Vietnamese cuisine is recognized for its implementation of fresh ingredients and minimalist approach. The food from Vietnam is considered among the healthiest in the world, and encompasses the five fundamental tastes (hot, sour, salt, bitter and sweet) into its composition.
The first immigrants from Hainan province in South China, brought with them recipe for this delectable preparation. Today it is included in the national cuisine of Singapore. The dish is popular in Malaysia, Thailand, Vietnam and Indonesia.
Chicken satay is a grilled chicken preparation from Indonesia, served with select seasoning and sauce. Traditional satay preparation are cooked and served in organic skewers made from coconut palm or bamboo. A combination of soy sauce and peanut butter is called Satay sauce, which is the popular accompaniment served with the grilled preparation.
Teriyaki is a form of culinary technique which is intrinsic to Japanese cuisine. The method of preparation includes cooking - grilling or broiling in a glaze principally consisting of soy sauce, mirin and sugar.
The term do-piaza translates from Persian as two onions. The preparation finds its roots in the cuisine of Afghanistan and has a predominant presence in Indian preparations across the world. The gravy is prepared in a rich assortment of spices and other necessary ingredients. The onions are chopped in two different forms and added into the preparation in two separate stages, thus giving the dish its name.