Asian Bites: A feast of flavours from Turkey through India to Japan
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Recreate the vibrant tastes, colours and pleasures of Asian cuisines, with bite-sized food that's big on flavour. From crispy and fiery street food to delicate sweet treats, find out how to bring the exotic and eclectic food from the length and breadth of Asia to your own table. You can discover the culture, versatility and key ingredients that are the foundations of each style: from coriander to chillies, soy sauce to shrimp paste. You can share Tom Kime's love of fantastic Asian food and cook up over 90 delicious recipes from Nem Nuong (Vietnamese minced pork balls) to Thai curried sweet corn fritters using easy-to-follow step-by-step instructions. You can tempt your palate, fire your imagination and satisfy even the most adventurous appetite!
(1¾in) lengths, then cut the 2 tablespoons macadamia nuts flesh into slices; discard the central core of seeds. Restack the slices 400g (14oz) rice vermicelli and cut the cucumber into matchsticks. Remove the outer leaves of 1 small cucumber the lemongrass stems, then bruise the stems with back of a knife. 2 lemongrass stalks 2 tablespoons vegetable oil 1 teaspoon salt 4 Heat the oil in a heavy pan over a medium heat, and add the reserved spice paste. Stir-fry for about 5 minutes until
the perfumed mixture. The prawns and the sugar provide the sweetness; the chilli will be hot; the lime juice, lime leaves, and lemongrass are sour; and the fish sauce provides the saltiness. Adjust the seasoning to suit your taste. Serve immediately. Partner with Seared scallops with fresh chutney (pp16–17) Grilled beef patties with shallots and cumin (pp26–7) Fresh and aromatic Thailand 123 | San choy bau Fresh lettuce cups with chicken San choy bau roughly translates as “raw vegetable”,
with Indonesian fried rice (p32) Sumatran aubergine sambal (pp88–9) Singapore coconut laksa (p112) 148 Malaysia Tangy and refreshing relishes, sambals, vegetable dishes, and noodles. | Batu sambol Sri Lankan smoky aubergine dip A similar method is used to make this dip as is found in the Middle Eastern baba ghanoush, where the aubergines are grilled whole over a flame. This cooks and softens the aubergines inside and imparts a smoky taste from the skin being charred on the outside. The
you should use a small baby chicken or poussin, which is very tender. Alternatively, use halved chicken pieces with the skin on or, as here, skinless chicken breast fillet. Serves 4 4 skinless chicken breast fillets, cut into strips or large cubes, or 4 baby chickens or poussin, or halved chicken pieces such as thighs, breasts, and drumsticks 2 onions juice of 2 lemons 1⁄2 teaspoon cayenne pepper or paprika 1 teaspoon saffron threads salt and freshly ground black pepper chopped fresh flat-leaf
combination of green beans and asparagus, trimmed and halved 1 tablespoon fish sauce such as nam pla 1 To make the spice paste, use a mortar and pestle to pound the ginger and lemongrass to a paste. Add the garlic and chilli, and continue to work. Finally, add the shallot, balachan, and macadamia nuts, and keep working until you have a smooth spice paste. 2 Heat the oil in a wok over a medium-high heat, and fry the spice paste for 4–5 minutes until thick and fragrant. Add the beans, fish