10 Mouthwatering Dishes from Southeast Asia You Won’t Missed
Southeast Asia is a feast of the senses. For you who loves to travels across these countries, no doubt to say that one of your memorable travel moment will be spent in eating a meals, especially the local foods. Compared to food in the West, Southeast Asian foods tends to be richer in flavor and spices, and at the hands of local culinary masters, ordinary ingredients turn into culinary work of art.
The foods listed below represent some of the top dishes that you have to try when you find throughout Southeast Asia. Believe it or not, the taste would never failed you!
1. Nasi Goreng
Geef mij maar Nasi Goreng
Met een gebakken e
Wat sambal en wat kroepoek
En een goed glas bier erbij….
This is a song from Wieteke Van Dort, a Dutch singer who fall in love with this delicious dishes. The omnipresent national dish of Indonesia that can be enjoyed throughout 19,000 island in this country. Cheap and delicious, this typical of fried rice have many variations as there are Indonesian housewives making it. Common ingredients include shallots, egg, chives and shredded meat completed the main ingredients, firm rice. Don’t forget the spices such ads garlic, chili, and coriander plus fried egg and crispy shrimp cracker will add you a little extra excitement to the meal. One more thing, Nasi Goreng knows no social boundaries! Either the finest restaurant or hawked at street food, you’ll always find it everywhere!
2. Pad Thai
This is the combined flavors of Thailand! This famous Pad Thai is enjoyed around the world. A delicious plate of Pad Thai is very cheap, which you can enjoyed it with less than a dollar in Thailand. Flat rice noodles are stir-fried with egg, spices, and meat or shrimp to create a dish full of flavor. Bean sprouts and optional ground peanuts give a crunchy texture to the noodles; lime juice adds a citrus zest. Recipes vary, but tamarind paste and fish sauce blend to create a slightly sweet, salty, and spicy flavor – an addictive combination!
Pronounced something like “fuuuh,” Pho makes a great meal anytime day or night. This meal is prepared in advance from bones and meat. Rice noodles are the added along with onions and meat with the complex-flavor of seasoning from cilantro, onion, ginger, and cinnamon. Traditionally, Pho served with a plate of basil leaves, chili peppers, bean sprouts, green onions, and lime wedges; customers season the broth to their own liking. In South Vietnam, Pho is served with the vegetables on the side, while in the North, the pho (called Pho Bac) is served with vegetables already soaking in the broth.
It has a fanatical following in both Malaysia and Singapore. While the thick noodle soup has evolved from region to region, there are two primary adaptations with outstanding taste : Curry Laksa, with sweet coconut milk as a base and Asam Laksa – the default in Penang – is made from sour tamarind paste. Both are rich, thick, and filling; the texture is slightly gritty. Lime juice offsets the somewhat fishy taste, while lemongrass and other spices season the soup to perfection.
5. Char Kway Teow
As like as Laksa, you can easily find this meal both in Malaysia and Singapore. Flat rice noodles, briskly stir-fried with cockles, prawns, Chinese sausage, chives, egg and bean sprouts in a dark soy sauce then served piping-hot. Every dish of char kway teow comes with an abundance of umami and a variety of textures, and Char kway teow fans look for a smoky aroma they call Wok Hei, which comes from the noodles' being stir-fried over high heat in a traditional Chinese wok.
This sticky rice goodness can be found in Thailand and Laos. Simple but delicious, Laap is made of roughly chopped meat blended with sticky rice and fish sauce. It can be made from chicken, fish, beef, pork, or even duck. Optional lime helps to offset the fish sauce; chili and and mint add a zest to the chunky dish. Laap is traditionally served at room temperature and is eaten with the hands any time of day.
7. Nasi Kandar
Among the Indian culinary concepts populating George Town, Malaysia, Nasi Kandar defies the simplicity with its popularity. Rice topped with meat or vegetables, then slathered with spicy curry sauce is a dish that you won’t be able to resist. The name “Nasi Kandar” comes from its history as a street food back in British colonial days when the street hawkers would dispense Nasi Kandar from baskets suspended on a yoke resting on their back. Nasi means rice and Kandar is a local name for a pole or a yoke.
Famously known as the King of fruits, Durian is either loved or vehemently hated. It is available throughout Southeast Asia. Its pungent and overwhelming smell can’t be compared with the actual creamy, delicate and delicious taste for every piece of it. Even the Malaysian state celebrate durian festival between May and June, wirth visiting if you're willing to brave the calories and the odor.
Everybody in Myamnar eats Mohinga for breakfast. Rich, hearty and filling, Mohinga offers a cheap but effective boost for Burmese getting ready for the working day. It is a rice noddle dish with a broth made from catfish stock and a selection of spices such as coriander, lime and lemongrass. With a topping of crispy fritters and hard-boiled eggs, Mohinga is served hot. This is a breakfast for the champions!
Last but not least, this is definitely a must-try food for you who loves pork. This pork-dish named Sisig can be ordered at most Filipino restaurants, ideally paired with beer. Sisig is a chopped up pork extras mixed with chopped shallots and chilies, usually served the lot on a hot plate alongside rice. The taste would make you consider as one of the best on the islands!