Timor-Leste, also known as East Timor, is a Southeast Asian nation occupying the eastern half of the Island of Timor. The capital, Dili, is a vibrant city surrounded by stunning natural beauty, including coral reefs. After Portugal withdrew its colonial rule in 1975, Indonesia claimed the territory, but East Timor finally achieved independence on May 20, 2002.

The people of Timor-Leste, also known as East Timor, are a diverse and resilient population with a rich cultural heritage. Timorese people are known for their strong sense of community and family ties. The people of Timor-Leste are known for their warm hospitality, vibrant cultural practices, and determination to build a better future for themselves and their country.

The tais cloth, a handwoven textile woven on traditional wooden looms, is the cornerstone of Timorese attire for both men and women. Men wrap the tais around their waist like a sarong, while women wear it as dress. The tais features intricate designs and colors that symbolize regional identities, family heritage, and social status, making each piece unique and meaningful.

200 gm pumpkin

25 gm mung bean

25 gm black-eyed bean (optional)

25 gm sweet corn

1 medium size onion

1 tsp grated garlic

1 tbsp coconut milk

1 tbsp refined oil

Salt to taste

1. Wash and soak the beans overnight.

2. Rinse and cook the two types of beans separately in water with ¼ tsp of salt each, as they have different cooking times.

3. Black-eyed beans take around 30 minutes to cook, while mung beans are done in about 10 minutes.

4. Once the beans are tender, transfer them to separate bowls with their cooking liquid.

5. Cook the corn separately and transfer it to another bowl with its cooking water as well.

6. Meanwhile, prep the veggies: peel and dice the pumpkin into small cubes, finely chop the onion, and grate the garlic.

7. Heat oil in a pan and sauté the onion until lightly browned, about a minute.

8. Add garlic and stir for a few seconds.

9. Then, add the pumpkin, mix well with spices, cover, and cook until the pumpkin is half done, stirring occasionally, over low flame.

10. Add the cooked mung beans, black-eyed beans, and corn along with their cooking water to the pumpkin mixture.

11. Stir well, cover, and let it simmer for 5 minutes to allow the flavours to meld together.

12. Season with salt if needed.

Thailand, a vibrant Southeast Asian country, shares borders with Myanmar to the northwest, Laos to the northeast, Cambodia to the east, and Malaysia to the south. Its western edge meets the Andaman Sea, while the Gulf of Thailand lies to the southeast.

The people of Thailand are known for their warm hospitality, rich cultural heritage, and vibrant spirit. With a strong emphasis on community, family, and respect for tradition, Thais welcome visitors with open arms. From bustling cities like Bangkok to serene rural landscapes, Thailand’s diverse population is united by their love for delicious cuisine, colorful festivals, and joyful celebrations.

For women, the iconic garment is the “pha sin” or “pha nung,” a long, handwoven skirt often adorned with intricate patterns and colors, paired with a long shawl- like piece draped diagonally across the chest covering one shoulder.

Men wear the “pha chung hang,” a long piece of cloth wrapped around the waist like a sarong, often paired with a Western-style shirt or a traditional “Raj pattern” shirt.

200 gm of white beans

3-4 tbsp of green curry paste**(see below for home- made Thai green curry Paste)

1 tbsp of refined oil

½ cup coconut milk

Salt to taste

1. Rinse and soak beans overnight.
2. Drain and transfer to a pressure cooker with ½ tsp salt and enough water to cover the beans.
3. Cook on high until the first whistle, then reduce heat and simmer for 5 minutes.
4. Turn off heat and let the pressure release naturally.

5. Heat 1 tbsp oil in a pan, add green paste, and sauté until fragrant.

6. Then, add cooked beans, coconut milk, and ½ cup water.

7. Mix well and bring to a boil.

8. Simmer for 4-5 minutes, stirring occasionally, then turn off the heat.

1. Roast cumin seeds, coriander seeds, and peppercorns over medium heat, stirring until they’re golden brown and fragrant.
2. Let them cool, then grind them into a powder.

3. Lightly wash the lemongrass stalks, then bruise them with a heavy object (like a hammer or rolling pin) to release their oils.

4. Finely chop the bruised stalks to release their flavor and aroma.

5. Prep the aromatics: peel and coarsely chop the onion, peel and finely chop the garlic, and wash and chop the chilies.

6. Roughly chop the fresh basil and coriander leaves.

7. For the galangal, peel, wash, and finely chop.

8. Tear the kaffir lime leaves into small pieces, removing the tough mid-vein.

9. Combine all the prepared ingredients with ½ tsp of salt in a grinder and blend into a smooth, fine paste.

10. If the mixture’s too dry, add a tablespoon of water to help it blend.

Singapore is a vibrant island city-state situated in Southeast Asia, at the southern tip of the Malay Peninsula. It shares borders with Malaysia to the north and is separated from Indonesia to the south by the Strait of Singapore.

Singaporeans are known for their warm hospitality, multiculturalism, and love for food. With a blend of Chinese, Malay, Indian, and Eurasian influences, the people of Singapore embody a vibrant and diverse cultural identity. From bustling hawker centers to trendy cafes, Singaporeans take pride in their city-state’s unique blend of tradition and modernity.

Women often wear the Baju Kurung, Kebaya, or Cheongsam, which are elegant and intricately designed outfits reflecting Malay, Peranakan, and Chinese influences.

Men typically wear the Baju Melayu, Changshan, or Kurta Pajama, which are traditional attire for formal events and celebrations, highlighting the country’s rich cultural diversity.

For the topping:

50 gm red kidney beans (adzuki or red mung beans)

30 gm palm sugar

Pinch of salt

Gula Melaka Syrup:

¼ cup palm sugar

¼ cup water

Chendol Base:

30 gm sticky rice flour

25 gm rice flour

¼ tsp salt

½ tsp sugar

350 ml water

1-2 drops of green coloring

For serving:

Ice shavings

Coconut milk

Gula Melaka syrup

Red Bean Topping:

1. Soak red kidney beans overnight and rinse them thoroughly.
2. Then, place the beans in a pressure cooker with enough water to cover them, adding a pinch of salt and 2 tsp of sugar.
3. Cook on high until the first whistle, then reduce the flame to its lowest setting and cook for 3-4 minutes.
4. Turn off the heat and let the pressure release naturally. Check if the beans are cooked, and if not, cook for an additional minute or until tender.

5. Once cooled, add the palm sugar and cook for a few minutes, allowing the beans to absorb the syrup.

6. Then, transfer the cooked beans to a separate container and let them cool completely. Set aside for later use.

Gula Melaka Syrup:

1. Combine 1 cup of water, 1 cup of palm sugar, and a pinch of salt in a pan. Cook over medium heat, stirring until the sugar dissolves.
2. Continue cooking for 2-3 minutes, then pour the syrup into a separate container.
3. Let it cool and set aside for later use. (Note: Pandan leaf is often used for added flavor, but it’s optional.)

Make Chendol Base:

1. Add one or two drops of green coloring into 350 ml of water, mix well and keep it aside.

2. Mix together sticky rice flour, rice flour, salt, and sugar in a pan.

3. Gradually add the prepared green water, stirring until well combined.

4. Cook the green mixture over low heat, stirring constantly, until it thickens to the point where it holds its shape and doesn’t drip easily from the ladle.

Making the noodles

5. Pour the thickened mixture into the chendol maker.

6. Have a bowl of ice-cold water ready beforehand.

7. Then, slowly press down the handle of the chendol maker, allowing the chendol noodles to drop into the icy water.

1. Shave ice in a mixie and place on a serving plate or bowl.
2. Add Chendol noodles on top, followed by a drizzle of palm sugar syrup and coconut milk.
3. Finish with a topping of red beans.

Discovering the Pearl of the Orient Seas. Located in Southeast Asia, the Philippines is a breathtaking archipelago of 7,641 islands in the western Pacific and South China Sea. Renowned for its stunning landscapes, pristine beaches, and majestic volcanoes.  The country’s capital, Manila, which is a hub of vibrant culture.

The people of the Philippines are known for their warm hospitality, strong family ties, and resilience. With a mix of Asian and Western influences, Filipinos are a vibrant and diverse population. They take pride in their culture, celebrating colorful festivals like Sinulog and MassKara, and are famous for their bright smiles, welcoming nature, and love for music, dance, and good food.

Men wear the iconic Barong Tagalog, an embroidered long-sleeved shirt often paired with belted trousers.

Women wear the elegant Baro’t Saya, consisting of a long skirt and a long-sleeved blouse. They often decorate with an embroidered shawl or scarf draped over the shoulder called Panuelo and a rectangular cloth worn over the skirt, adding a touch of elegance to the overall ensemble.

100 gm green gram (mung bean)

½ cup fresh coconut, shredded

150 gm sugar

¼ cup cashew nuts, chopped

1 teaspoon green cardamom powder

Refined oil for deep-frying

1. Soak mung beans in water for 8 hours or overnight.
2. Drain and rinse them, then grind into a fine paste with ½ cup of water.

3. Combine ground mung beans, coconut, sugar, cashews, and cardamom powder in a pan.

4. Cook over heat, stirring constantly, until the mixture reaches the desired consistency, similar to the one shown in the picture.

5. Grease a flat plate with oil and pour the hot mixture onto it.

6. Press it down to about 1-inch thickness and cut into diamond-shaped pieces.

7. Let it cool completely, then separate the pieces.

8. Heat oil in a deep-pan and fry the diamond pieces until golden brown.

Serve crispy and enjoy with a cup of tea or coffee – perfect for a delightful treat!

Myanmar, also known as Burma, is a Southeast Asian country nestled between India, Bangladesh, China, Laos, and Thailand. As the largest mainland Southeast Asian nation, its capital Naypyidaw serves as the administrative hub. With its stunning beaches and sacred Buddhist temples, Myanmar offers a rich cultural heritage and breathtaking landscapes.

The people of Myanmar, also known as Burmese, are known for their warm smiles and gentle nature. With a rich cultural heritage influenced by Buddhism, they value tradition, family, and community. From vibrant festivals like Thingyan (Water Festival) to their delicious cuisine, Myanmar’s people display a unique blend of warmth, spirituality, and resilience.

Women typically pair their Htamein with a blouse (eingyi) that can have long or short sleeves. Additional adornments include jackets like the Taikpon or the Manchu-style jacket.

Men often complement their Paso with a collarless jacket, a Mandarin-collared shirt, or a Taikpon (Manchu-style) jacket.

1 cup of diced Burmese’s Tofu**

2 medium size tomato

1 small onion

1 tsp grated garlic

1 tbsp refined oil

1 tbsp roasted gram flour (Basen) (see below) ***

½ tsp salt

½ tsp palm sugar

1 tbsp lemon juice

¼ cup of roughly chopped coriander leaves

1. Dice the tofu into small cubes to yield 1 cup.

2. Peel onion and garlic. 

3. Slice the onion and soak them in cold water for crispiness. 

4. Grate the garlic. 

5. Chop the coriander leaves roughly. 

6. Squeeze the lemon juice.

7. Heat 2 tsp of refined oil over medium heat and sauté the grated garlic until lightly browned.

8. Then, transfer the garlic-infused oil to a mixing bowl and let it cool.

9. Blanch tomatoes by boiling water with ½ tsp salt, then plunging them in for 1 minute.

10. Remove, peel, and dice into cubes roughly the same size as the tofu.

11. Mix ½ tsp salt and ½ tsp palm sugar into the cooled garlic-infused oil.

12. Then, add diced tomatoes, tofu, chopped coriander leaves, and onion (pat dry with a kitchen towel to remove excess water).

13. Finally, sprinkle 1 tbsp of roasted gram powder to absorb excess moisture. 

50 gm gram flour (Basen)

1/8 tsp turmeric(option)

1/4 tsp salt

2 cups of water

1. Sift the basen gram flour (basen) and then grease a 14cm x 14cm cake pan with oil. 

2. Mix besan, turmeric powder, and salt in a pan.

3. Gradually add water, stirring until smooth.

4. Place the pan over medium heat and cook, stirring continuously, until the mixture thickens.

5. Pour it into the prepared cake pan and tap gently to remove air bubbles.

6. Let it cool and set.

7. Once set, the tofu can be cut into any shape or size and added to your favourite dishes, such as salads, stir-fries, soups, and more.

Sieve 1 tablespoon of besan and roast over medium heat, stirring continuously, until it emits a delicious roasted aroma.

Malaysia, a vibrant Southeast Asian nation, spans the Malay Peninsula and the island of Borneo. With the South China Sea to the north and Kuala Lumpur as its capital, Malaysia has a rich cultural heritage, breathtaking landscapes, and a thriving economy.

Malaysia is home to a vibrant and diverse population, blending Malay, Chinese, Indian, and indigenous cultures. This multiculturalism shines through in their colorful festivals, delicious cuisine, and warm hospitality, with Malaysians known for their resilience, creativity, and strong family ties, making the country a fascinating blend of tradition and modernity.

The traditional dress for women is the Baju Kurung, a loose-fitting knee-length blouse paired with a long skirt (kain). For more formal occasions, a sarong is often worn on top. For men, the traditional attire is Baju Melayu, a long-sleeved shirt worn with trousers, often accompanied by a sampin (a short sarong worn around the waist) and a tanjak (headgear).

100 gm mung beans (kacang hijau)

1 tablespoon oil

1 medium onion

1 tsp grated garlic

½ tbsp of grated ginger

1-2 chopped chilies

1/2 cup coconut milk

Salt to taste

1. Rinse and soak mung beans in water for 6 hours or overnight. 
2. Peel and chop the onion, peel and grate the garlic and ginger.  Finely chop the chilies.

3. Cook the mung beans with ½ tsp of salt in sufficient water, skimming off any scum that rises to the surface.

4. Continue cooking until the beans are tender, stirring occasionally.

5. Heat oil in a pan and sauté the chopped onion for about a minute.

6. Add grated garlic and ginger, and continue cooking.

7. Stir in chili paste and cook until fragrant.

8. Then, pour in the coconut milk.

9. Add the cooked mung beans and bring the mixture to a boil.

10. Simmer until the flavors meld together, then season with salt and sugar to taste.

Pairs perfectly with steamed rice – enjoy!

Laos, a landlocked country in Southeast Asia, is bordered by Myanmar and China to the northwest and north, Vietnam to the east, Cambodia to the southeast, and Thailand to the west and southwest. The capital city is Vientiane. Laos is characterized by its mountainous terrain, with the mighty Mekong River flowing through it.

The people of Laos are known for their gentle nature, warm smiles, and serene Buddhist way of life. They live in harmony with nature, valuing simplicity and community. With a rich cultural heritage, Laotians take pride in their traditions, festivals, and delicious cuisine. Visitors often remark on the country’s laid-back atmosphere and the friendly, welcoming nature of its people.

For women, it consists of a long skirt, a long-sleeved shirt that wraps around the body, and a shawl draped over one shoulder. For men, it includes a hip-length jacket paired with puffy trousers and a belt worn over the jacket. This attire shows the exquisite weaving skills of the Lao people.

100 gm mung beans

1 tsp grated garlic

1 tablespoon grated ginger

1 small onion finely chopped

1 tbsp refined oil

Salt to taste

For garnishing:

¼ cup of finely chopped coriander leaves

¼ cup of mint leaves

1 small onion

1 small cucumber

1 small lemon (for dressing)

For Dressing:

2 tbsp soya sauce

1 tbsp fresh lemon juice

1 tsp palm sugar

1 tsp chili flakes

1 tbsp roasted rice powder ** (“khao khua” in Lao, see below)

1. Soak mung beans overnight. 
2. Next morning, rinse mung beans several times, gently crushing to loosen skins, then strain to separate and remove them.

3. Add salt to taste to the mung beans along with a minimal amount of water.

4. Transfer the mixture to a microwave-safe bowl, cover it with cling film (poking a few holes for steam to escape), and microwave for 4-5 minutes or until the beans are tender but still retain their nutty texture.

5. Drain the water and set the beans aside to cool.

6. Meanwhile, peel, wash and grate the garlic and ginger. and chop the onion, then set them aside.

7. For garnishing, prepare fresh herbs, cilantro, mint, onion, and cucumber by roughly chopping the herbs and slicing the cucumber and onion to your preference. 

8. Squeeze out some fresh lemon juice for the dressing.

9. Heat oil in a pan and sauté the onion along with the prepared garlic and ginger until fragrant.

10. Add the cooked mung beans to the sautéed spices and stir-fry briefly.

11. Then, set the mixture aside to cool down.

12. In a bowl, whisk together soya sauce, lemon juice, and palm sugar until the sugar is fully dissolved.

13. Combine the sautéed mung bean mixture, cilantro, mint, and onion with the soya sauce dressing.

14. Sprinkle chili flakes and roasted rice powder on top, then mix well.

1. Take some glutinous or regular rice and dry roast it in a pan over low heat, stirring frequently, until lightly golden and fragrant.  
2. Let the roasted rice cool completely. 
3. Grind the roasted rice into a fine powder using a spice grinder or mortar and pestle.

Indonesia is a  country in Southeast Asia between the Indian and Pacific Oceans.  It comprises of more than 17,000 islands and its capital is Jakarta.  The equator passes through Indonesia with several islands directly its path.  It is the world’s largest archipelagic state.

The people of Indonesia are a vibrant and diverse nation, with over 300 ethnic groups and more than 700 languages spoken across the archipelago. They’re known for their warm hospitality, strong family ties, and rich cultural heritage. Indonesians take great pride in their traditions, arts, and cuisine, and are often described as friendly, resilient, and community-oriented.

For Women: – Kebaya (intricately embroidered or batik blouse-dress). Batik skirt or sarong, and Selendang (shoulder cloth or scarf)

For Men: Batik shirt, Kain batik or sarong (wrapped cloth), and Songkok or peci (traditional hat)

50 gm green mung beans (kacang hijau)

¼ cup coconut milk

2 tbsp of palm sugar (or brown sugar)/cane sugar**

Pinch of salt

Pandan leaves for flavor

1. Rinse and soak mung beans overnight.
2. Boil water with a pandan leaf, then add the soaked mung beans and a pinch of salt.
3. Reduce heat to low and simmer until the mung beans are cooked and tender.

4. Skim off any scum that forms on the surface while cooking the mung beans. 

5. Remove the pandan leaf once done.

6. Mash some of the cooked mung beans, then add milk and sugar.

7. Bring the mixture to a boil.

8. Adjust sweetness and consistency to taste by adding more palm sugar or coconut milk. 

9. Serve warm or chilled, according to preference.

Cambodia, nestled in Southeast Asia, is bordered by Thailand, Laos, Vietnam, and the Gulf of Thailand. Its capital, Phnom Penh, is known as the “Pearl of Asia”. Cambodia is renowned for its ancient temples and ruins, particularly the iconic Angkor Wat, a testament to its rich cultural heritage.

The people of Cambodia are known for their resilience, warmth, and rich cultural heritage. They take great pride in their traditions, history, and Buddhist values, which are reflected in their daily lives and vibrant festivals. Cambodians are often described as friendly, welcoming, and strong in their community bonds. Their warm smiles and hospitality leave a lasting impression on visitors.

In Cambodia, the traditional attire is known as the Sampot – a elegant, floor-length wraparound skirt typically crafted from luxurious silk. Both men and women wear this garment, which bears resemblance to India’s dhoti. The Sampot is worn for both everyday life and special occasions like weddings and other important ceremonies.  

200 gm sticky/glutinous rice

100 gm mung beans

4 tbsp fresh grated coconut

1 carrot

1 tsp grated ginger

2 tsp powdered sugar

Salt to taste

For wrapping:

Banana leaves/Cooking foil

1. Rinse and soak sticky rice and mung beans separately for 24 hours

Cooking the Mung Beans:

2. Drain and rinse the rice and mung beans thoroughly.

3. Then, cook the mung beans with ½ tsp of salt until tender, either over an open flame or in a pressure cooker.

Seasoning the Ingredients:

4. Mix 3 tablespoons of fresh grated coconut, a pinch of salt, and 1 teaspoon of sugar into the drained rice.

5. Add 1 teaspoon of grated ginger to the cooked mung beans.

Preparing the Carrot:

6. Wash, peel, and cut the carrot lengthwise.

7. Pre-cook the carrot with a pinch of salt – we microwaved it for 5 minutes to soften it slightly.

Preparing the Banana Leaf:

8. Cut a banana leaf into a large square.

9. Cut a smaller square from another banana leaf.

10. Place the smaller square on top of the larger square, centered, to serve as a guide for assembling the filling.

Assembling the Cake:

11. Spread 2 tablespoons of sticky rice evenly over the small square leaf guide.

12. Place 1 tablespoon of mung bean mixture lengthwise at the center of the sticky rice layer.

13. Add sliced carrot at the center, covering it with a little more mung bean mixture and then a small amount of sticky rice. 

14. Top with an additional ½ tablespoon of sticky rice to enclose the filling.

Wrapping the Cake:

15. Fold the small square leaf over the filling to enclose it.

16. Wrap the larger square leaf over the smaller one, securing it tightly. 

17. Tie a string around the middle and fold the ends firmly to seal the package.

Securing the Package:

18. Tie the package lengthwise first, then add two more ties horizontally, ensuring a secure seal. Make sure the wrapping is tight enough to prevent the package from opening or water from seeping in during cooking.

Cooking the Cakes:

19. Bring a large saucepan of water to a boil. 

20. Place the wrapped cakes into the boiling water and cook for 1 hour and 30 minutes.

Cooling the Cakes:

21. Remove the wrapped cakes from the water and let them cool completely.

Serving:

22. Carefully unwrap the cakes and slice them into portions.

23. Serve with your favorite sauce. 

Enjoyed cooking Nom Orn Sorm!

Brunei is a small Southeast Asian nation situated on the northern coast of Borneo Island, bordered by Malaysia and the South China Sea. The country’s landscape transitions from coastal plains to mountains in the east, with forests covering nearly three-quarters of its territory.

Brunei has a diverse population, comprising Malays, Chinese, various indigenous groups, and expatriates. The people of Brunei are renowned for their warm hospitality and politeness.

For women, the Baju Kurung is a staple, consisting of a loose-fitting tunic paired with a long skirt and a Tudung headscarf. Men, on the other hand, wear the Baju Melayu, a traditional tunic and trousers ensemble. Both outfits are worn for formal occasions and everyday life, reflecting the country’s strong cultural identity.

For the dough:

125 gm glutinous rice flour

A pinch of salt

For the filling:

100 gm yellow split mung beans,

50 gm sugar

1 tbsp butter/coconut butter

For garnishing:

2-3 tbsp of desiccated coconut

1. Wash and cook mung beans with 1 cup of water until soft.  
2. Transfer the cooked beans to a pan, mashing them well. 
3. Add sugar and butter (or coconut butter), then cook over medium heat, stirring until the mixture thickens and reaches a consistency suitable for shaping into balls.

4. Mix the glutinous rice flour, water, and salt to form a dough.

5. Divide the dough into 7 small balls 20 gm each, and cover them.

6. Flatten each ball into a circle, place a spoonful of mung bean filling in the center, and fold the dough to form a round shape.

7. Cook in boiling water as shown in the picture for about 8-10 minutes or until the balls float.

8. Stir them gently occasionally.   

9. When they float, remove the balls from the water and let them cool down to room temperature.

10. Coat the balls with desiccated coconut and serve.

You can adjust the amount of sugar in the filling to your taste.