Proud To Be Asian: Delicious Typical Food of Asian

1. Tom Yam from Thailand

Tom yum or tom yam (Lao: ຕົ້ມຍຳ [tôm ɲam]; Thai: ต้มยำ, [tôm jam]) is a spicy clear soup typical in Laos and Thailand. Tom yum is widely served in neighbouring countries such as Malaysia, Singapore and Indonesia, and has been popularised around the world.

Literally, the words "tom yum" are derived from two Tai words: "tom" and "yam". "Tom" refers to boiling process (soup, in this case). "Yam" refers to a kind of Lao and Thai spicy and sour salad. Thus, "tom yum" is a Lao and Thai hot and sour soup. Indeed, tom yum is characterised by its distinct hot and sour flavours, with fragrant herbs generously used in the broth. The basic broth is made of stock and fresh ingredients such as lemon grass, kaffir lime leaves, galangal, lime juice, fish sauce and crushed chili peppers.

In neighbouring countries like Singapore, Malaysia and Indonesia, the name tom yum is used widely for various spicy soups which can differ greatly from true Lao and Thai tom yum soup. As a result, people are often confused by the disparities.

2. Japan

a. Nikujyaga

Nikujyaga is a stew that is rich in protein and carbohydrates are classically served in homes in Japan. Composition nikujyaga include potatoes, carrots, fish, meat, and other seasonings.

b. Onigiri

O-nigiri (お握り or 御握り; おにぎ), also known as o-musubi, nigirimeshi (握り飯; にぎりめ) or rice ball, is a Japanese food made from white rice formed into triangular or oval shapes and often wrapped in nori (seaweed). Traditionally, an onigiri is filled with pickled ume (umeboshi), salted salmon, katsuobushi, kombu, tarako, or any other salty or sour ingredient as a natural preservative. Because of the popularity of onigiri in Japan, most convenience stores stock their onigiri with various fillings and flavors. There are even specialized shops which only sell onigiri to take away.

c. Yakiniku

Yakiniku , meaning "grilled meat", is a Japanese term which, in its broadest sense, refers to grilled meat dishes. "Yakiniku" originally referred to the "barbecue" of western food, which was given by Japanese writer, "Robun Kanagaki (仮名垣魯文)" in his literature, "Seiyo Ryoritsu (meaning "western food handbook")", in 1872 (The Meiji period). Meat has been eaten in Japan since the Jōmon period. However, the rise of Buddhism made the eating of meat tabooed, and consequently meat disappeared from the table from the middle ages to the Edo period.The term "yakiniku" became associated to Korean-influenced cuisine during the early Showa period. Due to the Korean War, Korean restaurants in Japan were divided into North Korean (Chōsen) and South Korean (Kankoku); "yakiniku restaurant" arose as a politically correct term to refer to restaurants of either type.

^{d. Okonomiyaki}

Okonomiyaki (お好み焼き o-konomi-yak) is a Japanese savoury pancake containing a variety of ingredients. The name is derived from the word okonomi, meaning "what you like" or "what you want", and yaki meaning "grilled" or "cooked" (cf. yakitori and yakisoba). Okonomiyaki is mainly associated with Kansai or Hiroshima areas of Japan, but is widely available throughout the country. Toppings and batters tend to vary according to region. Tokyo okonomiyaki is usually smaller than a Hiroshima or Kansai okonomiyaki.

3. South Korea

a. Bibimbab

비빔밥 (bibimbap)

One of the most popular Korean dishes, bibimbap consists of a bowl of rice topped with fresh and cooked vegetables and red chili pepper paste. Everything is mixed together before eating which one mashes up with a spoon, stirring in your preferred quantity of gochujang (고추장 chili sauce). Seasoned raw beef, grilled beef, or a fried egg can also be added. Literally means "mixed rice", which is a pretty good description. Particularly tasty is dolsot bibimbap (돌솥비빔밥), served in a piping hot stone bowl that cooks the rice to a crisp on the bottom and edges.

b. Kimbab

Gimbap or kimbap is a popular Korean dishmade from steamed white rice (bap) and various other ingredients, rolled in gim (sheets of dried laver seaweed) and served in bite-size slices Gimbap is often eaten during picnics or outdoor events, or as a light lunch, served with danmuji or kimchi^.

^{4. pOLOs Pehi from Sri Lanka}

^{typical food in Sri Lanka during Ramadan are likely familiar with the tongue of the people of Indonesia. Has a very spicy, the cuisine is dominated by eggs, and processed grated coconut, onions and spices ingredients to another. In addition to the traditional cuisine, the food is also often seen as the main menu in various restaurant-restaurant which is quite luxurious in the country's largest producer of graphite World.}

^{5. Pakora from India}

If we were in India, a country known for one of the world thanks to the Taj Mahal is also a tradition of breaking the typical menu. Generally, during Ramadan, local residents connect with their food menu called by the name of pakora.

Pakora is one of the typical Indian food. Lunch is served with a simple but very compelling. Shaped like a fried mushrooms, consisting of flour and spices as dough, and vegetables such as broccoli or onions, food is often used as a typical takjil Indian Society in Ramadan.