Gordon's Great Escape Southeast Asia: 100 of My Favourite Southeast Asian Recipes by Gordon Ramsay

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Stir-fried water spinach with garlic, fish sauce and lime

    • AgusiaH on December 07, 2014

      I made it with water spinach and broccoli and added a little bit less of lime juice. Very nice flavours.

  • Char siew pork

    • TigClarke on September 15, 2013

      Used my sous vide to cook the pork belly for 18 hours. It was perfectly cooked and very tender but I was slightly disappointed that very little of the fat rendered down, so the finished dish took on that slightly jelly-like texture rather than a crispy/melt in the mouth one. Having said that, the flavours were absolutely delicious and I would definitely make again. Skip the part where you fry the belly skin side down first - The marinade just slides off and creates too much moisture in the pan. A bit longer in a hot oven is all that is needed for a delicious, charred and sticky crust. You won't get a 'crackling' as such on this though.

  • Khmer monkfish and vegetable curry

    • Londonyankee on January 22, 2020

      Really easy, colorful, and flavorful! No chillies, so good for those who don’t like hot and spicy foods

  • Crispy chicken lettuce cups

    • sarahj22 on March 23, 2018

      I made this on a weeknight and it was a bit more effort than I would've liked. The salad and dressing are simple to put together, but breading the chicken and frying it in batches was a slight faff. That said, the result was delicious and I think I was just being grumpy as it didn't take too long overall. It's zingy and fresh-tasting with a good chilli kick, and the fried chicken makes it feel quite comforting too. We omitted the Thai basil and rice powder. It supposedly serves four but this seems to be as a starter or light lunch. We had it for dinner with no accompaniments and it gave us two generous portions, though we didn't use all of the baby gem and had some leftover chicken to use for lunches.

  • Vietnamese stir-fried vegetables

    • etcjm on September 21, 2021

      I took so many liberties with this recipe - I'm almost embarrassed to review this. However - after wanting to cook a veg rich meal on one of my home alone nights, I settled for this. Went and bought lots of fresh veg and was a little dismayed to find that I needed peppers and didn't buy them! They weren't missed and the result was very tasty. I tried to half it, but still had a huge amount. Topped with chillies as I was surprised that chilli and ginger were not in the ingredients. And besides, it was all for me, so I can do what I want.

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 0007267045
  • ISBN 13 9780007267040
  • Linked ISBNs
  • Published Mar 03 2011
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United Kingdom
  • Publisher HarperCollins Publishers
  • Imprint HarperCollins Publishers Ltd

Publishers Text

On the second leg of his Great Escapes series, Gordon Ramsay sets out to discover the flavours of Asia, on a remarkable journey that leads him through Thailand, Cambodia, Malaysia and Vietnam. 100 new recipes are inspired by the tastes and experiences he encounters along the way. In this book to accompany the TV series, stunning photography and Gordon's inspirational travel stories combine to depict a richly-textured portrait of a continent. With breathtaking landscapes as his backdrop, Gordon is welcomed into local communities and shown the age-old traditions and secrets that underpin their native dishes. He meets characters with fascinating lives, shares delicious meals in beautiful surroundings, and is invited to take part in the customs and rituals of the land -- venturing into paddy fields to observe the rice worship, accompanying huntsmen on their quest for frogs and honey, navigating the inky night-time ocean for moonlit fishing, and cooking up a feast in a colossal Malay temple. Gordon has devised over 100 new recipes to showcase the very essence of these cultures and cuisines. There are unique tastes and styles from across the region, with a wealth of enticing ingredients: from tangy limes and the earthy scent of sesame oil, to floral jasmine and lush green banana leaves. Don't let unfamiliar recipe names put you off -- Tom Yam Goong Nam Khon is a divine hot and sour prawn soup, Ngah Poh Kai Fan a slow-cooked clay-pot chicken and Karipap the Malay answer to a Cornish pastie. And there are recipes that even wary cooks will recognise -- Chicken Satay, Pad Thai, Red and Green Curries -- though look closer and each recipe has something extra, an authenticity that comes from taking the time to understand the origins of the dish. Gordon proves that the real thing is easy to replicate at home, whether its a single spice that makes all the difference, marinating a cut of meat for 12 unhurried hours, or being brave enough to try a key new ingredient such as kaffir lime leaves or lemongrass (readily available in supermarkets but often overlooked). Let Gordon open your eyes with his vivid portrayal of a magnificent continent, and enjoy some of the very greatest Asian dishes in your own kitchen.

Other cookbooks by this author