#Lemongrass Chicken Noodle Soup

[askwhatsforlunch]

Lemongrass Chicken Noodle Soup

Spicy and warming, this flavourful Lemongrass Chicken Soup is just what one need to soothe a cold. I reckon it might even prevent it! Happy Friday!

Ingredients (serves 1):

1 1/2 tablespoon toasted sesame oil

half a thumb-sized piece fresh ginger

1 small fresh lemongrass stick

1/3 hot chili pepper

1 medium carrot, rinsed

leftover Roast Chicken (a small thigh or breast or wings)

1 tablespoon Hot Pepper Sauce 

1 1/2 tablespoon sweet soy sauce

1 cup Chicken Stock, warmed

90 grams/3 ounces egg noodles

boiling water

1 tablespoon demerara sugar

Heat toasted sesame oil in a medium saucepan over medium-high heat.

Peel ginger, and cut it into thin slices. Add to the oil, and and fry, a couple of minutes.

Cut lemongrass stick into chunks, and cut each open lengthwise, without going all the way. Add to the saucepan. Fry, a couple of minutes more.

Thinly slice hot chili pepper, and stir it in as well.

Cut the carrot into thin slices, and add to the saucepan. Cook, another minute.

Roughly chop the meat of leftover Roast Chicken, and stir into the saucepan. Cook, 1 minute.

Deglaze with Hot Pepper Sauce and sweet soy sauce. Reduce heat to medium. Then, stir in warmed Chicken Stock. Stir in demerara sugar Bring to the boil, cover with a lid, and simmer, 5 minutes.

Meanwhile, place egg noodles in a bowl. Cover with boiling water and a lid. Allow to soak and cook, about 3 minutes.

Once cooked, add the noodles, with half to a full cup of its cooking water, to the saucepan. Increase heat back to medium-high, and bring to the boil.

Enjoy Lemongrass Chicken Noodle Soup very hot.

[daily-deliciousness]

Laksa noodle soup

[fattributes]

Red Curry Laksa Noodle Soup

[marty-crouz]

Thai Coconut Chicken Soup Noodle Bowl Recipe This chicken noodle bowl is superior to takeout and is topped with a flavorful soup made of coconut, ginger, and lemongrass that is then ladled over Thai rice noodles.

[distributioninsensible]

Lemongrass Coconut Curry Soup with Zucchini Noodles Here's a soup based on zoodles, those super-popular zucchini noodles, flavored with Thai curry paste, lemongrass, and fresh ginger.

[angelmush]

my cooking endeavors this week:

- for tonight (monday) i will try to be crafty and use the leftover chicken breast i saved from when i roasted the whole bird a few days ago. i think if i just reheat it in a pan and we eat it on top of jasmine rice cooked in chicken stock and turmeric and maybe buttered, it could be good to soothe the nausea that my gf was suffering from yesterday

-on tuesday i don’t work so i have pretty lofty cooking plans that involve a meaty slab of slow cooked pork shoulder and a wealth of whole toasted spices (curry leaves, cinnamon sticks, cloves, cardamom, coriander, cumin, fennel, etc) to grind and make into a curry powder. i want to slow cook the pork w coconut milk and lemongrass and stock for a few hours and serve it steaming hot over rice

- i also have a square of pie dough i made last week when i made quiche that i want to utilize for a gooey tart cherry pie with (my gf’s wish is my command ofc <333)

- on wednesday my gf won’t be home for dinner so i will probs just have like . a pb+j LOL

- for thursday, it’s a bit of an experiment. the best part of the roasted chicken i made last week was the wings, and it wasn’t even close. they came out sooo crispy and juicy and flavorful and spiced. i want to try recreate them on just a batch of wings, and maybe eat them w steamed jasmine rice and cucumber salad ? i’ll dry brine them and roast them in the oven and see how close i can get

- on friday we are going to have rice bowls w crispy skin salmon (our faveee) and rice and nori and cucumbers and avocado and toasted sesame seeds and chili oil and scallion !! easy and fast and flavorful

- saturday i work late so it’s leftovers in my lunchbox eaten hastily in the breakroom lol

- and for sunday dinner, my gf sent me a link to a video of this cold noodle soup dish w a cashew butter broth and buckwheat soba and soft boiled eggs and cold crisp veggies (purple cabbage and cucumbers and lime) that we both are eager to try !!

[euphemiaamillais]

i’ve been in bed for three days like passed out with fever, do you think you could maybe please write a blurb about how coryo would be if the reader was sick ? thank you!! 🤍🤍

sorry for the late response—i’ve been a bit tired the past few days!

coryo taking care of you would be a change from his usually cold nature. i think deep down, especially with his partner, he’d be very sweet and worried. he’d basically be waiting on you foot-and-hand, always wanting to ensure you were well-hydrated and warm enough. he’d be very stern about taking your medicine on time, but i also think because he has a few past traumas (i.e. seeing his mother die in childbirth) he can get a bit overwhelmed sometimes which is why he’d be overbearing. even if it’s just a little cold, he makes sure you’ve got enough food, he even get’s sej’s ma to make you soup (imagine how good her chicken noodle soup would be 😭😭😭) and also makes you cups of hot tea—ginger and lemongrass is your favourite.

it’s certainly not what you’re used to, but you love every minute of it—and even tease him a little bit for being such a sap. he lets you off for saying that because you’re sick; but deep down he cares so much for you and can’t bear the thought of losing you.

[pacthesis]

nostalgic food

i’ll want to reference this in the future

gỏi cuốn (spring roll with chicken, egg, rice noodle, carrot, lettuce, avocado)

peanut sauce is just peanut butter+water, hoisin+sriracha sauce, and a tiny bit of sesame oil (tastes good with almost anything imo)

yellow curry

rice noodle with chicken, potatoes, yams, onions, carrots in a creamy coconut milk and yellow curry paste broth

lemon juice and salt mix with garlic chili for dipping

bò kho (vietnamese beef stew)

kho is a cooking technique where a protein is braised in a mixture of fish sauce, sugar, and water or coconut juice to make a salty/savory result

bread dips in stew beef/potatoes dip in lime juice/salt/pepper mix

cucumber slices to offset the salty

xá xíu (cantonese style bbq pork)

the seasoning mix is made of sugar, powdered soy sauce, onion and garlic powder, and spices

the pink color very much freaked out middle schoolers at lunch

cơm tấm (broken rice, grilled pork, egg, pickled carrots/daikon with scallions/oil garnish and fish sauce)

bún bò huế (thick round rice noodle with beef soup)

more "fun" than phở imo

bún bò broth: spicy salty flavor (lemongrass, spicy chili, fermented shrimp paste, fish sauce)

phở broth: earthy sweet flavor (cinnamon, star anise, onion, ginger, garlic, herbs)

bánh mì (baguette sandwich with chả lụa (pork sausage), xá xíu (cantonese style bbq pork) coriander leaf (cilantro), cucumber, pickled carrots, and pickled daikon combined with pâté and buttery mayonnaise)

salmon instead of nem nướng̣ (viet grilled pork) with bánh hỏi (rice vermicelli)

feat nori (dried edible seaweed)

wrapped with lettuce and dipped in nước mắm (fish sauce)

bánh cuốn (rice noodle rolls filled with ground meat, wood ear mushrooms, onions)

topped with chả lụa (pork sausage) and fried red onions and nước mắm (fermented salted fish sauce)

a fav of grandpa's

pizza man mispronounces it as "bun goo" which makes my mom giggle cause the way he says goo sounds like penis

bánh tét (glutinous rice rolled in a banana leaf into a thick, log-like cylindrical shape, with a mung bean and pork filling)

bánh rán (deep fried sesame ball filled with mung bean)

bánh da lợn "pig skin cake" (tapioca starch, rice flour, mung bean, taro, coconut milk)

bánh bột chiên (fried taro rice cake, a fav of pizza man)

phở (broth: earthy sweet flavor- cinnamon, star anise, onion, ginger, garlic, herbs)

ive called phở mid but while eating this i was like huh this is good actually then my dad says this time he simmered chicken bones for hours like he's supposed to instead of using canned broth

improvised bún thịt nướng (rice noodle bowl with chopped grilled pork, egg roll, veggies, crushed peanuts, fish sauce)

a way to deal with leftover noodles from gỏi cuốn

every time i eat this i think of the time me and pizza man were in new orleans and he asked if i wanted to eat at a viet place and i was surprised cause he's not really into a lot of viet food but anyway i got bún thịt nướng

thịt kho (pork with eggs braised in sticky savory caramel of sugar, fish sauce, coconut water)

i have distinct flashbacks of being in the middle school cafeteria with my thịt kho and kids around me going "what is that??", "ewwww" lol

cháo (rice porridge with chicken or a white meat fish- often served with crunchy cabbage salad)

my dad likes it with youtiao (chinese donuts)

being sick means eating this! but we also eat it a lot when we’re not sick!

when my mom was young she would say yes to any dude that asked her out and order an obscene amount of food/the most expensive things on the menu and never hear from them again but my dad took her to a cháo place cause that was his favorite but apparently for cheapskates

he proposed two weeks later and she said yes

my mom is such a menace i wanna be just like her

[july-19th-club]

hmmmmm what soup should i eat for dinner the canned chicken noodle or the canned chicken and rice. or the packet of rice noodles with lemongrass/chili flavor . or the packet of rice noodles with garlic/spring onion flavor .

[prapasara]

"RED | GREEN | YELLOW " What is the main difference among these colorful Thai curries ?

🇹🇭 🍲 Thai curries are a cornerstone of the nation's cuisine, encompassing both the dishes and the rich pastes that define their essence. The primary colors of Thai curries — red, yellow, and green are distinguished by the color of the curry paste, which in turn is influenced by the color of the chilies used in their creation.

Though all three curries can be spicy, typically green curry is considered the mildest, red the most intense, and yellow offers a moderate spice level. This nuanced palette of flavors and spices showcases the dynamic evolution of Thai curry-making, where tradition meets a vibrant spectrum of tastes. 🌶️

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RED Curry (Gaeng Phet) 🟥🌶️

The name translates to "Spicy Soup." This dish is made with a base of coconut milk and red curry paste, which is prepared by soaking dried red chilies and then grinding them with garlic, shallots, galangal, lemongrass, coriander roots, kaffir lime peels, and shrimp paste.

The red color of the curry comes from the dried red chilies used in the paste, giving the dish its distinctive color. The flavor profile is spicy, salty and savory. Beef, pork, chicken, and duck are the most common meats used in spicy curries.

GREEN Curry (Gaeng Kiew Wan) 🟢🍲

The name translates to "Sweet Green Curry." Even though it is called "Sweet". This type of curry is not sweet as the name suggests, but rather, the name refers to the color of the curry, which is a soft green.

This dish is made with a base of coconut milk and green curry paste, which consists of fresh herbs and spices such as shallots, garlic, lemongrass, kaffir lime peel, and cilantro roots. The green color of the curry comes from green chili peppers and green bird's eye chili, contributing to its vibrant hue. The flavor profile is spicy, sweet, and creamy. Green curry is commonly eaten with steamed rice or rice noodles.

YELLOW (Gaeng Kari) 🟨🍛

Yellow curry, also known as Thai-style curry, has a mellow, sweet-spicy, aromatic, and creamy flavor profile. The curry paste includes various herbs such as lemongrass, turmeric, garlic, shallots, cumin seeds, and chili. The dish is made with a base of coconut milk and Thai yellow curry paste. The yellow color comes from turmeric, which gives the curry its beautiful warm golden hue. The flavor is mildly spicy and sweet.

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👨‍🍳 🇹🇭 All three curries typically include coconut milk, which adds creaminess and helps to balance the spices. The art of balancing flavors in Thai curries is not just a cooking technique but a reflection of Thai culture itself, which values harmony and meticulous attention to detail. Through each spoonful of curry, one experiences a culinary tradition that has evolved over centuries yet remains rooted in the philosophy of balance and harmony. This balance makes Thai cuisine captivating to people around the world. ��

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💡 Did you know ?

Thai curry making was influenced by Indian cooking methods, particularly the technique of combining spices and herbs into a paste. And the addition of coconut milk, a tropical ingredient available in Thailand, gave Thai curries their distinctive creamy and rich taste.

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แกงเผ็ด | แกงเขียวหวาน | แกงกะหรี่ไทย

ชวนส่อง แกงไทย 3 สีเหล่านี้ แตกต่างกันอย่างไร ?

แกงกะทิไทย ถือเป็นรากฐานสำคัญของอาหารไทย โดยมีพริกแกงที่เข้มข้นที่เป็นหัวใจสำคัญของรสชาติ โดยแกงกะทิไทยทั้ง 3 สี ได้แก่ สีแดง สีเหลือง และสีเขียว นั้น มาจากความแตกต่างกันที่สีของพริกแกง ซึ่งใช้พริกที่มีสีต่างกัน และแม้แกงทั้งสามชนิดจะมีรสเผ็ดนำ แต่โดยทั่วไป แกงเขียวหวานถือว่าเผ็ดน้อยที่สุด แกงแดงเผ็ดมากที่สุด และแกงเหลืองเผ็ดระดับกลาง รสชาติและการใช้เครื่องเทศที่หลากหลายนี้สะท้อนให้เห็นถึงวัฒนธรรมอันน่าทึ่งของการทำแกงกะทิไทย ที่ผสมผสานระหว่างประเพณีกับสีสันแห่งรสชาติที่ถูกแสดงออกผ่านจากอาหารไทย

แกงเผ็ด 🟥🌶️

ชื่อของแกงเผ็ดสะท้อนถึงรสชาติที่จัดจ้านของแกงกะทิสีแดงที่มีส่วนประกอบหลักคือกะทิและเครื่องแกงแดง ซึ่งทำจากการแช่พริกแห้งและนำไปตำรวมกับกระเทียม, หอมแดง, ข่า, ตะไคร้, รากผักชี, ผิวมะกรูด, และกะปิ

สำหรับสีแดงของแกงมาจากพริกแห้งที่ใช้ในเครื่องแกง ทำให้แกงมีสีสันที่เป็นเอกลักษณ์ รสชาติของแกงจะเผ็ดนำ มีรสเค็มตาม เนื้อสัตว์ที่นิยมนำมาใช้กับแกงเผ็ด มักจะเป็นเนื้อวัว หมู ไก่ และเป็ด

แกงเขียวหวาน 🟢🍲

ถึงแม้จะมีชื่อว่า “แกงเขียวหวาน” แต่แกงชนิดนี้ไม่ได้มีรสชาติหวานดั่งชื่อ แต่คำว่า “หวาน” มาจากสีของตัวแกงที่มีสีเขียวโทนหวาน หรือสีเขียวนวล

แกงชนิดนี้มีส่วนประกอบหลักคือกะทิและเครื่องแกงเขียวหวาน ซึ่งประกอบด้วยสมุนไพรและเครื่องเทศสด เช่น หอมแดง, กระเทียม, ตะไคร้, ผิวมะกรูด, และรากผักชี สำหรับสีเขียวของแกงมาจากพริกสดและพริกขี้หนูสีเขียว ซึ่งทำให้แกงมีสีเขียวนวลสดใส รสชาติของแกงมีความเผ็ด หวาน และมัน โดยแกงเขียวหวานนิยมรับประทานคู่กับข้าวสวยหรือเส้นขนมจีน

แกงกะหรี่ 🟨🍛

แกงกะหรี่ไทย มีรสชาติที่กลมกล่อม หวาน, เผ็ดนิดๆ, หอมเครื่องเทศ ผสมผสานความมันของกะทิ สำหรับสีเหลืองของแกงมาจากสีของขมิ้น ซึ่งทำให้แกงมีสีเหลืองนวลสวย ไม่ออกไปทางสีส้มหรือสีน้ำตาลเข้มเหมือนของประเทศอื่น รสชาติของแกงกะหรี่ไทยจะมีความเผ็ดอ่อน ๆ และหอมกลิ่นเครื่องเทศเป็นเอกลักษณ์

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ส่วนผสมที่เหมือนกันของเครื่องแกงทั้ง 3 จานนี้ คือ “น้ำกะทิ” ซึ่งช่วยเพิ่มความมันและกลมกล่อมให้กับแกง

การปรุงรสในเครื่องแกงไทยนั้น กล่าวได้ว่าไม่เพียงแต่เป็นเรื่องของเทคนิคในการทำอาหารเท่านั้น แต่ยังสะท้อนถึงวัฒนธรรมไทยที่ให้ความสำคัญกับความสมดุลของรสชาติและความกลมกล่อมของรสชาติ ไม่ว่าจะเป็น เปรี้ยว หวาน มัน เผ็ด ฝาด เค็ม ขม และ จืด ซึ่งความผสมผสานของรสชาติทั้ง 8 ตรงนี้ ทำให้อาหารไทยเป็นที่น่าหลงใหลในสายตาของผู้คนทั่วโลกได้อย่างไม่ยากนัก

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💡 รู้หรือไม่?

การทำเครื่องแกงกะหรี่ในแบบฉบับครัวไทย ได้รับอิทธิพลจากวิธีการปรุงอาหารแบบอินเดีย โดยเ���พาะเทคนิคการผสมผสานเครื่องเทศและสมุนไพรลงในเครื่องแกง ผนวกเข้ากับการใส่กะทิซึ่งเป็นวัตถุดิบที่หาได้ง่ายในในประเทศไทย ทำให้แกงไทยมีรสชาติที่เข้มข้นและกลมกล่อมเป็นเอกลักษณ์เฉพาะตัว ✨

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#Thaifood #ThaiSELECT

#DITP #กรมส่งเสริมการค้าระหว่างประเทศ

#ThaiCuisine #อาหารไทย #Thaicurries #Redcurry #Greencurry #Yellowcurry

#แกงเผ็ด #แกงเขียวหวาน #แกงกะหรี่ไทย

[thebleedingwoodland]

Ayam Goreng Kremes

Whole fried chicken with Kremesan (a crunchy condiment) ... The kremesan is an additional or complementary menu made from flour fried crispy) and sambal

2. Nasi Bakar Cakalang Pete Sambal Matah

"Grilled rice" with Cakalang fish (Skipjack Tuna fish) and pete (bitter bean or twisted cluster bean in English) and sambal matah (Balinese onion sambal)

3. Soto Mie Bogor

Noodles soup from Bogor, West Java, Indonesia, served with beef and emping (melinjo chip).

4. Bakmi Ayam & Teh Tawar

Chinese Indonesian noodles with minced chicken toppings & unsweetened tea

5. Nasi Bakar Ayam

"Grilled rice" with shredded chicken meat and sambal.

6. Indomie Rasa Rawon Pedas Mercon

Indomie with spicy rawon flavor. Rawon is beef soup cuisine from East Java.

7. Soto Betawi

Hearty beef soup from Jakarta consisting of chunks of meat and offal that are slowly simmered in a coconut milk broth, which is usually enriched with various spices such as lemongrass, turmeric, galangal, kefir lime leaves, and coriander.

8. Ubi Goreng, Aneka Kue Basah : Kue Bugis Suji Pandan, Kue Lapis, Cantik Manis

Ubi Goreng = Fried sweet potato. Aneka Kue Basah = assorted Indonesian wet cakes. The wet cakes are made from rice flour.

Kue Bugis Suji Pandan is wrapped in banana leaves. It is traditional snack of soft glutinous rice flour cake, filled with sweet grated coconut. Made from sticky rice flour which is given a natural green color from pandan or suji leaves.

Kue Lapis consists of two layers of color, which is what gives this cake its name. This cake is made from rice flour, tapioca flour, coconut milk, granulated sugar, salt and coloring. This cake is steamed each layer before the layer on top is added.

Cantik Manis has white colour and has glutinous fillings inside. It is traditional snack mixture of hunkue flour, pearl sago, and coconut milk.

9. Aneka gorengan di etalase: Otek-Otek, Martabak Telor, Bakwan, Ubi Goreng, Nanas Goreng, Pisang Goreng Madu

Assorted fried foods in display case: Otek-Otek (fried shrimp) Martabak Telor ( Indonesian thick folded crepe made from eggs), Bakwan is batter (Wheat flour, egg, water), vegetables (shredded cabbage, carrots, beansprouts, corn, scallions), Ubi Goreng (Fried Sweet Potato), Nanas Goreng (Fried Pineapple), Pisang Goreng Madu (Fried Banana with Honey)

10. Oleh-oleh dari Jakarta, Jawa, Bali, kue basah

Food gifts from Jakarta, Java, Bali, wet cakes

I don't need drugs and I do not smoke in real life. Delicious food in my own country is enough as stress reliever.

[moonspower]

✨ spoons and knives, the smell of lemongrass on your hands.

love is stored in the kitchen… a few things virote would cook for someone if they were at his haus:

lo mai gai / chinese sticky rice wrapped in lotus leaf.

gaeng som pla / basically a bowl of orange juice set on fire. sour curry with bamboo shoots, papaya, and pineapple.

kua kling / southern thai dry curry with pork, beef, or chicken. no coconut sweetness like many thai curries, so it’s extra spicy. begins with a spicy kick and ends with a trace of lime.

xiaolongbao / soup dumplings… end of…!

shanxi gan mianpi / cold noodles. vinegar, hot chili oil, salt, garlic, bean sprouts.

khao phat nam phrik narok / name literally means rice fried with chili paste from hell !!!  very spicy chili paste made with fried catfish, grilled onion and garlic, grilled dried chili peppers, sugar, fish sauce, and shrimp paste.

tom khlong / similar to the well known tom yum..... isn’t sour from lime, but sour from tamarind juice.

also BUTTERFLY PEA TEA he loves making that for others look at how beautiful it is this color is natural too.

[beautyandlifestyleblog86]

Each of these soups offers a unique combination of ingredients and nutrients that can benefit physical health in various ways.

1. Chicken noodle soup: Packed with protein, vegetables, and carbohydrates, chicken noodle soup is a great option for overall health and immunity.

2. Lentil soup: High in fiber, protein, and essential nutrients, lentil soup can help regulate blood sugar levels and promote heart health.

3. Minestrone soup: Made with a variety of vegetables, beans, and whole grains, minestrone soup is a nutritious option that can help with weight management and digestion.

4. Pumpkin soup: Rich in antioxidants and vitamins, pumpkin soup is a delicious and comforting choice that can boost immunity and improve skin health.

5. Broccoli soup: Loaded with vitamins, minerals, and antioxidants, broccoli soup is a great option for promoting bone health, reducing inflammation, and supporting detoxification.

6. Miso soup: Made from fermented soybeans, miso soup is rich in probiotics and can help improve gut health, boost immunity, and reduce inflammation.

7. Tom yum soup: A spicy and flavorful Thai soup made with lemongrass, lime, and chili peppers, tom yum soup is a great option for boosting metabolism, promoting digestion, and reducing inflammation.

8. Vegetable soup: Packed with a variety of vegetables, vegetable soup is a low-calorie and nutrient-dense option that can help with weight management, digestion, and overall health.

Overall, incorporating these soups into a balanced diet can help support physical health and well-being.

[inviewadventures]

Southeast Asian Cuisine: Culinary Delights

Let’s go on a journey through Southeast Asian Cuisine, where each dish tells a story of tradition and flavor. This guide unveils the culinary treasures of Vietnam, Thailand, Indonesia, and beyond. Southeast Asia serves hundreds of culinary delights for those wanting to try new foods and experience different tastes. Exploring the diverse cuisine in Southeast Asia allows people to better understand the history and people of the region. So, if you’re considering visiting the area any time soon, there are certain dishes you certainly will want to take advantage of! Let’s jump in and look at the highlights of some of the essential dishes in the region.

A Foodie’s Journey Through Southeast Asian Cuisine

Indonesia 

Indonesian cuisine is less famous than other regions like Thailand or China internationally (a situation the Economist attributes to varying factors like politics and prejudice). But there are incredible dishes using rich, flavorful ingredients and spices. An Indonesian staple is rice. It may be served steamed, slightly cooked, or wrapped in leaves. Other popular foods include soup, noodles, and dishes like Nasi Goreng and Rendang.

Rendang is a traditional Indonesian dish originating from Padang. It consists of tenderized beef marinated in coconut milk and traditional species. It certainly is a favorite among people visiting the region. Other notable mentions include satay lilit in Bali. This is a grilled minced meat dish seasoned with chili, lime, and lemongrass. Siomay, a street snack consisting of fish dumplings, sliced potatoes, cabbage, and tofu, topped with a tasty peanut sauce is also great.

The Philippines

Filipino cuisine is more like a fusion of various cultures and influences from Malay, China, and Spain. Some of the more popular choices for those visiting the region include Lechon (roast pig), a staple in Cebu. Don’t miss out on chicken inasal (a charcoal-grilled chicken dish). If you have the chance, enjoy the authentic version in Bacolod. Other tasty meals include adobo (which is marinated meat), and morcon (made from beef, poor, sausages, onions and eggs).

If you’re visiting Davao, take advantage of the opportunities to try durian. There’s also numerous varieties of durian fruit (consisting of candies, cake, flavored coffee, and more). If you are looking for a new taste sensation, the Philippines is definitely the right choice for you.

Southeast Asian Cuisine – Thailand 

The history of Thai food interweaves ingredients and cooking methods from various cultures. The result is a culinary experience that attracts people from around the world. If you’re looking to participate in it, Thai street food is a perfect choice. While visiting, definitely don’t miss out on the roadside stalls where you can try out some delicious options like moo ping (grilled pork), tom yum goong (hot and sour shrimp), Khao man gai (chicken and rice), Khao niao mamuang (sticky rice), grilled skewers and Pad Thai. Head out early in the morning if you want a comforting bowl of jok, a rice porridge featuring pork topped with ginger and onions. Street food allows for a truly immersive experience for those visiting Thailand and wanting to get a unique taste of their culture. 

If you want to explore Thailand, remember that each city and region features something unique. In Chiang Mai, stop and enjoy Khao Soi, a curry soup made with coconut milk served over egg noodles and topped with layered crispy fried noodles. Heading to Northeastern Thailand? Try Som Tam, a mash of tasty vegetables, Larb, and Nam Toke, and salads of meat, rice, lime, and fish sauce. Staying in the central region of Thailand? Well, many describe Bangkok as a “”food lover’s paradise, ” so don’t miss out on everything the city has to offer. If you’re heading South to the beautiful islands, try Sataw (prawns with a unique flavor), Massaman curry, or Khua Kling.

Vietnam

Southeast Asian Cuisine and Vietnam! If you’re traveling in Vietnam, you’ll encounter a range of dishes and flavors that change from North to South. Those in Sagon enjoy bánh xèo (crispy pancakes) rolled with greens and dipped in sweet-and-sour fish sauce, while Hai An Cao Lau noodles are a popular snack. Don’t miss out on the fantastic street food options like banh mi (a sandwich featuring pickled vegetables, fresh cilantro, pork belly, pork floss, and cucumber) or pho (featuring flat rice noodles with beef or chicken cooked in a hearty stock, spiced with clove, and cinnamon and anise). 

Bánh Xèo, emerging from the Mekong Delta and popular in south and central Vietnam, features a batter made from coconut milk and rice. The filling contains pork, bean sprouts, and shrimp. If you still have room, try Che, a dessert sometimes served hot or cold and topped with fruits like bananas and longan. The unique combination of sauces, herbs, and spices creates a memorable experience that captures Vietnamese cuisine.

Singapore

We have to talk about Singapore if we are talking about Southeast Asian Cuisine. Singapore’s cuisine combines influences from China, Malay, and India. Some staples include Hainanese chicken rice and chili crab. Suppose you’re looking to check out some fine dining. In that case, several Michelin-star regional restaurants offer a promising taste sensation.

Laos

Laos’ amazing scenery and deep cultural legacy makes it a popular choice. The food is also worth trying out. Laotian cuisine is not as well known in the West. The dishes may seem simple, but it’s quite flavorful, frequently combining fermented pork and fish with chilies and fresh herbs (think mint, cilantro, makrut lime leaf, ginger, garlic, etc.).

Cambodia

When we talk about Southeast Asian Cuisine, we have to talk about Cambodia. The use of different herbs and spices, together with the addition of tropical fruits from the area, define the cuisine. The region’s most popular dishes include lok lak, a stir-fried beef dish; fish amok, which is fish made with banana leaves; and amok, a stew made with kroeung and fresh coconut milk. The cuisine of the area combines a variety of tastes, from spicy to sweet, to produce a flavor profile that is sure to please. You might want to try kangkep baob if you’re feeling more daring. It’s a frog that’s been roasted over hot coals packed with peanuts, chiles, pork, and different spices like garlic and lemongrass.

Southeast Asian Cuisine: A Feast for Foodies

Southeast Asian Cuisine is delicious. Whether you want to visit the numerous street vendors or immerse yourself in an exciting culinary experience by visiting a more upscale restaurant, you will be very content with Southeast Asian food. There are an infinite variety of flavors and dishes worth exploring. Hopefully, this article has pointed you toward some of the more popular ones you wouldn’t wouldn’t-would want to take advantage of. Also, please check my other article on Discovering the Wonders of Southeast Asia Travel: A Comprehensive Travel Guide.

And as always, don’t forget to follow to be in the loop. 👍

[moonrevolutions]

₊˚ʚ₊˚✧ ﾟ.☾ spoons and knives, the smell of lemongrass on your hands.

love is stored in the kitchen… a few things virote would cook for someone if they were at his haus:

lo mai gai / chinese sticky rice wrapped in lotus leaf.

gaeng som pla / basically a bowl of orange juice set on fire. sour curry with bamboo shoots, papaya, and pineapple.

kua kling / southern thai dry curry with pork, beef, or chicken. no coconut sweetness like many thai curries, so it’s extra spicy. begins with a spicy kick and ends with a trace of lime.

xiaolongbao / soup dumplings… end of…!

shanxi gan mianpi / cold noodles. vinegar, hot chili oil, salt, garlic, bean sprouts.

khao phat nam phrik narok / name literally means rice fried with chili paste from hell !!!  very spicy chili paste made with fried catfish, grilled onion and garlic, grilled dried chili peppers, sugar, fish sauce, and shrimp paste.

tom khlong / similar to the well known tom yum….. isn’t sour from lime, but sour from tamarind juice.

also BUTTERFLY PEA TEA he loves making that for others look at how beautiful it is this color is natural too.

let him give ur muse a jar of thai fish chili sauce…. prik nam pla…

side note if you go to a thai restaurant with him and he asks for prik nam pla and they don't have it or they have it and he doesn't like it? y'all goin somewhere else. that's one of his meters for judging an authentic thai restaurant.

[askwhatsforlunch]

Winter Heart-Warming Soups

Soup is a wonderful meal! Whether thick or thin, vegetarian or full of meat or fish; it is always a bowl of comfort! Never more so than when the temperature drops! Try these Winter Heart-Warming Soups to warm both your body and soul! 

Pea Soup with Lemon and Lime Scallops

Hot Coconut Broccoli Soup (Vegan)

Roasted Sage and Pumpkin Soup

Cabbage and Herring Chowder

Spiced Roasted Butternut Squash Soup

Creamy Green Lentil Soup with Radishes

Chicken and Corn Chowder

Sea Bass and Vegetable Noodle Soup

Nage de Saint-Jacques à la Citronnelle (Scallops in Lemongrass Broth)

Capon and Chestnut Minestrone 

Chestnut Soup with Buttered Scallops 

Lobster Bisque 

Duck Noodle Soup

Bacon Cream of Mushroom

Lime Beef Udon Noodles