🌊 SURF 'N TURF 🏝️

-THE BORACAY ISLAND LIFE-

Different Countries, Similar Dishes 🥘

Filipino Adobo, Malaysian Ayam Masak Kicap, Vietnamese Thịt Kho, and Thai Pa-lo are interconnected Southeast Asian comfort dishes shaped by centuries of trade and cultural exchange.

Adobo traces its roots to pre-colonial Filipino vinegar preservation methods, later reinforced by Spanish-era naming and soy sauce introduced through Chinese trade.

Ayam Masak Kicap reflects the influence of Chinese migrants in the Malay world, where soy sauce was adapted into local Malay cooking with a sweeter, more aromatic balance.

Thịt Kho evolved from southern Vietnamese home cooking, strongly influenced by Chinese braising techniques combined with indigenous fish sauce and caramelisation.

Pa-lo is directly descended from Chinese (Teochew/Hokkien) braised dishes brought to Thailand, incorporating five-spice and soy sauce into Thai cuisine.

Despite their different origins, all four dishes share a common heritage of slow braising, preservation, and flavour depth shaped by regional history and cross-cultural interaction.

credit to : Kai Callaghan

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