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Phuket cuisine originates from Phuket, Thailand and has Chinese, Malaysian, and Thai influences. [1]
Bee-Pang is a crispy and crunchy type of rice cut into a solid rectangle with sweet sauce and is a type of cereal bar. Bee-Pang is made from puffed rice mixed with fried garlic topped with sweet sauce to blend with the salt from the rice. People in Phuket usually eat this with tea in the afternoon such as white tea or green tea due to traditions. [2]
Gaang sôm blah is a fish curry dish. [3] It is prepared without the use of coconut milk. [3]
Kanohm Jin is a tasty noodle dish made from rice or fish and topped with sauces. Sauces include Tai-Pla sauce, nam phrik sauce, and Namya sauce. It is usually eaten for breakfast with fried Pah Tong Go and curried fish. Kanohm Jin is served with more than 10 kinds of fresh vegetables. [4]
Lo Bah is deep fried pork organ served with fried tofu and a sweet and spicy sauce. [5]
Mee Hoon Pa Chang consists of noodles fried in soy sauce, topped with fried onion and accompanied by pork soup. The recipe was originated by ‘Pa Chang’, so local people call the dish ‘Mee Hoon Pa Chang’. [5]
Moo Hong is a stewed pork dish from Fujian cuisine. [6] It is usually served with rice or boiled rice and served as the main meal. Pork belly is the main ingredient of the dish, but other cuts of pork can be used to balance the ratio between meat and fat. The dish also contains dark soy sauce and sugar for a sweet taste and garlic, pepper, and coriander roots for a strong flavor. Light soy sauce can be used for a more salty taste. The dish is garnished with fresh coriander. [7] "Moo Palo" is similar to "Moo Hong” but Moo Palo contains Chinese five-spice. [8]
Oh Tao is a hot fried oyster or seafood dish prepared with eggs, flour, bean sprouts and taro root. It can be seasoned with salt, sugar, chili or vinegar. It is usually eaten with bean sprouts and crispy pork. Oh Tao is one of the most ancient dishes of the area. [4]
Pàt tai is a stir-fried noodle dish prepared using a curry paste typically containing chili peppers, tamarind, shrimp paste and sugar. [3]
Ah-pong is a pancake considered the signature snack of Phuket. [5] It easy to make as the ingredients—flour, egg yolk, coconut milk, sugar, water and yeast— are readily available. It has a delicious, light sweet aroma from coconut milk.
Ang-Gu is a popular sweet snack usually eaten with coffee or tea. From Chinese belief, turtles are the symbol of eternity so they believe that those who eat this snack will live endlessly like the turtles.[ clarification needed ] This snack is made from glutinous rice flour, vegetable oil, sugar and gold nuts.
Bee-go-moi is a snack made of black, wet sticky rice with coconut milk. It has an interesting texture and flavor from the glutinous black sticky rice and the saltiness of the coconut milk. [9]
O-aew is a dessert originating from Phuket and considered to be the region's signature dessert. [5] [10] It is made from jellied banana-flour mixed with boiled red beans, ice, and sweet red syrup. Extra jellies and fruit are added to sweeten the dish.
Thai cuisine is the national cuisine of Thailand.
Lao cuisine or Laotian cuisine is the national cuisine of Laos.
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.
Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.
Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Singaporean cuisine is derived from several ethnic groups in Singapore and has developed through centuries of political, economic, and social changes in the cosmopolitan city-state.
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano, and Maranao ethnolinguistic groups. The dishes associated with these groups evolved over the centuries from a largely indigenous base shared with maritime Southeast Asia with varied influences from Chinese, Spanish, and American cuisines, in line with the major waves of influence that had enriched the cultures of the archipelago, and adapted using indigenous ingredients to meet local preferences.
Ipoh has a significant food scene with many hawker centres and restaurants. It has dishes derived from Malay, Chinese and Indian cuisine. In recent years, Ipoh has seen an increase in international restaurants, bars and gastropubs which have become popular with locals and tourists.
Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han ethnic Hokkien and Hakka speakers, brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as kecap manis, palm sugar, peanut sauce, chili, santan and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore, known as Nyonya cuisine by the Peranakan.
A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten. Common variations include cakes made with rice flour, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance.
Peranakan cuisine or Nyonya cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia, inter-marrying with local Malays. In Baba Malay, a female Peranakan is known as a nonya, and a male Peranakan is known as a baba. The cuisine combines Chinese, Malay, Javanese, South Indian, and other influences.
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.
Sundanese cuisine is the cuisine of the Sundanese people of Western Java, and Banten, Indonesia. It is one of the most popular foods in Indonesia. Sundanese food is characterised by its freshness; the famous lalab eaten with sambal and also karedok demonstrate the Sundanese fondness for fresh raw vegetables. Unlike the rich and spicy taste, infused with coconut milk and curry of Minangkabau cuisine, the Sundanese cuisine displays the simple and clear taste; ranged from savoury salty, fresh sourness, mild sweetness, to hot and spicy.
Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia, consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia. Because the vast majority of Malaysia's Indian community are of South Indian descent, and are mostly ethnic Tamils who are descendants of immigrants from a historical region which consists of the modern Indian state of Tamil Nadu and Sri Lanka's Northern Province, much of Malaysian Indian cuisine is predominantly South Indian inspired in character and taste. A typical Malaysian Indian dish is likely to be redolent with curry leaves, whole and powdered spice, and contains fresh coconut in various forms. Ghee is still widely used for cooking, although vegetable oils and refined palm oils are now commonplace in home kitchens. Before a meal it is customary to wash hands as cutlery is often not used while eating, with the exception of a serving spoon for each respective dish.
Khanom chin or Khanom jeen are fresh, thin rice noodles in Thai cuisine which are made from rice sometimes fermented for three days, boiled, and then made into noodles by extruding the resulting dough through a sieve into boiling water. Khanom chin is served in many kinds of stock: coconut milk, fish curry, and chilli.
Betawi cuisine is rich, diverse and eclectic, in part because the Betawi people that create them were composed from numbers of regional immigrants that came from various places in the Indonesian archipelago, as well as Chinese, Indian, Arab, and European traders, visitors and immigrants that were attracted to the port city of Batavia since centuries ago.
Palembangese cuisine is the cuisine of the Palembangese people of the city of Palembang in the South Sumatra province of Indonesia. It is the second most well-known cuisine from Sumatra after Padang.
Indian Indonesian cuisine is characterized by the mixture of Indian cuisine with local Indonesian-style. This cuisine consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Indonesia. Indian influence can be observed in Indonesia as early as the 4th century. Following the spread of Islam to Indonesia and trading, Muslim Indian as well as Arab influences made their way into Indonesian cuisine. Examples include Indian biryani, murtabak, curry and paratha that influenced Acehnese, Minangkabau, Malay, Palembangese, Betawi and Javanese cuisine.
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