Southeast Asia is heaven for foodies. When you visit Indonesia, you’ll want to try Nasi Rendang or you can enjoy Nasi Lemak in Malaysia too.
Every country has its best dishes. Culinary adventures are the best! Now you can travel and discover the best stews in Southeast Asia that will make your taste buds miss their flavours when you return home. Have a seat and enjoy the journey.
Phanaeng Curry
Phanaeng curry is a rich and flavorful Thai dish known for its creamy texture and distinctive blend of salty-sweet flavours, often enhanced by adding peanuts.
The curry is made by simmering meat in coconut milk, combined with panang curry paste, makrut lime leaves, fish sauce, and palm sugar. Common choices of meat include beef, chicken, pork, or duck. Unlike other curries, Phanaeng typically doesn’t feature any vegetables.
The dish's name, "Phanaeng," is thought to originate from the word meaning "cross," referencing a traditional cooking method where a chicken’s legs were crossed and positioned upright.
Massaman Curry
Massaman curry is a Thai dish made using massaman curry paste. The paste is crafted from cardamom, cinnamon, anise, and nutmeg—ingredients often used in traditional Indian cuisine. We can say that Massaman Curry has roots in India but is beautifully blended with Thai recipes.
According to The Spruce Eats, the word ‘massaman’ comes from ‘mussulman,’ which means ‘Muslim.’ In the 17th century, Muslim traders from India introduced many new spices to Thailand. Today, Massaman Curry stands as a unique stew from Thailand.
Bo Kho
Bo Kho is a Vietnamese beef stew that is well-known across the country. This dish originated in southern Vietnam, where locals love its rich flavour and hearty texture. Its delicious taste and aroma come from beef slow-cooked with a mix of spices and root vegetables like potatoes and carrots.
This dish is often called a fiery stew because of its spiciness. If you have a sensitive stomach, taste the soup first before diving in. Bo Kho is slow-cooked, offering a flavour profile reminiscent of Indian and Malaysian cuisines.
Tongseng
Traditionally, Tongseng is described as a mix of Sate Kambing and Gulai. According to culinary historians in Indonesia, Tongseng first appeared in Java during the 18th or 19th century. During the Dutch East Indies period, many immigrants from Arab regions and Muslim communities in India brought their love of goat and lamb dishes to Indonesia, influencing local cuisine.
Tongseng is often cooked over a charcoal stove, giving it a distinctive smoky aroma that enhances its flavour. This dish draws inspiration from Arab and Indian culinary traditions and holds a special cultural significance in Solo, or Surakarta, Indonesia.
Adobong Manok
Adobong Manok is a traditional Filipino dish. The word ‘adobong’ comes from Spanish, meaning marinade, sauce, or seasoning. To make Adobong Manok, chicken is marinated in vinegar, soy sauce, and garlic, then simmered over low heat until the oil in the stew turns a brownish colour.
This dish is not spicy, making it perfect for everyone, including children.
Have you tried any of these five delicious stews? Make a note and taste the best stew in South East Asia and make it your part of a memorable journey.
