asian melting pot - thai cooking
Many Southeast Asians, especially on the mainland region, started off as part of the Sinnic tribes. Overtime these tribes were both influenced by and intermixed with local Indianised natives, and in turn became Indianised themselves.
However, as these people have a Sinnic origin, many aspect of Sinnic value and behaviour had never truely been abandoned but absorb into the new Southeast Asian identity. These were later reinforced by the fact that Sinnic or even outright Han migration to the region has never truely stopped (and still happen even now), so each waves of immigrants brought with them a new set of Sinnic value which were absorbed into the society.
As a result, with the exception of Vietnam and Singapore, most Southeast Asian nations are primarily Indianised with deeply ingrained Chinese undertone (Thailand, Myanmar, Laos) or having sizable Chinese community (Indonesia, Malaysia, The Philippines) which shapes the local society in its own unique way.
This is why the region’s often considered the melting pot of Asia — ot are deeply intermixed both biologically and culturally between Sinnic and Indic sphere. With the arrival of Arab trader and European colonist, Abrahamic influence were added into the region already complex fabric of cultures.
However, as these people have a Sinnic origin, many aspect of Sinnic value and behaviour had never truely been abandoned but absorb into the new Southeast Asian identity. These were later reinforced by the fact that Sinnic or even outright Han migration to the region has never truely stopped (and still happen even now), so each waves of immigrants brought with them a new set of Sinnic value which were absorbed into the society.
As a result, with the exception of Vietnam and Singapore, most Southeast Asian nations are primarily Indianised with deeply ingrained Chinese undertone (Thailand, Myanmar, Laos) or having sizable Chinese community (Indonesia, Malaysia, The Philippines) which shapes the local society in its own unique way.
This is why the region’s often considered the melting pot of Asia — ot are deeply intermixed both biologically and culturally between Sinnic and Indic sphere. With the arrival of Arab trader and European colonist, Abrahamic influence were added into the region already complex fabric of cultures.
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TOM YAM SOUPTom Kha Gai’s not-so-distant, spicier and fishier cousin, Tom Yum, is a clear soup with the perfect balance of sweet and sour flavors. You’ll find mushrooms, tomatoes, lemongrass, lime juice, galangal, chilies, kaffir lime leaves, onions, and fresh juicy prawns swimming throughout, with a blend of other secret herbs and spices to create this taste sensation. The exotic flavors of Tom Yum perfectly encapsulate the tastes of Thailand.
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MAIN COURSE
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PAD THAI (THAI FRIED NOODLES)A dish that has become synonymous with Thai cuisine, Pad Thai is a well-loved stir-fried noodle dish served in every kind of establishment imaginable, from street stalls all the way up to Michelin star restaurants.
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VIETNAMESE LEMON GRASS CHICKENJuicy, fragrant Lemongrass Chicken infused with a dynamic marinade is stand-alone-delicious but also makes killer salads, wraps and zoodle/quinoa/rice bowls!
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VIETNAMESE RICE NOODLE SALADThis rice noodle salad is yet another healthy and tasty dish from Vietnam. It combines tender rice noodles, tender chicken thighs, and crunchy raw veggies and herbs. The raw ingredients are tossed in a classic Vietnamese condiment called nuoc cham. It acts as a salad dressing that carries just about every flavor profile: sweet, spicy, sour, and salty. The beauty of this recipe starts with the minimal use of the stove, making it a wonderful dish to prepare even during the summer.
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MALAYSIAN CHICKEN SATAYThough considered by many to be a dish native to Thailand, satay is actually believed to have originated in Indonesia. Origins aside, can we all just agree that meat on a stick is good? Malaysia has its own variations of the grilled skewers, served nationwide in chicken, beef or pork forms (the latter in non-Muslim venues only). Sauces vary from region to region, including the peanut sauce that's loved the world over.
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DESSERT
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GORENG PISANG (BANANAS FRITTERS)The popular Malay snack of goreng pisang (banana fritters) is one of those dishes that has variations in banana-growing countries around the world.
The deep-frying helps caramelize the natural sugars in the bananas, making them even sweeter than they were to begin with. Some of Malaysia's Chinese versions have unusually delicate and puffy batter. |
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