The Globe as you know it is changing. Coming June 2019

  • More thought provoking stories that inspire
  • Independent, free and member supported
  • Vote for, pitch and commission stories
  • Member engagement with our journalists
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To understand more about why you are so important to our member support initiative, we encourage you to read the following from our managing editor ~ Read more

The Globe as you know it is changing.

Since 2007, Southeast Asia Globe has been a space for some of the region’s best writers and photographers to take our readers behind the headlines into the stories that shape people’s lives. Every month, you could expect to pick up our latest print edition and find high-quality journalism, analysis and artwork waiting on every page. And since 2007, we’ve fought to uphold our promise of quality and independence to you, our readers.

But, like we said, the world is changing. Print publications just aren’t reaching the audiences they need to fulfil their promise of informing, educating and entertaining the public. Advertisers continue to invest in digital platforms while printing costs creep ever higher. Print may not be dead, but it’s fighting for its life. And we’re tired of waiting by a sickbed for its condition to improve. We want to be present at the birth of something new.

That’s why Southeast Asia Globe is relaunching as a member-driven platform featuring daily long-form features combining world-class journalism with enthralling art design and data-centered tech. Through our core pillars – Power, Money, Life and Earth – we are focusing in on the central issues that our readers have always engaged with most, with the same in-depth coverage of politics, business, social affairs and the environment that you’ve come to expect since 2007.

But leaving print behind us doesn’t just save our backs from lugging stacks of magazines across Southeast Asia. It opens up a global readership who don’t just want to read the news, but have a say in the stories that we tell and the way that we tell them. We’re not asking you to take out another magazine subscription – our stories are open to all. What we’re offering our members is a space where they can pitch and vote on the stories that they think deserve to be told. We want to inspire an engaged and active community of members who vote for, comment on and contribute to the stories that matter most to them. We want to work with our members to curate the way they engage with the news – not just as readers, but as an active extension of our editorial team.

That’s how we’re changing to bring you great stories. Here’s how we’re not.

We’re independent. Always have been, always will be. We’re not owned by any corporation or aligned with any state. We choose the stories that we tell, and the way that we tell them.

We’re creative. We’re not interested in churning out breaking news stories on the hour, every hour. We believe that the best stories are the ones that come alive on the page, digging deeper into the issues that shape Southeast Asia – and bringing you along for the ride. From our dedicated designers to our new software development team, our commitment is to constantly challenge ourselves to find new ways of reaching out to our readers.

We’re open. Challenging governments, NGOs and businesses to be transparent with the public means nothing if we keep our own readers in the dark. That’s why we will be completely open about why we tell the stories that we tell – and how we pay for them. Work with us to build something that endures where many media fail, and decide with us exactly where that money is going.

Above all, we’re optimistic. And yeah, we know what you’re thinking. Faced with impending climate collapse, the rise of right-wing authoritarian governments across the world, widening wealth and income inequality and deepening divisions rooted in race or gender or creed, it’s hard not to open the papers and feel the weight of the world pressing down. But we wouldn’t be doing this if we didn’t believe that when people work together, they can make their little corner of the world a more just, open and equal place.

And that’s why we can’t do this without you. We believe that across the globe is a community of people who care deeply about social justice, environmental action and press freedom – and who will join in to help make those ideals a reality. We’re not just holding our hand out – we need your voice to play a vital role in building Southeast Asia Globe into a leading space for progressive causes in the region. Tell us what stories the mainstream media is missing. Share with us the causes that matter most to you, and how we can champion those causes not just across Southeast Asia, but the world.

Our vision is clear. By 2025, we want to be recognised for building a great space for outstanding journalists from across the region to explore new ways of telling Southeast Asia’s most vital stories. Let’s bring together a community of engaged and loyal members who want to help reshape the media rather than just read it. And we want to reach a point where our readers, not advertisers, are the ones working to support our shared vision of an inclusive media.

We can’t do this without you. Let’s get together and build something that we all believe in.

If you’re interested in joining us, sign up to our newsletter, like us on Facebook, follow us on Twitter. And watch this space.

Top 5 / Southeast Asia’s must-try salads

Posted on: August 23, 2018 | Travel

Served as an after-dinner dessert or a refreshing start to the midday meal, Southeast Asia’s salads blend the nation’s unbeatably fresh fruit and veg with some startling secret ingredients

DUCK’S BLOOD SALAD, CAMBODIA

Photo: Shutterstock

Not a snack for the squeamish, Cambodia’s kahnh, or duck’s blood salad (also widely enjoyed in Laos), is up there with deep-fried tarantula and chicken eggs plump with fertilised embryo for daring diners. Typical recipes start off with the chef fondly recounting their father cutting the throat of one of the family ducks. A steady hand and a splash of fish sauce stops the blood from fully coagulating. Without this ingredient, the salad is fairly familiar: minced duck breast, green beans and bean sprouts mixed with shallots, garlic, palm sugar and fish sauce. It’s the half-congealed blood saturating this salad that makes the experience unforgettable.

TEA LEAF SALAD, MYANMAR

Photo: Shutterstock

Bringing this Southeast Asian nation’s obsession with piping-hot cups of chai to its logical conclusion, Myanmar’s tea leaf salad – also known by its local name of laphet thoke – is a bitter and strangely addictive snack. The salad, made from fermented Assam tea leaves packed into concrete cases kept underground for months or even years, is regularly enjoyed as an afternoon snack or after-dinner treat. It’s served slathered in lime and fish sauce with split peas, peanuts, fried garlic and sunflower seeds for a refreshing and iconic end to the perfect Myanmar meal.

GADO-GADO, INDONESIA

Photo: Sakurai Midori

Gado-gado’s blend of lightly boiled vegetables doused in a rich peanut sauce is never the same twice. It comes garnished with halved boiled eggs, steamed rice and traditional Indonesian krupuk crackers for a savoury salad that is a common feature of the roadside stalls and hawker’s carts along the nation’s winding streets. Although the vegetables used vary by region, the key here is the sauce – made from freshly crushed peanuts mixed with sweet palm sugar, salt, garlic, chillies, tamarind and lime. It’s best eaten with rice, and makes a whole meal in itself.

KERABU, MALAYSIA

Photo: Shutterstock

This light, refreshing and curiously pungent meal starter is a mainstay of both Malay and Peranakan cuisine. One famous recipe calls for finely sliced, barely ripe green mango served with cucumber and bean sprouts and doused in a tangy sauce of lime juice, sugar and chile. A hit of grilled shrimp paste can be the difference between a simple spicy snack and an unforgettable blend of fruit and fire.

FRIED ANCHOVY SALAD, THE PHILIPPINES

Photo: Shutterstock

This famously divisive fish, bitterly fought over in the West as the most contentious pizza topping after sliced pineapple, has long been used in Philippine cooking as a salty addition to the nation’s famous finger food. While there are endless variations on salads served with this deep-fried delight, one popular recipe calls for purple lettuce tossed with cherry tomatoes and the black olives that remain a legacy of the Philippines’ colonial Spanish past. Drizzled in a sweet blend of honey and creamy dressing, this tongue-twisting mix of sweet and salty makes the perfect appetizer for a meal enjoyed with friends.

This article was published in the August 2018 edition of Southeast Asia Globe magazine. For full access, subscribe here.