The Science Behind Eurasian Cooking

Embark on a captivating culinary exploration as we unravel the intricate science behind Eurasian cooking—a culinary narrative as diverse and rich as the varied histories of Eurasian ethnic groups scattered across Asia during its colonial past.

 

In the tapestry of Eurasian cuisine, European ingredients such as Worcestershire sauce, wine vinegar, white vinegar, and mustard powder intertwine seamlessly with Malay staples like coconut cream, candlenuts, lemongrass, and galangal. Chinese flavours, including soy sauce and oyster sauce, dance alongside a myriad of Indian spices, creating a heritage cuisine that is a symphony of flavours and aromas—a culinary masterpiece that shares similarities with, yet remains distinct from, the various European and Asian food traditions that birthed it.

 

In this culinary journey, witness the mosaic mishmash of cooking styles and ingredients that define Eurasian cuisine—a tradition brimming with magic and history, where every dish tells a tale of cultural convergence and culinary ingenuity.