These spring rolls from South East Asia are not fried and just melt in the mouth. A lot of chopping of vegetables but well worth the effort. A hands on meal as guests may be required to make up their own spring roll.
<p>There are many ways to prepare this popular Szechuan dish. Traditionally the beef is stir-fried in a wok over low heat until crispy. A quicker method to achieve the same results is to deep fry the beef and then stir- fry it with the vegetables. All the vegetables in this dish are to be cut … Continued
This family favourite has three distinct flavours; sweet, spicy and sour. The sour note is achieved by adding tamarind, a popular ingredient used in the dishes of South East Asia and India. Traditionally this dish is cooked with belly pork and water convolvulus (also known as water spinach). If this vegetable is unavailable, replaced it … Continued
This is a refreshing dish with a combination of contrasting flavours. Sam Rod literally means spicy, sweet and sour (three tastes). Do replace whole fish with fish steaks if preferred. If fish such as cod is used, we suggest it be pan fried instead.
Toey or Pandan leaves are used in many sweet and savoury dishes of Thailand and Southeast Asia. In this recipe, they are used to wrap up marinated chicken thighs and then deep fried. The leaves impart their wonderful aroma and flavour to the chicken resulting in a truly delightful starter. Traditionally, chicken thighs are used … Continued
A true marriage of East and West, this recipe incorporates tomato ketchup to great effect. This dish from southern China is often served at banquets and special occasions. As fresh lobster is sometimes unavailable I have also included a method to make this dish with frozen lobster.
Zingy, tangy, aromatic and delicious are all adjectives that have been used to describe this salad. The combination of birds eye chilli, mint, coriander and lime juice make for an explosion of flavours on the palate. Do serve this salad with medium or rare steak that has been finely sliced.
With Indian influences this beef and potato curry was probably introduced to Thailand by travellers. The recipe traditionally contains peanuts, which peanuts can be omitted if required. Chicken can be substituted but the result of tender, flavourful beef that falls apart at the touch of a fork, is well worth the extra cooking time. Cook … Continued
This is a refreshing dish with a combination of contrasting flavours. Sam Rod literally means spicy, sweet and sour (three tastes). Do replace whole fish with fish steaks if preferred. If fish such as cod is used, we suggest it be pan fried instead.
This is a relatively dry dish that is quick to prepare and cook and would make a good accompaniment to another curry. Please note that red curry paste is salty so do taste the food before adding salt or fish sauce. Although sweet Thai basil is used traditionally, normal basil is a good substitute.