MARIA JULIA D. BELOLOAugust 8, 2011PLANNING FORASEAN CUISINE
A1 Brunei - tiny oil-rich sultanate in BorneoFood in Brunei is very similar to that of its neighbors, Malaysia and Singapore. They are rich and spicy with rice and noodles being the staple food. Brunei is famous for its diverse and great food.
A2 Cambodia - recovering from decades of war and home of AngkorKhmer cuisine is noted for the use of Prahok, a type of fermented fish paste, in many dishes as a distinctive flavoring. When Prahok is not used, it is likely to be kape instead, a kind of fermented shrimp paste. Coconut milk is the main ingredient of many Khmer curries and desserts. In Cambodia there is regular aromatic rice and glutinous or sticky rice. The latter is used more in dessert dishes with fruits such as durian. Almost every meal is eaten with a bowl of rice.
A typical Indonesian mealconsists of steamed rice and oneor two main dishes made of fish,meat, chicken or vegetables,sometimes including soup, all ofwhich are served together.
A common side dish is sambal.-a spicy condiment made from fresh chilis,dried shrimp paste, lime juice, sugar andsalt.
A4 Laos - the forgotten, but growing, country of South- East Asia, landlocked by Cambodia, China, Myanmar, Thailand and VietnamIts little surprise that Lao food is similar to Thai cuisine, given the long interwoven history the two countries share.
But while dishes includes liiap (meat salad) and tqm mdak- hung (som tam; papaya salad) of Thai food, The most obvious of these is khao niaw (sticky rice), which is classed by scholars as being one of the main identifiers of Lao culture.
A5 Malaysia - multicultural country covering the skyscrapers of KL and the jungle headhunters of BorneoThe staple food of the Malays is rice, boiled to a white fluffy texture. It is served with dishes of meat (chicken or beef), fish and vegetables.
Meat and fish are usually prepared assambal (chili paste) or curry dish. In fact,Most of the Malaysian food can not beeaten without some spices.
Malays prohibited from consuming the flesh of predatory animals and predatory birds (ducks are allowed), rodents, reptiles, worms, amphibians (frogs) and the flesh of dead animals. Muslims can only eat meat that is halal. Halal is a way of slaughtering according to the Islamic rites.
Ingredients used by the Malays: a. Mee rebus, typical Malaysian foodb. Serai (lemon grass)c. Bawang merah (shallotsd. Halia (gingere. Lengkuas (galangal)
f. Ketumbar (corianderg. Asam jawa (tamarind)h. Kunyit (turmeric)i. Saffronj. Jintan putih (cumin)k. Santan - coconut milk squeezed from the flesh of the grated coconut
A staple breakfast favorite is nasi lemak.It is a simple but very satisfying meal. Therice is cooked in coconut milk withfragrant pandan leaves.
Side dishes can be sambal ikan bilis (anchovies with chili), omelets or hard boiled eggs, peanuts, sliced cucumber, prawns and fried fish. If one Malaysia food can be named as the countries national dish, its probably nasi lemak.
Famous Malay Foods:1. Satay consists of chunks of chicken marinated with a variety of spices.2. Ikan bakar is grilled or barbecue fish3. Rendang Tok is a meat dish (chicken or beef) prepared with coconut milk, chilies, onion, and other ingredients and the complete ingredients include beef, coconut milk, onion, garlic, chilies, coriander powder, cumin, black pepper, fennel, turmeric root, lemon grass and other ingredients
3. Rendang Tok is a meat dish (chicken or beef) prepared with coconut milk, chilies, onion, and other ingredients and the complete ingredients include beef, coconut milk, onion, garlic, chilies, coriander powder, cumin, black pepper, fennel, turmeric root, lemon grass and other ingredients
Myanmar (Burma) – military dictatorship opens to the adventurous travelerFamous Cuisines:1. Mohingar or Latphet (pickled tea leaves) or sweetmeats to satisfy the sweet tooth
A general run-of-the-mill recipe will include the following ingredients: rice noodles, fish (fresh water or marine, ) fish or prawn sauce, a small measure of salted fish, lemon grass, tender banana stems, ginger, garlic, pepper, onion, turmeric powder, rice flour, dahl (Indian bean) powder, dried chili powder, cooking oil.
Rakhine Mohingar is also famours for its distinct blend. It includes a very liberal mix of hot chiller pepper, which literally burns your tongue and palate if you are caught unawares. So Rakhine Mohingar is popularly known by the euphemism "Hot palate, hot tongue concoction".
Singapore - clean and orderly island-city stateThe Singaporean food culture speaks of a fusion of cultures from all over the world. This array of choices is representative of cultural diffusion in the local context.
Alongside globalization came the entry of different cultures into this small island so it comes as no surprise that in one way or another, they begin emulating certain cultures while ethnocentrism helps them in defining what cultures they do not want. And so, they have decided to take a deeper look at the local food culture and seek to understand why things are the way they are- things they do not usually try to comprehend on an ordinary basis.
Thailand - the most popular destination in the regionThai food is well known for it being spicy and hot. It is cooked with the basic ingredients like fresh coriander, garlic, limejuice, lemon grass, fish sauce and shrimp paste.
Thai food is most popular because it is a wonderful blend of the five basic flavors- hot, sweet, sour, salty and bitter. It is best described as the amalgamation of the flavors of the four different regions of the North, Northeastern or Isan, Southern and Central.
Famous Thai dishes:Rad na- Rice noodles, pork, chicken, shrimp, cooked in spicy gravy. Pad thai- pan fried rice noodles with sugar, fish sauce, chopped peanuts, lime juice, seafood, egg combined with chicken and tofu. Pad see ew- Fermented sausages with fried rice. Pad kee mao- stir fried noodles with Thai basil. Khanom Chin Namya- boiled round rice noodles eaten with a host of curry sauces, fresh vegetables and leaves
Vietnam - firmly marching down the long road to capitalismVietnamese Cuisine is a mixture of Chinese, French and a little Thai influence. It is probably one of the best Cuisines in Asia. The basic ingredients of Vietnamese cuisine are rice and the famous fish-sauce "nouc mam".
One of the specialties of Vietnamese cuisine is spring rolls – the ingredients and size vary - depending on or within the region of the country. The traditional breakfast - chicken soup (pho ga) or beef soup (pho bo) is available at most of the food stalls on the main streets of nearly every city in Vietnam.
PHO For Vietnamese; Pho is life; love and all things that matter. In Vietnam; Pho is mostly a restaurant food. Though some people prepare it at home; most prefer going to noisy soup shops.
Pho comes with a variety of toppings including rare beef; well-done beef and slices of brisket; tendon; tripe and even meatballs. If you’re a novice; try pho Tai Chin; which includes the rare and well-done beef combination.
NEM One of the best Vietnamese foods! The Vietnamese Version of the egg roll; Cha Gio is a seasoned mixture of eggs; ground pork; and sometimes crab or shrimp rolled tightly in rice paper and deep-fried. It is served accompanied by lettuce; cucumber and Nuoc Mam.
The proper way to eat these delicacies isto roll them in a piece of lettuce with aslice of cucumber and dip it into theNuoc Mam.
BANH CHUNG Banh Chung or square rice cake is a Vietnamese traditional dish most commonly found during the “TET” New Year celebration. Every Vietnamese family must have “Banh Chung” among their offerings to be placed on the ancestors` altars.
One or two days before Tet; the family gathers to prepare and cook the rice cakes around the warm fire. “Banh Chung” is made of glutinous rice; pork meat and green bean paste; and is wrapped in a square of “Dong” leaves (rush leaves) giving the rice a green color after boiling for ten hours.
During “Tet” New Year; the rice cakes areserved with “gio lua” or lean pork pie;and “hanh muoi” or salted sour onions.
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