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Oriental

Southeast Asian cuisine includes a strong emphasis on lightly prepared dishes with a strong aromatic fragrance that features flavours as citrus and herbs , such as lime, coriander and basil. Ingredients in the region contrast with the ones in the Eastern Asian cuisines, substituting fish sauces for soy sauces for soy sauce and the inclusion of ingredients such as galangal, tamarind and lemon grass. Cooking methods include a balance of stir frying , boiling and steaming. Staples such as Rice and Noodles form a large part of this cuisine.

 

 

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