Congee, or rice porridge, is often eaten for breakfast in many parts of China and the Far East. It is usually served plain with salty and/or sour accompaniments (peanuts, salted egg or pickled vegetables) to flavour the blandness of the rice gruel. In this recipe I have added chicken to make a more substantial meal. … 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.
The ingredients in this curry (lemon grass, shrimp paste, etc) are similar to those used in Malaysia and Indonesia. Cooking with coconut milk results in a rich, creamy curry but replace with water if you are concerned about calories. This recipe uses 2 large chicken breasts but double the ingredients if you are going to … Continued
Kaffir lime leaves combined with red curry paste, give this dish a distinctive aroma and flavour. As it is a relatively dry dish, we suggest that it is served with another, more watery curry, perhaps a green chicken curry. Prawns may be replaced with a firm white fish which has been lightly pan-fried.
A popular dish for a special occasion, this curry is quick to prepare because it is made with roasted duck. Unusual additions of sweet lychees and cherry tomatoes counteract the richness of the duck meat and curry gravy. Feel free to use pineapple instead of lychees if preferred.
<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