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 83 recipes in total:


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Adobong Manok
(Philippines Chicken in Vinegar Sauce)
     Origin: Philippines
Kue Mangkok
(Brunei cupcakes)
     Origin: Brunei
Sambal Olek
     Origin: Indonesia
Afritadang Manok
(Watermelon Barbecue Sauce)
     Origin: Philippines
Malay Chicken Kurma
     Origin: Malaysia
Satay
     Origin: Indonesia
Ayam Bumbu Rujak
(Mixed Spicy Chicken)
     Origin: Indonesia
Malaysian Beriani
     Origin: Malaysia
Shin Ngoa Lap
(Spicy Beef)
     Origin: Laos
Bánh lọt
(Sweet Rice Pasta)
     Origin: Vietnam
Malaysian Kurma Powder
     Origin: Malaysia
Somlah Machou Khmer
(Sour Soup with Tomato and Lotus Roots)
     Origin: Cambodia
Bak Kut Teh
(Spicy Sparerib Soup)
     Origin: Malaysia
Malaysian Lamb Rendang
     Origin: Malaysia
Somlar Mochu Sachko
(Sour Beef Stew)
     Origin: Cambodia
Bebotok Sapi
(Indonesian Meatloaf)
     Origin: Indonesia
Mangoes with Sticky Coconut Rice
     Origin: Brunei
Souphet
(Thai Maitake Salad)
     Origin: Thailand
Beef Rendang
     Origin: Indonesia
Masaman Beef Curry
     Origin: Thailand
Spicy Basil Chicken
     Origin: Thai
Bibingka Cassava
(Cassava Dessert)
     Origin: Philippines
Masaman Curry Paste
     Origin: Thailand
Sweet Potato Roll
     Origin: Philippines
Brunei Cutlets
     Origin: Brunei
Massaman Curry Paste
     Origin: Thailand
Tamarind Paste
     Origin: Indonesia
Brunei Murtabak
(Meat Rotis)
     Origin: Brunei
Nam Prik Num
(Thai Chilli and Tomato Dip)
     Origin: Thailand
Terong Belado
(Spicy Aubergine)
     Origin: Brunei
Bubur Ketan Hitam
(Black Rice Pudding)
     Origin: Brunei
Nila Bumbu Acar
(Sour Spicy Carp)
     Origin: Indonesia
Thai Chicken Salad
     Origin: Thailand
Burmese Curry Paste
     Origin: Myanmar
Nuea Sawan
(Heavenly Beef)
     Origin: Thailand
Thai Coconut and Rainbow-Pepper Chicken Soup
     Origin: Thailand
Chilli and Tamarillo Dip
     Origin: Thailand
Num Banh Choc
(Rice Noodle Fish Soup)
     Origin: Cambodia
Thai Green Curry of Prawn and Fish
     Origin: Thailand
Daging Bumbu Bali
     Origin: Indonesia
Nuoc Cham Sauce
     Origin: Vietnam
Thai Green Curry Paste
     Origin: Thailand
Egg and Beansprout Soup
     Origin: Singapore
Ocklam
(Barbecued Pork with Mushrooms and Beans)
     Origin: Laos
Thai Mango Fish Curry
     Origin: Thailand
Es Cendol
(Cold Dessert)
     Origin: Brunei
Oyster Mushroom Tom Yum
(Thai Hot and Sour Soup with Oyster Mushrooms)
     Origin: Thailand
Thai Pork Curry in the Burmese Style
     Origin: Myanmar
Filipino Cassava Cake
     Origin: Philippines
Philippines Banana Bread
     Origin: Philippines
Thai Red Curry Duck
     Origin: Thai
Flaming Eggs
     Origin: Thailand
Philippines Cassava Bread
     Origin: Philippines
Thai Red Curry Paste
     Origin: Thai
Fragrant Coconut Rice
     Origin: Thailand
Pho Bo Soup
     Origin: Vietnamese
Thai Shrimp Soup
     Origin: Thailand
Gai Pud King
(Ginger and Chicken Stir Fry)
     Origin: Thailand
Pianono
(Choco-choco Roll)
     Origin: Philippines
Thai Spicy Fish Sauce
     Origin: Thai
Getuk Lindri
(Coconut Steamed Cassava Cake)
     Origin: Brunei
Red Curry Dipping Sauce
     Origin: Thailand
Thai Sweet Chilli Sauce
     Origin: Thailand
Glutinous (Sweet) Rice
     Origin: Laos
Rendang Daging
(Malaysian Kurma Powder)
     Origin: Malaysia
Tirk Prahok
(Fish Pickle Sauce)
     Origin: Cambodia
Holy Basil Beef
     Origin: Thai
Roti Jala
     Origin: Malaysia
Urap
(Steamed Vegetables with Coconut)
     Origin: Brunei
Hot Green Tamarind Chicken
     Origin: Indonesia
Rujak Brunei
(Spiced Fruit Salad)
     Origin: Brunei
Vietnamese Beef Skewers
     Origin: Vietnam
Indonesian Curry Spice Paste
     Origin: Indonesia
Sach Ko Nung Slirk S'krey Chomkak
(Lemongrass Beef Kebab)
     Origin: Cambodia
Vietnamese Table Salad
     Origin: Vietnam
Indonesian Peanut Sauce
     Origin: Indonesia
Sach Ko Tirk Prahok
(Beef in Fish Sauce)
     Origin: Cambodia
Yema
(Custard Candy)
     Origin: Philippines
Kai Look Koei
(Son-in-law Eggs)
     Origin: Thailand
Sach Mon Chha Khnei
(Stir-fried Chicken with Ginger)
     Origin: Cambodia
Yum Woon Sen
(Bean Thread Salad)
     Origin: Thailand
Khao Man
(Coconut Rice)
     Origin: Brunei
Sago Pudding with Gula Malacca
     Origin: Singapore

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Pizzas Made Easy

By gwydion | Published 2008-09-24 13:21:46 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pizzas have become a staple of modern cooking and a staple of fast food. The known history of pizzas stretch back over 2000 years, from topped flatbreads depicted in Pompeii to the first 'true' Neapolitan pizzas of the 1890s to the sweet pizzas of the 1980s. Here the recipes for a classic savoury pizza crust and a modern sweet pizza crust are presented. Once you can create a pizza crust to perfection then the remainder of the pizza is easy!

Ice Creams and Sorbets – Freezing as a Cooking Technique

By gwydion | Published 2008-05-27 18:59:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.

The Traditional Cooking of England

By gwydion | Published 2008-06-22 13:58:47 | 2008 Recipes and Cookery Articles |

Recipe Information:

Much of what we know, historically, about English cookery originates from the grand houses, as only these recipes were written down in recipes. The food of the 'common man' had to rely on oral tradition to be transmitted through the ages. As a result we know far more about the cookery of the grand houses than the cookery of the common man. This all changed in the Victorian ear with the rise of the middle classes and the adoption of recipes, spices and cookery methods from elsewhere in the world.

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.

The World's Hottest Chilli Dish?

By gwydion | Published 2008-03-10 11:47:34 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chilli recipes to blow your brains out... Here are three recipes from India and Africa, incorporating the world's hottest chillies. Each could claim itself to be... The world's hottest chilli dish...

The Foods and Recipes of Ethiopia

By gwydion | Published 2008-10-09 22:22:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

Ethiopia is one of the most ethnically, geographically and religiously divers countries in the World. Indeed, it's one of the world's oldest countries and the second country to have become officially Christianized. Ethiopian cuisine is also unique and wholly native and here you will find a taster of that cuisine, with a classic bread and stew combination.

Cooking with Beans - Simple Bean Recipes

By gwydion | Published 2008-10-20 14:41:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

Beans are a classic storage food and have been a staple of the human diet for millennia. In recent decades, however, we have forgotten just how useful and versatile beans are. Here is a brief description of the importance of beans, with two classic bean recipes for you to try.

The Recipes of Ghana

By gwydion | Published 2008-04-28 21:20:37 | 2008 Recipes and Cookery Articles |

Recipe Information:

Ghana is one of the most fertile and productive of West African countries. It is also the inheritor nation of the Ga and Ashanti poeples, ancient rulers of West Africa. The cuisines of Ghana are diverse and characterized by he use of chillies, native spices and boiled eggs in the cooking. Here you will find two typical Ghanaian recipes.

Nigerian 'Efo' (Stew)

By gwydion | Published 2008-02-05 19:56:02 | 2008 Recipes and Cookery Articles |

Recipe Information:

'Efo' is the generic term in Nigerian for a stew (which, confusingly, are typically called 'soups' in West Africa). The recipe given below is for the archetypal 'soup' base which can be extended by the addition of meat and vegetables. If you want a classic Nigerian meal then this is the basis you need.

Making the most of Cheese

By gwydion | Published 2008-10-28 11:34:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.


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