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Tastes of Southeast Asia: Mouthwatering Meals & Delicious Desserts
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items Whether I'm traveling through said region or simply wanting some palate-pleasing dishes, drinks, and desserts of Southeast Asia, here's a rundown of some of my favorites, with an emphasis on Malaysian and Singaporean flavors.
Note: This list may contain affiliate links, which means that I may receive a commission (at no extra charge to you) if you make a purchase using these links.
Note: This list may contain affiliate links, which means that I may receive a commission (at no extra charge to you) if you make a purchase using these links.
Sections
4
Desserts/Snacks
Fruits
Meals
Cookbooks
Desserts/Snacks
Let's start the nom-noms with this section of delectable and delightful treats and appys!
Translated, this means red tortoise cake (for the shape and design of this sticky rice snack, which is filled with mung bean, and usually served during Chinese Lunar New Year festivities). Red symbolizes prosperity and tortoise is emblematic of longe...
Ang Ku Kueh
Also known as kaya jam, this was a silky smooth staple breakfast spread in my youth. It's fairly simple to make, and uses just six ingredients: coconut milk, caramelized sugar, eggs, pandan extract, cornstarch, and water.
Coconut Jam
Curry beef in pastry pockets would be my breakfast, lunch, and dinner and snacks in between those three meals. I went through a stage where I could not get enough of curry puffs, and would wolf down three in one sitting.
Curry Puffs
These are crispy Malaysian-style spring rolls, filled with sliced jicama, carrots, and shrimp/pork and fried to a golden-brown hue. Other filling choices include chicken, shiitake mushrooms, and garlic, and may be seasoned to taste with salt and spic...
Fried Popiah
This is called kueh seri muka in the Malay tongue, and it is soooo good (almost as much fun to make as to eat!) The taste and texture of the sweet pandan custard on top contrasts nicely with the glutinous, slightly salty sticky rice on the bottom. No...
Glutinous Rice With Pandan Custard
I grew up eating black grass jelly (which is made from members of the mint family!), and not only is it tasty (without being excessively sweet) and refreshing, but it works well with the addition of fruits, and coconut milk or light syrups, too.
Grass Jelly
Shaved ice, red beans, cendol jelly, condensed milk, and melaka gula (palm sugar), oh my! This colorful and tasty concoction (which can be a meal-sized affair in itself, and is both dessert and drink) is what I order when I eat at a dine-in Singapore...
Ice Kachang: the Asian Slurpee
This is a scrumptious NINE-LAYER steamed rice pudding cake – and each successive layer added to the base needs to be steamed again, which makes for a very time-intensive recipe!
Kueh Lapis
Panfrying cooked white turnip cake adds crunchy, crispy edges that elevate the taste of this delicious snack!
Lo Bak Go
Light and fluffy Malaysian egg cakes are tasty snacks, and their snack size makes popping down half a dozen not that difficult!
Kueh Bahulu
Even though I'm not a fan of peanuts, I have to admit that having (boiled) peanuts this way is the best way!
Sweet Peanut Soup
Fruits
The fruits of Southeast Asia are an interesting hodgehog and visual feast for the senses.
These are the freshly-picked young green ones (not the brown hairy old ones you can see at the local grocer) which can be cut open and enjoyed on the spot – liquid and the oh-so-delectable flesh inside!
Coconut
Once you get past its smell (which is an acquired “taste”, the meaty, creamy, and sweet durian is a taste that I've never tired of having, whether fresh (in its spiky shell) or frozen, by itself, or with French vanilla ice cream.
Photo of durian by مانفی CC BY-SA 4.0
Photo of durian by مانفی CC BY-SA 4.0
Durian (the Stinky Fruit 😋)
Meaty and sweet, the fleshy fruit of this member of the fig family works great in ice cream or syrup! Fun fact: this tropical fruit can as much as 120 lbs when mature, and this tree fruit is the largest in the world.
Jackfruit
Consider this cute little fruit as the non-hirsute cousin of the (hairy) rambutan. Both have clear, crunchy and sweet insides.
Lychee
This interesting looking tropical fruit is native to Southeast Asia. I've had the opportunity to eat fresh mangosteen (only the sweet and sour inner white segments are edible), and, like figs, must be consumed promptly.
Mangosteen
More commonly known as starfruit in Malaysia, carambola is crunchy and has a slightly tart taste.
Star Fruit
Meals
In case you weren't already full from trying out the desserts above, here are some of the meals with which to tantalize your tastebuds!
Seasoned overnight to bring out the magical and complex taste, and features spicy peanut sauce for dipping!
Beef Satay
Stir-fried flat vermicelli rice noodles with shrimp, fish cakes, oyster sauce, shredded eggs, bean sprouts, and whatever else is handy!
Char Kway Teow
Another personal favorite that I grew up cooking for dinner at least once every two months. I made so much that I could look forward to dipping my bread in the thick sauce for the following breakfast!
Chicken Curry with Potatoes
Combines three of my favorite foods: chicken, (skewerless) satay, and curry.
Chicken Satay Curry
I'm glad to see that I'm not the only one who likes to experiment with the color and taste of my basmati rice! In addition to the bay leaf listed in this recipe, I like to throw in rosemary, too!
Easy Turmeric Rice
I've eaten and grown eggplants, and soy limang terung is a totally delish way to enjoy them!
Eggplants with Lime & Soy Sauce
A long-time personal favorite from my childhood. The fresh garlic, the butter, the onions … I still have many pleasant memories of preparing it!
Hainan Chicken Rice
“Simple” stir-fried Hokkien egg noodles with slices of BBQ pork and spring onions, garlic and shallots … but the not-so-secret sauce makes the taste simply divine!
Kampua Mee
You may have figured out by now that I'm a bit of a noodle fan. 😉
A localized favorite, and widely considered to be the signature noodle dish of the state of Sarawak, East Malaysia, kolo mee is made with egg (wheat-based) noodles, topped with sliced BBQ pork, and shallots, and seasoned with light soy sauce and fish...
A localized favorite, and widely considered to be the signature noodle dish of the state of Sarawak, East Malaysia, kolo mee is made with egg (wheat-based) noodles, topped with sliced BBQ pork, and shallots, and seasoned with light soy sauce and fish...
Kolo Mee
Stir-fried glutinous rice with an amazing coterie of tasty meats, veggies, and seasonings (like shiitake mushrooms, dried shrimp, shallots, spring onions, and pounded peanuts) equals an umami bomb of a dish!
Loh Mai Fan
The gluten-y answer to char kway teow with crispy, pan-fried noodles and any meats and veggies you want to add, drizzled with a thick and sweet soy sauce!
Mie Goreng
The translation “fried rice” seems to be completely inadequate to describing the tastiness of nasi goreng. I just can't put my finger on it, nor can I come close to replicating that secret sauce!
Nasi Goreng
I've loved okra since I was a kid (I didn't need to be told to eat my vegetables!), and the taste of this sticky and crunchy vegetable is elevated with sambal (that's fermented shrimp paste – which exudes a fragrance that is yet another acquired “tas...
Sambal Lady's Fingers
Cookbooks
Need a hardcopy compendium of the desserts and dishes above? Check out the cookbook recipes below!
An Amazon Editor's Pick, this cookbook shares popular and delicious Singaporean dishes and desserts plus tips and tricks to get roughly the right approximation for taste (note: I am exceedingly familiar with the Malay term ‘agak agak’). 😉
Agak Agak: Everyday Recipes from Singapore
Get inspired to cook the Southeast Asian way with this beautifully illustrated 1,000+ photograph-cookbook, which showcases over 300 recipes from Malaysia, Singapore, Indonesia and The Philippines.
Best Ever Cooking Malaysia, Singapore & More
Malaysia is an island nation of different cultures, and the cuisine is appropriately a fusion of the best of Chinese, Malay, and Indian. Peruse from 100+ recipes that introduce you to the wonderful tastes and sights of Malaysian cuisine!
Malaysia: Recipes from a Family Kitchen
This is a critically-acclaimed compilation of 90+ Malaysian recipes from the author and award-winning London restauranteur. Definitely worth reading from cover to cover!
Sambal Shiok: The Malaysian Cookbook
Find out how easy it is to make Singapore hawker food like chili crab, fried beehoon, gula melaka, tauhu goreng, special nonya fried rice, and many more for yourself, too!
The Food of Singapore: Simple Street Food Recipes
Rich and diverse are two ways to describe the food of Malaysia (including some of my faves – char kway teow, hainanese chicken rice, and cendol). Running the gamut from vibrant and aromatic to spicy and refreshing, this 100+ recipe cookbook really li...
The Ultimate Malaysian Cookbook: 111 Dishes