Winter drink is a kind of hot and sour Thai soup. Tom is a boiling process, and yum means "mixing". It is made of southern ginger, sour seeds, citronella, shallots, sour lemons, peppers and fish sauce.
This is a Thai-China pasta, which is made of chicken, beef, pork, seafood and other meats. It is 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 ancient Hanoi County (now Henan Province), so Oolong may have become a dish in Hanoi. It is almost only served in restaurants, and it can't be found in roadside stalls.
Catfish is sliced, marinated in ginger sauce, and then lightly grilled on charcoal fire. Eat with Vietnamese powder
Compared with Vietnamese powder, hue beef powder is thicker. 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, which symbolizes 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, eaten 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 to Cambodia, and gradually became a popular breakfast dish in Cambodia. Guichao soup can be found in market stalls, roadside vendors and restaurants all over the country. The word "kway teow" is the name of Chaoshan area and Minnan area. Longan looks similar to 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 there are different varieties in different places. 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 with a traditional mortar and pestle.
This dish originated in Padang, Sumatra. Badong cuisine 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 black fruit is used.
Bandung Shao Shao tastes mild and not greasy. The most important thing is peanut butter. Most street foods in Indonesia are related to peanut butter.
Some people call coconut milk rice (rice cooked with coconut milk) the unofficial national dish of 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.
Lysa is the representative food of Malaysia and Singapore. There are two kinds of Lysa: curry Lysa and Asian ginseng Lysa. Compared with curry Lysa, Asian ginseng Lysa tastes sour and spicy.
"Meat bone" is a soup dish in Malay Peninsula, which is made of bone, meat and Chinese medicine. The word "tea" comes from the name "Li Wendi" of a local Chinese restaurant owner, and 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.
Manjiang pot is a common pancake in Southeast Asia. Traditional Manjianghong uses chopped peanuts, sugar, coconut and sweet corn as fillings.
According to legend, the source of Manjiang Red 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.
Grill chopped pig's head with onion and put it on an iron plate. It is generally believed that the pig's head originated from unnecessary garbage at Clark Air Force Base.
If you attend birthday parties, weddings and Christmas parties in the Philippines, you will almost certainly find roast suckling pigs in the middle of the table. Crispy skin, a mouthful 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. You can see the bones or feathers of the duckling when you eat.
Uda originated in Sumatra, Indonesia, and is very common in Southeast Asia. It is also the representative food of Mapo, Johor, Malaysia. Fish paste is mixed with various spices, wrapped with banana leaves, and then 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 not really 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.