Culture and Foods
Asia
General Asian Recipes
Asian Food
Chopstix
Afghanistan
Armenia
Azerbadjan
Bangladesh
Bhutan
Brunei
Burma(Myanmar)
Burmese Recipes
SOAR Burmese Recipes
Cambodia
Clay's Kitchen Cambodian
China
Chinese Recipes
Chinese Recipes
Chinese Recipes
Chinese Recipes
SOAR Chinese Recipes
Stuart's Chinese Recipes
Global Destinations: China
Cantonese
Hunan
Peking (Beijing)
Shanghi
Szechuan
Cyprus
Fiji
Georgia
Hong Kong
The Global Gourmet Destinations: Hong Kong
India
Rasoi: A Collection of Wonderful Indian Recipes
Cuisine of India
Rajasthani Cuisine
Fat Free Indian Recipes
Indian Recipes
HSC Environmental Awareness Project Presents: Vegetaianism
India: Cyber-Cuisine Tour
India Tourist Information Cuisine
The Global Gourmet India
SOAR Indian & Pakistani Recipes
The Global Gastronomer: Indian Cuisine
Indian Dishes Recipes Index
Kosher Indian Recipes
Indian Spices
South Indian Recipes
Indolink Recipes
PPPinda Recipes
Recipes from Priya
Cook and Sigh Indian Recipes
Sarojini & Rao's South Indian Cooking Lessons
The Balti Page
The Curry House
India 1
India 2
India 3
India 4
Indian Culture & Cuisine"
The Global Gourmet Destinations: India
Indian Cooking Utensils
Indonesia
Hank's Hot Kitchen
Indokitchen.com
Merry's Kitchen of Indonesian Cuisine
The Global Gourmet Destinations: Indonesia
SOAR Indonesian Recipes
Iran
Iraq
Israel
Japan
Japanese is a simple cuisine without lots of seasonings---with the exceptions of soy sauce and wasabi,
a spicy horseradish paste, served on the side. (The two are mixed together to create a dipping
sauce.) Appearance and presentation are extremely important in Japanese cooking. Key ingredients
include fish, rice and noodles, soy and soybeans, seaweed and vegetables (often pickled).
Best bets for low-fat and low-sodium dishes include:
Chicken Sukiyaki: One-pot dish of chicken, tofu, bamboo shoots, and vegetables simmered
in broth at your table. Try this without the egg-based dipping sauce that's often provided.
Sbabu-Sbabu: Sliced beef and vegetables with noodles, cooked andserved at the table.
This dish comes with dipping sauces that are high in sodium, so use them sparingly.
Nigiri Sushi: Pieces offresh fish served on vinegared rice, secured with a seaweed wrap
(called nori), and served with soy sauce,wasabi, and pickled ginger. If you're a beginner, ask
which types of fish are cooked---not all sushi is raw.
Cooking Light Magazine gives a thumbs down to:
Tempura:While assorted vegetables are usually a healthy choice, these have been battered
and fried, significantly raising their fat and calorie counts.
Tips for the savvy Japanese diner include:
Go easy on soy and teriyaki sauces as well as miso dressing, since they contain a lot of
sodium. Get them on the side when possible, ask for a smaller amount, or ask if low-sodium
sauces are available.
Sushi eaters: Don'toverdo it on higher-fat fishes such as yellowtail, salmon, and eel.
Cooking Light Magazine March 2001 Page 70.
Punjabi Recipes Japanese
SOAR Japense Recipes
Japanese Cuisine
Tokyo Food Page Japanese Recipe Collection Phillipines
Mama Sita's Filipino Dishes
The Global Gourmet Destinations: Japan
Jordan
Kampuchea
Kazakhstan
Kuwait
Kyrgyzstan
Laos
Latvia
Lebanon
Lithuania
Macau
Malaysia
Malaysian Food
FYNet'sCollection of Malaysian Recipes
Maldives
Moldavia
Mongolia
Nepal
The Global Gourmet Destinations: Nepal
North Cyprus
North & South Korea
Korean cuisine is characterized by tabletop cooking and lots of condiments, this cuisine promises a
variety of simple but robust flavors. Common ingredients include rice, noodlews, mung
beans, meat (especially beef), seafood, garlic, soy/miso, and kimchi (a spicy vegetable
pickle considered the national dish of Korea).
Best bets for low-fat and low-sodium dishes include:
Pindaettok (Korean Pizza): Thick pancakemade from ground mung beans and topped
with marinated meat and vegetables.
Chongol: Strips of beef, sliced vegetables, and tofu cooked in simmering broth
at your table. This is a great one to order because you can control what's added.
Bibimbop: A one-dish mealmade of rice, beef, and vegetables served with red
pepper sauceand kimchion the side. An egg usually tops the dish.
Chopchae: Sautéed cellophane noodles often served with vegetables and beef (if
desired). Your healthiest bet is to ask for vegetables only.
Cooking Light Magazine gives a surprising thumbs up to:
Bulgogi: Although barbecue may not sound light, this dish---thin slices of
marinated beef barbecued at your table and wrapped in lettuce with rice and spicy
accompaniments---isn't bad if you forgo the dipping sauces, which can add a lot of sodium.
Tips for the savvy Korean diner include:
Control your sodium intake by going easy on the dipping sauces.
Cooking Light Magazine March 2001 Page 72.
SOAR Korean Recipes
The Global Gourmet Destinations: Korea
Oman
Pakistan
Philippines
Philippines
Lutong Pinoy: The Best of Philippine Cuisine by Cels Castillo
SOAR Filipino Recipes
Philippine 4
Filipino Vegetarian Recipes
Philippine 6
Try Our Authentic Filipino Recipes
Glorious Pampango Food by Ambeth Ocampo
Pamganga: Every Dish Is A Delicacy by Michaela Fenix
Maritel Nievera: The Woman Behind Cabalen
Pamapngp Fiesta Fare by Leonarda R. Belmonte & Perla B. Del Mundo
Candies From The Good Old Days
French Influence On Filipino Cuisine by Doreen Fernandez
Claude Tayag: Scrapbook of an Artist in the Kitchen
Table Exotica by Gilda Cordero-Fernando
Pampanga: The Gourmet Province by Gilda Cordero-Fernando
Recipes From An Old Pampango Gentleman
Acheng Juana: Cook from Cyberspace
The San Nicholas Mold of Old
Unmentionable Cuisine by Charles W. Schwabe
Philippine Vegetables A Sampler
Good Orient Company
Body & Soul of Health & Fitness: Beyond Bagoong Give Filipino Dishes A Try
Igorot Exotic Food
Philippine24
WYK Cyber-Cuisine Tours: The Philippines
WYK Cyber-Cuisine Tours: The Philippines
Filipino Cuisine
Fact Book Kalamansi
Taste Jacksonville.com Philippine Recipes
Philippine
Philippine Cousine
Global Gourmet Destinations: Philippines
Kosher Philipino Recipes
Philippines
The Philippines most comprehensive guide web directory Your Guide to Eating Out and the Night Life
Manong Ken's Filipino Eatery on the Internet
Qatar
Russia
Baklazhannaia Ikra Bread and Spread
Russian Cooking and Cuisine
Russian1
Little Russia in USA Recipe Exchange
Russian Cookbook
Russian Embassy Recipes
Russian2
WYK's Cyber-Cuisine Tours: Russia
SOAR Russian Recipes
Recipes written in Russian
Russian3
Russian4
Russian5
WYK's World in Your Kitchen's Russian Recipes
Saudi Arabia
Singapore
SOAR Singapore Recipes
Singapore Cuisine: A Taste of Singapore
The Global Gourmet Destinations: Singapore
Sri Lanka
Syria
Taiwan
Tadjzikistan
Thailand
Hot, spicy, sweet, sour, and aromatic, with hints of both Indian and Asian cuisines.
Some common ingredients include chili peppers, rice and noodles, nam pla (fish sauce),
sugar, lime and other fruits, fish, chicken, and fresh vegetables.
Best bets for low-fat and low-sodium dishes include:
Thai chicken: Chicken sautéed with onions, mushrooms, pineapple, scallions,
and chiles, served in a pineapple. Request that the chef prepare the dish without nuts.
Poy sian: Seafood sautéed with straw mushrooms, napa cabbage, bamboo shoots,
onions, and string beans.
Gai yang: Grilled marinated chicken served on fresh cabbage with a sweet(fat-free)
chile sauce and steamed rice. No fat is added to cooked meat. Ask for the sauce on the side.
Cooking Light Magazine gives a surprise thumbs down to:
Pad thai: The noodles in this dish are stir-fried with lots of oil to keep them
from sticking to the pan. Ground peanut and egg add to the fat content.
Tips for the savvy Thai diner:
Skip nam prik (a spicy peanut sauce) and sao nam (which contains coconut), both are
very high in fat. Healthier sauce choices include those made with basil, chiles, and lime
juice.
Go easy on the nam pla and soy sauce, which are both high in sodium.
Ask if the chef is cooking with lard or coconut oil, if so, you should request
vegetable oil, which contains less saturated fat, instead.
Don't be afraid to ask for more vegetables and less protein in a dish.
When you order, remember that the spiciness of a dish can be adjusted to your tastes.
Cooking Light Magazine March 2001 Page 76.
Clay's Kitchen Thai
Thai Cuisine
Thai Recipes
COLLECTION: Thai Dishes and Soups
COLLECTION: Thai Recipes Volume 1 of 2
COLLECTION: Thai Recipes Volume 2 of 2
Global Gourmet Destinations: Thailand
Kasma's Thai Recipes
Thai Food Recipes
Thai Grocer Cooking School
Thai Recipes from the Kitchen of Lawerence Wheeler
Thai Recipes
SOAR Thai Recipes
Thailand Cuisine: A Taste of Thailand
WYK Cyber-Cuisine Tours: Thailand
Tibet
SOAR Tibet Recipes
Turkey
Turkmenistan
United Arab Emirates
Ukraine
Uzbekistan
Vietnam
A balance of understated flavors emphasizing lightness and freshness. Common ingredients
include rice, seafood, pork, vegetables, chicken, beef, lemongrass and herbs. Dipping sauces
---nuoc nam (a ubiquitous fish sauce), chile sauce, lime juice, and toppings---bean sprouts,
basil, mint, garlic, coriander---are provided at the table.
Best bets for low-fat and low-sodium dishes include:
Pho: Hearty, filling soup with beef or chicken, rice noodles, and herbs. You add the
garnishes. The sodium in this dish may be high, so go easy on the soy sauce and nuoc nam.
Bun: Grilled pork, beef, or shrimp marinatedin asweet/hot/sour/salty mixture and served
over rice noodles and often topped with nuts. You add your own sauces and seasonings.
Grilled Lemongrass Chicken: This dish is served with rice papers, lettuce, and fresh
herbs that you make into aroll and dip in the sauces of your choice.
Cooking Light Magazine gives a surprise thumbs up to:
Beef fondue: Not the usual oil-based fondue, this dish features meat in a vinegary
broth with aromatics and no added fat.
Tips for the savvy Vietnamese diner:
Ask if the meat or fish can be cooked or sautéed in broth instead of oil.
Nuoc nam is high in sodium, so use it sparingly.
Clay-pot dishes tend to be heavy on fat and sodium. Ask if the meat or fish in them
is fried. If it is, you may want to try something else.
Cooking Light Magazine March 2001 Page 76.
SOAR Vietnamese Recipes
Viet GATE: Vietnamese Cooking
The Global Gourmet Destinations: Vietnam
Yemen
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