Best Southeast Asian

Thai basil is an aromatic basil cultivar associated with Southeast Asian cooking, especially Thai and Vietnamese cuisines. Its purple stems, narrow green leaves, and anise- or licorice-like flavor distinguish it from sweet basil, while its stronger aroma remains noticeable in hot dishes. It is used...

Adobo is the Philippines' most iconic dish, in which meat is braised in vinegar, soy sauce, garlic, and bay leaves; the acidic method was used by indigenous Filipinos before Spanish colonization arrived in 1565 and documented the term.

Makrut lime leaf comes from the Citrus hystrix tree, a species native to Southeast Asia. Distinguished by its glossy, double-lobed structure, the leaf is most often used dried or fresh in Thai, Lao, Cambodian, and Indonesian cuisines. It imparts a distinct floral-citrus fragrance to soups, curries,...

Satay is a dish of seasoned meat skewered on bamboo sticks and grilled over charcoal, commonly served with a spiced peanut sauce, cucumber relish, and rice cakes. It originated in Java, Indonesia, and has spread throughout Southeast Asia, with regional variations in marinades and accompaniments acro...

Gaeng Keow Wan, or Thai green curry, is a coconut-milk-based curry made with green chili paste originating in central Thailand, notable for being one of the most aromatic Thai curries due to fresh herbs like kaffir lime and lemongrass.

Benedict Anderson was an Irish-born political scientist and historian who taught at Cornell University and specialized in nationalism and Southeast Asian politics. His book Imagined Communities, first published in 1983, argued that nations are socially created communities whose members understand th...

Sinigang na baboy is a traditional Filipino soup or stew characterized by its distinctly sour and savory flavor profile. The dish features pork, typically ribs or belly, simmered with a variety of vegetables such as water spinach, daikon radish, and eggplant. The sourness is traditionally derived fr...

James C. Scott was an American political scientist and anthropologist whose work examined states, peasants, resistance, and the social consequences of administrative schemes. At Yale University, he wrote about Southeast Asian agrarian societies in Weapons of the Weak and about everyday forms of resi...

Lemongrass (Cymbopogon citratus) is a tropical perennial grass native to South and Southeast Asia, where it has been cultivated for culinary and medicinal purposes for centuries. The plant grows in dense clumps reaching heights of 1-2 meters, with long, slender, pale green stalks and bulbous bases t...

Gaeng Daeng, or Thai red curry, is a coconut milk curry made from dried red chili paste and widely considered the most internationally recognized of Thailand's curry family, with roots in central Thai court cuisine.

Pandan leaf is harvested from Pandanus amaryllifolius, a tropical plant widely cultivated across Southeast Asia and South Asia. Characterized by its long, blade-like green leaves, the plant is utilized in culinary traditions for its distinct aromatic properties, often drawing comparisons to vanilla....

Bo Kho is a Vietnamese beef stew that combines local aromatics with French culinary techniques. The dish features beef chuck or brisket that is marinated and slow-cooked with ingredients such as lemongrass, star anise, cinnamon, and chili peppers until the meat is tender. The braising liquid often i...

Thit Kho Tau, also known as caramelized braised pork, is a traditional Vietnamese dish consisting of pork belly slowly braised in a mixture of coconut water and fish sauce. The dish characteristically includes hard-boiled eggs that are simmered alongside the meat to absorb the savory and sweet flavo...

Singaporean cuisine represents a vibrant fusion of Southeast Asian culinary traditions. It’s notable for its multicultural influences – primarily Chinese, Malay, and Indian – resulting in unique dishes like Hainanese chicken rice and laksa. The food is characterized by the skillful use of spices, se...

The Kaffir lime, more commonly known as makrut lime (Citrus hystrix), is a citrus species native to tropical Southeast Asia. It is distinguished by its highly aromatic, double-lobed leaves and its distinctively rough, bumpy green rind. While the fruit itself contains highly bitter juice that is rare...

The Atlas beetle is a sizable beetle native to Southeast Asian forests belonging to the Dynastinae scarab family. Males are distinguished by their large, prominent horns which they utilize in intense battles with other males for dominance and mating opportunities. These beetles are particularly nota...

Gaeng Hang Lay is a traditional Northern Thai pork curry that is heavily associated with the culinary heritage of the Lanna Kingdom and the city of Chiang Mai. The dish originated from Burmese culinary influences and is characterized by the absence of coconut milk, which is commonly used in central...

Kare-Kare is a Filipino stew of oxtail, tripe, and vegetables in a thick peanut sauce, traditionally served with bagoong (fermented shrimp paste) and considered a festive dish with roots in pre-colonial Pampanga cooking.

Ouk, also called Ouk Chatrang or Cambodian Chess, is a Cambodian regional chess variant closely related to Thai Makruk. It is played on an eight-by-eight board with a distinct piece set and starting arrangement; Cambodian rules include special first-move options for the king and the piece correspond...

Galangal is a rhizomatous spice belonging to the ginger family, derived primarily from the Alpinia galanga plant. It is closely related to ginger but features a sharper, more peppery flavor with distinct citrusy and earthy undertones. The spice is a foundational seasoning in Southeast Asian cuisine,...

Victor Lieberman is an American historian of Southeast Asia and comparative state formation at the University of Michigan. His two-volume work Strange Parallels: Southeast Asia in Global Context, c. 800-1830 compares mainland Southeast Asian societies with parts of Europe over a long period of polit...

Kare-Kare is a rich Filipino curry notable for its distinctive creamy sauce made from peanuts and coconut milk. Traditionally prepared with oxtail, it’s a staple at festive occasions and celebrations throughout the Philippines. It's particularly enjoyed by those seeking authentic Southeast Asian cui...

The Khmer Kingdom, also known as Angkor, was a powerful Southeast Asian empire centered in present-day Cambodia. Flourishing from the 9th to 15th centuries, it is notable for its sophisticated civilization and monumental architecture, most famously Angkor Wat. The kingdom blended Hindu and Buddhist...

The Thai bird's eye chile is a small, slender pepper variety belonging to the Capsicum annuum species, commonly cultivated throughout Southeast Asia. Despite its physical size, the chili delivers an intense, sharp heat, typically registering between 50,000 and 100,000 on the Scoville scale. It serve...

Anthony Reid is a New Zealand-born historian of Southeast Asia whose research covers the early modern period, maritime trade, political change, religion, and social life. His two-volume work Southeast Asia in the Age of Commerce, 1450-1680, published between 1988 and 1993, examines the region's comm...

Thongchai Winichakul is a Thai historian and Professor Emeritus of History at the University of Wisconsin-Madison. His research examines the intellectual foundations of modern Siam, including geography, sovereignty, historical memory, national identity, and the effects of colonial-era knowledge. His...

Ben Kiernan is an Australian-born historian of Cambodia and genocide who has taught at Yale University. He founded the Cambodian Genocide Program, which documents the crimes of the Khmer Rouge and studies their historical and political context. His book The Pol Pot Regime: Race, Power, and Genocide...

Kari Kambing is a rich, spiced curry featuring lamb or goat, traditionally prepared in Southeast Asia. It’s known for its intensely flavorful, thick gravy developed through long simmering, which effectively breaks down the meat. This dish reflects influences from Malaysian and Indian cuisine and is...

Oh No Khao Swe is a Burmese noodle dish consisting of wheat egg noodles served in a thick, creamy curry broth made from chicken and coconut milk. The base is flavored with a blend of turmeric, chili, and fish paste, creating a rich, savory soup that is distinct to Myanmar. It is characteristically s...