Makrut Lime Leaves

Soto Betawi is a hearty beef soup 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. When... READ MORE

Phanaeng curry is a variety of Thai curry that is characterized by a thick texture and salty-sweet peanut flavor. It consists of meat that is stewed with coconut milk, panang curry paste, makrut lime leaves, fish sauce, and palm sugar. The meat us... READ MORE

A signature dish of Northern Thailand, khao soi is a delicious coconut soup in which numerous regional influences were combined to create a truly spectacular dish. The base of the soup is a slightly spicy broth which combines coconut milk and red ... READ MORE

Kepiting saus Padang is a spicy Indonesian crab dish known for its bold, chili-laden sauce and rich, savory flavor, originating from the Padang culinary style of West Sumatra. The name translates to “crab in Pad... READ MORE

Tom kha gai is Thailand's delicious national dish coming from the central part of the country and bearing the influence of neighbouring Laos. It is a soup whose name translates to boiled galangal chicken soup, consisting of coconut milk, ... READ MORE

Padang satay is a spicy, rich, and aromatic Indonesian satay originating from Padang, West Sumatra, known for its thick, flavorful curry-based sauce. Unlike other Indonesian satay varieties that use peanut sauce or sw... READ MORE

This ceremonial Balinese dish comes in two versions: the chicken-based ayam betutu, or the traditional duck version that goes under the name bebek betutu. The whole animal is rubbed and stuffed with a mixture of local spices such... READ MORE

Kaeng khiao wan is a traditional name for the fiery green curry. Although the name translates to sweet green curry, it merely refers to the color, which is known as sweet green. Thai green curry is a dish based on fragrant and sp... READ MORE

Red curry is one of the most common curry varieties in Thailand. It combines red curry paste, coconut milk, vegetables and meat into a delectable and hearty meal. Red curry paste and coconut milk are the foundations of the dish, and their combinat... READ MORE

Rawon is a unique Indonesian dish with origins in East Java. This flavorful soup is usually made with slow-braised beef and other traditional Indonesian ingredients such as lime leaves, lemongrass, ginger, and chili. However, the key element is READ MORE

Nasi uduk is one of numerous Indonesian rice-based dishes. The rice in nasi uduk is cooked in coconut milk together with lemongrass, cloves, pandan leaves, and cinnamon. The process results in wonderfully fluffy, fragrant rice, and right before it... READ MORE

This traditional Indonesian dish consists of rice cooked in coconut milk that is usually seasoned with turmeric, lemongrass, and kaffir lime leaves. Even though yellow rice is the star of nasi kuning, the dish is assembled out of other Indonesian ... READ MORE

Sate lilit is the favorite street food on Bali. This traditional delicacy is usually made with minced meat which is wrapped around a flat skewer. All meat varieties (including fish and other seafood) are used to prepare sate lilit. However, the mo... READ MORE

One of three major curry types in Thailand is the famous yellow curry. Similar to its red and green counterparts, yellow curry is also made with spices such as coriander, cumin, lemongrass, kaffir leaves, garlic, galangal, and numerous other aroma... READ MORE

Bubur ayam is the Indonesian version of chicken congee, a thick rice porridge topped with shredded chicken and various savory condiments. This breakfast staple probably originates from the Chinese rice porridge, but it employs regionally ... READ MORE

Gulai ayam is a classic Indonesian chicken curry that is rich, aromatic, and deeply rooted in Minangkabau (West Sumatran) and broader Malay culinary traditions. The term “gulai” refers to a type of curried... READ MORE

Indonesian chicken stew is based on an aromatic combination of coconut milk and numerous spices such as lemongrass, tamarind, cinnamon, galangal, palm sugar, coriander, garlic, and shallots. The dish is typically prepared with bone-in pieces such ... READ MORE

Predominantly sweet, slightly robust, and deliciously spicy, tongseng is an authentic Indonesian meat stew, typically goat, cooked with kecap manis (sweet soy sauce), shredded cabbage, tomatoes, and coconut milk. It is commonly regarded as a combi... READ MORE

Coto Makassar is a rich and aromatic beef soup from Makassar, South Sulawesi, Indonesia, deeply rooted in the culinary heritage of the Bugis and Makassarese people. Traditionally made with beef and various innards suc... READ MORE

Kai thot takhrai is a Thai specialty consisting of fried chicken (usually wings or legs) that is served alongside crispy lemongrass. The dish is typically made with the skin intact and (optionally) bone-in chicken pieces that are soaked in a marin... READ MORE

Babi guling is the Indonesian version of a roast suckling pig. Although not common to other Indonesian regions, on Bali, where the predominant religion is Hinduism, it is one of the most popular dishes. Before roasting, pig's skin is usually rubbe... READ MORE

Nasi pecel is a Javanese rice dish that brings together a colorful array of lightly blanched vegetables served over steamed rice and generously topped with a rich, aromatic peanut sauce, originating from Central and E... READ MORE

Rendang ayam is a traditional Indonesian chicken dish that originates from the Minangkabau ethnic group in West Sumatra. In Rendang ayam, the chicken is slowly simmered in coconut milk infused with a complex spice b... READ MORE

This hot and sour shrimp salad consists of blanched shrimps combined with chopped lemongrass stalks, shallots, kaffir lime leaves, cilantro, and mint leaves, all covered with a chili-lime dressing. The spicy shrimp salad is typically placed atop f... READ MORE

Masak lemak is a vibrant yellow Malaysian curry with a supposed origin in Negeri Sembilan. The dish can be prepared with various proteins such as chicken (ayam), fish (ikan), daging (beef), or seafood, but the base is always the same – a cre... READ MORE

Telur balado is one of the most beloved everyday dishes in Indonesian cuisine, particularly rooted in the fiery traditions of West Sumatra’s Minangkabau kitchens. At first glance, it may seem unassuming: hard-bo... READ MORE

Gulai kambing is a rich and deeply aromatic Indonesian lamb, mutton or goat curry, rooted in Minangkabau traditions from West Sumatra but enjoyed widely across Java and other islands. At its heart, gulai kambing features tender pieces of lamb, mut... READ MORE

The most popular dish in Indonesian Yogyakarta is called gudeg, a unique dish made with unripe jackfruit cooked in coconut milk. The two most common varieties are dry and wet gudeg. Both varieties use the same ingredients, but the dry gudeg uses l... READ MORE

Amok trey is Cambodia's national dish, a fragrant and spicy coconut fish curry that is tenderly steamed in banana leaves, although chicken, tofu, and snails can also be used as a substitute for the main protein. The flavour of the dish is reminisc... READ MORE

Pepes ikan is an Indonesian dish consisting of fish marinated in a rich, aromatic spice blend, wrapped in banana leaves, and then steamed or grilled. It originates from the Sundanese cuisine of West Java, though it is... READ MORE

Num banh chok or Khmer noodles is a Cambodian dish that is typically served for breakfast or consumed as an afternoon snack. These fermented rice noodles are hand-made in stone or wooden mills, then topped with fish gravy and raw vegetabl... READ MORE

Soto babat is a distinctive Indonesian soup celebrated for its bold flavors and use of beef tripe as its central ingredient. Originating from the island of Java, particularly regions like East Java and Central Java, t... READ MORE

Kaeng pa (also called jungle curry or forest curry) is a traditional variety of Thai curry hailing from the northern, forested parts of the country. This curry is watery in consistency since it doesn't contain any coconut milk. O... READ MORE

This Indonesian goat stew originated in Surakarta, Java. It is believed that the dish appeared during the Dutch rule when the best goat cuts were usually distributed among the rich, and what was left for the poor were goat bones which still had so... READ MORE

Urap is an Indonesian salad that originates from Java and is widely enjoyed across the archipelago for its fresh, earthy flavors and rich coconut-based seasoning. Unlike typical Western salads, urap is composed of lig... READ MORE

Konro is an Indonesian beef rib soup originating from the Bugis and Makassarese people of South Sulawesi, particularly centered in the port city of Makassar. Known for its deep, rich flavor and dark brown color, konro... READ MORE

Soto Bandung is a clear beef soup that originates from the city of Bandung in West Java, Indonesia. It belongs to the broader category of soto, which encompasses a diverse rang... READ MORE

Panada is an interesting Indonesian take on Spanish and Latin American empanadas. These deep-fried, crescent-shaped pastries consist of leavened dough and a fish-based filling. The Indonesian version is traditionally filled with a combina... READ MORE

Gudeg Yogya is a distinctive Indonesian dish that comes from Yogyakarta, a city on the island of Java known for its deep cultural heritage and refined culinary practices. This dish is made by slow-cooking young unripe... READ MORE

Soto Padang is a clear beef soup from the city of Padang, in West Sumatra, Indonesia, known for its light broth, crisp textures, and balanced spice. It belongs to the broader family of soto, a category of Indonesian s... READ MORE