened coconut milk - 1/4 cup sugar -
1/4 cup peanuts, roasted and coarsely ground - 1 tablespoon
fish sauce- 1/2 teaspoon salt
Directions
1. Heat oil over medium high heat. Add pork and chili powder.
Cook for 3 minutes while breaking pork apart.
2. 2. Add garlic and shallot.
3. 3. Then stir in coconut milk, sugar, peanuts, fish sauce, and slat.
Cook for an additional 10 minutes or until pork is no longer pink
and garlic and shallots have softened and flavors have blended.
4. Serve warm with crispy rice or bread.

For the Rice - 4 cups cooked jasmine - 4-5 cups vegetable oil
Directions
1. Cook rice while pressing down into cakes
2. Dry in oven 45-60 minutes at 200 degrees F
3. Keep airtight several months.
4. When ready, fry in oil at least 375
Pleah sach ko is a Cambodian-style beef
ceviche. The dish is typically made with
thin, bite-sized pieces of raw beef that are
first marinated in lime juice, and then
covered with a clear broth of lime juice,
chicken soup base mix, fish sauce, and
sugar.

A variety of chopped up vegetables and

fresh herbs are usually added to the dish,
while minced prohok, fish sauce, or even
slices of beef tripe are optional. Typical
ingredients include green eggplants,
shallots, garlic, radishes, bell peppers,
jalapeño peppers, green onions, and
freshly chopped herbs such as saw leaf,
lemongrass, basil, mint, and cilantro.
Ingredients:
1 bunch of radishes
1 bell pepper (green or red)
1-2 cups of bean sprouts (optional)
1-2 shallots
3-4 lime (depending on size)
1-2 chillies
1 lb of beef (any thick boneless cut)
3-4 cloves of garlic
1 stick of Lemon grass
2-3 tbsp of ground peanuts (optional)
1 tsp salt
2 tsp sugar
1 tbsp of fish sauce
1 tbsp of canola oil (any oil except olive)
Preparation:
Thinly slice shallots, bell pepper, radishes, lemon
grass, and chillies.
Dice garlic.
Cut limes into quarters.
Thinly slice beef. Partially freezing the beef will allow
you to cut thinner slices.
THANK YOU
DYNA ROSE M. VIDAL
MIE- Food Technology