Nasi Kerabu - Malaysian Herbs Rice

An array of herbs, including crunchy green herbs and the butterfly pea flower, make Nasi Kerabu, or Malaysian herbs rice, a healthy and colorful dish. The types of herbs are not fixed. They depend on what is available and what is preferred. Therefore, no two plates of Malaysian herbs rice may be exactly the same.

These herbs are also staples in Southeast Asian cooking, with bunga telang/ butterfly pea flower (GROWING BUTTERFLY PEA FLOWER) giving the rice its vibrant blue hue.

Pineapple Cucumber Salad with Torch Ginger

A no-cook salad is one of the easiest dishes to put together. It’s a simple recipe, all you need to do is slice the ingredients. Better still, these ingredients are easily found at Asian grocers. In Malaysia, they’re everyday staples you can pick up at markets or even supermarkets.

Budget-friendly too, and if you have extra pineapple or cucumber after making this Malaysian salad, they make a  healthy snack (NASI ULAM/HERBED RICE). Even the peanuts? Buy them roasted, no need to roast at home.

Cambodia, Siem Reap - Wat Thmey (The Killing Fields)

A top sight in Cambodia that leaves a lasting mark is Wat Thmey (Killing Fields) in Siem Reap. Wat Thmey may not be one of Cambodia’s top attractions, perhaps overlooked or unheard of, yet it is where a painful chapter in the nation’s history is remembered.

Cambodia, bordered by Thailand, Laos, and Vietnam, has come a long way to where it is today. Nevertheless, it remains a nation shaped by grief. Once the heart of the mighty Khmer Empire, the country’s ancient roots still echo through its traditions, temples (ANGKOR WAT, CAMBODIA), and people’s resilience.

Malaysian Sodhi (Indian Coconut Milk Stew)

Simplicity shines in Sodhi, the Indian coconut milk stew. This much-loved dish also finds a cherished place in cuisines from other parts of the world, like Sri Lanka and especially Kerala. Making Sodhi is effortless: just add all the ingredients to a pot, simmer, season with lime juice and salt, and you're done.

 

You can create various types of Sodhi, and to make it a one-pot dish, adding vegetables is a great option. I often do this to keep the dish interesting and avoid monotony. Plus, it saves me the trouble of preparing a separate vegetable dish 

Pucuk Ubi Masak Lemak (Tapioca leaf In Coconut Gravy)

Pucuk Ubi Masak Lemak is a traditional and authentic Malay dish. Creamy, with a vibrant yellow hue (TURMERIC FISH PAN GRILLED), tender tapioca leaves, and the salty burst of belacan (shrimp paste) and dried shrimps make this tapioca leaf in coconut gravy absolutely delicious.

 

This Malay heritage recipe has been handed down through generations and remains a staple in a traditional Malay rice meal (RENDANG AYAM/CHICKEN RENDANG).

Angkor Wat, Siem Reap, Cambodia

The pride of Cambodia is undeniably the magnificent Angkor Wat. Mention Cambodia, and literally everyone immediately pictures this historic and legendary site. Luring people from all walks of life, Angkor Wat is truly a once-in-a-lifetime destination. Angkor Wat indeed stands as Cambodia’s most iconic landmark and one of Southeast Asia’s greatest wonders (BOROBUDUR TEMPLE, JOGYAKARTA). 

 

Recognised by UNESCO as a World Heritage Site, located in Siem Reap, Angkor Wat was built in the early 12th century during the reign of King Suryavarman II. Originally a Hindu temple dedicated to Vishnu, it later became a Buddhist site. Today, Angkor Wat remains the largest religious monument in the world and a lasting symbol of Cambodia’s national identity (HO CHI MINH CITY SITES). 

Ikan Balado

Balado is a spicy Indonesian chili sauce, or sambal, that’s both versatile and fiery, depending on how many red chilies you use. Originating from West Sumatra, it’s a key feature in Padang-style cooking and often served with mixed rice dishes across Indonesia (KERABU MANGGA/MANGO SALAD). 

Made by blending red chilies with shallots, garlic, and a touch of lime, balado can be used raw or sautéed until aromatic (TAMARIND FISH). 

It’s delicious on its own as a condiment or as a base for dishes like Ikan Balado (fish in chili sauce). You can prepare balado ahead of time and store it for adding to rice meals, vegetables, or other protein dishes whenever you need a spicy kick (FRIED FISH WITH ASAM SAUCE).

Kuih Sagu Kukus (Steamed Sago Cake)

Kuih Sagu Kukus is one of Malaysia’s beloved kuih-muih or sweet delicacies. Soft, sticky, and chewy, they are delicately rolled in fresh grated coconut. Steamed sago cake is indeed one of  Malaysian desserts, known as pencuci mulut (NO-BAKE EASY CHEESECAKE).

There is the cooking method of sago pearls and water stirred constantly over heat until the sago becomes translucent, coming together like a sticky dough. Care is also needed to prevent it from burning at the bottom of the wok.

 

Steaming, on the other hand, is the easier recipe for Kuih Sagu Kukus.

Ho Chi Minh City, Vietnam

Busy and bustling, Ho Chi Minh City is Vietnam’s largest city. Formerly known as Saigon, it can feel chaotic, with streets full of motorbikes, cars, markets, shops, and street stalls. Traffic is constant, reflecting the city’s rapid growth and urban development.

The city is a blend of history and modern life. French colonial buildings with preserved facades stand alongside tall skyscrapers, office towers, shopping malls, and apartment blocks, showing how the old and new exist together (VERONA ITALY TOP THINGS TO DO). 

Kerabu Mangga - Vegetarian Mango Salad

Kerabu Mango or Mango Salad is a beloved and well-known Asian mango dish, especially popular in Thailand, Cambodia, Vietnam, Indonesia, and Malaysia. While the core ingredients are similar - green mango, chilies, herbs, and a tangy dressing, each country adds its own local touch. It's called Kerabu Mangga (VEGETARIAN OKRA SALAD/KERABU BENDI) in Malaysia, Som Tum Mamuang in Thailand, Gỏi Xoài in Vietnam, Nhoam Svay in Cambodia, and Rujak Mangga in Indonesia.

 

This raw mango salad is easy to prepare at home, including vegetarian versions of kerabu mangga or mango salad. The method is effortless: just slice, mix, and toss the ingredients together. Some versions include roasted white sesame seeds, but the crunch of affordable roasted or fried peanuts often steals the food show (VEGETARIAN HERBED RICE/NASI ULAM).

Mochakottai Karuvadu Kulumbu (Field Beans Salted Fish Curry)

Thick, spicy, tangy, and with a balanced saltiness, this Salted Fish Curry is truly delicious. This recipe features mochakottai (field beans) that are pre-simmered or boiled with turmeric powder. And what's a salted fish curry without skin-on pototoes? You can also use common and affordable ingredients like brinjals or okra (PINEAPPLE SALTED FISH CURRY).

For the salted fish, ikan kurau (threadfin) is considered the best choice, though other varieties work too. The salted fish bones add depth of flavor, but be careful, as some bones may soften and fall into the curry.

Rangoon Creeper: Cultivating Zen Blooming Bliss

(Updated Version)

Rangoon Creeper, or Combretum Indicum, is also known as Drunken Sailor, Akar Dani, Chinese Honeysuckle, and Red Jasmine. This charming plant originates from Southeast Asia, particularly Myanmar. Its name pays tribute to Rangoon, now known as Yangon. In Nava's Zen garden, it brings both beauty and fragrance (ROSELLE - BENEFITS & USES).

 

Fragrance and Blooms

Rangoon Creeper isn’t just about its appearance; its scent is truly captivating. The sweet, fruity aroma fills the air, creating a serene and relaxing ambiance. The flowers begin as delicate white buds and gradually transition into clusters of rich red blooms. Over time, the slender stems grow into strong, lush vines, perfect for adorning pergolas or trellises.

Siamese Laksa Lemak

A revelation of bold flavors that awaken your palate instantly - spicy, sour, sweet, and fragrant herbs lifting your senses. This is the heart of Thai food. From quick, simple dishes to recipes with long ingredient lists, Thai cooking always leaves a lasting impression.

 

Siamese Laksa, or Laksa Thai, is a fusion of Asam Laksa and Curry Laksa, developed over time through gathered knowledge. Using familiar ingredients from both noodle dishes, it becomes Siamese Laksa, enhanced with Thai herbs that are also common in Malaysian and Southeast Asian kitchens.

Mee Rebus (Vegetarian)

What makes or breaks a Mee Rebus dish? It’s the gravy, or kuah. Made with the right balance of spiciness, sweetness, aroma, and thickness, it becomes the best Mee Rebus. The gravy is the central star of this beloved Malay noodle dish, which is also part of Indian-Muslim food (MALAY STYLE MEE UDANG) and Malaysian street food.

Yellow sweet potatoes are an important ingredient, giving the gravy its rich texture and subtle sweetness, even for the vegetarian version.

Ayutthaya, Thailand

There is no sightseeing in Thailand without Ayutthaya on the list. A UNESCO World Heritage Site, (VERONA ITALY TOP SITES) Ayutthaya stands as one of the country’s most important historic landmarks, preserving the grandeur and legacy of a once-flourishing kingdom.

Recognized globally as one of the world’s most significant heritage sites, Ayutthaya, officially known as Phra Nakhon Si Ayutthaya, is both a city and a province in central Thailand. It was the former capital of the Kingdom of Siam and remains a symbol of Thailand’s legacy which cannot be erased.

Pepper Soup: Instant Rasam

The healthy, nutritious and oilless Pepper Soup, also called Rasam. A nourishing tasty South Indian soup with the peppery taste and the natural sourness of tomatoes, along with the aroma of curry leaves. Rasam can be made in many ways, but the main ingredients are usually kitchen staples (MORINGA LEAVES STIR-FRIED).

 

For those who want a quick option, instant Rasam is available in pre-packed rasam powder at Indian grocery stores. Over time, you will discover which brand or mix suits your taste best.

 

Some people say nothing beats homemade Rasam. Made with freshly ground spices or a paste. But this quick Rasam recipe is for anyone short on time and still wanting one of the best pepper soups.