Southeast Asian Stews, Braises and Sauced Dishes

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.