Welcome to the Celtnet Recipes South-East Asian Recipes Home Page

Welcome to the Celtnet Recipes section for recipes from the countries of South-East Asia. Here you will find all the recipes for each and every country in South-East Asia (Brunei, Cambodia, East Timor, Indonesia, Laos, Malaysia, Myanmar, Philippines, Singapore, Thailand and Vietnam) gathered into one place. All the countries of South-East Asia are represented here with a (growing) number of recipes representing each.

These recipes also cover all historical periods from ancient stone-age recipes through the latest fusion recipes. This recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, detailed below. If you find this and the other recipes on this page informative and/or useful please consider giving a small donation. Thank you!

Your donations keep this site going and they keep me motivated to add more and more content to the site as well.

You can also browse recipes from the following other geographical regions of the Asian Continent:

Eastern Asia Central Asia Southern Asia South-East Asia
Western Asia Russia The Indian sub-Continent Arabia and the Levant

Alphabetical list of recipes from the South-East Asia follows (limited to 100 recipes per page). There are 112 recipes in total:


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Adobong Manok
(Philippines Chicken in Vinegar Sauce)
     Origin: Philippines
Kai Look Koei
(Son-in-law Eggs)
     Origin: Thailand
Pork and Pumpkin Stew
     Origin: Myanmar
Afritadang Manok
(Watermelon Barbecue Sauce)
     Origin: Philippines
Khai Jiaw
(Chocolate Raspberry Brownie Bites with Walnuts)
     Origin: Thailand
Prawn and Corn Fritters
     Origin: Indonesia
Ayam Bumbu Rujak
(Mixed Spicy Chicken)
     Origin: Indonesia
Khao Man
(Coconut Rice)
     Origin: Brunei
Red Curry Dipping Sauce
     Origin: Thailand
Bánh lọt
(Sweet Rice Pasta)
     Origin: Vietnam
Kho Kluk Gapi
(Soy Sauce Fried Noodles)
     Origin: Thailand
Rendang Daging
(Malaysian Kurma Powder)
     Origin: Malaysia
Bak Kut Teh
(Spicy Sparerib Soup)
     Origin: Malaysia
Kouneli Stifado
(Rabbit Stew)
     Origin: Thailand
Roti Jala
     Origin: Malaysia
Basic Ginseng Tea
     Origin: Singapore
Kue Mangkok
(Brunei cupcakes)
     Origin: Brunei
Rujak Brunei
(Spiced Fruit Salad)
     Origin: Brunei
Bebotok Sapi
(Indonesian Meatloaf)
     Origin: Indonesia
Laska
     Origin: Malaysia
Sach Ko Nung Slirk S'krey Chomkak
(Lemongrass Beef Kebab)
     Origin: Cambodia
Beef Rendang
     Origin: Indonesia
Laska Paste
     Origin: Malaysia
Sach Ko Tirk Prahok
(Beef in Fish Sauce)
     Origin: Cambodia
Bibingka Cassava
(Cassava Dessert)
     Origin: Philippines
Lemongrass Ginseng Tea
     Origin: Singapore
Sach Mon Chha Khnei
(Stir-fried Chicken with Ginger)
     Origin: Cambodia
Bideli Stifado
(Veal Stew)
     Origin: Thailand
Malay Chicken Kurma
     Origin: Malaysia
Sago Pudding with Gula Malacca
     Origin: Singapore
Bpaw Bpia Tod
(Fried Spring Rolls)
     Origin: Thailand
Malaysian Beriani
     Origin: Malaysia
Sambal Olek
     Origin: Indonesia
Brunei Cutlets
     Origin: Brunei
Malaysian Kurma Powder
     Origin: Malaysia
Satay
     Origin: Indonesia
Brunei Murtabak
(Meat Rotis)
     Origin: Brunei
Malaysian Lamb Rendang
     Origin: Malaysia
Sheer Korma
     Origin: Indonesia
Bubur Ketan Hitam
(Black Rice Pudding)
     Origin: Brunei
Mangoes with Sticky Coconut Rice
     Origin: Brunei
Shin Ngoa Lap
(Spicy Beef)
     Origin: Laos
Burmese Curry Paste
     Origin: Myanmar
Masaman Beef Curry
     Origin: Thailand
Somlah Machou Khmer
(Sour Soup with Tomato and Lotus Roots)
     Origin: Cambodia
Chilli and Tamarillo Dip
     Origin: Thailand
Masaman Curry Paste
     Origin: Thailand
Somlar Mochu Sachko
(Sour Beef Stew)
     Origin: Cambodia
Daging Bumbu Bali
     Origin: Indonesia
Massaman Curry Paste
     Origin: Thailand
Souphet
(Thai Maitake Salad)
     Origin: Thailand
Egg and Beansprout Soup
     Origin: Singapore
Mohinga
     Origin: Myanmar
Spicy Basil Chicken
     Origin: Thai
Es Cendol
(Cold Dessert)
     Origin: Brunei
Nam Prik Num
(Thai Chilli and Tomato Dip)
     Origin: Thailand
Sweet Potato Roll
     Origin: Philippines
Filipino Cassava Cake
     Origin: Philippines
Nam Prik Pow
(Black Chilli Paste)
     Origin: Thailand
Tamarind Paste
     Origin: Indonesia
Flaming Eggs
     Origin: Thailand
Nasi Goreng Istimewa
(Fried Rice Breakfast)
     Origin: Indonesia
Terong Belado
(Spicy Aubergine)
     Origin: Brunei
Fragrant Coconut Rice
     Origin: Thailand
Nila Bumbu Acar
(Sour Spicy Carp)
     Origin: Indonesia
Thai Chicken Salad
     Origin: Thailand
Fuk-tong Pad Khai
(Stir-fried Green Pumpkin with Egg)
     Origin: Thailand
Nuea Sawan
(Heavenly Beef)
     Origin: Thailand
Thai Coconut and Rainbow-Pepper Chicken Soup
     Origin: Thailand
Gaeng Pa-naeng
(Panang Curry)
     Origin: Thailand
Num Banh Choc
(Rice Noodle Fish Soup)
     Origin: Cambodia
Thai Green Curry of Prawn and Fish
     Origin: Thailand
Gaeng Som
(Thai Sour Curry)
     Origin: Thailand
Nuoc Cham Sauce
     Origin: Vietnam
Thai Green Curry Paste
     Origin: Thailand
Gai Pad Gratiem Prik Thai
(Garlic and Pepper Chicken)
     Origin: Thailand
Ocklam
(Barbecued Pork with Mushrooms and Beans)
     Origin: Laos
Thai Mango Fish Curry
     Origin: Thailand
Gai Pud King
(Ginger and Chicken Stir Fry)
     Origin: Thailand
Oyster Mushroom Tom Yum
(Thai Hot and Sour Soup with Oyster Mushrooms)
     Origin: Thailand
Thai Pork Curry in the Burmese Style
     Origin: Myanmar
Getuk Lindri
(Coconut Steamed Cassava Cake)
     Origin: Brunei
Pad Ga-pru Muu
(Stir-fried Pork with Holy Basil)
     Origin: Thailand
Thai Red Curry Duck
     Origin: Thai
Glutinous (Sweet) Rice
     Origin: Laos
Pad See-ew Muu
(Soy Sauce Fried Noodles)
     Origin: Thailand
Thai Red Curry Paste
     Origin: Thai
Holy Basil Beef
     Origin: Thai
Panang Curry Paste
     Origin: Thailand
Thai Shrimp Soup
     Origin: Thailand
Hot Green Tamarind Chicken
     Origin: Indonesia
Philippines Banana Bread
     Origin: Philippines
Thai Spicy Fish Sauce
     Origin: Thai
Indonesian Curry Spice Paste
     Origin: Indonesia
Philippines Cassava Bread
     Origin: Philippines
Thai Spring Roll Wrappers
     Origin: Thailand
Indonesian Peanut Sauce
     Origin: Indonesia
Pho Bo Soup
     Origin: Vietnamese
Indonesian Soufflé Omelette
     Origin: Indonesia
Pianono
(Choco-choco Roll)
     Origin: Philippines

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Recipe Information:

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Recipe Information:

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The Surprising Recipes of Tanzania

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Recipe Information:

Tanzaia is a diverse country comprised of the mainland, Tanganyika and the island of Zanzibar. The cuisine of this country are influenced by Arabic, British, French and Indian cuisines producing a fusion of native and imported culinary influences that are vibrant and fascinating. Here you will see two typical Tanzanian recipes for a main course and a dessert...

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Recipe Information:

Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.

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Recipe Information:

Pork and Aubergine in Hot Sauce is a classic Chinese dish, heavily influenced by the cuisine of Sichuan, China, with its use of hot chilli sauce and mouth-tingling Sichuan pepper (actually a citrus fruit rather than a true pepper!). Learn the secrets of this simple but delicious dish today.

Lamb Recipes - How to Cook with Lamb

By gwydion | Published 2008-11-23 22:37:18 | 2008 Recipes and Cookery Articles |

Recipe Information:

Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.

The Origins of Biscuits and Cookies

By gwydion | Published 2008-08-22 15:53:26 | 2008 Recipes and Cookery Articles |

Recipe Information:

Learn a little about the origins of British biscuits and American cookies and how these classic baked goods differ from one another. Also presented is a recipe for a classic American chocolate chip cookie and a traditional British tea-time biscuit.

What is an Ice Cream (compared with a glace) and How do you Make one?

By gwydion | Published 2008-06-16 18:52:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

An ice cream is a cold dessert made, at the most basic level, with cream and flavourings and which is whipped to incorporate air into the mix both before and during the freezing process. However, Italian ice creams (gelati) have more flavour and are whipped less so they contain less air and are creamier. French ice creams (glaces) are based on an egg custard and taste rich and creamy. Find out more about these frozen desserts and how to prepare them.

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Recipe Information:

According to tradition, marmalade came to Scotland in 1797 when Mrs Janet Keiller had to do something with a ship-load of ripe oranges her husband had bought. From this was born Dundee Marmalade and this bitter-sweet product has been a traditional part of Scottish cookery ever since. Here you will find recipes that include marmalade as an essential ingredient.

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By gwydion | Published 2008-09-30 14:57:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

This article gives an introduction to the history of that classic breakfast food, the waffle, starting form the Medieval European origins to the invention of the classic American waffle. Recipes for traditional and chiffon waffles are also given as well as some ideas of how to adapt and very these classic recipes.


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