Southeast Asia is a unique region situated around the equator, lying between the Indian and Pacific Oceans. It is the reason why the region has a tropical climate, suitable for growing crops including rice.
Rice is a staple food across this tropical region. Its neutral taste and aroma make versatile, pairing perfectly with any kind of proteins or fibre, and even serving as a main ingredients to make desserts.
From savory main dishses to sweet desserts, every country has its own twist when it comes to creating any food from rice. Here are some cuisines made from this multipurpose staple.
Khao Niao Mamuang (Thailand)
According to TasteAtlas, khao niao mamuang or known as mango sticky rice, is said to be one of the most delicious rice puddings in the world.
It consists of glutinous white rice covered in sweet coconut milk, paired with juicy slices of mango.
For the best flavor, you can enjoy this dessert during the mango season, which typically runs from March to May, when the fruit is sweeter.
Nasi Bakar (Indonesia)
Translated as grilled rice, nasi bakar may remind you of Japanese onigiri, as it has filling inside the rice. However, instead of wrapping it with a nori sheet, nasi bakar is wrapped with banana leaves.
It consists of flavored rice and various pre-cooked fillings, such as chicken, skipjack tuna, and squid, then grilled with its wrap, making it more aromatic.
Nasi Kandar (Malaysia)
Hailed from Penang, Malaysia, nasi kandar consists of rice, curry sauce, meat, and vegetables. It is said that this meal was brought by immigrants from India and introduced in the early 20th century.
Nasi kandar is typically served with basmati rice with any kind of protein, ranging from the popular mamak’s fried chicken to fried squid.
Bánh chưng (Viet Nam)
It is a hearty snack from Viet Nam, typically served during the Lunar New Year. Made from glutinous rice, pork belly, and mung beans, this rice cake has umami taste, thanks to the pork’s fat.
Typically, bánh chưng is served steamed or pan-fried, alongside chả lụa, a traditional Vietnamese cold cut.
Nam khao (Laos)
Laos adds a unique twist by adding rice as a topping in a delicious salad. The rice is shaped into balls, mixed with herbs and spices, including curry paste, then fried.
The rice balls then are broken up into pieces and mixed with other condiments, such as sausages, cilantro, Thai chili, roasted peanuts, and more.
It offers you an interesting texture, with the crispiness of the fried rice balls contrasting perfectly with the softness of the sausages and vegetables.
For Southeast Asians, rice is not a mere carbohydrate in a diet, it is an ingredient that can create every food possible. From a sweet dessert to a plate of filling dinner, rice serves as a celebration of unity in diversity.
