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.

Southeast Asia is a vast and diverse region, covering about 3% of the Earth’s land. It comprises 11 countries: Brunei, Burma (Myanmar), Cambodia, Indonesia, Laos, Malaysia, Philippines, Singapore, Thailand, Timor-Leste and Vietnam.

Pulses and beans are staple ingredients in Southeast Asian cuisine. The region cultivates various types, including mung beans (Kacang hijau or green gram), Petai beans (stink beans), Winged beans (Kacang botol) are their local pulses while Pigeon peas, and Hyacinth beans were introduced through the Silk Route. 

After exploring the diverse world of “Dals of India”, we’re happy to embark on a new culinary journey through Asia.

In this series, we’ll go into the rich cultural heritage of Asian pulses, exploring traditional recipes, cooking techniques, and the stories behind these beloved dishes. Join us as we discover the flavors, aromas, and traditions of Asia’s pulse culture!

Pulse cultivating in Asia is primarily practiced in India which is the world’s largest producer of pulses.  Other countries in Asia that grow pulses include Pakistan, Bangladesh and Nepal.  These few countries are known countries for producing pulses.  As we proceed, let us find out about the other Asian countries who may be involved in pulse cultivation.

There are 48 countries in Asia, which can be divided into 6 topographical zones: North Asia, Central Asia, East Asia, South Asia, Southeast Asia, and West Asia. We’ll explore each of these zones, one country at a time.

Hollow Structure: Onion leaves remain hollow throughout their three stages of growth.

Parallel Veins: Onion leaves have parallel veins, a characteristic feature across all growth stages.

Epidermal Peel: A protective epidermal peel covers onion leaves throughout their development.

“Life is like an onion; you peel it off one layer at a time, and sometimes you weep.” – Carl Sandburg

“Life is like an onion: you peel off layer after layer and then you find there is nothing in it.” – James Huneker

“An onion can make people cry but there’s never been a vegetable that can make people laugh.” – Will Rogers

2 cups sliced onion

½ tsp grated ginger

½ tsp grated garlic

2 tbsp finely grated coriander leaves

1-2 finely chopped green chilies

¼ tsp turmeric powder

½ cup besan (Gram flour)

1 tbsp rice powder

Water if needed

Salt to taste

Refined oil for frying

1. Slice onions thinly, add ½ tsp salt, and gently squeeze.
2. Let it sit for 10 minutes, squeezing occasionally, to release the onion juice.

3. Meanwhile, prepare the aromatics: grate garlic and ginger, chop green chilies and coriander leaves.

4. Mix them with the onions and put it aside for about 5-10 minutes.

5. Add besan (gram flour), rice powder, and turmeric powder.

6. Mix well, using the released onion juice to bind the mixture. If needed, add 1-2 tsp water.

7. Let it stand for a few minutes. (If it is too dry, add water with a teaspoon one spoon at a time.) The mixture should look as in the picture.

8. Heat oil to medium heat.

9. Take half a dessert spoon of the mixture and gently release it into the heated oil with the help of another spoon. Don’t overcrowd.

10. Fry in batches with a few at a time until both sides are golden brown.

1 large onion

50 gm urad dal (white lentil)

2 tbsp all-purpose flour (maida)

½ tsp pepper

¼ tsp paprika powder

Salt to taste

Refined oil for frying

1. Soak urad dal in water for 4 hours or overnight.
2. Drain and grind into a fine paste with water

3. Mix the dal paste with water to achieve a pancake-like consistency.

4. Add pepper, paprika, and salt to taste and keep it aside.

5. Peel and slice the onion into ¼-inch thick rings and separate the rings.

6. Soak them in cold water with ½ tsp salt for 30 minutes (refrigerate if desired).

7. Mix pepper, paprika powder and little salt to the flour.

8. Coat each onion ring in flour, then set aside to dry for 15-20 minutes.

9. Heat oil to medium heat and maintain the temperature.

10. Dip flour-coated onion rings in the urad dal batter and fry until golden brown.

11. Drain excess oil on kitchen tissue.

1 large onion

50 gm urad dal (white lentil)

2 tbsp all-purpose flour (maida)

1 tsp pepper

1/2 tsp paprika powder

Salt to taste

Refined oil for frying

1. Wash and soak urad dal in water for 4 hours or overnight.
2. Drain and grind into a fine paste with water.

3. Mix the dal paste with water to achieve a pancake-like consistency.

4. Add pepper, paprika, and salt to taste and keep it aside.

5. Wash, peel, and cut off the top of the onion, leaving the root end intact.

6. Place the root side of the onion on a small bottle cap to prevent cutting through the onion.

7. Cut the onion vertically into halves, quarters, and then eighths, creating petal-like sections.

8. Soak the onion in cold water with ½ tsp of salt for 30 minutes in the fridge. 

9. Take the onion out of the cold water and separate the onion sections gently.

10. Mix flour, 1/2 tsp pepper, 1/4 tsp paprika and salt to taste in a bowl.

11. Coat the onion evenly, getting between the petals then set aside to dry for 15-20 minutes.

12. Heat oil to medium heat and maintain the temperature.

13. Dip the flour-coated onion in the urad dal batter and make sure each section is brushed with the batter.

14. Fry the onion in medium-hot oil for 3-4 minutes, tuning it occasionally, until golden brown.

15. Remove and drain on kitchen paper.

Beyond the bulb, onions hold a rich history and a flavorful presence in the kitchen. While their storied past is fascinating, their culinary uses are a true delight. For those who love cooking, onions offer a chance to share joy with loved ones. Whether you’re a seasoned chef or a kitchen novice, onions are a versatile ingredient waiting to be explored and savored.

According to various sources, onions have a rich history that spans thousands of years. The possible birthplace of onions is often attributed to the regions of Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan, and Uzbekistan.

However, some researchers suggest an alternative origin story, tracing onions back to Iran and West Pakistan.

Onions have been an important crop for thousands of years, with cultivation dating back over 7,000 years. Evidence of onion cultivation can be found in ancient civilizations such as Egypt, Greece, and Rome. While ancient Egypt made extensive use of onions, some historians believe that the Greeks and Romans introduced onions to Europe, who likely acquired the onion from the East in Central Asia.

Ayurvedic texts written by Charak Samhita (200 BCE – 300 AD) show onions were valued for healing. Yet, some considered onions and garlic ‘Tamasic’ and unhealthy, preferring ginger. Historically, India’s diet reflected this, with ginger dominating and onions/garlic being rare. The Mughal Empire (1526-1857) shifted this, making onions a staple. Now, modern research confirms onions’ benefits, echoing ancient wisdom – ancient meets modern!

Onions, particularly spring onions, have been a staple ingredient in Chinese cooking for centuries and are also valued in traditional medicine. Onion cultivation in China dates back to around 6000 BC, with onions being grown alongside other vegetables. This long history highlights the significance of onions in Chinese cuisine and culture.