The author, Augustine Chay, was born and raised in Malaysia and has studied and lived in Kuala Lumpur and Singapore. He believes in finding the right balance between eating for life and living for eating.
Southeast Asia has more than 655 million people, hundreds of languages, most of the world's major religions, and noteworthy cultural diversity. The region can be broadly divided into two geographical categories: continental and Southeast Asian seas.
The Southeast Asian continent consists of countries once known as Indochina (Vietnam, Laos, Cambodia, Thailand, Myanmar and Peninsular Malaysia). Southeast Asian waters are mainly made up of the Malay Archipelago: Indonesia, East Malaysia, Singapore, Brunei, the Philippines and Timor-Leste.
Many countries in the subregion were actively involved in the historic Maritime Silk Roads – especially the spice trade. The region's abundant natural resources and strategic location between India and China, asia's two great power centers, have long attracted merchants, merchants, missionaries and military invaders from afar.
Southeast Asia's diverse cuisine has several notable similarities: the relatively free use of spices, herbs and seasonings, significant influences on Indian and Chinese cuisine, and the traditional preference for rice and noodles as staples.
Compared to their major Indian Buddhist, animist and Christian counterparts, pork consumption in Muslim-majority countries such as Indonesia, Malaysia and Brunei naturally dwarfs that of their counterparts.
This article explores the similarities and differences between popular street foods in the region, focusing on foods that have spread to maritime and land borders – while acknowledging more localized favorites.
Southeast Asian appetizers and snacks
1. Spring Rolls (Region)
Spring rolls used to be Chinese mainland celebrate the arrival of spring, and now most of Southeast Asia eat spring rolls all year round. They are usually eaten as stand-alone snacks or appetizers and can be eaten fresh or fried. They usually contain minced meat or seafood, but vegetarian versions are also easy to find.
The ingredients can vary greatly – just like the flavor and spiciness that accompanies the sauce. Spring rolls are known as crepes in Malaysia and Singapore; poh pia tod in Thailand; lumpia in Indonesia and the Philippines; and kaypyan in Myanmar.
Vietnam's gỏi cuốn is arguably the most visually distinctive version, with translucent white paper (rather than the more opaque Chinese spring roll wrapper) revealing pink shrimp, white glass noodles and leafy greens.
2. Fried Tempeh or Tempe (Indonesia, Malaysia, Singapore, Brunei)
Tempeh is thought to have originated in Java, probably through contact with Chinese tofu production methods. Although also made from soybeans, it gains a noticeably stronger texture and earthy flavor during fermentation. Fermentation also gives it enhanced nutritional properties and resistance to spoilage – so it is widely used as an inexpensive and easily available source of protein.
Tempeh can be roasted, fried, grilled, marinated with specific herbs, and even eaten as a hamburger patty. While Indonesia has the widest variety of tempeh recipes, it is also easy to find in the Malay community of Malaysia, Singapore and Brunei.
3. Fried Spider (Cambodia)
How did fried spiders become a popular snack in Cambodia? The practice is thought to have begun in the spider-infested city of Skuen. During the traumatic reign of the Khmer Rouge, locals used spider meat as a last resort against hunger. After Pol Pot was overthrown, the practice continued and spread to other parts of the country.
The flavours of breadcrumbs, spices and fried tarantulas have been described as a mixture of chicken and cod. The legs, head and body are edible, but the abdomen — which contains the spider's bodily fluids and internal organs — remains unchanged.
4. Stir-fried radish cake (Indonesia, Malaysia, Singapore, Thailand, Vietnam)
The name is really misnomer – chai or charcoal is actually made up of fried radish cake, not carrots. It is believed to have originated in Chaozhou cuisine in Chaoshan, China.
It is made by sautéing radish cake cubes with eggs, shallots, other seasonings and shrimp (in some versions). The color of the "black version" comes from the use of soy sauce.
5. Oyster Frying (Malaysia, Singapore, Philippines, Thailand)
Like carrot cake, the popularity of oyster omelette in Southeast Asia can be attributed to Chinese immigrants – especially the Teochew and Fujian diaspora.
A popular night or dinner snack, it is made by frying small oysters in an egg batter (thickening it by using sweet potato starch). In Thailand, mussels often replace oysters in the sea tray.
6. Glutinous Rice (Region)
Glutinous rice is gluten-free – its name refers to the gelatinous viscosity characteristic of cooked Oryza sativa var. Adhesive. Unlike rice, glutinous rice has a low amylose content and a high amylopectin content.
Although it is widely consumed throughout Southeast Asia and even throughout Asia (in many ways, as a savory snack or dessert, such as Thai mango sticky rice or Burmese shwe yin aye), it has a particularly important significance in Laos. For Laos, Khao Bird is a staple food – not rice or rice noodles.
There are many, many ways to make glutinous rice throughout Southeast Asia. It can be wrapped in coconut or banana leaves and steamed (such as kelpis and kelpis), roasted (such as pulut panggang in Brunei) or boiled (pusô in the Philippines). Another common preparation method is to cook glutinous rice in bamboo tubes (such as paung din in Myanmar and puto bumbóng in the Philippines).
7. Barut (Philippines)
While Barut can be made with quail or eggs, Filipinos generally prefer to use eggs from wild ducks. Fertilized eggs hatch for 12 to 21 days (depending on local preferences) to ensure the formation of well-developed embryos. Barut is traditionally eaten from the shell after cooking or steaming (with some salt and vinegar), but can also be cooked in the Adoupo style or fried in an omelette.
While balut may be offensive to some, its fans describe eating it as eating a mousse-like egg yolk while sipping on a broth that tastes like duck soup. The taste of the embryo itself is mild. Balut is recognized as the national dish in the Philippines, but is also popular in Cambodia (pong tea khon) and Vietnam (trứng vịt lộn).
8. Ambuyat (Brunei)
As one of the national dishes of the Minor Islamic Sultanate, ambuyat consists of a sticky and starchy substance from a sago palm tree. It is eaten with a bamboo fork called chandas – after dipping in chutney (cacah).
It is very similar to linut (consumed by tribal communities in East Malaysia, i.e. Sabah and Sarawak in Borneo) and papeda (consumed in eastern Indonesia, i.e. Sulawesi and West Papua).
Rice food
9. Batar Da'an (East Timor)
Image source: 1inameal_ian
East Timorese cuisine is specialised in many vegetarian dishes. Although batar da'an translates as boiled corn from Detton, it actually involves corn, pumpkins, and mung beans. After the mung beans are soaked, bring all the ingredients together to a boil and season. This mixture is usually eaten over rice.
10. Chicken Rice (Indonesia, Malaysia, Singapore, Thailand, Vietnam)
Chicken rice is usually associated with a localized version of the Hainanese dish Wenchang chicken. Originally believed to have been promoted by Hainanese immigrants from the region, it is now easy to find in Malaysia, Singapore and Indonesia.
It is known as Kaumangai in Thailand and Hainan chicken in Vietnam. Hainanese chicken is easily distinguishable from Vietnamese chicken rice (cơm gà Hội An), a Hoi An specialty that combines chicken salad with turmeric rice.
11. Fried Rice (Regional)
This popular street food can be made in a number of ways. All that was needed was to fry the rice in a pan. The minimalist version may include only some eggs and vegetables (e.g., onions, onions, chopped long beans). Other recipes may require the addition of seafood or meat.
The final difference between Thai khao phat, Malay nasi kampung, Yangzhou fried rice, Burmese htamin gyaw and Sinangag (Filipino garlic fried rice) is the way the rice is seasoned.
12. Nasi Lemak (Brunei, Indonesia, Malaysia, Singapore, Southern Thailand)
This staple of Malay cuisine is traditionally a breakfast favorite. The simplest version consists of fragrant rice (cooked with coconut milk and ban lan leaves) with three sauces, fried anchovies and peanuts, cucumber slices and boiled eggs. Those who want to eat more can add fried chicken, Rendang (beef stew), Samba Sudong (spicy cuttlefish) or acar (spicy kimchi).
Pasta
13. Laksa (Indonesia, Malaysia, Singapore)
The wide variety of laksa recipes consumed in Indonesia, Malaysia and Singapore can be divided into three main categories. The first category is the rich cream type (from the use of coconut milk), such as curry laksa, beta laksa, Bogor Laksa and Katong Laksa.
The second type is fresh, tangy and sour (from the use of tamarind), such as Penang Assam Laksa, Ipoh Laksa and Medan Laksa. The third category involves a combination of coconut milk and tamarind, such as Sarawak Laksa.
14. Beef noodle soup (Laos, Vietnam)
Given its status as the national dish of Vietnam, and its international popularity after the Vietnam War, it was popularized by large numbers of Vietnamese expatriates, the popularity of phở is not surprising. The beef-based hot soup brings a rich taste to this simple dish of rice noodles, beef slices, fresh herbs and vegetables. The Lao feu is considered a localized version of phở.
15. Mohinga (Myanmar)
This staple of Burmese cuisine is eaten throughout the country throughout the day (although it was once considered a breakfast dish). It is made from rice noodles in a thick fish soup (usually made from catfish or carp) and flavored with limes, coriander, green onions, fish sauce and crushed dried chili peppers.
16. Fried noodles (regional)
Like fried rice, fried noodles can be found everywhere in the region – the noodles vary in variety, taste and aroma. It's usually made from flat rice noodles, yellow wheat noodles, rice noodles, or instant noodles (Maggi and Indomie are popular, but technically, any brand can use it).
Particularly popular versions include Thai fried pho from Thailand; pancit bihon from the Philippines; sautéed koji and Hokkien noodles from Malaysia and Singapore; lort cha from Cambodia; Lao lard na; and Malay/Indonesian fried noodles.
Bread food
17. Banh Mi (Vietnam)
French colonial rule in Indochina introduced Baguette to Vietnam in the 19th century. By the early 20th century, it had become a staple food, but it took about a century before the unique Vietnamese sandwich, which is widely consumed today, occupied the streets of Saigon.
While the meat fillings and condiments used vary from recipe to recipe, banh mi usually uses the same combination of herbs and vegetables: fresh cucumber slices, coriander, pickled shredded carrots, and white radish.
18. Roti Canai or Roti Prata (Brunei, Indonesia, Malaysia, Singapore)
Immigrants from South Asia have promoted the consumption of unleavened bread throughout southeast Asian waters. Roti canai can be eaten directly or cooked with a variety of fillings (e.g. eggs, onions, cheese, sardines, banana slices). Diners can usually ask for a specific curry side dish (chicken, fish, lamb, lentils, etc.) to dip their roast meat.
Meat food
19. Tom Yin Kung (Thailand)
This famous spicy and sour soup can be made with shrimp, chicken or pork. Fresh lemongrass, lime leaves, lime juice, fish sauce, galangal and crushed red pepper deliver a fragrant and intense aroma.
20. Hot pot or hot pot (regional)
Hot pot or fondue is a popular dining option for families and large groups. Diners sit around a pot filled with simmering soup and are provided with a wide variety of ingredients. National and regional differences are shaped by the seasonings used in broths (such as the use of coconut milk in Cambodian yao hon, the sour taste of Vietnamese lẩu canh chua) and the specific kinds of dips provided.
Thai mookata is notable for combining the option of boiling and grilling in one setting.
21. Pork sausage (Cambodia, Laos, Thailand)
Pork sausages are popular in Indochina. The popularity of Thai sai ua, Cambodian sach krok and Lao sai gork transcends national borders, and each recipe relies on a slightly different combination of spices.
22. Bakso (Indonesia)
Bakso (meatballs) is one of the most popular street foods in Indonesia, usually made from ground beef. Meatballs can be eaten as a separate soup dish or as part of a noodle dish.
23. Ayam Penyet (Indonesia)
Penyet is a Javanese word meaning squeeze or squeeze. Ayam penyet mashed the fried chicken in a mortar to make it more tender. Chicken is then served along with rice, along with fried tofu, tempeh, cucumber slices and signature samba sauce. The same cooking method is also used for several types of fish (ikan penyet).
24. Skewers (Malaysia, Indonesia, Philippines, Singapore, Thailand)
Satay spread from Java to Indonesia, Malaysia and Thailand, proving the popularity and versatility of kebab meat. Chicken, goat and lamb are the most popular in the first two countries, while pork skewers are easy to find in Thailand. The Philippines has more localization options, with isaw (roast pig or chicken intestines) and betamax (roast chicken blood).
25. Rendang (Indonesia, Malaysia, Singapore, Brunei and Philippines)
Rendang was once a ceremonial occasion held in West Sumatra but is now widely consumed throughout the Malay Archipelago. Slowly cooked in a mixture of coconut milk, herbs and spices, The Rendang beef acquires a rich flavor and soft texture. Then stir the pan regularly until all the liquid has evaporated.
Beverages, desserts and fruit-based foods
26. Egg Coffee (Vietnam)
Cà phê trứng originated in Hanoi but can now be found throughout the country. The idea of egg coffee seems to have been inspired by the scarcity of milk in the 1940s. Today, egg yolks are hand-whipped with sugar and milk to form a beautiful and aromatic meringue-like foam above the coffee.
27. Durian (Indonesia, Malaysia, Thailand)
Native to Borneo and Sumatra, durian is now widely cultivated in Indonesia, Malaysia and Thailand. The Malaysian Musang King breed (also known as Musang King) and the Thai Muang Thong breed are highly praised by locals and foreign enthusiasts alike. Durian fruit can be eaten alone, added to desserts (e.g. durian ice cream, durian cake) or prepared into a delicious dish.
28. Cendol (Region)
This sweet, simple, refreshing dessert may have originated in Java, but is now popular throughout the region. It consists of shaved ice, coconut milk, visually striking green rice flour jelly (color from Ban Lan leaves) and Melaka Gula (palm syrup).
29. Red Ruby aka tub tim krob（泰国）
The beautiful and chewy "ruby" is made by soaking the diamond horns in beetroot juice, coating the blocks with tapioca flour, and then boiling them. Once cooled, they are served in a refreshing blend of syrup, pandan-flavored coconut cream and shaved ice.
30. Unripe Fruit Salad (Regional)
While Thai som tam (green papaya salad) is probably the most widely known, the practice of immature fruits (mango, grapefruit, cucumber) as a salad base is common in mainland Southeast Asia. Spicy versions are more popular, and non-spicy and sweet versions are also consumed.
Rujak (Indonesian spelling) or rojak (Malay spelling) are popular in Indonesia, Malaysia and Singapore. More varieties of fruits (mango, water apple, pineapple) are used in the same dish, usually with some vegetables (potatoes, cabbage, sprouts, and cucumbers). This mixture is a mixture of a spicy peanut butter.
31. Fried bananas (regional)
Fried mashed bananas or plantain fritters are popular snacks in the region. They can be consumed alone or with honey, powdered sugar, sugar, ice cream, condensed milk or chocolate syrup.
32. Coconut Ice Cream (Thailand)
What better place to fill ice cream than half a coconut shell on a hot day? Itim gati is usually dairy-free, replacing milk with coconut cream. It is usually consumed with coconut flakes and other ingredients.
33. Ube Halaya (Philippines)
This popular dessert gets a striking color from purple yam mashed with condensed milk or coconut milk. It can be eaten alone after refrigeration or as a filling for pastries.
34. Leche Flan Caramel Pudding (Philippines)
The popularity of desserts in Filipino cuisine dates back to the export sugar economy of the colonial era. This localized version of the caramel pudding is one of the most popular desserts in the country. The heavy use of egg yolks and condensed milk creates a richer, silkier taste and texture.
35. Shaved Ice (Brunei, Cambodia, Malaysia, Philippines, Singapore, Thailand)
Considering the region's hot and humid climate for most of the year, it's no surprise that shaved ice desserts are popular in the region. The difference between halo-halo in the Philippines, es campur in Indonesia, Teuk Kork Chus in Cambodia, ice kacang in Brunei, Malaysia and Singapore and namkhaeng sai in Thailand is mainly in the combination of toppings and the taste of the syrup.
With the exception of Thai cuisine, Southeast Asian cuisine is not widely available outside the region. Citizens of countries with large Communities of Vietnamese and Filipino expatriates can also experience the characteristics of the area. That being said, other countries in the region are increasingly seeking to emulate the Thai government's diplomatic practices and are making serious efforts to raise the profile and reach of local street favourites abroad.
While popular recipes can be recreated on distant shores, it is almost impossible to recreate an entire food culture. Southeast Asia's most comprehensive, freshest and richest experience of street food awaits those traveling to this vibrant region – the crossroads of the world for centuries.
Original: https://www.chefspencil.com/popular-street-foods-southeast-asia/