Spice I Am: Home Style Thai Recipes by Sujet Saenkham

  • Banana flower cakes (Hua plee tod) (page 10)

    from Spice I Am: Home Style Thai Recipes Spice I Am by Sujet Saenkham

    • Categories: Fried doughs; Appetizers / starters; Small plates - tapas, meze; Thai
    • Ingredients: banana flowers; rice flour; coconut milk; fish sauce; holy basil; vegetable oil; roasted unsalted cashew nuts; sweet chili sauce; red curry paste; egg; white sugar
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  • ISBN 10 1921383593
  • ISBN 13 9781921383595
  • Published Mar 25 2015
  • Format Paperback
  • Page Count 208
  • Language English
  • Countries Australia
  • Publisher Penguin Random House Australia
  • Imprint Lantern

Publishers Text

In this much anticipated cookbook, Sydney-based Thai chef Sujet Saenkham shares his family recipes for the fresh flavours of regional Thai cooking so you can enjoy authentic Thai food at home. Leave the Thai takeaway menus in your kitchen drawer, as you learn how to make restaurant favourites such as Sujet's signature stir-fried crispy pork belly with basil, roasted red duck curry with eggplant, tomato and pineapple and crispy prawn and lemongrass salad, as well as traditional classics like pad Thai, fishcakes and a massaman beef curry from scratch. Throughout, Sujet offers practical advice on finding the ingredients and mastering the cooking techniques you need to create your own Thai feasts at home.