SOUTHEAST

ASIAN CUISINE
Malaysia Laos Myanmar Indonesia Cambodia

Brunei Vietnam Thailand Singapore Philippines

 Sawatdee-

krap
Kamusta?

Sawatdee-

kah

Selamat

Halo pagi
5.2 Significant

Culinary

Influences
Early Peoples and Traditions
Rice is the main component of their diet, something that has
persisted in this area to this day. Many also made a sauce out of
nam pla (fermented fish) or a paste out of fermented shrimp; both
of these preparations still exist in the cuisine of Southeast Asia
today. In addition to the rice and sauces, these early people also
were known to use galangal, lemongrass, limes, and coconuts in
their cooking—all ingredients that provide much of the character
of Southeast Asian food.
Chinese
Stir-frying and steaming are common techniques in much of
Southeast Asia and most likely were part of the customs of those
who migrated from China to this area. In addition, the techniques
of making pickled foods, rice noodles, and wheat noodles are also
believed to have been introduced to the Southeast Asian region by
the Chinese. Other important introductions from China include soy
sauce, star anise, fermented bean sauce, bean curd, the wok
(Malaysia and Thailand), and chopsticks (Thailand and Vietnam).
Indian
Some of the Indian spices and vegetables that are common in
Southeast Asian cuisine include tamarind, turmeric, ginger, gourds,
onions, and garlic. One of India’s major contributions to the cuisine
of Southeast Asia was the practice of making spice blends—in
particular, wet spice blends—that are often referred to as curries
by Westerners
Portuguese
Important crop foods from the Americas that were introduced by
the Portuguese include corn, beans, peanuts, cashews, papaya,
cassava, tomatoes, and potatoes. Many of these have become
major crops throughout Southeast Asia: papayas are commonly
used in salads, peanuts are used for oil or making sauces (and to
give crunch and flavor to salads), beans are a common vegetable,
cassava is used to make flour, and tomatoes are added to stews
and salads. Of all of the foods introduced at this time, the chili is
most significant, because it provides a distinct characteristic to
the cuisines of Southeast Asia, particularly Malaysia and Thailand.
French Colonization
In Vietnam, sandwiches are common and are made with baguettes
that reveal the French influence; the famous northern Vietnamese
soup called pho is also believed to be strongly influenced by the
French penchant for making stocks. The French introduced coffee
into Southeast Asia, and this has also been adapted into the culture
of the Vietnamese.
5.3 Unique
Components

The cuisines

of South
Most of the countries of Southeast
Asia utilize the longer grains of rice, RICE
with the exception of Laos and parts of
northern Thailand, where short-grain
sticky rice is used regularly.

In much of Southeast Asia rice is

cooked by the absorption method and
most often is cooked plain and
unseasoned, to be served with other
flavorful foods.

Rice is also consumed in the form of

rice noodles.
 FLAVORS

Lemongrass, ginger, kaffir lime leaves,

fish sauce, curry and coconut milk
 Balance of

Flavors and

One constant in the cuisine of

Southeast Asia is the use of many
highly flavored components that have
strong flavor character and often can Aromas
dominate a dish. Although these
ingredients are highly aromatic and
flavorful, the chefs and population in
general of these countries are experts
at balancing these aspects in recipes. A
dish that is created well will have a
balance of sour, sweet, salty, bitter,
spicy and aromatic qualities to it.
 Curry Pastes
Some common components of the
curry pastes are lemongrass, red or
green chiles, shallots, ginger, galangal,
shrimp paste, kaffir lime leaves,
coriander root (the roots of the
cilantro plant), and other dried spices.
Gaeng kiew wahn – Green curry paste;
this paste is made from unripe chiles,
which provide much of the green color,
and may also include herbs as part of the
blend. This curry is often used with
poultry dishes.
Gaeng leuang – Yellow curry paste; this
paste contains turmeric, which gives it a
rich yellow color. It is usually used with
poultry.
Gaeng mussaman – Mussaman curry Gaeng panang – Panang curry paste;
paste; influenced by India, this paste roasted and ground peanuts are added
contains dried coriander and cumin as to this paste.
part of the blend and typically adds
lemongrass and garlic or shallots, as well
as some chiles.
Gaeng peht – Red curry paste; this paste Gaeng som – Orange curry paste; this
uses either dried or fresh red, ripe chiles has a higher proportion of shrimp and is
along with galangal and lemongrass. It is typically used in seafood dishes.
used in a variety of coconut milk– based
dishes.
5.4 Significant

Subregions

and Contries
Burma Burma has a central valley that is surrounded by very
rugged highlands, and the climate throughout is

(Myanmar) tropical.
The major religion of Burma is Buddhism, with a small
but significant amount of Christian.
Burma is a major producer of rice, and the fertile central
valley—fed by the Irrawaddy River— produces the long-
grain varieties that are commonly used in Burma
Some of the ingredients that are commonly used in the
Burmese kitchen are cilantro, garlic, ginger, chili, water
spinach, turmeric, cumin, coriander seed, cinnamon,
coconut milk, fish sauce, long-grain rice, legumes and fi
sh.
Fish and shellfish are also common in the cuisine and
are found on the tables of those who do not practice a
strict interpretation of Buddhism.
Laos The majority of Laotians are Buddhist. Although many
are Buddhist, much of the Laotian population eats pork
when it is available, as well as fish and vegetable.

The most common seasonings used are fish sauce,

galangal or ginger, lemongrass, chiles, Thai basil, mint,
and cilantro. Some of the ingredients common to this
country’s cuisine are nam pa (fi sh sauce), padek
(fermented fi sh pieces), khao niao (sticky rice), khao
khoua (roasted rice), ped (duck), sommu (spiced pickled
pork sausage), hua khar (galangal), bai si khai
(lemongrass), mark karm (tamarind), and rau ngo
(cilantro), to name just a few.
Vietnam Vietnam is a long country situated north to south along
the South China Sea; its northern neighbor is China,
and Laos and Cambodia border it to the west.
Some of the ingredients (besides rice) that are common
to this country’s cuisine include nuoc mam (fish sauce),
bac ha (mint), banh trang (rice paper or wrapper), ca de
(Japanese eggplant), dau dua (long beans), gia (bean
sprout), ca rot (carrot), cu cai trang (daikon radish), dau
phong (peanut), gung (ginger root), chanh vo xanh
(lime), rau muong (water spinach), and ngo gai (saw leaf;
a type of herb).
The specialty products and recipes from this country
include many examples of street food such as banh
(savory or sweet cakes or buns, often fi lled with other
ingredients), pho (broth with rice noodles and various
ingredients), and cha gio (fried spring rolls).
Thailand The vast majority of Thai residents are Buddhists, and
all Thai men spend a period of time in one of the many
monasteries through the country. Although it is a
predominantly Buddhist country, vegetarianism is not a
major dietary pattern in Thailand.

Some of the ingredients common to this country’s

cuisine are khao hom ma-ree (jasmine rice), khao kate
(basmati rice), kwaytiow (rice noodles), makheua muang
(eggplant), prik kii noo (Thai chiles), naw mai (bamboo
shoots), ga lum phee (cabbage), puck whan (water
spinach), ma-kham (tamarind), magroot (kaffi r lime),
gape (shrimp paste), nahm ga-ti (coconut milk), nam pla
(fi sh sauce), takrai (lemongrass), and kha (galangal).
Specialty products and recipes include miang khum
(lettuce with chiles, peanuts, limes, and sauce)
Cambodia Cambodia is located in the southern part of the
mainland
Like neighboring southern Thailand, the rice eaten here
daily is the long-grain variety, and fish sauce, coconut
milk, chiles, lemongrass, and galangal are common
flavoring ingredients.
Malaysia This region is predominantly Muslim, and the next
largest religious population is Hindu; as such, the
cuisine reflects the foods that are accepted by these
faiths. Muslims do not eat pork and Hindus do not eat
beef, so the dominant protein eaten here is fi sh.
Vegetables and rice are daily components of the
Malaysian diet. The climate here is tropical, and the
terrain includes coastal plains that rise to dense forests
and mountains to the north.
Some of the ingredients in this country’s cuisine that
reflect the Chinese influence are kicap (soy sauce),
daging (meat), babi (pork; commonly eaten by
nonreligious peoples), sos tarim (oyster sauce), sos plam
(plum sauce), hoisin sauce, and spices like star anise
and cloves used to make serbuk rempah (five spice
powder)
5.5 Common

Terms,

Foods and

Ingredients
Laos
Bai si khai – Lemongrass
Hua khar – Galangal
Kaeng jeuud kalampi – Pork and
cabbage soup with egg
Kaeng som pa – Fish soup with Hua khar
lemongrass, lime juice, fish sauce, and
cilantro
Kai yad sai – Braised chicken stuffed
with chiles, shallots, garlic, and cilantro
Kalee ped – Curried duck with potatoes
Khao khoua – Roasted rice powder
Khao niao – Sticky rice
Laap – Salad made from pounded meat or
fish seasoned with mint, lime juice, fish
sauce, and chiles and topped with toasted
rice powder
Mark karm – Tamarind
Miang kham – Snack common in Laos and
northern Thailand in which chiles, limes,
peanuts, and coconut are wrapped in a
leaf and eaten with a sweet sauce
Nam pa – Fish sauce
Padek – Fermented fish and fish sauce
with pieces of the fish still in it. This is
commonly used to season other foods,
with the fermented fish pieces often
pounded and added to dishes. Padek
Malaysia
Asam jawa – Tamarind
Babi – Pork
Baji sawi – Mustard seed
Blancan – Shrimp paste
Budu – Fish sauce
Daging – Meat
Daun – Fresh herbs (leaves)
Kelapa – Coconut
Ketupat – Rice wrapped in palm leaves and

steamed or boiled to yield a dense rice

dumpling
Kicap – Soy sauce
Kicap manis – Thick, sweet

soy sauce
Minyah sapi – Ghee (clarifi

ed butter)
Nasi goreng – Fried rice
Pandan – Screwpine (a

distinct seasoning) Nasi goreng

Rempah – Spice paste or

spice blend
Thailand
Ba mii – Wheat noodle
Ga lum phee – Cabbage
Gape – Shrimp paste
Kha – Galangal
Khanom jiin – Rice noodle made from forcing dough

through a sieve
Khao – Rice
Khao hom ma-ree – Jasmine rice
Khao kate – Basmati rice
Khing – Ginger
Kuaytiaw – Flat rice noodle
Magroot – Kaffir lime
Ma kham – Tamarind
Makheua muang – Eggplant
Miang khum – Snack made from wrapping chopped

limes, peanuts, coconut, and chiles in lettuce leaves

with sweet sauce

Nahm go fi – Coconut milk
Nam jim tua – Pickled and spiced cucumber
Nam pla – Fish sauce
Vietnam
Bac ha – Mint
Bang trang – Rice paper or rice wrapper
Ca de – Japanese eggplant
Ca rot – Carrot
Chanh vo xanh – Lime
Cu cai trang – Daikon radish
Dau dua – Long beans; also called yard-long beans
Dau hao – Oyster sauce
Ga – Chicken
Gao – Rice
Gia – Bean sprout
Goi cuon – Rice wrap with shrimp
Goi ga – Chicken and cabbage salad
Gung – Ginger root
Ngo gai – Saw leaf (a type of herb)
Nuoc cham – Condiment sauce made from fish sauce, lime juice,

chiles, and garlic

Nuoc mam – Fish sauce
Ot – Chili pepper
Pho – Flavorful broth served with noodles and various other

ingredients
Pho bo – Beef pho with noodles and garnishes
Rau muong – Water spinach (not related to spinach but used in a

similar manner)
Toi – Garlic
Xi dau – Soy sauc