Wednesday, March 22, 2017

Malaysian Lok-lok

Lok-lok, which means "to dip", is a popular Malaysian street food, it's a variant of a steamboat or hotpot where the ingredients are skewered and dipped into selected broths to cook and then eat off the sticks directly.

Lok-lok is a dish consisting of various foods, the types of food cover a wide range of every bite-size food imaginable such as clams, cockles, pork intestines, pork liver, sausages, fish balls, meat balls, squid balls, squids, shrimps, vegetables, mushrooms and so on. The lok-lok stalls are commonly found by the roadside and at the hawker centers.

Saturday, March 18, 2017

Malaysian Fruit Rojak

 Malaysia Fruit Rojak is a famous street food which consists typically of cucumber, pineapple, dough fritters, jicama, bean sprouts, deep-fried tofu, the dressing is made up of water, shrimp paste, sugar, chili, and lime juice. The ingredients are cut into bite-sized portions and tossed in a bowl with the dressing and topped with chopped peanuts. Dough fritters and deep-fried tofu are added towards the end so that they don't turn soggy.

Saturday, March 11, 2017

Chinese Claypot Chicken Rice

Seasoned rice cooked in a claypot with chicken, salted fish, Chinese sausage and vegetables. Traditionally, the claypot rice is cooked over a charcoal stove, which adds a distinctive smokey and charred flavor to it.

With crispy rice, tender meat and savouy pieces of Chinese sausage, claypot chicken rice is a classic that is hearty and hard to resist.

Wednesday, March 8, 2017

Thai Sour & Spicy Curry

In central Thailand, kaeng som (or gaeng som)is a poplular dish, it's a sour and spicy fish curry or soup with vegetables. The curry is famous for its sour taste, which comes from tamarind.

Fish or shrimp may be used as the basic ingredient and locally available vegetables are used in the traditional versions like drumstick pods, green papaya, and Sesbania grandiflora flowers.

Friday, March 3, 2017

Grilled Tofu

Grilled tofu (bean curd) is a dish commonly found in Indonesia, Malaysia and Singapore. It's a snack that is both appetizing and brightly flavorful.

When preparing the dish, cakes of hard tofu are grilled until golden brown. The bean curds are then cut diagonally in half and arranged on a plate garnished with bean sprouts, cucumber and scallion. A thick sauce is prepared with shallots, garlic, chili peppers and shrimp paste. The tofu is usually grilled for about 3 minutes on each side.

Monday, February 20, 2017

Laphet Thohk

Laphet is Burmese for fermented or pickled tea. Laphet Thohk is green tea salad made from pickled tea leaves and the texture of the salad is soft, crunchy, crispy and saucy. The locals can eat this salad constantly for days.

Myanmar is one of only a few countries in the world that drinks and eats tea leaves.

Friday, February 17, 2017

Som Tum

Som Tum (green papaya salad) is a spicy salad made from shredded unripe papaya. It's a top 10 food in Thailand, the dish combines the five main tastes of the local cuisine: sour lime, hot chili, salty, savory fish sauce, and sweetness added by palm sugar.

In Thailand, it is customary that a customer ask the chef to make the dish suited to his or her tastes.

Som Tum is claimed as an innovation of the Lao people, which was introduced to central Thailand by the Lao migrants moving to Bangkok to seek work.