Dongyin is a hot and sour Thai soup. Tom is the process of cooking, and yum means "mixing". It is made of southern ginger, sour seeds, citronella, shallots, sour lemons, peppers and fish sauce.
It is a Thai-China pasta, which is made of chicken, beef, pork, seafood and other meats, fried with wide rice flour, and topped with a sauce made of broth and cassava starch or corn starch.
Jiang Ziya was a native of Hanoi County (now Henan Province) in ancient times, so Oolong may have become a Vietnamese Hanoi dish. It is almost only served in restaurants, and roadside stalls can't be found.
The catfish is cut into pieces, marinated in ginger sauce, and then gently barbecued on a charcoal fire. Eat with Vietnamese powder
Hue beef powder is thicker than Vietnamese powder. This dish is highly praised for its balance of spicy, salty and fresh.
A traditional food in Vietnam is made of glutinous rice, mung beans, pork and other materials. Vietnamese zongzi is square in shape, symbolizing heaven and earth, green symbolizes forests, fields and cultivated land, and meat and mung beans symbolize animals and plants on the earth.
It is made of thin shredded pork and skin, served with rice, and often added with garlic sauce, lemon, sugar, pepper, pickles, white radish and carrots.
It is said that it originated in Fujian and was introduced into Cambodia, and gradually became a popular breakfast dish in Cambodia. Kwai soup can be found in market stalls, roadside stalls and restaurants all over the country. The word "kway teow" is the name of Chaoshan area and Minnan area. Kwai Chao looks like rice noodles, but it is different from rice noodles, and its taste is more elastic than rice noodles.
Green papaya salad is usually made of immature shredded papaya. It is native to Laos, but its varieties vary from place to place. Green papaya salad is a dish introduced to Bangkok from Laos immigrants. It is similar to Som Tam in Thailand, but it contains no peanuts and is usually made of fermented fish sauce. Other ingredients include palm sugar, lime, garlic, tomatoes, dried shrimps, peppers and raw eggplant. All these ingredients are mashed together in a traditional mortar and pestle.
This dish originated in Padang, Sumatra. Badong food is famous for its spicy and rich taste. Similar to curry beef to some extent, but without broth.
Black beef soup is a beef stew in East Java. Black beef soup is dark black because it uses black fruit.
Bandung Shao Shao tastes mild and not greasy. The most important thing is peanut butter. Most street food in Indonesia is related to peanut butter.
Some people call coconut milk rice (rice cooked with coconut milk) an unofficial national dish in Malaysia because it is really delicious.
What matters is its side dishes. In different parts of Malaysia, there are various side dishes, such as boiled eggs, peanuts, vegetables, curry mutton/chicken/beef, seafood and various sauces.
Lesha is the representative food of Malaysia and Singapore. There are two kinds of lesha: curry lesha and Asian ginseng lesha. Compared with curry lesha, Asian ginseng lesha tastes sour and spicy.
"Meat bone" is a soup dish in Malay Peninsula, which is made of bone, meat and traditional Chinese medicine. The word "tea" comes from the name "Li Wendi" of a local Chinese restaurant owner. The pronunciation of "land" and "tea" is similar (Minnan dialect), so it was later called "Barker Ku tea". There is no tea in the ingredients themselves.
Manjianghong is a common pancake in Southeast Asia. Traditional Manjianghong uses chopped peanuts, sugar, coconut and sweet corn as fillings.
According to legend, the origin of "Man Jiang Hong" may be related to Zuo. Zuo was ordered to go to Fujian to pacify the Taiping Army. Crushing sugar and peanuts rich in Fujian and scattering them on soft pancakes are convenient for soldiers to carry and eat. Later, this kind of pancake spread to all parts of Fujian, and was introduced to Nanyang with early Fujian immigrants.
Barbecue chopped pig's head with onion and put it on an iron plate. Pig's head is generally thought to come from the garbage that Clark Air Force Base doesn't need.
If you attend birthday parties, weddings and Christmas parties in the Philippines, you will almost certainly find the roast suckling pig in the middle of the table. Crispy skin, a bite of gravy.
It is very popular in Vietnam, the Philippines and Thailand. Duck eggs that are about to hatch into ducklings are cooked with boiling water and seasoned with salt. And you can see the bones or feathers of the ducklings when you eat them.
Uda originated in Sumatra, Indonesia, and is very common in Southeast Asia. It is also the representative food of Mapo in Johor, Malaysia. Fish sauce mixed with various spices, wrapped with banana leaves, steamed or roasted. It is said that the early Mapo Uda was produced by local fishermen to solve the problem of selling leftovers.
Tofu noodles are actually not made of tofu, but thick porridge made of chickpea powder. Usually eaten with rice noodles and pickled chicken or pork.
Text: Xiao Ao
I hope you can add, comment, like and collect.
See you next time.