Category:Southeast Asian cuisine: Difference between revisions

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Latest revision as of 14:13, 19 January 2025

Wikimedia Commons has media related to

Cuisine_of_Southeast_Asia

.

For more information, see Southeast Asian cuisine.

Subcategories

This category has the following 11 subcategories, out of 11 total.

B

• Bruneian cuisine (1 C, 9 P)
• Burmese cuisine (40 P)

C

• Cambodian cuisine (15 P)

F

• Filipino cuisine (2 C, 193 P)

I

• Indonesian cuisine (11 C, 327 P)

L

• Lao cuisine (11 P)

M

• Malaysian cuisine (3 C, 122 P)

S

• Singaporean cuisine (1 C, 76 P)

T

• Thai cuisine (174 P)

V

• Vietnamese cuisine (2 C, 126 P)

Σ

• Southeast Asian cuisine stubs (1 C, 17 P)

Pages in category "Southeast Asian cuisine"

The following 46 pages are in this category, out of 46 total.

A

• Ant egg soup
• Apam balik

C

• Cambodian cuisine
• Cendol
• Chai tow kway
• Chicken curry
• Coconut jam
• Coconut shrimp
• Cocopandan syrup
• Creamed coconut
• Curry chicken noodles
• Curry puff

D

• Dried shredded squid
• Durian
• Durio zibethinus

E

• Economy rice

F

• Fish head curry
• Fried durian

G

• Gac
• Galangal

J

• Jackfruit

K

• Kaong palm vinegar
• Klepon
• Kopi (drink)
• Krupuk kulit
• Kue

L

• Lao cuisine

M

• Malay cuisine
• Mangosteen
• Mung

N

• Nangka
• Nasi campur

O

• Onde-onde

P

• Palm vinegar
• Pandan cake
• Pickled lime
• Pig's organ soup

R

• Rambutan

S

• Sago soup
• Sago with coconut milk
• Sagu (dessert)
• Sarim (dessert)
• Shrimp chips
• Sumpia

T

• Toddy palm
• Tuak

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Categories:

• Asian cuisine by region
• Culture of Southeast Asia
• Eastern cuisine