Sour fish soup is the national dish of south Vietnam and a dish that echoes right across Southeast Asia. It is family food as familiar to a southern Vietnamese as fish and chips are to a someone from Britain or lamb chops to an Australian. In Vietnam taro stalk (dot bac ha) is always used [...]
Phanaeng is a very thick Thai curry that probably originated in Malaysia since the curry paste is first fried in oil. The grilled version of this dish echoes a style of grilling chicken that is Malay/Indonesian. 2 cups (500 ml) thick coconut milk or 14 oz (400 ml) can of coconut milk 1 lb (500 [...]
3½ oz (100 g) coriander seed 1 oz (25 g) cumin seed 1 oz (25 g) fennel seed 1½ tablespoons ground turmeric 1 tablespoon peppercorns 35-70 medium-length dried chilies FISH CURRY POWDER 3½ oz (100 g) coriander seed 1 oz (25 g) cumin seed 1½ tablespoons fennel seed 1½ tablespoons turmeric 1 tablespoon peppercorns 35-70 [...]
Hainanese Chicken Rice is a favorite hawker lunch in Malaysia and Singapore, and a Chinese dish found in related forms all over Southeast Asian (see Thai Chicken Rice) 1 fresh chicken, cleaned but with the pads of fat found inside the body cavity intact ¼ onion 2 cloves garlic 1-in (2½-cm) piece fresh ginger root, [...]
The technique in this recipe is also a popular way of cooking mussels in their shells. Add the slices chili and the mussels to the pan and stir-fry until they open, then add sugar and soy sauce to taste, stir and serve. 1 lb (500 g) fish (bream, snapper, dart, morwong), for frying 1 tablespoon [...]
As discussed in the introduction to this prequel, a number of culinary influences have combined with the legacy of Malacca to contribute to the form and variety-particularly the regional variety-of Malay food today. In the north there is a distinct Thai influence, due not only to southern migration of Thai people at various times but [...]
All the flavors of Southeast Asian, social as well as culinary, are concentrated in Malaysia and Singapore. The population of Malaysia is composed of about 60 percent Malay, 26 percent Chinese and 7 percent Indian. One wonderful outcome of this dynamic mix is a vivid food scene consisting of conventional Malay, Chinese and Indian cuisines [...]
