Chinatown Kitchen: Delicious Dishes from Southeast Asian Ingredients by Lizzie Mabbott

  • Dak doritang (page 19)

    from Chinatown Kitchen: From Noodles to Nuoc Cham: Delicious Dishes from Southeast Asian Ingredients Chinatown Kitchen by Lizzie Mabbott

    • Categories: Stews & one-pot meals; Main course; Korean
    • Ingredients: chicken thighs; new potatoes; white onions; carrots; green beans; spring onions; Korean chilli powder; garlic; fresh ginger; light soy sauce; Shaoxing rice wine; tomato ketchup
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Notes about this book

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Notes about Recipes in this book

  • Hoi sin & ginger pork ribs

    • Foodycat on March 09, 2020

      Nice enough - not too sweet - but not very special. You could probably get as good a result with fewer ingredients.

  • Miso-braised pork belly

    • Foodycat on December 05, 2017

      Couldn't get mooli, so substituted baby turnips. Very nice, but unexpectedly delicate in flavour.

  • Hong Kong-style baked pork chop rice

    • Rinshin on October 29, 2021

      I brined the pork 6 hours ahead to make sure they came out succulent and not dried. The overall taste was rather mismatched for me. Loaded fried rice on bottom with marinated and browned pork chops, then pan-Asian style sauce finally topped with cheese baked together. My husband liked it more than me. This reminded me of Japanese doria which I am also not a big fan. I do think it is a dish most kids would like.

  • Korean rice cakes with chorizo and greens

    • meggan on June 16, 2017

      Well - this was interesting. I could have stood a little more heat but it's a great way to use the korean rice cakes which I am currently addicted to.

  • Hot & sour chicken noodles

    • Foodycat on May 30, 2018

      I used turkey thigh mince and chives instead of mincing my own chicken thighs and garnishing with spring onion. Very tasty.

  • Tom yum goong

    • Foodycat on March 15, 2016

      Multiplied quantities and added some broccoli to make it a big meal-sized bowl. Much more straightforward than some recipes, with a very good flavour.

  • Poached pears in lemon grass syrup

    • apattin on November 21, 2017

      Great way to use up lemongrass. Simple and not too sweet

  • Marinated tofu & five vegetable stir-fry

    • Astrid5555 on October 07, 2016

      This was ok, but nothing special. However, adding the red cabbage added a nice crunch and looked very pretty. This is something I will include into other stir-fries as well.

  • Vietnamese pickled mustard green & meatball soup

    • Foodycat on March 13, 2019

      Absolutely delicious. Light, fresh and slightly sour. The meatballs are very delicate but hold together well. We had it with some rice noodles.

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Reviews about this book

  • Washington Post by T. Susan Chang

    Enough of its recipes are throw-together simple, and even so, they’re an easy sell for the most jaded palate. I, for one, will be eager to see what future surprises Mabbott has in store.

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  • ISBN 10 1784723231
  • ISBN 13 9781784723231
  • Published Jun 01 2017
  • Format Paperback
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Mitchell Beazley

Publishers Text

Southeast Asian food is more popular than ever before, but what ARE all those mysterious ingredients in the southeastern section of the supermarket - or, even more so, in your nearest Southeast Asian market? Lizzie Mabbott identifies key ingredients, explains the differences between the 77 types of noodles (not counting "Pot") and tells you how to use them. AND she provides all the recipes you'll need to cook your own delicious meals at home using the tastiest ingredients from China, Malaysia, Vietnam, Thailand, Korea, Japan and all across the region. So tuck in to the authentic (from Grilled Aubergines with Nuoc Cham to Chinese Chive Breads and Korean Summertime Noodles) or the inventive and absolutely delicious (Kimchi Toasted Cheese Sandwich, Tempura Soft-Shell Crab Burgers and Chinese Spag Bol), and cook your way around the Asian supermarket.

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