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South and Southeast Asian Menu Inspirations

Hors D'oeuvres:
 
Placed:
Larb Lettuce Wraps featuring seasoned ground chicken with Mint, Cilantro, Lime, Chili Flakes

Passed:

  • Vietnamese Fresh Summer Rolls: rice paper wrapped around fresh herbs (mint, cilantro, basil), rice vermicelli, and cooked shrimp 

  • Thai Ma Haw (Galloping Horses)  Ground Chicken, peanuts, red curry paste, served atop a slice of fresh pineapple

  • Filipino Lumpia: Crispy Spring Rolls Minced Pork and Vegetables. Banana Ketchup

  • Thai Chicken Satay with Peanut Sauce.

  • Thai Fish Cakes (Tod Mun Pla): These spicy, springy fish cakes made from white fish paste mixed with red curry paste, green beans, and kaffir lime leaves are deep-fried and served with a sweet chili dipping sauce topped with crushed peanuts and cucumber relish

  • Singaporean Kueh Pie Tee:  crispy, thin tart shells filled with a savory  mixture of shredded turnip, carrots, and prawns.

  • Dumplings and Wontons Varieties such as pork dumplings (shumai), crispy fried wontons, and

  • Potstickers with  soy-based dipping sauces.

  • Malaysian Curry Puffs (Karipap) small, crimped pastries filled with curried potatoes, chicken, or beef.

  • Thai Shrimp Cakes (Thot Man Kung) . Minced shrimp, sweet and spicy dipping sauce

  • Chicken Tikka Skewers: Boneless chicken pieces are marinated in spices and yogurt, then skewered and grilled

  • Samosas:  filled with spiced potatoes, peas

  • Pakoras: Deep-fried fritters made from a variety of vegetables like onions, potatoes, and spinach

  • Seekh Kebabs: Minced meat mixed with spices, shaped into skewers, and grilled.

  • Paneer Tikka Bites: Cubes of paneer cheese marinated in spices and grilled.

  • Spicy Tuna Tartare with Papadum: A modern fusion, combining the flavors of South Asia with fresh tuna​​

First Course:
Salad
  • Rojak: cucumber, jicama, pineapple, green apple, spinach, bean sprouts, and crispy fried tofu, spicy palm sugar and tamarind dressing, with crushed peanuts​

  • Ensaladang Mangga (Philllipines) Green Mangoes, Tomatoes, Onions, Lime Juice and fish Sauce ​

  • Gado Gado: Indonesian mixed salad. Cabbage, Green Beans, Chayote, Bean Sprouts, Tofu, Persian Cucumbers,Tomato, Spinach, Fried Shallots, Hard boiled Egg, Tangy Spicy Peanut Dressing

Soup

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  • Mulligatawny: An Anglo-Indian creation (derived from the Tamil words for "pepper water"), this soup is a thick, curried broth typically made with chicken or lamb, lentils, rice, and spices. It is a well-known dish globally.

  • Dal Soup: Many regions across India and Pakistan prepare simple, comforting lentil soups (dal), which are high in protein and seasoned with turmeric, ginger, and garlic, making them a nourishing staple meal

  • Tom Yum Goong (Thailand): Perhaps the most famous Thai soup, Tom Yum is a hot and sour soup, usually made with prawns (goong). Its broth is infused with fragrant herbs like lemongrass, galangal, and kaffir lime leaves, balanced with chili, lime juice, and fish sauce.

  • Tom Kha Gai (Thailand): A milder, creamier variation of Tom Yum, this soup features chicken (gai) in a rich coconut milk broth, giving it a distinctively sweet and savory profile that balances the tangy lime and galangal flavors.

  • Laksa (Malaysia, Singapore, Indonesia): A rich and spicy coconut curry noodle soup with various regional styles. It combines thick wheat noodles or rice vermicelli with a flavorful broth enhanced by sambal (chili paste), herbs, and a protein such as chicken, shrimp, or fish balls.

  • Sinigang (Philippines): A distinctly sour and savory Filipino soup or stew. Its sourness comes traditionally from tamarind, and it is loaded with various vegetables and meat (pork, beef, or fish

Main Course

  • Tandoori Chicken: Chicken marinated in yogurt and a blend of spices (tandoori masala), then traditionally cooked in a high-heat clay oven (tandoor) for a smoky flavor and tender result.

  • Aloo Gobi: A popular and comforting vegetarian main or side dish of spiced potatoes (aloo) and cauliflower (gobi).

  • Chicken Karahi / Kadai: A spicy, dry-style chicken curry prepared in a karahi (a type of wok), known for its bold tomato and ginger base.

  • Kottu Roti (Sri Lanka): A popular Sri Lankan street food made by stir-frying chopped roti (flatbread) with vegetables, eggs, and choice of meat.

  • Prawn or Fish Curry (South India/Sri Lanka): Coastal regions specialize in seafood curries, often using coconut milk for creaminess and tamarind or goraka for a sour tang.

  • Haleem (Pakistan/India): A hearty stew made from slow-cooked meat blended with wheat, barley, and lentils, especially popular during Ramadan. 

  • Pad Thai (Thailand): The iconic Thai stir-fried noodle dish with rice noodles, eggs, tofu, shrimp, peanuts, and a signature sauce balancing sweet, sour, and salty flavors.

  • Adobo (Philippines): A popular and widely available Filipino dish of meat (usually chicken or pork) slow-braised in a sauce of vinegar, soy sauce, garlic, and black peppercorns.

  • Beef Rendang (Indonesia/Malaysia): A famous Indonesian dish of beef slow-cooked in coconut milk and a complex mixture of spices until the liquid evaporates, resulting in tender meat coated in a rich, dry curry paste.

  • Phat Kaphrao (Thailand): A quick and popular Thai stir-fry dish featuring meat (often pork or chicken) with holy basil, chilies, and garlic, typically served over rice with a fried egg on top.

  • Amok Fish (Cambodia): A traditional Cambodian dish of fish covered in a coconut-based curry paste (kroeung), then steamed in banana leaves to create a delicate fish custard.

  • Satay (Indonesia/Malaysia): Popular skewers of marinated and grilled meat, served with a flavorful peanut dipping sauce. 

  • Baingan Bharta: A smoky North Indian dish made from eggplant that is roasted over an open flame, mashed, and then cooked with spices, tomatoes, and onions.jeera rice (cumin rice), or a cooling side of raita (yogurt condiment). 

  • Chapli Kebab: A popular Pakistani street food originating from Peshawar, these are spicy, shallow-fried ground meat patties (beef or lamb), known for their robust flavor profile.

  • Nasi Goreng: The highly popular Indonesian-style stir-fried rice, often considered a national dish. It usually includes sweet soy sauce (kecap manis), shrimp paste, chili, egg, and a choice of meat or seafood.

  • Pancit (Philippines): A versatile category of Filipino noodle dishes, stir-fried with various vegetables and meat or shrimp. 

  • Gaeng Keow Whaan Gai (Thai Green Curry): A classic Thai curry featuring chicken (gai) and bamboo shoots cooked in a rich, fragrant green curry paste and coconut milk, often served with jasmine rice.

Dessert​
  • Mango Sticky Rice (Khao Niao Mamuang): A iconic Thai dessert of sweet glutinous rice cooked with coconut milk, served with fresh, ripe mango slices and sometimes topped with extra coconut cream and toasted sesame seeds

  • Gulab Jamun: Soft, deep-fried dumplings made from milk solids (khoya or milk powder) that are soaked in a warm, fragrant sugar syrup often flavored with rose water or cardamom.

  • Rasgulla: Spongy, white cheese-based balls (chhena) that are boiled in a light sugar syrup, resulting in a lighter, less dense dessert than gulab jamun.

  • Kheer: A classic rice pudding made by simmering rice, milk, and sugar, flavored with saffron, cardamom, nuts (almonds, pistachios), and sometimes dried fruits.

  • Jalebi: A popular coiled, deep-fried sweet made from a fermented batter, immediately soaked in a hot sugar syrup, giving it a unique crispy-chewy texture.

  • Kulfi: A dense, creamy frozen dairy dessert, similar to ice cream but denser, flavored with traditional ingredients like mango, pistachio, saffron, or cardamom.
     

  • Gajar Ka Halwa: A beloved Indian carrot pudding made by slow-cooking grated carrots with milk, sugar, and ghee. It's often garnished with generous amounts of nuts like cashews and raisins.

  • Ras Malai: A delicate, creamy Bengali dessert consisting of soft, flattened chhena (cottage cheese) patties soaked in a rich, sweetened milk sauce (ras) flavored with saffron and cardamom.

  • Soan Papdi / Patisa: A flaky, cube-shaped sweet with a melt-in-your-mouth texture, made from chickpea flour, all-purpose flour, ghee, sugar, and cardamom. It is brittle and light.
    Pisang Goreng / Goreng Pisang (Indonesia/Malaysia): Simple yet widely loved, this consists of bananas or plantains coated in a light batter and deep-fried until crispy. It is a common street snack. 
     

  • Balushahi / Badusha: A traditional North Indian sweet with a flaky, buttery texture similar to a glazed doughnut. They are deep-fried and soaked in thick sugar syrup.

  • Chhena Poda: Originating from Odisha, this is a unique baked cheese dessert. Chhena (fresh cottage cheese) is kneaded with sugar and nuts, baked until golden brown, and is considered the Indian cheesecake.

  • Mysore Pak: A rich sweet from Karnataka made from generous amounts of ghee, sugar, gram flour, and cardamom powder, giving it a porous, fudgy texture.

    Sanwin Makin (Burmese Semolina Cake): A popular Burmese dessert that is a rich, dense semolina cake flavored with coconut cream, milk, sugar, and eggs, typically topped with sesame seeds and cut into diamond shapes

     

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