38 Dishes

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Acar

Acar is a type of vegetable pickle of maritime southeast asia, most prevalent in indonesia, malaysia, singapore and brunei. it is a localised version of indian achar. it is known as atjar in dutch cuisine, derived from indonesian acar. acar is usually prepared in bulk as it may easily be stored in a well-sealed glass jar in refrigerator for a week, and served as the condiment for any meals.

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Acar buah

Spicy mixed fruit pickle, pickled dried and preserved fruit

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Bacang

Zongzi ([tsʊ̂ŋ.tsɨ]; chinese: 粽子), rouzong (chinese: 肉粽; pe̍h-ōe-jī: bah-chàng) or simply zong (cantonese jyutping: zung2) is a traditional chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves (generally of the species indocalamus tessellatus), or sometimes with reed or other large flat leaves. they are cooked by steaming or boiling. in the western world, they are also known as rice dumplings or sticky rice dumplings.

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Jian dui

Jiandui (chinese: 煎䭔; pinyin: jiānduī; cantonese yale: jīndēui; lit. 'fried dumpling', common misspelling 煎堆) is a type of fried chinese pastry made from glutinous rice flour. the pastry is coated with sesame seeds on the outside and is crisp and chewy. inside the pastry is a large hollow, caused by the expansion of the dough. the hollow of the pastry is filled with a filling usually consisting of lotus paste, or alternatively sweet black bean paste, or red bean paste. they are also sometimes referred to as sesame balls (chinese: 芝麻球; pinyin: zhīmáqíu; cantonese yale: jīmàkàu).depending on the region and cultural area, jian dui is known as matuan (麻糰) in northern china, ma yuan (麻圆) in northeast china, and zhen dai (珍袋) in hainan.

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Karipap

A curry puff (malay: karipap, epok-epok; chinese: 咖哩角,咖哩饺，咖喱泡; pinyin: gālí jiǎo; thai: กะหรี่ปั๊บ, rtgs: karipap, pronounced [kā.rìː.páp]) is a snack of maritime southeast asian origin. it is a small pie consisting of curry with chicken and potatoes in a deep-fried or baked pastry shell. the consistency of the curry is quite thick to prevent it from oozing out of the snack. the pap or puff reflects the fujian chinese dialect 泡 (pop), which means bubble, blister and puffed. it is a truly southeast asian snack as it has indian, chinese or malay elements. although the origins of this snack are uncertain, the snack is believed to have originated in maritime southeast asia due in part to the various influences of the british cornish pasty, the portuguese empanada and the indian samosa during the colonization era. the curry puff is one of several "puff" type pastries with different fillings, though now it is by far the most common. other common varieties include eggs, sardines, root vegetables and onions, or sweet fillings such as yam. various kinds of curry puff are enjoyed throughout brunei, malaysia, indonesia, singapore, myanmar, india, and thailand. the snack has many similarities with the empanada, a popular pastry in spanish- and portuguese-speaking countries. it is also very similar to the chinese crispy fried dumpling, a popular fujian snack filled with chinese garlic chives or crushed peanut at guangdong eaten during chinese new year. the chinese malaysian applied the chinese pastry method of the crispy dumpling replaced with the curry and created the spiral with multi-layer version.

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Kelupis

Kelupis (which literally translates to 'glutinous rice rolls' in english) is a traditional kuih for the bruneian malay people in the country of brunei and in the states of sabah and sarawak in malaysia. it is also a traditional snack for the bisaya people as the three ethnics are ethnically related which is lun bawang/lundayeh also create this kelupis especially on the wedding ceremony.

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Keropok

Krupuk (javanese), kerupuk (indonesian), keropok (malay), kroepoek (dutch) or kropek (tagalog) is a cracker made from starch or animal skin and other ingredients that serve as flavouring. most krupuk are deep fried, while some others are grilled or hot sand fried. they are a popular snack in maritime southeast asia (indonesia, singapore, malaysia, brunei, and philippines), and is most closely associated with the culinary traditions of indonesia, in particular javanese cuisine. it is an ubiquitous staple in its country of origin, and has spread to other countries either via the migration of diaspora populations or exports.

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Ketupat

Kupat (in javanese and sundanese) ketupat (in indonesian and malay), or tipat (in balinese) is a javanese rice cake packed inside a diamond-shaped container of woven palm leaf pouch, originating in indonesia, it is also found in brunei, malaysia, singapore and southern thailand. it is commonly described as "packed rice", although there are other types of similar packed rice such as lontong and bakchang. ketupat is cut open and its skin (woven palm leaf) removed. the inner rice cake is cut in pieces and served as a staple food in place of plain steamed rice. it is usually eaten with rendang, opor ayam, sayur labu (chayote soup), or sambal goreng hati (liver in sambal), or served as an accompaniment to satay (chicken or red meat in skewers) or gado-gado (mixed vegetables with peanut sauce). ketupat is also the main element of certain dishes such as ketupat sayur (ketupat in chayote soup with tofu and boiled egg) and kupat tahu (ketupat and tofu in peanut sauce). ketupat is related to similar dishes in other rice-farming austronesian cultures, like the filipino puso or patupat, although the latter is not restricted to diamond shapes and traditionally come in various intricately woven designs ranging from star-like to animal-shaped. an octahedron-shaped version called katupat was also found in pre-colonial guam and the mariana islands, before the ancient rice cultivation in the island was replaced by corn brought by the spanish.

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Lemang

Lemang (minangkabau: lamang) is an indonesian - minangkabau traditional food made from glutinous rice, coconut milk and salt, cooked in a hollowed bamboo tube coated with banana leaves in order to prevent the rice from sticking to the bamboo. it is found in maritime southeast asian countries, including in indonesia, singapore, malaysia, and brunei, as similar dishes made from sticky rice in bamboo are common throughout mainland southeast asia. lemang is traditionally eaten to mark the end of daily fasting during the annual muslim holidays of eid-ul-fitr and eid-ul-adha.

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Lumpia

Lumpia are various types of spring rolls commonly found in the philippines and indonesia. lumpia are made of thin paper-like or crepe-like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings. it is often served as an appetizer or snack, and might be served deep fried or fresh (unfried). lumpia are filipino and indonesian adaptations of the fujianese and teochew popiah, which was created during the 17th century in the former spanish colonial era.in the philippines, lumpia is one of the most common dishes served in gatherings and celebrations. in indonesia lumpia has become a favorite snack, and is known as a street hawker food in the country.in the netherlands and belgium, it is spelled loempia, the old indonesian spelling, which has also become the generic name for "spring roll" in dutch. a variant is the vietnamese lumpia, wrapped in a thinner pastry, though still close in size to a spring roll, in which the wrapping closes the ends off completely, which is typical for lumpia.

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Murukku

Murukku (malayalam - മുറുക്ക്, tamil - முறுக்கு) is a savoury, crunchy snack originating from the indian subcontinent. the name murukku derives from the malayalam/tamil word for "twisted", which refers to its shape. in india, murukku is especially popular in the states of andhra pradesh, tamil nadu, karnataka, and kerala. it is called murkulu or janthukulu in andhra pradesh. it is also popular in countries with substantial presence of indian and sri lankan diaspora, including singapore, fiji, malaysia, and myanmar (burma). murukku, called sagalay gway (စာကလေးခွေ; lit. 'baby sparrow coils') in burmese, is a common snack and is used as a topping for a regional dish called dawei mont di.other names of the dish include kannada: ಚಕ್ಕುಲಿ chakkuli, odisha: ଦାନ୍ତକଲି dantkali tamil: முறுக்கு murukku, marathi: चकली chakali, gujarati: ચકરી chakri, telugu: చక్రాలు chakralu, or జంతికలు jantikalu and konkani: chakri or chakkuli. murukku is typically made from rice flour and urad dal flour. chakli is a similar dish, typically made with an additional ingredient, bengal gram (chickpea) flour. it is the origin of the saying in tamil: பல்லற்ற தாத்தாக்கு முறுக்கு வேண்டுமாம் ('toothless grandfather wants murukku'). it means someone wants something which they cannot use. (murukku is quite hard and is not recommended for people suffering from a toothache, or wearing braces since it is known to have broken both.)

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Nasi

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Paru goreng

Deep-fried beef lungs

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Popiah

Popiah (pe̍h-ōe-jī: po̍h-piáⁿ) is a fujianese/teochew-style fresh spring roll. popiah is often eaten in the fujian province of china (usually in xiamen) and its neighbouring chaoshan (and by the teochew and hoklo diaspora in various regions throughout southeast asia) and in taiwan (due to the majority of taiwanese being hoklo), during the qingming festival. the origin of popiah dates back to the 17th century.

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Pulut panggang

Grilled or roasted glutinous rice snacks filled with prawns, beef floss, similar to kelupis except grilled, not steamed, inside banana leaves

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Puto

Puto may refer to: puto, a spanish profanity puto (film), a 1987 filipino teen fantasy comedy puto (food), a filipino food puto (genus), a genus of scale insects puto (song), by mexican band molotov puto (tv series), a 2021 filipino comedy

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Rempeyek

Rempeyek or peyek is a deep-fried savoury indonesian-javanese cracker made from flour (usually rice flour) with other ingredients, bound or coated by crispy flour batter. the most common type of rempeyek is peyek kacang ("peanut peyek"); however, other ingredients can be used instead, such as teri (dried anchovies), rebon (small shrimp), or ebi (dried shrimp). today, rempeyek is commonly found in indonesia and malaysia, as well as in countries with considerable indonesian migrant populations, such as the netherlands and suriname. coconut milk, salt, and spices such as ground candlenut and coriander are often mixed within the flour batter. some recipes also add a chopped citrus leaf. the spiced batter, mixed or sprinkled with the granule ingredients, is deep fried in hot coconut oil. the flour batter acts as a binding agent for the granules (peanuts, anchovy, shrimp, etc.). it hardens upon frying and turns into a golden brown and crispy cracker. in indonesia, rempeyek making is traditionally a small-scale home industry, yet today some rempeyek producers have reached a larger production scale and distribute widely with a rempeyek-brand trading value reaching 25 million rupiah (around us$2,100) monthly. in malaysia, rempeyek now is widely made using machines.

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Rojak

Rujak (indonesian spelling) or rojak (malay spelling) is a salad dish of javanese origin, commonly found in indonesia, malaysia and singapore. the most popular variant in all three countries is a salad composed of a mixture of sliced fruit and vegetables served with a spicy palm sugar dressing. it is often described as tangy and spicy fruit salad due to its sweet, hot and spicy dressing made from ground chilli, palm sugar and peanuts.there is a diverse variety of preparations, especially in indonesian cuisine, and rujak is widely available throughout indonesia. while the most common variant is primarily composed of fruits and vegetables, its sweet and tangy dressing is often made with prawn paste. some recipes may contain seafood or meat components, especially in malaysia and singapore where a notable variant shows influence from indian muslim cuisine.

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Rousong

Rousong or yuk sung or bak hu (pronounced [ɻôʊsʊ́ŋ]; chinese: 肉鬆; cantonese yale: yuk6 sung1), also known as meat floss, is a dried meat product with a light and fluffy texture similar to coarse cotton, originating from china. rousong is used as a topping for many foods, such as congee, tofu, rice, and savory soy milk. it is also used as filling for various savory buns and pastries as well as a topping for baked goods filled with bean paste, for example, and as a snack food on its own. rousong is a very popular food item in chinese, vietnamese (called ruốc in the north and chà bông in the south) and indonesian dining.

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Pandesal

Pandesal (spanish: pan de sal, lit. "salt bread") is a common bread roll in the philippines. it is made of flour, yeast, sugar, oil, and salt.

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Roti

Roti (also known as chapati) is a round flatbread native to the indian subcontinent. it is popular in india, sri lanka, pakistan, nepal, bangladesh, maldives, myanmar, malaysia, indonesia, singapore, thailand, guyana, suriname, jamaica, trinidad and tobago, mauritius and fiji. it is made from stoneground whole wheat flour, traditionally known as gehu ka atta, and water that is combined into a dough. roti is consumed in many countries worldwide. its defining characteristic is that it is unleavened. naan from the indian subcontinent, by contrast, is a yeast-leavened bread, as is kulcha. like breads around the world, roti is a staple accompaniment to other foods.

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Roti canai

Roti canai (pronunciation: /tʃanaɪ/) or roti prata, also known as roti chenai and roti cane (/tʃane/), is an indian flatbread dish found in several countries in southeast asia, especially in indonesia, malaysia, singapore, thailand, and brunei. it is usually served with dal or other types of curry, but can also be cooked in a range of sweet or savoury variations made with a variety of ingredients such as meat, egg, or cheese. introduced around the 19th century, roti canai has become a popular breakfast and snack dish especially in the southeast asian countries of malaysia and singapore, and is one of the most famous examples of south indian cuisine into the region. it is said that the dish was brought by indian muslims during the era of british malaya and the straits settlements. they’re also colloquially known as "mamak", and is served in street mamak stalls located in both rural and urban malaysia as well as within hawker centres in singapore. however, previously the dish had also been introduced in the 17th century in aceh and north sumatra by indian traders under the name roti cane. the dish can be found in indonesia, especially in sumatra, where the indian indonesian community is more prominent compared to the rest of the country.

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Roti paun

Portuguese sweet bread (portuguese: pão doce "sweet bread" or massa sovada "kneaded dough") is a bread made with milk, sugar, eggs, yeast, flour and sometimes lemon peel to produce a subtly sweet lightly textured loaf or rolls. a slightly different recipe is made during easter that is known as folar and often contains a hard-boiled egg. the bread was brought to hawaii by portuguese immigrants from madeira and the azores, under the name hawaiian rolls, and are now considered a quintessential dish in hawaiian cuisine and widely eaten throughout the united states.portuguese sweet bread is traditionally made in madeira and the azores around christmas, and the easter version is made around easter, but it is also available year-round on the islands. it is uncommon to find this type of bread in mainland portugal. it is traditionally baked in a stone oven known as a forno.the bread is usually served simply with butter and is sometimes served with a rice pudding known as arroz doce. portuguese sweet bread is common in areas with large populations of portuguese americans and portuguese canadians, such as new england, hawaii, northern new jersey, southern florida, california, and ontario, canada especially toronto, and it is prominent in hawaiian and new england cuisines. at one time, hawaii featured numerous fornos for baking portuguese breads constructed by portuguese immigrants. the california-based company king's hawaiian and numerous regional bakeries produce portuguese sweet bread.

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Belutak

Fermented beef sausage, made with salted minced beef stuffed into cow or water buffalo intestines, fermented overnight then sun-dried

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Durian

The durian (, ) is the edible fruit of several tree species belonging to the genus durio. there are 30 recognised durio species, at least nine of which produce edible fruit. durio zibethinus, native to borneo and sumatra, is the only species available in the international market. it has over 300 named varieties in thailand and 100 in malaysia, as of 1987. other species are sold in their local regions. durians are commonly associated with southeast asian cuisine, especially in indonesia, malaysia, singapore, thailand, cambodia and vietnam. named in some regions as the "king of fruits", the durian is distinctive for its large size, strong odour, and thorn-covered rind. the fruit can grow as large as 30 centimetres (12 inches) long and 15 cm (6 in) in diameter, and it typically weighs 1 to 3 kilograms (2 to 7 pounds). its shape ranges from oblong to round, the colour of its husk green to brown, and its flesh pale yellow to red, depending on the species. an acquired taste, some people regard the durian as having a pleasantly sweet fragrance, whereas others find the aroma overpowering and unpleasant. the smell evokes reactions from deep appreciation to intense disgust, and has been described variously as rotten onions, turpentine, and raw sewage. the persistence of its odour, which may linger for several days, led certain hotels and public transportation services in southeast asia to ban the fruit. the nineteenth-century british naturalist alfred russel wallace described its flesh as "a rich custard highly flavoured with almonds". the flesh can be consumed at various stages of ripeness, and it is used to flavour a wide variety of savoury and sweet desserts in southeast asian cuisines. the seeds can also be eaten when cooked.

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Sago grubs

The palm weevil rhynchophorus ferrugineus is one of two species of snout beetle known as the red palm weevil, asian palm weevil or sago palm weevil. the adult beetles are relatively large, ranging between 2 and 4 centimetres (1 and 1+1⁄2 inches) long, and are usually a rusty red colour—but many colour variants exist and have often been classified as different species (e.g., rhynchophorus vulneratus). weevil larvae can excavate holes in the trunks of palm trees up to 1 metre (3.3 ft) long, thereby weakening and eventually killing the host plant. as a result, the weevil is considered a major pest in palm plantations, including the coconut palm, date palm and oil palm.originally from tropical asia, the red palm weevil has spread to africa and europe, reaching the mediterranean in the 1980s. it was first recorded in spain in 1994, and in france in 2006. additional infestations have been located in malta, italy (tuscany, sicily, campania, sardinia, lazio, marche, puglia and liguria), croatia and montenegro. it is also well established throughout most of portugal, especially in the south. it also has established in morocco, tunisia, and other north african countries. the weevil was first reported in the americas on curaçao in january 2009 and sighted the same year in aruba. it was reported in the united states at laguna beach, california late in 2010 but this was a misidentification of the closely related species, rhynchophorus vulneratus, and it did not become established.larvae of rhynchophorus ferrugineus are considered a delicacy in southeast asian cuisine. in some regions, however, larvae farming is strictly prohibited to prevent the potential devastation of plantation crops.

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Belacan

Shrimp paste or prawn sauce is a fermented condiment commonly used in southeast asian and southern chinese cuisines. it is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. they are either sold in their wet form or are sun-dried and either cut into rectangular blocks or sold in bulk. it is an essential ingredient in many curries, sauces and sambal. shrimp paste can be found in many meals in cambodia, indonesia, laos, malaysia, myanmar, the philippines, singapore, thailand, and vietnam. it is often an ingredient in dip for fish or vegetables.

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Budu

Budu (jawi: بودو; thai: บูดู, rtgs: budu, pronounced [būːdūː]) is an anchovies sauce and one of the best known fermented seafood products in kelantan, terengganu in malaysia, southern thailand and natuna islands in indonesia (where it is called pedek or pedok) and south sumatra, bangka island and western kalimantan of indonesia (where it is called rusip). it is mentioned in a grammar and dictionary of the malay language, with a preliminary dissertation, volume 2, by john crawfurd, published in 1852.

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Cacah

Side dishes or dipping sauces that are commonly served with ambuyat (sago porridge), for example, ikan rumahan (tamarind mackerel), belutak (sausages), cacah binjai , daging kunyit (turmeric beef), prawns

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Cincalok

Cincalok is a malay dish that originated in malacca, malaysia, consumed by malay, peranakan and kristang. it can trace it origin during portuguese occupation of malacca. in malacca, the shrimp is called udang geragau. this dish made up of fermented small shrimps or krill. it is usually served as a condiment together with chillis, shallots and lime juice. the shrimp in the pinkish coloured cincalok are readily identifiable and the taste is salty. sir r. o. winstedt has written about "cencaluk" in malaysia in his book "the circumstances of malay life - 1909". this shrimp is available in particular season in pantai klebang, limbongan, tanjung kling and several coastal areas. nowadays, cencaluk making enterprises are gaining ground among the residents in several areas in the state of melaka. the state government itself has designated the state legislative assembly constituency sungai udang as the area to produce cencaluk in the 'satu dun satu produk' plan. apart from that, cencaluk is also now easily available through open sales such as by the roadside and in the markets around the state. for those who pass the shores of tanjung kling to sungai udang, you will definitely be able to see a row of stalls selling cencaluk and belacan. the consumption of cincalok has also spread to riau and west kalimantan in indonesia. it is similar to bagoong alamang (see shrimp paste) in the philippines and khoei chalu (thai: เคยฉลู) in thailand.

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Kaya

Coconut jam, also known as kaya jam or simply kaya, is a sweet spread made from a base of coconut milk, eggs and sugar. it is popular throughout southeast asia.

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Oyster sauce

Oyster sauce describes a number of sauces made by cooking oysters. the most common in modern use is a viscous dark brown condiment made from oyster extracts, sugar, salt and water thickened with corn starch. some versions may be darkened with caramel, though high-quality oyster sauce is naturally dark. it is commonly used in chinese, thai, malay, vietnamese, and khmer cuisine.

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Percik

Spicy sauce made with chili peppers, coconut milk, palm sugar, tamarind, lemongrass, galangal, used in ayam percik (coconut spiced chicken)

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Rempah

Bumbu is the indonesian word for a blend of spices and for pastes made from these blends, and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. the official indonesian language dictionary describes bumbu as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food."it is a characteristic of indonesian cuisine and its regional variants such as balinese, javanese, sundanese, padang, batak and manado cuisines. it is used with various meats, seafood and vegetables in stews, soups, barbecue, sotos, gulai, and also as an addition to indonesian-style instant noodles. indonesians have developed original gastronomic themes with lemongrass and galangal, cardamom and chilies, tamarind and turmeric.unlike indian cooking tradition that favours dried spice powder mix, indonesian cuisine is more akin to thai, which favours the use of fresh ingredients. traditionally, this mixture of spices and other aromatic ingredients is freshly ground into a moist paste using a mortar and pestle.the spice mixture is commonly made by slicing, chopping, grinding, beating, bruising, or sometimes dryroasting the spices, using traditional cooking tools such as stone mortar and pestle, or a modern blender or food processor. the bumbu mixture is usually stir-fried in hot cooking oil first to release its aroma, prior to adding the main ingredient (usually meats, poultry, or fish). the equivalent in the malaysian cuisine is rempah.

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Sambal

Sambal is a chilli sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. sambal is an indonesian loan-word of javanese and sundanese origin (sambel). it originated from the culinary traditions of indonesia, and is also an integral part of the cuisines of malaysia, sri lanka, brunei and singapore. it has also spread through overseas indonesian populations to the netherlands and suriname.various recipes of sambals usually are served as hot and spicy condiments for dishes, such as lalab (raw vegetables), ikan bakar (grilled fish), ikan goreng (fried fish), ayam goreng (fried chicken), ayam penyet (smashed chicken), iga penyet (ribs) and various soto soup. there are 212 variants of sambal in indonesia, with most of them originating from java.

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Sambal belacan

Spicy chili sauce with belacan (shrimp paste), a condiment

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Suka

Sweet and spicy dipping sauce made with vinegar, fish sauce, sugar, ginger, garlic, chili peppers, onion, used as a dip for bagnet (deep fried pork belly)

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Tempoyak

Tempoyak (jawi: تمڤويق), asam durian or pekasam is a malay condiment made from fermented durian. it is usually consumed by the ethnic malays in maritime southeast asia, notably in indonesia and malaysia. tempoyak is made by taking the flesh of durian and mixing it with some salt and kept in room temperature for three or five days for fermentation. tempoyaks are usually made during the durian season, when the abundance of durian and excess production are made into fermented tempoyak.tempoyak is not normally consumed solely, it is usually eaten as condiment or as an ingredient for cooking; such as cooked with coconut milk curry as gulai tempoyak ikan patin (pangasius fish tempoyak curry), or mixed with spicy chili pepper as sambal tempoyak.