Recipe Guide

Indian Assamese Sour Fish Curry Recipe only Assam is a landlocked state in the northeast of India; however it is on the Ganges flood plain and much of its inhabitants' staple diet consists of river fish. I have used Blue-eye in this recipe, but you can replace it with whatever firm white fish you like. Curry leaves are used in many Indian dishes and they add extra depth and flavor to the curry. INGREDIENTS 1 tablespoon coriander seeds 2 teaspoons cumin seeds 1/2 teaspoon ground turmeric 1 teaspoon black peppercorns 2 cm piece fresh ginger, chopped coarsely 2 garlic cloves, chopped coarsely 2 tablespoons vegetable oil 4 Blue-Eye cutlets 2 medium brown onions, sliced thinly 1 1/2 teaspoons black mustard seeds 4 fresh curry leaves 180 ml water 80 ml fish stock 60 ml fresh lime juice 1 tablespoon fish sauce METHOD 1. Dry-fry turmeric, coriander and cumin seeds in a small pan, stirring until fragrant. Using a mortar and pestle, crush spice with  the peppercorns, ginger, garlic and chili

Thai Fish Balls and Green Peppercorn Red Curry Recipe only INGREDIENTS 750 g firm fresh white fish fillets, copped coarsely 3 cloves garlic, quartered 2 tablespoons soy sauce 2 tablespoons cornflour 2 tablespoons finely chopped coriander root and stem mixture 2 cm piece fresh peeled ginger, grated 2 teaspoons peanut oil 1/3 cup Thai red curry paste (see below) 2 400 mi cans Thai coconut milk 4 5cm long green peppercorn stems 2 teaspoons palm sugar, grated 2 fresh kaffir lime leaves, shredded 2 teaspoons fish sauce 115 g baby corn, halved length ways 1 cup bean sprouts 1 fresh long green chili, sliced diagonally 1 fresh long red chili sliced diagonally 1/4 cup fresh coriander leaves METHOD For the red curry paste: 18 dried red chilies, roughly chopped and stems removed (soak in hot water for 20 minutes first) 1/3 cup small dried shrimp, rinsed and drained 2 tablespoons, chopped coriander root 1 1/2 teaspoons of sea salt 8 garlic cloves, roughly chopped 6 small Asia shallots (Asian shall

Cambodian Chili King Prawn Skewers with Pistachio Coriander Rub Recipe only Coriander is said to be one of the world's most used herbs, and you will find it widely used in lots of recipes from salads, stir-fries, curries, and even pesto. The flavor of the fresh coriander and its seeds dominate the dish. You will need to soak about 8 bamboo skewers in water for at least an hour before using to prevent them splintering and scorching. INGREDIENTS 35 (2.5 kg) uncooked large king prawns 1 teaspoon ground turmeric 1 teaspoon cumin seeds 1 tablespoon coriander seeds 1/4 teaspoon chili flakes 2 long green chilies, chopped coarsely 2 tablespoons desiccated coconut 2 cm piece fresh ginger, grated 2 tablespoons blanched almonds, roasted 2 tablespoons pistachios, roasted 140 ml can coconut milk 1 tablespoon vegetable oil 1 tablespoon warm water 2 tablespoons fresh coriander METHOD 1. Shell and devein the prawns. Thread four (4) onto each skewer. 2. Blend or process spices, green chilies, cocon

Indonesian Snapper Wrapped in Banana Leaves Recipe only In Indonesia, particularly on Java, food is often wrapped in banana leaves before steaming or grilling, a process called 'pepesan', which gives a special flavor to the food. The leaves are either par-boiled or made pliable over high heat before use. Fresh banana leaves are available from Asian markets. INGREDIENTS 1/4 cup red curry paste 1 tablespoon tamarind concentrate 1 tablespoon water 4 (1 kg) snapper fillets 5 cm piece of peeled ginger cut into matchsticks 2 spring onions finely sliced 2 fresh small red chilies, finely sliced 2 large carrots, sliced into matchsticks 100 g snow peas, trimmed, sliced thinly 2 large banana leaves 1/2 cup of fresh coriander leaves METHOD 1. For the red curry paste; 20 dried long red chilies 1 teaspoon ground coriander 2 teaspoons ground cumin 1 teaspoon hot paprika 2 cm piece fresh ginger, chopped finely 3 garlic cloves, chopped 1 medium red onion, chopped 2 lemongrass stalks (white part

Chinese Caramelized Pork with Five-Spice Broth Recipe only This is a simple, yet flavorsome classic soup. the use of the Chinese five-spice makes this such a comfort food on a cold, rainy Sunday. Easy to prepare and cook, I'm sure you will come back for more. This dish can be varied by adding what you think would work well, keep it simple and I'm sure this will become one dish you will come back to. INGREDIENTS   300 gram, pork fillet, trimmed 1 1/2 tablespoons of Hoisin sauce 1 teaspoon sesame oil 20 g ginger, peeled and sliced 1/4 teaspoon Chinese five-spice powder 50 g coriander 1 litre of chicken stock 2 teaspoons soy sauce 100 g medium flat rice noodles 1 bunch of baby bok choy, halved Spring onions and red chili, thinly sliced as garnish METHOD 1. Preheat the oven to 200 C (390 F). Brush the pork with hoisin sauce and place on a tray. Roast in the oven for 10 minutes each side or until cooked through. Set aside and keep warm. Allow to rest for 5 minutes before slicing. 2.

Chinese Chicken Drumsticks with Black Beans and Chili Recipe only This is a delicious, quick recipe that equals comfort food, a great dish to make at home on a cold night! The flavors are very simple, but work very well together, a classic dish. Serve with any of your favorite Asian greens and rice. INGREDIENTS  3 tablespoons peanut oil 8 large free-range chicken drumsticks 1/2 cup of plain flour 1 cup of chicken stock or water 1/2 red capsicum, seeds removed, finely sliced 1 teaspoon malt vinegar Black bean and chili sauce 1 tablespoon light soy sauce 1 tablespoon brown sugar 1 tablespoon malt vinegar 1 teaspoon sesame oil 2 large red chilies, halved and seeded 2 large green chilies, halved, seeded 1 small red onion, finely sliced 4 garlic cloves, crushed 5 cm by 2 cm piece of ginger, finely sliced 1 large red chili, finely sliced on the diagonal 2 tablespoons salted black beans 80 ml (1/3 cup) Shaoxing wine or dry sherry METHOD 1. Heat half the peanut oil in a wok until hot. Toss the

Phat Phrik Khing Muu (Red Curry with Pork Belly and Green Beans)  Recipe only This Thai curry is a 'dry' curry. It's caramelized in pork fat rather than coconut cream, so remember to use pork belly for its fat content. It has a citrus lemon, gingery, briny shrimp flavor as its main character. When cooking the paste make sure you do not burn the first stage of the cooking as the end result will be dreadful. Boiling and then browning is a must step in this recipe, it is the pork an excellent texture. Crispy on the outside and soft and tender in the middle. INGREDIENTS For the paste: 18 dried red chilies, roughly chopped and stems removed (soak in hot water for 20 minutes first) 1/3 cup small dried shrimp, rinsed and drained 2 tablespoons, chopped coriander root 1 1/2 teaspoons of sea salt 8 garlic cloves, roughly chopped 6 small Asia shallots (Asian shallots are red in color), roughly chopped 6 lemongrass stalks, trimmed and white part only, bruised and finely sliced 1/4 inch

                           TOM YUM KUNG                                          History and recipe The food of Thailand is startlingly bold and imaginative. Carefully crafted to appeal to all senses, it combines beautiful presentation with fragrant aromas, contrasting yet complementing flavors and textures, and often fearsome chili-heat. Although Thai food appears unique it is in fact one of the world’s great fusion cuisines. The country may never have been colonized, but Thai cooks certainly absorbed foreign influences. As in much of Asia, Chinese culinary techniques are very strong, particularly in the form of noodle dishes, soups, and stir-frying to steaming. Indian spices give fresh-tasting Thai curries their deeper, toasty notes, while the flavors of Southeast Asia are tasted in satay and coconut curries. Even Thai chilies are not indigenous, but were introduced by the Portuguese in the 16 th century. Thai cooks, many of them attached to the Royal Court, transformed these new ing