Meat and Three
Influences from Southeast Asia: From Family Heritage to Cacao and Kuih
There’s no question that the Southeast Asian diaspora has influenced American dining. Pad Thai has become as ubiquitous as the hamburger. But what food, flavors, and culinary traditions are yet to become mainstream? And what stories remain to be told?
Influence is not exerted one way. Many Southeast Asian chefs who influence their communities are influenced by them in equal measure. Whether it’s incorporating local ingredients, feeling inspired by family heritage, or building a loyal following even as challenges like Covid persist, exchanges of knowledge and delicious bites abound. In celebration of Asian American and Pacific Islander Heritage month, we’ll introduce you to influential chefs, entrepreneurs, and artisans who are bringing creativity and commensality to their work.
Further Reading and Listening:
Listen to Yia Vang’s full interview on Snacky Tunes Episode 426.
Learn more about Chef Ayesha Nurdjaja.
If you want to support Daniel’s project and enjoy Southeast Asian flavors in a chocolate shell online and at his upcoming retail store, catch up with him on his website or Instagram.
Read more about the growth of Southeast Asian cocoa and chocolate industry here.
Find Lady Wong here.
Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.
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