Madhur Jaffrey's Far Eastern Cookery by Madhur Jaffrey

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    • Categories: Salads; Appetizers / starters; Thai
    • Ingredients: tart apples; red grapes; green grapes; oranges; garlic; shallots; oil; chicken breasts; shrimp; roasted unsalted peanuts; lemons or limes; green chiles; coriander leaves
    • Categories: Stir-fries; Appetizers / starters; Malaysian
    • Ingredients: dried red chiles; candlenuts; shallots; shrimp paste; shrimp; tamarind paste
    • Categories: Appetizers / starters; Vietnamese
    • Ingredients: shallots; crabmeat; ground pork; fish sauce; white bread; vegetable oil
    • Categories: Salads; Appetizers / starters; Japanese
    • Ingredients: Kirby cucumbers; rice vinegar; soy sauce; chicken stock; sesame oil; shrimp
    • Categories: Appetizers / starters; Philippine
    • Ingredients: mackerel; limes; fresh ginger; carrots
    • Categories: Appetizers / starters; Malaysian
    • Ingredients: dried red chiles; paprika; shrimp paste; squid; lemons or limes
    • Categories: Appetizers / starters; Vietnamese
    • Ingredients: black cloud ear fungus mushrooms; dried Chinese black mushrooms; cellophane noodles; scallions; ground pork; crabmeat; mint; lettuce; rice paper wrappers; oil; fish sauce; limes
    • Categories: Appetizers / starters; Japanese
    • Ingredients: fresh ginger; ground chicken; chives; mushrooms; Japanese soy sauce; white vinegar; English mustard
    • Categories: Stocks
    • Ingredients: chicken necks; chicken wings; chicken backs; chicken bones; chicken pieces; fresh ginger; scallions
    • Categories: Stocks; Japanese
    • Ingredients: kelp; bonito flakes
    • Categories: Stocks; Vietnamese
    • Ingredients: onions; fresh ginger; beef marrow bones; beef brisket; cinnamon sticks; powdered star anise; fish sauce
    • Categories: Soups; Thai
    • Ingredients: shrimp; lemongrass; kaffir lime leaves; chicken stock; fish sauce; limes; chile paste; straw mushrooms; green chiles; coriander leaves
    • Categories: Soups; Philippine
    • Ingredients: mung beans; chicken stock; onions; shrimp
    • Categories: Soups; Korean
    • Ingredients: Japanese radishes; beef brisket; beef stock; bean sprouts; scallions
    • Categories: Soups; Japanese
    • Ingredients: scallions; bean curd; chicken stock; red miso
    • Categories: Soups; Philippine
    • Ingredients: mussels; clams; brown shrimp; fresh ginger; chicken stock; black peppercorns; crabmeat; coconut milk; parsley
    • Categories: Soups; Indonesian
    • Ingredients: shallots; potatoes; scallions; celery; lemons or limes; red peppers; white vinegar; ground cayenne pepper; candlenuts; chicken stock; chicken breasts; bean sprouts
    • Categories: Soups; Vietnamese
    • Ingredients: dried Chinese black mushrooms; black cloud ear fungus mushrooms; pork loin; sesame oil; fish sauce; scallions; chicken stock; canned crabmeat; limes; hot pepper sauce
    • Categories: Soups; Summer; Chinese
    • Ingredients: pork tenderloin; sesame oil; fresh ginger; coriander leaves; chicken stock; Kirby cucumbers
    • Categories: Grills & BBQ; Main course; Vietnamese
    • Ingredients: lemongrass; red peppers; ground cayenne pepper; beef flank steaks
    • Categories: Main course; Korean
    • Ingredients: beef rump steaks; pears; garlic; fresh ginger; Japanese soy sauce; mushrooms; onions; scallions; carrots; sesame oil; sesame seeds
    • Categories: Salads; Main course; Thai
    • Ingredients: iceberg lettuce; mint; bean sprouts; green beans; red chiles; long grain rice; shallots; beef rump steaks; lemons or limes; fish sauce; ground cayenne pepper
    • Categories: Grills & BBQ; Main course; Vietnamese
    • Ingredients: beef flank steaks; garlic; onions; fish sauce; soy sauce; roasted salted peanuts
    • Categories: Stir-fries; Main course; Chinese
    • Ingredients: beef flank steaks; soy sauce; egg whites; sesame oil; carrots; red chiles; scallions; rice wine; white vinegar; vegetable oil
    • Categories: Soups; Korean
    • Ingredients: bean curd; scallions; ground beef; Japanese soy sauce; sesame oil; sesame seeds; chicken stock; fresh ginger

Notes about this book

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Notes about Recipes in this book

  • Chicken, shrimp and fruit salad (Yam polamai)

    • RosaofEdge on April 23, 2018

      This is one of my most favourite recipes of all time. Light and tangy. Not just tangy - an assault of sweet/sour/hot/savoury flavours on the taste buds. Been making this for 20 years and will never stop making it. New guest diners always amazed... as was I until this became a cannot-live-without recipe.

  • Stir-fried shrimps with tamarind and chilies (Sambal udang)

    • JLDuck on December 14, 2018

      I found that 4 - 5 dried chilies was enough. Prefer tamarind to citrus alternatives. If using citrus I would recommend reducing the amount to 3 teaspoons. Very tasty dish.

  • Szechuan-style fried shredded beef with carrots and chilies (Gongbao niuliu)

    • ashallen on June 30, 2022

      This was a nice stir-fry, but I found it to be both more time-consuming and less tasty than Grace Young's version of this dish (Spicy Dry-Fried Beef in Stir Frying to the Sky's Edge). However, I'm not 100% certain this recipe turned out as it should have because I accidentally had only 1/3 of the oil called for to deep fry and some of the instructions were a bit vague, e.g. heating oil for deep frying until "hot" (I went with 375F), cutting certain ingredients into "fine" strips. This recipe deep fries beef in oil until cooked, but not browned, keeping it tender, but I actually prefer the browner, chewier beef in Young's recipe. Young's recipe doesn't deep-fry any of the ingredients, so it requires much less oil which is really nice. The bit of vinegar in this recipe's sauce was a nice brightener, though, especially since this is pretty oily! I substituted rice vinegar for the white vinegar called for.

  • Meatball soup (Wanja kuk)

    • wester on April 22, 2020

      She warned that the meatballs would be very wet, but they were not. In fact, they had a pretty perfect consistency. I am going to add tofu to other meatballs, I think. I did think the flavorings were quite subdued. Next time double ginger and sesame.

  • Easy beef curry (Kaeng phet nua)

    • tekobo on February 26, 2017

      This is an old, reliable recipe. I just slip the slices of beef skirt in at the end so that they are barely cooked. Heavenly.

  • Beef curry with thick onion sauce (Daging nasi kandar)

    • Dolcetto23 on January 30, 2021

      This is gorgeous - recommended

  • Pork cooked in a pickling style (Adobong baboy)

    • wester on April 24, 2020

      Quite tasty but the children did not like it much.

  • Spicy chicken kebabs with a peanut sauce (Satay ayam)

    • JLDuck on November 10, 2020

      Easy to overcook - one glance away a sip of wine and whoops. Still rather nice and very easy.

  • Ground chicken stir-fried with basil (Kai pad bai kaprow)

    • kmattingly on June 12, 2012

      The crispy fried basil leaves sprinkled over this dish to serve really make this dish

  • Chicken stir-fried with celery (Jiancai jiding)

    • ashallen on June 11, 2022

      I liked how the chicken was tender and the celery still had a bit of bite in this stir-fry. The flavor, however, was more sour than I prefer. I ended up stirring in a heaping teaspoonful of sugar and some extra salt and that softened the edges on the sauce. With those adjustments, this was a fine way to use up a bunch of celery, but I probably won't crave making it again.

  • Hearty chicken curry with potatoes (Lauk ayam)

    • sharonbakar on April 30, 2022

      This is very good but if you want it to be authentically Malaysian, it needs to be hotter. I used 3 ground fresh red chillies and ommitted the paprika (which is not used in Malaysian cooking). The recipe also tells you to add a tablespoon of salt and I think this is a misprint. i added a teaspoonful and it was fine.

  • Stuffed whole chicken in a parcel (Betutu ayam)

    • kmattingly on June 12, 2012

      Delightful substitute for roast chicken. The stuffing is taken out of the bird at the end, reduced slightly and poured over the chicken as a sauce. The chicken melts in the mouth, truly sumptuous dish.

  • West Sumatran fish curry with coconut milk (Gulai ikan)

    • kmattingly on June 12, 2012

      Fabulous dish, I use snapper cutlets. The amount of chilli can be reduced to lessen the fire but the coconut milk does take some of the heat away. The burst of tomato from the cherry tomato halves in this dish is lovely. I recommend everyone try this at least once in their lifetime.

    • sharonbakar on April 30, 2022

      A lovely light, fresh-tasting dish but the recipe makes it sound more complicated than it actually is. For a more authentically malaysian curry omit the dried chillies, the paprika and red pepper and instead use ground fresh red chillies (I added three and it was medium hot - just use one or two if you don't want the heat.)

  • Steamed fish with ginger and coconut milk (Ca loc hap)

    • JLDuck on November 21, 2019

      I used Barramundi fillets. It was excellent.

  • Stir-fried green beans with pork and chilies (moo pad prik sai tua fak yao)

    • debwfrank on October 25, 2010

      Used ground turkey instead of pork. Serve with hot chili garlic sauce.

  • Smoky eggplants in a lime sauce (Ca tim nuong)

    • JLDuck on August 05, 2016

      Minced chicken is a great substitute.

  • Mushrooms in a scallion dressing (Kinoko no aemono)

    • tekobo on January 13, 2017

      I would slice, rather than quarter the mushrooms to get the marinade well in.

  • Spinach with garlic and fish sauce (Pad pak bung)

    • tekobo on July 14, 2018

      Simple, tasty side dish.

  • Caramel custard Filipino-style (Leche flan)

    • sharonbakar on April 30, 2022

      Really good. I've made this several times. It is a more denser creme caramel than the kind we are used to in the UK with 5 egg yolks and 3 whites and evaporated milk. It's good warm from the oven but also lovely cold from the fridge. I always hope for left overs so i can eat it for breakfast.

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  • ISBN 10 056337036X
  • ISBN 13 9780563370369
  • Published Jan 05 1995
  • Format Paperback
  • Page Count 368
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Ebury Press
  • Imprint BBC Books

Publishers Text

Beard Award winner showcases 150+ of her favorite recipes from 8 Asian countries in this spectacular selection.

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