Bai Sach Chrouk is one of Cambodia’s most popular breakfast dishes. Normally, pork marinated in garlic, soy, and coconut milk is slowly grilled over charcoal, where it becomes smoky and caramelized. It is often accompanied by pickled vegetables (locally called Chirowa).
Nasi campur is a plate of rice topped with a stunning variety of different side dishes at cheap prices. Indonesia has since expanded the popularity of the dish, with stalls dedicated solely to producing a customized Nasi Campur for each customer. The term “nasi” translated as “rice”, while “campur” —pronounced cham-poor— means “to mix”.
“Phở” in Vietnam means rice noodle soup and “Bò Kho” does beef stew. Each bowl is typically accompanied by a bed of flesh vegetables.
“Cà ri” is the Vietnamese term for curry stew. Vietnam has a long history of trading with India dating back to the second century. Indian spices and curries may have been in Vietnam since then. Here I post “Cà ri gà” (literally “Curry chicken”), a popular version of Vietnamese curry made with chicken, carrots, sweet potatoes in a coconut milk sauce and mix of savory spices.
Phở consists a light chicken or beef broth with banh pho noodles and lots amount of fresh herbs. The noodles are made with pristine white rice flour and sold in markets. In fact, it’s practically one of the Vietnamese’s most loved dishes.
To prepare this Thailand’s most famous salad, pound garlic and chilies with a mortar and pestle, then toss in tamarind juice, fish sauce, peanuts, dried shrimp, tomatoes, lime juice, sugar cane paste, string beans and a handful of grated green papaya.
The sea is the source for most food in Indonesia. Pallymara is good choice to cook for someone who is always looking for a different kind of seafood soup to try. The soup is flavored with spices and soured by lemon juice or tamarind paste.
Let’s enjoy the delicious taste of Indonesian Fried rice called “Nasi goreng”. Nasi is the word for rice and goreng means fry. It shares some similarity with Chinese, Malay and Filipino cuisine. It varies widely in color, flavor and taste, depending on a given family’s tastes as well as the region of archipelago in Indonesia.
I love Tortang Talong. It is Eggplant Omlette which is one of most popular delicacy in Philippines. It consists of full-baked eggplant (outer skin is removed) and egg, sometimes onion or minced meat. Enjoy a yammy omlette for your breakfast and begin your day with energy.
Philippine Fried rice is a delicious dish consisting of boiled white rice mixed in a wok with stir-fry oil, black pepper and soy sauce. Sometimes Ajinomoto. In this pict, native sausage Longganisa is added to rice. If someone put garlic into a fried rice, it should not be called Fried rice but “Sinangag na kanin”.
Ginisa is also called as Guisa, Guisado, or Gisado which is one of typical Filipino stir fryed dish. This is a very simple Filipino vegetable dish and a common vegetable meal in every household. In this post, this dish is cooked with simply salt and pepper.
Afritada is another one of those tomato sauce based stews that was introduced in the Philippines by the Spaniards. It is a meat and vegetable stew with tomatoes like Kaldereta but is less spicy and liver paste is not used.
This is a noodle dish made with thick yellow noodles which are baked, then mixed with meat, shrimps or vegetables. The pork is very popular and it is cooked in soy sauce beforehand. It is also called as Pancit Canton. Often served with Calamansis fruits (simiral with lemon).
This is a favourite Filipino snack which can be purchased from street sellers and markets. A balut is a half-boiled, ready-to-hatch duck egg. Once open egg shell… we can see head, eye, hair… Eat it with salt. Enjoy!! omg
Wondering what this Philippine seafood is? Since Philippines has its long coast line, Seafood is a fabulous meal throughout the archipelago. Fish, shrimps, prawns, abalone, squid, cuttlefish, crab… Here I post a picture of simply boiled Alimango (Crab in Tagalog). It was so delicious!
Philippines are famous for its unique culinary culture. Ruled by foreign cultures resulted in a blends of flavors with Philippine cuisine. Arroz cardo is the example. Arroz is the term for rice in Spanish, cardo is soup (chicken soup is common) as well. It is also similar with Chinese or Japanese congee (粥).
A traditional Filipino dish, with meat, potate and local vegetables, Kaldereta is a nutritious and flavorful main dish. This sauce is thick, gravy and zesty. It can also be eaten or served with plain rice. Liver paste and tomato (fresh, paste) is considered as an essential ingredientes for prepareing.
Nilaga means watery soup. This is a simple yet delicious bloth made with meat, fish or vegetables. Different from Sinigang, Nilaga is less/no sour.
Adobo is an easy recipe. Its meat and sourness tastes incredibly good. As adobo is the spanish term for marinade, usually have meat (pork, chiken or beef is common) put in the liquid with soy sauce, vinegar and seasonings before sautee. It is usually served with rice.
Such fresh and rustic flavors. This is one of the most recognizable Filipino national dish and a wonderful soup dish with lots of local ingredientes include sourness. Put meat or fish, several kind of vegetables and something sour such as Tamalind, Calamansi, vinegar or instant Sinigang powder, then simmer. It might be everyday meal in Philippines.