A Cookbook Of ASEAN Noodle Dishes

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A Cookbook of ASEAN Noodle Dishes

SEM SEM BUT NO SEMA Cookbook of ASEAN Noodle DishesPermanent Mission of the Republic of the Philippines to ASEANJakarta

Sem Sem But No Sem: A Cookbook of ASEAN Noodle DishesCopyright 2019Permanent Mission of the Republic of the Philippines to ASEAN 62-21 72789030 / 7220163jakartapm@gmail.com, jakarta.pm@dfa.gov.phwww.jakartapm.dfa.gov.phAll rights reserved. No part of this book may be reproduced, storedin a retrieval system, or transmitted in any form or by any means,electronic, mechanical, photocopying, recording or otherwise, withoutthe prior permission of the copyright ownersPhoto creditsASEAN Foundation:Back cover, pg 6, pg 7 (top), pg 10, pg 15, pg 18, pg 22, pg 30, pg 35 (top right)pg 38, pg 39 (bottom), pg 42, pg 45, pg 46, pg 47, pg 48, pg 49 (bottom photos)Valeria Aksakova / Freepik:Background image in pg 44, pg 45, pg 46, pg 47, pg 48, pg 49, pg 50

ForewordUnity in Diversity is the overarching theme with which ASEAN visualizes toachieve its ASEAN Community. This theme finds its home in the diverse anddelectable noodle dishes of ASEAN, and thus, the inspiration for this cookbook.Sem sem but no sem is a collection of ASEAN noodle dishes the preparation ofwhich was demonstrated by the Ambassadors of ASEAN Member States,collectively known as the Committee of Permanent Representatives and theirspouses, during a mini-festival of ASEAN noodle dishes held at the Chancery ofthe Permanent Mission of the Philippines to ASEAN in South Jakarta. Theserecipes reveal the rich history and cultural heritage of ASEAN countries, fromUnity in Diversity is the overarchingnativetheme withwhich ASEANachieve its ASEANelementsto visualizesforeignto influencesin the ingredients and the manner of theirCommunity. This theme finds its homeinthediverseanddelectablenoodledishesof ASEAN, andpreparation.Forewordthus, the inspiration for this cookbook.In the following pages, readers will discover the wondrous delights and theSem sem but no sem is a collection of ASEAN noodle dishes the preparation of which wassymphony of flavors that ASEAN noodle dishes have to offer. Ingredients anddemonstrated by the Ambassadors of ASEAN Member States, collectively known as the Committee ofcooking instructions, as well as some trivia about the dishes, are listed herein toPermanent Representatives and their spouses, during a mini-festival of ASEAN noodle dishes held atteach aspiring cooks as well as experienced chefs how to make ASEAN noodlethe Chancery of the Permanent Mission of the Philippines to ASEAN in South Jakarta. These recipesdishes by themselves. The cookbook is accompanied by a 15-minute videoreveal the rich history and cultural heritage of ASEAN countries, from native elements to foreignwhichwill be uploaded on YouTube and on the website of the ASEAN Secretariatinfluences in the ingredients and the manner of their preparation.for all to enjoy.In the following pages, readers will discover the wondrous delights and the symphony of flavors that ASEAN noodle dishes have to offer.amgratefulof cookstheIngredients and cooking instructions, Ias wellas sometrivia about thefordishes,theare listedcooperationherein to teach aspiringas wellAmbassadors/Permanentas experiencedRepresentativesof ASEANMemberStates videostationedchefs how to make ASEAN noodle dishesby themselves. The cookbookis accompaniedby a 15-minutewhich willinbe Jakartauploaded onin realizing ofthe Permanent MissionYouTube and on the website of the ASEAN Secretariat for all to enjoy.of the Philippines to ASEAN who worked hard to translate this project to reality,I am grateful for the cooperation of theandAmbassadors/Permanentof ASEANMember expertStates stationedin Jakartain realizingthisthe ASEAN RepresentativesFoundationfor theiradviceandfor lendingto us theirproject. My sincere thanks go to the s during the mini-festival. Most of all, I am grateful to the Secretaryproject to reality, and the ASEAN Foundationfor theiradvice andfor lendingus their Hoi,photographersduring thethemini-festival.of inspiring us allGeneralofexpertASEAN,Dato’Limto Jockfor gracingeventMostandall, I am grateful to the Secretary tandinspiringusalltocontinuetheefforttoraiseto continue the effort to raise awareness about ASEAN through its diverse andawareness about ASEAN through its diverseand UENSUCESOBUENSUCESOELIZABETH Representative of thePhilippinesto ASEANto ASEAN1

Message by the ASEANMessageThis cookbook, Sem sem but no sem: a mini-festival of ASEAN Noodle Dishes,is a valuable publication that supports efforts to raise the profile of ASEAN and itsdiverse cultural heritage to a wider audience. Noodles are a mainstay of SoutheastAsian cuisine and our noodle dishes are popular within and outside the region.Thus this publication of our region’s 10 best noodle dishes has both practical valueand aesthetic appeal.This cookbook, Sem sem but no sem: a ma valuable publication that supports effortdiverse cultural heritage to a wider auSoutheast Asian cuisine and our noodlethe region. Thus this publication of our repractical value and aesthetic appeal.This cookbook features the contributionRepresentatives of ASEAN Member Statespirit of cooperation and unity that best chsuch as this and the many initiatives thawill inspire us to keep searching for thingsI hope this initial project of the Permanetraditionand motivate others to undertakeThis cookbook features the contributions and participation of all Permanent Representatives of ASEAN Member States based in Jakarta whichtheanddifferentrice dishes,or favorite vianexemplify the spirit of cooperation and unity that best characterizes ASEAN. I hope that efforts such as thisthe many initiativesthatactivitiescouldbeundertakenby the othhighlight ASEAN Community building will inspire us to keep searching for things that unite, rather than divide.ASEAN National Secretariats, and the Aaround similarthe world.I hope this initial project of the Permanent Mission of the Philippines will set a tradition and motivate others to undertakeinitiatives, suchas showcasing the different rice dishes, or favorite viands of ASEAN Member States. These activities could be undertaken by the other missionshere in Jakarta, respective ASEAN National Secretariats, and the ASEAN Committees in Third Countries aroundworld.In thethisregard, I commend the efforts ofPhilippines, H.E. Elizabeth Buensuceso,In this regard, I commend the efforts of the Permanent Representative of the Philippines, H.E. Elizabeth Buensuceso,for turningthis projectwell as hertirelessefforts in contributing tointo a reality as well as her tireless efforts in contributing towards ASEAN Community building.DATO’ LIM JOCK HOIDATOLIM JOCKHOISecretary-Generalof ASEANSecretary-General of ASEAN2

Contents1Foreword by the Permanent Representative of the Philippines to ASEAN2Message by the ASEAN Secretary-General5Soto Brunei – Brunei Darussalam9Khmer Curry – Cambodia13Bakmi Goreng Jawa – Indonesia17Lao Chicken Noodle Soup (Khao Piak Sen) – Lao PDR21Char Kuey Teow – Malaysia25Myanmar Classic Mohinga – Myanmar29Pansit Palabok – The Philippines33Laksa – Singapore37Tom Yum Noodles – Thailand41Phở – Viet Nam44Snapshots of the Mini-festival of ASEAN Noodle Dishes3


Brunei DarussalamSoto BruneiSoto is a common name for a soup dish in Southeast Asian countries with Malayinfluences such as Brunei Darussalam, Indonesia, Malaysia, and Singapore.The stock for Soto Brunei is typically beef based although condiments may includeshredded chicken, sliced fish cakes or crab sticks, and hard boiled eggs, among others.What sets Soto apart from one country to the next are the differences in the use ofspices, the texture and the toppings of the soup. In Malaysia for example, Soto maybe eaten with rice cakes while in Brunei Darussalam, Soto is typically consumed witheither rice or egg noodles.Soto Brunei can be served for breakfast, lunch, high tea or even dinner. It is bestserved while the soup is still piping hot. The nature of the spices used in Soto Bruneimakes it a perfect dish one may choose to have on a cold rainy day or as a remedyfor a nasty cold.To order Soto in Brunei, it is important to remember that the noodles are referredto according to its color. Putih (white) for rice noodles and kuning (yellow) for eggnoodles. Interestingly, when the soup is taken with both rice and egg noodles, theaction of marrying both noodles together created the name Soto Kawin (married).Hence, if chicken is the preferred main topping, one would order Soto Ayam Putih orSoto Ayam Kuning or Soto Ayam Kawin.For those who just need to have that extra hot chili spice with everything in their food,asking for lada rindu to add to the dish is a sure-fire way of firing up the appetite, somuch so that they surely long for more.5

Soto BruneiIngredients (serves 4)Ingredients for the soupRice noodles (blanched)1 kilogram beefEgg noodles (blanched)1 kilogram beef bones9 red onions (sliced)Cooking oil5 cloves garlic (sliced)Spices2 inch ginger (crushed)Cinnamon1 inch galangal (crushed)ClovesCardamomStar anis seedCuminCoriander seedsChef of Brunei Ambassador Kasmalati Dato Kassim (1st from left), her spouse Mr. Penigran Noor Azman (middle), and Ambassador Elizabeth Buensuceso (right)6

CondimentsBeansprouts (blanched)Fried onionsLime (halved)Spring onion (finely chopped)Celery leaves (finely chopped)Fresh chili (finely chopped)Boiled eggs (halved)Chili sauceSweet soy sauceSalty soy sauceVinegarSalt and pepper to tastePreparation1.Sauté the sliced onions and garlic with some oil until it turnsgolden brown.2.Add in the spices until the aroma of the spices rises.3.Add lemon grass.4.Add water and bring to boil.5.Add beef and beef bones, crushed ginger and galangal.6.Add salt and pepper to taste.7.Leave the soup to boil for several hours until the beef softens,constantly replenishing the water as necessary. Add spices totaste as necessary.8.Once beef softens, take the beef out and dice.9.To serve, pour the soup over a portion of noodles and selectedcondiments.Chef of Brunei Ambassador Kasmalati Dato Kassim (right) and her spouseMr. Penigran Noor Azman (left) prepare the soup for Soto Brunei7


CambodiaKhmer CurryTraditional Khmer curries don’t follow a strict recipe, just certain key ingredients. Thisallows for a certain flexibility for those who want to customize it according to theirvaried palettes. It is a dish that inspires delicious experimentation, which has producedmany different recipes nationwide with varying levels of spice! However, most Khmercurries are pretty mild and mellow with sweet tones --- very soothing for the palette.If you are in Cambodia, there are, of course, plenty of chilis nearby to spice things up.Usually, you can find cooks serving up Khmer curry with the choice of either chicken,pork, beef, duck, or even frog. The thick, flavorsome, and aromatic broth is generallymade with coconut, cream, fresh milk, fish sauce, and sweet potatoes. This isaccompanied by garlic, shallots, turmeric, various herbs, and ginger. Then it’s up tothe chef to decide what goes into his or her Khmer curry!Khmer curry is sometimes served by itself to enjoy the savory meat flavors but it’susually served alongside noodles, rice, and baguettes.9

Khmer CurryIngredients (serves 4)1 whole chicken (approximately 1.2 kilograms), cut into mediumsized piecesIngredients for the curry paste3 or 4 stalks lemon grass8 cloves garlic2 pieces onions3 pieces shallots50 grams ginger (chopped)50 grams turmeric root (peeled and sliced)50 grams soy sauce2 pieces star anis3 or 4 kaffir lime leaves (finely sliced)Ingredients for the curry2 glasses coconut milk3 tablespoons sugar2 tablespoons salt2 or 3 pieces carrots (sliced)3 pieces sweet potatoes2 pieces long beanCauliflower (optional)Noodle or bread (optional)10

Chef of Cambodia Ambassador Yeap Samnang (right) prepares the toppings for Khmer CurryPreparation1.2.3.Prepare the lemongrass by cutting off the tough dry roots and topends. Approximately 3-4 stalks (depending on the freshness) areneeded to get about 1 ¼ cups of chopped lemongrass.4.Add the coconut milk, and season with salt and add sugar totaste.5.Cook on medium heat until the chicken becomes tender.Using a deep pan, add all of the curry paste ingredients and cookon low heat for 8-10 minutes until the oil begins to separatefrom the curry paste.6.Add coconut milk again and cook for another 8 minutes.7.You may also accordingly add more vegetables to the bowl.Next, add the chicken pieces and cook on medium heat forabout 6-7 minutes. Stir at constant intervals so that the spicepaste does not get burnt or stick to the bottom of the pan.11


IndonesiaBakmi Goreng JawaBakmi Goreng Jawa is believed to have originated from the village of Piyaman inWonosari, Kidul Mountain in Yogyakarta. Over time, this traditional dish togetherwith its close counterpart, the world renowned Bakmi Goreng gained popularity andspread throughout Indonesia and ultimately abroad, where it found its place in manyrestaurants and households.Traditional Bakmi Goreng Jawa is cooked using an anglo, a traditional clay stove withburning charcoals. This method brings in a special aroma that enhances the distinctiveflavor of the Bakmi.At present, people can enjoy this dish at any time of the day but traditionally, BakmiGoreng Jawa was commonly consumed in the evening, usually as a late-night meal.Vendors would roam the streets at night, cooking the Bakmi Goreng Jawa on theirgerobak, a wooden cart that they tow on foot. The delightful sight of these carts andthe delicious aroma it brings is one that employees and students hard at work cannotresist, compelling them to stop for a while, take a break, and enjoy a plate of BakmiGoreng Jawa.13

Bakmi Goreng JawaIngredients (serves 2)300 grams / 1 package egg noodle, boil for 2 minutes and drain well,set aside100 grams boiled chicken, shred into medium pieces100 grams shrimp5 pieces bakso (meatballs), cut into crescent shapes1 egg (scrambled)100 grams cabbage, chopped100 grams mustard greens (sawi hijau), chopped1 carrot, thinly sliced into matchstick size2 sticks spring onion, thinly sliced2 sticks celery leaves, thinly sliced3 tablespoon sweet soya sauce1 teaspoon salt3 tablespoon vegetable oilFried shallots for garnishIngredients for blend spices:4 cloves of shallots2 cloves of garlic3 whole roasted candle nut½ teaspoon white pepper14Chef of Indonesia Madame Dhani Sarwono (second from left), spouse of theAmbassador of Indonesia Ade Padmo Sarwono, explains the crucial steps to makingthe perfect Bakmi Goreng Jawa to Ambassador Elizabeth Buensuceso

Preparation1.Heat vegetable oil over a medium-high heat until the air above itfeels heated. Blend the spices separately.2.Add the blended spices until the color becomes golden brown.3.Add shrimp, bakso, shredded boiled chicken and vegetables.Mix well.4.Then add sweet soya sauce, salt and scrambled egg. Mix well.5.Boil the noodles for 2 minutes. Drain well and set aside.6.Add the boiled noodles to the spices and continue to sauté untilall ingredients are well mixed.7.Serve hot with fried shallots as garnish. Add shrimp crackers(optional).Madame Dhani Sarwono completes her delectable version of Bakmi Goreng Jawa15


Lao PDRLao Chicken NoodleSoup (Khao Piak Sen)Lao chicken noodle soup, also known as Khao piak sen is one of most popular dishesamong Lao people and is a must-try for foreign tourists visiting the country. In keepingwith the major role of rice in Lao cuisine, Khao piak sen literally translates to “wet ricestrands.”Known as the chicken noodle soup of Lao cuisine, it is a common comfort food that’sgreat for a cold day and makes for a perfect dish due to its simplicity. It is often madein large batches to eat with a large group of people and is commonly consumed as abreakfast or lunch dish.Khao piak sen is unique to Laos. The noodle is thick and round like Japanese udon,made from rice flour and tapioca flour. It has a fresh pasta texture – slightly elastic,firm and chewy, and the individual strands are coated with starch to keep them fromsticking. The noodles are often cooked directly in the stock which adds a pleasantthickness to the comforting soup.In the past as well as the present, Khao piak sen restaurants are one of the commonsources of Lao people’s livelihood and can be found in almost every city throughoutthe country.17

Lao Chicken Noodle Soup (Khao Piak Sen)Ingredients (serves 2)PreparationChicken Broth:Preparing the chicken broth:8 cups chicken bone broth homemade or store-bought1.Place the chicken broth in a large pot followed by chicken thighsand the aromatic ingredients. Bring to a boil and then lowerthe heat to let it gently simmer for the next 15 minutes or untilthe chicken thighs are cooked through (do not overcook thechicken). Remove the chicken thighs to a plate.2.Stir in the seasonings. Have a taste and adjust to your taste byadding more fish sauce and/or salt if needed.3.When the chicken thighs are cool enough to handle, shred themeat. Cover and set aside.3 boneless skinless chicken thighs or chicken breastAromatics:1 large lemongrass stalks with tough ends trimmed off and crushedginger or 3 tablespoon lemongrass powder2 tablespoon galangal powder4 kaffir lime leaves (chopped)Tapioca Noodles (makes 500 grams of noodles):130 grams tapioca flour (about 1 cup) plus more for dusting100 grams rice flour (about 2/3 cup)300 milliliter waterSeasonings:1 tablespoon better than bouillon or use 1 cube of chicken bouillon2 tablespoon fish sauce or more to taste½ teaspoon sugarsalt to tasteChili oil (Optional)Chili/tomato sauce (Optional)Chef of Lao PDR Ambassador Ekkaphab Phanthavong (right) getting ready to cookKhao Piak Sen with Ambassador Elizabeth Buensuceso18

Making tapioca noodles:1.Boil at least 300 milliliter of water.2.Place tapioca and rice flour in a large mixing bowl.3.Pour in the boiling water and knead the flour until it becomessmooth and non-sticky dough. If it’s too wet, add a bit moretapioca flour, if it’s too dry, add a bit more water.4.Dust the cooking table with tapioca flour. Roll the dough outabout 1/4 inch thick. You can use a knife to cut the noodleindividually to 1/4-inch width.Cooking the noodles separately:1.Bring a large pot of water to a boil. Add the noodles until it turnsslightly translucent and starts to float to the top. The textureshould be soft and chewy.2.Rinse the noodle afterwards in cold water.Cooking the noodles in the broth:1.Cook it portion by portion. Get a medium saucepan and pourabout 2 cups of broth into the saucepan. Bring to a boil.2.Add 1 portion of uncooked tapioca noodles and wait until thenoodles turn slightly translucent and starts to float to the top.Chef of Lao PDR Ambassador Ekkaphab Phanthavong (right) puts the finishingtouches on Khao Piak SenServing:Adding coriander gives the dish a fresh citrus tastePortion the noodle out into an individual serving bowl. Top withshredded chicken meat and generously add the soup. Garnish withgreen onions, cilantro leaves, and some fried shallots.19


MalaysiaChar Kuey Teow‘Char Kuey Teow’ or ‘stir-fried rice cake strips’ is arguably one of the most populardishes among Malaysians of all races. It is theorized that the dish originally came fromChina’s province of Guangdong. The name, however, is derived from the Hokkien termfor ‘fried’, which is ‘char’, while ‘kuey teow’ refers to the ‘flat rice noodles.’Among the Chinese community, the char kuey teow is traditionally stir-fried in porkfat with crisp croutons of pork lard and served on a piece of banana leaf or plate. Thenoodles is stir-fried over very high heat with li

This cookbook, Sem sem but no sem: a mini-festival of ASEAN Noodle Dishes, is a valuable publication that supports efforts to raise the profile of ASEAN and its diverse cultural heritage to a wider audience. Noodles are a mainstay of Southeast Asian cuisine and our noodle dishes are popular within and outside the region.

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