Indonesia has considered Soto; Rendang; Satay; Nasi Goreng and Gado-Gado as national dishes.
a) Soto
Photo Credit: www.sharefood.sg
Soto is a traditional Indonesian soup prepared with a wide variety of ingredients making it exceptionally delicious. It is mainly composed of broth, meat, and vegetables. Indonesians like to add their own twist to their soto.
b) Rendang
Photo Credit: https://rasamalaysia.com/
Rendang is a piece of meat; usually, beef is braised in coconut milk and spice paste until the liquids caramelize around the meat, and the meat turns dark brown, tender, and infused with rich spices.
c) Satay
Photo Credit: https://rasamalaysia.com/
Satay is a Southeast Asian dish of seasoned grilled meat on skewers, served with a separate dipping sauce. It is from Indonesia though it is also popular in other parts of South East Asia such as Malaysia, Singapore and Thailand. Satay consists mainly of diced mutton, beef, pork etc. These are grilled or barbecued over wood or charcoal fire, and then served with various sauces. (commonly peanut sauce.)
d) Nasi Goreng
Photo Credit: https://eatwellabi.com/
Nasi Goreng, (translating it literally, “Nasi” means “Rice” and “Goreng” means “Fried”) is also one of Indonesia's national dishes. It is fried rice made with sweet soy sauce (Indonesian shrimp paste), adding ketchup as a condiment and garnished with achar, pickled cucumber and carrots. A fried egg is often added to the dish as well. This flavourful dish is popular in Indonesia, Malaysia and Singapore.
e) Gado-Gado
Photo Credit: https://dailycookingquest.com
Gado-gado is a salad with steamed vegetables, hard-boiled eggs, fried tofu, tempeh and lontong (rice wrapped in a banana leaf) served with peanut sauce dressing.
Vietnam – Pho
Photo Credit: https://steamykitchen.com
This Vietnamese national dish is called “Pho” (pronounce similar to “fur” in English.) It is a noodle soup dish with vegetables, chicken, beef, pork or shrimps added. It is very nutritious with high protein content. The broth is made using mainly onions, ginger, star anise and cinnamon sticks.
Thailand - Pad Thai
Photo Credit: https://commons.wikimedia.org
Pad Thai is a stir-fried rice noodle dish that has a salty flavour with a hint of sweetness. It is found at most restaurants or street food stalls in Thailand. It is typically made with rice noodles, shrimp, tofu, egg, and bean sprouts. The ingredients and sauces (tamarind paste and fish sauce) are stir-fried together in a wok, which creates the fragrant smoky flavour. For garnish, an extra side of bean sprouts, peanuts, or lime wedge, may be added.
Singapore - Hainanese Chicken Rice
Photo Credit: https://www.timeout.com
Hainanese chicken rice is one of the most popular dishes in Singapore. It is commonly found at hawker centres and food courts. Its rice is cooked with chicken fat and ginger, resulting in its eventual fragrance. It is served with boiled or roasted chicken, garnished with coriander, and accompanied with chili sauce. It can be easily cooked at home too.
Malaysia - Nasi Lemak
Photo Credit: https://blog.traveloka.com
Nasi lemak is a Malay dish consisting of rice cooked in coconut milk and pandan leaf which makes the rice fragrant. Traditionally, the rice is accompanied with toasted peanuts, fried crispy anchovies, cucumber, egg and served with sambal (a very flavourful type of chili paste). Based on individual preferences, curry chicken, fried fish or squid can be added as well.
Philippines – Adobo
Photo Credit: https://sortedfood.com
Adobo is an immensely popular Filipino dish and but is considered unofficial by many Filipinos as a national dish of Philippines. It is usually stewed or braised, using pork or chicken, sometimes both. It is cooked in a sauce made from cooking oil, vinegar, garlic, bay leaf, pepper, salt, and soy sauce.
Cambodia - Fish Amok
Photo Credit: https://www.cookingchanneltv.com
Fish Amok is Cambodia's national dish and might be one of the most familiar to tourists. It can be found in restaurants and as street food.
Fish amok is cooked by steaming the fish with a paste that is prepared with a perfect balance of garlic, shallots, lemongrass, turmeric and coconut milk. The fish is thereafter cooked to an amazing level of tenderness. It is usually slightly spicy and wrapped in a banana leaf when served.
Laos – Larb
Photo Credit: https://www.lifestylefood.com.au
Larb or Laap is widely considered as Laos’s national dish. This is a meat salad flavoured with shrimp paste, basil, mint leaves, chili, fish sauce, peanut oil and lime juice. Most eating places would use either pork or chicken to prepare their larb.
Myanmar – Mohinga
Photo Credit: https://www.tastingtable.com
Mohinga is often called Myanmar's national dish although it is unofficial. It is rice noodles served in a broth, usually made from ingredients consisting of catfish, lemongrass, ginger, bay leaves and pepper. Top it with coriander, sliced red onion and hard boiled egg to serve.
Brunei – Ambuyat
Photo Credit: https://www.willflyforfood.net/
Ambuyat is the national dish of Brunei and it is made from the interior trunk of the sago palm tree. Ambuyat is often served with many side dishes such as cooked vegetables, shrimps, fish fillets and cacah.
Timor-Leste
There is no official mention of a national dish for Timor-Leste. Their foods are mostly influenced by Southeast Asian foods and some Portuguese dishes. Some of the popular dishes are Ikan Sabuko; Batar Da’an etc.
Photo Credit: www.196flavors.com
Batar da’an is a vegan dish prepared with corn and mung beans which is traditionally served with rice.
Photo Credit: www.internationalcuisine.com
Ikan sabuko is fish marinated with tamarind, grilled with basil and capsicum. It is usually served with budu, a sauce made of tomato, mint, lime, and onion.
Comments