Abalone
Freshly caught varieties of this mollusc are not rare but Chinese gourmands like it aged, in more ways than one. More specifically, they prefer larger abalones de-shelled, air-dried and preserved, and when it is used, the meat is re-hydrated and braised in its own jus. The process gives the shellfish a gooey texture and intensifies its oceanic flavour.
Bird’s nest
Another Chinese delicacy, and it is basically the oral secretion of swallows. The bird uses it to glue the nest together and humans eat it. No one knows how it all began but the Chinese, especially women, believe that the collagen and nutrients in it are anti-aging and good for the complexion. It is eaten in broths, often sweet but sometimes savoury.
Catfish salad
Called yam pla duk fu in Thai, this is a laborious dish that involves chopping cooked catfish meat into such a fine texture that when it is deep-fried it becomes a fluffy bed of crispy dust. It is then eaten with a tangy green mango salad. Not surprisingly, only Thai homes and a small number of Thai restaurants serve this.
Durian
A native Southeast Asian fruit that has divided people like no other. Those who hate it remember the distinct, pungent smell that has been known to permeate an entire hotel within hours. Loyalists love its creamy texture and layered sweet flavour. Summer is the season for durians and the variety nicknamed “Golden Pillow” from Thailand is the most treasured.
E-fu noodles
You think Chinese food is healthy? Think again. This quintessential Chinese dish has been identified by a number of studies as one of the most fattening. The reason is the way the noodles are made: they contain egg and flour, and the process involves soda water so that they become spongy. When cooked, the noodles absorb most of the sauce, which contains a lot of oil.
Fugu
You say fugu and I say blowfish, which is poisonous. But Japanese epicures have found a way to eat it: identify where the venom is and remove those organs before eating the fish. It is possible but it takes such precision that chefs have to be certified for the work. The meat is apparently so sweet it is to die for.
Ghee
Why does Indian food taste so good? Maybe it’s the butter! Ghee is a purified version, which is sweeter and doesn’t burn as easily – and therefore seldom has an unpleasant odour when cooked. If you’ve ever eaten biryani (fried long-grain rice) or dhal at a proper Indian restaurant, you’ll understand.
Hoisin sauce
Hoisin sauce is a bit of a misnomer, in that the literal meaning is “seafood sauce”, even though it neither contains seafood nor is it typically served with it (although it can be used as a seafood marinade, which may be where it got its name from). Made from soybeans, wheat, sugar, garlic and red chilli, it is more commonly served with Peking duck and roast suckling pig.
Iron Goddess tea
A premium variety of oolong tea, Iron Goddess tea (or tieguanyin) originates from China's Fujian Province and is one of the “Ten Great Chinese Teas”, with reports of it selling for up to US$3,000 per kilogram. The tea has a golden hue and a sweet honey taste.
Jellyfish
There are about 12 species of edible jellyfish and they are considered a delicacy in Southeast Asia. To stop them from spoiling, jellyfish must be treated, or eaten, within a few hours. In China, jellyfish are often desalted (by being soaked in water overnight) and served in a shredded salad with a dressing. In Japan, cured jellyfish is cut into strips and served with vinegar.
Kung Pao Chicken
A typical Szechuan dish, it is believed that this spicy chicken stir fry was named after a Qing Dynasty official and governor of Sichuan Province, as his title was “Gongbao” meaning “palace guardian”. In fact, this association made the dish politically incorrect during the Cultural Revolution and it had to be renamed as hongbao jiding (quick-fried chicken cubes) until the 1980s.
Laksa
This popular noodle soup originates from Peranakan cuisine (a mixture of Chinese and Malay influences). There are two main kinds of laksa – curry laksa, which has a coconut soup base, and asam, which has a sour fish soup base. The dish itself is fairly simple to make – chuck the ingredients in a pot and boil, but it has become a favourite of Southeast Asian cuisine.
Mooncake
There are many legends about the mooncake. One tale says it was used to hide a memo inciting revolution against Mongolian rule during the Yuan Dynasty; another says it is a holy cake from Chang’e – the goddess of the moon; and others claim it is an offering for ancestors during Mid-Autumn Festival. The latter story persists, and Chinese people traditionally buy mooncakes for relatives and friends during this festival. Traditional ingredients vary from region to region and have evolved over time. Nowadays there are many fillings, such as red bean, durian, tiramasu and ice cream.
Nasi Lemak
Malaysia's popular national dish is now widely available across Southeast Asia. It is essentially coconut-flavoured rice with sambal (a chilli and shrimp paste) and various condiments such as peanuts and fried anchovies. Malaysians and Singaporeans also like to wrap the rice in a banana leaf as this is thought to enhance the flavour.
Orange chicken
The original dish came from Hunan Province in China, featuring chicken breast complemented by dried orange peel and fiery red pepper chillies. But this popular dish has since been lost in translation, and become a butchered version in American-Chinese cuisine, more often than not more closely resembling sweet and sour chicken with orange garnish!
Peking duck
Perhaps the most famous of all Chinese dishes, it can trace its roots back to the Yuan Dynasty where it was specially prepared for the Imperial court. It soon spread among the upper classes, before filtering down through the masses and becoming a favourite throughout China. The secret is in the crispy skin, which is achieved by pumping air between the meat and the skin to separate, and then roasting in a closed or hung oven. This delicious skin is then shaved off and wrapped in a pancake alongside scallion, cucumber and hoisin sauce.
Quail eggs
Considered a delicacy in Europe and North America, quail eggs are also commonly used in Asia. In the Philippines, for example, the eggs are key ingredients in the street food kwek-kwek (deep fried eggs in batter). Meanwhile, hard-boiled quail eggs are often used as a tasty side dish in Indonesia and Singapore. Though they are small, their nutritional value is three to four times that of a chicken egg.
Roti
This Indian bread is a staple of native Indian cuisine, usually consumed alongside vegetables and curries. Unlike naan bread, which is yeast-leavened, roti is made from stone-ground wholemeal flour resulting in a much flatter appearance. Even though naan bread is typically served in restaurants, roti is far more likely to be prepared at home.
Snake soup
A Cantonese delicacy that is usually consumed during the colder months of the year, as many Chinese believe that it "heats" up the body. There are various recipes, but generally a consommé is first made from the skinned reptile, and then the meat is shredded and added back in, alongside chicken or pork, jelly ear fungus (mushroom) and other ingredients for texture. Crisps made from flour and herbs can be added when the dish is served.
Tofu
Also known as beancurd, the subtly flavoured food is made from coagulated soy milk – an ancient technique that dates back to the Han Dynasty in China, over 2,000 years ago. It is believed to have spread throughout Southeast Asia along with the spread of Buddhism, as it provided an important source of protein in vegetarian diets, and today it is used extensively in most Asian cuisines.
Unagi
Sorry Ross from Friends, unagi is not a type of martial arts. It is, of course, the Japanese delicacy of freshwater eel. Usually served grilled with a crispy skin, it is said to have stamina-giving properties in hot weather. Unfortunately the critically over-farmed freshwater eel is now an endangered species, and most environmental organisations are urging people to avoid consuming unagi products.
Vindaloo
One of the hottest Indian curries available, right? Wrong. Vindaloo is one of the most corrupted Indian dishes in the West, served in virtually every restaurant with extra chillies and potatoes, but rarely with traditional pork. The true vindaloo is actually a medium-spiced Goan speciality, and in fact has Portuguese origins – coming from the dish carne de vinha d’alhos (meat with wine and garlic).
Wasabi
The burning green paste from the Japanese wasabi rhizome is a condiment most often served alongside sushi. This is partly because its chemical makeup actually inhibits microbe growth – a useful safeguard when consuming raw fish! However, given that true wasabi is difficult to cultivate, most people actually tend to have a substitute made from its cousin horseradish and green food-colouring, with no real wasabi whatsoever. Check the small print next time…
XO Sauce
This spicy seafood sauce originates from Hong Kong and is rumoured to have been invented at The Peninsula hotel’s Spring Moon restaurant. Often used as a condiment, the main ingredients include dried seafood (such as scallops), chilli, garlic and onion. It almost looks like a typo, but its name is actually a reference to premium brands of cognac, emphasising the high quality and cost of the sauce.
Yantok
We’ve all seen rattan furniture, the bamboo-like vine used to make woven mats or wicker chairs. But how many of us have tasted the sour delights of the rattan’s fruit? The lesser-known yantok fruit, mainly found in the Philippines, is distinctive as much for its sharp taste as for its tough, snake-like shell. Eaten raw it’s likely to bring a grimace to your face, and is most often pickled to subdue the tangy flavour.
Zongzi
Known to many as “sticky rice dumplings”, this traditional Chinese food is made of glutinous rice, with various fillings, wrapped in lotus leaves. It is traditionally eaten during the Dragon Boat Festival in honour of Qu Yuan, a famous poet renowned for his patriotism. As the legend goes, Qu Yuan hurled himself in the river after failing to prevent his kingdom from being invaded and people tossed zongzi into the river to stop fish from eating his body.
