Southeast Asia on the tip of your tongue: 10 must-eat foods in Southeast Asia
People take food as the sky, and the most beautiful pursuit in life is food. Don't eat good food, sorry for yourself! Compared to the cuisines of Western countries, the variety of Southeast Asian cuisines is definitely an eye-opener!
Indonesian specialty fried rice
1. Indonesia: fried rice
Rice is a staple food of Indonesians, and fried rice is the most typical home-cooked food in Indonesia, made of shallots, eggs, leeks and shredded meat. The secret to fried rice is that it must be fried overnight so that the rice will be fried in grains. With spices such as garlic, chili peppers and coriander, the fried rice is quite flavorful. A golden poached egg and crispy shrimp cake can be fried to make the originally bland overnight meal extraordinary! Whether it is a road stall or a restaurant, Indonesian fried rice has no sense of violation. Indonesia used this delicacy to entertain former US President Barack Obama, who visited Indonesia in 2010!
Thai pork knuckle rice
2. Thailand: pork knuckle rice
A good pork knuckle rice, in addition to the pork knuckle to be simmered soft and rotten, the spicy chili pepper, salty but not greasy marinade and sauerkraut are indispensable. You can eat this collagen-pungent dish on the streets of Thailand!
Vietnam locomotive powder
3. Vietnam: Pho
The soup of pho is slowly boiled for 8 hours with various spices and beef bones, accompanied by pho with q-bomb pho, accompanied by spices such as coriander, green onion, nine-layered pagoda, bean sprouts, lime, and beef that is just hot, and a perfect bowl of pho is born! Pho also varies greatly from region to region, with Hanoi (north) and Ho Chi Minh City (south) varying in the width and sweetness of the soup base. Northerners prefer a wider pho, usually without side dishes, but with lots of shallots added. In contrast, in the south, the soup is sweeter and the side dishes are richer. If you haven't eaten Vietnamese pho, you haven't actually visited Vietnam!
Nyonya Lat Sa
4. Malaysia: Laksa
Laksa is a traditional Nyonya delicacy. Authentic Nyonya Laksa pays attention to the richness of coconut milk, the sweetness of shrimp and the pungency of the chili sauce. Stir-fry the onion, yellow ginger, ginger, lemongrass and red pepper. After sautéing until fragrant, add the boneless fish and coconut milk to make a laksa soup. Serve with shrimp, fillets and semolina, sprinkle with citrus leaves and drizzle with lime juice. Sipping on the soup and feeling the four flavors of sour, sweet, salty and spicy will definitely bring you the supreme sensory stimulation!
Sautéed koeh strips
5. Malaysia: Stir-fried koeh
Stir-fried kway teow is one of the most popular delicacies in Malaysia. The traditional practice of sautéing the kway teows is to stir-fry the kway teows with fresh clams, chili peppers, white shrimp, sausages, bean sprouts, leeks and eggs, pour in dark soy sauce and stir-fry over high heat. To attract the attention of diners, creativity wins. Nowadays, there are many ingredients for stir-fried koeh, such as duck eggs instead of eggs, fried koi sticks with crab meat, etc. Different regions also stir-fry different styles of stir-fried kway teows. The thick kway teows used in Penang are mainly seasoned with soy sauce and fish sauce, while the sautéed koeh sticks in Kuala Lumpur are mostly slender.
Meat foam salad
6. Laos: Minced meat salad
Minced meat salad is one of the most common foods in Laos, and it can be eaten in northern Thailand. The main ingredients are minced meat (chicken, beef, duck, pork and fish), add fish sauce, spices, roasted glutinous rice flour, mint leaves, etc., and stir-fry well, drizzle with lemon juice, and eat with lettuce. Sour and spicy, very appetizing. When you come to Laos, you must try this minced meat salad!
Coconut milk rice
7. Malaysia: Coconut milk rice
Nasi lemak is definitely malaysia's national delicacy. The essence of coconut milk rice lies in the fragrant rice cooked with coconut milk and colorful leaves, and the peppers that are just right spicy. The chemical effect of these two main ingredients and ingredients such as peanuts, crispy fish cubes, boiled eggs, and sliced cucumbers is definitely the highest state of cuisine.
Cat Mountain Durian
8. Malaysia: Durian
Durian, known as the "king of fruits", is very different from the Thai durian that is not ripe, and the malaysian durian is ripe on the tree, and then automatically removes the stem to the ground, and the taste is naturally much sweeter. Fans of various types of durians are available. Musang King's flesh is thick but small in core; D24 has a sweet and heavy milk taste. The flesh of the red shrimp is reddish and sweet in taste.
Fish soup rice noodles
9. Myanmar: Fish soup rice noodles
Fish soup rice noodles are myanmar's national dish, and it is a must-eat breakfast for locals. The cooking methods and ingredients also vary from region to region, but in no way affect the taste of the dish. A soup boiled with fresh catfish with a hint of curry. Drizzle with blanched rice noodles, paired with boiled eggs, coriander, chickpeas, fried and other ingredients, sprinkle with paprika and lime juice for a good appetizer!
Pig offal
10. Philippines: Pork offal
If you don't have a pig, don't miss this pork dish, which diners call the strongest pork dish on the surface! Pork offal is a crispy and delicious pork skin, pig ears, pork cheek meat, pork liver and other salted water boiled and fried. Stir-fry the onion, pepper and lime juice, place on a hot iron plate and beat an egg. It was just perfect! The sour, spicy and salty pork mix is super suitable for the current wine dish. Definitely worth a try!