Week 4: South East Asian Cuisine
Coast to Coast
Arguably some of the most popular cuisines in our area, South East Asian restaurants can be found all over the Tri-Cities. While Pad Thai is my personal favourite, you don’t have to cross the Pacific Ocean to enjoy Pho, Phnom Penh, Kare Kare or more.
Whether you’re craving Thai, Vietnamese, Filipino, Cambodian, Singaporean, Sri Lankan or Malaysian, read on to find the best spots in town!
Principled & Complex
South East Asian cuisine often includes rice, coconut milk, fish sauce, lemongrass, sugar, basil and chili, and is often described as spicy and sweet.
This cuisine is heavily influenced by the principled foundations of Chinese cooking, paired expertly with the complex flavours from India and Southern Asia.
This cultural bridge between the South and East has resulted in mouth-watering dishes unlike anywhere else in the World.
Cambodia
Cambodian food is often considered more tart than other South East Asian cuisines. This can be accredited to the vast use of prahok, a fermented fish paste that is made by drying fish in the sun for a full day and then storing with salt. Tamarind is also used to help create Cambodia’s unique sweet, yet tart, reputation.
Cambodian chefs are well versed in flavours; often using very specific techniques designed to embrace different textures, spices and tastes that make Cambodian food so uniquely delicious.
The national dish, Amok, is a fish curry made with freshwater fish, freshly ground spices, chili, lime zest, palm sugar and a thick coconut milk sauce. It is steamed in palm or banana leaves and served on steamed rice.
Philippines
Made up of over 7,000 islands, the Philippines is understandably abundant in seafood and tropical fruit.
Philippine Adobo is a standard dish, and cooking process, in the Philippines which requires meat, seafood or vegetables to be marinated in vinegar, soy sauce, salt, garlic and other spices such as black pepper and bay leaves.
Precolonial people of the Philippines often used vinegar and salt as a way to preserve food in their tropical climate. Aside from Adobo, the other main styles of cooking with vinegar are kinilaw, paksiw and sangkutsa.
Malaysia
While the staples of rice and noodles are common throughout South East Asia, the people of Malaysia also make vast use of the tapioca plant, often using it as a base for many of their culinary dishes. Similarly, while bread is popular within the entire South East region, Malaysia is uniquely known for their coffee buns - butter filled buns topped with a coffee pastry crust.
Along with coffee buns, the people of Malaysia also enjoy buns filled with shredded coconut, sweet corn, chocolate, kaya and red bean paste.
Freshwater and saltwater shrimp, prawn, crab, squid, cuttlefish, clams, cockles, snails, sea cucumber and octopus are all widely enjoyed. Meat in general, however, is handled differently depending on the region and religious population.
Singapore
Singaporean literature often describes eating as a national pastime, and Singaporean food as a national obsession. So, is it any wonder why Singaporean food is considered some of the best in the world?
Surrounded by the ocean, Singapore is rich in seafood and embraces fish, crab, lobster, squid, clams, oysters and even stingray in their national dishes.
Since being colonized as an international shipping port by the British in 1819, Singapore has been largely influenced by many different countries. Due to this, their cuisine has been touched by many different cultures, namely, Chinese, Malay and Indian.
Sri Lanka
Sri Lanka was once an international hub located along the infamous Oceanic Silk Road, and as such has been influenced by a number of other cultures. Similarly to the other countries listed here, China, South Asia and Indonesia largely affected Sri Lankan cuisine. Most notably though, Sri Lankan food uniquely encompasses rich Dutch infusions.
Another specialty unique to Sri Lanka is its very own cinnamon tree that grows exclusively on the island. This type of cinnamon is sweeter than it’s counterpart used in other South East Asian countries. This “true” cinnamon, combined with black pepper, lemongrass, pandan leaf, goraka, maldive fish and jaggery, creates the one-of-a-kind spice blend unique to Sri Lanka.
Thailand
Separated into 4 distinct regions, Thailand boasts 4 different regional cuisines. These are:
Northern Thailand - Rich in jungles and freshwater, this region’s cuisine is heavy in pork, wild herbs, mushrooms and leafy greens. Typical spices include coriander and cardamom, while some usual herbs are Vietnamese mint and cashew leaves.
Northeastern Thailand - Being landlocked, chefs in the Northeastern region rely on pickled paddy crabs and freshwater fish sauces. They focus on light and fresh flavours, using yams, bamboo shoots, green mango and green papaya.
Central Thailand - Unlike the Northeastern region, Central Thailand embraces thick curries and sweeter dishes. Stir-fries and noodle dishes are common and are often flavoured with soy sauce, oyster sauce and bean paste.
Southern Thailand - Surrounded by ocean on either side of the Southern Peninsula, this region is understandably abundant in seafood, coconuts and palm sugar. Coconut curries are often fiery, and dishes include hot chilis, darker fish pastes and turmeric.
Vietnam
Probably the most popular Vietnamese dish here in the Tri-Cities is none other than pho.
Pho, the national dish of Vietnam, originated in Hanoi and is most often enjoyed at breakfast time! It is a slow-cooked bone broth, jam-packed with spices, herbs and fresh flavours. Pho usually includes fish sauce, bean sprouts, chilis and limes and is poured over chicken or beef and rice noodles.
Hanoi is also the birthplace of Bun Cha - caramelized pork patties served in a cold sweet-savory broth along with chopped bacon and fresh herbs over cold rice noodles.
Finally, how can we discuss Vietnamese food without mentioning Vietnamese Coffee! Rich, flavourful and sweet, Vietnamese coffee is stronger and thicker than its counterparts throughout the globe. Do yourself a favour and visit Pho Holiday in Coquitlam to try their delicious Viet hot or iced drip coffee!
Good Food & Good Company
South East Asian food is meant to be enjoyed with friends.
Dishes are typically served “family-style” and shared by everyone at the table. So this week, visit our favourite South East Asia restaurants with your loved ones and #SavourTheSummer together!
And don’t forget to add your favourite spots in the comments below!