Culinary tour around the world: This is what Southeast Asia tastes like

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No other Asian cuisine is as well known as that of Thailand. Coconut milk sauce-based curries are especially popular in Swiss Thai restaurants. But there is much more to Thai cuisine that a tourist will rarely encounter: Food in tourist restaurants is often very limited. If you have the opportunity, you should go to a local restaurant with Thai people and surprise yourself. Want pigskin? Street markets are also a world full of culinary wonders, dishes you’ve never seen before. Be brave: Hygiene is so good in Thailand that you can eat at food stalls.

To cook: Tom Kha Gai – Chicken soup with coconut milk

The base of this popular soup is chicken broth with chicken breast and mushrooms, drizzled with a generous amount of coconut milk. Large red peppers, freshly crushed lemongrass, galangal and Kafir lime leaves provide the right Thai flavor. Finally, you can flavor the soup with fish sauce and lemon juice. Sprinkle with fresh coriander, chopped scallions, and red pepper; that’s it.

In many Asian countries, the transition between food and medical products is fluid. That’s why traditional markets in Vietnam offer gourmets a wide variety of fragrant spices and other ingredients. Most of the food is collected by traders in the hinterland. The landscape here is characterized by the Mekong River Delta, green hills with tea plantations, and Buddhist pagodas. But Vietnam also has an ultra-modern capital, Hanoi, with beautiful beaches and night markets that attract many tourists and also offer delicious adventures. Pho Bo soup, a noodle soup made with beef, is known worldwide. Soup is eaten for breakfast. Only tourists order for dinner.

To cook: Goi Cuon (summer pastry)

Anyone who has been to Vietnam or knows an authentic restaurant will love the fresh spring rolls. Crispy vegetables, thin rice noodles and iceberg lettuce are wrapped in transparent rice paper. You can use finely chopped cucumber, carrots, fresh coriander, bean sprouts and silken tofu for the filling. Pork or shrimp can also be rolled in if desired. There is also a sweet and spicy sauce (Nuoc Cham) with chopped peppers for dipping. Light and extremely delicious.

Myanmar, formerly known as Burma, is a virgin country that is not overly touristy yet. Here you will find Buddhist temples, traditional mountain villages, rivers, lakes and beautiful beaches. However, Myanmar is also worth visiting in terms of cuisine. It is located in the north of Thailand and also borders China, India and Bangladesh. Accordingly, it is possible to encounter the influences of these countries in Burmese cuisine. Fresh ingredients in Thai dishes are particularly popular, as are light curries from India. The basis of most meals is rice; It is eaten hot and satisfying three times a day.

To cook: Mohinga (fish soup)

Most Burmese people get up around six o’clock. They traditionally like to start the day with a bowl of Mohinga, the national dish. This is a fish soup cooked with rice noodles and vegetables. Ingredients include garlic and onion, banana flowers, lemongrass and shrimp paste. Everything is garnished with lemon and fresh coriander. Mohinga is eaten all over the country. However, supplements vary from region to region; B. spring onions, tofu or crispy chickpeas.

Indonesia consists of 17,500 islands, approximately 6,000 of which are inhabited. The island nation combines numerous languages, ethnicities and religions (the popular island of Bali is Hindu, the bulk of the country is Muslim). Culinary preferences are equally diverse. But they have one thing in common: rice. There are various types of rice with different side dishes three times a day. Everything is usually very aromatic and Indonesians prefer spicy. For example, Indonesia’s most popular dish is Nasi Goreng.

To cook: Nasi Goreng (fried rice)

Not all rice is the same. This becomes obvious when you see the many roadside stalls and markets offering Nasi Goreng. If the materials on a stand are optimally coordinated, you can clearly see it in the crowd. A delicious Nasi Goreng is prepared with pre-chilled sticky Asian rice and fried chicken or tofu. Fry garlic, red pepper, ginger and shallot in a pan. Then mix the egg, tomato and pak choy, then season with sweet soy sauce (Kecap Manis) and remove the ginger. Serve with plenty of chili paste (sambal). Selamat Makan (Bon appetit).

In terms of cuisine, the Philippines is the most non-Asian country on the continent. This is due to history: The island kingdom was initially a colony of Spain for several centuries, and most recently under US rule for several decades. Both countries left behind a culinary legacy. This is why some dishes look oilier than their neighbors. One more thing stands out: The food is not as spicy as in the rest of Asia. This typical Filipino dish can be easily prepared at home with egg wok noodles: pancit.

To cook: Pancit (fried noodles)

First, roast carrots, white cabbage and spring onions. Then add the meat (e.g. pork, chicken) or tofu with onion and garlic, season with soy sauce, and then pour in the broth and cook for about 10 minutes. Finally, add the noodles and cook until all the water is absorbed.

Source : Blick