Mực một nắng is a traditional dish originating from Phan Thiet. This seafood specialty consists of sun-dried squid. A large, fresh squid is sun-dried for a day, and it's then grilled over hot coals. If the heat gets too high, the squid will become overcooked, hard on the exterior, but rare inside.
As it cooks, the squid turns yellow and develops a unique aroma. When served, the dried and grilled squid is shredded, and it's usually accompanied by fish sauce with chili for dipping the pieces into it. It's recommended to pair the dish with a cold beer on the side.
MOST ICONIC Mực một nắng
Sate kerang is a traditional dish originating from Surabaya, East Java. The dish consists of marinated mussels that are placed on bamboo skewers and grilled to perfection. The marinade usually consists of shallots, garlic, candlenuts, turmeric, ginger, coriander, grated coconut, chili peppers, oil, lime leaves, lemongrass, brown sugar, sweet soy sauce, and salt.
About five or six mussels are then placed on bamboo skewers and grilled until golden brown. Once done, sate kerang is often served with spicy soy sauce on the side.
Adobong pusit is a traditional dish that's a part of the famous adobo group of dishes. The dish is prepared with a combination of fresh squid and its ink, soy sauce, vinegar, garlic, salt, sugar, oil, onions, and tomatoes. The squid is first boiled in a mixture of soy sauce and vinegar, and it's then sautéed in a combination of garlic, onions, and tomatoes.
It's important not to overcook the squid as its texture will become rubbery. This simple squid stew with robust flavors is sometimes accompanied by vegetable-based dishes on the side.
MOST ICONIC Adobong pusit
Adobong pugita is a Filipino specialty originating from Occidental Mindoro. This adobo dish is made with mature octopus that's cooked in a combination of vinegar and soy sauce. Other common ingredients include garlic, onions, oil, and bay leaves for flavoring.
The octopus is marinated, drained, then placed into a pan with sautéed garlic and onions. The dish is seasoned with salt and pepper and it's then traditionally served warm with steamed rice on the side. The key to success is to cook the octopus quickly, because it becomes rubbery and chewy if overcooked.
MAIN INGREDIENTS
Pla muek yang is a Thai-style chargrilled squid dish typically coated in a spicy, sweet-and-sour sauce consisting of lime juice, fish sauce, garlic, chilis, coriander roots, and sugar. The dish is often served with peanuts and coriander leaves on top and is commonly sold at roadside eateries and street stalls across Thailand.
It can be consumed on its own as an appetizer or a main course, or it can be mixed with salads.
MAIN INGREDIENTS
Hoy tod is a traditional dish that's commonly sold at street food stands. This crispy omelet is prepared with plump oysters or mussels (or both) and bean sprouts that are fried after being coated in savory egg batter. Once fried, the omelet is typically garnished with spring onions and served with assorted condiments such as green chili sauce, fish sauce with chili peppers, or tomato sauce.
There's also the spongy and gooey version called or suan, and it's said that men usually prefer or suan, while women opt for the crispy hoy tod.
MOST ICONIC Hoy tod
Sotong kangkung or jiu hu eng chai is a traditional hawker dish originating from Malaysia. Apart from the two main ingredients, sotong (cuttlefish) and kangkung (water spinach), the dish is usually made with ingredients such as peanuts, sesame seeds, lime juice, and a sauce consisting of shrimp sauce, hoisin sauce, plum sauce, chili powder, sugar, and water.
The water spinach and the cuttlefish are blanched in water. The water spinach is served on a plate, topped with the cuttlefish, and the sauce is then poured over the two. The dish is sprinkled with ground peanuts and toasted sesame seeds, while a squeeze of lime juice on top is all that’s necessary to finish the dish.
Hailing from Huế, this local specialty is prepared with cooked basket clams or mussels and steamed rice that is usually served chilled or at room temperature. Additional toppings to this simple rice dish include peanuts, cilantro, chili peppers, fermented shrimp sauce, star fruit, banana flower, taro, fried onions, fried pork rinds, roasted sesame seeds, or other additions, while a bowl of clam broth is typically served on the side—and is meant to be poured over the rice.
The dish is usually served with fried bits of rice paper of fried wonton wrappers.
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