1. Satay - This is the undisputed King of Asian Foods and probably
one of myfavorite gourmet recipe. The spelling may vary from country
to country, may it be sate, satay, satey, or sati. It is basically meat on a stick roasted
over charcoal or open fire. This is available everywhere from Singapore to the
Philippines, Vietnam to Papua! It's mainly chicken or beef sticks in the Muslim
countries like Malaysia and Indonesia. Thailand is very famous for its organ sate,
may it be liver, heart or stomach of pigs or chicken. Satay usually comes with
many different dips and peanut sauce is the most popular.
2. Sushi - This is very popular world-wide and of course in Asia.
This has been considered as one of the favorite gourmet recipes and mainly eaten in posh
restaurants although ready-made sushi are available in regional supermarkets
like Carrefour in Singapore, Indonesia or Tesco in Thailand. Sushi is much more
than just raw fish and making Sushi rolls, it has been considered a science by
many although it will actually just take the right kind of rice, seaweed
wrappers and soy sauce.
3. Chicken Curry - This is the universal dish that can be found in
most Asian menus. Curry powder in all kinds of variations, tastes and colors
are readily available all over Asia and heavily used in creating all the
heavenly curry dishes. The look and taste of curry will depend on the country
you are in. Chicken curries of Thailand are made of heavy masala curries which
are used by Indians as well. Indonesians love their "Kari Ayam"
thinner, with more watery sauces while Malaysians don't seem to be too decisive
about their curry thickness, depending if they live closer to Thailand or more
to the south of the Malaysian peninsula. Curry dishes are not only restricted
to chicken but those seem to be the most popular.
4. Tom Yum - This watery something in a bowl that was originated
in Thailand is now very popular all over Asia especially in Thailand,
Indonesia, Malaysia and Singapore. This can be an appetizer, thin soup or main
dish, eaten with or without rice. This has a more spicy-sour tasted with heavy
use of smashed lemon grass, tamarind and lime. Different sea foods like prawns,
squid or fish pieces can be added. Chicken and vegetables like oyster mushrooms
or coriander leaves are already used in mixing.
5. Fried Rice (Nasi Goreng) - This is mainly cooked plain white
with coconut sauce or saffron added and eaten fresh or right away with whatever
meat or veggies come along. It is a cheap and tasty dish in all Asian countries
that comes with veggies and meat. It's a cheap and tasty dish in all Asian
countries and comes with veggies, meat or different sambals. Add eggs, satay,
rice or prawn crackers (krupuk) and you can have a full meal on its own which
fills you up nicely and brings you through the day. Some would say that Nasi
Goreng is the Paella of Asia but the Spanish would surely protest about that.
Nowadays, Nasi Goreng in the western world has been connected with any Asian
style of fried rice.
6. Dim Sum - This is derived from a Cantonese phrase which means
'a little broken' and describes little treasures of food, hidden away in small
steamer baskets, various types of filled, steamed buns or plenty of little
dishes served on small plates. Dim Sum are mainly served with tea and can have
a hearty, sweet or plain taste. The servings are of small portions but with
plenty of varieties.
7. Spring Rolls - Spring Rolls are popular in most Asian
countries, with China, Vietnam Philippines, Taiwan, with Indonesia topping on
the list. These are mainly fried rolled pastries that are filled with all kinds
of raw or cooked meats or vegetables. There are versions which are not fried as
well, mainly eaten in Taiwan. The most popular ingredients are minced pork,
carrot, bean sprouts, fresh garlic chives, vermicelli noodles, shitake
mushrooms. Soy sauce, peanut powder or fish sauce are sometimes added to better
tickle your taste buds.
8. Hainanese Chicken Rice - This is a simple, plain and
straight-forward dish, mainly eaten in Malaysia, Thailand, Singapore and
China. It's boiled, plain-white chicken served with white rice and condiments
like cucumber, eggs or lettuce. Hainanese Chicken Rice is one of the lesser spicy
Asian dishes, but nevertheless its creation is a science on its own. It can
come with a clear chicken soup or broth as accompanying soup and is one of the
signature dishes claimed by more than one country.
9. Laksa - This is a spicy noodle soup, which is claimed to be
invented by Singaporeans, although it's more likely to be derived from
Chinese/Malay culture. The origin of the name Laksa is unknown, but it's now
widely popular not only in Malaysia and Singapore, but as far as Australia and
beyond. If you tried Laksa, you would know why, as it as mainly an explosion
for your taste senses, mixing sweet (coconut) tastes with sour (lemon grass or
citrus) influences with more standard fare (thick noodles, egg, tofu).
Sometimes Laksa is done more watery like a soup, while some prefer it as thick
as possible, with as few liquids as possible.
10. Fish Balls - These are pulverized or pressed fish meat,
eaten on a stick or as soup, mainly available at Asian hawker stalls or street
vendors everywhere in the region. They are served cooked, fried or steamed and
are considered as small, cheap snacks for in between or in some countries even
as a 'poor-man's-dish'. They are eaten mainly on their own, marinated, dipped
in a sauce or when coming in a bowl - mixed with 'kway teow' noodles, tofu or
even rice. Fragrance and taste is added in the form of vinegar, garlic, sweet
soy sauce or spring onions.
No comments:
Post a Comment