BEST FOOD DISCUSSION - Palatable, Savory, Delicious Food Found In ASEAN

[FrenchCollie]

Originally Posted by Pocahontas

this is our staple food, frybread.

Looks good

[Pocahontas]

First time, i ate strange fruits like
Dragonfruits, rambutans and durians.!

must bring them back to my village to grow.

[Pocahontas]

a strange dish i had during yr Chinese New Year.

[AhSoonNo1]

Thank you for sharing food here.

Originally Posted by Pocahontas

a strange dish i had during yr Chinese New Year.

[Pocahontas]

First time eat Japanese food.!

[AhSoonNo1]

Thank you for support.

Continue with Indonesia food

Pecel lele
he sight of fried catfish may surprise first-time diners since it looks almost the same as it does living -- eyeballs and all.
Served with rice and red and green sambal, this is simple street fare that fills the belly, which may be why it’s a standout across Jakarta.


Opor ayam
Small diners, called warungs, now sell this traditional dish of braised chicken in coconut milk on a daily basis. Still, it remains a staple on tables around the end of Ramadan, when it’s served with packed rice cakes (ketupat).
A little like a mild, slightly chalky curry with less prep time required, it’s filled with Indonesia’s signature spices -- garlic, ginger, cumin and coriander.


Mie ayam
For this dish, bakmie is boiled in stock and topped with succulent slices of gravy-braised chicken.
Chives and sambal add extra flavor -- but if it’s done right little else is needed. Unlike most Indonesian cuisine, where the secret is in the sauce, the clue to a good mie ayam is the perfect al dente noodle.

[GianniInfantimo]

I traveled very often so it is good to learn about ASEAN food

[AhSoonNo1]

Good morning and thank you for your support.

Will post more food for discussion.

[AhSoonNo1]

Continue with Indonesia food

Babi guling
Pork is uncommon in this Muslim majority nation, but we had to include roast suckling pig given the near hysteria it generates on the Hindu island of Bali.
The Balinese respect their food and lavish attention on its preparation. Before spit-roasting the pig they bath it in coconut water and rub it with chili, turmeric, garlic and ginger to ensure succulence.


Gulai
Gulai is the common name for curry dishes, namely those from north Sumatra.
Indonesian curries have regional variations that depend on the types of meat and fish available -- though gulai almost always incorporates cinnamon. Opor and rendang can be considered gulais, but better to try out the rainbow of other options.



Asinan sayur
When palates crave the opposite of Javanese sweetness, this pickled vegetable salad offers reprieve.
The secret is in the dressing, a thin peanut sauce swirled with palm sugar to offset the salty snap of preserved mustard leaf, carrot, cabbage and cucumber. The krupuk cracker crunch comes from a yellow disc made with egg noodles.

[SilentReader888]

This BBQ pork looks good.

Originally Posted by AhSoonNo1

Continue with Indonesia food

Babi guling
Pork is uncommon in this Muslim majority nation, but we had to include roast suckling pig given the near hysteria it generates on the Hindu island of Bali.
The Balinese respect their food and lavish attention on its preparation. Before spit-roasting the pig they bath it in coconut water and rub it with chili, turmeric, garlic and ginger to ensure succulence.

[TomMaffo1ter]

Always love Indon food.

Originally Posted by AhSoonNo1

Continue with Indonesia food

Gulai
Gulai is the common name for curry dishes, namely those from north Sumatra.
Indonesian curries have regional variations that depend on the types of meat and fish available -- though gulai almost always incorporates cinnamon. Opor and rendang can be considered gulais, but better to try out the rainbow of other options.



Asinan sayur
When palates crave the opposite of Javanese sweetness, this pickled vegetable salad offers reprieve.
The secret is in the dressing, a thin peanut sauce swirled with palm sugar to offset the salty snap of preserved mustard leaf, carrot, cabbage and cucumber. The krupuk cracker crunch comes from a yellow disc made with egg noodles.

[FanChoy]

Where to find the best fan choy?

[AhSoonNo1]

Thank you for your support.

Continue with Indonesia food

Cah kangkung
Otherwise known as water spinach, a common river weed, kangkung gets stir fried with sweet soybean sauce, huge slices of garlic, bird’s-eye chili and shrimp paste to take it from a poor man’s food to something with a kick.
Because it grows well in any kind of soil, it is a common ingredient in dishes throughout Asia. Here the cah indicates its Chinese origins.


Pepes ikan
Pepes signifies the steaming of food in banana leaves, which gives it an earthy flavor that works well with the rich Manadonese spices (woku) it’s coupled with.
When matched with tuna the result is a dense, fiery dish that holds its distinct flavors, but should be eaten gingerly.


Pempek
According to lore, the name pempek refers to the old Chinese man who first produced these fish and tapioca cakes from Palembang in South Sumatra.
Now a Palembang specialty, pempek or empek-empek comes in a variety of shapes and sizes.
The most famed, kapal selam, literally submarine, contains a chicken egg and is rumored to be the most nutritious form of the spongy dough balls, which are sprinkled with shrimp powder and served withcuka, a dark dipping sauce made from vinegar, chili and sugar.

[Anitamui]

I love Ikan bakar! Travel to jb to eat often!

[TomMaffo1ter]

Fish and vegetable goes very well with rice.

Originally Posted by AhSoonNo1

Thank you for your support.

Continue with Indonesia food

Cah kangkung
Otherwise known as water spinach, a common river weed, kangkung gets stir fried with sweet soybean sauce, huge slices of garlic, bird’s-eye chili and shrimp paste to take it from a poor man’s food to something with a kick.
Because it grows well in any kind of soil, it is a common ingredient in dishes throughout Asia. Here the cah indicates its Chinese origins.


Pepes ikan
Pepes signifies the steaming of food in banana leaves, which gives it an earthy flavor that works well with the rich Manadonese spices (woku) it’s coupled with.
When matched with tuna the result is a dense, fiery dish that holds its distinct flavors, but should be eaten gingerly.