BuzzEssen Foods

Ayam Betutu

Betutu is a Balinese dish of steamed or roasted chicken or duck in rich bumbu betutu (betutu spice mix). This highly seasoned and spiced dish is a popular dish in Bali and Lombok, Indonesia. An even spicier version is available using extra-spicy sauce made from uncooked (raw) onion slices mixed with red chili peppers and coconut oil.

Betutu is a richly spiced Balinese poultry dish. It is often called according to its main ingredients; ayam betutu is chicken betutu, while bebek betutu is its duck version. This traditional dish is very popular nowadays. It can be found in the menu of luxury hotels or restaurants in Bali. It takes at least 24 hours to cook. Many travelers from other regions of Indonesia brought Betutu dishes as Balinese-gift for their families. This dish is also popular among tourists who travel to Bali.

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Asian Cuisine

Eurasian Beef Smore

Eurasian, as its name implies, is a mix of European and Asian. Generally speaking, in Singapore and Malaysia, Eurasian food is a mix of Asian food with a strong Portuguese influence, although the term Eurasian was initially coined for Anglo Indians in the time of the British Raj in India.

The traditional method of making this is to crumble a scone or two (yes, really) at the end of the cooking, as a thickening agent.

A word on the potatoes. You can vary the amount depending on what you plan to serve it with. Naturally, use less spuds if you’re having it with mash and the more potatoes you have, the thicker the end result. Here, I’ve specified 4 potatoes which will give each diner about 4 quarters.

Another thing to remember is to cut the vegetable and meat to about the same size, ie bite size. The leeks will naturally almost disappear but the rest should hold their shape.

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Asian Cuisine

Num banh chok

A well-known and beloved Cambodian dish found at streetside vendors, restaurants, produce markets (psahs) such as the Psah Thom Thmey (Central Market, Phnom Penh) and in shophouses. In English it's often simply called simply Khmer noodles, owing to its ubiquity across the country. Nom ban chok is a typical breakfast food and was originally a regional speciality from Kampot province, consisting of noodles laboriously pounded out of rice, topped with a fish-based green curry gravy made from lemongrass, turmeric root and kaffir lime. Fresh mint leaves, bean sprouts, green beans, banana flower, cucumbers and other greens are heaped on top by the diner. There is also a red curry version that is usually reserved for ceremonial occasions and wedding festivities (see Samlor kari). Similar dishes exist in Thailand, Laos, and Myanmar.

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Asian Cuisine

Laphet Thohk

It’s a famed dish, a salad made from pickled tea leaves. Apparently Burma is one of only a few countries in the world that drinks and eats tea leaves. The texture of the salad was unique, a adoring combination of soft, crunchy, crispy, and saucy. I could eat this salad constantly for days.

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Asian Cuisine

Bak Kut Teh

Bak kut teh, which literally means “meat bone tea,” is a tasty soup made with long-simmered pork ribs spiced up with a variety of herbs such as garlic, fennel, cloves, cinnamon, and star anise. Mushrooms and dried tofu are also popular additions. The soup may be garnished with green onions, coriander, or fried shallots.

The secret of bak kut teh’s tastiness is the soy sauce and minced garlic, which added to it during the cooking process. Bak kut teh is best served with noodles or rice. It is a favorite breakfast fare.

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Asian Cuisine

Taiwanese Beef Rolls

The roll is comprised of a crispy green onion pancake wrapped around braised beef slices with a handful of pickled greens and cilantro. One bite and you'll witness how the dark sweetish bean sauce is the perfect condiment to officiate the marriage of pancake, green onion, beef, and veggies. Though they may be a bit on the oily side, these beef rolls are finger food at it's finest

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Asian Cuisine

Soondooboo Chigae

Soondooboo chigae is a spicy stew made with soft uncoagulated tofu that is produced by compressing and curdling tofu to remove excess water. There are numerous variations of this dish consisting of seafood, beef, pork and/or vegetable contents. Plain soondooboo chigae is usually made with some added pieces of pork, several small clams, chopped garlic, and red chili pepper flakes (gochugaru) along with chopped leeks and sesame oil.

In addition, there are different levels of spiciness for this dish; light, medium and hot. The ingredients and spicy broth are added to a generous amount of soondooboo in a ttukbaegi(ceramic bowl) and boiled over an intense heat. If preferred, a raw egg may be included to add flavor as well as thickness which can dilute its spiciness of the broth. Main ingredients may vary depending on their availability and the preferences of the restaurants as it is served during lunch or dinner, especially during the winter seasons.

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Asian Cuisine

Sushi

Sushi is the most famous Japanese dish outside of Japan, and one of the most popular dishes among the Japanese themselves. In Japan, sushi is usually enjoyed on special occasions, such as a celebration.

During the Edo period, "sushi" refered to pickled fish preserved in vinegar. Nowadays sushi can be defined as a dish containing rice which has been prepared with sushi vinegar. There are many different types of sushi.

Sushi (すし, 寿司, 鮨?) is a type of food preparation originating in Japan, consisting of cooked vinegared rice (鮨飯 sushi-meshi) combined with other ingredients (ネタ neta) such as seafood, meat, vegetables and sometimes tropical fruits. Ingredients and forms of sushi presentation vary widely, but the ingredient which all sushi have in common is rice (also referred to as shari (しゃり) or sumeshi (酢飯)). Although commonly mistaken for sushi, sashimi, which is also a Japanese delicacy, consists of thinly sliced raw meat or fish and may or may not be served with rice.

Sushi can be prepared with either brown or white rice. It is often prepared with raw seafood, but some common varieties of sushi use cooked ingredients and many are vegetarian. Sushi is often served with pickled ginger, wasabi, and soy sauce. Popular garnishes are often made using daikon.

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Asian Cuisine

Wonton Soup

Wontons are known as chāo shǒu (literally means "crossed hands"), added to a clear soup along with other ingredients, sometimes deep-fried. Several shapes are common, depending on the region and cooking methods.

The most famous are called Sichuan-style wontons, a celebrated snack in Chengdu. They are famous for their thin skin and rich meat filling as well as their soup, made of chicken, duck, and pork simmered for a long time.

The taste texture is very smooth and quite oily. A more Hong Kong style version would be cooked without peppers, and instead pieces of salted fish. It's extremely popular and much ordered in restaurants or dai pai dong (traditional licensed food stalls) together with rice.