Recipe Guide

Japanese Cuisine Japan was an agricultural nation for thousands of years until after the war. Houses were traditionally constructed mostly of wood, so wood was, and still is, a very valuable resource. With few other fuel resources, the Japanese had to find various ways of appreciating both their agricultural produce and the plentiful supply of fish caught in the surrounding seas without burning lots of wood and charcoal. Consequently, the Japanese developed ways of eating raw or near raw food. In Japan, eating raw fish is considered the best, if not the only, way to appreciate the real flavor of fish, and sashimi (prepared raw fish) has pride of place in a Japanese meal. Fish for sashimi must be really fresh, refrigerated until ready to use and handled as little as possible. Another Japanese specialty is sushi, based on boiled rice, flavored with a rice vinegar mixture while warm, then fanned to cool it quickly and give it a glossy sheen. There is wide variety of sushi, such as sushi r

Chinese Cuisine China is a vast country, extending from the sub-tropical regions of Hunan and Kwantung in the south, right up to the dry plains of Mongolia in the north, while the western borders go right into central Asia, reaching almost to the frontier of Afghanistan. Because it is such a vast country, there are dramatic contrasts in geography and climate across China. The great diversity of regional history, customs, life and culture have caused a distinct cuisine to evolve in each of the four major provinces. The cooking of Beijing and northern China is a fusion of three distinct influences, high-class court and mandarin dishes, rustic Mongolian and Manchurian fare, and the indigenous cooking of the cold, northerly climate. Here rice is less important than wheat and a variety of pancakes, noodles and dumplings are found. Barbecuing, lacquer roasting, spit-roasting, slow-simmering and deep-frying are the most common cooking techniques in the north. Sauces are richly flavored with d

Indian Cuisine Indian food encompasses the cooking of many different regions and the foods are quite different from state to state. In the north, where the climate is temperate, sheep are reared and the lamb dishes are generally cooked slowly in the oven. Travelling south through Delhi and the Punjab, the diet becomes much richer; here they cook mainly with ghee and eat both goat and chicken. In these northern regions, instead of rice, the preference is for breads. To the east, around the Bay of Bengal, there is an abundance of fish from the many rivers and from the bay itself. Coconut palms grow in the hot and humid climate, so coconut features strongly in many recipes. On the west coast, in Gujarat, the people are mainly vegetarian, eating pulses and vegetables; likewise in Tamil Nadu in the far south east. The humid tropical conditions of the south west, in Goa and Malabar, encourage date and coconut palms and banana plants to flourish and there is also an abundance of fish and shel

Malaysian Cuisine Malaysian cuisine is a fusion of the different cooking styles and dishes of three nationalities – Indian, Chinese and indigenous Malay. These have merge to make a unique, harmonious blend that is an identifying characteristic of the cuisine of this tropical peninsula. The Indian contributed spices such as cumin, turmeric and chilies, and their art of blending spices is reflected in the many Malaysian curries. Indian-style flat-breads, chutneys and relishes frequently accompany meals. The Chinese-influence is evident in the use of soy sauce, hoisin sauce, spring rolls and stir-fries and is particularly strong in the Nyonya cooking of Singapore, which combines the Chinese emphasis on texture and balance of taste with the Malaysian predilection for curries a chili dishes. A definite Thai flavor can e detected in the use of lemon grass, cilantro and galangal. The many years of Portuguese, Dutch and British occupation have also left their mark on Malaysian cooking. Malaysi

Thai Red Curry with Fish and Bamboo Shoots Recipe only This Thai red curry with fish and bamboo shoots is not very common, its a great dish that you would only find in a restaurant. The addition of bamboo shoots is a nice alternative to common vegetables. You can find bamboo shoots in all good Asian supermarkets. \ INGREDIENTS 1/4 cup coconut cream 2 tablespoons homemade red curry paste (see below) 1 3/4 cups coconut milk 2 tablespoons palm sugar 3 tablespoons fish sauce 350 g firm, skinless white fish fillet, cut into 3 cm chunks 275 g bamboo shoots, cut into matchsticks 50 g galangal, finely sliced 5 kaffir lime leaves, torn Good handful of Thai sweet basil leaves, for garnish 1 long fresh red chili, seeded and finely sliced, for garnish METHOD 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, r

Indian Chicken Tikka Masala Recipe only This is a classic dish with an amazing fact! It was invented in Britain and not India. They say that 1 in 7 dish ordered in Britain are chicken tikka masala. This is a rich, silky dish and is sure to become on of your favorites. INGREDIENTS 1 kg of chicken thighs on the bone. 1 fresh lemon salt to taste  Fresh ground pepper MARINADE 2 tablespoons fresh chopped ginger 2 garlic cloves, chopped 500 g natural yogurt 2 tablespoons vegetable oil 2 tablespoons paprika 1 teaspoon ground cumin 1 teaspoon ground black pepper 1 teaspoon ground chili powder 1 teaspoon ground turmeric powder Fresh chopped coriander for garnish METHOD 1. Score the surface of the chicken pieces to a depth of .5 cm. and place in a shallow oven proof dish. Sprinkle with pepper, salt and the juice of 1 lemon. Let stand for about 30 minutes. 2. Mix all the spices for the marinade with the yogurt. Coat the chicken pieces generously with the marinade and cover. Place in the fridge ov

Japanese Green Tea Panna Cotta Recipe only This green tea panna cotta is amazing, delicious and easy to make. You can also make green tea ice-cream which is great on a hot summers night. Green tea is full of antioxidants. When buying the green tea , look for MATCHA brand, this will give the best results, which will give a cleaner flavor in the finished dish. INGREDIENTS 1 3/4 teaspoons powdered gelatin 2 tablespoons cold water 1 1/2 cups whole fat milk 1/4 cup and plus 3 tablespoons caster sugar Pinch of salt 1 1/2 cups low fat buttermilk 2 teaspoons powdered Matcha green tea METHOD 1. In a small bowl, sprinkle the gelatin powder in with the 2 tablespoons of cold water, let it sit for until the powder softens, about 4-5 minutes. 2. I a saucepan, combine the milk, all the sugar, and salt and warm over a moderate heat, stirring to make sure all the sugar is dissolved, about 3 minutes. Remove from the heat and whisk in the gelatin until completely dissolved, then whisk in the buttermilk.

Malaysian Penang Beef Curry Recipe only This Malaysian Penang beef curry is so, so different from the close neighbor of Thailand. Penang curries tend to be on the mild side with a distinctive sweet taste. Very popular in Thailand because not all Thai's eat spicy food. Again this is a dish which requires a lot of care and love in the preparation, the paste needs to be made at home. INGREDIENTS 2 tablespoons vegetable oil 2 tablespoons dry curry paste (see below) 750 g beef steak, sliced into strips across the grain 3/4 cup coconut milk 1 tablespoon fish sauce 1 tablespoon palm sugar 3 tablespoons tamarind puree 2 kaffir lime leaves, finely sliced for garnish 1/2 long red chili, seeded and finely sliced for garnish METHOD Dry Curry Paste 2 dried long red chilies 2 lemongrass stalks, white part only, finely sliced 3 cm piece, fresh peeled galangal, finely chopped 4 garlic cloves, finely chopped 4 Asian shallots (purple), finely chopped 6 coriander roots, washed, finely chopped 1 teasp

Indian Lamb Rogan Josh Recipe only The word 'rogan' means meat fat and 'josh' means heat, intensity. Lamb on the bone is very good for this dish and is slow-cooked it its own fat to give flavor to the dish. IF you can find real Kashmir chilies, this will be a bonus because they are dried , mild flavor and gives the dish a great red color. This dish as some of the best, intense flavors which will keep you coming back for more. Like all curry dishes there is no one correct recipe, so you can explore by changing or adding to your liking. INGREDIENTS 700 g stewing lamb or best, lamb chops 250 g lamb bones (ask your local butcher) 4 garlic cloves, chopped 1 teaspoon sea salt 3 teaspoons chili powder 100 ml full fat yogurt 250 g shallots, chopped 50 ml oil or ghee 4 whole cloves 2 large black cardamons 4 green cardamons 2 bay leaves 1 blade mace 1 teaspoon coriander powder 1 teaspoon fennel powder 1 teaspoon ginger powder 1/2 teaspoon turmeric powder METHOD 1. In a large pot,

Thai Red Pork Curry with Green Peppercorns Recipe only This Thai red curry with green peppercorns is unusual to find in Thailand, It's definitely a restaurant dish. The fresh green peppercorns are what makes this dish special, so do not substitute with bottled or ground pepper. If you can find fresh Kampot peppercorns from Cambodia, which is arguably the best pepper in the world, do so. At the time of writing I'm working in Phnom Penh, so the fresh Kampot peppercorns on the stalk are at my finger tips, and try out many ways of cooking with them...ENJOY. INGREDIENTS 1/4 cup coconut cream 2 tablespoons red curry paste 3 tablespoons fish sauce 1 1/2 teaspoons palm sugar 500 g lean pork, sliced 1 3/4 cups coconut milk 280 g Thai eggplants (they are very small), cut in half 75 g fresh green peppercorns, washed 7 kaffir lime leaves, torn in half 2 long red chilies, seeded and finely chopped, for garnish Red Curry Paste; 18 dried red chilies, roughly chopped and stems removed (soak in

Vietnamese Coconut and Coriander Fish Baked in Banana Leaf Recipe only This Vietnamese coconut and coriander fish baked in banana leaf is a classic Southeast Asian dish. The fish should be white and firm when buying, and boneless. The gentle flavors let the fish be, and the banana leaf keeps the fish moist when cooking, so do not over cook because the fish is being cooked with steam which gets very hot. INGREDIENTS 4 thick firm, fish fillets (meaty size) 4 pieces of banana leaf, twice the size of the fish fillet, blanched in hot water very quickly 100 ml white vinegar 2 tablespoons vegetable oil Coconut and Coriander Paste; 1 teaspoon fresh, peeled ginger, chopped very finely 1 teaspoon garlic, chopped very finely 1/2 cup desiccated coconut 2 green chilies 1 teaspoon ground cumin juice of 2 Asian limes 1/2 cup coriander leaves 1 teaspoon sea salt METHOD 1. Preheat an oven to 180 C or a BBQ that is not not hot. 2. Make the paste; Blend the ginger, garlic, coconut, chilies, cumin, lime j

Indian Mango Mousse Recipe only This wonderful Indian mango mousse is easy to make and a kids favorite on a hot summers day. When I work in South Goa I would order this dessert from the hotel I stayed in. Great way to finish a meal. INGREDIENTS 800 g tinned mango pulp 200 ml double cream 1 tablespoon powdered gelatin 2 egg whites 2 teaspoons caster sugar juice of 1 fresh lime saffron threads to garnish METHOD 1. Put the mango pulp into a bowl 2. In a separate ,  bowl, whisk the cream until it is lightly whipped. Dissolve the gelatin in a little water. 3. Whisk the egg white with an electric mixer until they form soft peaks. Mix the dissolved gelatin and sugar into the egg white. Add the lime juice. Fold in the whisked cream and mango. Mix well, lightly but thoroughly. Put into a glass serving dishes, glasses or bowls and leave to set in the fridge for at least 3 hours. 4. Take out of the fridge and let sit before serving. When ready to serve, sprinkle with some saffron threads.

Cambodian Pickled Pork Ribs with Chili and Lime Recipe only This Cambodian pickled pork ribs with chili and lime is a great BBQ or oven dish. Make sure you buy the best ribs you can and the freshest ingredients. Follow the method and remember you can marinate for longer if you like. The streets of Phnom Penh where I am at the time of writing this are full of small street vendors selling BBQ seafood and meats. The setting is just a metal table and plastic stools, but the food is fantastic like all street food, It comes from the heart. ENJOY. INGREDIENTS 8 coriander stalks 6 fresh kaffir lime leaves 1 medium Asian shallot, quartered 2 fresh Asian limes, sliced 6 cm piece fresh, peeled ginger , sliced 2 tablespoons sea salt 1/2 cup (125 ml) white vinegar 1/2 cup (110 g) white sugar 2.5 litres water 2 kg (4 racks) pork ribs Sweet pickled chili 10 long red chilies, chopped 1/4 cup sea salt 1/2 cup white caster sugar 1 tablespoon finely grated lime rind 1 tablespoon finely grated fresh ginge

Chinese Braised Tofu with Black Vinegar Recipe only There are many types of tofu and it a very popular ingredient in Asian cooking. You will also see it labeled as bean curd, made by coagulating soy milk and pressing the curds into blocks. There are many health benefits to eating tofu, but it does need to be dressed up a bit. This recipe uses some fantastic Chinese ingredients to make this a great meal for the family or friends. INGREDIENTS 2 Tablespoons oil braised shiitake mushrooms, sliced small handful of Chinese pickled mustard greens or Vietnamese dua chua (comes in a seal plastic bag), sliced small handful pickled salted radish, sliced 2.5 cm piece peeled fresh ginger cut into very thin lengths 2 spring onions, sliced 2 tablespoons Shaoxing rice wine 1 tablespoon kecap manis 1 tablespoon Chinkiang vinegar 1 tablespoon light soy sauce 1 teaspoon grated palm sugar 1 cup (250 ml) homemade chicken stock 300 g firm tofu, cut into 6 cubes 1/2 Lebanese cucumber, finely sliced 1 teaspoo

Thai Deep-Fried Bananas Recipe only Thai deep-fried bananas are a very popular Thai street food found all over the country. You would not eat them every day, but as a treat they are sensational. When I went to any market in Bangkok I would grab a bag and munch while I looked around. Give them a go and I am sure you wont be disappointed. INGREDIENTS BATTER 1 cup self-raising flour 1/2 teaspoons baking powder 2 teaspoons sugar 1/4 teaspoon salt 25 g grated coconut or desiccated 2 tablespoons sesame seeds 350 ml (1 1/2 cups) water, at room temperature OTHER vegetable oil for deep-frying 4 ripe bananas METHOD 1. In a bowl, put the flour, baking powder, sugar, salt, coconut, and sesame seeds. Add the room temperature water and lightly mix with a spoon of a fork until smooth. 2. Heat the oil in a deep wok to about 8 cm to medium heat. when you drop a little batter into the oil it should sizzle straight away and you know the oil is ready. DO NOT have the oil too hot as it will cook the batter

Indonesian Beef Rendang Recipe only This mouthwatering Indonesian beef rendang is a most to cook. It originates from an ethnic Minangcabau group and is now widely popular all across the country. This dish is spicy and has the amazing flavors of nutmeg, chili, macadamia nuts, ginger and the zesty tang of kaffir lime leaves. INGREDIENTS 5 whole cloves  1 whole nutmeg, crushed in a mortar and pestle 6-8 medium long red chilies, roughly chopped 6 small Asian shallots, roughly chopped 5 raw macadamia nuts 3 garlic cloves, peeled 1 1/2 teaspoons ground turmeric 2.5 cm piece fresh ginger, peeled and thinly sliced 2.5 cm piece fresh galangal, pelled and thinly sliced 1 kg beef chuck steak cut into 3 cm cubes 7 fresh kaffir lime leaves, plus 4 very finely sliced for a garnish 3 lemongrass stalks, trimmed and white part only, bruised 2 cinnamon sticks 2 1/2 cups coconut milk sea salt to taste METHOD 1. In a food processor or blender, blend the cloves and nutmeg until very fine, you can buy very

Thai Beef with Sweet Basil Leaves Recipe only This quick Thai beef with sweet basil dish is healthy and scrumptious for a meal in a hurry. I had a Thai lady cooking near my apartment in Bangkok and I ordered this from her because she was excellent at cooking this recipe. If you do not like chilies to be hot and spicy! Leave the seeds out of the dish, or use a longer sweeter chili. I love the flavor of chilies. Make sure you buy Thai sweet basil, not European basil for this dish. INGREDIENTS 1 tablespoon fish sauce 3 tablespoons oyster sauce 4 tablespoons homemade chicken stock, or water 1/2 teaspoon sugar 2 tablespoons vegetable oil 4 garlic cloves, finely chopped 3 bird's eye chilies, bruised with the back of a chefs knife 500 g rump or fillet steak, finely sliced into strips 1 medium Asian shallot, cut into wedges 2 handfuls of Thai sweet basil leaves METHOD 1.   Mix the fish sauce, oyster sauce, stock and sugar in a small bowl. 2. Heat the vegetable oil in a wok or frying pan an

Burmese Whole Grilled Fish with Garlic and Coriander Recipe only What is better than a BBQ with a simple dish with fish and just a delicate taste! This Burmese grilled whole fish with garlic and coriander is perfect for that relaxing BBQ. The fish will be up to you, but remember that the quality will reflect the final out come. Buy the best fresh whole fish you can. INGREDIENTS 4 whole fresh fish, mullet, perch, mackerel or your favorite. 8-10 fresh garlic cloves, roughly chopped 6 coriander roots, chopped 1 teaspoon ground white pepper 1 teaspoon sea salt 1 tablespoon vegetable oil 8 pieces of banana leaf homemade chili sauce to serve METHOD 1. Clean and gut the fish, leaving the head on. Dry the fish completely. Score each fish 3 to 4 times on an angle, each side with a shape chefs knife. 2. In a blender or mortar and pestle, pound or blend the garlic, coriander roots, ground pepper, salt and oil into a paste. Then rub the mixture into the cut made on the fish and rub onto the surfac

Cambodian Coconut Ice-Cream Recipe only The magical, earthy taste of coconut is amazing and what you can do in the kitchen with a fresh coconut is endless. This homemade Cambodian coconut ice-cream is a sure favorite. INGREDIENTS 410 ml (1 1/3 cups) coconut milk 250 ml (1 cup) thick, double cream 2 eggs 4 egg yolks 2/3 cup (160 g) caster sugar 1/4 teaspoon sea salt METHOD 1. Pour the coconut milk and cream into a saucepan. Stir over a gentle heat without boiling for 2-3 minutes. Remove from the heat, cover and keep warm over a bowl of boiling water. 2. Put the eggs, egg yolks, sugar and salt in a large heatproof bowl. Beat the mixture with an electric mixer for 3 minutes or until frothy and thick. 3. Place the bowl over a pan of simmering water. Continue to beat the egg mixture, slowly adding all the coconut mixture until the custard thickens slightly. This process will take about 8 to 10 minutes. The mixture should be a fine cream and easily coat the back of a spoon. Do not boil it or

Thai Pumpkin And Green Bean Curry Recipe only This Thai pumpkin and green bean curry is awesome. To make this Thai curry even hotter, slice the unseeded red chilies into long strips, then dry-fry them on their own, before starting to roast the spices, stirring constantly, until they are crisp and almost blackened. Their color, crunch and taste will be awesome. INGREDIENTS 2 teaspoons ground cumin 2 teaspoons ground ginger 1 teaspoon ground coriander 1 tablespoon peanut oil 4 fresh long red chilies, sliced thinly 10 cm stalk fresh lemongrass, white part only, sliced thinly 2 garlic cloves, crushed 4 fresh kaffir lime leaves, shredded finely 1 medium Asian shallot, sliced thinly 2- 400 ml cans of coconut milk 1/3 cup (80 ml) lime juice 1 tablespoon kecap asin 1 tablespoon grated palm sugar 1 kg butternut pumpkin, chopped coarsely 250 g sugar snap peas, trimmed 200 g green beans, trimmed, chopped coarsely 1 cup coarsely chopped roasted unsalted peanuts 1/2 cup firmly packed fresh coriande

Afghani Lamb and Spinach Curry Recipe only This Afghani lamb and spinach curry is a great comfort dish. Sandwiched between the Middle East and the Indian subcontinent. Afghanistan cuisine has been influenced by the cuisines of all the countries in these areas. In this recipe, its Iranian and Turkish influences are shown by the addition of nutmeg and cinnamon, while the rich, thick sauce from the combined tomato, stock and spinach resembles a traditional Indian curry. The tender green leaves of spinach are often added to soups, stir-fries and curries just before serving. INGREDIENTS 1 1/2 tablespoons vegetable oil 1 kg lamb shoulder, trimmed and diced 1 large brown onion, chopped finely 4 garlic cloves, crushed 2 teaspoons ground turmeric 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1/2 teaspoon cayenne pepper 400 g can, chopped tomatoes 2 cups homemade beef stock 350 g fresh spinach, cleaned and trimmed 1 tablespoon finely grated lemon rind 1/3 cup toasted slivered almonds M

Persian Chicken Curry Recipe only This Persian chicken curry recipe was given to me by a chef from the Blue Mountains near Sydney, Australia. Its history is huge, This dish dates back to the traders arriving from the Arabian peninsula. It uses the pungency of paprika, coriander and turmeric in the chicken marinade to complement the green chili and fenugreek in the curry sauce. INGREDIENTS 8 cm piece fresh peeled ginger, grated 6 garlic cloves, crushed 2 teaspoons ground turmeric 1/2 cup (125 ml) lemon juice 1/3 cup (80 ml) vegetable oil 1 teaspoon ground cumin 3 teaspoons garam masala 1 tablespoon ground coriander 1 teaspoon paprika 1 teaspoon chili flakes 1/4 cup natural plain yogurt 1 kg chicken thigh fillets, cut into 4 cm pieces 3 large brown onions, chopped coarsely 2 teaspoons chili powder 2 teaspoons ground fenugreek 2- 400 g good quality cans crushed tomatoes 1 cinnamon stick 2 long green chilies, chopped finely 300 ml fresh single cream 1 tablespoon honey 1/3 cup coarsely chop

Indian Green Chicken Korma Recipe only This is a very unknown recipe in the western world and when I fist read about in a book by  Camellia Panjabi when working in Bangkok I had to cook it. Well I was addicted and cook this often now. It is an Indian Muslim dish which is called a 'rizzala curry' and originates from only two cities in India, Calcutta and Bhopal and it seems to only be cooked in the homes of Muslim aristocracy. This dish has a very refreshing herb taste and I am sure you will enjoy it. Remember that the quality of the produce you put into the dish will reflect on the final outcome.  INGREDIENTS 1/2 cup raw, unsalted cashew nuts 6 tablespoons oil 4 medium brown onions, chopped 2 large handfuls fresh coriander leaves 1/2 cup fresh mint leaves 4 green chilies 2 bay leaves 6 green cardamoms 3.5 cm piece of cinnamon 2.5 cm piece fresh peeled ginger, finely chopped 4 garlic cloves, chopped 750 g chicken breast fillet, cut into big pieces 2 teaspoons ground coriander po

Cambodian Bananas in Coconut cream Recipe only This simple, comforting Thai bananas in coconut cream recipe is total sit back and relax on the couch after dinner on a cold night and enjoy two for the worlds great flavors. This is a basic recipe that can be changed, added to to make different flavors. In Southeast Asia there are many different types of bananas for sale, so find some that are just about ripe and enjoy this total comfort food dessert. INGREDIENTS 410 ml (1 2/3 cups) coconut milk 4 tablespoons sugar 5 just ripe bananas 1/2 teaspoon salt METHOD 1. Put the coconut milk, sugar and 125 ml water in a saucepan and bring to the boil. Reduce the heat and simmer until the sugar dissolves. 2. Peel the bananas and cut them into 5 cm lengths. If you are using very small bananas, leave them whole. 3. When the sugar in the coconut milk has dissoloved, add the bananas and salt. Cook gently over a low to medium heat for 5 minutes or until the bananas are soft. 4. Divide the bananas and co

Thai Mango Sorbet Recipe only Why buy expensive desserts when you can easily make them at home. This Thai mango sorbet recipe is so easy to make, but the taste and pleasure will be worth it. I love mangoes and always will. In Thailand ripe mangoes are not as popular year round as the very commonly eaten green (not ripe) mango. Try and perfect this recipe and it is endless what different flavors you can come up with. For a different taste to this recipe, just and passionfruit! INGREDIENTS 3 Ripe mangoes 150 g palm sugar Zest and juice from 1 lime METHOD 1. Peel the mangoes and cut the flesh off the stones. Chop into small pieces. Put the sugar and 185 ml (3/4 cup) water in a saucepan and bring to the boil. Reduce the heat and simmer until the liquid reduces by half. Put the sugar syrup, mango and lime zest and juice in a food processor or blender and whiz until smooth. 2. Pour into a freezer box or churn in an ice-cream machine. If you are using a freezer box, take the mixture out of th

Cambodian Prawn and Pomelo Salad Recipe only This great Cambodian prawn and pomelo salad is very refreshing on a hot summers day. Pomelo is one of the largest citrus fruits (citrus maxima) in Southeast Asia. Ripe pomeoa has a slightly acidic taste not like the grapefruit we know in the western world. The rind is very easy to peel off and it has some great health benefits as well. So, give it a try next time you go to an Asian market, but be sure to buy it ripe, ask the store to help you ! INGREDIENTS 1 large pomelo 1 tablespoon fish sauce 1 tablespoon lime juice 1 teaspoon sugar 1 tablespoon chili jam 300 g raw medium sized prawns, peeled and deveined, leave tails intact 3 tablespoons shredded or desiccated coconut (fresh is best)\3 Asian shallots, finely sliced 5 small bird's eye chilies, only bruised 1 cup fresh coriander leaves 1 tablespoon fried Asian shallots METHOD Chili jam; 1/3 cup oil 2 Asian shallots, finely chopped 2 garlic cloves, finely chopped 40 g dries chili flakes

Singaporean Won Ton Soup with Prawns Recipe only Won ton's originate from china and there are thousands of recipes for this dish. They are normally made with prawn or pork in a triangular shape. This is a Singaporean recipe and includes the method of making the won tons,If you like the kitchen this recipe will be fun. INGREDIENTS 225 g finely chopped cooked medium prawns 6 garlic cloves, finely chopped 2 coriander roots, finely chopped A sprinkle of ground white pepper 20 won ton sheets (7.5 cm square) 1-2 tablespoons vegetable oil 3 3/4 cups homemade chicken stock (this is important! Brought stock is rubbish!) 2 tablespoons light soy sauce 4 raw prawns, peeled and deveined 1 cup bean sprouts, tails removed 100 g Chinese cabbage or spinach leaves, chopped 3 spring onions, sliced on the diagonal ground white pepper for sprinkling  METHOD 1. In a bowl, combine the chopped prawns with 2 of the garlic cloves, the coriander roots, ground pepper and a pinch of salt. Spoon 1 teaspoon of t

Thai Hot and Sour Noodles with Prawns Recipe only This Thai hot and sour noodles with prawns dish is influenced by the Chinese and the quick cooking in a wok. Bangkok streets are filled with noodle stalls and this is one of my favorites. The sharp contrasting fresh flavors and the great texture of the noodles and prawns. Thai food is one of the great fusion cuisines of the world. INGREDIENTS 200 g mung bean vermicelli noodles 100 g pork mince 2 tablespoons vegetable oil 8 cooked prawns, medium sized 4 pickled garlic cloves, chopped 2 Asian shallots, finely sliced 4 Thai bird's eye chilies, finely chopped 2 tablespoons fish sauce 1 tablespoons lime juice 2 tomatoes, seeded and cut into thin wedges or baby cherry tomatoes, halved 1 cup firmly packed Thai sweet basil leaves 1 cup firmly packed coriander leaves METHOD 1. Soak the noodles in hot water for 10 minutes or until soft. Drain the noodles and cut them into shorter lengths using a pair of scissors. 2. Cook the pork in boiling w

Laotian Crab and Green Mango Salad Recipe only What a great salad this is, Laotian crab and green mango salad, full of goodness with the taste of the ocean. Lao a landlocked country that is until recently been shut to the world has an amazingly simple cuisine based on very fresh ingredients. Green mango can be found everywhere in Thailand, Cambodia, Laos, and Burma to name a few. It is sold everywhere as a quick filling, healthy snack and comes with a small dipping bag of sugar mixed with spice, so you get a sweet, hot taste when eating this delicious fruit. Very uncommon in the western world where people prefer to eat mangoes when ripened. INGREDIENTS 2 tablespoons fish sauce 2 tablespoons fresh lime juice 2 tablespoons palm sugar 2 green bird's eye chilies, chopped 1 teaspoon ground dried shrimp 300 g fresh crab meat 2/3 cup chopped mint leaves 1/3 cup chopped fresh coriander leaves 4 Asian shallots, finely sliced 1 green mango, peeled and flesh finely shredded 1 fresh tomato, cu

Burmese Betel Leaves with Savory Chicken Recipe only Betel leaves are eaten throughout Southeast Asia and this Burmese betel leaves recipe with savory chicken is popular among the locals, the nut of this tree has become a problem with some people as it can become addictive. This is a fun and tasty recipe to make for something new. Give it a try if you can find fresh betel leaves. INGREDIENTS 2 tablespoons peanut oil 4 Asian shallots, finely sliced 2 garlic cloves, crushed 150 g chicken mince, or pork will just as well 2 tablespoons tamarind puree 1 tablespoon dried shrimp, chopped 2 tablespoons palm sugar 1 cm piece of ginger, grated 2 bird's eye chilies, finely chopped 1 tablespoon roasted peanuts, chopped 1 tablespoon chopped coriander leaves 16 betel leaves fresh lime wedges, for squeezing over the dish METHOD 1. Heat the oil in a wok and fry the shallots and garlic for a minute or two until they brown. Add the chicken and fry it until the meat turns opaque, breaking up any lump

Vietnamese Fish with Green Banana and Mango Recipe only The amazing abundance of fresh produce in Vietnam is unbelievable, just a visit to the main night market in Siagon as the locals still call it will introduce you to fresh assortments of spring rolls, fried crab, and BBQ seafood simply prepared and cooked quickly, most of these dishes are quick to cook, but very labor intensive to prepare which reflects the contrast of Asia to the western world. Time is money, but in most of Southeast Asia, if you watch closely you will see the effort put into what you think is the simplest of dishes! A great lesson to learn when cooking, put lots of love into your dishes, buy the best quality you can find..Supermarkets lack very much in this area, try a local market and enjoy the difference. INGREDIENTS 1 teaspoon sea salt 1 teaspoon ground turmeric for color and an earthy flavor 1 small green banana thinly sliced 60 ml (1/4 cup) coconut cream 2 tablespoons yellow curry paste 1 tablespoon fish sau