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Yaki Gyoza are mini dumplings originating from China. gyoza is made from minced vegetables such as garlic, cabbage and scallions then mixed with minced pork or chicken then wrapped in a thin dumpling skin made from a mixture of wheat flour mixed with air.

Gyoza can be made in many different forms and cooked in different ways to achieve different flavors. Some very popular cooking methods are deep-fried, steamed, plain-fried, deep-fried or deep-fried.

In my opinion, Yaki gyoza is a delicious food, especially with rice, it makes the stomach full and the heart is happy

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Jawada is a traditional food that has been known for generations on the islands of Flores and Alor Island.  In the past, it was served at important events such as weddings and traditional ceremonies.  However, now it has developed into food that can be consumed at any time, friend.

Many tourists who come on vacation to the island of Flores and like this snack, therefore Jawada began to be known by the wider community.  The taste is savory, crunchy and sweet, no one will be able to resist the temptation.  Usually people around enjoy this javada accompanied by tea or coffee as a friend to relax.

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Yaki gyoza is the most common type of gyoza.  They are deep-fried in a hot skillet before the water and cornstarch mixture is poured in and then will be covered for a few minutes.  The mixture of water and cornstarch helps steam the gyoza, making it soft and runny while creating a crunchy bottom.  Yaki gyoza are usually served with a crispy bottom.  Hanetsuki gyoza (“gyoza with wings”) is the term used when a piece of gyoza is connected by a crunchy bottom.

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Babongko or some also call bebongko, is included in the category of wet cakes. However, residents of Kutai Kartanegara like babongko eaten as a breakfast menu.

Bebongko is one of the typical snacks or foods from the South Kalimantan Province. This wet cake can usually be found in East and South Kalimantan, especially in the Banjar and Kutai tribes. Bebongko cakes are usually sold in various traditional markets or market hawker centers.

Unfortunately, this Banjarese food is rarely processed, so its existence is increasingly forgotten.

At first glance Babongko looks like nasi lemak or pundut, but if you look at the contents, you will see a striking difference.

For the people there, Bebongko is one of the choices of dishes at breakfast. Not only that, this snack is also often served in big events, such as weddings or a large Kutai-style breakfast ritual called beseprah.

In addition to breakfast, babongko is also often served at big events, such as weddings or beseprah (big breakfast rituals). At first glance, babongko is similar to the marrow porridge in Java. The difference is, babongko rice flour is given green coloring from the juice of suji leaves. In addition, babongko is served in a pyramid-shaped banana leaf wrapper

This dish has an attractive green color with a soft and chewy texture. The texture is obtained from the manufacturing process that begins with mixing the flour mixture. The dough is cooked with thin coconut milk, sugar, and salt. Cooked dough that has thickened then cooled. When it is cold, the dough is wrapped with liquid brown sugar and thick coconut milk. Then the babongko is steamed until cooked. The coconut milk sauce and liquid brown sugar on top of the babongko make it sweet, savory, and delicious. Moreover, the portion of babongkko is also quite large, enough to make you full at breakfast.

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Laksa is spicy, fragrant noodle soup found across Southeast Asia, particularly Singapore, Malaysia, and Indonesia. It consists of noodles (either wheat noodles, rice vermicelli, or egg noodles/hokkien noodles) in a thick broth made with spices, fresh aromatics, shrimp paste, and coconut milk. Common toppings include fried tofu puffs, fish cakes, blanched cockles, chicken, shrimp, minced laksa leaves, bean sprouts and other vegetables.

Another version of laksa is made with a sour asam (usually tamarind) soup base, though the curry/coconut milk version is more commonly found outside of Asia.

The dish’s origins lie in Peranakan cuisine, also known as nyonya cuisine, which combines Chinese and Malay culinary influences.

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Dictionary.com defines gyoza as a Japanese dish consisting of dumplings that have been stuffed with ground meat and vegetables. Although "dumpling" is part of the definition, consider gyoza to be a step above your average American dumpling.

The Japanese actually based gyoza off of Chinese potstickers. Japanese soldiers first had potstickers during World War II while in Manchuria, in Northern China. Once home, they wanted to recreate the delicious dumplings they had eaten in China.

One of the main differences between gyoza and potstickers is that gyoza tend to be smaller with thinner skin. This allows for a crispier texture and bite. Some say gyoza are known to go heavy on the garlic, which is great for garlic lovers.

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Naem is a red-colored, semi-dry lactic-fermented pork sausage in Southeast Asian cuisine prepared using minced raw pork and pork skin, significant amounts of cooked sticky rice, chili peppers, garlic, sugar, salt and potassium nitrate.[4][5][6][7] Minced beef is sometimes used in its preparation.[6] After the mix is prepared, it is encased in banana leaves, synthetic sausage casings or tubular plastic bags and left to ferment for three to five days.[4][5] Naem has a sour quality to it due to the fermentation, in which lactic acid bacteria and yeasts grow within the sausage.[5] The lactic acid bacteria and yeasts expand by feeding upon the rice and sugar, and the use of salt prevents the meat from rotting.[5]

Naem typically has a short shelf life, which can be extended through refrigeration.[4] The sausage can be time-consuming and labor-intensive to prepare.[4] It is typically stored at room temperature, which gives it a shelf life of around one week.[4] It is produced all over Southeast Asia in slight variations.[8]

Naem is often consumed raw,[9] (after fermentation has occurred), and is often accompanied with shallot, ginger, bird's eye chili peppers and spring onions.[5] It is used as an ingredient in various dishes[10] such as naem fried with eggs, Naem khao and Naem phat wun sen sai khai, and is also consumed as a side dish and as a condiment.[11] The cooking of naem significantly changes its flavor.[9]

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Adobo refers to a method of marinating and stewing for any cut of meat or fish in a briny mixture of vinegar, soy sauce, and spices. Filipino adobo should not be confused with the spicy Spanish adobo sauce. Although they both share the Spanish name, they are vastly different in flavor and ingredients.

This cooking method, like most Filipino culture, is of mixed heritage. While not official, many consider chicken adobo to be the national dish of the Philippines. There are many regional varieties of adobo, but most recipes include vinegar, soy sauce, garlic, bay leaves, and black pepper. The meat is marinated and then stewed in this mixture, which yields a very flavorful, tangy, and tender meat. Adobo is usually served over a bed of fluffy rice to absorb the deliciously tangy sauce.

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History of Adobo

Like many cultures based in warm climates, Filipino natives developed various methods of preserving food. Adobo utilizes the acid in the vinegar and the high salt content of soy sauce to produce an undesirable environment for bacteria. Its delicious flavor and preserving qualities served to increase adobo's popularity. The adobo was traditionally cooked in clay pots but today is made in more common metal pots or woks.

When the Spanish invaded and settled in the Philippines during the 16th century, they witnessed this traditional Filipino cooking method and called it adobo, which is the Spanish word for a marinade.

Adobo Varieties

Although there are basic adobo ingredients, you may find other ingredients that have been included. Vinegar and soy sauce are the heart of adobo, but over the centuries, other liquids have occasionally been added to the brine. Some varieties include coconut milk, which mellows the strong flavors of vinegar and soy sauce. Others include sugar or honey to add a touch of sweetness and an almost teriyaki-like characteristic. The flavor of adobo can also be varied depending on the type of vinegar used. In the Philippines, coconut vinegar, rice vinegar, or cane vinegar are the most common.

Most basic adobo recipes are seasoned only with garlic, bay leaf, and black pepper (the peppercorns can be left whole or crushed for a more vibrant flavor), but additional seasonings may include ginger, onions, or other vegetables.

And it is not just the brine that can vary—all different kinds of meat can be part of an adobe. Although chicken adobo is the most well-known, adobo can be made with pork, beef, fish, or other types of meat. Although not required, the meat is often fried after stewing to give it a crispy exterior.

There are as many varieties of adobo as there are cooks in the Philippines. Although the country is small, the popularity and reach of adobo have spread throughout the world.

Most Common Adobos

Even though the adobo marinade can vary from region to region—and cook to cook—some adobo dishes are made more often than others, like chicken, pork, and beef. When chicken is the meat of choice, it is called adobong manok, and the dish adobong baboy includes pork. Adobong baka is beef adobo.

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Each region has a unique culinary variety, including the East Nusa Tenggara area. Besides having natural beauty, this area also has a variety of delicious and unique traditional culinary delights. From main meals to crunchy snacks.

At first glance, this cake snack has a unique shape, similar to dry-fried vermicelli in a slightly wavy shape like curly hair.

This cake is golden brown with a triangular shape. The hair cake has a distinctive aroma, a mixture of the aroma of fried flour and the smell brown sugar.

Jawada or hair cake is a typical food of the island of Flores and the island of Alor which is usually served during special events and traditional ceremonies. In addition, this hair cake can also be used as souvenirs typical of the two regions.

The hair cake is made with a mixture of rice flour, palm sugar, coconut milk, sap water, salt, and oil. This cake is fried using a lot of cooking oil and hot.

To make it mix all the ingredients into one dough, but the consistency should not be too thick and runny. For the shape to resemble hair, local people usually use coconut shells with small holes or cans with holes in them.

The dough is poured and then shaken over hot oil until it forms like hair with a thin layer. To keep the texture crispy, oil or deep frying is used.

This hair cake can also last a long time if stored in a dry, airtight jar. The process of making is easy but requires time and precision, making hair cakes a special snack that is not easy to find in other areas.

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Unless you happen to dwell or grow up on the islands of Papua, the Moluccas, or Borneo, you will certainly hold Sago palm tree starch and the accompanying meal as a brilliant culinary novelty.

In Brunei Darussalam, the sago is a local staple and is known as Ambuyat.  After searching out a traditional location to eat Ambuyat in Bandar Seri Begawan, I joyously ordered the combination meal from a cheerful family serving out of a food court eatery.

As the smiling waiter emerged from the kitchen with Ambuyat in hand, an overwhelming feeling of happiness swept over my being and I knew I was ready to have another great cuisine experience in the far-off and unique Brunei.

Along with the sago paste, the meal deal came with a fish-based soup (Ikan Rebus), a green leaf-boiled vegetable (Sayur Bayam), and the craziest tasting sauce in the world (Cacah Binjai).

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bobongko wrapped in banana leaves in the shape of a pyramid. The packaging is slightly similar to rice pulut, only the shape is different. The taste of this snack is sweet, but also savory. Produced from the manufacturing process that begins with mixing flour dough. Then, cook it with thin coconut milk, sugar and salt. If it has thickened, you can before putting it in a package with liquid brown sugar and coconut milk. Then, steamed until cooked. This dish has an attractive green color with a soft and chewy texture. The texture is obtained from the manufacturing process that begins with mixing the flour mixture.

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Laksa is a noodle type food that is seasoned with Peranakan culture, which is combined with Chinese and Malay elements. Laksa has several types, the best known is the Penang Laksa type, the shape of the noodles is white and slightly thick. In Indonesia there are also several types of laksa such as Laksa Bogor and Laksa Betawi. The name Laksa is taken from the Sanskrit language 'laksha' which has many meanings, indicating that laksa noodles are made with various spices.

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What is gyoza?
Gyoza are mini dumplings originally from China. Usually gyoza is made from chopped vegetables such as garlic, cabbage and chives and then mixed with minced pork or chicken and then wrapped in a thin dumpling skin made from a mixture of wheat flour mixed with water.

Gyoza can be made in many forms and cooked in different ways to achieve different flavors. Some very popular cooking methods are pan-fried, steamed, plain fried, deep-fried or boiled.

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Nam tok pronunciation nám tòk  is a soup or meat salad dish originating from Southeast Asia, particularly Thailand and Laos. In Thai, the term 

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Filipino adobo (from Spanish adobar: "seasoning by marinating," "sauce" or "flavour") is a dish and a type of cooking method in Filipino cuisine that is produced by soaking meat, seafood or vegetables in a liquid made from a mixture of vinegar, soy sauce, and garlic, then sauteed in oil and cooked in a liquid gravy. Adobo is often considered the national cuisine of the Philippines.

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Jawada or hair cake is a typical food of the island of Flores and the island of Alor which is usually served during special events and traditional ceremonies. In addition, this hair cake can also be used as souvenirs typical of the two regions.

The hair cake is made with a mixture of rice flour, palm sugar, coconut milk, sap water, salt and oil. This cake is fried using a lot of cooking oil and hot.

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Ambuyat is a Bruneian specialty sago porridge that resembles Papeda in the archipelago. Just like Papeda, this traditional Brunei food is also eaten with fish soup with a yellow sauce that has a savory taste or chicken opor and other side dishes.

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Laksa adalah makanan yang berasal dari Malaysia, Singapura dan Indonesia. Sampai saat ini Laksa masih menjadi salah satu makanan populer di Asia Tenggara. Laksa mempunyai beberapa jenis, yang paling dikenal adalah Laksa Penang, bentuk mie nya bulat, putih dan sedikit tebal.

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Laksa Noodle Soup_ Authentic Recipe! - The Woks of Life

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Jawada atau yang biasa di sebut kue rambut merupakan salah satu camilan khas Kupang. Biasanya jawada disajikan ketika terdapat upacara adat. Bentuknya yang unik seperti rambut, rasanya manis dan renyah saat digigit.

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1. Nam / naem ia a pork sausage in Thai and Lao Cuisines.
2. Nam ia a fermentation food that has sour flavor.
3. Naem is used as an ingredient in various dishes and is also served as a side dish.

Source: Wikipedia

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Ambuyat adalah makanan tradisional yang berasal dari Brunei Darusssalam. Bahan baku makanan ini adalah sagu dan tekstur nya seperti lem.

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Bebongko is one of the typical snacks or foods from the South Kalimantan Province. This wet cake can usually be found in East and South Kalimantan, especially in the Banjar and Kutai tribes. Bebongko cakes are usually sold in various traditional markets or market hawker centers. Unfortunately, this Banjarese food is rarely processed, so its existence is increasingly forgotten. At first glance, Babongko's appearance looks like nasi lemak or pundut, but if you look at its contents, you will see a striking difference. For the people there, Bebongko is one of the choices of dishes at breakfast. Not only that, this snack is also often served in big events, such as weddings or a large Kutai-style breakfast ritual called beseprah. Bebongko is a greenish lump that feels chewy and soft when enjoyed. At first glance, it looks like hunkwe pudding, even though it's actually made from rice flour. These lumps are covered by a thick, white-brown sauce. The sauce is made from brown sugar and coconut milk. The lump that has been given the gravy is wrapped in banana leaves shaped like a pyramid. The top of the package, pinned pieces of sticks as rodents. Bebongko has a sweet and savory taste. Bebongko is made through 2 (two) stages of the process, namely making flour dough and steaming. In the first process, the thin coconut milk is cooked together with salt and sugar until it boils. This material is then added to a mixture of rice flour that has been dissolved with coconut milk. After thickening and bubbling, the dough is then removed and cooled for a while. The next process is the dough is put into a banana leaf along with a spoonful of liquid brown sugar and thick coconut milk, then steamed until cooked. In addition to rice flour, sometimes durian flesh is added to the bebongko dough. Durian flesh is added when the flour is dissolved with coconut milk or as a stuffing material in the dough before steaming

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Laksa is a spicy noodle soup from Malaysia, also found in other South East Asian counties including Singapore and Indonesia.

Laksa as we know it here in Australia is made with a coconut broth that is spicy and fragrant. However, there are actually quite a few different types of Laksas and those who travel to Malaysia are often surprised to learn that the most popular Laksa has a much stronger curry flavour and is not made with a coconut broth.

So the coconut broth Laksa that is so wildly popular here in Australia is actually not widely available in Malaysia.

Source: https://www.recipetineats.com/laksa-soup/

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Gyoza (餃子, gyōza) are dumplings filled with ground meat and vegetables and wrapped in a thin dough. Also known as pot stickers, gyoza originated in China (where they are called jiaozi), but have become a very popular dish in Japan. The typical gyoza filling consists of ground pork, nira chives, green onion, cabbage, ginger, garlic, soy sauce and sesame oil, but some creative gyoza shops have also come up with a range of other fillings.

Types of gyoza

Yaki Gyoza (pan fried)

Yaki gyoza are by far the most common type of gyoza. They are pan fried in a hot skillet before a mixture of water and cornstarch is poured in and everything is covered for a few minutes. The water and cornstarch mixture helps to steam the gyoza, making them soft and juicy while creating a thin crispy bottom on the individual gyoza. Yaki gyoza are typically served with the crispy bottom side up. Hanetsuki gyoza ("gyoza with wings") is the term used when the individual gyoza pieces are all connected by the thin crispy bottom.

Sui Gyoza (boiled)

Sui gyoza are boiled gyoza that are often served in a very light broth. They are much less common than yaki gyoza and mainly found at Chinese restaurants and specialized gyoza restaurants.

Age Gyoza (deep fried)

Age gyoza are crispy, deep fried gyoza mainly found at Chinese and gyoza specialty restaurants, but rarely encountered elsewhere.

Source: https://www.japan-guide.com/r/e107.html

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Gyoza (餃子, gyōza) are dumplings filled with ground meat and vegetables and wrapped in a thin dough. Also known as pot stickers, gyoza originated in China (where they are called jiaozi), but have become a very popular dish in Japan. The typical gyoza filling consists of ground pork, nira chives, green onion, cabbage, ginger, garlic, soy sauce and sesame oil, but some creative gyoza shops have also come up with a range of other fillings.

Types of gyoza

How to enjoy gyoza

Gyoza are found nationwide at ramen shops, Chinese restaurants, izakaya (casual dining establishments) and a small number of gyoza specialty shops. A typical serving of gyoza consists of about half a dozen dumplings and costs around 300 to 600 yen. Gyoza are usually eaten with a dipping sauce made at the table of equal amounts of soy sauce and vinegar. A bit of chili oil (rayu) is also commonly added.

Gyoza are particularly popular in the cities of Utsunomiya in Tochigi Prefecture and Hamamatsu in Shizuoka Prefecture, which battle for top gyoza consumption each year. A characteristic of Hamamatsu gyoza is the addition of bean sprouts on top of the gyoza. Both cities have large numbers of gyoza specialty shops some of which offer gyoza with less conventional fillings such as shrimp, mushroom, cheese or shiso leaf.

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Gyoza (餃子, gyōza) are dumplings filled with ground meat and vegetables and wrapped in a thin dough. Also known as pot stickers, gyoza originated in China (where they are called jiaozi), but have become a very popular dish in Japan.

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Nam tok (น้ำตก) is the Thai word for waterfall, and neau (เนื้อ) means beef. Together the literal translation is Thai waterfall beef, or beef waterfall.

In reality, it’s just a name. Like a hot dog.

But just like a hot dog, that were brought from Germany as dachshund sausages, and later called hot dogs in the United States, so there’s also a legend and story that some believe is behind the name of Thai waterfall beef salad.

The beef in this recipe is first marinated and then it is grilled over hot charcoal.

As the recipe and story goes, once the beef begins to hiss from the sizzling juices, the beef should then be removed from the grill, and it’s ready to be sliced and prepared into the salad. The waterfall sizzling sound is how you know the beef is cooked and ready to be eaten.

Receipe: https://youtu.be/EFv5mlII3zA
Source: https://www.eatingthaifood.com/nam-tok-recipe/

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Thai Beef Salad Recipe - Nam Tok Neua (วิธีทำ น้ำตกเนื้อ)!

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Laksa is a wildly popular dish, and some people have strong opinions on the best way to prepare it, the tastiest variety, and crucially – where it came from.

The origins of laksa have even been at the centre of a political controversy. In 2009, the Malaysian Minister of Tourism at the time (Ng Yen Yen) attempted to claim ownership for regional dishes, including laksa, and was quoted in the local media as saying that neighbouring countries, including Singapore, had “hijacked their dishes”. This led to strong disagreement, with Ng later claiming she had been misquoted, saying that a study would be conducted on the origins of foods in the country. At its core, laksa is a spiced noodle soup. While it is mostly associated with Malaysia and Singapore, it is also popular in Indonesia and southern Thailand.

The laksa is served with a creamy seafood-based sauce, with the main components being shrimp broth and coconut milk. laksa also has shrimp paste (called spice in Malay, meaning seasoning) which contains ingredients such as chili, shallots, garlic, ginger, lemongrass and galangal. and it is also served with sambal, either as a garnish or on the side, Additionally, an essential fresh herb, for both laksa varieties to be considered truly authentic, is what is commonly referred to as laksa leaf (Persicaria odorata). It is also known as Vietnamese mint although it is not part of the mint family nor does it have a minty taste. Making either laksa from scratch is a labour of love, and follows the same pattern. If not making fresh noodles, the process begins with making key components: prawn stock, the rempah (spice paste) and the sambal. The gravy is then cooked in stages (spice paste; stock; ingredients such as prawns, fish cake etc; aromatics and coconut milk). Once ready it is ladled over blanched noodles and topped with applicable garnishes.

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Adobo or adobar (Spanish: marinade, sauce, or seasoning) is the immersion of raw food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. The Portuguese variant is known as Carne de vinha d'alhos. The practice, native to Iberia (Spanish cuisine[1] and Portuguese cuisine), was widely adopted in Latin America, as well as Spanish and Portuguese colonies in Africa and Asia.

Adobo refers to a method of marinating and stewing for any cut of meat or fish in a briny mixture of vinegar, soy sauce, and spices. Filipino adobo should not be confused with the spicy Spanish adobo sauce. Although they both share the Spanish name, they are vastly different in flavor and ingredients.

This cooking method, like most of Filipino culture, is of mixed heritage. While not official, many consider chicken adobo to be the national dish of the Philippines. There are many regional varieties of adobo, but most recipes include vinegar, soy sauce, garlic, bay leaves, and black pepper. The meat is marinated and then stewed in this mixture, which yields a very flavorful, tangy, and tender meat. Adobo is usually served over a bed of fluffy rice to absorb the deliciously tangy sauce.

Source: https://en.m.wikipedia.org/wiki/Adobo

https://www.thespruceeats.com/filipino-adobo-1328775

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Jawada atau kue rambut merupakan makanan khas pulau Flores dan pulau Alor yang biasa dihidangkan pada saat acara istimewa maupun upacara adat. Selain itu kue rambut ini juga dapat dijadikan sebagai oleh-oleh khas dari kedua daerah tersebut.

Kue ini berwarna cokelat keemasan dengan bentuk segitiga. Kue rambut memiliki aroma yang khas, campuran antara aroma tepung yang digoreng dengan wangi gula merah.

Kue rambut dibuat dengan campuran tepung beras, gula aren, santan, air nira, garam dan minyak. Kue ini digoreng dengan menggunakan minyak goreng yang banyak dan panas.

Untuk membuatnya campurkan semua bahan menjadi satu adonan, akan tetapi konsistensinya tidak boleh terlalu kental dan encer. Agar bentuknya menyerupai rambut, masyarakat sekitar biasanya menggunakan batok kelapa yang diberi lubang kecil-kecil atau kaleng yang dilubangi.

Adonan dituang lalu digoyangkan di atas minyak panas hingga terbentuk seperti rambut dengan lapisan yang tipis. Agar teksturnya tetap renyah maka digunakan minyak atau cara deep frying.

Kue rambut ini juga dapat bertahan lama jika disimpan dalam stoples yang kering dan kedap udara. Proses pembuatan yang mudah tapi memerlukan waktu dan ketelitian, membuat kue rambut menjadi camilan khas yang tidak mudah ditemukan di daerah lain.

Source: https://food.detik.com/info-kuliner/d-2576016/jawada-kue-rambut-yang-renyah-manis-khas-nusa-tenggara-timur

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Ambuyat is a dish made from the interior trunk of the sago palm. Do you know what sago is? It is white solids being derived from the trunk of a Rumbia tree. And Ambulung is the local term for sago.

Ambuyat is a national dish of Brunei and it is a local delicacy in the Malaysian States of Sabah, Sarawak and also the federal territory of the Labuan. In some cases, it is known as linut. The dish could be eaten with a bamboo fork referred as chandas by rolling the starch around the prongs, then dipping into the sauce.

In Indonesia, Papeda is the similar dish to Ambuyat. Getting to know the said recipe first will help you enjoy its real taste.

In addition, Ambuyat also depicts some insights on the traditional culture of Brunei. You might observe that it is often served with many side dishes together with a main dish. This main dish is served in a big bowl then separating it to the smaller bowls for every diner. And it is also equipped with numbers of eating utensil candas which are usually placed near the main dish.

Source: https://www.willflyforfood.net/brunei-what-you-need-to-know-about-the-ambuyat-dish-of-brunei-recipe/

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Gyoza (餃子, gyōza) are dumplings filled with ground meat and vegetables and wrapped in a thin dough. Also known as pot stickers, gyoza originated in China (where they are called jiaozi), but have become a very popular dish in Japan. The typical gyoza filling consists of ground pork, nira chives, green onion, cabbage, ginger, garlic, soy sauce and sesame oil, but some creative gyoza shops have also come up with a range of other fillings.
There are 3 types of gyoza, there is
-Yaki Gyoza (pan fried)
-Sui Gyoza (boiled)
-Age Gyoza (deep fried)
but in this part i'm just gonna explain about yaki gyoza, so Yaki gyoza are by far the most common type of gyoza. They are pan fried in a hot skillet before a mixture of water and cornstarch is poured in and everything is covered for a few minutes. The water and cornstarch mixture helps to steam the gyoza, making them soft and juicy while creating a thin crispy bottom on the individual gyoza. Yaki gyoza are typically served with the crispy bottom side up. Hanetsuki gyoza ("gyoza with wings") is the term used when the individual gyoza pieces are all connected by the thin crispy bottom.

How to enjoy gyoza?
Gyoza are usually eaten with a dipping sauce made at the table of equal amounts of soy sauce and vinegar. A bit of chili oil (rayu) is also commonly added.

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Nam tok (Lao: ນ້ຳຕົກ, Thai: น้ำตก, RTGS: nam tok, pronounced [nám tòk]) is either a soup or a meat salad from Southeast Asia. In the Lao and Thai language, the phrase means waterfall. The meat salad in Lao cuisine is just a sliced instead of minced meat version of larb, Laos' national dish.

Nam tok can refer to two different kinds of preparation:

In Central Thailand, nam tok is mainly a spicy soup stock enriched with raw cow blood or pig's blood. Blood is often used in Thailand to enrich regular noodle dishes. One of the most popular variants of the nam tok noodle soup is known as kuai-tiao mu nam tok. It includes broth, blood, noodles, bean sprouts, pieces of liver, pork, dumplings, green vegetables and spices. This type of soup has an intense, rich and pleasant taste and is often served by streetside vendors in small food stalls.[1]

Nam tok can be also an Isan and Lao meat dish which is similar to lap (larb). This dish is known in Lao as ping sin nam tok (Lao: ປິ້ງຊິ້ນນ້ຳຕົກ) and in Thai as nuea yang nam tok (Thai: เนื้อย่างน้ำตก, "waterfall grilled beef"), if made with beef, and as mu nam tok (Thai: หมูน้ำตก, "waterfall pork"), if made with pork. The name supposedly refers to the fact that there is still "water", or liquid, in the meat, that is, blood. The "dressing" of this meat-based salad is made with ground roasted rice, ground dried chillies, fish sauce, lime juice, shallots and mint leaves. It can also feature spring onions. It is traditionally eaten with sticky rice and comes with raw vegetables such as thua fak yao (Thai: ถั่วฝักยาว, yardlong beans) and kalam pli (Thai: กะหล่ำปลี, cabbage).

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adobo from filipino; serving suggestions

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What is Filipino adobo?
In the Philippines, which was claimed by the Spanish in 1521, adobo is most often a braise featuring vinegar, soy sauce, garlic, bay leaves, and black peppercorns—Considered by many to be the national dish of the Philippines, adobo reflects the regionality of the archipelago’s 7,640 islands. In some regions, coconut milk is added for adobo sa gata, and not all adobos even contain soy sauce. It might be replaced with fish sauce and annatto to make adobong pula (red adobo), with turmeric to make adobong dilaw (yellow adobo), or skipped entirely for adobong puti (white adobo).

Given the way colonialism goes, the long-standing story has been that Filipino adobo came from the Spanish and Mexican dishes. But food historian Raymond Sokolov has posed another hypothesis: Because the ingredients for adobo, like the country’s many vinegars, were already present in the Philippines by the time Magellan showed up in the 16th century, Sokolov argues that what the Spanish, after seeing similarities to their own marinade in the native braise, contributed the name. White adobo, in fact, was identified as an Indigenous practice in 1613 by the Franciscan missionary Pedro de San Buenaventura, who called it “adobo de los naturales.” While history may be disputed, one thing is for certain: Everyone loves adobo.

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Indonesia has a variety of traditional foods. One of the traditional foods is called Jawada. What is Jawada? Jawada is a traditional snack food typical of Kupang city, East Nusa Tenggara Province.

This traditional snack food has a texture like dry hair, making this snack known as hair cake too. Jawada itself is made from the basic ingredients of flour dough mixed with brown sugar or brown sugar, coconut milk, and juice, and then fried.

The savory taste of coconut milk and the sweetness of brown sugar makes your heart happy after enjoying this sweet dish. This one snack is quite cheap, you can buy it with a price range of between Rp. 2000 to Rp. 4,000 per one piece.

So, are you interested in trying to eat Jawada?

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Ambuyat is the extremely sticky national dish of Brunei, made with sago palm tree starch that gets cooked into a substance similar to glue. It is typically eaten for lunch with a fermented sour sauce and a variety of vegetables on the side. Ambuyat is traditionally prepared for special occasions where it serves as a substitute for rice.

Locals eat it with a double pronged bamboo stick known as chandas and the best way to eat Ambuyat is by twirling it around the stick, then dipping it into a sauce and swallowing it instead of chewing. Ambuyat may be accompanied by a variety of side dishes, dips, and sauces due to its blandness (a minimum of three main and side dishes), and some say it tastes like "nothing at all." The most popular dips are binjai, made from a local sour fruit, and tempoyak, made with the (in)famous durian fruit.

The dish can also be served with meat. Being a must-try delicacy, this iconic dish with a unique texture is not to be missed.

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Jawada is made from rice flour, palm sugar, coconut milk, and salt. The dough is pushed through small holes made on a coconut shell to create the thin hair-like shapes. The dough is then deep fried, so it can maintain its crispiness. And the price is quite cheap just Rp 2000 to Rp 4000 per one piece.

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Bobongko merupakan makanan khas Bugis-Makassar yang terbuat dari pisang yang dihaluskan, telur, santan, gula pasir, dan garam. Kemudian dibungkus daun pisang lalu dikukus. Jika sudah matang, dimasukkan ke dalam kulkas.
Dahulu, Bobongko disajikan sebagai hidangan penutup bagi para raja Bugis. Selain itu juga sering disajikan saat acara adat seperti sunatan, akikah, pernikahan, syukuran dan lain sebagainya. Hingga kinipun Bobongko masih biasa disajikan saat pesta adat.

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Laksa is a popular Peranakan spicy noodle soup. Peranakan culture is based in Southeast Asia and is a mash-up of Chinese, Malay and Indonesian influences. So it’s no surprise that laksa is a fusion of Chinese noodles and Southeast Asian curries, and range from the mild “Chinese” type curries to the full-blown spicy variety.

The origin of the name “laksa” is unclear. One theory traces it back to Hindi/Persian word “lakhshah”, a name for the type of vermicelli used in the soup. “Lakhsah” in turn may be derived from the Sanskrit lakshas meaning “one hundred thousand”, referencing the noodle cake when dry. It has also been suggested that “laksa” may derive from the Cantonese “lɐ̀t sá” literally “spicy sand” alluding to the ground dried prawns used in the soup, which gives laksa a sandy or gritty texture. Another theory again related to the gritty texture of the broth is that laksa is derived from the hokkien word for “dirty” ”lup sup”. Hokkien is a type of Chinese originating in Fujian and spread by Chinese immigrants to Taiwan, Malaysia and Indonesia the same immigrants responsible for helping develop Peranakan culture

There are two main types of laksa:

Curry Laksa is generally what we think of when we hear people talk about laksa. Also known as curry mee, it’s made from a coconut milk and curry paste base and is creamy, intense and often super fiery thanks to lashings of chilli on top. Curry laksa isn’t a dish of subtlety, often bulked up with fish balls, tofu puffs, noodles and prawns or chicken (sometimes both!). Traditionally made with fresh, flat, thin rice noodles, you’ll sometimes see it with mee (yellow wheat noodles) instead, hence why it is referred to as curry mee in Penang.

Assam Laksa on the other hand contains no coconut milk. Instead, the lighter broth is made from fish (usually trevally, snapper or mullet), tamarind and torch ginger flower. Torch ginger flower is a spectacular edible bloom common through Southeast Asia and as the name suggests has a spicy aromatic flavour. Spring onions, shrimp paste and fragrant roots are blended to form a rempah (spice paste), which adds punchy flavour to the broth when mixed through. The soup is finished with a garnish of pineapple, cucumber and mint and helps cut through the broth. Whilst originating in Penang, this laksa is particularly popular in the capital Kuala Lumpur, eaten no doubt as the antidote to heat and humidity.

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Adobo is a popular Filipino dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, bay leaves, and black peppercorns, which is browned in oil, and simmered in the marinade. It has occasionally been considered the unofficial national dish in the Philippines.

The cooking method for the Philippine adobo is indigenous to the Philippine. Pre-colonial Filipinos often cooked or prepared their food with vinegar and salt to keep them fresh longer in the tropical climate of the Philippines. Vinegar, in particular, is one of the most important ingredients in Filipino cuisine, with four main traditional types: coconut vinegar, cane vinegar, nipa palm vinegar, and kaong palm vinegar, all of which are linked to traditional alcohol fermentation.
Ingredients :

1 cup white vinegar

1/4 cup soy sauce

1 whole garlic bulb, smashed and peeled

2 teaspoons kosher salt

1 teaspoon coarsely ground pepper

1 bay leaf

2 pounds bone-in chicken thighs or drumsticks

1 tablespoon canola oil

1 cup water
Directions :
1. In a shallow dish, combine the first 6 ingredients. Add chicken; refrigerate, covered, 20-30 minutes. Drain, reserving marinade. Pat chicken dry.
2. In a large skillet, heat oil over medium-high heat; brown chicken. Stir in water and reserved marinade. Bring to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and sauce is slightly reduced, 20-25 minutes. Discard bay leaf. If desired, serve chicken with cooking sauce.

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Gyoza is pan Fried dumplings from Japan.
in the inside meat, vegetable filling and the wrapped into a rolled of dough
the cooking methode  pan frying, boiled, and deep fried. the texture you get crispy bottoms and tender soft with juicy filling inside.
type of gyoza ; yaki gyoza,sui gyoza,age gyoza

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Ambuyat is a national dish of Brunei and it is a local delicacy in the Malaysian States of Sabah, Sarawak and also the federal territory of the Labuan. In some cases, it is known as linut. The dish could be eaten with a bamboo fork referred as chandas by rolling the starch around the prongs, then dipping into the sauce. In Indonesia, Papeda is the similar dish to Ambuyat. ambuyat is a staple food in Brunei.
Ambuyat Recipe

1 lb sago starch/potato starch/tapioca starch

2 1/2 cups of water

1 Thai chili pepper

1 Tbsp shrimp taste

1 Tbsp dried shrimp

1 Tbsp durian

Salt
Direction : First, you need to combine the tapioca, sago or potato starch with some cool water. Set it aside in the bowl for a few minutes.
Next, heat the water in the kettle and slowly pour the hot boiled water in the container with the starch.
If the starch begins to appear sticky, you can utilize a wooden spoon to start whisking it together. Once it is done, the Ambuyat will now be starchy and sticky.
Now, you have to prepare a shrimp flavored tempoyak or Durian sauce to serve with your Ambuyat.

To crumble the dried shrimp with a Thai chili pepper, you can use a mortar and pestle. Or traditionally, you can use the stone bowl or lasung.
Then add the shrimp paste to the pepper mixture and minced shrimp. You need to sprinkle a bit of salt to taste.

You can now transfer it to a separate serving bowl. Stir in a little hot water slowly to the durian and shrimp mixture.

Finally, serve the Ambuyat dish of Brunei while still hot with the shrimp sauce for dipping. Some other side dishes are cooked vegetables, fried belutak, fried fish fillets, and sweet and sour sauces.

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Gyoza are mini dumplings originating from China. Gyoza is made from chopped vegetables such as garlic, cabbage, and scallions, then mixed with minced meat and wrapped in a thin dumpling skin made from a mixture of flour and water. Gyoza can be prepared in a variety of ways, such as fried, boiled, or steamed.

Recipe how to make Yaki Gyoza
https://youtu.be/NHrLo3G-PSA

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Numpang lahir dan besar di Kalimantan Timur selama hampir 17 tahun, membuat aku lebih akrab dengan aneka masakan di sana. Tentu saja, rasa yang dominan di lidahku juga sesuai selera di sana.

Masakan Kalimantan identik dengan gurih, bening dan asin, sementara wadai atau kue-kuenya pun juga sama, gurih santan serta manis kue-kue basahnya karena gula aren. Sebut saja, ada amparan tatak, apam, ipau, bingka berandan, paracit (seperti putu mayang), aha.. banyak deh!

Nah, ada satu kue kenangan masa kecil yang melekat erat, yaitu kue dengan rasa manis gurih dari bebongko. Duh, menyebut dan membayangkannya saja, air liur sudah hampir menetes.

Babongko atau ada juga yang menyebut bebongko, adalah termasuk kategori kue basah. Meskipun demikian, warga Kutai Kartanegara menyukai babongko disantap sebagai menu sarapan.

Bebongko adalah salah satu panganan atau makanan khas daerah Provinsi Kalimantan Selatan. Kue basah ini biasanya dapat ditemukan di daerah Kalimantan Timur dan Selatan, khususnya di daerah Suku Banjar serta Suku Kutai. Kue Bebongko biasanya dijajakan di berbagai pasar tradisional atau pusat jajanan pasar.

Sayangnya makanan khas Banjar ini sudah jarang di olah, sehingga keberadaannya semakin terlupakan.

Sekilas penampilan Babongko tampak seperti nasi lemak atau pundut, namun jika dilihat isinya, maka akan terlihat perbedaan yang mencolok.

Bagi masyarakat di sana, Bebongko menjadi salah satu pilihan hidangan saat sarapan. Tak hanya itu panganan ini juga sering disuguhkan dalam acara-acara besar, seperti pernikahan atau ritual sarapan besar ala Kutai yang disebut beseprah.

Selain untuk sarapan, babongko juga sering disuguhkan pada acara-acara besar, seperti pernikahan atau beseprah (ritual sarapan besar). Sepintas, babongko mirip bubur sumsum di Jawa. Bedanya, tepung beras babongko diberi pewarna hijau dari perasan daun suji. Selain itu, babongko disajikan dalam bungkus daun pisang berbentuk piramida

Sajian ini punya warna hijau yang menarik dengan tekstur lembut dan kenyal. Tektur itu didapat dari proses pembuatan yang diawali dengan mencampur adonan tepung. Adonan itu dimasak bersama santan encer, gula pasir, dan garam. Adonan masak yang sudah mengental kemudian didinginkan. Jika sudah dingin, adonan dibungkus bersama gula merah cair dan santan kental. Barulah babongko dikukus hingga matang.
Babongko terbuat dari tepung beras disiram kuah santan kental. (foto: Instagram @cakedankue)Saus santan dan gula merah cair di atas babongko membuatnya manis, gurih, dan lezat. Apalagi, porsi babongkko juga cukup besar, cukup bikin kenyang saat sarapan. Yuk, coba bikin sendiri.

RESEP BABONGKO

BAHAN-BAHAN

Tepung beras, 1/2 liter
Kelapa, 1 buah
Gula merah, 1/4 kg
Gula pasir, 4 sendok makan
Daun suji, secukupnya
Kapur sirih, 1/2 sendok teh
Garam, secukupnya
Daun pandan, 2 lembar
Daun pisang, secukupnya (untuk pembungkus)

CARA MEMBUAT

1. Tumbuk daun suji, lalu peras dan ambil airnya.

2. Campurkan air perasan tadi dengan tepung beras dan kapur sirih, masak hingga seperti bubur.

3. Buat santan dari kelapa yang telah disiapkan, lalu beri gula, garam, dan 2 lembar daun pandan sebagai pewangi dan penyedap.

4. Siapkan daun pisang, masukkan bubur, dan siramkan santan. Bungkus rapat, lalu kukus hingga matang.

5. Kue Babongko siap dihidangkan.(*)

source : BABONGKO, KUE KHAS KALIMANTAN, ADA BERAPA VERSI? | catatan neng tanti (tantiamelia.com)

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Laksa is a spicy noodle dish popular in Southeast Asia.[1][2] Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawn or fish. Most variations of laksa are prepared with a rich and spicy coconut soup or a broth seasoned with sour asam (tamarind or gelugur). Originating from Peranakan culture, Laksa is commonly served in Indonesia,[3] Malaysia,[4] Singapore,[5] and southern Thailand

Origin[edit]

Laksa is one of the most popular dishes of Southeast Asian origin, with a diverse variety of ingredients and preparations which vary greatly by region. Because laksa has different varieties across the region, it is difficult to pinpoint the exact origin of the dish. Nevertheless, numbers of laksa recipes has been developed along the trade channels of Southeast Asia—where the ports of Penang, Medan, Malacca, Singapore, Palembang, and Batavia (now Jakarta) are the major stops along the historic spice route. The intensive trade links among these port cities enables exchanges of ideas to take place, including sharing recipes.[7]

There are various theories about the origins of laksa. One theory is that the word laksa is theorised to come from an ancient Persian word for "noodles".[8] Another theory about the dish's origins goes back to the 15th century Ming Chinese naval expeditions led by Zheng He, whose armada navigated Maritime Southeast Asia.[8] Overseas Chinese migrants had settled in various parts of Maritime Southeast Asia, long before Zheng He's expedition. However, it was after this that the number of Chinese migrants and traders significantly increased. These Chinese men intermarried into the local populations, and together they formed mixed-race communities called the Peranakans or Straits Chinese.[8] In Malaysia, the earliest variant of laksa is believed to have been introduced by the Peranakan Chinese in Malacca.[9]

In Singapore, the dish (or its local "Katong" version) is believed to have been created after interaction between the Peranakans with the local Singaporeans Malay.[10][7]

In Indonesia, the dish is believed to have been born from the mixing of the cultures and cooking practices of local people and Chinese immigrants.[11] Historians believe laksa is a dish that was born from actual intermarriage.[7] In early coastal pecinan (Chinese settlement) in maritime Southeast Asia, it was only Chinese men that ventured abroad out from China to trade. When settling down in the new town, these Chinese traders and sailors set out to find local wives, and these women began incorporating local spices and coconut milk into Chinese noodle soup served to their husbands. This creates the hybrid Chinese-local (Malay or Javanese) culture called Peranakan culture.[7] As Peranakan Chinese communities have blended their ancestors' culture with local culture, Peranakan communities in different places now demonstrate diversity according to the local flavour

Ingredients[edit]

A wide variety of laksa exists in Southeast Asia, with regional and vendor-specific differences. Laksa can be broadly categorized by its two main ingredients: noodles and soup. Most preparations of laksa are garnished with herbs. Two of the most widely used herbs are mint, and Vietnamese coriander, known in Malay as daun kesum or by its colloquial name "laksa leaf". Another popular garnish used for many laksa recipes is the unopened flower bud of the torch ginger, usually sliced or shredded.

Noodles[edit]

Laksa Johor is notable for its use of cooked spaghetti.

Thick rice noodles, also known as "laksa noodles" are most commonly used, although thin rice vermicelli ("bee hoon") are also common. Some laksa variants might use fresh rice noodles handmade from scratch, other types of noodles; Johor Laksa for example uses wheat-based spaghetti,[13] while Kelantanese Laksam is served with wide strips of rice noodle rolls similar in texture to shahe fen.

source : Laksa - Wikipedia

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Gyōza[edit]
Gyōza with chili oil
Gyoza no Ohsho restaurant in Japan at Monzen-Nakachō Station

The Japanese word gyōza (ギョーザ, ギョウザ) was derived from the reading of 餃子 in the Jilu Mandarin (giǎoze) and is written using the same Chinese characters. The use of katakana script indicates that the word is of non-Japanese origin. Following the Second World War, Japanese soldiers who returned from northeastern China brought home gyōza recipes.

The prevalent differences between Japanese-style gyōza and Chinese-style jiaozi are the rich garlic flavor, which is less noticeable in the Chinese version, and that gyōza wrappers tend to be thinner, due to the fact that most Japanese restaurants use machine-made wrappers. In contrast, the rustic cuisine of poor Chinese immigrants shaped westerners' views that Chinese restaurant jiaozi use thicker handmade wrappers. As jiaozi vary greatly across regions within China, these differences are not clear. For example, visitors will easily find thin skinned ones at restaurants in Shanghai, and from street food vendors in the Hangzhou region. Gyōza are identical to jiaozi made in Chinese households using store bought machine made wrappers. Gyōza are usually served with soy-based tare sauce seasoned with rice vinegar and/or chili oil (rāyu in Japanese, làyóu (辣油) in Mandarin Chinese). The most common recipe is a mixture of minced pork (sometimes chicken or beef),[citation needed] cabbage, Asian chives, and sesame oil, and/or garlic, and/or ginger,[citation needed] which is then wrapped into thinly rolled dough skins. Gyoza share similarities with both pierogi and spring rolls and are cooked in the same fashion as pierogi, either boiled or fried.

Gyōza and gyōza wrappers can be found in supermarkets and restaurants throughout Japan, either frozen or ready to eat. Pan-fried gyōza are sold as a side dish in many ramen and Chinese restaurants.

The most popular preparation method is the pan-fried style called yaki-gyōza (焼き餃子), in which the dumpling is first fried on one flat side, creating a crispy skin. Then, water is added and the pan sealed with a lid, until the upper part of the dumpling is steamed. This technique is what the Chinese call guotie or potstickers (see above). Other popular methods include boiling sui-gyōza (水餃子) and deep frying age-gyōza (揚げ餃子).

Store-bought frozen dumplings are often prepared at home by first placing them in a pot of water, bringing it to a boil, and then transferring them to a pan with oil to fry the skin.

source : Jiaozi - Wikipedia

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Nam tok (Lao: ນ້ຳຕົກ, Thai: น้ำตก, RTGS: nam tok, pronounced [nám tòk]) is either a soup or a meat salad from Southeast Asia. In the Lao and Thai language, the phrase means waterfall. The meat salad in Lao cuisine is just a sliced instead of minced meat version of larb, Laos' national dish.

Nam tok can refer to two different kinds of preparation:

In Central Thailand, nam tok is mainly a spicy soup stock enriched with raw cow blood or pig's blood. Blood is often used in Thailand to enrich regular noodle dishes. One of the most popular variants of the nam tok noodle soup is known as kuai-tiao mu nam tok. It includes broth, blood, noodles, bean sprouts, pieces of liver, pork, dumplings, green vegetables and spices. This type of soup has an intense, rich and pleasant taste and is often served by streetside vendors in small food stalls.[1]
Nam tok can be also an Isan and Lao meat dish which is similar to lap (larb). This dish is known in Lao as ping sin nam tok (Lao: ປິ້ງຊິ້ນນ້ຳຕົກ) and in Thai as nuea yang nam tok (Thai: เนื้อย่างน้ำตก, "waterfall grilled beef"), if made with beef, and as mu nam tok (Thai: หมูน้ำตก, "waterfall pork"), if made with pork. The name supposedly refers to the fact that there is still "water", or liquid, in the meat, that is, blood. The "dressing" of this meat-based salad is made with ground roasted rice, ground dried chillies, fish sauce, lime juice, shallots and mint leaves. It can also feature spring onions. It is traditionally eaten with sticky rice and comes with raw vegetables such as thua fak yao (Thai: ถั่วฝักยาว, yardlong beans) and kalam pli (Thai: กะหล่ำปลี, cabbage).[2]

source : Nam tok (food) - Wikipedia

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Adobo or adobar (Spanish: marinade, sauce, or seasoning) is the immersion of raw food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. The Portuguese variant is known as Carne de vinha d'alhos. The practice, native to Iberia (Spanish cuisine[1] and Portuguese cuisine), was widely adopted in Latin America, as well as Spanish and Portuguese colonies in Africa and Asia.

In the Philippines, the name adobo was given by colonial-era Spaniards on the islands to a different indigenous cooking method that also uses vinegar.[2][3] Although similar, this developed independently of Spanish influence.

source : Adobo - Wikipedia

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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,[1][2] and a local specialty in the Malaysian states of Sarawak, Sabah, and the federal territory of Labuan, where it is sometimes known as linut.

Ambuyat is eaten with a bamboo fork called a chandas, by rolling the starch around the prongs and then dipping it into a sauce, of which there are many varieties.

There is a similar dish in eastern Indonesia called papeda. It has a glutinous texture and is chewy.

Source : Ambuyat - Wikipedia

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Jawada merupakan salah satu cemilan khas Kupang. Biasanya jawada disajikan ketika terdapat upacara adat. Bentuk jawada cukup unik, yakni mirip sekali dengan rambut. Jawada memiliki cita rasa yang khas dengan perpaduan dari olahan tepung, gula merah, santen dan juga air nira yang digoreng, sehingga olahan dari semua bahan tersebut menghasilkan cemilan khas yang renyah dan gurih.[1]  Jawada yang berbentuk seperti rambut berwarna cokelat itu merupakan makanan khas Pulau Flores dan Pulau Alor. Wisatawan biasanya membeli Jawada sebagai oleh-oleh khas dari kedua daerah tersebut. Sebenarnya Jawada hanya dihidangkan saat ada acara istimewa, maupun upacara adat. Jawada merupakan kudapan berwarna cokelat keemasan dengan bentuk segitiga. Teksturnya unik seperti bihun atau rambut. Lebih tepatnya Jawada berbentuk seperti bihun yang digoreng kering hingga bergelombang menyerupai rambut keriting. Itulah sebabnya kudapan ini sering juga disebut sebagai kue rambut.

Source : Jawada - Wikipedia bahasa Indonesia, ensiklopedia bebas

source : Top 10 Kuliner Nusa Tenggara - Page 7 of 10 - Sukawu Blog

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Jawada or better known as 'hair cake' is a traditional food from the islands of Flores and the islands of Alor. This food has a savory, crunchy and sweet taste. Usually this food is enjoyed with tea or coffee. In the past this food was served on important occasions such as weddings and traditional ceremonies, but now it can be consumed at any time.

Recipe how to make Jawada
https://youtu.be/oR5FYH3GyQg

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nam or nam tok is a soup or meat salad dish originating from Southeast Asia, particularly Thailand and Laos. In Thai, the term "nam tok" means "waterfall". Besides being known in Thailand, this meat cress is also known in the Lao cuisine tradition.

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Bobongko merupakan makanan khas Bugis-Makassar yang terbuat dari pisang yang dihaluskan, telur, santan, gula pasir, dan garam. Kemudian dibungkus daun pisang lalu dikukus. Jika sudah matang, dimasukkan ke dalam kulkas. Dahulu, Barongko disajikan sebagai hidangan penutup bagi para raja Bugis,kalau di daerah saya sendiri dinamakan Bongko pisang,Selain pisang ada juga yang terbuat dari roti tawar(sebagai pengganti pisang)

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1. Adobo is a dish and a type of cooking method in Filipino cuisine that is produced by soaking meat, seafood or vegetables in a liquid made from a mixture of vinegar, soy sauce, and garlic, then sautéing in oil and cooking in a liquid gravy.
2. Adobo is a food originating from the philippines.

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1. Ambuyat is a dish that comes from the trunk inside the sago tree.  This food is food made from bland flour, similar to tapioca flour.
2. Ambuyat is a food that comes from Brunei Darussalam

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Laksa is a spicy noodle dish popular in Southeast Asia. Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawn or fish. Most variations of laksa are prepared with a rich and spicy coconut soup or a broth seasoned with sour asam (tamarind or gelugur). Originating from Peranakan culture, Laksa is commonly served in Indonesia,Malaysia,Singapore, and southern Thailand.

In Singapore, the dish (or its local "Katong" version) is believed to have been created after interaction between the Peranakans with the local Singaporeans Malay.

In Indonesia, the dish is believed to have been born from the mixing of the cultures and cooking practices of local people and Chinese immigrants.

Recipe how to make Laksa https://youtu.be/DgJUhTreEkg

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Jawada are traditional sweet snack of Flores Island and  Alor Island that takes the shape of a triangle with a lovely golden brown color. Composed of thin pasta not unlike glass noodles, Jawada resembles curly hair, from which it got its nickname as the "hair cookie". Jawada is made from rice flour, palm sugar, coconut milk, and salt. The dough is pushed through small holes made on a coconut shell to create the thin hair-like shapes. The dough is then deep fried, so it can maintain its crispiness.

How to make Jawada https://youtu.be/2CTZH7bB5S0

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1. Adobo or adobar is the immersion of raw food in a stock    composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor.
2. Place of origin: Spain, Portugal

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1. Ambuyat is a dish derived from the interior trunk of the sago palm.
2. Ambuyat is national dish from Brunei Darussalam.

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1. Yaki gyoza is mini pangsit Japanese food but actually is from Chinese.
2. Some very popular cooking methods are pan fried, steamed, fried, deep fried or boiled.
3. Types of Gyoza: Age gyoza, Sui Gyoza and Yaki Gyoza

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Ambuyat is tradisional food from Brunei Darussalam. The basic ingredient used is sago porridge which has a texture like glue, then mixed with balacan sauce, fish soup, cah kangkung, Bilis fish, Fresh vegetables, and Bambangan oranges.

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1. laksa is a  spicy noodle dish popular in Southeast Asia.
2. the word laksa is theorised to come from an ancient Persian word for "noodles"

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Laksa Recipe - Singaporean Curry Noodle Soup (Laksa Lemak) | Asian Recipes