Vietnamese cuisine encompasses the foods and beverages of Vietnam. Meals feature a combination of five fundamental tastes:sweet,salty,bitter,sour,and spicy. The distinctive nature of each dish reflects one or more elements,which are also based around a five-pronged philosophy. Vietnamese recipes use ingredients like lemongrass,ginger,mint,Vietnamese mint,long coriander,Saigon cinnamon,bird's eye chili,lime,and Thai basil leaves. Traditional Vietnamese cooking has often been characterised as using fresh ingredients,not using much dairy or oil,having interesting textures,and making use of herbs and vegetables. The cuisine is also low in sugar and is almost always naturally gluten-free,as many of the dishes are rice-based instead of wheat-based,made with rice noodles,papers and flour. Vietnamese cuisine is strongly influenced not only by the cuisines of neighboring China,Cambodia and Laos,but also by French cuisine due to French colonial rule over the region from 1887 to 1954.
Nabemono,or simply nabe,is a variety of Japanese hot pot dishes,also known as one pot dishes and "things in a pot".
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.
Sanbeiji is a popular chicken dish in Chinese cuisine and one of the most iconic dishes of Jiangxi cuisine. The dish originates from the Jiangxi province of southern China,and is a specialty of Ningdu. The dish has become especially popular in Taiwan,being introduced to the island by the Hakka people. It is also served as a postpartum confinement food by the Chinese community of Malaysia. The Jiangxi style has a complex flavor and is spicy,while the Taiwan variant has a more simplistic flavor and is non-spicy.
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.
Malaysian Chinese cuisine is derived from the culinary traditions of Chinese Malaysian immigrants and their descendants,who have adapted or modified their culinary traditions under the influence of Malaysian culture as well as immigration patterns of Chinese to Malaysia. Because the vast majority of Chinese Malaysians are descendants of immigrants from southern China,Malaysian Chinese cuisine is predominantly based on an eclectic repertoire of dishes with roots from Fujian,Cantonese,Hakka and Teochew cuisines.
Pancit,also spelled pansít,is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit,often named based on the noodles used,method of cooking,place of origin,equal and constant diameter or the ingredients. Most pancit dishes are characteristically served with calamansi,as its freshly squeezed juice may be used for additional seasoning.
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia,Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used,such as rice noodles,wheat noodles and egg noodles.
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.
Chicken feet are cooked and eaten in many countries. After an outer layer of hard skin is removed,most of the edible tissue on the feet consists of skin and tendons,with no muscle. This gives the feet a distinct gelatinous texture different from the rest of the chicken meat.
Japanese Chinese cuisine,also known as Chūka,represents a unique fusion of Japanese and Chinese culinary traditions that have evolved over the late 19th century and more recent times. This style,served predominantly by Chinese restaurants in Japan,stands distinct from the "authentic Chinese food" found in areas such as Yokohama Chinatown. Despite this difference,the cuisine retains strong influences from various Chinese culinary styles,as seen in the Shippoku cooking style.
Kal-guksu is a Korean noodle dish consisting of handmade,knife-cut wheat flour noodles served in a large bowl with broth and other ingredients. It is traditionally considered a seasonal food,consumed most often in summer. Its name comes from the fact that the noodles are not extruded or spun,but cut.
Lontong is an Indonesian dish made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf,commonly found in Indonesia,Malaysia and Singapore. Rice is rolled inside a banana leaf and boiled,then cut into small cakes as a staple food replacement of steamed rice. The texture is similar to those of ketupat,with the difference being that the ketupat container is made from woven janur fronds,while lontong uses banana leaf instead.
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.
Lomi or pancit lomi is a Filipino dish made with a variety of thick fresh egg noodles of about a quarter of an inch in diameter,soaked in lye water to give it more texture. Because of its popularity at least in the eastern part of Batangas,there are as many styles of cooking lomi as there are eateries,panciterias or restaurants offering the dish. Variations in recipes and quality are therefore very common.
Crossing-the-bridge noodles is a rice noodle soup originating from the Yunnan province of China. It is one of the best-known dishes in Yunnan cuisine.
Nasi tim is an Tionghoa Indonesian steamed chicken rice. In Indonesian language nasi means (cooked) rice and tim means steam. The ingredients are chicken,mushroom and hard boiled egg. These are seasoned in soy sauce and garlic,and then placed at the bottom of a tin bowl. This tin bowl is then filled with rice and steamed until cooked. This dish is usually served with light chicken broth and chopped leeks.
Kwetiau ayam,kuetiau ayam or sometimes kwetiau ayam kuah is a common Chinese Indonesian dish of seasoned flat rice noodles topped with diced chicken meat. It is often described as a kwetiau version of the popular mie ayam,and especially common in Indonesia,and can trace its origin to Chinese cuisine.
