Nov 25, 2007

Asian Culinary - the future trends

1411 - Melaka was conquered by the Portugese - stated reasons, herbs and spices
fast forward
2007 - Visit Malaysia Year - promotional tags "Malaysia truly Asia", "Malaysia Truly Asian kitchen"

The CIA - Culinary Institute of America ( is the most established culinary institute in the world recently organized the Rise of Asia on 6th November 07; read the excerpts
" The Culinary Institute of America at Greystone this last weekend held its 10th Annual Worlds of Flavor International Conference & Festival, The Rise of Asia: Culinary Traditions of the East and Flavor Discovery in 21st Century America. Over 700 people from around the world have gathered for the three-day conference at the college's West Coast campus in California's Napa Valley. The Rise of Asia brought together a conference faculty of more than 75 top chefs, cuisine experts, cookbook authors, food writers, wine experts, and other authorities—from China, India, Japan, Korea, Malaysia, Singapore, Thailand, and Vietnam, as well as Australia, Canada, England, Germany, and the United States."

The Nasi Lemak; a popular breakfast among Malaysian. The technology has assists in improving it further with "frozen; ready to eat", now just one switch button of mcrowaving, you can have it. This is available under licensing program

The future is Asia and its complicated yet harmonized cuisines. I always enjoyed cooking western, easy, fast and limited ingredients, but when it came to Malay traditional, hmm.. frankly, I never really excelled, like rendang and rendang tok, nasi briani muar or kuih bingka, bengkang and seri muka (malay traditional cakes), if asked, I would prefer to prepare varieties of cheese cake :)

Here some of my analysis of some Asian Cuisine focusing on the main ingredients - Malay Cuisine- Fresh Herbs and Spices, Indian Dishes - Dried Processed Spices, Chinese Food - Processed Herbs and Spices, Japanese - evolve around Fish and Seafood. Thai - Fresh Herbs and Processed Spices.
Whatever it is - you can see it is coming again, those mat salleh's and others from four corners of the earth will flocking our country to study, learn, and re-learn our ingredients and cuisine. For me, is good, as our foreign exchange will increased, augurs well as we strive in becoming academics hubs of Asia

The issue is here - whether our education industry is ready? and our chef-instructor are qualified and capable enough?

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