Calories are bad for you, right? And white rice is a refined grain that contains a lot of calories, so it's not that good? Well, it's more complicated than that. Rice is a staple food for a majority of Asian cultures. It is a natural carb source that's filling but easily digestibl...
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Whether single-serve or full-course meals, Asian cuisines generally have a good portion of veggies, often more than meat. The common ratio is 3 veggies to 1 meat or seafood. Veggies aren't just compliments, but also flavour-balancers to temper the stronger tastes from herbs and spices, as well as 'cooling' ingredients to the more 'heaty' meats. Agrarian histories and beliefs that venerate spirituality via plant-based diet, also inspire greater emphasis on fruits and vegetable consumption...
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Fish and seafood are favourite mainstays in Asian cuisines, arguably more than meats. Even inland regions love their freshwater fishes and shrimps. Fish and seafood contain Omega-3 fatty acids, which can help reduce the risk of heart disease and stroke; as well as a myriad of awesome health benefits...
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Most Asian cooking methods actually use little cooking oil, relying instead on heat to cook, and sauces to flavour. Stir-fry requires the mastering of fast-cooking with high-heat. Steaming uses the vapour of boiling water. Braised and soup dishes are cooked with patience and medium heat. Barbecue dishes are all about marinade and grill skills. Even deep-fried foods, when done properly, actually absorbs very little oil to achieve their golden crispiness...
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Umami, zesty, savoury, or complex, Asian cuisines all use natural herbs, spices and sauce-mixes to achieve their myriad combination of flavours. In fact, it is often these ingredients that make each Asian-style distinct. Freshness is paramount, thus locally produced ingredients are always favoured.
Asian cuisines also often feature pickled veggies, such as the Korean Kimchi and Japanese Tsukemono. These are packed with digestion-friendly properties that can greatly improve your gut health.
Asian cultures value frugality, and wastage is frowned upon. Thus, many ingredients are used to their fullest, such as the coconut in Thai cuisine. No part of a veggie is inedible. Bony leftovers from meat cuts can be cooked into delicious wholesome broths.
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