Prepared Foods - August 2008 - (Page 45) culinary creations @ISTOCKPHOTO A Taste of Southeast Asia From satays to avocado shakes to noodle bowls, the foods found in Southeast Asia are as varied as the people who inhabit its countries. Cultural influences throughout the region make exploring this diverse cuisine exciting and informative. Wilbert Jones, Contributing Editor he countries of Thailand, Malaysia, Burma, Laos, The Philippines, Vietnam, Cambodia, Singapore and Indonesia are located in Southeast Asia. These countries have similar cooking techniques and ingredient usage. On the other hand, there are some basic differences, when the cultures are examined. For example, the majority of the people in Indonesia and Malaysia follow Islam practices, which means pork and alcohol are not consumed. For many years, the French occupied Vietnam. Today, Vietnamese cooking is influenced by French cooking. It is not uncommon to find street vendors in small towns and large cities throughout Vietnam selling freshly baked French bread, brioche, croissants and golden rice tartlets called gateaux de riz (or rice pudding). The Philippines were once occupied by Spain. Chili peppers, tomato sauce and the cooking technique of sautéing a combination of onions and garlic, are staples of Filipino cooking—all brought over by the Spaniards. T Street Food Street food is considered more important in Southeast Asia than fine-dining restaurants and grocery markets. This kind of food is considered fast food to the locals. Vendors sell food and beverage items that are indigenous to the local region of each town, city and province. Breakfast, lunch and dinner can be purchased from street vendors every day of the week throughout the region. In Malaysia, Singapore and Cambodia, putu mayam (a cold coconut and rice noodle dish) is eaten for breakfast. In Indonesia, the streets are important than restaurant filled with hawkers pedor grocery market food in dling their food and beverage products on bicycles Southeast Asia. Hawkers pedand push-carts. Popular items dle meat satays, such as those include fried rice, soups, satay and small cakes. pictured, as well as soups, fried Street food sold in rice and small cakes. Thailand includes a variety of Pad Thai, including vegetarian, meat, seafood and poultry versions. Trader Joe’s produces a Vegan Pad Thai product (11oz bowl). It is made with noodles, peanut sauce, tofu, carrots and scallions— and is similar to the vegetarian version of Pad Thai sold on Thailand’s streets. There is also a Thai version of fried rice called Khao Pad (cooked, short-grain white rice, stir-fried with chopped onions, garlic, vegetable oil, mushrooms, eggs, red bell peppers, basil leaves, fish sauce, chili sauce and scallions). Ajinomoto Frozen Foods USA was one of the first manufacturers to produce a restaurant-quality, frozen rice for the U.S. retail market. The company’s signature flavor is the Asian-style, pork-fried rice (16oz) made with cooked, short-grain white rice, cooked teriyaki pork, sake starch, grilled flavors, scrambled eggs, carrots, green peas, onions, soy sauce, pork fat, bamboo shoots, MSG, salt and spices. Street food is considered more www.PreparedFoods.com ● August 2008 45 http://www.PreparedFoods.com
Table of Contents Feed for the Digital Edition of Prepared Foods - August 2008 Prepared Foods - August 2008 Table of Contents Hitting the Shelves Promoting Craveable Foods and Beverages It’s a Small World MarketWatch Regulations: Safety Dance A Taste of Southeast Asia Flavor Secrets: Asian Five-spice Flavor Secrets: The Well-seasoned Potato On the National Menu To Serve and Protect: Flavor and Nutrition Protection Fat Applications in Transition: Creation of Good vs. Bad Fats A Tasteful Formulation Balance Nutrient Density and Dairy Foods R and D Applications Seminar: Formulation Information R and D Applications: Some Flavors Like it Hot R and D Applications: Prebiotics from a Conifer? R and D Applications: Seeing Red (Foods) R and D Applications: A Probiotic with Survival Skills Abstracts Prepared Foods - August 2008 Prepared Foods - August 2008 - Prepared Foods - August 2008 (Page Cover1) Prepared Foods - August 2008 - Prepared Foods - August 2008 (Page Cover2) Prepared Foods - August 2008 - Prepared Foods - August 2008 (Page 1) Prepared Foods - August 2008 - Prepared Foods - August 2008 (Page 2) Prepared Foods - August 2008 - Prepared Foods - August 2008 (Page 3) Prepared Foods - August 2008 - Table of Contents (Page 4) Prepared Foods - August 2008 - Table of Contents (Page 5) Prepared Foods - August 2008 - Table of Contents (Page 6) Prepared Foods - August 2008 - Table of Contents (Page 7) Prepared Foods - August 2008 - Table of Contents (Page 8) Prepared Foods - August 2008 - Table of Contents (Page 9) Prepared Foods - August 2008 - Hitting the Shelves (Page 10) Prepared Foods - August 2008 - Hitting the Shelves (Page 11) Prepared Foods - August 2008 - Hitting the Shelves (Page 12) Prepared Foods - August 2008 - Promoting Craveable Foods and Beverages (Page 13) Prepared Foods - August 2008 - Promoting Craveable Foods and Beverages (Page 14) Prepared Foods - August 2008 - Promoting Craveable Foods and Beverages (Page 15) Prepared Foods - August 2008 - Promoting Craveable Foods and Beverages (Page 16) Prepared Foods - August 2008 - Promoting Craveable Foods and Beverages (Page 17) Prepared Foods - August 2008 - Promoting Craveable Foods and Beverages (Page 18) Prepared Foods - August 2008 - Promoting Craveable Foods and Beverages (Page 19) Prepared Foods - August 2008 - Promoting Craveable Foods and Beverages (Page 20) Prepared Foods - August 2008 - Promoting Craveable Foods and Beverages (Page 21) Prepared Foods - August 2008 - Promoting Craveable Foods and Beverages (Page 22) Prepared Foods - August 2008 - It’s a Small World (Page 23) Prepared Foods - August 2008 - It’s a Small World (Page 24) Prepared Foods - August 2008 - It’s a Small World (Page 25) Prepared Foods - August 2008 - It’s a Small World (Page 26) Prepared Foods - August 2008 - It’s a Small World (Page 27) Prepared Foods - August 2008 - It’s a Small World (Page 28) Prepared Foods - August 2008 - It’s a Small World (Page 29) Prepared Foods - August 2008 - It’s a Small World (Page 30) Prepared Foods - August 2008 - It’s a Small World (Page 31) Prepared Foods - August 2008 - It’s a Small World (Page 32) Prepared Foods - August 2008 - It’s a Small World (Page 33) Prepared Foods - August 2008 - It’s a Small World (Page 34) Prepared Foods - August 2008 - MarketWatch (Page 35) Prepared Foods - August 2008 - MarketWatch (Page 36) Prepared Foods - August 2008 - MarketWatch (Page 37) Prepared Foods - August 2008 - MarketWatch (Page 38) Prepared Foods - August 2008 - MarketWatch (Page 39) Prepared Foods - August 2008 - MarketWatch (Page 40) Prepared Foods - August 2008 - Regulations: Safety Dance (Page 41) Prepared Foods - August 2008 - Regulations: Safety Dance (Page 42) Prepared Foods - August 2008 - Regulations: Safety Dance (Page 43) Prepared Foods - August 2008 - Regulations: Safety Dance (Page 44) Prepared Foods - August 2008 - A Taste of Southeast Asia (Page 45) Prepared Foods - August 2008 - A Taste of Southeast Asia (Page 46) Prepared Foods - August 2008 - A Taste of Southeast Asia (Page 47) Prepared Foods - August 2008 - A Taste of Southeast Asia (Page 48) Prepared Foods - August 2008 - A Taste of Southeast Asia (Page 49) Prepared Foods - August 2008 - A Taste of Southeast Asia (Page 50) Prepared Foods - August 2008 - Flavor Secrets: Asian Five-spice (Page 51) Prepared Foods - August 2008 - Flavor Secrets: Asian Five-spice (Page 52) Prepared Foods - August 2008 - Flavor Secrets: The Well-seasoned Potato (Page 53) Prepared Foods - August 2008 - Flavor Secrets: The Well-seasoned Potato (Page 54) Prepared Foods - August 2008 - Flavor Secrets: The Well-seasoned Potato (Page 55) Prepared Foods - August 2008 - Flavor Secrets: The Well-seasoned Potato (Page 56) Prepared Foods - August 2008 - On the National Menu (Page 57) Prepared Foods - August 2008 - On the National Menu (Page 58) Prepared Foods - August 2008 - On the National Menu (Page 59) Prepared Foods - August 2008 - To Serve and Protect: Flavor and Nutrition Protection (Page 60) Prepared Foods - August 2008 - To Serve and Protect: Flavor and Nutrition Protection (Page 61) Prepared Foods - August 2008 - To Serve and Protect: Flavor and Nutrition Protection (Page 62) Prepared Foods - August 2008 - To Serve and Protect: Flavor and Nutrition Protection (Page 63) Prepared Foods - August 2008 - To Serve and Protect: Flavor and Nutrition Protection (Page 64) Prepared Foods - August 2008 - To Serve and Protect: Flavor and Nutrition Protection (Page 65) Prepared Foods - August 2008 - To Serve and Protect: Flavor and Nutrition Protection (Page 66) Prepared Foods - August 2008 - To Serve and Protect: Flavor and Nutrition Protection (Page 67) Prepared Foods - August 2008 - To Serve and Protect: Flavor and Nutrition Protection (Page 68) Prepared Foods - August 2008 - To Serve and Protect: Flavor and Nutrition Protection (Page 69) Prepared Foods - August 2008 - To Serve and Protect: Flavor and Nutrition Protection (Page 70) Prepared Foods - August 2008 - To Serve and Protect: Flavor and Nutrition Protection (Page 71) Prepared Foods - August 2008 - To Serve and Protect: Flavor and Nutrition Protection (Page 72) Prepared Foods - August 2008 - To Serve and Protect: Flavor and Nutrition Protection (Page 73) Prepared Foods - August 2008 - To Serve and Protect: Flavor and Nutrition Protection (Page 74) Prepared Foods - August 2008 - Fat Applications in Transition: Creation of Good vs. Bad Fats (Page 75) Prepared Foods - August 2008 - Fat Applications in Transition: Creation of Good vs. Bad Fats (Page 76) Prepared Foods - August 2008 - Fat Applications in Transition: Creation of Good vs. Bad Fats (Page 77) Prepared Foods - August 2008 - Fat Applications in Transition: Creation of Good vs. Bad Fats (Page 78) Prepared Foods - August 2008 - Fat Applications in Transition: Creation of Good vs. Bad Fats (Page 79) Prepared Foods - August 2008 - Fat Applications in Transition: Creation of Good vs. Bad Fats (Page 80) Prepared Foods - August 2008 - Fat Applications in Transition: Creation of Good vs. Bad Fats (Page 81) Prepared Foods - August 2008 - Fat Applications in Transition: Creation of Good vs. Bad Fats (Page 82) Prepared Foods - August 2008 - Fat Applications in Transition: Creation of Good vs. Bad Fats (Page 83) Prepared Foods - August 2008 - Fat Applications in Transition: Creation of Good vs. Bad Fats (Page 84) Prepared Foods - August 2008 - Fat Applications in Transition: Creation of Good vs. Bad Fats (Page 85) Prepared Foods - August 2008 - Fat Applications in Transition: Creation of Good vs. Bad Fats (Page 86) Prepared Foods - August 2008 - Fat Applications in Transition: Creation of Good vs. Bad Fats (Page 87) Prepared Foods - August 2008 - Fat Applications in Transition: Creation of Good vs. Bad Fats (Page 88) Prepared Foods - August 2008 - Fat Applications in Transition: Creation of Good vs. Bad Fats (Page 89) Prepared Foods - August 2008 - Fat Applications in Transition: Creation of Good vs. Bad Fats (Page 90) Prepared Foods - August 2008 - Fat Applications in Transition: Creation of Good vs. Bad Fats (Page 91) Prepared Foods - August 2008 - Fat Applications in Transition: Creation of Good vs. Bad Fats (Page 92) Prepared Foods - August 2008 - A Tasteful Formulation Balance (Page 93) Prepared Foods - August 2008 - A Tasteful Formulation Balance (Page 94) Prepared Foods - August 2008 - A Tasteful Formulation Balance (Page 95) Prepared Foods - August 2008 - A Tasteful Formulation Balance (Page 96) Prepared Foods - August 2008 - A Tasteful Formulation Balance (Page 97) Prepared Foods - August 2008 - A Tasteful Formulation Balance (Page 98) Prepared Foods - August 2008 - A Tasteful Formulation Balance (Page 99) Prepared Foods - August 2008 - A Tasteful Formulation Balance (Page 100) Prepared Foods - August 2008 - A Tasteful Formulation Balance (Page 101) Prepared Foods - August 2008 - A Tasteful Formulation Balance (Page 102) Prepared Foods - August 2008 - A Tasteful Formulation Balance (Page 103) Prepared Foods - August 2008 - A Tasteful Formulation Balance (Page 104) Prepared Foods - August 2008 - Nutrient Density and Dairy Foods (Page 105) Prepared Foods - August 2008 - Nutrient Density and Dairy Foods (Page 106) Prepared Foods - August 2008 - Nutrient Density and Dairy Foods (Page 107) Prepared Foods - August 2008 - Nutrient Density and Dairy Foods (Page 108) Prepared Foods - August 2008 - Nutrient Density and Dairy Foods (Page 109) Prepared Foods - August 2008 - Nutrient Density and Dairy Foods (Page 110) Prepared Foods - August 2008 - Nutrient Density and Dairy Foods (Page 111) Prepared Foods - August 2008 - Nutrient Density and Dairy Foods (Page 112) Prepared Foods - August 2008 - Nutrient Density and Dairy Foods (Page 113) Prepared Foods - August 2008 - Nutrient Density and Dairy Foods (Page 114) Prepared Foods - August 2008 - R and D Applications Seminar: Formulation Information (Page 115) Prepared Foods - August 2008 - R and D Applications Seminar: Formulation Information (Page 116) Prepared Foods - August 2008 - R and D Applications Seminar: Formulation Information (Page 117) Prepared Foods - August 2008 - R and D Applications Seminar: Formulation Information (Page 118) Prepared Foods - August 2008 - R and D Applications Seminar: Formulation Information (Page 119) Prepared Foods - August 2008 - R and D Applications Seminar: Formulation Information (Page 120) Prepared Foods - August 2008 - R and D Applications Seminar: Formulation Information (Page 121) Prepared Foods - August 2008 - R and D Applications Seminar: Formulation Information (Page 122) Prepared Foods - August 2008 - R and D Applications: Some Flavors Like it Hot (Page 123) Prepared Foods - August 2008 - R and D Applications: Prebiotics from a Conifer? (Page 124) Prepared Foods - August 2008 - R and D Applications: Prebiotics from a Conifer? (Page 125) Prepared Foods - August 2008 - R and D Applications: Prebiotics from a Conifer? (Page 126) Prepared Foods - August 2008 - R and D Applications: Seeing Red (Foods) (Page 127) Prepared Foods - August 2008 - R and D Applications: A Probiotic with Survival Skills (Page 128) Prepared Foods - August 2008 - R and D Applications: A Probiotic with Survival Skills (Page 129) Prepared Foods - August 2008 - R and D Applications: A Probiotic with Survival Skills (Page 130) Prepared Foods - August 2008 - R and D Applications: A Probiotic with Survival Skills (Page 131) Prepared Foods - August 2008 - R and D Applications: A Probiotic with Survival Skills (Page 132) Prepared Foods - August 2008 - R and D Applications: A Probiotic with Survival Skills (Page 133) Prepared Foods - August 2008 - R and D Applications: A Probiotic with Survival Skills (Page 134) Prepared Foods - August 2008 - Abstracts (Page 135) Prepared Foods - August 2008 - Abstracts (Page 136) Prepared Foods - August 2008 - Abstracts (Page 137) Prepared Foods - August 2008 - Abstracts (Page 138) Prepared Foods - August 2008 - Abstracts (Page 139) Prepared Foods - August 2008 - Abstracts (Page 140) Prepared Foods - August 2008 - Abstracts (Page 141) Prepared Foods - August 2008 - Abstracts (Page 142) Prepared Foods - August 2008 - Abstracts (Page 143) Prepared Foods - August 2008 - Abstracts (Page 144) Prepared Foods - August 2008 - Abstracts (Page 145) Prepared Foods - August 2008 - Abstracts (Page 146) Prepared Foods - August 2008 - Abstracts (Page 147) Prepared Foods - August 2008 - Abstracts (Page 148) Prepared Foods - August 2008 - Abstracts (Page 149) Prepared Foods - August 2008 - Abstracts (Page 150) Prepared Foods - August 2008 - Abstracts (Page 151) Prepared Foods - August 2008 - Abstracts (Page 152) Prepared Foods - August 2008 - Abstracts (Page Cover3) Prepared Foods - August 2008 - Abstracts (Page Cover4)
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