Banh tom chien – shrimp fritters

beignet-de-crevettes

Banh tom chien is the famous shrimp fritters, this dish is originally from Vietnam in all Asian restaurants.
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Nhoam svay bekie krime – green mango salad

Nhoam svay

In Cambodia, Nhoam svay bekie krime is used as a basic entry or dish with marinated chicken fried or fried fish.
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Yao Hon – Cambodian fondue

Yao-hon

Yao Hun is a Cambodian who is melted at events especially in Khmer. This is an easy dish that can get together with family.
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Pad Thai – fried noodles

pad-thai

Pad Thai noodles are a specialty Thai is the national dish, it is widespread in all of Thailand and is known beyond the borders.
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Ba wan – meat ball

Ba-wan

Ba wan is a kind of meat ball and is considered by many as a national food of taiwan.
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Tai Chi chao mifen – fried rice vermicelli

taishi chaomifen

Tai Chi chao mifen is a dish of fried rice vermicelli Taiwanese.
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Char kway teow – fried noodles

char-Koay-Teow

Char kway teow is fried noodle dish popular in Malaysia, Indonesia, Brunei and Singapore. We usually eat in the street.
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Siu Mai or Shumai – Steamed raviolis

siu-mai

Siu May are Chinese steamed raviolis. These are a variety of dim sum which has loads of variations.
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Rojak – rujak – pasembor

rojak

The rojak or rujak is a popular dish in Singapore, Malaysia and Indonesia. There are several variations. It is a kind of fruit salad and vegetables.
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Nasi goreng – fried rice

nasi-goreng

The nasi goreng is present throughout Indonesia, it is considered the indonesian national dish . Each cook has his own recipe there are different variants of the dish.
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Chinese Fondue

fondue-chinoise

The fondue has the advantage of being low in calories. It is native to northern China.
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Chirashi sushi – rice with fish, seafood and vegetables

chirashi-sushi

The chirashi is a Japanese dish is served as main dish. It is easy to do and looks good, it is found in all good sushi restaurants.
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