Recipe Guide

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...

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...