Asian cuisine /
Rene D. Osorno, Grayfield T. Bajao.
- Quezon City : Wiseman's Books Trading, Inc., c2019.
- ii, 112 pages ; illustrations ; 26 cm
Includes bibliographical references.
Evolution of Asian cuisine -- Chapter 1 exercises -- Laboratory activity 1 – chicken curry -- North east Asian cuisine – China -- Chapter 2 exercises -- Laboratory activity 2 – shanghai fried rice -- Laboratory activity 3 – sweet and sour pork -- North east Asian cuisine – Korea -- Chapter 3 exercises -- Laboratory activity 4 – beef bulgogi -- North east Asian cuisine – Japan -- Chapter 4 exercises -- Laboratory activity 5 – chicken leg teriyaki -- South west Asian cuisine – India -- Chapter 5 exercises -- Laboratory activity 6 – chicken tikka masala -- South west Asian cuisine – Pakistan -- Chapter 6 exercises -- Laboratory activity 7 – fish anarkali -- South east Asian cuisine – Singapore -- Chapter 7 exercises -- Laboratory activity 8 – hainanese chicken rice -- South east Asian cuisine – Malaysia -- Chapter 8 – exercises -- Laboratory activity 9 – nasi goring -- South east Asian cuisine – Thailand -- Chapter 9 exercises -- Laboratory activity 10 – spring pad with garlic, asparagus, and peas -- South east Asian cuisine – Philippines -- Chapter 10 exercises -- Laboratory activity 11 – pandan chicken.