Tag: SE-Asia

Seafood Laksa

One stemming from the New Forest, where we found a kit for a Singaporean Laksa and enjoyed it. At home, I wanted a more genuine recipe without short cuts and this is the one that appealed to me. It must

Posted in Seafood Tagged with:

Pineapple with Lime & Chilli Syrup

Finding a dessert to follow a rich, spicy meal, such as a Beef Rendang or a Thai style curry, can be a little challenging. Just look in most Indian restaurants, whose offerings usually stretch to ice cream, ice cream or

Posted in Desserts Tagged with:

Chicken Satay

It’s amazing how many recipes for this use peanut butter as a base. I realize that peanut butter is pure peanuts, or should be, but I think a little texture might be lacking, even with chunky peanut butter. Therefore, I

Posted in Starters Tagged with:

Beef Rendang

Researching this recipe was a very educational process in that it added weight to three features that I generally hold to be true. Firstly, for any given recipe there are as many variations as there are cooks/chefs. Secondly, many commentators

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Thai Chicken Red Curry

This is a slightly modified transcription from Muoi Khuntilanont’s Kitchen. It is as yet untried. You can find a recipe for the red curry paste on this site also. Naturally, Thai aubergines are notoriously difficult to find in England. I

Posted in Poultry, Untested Tagged with: ,

Thai Red Curry Paste

This is a slightly modified transcription fromMuoi Khuntilanont’s Kitchen. It is as yet untried. The red and green of Thai so-called-by-us curry pastes actually refers to the colour of the chillies used. Muoi Khuntilanont uses dried chillies in the red

Posted in Starters, Untested Tagged with: ,

Tuna with JC’s Thai Salad

This is my modification of one of Rick Stein’s excellent ideas. Rick (or should I say Mr Stein?) makes a noodle salad but I prefer this variation using blanched oriental vegetables. The tuna needs to be thick enough (1 inch

Posted in Fish Tagged with: ,

Stir-Fried Pak Choi and Asparagus

From an idea on a Waitrose packet of pak choi, adjusted to suit a non fish-eating audience. It makes a good vegetable addition to a Thai or Chinese meal. Planning serves: 4 preparation time: 5 mins cooking time: 6 mins

Posted in Veggies Tagged with: ,

Salmon Baggins

This developed from an idea by my fish-cooking hero, Rick Stein, giving an oriental influence to a little seen ingredient called, somewhat ferociously, wolf fish. Since I can’t get wolf fish, I decided to try it with salmon. I also

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Pork Green Curry

This is a variation on the Chicken Green Curry but needs longer cooking. Since I can’t stand referencing other recipes and piecing things together, I have documented this in its entirety separately. I’ve also written this one up using green

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