What is a common characteristic of Southeast Asian cuisine?

In Southeast Asian cuisine, a predominant characteristic is the balance of hot and cold foods. This concept reflects not only the flavors but also influences health and bodily balance according to traditional beliefs in many cultures of the region. Ingredients and dishes are crafted to maintain this equilibrium, often pairing spicy or "hot" ingredients like chili peppers with cooling elements such as cucumber or coconut.

While the use of pork and shellfish is prominent in many Southeast Asian countries, it does not encompass the broader characteristic of the cuisine as a whole. Similarly, the focus on dairy products is not representative of Southeast Asian dietary practices, as many traditional dishes are reliant on plant-based ingredients with minimal use of dairy. Regarding red meat, while there is consumption, it is typically not as prevalent as poultry or fish in these cuisines. Thus, the balance of hot and cold foods stands out as a defining and culturally significant aspect of Southeast Asian culinary traditions.