The Taste of the Far East by Madhur Jaffrey

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  • Galloping horse (Ma Haw)

    from A Taste of the Far East A Taste of the Far East by Madhur Jaffrey

    • Categories: Snacks; Appetizers / starters; Thai
    • Ingredients: oranges; shallots; minced pork; peanuts; palm sugar; nam pla; red chillies; coriander leaves
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  • Stuffed cucumber soup (Kaeng jued taeng kwa sot sai)

    from A Taste of the Far East A Taste of the Far East by Madhur Jaffrey

    • Categories: Soups; Stocks; Thai
    • Ingredients: coriander roots; white peppercorns; minced pork; prawns; nam pla; cucumbers; chicken stock; coriander sprigs; kaffir lime leaves; dark soy sauce
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  • Hot and sour chicken soup (Tom yam kai)

    from A Taste of the Far East A Taste of the Far East by Madhur Jaffrey

    • Categories: Soups; Thai
    • Ingredients: coriander roots; white peppercorns; tinned green chillies; chicken legs; lemongrass; coriander stalks; galangal; straw mushrooms; nam pla; limes; tamarind paste; coriander leaves; bird's eye chillies
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  • Fish stew with dill (Kaeng om)

    from A Taste of the Far East A Taste of the Far East by Madhur Jaffrey

    • Categories: Stews & one-pot meals; Main course; Thai
    • Ingredients: long grain rice; broccoli; dried red chillies; nam pla; tamarind paste; fish fillets; basil
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  • Fish sautéed with aromatic herbs (Tom yam haeng)

    from A Taste of the Far East A Taste of the Far East by Madhur Jaffrey

    • Categories: Quick / easy; Sauces for fish; Main course; Thai
    • Ingredients: limes; nam pla; bird's eye chillies; lemongrass; kaffir lime leaves; galangal; nam prik; white fish fillets
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  • Prawn/shrimp curry (Kaeng phet kung)

    from A Taste of the Far East A Taste of the Far East by Madhur Jaffrey

    • Categories: Curry; Spice / herb blends & rubs; Main course; Thai
    • Ingredients: dried red chillies; cumin seeds; coriander seeds; shallots; lemongrass; Madras curry powder; paprika; coconut milk; potatoes; tamarind paste; kaffir lime leaves; prawns
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  • Grilled chicken, Issan-style (Kai yang Issan)

    from A Taste of the Far East A Taste of the Far East by Madhur Jaffrey

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  • Chicken stir-fried with tomatoes and basil (Kai pad makauted)

    from A Taste of the Far East A Taste of the Far East by Madhur Jaffrey

    • Categories: Stir-fries; Main course; Thai
    • Ingredients: dried red chillies; kapi; chicken legs; paprika; tomatoes; canned straw mushrooms; nam pla; basil
    • Accompaniments: Thai Jasmine rice (Khao hommali)
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  • Beef curry with green sauce (Kaeng khiao wan nua)

    from A Taste of the Far East A Taste of the Far East by Madhur Jaffrey

    • Categories: Curry; Spice / herb blends & rubs; Main course; Thai
    • Ingredients: tinned green chillies; galangal; kaffir limes; lemongrass; coriander roots; shallots; kapi; coriander seeds; cumin seeds; mace; nutmeg; coriander leaves; beef skirts; nam pla; coconut milk; basil
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  • Stir-fried 'drunkard's' beef (Naua pad keemao)

    from A Taste of the Far East A Taste of the Far East by Madhur Jaffrey

    • Categories: Stir-fries; Quick / easy; Main course; Appetizers / starters; Thai
    • Ingredients: minced beef; coriander roots; coriander stalks; shallots; lemongrass; basil; tinned green chillies; oyster sauce; dark soy sauce; Chinese rice wine; cos lettuce
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  • Curried kebabs (Satay)

    from A Taste of the Far East A Taste of the Far East by Madhur Jaffrey

    • Categories: Dips, spreads & salsas; Dressings & marinades; Grills & BBQ; Sauces for meat; Sauces for poultry; Appetizers / starters; Main course; Thai
    • Ingredients: coriander roots; white peppercorns; dark soy sauce; Madras curry powder; coconut milk; pork loin; dried red chillies; cumin seeds; coriander seeds; garlic; shallots; paprika; peanuts; palm sugar
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  • Calves' liver salad (Laab tapwan suk)

    from A Taste of the Far East A Taste of the Far East by Madhur Jaffrey

    • Categories: Salads; Main course; Thai
    • Ingredients: long grain rice; calves livers; spring onions; limes; nam pla; chilli powder; mint
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  • Aubergines [eggplants], stir-fried with pork (Makua pad mooh)

    from A Taste of the Far East A Taste of the Far East by Madhur Jaffrey

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  • Kohlrabi and carrot salad (Som tam)

    from A Taste of the Far East A Taste of the Far East by Madhur Jaffrey

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  • Stir-fried watercress [or spinach] with chillies (Pak bung fai dang)

    from A Taste of the Far East A Taste of the Far East by Madhur Jaffrey

    • Categories: Stir-fries; Main course; Thai
    • Ingredients: watercress; green chillies; yellow bean sauce; oyster sauce
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  • Thai Jasmine rice (Khao hommali)

    from A Taste of the Far East A Taste of the Far East by Madhur Jaffrey

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  • Steamed glutinous rice (Khao niaw)

    from A Taste of the Far East A Taste of the Far East by Madhur Jaffrey

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  • Southern fried rice (Khao yam kluk)

    from A Taste of the Far East A Taste of the Far East by Madhur Jaffrey

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  • Stir-fried rice noodles with prawns [shrimp] (Kuay tiao pad Thai)

    from A Taste of the Far East A Taste of the Far East by Madhur Jaffrey

    • Categories: Pasta, doughs & sauces; Stir-fries; Main course; Thai
    • Ingredients: banh pho noodles; prawns; Thai salted preserved radishes; nam pla; oyster sauce; chilli powder; apple cider vinegar; bean sprouts; peanuts; spring onions
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  • Seasoned fish sauce (Nam pla prik)

    from A Taste of the Far East A Taste of the Far East by Madhur Jaffrey

    • Categories: Sauces, general; Dips, spreads & salsas; Thai
    • Ingredients: nam pla; limes; bird's eye chillies
    show

  • Grilled chilli and tomato relish (Jaew)

    from A Taste of the Far East A Taste of the Far East by Madhur Jaffrey

    • Categories: Chutneys, pickles & relishes; Thai; Laotian
    • Ingredients: green chillies; red chillies; shallots; cherry tomatoes; limes; nam pla
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  • Bananas in batter (Kluay khaek)

    from A Taste of the Far East A Taste of the Far East by Madhur Jaffrey

    • Categories: Fried doughs; Dessert; Afternoon tea; Thai
    • Ingredients: coconut milk; egg yolks; rice flour; bananas; oil
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  • Glutinous rice cakes with sesame seeds (Khow niaw daeng)

    from A Taste of the Far East A Taste of the Far East by Madhur Jaffrey

    • Categories: Rice dishes; Candy / sweets; Dessert; Thai
    • Ingredients: glutinous rice; coconut milk; palm sugar; sesame seeds
    show

  • Aromatic fish soup with dill (Canh cá thiá lá)

    from A Taste of the Far East A Taste of the Far East by Madhur Jaffrey

    • Categories: Soups; Vietnamese
    • Ingredients: dried Chinese mushrooms; firm white fish fillets; tomatoes; chicken stock; tamarind paste; nuoc mam; spring onions; dill; chillies
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  • Potato pancakes with prawns [shrimp] (Bánh tóm)

    from A Taste of the Far East A Taste of the Far East by Madhur Jaffrey

    • Categories: Dressings & marinades; Pancakes, waffles & crêpes; Salads; Sauces, general; Appetizers / starters; Main course; Snacks; Vietnamese
    • Ingredients: prawns; strong white flour; rice flour; milk; turmeric; potatoes; lettuce; mint; coriander sprigs; nuoc mam; white vinegar; limes; vegetable oil; chilli powder
    show

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  • ISBN 10 1857938852
  • ISBN 13 9781857938852
  • Published Sep 26 1996
  • Format Paperback
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Anova Books
  • Imprint Pavilion Books

Publishers Text

On a gastronomic tour that covers Thailand, Vietnam, Korea, Japan, Malaysia, Hong Kong, the Philippines and Indonesia, this book examines the local traditions and history to describe the cultural and culinary influences that have shaped each nation's unique cuisine. For every region, the author describes her personal experience of the country, its people and their food, from markets and street stalls to restaurants and family banquets. Choosing the best from each region, the book offers a selection of recipes for every course of a meal. The recipes make full use of the spices and flavourings so typical of the Far East, to produce dishes such as chicken flavoured with lemon grass and ginger, fish stew aromatic with dill, okra in sambal sauce, raw oysters with a chilli-radish dip and roast duck served with five-spice powder and hoisin sauce. There is advice on serving each dish, the substitutes for ingredients not readily available elsewhere, and basic techniques and equipment needed. There are photographs of both the locations and the finished dishes.

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