Recipes › Southeast Asia

Southeast Asian recipes

379 Southeast Asian recipes, from Philippines, Thailand. Each one says which country it belongs to and where the recipe came from.

• Afritada, sourced from the Philippines. Chicken in a plain tomato sauce, with the potatoes fried before they go anywhere near it. Chicken.
• Aligue fried rice, sourced from the Philippines. Fried rice with crab fat folded through off the heat, so it coats rather than cooks. Shellfish.
• Ampaw, sourced from the Philippines. Leftover rice dried hard, puffed in hot oil, and bound into bars with caramel. vegan.
• Apas, sourced from the Philippines. Rolled thin enough to see light through, and sugared before it goes in, not after. Egg, vegetarian.
• Arroz a la Cubana, sourced from the Philippines. Four things cooked separately and plated together, never mixed in the pan. Beef, Egg.
• Arroz ala Valenciana, sourced from the Philippines. A paella-shaped dish built on glutinous rice and coconut milk rather than stock. Chicken, Egg.
• Arroz caldo, sourced from the Philippines. A thick chicken and rice porridge carried by ginger, with toasted garlic and calamansi on top. Chicken.
• Asado roll, sourced from the Philippines. A soft baked roll round a soy-braised pork filling reduced until it is almost dry. Pork, Egg.
• Atchara, sourced from the Philippines. Shredded green papaya salted and squeezed before it ever meets the vinegar. vegan.
• Bagnet, sourced from the Philippines. Pork belly boiled, air-dried, then fried three separate times so the skin shatters. Pork.
• Bagoong fried rice, sourced from the Philippines. Fried rice seasoned with fried shrimp paste and served with raw green mango against it.
• Balao-balao, sourced from the Philippines. Whole small shrimp fermented in salted rice for a week, then cooked before eating. Shellfish.
• Balbacua, sourced from the Philippines. Oxtail and skin cooked long past tender, until the broth sets to jelly when it cools. Beef.
• Balikucha, sourced from the Philippines. Dark sugar boiled to a hard ball and then pulled by hand until it turns pale and opaque. vegan.
• Bamboo shoot salad, sourced from Thailand. Boiled bamboo shoots dressed warm, with the shoots boiled twice in changed water first.
• Banana chip, sourced from the Philippines. Sliced thin across and fried twice, so they stay crisp under the glaze. vegan.
• Bananacue, sourced from the Philippines. Saba bananas fried in sugar that caramelises around them in the pan. vegan.
• Barquillos, sourced from the Philippines. Paper-thin wafers rolled round a dowel in the seconds before they set. Egg, vegetarian.
• Barquiron, sourced from the Philippines. A wafer roll packed with polvoron crumb, which has to go in while the roll is still warm. Egg, vegetarian.
• Batchoy, sourced from the Philippines. A long pork bone broth over egg noodles, finished with crushed pork crackling. Pork.
• Batchoy Tagalog, sourced from the Philippines. A pork innard soup thickened with blood and finished with misua, with no noodle bowl to it. Pork.
• Baye baye, sourced from the Philippines. Pressed rather than cooked, and it has to be eaten the day it is made.
• Bibingka, sourced from the Philippines. A rice cake baked in a banana leaf with heat above and below. Duck, Egg.
• Bibingkoy, sourced from the Philippines. Filled rice balls boiled in a ginger coconut syrup, so the filling is the surprise. vegan.
• Bicol Express, sourced from the Philippines. Pork in coconut milk reduced until the oil breaks out, with a great deal of chilli. Pork, Shellfish.
• Biko, sourced from the Philippines. A sticky rice slab with whole grains and a caramel top, cut in squares. vegan.
• Binagol, sourced from the Philippines. Grated taro cooked to a stiff paste and baked back inside half a coconut shell. Egg, vegetarian.
• Binagoongan, sourced from the Philippines. Pork belly browned hard and then braised in shrimp paste alone, with no soy and no vinegar. Pork.
• Binaki, sourced from the Philippines. Grated fresh corn steamed in its own husks, with cornmeal added only to hold it together. vegetarian.
• Binakol, sourced from the Philippines. Chicken simmered in coconut water rather than stock, with the coconut flesh added at the end. Chicken.
• Binangkal, sourced from the Philippines. Dense flour balls coated in sesame and fried low and slow so the middle cooks through. Egg, vegetarian.
• Binatog, sourced from the Philippines. Dried white corn soaked overnight and boiled until the kernels burst open, with fresh coconut. vegan.
• Binignit, sourced from the Philippines. Root crops and sago in coconut milk, added in order of hardness. vegan.
• Biscocho, sourced from the Philippines. Bread baked once, sliced, buttered and baked again until it is dry all the way through. vegetarian.
• Bistek, sourced from the Philippines. Thin beef seared fast in calamansi and soy, under more onion than seems reasonable. Beef.
• Boat noodles, sourced from Thailand. A dark spiced beef noodle broth thickened with blood stirred in off the boil. Pork, Beef.
• Bopis, sourced from the Philippines. Lungs and heart boiled, minced fine, then fried dry with vinegar and chilli. Pork.
• Brazo de Mercedes, sourced from the Philippines. A meringue sheet rolled around a yolk custard, using both halves of the same eggs. Egg, vegetarian.
• Bringhe, sourced from the Philippines. Glutinous rice cooked in coconut milk and turmeric in a leaf-lined pan, with chicken on top. Chicken, Egg.
• Broas, sourced from the Philippines. Dry sponge fingers baked twice, so they snap instead of bending. Egg, vegetarian.
• Bua loi, sourced from Thailand. Small rice-flour balls coloured with real vegetables, boiled apart from the coconut milk. vegan.
• Bukayo, sourced from the Philippines. Coconut strips cooked in muscovado until the syrup will hold them in a heap. vegan.
• Buko pandan, sourced from the Philippines. Green pandan jelly cubes and coconut strips in sweetened cream, with the pandan actually infused. vegetarian.
• Buko pandan cake, sourced from the Philippines. A green pandan sponge rolled warm in a cloth round coconut cream, so it never cracks. Egg, vegetarian.
• Buko salad, sourced from the Philippines. Young coconut and tinned fruit in sweetened cream, with no gelatine and no pandan in it. vegetarian.
• Bulalo, sourced from the Philippines. Beef shank boiled until the marrow slides out, in a broth left clear. Beef.
• Burong isda, sourced from the Philippines. Fish fillet salted and buried in rice to ferment for a week, then fried before it is eaten. Fish.
• Burong mangga, sourced from the Philippines. Green mango left in brine for a week, which ferments rather than pickles. vegan.
• Camachile cookie, sourced from the Philippines. A firm biscuit rolled and curled into a ridged crescent, cut from a rope rather than stamped. Egg, vegetarian.
• Camaron rebosado, sourced from the Philippines. Butterflied prawns in a pale puffed batter, straightened so they fry flat. Shellfish, Egg.
• Camote cue, sourced from the Philippines. Sweet potato slices fried through first, then sugar thrown into the oil to glaze them. vegan.
• Camote halaya, sourced from the Philippines. Sweet potato cooked down much further than a yam halaya needs, then dried out in the oven. vegetarian.
• Cansi, sourced from the Philippines. A sour beef soup where the acid is a fruit simmered in it, not vinegar poured in at the end. Beef.
• Carne norte guisado, sourced from the Philippines. Tinned corned beef with the onions cooked down to sweetness first and the potatoes fried apart. Beef.
• Cascaron, sourced from the Philippines. Fried first, then turned in a caramel that sets hard and crackles. vegan.
• Cassava cake, sourced from the Philippines. Grated raw cassava baked with coconut milk under a custard topping grilled at the end. Egg.
• Champorado, sourced from the Philippines. A chocolate rice porridge eaten with salted dried fish, which is the point. Fish.
• Chicharon, sourced from the Philippines. Pork skin boiled, dried, then fried twice, because it only puffs in the second fry. Pork.
• Chicken galantina, sourced from the Philippines. A whole chicken boned out through the back, stuffed, tied and roasted so it carves in rounds. Chicken, Pork, Egg.
• Chicken Inasal, sourced from the Philippines. Chicken marinated in calamansi and lemongrass, basted with annatto oil over coals. Chicken.
• Chim chum, sourced from Thailand. A clay pot of herb broth on the table, with raw meat dipped in a few slices at a time. Pork, Shellfish, Egg.
• Chori burger, sourced from the Philippines. A longganisa patty flattened in the pan, in a soft roll with the dressing under the meat. Egg.
• Coconut jam, sourced from the Philippines. Two ingredients and two hours, and the only skill is not walking away near the end. vegan.
• Cornick, sourced from the Philippines. Dried corn soaked, dried again and deep-fried until it splits and goes hard. vegan.
• Crema de fruta, sourced from the Philippines. Four layers built in a dish and set with a clear gelatine top poured cool, never warm. Egg.
• Crispy kangkóng, sourced from the Philippines. Water spinach leaves fried in a thin cornflour batter, with every leaf completely dry first. vegan.
• Crispy Pata, sourced from the Philippines. A whole hock boiled tender, dried hard, then deep fried in one piece. Pork.
• Crispy tadyang ng baka, sourced from the Philippines. Simmered until it falls off the bone, dried hard, then fried until the outside shatters. Beef.
• Curry puff, sourced from Thailand. Two doughs rolled and coiled together so the pastry bakes in visible spiral layers. Chicken.
• Daing, sourced from the Philippines. Fish butterflied, cured in vinegar and garlic, dried hard, then fried skin down. Fish.
• Daral, sourced from the Philippines. Thin green rice-flour crepes rolled round a sweet coconut filling cooked dry first. Egg, vegetarian.
• Dinakdakan, sourced from the Philippines. Grilled pork face and ears sliced and dressed cold, served at room temperature rather than hot. Pork, Egg.
• Dinamita, sourced from the Philippines. Long chillies deseeded, stuffed with cheese and rolled in a wrapper that must be sealed properly. Pork.
• Dinuguan, sourced from the Philippines. Pork in a dark blood sauce, with the vinegar in before the blood so it never curdles. Pork.
• Egg pie, sourced from the Philippines. A deep custard tart with a browned top, baked hot then cool so it sets without splitting. Egg, vegetarian.
• Embutido, sourced from the Philippines. A pork meatloaf rolled in foil and steamed, with the egg running down the middle of every slice. Pork, Egg.
• Empanada, sourced from the Philippines. An orange rice-flour crust, deep-fried, with an egg cracked in at the moment of folding. Egg.
• Ensaymada, sourced from the Philippines. A rich yolk dough rolled with butter and coiled, then buttered and cheesed hot. Egg.
• Espasol, sourced from the Philippines. A soft rice-flour log rolled in more rice flour, toasted, so it never feels wet. vegan.
• Estofadong baboy, sourced from the Philippines. Pork caramelised in sugar before any liquid goes in, then braised with vinegar and fried saba. Pork.
• Fakthong kaeng buat, sourced from Thailand. Pumpkin poached uncovered in salted coconut milk, cut large so the pieces survive the cooking. vegan.
• Filipino spaghetti, sourced from the Philippines. A deliberately sweet meat sauce built on banana ketchup, with the sweetness balanced not hidden. Pork.
• Fish longganisa, sourced from the Philippines. A skinless fish sausage held together by pork fat and a long rest, chilled before it is fried. Pork, Fish.
• Flan cake, sourced from the Philippines. Sponge batter poured onto raw custard and baked in one tin, which separates as it cooks. Egg, vegetarian.
• Food for the gods, sourced from the Philippines. A dense date and walnut bar underbaked on purpose, so it stays chewy rather than cakey. Egg, vegetarian.
• Ginanggang, sourced from the Philippines. Saba grilled dry on a skewer, then brushed with margarine and rolled in sugar off the heat.
• Ginataang ampalaya, sourced from the Philippines. Bitter gourd salted to take the edge off, then finished in coconut milk with shrimp. Shellfish.
• Ginataang hipon, sourced from the Philippines. Prawns cooked in their shells in coconut milk, added at the very end of a sauce made first. Shellfish.
• Ginataang isda, sourced from the Philippines. Fish laid in a finished coconut sauce and never stirred, so the pieces stay whole. Fish.
• Ginataang kalabasa, sourced from the Philippines. The squash itself thickens the sauce, so the coconut milk goes in early and long. Shellfish.
• Ginataang kuhol, sourced from the Philippines. River snails purged for two days, then simmered in coconut milk with taro leaves. Shellfish.
• Ginataang labong, sourced from the Philippines. Bamboo shoots boiled twice in changed water, then simmered in coconut milk with shrimp paste. Shellfish.
• Ginataang langka, sourced from the Philippines. Jackfruit stays fibrous and takes an hour, so the coconut milk is held back to the end. Fish.
• Ginataang Mais, sourced from the Philippines. A warm sweet corn and glutinous rice porridge in coconut milk. vegan.
• Ginataang manok, sourced from the Philippines. Chicken simmered in coconut milk, thin first and thick at the end so it never splits. Chicken.
• Ginataang munggo, sourced from the Philippines. Mung beans boiled plain and then finished in coconut milk, not stewed in it from the start. Pork.
• Ginataang saba, sourced from the Philippines. Saba and sago in sweet coconut milk, with the sago cooked apart so it does not cloud the pot. vegan.
• Ginataang ubod, sourced from the Philippines. Heart of palm cut along the grain and barely cooked, so it keeps its snap in the coconut milk. Pork, Shellfish.
• Ginisang Munggo, sourced from the Philippines. Mung beans cooked to collapse before anything else enters the pot. Pork, Shellfish.
• Gising-gising, sourced from the Philippines. Chopped long beans in coconut milk with enough chilli to wake you up, which is the name. Pork, Shellfish.
• Goto, sourced from the Philippines. Rice porridge with tripe boiled tender long before it meets the rice. Beef.
• Green curry, sourced from Thailand. The paste cracked in coconut cream until the oil runs green, and nothing boiled afterwards. Chicken.
• Halabos na hipon, sourced from the Philippines. No water goes in the pan: the prawns cook in what they give up, in about four minutes. Shellfish.
• Halo-halo, sourced from the Philippines. Layers built in a specific order under shaved ice, to be mixed by whoever eats it. Egg, vegetarian.
• Hamonado, sourced from the Philippines. Pork braised sweet in pineapple, marinated briefly because pineapple does not stop. Pork.
• Hardinera, sourced from the Philippines. A meatloaf steamed upside down in a tin, so the decoration ends up on top. Pork, Egg.
• Humba, sourced from the Philippines. Pork braised dark and sweet with fermented black beans, which is what adobo has not got. Pork.
• Ice buko, sourced from the Philippines. A coconut ice block frozen solid without churning, in a cup with a stick in it. vegetarian.
• Ice scramble, sourced from the Philippines. Shaved ice beaten with milk to a pink slush, not layered like a halo-halo. vegetarian.
• Igado, sourced from the Philippines. Pork and liver cut in matchsticks, with the liver cooked separately and put back at the end. Pork.
• Inihaw na Liempo, sourced from the Philippines. Belly grilled slowly over embers and basted only in the last few minutes. Pork.
• Inipit, sourced from the Philippines. Two thin sponge sheets pressed onto a thick custard and cut into bars. Egg, vegetarian.
• Inubaran, sourced from the Philippines. Chicken and banana pith in coconut milk, with the pith soaked in salted water so it keeps white. Chicken.
• Inun-unan, sourced from the Philippines. No oil and no browning at all: raw fish into cold vinegar, and the pan is never stirred. Fish.
• Isaw, sourced from the Philippines. Chicken intestines cleaned properly, boiled tender, then grilled hard on skewers. Chicken.
• Java rice, sourced from the Philippines. Fried rice turned orange by annatto oil made first, not by a powder stirred in at the end.
• Kababayan, sourced from the Philippines. Small dense muffins with a sunken ring round the dome, baked in a hot oven that drops. Egg, vegetarian.
• Kabkab, sourced from the Philippines. A large thin cassava cracker dried to a board and fried flat in seconds. vegan.
• Kadyos, baboy, kag langka, sourced from the Philippines. Pigeon peas, pork hock and unripe jackfruit in a sour broth the peas turn purple. Pork.
• Kadyos, manok, kag ubad, sourced from the Philippines. Pigeon peas and chicken with banana pith, soured with lemongrass and batwan and built in that order. Chicken.
• Kaeng hang le, sourced from Thailand. A dry curry with no coconut milk, carried by ginger and tamarind and a long slow braise. Pork.
• Kaeng khae, sourced from Thailand. A thin herbal curry with no coconut, built on more green leaves than anything else. Chicken.
• Kaeng pa, sourced from Thailand. A waterbased curry with no coconut and no sugar, hot and herbal rather than rich. Pork.
• Kaeng phrik kraduk mu, sourced from Thailand. Pork ribs simmered long in a thin chilli broth, with the ribs cooked before the paste goes in. Pork.
• Kaeng som, sourced from Thailand. A thin sour curry with no coconut milk at all, soured with tamarind and sharpened at the end. Fish.
• Kaeng tai pla, sourced from Thailand. A fiercely hot curry built on fermented fish innards, boiled and strained before anything else. Fish.
• Kai yang, sourced from Thailand. A butterflied chicken pressed flat and grilled slowly bone-side down for most of the time. Chicken.
• Kalamay, sourced from the Philippines. Stirred without stopping until it leaves the pan clean, which takes about forty minutes. vegan.
• Kaldereta, sourced from the Philippines. A tomato stew thickened with liver spread, which is what makes it kaldereta. Pork, Beef.
• Kapeng barako, sourced from the Philippines. Ground coarse and boiled in the pot rather than dripped, then left to settle. vegan.
• Kare-kare, sourced from the Philippines. Oxtail in peanut sauce thickened with toasted ground rice, with the bagoong served separately. Beef, Shellfish.
• Khai yat sai, sourced from Thailand. A thin flat omelette folded into a sealed parcel round a filling cooked and cooled first. Pork, Egg.
• Khanom babin, sourced from Thailand. Small coconut cakes cooked on a griddle under a lid, browned on both faces and chewy inside. Duck, Egg.
• Khanom bueang, sourced from Thailand. A wafer-thin crisp shell spread with meringue cream and folded while it is still flexible. Egg.
• Khanom chan, sourced from Thailand. Nine thin steamed layers built one at a time, each set before the next is poured. vegan.
• Khanom chin, sourced from Thailand. Rice soaked until it sours, ground, and extruded straight into boiling water. vegan.
• Khanom khai nok kratha, sourced from Thailand. Sweet potato dough balls fried twice and pressed between fries so they puff hollow. vegan.
• Khanom krok, sourced from Thailand. Two batters in one hollow, a savoury rice base and a sweet coconut top, joined in the pan. vegan.
• Khanom met khanun, sourced from Thailand. Mung bean paste shaped like a seed, dipped in yolk and set in syrup. Duck, Egg.
• Khanom mo kaeng, sourced from Thailand. A dense baked custard thickened with mung bean, finished under fried shallots. Duck, Egg.
• Khanom sot sai, sourced from Thailand. A clear tapioca wrapper round sweet coconut, with a salty cream layer sealed in beside it. vegan.
• Khanom tan, sourced from Thailand. A batter leavened by the palm fruit itself fermenting overnight, then steamed in leaf cups. vegan.
• Khanom thian, sourced from Thailand. A sticky black-sesame dough round a savoury-sweet mung bean filling, folded into a leaf pyramid. vegan.
• Khanom thuai, sourced from Thailand. Two layers steamed in small cups, a sweet base and a salty coconut top that must not merge. vegan.
• Khanom Tokyo, sourced from Thailand. A soft thin pancake rolled while warm, filled sweet or savoury, cooked on one side only. Egg.
• Khanom tom, sourced from Thailand. Boiled rice-flour balls round a caramelised coconut filling, rolled in coconut while wet. vegan.
• Khao chae, sourced from Thailand. Cooked rice rinsed until the water runs clear and served in scented iced water, with side dishes. Pork, Shellfish, Egg.
• Khao kha mu, sourced from Thailand. A pork leg braised whole for hours in five-spice soy until the skin goes to jelly. Pork, Egg.
• Khao khluk kapi, sourced from Thailand. Shrimp paste rice served with its garnishes separate, mixed by whoever is eating it. Pork, Shellfish, Egg.
• Khao mak, sourced from Thailand. Steamed sticky rice inoculated with a yeast ball and left two days until it swims in its own liquor. vegan.
• Khao mu daeng, sourced from Thailand. Roast pork sliced over rice with a dark gravy thickened separately and poured at the table. Pork, Egg, Tofu.
• Khao niao sangkhaya, sourced from Thailand. A steamed coconut custard set over sticky rice, with the custard strained and steamed low. Egg, vegetarian.
• Khao phat amerikan, sourced from Thailand. Fried rice seasoned with ketchup rather than fish sauce, served with fried chicken and an egg. Chicken, Egg.
• Khao soi, sourced from Thailand. A coconut curry noodle bowl with two noodles, one boiled in it and one fried on top. Chicken.
• Khao tom, sourced from Thailand. Cooked rice dropped into hot stock so the grains stay whole, not boiled down into porridge. Pork.
• Khao tom mat, sourced from Thailand. Part-cooked coconut rice wrapped round a whole banana in banana leaf and steamed. vegan.
• Khua kling, sourced from Thailand. Mince dry-fried with paste until no liquid is left at all, and fiercely hot by design. Pork.
• Kinalas, sourced from the Philippines. A thin beef broth with a separate thick brown sauce spooned over, which is the dish. Beef, Egg.
• Kinamatisang manok, sourced from the Philippines. Chicken in a thin broth of fresh tomatoes only, with no paste, no tin and no root vegetables. Chicken.
• Kinilaw, sourced from the Philippines. Raw fish cured in vinegar rather than citrus, which changes both the taste and the clock. Fish.
• Kinilnat, sourced from the Philippines. Vegetables blanched for seconds and dressed, not stewed -- a side, not a soup.
• Kiping, sourced from the Philippines. A coloured rice-paste wafer pressed onto a real leaf, steamed, dried, and eaten fried.
• Kluai buat chi, sourced from Thailand. Bananas poached briefly in salted coconut milk, where the salt is as important as the sugar. vegan.
• Knickerbocker, sourced from the Philippines. Fresh fruit and jelly in a tall glass under shaved ice and a pink cream poured at the table.
• Kuaitiao khua kai, sourced from Thailand. Noodles fried almost dry over a low flame for a long time, so they catch rather than steam. Chicken, Shellfish, Egg.
• Kulawo, sourced from the Philippines. Banana heart dressed in coconut milk made from coconut burnt black over a flame first. vegan.
• Kung chae nampla, sourced from Thailand. Raw marine prawns butterflied and dressed to order, with the sauce made before they are cut. Shellfish.
• Kutsinta, sourced from the Philippines. A steamed rice cake whose chew and colour come from a little lye water. vegan.
• Kwek Kwek, sourced from the Philippines. Boiled quail eggs in an orange batter that has to be thick enough to cling. Egg, vegetarian.
• La tiang, sourced from Thailand. A lace of egg drizzled from the fingers into a hot pan, folded round a sweet-salty filling. Pork, Egg.
• Laing, sourced from the Philippines. Dried taro leaves simmered in coconut milk and deliberately not stirred. Pork, Shellfish.
• Landang, sourced from the Philippines. Starch scalded and worked into pearls by hand, which is the entire preparation. vegan.
• Larb, sourced from Thailand. Minced meat cooked in its own liquid and dressed off the heat, with toasted rice powder for body. Pork.
• Latik, sourced from the Philippines. Coconut cream cooked until it splits, giving crisp curds and clear oil. vegan.
• Lechon, sourced from the Philippines. A rolled belly stuffed with lemongrass, dried hard, then blasted for the skin. Pork.
• Lechon baka, sourced from the Philippines. The oven version of a spit-roast calf, said plainly rather than pretended otherwise. Beef.
• Lechon Kawali, sourced from the Philippines. A slab of belly boiled, dried, fried, and only then cut. Pork.
• Lechon Manok, sourced from the Philippines. A whole chicken stuffed with lemongrass and turned slowly over coals. Chicken.
• Lechon Sauce, sourced from the Philippines. A dark sweet-sour liver sauce, thickened with breadcrumbs rather than flour. Pork.
• Lengua de gato, sourced from the Philippines. A piped batter so loose it spreads itself thin, which is why they are never rolled. Egg, vegetarian.
• Lengua estofado, sourced from the Philippines. Ox tongue peeled while hot and braised in a sweet soy sauce with fried saba. Beef.
• Lengua pastel, sourced from the Philippines. Ox tongue in a white cream sauce under a pastry lid baked separately and laid on at the end. Beef, Egg.
• Linagpang, sourced from the Philippines. The fish is grilled first and then torn into the broth, so the soup tastes of smoke. Fish.
• Linarang, sourced from the Philippines. Salted black beans and a little coconut milk, which makes it a stew rather than a braise. Fish.
• Linga (cookie), sourced from the Philippines. Thin sesame biscuits with the seeds toasted before they go in, not after. Egg, vegetarian.
• Lokot-lokot, sourced from the Philippines. A thin batter drizzled into hot oil as a lace and rolled into a tube while it is still limp. vegan.
• Lomi, sourced from the Philippines. The noodles thicken their own broth, and an egg is drizzled through at the end. Pork, Egg.
• Longganisa, sourced from the Philippines. A sweet pork sausage that needs two days before it tastes of anything. Pork.
• Lugaw, sourced from the Philippines. Plain rice porridge, kept deliberately bland because of who eats it.
• Luk chup, sourced from Thailand. Mung bean paste modelled into fruits and dipped in clear jelly three times for a glass shell.
• Lumpia, sourced from the Philippines. Thin rolls kept thin, sealed with flour paste and fried twice. Pork, Egg.
• Lumpiang adobo, sourced from the Philippines. A wet, salty, already-cooked filling reduced almost dry or it bursts the wrapper. Pork.
• Lumpiang gulay, sourced from the Philippines. The everyday fried one, and the salting step that stops it steaming itself soggy. vegan.
• Lumpiang Hubad, sourced from the Philippines. The sariwa filling served with no wrapper at all, which the name says. Pork, Shellfish.
• Lumpiang isda, sourced from the Philippines. Already-cooked fish, so a cooler oil and a shorter fry than any meat lumpia. Fish.
• Lumpiang keso, sourced from the Philippines. Cheese and a wrapper, frozen first, and the shortest fry of any lumpia. Egg.
• Lumpiang labong, sourced from the Philippines. Bamboo shoots boiled in two changes of water before they go anywhere near a wrapper. Pork.
• Lumpiang Sariwa, sourced from the Philippines. A fresh unfried roll in a soft crepe, under a thick garlic peanut sauce. Pork, Shellfish, Egg.
• Lumpiang singkamas, sourced from the Philippines. Jicama salted and drained, and it is the one fried lumpia that stays crunchy inside. Shellfish.
• Lumpiang ubod, sourced from the Philippines. The one that is never fried: a soft crepe, with garlic-peanut sauce poured over. Pork, Shellfish, Egg.
• Maiz con hielo, sourced from the Philippines. Nothing is cooked and nothing is stirred: it is built in the glass in layers. vegetarian.
• Maja Blanca, sourced from the Philippines. A coconut pudding set with cornflour and topped with toasted coconut curds. vegetarian.
• Maki mi, sourced from the Philippines. The broth is thickened on its own and poured over noodles boiled separately. Pork.
• Mami, sourced from the Philippines. Wheat egg noodles in a broth kept clear by cooking them somewhere else. Chicken, Egg.
• Mamón, sourced from the Philippines. A tall soft chiffon sponge baked in paper cups and brushed with butter while hot. Egg, vegetarian.
• Mamon tostado, sourced from the Philippines. A sponge made, sliced thin and dried hard in a low oven until it snaps. Egg, vegetarian.
• Mamuang kuan, sourced from Thailand. Mango purée cooked down to a paste and dried in thin sheets until it peels away clean. vegan.
• Mamuang nampla wan, sourced from Thailand. Sour green mango with a thick caramelised fish sauce dip, reduced and cooled before serving. Shellfish.
• Mango cake, sourced from the Philippines. A whole-egg genoise layered with fresh mango and a cream stabilised against the fruit's juice. Egg.
• Mango float, sourced from the Philippines. Layers of biscuit, whipped cream and mango set in the fridge, never baked and never gelatine. vegetarian.
• Mango sticky rice, sourced from Thailand. Steamed sticky rice dressed with salted coconut milk while hot, with a thicker salted sauce on top. vegan.
• Maruya, sourced from the Philippines. Saba sliced and fanned out, dipped in batter and fried flat, then sugared. Egg, vegetarian.
• Masa podrida, sourced from the Philippines. A very short crumbly cookie made with yolks only and no liquid at all. Egg, vegetarian.
• Massaman curry, sourced from Thailand. A mild long-cooked curry with whole spices and potatoes, cooked until the beef gives entirely. Beef.
• Mechado, sourced from the Philippines. A pot roast with a strip of pork fat pushed through the middle of the beef. Pork, Beef.
• Mi krop, sourced from Thailand. Vermicelli fried to a crisp nest and tossed in caramel at the last second, eaten immediately. Pork, Shellfish, Egg.
• Miang kham, sourced from Thailand. Raw bits wrapped in a leaf one at a time, with a thick sauce reduced until it coats. Shellfish.
• Minatamis na saging, sourced from the Philippines. Saba simmered in dark syrup made before the fruit goes in, so the slices stay whole. vegan.
• Misua, sourced from the Philippines. Salted thread-thin wheat noodles that need one minute and no extra salt. Pork, Egg.
• Morcón, sourced from the Philippines. A beef sheet rolled raw round egg and sausage and braised, with the braising liquid as sauce. Pork, Beef, Egg.
• Moron, sourced from the Philippines. Two rice doughs, one plain and one chocolate, rolled together so the finished log is striped. vegan.
• Mu kratha, sourced from Thailand. A domed pan grilling meat in the middle while a moat of broth cooks everything else. Pork, Shellfish, Egg.
• Mu ping, sourced from Thailand. Pork marinated in coconut milk overnight and basted with it, grilled fast over a high heat. Pork.
• Nam ngiao, sourced from Thailand. A tomato and pork rib noodle broth with no coconut, thickened by dried kapok flowers. Pork.
• Nam phrik kapi, sourced from Thailand. A thin salty dip built on shrimp paste toasted first, with everything else pounded in raw.
• Nam phrik long ruea, sourced from Thailand. A dip served as a composed plate, with the accompaniments part of the dish rather than beside it. Pork, Duck, Fish, Egg.
• Nam phrik num, sourced from Thailand. Green chillies grilled whole and skinned before they are pounded, so the dip tastes of smoke.
• Nam phrik ong, sourced from Thailand. A simmered dip rather than a pounded one, cooked down with pork and tomato until the oil separates. Pork.
• Nam tok, sourced from Thailand. A whole cut grilled and sliced, dressed in the larb manner but never minced. Pork.
• Namkhaeng sai, sourced from Thailand. Shaved ice heaped over toppings put in the glass first, with a syrup poured at the table. vegetarian.
• Ngo hiang, sourced from the Philippines. Wrapped in bean curd sheet and steamed before frying, which is why it slices cleanly. Pork, Shellfish, Egg, Tofu.
• Nilagang baka, sourced from the Philippines. Brisket boiled soft with the vegetables added in four waves, saba bananas among them. Beef.
• Nilagang saging, sourced from the Philippines. Saba boiled in their skins in salted water and eaten plain, with nothing added at all. vegan.
• Nilasing na hipon, sourced from the Philippines. Prawns steeped in beer and then fried in their shells, with the marinade reduced into a dip. Shellfish.
• Nilupak, sourced from the Philippines. Boiled cassava pounded with butter and milk while hot, pressed into a block and cut cold.
• Nuea phat phrik, sourced from Thailand. Beef seared in two batches so the pan never drops, with the chillies as a vegetable. Beef.
• Odong, sourced from the Philippines. The tin of sardines is the stock, sauce and protein all at once. Fish.
• Okoy, sourced from the Philippines. A lacy deep-fried fritter of whole small shrimp and shredded sweet potato. Shellfish, Egg.
• Otap, sourced from the Philippines. Laminated like a puff pastry, then flattened hard so the layers bake out instead of up. vegetarian.
• Oyster omelette, sourced from Thailand. A starch batter fried to a crisp sheet before the egg goes on, with the oysters added late. Shellfish, Egg.
• Paciencia, sourced from the Philippines. Tiny dropped cookies baked dry in a cool oven until they lift off the paper on their own. Egg, vegetarian.
• Pad thai, sourced from Thailand. Rice noodles soaked rather than boiled, cooked two portions at a time in a sauce made first. Shellfish, Egg, Tofu.
• Paelya, sourced from the Philippines. Plain rice and stock, not the glutinous rice and coconut milk of an arroz a la valenciana. Chicken, Shellfish.
• Palitaw, sourced from the Philippines. Flat rice discs that tell you they are cooked by floating, which is the name. vegan.
• Pan de coco, sourced from the Philippines. Filled before the second prove, so the coconut sets inside the crumb rather than on it. Egg, vegetarian.
• Pan de monggo, sourced from the Philippines. Soft rolls filled with a sweet mung bean paste cooked down until it leaves the pan. Egg, vegetarian.
• Pan de monja, sourced from the Philippines. A plain, close-crumbed milk bread, creased deeply down the middle before it proves. Egg, vegetarian.
• Pan de regla, sourced from the Philippines. A soft roll split and filled with a thick red bread-and-milk paste, cooked until it holds. Egg, vegetarian.
• Pancit, sourced from the Philippines. Noodles cooked by absorbing broth in the pan, a ladle at a time. Chicken, Pork.
• Pancit Canton, sourced from the Philippines. Wheat noodles stir-fried dry, a different noodle from the bihon version. Chicken, Pork, Shellfish.
• Pancit choca, sourced from the Philippines. Black from squid ink, and dry rather than a soup -- the ink goes in at the end. Fish, Shellfish.
• Pancit miki, sourced from the Philippines. Fresh thick round noodles stir-fried dry, rinsed first so they do not glue together. Chicken.
• Pancit Molo, sourced from the Philippines. A dumpling soup with no noodles in it, despite the name. Chicken, Pork, Shellfish, Egg.
• Pancit Palabok, sourced from the Philippines. A thick orange shrimp sauce poured over rice noodles, never tossed with them. Pork, Fish, Shellfish, Egg.
• Pandesal, sourced from the Philippines. Soft rolls cut from a log and rolled in breadcrumbs before proving. Egg, vegetarian.
• Panocha mani, sourced from the Philippines. Roasted peanuts set in muscovado boiled to the hard crack, poured thin and snapped when cold. vegetarian.
• Panyalam, sourced from the Philippines. A loose batter deep-fried so it puffs and frills at the edge like a dark flower. vegan.
• Papaitan, sourced from the Philippines. An offal soup made bitter on purpose with bile, added off the heat and tasted in stages. Goat.
• Pares, sourced from the Philippines. A sweet star anise braise served as a pair with a separate bowl of its own broth. Beef.
• Pastel, sourced from the Philippines. The savoury one: a creamy chicken pie under a pastry lid, and not the sweet Camiguin bun. Chicken, Egg.
• Pastel de Camiguin, sourced from the Philippines. The sweet one: a soft bun filled with yema custard, and not the chicken pie. Egg, vegetarian.
• Pastil, sourced from the Philippines. Rice and dry shredded meat wrapped in banana leaf, and the meat must be cooked to threads. Chicken, Beef.
• Pastillas, sourced from the Philippines. Milk boiled down to a paste and rolled, with no flour and no setting agent at all. vegetarian.
• Pata Tim, sourced from the Philippines. A whole hock braised until it collapses, in a sweet star anise soy. Pork.
• Phanaeng, sourced from Thailand. A curry reduced until it clings to the meat, thickened by peanut rather than by flour or time. Beef.
• Phat kaphrao, sourced from Thailand. A two-minute stir fry where the basil goes in off the heat and must be holy basil. Pork, Egg.
• Phat khi mao, sourced from Thailand. Wide noodles with no sweetness and a great deal of fresh chilli, pounded rather than sliced. Pork.
• Phat khing, sourced from Thailand. Young ginger in matchsticks as a vegetable rather than a seasoning, barely cooked. Chicken.
• Phat mi Khorat, sourced from Thailand. Thin noodles fried dry with a fermented fish sauce, darker and plainer than pad thai. Pork, Fish.
• Phat phrik khing, sourced from Thailand. A stir fry with curry paste and no liquid, where the long beans are half the dish. Pork.
• Phat si-io, sourced from Thailand. Wide fresh noodles charred in a dry hot pan before any sauce touches them. Pork, Egg.
• Philippine Adobo, sourced from the Philippines. Pork braised in vinegar and soy, with the vinegar left alone until it has boiled. Pork.
• Philippine asado, sourced from the Philippines. Pork braised whole in soy, star anise and calamansi, then sliced and returned to its sauce. Pork.
• Piaparan, sourced from the Philippines. Chicken cooked with dry grated coconut rather than coconut milk, so the sauce stays thick. Chicken.
• Piaya, sourced from the Philippines. Unleavened, filled with muscovado and cooked dry on a griddle, not baked. vegan.
• Pinagong, sourced from the Philippines. A dense domed roll scored into plates across the top, baked hard and rolled in breadcrumbs. Egg, vegetarian.
• Pinakbet, sourced from the Philippines. Vegetables layered and shaken rather than stirred, seasoned only with bagoong. Pork, Shellfish.
• Pinangat na isda, sourced from the Philippines. Soured with fruit rather than vinegar, which is gentler and tastes of the fruit. Fish.
• Pinasugbo, sourced from the Philippines. Banana cut in long strips, fried, then glazed in muscovado caramel with sesame. vegan.
• Pinikpikan, sourced from the Philippines. Chicken charred over a flame before it is simmered, with salt-cured pork for depth. Chicken, Pork.
• Pininyahang hipon, sourced from the Philippines. Prawns with pineapple in coconut milk, where the acid is boiled down before the milk goes in. Shellfish.
• Pininyahang manok, sourced from the Philippines. Chicken in pineapple and milk, with the chicken marinated in milk so the acid cannot curdle it. Chicken.
• Pionono, sourced from the Philippines. A thin sponge rolled while warm and cut across, so every slice is a spiral. Egg, vegetarian.
• Pitsi-pitsi, sourced from the Philippines. Steamed in small portions so it sets to a chewy jelly, then rolled in coconut.
• Piyanggang manok, sourced from the Philippines. Chicken grilled and then simmered in a paste of coconut burnt to actual charcoal and ground. Chicken.
• Pochero, sourced from the Philippines. A beef and tomato boil with bananas in it, added late so they hold. Beef.
• Polvoron, sourced from the Philippines. Toasted flour pressed into moulds, with no baking at any point. vegetarian.
• Poqui poqui, sourced from the Philippines. Charred aubergine broken up and scrambled through egg, soft rather than set. Egg, vegetarian.
• Pritong saging, sourced from the Philippines. The plain one: halved lengthways, fried soft in a little butter, nothing added. vegetarian.
• Proben, sourced from the Philippines. Boiled first to tenderise, dried, then cornflour-coated and fried very hot. Chicken.
• Pumpkin-coconut custard, sourced from Thailand. Coconut custard steamed inside a hollowed pumpkin, so the vessel is cooked with the filling. Duck, Egg.
• Puto, sourced from the Philippines. A wet rice batter and hot steam, and why the steamer lid has to be wrapped in a cloth.
• Puto bumbong, sourced from the Philippines. Purple glutinous rice steamed loose in bamboo tubes, never packed, with butter and coconut. vegetarian.
• Puto Calasiao, sourced from the Philippines. Tiny steamed rice cakes from a batter left to ferment for days, with nothing on top of them. vegan.
• Puto mamon, sourced from the Philippines. Steamed like a puto but built like a sponge: whisked whites, no rice flour at all. Egg, vegetarian.
• Puto seco, sourced from the Philippines. Not steamed and not a cake: a dry cornflour biscuit that collapses on the tongue. Egg, vegetarian.
• Putok, sourced from the Philippines. A hard close-crumbed roll slashed in a cross so it bursts open in a hot oven. vegetarian.
• Queso ice cream, sourced from the Philippines. A cheese ice cream where half the cheese is melted in and half is left in shreds.
• Rat na, sourced from Thailand. Charred wide noodles under a separate thickened gravy, the two never cooked together. Pork.
• Red curry, sourced from Thailand. The plainest of the coconut curries, thinner than phanaeng and hotter than green. Pork.
• Rosquillo, sourced from the Philippines. A hard sweet ring with a scalloped edge, baked dry enough to keep for weeks. Egg, vegetarian.
• Roti sai mai, sourced from Thailand. A paper-thin cooked-on-one-side wrapper rolled round spun sugar, assembled at the last second. Egg, vegetarian.
• Sago with coconut milk, sourced from Thailand. Sago hydrated off the heat rather than boiled, so the milk stays loose instead of turning to glue. vegan.
• Sai krok Isan, sourced from Thailand. A pork sausage made sour by three days of fermentation on cooked rice, not by any acid. Pork.
• Sai ua, sourced from Thailand. A fresh sausage carrying its aromatics in the mince, grilled slowly in a coil. Pork.
• Sakhu sai mu, sourced from Thailand. Small tapioca pearls worked into a dough with hot water, wrapped round a sweet-salty pork filling. Pork.
• Salabat, sourced from the Philippines. Ginger sliced and simmered long, not steeped, which is what makes it hot at the back. vegan.
• Salted duck egg, sourced from the Philippines. Three weeks in brine, and the only way to know they are ready is to open one. Duck, Egg.
• Sangkhaya, sourced from Thailand. The custard itself rather than a finished sweet, steamed in a bowl and spooned over other things. Duck, Egg.
• Sans rival, sourced from the Philippines. Four full-size cashew meringue layers under buttercream, trimmed square and chilled not frozen. Egg, vegetarian.
• Sapin-sapin, sourced from the Philippines. Three layers steamed one at a time, each set before the next is poured on. vegan.
• Sarsiado, sourced from the Philippines. Fried fish under a tomato sauce thickened with egg poured in off the heat. Fish, Egg.
• Shakoy, sourced from the Philippines. A twisted yeasted dough fried slowly and rolled in sugar, chewy rather than crisp. Egg, vegetarian.
• Sili ice cream, sourced from the Philippines. Coconut ice cream infused with chilli, where the heat is set by steeping time and tasted for. vegetarian.
• Silvana, sourced from the Philippines. Two cashew meringue discs round buttercream, rolled in crumbs and eaten frozen. Egg, vegetarian.
• Sinabawang corned beef, sourced from the Philippines. A thin corned beef broth where the tin is fried first and the fat skimmed off the top. Beef.
• Sinabawang gulay, sourced from the Philippines. A clear vegetable broth seasoned only with shrimp paste, with everything added by hardness.
• Sinampalukan, sourced from the Philippines. Chicken soured with young tamarind LEAVES rather than the fruit, which gives a green sourness. Chicken.
• Sinangag, sourced from the Philippines. Yesterday's cold rice fried in garlic oil, with the garlic fried twice. vegan.
• Sinantolan, sourced from the Philippines. Grated santol rind squeezed repeatedly to take the sourness down, then cooked in coconut milk. Pork.
• Sinigang, sourced from the Philippines. A sour pork broth where the souring agent is the whole decision. Pork.
• Siomai, sourced from the Philippines. Open-topped pork and prawn dumplings, steamed, with calamansi and chilli oil on the side. Pork, Shellfish, Egg.
• Siopao, sourced from the Philippines. A white steamed bun round a sweet soy pork filling, each one sitting on its own paper. Pork.
• Sisig, sourced from the Philippines. Pork boiled, then grilled, then chopped and served on a plate hot enough to sizzle. Chicken, Pork, Egg.
• Som tam, sourced from Thailand. Green papaya pounded rather than tossed, so the shreds bruise and take up the dressing. Shellfish.
• Sopas, sourced from the Philippines. A milky chicken and macaroni soup, with the pasta boiled apart so it does not drink the broth. Chicken, Pork.
• Sorbetes, sourced from the Philippines. A coconut and milk ice thickened with cornflour instead of eggs, so it scoops soft from a tub. vegetarian.
• Sotanghon, sourced from the Philippines. Mung bean glass noodles, soaked cold, in a chicken broth coloured with annatto. Chicken.
• Soup Number Five, sourced from the Philippines. A clear bull's testicle broth, with the preparation of the meat the whole of the work.
• Spanish bread, sourced from the Philippines. A soft roll wound from a triangle round a butter and breadcrumb filling that must not be overfilled. Egg, vegetarian.
• Steamed curry, sourced from Thailand. A curry set like a mousse by egg and steaming, beaten in one direction until it stiffens. Fish, Egg.
• Sticky rice in bamboo, sourced from Thailand. Rice and coconut milk sealed in green bamboo and roasted over a fire until the tube chars through. vegan.
• Stir-fried ice cream, sourced from Thailand. A liquid base spread on a frozen steel plate and scraped into rolls as it sets. vegetarian.
• Suam na mais, sourced from the Philippines. A thin corn soup thickened only by grating half the cobs instead of cutting them. Pork.
• Suea rong hai, sourced from Thailand. A fatty cut grilled whole and rested, sliced across the grain, with a sour roasted dip. Beef.
• Sukhothai noodles, sourced from Thailand. A sweet-sour pork noodle broth with raw long beans cut in and ground peanuts on top. Pork.
• Suman, sourced from the Philippines. Glutinous rice part-cooked in coconut milk, wrapped in wilted banana leaves and boiled. vegan.
• Taho, sourced from the Philippines. Warm silken tofu in brown syrup with sago, scooped in sheets rather than spooned in lumps. Tofu, vegan.
• Taisan, sourced from the Philippines. A chiffon loaf brushed with butter and crusted with sugar and cheese the moment it leaves the tin. Egg.
• Tapa, sourced from the Philippines. The cure itself, two days in soy and calamansi, and not the breakfast plate. Beef.
• Tapsilog, sourced from the Philippines. Three things on one plate, and the name is their three first syllables. Beef, Egg.
• Thai fried rice, sourced from Thailand. Plain fried rice seasoned only with fish sauce, finished with lime and prik nam pla at the table. Chicken, Egg.
• Thai suki, sourced from Thailand. A plain clear hotpot whose entire character is in the sauce, not in the broth. Pork, Beef, Shellfish, Egg, Tofu.
• Thai tea, sourced from Thailand. Tea brewed far stronger than drinkable, then cut with two milks and poured over a full glass of ice. vegetarian.
• Thapthim krop, sourced from Thailand. Diced water chestnut coated in tapioca flour and boiled, so each piece sets in a slippery shell. vegan.
• Thong muan, sourced from Thailand. A coconut wafer pressed between irons and rolled round a stick in the seconds before it hardens. Egg, vegetarian.
• Thong yip, sourced from Thailand. Strained yolk cooked in syrup and pinched into a five-pointed cup while hot. Duck, Egg.
• Thong yot, sourced from Thailand. Strained yolk dropped from a height into syrup so each one sets as a tear with a tail. Duck, Egg.
• Thua khiao tom namtan, sourced from Thailand. Whole mung beans boiled soft before any sugar goes near them, then sweetened and rested. vegetarian.
• Tibok-tibok, sourced from the Philippines. A milk pudding set with rice flour, where the milk and not coconut carries the whole dish. vegetarian.
• Tinapa, sourced from the Philippines. Fish brined, dried to a tacky skin, then hot-smoked until it is cooked and keeps. Fish.
• Tinola, sourced from the Philippines. A clear chicken broth led by ginger, with no souring agent at all. Chicken.
• Tiyula itum, sourced from the Philippines. A long beef broth coloured black by burnt coconut, which here is one seasoning among many. Beef.
• Tocino, sourced from the Philippines. Pork cured sweet and red for three days, then fried in water first and its own syrup after. Pork.
• Tokneneng, sourced from the Philippines. Whole boiled chicken eggs in orange batter, with the boiling and the frying set by the larger egg. Egg, vegetarian.
• Tokwa't baboy, sourced from the Philippines. Fried tofu and boiled pig's ear dressed at the last moment, so the tofu is still crisp. Pork, Tofu.
• Tom kha kai, sourced from Thailand. An opaque coconut soup where galangal is the loudest thing in it and nothing ever boils. Chicken.
• Tom khlong, sourced from Thailand. A thin sour soup built on smoked dried fish and charred aromatics, with no fresh protein at all. Fish.
• Tom yam kung, sourced from Thailand. A clear hot-sour prawn soup built on a stock made from the prawn heads and shells. Shellfish.
• Tortang carne norte, sourced from the Philippines. Tinned corned beef fried dry first so the omelette is not greasy. Beef, Egg.
• Tortang kalabasa, sourced from the Philippines. Grated squash salted and squeezed dry before it meets the egg, so the fritter sets crisp. Egg, vegetarian.
• Tortang sardinas, sourced from the Philippines. Tinned sardines drained hard and broken coarse, set in egg with tomato and onion. Fish, Egg.
• Tortang talong, sourced from the Philippines. Whole aubergines charred black, peeled, flattened and set in egg. Egg.
• Tsokolate, sourced from the Philippines. Thick drinking chocolate from pure cacao tablets, whisked until it foams on top. vegetarian.
• Tupig, sourced from the Philippines. A flat rice and coconut batter grilled inside banana leaves until the leaf scorches through. vegan.
• Turon, sourced from the Philippines. Banana and jackfruit rolled and fried in sugar that caramelises onto the wrapper. vegan.
• Tuslob buwa, sourced from the Philippines. A bubbling pan of brain and liver kept boiling at the table while rice is dipped into it. Pork.
• Tuyo, sourced from the Philippines. Salted hard and dried in the sun for two days, then fried fast in very hot oil. Fish.
• Ube cake, sourced from the Philippines. A sponge carrying a heavy yam purée, which changes the fold, the oven and the test for done. Egg, vegetarian.
• Ube cheesecake, sourced from the Philippines. A baked cheesecake carrying ube halaya, with the sugar cut back because the halaya brings its own. Egg.
• Ube ice cream, sourced from the Philippines. Ube ice cream thinned deliberately, because halaya freezes far harder than a plain base. vegetarian.
• Ube macapuno, sourced from the Philippines. Purple yam cooked down to a stiff jam with macapuno strings folded in at the end. vegetarian.
• Uraro, sourced from the Philippines. Arrowroot cookies that collapse to powder in the mouth, baked pale and stamped with a mould. Egg, vegetarian.
• Waffle dog, sourced from the Philippines. A thick batter cooked around a skewered sausage in a mould, not dipped and deep-fried. Egg.
• Waknatoy, sourced from the Philippines. A tomato pork stew with pickles in it, and the pickle liquid goes in too. Pork.
• Yam khai dao, sourced from Thailand. Eggs deep-fried until the edges are lacy and brittle, then cut up and dressed while warm. Egg.
• Yellow curry, sourced from Thailand. The mildest of the curries, carried by turmeric and dry spice rather than by chilli. Chicken.
• Yema, sourced from the Philippines. A firm egg-yolk and milk candy cooked to the point where it holds a shape, wrapped in paper. Egg, vegetarian.
• Yema cake, sourced from the Philippines. Chiffon sponge under a thick yema frosting, with grated cheese over the top. Egg.

What counts as Southeast Asian

A country of mainland Indochina or of the Malay archipelago.

This rule is ours. It is not borrowed from any standard, so it is a choice rather than an authority, and you may reasonably disagree with where it lands.

It is named the way people say it rather than the way a statistical table writes it: "South-Eastern Asia" as a search term measures 0.

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