Southeast Asian Side Dishes

This quintessential Southeast Asian condiment is usually made only with spicy chili peppers and salt. It is occasionally adapted with lime juice, onions, sugar, ginger, shrimp paste, or vinegar. Traditionally prepared in a mortar, it is characteri... READ MORE

Lumpia is a simple and flavourful Filipino finger food that evolved from the Chinese spring rolls. Each lumpia consists of a rice or flour dough wrap that is stuffed with meat (most often ground pork or beef) and vegetables such as cabbage, carrot... READ MORE

Vietnamese quẩy is a deep-fried snack which was inspired by youtiao, a popular Chinese delicacy. Although very similar in preparation and shape to its more popular cousin, quẩy is regarded as a national culinary treasure in Vietn... READ MORE

Perkedel are Indonesian fried delicacies consisting of either mashed potatoes, ground meat, ground corn, or minced fish (perkedel ikan). The name of these savory patties is derived from the Dutch word frikadel, showing the Dutch ... 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

Lontong is a traditional Indonesian rice cake, made by boiling tightly packed rice in banana leaves until it forms a firm, compact texture. The result is a mildly fragrant, chewy, and slightly firm rice cake, which is... READ MORE

Daing is a Filipino term which refers to a vast category of marinated or salted sun-dried fish. Depending on the region and the technique, daing can be produced with various types of fish that may differ in texture and moisture levels. Marinated o... READ MORE

The lightly sweetened puto are popular Filipino steamed rice cakes traditionally consisting of finely ground soaked rice that is steamed in round containers and served sliced. The popularity of these versatile cakes has caused the develop... READ MORE

Tempeh mendoan is a variety of fried tempeh that hails from Purwokerto. Thin slices of tempeh—fermented soybean product—are dipped in batter that is enriched with ground coriander, sliced scallions, and garlic before they are ... READ MORE

Krupuk encompasses a vast group of Asian crackers that are typically made with starch and additional ingredients, which are used as flavorings. These crispy crackers are a staple in Asia, but they are strongly associated with Indonesia, which boas... READ MORE

Nasi timbel is a traditional Sundanese dish from West Java that features steamed rice wrapped in banana leaves and served with a variety of savory accompaniments. The name "timbel" refers to the method of rol... READ MORE

Roti jala is a popular Malaysian snack, a savory crepe consisting of flour, eggs, milk, and turmeric powder. Literally translated, roti jala means net bread, referring to its intricate net design inspired by the nets of Malaysian... READ MORE

Nasi jagung is a traditional rice dish originating from Indonesia. This simple dish is made with a combination of rice, sweet corn kernels, and water. The rice and corn are boiled in water and stirred from time to time until the corn is fully cook... READ MORE

Lemang is a traditional dish that is believed to have originated in Indonesia, but it is found in many Southeast Asian countries such as Malaysia, Brunei, and Singapore. It is made with sticky rice, coconut milk, optional flavorings, and salt, whi... READ MORE

The name asinan refers to traditional Indonesian salads made with pickled fruit or vegetables. It is believed that the fruit variety originates from Jakarta and the vegetable variety from the city of Bogor. The dish was developed under numerous cu... READ MORE

Khao niao, meaning sticky rice, is immensely popular in Laos and Northern Thailand as part of the everyday food combinations. It is so deeply embedded in the countries' culture, the Lao people sometimes refer to themselves as "children or... READ MORE

This popular Malaysian condiment is made with salted durian fruit that is left to ferment at room temperature for at least two days. Since it is highly versatile, it can vary in flavor and spiciness, but it is usually characterized by a combinatio... READ MORE

Krupuk udang is a type of traditional Indonesian shrimp cracker, made from a mixture of ground shrimp, tapioca flour, garlic, and seasonings, which is then sun-dried and deep-fried until it puffs up into a light, cris... READ MORE

Tumis kangkung is a traditional dish originating from Java. The dish is usually made with a combination of kangkung (water spinach), shallots, garlic, galangal, hot chili peppers, sugar, salt, oil, and roasted shrimp paste. The garlic, shallots, h... READ MORE

Depending on the region, the Filipino term latik can refer to two separate dishes: either coconut curds produced by heating coconut milk to separate the oil, or a thick and sweet coconut syrup made by reducing a combination of coconut cre... READ MORE

This simple Thai salad consists of fried eggs and sliced vegetables such as onions and carrots, as well as a generous amount of freshly chopped cilantro and various greens. The salad is drizzled with a dressing that usually combines lime juice, fi... READ MORE

Urap or urap sayur (Bali) or urab is a traditional salad that's commonly associated with Java. The salad is made with a combination of steamed or boiled vegetables and spiced grated coconut topping. The vegetables included in ura... READ MORE

Fried pork rinds are a popular Thai snack that is prepared with cured or dried pork skin. Some fat is usually left on the skin, and the curing process helps the rind attain its typical puffed and crispy texture. Khaep mu is enjoyed as a snack when... READ MORE

Singkong goreng is a traditional dish originating from Indonesia. This simple dish is prepared with a combination of cassava, salt, garlic, coriander, oil, and water. The cassava is sliced into long strips and steamed, while the garlic is pounded ... READ MORE

This flavorful combination of well-chilled rice and various fresh herbs is believed to have originated among the Peranakan ethnic minority, but it is nowadays enjoyed throughout Malaysia, as well as in some parts of Thailand and Indonesia, especia... READ MORE

Chai tow kway is a traditional dish originating from Chaoshan. The dish usually consists of radish cake (also known as turnip cake) that’s cut into cubes and stir-fried with eggs and seasonings. Radish cake is made with a combination of shre... READ MORE

Rau muống xào tỏi is a traditional dish that's suitable for vegetarians. It's made with a combination of morning glory (water spinach), garlic, fish sauce, salt, sugar, and oyster sauce. The water spinach is blanched, then stir-fried with g... READ MORE

Kilawin is a term which refers to a broad group of Filipino dishes which are similar to the Italian crudo or the Peruvian ceviche. It can employ meat or seafood which is cut or sliced, then blended with vinegar, citrus juices, an... READ MORE

Ulam is a term that denotes different Malaysian-style salads that are typically prepared with a variety of fresh herbs and vegetables such as betel leaves, cucumbers, or banana blossom, but they can also incorporate shoots, roots, seeds, and fruit... READ MORE

Lalap or lalab is a traditional salad originating from West Java. Although there is no set recipe for the salad, it's often made with raw vegetables such as tomatoes, lemon basil, green eggplants, cucumbers, cabbage, and long beans, along... READ MORE

Beef kway teow is a Singaporean and Malaysian noodle dish that can be served either as a quick meal or as a side dish to bigger meals. In order to prepare it, broad and flat rice noodles are stir-fried with vegetables and herbs, and topped with sl... READ MORE

Tokwa't baboy is a traditional dish made with tofu and pork as the main ingredients. Besides deep-fried tofu and pork belly and ears, it also contains a combination of pork broth, vinegar, soy sauce, chili peppers, and chopped onions. The dish is ... READ MORE

Ginisang munggo is a traditional dish originating from the Philippines. The dish is usually made with a combination of mung beans, spinach, garlic, onions, tomatoes, dried shrimp, beef stock, fish sauce, oil, and black pepper. The onions, garlic, ... READ MORE

Burasa is a traditional rice cake hailing from the Bugis Muslim community in Makassar. The rice cake is made from rice that's cooked in coconut milk. It seems simple, but burasa is actually cooked twice, first in heavy coconut milk with a bit of s... READ MORE

Mắm tôm chua is a traditional side dish or condiment originating from Hue. This local specialty consists of lightly fermented shrimp in reddish sauce. Although the shrimps are fermented, visually they often look fresh. The shrimps are rinsed... READ MORE

Đĩa rau sống is a Vietnamese side dish that consists of a variety of fresh vegetables. The most common options include lettuce, herbs such as Thai basil (húng quế) or cilantro (rau mùi, rau răm... READ MORE

Hailing from Thailand, kai ho bai toei is a chicken delicacy made with marinated pieces of chicken - usually chicken thighs or chicken breasts - that are enclosed within aromatic pandan leaves and deep-fried. A variety of ingredients can be used i... READ MORE