OBAÑA, ANGEL MAE A.

BTVTE-2A

Midterm Activity 1:
Using a pic to-diagram, compare and contrast the differences among the 5 countries
given and can be found on the Asian continent. create a 10-sentences in each then
summarize your explanation. Submission: Wednesday, April 12, 2023

CHINA SOUTH KOREA JAPAN

ASIAN CUISINE

THAILAND SINGAPORE

FSM 221 – INTERNATIONAL CUISINE SY:2022-2023

 CHINA KOREA JAPAN
One of the most well-liked cuisines Korean cuisine is a unique blend of Japanese food is renowned for its
in the world is Chinese. It has a flavors, textures and colors that creativity and variety. Fresh
particular flavor and look, as well as have been influenced by its ingredients are utilized including
its own special ingredients and neighbors. It is distinguished by seafood, veggies, rice, and noodles.
cooking methods. Vegetables, the use of strong flavors such chili Foods like ramen, tempura, and
noodles, rice dishes, shellfish, and pepper paste, sesame oil, and sushi are popular worldwide. Its
meats including pork and chicken garlic. Moreover, a variety of unique flavors, textures, and
are frequently seen in Chinese veggies and fermented foods like presentational techniques set it
cuisine. Chinese food frequently kimchi are utilized. Korean food is apart from other Asian cuisines. The
uses spices like ginger or garlic to frequently accompanied by use of fresh foods such as fish,
improve flavour. Due to the heavy banchan, or side dishes, such as vegetables, tofu, and seaweed gives
reliance on soy sauce for seasoning rice or noodles. Korean cuisine is Japanese cuisine its distinctive
rather than the more common use of more savory and contains fewer flavor profile, which is incredibly
sugar or honey in other parts of Asia, sweet ingredients than other Asian light in comparison to the heavier
Chinese food has a tendency to be cuisines like Japanese, spices used in Chinese or Thai
more savory than sweet. Since Singaporean, and Thai food. While cuisines. Japanese cuisine
Chinese chefs were the ones who vegetables are employed in many frequently utilizes little oil for frying
initially devised stir-frying, several forms of Asian cooking, they take or sautéing so that it can be both
Asian nations now include it in their center stage in the majority of healthy and tasty. Their cuisine
national cuisine. Chopsticks are traditional Korean recipes, which features a variety of noodle dishes
commonly used as utensils separates it from the others. such as ramen and udon, and grilled
throughout Asia. Dim sum, which are Chopsticks are a key component in dishes like yakitori. Rice with miso
tiny bite-sized pieces served on Korean cuisine, as they are in the soup is a staple, often served with a
bamboo steamers, is another majority of East Asian cuisines. variety of side dishes such as
traditional Cantonese dish that has Korean mix several things seafood, pickled vegetables, and
gained enormous popularity together, such as serving rice or vegetables cooked in
throughout all of Asia. Noodles were noodles with grilled meats or broth. Seasonings typically
created and are very popular seafood that is complemented by including dashi, soy sauce, sake,
throughout Asia. Because of this, pickled veggies. It achieves a mirin, vinegar, sugar, and
many dishes either include noodles balance between flavors that salt. Japanese cuisine also has
or use them in place of them, with complement one another without some Western influences, with
only the preparation process letting one flavor overpower the dishes like ramen and curry adapted
varying. other. They created their own food to Japanese tastes and ingredients.
using what convenient to them.

SINGAPORE
THAILAND
By fusing parts of its global background to produce a
Thai food is renowned for its strong flavor combinations distinctive taste profile that represents its diverse
and uses a wide range of spices, herbs, and fresh population and its own cultural identity, Singaporean food
ingredients. Using ingredients like lemongrass, chili sets itself apart from these other cuisines. Singaporean
peppers, galangal, lime, garlic, shallots, and shrimp paste, food is a fusion of Chinese, Malay, Indian, and Peranakan
Thai cuisine frequently combines spicy, sweet, sour, and cuisines, reflecting the country's many ethnic
salty flavors. The four broad categories of traditional Thai communities. Spices like coriander, cumin, turmeric, and
food are tom (boiled dishes), yam (spicy salads), tam cardamom, as well as herbs like lemongrass, pandan, and
(pounded appetizers), and kaeng (curries). Chinese cuisine mint, are frequently used in Singaporean cuisine. The
introduced deep-frying, stir-frying, and steaming as cooking "Singapore seasoning" spice combination, which is
techniques. Pad Thai, green curry, Tom Yum soup, and a described as lemony, peppery, and full-flavored, is a staple
number of noodle, vegetable, and seafood dishes are in Singaporean cooking. Some specific dishes that
typical dishes. Thai cuisine offers a range of sweets as well; highlight the use of herbs and spices include Laksa, an
one well-known combination is sticky rice and mango. aromatic noodle soup flavored with a combination of
Compared to other Asian countries like China, Japan, and spices and herbs. Hainanese chicken rice, a dish made
Korea, Thai cuisine is often spicier and utilizes more fresh with fragrant rice cooked with chicken stock, ginger, and
herbs, with bold and complex flavors that create a unique pandan leaves. Satay, a grilled meat skewer marinated in a
taste profile. Singaporean cuisine incorporates a fusion of spice blend which usually includes coriander, turmeric,
flavors different from Thai. It is very distinct due to its and cumin. In addition, Singaporean cuisine commonly
indigenous ingredients. Overall, Thai cuisine has a incorporates chili peppers as a key ingredient, adding a
distinctive blend of flavors and emphasizes fresh distinct heat to the dishes. Singapore also has a strong
ingredients and bold spiciness, making it a popular and street food culture and hawker centers, where one can
well-loved cuisine worldwide. sample a variety of affordable, delicious dishes.

FSM 221 – INTERNATIONAL CUISINE SY:2022-2023

CONCLUSION
Asian cuisine is a diverse culinary traditions of many countries in East and
Southeast Asia. From Japan to Korea, Thailand, Singapore and China, Asian cuisines
have long been celebrated for their unique flavors and ingredients. Japanese cuisine is
known for its delicate balance of umami-rich dishes such as sushi or ramen noodles.
Korean food has become increasingly popular around the world due to its bold flavor
profile featuring kimchi—a spicy fermented cabbage dish—and bulgogi marinated beef
strips grilled over charcoal fire. Thai food offers an array of flavorful dishes with sweet,
sour and spicy notes; some classic examples include pad thai or tom yum soup made
with lemongrass broth. Singaporean cuisine draws from Chinese influences but also
incorporates elements from other cultures such as Indian curries served with roti prata
flatbreads while Chinese cooking features a wide variety of regional styles including
Cantonese dim sum delicacies like steamed buns filled with pork or shrimp dumplings
alongside Sichuan hotpots cooked at your table in bubbling chili oil sauces . In
conclusion, each country within Asia brings something different yet special to the table
when it comes to their respective cuisines. Each culture has developed highly complex
approaches towards creating meals that are both delicious and suitable for each people
in these countries.

FSM 221 – INTERNATIONAL CUISINE SY:2022-2023

OBAÑA, ANGEL MAE A.
BTVTE-2A

Midterm Activity 3:
Answer the following questions. Explain each question in 10 sentences.
1. How will you describe the cuisine of the Philippines?

Philippine cuisine reflects the country’s long history of trade, colonialism

and tradition. It is evolving through time and greatly influenced by Chinese,
Spanish and American cuisine. The Filipino dishes compose of simple fried
dishes, stews and noodles. Through long time trade with China, Filipino acquires
noodle dishes like Pancit and roasting method of pig. Then with the occupation of
Spanish, the dishes began to have tomato-based ingredients like Menudo,
Afritada and Calderata. As the Spaniards introduce religion or Christianity here in
the Philippines, our diet were also influenced in order to observe religious activity.
Americans introduce convenience or easy to cook dishes through frying foods as
well as canned goods. While Japan influence our desert as they introduced
kakigori or shaved ice which are evident in halu-halo.
Filipino cuisine is a fusion of the food traditions of various ethnolinguistic
groups and tribes found throughout the Philippine archipelago. Which is why
every region has a different take for the same dish. It may be using other
ingredients that are common in that area. So, our cuisine makes use of our
indigenous ingredients like coconut, sampalok, calamansi etc. Most of our dishes
are always paired with rice as our tropical country relies heavily with the harvest
of rice. Our proteins back then are heavily centered in seafood hence some
Sinigang are using fish as meat. As the modernization occurs, our diet nowadays
are focused on using meats like pork, beef and chicken. The vegetables are also
incorporated but less. It set apart with other cuisine as it tastes mostly sweet,
salty, and sour flavors as well as spicy for some regions. Cooking, serving, and
consumption of food has traditionally been an informal and communal affair
centered around the family tradition.

2. What are the similarities between Philippine cuisine and the other 5 countries
mentioned in the class?

Philippine cuisine has many similarities to Singaporean, Japanese,

Chinese, Thai and Korean cuisines that can be seen in the ingredients used as
well as cooking techniques employed. One similarity between these countries’
cuisines is their reliance on fresh seafood such as fish or shellfish for protein
sources. This is especially true for Filipino food which uses a lot of fish sauce or

FSM 221 – INTERNATIONAL CUISINE SY:2022-2023

 bagoong (shrimp paste). Similarly, all these countries also use rice either plain
boiled rice or fried rice -as an accompaniment to their meals. Moreover, many
recipes from each country call for stir-frying vegetables with garlic, onion & ginger
– this technique being popular across the mentioned countries.
Another similarity amongst them lies in their preference towards using
herbs & spices when seasoning food; like lemongrass ,galangal root(Thailand)
turmeric (India), chili peppers(China) sesame oil & soy sauce(Japan )and
gochujang (Korea). All these ingredients add flavor depth to dishes making them
more savory than sweet .

3. Which among the different Asian cuisines we have discussed, is the most favorite
or loved by you? Why?

Among the Asian cuisines, I definitely like Japanese cuisine. But to be

honest, I only taste 2 or more dishes and mostly street food which is Takoyaki,
Ramen and mochi. I like them due to constant media exposure of Japanese
foods through anime, manga and TikTok. I still haven’t tasted any genuine
Japanese cuisine. If I look closely with our discussion, Japanese cuisine has
some similarities with our cuisine like the use of seafoods, anything with soy
sauce and rice. Consuming the dishes won’t necessarily affect my gut except I’m
not a fan of raw food like eggs and seafoods. And I tried making Takoyaki or
Japanese Octopus balls at home as I manage to buy my own pan as well.

FSM 221 – INTERNATIONAL CUISINE SY:2022-2023