ORIENTAL

Oriental cuisine enjoys enduring popularity in Poland. The distinctive flavors and aromas of China, Thailand, India, and Japan are often found on Polish tables. The greater availability of regional spices characteristic of these regions is leading Poles to become increasingly familiar with Far Eastern cuisine. To achieve these irreplaceable flavors, it’s worth reaching for tried-and-true, authentic ingredients used by Asian chefs. Another important element of Oriental cuisine is the addition of spices, which give dishes their unique character. These include fresh vegetable sprouts, which have been used in Chinese cuisine for nearly five thousand years.

Chinese cuisine

is pri­ma­ri­ly based on phi­lo­so­phi­cal ide­as that empha­si­ze that the sto­mach sho­uld always be in har­mo­ny with the mind, ensu­ring pro­per dige­stion. The best way to achie­ve this sta­te is to com­bi­ne all five tastes – swe­et, pun­gent, bit­ter, sal­ty, and sour. By com­bi­ning spi­ces and the right ingre­dients, you can cre­ate uni­que dishes that deli­ght the eye with the­ir appe­aran­ce and cap­ti­va­te with the­ir uni­que aroma.

Thai cuisine

Like the enti­re cul­tu­re and phi­lo­so­phy of life in Tha­iland, it is cha­rac­te­ri­zed by a com­bi­na­tion of ple­asu­re and har­mo­ny. Simi­lar to Chi­ne­se cuisi­ne, Thai chefs com­po­se almost eve­ry dish accor­ding to the prin­ci­ple of five fla­vors. The blen­ding of swe­et, bit­ter, sour, sal­ty, and spi­cy reflects the essen­ce of a suc­cess­ful and ful­fil­led life. The fla­vors of Tha­iland are a varie­ty of regio­nal products—from seafo­od and deli­ca­te accom­pa­ni­ments to bold pork and cri­spy vege­ta­bles. Thai cuisi­ne is rich in addi­tions such as fresh herbs and spro­uts, which add fla­vor and nutri­tio­nal value to dishes.

Indian cuisine

It’s a com­bi­na­tion of colors, fla­vors, and aro­mas. More impor­tant than strict gram­ma­ges is the right touch and cooking expe­rien­ce. The foun­da­tion of Indian deli­ca­cies are spe­ci­fic spi­ces such as cur­ry, corian­der, cin­na­mon, gin­ger, car­da­mom, and saf­fron. The types of accom­pa­ni­ments served with dishes depend on the region of the coun­try. In the north, bre­ad is more com­mon, as whe­at is cul­ti­va­ted the­re. In southern India, rice is the base of the dish, accom­pa­nied by distinc­ti­ve spi­ces, fresh fru­its, and vegetables.

Japanese cuisine

This is one of the most well-known and belo­ved Asian cuisi­nes in Poland. The most famo­us dish from this coun­try is sushi, in its vario­us varie­ties. Ano­ther very popu­lar dish from the Land of the Rising Sun is fish soup. It is made with dush, a broth made from boni­to fish and seawe­ed. The most com­mon­ly used ingre­dients in Japa­ne­se cuisi­ne inc­lu­de cur­ry, soy, seawe­ed, and wasabi.

Vietnamese cuisine

It is cha­rac­te­ri­zed by a uni­que pre­pa­ra­tion method – dishes are fried in a spe­cial wok, whe­re all the ingre­dients are mixed toge­ther simul­ta­ne­ously. The most impor­tant ingre­dient in most dishes is pro­per­ly pre­pa­red rice, which has a thick, almost stic­ky con­si­sten­cy. Fresh herbs and vege­ta­bles are used as addi­tions, giving it a uni­que fla­vor and aro­ma. A citru­sy fla­vor, achie­ved by adding lime juice or lemon­grass, also known as lemon­grass, comes to the fore­front of wok dishes.

Żół­te cur­ry to esen­cjo­nal­ne danie, któ­re wywo­dzi się z kuch­ni taj­skiej. Danie z kur­cza­kiem i kieł­ka­mi faso­li mung jest szyb­kie i łatwe w przygotowaniu. 
Prze­nieś się wraz z nami w orien­tal­ną podróż kulinarną.

Kieł­ko­we curry

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