Currently, the so-called Pan-Asianthe kitchen is ranked in a popular destination called fusion. It, in turn, originated in the 70s of the 20th century. According to scientists, this characterized the beginning of a completely new era in the whole world cooking. Indeed, in the first half of the 20th century, various kinds of national conflicts, wars and revolutions stirred up the entire world. In this regard, the most ordinary people had no time to think about any culinary delights, to prepare unprecedented dishes. All of them had only one task - to feed their family.
A bit of history

All this led to the fact that gradually the recipes moved to America and European countries. This is how the now popular Pan-Asian cuisine was born. Below is a more detailed discussion of its characteristics.
Distinctive features
According to experts, pan-Asian cuisine inthe first is different for its ingredients. It is about a wide variety of spices, seasonings and spices. In addition, pan-Asian cuisine is also interesting because chefs prefer to use a variety of oils for cooking, including the so-called coconut fat. In order to somehow adapt the proposed recipes, cooks gradually began to modify them, with the result that branded dishes began to appear.

Pan-Asian cuisine. Recipes
Today you can find a large number at firstview simply unimaginable recipes inherent in the above-mentioned kitchen. However, we will not climb into the jungle, but turn to simple dishes, the recipe of which includes products that are available if not to all, then to many hostesses. So, the most popular is the pulgoks (marinated meat cooked on fire). For its preparation you will need a small amount of beef tenderloin, vegetables (carrots, green onions), shiitake mushrooms. In fact, this recipe is very simple. All ingredients must be cut (vegetables are better diagonally) and leave for 20 minutes in the marinade. The latter consists of soy sauce, wine "Mirin", sesame oil, sugar and pear juice. The proportions, however, each cook has his own. You can experiment - the taste of the dish will not suffer anyway. Then, in a hot wok pan, fry the meat until brown appears. After that, the fire diminishes and leaves the food for a while later.

Conclusion
At the moment, as noted above,This culinary tradition is very popular, including on the territory of our country. Restaurants literally everywhere are opening, even small cafes offer such a service as the delivery of pan-Asian cuisine. Residents of Russia have already managed to know the unsurpassed taste and aroma emanating from these dishes. We hope that you will appreciate it.