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Source Burmese Cuisine (Wikipedia)tier 2
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Source Cambodian Cuisine (Wikipedia)tier 2
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Source Char Kway Teow (Wikipedia)tier 3
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Source Chicken (Wikipedia)
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Source On Food and Cooking: The Science and Lore of the KitchenHarold McGeetier 1
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Source The Oxford Companion to FoodAlan Davidsontier 1
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Source Laksa (Wikipedia)tier 3
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Source CooksInfo: LemongrassEncyclopaedia entry textQuote, Encyclopaedia entry text
Native to South-East Asia.
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Source The Oxford Companion to FoodAlan Davidsontier 1
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Source Malaysian Cuisine (Wikipedia)tier 3
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Source Mango Sticky Rice (Wikipedia)Infobox: regionQuote, Infobox: region
Southeast Asia and South Asia
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Source The Oxford Companion to FoodAlan Davidsontier 1
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Source Palm Wine (Wikipedia)tier 2
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Source CooksInfo: RambutanEncyclopaedia entry textQuote, Encyclopaedia entry text
Rambutan is native to south-east Asia, particularly Malaysia and Sumatra.
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Source Roti canai (Wikipedia)tier 3
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Source Satay (Wikipedia)tier 3
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Source CooksInfo: ShisoEncyclopaedia entry textQuote, Encyclopaedia entry text
Native to eastern and south-eastern Asia.
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Source Soy sauce (Wikipedia)tier 2
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Source Wikipedia, Steamed curry
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Source Sticky rice in bamboo (Wikipedia)Infobox: regionQuote, Infobox: region
Southeast Asia and South Asia
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Source The Oxford Companion to FoodAlan Davidsontier 1
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Source Purdue University NewCROP: Mandarin Orange (Fruits of Warm Climates, Julia F. Morton)Origin and DistributionQuote, Origin and Distribution
Origin and Distribution The mandarin orange is considered a native of south-eastern Asia and the Philippines.
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Source Cooks Info: TaroEncyclopaedia entry textQuote, Encyclopaedia entry text
Originated in South-East Asia.
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Source The Oxford Companion to FoodAlan Davidsontier 1
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Source Hmong (Wikipedia)IntroductionQuote, Introduction
The Hmong people are an ethnic group from East and Southeast Asia.