The Thread that Binds Asia: Rice
Though each Asian country and region has its distinct flavors and cooking styles, almost all share one food in common—rice. But rice is not eaten in the same manner in each country. As a staple food central to survival, especially during times of famine , rice has acquired an almost sacred status in Asian society, and it is served in many ways. It is cooked as a significant part of each meal of the day, incorporated as a main ingredient in confections such as candy and cakes, fermented to make wine (Japanese sake) or beer, or sometimes given as an offering to the gods to ensure a good harvest. Rice is a potent culinary and spiritual staple in Asia.
Asian FruitThe fruits of Asia are unlike those of any other part of the world. The tropical climate of South and Southeast Asia, and the mild climate of East Asia, create a hospitable environment for many different fruits to grow. Fruit is a significant part of the Asian diet and is usually eaten as a dessert with lunch or dinner. In East Asia, oranges, quince, dates, pears, strawberries, cherries, watermelon, peaches, and grapefruit are eaten widely. In South and Southeast Asia, there are unique fruits such as sweet mangoes (originally from India), which are eaten individually or made into ice cream or other confections, and green mangoes, which are used widely in Vietnam, the Philippines, and India, where they are made into chutneys or curries (which are used as a broth, stew, or dry seasoning).
Coconuts are popular in Southeast Asian cuisine. Coconut milk is used for curries in Thailand, Malaysia, Indonesia, South India, Myanmar, and the Philippines. It is also a delicious beverage, and is often drunk straight from the coconut with a straw. Coconut meat is added to desserts and salads. Other tropical fruits found in Asia include guava, papaya, pawpaw, starfruit (carambola), mangosteen, sour sop, jackfruit, longan, rambutan, durian, pineapple, and lychee.
Other Common Ingredients Used across AsiaNuts are popular in Asia, eaten plain as snacks or mashed into porridge and sauces. In Malaysia and Indonesia, satays (peanut-based sauces) flavor chicken and beef dishes. The Chinese bake almond cookies and make rice cream with almonds or hazelnuts. Steamed cakes with almonds or macadamias are also common, and rice puddings with fruit, raisins, almonds, walnuts, or hazelnuts are popular desserts in India. Both East and Southeast Asia boast stir-fry dishes with peanuts, while India flavors its rice with lemon and peanuts
Read more: Asians, Diet of – calcium, effects, food, nutrition, deficiency, body, health, protein, fat, eating, carbohydrates, vitamin, weight, water, vitamins http://www.faqs.org/nutrition/Ar-Bu/Asians-Diet-of.html#ixzz0Z9cpUtNZ
Ketika membuka Temu Nasional 2009, Presiden Susilo Bambang Yudhoyono menekankan pentingnya jiwa kewirausahaan, inovasi teknologi, dan kreativitas. Ketiga aspek itu sebetulnya tercakup dalam nebula (megabudaya) China yang ironisnya tidak boleh diajarkan semasa Orde Baru. Dalam perjalanan sejarah di sekolah diajarkan pengaruh nebula yang berasal dari India, Arab, dan Eropa, tetapi tidak demikian halnya dengan sumbangan nebula China bagi peradaban Nusantara. Diskriminasi sejarah itu berlangsung sejak peristiwa G30S tahun 1965. Pemerintah melarang segala sesuatu yang berbau China.
Pada abad ke-17, orang-orang Tionghoa di Batavia mengembangkan budidaya tebu. Penggilingan tebu itu sangat sederhana, yaitu dengan menaruh dua tabung kayu yangdiputar oleh seekor sapi dengn perantaraan sumber sistem roda gigi serta sebuah poros sepanjang 4,5 meter. Karena kekurangan bahan bakar untuk tungku, sejak tahun 1815 industri gula ini dipindahkan ke Jawa Tengah dan Jawa Timur.
Etnis Tionghoa juga memiliki sumbangan dalam teknologi kelautan. Merekalah yang membuat kapal yang digunakan Pati Unus, pangeran dari Jepara, untuk menyerang Malaka. Perahu mayang dipakai nelayan lokal di pantai utara Jawa menggunakan dinding sekat kedap air khas China. Etnis Tionghoa juga aktif dalam budidaya tiram, kerang, dan ikan di tambak-tambak. Teknik pembuatan garam juga dikembangkan orang Tionghoa. Pembuatan produk ini dikuasai oleh mereka sebelum pemerintah kolonial Belanda abad ke-19 mengembangkan pembuatan garam secara modern dengan mengambil alih tambak-tambak garam besar di Gresik dan Sumenep.
