The people of Thailand migrated to the country from southern parts of China around 2000 years ago. With them came their spicy foods. Chinese food carries a strong influence on the foods of Thailand that is evident in the use of dumplings, soy products and noodles. Nearby India contributed with spicy seasonings like cardamom, coriander, curry and cumin. Malaysia contributed seasonings and a love of coconuts.
Food of Southeast Asia - Southeast Asian Cuisine
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Southeast Asian Cuisine
Southeast Asia
Southeast Asian food originated in Thailand and was considered the food of the peasants. From Thailand, the cuisine spread to Cambodia, Laos, Indonesia, Malaysia, and Vietnam. The food in Southeast Asia was greatly influenced by its neighbors, Southwest Asia and Northeast Asia. But Europe also contributed to Southeast Asian recipes and dishes. French, Dutch, and British cuisines blended with Asian cuisine when Southeast Asian countries were still colonies. Vietnamese cuisine was especially influenced by French food while Filipino food is connected to Spanish and American cuisine. Noodles and rice are the main staples in Southeast Asian cuisine. Southeast Asian cuisine is based on rice and curries as well as yogurt. Stir frying is the most popular cooking technique. Ginger, cumin, cinnamon, nutmeg, and coriander are important spices in Southeast Asian spicy dishes. Chili peppers were introduced to Southeast Asia by Europeans after explorers discovered pepper in America. The most common herbs are mint and basil. It is rare for Asians to eat desserts. Instead, they eat fruit after each meal. Southeast Asians can also drink juice and various shakes made from fruit. Some of the popular fruits are orange, pineapple, watermelon, banana, and lemon. Because Southeast Asian countries are surrounded by water, fish, mussels, and crabs are commonly eaten. Beer, whiskey (especially rice whiskey), and wine are easy to find in Southeast Asia and offer knew flavors and ingredients.
Thailand
Vietnam
Nearly every Vietnamese meal includes steamed rice. Long grain white rice is preferred and it is used to make rice vinegar, rice noodles, rice wine and spring roll wrappers of rice paper. Meats that the Vietnamese eat are chicken, fish, seafood and pork. Soy sauce, fish sauce, fruits, vegetables and fresh herbs are all common in the foods of Vietnam. Vietnamese foods are not usually served in courses. All the food is served at one time. Many of the meals include a stir-fry or different main dish, a soup, and a light salad, as well as many other side dishes.
Singapore
The native food of Singapore is heavy in Chinese, British, and Indian influences. Singapore has a long history of immigration, so the many different people that have come to the country have contributed heavily to the native foods. Much of the food and produce that people eat are imported, but there are some local farmers who grow fruit, fish, poultry and leafy vegetables.
Indonesia
Indonesian foods and cooking techniques have been influenced by the Middle East, Europe, India, and China. Products from the New World were brought by the Portuguese and Spanish traders even before the Dutch established colonies in the islands. As Chinese traders and merchants came to the islands, so did stir-frying, soybeans and noodles. The Chinese also brought with them mung beans, mustard greens, Chinese cabbage and the daikon radish.
Malaysia
Malaysia is home to many different ethnic groups who found themselves colonized. This is the result of thousands of immigrants arriving in the land as a way to find a better life. Most of the migrants were from India and China and carried their heritage and cuisine with them to their new land. These influences have encouraged a delightful fusion and have allowed the Malaysian cuisine to be what it is today.
