Recipe Guide

THAI CHICKEN with CASHEW NUTS Recipe only This Thai chicken with cashew nuts is from the origins of Chinese cooking which is such a big part of Thai food. You can look at some of my articles on my website,. This is a great family recipe and the kids will love it. Who doesn't like cashew nuts? INGREDIENTS 1 or 2 dried long red chilies 1 tablespoon fish sauce 2 tablespoons oyster sauce 3 tablespoons homemade chicken stock 1 teasppon caster sugar 4 tablespoons vegetable oil 1/2 cup unsalted cashew nuts 4 garlic cloves, finely chopped 500 g chicken breast fillet, skinless, sliced 1/2 green capsicum, cut into strips, seeded 1/2 carrot, sliced 1 small Asian shallot, chopped into slices 2 spring onions, cut into 1 cm lengths fresh ground white pepper to sprinkle METHOD 1. Deseed the chili and cut in half 2. Mix fish sauce, oyster sauce, stock and sugar in a small bowl. 3. Heat the oil in a wok over medium heat and stir-fry the cashew nuts for 3 minutes or until golden brown. Remove with a...

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...

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...

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...

Cambodian Dry Prawn Curry Recipe only This is a simple, yet flavorsome dish that uses lemongrass, galangal and coriander. Buy the best uncooked medium prawns you can find. In Phnom Penh the local markets have a huge fresh seafood section and the produce is always fresh daily. My choose is central market for seafood and meats. I may not look as nice as an air-conditioned supermarket, but the choose and quality is excellent. INGREDIENTS 5 dried long red chilies 1.5 kg uncooked medium prawns 2 tablespoons coarsely chopped fresh galangal 10 cm stick fresh lemongrass, chopped coarsely 2 tablespoons coarsely chopped coriander root and stem mixture 2 garlic cloves, crushed 1 teaspoon shrimp paste 2 tablespoons vegetable oil 8 fresh kaffir lime leaves, torn 2 tablespoons water 1 tablespoon fish sauce 1 teaspoon caster sugar 1 medium green apple, unpeeled, cut into matchsticks 2 Asian shallots, sliced thinly 1/2 cup firmly packed fresh coriander leaves 2 fresh long red chilies, sliced thinly ME...

Burmese Chicken Satay Sticks Recipe only Because Burma (now called Myanmar) is abundant with such a natural environment with tropical weather conditions, fertile soil and plenty of fresh water, food is grown in abundance. Today, Burmese people still rely on rice as their main dietary source of food, making up about 75% of their diet. Like most surrounding counties , snack food or street food is available on nearly every street corner, unlike the western world which snack food normally means processed rubbish in a fancy packet. So try and start making your snacks from something that is healthier than a packet of potato chips. INGREDIENTS 1 kg skinless chicken breast fillets MARINADE 2-3 Asian shallots, roughly chopped 4-5 garlic cloves, roughly chopped 4 coriander roots, finely chopped 3 cm piece of ginger, sliced 1 tablespoon roasted ground coriander 1 tablespoon roasted ground cumin 1 tablespoon roasted ground turmeric 1 teaspoon curry powder 2 tablespoons light soy sauce 4 tablespoon...

Singaporean Meatballs in Spicy Coconut Milk Recipe only This recipe showcases the significant influences on Singaporean cooking taken from the cuisines of its near neighbors. Borrowing culinary techniques from Malaysia, India and China, chilies and spices laced with coconut milk are a characteristic of this island nation's cuisine. Kecap asin, an astringent, salty soy sauce native to the cooking of Indonesia, is available from good Asian stores. INGREDIENTS 800 g beef mince 2 eggs 2 teaspoons cornflour 2 garlic cloves, crushed 1 tablespoon finely chopped fresh coriander 1 fresh long red chili, chopped coarsely 2 purple (Asian) shallots, chopped coarsely 3 cloves of garlic, quartered 1 teaspoon chili flakes 7 fresh long red chilies, chopped coarsely 2 tablespoons peanut oil  2 cm piece fresh galangal, sliced thinly 3 large tomatoes, seeded, chopped coarsely 400 ml can coconut milk 1 tablespoon kecap asin 1 large tomato, seeded, diced 1/2 cup fried shallots 1 fresh small red chili, s...

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...