East Timor Batar Da’an is a vegetarian dish made of pumpkin, corn and mung beans that are sautéed with onions and garlic. This is a hearty dish that can easily be a main dish on it’s own. It is both sweet and savory. It also can be as an excellent side to many other fish or meat dishes

East Timor Ikan Pepes is a whole fish cooked in a spicy curry and tamarind sauce. The fish is first steamed in banana leaf then grilled in spice paste made of turmeric, lemon basil, lemongrass, and chili peppers etc. Many people think Ikan Peppes should be the national dish of East Timor.

Caril is a mild chicken curry, cooked with coconut milk and roasted capsicum. It is one of East Timor’s favorite dishes. Unlike many curries from some Asian countries, Caril is a mildly spicy dish. Although it pairs best with rice, it is often served with corn, East Timor’s primary staple.

Ambuyat is a dish derived from the interior trunk of the sago palm. It is a starchy bland substance, similar to tapioca starch. Ambuyat is the national dish of Brunei, and a local specialty in Sarawak, Sabah, and the federal territory of Labuan of Malaysia.

Nasi Katok is one of Brunei’s most commonly found dishes. Sold from as low as $1 Brunei dollar . Nasi Katok is a minimalist and undecorated dish consisting of only three components: plain white rice, sambal (chilli shrimp relish) and a piece of fried chicken.

Beef adobo (from Spanish adobar: marinade) is a Filipino popular stewed dish and cooking process in Philippine cuisine. To make the dish, beef brisket is marinating and browning first before slowly cooking in vinegar based sauce with all other ingredients.

Mechado is a braised beef dish of the Philippines. The dish is make with larded beef; in soy sauce, calamansi and black pepper marinated, then in oil browned. Finally braised in the marinade with additional beef broth,tomatoes, onions, and bay leaves until tender.

Satay is simply seasoned, skewered and grilled meat, served with a sauce, originating from Java of Indonesia. Satay is very also popular in Malaysia, Philippines, Singapore, Thailand, and Brunei. In those Asian countries there are various satay skewers which are adoption of Indonesia's origin satay.

Mie goreng (Bami goreng) is a spicy fried noodle dish, originating from Indonesia. It is made with thin yellow noodles stir fried in cooking oil with optional ingredients garlic, onion or shallots, prawn, chicken, beef, or meatballs, eggs, chili, Chinese cabbage, tomatoes and other vegetables.

Chilli crab is a famous dish of Singapore, the hard shelled crabs cooked in a flavorful sweet, salty, chili-hot tomato sauce. The savoury chilli crab is present in most of the seafood restaurants in Singapore. The dish can be said to be Singaporean's cuisine unique creative, indigenous dish.

Har cheong gai(蝦醬雞), Singaporean fried chicken, consisting friend chicken wings in a batter with fermented shrimp paste. The dish is regarded as one of the most popular fried chicken dishes in Singapore. Beside fermented shrimp paste, a host of spices and ingredients are added in the batter.

Laphet thoke is a special dish in Myanmar. The dish is prepared with fermented tea leaves, dried shrimp, sliced tomatoes, shredded cabbage, garlic, chilli peppers and roasted peanuts and sesame seeds.

Mohinga is a herbal fish-based noodles soup prepared with rice noodles, flavored with lemongrass, and often supplemented with crunchy pth of the banana tree. The dish is considered as the national dish of Myanmar.

Ayam Percik is a Malaysian grilled or roasted chicken flavored with spices and coconut milk. This is the favorite dish of Malaysia's east coastal region including the three states of Kelantan, Pahang and Terengganu.

Lekkerbek is Dutch battered, fried white fish, traditionally cod or whiting. The dish is also served with a dipping mayonnaise-based remoulade or a garlic sauce. And some boiled potatoes. For many people the dish is the Dutch version of British“Fish and Chips”.

Kibbeling is a Dutch snack consisting of battered chunks of fish, served with a dipping mayonnaise-based garlic sauce or tartar sauce. Kibbeling is a very street food in the Netherlands, you can get it at almost all markets, at fish stalls and in eateries.

Tam mak houng is Laos's spcay papaya salad. Shredded unripe papaya and shrimp paste are the key ingredients, along with garlic, tomatoes, yardlong bean, chili, palm sugar, lime juice, fish sauce and brined crabs. In Laos locals eat it usually with sticky rice.

Lao's Khao soi is a soup made with wide rice noodles, chopped pork, tomatoes, fermented soy beans, chillies, shallots and garlic, then topped with pork rind, bean sprouts, chopped scallions and cilantro. The dish is served with a special tomatoes based chilli paste.

Momo is a type of steamed filled dumplings in Tibet and Himalayan regions of South Asia across the Indian subcontinent border. The dish consist of ground meat and chopped vegetables wrapped in a thin dough skin.  

Kdam chaa, fried crab with chilli and green pepper is a specialty of seaside town of Kep and Cambodian coastal region. The indispensable spice of this dish is the locally grown Kampot green pepper with unique flavor.