The Hairy Bikers' Asian Adventure: Over 100 Amazing Recipes from the Kitchens of Asia to Cook at Home by Si King and Dave Myers and Hairy Bikers

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  • Chow mein
    • Categories: Pasta, doughs & sauces; Stir-fries; Main course; Asian; Chinese
    • Ingredients: pork fillets; Chinese five-spice powder; egg noodles; dark soy sauce; mirin; red peppers; carrots; fresh ginger; spring onions; frozen peas; canned water chestnuts
    • Categories: Curry; Main course; Chinese; Asian
    • Ingredients: beef shins; onions; red peppers; fresh ginger; garlic; whole star anise; cinnamon sticks; oranges; curry powder; Shaoxing rice wine; beef stock; soy sauce
    • Categories: Stir-fries; Main course; Cooking for 1 or 2; Asian; Chinese
    • Ingredients: beef rump steaks; Shaoxing rice wine; soy sauce; groundnut oil; red onions; carrots; red peppers; fermented black beans; cucumbers; coriander leaves; basil
    • Categories: Main course; Asian; Chinese
    • Ingredients: Sichuan peppercorns; whole star anise; pork belly; Chinese five-spice powder; garlic; fresh ginger; hoisin sauce; sesame oil; soy sauce; palm sugar
    • Accompaniments: Stir-fried tomatoes and eggs (Grandma Lulu style)
  • King prawn and scallop stir-fry
    • Categories: Quick / easy; Stir-fries; Main course; Cooking for 1 or 2; Asian; Chinese
    • Ingredients: king prawns; scallops; fresh ginger; Shaoxing rice wine; choi sum; pak choi; mangetout; spring onions; red chillies; light soy sauce; sesame oil
    • Categories: Main course; Asian; Chinese
    • Ingredients: king prawns; minced pork; coriander roots; fresh ginger; garlic roots; sesame oil; rice vinegar; dark soy sauce; Sichuan peppercorns; wonton wrappers; frozen peas; soy sauce
  • Prawn and crab dim sum
    • Categories: Appetizers / starters; Main course; Asian; Chinese
    • Ingredients: tiger prawns; white crabmeat; fresh ginger; oranges; garlic chives; canned water chestnuts; carrots; wonton wrappers; soy sauce
  • Pork with wide noodles
    • Categories: Pasta, doughs & sauces; Stir-fries; Main course; Asian; Chinese
    • Ingredients: egg whites; soy sauce; pork tenderloin; tenderstem broccoli; garlic; red chillies; spring onions; dried shrimp; ho fun noodles; oyster sauce
  • Egg fried rice
    • Categories: Egg dishes; Stir-fries; Rice dishes; Main course; Asian; Chinese
    • Ingredients: eggs; sesame oil; dried shrimp; Chinese roast pork belly; Sichuan peppercorns; spring onions; soy sauce; white pepper; Chinese five-spice powder; rice; prawns
  • Lotus leaf wraps (Lo mai gai)
    • Categories: Rice dishes; Main course; Chinese; Asian
    • Ingredients: lotus leaves; glutinous rice; Chinese dried black mushrooms; chicken thighs; pork loin; Shaoxing rice wine; light soy sauce; dark soy sauce; lap cheong sausages; sesame oil
  • Sweet and sour fish
    • Categories: Sauces for fish; Main course; Asian; Chinese
    • Ingredients: red onions; red peppers; pineapple; tomatoes; soy sauce; fish sauce; lager beer; white fish of your choice; red chillies; red wine vinegar
    • Categories: Main course; Cooking for 1 or 2; Asian; Chinese
    • Ingredients: mussels; onions; fresh ginger; red chillies; tomatoes; fermented black beans; Shaoxing rice wine; soy sauce; spring onions; coriander leaves
    • Categories: Soups; Pasta, doughs & sauces; Cooking for 1 or 2; Asian; Chinese
    • Ingredients: king prawns; minced pork; chives; fresh ginger; spring onions; sesame oil; light soy sauce; wonton wrappers; wonton noodles; chicken stock; oyster sauce; white pepper
  • Clay pot duck with ginger
    • Categories: Dressings & marinades; Stews & one-pot meals; Main course; Cooking for 1 or 2; Asian; Chinese
    • Ingredients: dried shiitake mushrooms; duck breasts; soy sauce; sesame oil; Shaoxing rice wine; oyster sauce; dried wood ear mushrooms; fresh ginger; Sichuan peppercorns; red chillies; spring onions; choi sum
    • Categories: Egg dishes; Stir-fries; Main course; Side dish; Cooking for 1 or 2; Asian; Chinese; Vegetarian
    • Ingredients: tomatoes; eggs; spring onions; palm sugar; white pepper
    • Accompaniments: Five-spice belly pork
    • Categories: Stir-fries; Main course; Asian; Chinese
    • Ingredients: spare ribs; tomato ketchup; pineapple; store-cupboard ingredients
    • Categories: Dressings & marinades; Pasta, doughs & sauces; Stir-fries; Main course; Cooking ahead; Asian; Thai
    • Ingredients: thin rice noodles; Asian shallots; tiger prawns; fresh ginger; galangal; spring onions; bean sprouts; kaffir lime leaves; white crabmeat; mint; holy basil; palm sugar; Thai fish sauce; limes; red chillies; vegetable oil
  • Green papaya salad (Som tum)
    • Categories: Salads; Main course; Side dish; Asian; Thai
    • Ingredients: green papayas; fresh ginger; limes; red bird's eye chillies; palm sugar; soy sauce; Thai fish sauce; tamarind water; snake beans; cherry tomatoes; dried shrimp; mint; Thai basil; peanuts; red chillies
  • Spiced chicken and pandan leaves (Gai hor bai toey)
    • Categories: Sauces for poultry; Appetizers / starters; Canapés / hors d'oeuvre; Main course; Snacks; Asian; Thai
    • Ingredients: chicken breasts; garlic; coriander roots; galangal; palm sugar; limes; sesame oil; Thai fish sauce; pandan leaves; white pepper; fresh ginger; soy sauce; rice vinegar
  • Thai sea bass fishcakes with honey and cucumber dip
    • Categories: Dips, spreads & salsas; Main course; Asian; Thai
    • Ingredients: honey; cucumbers; lemon grass; sea bass fillets; Thai fish sauce; red curry paste; kaffir lime leaves; galangal; coriander leaves; palm sugar; snake beans; limes; rice vinegar; carrots; shallots; bird's eye chillies
    • Categories: Dressings & marinades; Grills & BBQ; Sauces, general; Main course; Asian; Thai
    • Ingredients: beef sirloin steaks; chicken breasts; prawns; limes; Asian shallots; lemon grass; red chillies; red bird's eye chillies; galangal; palm sugar; fresh turmeric; ground cumin; ground coriander; dark soy sauce; Thai fish sauce; crunchy peanut butter; canned coconut cream; garlic; tamarind paste; dried red chillies; soy sauce
    • Accompaniments: Pickled cucumber salad
    • Categories: Salads; Side dish; Asian; Thai; Vegan; Vegetarian
    • Ingredients: palm sugar; rice vinegar; cucumbers; Asian shallots
    • Accompaniments: Satay kebabs
  • Thai beef stir-fry
    • Categories: Egg dishes; Sauces for meat; Stir-fries; Main course; Asian; Thai
    • Ingredients: bird's eye chillies; garlic; Asian shallots; beef sirloin steaks; red peppers; eggs; Thai fish sauce; oyster sauce; soy sauce; palm sugar; Thai basil; holy basil; coriander roots; chillies; rice vinegar; limes
    • Categories: Soups; Pasta, doughs & sauces; Asian; Thai
    • Ingredients: chicken stock; fresh ginger; lemon grass; bird's eye chillies; whole star anise; kaffir lime leaves; palm sugar; Thai fish sauce; soy sauce; firm white fish fillets; coriander leaves; sesame oil; white pepper; egg whites; rice flour; thin rice noodles; bean sprouts; garlic chives; baby pak choi; limes; Thai basil
    • Categories: Soups; Spice / herb blends & rubs; Cooking ahead; Asian; Thai
    • Ingredients: tiger prawns; chicken stock; lemon grass; kaffir lime leaves; galangal; bird's eye chillies; palm sugar; Thai fish sauce; coconut cream; soy sauce; button mushrooms; scallops; cherry tomatoes; limes; Thai basil; dried red chillies; garlic; Asian shallots; dried shrimp

Notes about this book

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Notes about Recipes in this book

  • Sweet and sour pork (Grandma Lulu style)

    • Sophph on July 27, 2022

      A very basic version of sweet and sour pork. Useful if you don't have much handy in the way of ingredients but nothing to write home about and a bit dry for my taste.

  • Thai fish ball noodle soup

    • Agaillard on November 24, 2022

      Everything in this recipe is great : the instructions, the fishballs, the stock (oh the stock is a pure marvel in itself). I think my noodles were a bit thicker than they should have been, but i am still experimenting with Asian noodles. Also i followed the recipe instructions to first put the pak choi and garlic chives, then the noodles and then the stock and fish balls which i think is better because then the pak choi cooks just a little (the photo from the book showed the pak choi and garlic chives on top, rather than mixed in the broth, i guess for picture purposes). I garnished with Thaï basil and coriander. The fishballs once cooked had a smooth velvety texture. Also, there is a plant in there which is so wonderfully fragrant... I think either Thai basil (probably?) or garlic chives which I both had for the first time... Note to self : mincing frozen fish with the mixer/blender is great and instant, to repeat

  • Chow mein

    • Frenchfoodie on January 22, 2021

      This really hits the spot, simple to prepare, forgiving of different veg combinations and really tasty.

  • Five-spice belly pork

    • Ro_ on February 02, 2021

      Delicious and easy. I only marinated for 5 hours, but this didn't seem to be a problem at all. I had a slightly smaller piece of pork belly than the recipe stated so also reduced the cooking time to 2 hours, which was fine. My skin didn't come out at all blackened like in the book photo which I was glad about. There was lots of sauce made in the bottom of the dish while cooking which was absolutely delicious, and plenty left to ladle over rice. Will repeat.

  • Pork and prawn dim sum

    • Ro_ on September 13, 2020

      My first time making this kind of dim sum, and I was pleased with the results. I used frozen ready-made wonton wrappers which I left to thaw on the counter. The trickiest thing was working out the right technique to fold up the dumplings: I wasn't sure from the instructions if you were supposed to completely seal them and they'd pop open during steaming, or if you were supposed to seal them on the sides but leave them open on top. I tried both ways and I'm not sure it mattered. The taste was delicious, my partner especially loved these. I'll make them again, and maybe watch a youtube video or two about the correct folding/rolling technique.

  • Pork with wide noodles

    • Ro_ on June 12, 2020

      I used sliced pork chop instead of pork tenderloin, and regular broccoli instead of tender stem. I enjoyed the flavours of this recipe, and the cooking method gave me lovely tender pork. My only problem was that my noodles came out too al dents: I think the kind I had needed a longer cooking time than the book stated.

  • Green papaya salad (Som tum)

    • Ro_ on July 28, 2021

      I'm not sure what went wrong because I followed the recipe, but I ended up with way too much dressing for the amount of salad and it was way too salty.

  • Satay kebabs

    • Ro_ on May 22, 2020

      I made the version with chicken breast. The marinade was very good, but very spicy. I liked it, but I think it would be too much for some of my friends/family who come over for barbecues. If making for a crowd I'd just use a tiny amount of chili. Especially as I only marinaded it for about 6 hours and it was still very spicy. Also, the satay dip: not really necessary in my opinion (though I know it's traditional) and I found it very solid and not runny enough. I wouldn't make that element again.

  • Thai beef stir-fry

    • Ro_ on June 11, 2020

      I used "basse cote" steaks, which were a good cut. I also did the shallots, paste and red peppers in the wok first then removed them to cook the beef, because my wok does not get very hot and I wanted to sear the beef properly without crowding the pan. Then I added everything back at the end. We really enjoyed this stir fry, the creaminess of the egg definitely complimented it well, especially with the additional sauce drizzled over.

  • Clay pot duck with ginger

    • Ro_ on July 13, 2021

      Nice flavours but I feel like it should have been "wetter,": there wasn't much marinade to add to the pot that hadn't been absorbed by the duck.

  • Auntie Daeng's green curry

    • Ro_ on October 18, 2019

      I drastically cut down the number of green chillies in the paste since my partner always complains my curries are too hot - I think I used about a third of the amount recommended. I also left the extra chillies out of the curry. Used half a large aubergine cut into batons as couldn't get thai aubergines. Overall my curry came out pretty mild, but very delicious - I really liked the addition of the aubergine, and the balance of flavours overall was great. I'd use this recipe again.

  • Thai vegetable curry

    • Ro_ on January 12, 2021

      I made the paste as-is, just with fewer chillies. For the curry itself, I used chicken in place of the cauliflower and butternut squash. Overall, this was a very nice dish. I wouldn't say it was an absolutely outsanding Thai red curry paste, but it was certainly a very nice one.

  • Cucumber salad (Yum tang gwa)

    • Ro_ on August 03, 2020

      This was nice and gave a good flavour, but does involve a fair bit of prep and chopping and ingredients. I like my food quite spicy, but I deseeded the two birds' eye chillis and it was plenty hot enough for me.

  • Spiced minced chicken (Laab gai)

    • Ro_ on June 08, 2020

      I really liked this recipe - I prepared the chicken and dressing the day before then combined them at the last minute and put in the lettuce cups with the peanuts and ground rice (I'm not totally convinced the latter is necessary, you could definitely do without it in a pinch). The flavours were lovely, this made for a really nice summer dish.

  • Thai massaman chicken curry

    • Ro_ on March 16, 2021

      I made the duck breast variation. The problem was that the meat dried out very quickly and became tough, I wouldn't use duck rbreast again and would maybe try with boneless chicken thighs. I'm annoyed with myself because I added twice the amount of coconut milk stated by not paying attention, so it ended up too liquidy. The flavours were nice, but I made too many errors in the cooking to be pleased with the finished result. I must make it again.

  • Panang beef curry

    • Ro_ on June 12, 2021

      Delicious curry, we both really enjoyed and will make again. I used beef cheeks, and they were so tender!

  • Japanese rice balls (Onigiri)

    • Ro_ on January 27, 2021

      Delicious. I made with an Asian-spiced tuna mayo mix, very handy to use up leftover sushi rice. The only issue is getting them small enough - mine were pretty big!

  • Chicken shichimi katsu curry

    • Ro_ on May 15, 2020

      My first time making chicken katsu curry, and I was pretty pleased with the results! Only things I'd change: the sauce needs more sugar and salt added, and the chicken seemed to need less time shallow frying than stated (the breadcrumbs browned very quickly, though to be fair I couldn't really be sure of the temperature of the oil since my thermometer isn't working properly). One to repeat.

  • Pork and mushroom gyozas

    • Ro_ on September 13, 2020

      My first time making gyozas so I was prepared for a quite imperfect result, but I was so pleased with how these turned out. The dough was easy to make and had the right texture and consistency, and the filling was really tasty. Will definitely make again.

  • Tonkatsu pork

    • Ro_ on June 04, 2020

      This was a different way to cook a pork chop, and one I'd potentially repeat. I had to use English worcestershire sauce and regular mustard in my sauce: I think I added a little too much of the former, as it came through a bit too strongly. The method for cooking the pork was great, and gave me lovely moist, crispy pork. The main offputting thing is that it's all a bit of a faff and uses a lot of dishes. The cooking is quite quick once you get to that point, but I don't think I could be bothered with all of this on a typical weeknight after work.

  • Sushi rice

    • Ro_ on April 07, 2020

      My first time making proper sushi rice and it turned out pretty well. I only made about a quarter of the recipe, and I added slightly too much vinegar but it wasn't overpowering. Used the rice as the basis for a poke bowl.

  • Chicken karaage

    • Ro_ on June 20, 2020

      My first time making chicken karaage, something I usually order from a really good place near my office. I had to leave out the miso from the marinade as I didn't have any, and I ground my own rice flour from rice in a spice grinder. The flavour of the finished product was good, and the coating was super-crispy - in fact maybe a smidge too crispy, I may have preferred it a bit softer. I think I also cut up my chicken pieces a bit too small so overdid the batter-to-meat ratio. But the family really enjoyed it nontheless.

    • Ro_ on May 05, 2021

      I made this again, with miso this time and using corn flour instead of rice flour. I think I preferred the finished result (although the batter was quite dark) to the last time I made it.

  • Menchi katsu burger

    • Ro_ on September 11, 2021

      So good. A delicious change to a regular, and I love that it can all be prepped in advance before frying/assembly. Would also be great as small slider versions for appetizers. I didn't have panko so used regular breakcrumbs and it was fine. Add a little mayo when serving.

  • Salmon teriyaki

    • Ro_ on April 21, 2020

      Not the simplest/quickest teriyaki salmon recipe I've tried, but it was very tasty. My sauce wasn't as deep brown because I only had light brown sugar, not dark. I also skinned the salmon before cooking (fussy eaters). But ultimately the family really enjoyed this and asked to have it again.

  • Belly pork with sesame seed dip (Samgyupsal)

    • Ro_ on January 10, 2021

      I liked the idea of this recipe more than the reality. I followed the instructions precisely, but the sauce was incredibly salty - it really only tasted of salt, the sesame was totally lost in there. It was also not of a sauce consistency so much as a thick paste. I wonder if something is awry in the ingredients/quantities, 3tbsp of the soy bean paste (and I even used a specific Korean one) seems like way too much, and it needed more oil or water or something - maybe mirin for some sweetness? The pork itself was nice, and I liked having everything in the lettuce cups. I'd potentially try this general idea again, but I'd prefer it with Chinese red-braised pork belly.

  • Spicy barbecue pork steaks

    • Ro_ on August 24, 2020

      I made my first ever trip to the Korean store to get gochujang paste in order to make this recipe, and I loved it! A really nice pork marinade - we barbecued the meat. I enjoyed the spiciness a lot, but it might be too much for some of my family members who don't like heat.

  • Barbecue chicken

    • Ro_ on April 12, 2020

      I made this with boneless chicken thigh which I marinated and cooked on a skewer on the barbecue. The main taste was kind of teriyaki-ish. It was nice: typically Asian flavours, quite a bit of sweetness. I'd try it again using on the bone chicken as suggested, but there are probably other marinades I'd try first.

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  • ISBN 10 0297867369
  • ISBN 13 9780297867364
  • Published Jan 16 2014
  • Format eBook
  • Page Count 288
  • Language English
  • Countries United Kingdom
  • Publisher Orion Publishing Co (Digital)
  • Imprint Weidenfeld & Nicolson

Publishers Text

This TV tie-in book to THE HAIRY BIKERS' ASIAN ADVENTURE BBC series, airing in 2014, follows the boys' travels through Thailand, Korea and Japan to put together their favourite Asian dishes. Journeying the spice plantations, cardamom hills, buzzing street stalls, rice paddies and abundant coastlines of the great eastern continent, Si and Dave find the most exciting authentic recipes for you to cook at home. Following on from their many bestselling titles, including THE HAIRY BIKERS' FOOD TOUR OF BRITAIN and THE HAIRY BIKERS' GREAT CURRIES, this will be another heart-warming and down-to-earth cookery book, delivering a true taste of Asia perfect for all the family. Packed with delicious recipes, exotic flavours, tips to swap and techniques to learn, this gorgeous collection of recipes is the Hairy Bikers at their best.

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