Southeast Asian Recipes¶

Thai Â· Vietnamese Â· Indonesian Â· Malaysian Â· Filipino Â· Singaporean

THAI¶

Pad Thai¶

Region: Central Thailand Ingredients: 200g rice noodles (sen lek), 200g shrimp or chicken, 3 tbsp tamarind paste, 2 tbsp fish sauce, 1 tbsp sugar, 2 eggs, 100g bean sprouts, 3 stalks green onion, 3 tbsp vegetable oil, 2 tbsp dried shrimp, 3 tbsp roasted peanuts, 2 cloves garlic, 1 shallot, lime wedges, chili flakes. 1. Soak noodles in warm water 30 min; drain. Mix tamarind, fish sauce, sugar into sauce. 2. Heat wok over high heat, add oil. Stir-fry garlic and shallot 30 sec. 3. Add protein; cook until done. Push aside. Add noodles and sauce; toss. 4. Push to side; scramble eggs in center. Combine everything. 5. Add dried shrimp, half the sprouts, green onion; toss 1 min. 6. Plate; top with peanuts, remaining sprouts, lime, chili flakes.

Green Curry (Gaeng Keow Wan)¶

Region: Central Thailand Ingredients: 400ml coconut milk, 2 tbsp green curry paste, 400g chicken breast (sliced), 200g Thai eggplant (quartered), 100g bamboo shoots, 4 kaffir lime leaves, 2 tbsp fish sauce, 1 tbsp palm sugar, 1 tbsp vegetable oil, 1 cup Thai basil, 2 red chilies (sliced), jasmine rice to serve. 1. Heat oil in wok; fry curry paste 2 min until fragrant. 2. Add half the coconut milk; simmer 3 min, stirring. 3. Add chicken; cook 5 min. Add eggplant and bamboo shoots. 4. Pour in remaining coconut milk, kaffir lime leaves, fish sauce, sugar. 5. Simmer 10 min until vegetables tender. Adjust seasoning. 6. Finish with Thai basil and red chilies. Serve over jasmine rice.

Red Curry (Gaeng Daeng)¶

Region: Central Thailand Ingredients: 400ml coconut milk, 3 tbsp red curry paste, 500g beef or duck (sliced), 200g bamboo shoots, 3 kaffir lime leaves, 2 tbsp fish sauce, 1 tbsp palm sugar, 1 cup Thai basil, 1 tbsp oil. 1. Heat oil; fry red curry paste 2 min. 2. Add 200ml coconut milk; stir until oil separates, ~5 min. 3. Add protein; cook 5 min. 4. Add bamboo shoots, remaining coconut milk, lime leaves, fish sauce, sugar. 5. Simmer 15 min. Adjust seasoning; finish with basil.

Massaman Curry¶

Region: Southern Thailand (Muslim influence) Ingredients: 400ml coconut milk, 3 tbsp massaman curry paste, 600g beef chuck (2cm cubes), 200g potatoes (cubed), 1 onion (wedges), 50g roasted peanuts, 3 tbsp tamarind paste, 2 tbsp fish sauce, 2 tbsp palm sugar, 3 cardamom pods, 1 cinnamon stick, 3 bay leaves, 1 tbsp oil. 1. Heat oil; fry curry paste and dry spices 2 min. 2. Add 200ml coconut milk; cook 5 min. 3. Add beef; brown lightly. Add remaining coconut milk, potatoes, onion. 4. Stir in tamarind, fish sauce, sugar, peanuts. 5. Simmer covered 45â60 min until beef tender. Serve with roti or rice.

Panang Curry¶

Region: Central Thailand Ingredients: 400ml coconut milk, 3 tbsp panang curry paste, 500g chicken thigh (sliced), 4 kaffir lime leaves (julienned), 2 tbsp fish sauce, 1 tbsp palm sugar, 1 red chili (sliced), 1 tbsp oil. 1. Heat oil; fry paste 2 min. 2. Add 200ml coconut milk; cook until thickened, 5 min. 3. Add chicken; cook 8 min. 4. Add remaining coconut milk, fish sauce, sugar; simmer 5 min. 5. Garnish with kaffir lime leaves and chili. Thicker sauce than green curry.

Tom Yum Goong¶

Region: Central Thailand Ingredients: 1L chicken stock, 300g shrimp (shell-on), 200g mushrooms (halved), 3 stalks lemongrass (bruised), 4 kaffir lime leaves, 5 slices galangal, 3 tbsp fish sauce, 3 tbsp lime juice, 1 tbsp chili paste (nam prik pao), 5 bird's eye chilies (bruised), 1 tsp sugar, cilantro to garnish. 1. Bring stock to boil. Add lemongrass, galangal, kaffir lime leaves; simmer 5 min. 2. Add mushrooms; cook 3 min. 3. Add shrimp; cook until pink, 2â3 min. 4. Season with fish sauce, lime juice, chili paste, chilies, sugar. 5. Ladle into bowls; garnish with cilantro.

Tom Kha Gai¶

Region: Central Thailand Ingredients: 400ml coconut milk, 400ml chicken stock, 400g chicken breast (sliced), 200g mushrooms, 3 stalks lemongrass (bruised), 5 slices galangal, 4 kaffir lime leaves, 3 tbsp fish sauce, 3 tbsp lime juice, 1 tsp sugar, 3 bird's eye chilies, cilantro, chili oil to garnish. 1. Combine coconut milk and stock; bring to gentle simmer. 2. Add lemongrass, galangal, kaffir lime leaves; simmer 10 min. 3. Add chicken and mushrooms; cook 8 min. 4. Season with fish sauce, lime juice, sugar, chilies. 5. Garnish with cilantro and a drizzle of chili oil.

Som Tam (Green Papaya Salad)¶

Region: Northeast Thailand (Isaan) Ingredients: 300g green papaya (julienned), 100g cherry tomatoes (halved), 50g green beans (2cm pieces), 3 tbsp lime juice, 2 tbsp fish sauce, 1 tsp palm sugar, 2 cloves garlic, 3 bird's eye chilies, 2 tbsp dried shrimp, 2 tbsp roasted peanuts. 1. Pound garlic and chilies coarsely in mortar. 2. Add dried shrimp, green beans; bruise lightly. 3. Add papaya, tomatoes; gently mix and pound. 4. Season with lime, fish sauce, sugar. Taste and adjust. 5. Plate; top with peanuts.

Larb Moo (Pork Larb)¶

Region: Northeast Thailand (Isaan) Ingredients: 500g ground pork, 3 tbsp toasted rice powder, 3 tbsp fish sauce, 3 tbsp lime juice, 1 tbsp sugar, 5 shallots (sliced), 4 stalks green onion (chopped), 10 dried chilies (crushed), 20 mint leaves, cilantro, sticky rice to serve. 1. Cook pork in pan with a splash of water until done; cool slightly. 2. Add toasted rice powder, fish sauce, lime, sugar; mix well. 3. Fold in shallots, green onion, dried chilies, mint, cilantro. 4. Taste and adjust seasoning. Serve at room temp with sticky rice and raw vegetables.

Pad See Ew¶

Region: Central Thailand (Chinese influence) Ingredients: 300g wide rice noodles, 250g chicken or beef (sliced), 2 eggs, 150g Chinese broccoli (gai lan, chopped), 3 tbsp dark soy sauce, 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, 2 tbsp oil. 1. Heat wok over high heat until smoking. Add oil. 2. Add protein; cook 3 min. Push aside. 3. Add noodles; let char undisturbed 1 min. 4. Add dark and light soy, oyster sauce, sugar; toss. 5. Push aside; scramble eggs. Combine with noodles. 6. Add gai lan; toss until wilted. Serve immediately.

Pad Kra Pao (Thai Basil Stir-Fry)¶

Region: Central Thailand Ingredients: 500g ground pork or chicken, 1 cup Thai holy basil, 5 cloves garlic, 5 bird's eye chilies, 2 tbsp oyster sauce, 1 tbsp fish sauce, 1 tbsp dark soy sauce, 1 tsp sugar, 2 tbsp oil, fried egg to serve, jasmine rice. 1. Pound garlic and chilies coarsely. 2. Heat oil in wok over high heat; fry garlic-chili paste 30 sec. 3. Add meat; break apart and cook until no pink, 5 min. 4. Season with oyster sauce, fish sauce, dark soy, sugar; toss. 5. Remove from heat; fold in basil until wilted. 6. Serve over rice topped with a fried egg.

Khao Soi¶

Region: Northern Thailand (Chiang Mai) Ingredients: 400ml coconut milk, 200ml chicken stock, 2 tbsp khao soi paste (or red curry paste), 400g chicken drumsticks, 200g egg noodles, 1 tbsp fish sauce, 1 tsp sugar, oil for frying noodles. Garnish: shallots (pickled), pickled mustard greens, cilantro, lime, chili oil. 1. Heat 2 tbsp oil; fry khao soi paste 2 min. 2. Add 200ml coconut milk; cook 3 min. 3. Add chicken and stock; simmer 20 min. 4. Add remaining coconut milk, fish sauce, sugar; cook 10 min more. 5. Boil egg noodles; reserve some. Fry reserved noodles until crispy. 6. Bowl: boiled noodles, chicken in broth, crispy noodles on top, garnishes on side.

Thai Boat Noodles (Kuay Teow Rua)¶

Region: Central Thailand Ingredients: 1L pork or beef bone broth, 200g pork balls, 100g pork liver (sliced), 200g thin rice noodles, 2 tbsp dark soy sauce, 2 tbsp fish sauce, 1 tsp fermented bean curd, 1 tbsp palm sugar, 1 tsp five-spice powder, 1 cup pork blood (optional), bean sprouts, green onion, fried garlic, pork cracklings. 1. Simmer broth with dark soy, fish sauce, fermented bean curd, sugar, five-spice 20 min. 2. Add pork blood if using; simmer 5 min. 3. Blanch noodles and bean sprouts in boiling water; drain into bowl. 4. Add pork balls and liver to broth; cook 3 min. 5. Ladle broth and meats over noodles. Top with green onion, fried garlic, cracklings.

Mango Sticky Rice (Khao Niew Mamuang)¶

Region: Central Thailand Ingredients: 2 cups glutinous rice (soaked overnight), 400ml coconut milk, 3 tbsp sugar, 1 tsp salt, 2 ripe mangoes (sliced), sesame seeds or mung beans to garnish. 1. Steam soaked glutinous rice 20â25 min until cooked. 2. Mix 300ml coconut milk with 2 tbsp sugar and 1/2 tsp salt; heat until sugar dissolves. 3. Pour sweet coconut milk over hot rice; mix, cover, rest 20 min to absorb. 4. Mix remaining coconut milk with 1 tbsp sugar and 1/2 tsp salt for sauce; warm gently. 5. Serve sticky rice with mango slices; drizzle with sauce; garnish with sesame seeds.

Thai Iced Tea (Cha Yen)¶

Region: Thailand Ingredients: 3 tbsp Thai tea leaves (or strong black tea), 2 cups boiling water, 3 tbsp sugar, 2 tbsp sweetened condensed milk, 3 tbsp evaporated milk, ice. 1. Steep tea in boiling water 5 min; strain. 2. Stir in sugar while hot; cool. 3. Fill glass with ice; pour tea over. 4. Spoon condensed milk then evaporated milk on top. 5. Stir before drinking for full creamy-sweet effect.

Satay with Peanut Sauce¶

Region: Thailand (street food) Ingredients (satay): 500g chicken thigh, 2 tbsp coconut milk, 1 tbsp turmeric, 1 tbsp lemongrass paste, 1 tbsp fish sauce, 1 tsp sugar, bamboo skewers (soaked). Peanut sauce: 200ml coconut milk, 3 tbsp peanut butter, 2 tbsp red curry paste, 2 tbsp sugar, 1 tbsp fish sauce, 1 tbsp tamarind paste. 1. Slice chicken into strips; marinate in coconut milk, turmeric, lemongrass, fish sauce, sugar for 2+ hours. 2. Thread onto skewers; grill or broil 4 min per side. 3. Sauce: heat coconut milk, whisk in peanut butter, curry paste, sugar, fish sauce, tamarind; simmer until thickened. 4. Serve skewers with peanut sauce and cucumber relish.

Nam Tok (Waterfall Beef Salad)¶

Region: Northeast Thailand (Isaan) Ingredients: 400g beef sirloin, 3 tbsp toasted rice powder, 3 tbsp fish sauce, 3 tbsp lime juice, 1 tsp sugar, 5 shallots (sliced), 4 green onions (chopped), 10 dried chilies (crushed), mint leaves. 1. Grill beef over high heat to medium-rare; rest 5 min, slice thin. 2. Toss with fish sauce, lime, sugar, rice powder while warm. 3. Add shallots, green onion, dried chilies, mint. 4. Serve at room temp. The "waterfall" refers to juices dripping while grilling.

Gaeng Som (Sour Curry)¶

Region: Southern Thailand Ingredients: 600ml water or shrimp stock, 3 tbsp gaeng som paste (shrimp paste, dried chilies, shallots, turmeric), 300g shrimp or fish, 200g green papaya or cabbage, 2 tbsp fish sauce, 2 tbsp tamarind paste, 1 tsp palm sugar. 1. Bring stock to boil; stir in gaeng som paste. 2. Add vegetables; cook 5 min. 3. Add seafood; cook 3â4 min. 4. Season with fish sauce, tamarind, sugar. Bright, sour, spicy.

Gang Keow Wan Tofu (Vegetarian Green Curry)¶

Region: Central Thailand Ingredients: 400ml coconut milk, 2 tbsp green curry paste (vegan version), 400g firm tofu (cubed, fried), 200g zucchini, 100g baby corn, 4 kaffir lime leaves, 2 tbsp soy sauce, 1 tbsp sugar, 1 cup Thai basil. 1. Heat coconut oil; fry curry paste 2 min. 2. Add half the coconut milk; reduce 5 min. 3. Add tofu, zucchini, baby corn. 4. Pour in remaining coconut milk, kaffir lime leaves, soy sauce, sugar. 5. Simmer 10 min; finish with basil.

VIETNAMESE¶

Pho Bo (Beef Pho)¶

Region: Hanoi / North Vietnam Ingredients (broth): 2kg beef bones (knuckle + marrow), 500g beef brisket, 1 onion (charred), 100g ginger (charred), 3 star anise, 1 cinnamon stick, 5 cloves, 1 tsp coriander seeds, 3 tbsp fish sauce, 1 tsp sugar, salt. Bowl: 200g flat rice noodles, thinly sliced raw beef (eye round), bean sprouts, Thai basil, lime, hoisin, sriracha, green onion, fried shallots. 1. Blanch bones in boiling water 5 min; rinse clean. 2. Char onion and ginger directly on flame until blackened; rinse. 3. Simmer bones, brisket, charred aromatics, dry spices 4â6 hours. 4. Add fish sauce, sugar, salt; strain broth. 5. Slice brisket; soak noodles in warm water, cook in boiling water, drain. 6. Bowl: noodles, brisket slices, raw beef. Pour boiling broth over. Garnish and serve with condiments.

Pho Ga (Chicken Pho)¶

Region: Hanoi Ingredients: 1 whole chicken (1.5kg), 1 onion (charred), 80g ginger (charred), 3 star anise, 1 cinnamon stick, 3 tbsp fish sauce, salt. Bowl: rice noodles, shredded chicken, green onion, ginger julienne, cilantro, lime, bean sprouts. 1. Char onion and ginger; rinse. 2. Simmer whole chicken with aromatics 45 minâ1 hour. 3. Remove chicken; shred meat. Strain broth; season. 4. Assemble bowls with noodles, chicken, garnishes.

Banh Mi¶

Region: Ho Chi Minh City / South Vietnam Ingredients: 1 baguette (Vietnamese-style, airy crumb), 100g pork pÃ¢tÃ©, 100g cold cuts or char siu pork, 2 tbsp mayonnaise, pickled daikon and carrot (do chua), cucumber slices, jalapeÃ±o, cilantro, Maggi seasoning. Do chua: 100g daikon + 100g carrot, julienned, 3 tbsp sugar, 3 tbsp rice vinegar, 1 tsp salt; rest 30 min. 1. Slice baguette; spread mayo and pÃ¢tÃ© on both halves. 2. Layer cold cuts; add pickled vegetables, cucumber, jalapeÃ±o, cilantro. 3. Drizzle with Maggi; press closed and eat immediately.

Goi Cuon (Fresh Spring Rolls)¶

Region: South Vietnam Ingredients: 12 rice paper rounds, 200g shrimp (cooked, halved), 100g pork belly (cooked, sliced), 50g rice vermicelli (cooked), lettuce, mint, bean sprouts. Dipping sauce: 3 tbsp hoisin, 2 tbsp peanut butter, 1 tbsp lime juice, water to thin, crushed peanuts, chili. 1. Dip rice paper in warm water 10 sec until pliable; lay flat. 2. Layer: lettuce, vermicelli, sprouts, herbs, pork, shrimp. 3. Fold sides in; roll tightly. Repeat. 4. Sauce: whisk hoisin, peanut butter, lime, thin with water; top with peanuts and chili.

Cha Gio (Fried Spring Rolls)¶

Region: South Vietnam Ingredients: 12 rice paper wrappers, 300g ground pork, 100g shrimp (minced), 50g glass noodles (soaked, chopped), 2 shallots (minced), 2 tsp fish sauce, 1 tsp sugar, 1 egg, black pepper. Oil for frying. Nuoc cham for dipping. 1. Mix pork, shrimp, noodles, shallots, fish sauce, sugar, egg, pepper. 2. Soak rice paper briefly; roll 2 tbsp filling into tight cylinder. 3. Fry in oil at 170Â°C until golden, 5â6 min. 4. Drain; serve with lettuce leaves, herbs, nuoc cham.

Bun Cha¶

Region: Hanoi Ingredients: 400g pork belly (sliced) + 300g ground pork patties, 2 tbsp fish sauce, 1 tbsp sugar, 1 tbsp garlic, 1 tbsp shallot, black pepper. Dipping broth: 200ml warm water, 3 tbsp fish sauce, 2 tbsp lime juice, 2 tbsp sugar, 1 garlic clove, 1 chili (minced). Bowl: rice vermicelli, Vietnamese herbs (perilla, mint, cilantro), green onion. 1. Marinate pork belly and patties 30 min; grill over charcoal until charred. 2. Mix dipping broth ingredients. 3. Serve grilled pork in broth; dip vermicelli and herbs into it.

Com Tam (Broken Rice)¶

Region: Ho Chi Minh City Ingredients: 2 cups broken rice (com tam), 400g pork chop (marinated: lemongrass, fish sauce, sugar, garlic), 1 fried egg per serving, 2 slices Vietnamese pork skin (bi), 100g meatloaf (cha trung), green onion oil, nuoc cham, cucumber, pickled vegetables. 1. Cook broken rice; fluff. 2. Marinate pork chop 1 hour; grill until caramelized, 4 min per side. 3. Plate: rice, pork chop, egg, bi, cha trung. Drizzle green onion oil. 4. Serve with nuoc cham, cucumber, pickles.

Banh Xeo (Sizzling Crepe)¶

Region: South Vietnam Ingredients: 200g rice flour, 50g cornstarch, 400ml coconut milk, 1 tsp turmeric, 1/2 tsp salt, 200g shrimp, 200g pork belly (sliced), 200g bean sprouts, 4 green onions, oil. Serve with: lettuce, herbs, nuoc cham. 1. Mix rice flour, cornstarch, coconut milk, turmeric, salt into thin batter; rest 30 min. 2. Heat small pan with 1 tsp oil until very hot. 3. Pour in batter, swirl, add shrimp, pork, sprouts, green onion. 4. Cover 3 min; uncover until edges crisp and bottom golden. 5. Fold in half; serve with lettuce, herbs, nuoc cham.

Cao Lau¶

Region: Hoi An Ingredients: 200g cao lau noodles (thick, chewy, made with local well water and lye), 200g char siu pork (sliced), 100g pork skin cracklings, 50g dried won ton chips, bean sprouts, mint, cilantro, green onion. Sauce: 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tsp sugar, dash sesame oil, star aniseâinfused broth. 1. Blanch noodles; drain. 2. Warm pork slices in seasoned broth. 3. Bowl: noodles, pork, cracklings, won ton chips, sprouts, herbs. 4. Drizzle with sauce; very little broth â this is a dry-style dish.

Bun Bo Hue¶

Region: Hue, Central Vietnam Ingredients: 1kg pork bones + 500g beef shank, 2 stalks lemongrass (bruised), 3 tbsp shrimp paste, 2 tbsp fish sauce, 1 tbsp annatto oil, 1 tsp chili paste, salt, sugar. Bowl: round rice noodles (bun bo hue noodles), pork knuckle slices, sliced beef shank, pork blood cake, green onion, cilantro, bean sprouts, banana blossom, lime, chili. 1. Blanch bones; simmer in clean water 3 hours with lemongrass. 2. Add shrimp paste, fish sauce, annatto oil, chili paste, sugar; simmer 30 min. 3. Cook shank until tender; slice. Prepare blood cake. 4. Assemble bowls; pour boiling spicy broth over.

Vietnamese Iced Coffee (Ca Phe Sua Da)¶

Region: Vietnam Ingredients: 2 tbsp Vietnamese ground coffee (Trung Nguyen or similar, dark roast), 2 tbsp sweetened condensed milk, hot water (85Â°C), ice. 1. Spoon condensed milk into glass. 2. Place phin filter over glass; add ground coffee; tamp lightly. 3. Pour 30ml hot water to bloom; then fill filter. Drip 4â5 min. 4. Stir coffee with condensed milk; pour over ice. Drink immediately.

Mi Quang (Turmeric Noodles)¶

Region: Quang Nam, Central Vietnam Ingredients: 300g wide turmeric noodles, 300g shrimp + 200g pork belly (sliced), 1 tsp turmeric, 2 tbsp fish sauce, shallots, garlic, peanut oil. Broth: 200ml bone broth, very small amount. Garnish: roasted peanuts, sesame rice crackers, banana blossom, herbs, lime, chili. 1. SautÃ© shallots and garlic in peanut oil; add pork, then shrimp with turmeric. 2. Season with fish sauce; add a small amount of broth â broth barely covers. 3. Blanch noodles; pile in bowl. 4. Add proteins and small amount of broth; top generously with peanuts, crackers, herbs, lime.

Banh Cuon (Steamed Rice Rolls)¶

Region: Hanoi Ingredients: 250g rice flour, 50g tapioca starch, 600ml water, pinch salt. Filling: 200g ground pork, 50g dried wood ear mushrooms (rehydrated, minced), 3 shallots (minced), 2 tsp fish sauce. Serve: nuoc cham, fried shallots, Vietnamese sausage (cha lua), bean sprouts, cucumber. 1. Mix flour, starch, water, salt into thin batter. 2. SautÃ© shallots, pork, mushrooms; season with fish sauce. 3. Oil a flat pan or steamer insert; pour thin batter layer; steam 2 min. 4. Spoon filling on half; fold over and roll off with spatula. 5. Serve with nuoc cham, fried shallots, accompaniments.

INDONESIAN¶

Nasi Goreng (Fried Rice)¶

Region: Indonesia (national dish) Ingredients: 3 cups cold cooked rice, 2 eggs, 200g chicken or shrimp, 3 tbsp kecap manis (sweet soy), 2 tbsp soy sauce, 1 tbsp sambal oelek, 3 cloves garlic (minced), 2 shallots (sliced), 1 tsp shrimp paste (belacan), 2 tbsp oil. Garnish: fried egg, cucumber, tomato, kerupuk (crackers), green onion. 1. Heat oil; fry garlic, shallots, shrimp paste 1 min. 2. Add protein; cook through. 3. Add rice; break up and stir-fry over high heat 3 min. 4. Push aside; scramble eggs; combine with rice. 5. Season with kecap manis, soy sauce, sambal; toss 2 min. 6. Plate; top with fried egg, cucumber, tomato, kerupuk.

Rendang (Slow-Cooked Beef)¶

Region: West Sumatra (Minang) Ingredients: 1kg beef chuck (5cm cubes), 600ml coconut milk, 2 stalks lemongrass (bruised), 4 kaffir lime leaves, 2 turmeric leaves, 3 tbsp toasted coconut (kerisik). Spice paste: 10 dried chilies, 6 shallots, 4 cloves garlic, 3cm galangal, 3cm ginger, 2cm turmeric, blended. 1. Blend spice paste; fry in oil 5 min until fragrant. 2. Add beef; coat in paste. 3. Pour in coconut milk, lemongrass, kaffir lime leaves, turmeric leaves. 4. Simmer uncovered on low heat 2â3 hours, stirring occasionally. 5. As liquid reduces, stir more frequently. Add kerisik. 6. Continue until beef is very dark, dry, and coated. Deep flavor, no sauce.

Satay Ayam (Chicken Satay)¶

Region: Java / Indonesia Ingredients: 600g chicken thigh (cubed), skewers. Marinade: 3 tbsp kecap manis, 2 tbsp soy sauce, 2 cloves garlic (grated), 1 tsp turmeric, 1 tsp coriander. Peanut sauce: 200g peanut butter, 100ml coconut milk, 2 tbsp kecap manis, 1 tbsp tamarind, 1 tbsp sambal oelek, lime. 1. Marinate chicken 2+ hours; thread onto skewers. 2. Grill 4 min per side, basting with marinade. 3. Sauce: warm all ingredients together; thin to desired consistency. 4. Serve skewers with sauce, rice cake (lontong), shallots.

Gado-Gado¶

Region: Java Ingredients: 200g tempeh (fried), 200g tofu (fried), 2 eggs (boiled, halved), 100g bean sprouts (blanched), 100g green beans (blanched), 100g cabbage (blanched), 100g potato (boiled, sliced), cucumber, tomato. Peanut sauce: 200g ground roasted peanuts, 200ml coconut milk, 2 tbsp kecap manis, 2 tbsp palm sugar, 1 tbsp tamarind, 3 red chilies, 2 cloves garlic, salt. 1. Blend or pound sauce ingredients; heat with coconut milk until smooth. 2. Arrange vegetables and proteins on platter. 3. Pour warm peanut sauce over. Serve with kerupuk.

Soto Ayam (Chicken Soup)¶

Region: Java Ingredients: 1 whole chicken, 1.5L water. Spice paste: 8 shallots, 4 garlic cloves, 3cm ginger, 3cm turmeric, 2cm galangal, 3 candlenuts. Aromatics: 3 lemongrass stalks, 4 kaffir lime leaves. Serve: rice vermicelli, bean sprouts, fried shallots, boiled egg, celery leaf, lime, sambal. 1. Boil chicken in water until cooked; remove, shred meat. 2. Fry spice paste in oil 5 min; add lemongrass, kaffir lime leaves. 3. Add spice paste to chicken broth; simmer 20 min. 4. Season with salt, sugar. 5. Bowl: vermicelli, sprouts, chicken, egg; ladle broth over; garnish.

Bakso (Meatball Soup)¶

Region: Java Ingredients (bakso): 500g beef (finely ground), 100g tapioca starch, 2 cloves garlic, 1 tsp salt, 1/2 tsp pepper, ice water. Broth: 1.5L beef broth, 3 cloves garlic, salt, white pepper, celery leaves, fried shallots. Serve: yellow noodles, rice vermicelli, fried tofu, bok choy, chili sauce. 1. Process beef, starch, garlic, salt, pepper until very smooth; add ice water for texture. 2. Form balls; drop into boiling water; cook until floating, then 3 min more. 3. Simmer broth with garlic, seasoning. 4. Assemble bowls: noodles, bakso, tofu, greens; pour broth over; garnish.

Tempeh Goreng (Fried Tempeh)¶

Region: Java Ingredients: 300g tempeh (sliced), 3 tbsp kecap manis, 2 tbsp soy sauce, 2 cloves garlic (minced), 1 tsp turmeric, 1 tsp coriander, oil for frying. 1. Marinate tempeh in soy, kecap manis, garlic, turmeric, coriander 30 min. 2. Fry in hot oil until golden and crispy on both sides, 3â4 min. 3. Drain; serve as side dish or snack with sambal.

Nasi Uduk (Fragrant Coconut Rice)¶

Region: Betawi / Jakarta Ingredients: 2 cups jasmine rice, 400ml coconut milk, 200ml water, 2 lemongrass stalks (bruised), 3 pandan leaves (knotted), 4 kaffir lime leaves, 1 tsp salt. Serve: fried chicken, tempeh, tofu, empal, fried egg, cucumber, sambal. 1. Rinse rice; combine with coconut milk, water, aromatics, salt. 2. Cook in rice cooker or pot; stir gently halfway. 3. Fluff; discard aromatics. 4. Serve with all accompaniments, traditionally with banana leaf.

Rawon (Black Beef Soup)¶

Region: East Java Ingredients: 500g beef shin or brisket, 1.5L water, 4 keluak nuts (soaked, flesh scraped), 6 shallots, 4 garlic cloves, 3cm galangal, 2cm ginger, 2cm turmeric, 3 candlenuts, 3 lemongrass stalks, 4 kaffir lime leaves, 2 tbsp oil, salt, palm sugar. Serve: bean sprouts, salted eggs, spring onion, fried shallots, sambal. 1. Blend shallots, garlic, galangal, ginger, turmeric, candlenuts, keluak flesh. 2. Fry paste in oil 5 min until deep black. 3. Add beef; coat. Pour in water with lemongrass, kaffir lime leaves. 4. Simmer 2 hours until beef very tender. Season. 5. Bowl with rice; top with sprouts, salted egg, fried shallots, sambal.

Martabak Manis (Sweet Pancake)¶

Region: Indonesia (street food) Ingredients: 250g flour, 1 tsp yeast, 1 tsp baking soda, 1 tbsp sugar, 1 egg, 350ml warm water, pinch salt. Fillings: condensed milk, grated cheese, chocolate sprinkles, peanuts, butter. 1. Mix flour, yeast, sugar, egg, water into batter; rest 1 hour until bubbly. 2. Add baking soda; fold gently. 3. Pour thick layer into buttered cast iron pan on medium heat. 4. Cover; cook until bubbles cover surface and set. 5. Remove; layer butter, condensed milk, chocolate, cheese, peanuts on half. 6. Fold; cut into slabs.

MALAYSIAN¶

Curry Laksa¶

Region: Kuala Lumpur / Malaysia Ingredients: 400ml coconut milk, 600ml chicken stock, 3 tbsp laksa paste, 200g tofu puffs (halved), 150g shrimp, 150g chicken (shredded), 200g thick rice noodles, 100g bean sprouts. Garnish: fresh laksa leaves (daun kesom), fried tofu, sambal, lime, cucumber. Laksa paste: dried chilies, shallots, garlic, lemongrass, galangal, candlenuts, shrimp paste, turmeric â blended. 1. Fry laksa paste in oil 5 min until fragrant. 2. Add chicken stock; simmer 10 min. 3. Add coconut milk; bring to gentle simmer. 4. Add tofu puffs, shrimp, chicken; cook 5 min. 5. Blanch noodles and bean sprouts; place in bowls. 6. Ladle curry broth over; garnish with laksa leaves, lime, sambal.

Asam Laksa¶

Region: Penang Ingredients: 1L mackerel or sardine stock, 3 stalks lemongrass (bruised), 4 dried chilies, 3 tbsp tamarind paste, 2 tsp shrimp paste, 1 tbsp sugar, 400g flaked poached fish, thick rice noodles. Garnish: fresh pineapple, cucumber, onion (sliced), mint, fresh chilies, prawn paste (petis), ginger flower. 1. Simmer stock with lemongrass, dried chilies, shrimp paste 20 min. 2. Add tamarind, sugar; season. 3. Add flaked fish. 4. Blanch noodles; bowl. 5. Pour broth over; top with all garnishes; add a spoonful of petis.

Nasi Lemak¶

Region: Malaysia (national dish) Ingredients: 2 cups jasmine rice, 400ml coconut milk, 200ml water, 3 pandan leaves, 1 tsp salt. Accompaniments: sambal ikan bilis (anchovies in chili paste), fried anchovies, hard-boiled egg, roasted peanuts, cucumber slices, banana leaf. Sambal: dried chilies, shallots, garlic, tamarind, sugar, oil â blend and fry until thick. 1. Cook rice in coconut milk, water, pandan, salt. 2. Prepare sambal; fry anchovies crispy. 3. Wrap rice in banana leaf with all accompaniments. 4. Traditionally served at breakfast.

Roti Canai¶

Region: Malaysia (Indian-Malaysian) Ingredients: 500g all-purpose flour, 1 egg, 200ml water, 2 tbsp ghee, 1 tsp salt, 1 tsp sugar, extra ghee for layering. Serve with: dhal curry, fish curry, or sambal. 1. Mix flour, egg, water, 2 tbsp ghee, salt, sugar into smooth dough; rest 4 hours oiled. 2. Divide into balls; stretch each ball paper-thin on oiled surface. 3. Fold: coat with ghee, fold sides to center, fold into square. 4. Let rest again; cook on hot griddle with ghee, pressing flat. 5. Serve with curry for dipping.

Char Kway Teow¶

Region: Penang (Chinese-Malaysian) Ingredients: 400g flat rice noodles, 200g shrimp, 100g Chinese sausage (lap cheong, sliced), 100g bean sprouts, 2 eggs, 4 stalks chives, 3 tbsp dark soy sauce, 2 tbsp oyster sauce, 1 tbsp fish sauce, 1 tsp chili paste, 2 tbsp lard or oil, cockles (optional). 1. Heat wok with lard over very high heat. 2. Fry garlic 10 sec; add sausage; cook 1 min. 3. Add shrimp; toss 1 min. 4. Add noodles; let sit undisturbed 30 sec to char. 5. Season with soy sauces, oyster sauce, chili; toss. 6. Push aside; scramble eggs; combine. Add sprouts and chives; toss 1 min.

Hainanese Chicken Rice¶

Region: Singapore / Malaysia (Chinese-Hainanese) Ingredients: 1 whole chicken, 3 stalks green onion, 3 slices ginger, salt. Rice: 2 cups jasmine rice, 2 tbsp chicken fat, 3 cloves garlic (minced), 1 tsp ginger (grated), 400ml chicken poaching stock, pandan leaf. Sauces: ginger paste (ginger + oil + salt), chili sauce (red chilies, garlic, ginger, lime, sugar), dark soy. 1. Rub chicken with salt inside and out; stuff with ginger and green onion. 2. Poach in gently simmering water 35â40 min until cooked; rest 15 min. 3. Ice bath to firm skin; cut into pieces. 4. Fry garlic and ginger in chicken fat; add rice; toast 2 min. 5. Cook toasted rice in stock with pandan. 6. Serve chicken over rice with cucumber, all three sauces, hot broth.

Mee Goreng (Fried Noodles)¶

Region: Malaysia Ingredients: 400g yellow egg noodles, 200g shrimp + 200g chicken (sliced), 2 eggs, 100g bean sprouts, 3 tbsp kecap manis, 2 tbsp tomato ketchup, 1 tbsp chili paste, 2 tbsp soy sauce, 3 cloves garlic, oil, fried tofu cubes, lime. 1. Heat oil; fry garlic and chili paste 1 min. 2. Add protein; cook through. 3. Add noodles; toss over high heat. 4. Season with kecap manis, ketchup, soy sauce. 5. Push aside; scramble eggs; combine. Add sprouts, tofu. 6. Serve with lime.

FILIPINO¶

Chicken Adobo¶

Region: Philippines (national dish) Ingredients: 1kg chicken pieces, 1/2 cup white cane vinegar, 1/3 cup soy sauce, 1 head garlic (crushed), 2 bay leaves, 1 tsp black peppercorns, 1 tbsp oil. 1. Marinate chicken in vinegar, soy sauce, garlic, bay leaves, peppercorns 30 min. 2. Heat oil; brown chicken on all sides. 3. Pour in marinade; bring to boil. 4. Reduce heat; simmer covered 25 min. 5. Uncover; simmer until sauce reduces and chicken caramelizes. 6. Serve with steamed rice.

Pork Adobo¶

Region: Philippines Ingredients: 1kg pork belly (cut into cubes), 1/2 cup vinegar, 1/3 cup soy sauce, 1 head garlic (crushed), 3 bay leaves, 1 tsp peppercorns, 1 tbsp oil. 1. Same method as chicken adobo but simmer 40â50 min until pork very tender. 2. For dry adobo: continue cooking uncovered until sauce evaporates and pork fries in its own fat.

Sinigang (Sour Soup)¶

Region: Philippines Ingredients: 800g pork spare ribs, 1.5L water, 1 packet sinigang mix (or 100ml tamarind broth), 1 tomato (quartered), 1 onion (quartered), 200g radish (sliced), 100g sitaw (long beans), 100g kangkong (water spinach), 3 green chilies, 2 tbsp fish sauce. 1. Boil pork with onion and tomato 45 min. 2. Add sinigang mix or tamarind; season with fish sauce. 3. Add radish; cook 10 min. 4. Add long beans; cook 5 min. 5. Add kangkong and chilies; cook 2 min. Serve with rice.

Lumpia Shanghai (Fried Spring Rolls)¶

Region: Philippines (Chinese-Filipino) Ingredients: 20 spring roll wrappers, 400g ground pork, 100g shrimp (minced), 1 carrot (minced), 3 green onions (minced), 1 egg, 2 tbsp soy sauce, 1 tsp sesame oil, black pepper, oil for frying. Dipping: sweet chili sauce. 1. Mix pork, shrimp, carrot, green onion, egg, soy, sesame oil, pepper. 2. Roll 1 tbsp filling in wrapper into thin cylinder; seal with egg wash. 3. Fry at 170Â°C until golden and cooked through, ~5 min. 4. Serve with sweet chili sauce.

Lechon Kawali (Crispy Pork Belly)¶

Region: Philippines Ingredients: 1kg pork belly (whole slab), 1 head garlic, 3 bay leaves, 1 tbsp salt, 1 tsp peppercorns, water to boil, oil for deep frying. Serve with: liver sauce (Mang Tomas). 1. Boil pork belly with garlic, bay leaves, salt, peppercorns 45 min until tender. 2. Remove; air-dry uncovered in refrigerator 4+ hours or overnight. 3. Deep fry at 180Â°C until skin blisters and crisps, 8â10 min. 4. Drain; hack into pieces; serve with liver sauce.

Kare-Kare (Peanut Oxtail Stew)¶

Region: Pampanga, Philippines Ingredients: 1kg oxtail + 500g tripe, 200g ground roasted peanuts, 3 tbsp peanut butter, 2 tbsp annatto water (achuete + warm water), 1 onion (diced), 4 cloves garlic, 100g banana blossom, 100g eggplant, 100g sitaw, 100g bok choy, salt, shrimp paste (bagoong) to serve. 1. Boil oxtail and tripe 2â3 hours until very tender; reserve broth. 2. SautÃ© onion and garlic; add annatto water. 3. Add broth (3 cups), ground peanuts, peanut butter; stir until smooth. 4. Add oxtail and tripe; simmer 15 min. 5. Add vegetables in stages (banana blossom first, then eggplant, sitaw, bok choy). 6. Serve with rice and bagoong on the side.

Pancit Bihon (Rice Vermicelli Noodles)¶

Region: Philippines (Chinese-Filipino) Ingredients: 200g rice vermicelli (soaked), 200g chicken breast (shredded), 100g shrimp, 100g cabbage (shredded), 2 carrots (julienned), 2 celery stalks (sliced), 3 cloves garlic, 1 onion, 3 tbsp soy sauce, 1 tbsp oyster sauce, chicken broth, oil, calamansi (or lime) to serve. 1. SautÃ© garlic and onion; add chicken and shrimp. 2. Add carrots, celery, cabbage; cook 3 min. 3. Add drained noodles; pour broth to moisten. 4. Season with soy sauce and oyster sauce; toss until noodles absorb liquid. 5. Serve with calamansi.

Sisig¶

Region: Pampanga, Philippines Ingredients: 500g pork face/cheek (boiled until tender), 200g pork belly (grilled), 3 green chilies (minced), 2 tbsp calamansi juice, 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 onion (minced), 1 egg (optional, cracked on top), mayonnaise (optional), pork cracklings. 1. Boil pork face until tender; grill or pan-fry until slightly crispy. 2. Chop finely. 3. Mix with onion, chilies, calamansi, soy, oyster sauce. 4. Sizzle on cast iron plate; crack egg in center if desired. 5. Top with cracklings; serve with rice.

Halo-Halo¶

Region: Philippines (dessert) Ingredients: shaved ice, evaporated milk, 3 tbsp sweetened red beans, 3 tbsp sweetened chickpeas (garbanzos), 3 tbsp nata de coco, 3 tbsp kaong (palm fruit), 2 tbsp ube halaya (purple yam jam), 2 tbsp sweetened jackfruit, pinipig (puffed rice), 1 scoop ube ice cream, flan (leche plan) slice, 2 tbsp condensed milk. 1. Layer beans, chickpeas, nata, kaong, jackfruit in tall glass. 2. Pack with shaved ice. 3. Pour evaporated milk and condensed milk over ice. 4. Top with ube halaya, pinipig, ube ice cream, and flan. 5. Mix (halo-halo means "mix-mix") before eating.

SINGAPOREAN¶

Chili Crab¶

Region: Singapore Ingredients: 2 whole crabs (1kg each, cleaned and cracked), 400ml tomato sauce, 3 tbsp sweet chili sauce, 2 eggs (lightly beaten), 3 tbsp sambal belacan, 5 cloves garlic (minced), 3cm ginger (minced), 2 tbsp soy sauce, 1 tbsp sugar, 1 tsp cornstarch + 3 tbsp water, 2 tbsp oil, cilantro. Serve with: mantou buns (fried). 1. Heat oil in large wok; fry garlic and ginger 1 min. 2. Add sambal; cook 2 min. 3. Add crabs; stir-fry 3 min. 4. Add tomato sauce, sweet chili, soy sauce, sugar, 200ml water. 5. Cover; cook 8â10 min until crabs cooked. 6. Stir in cornstarch slurry; drizzle in beaten eggs while stirring gently. 7. Garnish with cilantro; serve with mantou to mop up sauce.

Singapore Laksa¶

Region: Singapore (Peranakan) Ingredients: 400ml coconut milk, 600ml prawn stock, 3 tbsp laksa paste (belacan, dried shrimp, lemongrass, galangal, turmeric, dried chilies), 200g shrimp, 200g fish cakes (sliced), 100g tofu puffs, bean sprouts, rice vermicelli. Garnish: laksa leaves, sambal, fried shallots, lime. 1. Fry laksa paste 5 min; add prawn stock, simmer 10 min. 2. Add coconut milk; bring to gentle boil. 3. Add shrimp, fish cake, tofu puffs; cook 5 min. 4. Blanch noodles and sprouts; bowl. 5. Pour laksa over; garnish generously.

Kaya Toast with Soft Eggs¶

Region: Singapore / Kopitiam (coffee shop) culture Ingredients: 4 slices white bread (toasted until crispy), 4 tbsp kaya (coconut-egg jam), salted butter. Kaya: 4 egg yolks, 200ml coconut milk, 100g sugar, 3 pandan leaves. Soft eggs: 2 eggs, hot water (65Â°C), soy sauce, white pepper. Kaya: Whisk yolks, sugar, coconut milk, pandan in double boiler; stir 20â30 min until thick jam consistency. 1. Toast bread until crisp. 2. Spread kaya on one slice, cold butter on other; sandwich. 3. Soft eggs: lower eggs into 65Â°C water; cover 13 min. Crack into bowl; season with soy and white pepper. 4. Serve toast with soft eggs and Singaporean white coffee.

ADDITIONAL THAI RECIPES¶

Thai Fish Cakes (Tod Mun Pla)¶

Region: Thailand (street food) Ingredients: 400g white fish fillets, 2 tbsp red curry paste, 1 egg, 2 tbsp fish sauce, 1 tsp sugar, 4 kaffir lime leaves (julienned), 100g long beans (thinly sliced), oil for frying. Dipping sauce: sweet chili sauce, cucumber relish. 1. Process fish until smooth; mix in curry paste, egg, fish sauce, sugar. 2. Fold in kaffir lime leaves and long beans by hand. 3. Form 1cm-thick patties; fry in shallow oil at 170Â°C until golden, 3 min per side. 4. Serve with sweet chili sauce and cucumber relish.

Thai Basil Fried Rice (Khao Pad Kra Pao)¶

Region: Thailand Ingredients: 2 cups cold cooked rice, 200g ground pork or chicken, 1 cup Thai holy basil, 4 cloves garlic, 4 bird's eye chilies, 2 tbsp oyster sauce, 1 tbsp fish sauce, 1 tbsp dark soy sauce, 2 eggs, 2 tbsp oil. 1. Pound garlic and chilies coarsely. 2. Fry in oil 30 sec; add meat, cook through. 3. Add rice; fry over high heat 3 min. 4. Season with oyster sauce, fish sauce, dark soy. 5. Push aside; fry eggs sunny-side up; serve on rice, topped with basil.

Papaya Salad with Salted Egg (Som Tam Kai Kem)¶

Region: Northeast Thailand Ingredients: 300g green papaya (julienned), 2 salted eggs (halved), 1 tbsp dried shrimp, 2 tbsp fish sauce, 2 tbsp lime juice, 1 tsp sugar, 2 chilies, 2 cloves garlic, tomatoes, long beans. 1. Pound garlic and chilies; add long beans. 2. Add papaya; bruise lightly. Add tomatoes. 3. Season with fish sauce, lime, sugar, dried shrimp. 4. Plate; garnish with salted egg halves.

Khao Niew (Plain Sticky Rice)¶

Region: Northeast Thailand Ingredients: 2 cups glutinous rice, water. 1. Soak rice in cold water overnight (or minimum 4 hours). 2. Drain; steam in bamboo steamer over boiling water 20â25 min. 3. Flip halfway through. 4. Serve in banana leaf or sticky rice basket alongside larb, grilled meats.

Thai Sweet Pork (Moo Wan)¶

Region: Central Thailand Ingredients: 400g pork belly (sliced), 3 tbsp palm sugar, 3 tbsp fish sauce, 2 tbsp soy sauce, 2 tbsp oil, 3 cloves garlic. 1. Fry garlic in oil; add pork, cook until lightly browned. 2. Add palm sugar; let caramelize slightly. 3. Season with fish sauce and soy; simmer until thick glaze coats pork. 4. Serve with rice and fried egg.

Yam Nuea (Thai Beef Salad)¶

Region: Thailand Ingredients: 400g grilled beef (sliced thin), 5 shallots (sliced), 2 stalks lemongrass (sliced thin), 1 tbsp roasted rice powder, 3 tbsp lime juice, 2 tbsp fish sauce, 1 tbsp chili flakes, mint leaves, cilantro, cucumber. 1. Grill beef; rest and slice. 2. Toss with shallots, lemongrass, lime, fish sauce, chili flakes, rice powder. 3. Garnish with mint, cilantro. Serve on cucumber slices.

Thai Pumpkin Soup (Gaeng Liang)¶

Region: Central Thailand Ingredients: 400g pumpkin (cubed), 200g shrimp, 50g sweet basil, 1.5L water, 3 tbsp fish sauce, 2 tsp white pepper, 3 shallots, 1 tsp shrimp paste. 1. Blend shallots and shrimp paste; fry briefly. 2. Add water; bring to boil. 3. Add pumpkin; cook 10 min. 4. Add shrimp; cook 3 min. 5. Season; finish with basil.

Pad Woon Sen (Glass Noodle Stir-Fry)¶

Region: Thailand Ingredients: 200g glass noodles (soaked), 200g ground pork, 100g shrimp, 2 eggs, 100g cabbage, 2 carrots (julienned), 3 cloves garlic, 2 tbsp oyster sauce, 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tsp sesame oil, white pepper, oil. 1. Fry garlic; add pork and shrimp. 2. Add noodles; season with oyster sauce, soy, fish sauce. 3. Push aside; scramble eggs. 4. Add vegetables; toss everything together. 5. Finish with sesame oil and white pepper.

ADDITIONAL VIETNAMESE RECIPES¶

Nuoc Cham (Dipping Sauce)¶

Region: Vietnam (universal condiment) Ingredients: 3 tbsp fish sauce, 3 tbsp lime juice, 2 tbsp sugar, 4 tbsp water, 2 cloves garlic (minced), 1â2 bird's eye chilies (sliced). 1. Dissolve sugar in warm water; cool. 2. Mix in fish sauce, lime juice, garlic, chilies. 3. Adjust balance of salty, sour, sweet. Use as dipping sauce for everything.

Bo Luc Lac (Shaking Beef)¶

Region: South Vietnam Ingredients: 600g beef tenderloin (2cm cubes), 3 cloves garlic, 2 tbsp oyster sauce, 1 tbsp soy sauce, 1 tbsp fish sauce, 1 tsp sugar, 1 tsp sesame oil, black pepper. Serve: watercress, tomato, red onion, lime dipping sauce. 1. Marinate beef 30 min. 2. Heat wok until smoking; sear beef in small batches â "shake" pan constantly. 3. Cook 2 min for medium-rare. 4. Serve on bed of watercress; squeeze lime over.

Banh Bao (Steamed Pork Buns)¶

Region: South Vietnam (Chinese-Vietnamese) Ingredients: 400g all-purpose flour, 1 tsp yeast, 2 tbsp sugar, 150ml warm milk, 50ml warm water, 2 tbsp oil. Filling: 250g ground pork, 2 hard-boiled quail eggs, Chinese sausage (sliced), fish sauce, sugar, pepper. 1. Mix dough; knead 10 min; rest 1 hour. 2. Season pork; divide filling into portions, each with quail egg and sausage. 3. Flatten dough balls; wrap filling; pinch closed. 4. Rest 30 min; steam 15â18 min.

Cha Ca La Vong (Turmeric Fish with Dill)¶

Region: Hanoi Ingredients: 600g firm white fish (catfish, cut into chunks), 2 tbsp turmeric, 1 tbsp galangal (minced), 1 tbsp fish sauce, 1 tsp shrimp paste, oil. Serve: rice vermicelli, fresh dill, green onion, peanuts, nuoc cham, rice crackers. 1. Marinate fish with turmeric, galangal, fish sauce, shrimp paste 1 hour. 2. Pan-fry fish in oil until golden and cooked through. 3. At table: place fish in hot pan with oil, dill, and green onion â sizzle tableside. 4. Wrap with noodles, herbs, peanuts; dip in nuoc cham.

Banh Cuon Nhan Thit (Stuffed Rice Rolls)¶

Region: Hanoi (variation) Ingredients: Same batter as banh cuon. Filling: ground pork, wood ear mushroom, shallots, fish sauce. Serve with Vietnamese sausage, fried shallots, nuoc cham. 1. Prepare filling; season well. 2. Make rolls as per banh cuon method with filling. 3. Serve with all accompaniments.

ADDITIONAL INDONESIAN RECIPES¶

Opor Ayam (Chicken in White Coconut Sauce)¶

Region: Java Ingredients: 1kg chicken pieces, 400ml coconut milk, 200ml water, 3 lemongrass stalks, 4 kaffir lime leaves, 2 salam leaves. Paste: 6 shallots, 4 garlic, 3cm galangal, 3cm ginger, 4 candlenuts, 1 tsp coriander, 1/2 tsp cumin, 1/2 tsp white pepper. 1. Fry spice paste 5 min; add chicken, coat. 2. Add water and aromatics; simmer 20 min. 3. Add coconut milk; simmer gently 20 min. 4. Season with salt and sugar. Serve with rice and ketupat (rice cake).

Ayam Goreng (Fried Chicken)¶

Region: Java Ingredients: 1kg chicken pieces. Marinade: 4 shallots, 3 garlic, 2cm galangal, 2cm ginger, 1 tsp turmeric, 1 tsp coriander, 2 lemongrass, salt, sugar â blended. Oil for deep frying. 1. Marinate chicken in spice paste 2+ hours. 2. Add 200ml water; braise until almost dry, 30 min. 3. Deep fry braised chicken until golden and crispy. 4. Serve with sambal and rice.

Sayur Lodeh (Vegetable Curry Soup)¶

Region: Java Ingredients: 400ml coconut milk, 600ml water, 200g chayote (cubed), 100g long beans, 100g tempeh (cubed), 100g tofu, 50g dried shrimp, lemongrass, kaffir lime leaves. Paste: shallots, garlic, galangal, candlenuts, dried chilies, turmeric, shrimp paste. 1. Fry paste 5 min; add dried shrimp. 2. Add water, lemongrass, kaffir lime; simmer 10 min. 3. Add harder vegetables; cook 8 min. 4. Add coconut milk, tempeh, tofu; simmer 10 min. Season.

Perkedel Jagung (Corn Fritters)¶

Region: Indonesia Ingredients: 3 corn cobs (kernels removed), 3 shallots (minced), 2 cloves garlic (minced), 1 egg, 4 tbsp flour, 1 tsp salt, 1/2 tsp pepper, 1 stalk green onion (chopped), oil for frying. 1. Roughly mash half the corn; mix with whole kernels. 2. Add shallots, garlic, egg, flour, salt, pepper, green onion. 3. Form patties; fry until golden, 3 min per side.

Kerupuk (Shrimp Crackers)¶

Region: Indonesia (condiment) Ingredients: 300g dried shrimp crackers (store-bought raw kerupuk), oil for deep frying. 1. Heat oil to 190Â°C. 2. Add 2â3 raw crackers; they puff within seconds. 3. Remove when puffed and white; drain. 4. Serve immediately as accompaniment.

ADDITIONAL MALAYSIAN RECIPES¶

Beef Rendang (Malaysian Style)¶

Region: Malaysia (Malay-Minang) Ingredients: 1kg beef (cubed), 600ml coconut milk, 3 tbsp kerisik (toasted coconut), 2 lemongrass stalks, 4 kaffir lime leaves, 2 turmeric leaves. Paste: 8 dried chilies, 6 shallots, 4 garlic, 3cm ginger, 3cm galangal. 1. Same method as Indonesian rendang; Malaysian version slightly saucier. 2. Final texture: deep mahogany, rich, still moist.

Lemang (Glutinous Rice in Bamboo)¶

Region: Malaysia (Eid tradition) Ingredients: 2 cups glutinous rice (soaked), 400ml coconut milk, 1 tsp salt, banana leaf-lined bamboo tubes. 1. Mix rice with coconut milk and salt. 2. Pour into banana leaf-lined bamboo; seal. 3. Cook over charcoal fire, rotating 2â3 hours. 4. Slice; serve with rendang.

Bubur Lambuk (Rice Porridge)¶

Region: Kuala Lumpur (Ramadan tradition) Ingredients: 1 cup rice, 1.5L water, 200g chicken (shredded), 200ml coconut milk, 2 stalks lemongrass, 3cm ginger (sliced), 1 tsp turmeric, 1 tsp coriander, 1/2 tsp cumin, salt, fried shallots. 1. Simmer rice in water with lemongrass and ginger until porridge consistency. 2. Add chicken, spices; simmer 20 min. 3. Stir in coconut milk; season. 4. Serve topped with fried shallots.

ADDITIONAL FILIPINO RECIPES¶

Tinolang Manok (Chicken Ginger Soup)¶

Region: Philippines Ingredients: 1kg chicken pieces, 1.5L water, 100g green papaya or chayote (wedges), 100g malunggay (moringa) leaves or spinach, 3cm ginger (julienned), 1 onion (sliced), 4 cloves garlic, 2 tbsp fish sauce, 1 tbsp oil. 1. SautÃ© garlic and onion; add ginger; add chicken and brown lightly. 2. Add water and fish sauce; bring to boil. 3. Simmer 30 min; add papaya; cook 10 min. 4. Add malunggay leaves last; cook 2 min. Serve with rice.

Ginataang Kalabasa (Pumpkin in Coconut Milk)¶

Region: Philippines Ingredients: 400g pumpkin (cubed), 200g shrimp, 100g long beans, 400ml coconut milk, 3 cloves garlic, 1 onion, 2 tbsp bagoong (shrimp paste), oil. 1. SautÃ© garlic, onion, bagoong in oil. 2. Add pumpkin; cook 5 min. 3. Add coconut milk; simmer until pumpkin tender, 15 min. 4. Add shrimp and long beans; cook 5 min. Season.

Bicol Express¶

Region: Bicol, Philippines Ingredients: 400g pork belly (cubed), 400ml coconut milk, 100g long green chilies (sliced), 50g dried shrimp, 3 cloves garlic, 1 onion, 2 tbsp bagoong, 2 tsp sugar. 1. SautÃ© garlic, onion; add pork, cook 10 min. 2. Add dried shrimp and bagoong; cook 3 min. 3. Add coconut milk and chilies; simmer 25 min until pork tender and sauce thick. 4. Season with sugar. Spicy, creamy, salty.

Arroz Caldo (Rice Porridge)¶

Region: Philippines (Chinese-Filipino) Ingredients: 1 cup rice, 1.5L chicken broth, 400g chicken (bone-in), 3cm ginger (julienned), 4 cloves garlic, 1 onion, 2 tbsp fish sauce, oil. Garnish: fried garlic, hard-boiled egg, green onion, calamansi, safflower (kasubha). 1. SautÃ© garlic, onion, ginger; add chicken, cook 5 min. 2. Add rice; toast 2 min. 3. Add broth; simmer 30â40 min, stirring, until porridge consistency. 4. Season; serve with garnishes.

Dinuguan (Pork Blood Stew)¶

Region: Philippines Ingredients: 500g pork belly + 200g pork intestines (cleaned), 250ml pork blood, 200ml pork broth, 1/4 cup vinegar, 4 long green chilies, 6 cloves garlic, 1 onion, 2 tbsp fish sauce, oil. 1. SautÃ© garlic and onion; add pork, cook until lightly browned. 2. Add broth; simmer 30 min. 3. Pour in pork blood; stir quickly to prevent clumping. 4. Add vinegar; do not stir for 2 min. Then stir. 5. Add chilies; season. Serve with puto (rice cakes).

Leche Flan (Filipino CrÃ¨me Caramel)¶

Region: Philippines (Spanish influence) Ingredients: 10 egg yolks, 400ml condensed milk, 200ml evaporated milk, 1 tsp vanilla, 1/2 tsp lime zest. Caramel: 1/2 cup sugar, 2 tbsp water. 1. Caramelize sugar with water; pour into llanera (oval molds). 2. Mix yolks, condensed milk, evaporated milk, vanilla, zest â strain. 3. Pour over caramel; cover with foil. 4. Steam over low heat 35â40 min until just set. 5. Cool; invert onto plate.

Total: 200+ recipes covering Thai, Vietnamese, Indonesian, Malaysian, Filipino, and Singaporean cuisines.