Asian cuisine

Asian cuisine styles can be broken down into several tiny regional
styles that have rooted the peoples and cultures of those regions. 

Ingredients:
    145  g (about 1 cup) rice, 6  cups water, Salt, to taste,  Oil, to taste,  150  g  beef mince,  35  g  rice vermicelli, Deep-fried peanuts,  Spring onion, Marinade
    1  egg white
    3  tsp water
    2 tsp corn flour
    2  tsp oil
    Salt, to taste
    Pepper, to taste
    Sesame oil, to taste

____________with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula

Put a tiny a bit of _______________ to test the temperature of the oil.

There are ultimate recipes for those who wish to savour the extraordinary and exquisite taste of authentic ____________at home.

 Marinade
    1  egg white
    3  tsp water
    2 tsp corn flour
    2  tsp oil
    Salt, to taste
    Pepper, to taste
    Sesame oil, to taste

 Ingredients
    2  tsp medium Madras curry powder
    1 /4 tsp salt
    1 tsp sugar
    4  salmon fillets 200 g each
    1  tbsp garlic oil
    Ingredients for noodles
    250  g  vermicelli rice noodles
    50  g  dried shrimp

125  ml Chinese cooking wine
    1  tbsp garlic oil
    100 g finely sliced Chinese leaf
    125 g baby corn, sliced into thin rounds
    2  spring onions, finely sliced
    2  tsp medium Madras curry powder
    1  tsp finely chopped ginger
    250  ml chicken stock
    50  ml tbsp soy sauce
    150  g  beanprouts
    50 ml chopped fresh coriander

Stir in the bean sprouts and give a  final toss before turning out into a  bowl and sprinkling with the coriander.

BEEF MINCE CONGEE

  Mix the curry powder, salt and sugar in a  wide, shallow dish and dredge the_____ in this, turning the pieces all over in the rub.

Put the _________into a  bowl and cover with boiling water. Leave them to soak for 4 minutes and then drain them.