ThailandTom Yum Goong

Tom Yum  is probably the most famous of Thai soups and is popular not only in Thailand but in Thai restaurants worldwide. It is a clear, sour soup flavored with fragrant lemon grass, fresh galangal root and lime leaf. This potent herbal mixture is well known for its medicinal properties.Tom Yum Goong is the most well-known variety of Tom Yum and makes use of shrimp (in Thai:goong or kung) as the main ingredient of the dish but you may also use firm flesh fish, chicken or mushrooms for a vegetarian version.

MyanmarLahpet

Lahpet is Burmese for fermented or pickled tea. Burma is one of very few countries where tea is eaten as well as drunk. Its pickled tea is unique in the region, and is not only regarded as the national delicacy but plays a significant role in Burmese society. Its place in the cuisine of Myanmar is reflected by the following popular expression: "Of all the fruit, the mango's the best; of all the meat, the pork's the best; and of all the leaves, lahpet's the best". In the West, laphet is most commonly encountered in tea leaf salad.

SingaporeLaksa

There are various types of laksa in Singapore – from the tamarind-tang of Penang Laksa to the curry-like Sarawak Laksa. But none is more famous than the home-grown Katong Laksa. Katong Laksa is inspired by the Peranakans (Straits Chinese) who live in the Katong area. It has a spicy soup stock the colour of a flaming sunset, flavoured with coconut milk

and dried shrimp, and topped with ingredients like cockles, prawns and fishcake.Its defining characteristic is the noodles: thick vermicelli cut into shorter pieces that can be easily slurped up with a spoon. At some stalls, you only get a spoon to eat the laksa – no chopsticks needed.The taste is so sought-after that Katong Laksa has travelled beyond the east to reach every corner in Singapore, due to franchising and enterprising laksa stalls copying the flavours.

MalaysiaNasi lemak Nasi lemak is a fragrant rice dish cooked in coconut milk and "pandan" leaf commonly found in Malaysia, where it is considered the national dish. It is not to be confused with nasi dagang sold in the Malaysian east coast states of Terengganu and Kelantan although both dishes can usually be found sold side by side for breakfast. However, because of nasi lemak's versatility in being able to be served in a variety of manners, it is now served and eaten any time of the day.

PhilippinesAdobo

Adobo or Adobar (Spanish: marinade, sauce, or seasoning) is the immersion of raw food in a stock (or sauce) composed variously ofpaprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. The Portuguese variant is known as Carne de Vinha d' Alhos.The practice is native to Iberia, namely Spanish cuisine and Portuguese cuisine. It was widely adopted in Latin America and other Spanish and Portuguese colonies, including the Azores and Madeira.In the Philippines, the name adobo was given by the Spanish colonists to an indigenous cooking method that also uses vinegar, which although superficially similar had developed independent of Spanish influence.

VietnamNemThere is a dish that can be served all year round, and present in almost every menu of Vietnamese restaurant abroad: A dish that is so famous that many locals of Vietnam assume it as their own specialty and give it their own name such as: “Nem Ran” by northerners and “Cha Gio” by southerners.Fried spring roll was brought to Hanoi from the Southern part of vietnam and this dish has rapidly become a favorite one of Hanoian, and to express the affection as well as to remember the real origin of the dish, people here call it “Nem Sai Gon”.Unlike popular myth, Vietnamese do not eat fried spring rolls with rice everyday. In fact it is a preferred food on special occasions such as Tet and other family festivities. Spring rolls not always go along with rice but also seen with round noodle in the mouth-watering bún nem dish.

Laos Laap

Laap is a dish that is particular to Laos and is often served on special occasions such as weddings, Baci ceremonies or other celebrations as in Lao languagelaap means luck or good fortune. However you will find it served in every good Lao restaurant around the

country.Laap is made from chopped or thinly sliced meat or fish that is mixed with lime juice, fish sauce, mint, coriander, spring onion, chili and uncooked rice grains that have been dry fried and crushed. It is usually accompanied by vegetables including eggplant, fresh chilies, mustard leaves and lettuce. It can be eaten with ordinary rice or sticky rice and is usually eaten with fish/meat soup depending on the main ingredient being used.

IndonesiaGado-gadoGado-gado , also known as lotek , is an Indonesian salad of

slightly boiled,blanched or steamed vegetables and hard-boiled eggs served with a peanut sauce dressing. Gado-gado is thought to have originally been a Sundanese dish. It is widely available from hawkers carts, stalls (warung) and restaurants and hotels in Indonesia; it is also served in Indonesian-style restaurants worldwide. Though it is customarily called a salad, the peanut sauce is a larger component of gado-gado than is usual in W estern-style salads' dressing; the vegetables should be well coated with it.Formerly, gado-gado sauce was generally made to order, sometimes in front of the customers to suit their personal preference for the degree of spiciness, which corresponds to the amount of chili pepper included. However, particularly in the West, gado-gadosauce is often prepared ahead of time and in bulk. Gado-gado sauce is also available in dried form, which simply needs to be rehydrated by adding hot water. Gado-gado sauce is not to be confused with satay sauce, which is also a peanut sauce.

Brunei Darussalam AmbuyatAmbuyat is a dish derived from the interior trunk of the sago palm. It is a starchy bland substance, similar to tapioca starch. Ambuyat is a national dish of Brunei, and become a local delicacy in the Malaysian states of Sarawak and Sabah and also the federal territory of Labuan where it is sometimes known as linut. Ambuyat is eaten with a bamboo fork called a chandas, by rolling the starch around the prongs and then dipping it into a sauce, of which there are many varieties.

There is a similar dish in eastern Indonesia called papeda.