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South-Eastern Asia

The many ethnicities, religions, and geographical elements that comprise Southeast Asia make for cuisine that’s extremely diverse region to region. Aside from unifying flavors like chili, ginger, and coconut, and a heavy reliance on the area’s bountiful seafood, it’s difficult to make sweeping generalizations about Southeast Asian cuisine. The regional fare of both Cambodia and Thailand, though, are not dissimilar. Both commonly employ ingredients like coconut milk, lemon grass, and fish sauce or fish paste to make exceptionally flavorful dishes, with variations of curry common in both countries. And, in Singapore and Malaysia, the distinctive Nyonya cuisine is popular. A blend of Chinese ingredients and South East Asian spices like lemon grass and turmeric, Nyonya food is a product of both nations’ Peranakan populations. Due to their large Muslim populations, pork is uncommon in both Malaysia and Indonesia.

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Can Can

Cooking Level: Intermediate

About me:
I am a Mother, teacher, student, and wife. I began cooking shortly before I was married. I have lived in China, Belize, and Laos, and traveled in Thailand, Malaysia, Cambodia, and Jamaica. I learned to make tortillas from Mayan Indians, and was able to take a 2 day cooking class in Thailand. I keep an online journal at http://lilpeanut80.diaryland.com

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Newest Cooks

Lorena Emmanuel

Cooking Level: Intermediate

About me: I am 25yrs of age. I left my well paying job right smack in January of 2009 when the economy was not really doing well. I started staying home and cooking to all sorts of recipes.…
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October_Fest

Cooking Level: Intermediate

Home Town: Seri Kembangan, Selangor, Malaysia

Living In: Bettendorf, Iowa, USA

About me: I'm a high school student, who learned a lot about cooking and baking from my mom. She's definitely a really good cook, and she's still experimenting with her own recipes.

ghien

Cooking Level: Intermediate

About me: i love to cook low carb,balance diet***

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Newest Reviews

Big Soft Ginger Cookies

Reviewed on Nov. 5, 2009 by ZAKIAH

I used 1 stick of baking margarine, 3/4 cup of sugar and I omitted the water. They were really good! I also mixed the white sugar with some flour before I rolled the dough in it. Will make these again :)

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Cream of Pumpkin Soup

Reviewed on Nov. 3, 2009 by JOSEPHINE aka SPITFIRE FOODIE

I made my own pumpkin puree from leftover Halloween pumpkins. Since I made fresh pumpkin puree, I added about 2 T of cornstarch with 1/4 cup of water to thicken the soup. All I can say is WOW! The croutons made the soup taste like a pumpkin pie and the heavy whipping cream made a rich soup base. Who would have guessed pumpkin soup could taste so good!

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Chicken Enchiladas II

Reviewed on Nov. 3, 2009 by lonnie

Wow! I was quite surprised this turned out really really good, despite forgetting to grease the baking dish. This was way better than all the enchiladas I had in different Mexican joints. I didn't change any part of the recipe. Just topped it with cilantro and red pepper flakes after baking and had jalapenos as a side dish.

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