ASEAN FOOD

ASEAN FOOD

NATCHANOK OLARNGARNJANIN M.6/4-1 No.1

INDONESIA

Nasi Goreng is a delicious spicy stir-fried rice.
It's more flavourful than regular fried rice with
the addition of shrimp paste, fish sauce,
tamarind and a few other goodies. Topped with
a runny fried egg (those crispy edges are a
must), this classic Asian meal makes a great
family dinner. When you're in the mood for
street food at home, this is the one to go for.

BRUNEI

Ambuyat is the extremely sticky national dish of
Brunei, made with sago palm tree starch that gets
cooked into a substance similar to glue. It is
typically eaten for lunch with a fermented sour
sauce and a variety of vegetables on the side.
Ambuyat is traditionally prepared for special
occasions where it serves as a substitute for rice.
Locals eat it with a double pronged bamboo stick
known as chandas and the best way to eat
Ambuyat is by twirling it around the stick, then
dipping it into a sauce and swallowing it instead
of chewing.

PHILIPPINES

Adobo is a popular Filipino dish and cooking
process in Philippine cuisine that involves
meat, seafood, or vegetables marinated in
vinegar, soy sauce, garlic, bay leaves, and
black peppercorns, which is browned in oil,
and simmered in the marinade. It has
occasionally been considered the unofficial
national dish in the Philippines.

MALAYSIA

Nasi Lemak consists of rice cooked in coconut
milk that is traditionally served with anchovies,
cucumbers, peanuts, and boiled eggs. The dish is
rounded up with the addition of a spicy chili paste
called sambal. Although originally invented as a
breakfast dish, soon it surpassed its original
purpose and became the Malaysian national dish
which can be eaten at any time

SINGAPORE

Hainanese chicken rice is a dish of poached
chicken and seasoned rice, served with chilli
sauce and usually with cucumber garnishes. It
was created by immigrants from Hainan in
southern China and adapted from the Hainanese
dish Wenchang chicken. It is considered one of
the national dishes of Singapore and is most
commonly associated with Singaporean cuisine.
The dish is also seen throughout Southeast Asia,
particularly Indonesia and Malaysia where it is a
culinary staple.

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