• Cuisines of South-East Asia | Part 2

  • Oct 6 2020
  • Length: 5 mins
  • Podcast

Cuisines of South-East Asia | Part 2

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  • Summary

  • The bustling hawker centers, food carts and street stalls are a major source of the wafting aromas of South east Asian cuisine across the region. Deeply influenced by Chinese, Indian and Islamic culinary traditions, Malaysian food is both a melting pot and a distinctive mosaic with a cornucopia of colors, tastes and flavors.

    In turn, Malaysia has lent its influence to the uniquely Peraaaa nakan cuisine of Singapore. Also known as Nyonya, it is a blend of Chinese, Malay and Javanese cuisine that is gravy rich, spicy and colorful.

    Further east the rich tropical fruits, vegetables and coconuts blend effortlessly with the Malayo-Polynesian-Hispanic influence that comes together like the United Nations that best describes the Filipino cuisine.

    All these areas represent ancient cultures and wisdom that effortlessly corelated food with wellness

    Find out more at www.csaw.co/blog.php
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