Explore by Tags

Entries tagged with 'southeast asia'

19 Southeast Asian Recipes We Love

Ben Jay 5 comments

Southeast Asia is home to an incredibly rich food history. From French colonial-inspired bánh mì to Singapore's iconic chicken rice to creamy Thai tom yam kung soup, this is one cuisine that embraces enough flavors to satisfy any palate. Here are 19 recipes to get you started! More

Quick Asian Chili-Lime Chicken Soup

Serious Eats Yvonne Ruperti 6 comments

This fast and flavorful soup is like a light Vietnamese chicken pho. Chicken stock gets flavored with green chilies, lemongrass, lime juice, and fish sauce, and the soup gets bulked out with mushrooms, thinly sliced chicken breast marinated in fish sauce, and rice noodles. More

Spicy Sambal Chicken and Shrimp

Serious Eats Yvonne Ruperti 3 comments

Chicken and shrimp are loaded with flavor from a searing Southeast Asian chili sambal. More

Prawn Paste Chicken

Serious Eats Yvonne Ruperti 3 comments

Try a taste of Chinese Zi Char cooking at home. Shrimp paste marinated chicken is twice fried for crunchy golden goodness. More

Thai-Style Lobster and Herb Salad with Snap Peas and Salted Cucumber

Serious Eats J. Kenji López-Alt 2 comments

A refreshingly light take on lobster salad, made with cucumbers and snap peas in an intense hot, sour, and sweet dressing is accented with pine nuts, shallots, herbs, and dried shrimp. More

Laos Travels: A Guide To Laotian Noodle Soups

Jamie Feldmar 5 comments

Noodle soups are their own galaxy in Laos, where it's possible to eat a different kind of soup every day for a week without repeats. Here's a look at some of our favorites bowls! More

Thailand Travels: A Quick Guide to Northern Thai Street Food

Jamie Feldmar 6 comments

Northern Thai food—bitter, spicy, delightfully funky—is some of the most intriguing and satisfying in all of Thailand. Here's how to tell your naem from your nam phrik. More

Thailand Travels: A Noodle Dish from Chiang Khan You Need to Know About

Jamie Feldmar 3 comments

Meet dong daeng, essentially the Thai version of spaetzle, invented and perfected in a small town in northern Issan. More

Thailand Travels: Snapshots from the Markets of Isaan

Jamie Feldmar Post a comment

I've spent the past week traveling through Isaan, the northeast region of Thailand, the agricultural heartland of the country. Few tourists make it up this way—Isaan is a long way from Bangkok but is home to some of the most complex and intriguing foods in the country. Here's what we found in the markets of Nong Khai. More

How to Be a Vegetarian in Singapore and Kuala Lumpur

Howard Walfish 8 comments

Southeast Asian food is not known for being vegetarian-friendly. Many dishes contain shrimp paste, fish sauce, or they're just fried in lard. So, eating vegetarian in Southeast Asia will require some advance work. This guide should serve as a resource for any vegetarians, or just vegenthusiasts, planning to travel through Singapore and Kuala Lumpore. More

Snapshots from Asia: Traditional Kuih Muih for the Gluten-Free Dessert Fiend

Wan Yan Ling 8 comments

There’s a saying that a girl’s father is her first true love. The first man who loves her—and whom she loves—wholeheartedly. My dad has a sweet tooth, which is probably why I find men who enjoy dessert so appealing. I once had a date who gave me the bleeding heart routine, telling me with a soulful, faraway look in his eyes that he avoided all things sweet. Why? "Because life is hard," he said. His family struggled for years to make ends meet. Denying himself sweetness was his way of reminding himself not to take things for granted. It was a touching story, but I dodged a kiss and was quick to offer my hand in friendship at the... More

Bangkok Street Food

Ed Levine 3 comments

When I read Joshua Kurlantzik's fine piece on Bangkok street food, I immediately thought of my late friend Johnny Apple, who wrote an equally spirited and passionate story on the same topic a few years ago. One plus of Kuralntzik's piece: He gave props to the terrific Thai food blogger Austin Bush. Johnny Apple, on the other hand, leaned on American writer Robert Halliday for guidance. The times they have changed. But did they write about the same restaurants?... More

Destinking Durian

Lia Bulaong 1 comment

A rose by any other name will still smell as sweet, so goes the cliche, but is a durian still a durian if it doesn't stink? Thomas Fuller of the New York Times: "To anyone who doesn’t like durian it smells like a bunch of dead cats,” said Bob Halliday, a food writer based in Bangkok. “But as you get to appreciate durian, the smell is not offensive at all. It’s attractive. It makes you drool like a mastiff.” Nevertheless, a Thai government scientist, who after three decades of research is one of the world’s leading durian experts, now says he has managed to excise its stink."... More

Marketman's Philippine Fruit Index

Lia Bulaong Post a comment

Marketman’s Philippine Fruit Index: "I was recently reviewing a reference guide which had a section on tropical fruits from this part of the world and I was surprised to note that I seemed to have covered many of the fruits in the book. Turns out that Marketmanila has already featured over 50 locally-grown fruits in the past two years!!" (If you read nothing else, make sure to check out his Mango Slicing 101—it's pretty easy once you know what to do.)... More

Southeast Asian Street Food

Lia Bulaong Post a comment

EatingAsia's Robyn Eckhardt on street food: "We're not saying that street food is always better. It isn't (neither is restaurant food). But sometimes, it is - because it's produced by a vendor who's been specializing in one dish or a few, day after day, year after year. (Besides, there are some dishes that just aren't made off the street.) And we're not saying that if you haven't experienced SE Asian street food you haven't 'done' SE Asia - but we are saying you've missed out on an important part of the region's culinary culture."... More

More Posts