- Bánh bèo - Vietnam
Bánh bèo is a popular Vietnamese steamed cake made with rice flour, fish sauce with green chili peppers, and either shrimp or pork as the main ingredient. Noodles, roasted peanuts, or fried onions can also be added to the cake to enhance the flavor.
In addition to savory cakes, sweet ones are nearly solely offered in Hi An. Bánh bèo is traditionally consumed from a porcelain bowl using a bamboo spoon. Some people call it the Vietnamese equivalent of tapas, and it's said that the most significant feature of a good bánh bèo is an indentation in the center that holds the rich, savory stuffings.
- Hainanese Chicken Rice - Singapore
The simple Hainanese chicken rice, which originated in Hainan, a tropical island south of China, has evolved into one of Singapore's most popular dishes. It's made out of cooked chicken that's been sliced into bite-size pieces and served over aromatic white rice.
The dish is served with sliced cucumbers and a hot chili sauce, drizzled with soy sauce and sesame oil on the plate. The hot liquid is frequently seasoned and served as a soup. Hainanese migrants brought the recipe to Singapore in the 19th century, and the first seller serving this distinctive delicacy opened his stall in the 1940s.
- Nasi Lemak - Malaysia
In Malaysia, no other dish is as well-known as nasi lemak. Rice cooked in coconut milk with anchovies, cucumbers, peanuts, and boiled eggs is the customary accompaniment. The recipe is completed with the addition of sambal, a hot chili paste.
Although it was originally created as a breakfast food, it quickly outgrew its original function and evolved into the Malaysian national cuisine, which may be had at any time. Since the 1980s, when this farmer's lunch morphed into a dish widely sold by Malaysian street vendors, nasi lemak has grown in popularity.
- Nasi Goreng - Indonesia
Nasi goreng is the Indonesian equivalent of fried rice. Although Indonesians consider it their national dish, it is also popular in Malaysia and Singapore. When trade between the two countries began to expand, it is thought that the habit of frying rice in Indonesia stemmed from Chinese culture.
Indonesians adopted the Chinese tradition based on the concept that wasting food is evil, and nasi goreng, like many other types of fried rice, was born. It is commonly eaten for morning and cooked from leftover rice from the previous day, as it was developed out of a practical need.
- Ketupat - Java, Indonesia
Ketupat are traditional Asian rice cakes that are produced and served in woven containers made of palm, coconut, or pandan leaves. Although they come in a variety of shapes and sizes, the most frequent is the cube-shaped ketupat, which looks like a miniature woven basket.
When the pouch is finished, the rice is firmly sealed inside, and the entire packet is boiled in water or a blend of coconut milk and water. The cakes must be refrigerated after boiling, and because of their particular texture, they may easily be sliced into slices.
Source: TasteAtlas.com
