Southeast Asian Cuisine
traders. This country is home to seven
Satay (Indonesia)
Historical Roots of Satay
The word itself is said to have arisen from
the Indonesian sate or the Malay saté. This
story is evidenced by the fact that the meats
favored by Indonesians and Malaysians –
mutton and beef due to their halal diet, are
also those favored by Arabs and would
have been the meats that the traders
brought with them to Indonesia. Satay, the
delicious peanut sauce can now be found in
almost any city around the world. Perfectly
paired with grilled meat on skewers and
other delicious barbecued and grilled
dishes, the sauce is a popular side dish in
Southeast Asian cooking.
According to the Oxford English Dictionary,
the word ‘satay’ comes from the Malay word
‘satai’ – with the first recorded use of the
word appearing in 1917 describing a satay
seller in Singapore known as the ‘Satay
Man’. By 1955, the word was being
commonly used when referring to this
Malay-style of cooking.The tangy peanut
sauce has an interesting history and
evolution that spans across several Asian
countries including Malaysia, Singapore and
Indonesia.
Satay: An all time Indonesian Street
Food
Satay is widely believed to have originated
from Java, Indonesia, which was developed
from the Indian kebab. Back then, Arab
traders would skewer and cook their meat
on their swords, or use metal skewers,
much like we still see in the cuisine from
that region today. This was adapted by
Indonesians and coconut palm fronds were
used in place of the swords. The Satay (or
more simply, Satay) is one of Indonesia’s
most famous dishes. Historically, it has
been centered on Java as the origin of the
distinct East Asian flavor that first appeared
on Indian kebabs imported by Muslim
distinct types of sate. Sate Kerang is a
delicacy from East Java’s largest city,
Surabaya. When mince beef or lamb is
wrapped in animal fat, it is referred to as
sausage sate. This sate can be made with a
variety of meats, including chicken, fish,
pork, and turtle.
Evolution of Satay
Regardless of its origin, the recipe for satay
quickly spread throughout Southeast Asia,
being adapted and transformed to suit the
tastes of each region. For example,
Malaysian satay usually features chicken or
beef and is accompanied by a rich peanut
sauce, diced red onion, cucumber, and
small cubes of compressed rice called
ketupat.Reflecting the country’s widely
multicultural society, Singaporean satay
often features a fusion of diverse cultural
traditions, resulting in a wide array of satay
presentations and styles.
Cultural Influences
Satay has been influenced by Indonesian,
Malaysian and Thai cuisine but its origin has
been widely agreed to be the Indonesian
island of Java. Satay is a meat dish that is
marinated, skewered, grilled and served
commonly with a peanut sauce.One theory
about the origins of satay sauce suggests
that it may have been influenced by Indian
cuisine. Indian kebabs, which are skewered
meats cooked over an open flame, were
introduced to Southeast Asia by Indian
traders and immigrants. It is possible that
satay sauce evolved as a dipping sauce for
these kebabs, with the addition of local
ingredients such as peanuts, palm sugar,
and chili peppers.
Satay: Uniqueness
Satay is a hugely popular dish in Southeast
Asia that has gained a huge following
around the world. A genuine satay has a
tasty peanut flavored sauce, which not
many satay makers know, due to its
development and changes in recipe.
Resembling a kebab, these grilled meat
skewers trace their origins to Arabian
culture, but have since evolved into a
unique dish. Bamboo skewers are used
instead of metal ones, and satay is
commonly served with a variety of dipping
sauces. Chicken, beef and mutton are the
most common meats employed in this dish.

DON'S DRAFT:
Satay originated from Indonesia and
Malaysia, evolving from the Indian
kebab. The delicious peanut sauce is a
popular side dish in Southeast Asian
cooking, enjoyed worldwide.
Indonesian satay has its roots in Java
and is influenced by Indian kebabs. It
offers various types, including Sate
Kerang from Surabaya, made with
different meats like beef, lamb, chicken,
fish, pork, and turtle.
Satay, a popular Southeast Asian dish,
originated in Java, Indonesia. It has been
influenced by Indonesian, Malaysian,
and Thai cuisine. The dish is skewered,
grilled, and served with various dipping
sauces, commonly made with chicken,
beef, or mutton.
History of Adobo
The word adobo is derived from the Spanish
word adobar, which means “marinade” or
“pickling sauce.” The existence of the tangy
dish was first recorded in 1613 by the
Spaniard Pedro de San Buenaventura
Like many cultures based in warm climates,
Filipino natives developed various methods
of preserving food. Adobo utilizes the acid in
the vinegar and the high salt content of soy
sauce to produce an undesirable
environment for bacteria. Its delicious flavor
and preserving qualities served to increase
adobo's popularity. The adobo was
traditionally cooked in clay pots but today is
made in more common metal pots or woks.
There's no doubt that adobo is a mainstay in
Philippine cuisine — thanks to its complex
flavours rooted from a simple
vinegar-braised method, it's one of the most
well-known gateway dishes that introduces
foreigners to the curious and nuanced world
of Filipino food.
Pab’s Draft
KIMCHI
The origins of kimchi can be traced back to
ancient Korea, around the 7th century.
Initially, kimchi was a simple mixture of
fermented vegetables seasoned with salt,
vinegar, and other natural preservatives.
The earliest form of kimchi was known as
"jeotgal" and consisted mainly of fermented
seafood and salted vegetables. Over time,
the ingredients and techniques for making
kimchi evolved. In the 12th century, the
introduction of chili peppers from the
Americas dramatically transformed the
flavors of kimchi, giving it a spicy kick.
During the Joseon Dynasty, kimchi gained
widespread popularity and became a staple
food for Koreans. It was made in large
quantities during the harvest season and
stored in traditional Korean earthenware
called "onggi" for long-term fermentation.
The fermentation process allowed Koreans
to have a source of vegetables during the
winter months when fresh produce was
scarce. It is basically an essential part of
traditional meals and is served as a side
dish with almost every Korean meal.
In recent years, kimchi has gained
international popularity and is appreciated
worldwide for its distinctive flavor and health
benefits. It is now widely available in Korean
restaurants and grocery stores globally. The
global demand for kimchi has led to
innovations such as packaged kimchi, which
allows for easier distribution and
consumption.
Kimchi is a traditional Korean dish that has
a rich history dating back thousands of
years. It is a fermented vegetable dish
made primarily from cabbage and radishes,
with the addition of various seasonings and
spices. Kimchi holds great cultural and
culinary significance in South Korea and is
often considered a national dish. Here's a
brief history of kimchi:
Origins:
The origins of kimchi can be traced back to
ancient Korea, around the 7th century.
Initially, kimchi was a simple mixture of
fermented vegetables seasoned with salt,
vinegar, and other natural preservatives.
The earliest form of kimchi was known as
"jeotgal" and consisted mainly of fermented
seafood and salted vegetables.
Development:
Over time, the ingredients and techniques
for making kimchi evolved. In the 12th
century, the introduction of chili peppers
from the Americas dramatically transformed
the flavors of kimchi, giving it a spicy kick.
This innovation is attributed to Admiral Yi
Sun-sin, a prominent figure in Korean
history.
During the Joseon Dynasty (1392-1897),
kimchi gained widespread popularity and
became a staple food for Koreans. It was
made in large quantities during the harvest
season and stored in traditional Korean
earthenware called "onggi" for long-term
fermentation. The fermentation process
allowed Koreans to have a source of
vegetables during the winter months when
fresh produce was scarce.
Symbolism and Cultural Significance:
Kimchi has deep cultural significance in
South Korea and is considered a symbol of
Korean identity. It is an essential part of
traditional meals and is served as a side
dish with almost every Korean meal.
Kimjang, the process of making kimchi, is
also recognized by UNESCO as an
Intangible Cultural Heritage of Humanity.
Regional Variations:
Throughout the centuries, various regions in
Korea developed their unique styles of
kimchi, resulting in a wide range of regional
variations. These variations depend on
factors such as local ingredients, climate,
and regional preferences. Some well-known
regional kimchi types include baechu kimchi
(cabbage kimchi), dongchimi (water-based
kimchi), kkakdugi (radish kimchi), and
nabak kimchi (watery kimchi).

Modern Times:
In recent years, kimchi has gained
international popularity and is appreciated
worldwide for its distinctive flavor and health
benefits. It is now widely available in Korean
restaurants and grocery stores globally. The
global demand for kimchi has led to
innovations such as packaged kimchi, which
allows for easier distribution and
consumption.

Today, kimchi continues to be a beloved

part of Korean cuisine, representing the
country's rich culinary heritage and cultural
traditions. Its complex flavors, health
benefits, and cultural significance have
made kimchi a truly iconic dish in South
Korea and beyond.

Pho, a Vietnamese rice noodle soup,

originated in French Indochina in the early
20th century. Vietnamese cooks combined
beef broth and rice noodles, influenced by
French culinary techniques.

Pho is widely available in Vietnam, sold in

street markets, stalls, and restaurants. It
has gained international popularity and can
be found in many countries, including the
United States, Australia, Canada, and
France.

Pho has evolved with variations like beef

pho (pho bo), chicken pho (pho ga), and
vegetarian options. It has become a staple
dish in Vietnam and has made a cultural
impact. The flavorful broth and unique rice
noodles contribute to pho's appeal. It has
gained global popularity and offers various
flavors and ingredients. The aromatic broth
and distinctive rice noodles make pho a
standout in Vietnamese cuisine, enjoyed
worldwide.

Tom Yum Goong
If you've been to a Thai restaurant, then
you've probably tried this signature Thai
soup which is known as Tom Yum Goong or
Tom Yum soup. The words “tom yum” are
derived from two Thai words: “tom” and
“yam”. “Tom” refers to the boiling process,
while “yam” refers to a kind of Lao and Thai
spicy and sour salad. Thus, “tom yum” is a
Lao and Thai hot and sour soup and is
indeed the most famous Thai soup. The
kung or goong here then refers to the
shrimp.
History: The exact history of Tom Yum
Goong is not fully known although it is
generally believed that the abundance of
freshwater shrimps in the river of Chao
Phraya gave rise to the dish causing it to
become a central component of their soups.
As a result, Tom Yum Goong was then
thought to have originated in Central
Thailand.
However, the first written record of the
recipe which dates back to 1888 and is
named as "snakehead fish tom yum" (ต ้มยำ
ปลาชอ่ น).
Where: Originated from Thailand and is
often referred to as Tom Yam. This soup
normally includes shrimp in a hot and sour
serving. The words Tom Yam means
"boiling" or "hot" and "spicy and sour"
respectively, which perfectly describes this
soup.
Evolution: Throughout the years, the soup
became a nation's favorite in Thailand and
quickly spread throughout different parts of
the world due to its relatively simple
preparation and fantastic flavors. As many
western cultures have been exposed to Tom
Yum Goong, it became quite a staple dish to
every Thai restaurant that serves customers
from different parts of the world.
It's also worth mentioning how much "tom
yum" recipes have actually changed
throughout 5 modern times. New variations
have been added here and there, mostly of
meat and herbs in creating the paste.
Although some modern versions of this
soup uses straw mushrooms or oyster
mushrooms, some restaurants added Nam
Phrik Phao which is a Thai chili paste that is
responsible for giving the soup an orange
color that greatly enhances the chili flavor of
the soup. The recent addition of coconut
milk to make “creamy tom yum” or “tom yum
nam khon” (ต ้มยําน้ำข ้น), which blurs the line
between "tom yum" and "tom kha" soups.
Influence: As a dish much-beloved across
Southeast Asia, it differs both in appearance
and flavors especially between Thailand
and Malaysia. It is affected by several
factors like climate, geography, and cultural
influences. These factors have an impact on
the ingredients used, the method of
preparation, and the resulting flavor of the
dish.
As the climate in Thailand is hot and humid,
their very own rendition has a sharper,
much spicier and sour flavor. In order to
achieve this, they use a huge amount of
lime juice, lemongrass, and chili pepper
which give it a distinctively tangy flavor. In
contrast to that, Malaysia's climate is more
temperate with less humidity. As a result,
their rendition is more subdued and less
intense as they use an assortment of herbs
and spices like galangal, kaffir lime leaves
and turmeric. These differences make each
version of this soup unique and beloved
throughout the region.
Moreover, this cuisine is heavily influenced
by Indian, Chinese and Malay cultures. The
usage of coconut milk, tamarind and shrimp
paste results in a much creamier and more
savory taste.
Uniqueness: What makes it unique is its
combination of the four of the famous Thai
spices – salty, sour, sweet and spicy. The
usage of the herbs and spices representing
these four flavors definitely brought out the
delicious flavor the soup can offer. Even in
Thai culture, it is believed that this soup is
not only healthy but also medicinal as well.
ADDITIONAL PICTURES!!! Incase di nyo
bet yung nilagay ko and maybe may bet
kayo dito pero if wla its fine