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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.

Featured Cook

tanthaiman

Cooking Level: Intermediate

Home Town: Pattaya, Chon Buri, Thailand

Living In: Bel Air, Maryland, USA

About me:
My name is Sam Satogkit, I am 21 years old and live and work in Bel Air, Maryland. I have been cooking since I was 10, around the house and at work. I started out as a busboy/dishwasher and had to work my way up the "food" chain. I accredit a lot of my knowledge to Sakura Japanese Seafood and Steakhouse. It is a lot like Benihana, Kobe, anywhere that uses Hibachi Grills. Anyways, I aquired most of my knife skills from Sakura as well as a more in depth knowledge of all around Asian cooking. I am the daytime kitchen manager at the Ropewalk Tavern, a restaurant that has furthered my passion of cooking to a whole new level. I am determined to go to culinary school within the year to get certified. I feel that i have a very good understanding of not just cooking but the way a kitchen runs on a daily basis.

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Newest Reviews

Beth's Chocolate Chip Cookies

Reviewed on Jan. 4, 2009 by Lasse's Solskinn

I made these for the first time last winter when a friend visited with his kids - they're real city kids with busy working parents and we live out in the 'countryside' here in Norway. I wanted to give them that country cabin feeling when they arrived and thought what's better than the smell of home-baked choc chip cookies wafting through the air...esp. to kids! Their eyes lit up when they were treated to these cookies and they were even more delighted when I packed some for their trip home. I enjoyed them more than the kids though...hehe...fantastic with a glass of cold milk. I can imagine making these with my daughter when she grows out of those nappies!

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Carrot Cake III

Reviewed on Jan. 4, 2009 by Lasse's Solskinn

Gorgeous!! No wonder it's the best-rated carrot cake recipe on this site. Ever since my first taste of carrot cake at an exclusive bakery I've tried to find a recipe that yields the same magic...and here it is! I've made this cake a few times now - even in a ring cake tin - and it impresses every time. Stick to the recipe 'as is'...you won't go wrong. Although I did have to bake mine a little longer with some aluminium foil on top (to prevent burning), but that's because my oven has seen better days and tends to be unreliable and heats unevenly. UPDATE: though I said it's a great recipe 'as is', I've tried it with toasted walnuts (skin blanched off) and nutmeg as suggested by many others (for me nutmeg is a must in a carrot cake) and the taste just gets better. Hmm...I drool just thinking of this cake. Makes me wanna open my own carrot cake shop!!

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Herbed Dumplings

Reviewed on Jan. 5, 2009 by Lasse's Solskinn

My hubby n I just had these in chicken soup. Definitely will not make these again. I've made dumplings from my own recipe before and they came out lovely and just how I've had them in restaurants/other people's homes. Just thought I'd try someone else's recipe in case I've been doing it wrong all these years. Followed recipe to a tee but left the pot covered the entire cooking-time and reduced the salt as recommended in other reviews. Yet they ended up being the dumplings people have nightmares about - stodgy, gooey and mushed. Turned my yummy chicken broth into a thick, creamy gravy! There is no need for both baking powder and soda. In fact dumplings are ideally made with self-raising flour. The baking soda altered the taste of my soup and left a horrid taste in our mouths.

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