Gathers the stews, braises and sauced dishes of Southeast Asian culinary traditions, including Indonesian rendang, Filipino adobo and sinigang, and Vietnamese kho braised dishes, built on the region's vinegar-, coconut- and fish-sauce-based braising liquids. The grouping reflects the region's own slow, moist-heat cooking tradition, whether built on wine, coconut milk, yogurt or a ground-nut paste, rather than the specific meat or vegetable braised in it, since the same sauce base often carries several different dishes.