Thailand- Tom Kha Gai! A.K.A. Thai Chicken Coconut Soup. This dish came in slightly different variations depending on which restaurant I ordered from, but it was always amazing. It is a coconut milk base with lemongrass, fresh ginger, lime juice, chilies, basil and those are all just for flavor. It obviously also comes with chicken and whatever vegies the cook feels like throwing in. Usually tomatoes, onion and mushroom. This soup is typically served with a side of rice for gut-bursting bliss.
Malaysia- Masala Dosai! This is actually a fermented, rice/dal crepe-like wrap made fresh on the griddle then filled with spiced potato and onion and served with 2-3 different chutneys or dipping sauces. This dish is indigenous to India, but is also popular in Malaysia which is heavily influenced by Indian culture.
Philippines- Lumpia! This is basically just a glorified spring roll filled with meat, vegetables or both. It was typically served fried, but one family treated me to the Filipino fresh version which even had peanut butter in it. It was surprisingly tasty and very unique.
Indonesia- Nasi Campur! I ate this at least once, possibly twice, per day and the best restaurant I got it in was in a small surfing village called Medewi on the West coast of Bali. It was $1 per plate. Nasi campur actually means "mixed rice" and is very simple, but extremely flavorful. It typically comes with rice (duh), fresh cucumber, green beans and cabbage leaves, tofu, tempe, a chicken leg, one fried egg, peanut sauce and sambal (a very spicy chili paste). There are many variations of nasi capur and it is often served wrapped in banana leaves on the streets.
Australia- Nutella! Okay, I realize this is readily available in the U.S., but we were on a tight budget in Oz which meant we ate a lot of toast with Nutella. These were provided free at The Dingo Moon Lodge where we paid $28/night for a dorm bed... I'm just saying. Anyway, this delicious chocolate/hazelnut spread is also extremely popular throughout Asia and goes well with the typical backpacker breakfast: Banana Pancakes. It also goes really well on your midnight munchie en-route back to your guesthouse: Banana Pancakes.
Vietnam- Pho! Vietnamese rice noodle soup, with chicken or beef, served with a heaping plate of fresh basil, mint, lettuce, bean sprouts lime and chilies. The broth is what makes the soup special and it takes hours to make. You can tell when it is made with just MSG and water. No bueno. Supposedly Pho originated from Hanoi in the North, but the best bowls I had were in the South in Saigon.
Laos- Sticky Rice! A.K.A Glutinous Rice. Not to be confused with containing Gluten because it does not. Follow? Cooking sticky rice is a long and involved process that includes soaking and steaming in a bamboo pot for several hours and a few more technicalities. It is served in a cute little basket and meant to be eaten using your right hand to roll the rice into bite size balls. Sticky rice goes well with everything.
Cambodia- Fresh Seafood BBQ! This one has to do with as much with the food as it does with the atmosphere. Picture if you will... lounging in a papasan chair, toes in the sand, ice cold draught beer (50 cents), 20 scallops topped with oil, lime juice, peanuts, fried onions and Khmer pepper ($2) and one whole, small red snapper, baked potato and salad ($3).
So, since I have been home and, most recently, in my new apartment/kitchen with my own ingredients I have Better Homes and Gardens fever! I never got around to taking a cooking class while I was in Asia, but I think I'm doing pretty good so far with a little help from my friend, Google.
SUSHI! A couple of mixed rolls, tako (octopus), tuna and salmon sashimi, tobiko with quail egg, sunamono, sticky rice (different than Lao version) and vino. I waited a long time for this meal.
