3. Halo-halo

Halo-halo without ice cream.

Source: dessertcomesfirst.blogspot.com

Halo-halo with ice cream.

Source: pinoyurbanblog.com


Another version of halo-halo.

Source: www.podcastdirectory.com

It is a popular dessert in Philippine. It is a mixture of shaved ice, (fresh or condensed) milk, sugar, sweet beans, and fruits. Some people may include ice cream at the top of this dessert.

2. Dinengdeng / inabraw

Dinengdeng.

Source: www.seasite.niu.edu

This is a bugguong or bagoong soup-based dish. It is an Ilocanos cuisine. This dish contains many vegetables. It is also popular to add fried fish or other meats to the dish.

1. Adobo

Chicken and pork adobo.

Source: lolaskitchen.blogspot.com

This is basically marinated or seasoned meat, typically pork and/or chicken, in soy sauce, vinegar, crushed garlic, bay leaf, and black peppercorns. This is a very common packed food for mountaineers and travelers due to its relatively longer shelf life. There are 2 main flavors which are sweet flavor (by adding sugar, orange juice, or pineapple juice) and spicy flavor (by adding more chili peppers).

Some people may add coconut milk into adobo. There is also Chinese-Filipino version of adobo with some Chinese ingredients such as star anise, rock sugar, and rice wine added into it. There is also Batangas version of beef adobo with some Mexican ingredients. There is another dried version of adobo called pinatuyo which is similar to the Mexican pork dish called carnitas.

FILIPINO CUISINE

Cuisine of Philippine is strongly influenced by Malay, Chinese, Indian, Spanish, Mexican, and American cuisines. The popular meats used are pork and chicken.

1. Bi cha

Com tam bi cha.

Source: banhmiso1.com

This is Cambodian fried rice with strong flavoring. There are varieties of bi cha and most of them are greatly influenced by Chinese style of cooking. One of the examples is the com tam bi cha or broken rice with shredded pork which is served over rice with egg meat cake.

KHMER CUISINE

Cuisine of Cambodia is said to be very similar to its neighbor countries in Southeast Asia especially Thailand and Vietnam. Other than that, there are influences from China and India to this cuisine. The food in Cambodia tastes similar to Thai cuisine. Fish sauce is widely used in preparing the dishes and kari or curry dishes are very popular in Cambodia.

2. Laphet / lephet

Laphet.

Source: www.myanmartravelinformation.com

This is a popular snack in Myanmar. It is pickled tea leaves salad with a dash of oil. Other than tea leaves, other main ingredients are including sesame seeds, fried garlic, and roasted peanuts.

1. Mohinga

Mohinga.

Source: the.honoluluadvertiser.com

It is a Myanmar national dish which contains rice vermicelli in fish soup. It is mainly served as breakfast. There are varieties of mohinga in various regions of Myanmar. The main ingredients of this dish are chickpea flour, crushed toasted rice, garlic, onions, lemon grass, banana tree stem, ginger, fish paste, fish sauce, and catfish. It is garnished with fish sauce, lime, crispy fried onions, coriander, spring onions, and crushed dried chilies. Other add-ons include urad dal, gourd, boiled egg, and fried fish cake.

BURMESE CUISINE

Burmese cuisine in Myanmar has been influenced by cuisines from Chinese, India, and Thailand. Use of seafood is more prevalent along coastal cities while meat and poultry are more commonly used in inland cities. Burmese salads are also very popular in Myanmar.

2. Tam mak hung (Lao) / som tam (Thai)

Som tam.

Source: www.wired2theworld.com

This is a spicy green papaya salad which is very popular in Laos and Thailand. The main ingredients are unripe papaya which has been seasoned and pounded to a soft state, palm sugar, chili, garlic, lime, and fish sauce. Yardlong beans and tomatoes are optional add-ons to the dish. It also can be served with pork rinds, raw water spinach, raw winged beans, or raw cabbage. It is often paired with gai yang or grilled chicken in Thailand. Lao version is usually saltier while Thai version is usually sweeter.

There are few variations of this dish including tam ma-muang (mango version) and tam mak teng (cucumber version).

1. Laap / laab / larb

Laap.

Source: www.thaitable.com

This is a national dish for Laos and is very popular in Northeast Thailand too. It is basically a salad with a spicy mixture of marinated meat that is sometimes raw, vegetables, herbs, and spices. The meats commonly used are chicken, beef, duck, turkey, pork, and fish. It is flavored with fish sauce and lime. In Thailand, other local condiments for flavor and seasoning are more commonly used. This dish is usually served with sticky rice.

LAO CUISINE

Lao ethnic group exists in Laos and Isaan of Northeast Thailand. The main ingredients in most dishes of Lao are galangal and fish sauce. The Lao dishes are not that popular as compared to other ethnics’ dishes. Other than Lao cuisine, you may find that French cuisine and Vietnamese cuisine are very popular in Laos.

2. Pho

Pho bo (beef pho).

Source: thinkthinkthink.wordpress.com

It is a type of noodle soups which is a very well known Vietnamese dish. The broth is rich and clear which is cooked by boiling bones and different herbs for a long period of time.

A close look on pho ga (chicken pho).

Source: noodleson.com

There are varieties of pho with different selections of meats, such as beef (pho bo) and chicken (pho ga), along with beef balls. It includes thin or wide white rice noodle, spring onion, slices beef, and the broth. It is usually garnished with bean sprouts, lime wedges, onions, and other herbs. Other add-ons include tendon, tripe, meatballs, chicken leg, chicken breast, and chicken organs are also available. Sauces like hoisin sauce, fish sauce, and sriracha or the Thai hot sauce are served for this dish.

1. Bun bo hue

Bun bo hue.

Source: randomfoodie.blogspot.com

It is a lemon grass flavored and spicy beef noodle soup originated from the Royal Hue City of Central Vietnam. The rice noodle used is very thick as compared to pho which I’ll introduce after this dish. The broth is made from cooking beef bones for a long period of time and large varieties of spices which are different from pho’s broth. Shrimp paste is also added into the broth. Overall, it tastes hotter than pho.

It is commonly served with mint leaves, bean sprouts, lime wedges, lettuce or thinly sliced banana blossom or sliced purple cabbage, and cilantro sprigs. It usually includes thin slices of marinated beef shank, chunks of well-cooked oxtails, and pig’s knuckles. In addition, cubes of beef blood can also be included in this dish.

VIETNAMESE CUISINE

Vietnamese cuisine is known for its use of fish sauce, soy sauce, and hoisin sauce or Chinese barbecue sauce. Like other ethnics’ cuisines, many vegetables, herbs, and spices are used in Vietnamese cuisine including lemon grass and lime. The cuisine is also largely influenced by other cultures especially Chinese culture. Vietnamese are known for their huge variety of noodle soups and spring and summer rolls (as introduced in Chinese-inspired cuisine). Vietnamese cuisine is now widely available in many countries around the world.

3. Thai fried rice / khao pad (Thai)

It is similar to the Chinese fried rice. However, it uses jasmine rice instead of regular long-grain rice. Chicken, pork, beef, shrimp, and crab are types of meat used in Thai fried rice. Egg, onions, cilantro, and fried garlic are usually mixed in the dish. Cucumber slices, tomato slices, sprigs of green onion, and lettuce leaf are served as garnishes to the dish.

Thai fried rice.

Source: www.vegsource.com

The most famous version of Thai fried rice is the pineapple fried rice which is also called khao pad sap ba rot in Thai. Chicken, pork, or shrimp is more commonly used. While omitting garnishes and some ingredients like onions, tomatoes, and cilantro, curry powder and pineapple are added into the dish.

Pineapple Thai fried rice.

Source: thaifood.about.com

2. Pad thai

It is basically a stir-fried rice noodles with eggs, fish sauce, tamarind, red chili pepper, served with bean sprouts, shrimp, chicken, or tofu. It is garnished with lime, crushed peanuts, and coriander. This dish is similar to Chinese char kway teow.

There are 2 versions of pad thai. In the streets of Thailand, pad thai sold is relatively dry and light; while in the restaurants in Western countries, it has a heavier taste.

Shrimp pad thai.

Source: www.thaiindochine.com

Tofu pad thai.

Source: the.honoluluadvertiser.com

1. Tom yum / tom yam

Famous tom yum goong.

Source: www.panix.com

It is a type of soups originated from Thailand and it is a very famous dish. You can easily find this dish in many Southeast Asia countries where hawkers of other ethnics, especially Malays, are good in preparing this dish. Its uniqueness is of its distinct hot and sour flavors with fragrant herbs and ingredients like lemon grass, lime juice, fish sauce, tamarind, mushrooms (straw or oyster mushrooms), chilies, coriander leaves, and so on.

There are various types of tom yum including tom yum goong (prawn), tom yum gai (chicken), tom yum pla (fish), or tom yum talay or tom yum po tak (mixed seafood). There are also other less popular variety of tom yum like tom yum nam khon which broth is added with coconut milk and tom kha which is dominated by galangal flavor.

THAI CUISINE

Thai cuisine is known for its balance of 5 fundamental flavors, including spicy, sour, sweet, salty, and/or bitter, in each dish or overall meal. Thai cuisine is also influenced by other cultures but successfully maintain its own uniqueness. It actually influenced by Chinese stir-fried and Indian curry. It is known for its use of various spices and herbs in the dish. Thai cuisine is not only popular in Thailand. It is also popular in Southeast Asia region and around the world.

4. Roti canai (Malaysia) / roti prata (Singapore) / paratha (India) / palata (Myanmar)

Traditional roti canai.

Source: idrus.blogspot.com

It is a breakfast or supper originated from India. It is a pancake made of dough composed fat, egg, flour, and water. It is traditionally served with a blob of butter spread, pickles and yoghurt, or dal or thick spicy curries of meat or vegetables. It is served with dal, sugar, or condensed milk in Southeast Asia countries. The difference between the Indian version and the Southeast Asian version is that the paratha is generally thinner and larger in India.

New versions of paratha have been devised to suit the more adventurous tastes of more affluent Malaysians and Singaporeans including roti telur (egg version), roti bawang (onion version), roti bom (thicker version), roti planta (margarine version), roti pisang (banana version), roti tisu (thinner and flakier cone shape version), and roti sardine. Generally, most of the plain roti are round while those with fillings are square after being folded. Other varieties of roti including chocolate, cheese, durian, and garlic versions are more commonly found in Singapore than in Malaysia.

Roti tisu (left) vs roti bom.

Source: ms.wikipedia.org / www.faces.com.my

Roti KLCC in Malaysia which is a new version of roti tisu.

Source: www.sinar.fm

3. Tandoori Chicken

It is a spicy dish originated in Mughal Empire including India, Pakistan, and Bangladesh. The chicken is marinated in a yogurt seasoned with garam masala or blend of ground spices including garlic, ginger, cumin, cayenne pepper, and other spices. It is either red (red chilies) or yellow (turmeric) in color depending on the spices put. It is traditionally cooked at high temperatures with charcoal fire in an earthen oven called tandoor. It can also be prepared on a traditional grill. It is normally served with fresh cut onions and wedges of fresh lime.

Tandoori Chicken.

Source: squarehe.com

2. Putu mayam

A hawker selling putu piring.

Source: masak-masak.blogpsot.com

It is a snack or breakfast originated from South India and Sri Lanka and is popular in South India, Sri Lanka, Malaysia, and Singapore. It tastes sweet and is made from rice noodles with coconut and jaggery or unrefined sugar used in India. Instead of jaggery, gur or date palm sugar, or gula Melaka or coconut palm sugar is used as sweetener. In Malaysia and Singapore, there is another version of putu mayam called putu piring in which the rice flour dough is used to form a small cake, instead of noodles, with coconut and gur or jaggery fillings.

Putu mayam (left) vs putu piring (right).

Source: mika.textamerica.com / plaza.rakuten.co.jp

1. Thosai / Dosa / Dosai

Thosai which is still in the cooking process.

Source: Docfiles.blogspot.com

It is a snack or breakfast originated from South Indian. Its batter is made from lentils and rice blended with water, left to ferment overnight. The batter will then spread out into a circular shape and is fried with edible oil until golden brown. It will be folded in half and served with a side accompaniment such as sambar, wet chutneys (coconut), dry chutneys (powder of spices and desiccated coconut), Indian pickle, milagai podi or a dry spice mixture, and chicken or mutton curry.

There are varieties of dosa including egg dosa, chili dosa, onion dosa, ghee dosa, butter dosa, thin and crispy roast, long family roast, long paper dosa, green dosa (dosa stuffed with fresh vegetables and mint chutney), chow-chow dosa (dosa stuffed with Chinese noodles), and cheese dosa.

Paper Dosa.

Source: forums.edullet.org


Another paper dosa.

Source: www.chettinaadpalace.com

Onion Dosa.

Source: eatingasia.typepad.com

INDIAN-INSPIRED SOUTHEAST ASIA CUISINE

In the earlier years, immigrants from India have brought along their culture and food to Southeast Asia countries. The Indian cuisine is best known for its sophisticated use of spices and herbs and some of them are strongly influenced by the practice of vegetarianism in Indian society.

3. Nyonya cakes

Peranakan is also famous for the various types of nyonya cakes.

1. Bingka ubi

It is a baked kuih of tapioca mixed in sweet pandan-flavored custard. It is yellow in color but is covered by a dark brown crust at the top caused by the baking process.

Bingka ubi.

Source: www.bengawansolo.com.sg

2. Kuih dadar / kuih ketayap

It is a cylinder-shaped kuih with caramelized grated coconut flesh inside and is wrapped by a green pancake skin.

Kuih dadar.

Source: www.bengawansolo.com.sg

3. Lapis sagu

It is basically a multi-colored layer cake which is very chewy and is made by rice flour and coconut.

Kuih lapis sagu.

Source: www.bengawansolo.com.sg

4. Kuih talam

It has 2 layers. The white layer is made from rice flour and coconut milk while the green layer is made from green pea flour and extract of pandan leaf.

Kuih talam.

Source: www.bengawansolo.com.sg

5. Pulut inti

It is glutinous rice topped with caramelized grated coconut

flesh and is wrapped in a cut banana leaf to form a pyramid shape.

Pulut inti.

Source: www.bengawansolo.com.sg

6. Kuih kosui

It is made by gula Melaka or palm sugar mixed with rice flour an

d coated with white grated coconut.

Kuih kosui.

Source: www.bengawansolo.com.sg

7. Kuih koci

It is pyramid glutinous rice flour which is filled with a sweet peanut paste.

Kuih koci.

Source: pt.inimage.com

8. Ondek-ondek

It is a little green ball coated with freshly shredded coconut. It is chewy with gula Melaka or palm sugar syrup inside it. It is commonly made by glutinous rice flour with pandan flavored. It can also be made by sweet potatoes.

Ondek-ondek.

Source: www.bengawansolo.com.sg

2. Otak-otak / otah-otah

Otak-otak grilled over charcoal.

Source: members.virtualtourist.com

It is a spicy fish cake originated from Thailand ho mok, Indonesia, and Malaysia. It is very popular in these countries and Singapore. Over years, it has been altered and modified and become one of Peranakan specialties. It can be eaten as snack or with salad, plain rice, sandwich, or katong laksa. It can be steamed or grilled over charcoal. It is basically made by minced fish paste, chilies, garlic, shallots, turmeric, lemon grass, and coconut milk. The mixture will be wrapped by a leaf, normally banana or coconut leaf is used.

Indonesia’s otak-otak looks whiter since no additional red chili sauce is put in it while Malay style otak-otak , especially in Malaysia and Singapore, with red chili sauce in it, looks reddish and is spicier and hotter. Nyonya otak-otak can always be found in Penang, Malaysia. It is steamed as a cake in pandan leaf. Other than traditional otak-otak made by fish meat, there are also other versions with other kinds of meat such as crab, prawn, cuttlefish, or even chicken. Muar of Johor state of Malaysia is very famous for its fresh and original otak-otak.

Peranakan version.

Source: www.powsing.com.sg

1. Laksa

This is a popular spicy noodle soup from Peranakan culture in Malaysia and Singapore. There are mainly 2 different types of laksa which are curry laksa with coconut curry soup and assam laksa with sour fish soup. It can be served with any types of noodles. For curry laksa, normally bee hoon or rice vermicelli, or yellow noodles are served; for assam laksa, normally thick rice noodles are preferred.

Curry laksa is usually served with tofu puffs, fish cakes, shrimp or chicken, and cockles. In most of the states in Malaysia, people call this dish as curry mee rather than curry laksa. Laksa lemak is a type of curry laksa with rich coconut gravy. This dish is made with fish-based gravy and is heavily influenced by Thai laksa and is claimed to be the same. Katong laksa is the most famous curry laksa in Singapore. Laksam in Kelantan, Malaysia, is made with thick flat with rice flour noodles in white gravy of boiled fish and coconut milk.

Katong laksa.

Source: chowtimes.com

In Johor, Malaysia, there are actually 2 types of laksa. One is actually a traditional curry laksa. Another one is actually similar to assam laksa which is made of dried prawn, lemon grass, galangal, slices of onion, beansprouts, mint leaves, cucumber, pickled white radish, and hard-boiled egg. However, it uses both fish and coconut gravy. It is usually served with sambal belacan or spicy shrimp paste. Spaghetti is served in this dish. Sarawak laksa is originated in Kuching of Sarawak, Malaysia. It tastes slightly different from curry laksa and assam laksa. It has a base of sambal belacan, sour tamarind, garlic, lemon grass, coconut milk, bean sprouts, omelette strips, chicken strips, shrimp, fresh coriander, and lime.

Johor laksa: assam flavored (left) vs curry flavored (right).

Source: jenkinyat.wordpress.com / www.batupahat.org

Assam laksa in Penang, Malaysia is the most famous one. It is a sour fish-based soup served with assam or tamarind, shredded fish (mainly kembung fish or mackerel), lemon grass, galangal, sliced vegetables like cucumber, onions, red chili, pineapple, lettuce, mint leaves, and pink bunga kantan or ginger buds. Petis udang or thich sweet prawn paste is added as topping. Ipoh laksa in Perak, Malaysia, is similar to Penang laksa but has a more sour taste. Kuala Kangsar laksa from Perak is similar to Ipoh laksa, but has a lighter taste.

Penang laksa.

Source: izinikb.blogspot.com

PERANAKAN-INSPIRED SOUTHEAST ASIA CUISINE

Peranakan is an ethnic group which is the mixed of Chinese-Malay. Their generation started when the Emperor of China in Ming Dynasty betrothed his daughter Princess Hang Li Po to the Sultan of Malacca. The male is being known as Baba and the female is being known as Nyonya. However, the term “Peranakan” is originated in Indonesia for the descendents of immigrant Chinese who had married and integrated with local Indonesians. Although the first Peranakan community was in Malacca, many of them also settled in Penang and Singapore. This ethnic has very special traits. They practice Chinese customs and traditions and also live in the local Malay way of life. They speak Malay language and also some Chinese dialects. They wear kebaya, Malay costume and celebrate many of their ceremonial in traditional Malay custom. They are best known for their Nyonya food. The dishes use mainly Chinese ingredients but blends with Southeast Asian spices, especially Malay spices and herbs such as coconut milk, lemon grass, turmeric, screwpine leaves, chilies, belacan or dried shrimp paste, and sambal.

Nyonya food in Penang, Malaysia is different with nyonya food in Malacca and Singapore. The ones in Malacca and Singapore are influenced by Indonesian style of cooking. They are generally sweeter, richer with the use of coconut milk and more traditional Malay spices. In Malacca, the food is also influenced by Portugese-Eurasian style of cooking. However, in Penang, the food is influenced more by the Thai cooking style with tangy or sour food.

6. Cendol / chendol

One of the stalls selling cendol.

Source: asianimages.wordpress.com

It is a type of Javanese dessert originated from Java, Indonesia. Although it is originated from Javanese, it has become a very popular dessert in Malay community in most Southeast Asia countries such as Malaysia, Singapore, and Southern Thailand. Basically, cendol is referring to the jelly which is in the sugar syrup and coconut milk. Cendol is made by pea flour noodles and is in green color with pandan-flavored. In Malaysia and Singapore, cendol is mainly sold by Malays, Indian Muslims, and Chinese. Red beans, grass jelly, sago pearl, and shaved ice are add-ons to it. Sometimes you may also find cendol as an add-on to ais kacang.

Different views of cendol.

Source: www.thingsasian.com / www.ximnet.com.my

5. Mee rebus

Mee rebus.

Source: www.pbase.com

This dish is very popular in Malaysia, Indonesia, and Singapore. It is the egg noodles stir with the sweet and spicy curry gravy. The thick gravy is made from mashed potatoes, curry powder, water, salted soy sauce, dried shrimps, and peanuts. The dish is served with a hard boiled egg, limes, spring onions, Chinese celery, green chilies, tau kwa or dried firm tofu, fried shallots, and bean sprouts. Penang and Johor in Malaysia are very famous for this dish.

Another mee rebus.

Source: www.sxc.hu

4. Curry puff

Different shapes of curry puff.

Source: www.seremban-siewpow.com.my / kuali.com

This is another famous Malay snack in Malaysia, Singapore, and Thailand. It is a small pie containing unique curry with chicken, half a boiled egg, onion, and potatoes in a deep fried pastry shell. This snack is sold by both Malay and Chinese. There is one Malay version called epok-epok and it is usually smaller filling with the canned sardines or mashed potatoes and curry. In Singapore, there are other fillings like yam, durian, corn, or custard.

Epok-epok.

Source: www.junmas.com

3. Pisang goreng + keropok (Malaysia) / kerupuk (Indonesia)

Stall selling various Malay snacks.

Source: www.the-inncrowd.com

Fried sweet potato balls vs pisang goreng.

Source: www.aromacookery.com / singaporedailyphoto.blogspot.com

One of the popular Malay snacks in Southeast Asia countries like Malaysia, Singapore, and Indonesia is pisang goreng or goreng pisang. It is a deep fried banana in batter. In addition to fried bananas, most of the stalls, especially Chinese stalls, are also selling fried sweet potatoes, fried yam, and so on. Other than that, some stalls in Malaysia also sell keropok lekor, keropok losong, and keropok keping.

Keropok keping vs keropok lekor found in Terengganu, Malaysia.

Source: pmr.penerangan.gov.my / masak-masak.blogspot.com

Keropok is another Malay snacks originated from Indonesia and Malaysia. It is the deep fried crackers made from flour flavored with fish, prawns, or vegetables. This is similar to American shrimp cracker and Chinese colorful shrimp or prawn cracker. There are varieties of keropok in Indonesia and the most common one would be keropok udang or shrimp cracker. In Malaysia, Terengganu state is famous for her keropok made by grinding fish and mixed with sago including keropok lekor which is long and chewy, keropok losong which is the steamed keropok lekor, and keropok keeping which is thin and crispy.