- Nasi Kuning - Java, Indonesia
Rice is cooked in coconut milk and seasoned with turmeric, lemongrass, and kaffir lime leaves in this classic Indonesian cuisine. Despite the fact that yellow rice is the star of nasi kuning, it is made up of other Indonesian foods and complements like fried chicken, potato fritters, sliced omelet, fried anchovies, shrimps, or fried tempeh.
As a condiment, sambal (traditional Indonesian chili sauce) and serundeng (spicy fried coconut flakes) are frequently used. Nasi kuning should always be served nicely organized on the plate, with the rice in the center. It is typically connected with the Indonesian island of Java, where this original Indonesian cuisine is thought to have originated.
- Nasi Kandar - Penang, Malaysia
Steamed rice is combined with a variety of curries, sides, and sauces in this famous Malaysian cuisine. The rice is occasionally seasoned, and the curries come in a variety of vegetable, meat, and seafood combinations. The dish, which is traditionally associated with Penang, was created by Indian immigrants who brought their culinary traditions to Malaysia.
They used traditional kandar bamboo sticks to sell and distribute the dish, which gave the dish its current name. Nasi kandar is now often produced and served in hawker centers around the country, and is traditionally consumed as a nutritious, warm breakfast.
- Duck Rice - Singapore
White rice and roasted or braised duck are combined in this Singaporean staple. If roasted, spices like cinnamon, ginger, and anise are stuffed into the duck, which is then hung and roasted until crispy. The braised version is usually cooked gently in a well-seasoned broth.
There are two ways to prepare and serve duck: Hokkien or Teochew. The former is typically served sliced and accompanied with a thick, delicious soy-based sauce, whilst the latter is typically served sliced and accompanied by a lighter sauce. Tofu, veggies, or hard-boiled eggs are frequently served alongside the dish, with a spicy dipping sauce on the side.
- Nasi Uduk - Jakarta, Indonesia
Nasi uduk is one of many rice-based Indonesian cuisines. In nasi uduk, the rice is cooked with lemongrass, cloves, pandan leaves, and cinnamon in coconut milk. The method produces deliciously fluffy, fragrant rice, which is generally topped with fried shallots just before serving.
It's a dish that's usually served with a variety of side dishes and sauces, rather than on its own. Rice is usually served with a variety of stewed and fried meats, rice noodles, eggs, tempeh, tofu, fried anchovies, and rice crackers.
The most popular condiments served with nasi uduk are regular sambal, a spicy Indonesian hot sauce, or peanut sambal.
- Xôi- Vietnam
Xôi is one of Vietnam's favorite cuisines, with as many variations as one can conceive. It can be found everywhere from roadside vendors to traditional and upmarket restaurants. These meals, which are constructed with a base of steamed sticky rice, can be made salty (xôi mn) or sweet (xôi ngt).
Although many hilly areas of northern Vietnam eat xôi as a major dish, they are typically served in a banana leaf and are most commonly enjoyed as an inexpensive and delicious on-the-go morning meal, a mid-day snack, or a dessert.
Source: TasteAtlas.com
