For the month of January on Southeast Asian Food at About.com, I focused on food and cooked dishes associated with the Chinese New Year. The Chinese New Year may be a Chinese holiday but it is celebrated everywhere in the world where there is a Chinese community, including Southeast Asia.
One of the recipes I featured was for tangyuan, glutinous rice balls served in sugar syrup. While writing the article, I was amazed (not for the first time) at how much Southeast Asian cuisines have been influenced by the Chinese. In the Philippines, for instance, the tangyuan has been adapted into guinataang halo-halo and its simpler version, guinataang bilo-bilo. Thailand has bua loy. Vietnam has che troi nuoc, banh troi and banh chay. Search Google images and see how they are all related. (more)