South East Asian Cuisine and Recipes

The styles of cuisine found in the Southeast Asian regions include a strong emphasis on lightly prepared dishes with a strong aromatic component that features such flavours as citrus and herbs such as mint, coriander and basil. Ingredients in the region contrast with the ones in the Eastern Asian cuisines, substituting fish sauces for soy sauce and the inclusion of ingredients such as galangal, tamarind and lemon grass. Cooking methods include a balance of stir-frying, boiling and steaming.

Acar – Acar Awak – Spicy Mixed Vegetable Pickle

Acar is a type of pickling made in Indonesia, Malaysia, and Singapore. It is made from different vegetables such as yardlong beans, carrots and cabbage which are pickled in vinegar and dried chillies. The vegetables are then tossed in ground peanuts.

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Amok Trei – Coconut Fish Curry Parcels

The mousseline fish curry steamed in a banana leaf container is one of the few Cambodian foods that consistently strikes a chord with foreigners from everywhere.

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Apam Balik – Malaysian Peanut Pancakes

Apam balik is a type of pancake from Malaysia. Apam Balik is usually sold at specialist roadside stalls throughout Malaysia. This version is for the original recipe which is quite a thick batter. Make your own adjustments to the recipe ingredients, including the fillings as you go.

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Atchara – Pickled Green Papaya

Atchara is a Filipino recipe of pickled green papaya – Achara is the Philippine contribution to the world of Asian pickles. There are many versions, and virtually any vegetable can be used for making achara. Any mention of achara, though, will most likely evoke thoughts of this type of achara, which uses green papaya.

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Ayam Goreng Kalasan – Kalasan Fried Chicken

Kalasan Fried Chicken, or simply known as Ayam Kalasan in the Indonesian language, is a very popular fried chicken dish. It can be found almost anywhere in Indonesia, especially in the western and central parts of the country.

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Ayam Penyet – Smashed Fried Chicken

Ayam penyet (Javanese for: smashed fried chicken) (印尼炸鸡 is Indonesian — more precisely East Javanese cuisine — fried chicken dish consisting of fried chicken that is smashed with the pestle against mortar to make it softer, served with sambal, slices of cucumbers, fried tofu and tempeh. In Indonesia penyet dishes, such as fried chicken and ribs are commonly associated with Surabaya, the capital city of East Java.

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Ayam Percik – Grilled Chicken in Coconut Sauce

Typically a dish made from grilled marinated chicken basted with spicy coconut milk gravy. This beautifully seasoned chicken is very popular and sold at roadside food stalls all over the state of Kelantan in Malaysia.

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Ayam Taliwang – Grilled Chicken with a Spicy Sauce

Ayam Taliwang is made with chicken (preferably free range), which is cut and cleaned prior to grilling. Once it has been grilled halfway, it is removed from the grill and tenderised with a pestle. It is then dipped in cooking oil; after several seconds in the oil, it is put in a spicy sauce of garlic, chilli, and shrimp paste. It is then fried or grilled to order.

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Bai Qie Ji – White Cut Chicken

White cut chicken is a traditional Cantonese dish eaten at Chinese New Year to symbolise happiness, prosperity, and marriage ; And yet is comfort food in everyday Chinese home cooking.

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Balinese Cuisine

Balinese cuisine is a cuisine tradition of Balinese people from the volcanic island of Bali. Part of Indonesian cuisine, it demonstrates indigenous traditions, as well as influences from other Indonesian regional cuisine, Chinese and Indian.

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Banana Ketchup

Banana ketchup is sweeter than tomato sauce and is similar in taste to the Indonesian Kecap manis and the Thai sweet chilli sauce. In Filipino households, this ubiquitous condiment is used on just about any dish – omelettes (torta), hot dogs, burgers, fries, fish and other meats.

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Bánh Xèo – Savoury Pancakes

Bánh xèo, literally sizzling cake, named for the loud sizzling sound it makes when the rice batter is poured into the hot skillet is a Vietnamese savoury fried pancake made of rice flour.

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Base Gede – Balinese Basic Spice Paste

An aromatic and slightly hot spice blend that is excellent for making curries of any sort (with or without meat). This blend can vitalize soups, fish dishes with coconut milk, or even tempeh recipes.

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Bua Loi – Thai Rice Balls in Warm Coconut Milk

This Thai dessert is unique as it is meant to be served warm whereas Thai desserts are usually served cold. The consistency of the balls are almost powdery and a bit like Japanese desserts. Two different versions are presented here, one basic and the another, similar, but using pumpkin in the ingredients to create a vivid orange colour and rich flavour.

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Bumbu Pecel – Balinese Peanut Sauce

A Balinese sauce based on chillies, peanuts, tamarind and coconut sugar. Liquid is added to the paste to make a sauce consistency when ready to use. It is commonly served over boiled vegetables, similar to the sauce used in Gado-gado.

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Cambodian Cuisine

Cambodian cuisine draws from the great civilisations of China and India and is also influenced by neighbouring Vietnam and Thailand. There are also traces of French inspiration from the time when Cambodia was part of French Indochina. Baguette or the long French bread, for instance, has come to be Cambodia’s national bread and it is common to find sandwiches made from baguette in Cambodia.

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Camote Que – Caramelised Sweet Potatoes

Slices of sweet potato are coated with brown sugar and then fried to cook the potatoes and to caramelise the sugar. It is one of the most common street foods in the Philippines, along with banana cue and turon.

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Cendol

Cendol is a traditional dessert originating from Southeast Asia which is popular in Indonesia, Malaysia, Myanmar (where it is known as mont let saung), Singapore, Vietnam, and Thailand.

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Chicken Afritada

This Chicken Afritada is unmistakably a Filipino dish. It has a savoury tomato base sauce and cooked with vegetables such as capsicum (bell pepper), potatoes and green peas.

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Chuchi Pla Kaphong – Fish in Dried Red Curry

If you love seafood and want to experience the diverse flavours and textures of Thai cuisine then you cannot afford to skip Chuchi pla. Fish in dried red curry (chuchi pla) is rich and little bit hot but great with rice and good for dinner. It looks hard to do, but it really is easy with just a few steps.

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