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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 aida Cooking Level: Expert Home Town: Manila, National Capital Region, Philippines Living In: Cornwall, Ontario, Canada
About me: I'm retired and just cooking for my husband and myself although when I feel like cooking I invite my friends to share with us. My Profile | Cooks I Like | Reviews | Photos Recipes | Blog Create your own Cook's Profile | MORE Cooks »