Main Dishes

As well as having many ingredients in common, the countries of the Far East and South-east Asia share a similar approach to food. All prepare, cook and serve their daily meals according to the long-established principle that the Chinese call fan-cai. The "fan" is the main part of meal, usually rice or another form of grain, while the "cai" includes the supplementary dishes such as fish, meat, poultry and vegetables. These elements must be balanced in every meal, as must the ingredients in every supplementary dish, so that aromas, colors, textures and tastes are all in perfect harmony.

Harmony dictates that all the dishes be served together, buffet style, rather than as separate course. Guests begin by taking a portion of rice, and then one of the supplementary dishes on offer, relishing it on its own before taking another portion of rice and a second choice. Soup is served at the same time as other dishes, and is enjoyed throughout the meal.

Harmony extends to presentation, too, an art which reaches its apogee in Japan, where food is valued as much for its aesthetic appearance as for its flavor. In Thailand ,too, food is beautifully served. Thai girls learn the art of fruit carving from a young age, and fruit ( and vegetables) are cut into fabulous shapes of birds, flowers and butterflies. They are, of course, fortunate in having such wonderful raw materials. Visit the- floating market in this part of the world - and you will marvel at the array of vegetables and fruits on offer, many of them relatively unknown in the West until recently, when Asia became such a sought-after travel destination.

The main dishes are:

1.   Breakfast
2.   Rice
3.   Fish & Seafood
4.   One Meal Dishes
5.   Meat
6.   Poultry
7.   Vegetables
8.   Eggs
9.   Soya Beans & Beancurd
10. Noodles