Charmaine Solomon's Encyclopedia of Asian Food by Charmaine Solomon

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Notes about Recipes in this book

  • Thai soup with banana flower

    • IsaSim on May 02, 2014

      Finally after all those years eyeing beautiful banana flowers in Asian stores, we tried it, and it was excellent in this soup, the taste being similar to artichoke. I watched a couple of videos on how to prepare the thing: here we only discard the tough outer layers of the flower before steaming or boiling it, and do not separate and shell each little male flower nesting between layers. This time, I boiled the flower for 15 minutes as indicated, it was excessive in my opinion. Next time will try steaming.

  • Braised cauliflower, Chinese style

    • JLDuck on November 04, 2019

      An interesting alternative for cauliflower. Could be served with any meal.

  • Thai pepper-coriander paste

    • JLDuck on January 23, 2020

      An excellent accompaniment to stir-fried Thai or similar cuisine.

  • Thai stir-fried eggplant

    • JLDuck on January 23, 2020

      A different and very tasty eggplant recipe. Complemented by the Thai pepper-coriander paste.

  • Green curry of fish with krachai

    • JLDuck on February 07, 2019

      Not having any krachai I used ginger. Worked well and made a delicious meal.

  • Spiced chick peas, Indian style

    • JLDuck on August 23, 2019

      Happened to have some canned chickpeas in freezer. Still worked. Very tasty.

  • Thai style asparagus

    • valbe on August 10, 2020

      A very tasty way to make asparagus to serve with Asian food. Similar to Chris Kimball Milk Street's sweet-and-spicy ginger green beans.

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  • ISBN 10 0855616881
  • ISBN 13 9780855616885
  • Published Jan 01 1996
  • Format Hardcover
  • Language English
  • Countries Australia
  • Publisher Reed Books


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