A Study on the Different National Food of Selected SEA Countries

ISSUE 01 • MAY 2018 • HISTORY PROJECT

A STUDY ON THE DIFFERENT NATIONAL FOOD OF SELECTED SOUTHEAST ASIAN COUNTRIES CAMBODIA • INDONESIA • MALAYSIA •THAILAND • VIETNAM

KASAYSAYAN 2

Ruel Pagunsan

GAA

Ma. Margarita Bianca

GATCHALIAN

Gillian May

CONTENTS • SEA CUISINE

Table of Contents Southeast Asian food is one of the most preferred cuisines of the world. It includes a strong emphasis on lightly prepared dishes with a strong aromatic component that features flavors such as citrus and herbs.

01 02 05 08 11 14

Overview of Southeast Asian cuisine

Cambodia's Amok Fish Curry

Indonesia's Nasi Padang

Malaysia's Nasi Lemak

Thailand's Pad Thai

Vietnam's Pho

A STUDY ON THE DIFFERENT NATIONAL FOOD OF SELECTED SOUTHEAST ASIAN COUNTRIES

Southeast Asian Cuisine

OVERVIEW

Southeast Asia is home to many cultures that have their own characteristic cuisine. The food in Southeast Asia varies by country and by religious and ethnic tradition. With neighbouring countries India and China, their influences are present in the foods of Southeast Asia, as well as Western influences today. This diversity makes Southeast Asian food mostly preferred worldwide.

A pivotal part of Southeast Asian food history is the search for and use of spices since they were among the most compact and profitable trade items. Indianization, Sinicization, Islamicization, and colonialism are all interconnected in the history of spices.

PAGE 1 • SEA CUISINE

Cuisines often carry with them the traces of their colonized pasts. Some recipes and practices were adopted due to colonialism.

Before European colonization, Chinese and Arab traders brought island spices to the mainland influencing Malaysian and Indonesian food dishes. Noodles are likely Chinese imports while Indianization brought in coconut-based curries.

By the 1600s, Portuguese and Spanish explorers began to bring New World plants to the region, including tomatoes, papaya, pineapple, corn, potato and sweet potato, and cassava. The Columbian exchange brought in the chile pepper from Central America which rapidly replaced various indigenous peppers as a source of hot taste.

French colonialism influenced mainly the Lao, Cambodian, and Vietnamese food systems such as introducing the French bread and salads.

The food system in Thailand has never been colonized but rather took in European food items and recipes according to individual taste preferences and systems of cultural roots.

Due to the close proximity of the borders between countries in Southeast Asia, and combined influences from India and China that have affected indigenous taste and cooking styles, the ingredients are similar throughout most of the region while they are nonetheless manipulated by each culture to suit their palate and taste.

Southeast asian cuisine has developed through centuries of cultural, social and political changes, with roots stretching to antiquity. With the integration of foreign influences, Southeast asian food remains to be unique and true to its cultural signification.

PAGE 2 • CAMBODIA

Amok Fish Curry CAMBODIA A classic Khmer dish, and everyone we talked to had a family recipe. It’s usually steamed and served in a banana leaf with a little coconut cream on top.

FOR LIFE RESTAURANT SIEM REAP, CAMBODIA

Amok Fish: Its History The history of amok fish emerged from some sources of regional debate. Dishes like these are not unique to Cambodia. Both Malaysia and Indonesia boast the similar otak otak and Thailand cooks a spicier hor mok but neither of themembraces it with the passion of Cambodia. "Amok" in the Cambodian language, Khmer, only concerns to the dish whereas in Thai, "hor mok" translates as "bury wrap," suggesting amok may have come from Cambodia's neighbor.

PAGE 3 • CAMBODIA

Fish and rice both feature heavily on the menus of local restaurants, as well as in kitchens throughout Cambodia, and there are so much variations on this classic combo on offer. Perhaps one of the most famous examples is fish amok, which is so popular that it is often considered Cambodia’s national dish

"Classic Khmer Dish" In this dish the curry paste, which includes ingredients such as chillies and garlic, lemongrass, kaffir lime leaves and shallots, is intensely hit in a heavy stone mortar and pestle.

Many of Cambodia's indigenous food plants were wiped out during the Khmer Rouge reign of terror. When Cambodia was safe enough for foreign aid groups to return, the International Rice Bank dipped into its reserves, returning more than 400 rice varieties to Cambodia.

CAMBODIAN ANDÂ THEIR FOOD Cambodians loves pork, buffalo meat, frogs, mussels, and crabs, and they like their food fresh. Buddhist prohibitions have never kept Cambodians from eating meat; it just kept them killing the animals. Sometimes offerings of entire roasted pig are made at Chinese temples.

PAGE 4 • CAMBODIA

It’s so good! You don’t actually have to eat it with rice.

It’s not spicy but the spice is resonating like crazy.

MISS MINA

PAGE 5 • INDONESIA

Nasi Padang INDONESIA Nasi Padang (literally translates to Padang rice, but meaning Padang food) has become the country’s most famous contribution to Indonesian cuisine. When you pay a Padang restaurant a visit, you will enjoy a very unique dish.

LAMUN OMBAK PADANG, INDONESIA

Nasi Padang: Its history This dates back to the era where the Dutch colonized Indonesia. This may be hard to believe, but eating Padang food in the restaurant used to be more challenging than it is today, as only Dutch people and the rich were allowed to enjoy it sitting in. Most Padang restaurant owners wanted to be nice to the locals though, and therefore gave them bigger portions to take away.

It is Sumatra's most exported good, following that it is Minangkabau's biggest endowment to Indonesian cuisine.

PAGE 6 • INDONESIA

Eating with your hands is encourage when you're eating the Padang as this will help flavor tickle your hands while you have the Padang go into your mouth.

The flavors will stay on your hand and will give that kind of happiness you've never had.

"Fun Facts" Padangs are served to you directly, immediately after you enter the restaurant. The waiters have this special ability to bring more than 5 plates in one arm, straight to serve the Padang to you on your table.

There are no Padang restaurants in Padang, why? because they are already in Padang, it would be redundant to name their restaurants Padang Restaurant when they are in Padang. Unlike other Padang restaurants not found in Padang.

Nasi Padang emerged from Padang, Sumatera, Indonesia, a place where the amazing Minangkabau culture is dominant.  While the direct translation is Field (Padang) Rice (Nasi), it has got nothing to do with any field. It’s a kind of food that the Padangnese are pleased to show off. Since Padangnese are just everywhere in the vast Indonesia Archipelago, Nasi Padang is literally being sold at any Indonesia points.

Nasi padang: Its popularity Since Padang has been Indonesia's national food, everyone must know how to enjoy, where to eat, and where to find this cuisine.

PAGE 7 • INDONESIA

“It’s one of those dishes that blows your mind every time.

The flavor is perfectly balanced…. And what your can really taste in their was the roasted coconut, i think i can taste the harmony of different spices and coconut coating the meat.”

BLUE MARK

PAGE 8 • MALAYSIA

Nasi Lemak MALAYSIA A dish that comprises rice made fragrant with coconut cream and pandan leaves.1 A light meal that is believed to be Malay in origin, it is traditionally accompanied by fried anchovies, sliced cucumbers, fried fish known as ikan selar, and a sweet chili sauce.

Modern-day variations on the dish now offer an extensive array of other side dishes.

VILLAGE PARK DAMANSARA UTAMA, PETALING JAYA 47400, MALAYSIA

Nasi Lemak: Its History The nasi lemak was first a farmer’s meal. Long days in the field meant a a ready to eat dish once these farmers get hungry. The rice, oils, and fish provided a balanced diet in one packet, and it was easily concocted too. A recipe of Malay origin, it made use of the seafront harvests, coconuts, and fish.

A closer look at the individual ingredients shows exactly why this plain dish is so revered among the locals.

PAGE 9 • MALAYSIA

Nasi Lemak is not the same as Nasi Dagang Nasi Lemak is often confused with Nasi Dagang, a Malaysian and Southern Thai dish. The two differ from ingredients and elements they have. That clearly states that Lemak is different with Dagang.

Did you know that Nasi Lemak was considered as on of the helathiest innternational breakfast? Yes! It is.

Nasi Lemak literally means "Oily or Fatty Rice" Hence it was called "Fatty Rice" It got its name from its cooking process.

Because of its popularity in Southeast Asia, it is remade by different regions and culture to suit the taste of the people who enjoy the dish. There are 7 variations of Nasi Lemak namely, the Malaysian Indian, Malaysian Chinese, Riau, Singaporean Malay, Singaporean Chinese, vegetarian and Thai.

It is also called as “fatty rice�, nasi lemak is also served in countries next to them like Indonesia, Singapore and Brunei, but it is deeply rooted in Malaysia’s food culture.

Farmers and fishermen are believed to have thrown it together as a breakfast rich in necessary carbs, protein, fats and delivering a spicy kick.

But it is now ubiquitous across the country, including higher-end restaurants and hotels.

FATTY RICE Depending on where you live, a small pack of basic nasi lemak can cost as low as RM1.00 or 13 pesos and while a ehole meal of the same food costs RM20.00 or 263 pesos and above at high end restaurants.

Nasi Lemak is served at around RM45 or 592 Pesos outside Malaysia, countries like Sydney, London. Howerver, in New York they serve Nasi Lemak at around RM26 which costs around 350 pesos.

PAGE 10 • MALAYSIA

“The rendang tastes 35% salty, the anchovies has beef jerky texture, its sweet, spicy and fiesty it’s like twerking in my mouth.”

MISS MINA

PAGE 11 • THAILAND

Pad Thai THAILAND Pad Thai is made from rice noodles, stir fried with eggs, tofu, tamarind paste, fish sauce, dried shrimps, garlic, palm sugar and red chili pepper and served with lime wedges, bamboo shoots, spring onions, raw banana flowers, and topped with a sprinkling peanuts. Its popularization was brought by Thai authorities in the 1930s and 1940s to both Westernize and modernize the country.

THIPSAMAI PAD THAI, BANGKOK

Pad Thai: Its History THAILAND Pad thai traces its origins to a period of ultranationalism in Thailand during the 1932 revolution that ended absolute monarchy and gave rise to the democratic system of constitutional monarchy that has existed since.

The original name of Pad Thai, is ‘Gway Teow Pad Thai.’Gway Teow is a Chinese word for ‘rice noodles’ that shows its Chinese influence. Chinese traders brought a similar creation of Pad Thai to the Ayutthaya Kingdom in the 1700s.

PAGE 12 • THAILAND

"World War II" During World War II, the production of rice decreased which coincided with bad flooding and resulted to the shortage of rice. The Thai government under the Prime Minister and Military Dictator, Plaek Phibunsonghram, promoted noodles amongst its people to preserve their stock of rice. Noodles used only 50% of the grain making it more economical and cheaper to produce.

"Noodle is your lunch" Pad Thai was promoted heavily up and down the country with the campaign slogan of the government “noodle is your lunch”. The Public Welfare Department gave out recipes of the dish to restaurants and even gave free carts to people willing to sell Pad Thai in the streets. Meanwhile, other types of foreign and Chinese street vendors were banned from selling.

Thailand was the only Southeast Asian country never colonized by the West which maintained its own cooking style. However, their cuisine had already been influenced by its Asian neighbors.

Thai food was influenced early on by the cooking techniques of its Chinese settlers almost 2000 years ago. Stir frying and deep frying became common ways to prepare meals.

THAILAND CUISINE Thai cuisine was later influenced by its years under colonization by various nations. The Portuguese introduced the chilli—now a staple Thai ingredient—along with corn, cashews, pineapple, and other produce regularly used in Thai cuisine today. The Dutch influence can be seen in Thai dishes such as khanom khok, a battered rice pudding similar to the pancake-like poffertjes in The Netherlands. French and Japanese influences are also seen in various dishes.

Spicy seasonings such as cumin, cardamom, and coriander, as well as curry dishes came from India. The Malays, to the south, further shared seasonings, as well as their love of coconuts and the satay. Since 1970, Thai cooking has become extremely popular in both North America and Britain.

PAGE 13 • THAILAND

Pad Thai has the blend of sweet, salty and umami from the fish sauce, sour from the tamarind and spicy from the powdered chili.

PAGE 14 •VIETNAM

Pho VIETNAM Pho is a Vietnamese rice noodle dish that is traditionally made with chicken or beef broth, spiced with various flavors and topped with different herbs.

Because of its complex flavors and deceptive simplicity, pho captured the attention of many people in the West when it was brought over via Vietnamese immigration.

PHO DAU, HO CHI MINH CITY

Pho: Its History VIETNAM

In Vietnam, pho is a noodle soup far more than just a soup. It is the meal of the people and holds a soulful place in the country’s cultural identity.

Three events in Vietnamese history have marked the history of pho. They are

The unification of Vietnam under French rule in 1887 The splitting of the country into North and South Vietnam in 1954 The Fall of Saigon in 1975 Pronounced ‘fuh’, as in ‘pot-au-feu’, pho surfaced during the French occupation of Hanoi in the mid1880s. The Chinese imported rice noodle and spices while the French popularized the eating of red meat.

Foreign influences was infused to native flavors to make a dish that is uniquely Vietnamese.

PAGE 15 • VIETNAM

"From North to South" The popularity of pho spread southwards starting in 1954 when the country was split into two under the Geneva Accords. As the dish moved south, cooks infused it with additional ingredients until it evolved into the version that is commonly served today.

Originating as a Northern dish, its expansion to the South brought about different variations. Northern style pho consist of less ingredients - fewer cuts of meat, small slices of ginger laid on top, accompanied by green chilies and limes. Southern style pho is more complex containing bean sprouts, fresh basil and herbs.

"Spread of Pho" After the Fall of Saigon in 1975, the migration of Vietnamese refugees across the globe brought with them their treasured pho recipes introducing it to different heritages that led to its evolution throughout the years. South Vietnamese were by far the majority of the refugees and what they brought with them was the Southern style pho.

Vietnamese cuisine developed with influence from neighboring countries, particularly China. Chinese and Vietnamese cuisines influence one another through the importation of rice noodles as well as the use of New World vegetables like chili peppers and corn, which were present in the Ming Dynasty and made their way to Vietnam.

FRANCOVIETNAMESE CUISINE The link between these two cuisines stems from the colonial history of Vietnam. It started as early as the 17th century with the arrival of Catholic missionaries in Vietnam. The french influence was solidified through the formation of the Indochinese Union in 1887.

When French colonists arrived in Vietnam, they brought several ingredients that did not yet exist in the East, such as asparagus (Măng tây) and potatoes (khoai tây). Onions (hành tay) are often quick-pickled and used as a garnish for other dishes in Vietnamese cuisine. Breads were brought by French colonists to Vietnam, particularly baguettes (banh mi).The Vietnamese adapted this and began using it in their local cuisine.

While it may have adopted certain characteristics from the French cuisine, today's Vietnam cuisine is unique that blends all these influences with their cultural signification.

PAGE 16 • VIETNAM

Vietnamese dishes include five fundamental taste senses (ngũ vị): spicy (metal), sour (wood), bitter (fire), salty (water) and sweet (earth).

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Westport, CT: Greenwood Press.

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Lee, S. A. (2017, March 04). A Brief History of Malaysia's National Dish, Nasi Lemak. Retrieved from https://theculturetrip.com/asia/malaysia/articles/a-briefhistory-of-malaysias-national-dish-nasi-lemak/ Nasi lemak, Malaysia's humble national dish, finds new frontiers. (2015, June 29). Retrieved from http://www.scmp.com/news/asia/southeastasia/article/1829128/fatty-rice-pizza-anyone-nasi-lemakmalaysias-humble