Glutinous rice is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia.
Devil curry also known as curry Debal in Kristang is a very spicy curry flavoured with candlenuts, galangal, mustard seed and vinegar from the Eurasian Kristang (Cristão) culinary tradition in Malacca, Malaysia, Indonesia and the Indo-Dutch diaspora. It was historically served one or two days after Christmas and on other special occasions.
Kuih are bite-sized snack or dessert foods commonly found in Southeast Asia and China. It is a fairly broad term which may include items that would be called cakes, cookies, dumplings, pudding, biscuits, or pastries in English and are usually made from rice or glutinous rice. In China, where the term originates from, kueh or koé (粿) in the Min Nan languages refers to snacks which are typically made from rice but can occasionally be made from other grains such as wheat. The term kuih is widely used in Malaysia, Brunei, and Singapore, kueh is used in Singapore and Indonesia, kue is used in Indonesia only, all three refer to sweet or savoury desserts.
Fried noodles are common throughout East Asia, Southeast Asia and South Asia. Many varieties, cooking styles, and ingredients exist.
Tangyuan are a traditional Chinese dessert made of glutinous rice shaped into balls that are served in a hot broth or syrup. They come in varying sizes, anything between a marble to a ping pong ball, and are sometimes stuffed with filling. Tangyuan are traditionally eaten during the Lantern Festival, but because the name is a homophone for union and symbolizes togetherness and completeness, this dish is also served at weddings, family reunions, Chinese New Year, and the Dōngzhì festival.
Chwee kueh, also spelt chwee kwee or chwee kweh, is a type of steamed rice cake originating in Teochew cuisine that is served with preserved radish.
Bánh da lợn or bánh chín tầng mây or bánh da heo is a Vietnamese steamed layer cake made from tapioca starch, rice flour, mashed mung beans, taro, or durian, coconut milk and/or water, and sugar. It is sweet and gelatinously soft in texture, with thin colored layers alternating with layers of mung bean, durian, or taro filling.
Klepon or kelepon, also known outside Java as onde-onde, is a snack of sweet rice cake balls filled with molten palm sugar and coated in grated coconut. Of Javanese origin, the green-coloured glutinous rice balls are one of the popular traditional kue in Indonesian cuisine.
Puto cuchinta or kutsinta is a type of steamed rice cake (puto) found throughout the Philippines. It is made from a mixture of tapioca or rice flour, brown sugar and lye, enhanced with yellow food coloring or annatto extract, and steamed in small ramekins. It bears resemblance to the Burmese mont kywe the and Indonesian and Malaysian kuih kosui.
Kue lapis is an Indonesian kue, or a traditional snack of steamed colourful layered soft rice flour pudding. In Indonesian lapis means "layers". This steamed layered sticky rice cake or pudding is quite popular in Indonesia, Suriname and can also be found in the Netherlands through their colonial links. Kue lapis is also very popular in neighbouring Malaysia, Singapore, and Brunei where it is called kuih lapis. Kue lapis was introduced by the Sino-Burmese to Lower Myanmar, where it is known as kway lapay (ကွေလာပေး) or kway lapaysa (ကွေလာပေးစ).
The Eurasian cuisine is a 'fusion' cuisine, mainly existing and found in the countries of Singapore and Malaysia.
Asam pedas is a Maritime Southeast Asian sour and spicy fish stew dish. Asam pedas is believed to come from Minangkabau cuisine of West Sumatra, Indonesia and has spread throughout to the islands of Sumatra, Borneo and Malay Peninsula.
Red peach cake, also known as rice peach cake and rice cake is a small teardrop shaped Teochew kuih with soft sticky glutinous rice flour skin wrapped over a filling of glutinous rice, peanuts, mushrooms, and shallots. The skin of the kuih is often dyed pink, and shaped with a wooden mould before steaming. The cake is native to the Teochew people.
Morcón or morconito, is a Philippine braised beef roulade made with beef flank steak stuffed with hard-boiled eggs, carrots, pickled cucumber, cheese, and various sausages. It is commonly served during Christmas and other festive occasions.
Pininyahang manok, commonly anglicized as pineapple chicken, is a Philippine dish consisting of chicken braised in a milk or coconut milk-based sauce with pineapples, carrots, potatoes, and bell peppers. Some variants of the dish use a chicken stock base instead of milk. The dish originates from Southern Luzon which was once a regional center of pineapple fiber production in the Spanish Philippines.
In the Burmese language, the term mont translates to "snack", and refers to a wide variety of prepared foods, ranging from sweet desserts to savory food items that may be cooked by steaming, baking, frying, deep-frying, or boiling. Foods made from wheat or rice flour are generally called mont, but the term may also refer to certain varieties of noodle dishes, such as mohinga. Burmese mont are typically eaten with tea during breakfast or afternoon tea time.
Hsi htamin is a traditional Burmese snack or mont, popularly served as a breakfast dish, often served alongside peas or dried fish.
Mont kywe the is a traditional Burmese snack or mont. It bears resemblance to the Indonesian and Malaysian kuih kosui and Filipino kutsinta.
Sugee cake is a cake made of semolina and almonds, creamed butter, eggs, and brandy, and optionally covered in marzipan and royal icing. The cake is typically baked during festive occasions and holidays like Christmas, by members of Malaccan Portuguese in Malacca and the larger Eurasian community in Malaysia and Singapore. The word sugee has its origins in Hindustani word for 'semolina'. Sugee cake is similar to the Sri Lankan Love cake baked during Christmas by the Eurasian Burgher people, which uses cashew as opposed to almonds.[9]
