Southeast Asian cuisine
This is a list of Asian cuisines, by region. A cuisine is a characteristic style of cooking practices and traditions, usually associated with a specific culture or region. Asia, being the largest and most populous continent, has many great cuisines.
Horse meat platter. Kazakh cuisine revolves around mutton, horse meat and various milk products.
A Tajik feast
Khorkhog, a barbeque dish consumed in Mongolia
Sturgeon kebabs cooking in Turkmenistan
Lagman, a dish of Uyghur and Dungan ethnic minorities
East Asian cuisine has evolved with a common usage of oils, fats and sauces in the preparation of dishes (with the notable exception of Japanese cuisine).
Southeast Asian cuisine – includes a strong emphasis on lightly prepared dishes with a strong aromatic component that features such flavors as citrus and herbs such as mint, cilantro (coriander) and basil. Ingredients in the region contrast with the ones in the Eastern Asian cuisines, substituting fish sauces for soy sauce and the inclusion of ingredients such as galangal, tamarind and lemon grass. Cooking methods include a balance of stir-frying, boiling and steaming.
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