Recipe Guide

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...

Cambodian Chicken Wrapped in Pandanus Leaf Recipe only This Cambodian chicken wrapped in pandanus leaf is an amazing dish to impress your guests. The leaf may be difficult to find, but the presentation looks great on the table. The use of sesame oil is an important ingredient, but do not over do it because you only need a small amount to get the flavor. Again as you will see in most Asian dishes is the use of one of the most popular herds in Asia and that is coriander. Get busy and enjoy the beautifully presented dish. INGREDIENTS 5 coriander roots, cleaned and roughly chopped 4-5 garlic cloves 1 teaspoon ground white pepper 1/4 teaspoon salt 600 g skinless chicken breast fillet, cut into 25 cubes 2 tablespoons sesame oil 1 tablespoon plain flour 25 pandanus leaves, cleaned and dried vegetable oil for deep-frying your favorite dipping sauce to serve METHOD 1. Using a pestle and mortar or a small blender, pound or blend the  coriander roots, garlic, white pepper and salt into a past...

Thai Sweet Corn Cakes Recipe only This snack will always remind me of cosmopolitan Bangkok, every corner and train station is busy supplying the masses with fantastic food. I would quite often grab a bag of these moreish cakes to eat on the run. Easy to make and they taste great, even the kids will love them instead of junk food. Get cooking. INGREDIENTS 400 (2 cups) fresh corn kernels 1 egg 3 tablespoons rice flour 1 tablespoon yellow curry paste 2 tablespoons chopped Asian shallots 1 tablespoon fish sauce 1/2 cup freshly chopped coriander leaves 1 large red chili, chopped peanut oil for shallow-frying METHOD 1. Yellow curry paste 2 dried long red chilies 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 2 fresh yellow banana chilies, chopped coarsely 1 teaspoon finely chopped fresh turmeric 2 garlic cloves, chopped 1 small brown onion chopped, finely 10 cm stalk, lemongrass, chopped finely, white part only 2 teaspoons finely chopped fresh galangal 1 tab...

Laotian Stir-Fried Noodles with Chicken and Basil Recipe only Laos a long forgotten backwater of Southeast Asia combines some of the freshest, simplest ingredients. This is a simple, yet amazing dishes with very few elements. Quick to cook and kid friendly. Look for fresh flat noodles at a good Asian store. INGREDIENTS 450 g wide fresh flat noodles 2 teaspoons soy sauce 4 garlic cloves 4 small chilies, stems removed 4 tablespoons vegetable oil 200 g skinless chicken fillets, cut into strips 2 tablespoons fish sauce 2 teaspoons palm sugar 1/2 bunch (1 cup) fresh Asian basil METHOD 1. Put the noodles in a bowl with the soy sauce and rub the sauce through the noodles, separating them out as you do so. Pound the garlic and chilies together with a pestle and mortar until you have a fine paste. 2. Heat the oil in a wok and add the garlic and chili paste and fry until fragrant. Add the chicken and toss until cooked. Add the fish sauce and palm sugar and cook until the sugar dissolves. Add...

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, ...

Indonesia Egg Sambal Goreng Recipe only This traditional Indonesian recipe transcends the basic idea of sambal being just an accompaniment to meals, by adding stock and hard-boiled eggs, it becomes a delicious fragrant curry in its own right. Eat it with plain steamed rice and some fresh green vegetables for a main course. INGREDIENTS 4 fresh long red chilies, chopped coarsely 4 medium brown onions, chopped coarsely 4 garlic cloves, quartered 4 cm piece fresh galangal, chopped coarsely 2 teaspoons vegetable oil 2 teaspoons ground coriander 32 fresh curry leaves 1 tablespoon kecap asin 10 medium tomatoes, peeled, seeded, chopped finely 1/2 cup (140 g) tomato paste 1 1/2 cups (375 ml) vegetable stock 12 hard-boiled eggs, halved METHOD 1. Blend or process chili, onion, garlic and galangal until smooth. 2. heat oil in a large saucepan; cook chili mixture, coriander, curry leaves and kecap asin; stirring for about 5 minutes or until fragrant. 3. Stir tomato, tomato paste and stock into mixt...

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...