A Taste of the Far East by Madhur Jaffrey

Search this book for Recipes »

  • 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
    show

  • 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
    show

  • 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
    show

  • 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
    show

  • 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
    show

  • 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
    show

  • Grilled chicken, Issan-style (Kai yang Issan)

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

    show

  • 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)
    show

  • 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
    show

  • 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
    show

  • 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
    show

  • 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
    show

  • 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

    show

  • Kohlrabi and carrot salad (Som tam)

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

    show

  • 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
    show

  • Thai Jasmine rice (Khao hommali)

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

    show

  • Steamed glutinous rice (Khao niaw)

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

    show

  • Southern fried rice (Khao yam kluk)

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

    show

  • 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
    show

  • 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
    show

  • 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
    show

  • 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
    show

  • 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

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0099226820
  • ISBN 13 9780099226826
  • Linked ISBNs
  • Published May 01 1997
  • Format Paperback
  • Page Count 416
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Cornerstone
  • Imprint Arrow Books Ltd

Publishers Text

On a gastronomic tour that starts in Thailand and takes the reader through Vietnam, Korea, Japan, Malaysia, Hong Kong and the Philippines to Indonesia, Madhur Jaffrey delves deeply into local traditions and history to describe the cultural and culinary influences that have shaped each nation's unique cuisine. The 180 recipes she has selected reflect this diversity, and are introduced with descriptions of local traditions and produce. They include suggestions for accompaniments and advice on serving, and there are separate sections on equipment and techniques, and descriptions of ingredients (with substitutes where necessary) called for in the recipes.

Other cookbooks by this author