This Malay heritage recipe has been handed down through generations and remains a staple in a traditional Malay rice meal (RENDANG AYAM/CHICKEN RENDANG).
Rightly so, a "wonder of Southeast Asia," a "man-made wonder," and a "must-see ancient wonder." It is also a UNESCO World Heritage Site, drawing thousands of visitors throughout the year.
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).
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.
It was once called Saigon during French colonial rule in the 19th century, and you can still see the influence in its colonial buildings and street layout. After Vietnam’s reunification in 1975, it was renamed to honor leader Ho Chi Minh.
Today, the city is developed and growing fast. While not everyone speaks English, most tour guides can speak it well and are trained to help tourists. Sightseeing is easy and enjoyable with a guide (BANGKOK THAILAND TRAVEL).
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).
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, 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, 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.
Crunchy, fresh, crisp, spicy, and tangy papaya salad. Truly an appetizing dish that wakes up your taste buds instantly. Whether as a healthy...
