Beyin salatasi is a traditional salad originating from Türkiye. The main ingredient is an unusual one – the salad is made with lamb brain. Other ingredients include tomatoes, lemon juice, olives, parsley, and olive oil. The brains are boiled in salted water and vinegar, cooled, chopped, then mixed with the remaining ingredients.

The salad is dressed with olive oil, seasoned with salt, then served, usually as part of a meze platter.

Bánh ít is a traditional dish of steamed sticky rice cakes. The cakes are usually made from glutinous rice flour, while the fillings vary depending on the recipe, but pork, steamed mung beans, and shrimps are some of the most common ingredients for the filling.

Once prepared, the rice cakes are wrapped in banana leaves, then steamed until tender. Bánh ít is often served as a snack or appetizer with a dipping sauce on the side that's usually based on vinegar or pineapple.

Pīman no nikuzume is a traditional kushiyaki dish. It consists of stuffed green peppers, and the list of ingredients for the filling includes ground pork, onions, eggs, and breadcrumbs. The peppers are sliced, stuffed, then grilled until well browned.

Once done, the dish is usually served with rice and miso or a dipping sauce that’s served on the side. The sauce typically consists of soy sauce, mirin, dashi, and sugar or sake. Pīman no nikuzume is often prepared at izakaya bars throughout the country.

Kluai thot, or deep-fried bananas, is a sweet street food item commonly found throughout Thailand. This Thai treat is traditionally prepared with peeled and sliced burro bananas, known locally as kluay nam wa, which are entirely immersed in a thin rice flour mixture, and then fried in hot oil until they form a crispy crust.

The batter mixture usually consists of rice flour, all-purpose flour, sesame seeds, baking powder or traditionally slaked lime, baking soda, sugar, salt, ripe coconut shreds, and water. Sweet and crunchy, fried bananas are typically sold in bags and enjoyed while they are still warm, usually as a snack, a dessert, or an appetizer. 

Kilawin is a term which refers to a broad group of Filipino dishes which are similar to the Italian crudo or the Peruvian ceviche. It can employ meat or seafood which is cut or sliced, then blended with vinegar, citrus juices, and a variety of spices and fresh herbs.

Even though the ingredients are sometimes pre-cooked, they are most commonly used raw, allowing the vinegar to act as a cooking agent. Kilawin is typically served as an appetizer or a side dish during traditional Filipino beer-drinking sessions.

Pai gwut is a traditional dish that’s usually served as a part of dim sum. It consists of steamed pork ribs. The pork rib tips are steamed with oil and while black beans. Typical ingredients include black bean sauce, cornstarch, ginger, garlic, rice wine, pepper, sugar, oil, and sesame oil.

Once done, the ribs are traditionally served covered in rich sauce in small bamboo steamers. Pai gwut can also be served on its own as an appetizer, and it’s then usually accompanied by rice and garnished with chopped scallions.

Asuparabekon is a type of Japanese kushiyaki, dishes that are skewered and grilled. This type of kushiyaki consists of two simple ingredients – asparagus and bacon. The asparagus are wrapped in bacon, then placed on bamboo skewers and seasoned with salt or tare sauce.

The dish is served immediately after it's been grilled. Typical accompaniments for kushiyaki dishes include salads, pickles, or edamame.

Nem chua is a traditional dish of cured and fermented meat. Although the dish is traditionally made from pork, it can also be made with other types of meat such as beef. In order to prepare it, lean pork is minced, then combined with sliced pork skin, spices, chili peppers, and garlic.

The combination is wrapped into banana leaves, then stored for the fermentation process from 3 to 5 days in a cold place. These rolls have a sweet, salty, spicy, and sour flavor, and they're usually served as a snack or an appetizer with raw garlic on top, and fish sauce or chili sauce on the side. 

Phở cuốn is a Vietnamese dish that translates to rolled pho. In order to prepare it, sheets of uncut pho noodles are used as a type of wrapping paper that's filled with stir-fried beef, garlic, ginger, pepper, onions, lettuce, and herbs such as mint, perilla, and cilantro.

Once assembled, these rolls are served with a dip on the side, usually a combination of fish sauce, sugar, garlic, chili, and vinegar. Phở cuốn can be served as a snack or an appetizer, and it's especially popular in the summer. It is believed that the dish was invented when a street vendor from Hanoi ran out of broth for his pho, but there were still some uncut noodles left in his kitchen, and phở cuốnn was born.