1. MARIA JULIA D. BELOLO
August 8, 2011
PLANNING FOR
ASEAN CUISINE

2. A1 Brunei - tiny oil-rich
sultanate in Borneo
Food in Brunei is very similar to
that of its neighbors,
Malaysia and Singapore. They
are rich and spicy with rice
and noodles being the staple
food. Brunei is famous for its
diverse and great food.

3. A2 Cambodia - recovering from decades of war and home of
Angkor
Khmer cuisine is noted for the use of Prahok​​, a type of
fermented fish paste, in many dishes as a distinctive flavoring.
When Prahok is not used, it is likely to be kape instead, a kind
of fermented shrimp paste. Coconut milk is the main
ingredient of many Khmer curries and desserts. In Cambodia
there is regular aromatic rice and glutinous or sticky rice.
The latter is used more in dessert dishes with fruits such as
durian. Almost every meal is eaten with a bowl of rice.

5. A typical Indonesian meal
consists of steamed rice and one
or two main dishes made of fish,
meat, chicken or vegetables,
sometimes including soup, all of
which are served together.

6. A common side dish is sambal.-
a spicy condiment made from fresh chilis,
dried shrimp paste, lime juice, sugar and
salt.

7. A4 Laos - the forgotten, but
growing, country of South-
East Asia, landlocked by
Cambodia, China, Myanmar,
Thailand and
Vietnam
It's little surprise that Lao food
is similar to Thai cuisine,
given the long interwoven
history the two countries
share.

8. But while dishes includes liiap
(meat salad) and tqm mdak-
hung (som tam; papaya
salad) of Thai food, The most
obvious of these is khao niaw
(sticky rice), which is classed
by scholars as being one of
the main identifiers of Lao
culture.

9. A5 Malaysia - multicultural
country covering the
skyscrapers of KL and the
jungle headhunters of
Borneo
The staple food of the Malays is
rice, boiled to a white fluffy
texture. It is served with
dishes of meat (chicken or
beef), fish and vegetables.

10. Meat and fish are usually prepared as
sambal (chili paste) or curry dish. In fact,
Most of the Malaysian food can not be
eaten without some spices.

11. Malays prohibited from
consuming the flesh of
predatory animals and
predatory birds (ducks are
allowed), rodents, reptiles,
worms, amphibians (frogs)
and the flesh of dead
animals. Muslims can only
eat meat that is halal. Halal is
a way of slaughtering
according to the Islamic rites.

12. Ingredients used by the Malays:
a. Mee rebus, typical
Malaysian food
b. Serai (lemon grass)
c. Bawang merah (shallots
d. Halia (ginger
e. Lengkuas (galangal)

13. f. Ketumbar (coriander
g. Asam jawa (tamarind)
h. Kunyit (turmeric)
i. Saffron
j. Jintan putih (cumin)
k. Santan - coconut milk squeezed from the flesh of the grated
coconut

14. A staple breakfast favorite is nasi lemak.
It is a simple but very satisfying meal. The
rice is cooked in coconut milk with
fragrant pandan leaves.

15. Side dishes can be sambal ikan bilis (anchovies with chili),
omelets or hard boiled eggs, peanuts, sliced cucumber,
prawns and fried fish. If one Malaysia food can be named as
the countries national dish, it's probably nasi lemak.

16. Famous Malay Foods:
1. Satay consists of chunks of chicken marinated with a variety of
spices.
2. Ikan bakar is grilled or barbecue fish
3. Rendang Tok is a meat dish (chicken or beef) prepared with
coconut milk, chilies, onion, and other ingredients and the
complete ingredients include beef, coconut milk, onion, garlic,
chilies, coriander powder, cumin, black pepper, fennel,
turmeric root, lemon grass and other ingredients

17. 3. Rendang Tok is a meat dish
(chicken or beef) prepared
with coconut milk, chilies,
onion, and other ingredients
and the complete ingredients
include beef, coconut milk,
onion, garlic, chilies,
coriander powder, cumin,
black pepper, fennel,
turmeric root, lemon grass
and other ingredients

18. Myanmar (Burma) – military
dictatorship opens to the
adventurous traveler
Famous Cuisines:
1. Mohingar or Latphet (pickled
tea leaves) or sweetmeats to
satisfy the sweet tooth

19. A general run-of-the-mill recipe
will include the following
ingredients: rice noodles,
fish (fresh water or marine, )
fish or prawn sauce, a small
measure of salted fish, lemon
grass, tender banana stems,
ginger, garlic, pepper, onion,
turmeric powder, rice flour,
dahl (Indian bean) powder,
dried chili powder, cooking
oil.

20. Rakhine Mohingar is also famours for its distinct blend. It
includes a very liberal mix of hot chiller pepper, which literally
burns your tongue and palate if you are caught unawares. So
Rakhine Mohingar is popularly known by the euphemism "Hot
palate, hot tongue concoction".

21. Singapore - clean and orderly
island-city state
The Singaporean food culture
speaks of a fusion of cultures
from all over the world. This
array of choices is
representative of cultural
diffusion in the local context.

22. Alongside globalization came the
entry of different cultures into
this small island so it comes as
no surprise that in one way or
another, they begin emulating
certain cultures while
ethnocentrism helps them in
defining what cultures they do
not want. And so, they have
decided to take a deeper look at
the local food culture and seek
to understand why things are
the way they are- things they do
not usually try to comprehend
on an ordinary basis.

23. Thailand - the most popular destination in the region
Thai food is well known for it being spicy and hot. It is cooked
with the basic ingredients like fresh coriander, garlic,
limejuice, lemon grass, fish sauce and shrimp paste.

24. Thai food is most popular
because it is a wonderful
blend of the five basic
flavors- hot, sweet, sour, salty
and bitter. It is best described
as the amalgamation of the
flavors of the four different
regions of the North,
Northeastern or Isan,
Southern and Central.

25. Famous Thai dishes:
Rad na- Rice noodles, pork, chicken, shrimp, cooked in spicy
gravy.
Pad thai- pan fried rice noodles with sugar, fish sauce,
chopped peanuts, lime juice, seafood, egg combined with
chicken and tofu.
Pad see ew- Fermented sausages with fried rice.
Pad kee mao- stir fried noodles with Thai basil.
Khanom Chin Namya- boiled round rice noodles eaten with a
host of curry sauces, fresh vegetables and leaves

26. Vietnam - firmly marching
down the long road
to capitalism
Vietnamese Cuisine is a mixture
of Chinese, French and a little
Thai influence. It is probably
one of the best Cuisines in
Asia. The basic ingredients of
Vietnamese cuisine are rice
and the famous fish-sauce
"nouc mam".

27. One of the specialties of
Vietnamese cuisine is spring
rolls – the ingredients and
size vary - depending on or
within the region of the
country. The traditional
breakfast - chicken soup (pho
ga) or beef soup (pho bo) is
available at most of the food
stalls on the main streets of
nearly every city in Vietnam.

28. PHO
For Vietnamese; Pho is life;
love and all things that
matter.
In Vietnam; Pho is mostly a
restaurant food. Though
some people prepare it at
home; most prefer going to
noisy soup shops.

29. Pho comes with a variety of
toppings including rare beef;
well-done beef and slices of
brisket; tendon; tripe and
even meatballs. If you’re a
novice; try pho Tai Chin;
which includes the rare and
well-done beef combination.

30. NEM
One of the best Vietnamese
foods! The Vietnamese
Version of the egg roll; Cha
Gio is a seasoned mixture of
eggs; ground pork; and
sometimes crab or shrimp
rolled tightly in rice paper
and deep-fried. It is served
accompanied by lettuce;
cucumber and Nuoc Mam.

31. The proper way to eat these delicacies is
to roll them in a piece of lettuce with a
slice of cucumber and dip it into the
Nuoc Mam.

32. BANH CHUNG
Banh Chung or square rice
cake is a Vietnamese
traditional dish most
commonly found during the
“TET” New Year celebration.
Every Vietnamese family
must have “Banh Chung”
among their offerings to be
placed on the ancestors`
altars.

33. One or two days before Tet; the
family gathers to prepare and
cook the rice cakes around
the warm fire. “Banh Chung”
is made of glutinous rice;
pork meat and green bean
paste; and is wrapped in a
square of “Dong” leaves
(rush leaves) giving the rice a
green color after boiling for
ten hours.

34. During “Tet” New Year; the rice cakes are
served with “gio lua” or lean pork pie;
and “hanh muoi” or salted sour onions.