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indonesian | Vegetarian & Vegetable Dishes | Okra soup | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Vegetable dishes of Indonesia | Okra or Okro soup is prepared using the edible green seed pods of the okra flowering plant as a primary ingredient. Other vegetables can be added to the soup as well, such as ewedu, kerenkere, or Ugu leaf. Depending on the specific variant being prepared, okra soup can have a clear broth or be deep green in colour, muc... | 4 | 745 | 28,701 |
indonesian | Vegetarian & Vegetable Dishes | Plecing kangkung | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Vegetarian dishes of Indonesia | Plecing kangkung is an Indonesian spicy water spinach dish from the island of Bali and Lombok. Plecing kangkung is made from blanched water spinach leaves (Ipomoea aquatica) and served cold with plecing sambal made from ground red chili pepper, shallot, garlic, bird's eye chili, candlenut, kaffir lime, shrimp paste, sa... | 7 | 767 | 28,702 |
indonesian | Vegetarian & Vegetable Dishes | Trancam | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Vegetable dishes of Indonesia | Trancam is a typical dish of Central Java which is similar to urap, consisting of bean sprouts, long beans, lemon basil leaves and finely sliced napa cabbage. Everything is served fresh, stirred with grated coconut and seasoned with garlic, chili pepper and kencur.
According to sajiansedap.com via Kompas.com, trancam i... | 2 | 620 | 28,703 |
indonesian | Food Industry | Papeda (food) | Southeast_Asian_cuisine > Category:Southeast Asian cuisine stubs > Category:Indonesian cuisine stubs | Papeda, or bubur sagu, is a type of congee made from sago starch. It is a staple food of the people indigenous to Eastern Indonesia, namely parts of Sulawesi, the Maluku Islands and coastal Papua. It is also widespread in Papua New Guinea and serves as the counterpart to central and western Indonesian cuisines that fa... | 10 | 645 | 28,704 |
singaporean | Vegetarian & Vegetable Dishes | Tahu goreng | Southeast_Asian_cuisine > Category:Singaporean cuisine > Category:Vegetarian dishes of Singapore | Tahu goreng (Indonesian spelling) or Tauhu goreng (Bruneian, Malaysian and Singaporean spelling) is a generic name for any type of fried tofu dish in the cuisines of Indonesia, Brunei, Malaysia and Singapore. | 5 | 904 | 28,705 |
indonesian | Vegetarian & Vegetable Dishes | Tempeh | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Vegetarian dishes of Indonesia | Tempeh or tempe (; Javanese: ꦠꦺꦩ꧀ꦥꦺ, romanized: témpé, Javanese pronunciation: [tempe]) is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. A fungus, Rhizopus oligosporus or Rhizopus oryzae, is used in... | 42 | 1,406 | 28,706 |
indonesian | Vegetarian & Vegetable Dishes | Tempeh burger | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Vegetarian dishes of Indonesia | A tempeh burger is a vegetarian hamburger variant with tempeh (Indonesian fermented soybean cakes) as its main ingredient. | 3 | 659 | 28,707 |
thai | Ethnic & Regional Sub-cuisines | Kai yang | Southeast_Asian_cuisine > Category:Thai cuisine > Category:Isan cuisine | Kai yang or gai yang (Thai: ไก่ย่าง, pronounced [kàj jâːŋ], lit. 'grilled chicken'), also known as kai ping or gai ping (Thai: ไก่ปิ้ง), or pīng kai (Lao: ປີ້ງໄກ່, [pîːŋ kāj]), is a Lao dish originating in Laos, but it is now commonly eaten throughout the whole of Thailand. The dish is a standard staple of street mark... | 7 | 619 | 28,708 |
thai | Food Industry | Nam tok (food) | Southeast_Asian_cuisine > Category:Southeast Asian cuisine stubs > Category:Thai cuisine stubs | Nam tok (Lao: ນ້ຳຕົກ, pronounced [nâm tók]; Thai: น้ำตก, RTGS: nam tok, pronounced [nám tòk]; Northeastern Thai: น้ำตก, pronounced [nâm tǒk]) is either a soup or a meat salad from Southeast Asia. In the Lao and Thai language, the phrase means waterfall. The meat salad in Lao cuisine is a sliced beef steak instead of mi... | 6 | 1,239 | 28,709 |
southeast asia | Curries | Khao poon | Southeast_Asian_cuisine > Category:Southeast Asian curries | Khao poon (Lao: ເຂົ້າປຸ້ນ, pronounced [kʰà(ː)w pûn]); also known as Lao royal vermicelli curry soup or Lao laksa and sometimes spelled kapoon, khao poun or khao pun) is a popular national noodle soup of Laos. Khao poon is one type of Lao rice vermicelli soup that is often made with pounded chicken, fish, or pork in coc... | 5 | 729 | 28,710 |
thai | Soups & Stews | Kaeng som | Southeast_Asian_cuisine > Category:Thai cuisine > Category:Thai soups | Kaeng som, gaeng som (Thai: แกงส้ม, pronounced [kɛ̄ːŋ sôm]), Asam rebus, or Thai/Lao/Malaysian sour curry is a sour and spicy fish curry or soup with vegetables popular in Southeast Asia. The curry is characteristic for its sour taste, which comes from tamarind (makham). The recipe uses palm sugar (Thai: น้ำตาลปี๊บ, na... | 7 | 692 | 28,711 |
malaysian | National & Regional Cuisines | Ipoh cuisine | Southeast_Asian_cuisine > Category:Malaysian cuisine | Ipoh has a significant food scene with many hawker centres and restaurants. It has dishes derived from Malay, Chinese and Indian cuisine. In recent years, Ipoh has seen an increase in international restaurants, bars and gastropubs which have become popular with locals and tourists.
Its food culture is driven by its pl... | 1 | 736 | 28,712 |
malaysian | National & Regional Cuisines | Penang cuisine | Southeast_Asian_cuisine > Category:Malaysian cuisine | Penang cuisine is the cuisine of the multicultural society of Penang, Malaysia. Most of these cuisine are sold at road-side stalls, known as "hawker food" and colloquially as "muckan carts". Local Penangites typically find these hawker fares cheaper and easier to eat out at due to the ubiquitousness of the hawker stal... | 4 | 666 | 28,713 |
malaysian | National & Regional Cuisines | Sabahan cuisine | Southeast_Asian_cuisine > Category:Malaysian cuisine | Sabahan cuisine is a regional cuisine of Malaysia. As in the rest of Malaysian cuisine, Sabah food is based on staples such as rice with a great variety of other ingredients and different methods of food preparations due to the influence of the state's varied geography and indigenous cultures that were quite distinct f... | 3 | 907 | 28,714 |
malaysian | National & Regional Cuisines | Sarawakian cuisine | Southeast_Asian_cuisine > Category:Malaysian cuisine | Sarawakian cuisine is a regional cuisine of Malaysia. Similar to the rest of Malaysian cuisine, Sarawak food is based on staples such as rice. There is also a great variety of other ingredients and food preparations due to the influence of the state's varied geography and indigenous cultures quite distinct from the re... | 3 | 936 | 28,715 |
malaysian | National & Regional Cuisines | List of Malaysian dishes | Southeast_Asian_cuisine > Category:Malaysian cuisine | This is a list of dishes found in Malaysian cuisine. | 0 | 814 | 28,716 |
singaporean | National & Regional Cuisines | Abacus seeds | Southeast_Asian_cuisine > Category:Singaporean cuisine | Abacus seeds (Chinese: 算盘子) or abacus beads is a Hakka Chinese dish consisting of dimpled, disc-shaped dumplings made with taro and tapioca flour. The dumplings are boiled then stir-fried with minced pork, shiitake or wood ear mushrooms, dried shrimp, dried cuttlefish and firm bean curd.
Due to its association with the... | 0 | 733 | 28,717 |
malaysian | National & Regional Cuisines | Bubur kacang hijau | Southeast_Asian_cuisine > Category:Malaysian cuisine | Bubur kacang hijau, abbreviated burjo, is a Southeast Asian sweet porridge (bubur) made from mung beans (kacang hijau), coconut milk, and palm sugar or cane sugar. The beans are boiled till soft, and sugar and coconut milk are added.
Slightly different names may be used in different regions of Indonesia, such as kacang... | 6 | 781 | 28,718 |
thai | National & Regional Cuisines | Chai tow kway | Southeast_Asian_cuisine > Category:Thai cuisine | Chai tow kway is a common dish or dim sum of Chaoshan cuisine in Chaoshan, China. It is also popular in Indonesia, Singapore, Malaysia, Thailand, Taiwan and Vietnam, consisting of stir-fried cubes of radish cake. In some places such as Singapore, it is confusingly and mistakenly translated as carrot cake (compare with ... | 8 | 1,029 | 28,719 |
malaysian | Food Industry | Fish moolie | Southeast_Asian_cuisine > Category:Southeast Asian cuisine stubs > Category:Malaysian cuisine stubs | Fish moilee/moily or fish molee (meen molee) is a spicy fish and coconut dish of possible Portuguese or Indian origin. It is common in India, Malaysia and Singapore. During the times of the British Empire, it spread into other places of South-East Asia, such as Singapore.
The name may be associated with a kind of curry... | 2 | 667 | 28,720 |
thai | Food Industry | Laut (restaurant) | Southeast_Asian_cuisine > Category:Thai cuisine > Category:Thai restaurants > Category:Thai restaurants in the United States > Category:Thai restaurants in New York (state) > Category:Thai restaurants in New York City | Laut is a restaurant in New York City. The restaurant serves Malaysian and Thai cuisine, and has received a Michelin star. | 0 | 530 | 28,721 |
malaysian | National & Regional Cuisines | Maggi | Southeast_Asian_cuisine > Category:Malaysian cuisine | Maggi (German: [ˈmaɡi] , Italian: [ˈmaddʒi]) is an international brand of seasonings, instant soups, and noodles that originated in Switzerland in the late 19th century. The Maggi company was acquired by Nestlé in 1947. | 35 | 596 | 28,722 |
malaysian | National & Regional Cuisines | Malaysian Indian cuisine | Southeast_Asian_cuisine > Category:Malaysian cuisine | Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia, consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia. Because the vast majority of Malaysia's Indian community are of South Indian descent, and are mos... | 4 | 1,038 | 28,723 |
singaporean | National & Regional Cuisines | Masala dosa | Southeast_Asian_cuisine > Category:Singaporean cuisine | Masala dosa (Kannada: ಮಸಾಲೆ ದೋಸೆ, masāle dōse) is a dish of South India. It is a type of dosa originating in the town of Udupi, Karnataka. While there is variation in the recipe from town to town, the basic recipe typically starts with a fermented batter of parboiled rice, poha, and various legumes (black gram, pigeon ... | 20 | 823 | 28,724 |
malaysian | Food Industry | Mee kolo | Southeast_Asian_cuisine > Category:Southeast Asian cuisine stubs > Category:Malaysian cuisine stubs | Mee kolo or kolo mee (Malay: Mi Kolok; Iban: Mi Kering or Mi Rangkai; Chinese: 哥羅麵; Jyutping: Go1 Lo4 Min6; Pe̍h-ōe-jī: Ko-lô-mī) is Sarawakian dish of dry noodles tossed in a savoury pork (or chicken, duck for Halal version which is available in Brunei) and shallot mixture, topped off with fragrant fried onions origin... | 3 | 526 | 28,725 |
thai | National & Regional Cuisines | Oyster omelette | Southeast_Asian_cuisine > Category:Thai cuisine | The oyster omelette, also known as o-a-tsian (Chinese: 蚵仔煎; Pe̍h-ōe-jī: ô-á-chian), o-chien (Chinese: 蚵煎; Pe̍h-ōe-jī: ô-chian) or orh luak (simplified Chinese: 蚝烙; traditional Chinese: 蠔烙; Peng'im: o5 luah4), is a dish of Min Nan (Hokkien and Teochew) origin that is renowned for its savory flavor in its native Minnan r... | 17 | 775 | 28,726 |
malaysian | National & Regional Cuisines | Sarawak layer cake | Southeast_Asian_cuisine > Category:Malaysian cuisine | The Sarawak layer cake, (Malay: kek lapis Sarawak or kek lapis) is a renowned delicacy from state of Sarawak, Malaysia, which comes in normal layers or in intricate patterns. This cake is distinguished by its intricate layers, vibrant colours, and rich flavours. It has become an integral part of Sarawakian culinary cul... | 7 | 525 | 28,727 |
singaporean | Rice Dishes | Satti sorru | Southeast_Asian_cuisine > Category:Singaporean cuisine > Category:Singaporean rice dishes | Satti sorru also known as Indian claypot rice, is a dish common in the Indian communities of India, Malaysia, Indonesia and Singapore. Satti soru, which means 'clay pot rice' in Tamil, is a fairly common dish in South Indian households. Gravy from a curry is mixed into rice, to clean out the pan or the wok the curry wa... | 2 | 1,087 | 28,728 |
malaysian | National & Regional Cuisines | Serundeng | Southeast_Asian_cuisine > Category:Malaysian cuisine | Serundeng refers to a spicy grated coconut side dish or condiment originated in Indonesia that is used to accompany rice.: 17 Serundeng may taste sweet or hot and spicy, according to the recipe variants.: 34, 37
Its best-known variant is an Indonesian preparation of sautéed grated coconut mixed with spice and other ... | 12 | 850 | 28,729 |
malaysian | Food Industry | Sugee cake | Southeast_Asian_cuisine > Category:Southeast Asian cuisine stubs > Category:Malaysian cuisine stubs | Sugee cake is a cake made of semolina and almonds, creamed butter, eggs, and brandy, and optionally covered in marzipan and royal icing. The cake is typically baked during festive occasions and holidays like Christmas, by members of Malaccan Portuguese in Malacca and the larger Eurasian community in Malaysia and Singap... | 2 | 558 | 28,730 |
singaporean | National & Regional Cuisines | Yong tau foo | Southeast_Asian_cuisine > Category:Singaporean cuisine | Yong tau foo (simplified Chinese: 酿豆腐; traditional Chinese: 釀豆腐; also spelled yong tao foo, yong tau fu, yong tau hu or yong tofu; ก๋วยเตี๋ยวแคะ in Thailand) is a Hakka Chinese dish consisting primarily of tofu filled with ground meat mixture or fish paste. Variations on this dish feature - instead of tofu - vegetables... | 13 | 1,185 | 28,731 |
singaporean | National & Regional Cuisines | Zongzi | Southeast_Asian_cuisine > Category:Singaporean cuisine | Zongzi (Chinese: ; ZOHNG-zih), rouzong (Chinese: 肉粽; Pe̍h-ōe-jī: bah-càng), or simply zong (Chinese: 糉; Jyutping: zung2) is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves. Fillings can be either sweet, such as red bean paste, or savory, such as pork b... | 34 | 1,187 | 28,732 |
singaporean | Food Industry | Eurasian cuisine of Singapore and Malaysia | Southeast_Asian_cuisine > Category:Singaporean cuisine > Category:Singaporean fusion cuisine | The Eurasian cuisine of Singapore and Malaysia is a type of fusion cuisine. | 2 | 818 | 28,733 |
malaysian | Breads | Idli | Southeast_Asian_cuisine > Category:Malaysian cuisine > Category:Malaysian snack foods > Category:Malaysian breads | Idli or idly ( ) (plural: idlis) is a type of savoury rice cake, originating from South India, popular as a breakfast food in Southern India and in Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that the... | 36 | 749 | 28,734 |
thai | Desserts | Mango pudding | Southeast_Asian_cuisine > Category:Thai cuisine > Category:Thai desserts and snacks | Mango pudding is a very popular dessert in Hong Kong, where pudding is eaten as a traditional British food.
There is very little variation between the regional mango pudding's preparation. The dessert is also found in Singapore, Malaysia, Thailand, Macau and is often served as dim sum in Chinese restaurants.
The fres... | 9 | 606 | 28,735 |
malaysian | Breads | Heong Peng | Southeast_Asian_cuisine > Category:Malaysian cuisine > Category:Malaysian pastries | Heong Peng (Chinese: 香餅; Jyutping: hoeng1 beng2) or Heong Peah (Pe̍h-ōe-jī: Hiong-piáⁿ / Hioⁿ-piáⁿ) means fragrant pastries in English. These pastries, which resemble slightly flattened balls, contain a sweet sticky filling made from malt and shallots, which is covered by a flaky baked crust and garnished with sesame s... | 2 | 604 | 28,736 |
singaporean | Beverages & Alcohol | Kopi (drink) | Southeast_Asian_cuisine > Category:Singaporean cuisine > Category:Singaporean drinks | Kopi (Chinese: 㗝呸; Pe̍h-ōe-jī: ko-pi), also known as Nanyang coffee, is a traditional coffee beverage found in several Maritime Southeast Asian nations. Often brewed to be highly caffeinated in strength, it is commonly served with sugar and/or milk-based condiments. This drink originated from the British Malaya era, wi... | 6 | 594 | 28,737 |
malaysian | Food Industry | Lihing | Southeast_Asian_cuisine > Category:Southeast Asian cuisine stubs > Category:Malaysian cuisine stubs | Lihing is a type of Malaysian rice wine that originated from the state of Sabah. It was made from "pulut", a glutinous rice and is a traditional rice wine for the Kadazan-Dusun people. The rice wine is also referred as hiing (in certain Dusun dialects), kinarung, kinomol, kinopi, linahas, sagantang as well tapai. They ... | 2 | 580 | 28,738 |
malaysian | Food Industry | Ayam masak merah | Southeast_Asian_cuisine > Category:Southeast Asian cuisine stubs > Category:Malaysian cuisine stubs | Ayam masak merah (lit. 'red-cooked chicken' in Malay) is a Malaysian/Singaporean chicken dish. Popular in both countries, it is a casserole of chicken pieces in dried chillies sambal. It tends to be a home-cooked dish, so many variations on the recipe exist. Pieces of chicken are first marinated in turmeric before bein... | 4 | 549 | 28,739 |
thai | National & Regional Cuisines | Hainanese chicken rice | Southeast_Asian_cuisine > Category:Thai cuisine | Hainanese chicken rice is a dish of poached chicken and seasoned rice, served with chilli sauce and usually with cucumber garnishes. It was created by immigrants from Hainan in southern China and adapted from the Hainanese dishes of Wenchang chicken and Wenchang chicken rice.
It is widely considered one of the national... | 19 | 1,547 | 28,740 |
singaporean | Noodles & Noodle Dishes | Char kway teow | Southeast_Asian_cuisine > Category:Singaporean cuisine > Category:Singaporean noodles > Category:Singaporean noodle dishes | Char kway teow (sometimes also spelled as char kuey teow, Chinese: 炒粿條; Pe̍h-ōe-jī: chhá-kóe-tiâu) is a stir-fried rice noodle dish from Maritime Southeast Asia of southern Chinese origin. In Hokkien and Teochew, char means 'stir-fried' and kway teow refers to flat rice noodles. It is made from flat rice noodles (Chine... | 14 | 663 | 28,741 |
singaporean | Noodles & Noodle Dishes | Mee pok | Southeast_Asian_cuisine > Category:Singaporean cuisine > Category:Singaporean noodles > Category:Singaporean noodle dishes | Mee pok is a Chinese noodle characterized by its flat and yellow appearance, varying in thickness and width. The dish is of Chaoshan origin and is commonly served in the Chaoshan region of China and countries with a significant Chaoshan Chinese immigrant population such as Singapore, Malaysia and Thailand. Mee pok is c... | 3 | 594 | 28,742 |
thai | Food Industry | American fried rice | Southeast_Asian_cuisine > Category:Southeast Asian cuisine stubs > Category:Thai cuisine stubs | American fried rice (Thai: ข้าวผัดอเมริกัน, RTGS: khao phat amerikan, pronounced [kʰâ(ː)w pʰàt ʔāmēːrīkān]) is a Thai fried rice dish with "American" side ingredients like fried chicken, ham, sausages, raisins, and ketchup. Other ingredients like pineapples and croutons are optional. | 9 | 835 | 28,743 |
malaysian | Rice Dishes | Nasi kandar | Southeast_Asian_cuisine > Category:Malaysian cuisine > Category:Malaysian rice dishes | Nasi kandar is a popular northern Malaysian dish from Penang, originally introduced by Tamil Muslim traders from India. The meal consists of steamed rice combined with an array of distinct curries, sides dishes, and gravies. The selection of curries consists of various blends of vegetables, seafood or meat.
Other clos... | 8 | 663 | 28,744 |
malaysian | Food Industry | Nasi paprik | Southeast_Asian_cuisine > Category:Southeast Asian cuisine stubs > Category:Malaysian cuisine stubs | Nasi pad prik or nasi paprik is a Malaysian dish of rice, either plain or fried, served alongside a sweet and spicy sauce, commonly containing chunks of meat and vegetable. Nasi goreng pad prik may refer specifically to the fried rice, with the sauce mixed in during cooking. Nasi is Malay for rice, and pad prik is a T... | 3 | 630 | 28,745 |
malaysian | Food Industry | Nasi tumpang | Southeast_Asian_cuisine > Category:Southeast Asian cuisine stubs > Category:Malaysian cuisine stubs | Nasi tumpang is a rice dish originating in Kelantan, Malaysia. Nasi tumpang is rice with different layer of dishes wrapped in a cone shape with banana leaf packed. Traditionally, it was staple food for travelers or farmers in Kelantan to bring to work. It is packed tightly consisting an omelette, beef or fish floss, an... | 1 | 659 | 28,746 |
malaysian | Food Industry | Pig's organ soup | Southeast_Asian_cuisine > Category:Southeast Asian cuisine stubs > Category:Malaysian cuisine stubs | Pig's organ soup (simplified Chinese: 猪杂汤; traditional Chinese: 豬雜湯; pinyin: zhū zá tāng; Pe̍h-ōe-jī: ti-cha̍p-thng, tu-cha̍p-thng) or chheng-thng (清湯), is a Malaysian and Singaporean soup that is made from pork offal. The dish is a clear soup, served with other optional side dishes as well as rice. | 5 | 741 | 28,747 |
singaporean | National & Regional Cuisines | Douhua | Southeast_Asian_cuisine > Category:Singaporean cuisine | Douhua (Chinese: 豆花; pinyin: dòuhuā; Pe̍h-ōe-jī: tāu-hoe) is a Chinese sweet or savoury snack made with silken tofu. It is also referred to as doufuhua (Chinese: 豆腐花; pinyin: dòufuhuā), tofu pudding, soybean pudding or, particularly in northern China, tofu brains (Chinese: 豆腐脑; pinyin: dòufunǎo). | 15 | 591 | 28,748 |
thai | Food Industry | Duck rice | Southeast_Asian_cuisine > Category:Southeast Asian cuisine stubs > Category:Thai cuisine stubs | Duck rice (simplified Chinese: 鸭饭; traditional Chinese: 鴨飯; pinyin: yā fàn; Jyutping: aap3 faan6; Pe̍h-ōe-jī: ah-pn̄g) is a Southeast Asian meat dish usually consumed by the Chinese diaspora in Maritime Southeast Asia, made of either braised or roasted duck and plain white rice. The braised duck is usually cooked with ... | 5 | 877 | 28,749 |
singaporean | National & Regional Cuisines | Economy rice | Southeast_Asian_cuisine > Category:Singaporean cuisine | Economy rice or economic rice (simplified Chinese: 经济饭; traditional Chinese: 經濟飯; pinyin: jīngjì fàn; Jyutping: ging1 zai3 faan6; Pe̍h-ōe-jī: keng-chè-pn̄g) is a type of food or food stall serving many dishes accompanied by rice, commonly found in hawker centres, street vendors or food courts in Malaysia and Singapore.... | 3 | 514 | 28,750 |
singaporean | National & Regional Cuisines | Kaya toast | Southeast_Asian_cuisine > Category:Singaporean cuisine | Kaya toast is a dish consisting of two slices of toast with butter and kaya (coconut jam), commonly served alongside kopi and soft-boiled eggs. The dish was believed to be created by Hainanese immigrants to the Straits Settlements in the 19th century while serving on British ships.
In Singapore, the dish is commonly c... | 12 | 542 | 28,751 |
singaporean | National & Regional Cuisines | Yusheng | Southeast_Asian_cuisine > Category:Singaporean cuisine | Yusheng, yee sang or yuu sahng (Chinese: 魚生; pinyin: yúshēng; Jyutping: jyu4saang1), or Prosperity Toss, also known as lo sahng (Cantonese for 撈生) is a Malaysian/Singaporean-style raw fish salad. It usually consists of strips of raw fish (sometimes salmon), mixed with shredded vegetables and a variety of sauces and con... | 9 | 507 | 28,752 |
singaporean | Rice Dishes | Claypot rice | Southeast_Asian_cuisine > Category:Singaporean cuisine > Category:Singaporean rice dishes | Claypot rice (Chinese: 煲仔飯; Jyutping: bou1 zai2 faan6), sometimes translated as "rice casserole", is a Chinese traditional dinner eaten widely in Guangdong in Southern China as well as the Chinese communities of Malaysia, Indonesia, Singapore and Thailand.
The rice is presoaked, or in some cases par-cooked, and finish... | 7 | 1,145 | 28,753 |
vietnamese | Food Industry | Bánh mì | Southeast_Asian_cuisine > Category:Vietnamese cuisine > Category:Street food in Vietnam | In Vietnamese cuisine, bánh mì or banh mi (, ; Vietnamese: [ɓǎjŋ̟ mì], 'bread') is a short baguette with thin, crisp crust and a soft, airy texture. It is often split lengthwise and filled with meat and savory ingredients like a submarine sandwich and served as a meal, called bánh mì thịt. Plain bánh mì is also eaten ... | 28 | 691 | 28,754 |
thai | National & Regional Cuisines | List of Thai dishes | Southeast_Asian_cuisine > Category:Thai cuisine | Below is a list of dishes found in Thai cuisine. | 4 | 772 | 28,755 |
thai | National & Regional Cuisines | List of Thai ingredients | Southeast_Asian_cuisine > Category:Thai cuisine | This is a list of ingredients found in Thai cuisine. | 2 | 1,013 | 28,756 |
vietnamese | Rice Dishes | Bánh cuốn | Southeast_Asian_cuisine > Category:Vietnamese cuisine > Category:Vietnamese rice dishes | Bánh cuốn (Vietnamese: [ɓǎjŋ̟ kǔən], lit. rolled cake) is a Vietnamese dish originating from Northern Vietnam. | 11 | 549 | 28,757 |
thai | Beverages & Alcohol | Lao khao | Southeast_Asian_cuisine > Category:Thai cuisine > Category:Thai drinks > Category:Thai alcoholic drinks > Category:Thai distilled drinks | Raon khao or lao khoa (Thai: เหล้าขาว, pronounced [lâw kʰǎːw]; lit. 'white spirits') or officially sura khao (Thai: สุราขาว, [sùʔ.rāː kʰǎːw]; lit. 'white spirits') is a Thai distilled spirit. | 2 | 533 | 28,758 |
thai | National & Regional Cuisines | Nam phrik | Southeast_Asian_cuisine > Category:Thai cuisine | Nam phrik (Thai: น้ำพริก, pronounced [ná(ː)m pʰrík̚]) is a type of Thai spicy chili sauce typical of Thai cuisine. Usual ingredients for nam phrik type sauces are fresh or dry chilies, garlic, shallots, lime juice and often some kind of fish or shrimp paste. In the traditional way of preparing these sauces, the ingredi... | 16 | 560 | 28,759 |
thai | National & Regional Cuisines | Thai salads | Southeast_Asian_cuisine > Category:Thai cuisine | Salads that are internationally known as Thai salads with a few exceptions fall into four main preparation methods. In Thai cuisine these are called yam, tam, lap and phla. A few other dishes can also be regarded as being a salad. | 2 | 777 | 28,760 |
thai | Food Industry | Thai wine | Southeast_Asian_cuisine > Category:Southeast Asian cuisine stubs > Category:Thai cuisine stubs | The Thai wine industry began development in the late twentieth century. As a tropical country, Thailand lies well outside the latitudes traditionally regarded as suitable for cultivating grapes for winemaking, though the development of adaptive viticulture techniques have allowed for some success, and Thai wines have b... | 0 | 617 | 28,761 |
vietnamese | Rice Dishes | Xôi | Southeast_Asian_cuisine > Category:Vietnamese cuisine > Category:Vietnamese rice dishes | Xôi (Vietnamese pronunciation: [ʃoj˧˧]) is a savory (mặn) or sweet (ngọt) Vietnamese dish made from glutinous rice and other ingredients. Xôi is a common on-the-go breakfast item, and a popular snack nationwide. Although it is often served as a breakfast or dessert, people also eat it at lunch or dinner as a main dish ... | 7 | 820 | 28,762 |
thai | Desserts | List of Thai desserts and snacks | Southeast_Asian_cuisine > Category:Thai cuisine > Category:Thai desserts and snacks | This is a list of Thai khanom, comprising snacks and desserts that are a part of Thai cuisine. Some of these dishes are also a part of other cuisines. The word "khanom" (Thai: ขนม), refers to snack or dessert, presumably being a compound between two words, "khao" (ข้าว), "rice" and "khnom" (หนม), "sweet". The word "kha... | 1 | 595 | 28,763 |
thai | Desserts | Fa gao | Southeast_Asian_cuisine > Category:Thai cuisine > Category:Thai desserts and snacks | Fa gao (simplified Chinese: 发糕; traditional Chinese: 發糕; pinyin: fāgāo; Pe̍h-ōe-jī: hoat-koé), also called fat pan (發粄) by the Hakka, prosperity cake, fortune cake, Cantonese sponge cake, is a Chinese steamed, cupcake-like pastry. Because it is often characterized by a split top when cooked, it is often referred as Chi... | 6 | 603 | 28,764 |
thai | Desserts | Khanom Tokyo | Southeast_Asian_cuisine > Category:Thai cuisine > Category:Thai desserts and snacks | Khanom Tokyo or Khanom Tokiao (Thai: ขนมโตเกียว, RTGS: khanom tokiao, pronounced [kʰā.nǒm tōː.kīa̯w]) is a Thai street snack. It is a thin flat pancake filled with sweet custard cream. Some have a savory filling, like pork or sausage. | 3 | 576 | 28,765 |
thai | Noodles & Noodle Dishes | Khanom chin | Southeast_Asian_cuisine > Category:Thai cuisine > Category:Thai noodles | Khanom chin or Khanom jeen (Thai: ขนมจีน, pronounced [kʰā.nǒm t͡ɕīːn]) are fresh, thin rice noodles in Thai cuisine which are made from rice sometimes fermented for three days, boiled, and then made into noodles by extruding the resulting dough through a sieve into boiling water. Khanom chin is served in many kinds of ... | 6 | 851 | 28,766 |
thai | Noodles & Noodle Dishes | Boat noodles | Southeast_Asian_cuisine > Category:Thai cuisine > Category:Thai noodles > Category:Thai noodle dishes | Boat noodles (Thai: ก๋วยเตี๋ยวเรือ, RTGS: kuaitiao ruea, pronounced [kǔa̯j.tǐa̯w rɯ̄a̯]) is a Thai style noodle dish with a strong flavor. It contains both pork and beef, as well as dark soy sauce, pickled bean curd, and some other spices, and is normally served with meatballs and pig's liver. The soup is seasoned with... | 4 | 874 | 28,767 |
thai | Noodles & Noodle Dishes | Pad thai | Southeast_Asian_cuisine > Category:Thai cuisine > Category:Thai noodles > Category:Thai noodle dishes | Pad thai, phat thai, or phad thai ( or ; Thai: ผัดไทย, RTGS: phat thai, ISO: p̄hạd thịy, pronounced [pʰàt̚ tʰāj] , 'Thai stir fry'), is a stir-fried rice noodle dish commonly served as a street food in Thailand as part of the country's cuisine. As Thai's national dish, it is typically made with rice noodles, shrimp, pe... | 32 | 714 | 28,768 |
thai | Noodles & Noodle Dishes | Sukhothai rice noodles | Southeast_Asian_cuisine > Category:Thai cuisine > Category:Thai noodles > Category:Thai noodle dishes | Sukhothai rice noodles (Thai: ก๋วยเตี๋ยวสุโขทัย, kuaitiao Sukhothai) is a style of rice noodle soup (kuai tiao) served in Thailand. It consists of rice noodles with stock and toppings, combining rice noodle which almost served with a thin type of noodle called “sen lek”. Sliced pork or sweet pork-based broth, ground po... | 1 | 863 | 28,769 |
thai | Food Industry | Rhong-Tiam | Southeast_Asian_cuisine > Category:Thai cuisine > Category:Thai restaurants > Category:Thai restaurants in the United States > Category:Thai restaurants in New York (state) > Category:Thai restaurants in New York City | Rhong-Tiam was a Thai restaurant in New York City. Andy Yang was the chef. The restaurant had received a Michelin star before closing. | 0 | 602 | 28,770 |
thai | Food Industry | Somtum Der | Southeast_Asian_cuisine > Category:Thai cuisine > Category:Thai restaurants > Category:Thai restaurants in the United States > Category:Thai restaurants in New York (state) > Category:Thai restaurants in New York City | Somtum Der is a Thai restaurant in the East Village neighborhood of Manhattan in New York City. The restaurant has received a Michelin star. | 0 | 547 | 28,771 |
thai | Food Industry | Hat Yai (restaurant) | Southeast_Asian_cuisine > Category:Thai cuisine > Category:Thai restaurants > Category:Thai restaurants in the United States > Category:Thai restaurants in Oregon > Category:Thai restaurants in Portland, Oregon | Hat Yai is a Thai restaurant with two locations in Portland, Oregon. | 0 | 552 | 28,772 |
thai | Food Industry | Nong's Khao Man Gai | Southeast_Asian_cuisine > Category:Thai cuisine > Category:Thai restaurants > Category:Thai restaurants in the United States > Category:Thai restaurants in Oregon > Category:Thai restaurants in Portland, Oregon | Nong's Khao Man Gai is a Thai restaurant located in Portland, Oregon which primarily serves Khao man gai, a chicken and rice dish originating in Southeast Asia. | 0 | 549 | 28,773 |
thai | Food Industry | Rukdiew Cafe | Southeast_Asian_cuisine > Category:Thai cuisine > Category:Thai restaurants > Category:Thai restaurants in the United States > Category:Thai restaurants in Oregon > Category:Thai restaurants in Portland, Oregon | Rukdiew Cafe (sometimes RukDiew Cafe) is a Thai restaurant in Portland, Oregon. Owner Poomipat "Pat" Thaithongsuk opened the restaurant in southeast Portland's Buckman neighborhood in 2022. Rukdiew Cafe has garnered a positive reception and was named one of Portland's 25 best new restaurants by The Oregonian. | 0 | 560 | 28,774 |
thai | Rice Dishes | Khao kha mu | Southeast_Asian_cuisine > Category:Thai cuisine > Category:Thai rice dishes | Khao kha mu (Thai: ข้าวขาหมู, pronounced [kʰâːw kʰǎː mǔː], lit. 'pork-leg rice'; Chinese: 猪脚饭, pinyin: zhū jiǎo fàn), or sometimes simply called kha mu (ขาหมู), is a popular Thai food. It is influenced by Chinese cuisine, specifically Teochew cuisine.
Khao kha mu is an individual dish consisting of stewed pig's trotter... | 4 | 812 | 28,775 |
thai | Food Industry | Khao mu daeng | Southeast_Asian_cuisine > Category:Southeast Asian cuisine stubs > Category:Thai cuisine stubs | Khao mu daeng (Thai: ข้าวหมูแดง, pronounced [kʰâːw mǔː dɛ̄ːŋ], lit.: 'red-pork rice') is a Thai dish, the local variant of char siew with rice (Chinese: 叉烧饭, pinyin: chā shāo fàn) of Chinese cuisine.
Khao mu daeng is an individual dish made of steamed rice, topped with red pork, kun chiang, half boiled duck eggs (or ha... | 2 | 814 | 28,776 |
thai | Rice Dishes | Thai fried rice | Southeast_Asian_cuisine > Category:Thai cuisine > Category:Thai rice dishes | Thai fried rice (Thai: ข้าวผัด, RTGS: khao phat, pronounced [kʰâ(ː)w pʰàt]) is a variety of fried rice typical of central Thai cuisine. In Thai, khao means "rice" and phat means "of or relating to being stir-fried."
This dish differs from Chinese fried rice in that it is prepared with Thai jasmine rice instead of regul... | 11 | 623 | 28,777 |
thai | Food Industry | Pork blood soup | Southeast_Asian_cuisine > Category:Southeast Asian cuisine stubs > Category:Thai cuisine stubs | Pork blood soup is a soup that uses pork blood as its primary ingredient. Additional ingredients may include barley and herbs such as marjoram, as well as other foods and seasonings. Some versions are prepared with coagulated pork blood and other coagulated pork offal, such as intestine, liver and heart. | 2 | 670 | 28,778 |
thai | Soups & Stews | Tom yum | Southeast_Asian_cuisine > Category:Thai cuisine > Category:Thai soups | Tom yum or tom yam (UK: , US: ; Thai: ต้มยำ, RTGS: tom yam [tôm jām] ) is a family of hot and sour Thai soups. The strong, hot, and sour flavors make it very popular in Thai cuisine. The name "tom yam" is composed of two Thai words. Tom refers to the boiling process, while yam means 'mixed'.
Historian Giles Milton co... | 33 | 940 | 28,779 |
vietnamese | Food Industry | List of Vietnamese dishes | Southeast_Asian_cuisine > Category:Vietnamese cuisine > Category:Vietnamese cuisine-related lists | This is a list of dishes found in Vietnamese cuisine. | 1 | 597 | 28,780 |
vietnamese | National & Regional Cuisines | Cabbage roll | Southeast_Asian_cuisine > Category:Vietnamese cuisine | A cabbage roll is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. It is common to the cuisines of Central, Northern, Eastern and Southeastern Europe and much of Western Asia, Northern China, as well as parts of North Africa.
Meat fillings are traditional in Europe, and include beef, lam... | 37 | 530 | 28,781 |
vietnamese | National & Regional Cuisines | Duck as food | Southeast_Asian_cuisine > Category:Vietnamese cuisine | In cooking and gastronomy, duck or duckling is the meat of several species of bird in the family Anatidae, found in both fresh and salt water. Duck is eaten in many cuisines around the world. It is a high-fat, high-protein meat rich in iron. Duckling nominally comes from a juvenile animal, but may be simply a menu nam... | 19 | 758 | 28,782 |
vietnamese | National & Regional Cuisines | Mochi | Southeast_Asian_cuisine > Category:Vietnamese cuisine | Mochi (もち, 餅) [motɕi] is a Japanese rice cake made of mochigome (もち米), a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The steamed rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally made in a ceremony called mochitsuk... | 46 | 972 | 28,783 |
vietnamese | National & Regional Cuisines | Rice noodles | Southeast_Asian_cuisine > Category:Vietnamese cuisine | Rice noodles are noodles made with rice flour and water as the principal ingredients. Sometimes ingredients such as tapioca or corn starch are added in order to improve the transparency or increase the gelatinous and chewy texture of the noodles. Rice noodles are most common in the cuisines of China, India and Southeas... | 23 | 680 | 28,784 |
vietnamese | National & Regional Cuisines | Seitan | Southeast_Asian_cuisine > Category:Vietnamese cuisine | Seitan (UK: , US: ; Japanese: セイタン) is a food made from gluten, the main protein of wheat.
It is also known as miànjīn (Chinese: 麵筋), fu (Japanese: 麩), milgogi (Korean: 밀고기), wheat meat, gluten meat, or simply gluten. It is made from vital wheat gluten, a flour-like substance primarily consisting of gluten extracted fr... | 33 | 626 | 28,785 |
vietnamese | National & Regional Cuisines | Shiso | Southeast_Asian_cuisine > Category:Vietnamese cuisine | Perilla frutescens var. crispa, also known by its Japanese name shiso, is a cultigen of Perilla frutescens, a herb in the mint family Lamiaceae. It is native to the mountainous regions of China and India, but is now found worldwide. The plant occurs in several forms, as defined by the characteristics of their leaves, i... | 12 | 587 | 28,786 |
vietnamese | National & Regional Cuisines | Tofu | Southeast_Asian_cuisine > Category:Vietnamese cuisine | Tofu (Japanese: 豆腐, Hepburn: Tōfu, Korean: 두부; RR: dubu, Chinese: 豆腐; pinyin: dòufu) is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: silken, soft, firm, extra (or super) firm. Tofu is also known as bean curd in English. It is a traditional co... | 79 | 1,239 | 28,787 |
vietnamese | Beverages & Alcohol | Vietnamese wine | Southeast_Asian_cuisine > Category:Vietnamese cuisine > Category:Vietnamese wine | Vietnamese wine is wine produced in Vietnam. The area was first cultivated for viticulture during the French colonial rule of the region in the late 19th century. The region's tropical climate was ill-suited for the type of Vitis vinifera that the French colonists were used to and the wine industry turned its attentio... | 5 | 640 | 28,788 |
vietnamese | Food Industry | List of Vietnamese ingredients | Southeast_Asian_cuisine > Category:Vietnamese cuisine > Category:Vietnamese cuisine-related lists | This is a list of ingredients found in Vietnamese cuisine. | 0 | 661 | 28,789 |
vietnamese | Noodles & Noodle Dishes | Pho | Southeast_Asian_cuisine > Category:Vietnamese cuisine > Category:Vietnamese noodles > Category:Vietnamese noodle dishes > Category:Pho | Phở or Pho (UK: , US: FUH, Canada: FAW; Vietnamese: [fəː˧˩˧] ) is a Vietnamese soup dish consisting of broth, rice noodles (bánh phở), herbs, and meat (usually beef (phở bò)), sometimes chicken (phở gà). Phở is a popular food in Vietnam where it is served in households, street-stalls, and restaurants country-wide. Re... | 48 | 1,526 | 28,790 |
vietnamese | Noodles & Noodle Dishes | Bánh hỏi | Southeast_Asian_cuisine > Category:Vietnamese cuisine > Category:Vietnamese noodles > Category:Vietnamese noodle dishes | Bánh hỏi (Vietnamese: [ɓaɲ hɔːj]) is a Vietnamese dish consisting of rice vermicelli woven into intricate bundles and often topped with chopped scallions or garlic chives sauteed in oil, served with a complementary meat dish. The strings of noodles are usually only as thin as a toothpick; the texture is firm enough so ... | 5 | 637 | 28,791 |
vietnamese | Beverages & Alcohol | 333 Premium Export Beer | Southeast_Asian_cuisine > Category:Vietnamese cuisine > Category:Vietnamese drinks > Category:Vietnamese alcoholic drinks > Category:Beer in Vietnam | 333 Premium Export Beer, simply 333 and formerly 33 Beer is a beer brewed in Vietnam. It is now made by Sabeco Brewery.
33 Beer was the original name of this Vietnamese beer, pronounced "Ba Mười Ba" in Vietnamese, which means "thirty-three. It was well-known among American GIs during the war in Vietnam in the 1960s and... | 3 | 507 | 28,792 |
vietnamese | Rice Dishes | Cơm rượu | Southeast_Asian_cuisine > Category:Vietnamese cuisine > Category:Vietnamese rice dishes | Cơm rượu (Vietnamese pronunciation: [kəːm ʐɨə̌ˀw]) also known as rượu nếp cái is a traditional Vietnamese dessert from Southern Vietnam, made from glutinous rice.
To prepare cơm rượu, glutinous rice is cooked, mixed with yeast, and rolled into small balls. The balls are served in a slightly alcoholic milky, white liqui... | 8 | 632 | 28,793 |
culture & services,southeast asia | Food Industry | Bánh lá | Southeast_Asian_cuisine > Category:Southeast Asian cuisine stubs | Bánh lá (/bǎɲ lǎ/), literally meaning "leaf cake", is a category of bánh, or Vietnamese cakes, that consist of a parcel of a variety of rice stuffed with some fillings and wrapped in a leaf or leaves. | 3 | 598 | 28,794 |
culture & services,southeast asia | Food Industry | Mì | Southeast_Asian_cuisine > Category:Southeast Asian cuisine stubs | Mì (mỳ) or mi is a Vietnamese term for yellow wheat noodles. It can also refer to egg noodles. They were brought over to Vietnam as wonton noodles by Chinese immigrants. The Vietnamese version of wonton noodles is mì hoành thánh. The noodles can be either thin or wide and are commonly used in súp mì (noodle soup) and m... | 0 | 631 | 28,795 |
vietnamese | Soups & Stews | Pumpkin soup | Southeast_Asian_cuisine > Category:Vietnamese cuisine > Category:Vietnamese soups | Pumpkin soup is a usually 'bound' (thick) soup made from a purée of pumpkin. It is made by combining the meat of a blended pumpkin with broth or stock. It can be served hot or cold, and is a common Thanksgiving dish in the United States. Various versions of the dish are known in many European countries, the United Stat... | 15 | 734 | 28,796 |
vietnamese | Noodles & Noodle Dishes | Vietnamese noodles | Southeast_Asian_cuisine > Category:Vietnamese cuisine > Category:Vietnamese noodles | Vietnamese cuisine includes many types of noodles. They come in different colors and textures and can be served wet or dry, hot or cold, and fresh (tươi), dried (khô), or fried. | 2 | 831 | 28,797 |
vietnamese | Rice Dishes | Cơm tấm | Southeast_Asian_cuisine > Category:Vietnamese cuisine > Category:Vietnamese rice dishes | Cơm tấm or com tam (US: ; Vietnamese: [kəːm tə̌m]) is a Vietnamese dish made from rice with fractured rice grains. Tấm refers to the broken rice grains, while cơm refers to cooked rice. Although there are varied names like cơm tấm Sài Gòn (Saigon-style broken rice), particularly for Saigon, the main ingredients remain ... | 5 | 570 | 28,798 |
vietnamese | Food Industry | Berlu | Southeast_Asian_cuisine > Category:Vietnamese cuisine > Category:Vietnamese restaurants > Category:Vietnamese restaurants in the United States > Category:Vietnamese restaurants in Oregon > Category:Vietnamese restaurants in Portland, Oregon | Berlu is a Vietnamese restaurant and bakery in Portland, Oregon. | 0 | 538 | 28,799 |
vietnamese | Food Industry | Portland Cà Phê | Southeast_Asian_cuisine > Category:Vietnamese cuisine > Category:Vietnamese restaurants > Category:Vietnamese restaurants in the United States > Category:Vietnamese restaurants in Oregon > Category:Vietnamese restaurants in Portland, Oregon | Portland Cà Phê (Vietnamese: "Portland Coffee") is a coffee shop with two locations in Portland, Oregon. The business specializes in Vietnamese coffee drinks, including robusta coffee and Vietnamese iced coffee, and also serves bánh mì and pastries.
After roasting robusta coffee beans as a hobby starting in 2020, Kimbe... | 0 | 518 | 28,800 |
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