Recipe Guide

Cambodian BBQ Mango Beef Ribs  Recipe only At the time of writing I am living in Phnom Penh, Cambodia and this is a very common sit down street food. The streets are lined in certain areas with great meats and seafood's cooked on an open char-grill, lovely marinated and cooked to order.  INGREDIENTS 750 g beef baby back ribs 1/2 cup of water 1 ripe mango, peeled and seeded 1 tablespoon vegetable oil 1 tablespoon palm sugar or brown sugar 1/2 tablespoon tamarind puree 2 tablespoons soy sauce 1/4 cup fresh lemongrass, white part only, very finely chopped 4 fresh garlic cloves, peeled and quartered 1 spring onion, trimmed, chopped 1/4 teaspoon ground black pepper 4 long red chilies, chopped and seeded METHOD 1. Place the ribs in a large bowl. 2. In a blender, put the water, mango, oil, sugar, tamarind puree, and chili, blend until well combined. 3. Pour the mango mixture over the ribs, mix well, cover and marinate in the fridge overnight. 4. Om a medium heat BBQ, grill the ribs t...

Thai BBQ Chicken Recipe only This Thai BBQ chicken recipe in Thai is called "gai yang" and it hails from the Northeastern part of Thailand called 'Isan'. This is very much a street food in Thailand and comes with a small bag of sticky rice and a dipping sauce. It would be one of my favorite street foods in Bangkok. The chicken was always juicy and the great combination of sticky rice and a chili dipping sauce made it the perfect lazy snack or meal. INGREDIENTS 4 coriander roots, finely chopped 4 garlic cloves, finely chopped 1 lemongrass stalk, white part only, finely chopped 3 tablespoons fish sauce 1/4 teaspoon ground white pepper 1 teaspoon palm sugar 750 g chicken thigh or drumsticks on the bone dipping sauce to serve fresh lime wedges to serve METHOD 1. Using a pestle and mortar, pound the marinade ingredients, and combined well. Spoon into a large bowl. Add the chicken and rub with your hands till well coated. Place, covered in the fridge overnight. 2. Over a me...

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...

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...

Burmese Pork Sausage Recipe only This Burmese pork sausage is a free-form sausage which does not use a sausage skin or piping. They are great as an easy meal with Asian greens or served with mashed potato. This is very much considered street food in Burma and can be found readily for a quick snack like the Isan sausage in Bangkok served in a plastic bag with fresh chilies, cabbage and sliced galangal to eat on the run. INGREDIENTS 3 coriander roots 1 lemongrass stalk, white fresh part only, trimmed and chopped 4 garlic cloves, chopped 1/2 teaspoon ground white pepper 1 small red chili, chopped 2 teaspoons fish sauce 2 teaspoons sugar 300 g mince pork METHOD 1. Using a pestle and mortar or food processor, pound or blend the coriander, lemongrass, garlic and pepper to a fine paste. 2. Add the chili, fish sauce, sugar and pork to the paste mixture and combine well. Form into sausage shapes. 3. Heat a BBQ or grill and cook the sausage for 4-5 minutes each side until cooked through. Serve a...

Thai Chargrilled Chiang Mai Pork Belly Recipe only Chiang Mai is a relaxed city in northern Thailand. It's home to some amazing temples and the people are very laid back compared to cosmopolitan Bangkok. I tried this street food back in 2004 when I stayed in Chaiang Mai for 3 months exploring the mountains and surrounding towns. Try this dish next time you have a BBQ and do not worry about the fat, its delicious with the tamarind dipping sauce. INGREDIENTS 1/4 cup of garlic cloves, unpeeled 4 coriander roots, cleaned and chopped 2 tablespoons coriander seeds 400 g pork belly, sliced fine 1/2 teaspoon sugar 2 tablespoons light soy sauce 3 tablespoons oyster sauce 1/4 teaspoon black pepper Tamarind Dipping Sauce 1/2 cup tamarind puree 1 teaspoon sugar 1/2 teaspoon pounded galangal 1/2 teaspoon pounded garlic 1/2 teaspoon dried chili flakes 1 tablespoon chopped coriander METHOD 1. To prepare the sauce, combine all the ingredients in a small bowl. Set aside. 2. In a pestle and mortar, ...

Indian BBQ Pork Vindaloo Recipe only Vindaloo is a dish made by the descendants of, or those who lived in areas dominated by, the Portuguese. It is primarily made with chilies, garam masala, garlic and vinegar. The word vindaloo comes from a combination of 'vin' for vinegar and aloo from 'alho', which is Portuguese for garlic. The chilies were introduced into Goa by the Portuguese, and the garam masala spices were those traded in the 16th and 17th centuries. INGREDIENTS 15-20 whole dried red chilies, or 3 1/2 teaspoons cayenne pepper 1 teaspoon cumin seeds 6 cloves 5 cm piece cinnamon stick 10 peppercorns 1/4 star anise 1 teaspoon poppy seeds 3 cm piece fresh, peeled ginger 6 big garlic cloves, crushed 1 tablespoon tamarind pulp 4 teaspoons cider vinegar 1/4 cup Greek natural yogurt 1 kg lean pork cutlets METHOD 1. Soak the chilies in boiling water for 20 minutes to soften. Then grind all the spices, ginger, garlic, and tamarind with the vinegar to make a smooth paste. ...