Asian cuisine doesn't have to be a mystery. While some of it is quite exotic, many dishes are very easy and lots of fun to make. Interestingly, there are hardly any baked meals, as most people don't have ovens—so meals are steamed, stir-fried, deep fried or boiled.

Here's an introductory, beginner's guide to Asian cuisine...

• Chinese: The best known of all Asian cookery, Chinese food is noted for the incredible variety in which meats and vegetables can be combined. The westernized version of Chinese food we see in North America and Western Europe is not what is traditionally eaten in China. The original is actually much healthier. Noodles and rice have a big role in this cuisine.
  Szechuan style tends to be spicy and is flavored with hot peppers and seasonings, but Hunan style is even hotter still. Cantonese style is steamed or stir-fried and has a dash of soy, and is what you most commonly see in restaurants around the world.
  
  
• Japanese: Japanese food is not only delicious, it is always beautifully displayed. Presentation is really important to Japanese chefs, and nearly every plate is prepared with an attractive garnish. Fish is the big centerpiece of this cuisine, with sushi (raw fish) being very popular. Two primary ingredients are sea kelp, and a hearty use of soy sauce. Those intimidated by eating raw, have plenty of cooked options, including teriyaki style. Ginger and spicy wasabi paste are common flavorings for Japanese foods, and rice is used as a bed for sushi or in rolls.
• Korean: There is no such thing as a meal without rice in Korea, even breakfast! Fish and seafood are plentiful and used in amazing combinations, but thinly sliced beef plates are most common. Fish, chicken and meat are even used in the same dish together. Kimchi (fermented seasoned vegetables) is the most famous Korean side dish, and is eaten every day.
  Korean food can often be quite spicy.
  

  
  

• Indian: One really shouldn't talk about Indian food in general. (It is after all a whole sub-continent!) For example, one should probably differentiate between Northern Indian (curry and rice and spices such as coriander and cumin) and Southern Indian, which uses dosas, coconut and different spices such as fenegreek.
  It's not just about curry when it comes to Indian cuisine, and it is not eaten in every meal as people mistakenly believe. Curry is actually nothing more than a big variety of spices blended together. Lamb is a popular meat in Indian meals since it is readily available.  Fish and chicken are also used quite often. (Never beef due to religious beliefs). Many Indians follow a Vegan diet.
  A prodigious use of spices and sauces is key to flavoring Indian food, and you can ask to have any dish mild or quite spicy-hot.
  Rice is a staple, and sides of chutney's are common. Meat can be cooked in a clay oven, and naan is wonderful bread that is similar in appearance to a fluffy pita bread.
• Thai: Thai food is all about the careful balance of sour, sweet and spicy flavors. Vegetables are typically kept raw so that they balance the spicy meats. Lemon grass, coriander and mint are something that you will inevitably taste when eating Thai; and coconut milk is also a common base that is used in many soups. Soups are popular, though eaten as part of the meal, not as a separate course.
  
  
• Vietnamese: Can be similar to Chinese food in some respects, but it has its own unique flavor thanks to nuoc mam (fermented fish sauce) which is used in almost everything. Rice flour noodles and rice are also common. Lots of Vietnamese foods are wrapped in lettuce leaves or rice paper that make foods look almost like a burrito. Foods vary widely from one region of Vietnam to another. The most famous Vietnamese dish, with increasing popularity in the West, is a rice-noodle soup called Pho which is a bowl of rice noodles in a beef broth with beef or chicken added.

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