Rick Stein's Far Eastern Odyssey: 150 New Recipes Evoking the Flavours of the Far East by Rick Stein

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Notes about this book

  • IainAndEsther on June 07, 2012

    The Barbecued pork ribs with star anise (Chheng choum ni chrouk ang) is absolutely incredible - well worth making on an evening barbecue!

Notes about Recipes in this book

  • Coconut dal with tomatoes and curry leaves (Parippu)

    • RosieB on April 25, 2016

      This is one of the tastiest dal recipes I have ever made. The fried onion and spices with the tomatoes really liven up the dal which can often be quite bland. This will now be my go to recipe.

  • Aromatic chicken pilau with cinnamon, tomato and nutmeg

    • RosieB on November 29, 2016

      This was an easy tasty mid week meal. I had everything on hand to make this so, no exotic ingredients to source. The rice could have had another 10 minutes but it was okay. It was aromatic but not spicy. Maybe up the chilli next time. I would make this again.

    • JLDuck on September 13, 2021

      I agree with Rosie B. A good recipe that needs a bit of chilli.

  • Stir-fried green chicken curry (Pat kiowan gai)

    • lucywayman on July 31, 2011

      This is delicious and quick to make, especially if you make the curry paste in advance.

    • JLDuck on November 20, 2014

      Add mushrooms with the aubergines for a variation.

  • Duck braised in spiced orange juice (Vit nau cam)

    • FJT on June 16, 2012

      Easy to make with no particularly exotic ingredients. The spiced orange sauce is beautiful and the duck so soft. Will definitely be making this again and again.

    • joneshayley on September 16, 2018

      Very nice, but I found the sauce somewhat bitter, I suspect because of the orange juice I used - make sure to taste as you go to ensure the balance is right.

  • Slow-cooked pork with ginger, chilli and sweet soy sauce (Babi kecap)

    • FJT on July 01, 2012

      Another very simple but fantastic dish. Packed with flavour. This is going to become a staple dish in this house!

    • Frenchfoodie on March 03, 2019

      So good. Left it a bit saucy as that is how we like food plus it is more forgiving for freezing. Really simple to make too. A hit!

    • Ro_ on December 24, 2020

      I liked a lot about this dish. My pork ended up quite dry, but I think this is because I bought an inappropriate cut with not enough fat in it. Other than that, I really liked the sauce though maybe found it a smidge too sweet - probably due to my homemade kecap manis, which I guess I used a bit too much sugar in. I loved the finish of the crispy shallots across the top.

  • Aubergine curry with chilli, tomato and kaffir lime leaves (Terung belado)

    • FJT on July 06, 2016

      Lovely flavour but the cooking instructions are a bit off in my opinion. I cut the aubergine far smaller than indicated and cooked it for far longer .... but the consensus was that it could have done with a bit longer.

  • Amy's spicy Nyonya chicken

    • FJT on September 02, 2012

      So easy to make and packed full of flavour. I couldn't get dried kashmiri chillies so I used dried jalapeño flakes instead - worked well. My spice paste was quite fiery, so I added some coconut milk at the end as suggested in the intro to the recipe. Will definitely make this again!

  • Lamb biryani

    • Aly2503 on September 03, 2011

      Easy to cook dish that teenagers and adults all enjoy. Goes well with the Katchkamba Salad that Rick recommends. I substitute more sultanas for the dried plums that I have never been able to find.

  • Braised catfish in dark caramel sauce (Ca kho)

    • willinzuri on November 13, 2019

      I used pangasius with this, and it was sooo delicious. Salty, sweet, spicy. A great dish. My only problem was making the caramel with the palm sugar in oil. It didn't make sense to me as I have always made caramel with plain sugar or sugar with water but I decided to try something new. It cooked soooo fast that it was a burned mass before I knew it. The directions state that one should pour water over the caramel mass in oil after it is a dark caramel color. Does oil mix with water? I thought not, maybe I am wrong, who knows. The dish was awesome anyway.

    • willinzuri on November 15, 2019

      I would also like to add that the high sodium in 100 ml of fish sauce may be problematic, depending on how you feel about it. Next time I will try it with less and see how it goes.

    • helentaylor24 on January 11, 2020

      For us it was waaaay to salty, not balanced at all. Would make again but use half the oil for both steps, and half the fish sauce

  • Hainanese chicken rice (Khao man gai)

    • sharifah on January 11, 2014

      It's OK, but not as tasty as ones I've had in Malaysia. The rice, chicken and soup lacks something, I'm not sure what. I followed exactly as he said, but the soup was a bit watery, and I prefer roasted Hainanese chicken rather than his poached version. I paired it with chilli sauce from this book http://www.eatyourbooks.com/library/recipes/848156/chicken-rice-chilli-sauce

    • kmattingly on June 12, 2012

      A beautiful lightly flavoured chicken dish. The broth served on the side so little amounts can be added to the rice and chicken throughout the meal is a lovely touch. My daughter's ask for this dish very regularly.

  • Chicken salad with Chinese cabbage, bean sprouts and Vietnamese mint (Ga xe phay)

    • kmattingly on June 12, 2012

      I've also made this without the chicken and it is still delicous

  • Stir-fried minced beef with lemongrass, chilli and roasted rice rolled in lettuce leaves (Laab neua)

    • kmattingly on June 12, 2012

      A favourite in our household, especially with the kids. A bit messy but who cares.

    • JLDuck on November 05, 2018

      Truly delicious. Easy to make although it does require time to chop the ingredients and go into the garden to find mint.

  • Beef rendang

    • Bronny on December 14, 2013

      Can substitute desiccated coconut for fresh

    • luluf on July 09, 2020

      I made this as per the recipe and even though the rendang paste contained 6 chilllies and 8 dried chillies, it wasn’t super spicy. It was a good rendang, but I felt the 2.5 hour cooking time reduced the flavour somewhat. I never really like slow cooker meals either because they kind of all end up tasting the same. The cucumber and coconut salad that went with it was lovely though and a perfect accompaniment

  • Khmer-style rice porridge with chilli, coriander, spicy pork and peanuts (Babah)

    • Bronny on February 19, 2014

      I doubled the recipe to serve 5 and then used 500g pork mince as the condiment to use for dinner. I added capsicum, cucumber and lime wedges as condiments.

  • Khmer pork, coconut and pineapple curry

    • NikkiPixie on January 21, 2014

      This is the best thing I've ever cooked. Simple as that.

  • Lightly spiced cauliflower, cabbage and carrots (Chachchari)

    • Foodycat on June 01, 2021

      It's a good side dish - I'd add some ginger and garlic to serve it as a vegetarian main course next time.

  • Crisp spring rolls with pork, prawns and dried mushrooms (Cha gio)

    • KIGirl on September 02, 2014

      Total disaster - rice noodle wrappers fell part and filling went everywhere ! Ended up substituting spring roll wrappers...

  • Chicken braised in coconut milk (Opor ayam)

    • KIGirl on September 02, 2014

      I deep fried this as suggested - v nice!

  • Stir-fried lamb with sweet peppers, coconut milk and lime (Lamb baduma)

    • JLDuck on October 04, 2019

      I cooked this because I had a small packet of lamb fillets. I can only agree with the comment from LizzieL. OK but not great which is surprising given the ingredients. Unlikely to cook this again.

    • LizzieLozza on May 19, 2018

      It was OK, I thought a little of a waste of the lamb, not a favourite

  • Fish khatta with tomatoes

    • JLDuck on November 08, 2017

      Suggest that you cook the onions considerably longer before adding spices. Found that the recipe had a raw onion taste.

    • luluf on June 17, 2020

      I did cook the onion paste 5 min longer based on JLD’s advice. It was a lovely mild curry enjoyed by my husband and son. I will definitely make again, although I may not be so lucky as to find dory in the fish shop again- it was the perfect texture and flavour

  • Devil's curry (Curry debal)

    • JLDuck on February 05, 2021

      This dish is well named. Depending on taste may need to reduce the number of chillies in the paste. I found the heat just on the edge of tolerance. Great dish all the same.

  • Heinz's assorted seafood braised in coconut milk

    • JLDuck on November 20, 2014

      Add chilli.

  • Baked spiced fish (Pepes ikan)

    • JLDuck on June 21, 2018

      The fish may take longer than the recipe specifies. I used Barramundi fillets and it worked.

    • Bethany57 on January 17, 2021

      Needed a little bit longer to cook through but delicious. Served with pickled Asian veg and lime and coriander rice

  • Sizzling Saigon pancakes (Banh xeo)

    • JLDuck on October 18, 2017

      The pancakes take some practice but the dish is worth it!

    • JLDuck on October 18, 2017

      May want to consider putting the pancake straight into the serving plate and letting the diners cut it themselves.

  • Stir-fried prawns with mango (Tom sot xoai)

    • JLDuck on December 21, 2019

      Very easy to make. Perfect for a hot day.

  • Fried fish with turmeric and dill (Cha ca)

    • JLDuck on February 14, 2021

      A recipe that my family adored. I used barramundi and it worked. A slight alternative is to use large lettuce leaves and fold the various components into them.

  • Steamed fish curry with coconut, turmeric, lemongrass and kaffir lime leaves (Amok trey)

    • JLDuck on October 14, 2017

      This tastes great and definitely works. I found it very rich. Recommend that any accompaniments be plain to the point of bland.

  • Roasted fish with a hot, sour and sweet sauce

    • JLDuck on May 13, 2020

      Fish timing will vary. If steaming Bok Choy suggest either stir fry at last moment instead. Either way wait until fish almost cooked.

  • Stir-fried beef with black beans

    • JLDuck on May 10, 2021

      Delicious but involves a lot of chopping. The actual cooking takes no time at all.

  • Balinese spice paste (Basa gede/bumbu bali)

    • JLDuck on November 20, 2014

      Do not scrimp on the chilli!

    • LizzieLozza on January 10, 2018

      Made a batch and freeze in ice cube trays. Then put on the top of frozen fish fillets wrapped in foil in oven or the frozen fresh mackerel fillet Waitrose do put under the grill. Great for quick supper and nice with ready made Indian-Asian veg side dish - particularly some black Dahl makhani from Spice Taylor

  • Spiced rice with lentils and hard-boiled eggs (Bhuna khichuri)

    • LizzieLozza on February 05, 2017

      Fish is just for frying and placing on top, so could go without, or serve with another fish curry/dish.

  • Lucky's stir-fried pork and vegetable soup (Samlor korko)

    • LizzieLozza on September 13, 2016

      Ingredients up until chilli are for the curry paste - other half can be used in Cambodian mussel receipe

  • Fried fish in ginger sauce (Chien choon)

  • Prawn fried rice with pork, pineapple and coriander (Com dua)

    • LizzieLozza on September 13, 2016

      CAN USE LEFTOVER RICE

  • Fisherman's layered curry with tomato, chilli and ginger

    • LizzieLozza on February 05, 2017

      Could potentially use frozen fish but not sure...

  • Indonesian stir-fried rice (Nasi goreng)

    • Frenchfoodie on July 21, 2018

      As good as anything I have easten in SE Asia. Lots of prep but the spice paste can be frozen so you get a second serving with less work. I’ve always done with dried turmeric.

    • luluf on June 15, 2020

      This was quite spicy and making the spice paste was a lot of work and I’m not sure the result was worth it as most Nasi Goreng recipes seem to be a lot simpler. Having said that, you only use half so I will be able to make it again more quickly. It tasted lovely cold the next day. I think it can be hard to really appreciate something you have just cooked and it often tastes better the next day, or maybe the flavours have intensified

  • Barbecued pork ribs with star anise (Chheng choum ni chrouk ang)

    • Frenchfoodie on July 22, 2018

      ‘Best ribs ever’ said my husband - and in 9 years together we have made and eaten a lot of ribs. I misread the recipe and put all the star anise on the ribs to marinade rather than saving some to glaze but who cares - they were great. The slaw was fine, I’ve got better recipes.

    • luluf on June 15, 2020

      I have never cooked ribs before and I think I should have chosen some with more meat on them, but in spite of that, these tasted lovely and I really enjoyed the star anise flavour. We also enjoyed them cold the next day

  • Green bean and fresh coconut salad with crisp fried shallots, garlic and chilli (Urap buncis)

    • luluf on June 22, 2020

      This one was a winner, except with my son’s girlfriend who grated the flesh of a whole coconut to go in it. It was really refreshing and different. The fried shallots and garlic really added to it. I did a lot more of both and put them in jars for future use.

  • Indian-style stir-fried noodles (Mee goreng)

    • luluf on June 22, 2020

      This was quite good, but I left the Hokkien noodles in the boiling water a little too long because they seemed a bit mushy. I think there are better mee goring recipes though

  • Singapore laksa with prawns and coconut milk

    • luluf on June 22, 2020

      One of my kids described this as “the best thing you’ve ever made”. It was lovely and I made an almost vegetarian version using the paste and veggie stock in place of the prawn stock, which was also very good. The laksa paste recipe makes double what the recipe requires and it might be possible to replace the shrimp paste with something vegetarian. I’ll be making this again

  • Thai mussaman beef curry (Geng mussaman)

    • Ro_ on May 09, 2020

      Not my favourite massaman curry recipe. Not enough sauce, and lacking a certain tangy zinginess. This is a particularly earthy version of this classic curry, and while nice I gave preferred other recipes in the past which incorporated tomatoes, lime, lime leaves, coriander etc.

  • A rich king prawn and coconut curry (Chingri malai kari)

    • etcjm on August 13, 2021

      If you hate chopping anything and have a small food processor, this is the recipe for you. Very easy to do. I must admit I was a little concerned at the quantity of ginger and garlic so reduced it by halfish, then was scared by the chillies so left them out! Was still lovely with a back heat which was enjoyable.

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  • ISBN 10 1846077168
  • ISBN 13 9781846077166
  • Linked ISBNs
  • Published Jul 23 2009
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United Kingdom
  • Publisher Ebury Press
  • Imprint BBC Books

Publishers Text

"Rick Stein's Far Eastern Odyssey" is an ambitious journey, avoiding the beaten track and tourist hot-spots, in search of the authentic food of Southeast Asia. In this accompanying book to the major BBC series, Rick shares his favourite recipes and some well-known classic dishes inspired by the fragrant ingredients and recipes he sampled from local chefs, family-run restaurants, street vendors and market stalls. In Cambodia, Rick learns how to make a national dish Samlor kako, a stir-fried pork and vegetable soup flavoured with an array of spices; in Vietnam he is shown the best recipe for Pho Bo, a Vietnamese beef noodle soup; and, in Thailand, Rick tries Geng Leuong Sai Gung Lai Sai Bua, a yellow curry made with prawns and lotus shoots that you won't find outside the country. "Rick Stein's Far Eastern Odyssey" includes over 150 new recipes from Cambodia, Vietnam, Thailand, Bangladesh, Sri Lanka, Malaysia and Bali, each complemented by Rick's colourful anecdotes from the trip and beautiful on-location photography. This is a visually-stunning culinary tribute to Southeast Asian cooking that evokes the magic of bustling markets, the sizzle of oil and the aromatic steam from a Far Eastern kitchen.

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