Main course recipes
Balinese chicken curry
Ingredients 4cm piece of ginger 4 cloves of garlic 1 bunch of spring onions 2 fresh red chillies 40g cashew nuts 4 kaffir lime leaves 1 teaspoon ground turmeric 2 teaspoons fish sauce 300g oyster mushrooms 1 ripe mango 3 x 200g skinless free-range chicken breasts olive oil 500g fine green beans 2 limes 1… Read more: Balinese chicken curry
Thai chicken noodle soup
(Serves 4) Ingredients For the soup 1 litre/1¾ pints chicken stock (home-made or bought) 2 lemongrass stalks 4 bird’s eye chillies 4-5 kaffir lime leaves (optional) 3 long shallots, peeled and finely sliced 50g/2oz piece fresh root ginger, peeled and sliced thinly 3 garlic cloves, peeled and halved lengthways 4 tbsp lime juice 2 tbsp… Read more: Thai chicken noodle soup
Thai fish stew
I’m not sure how genuinely “Thai” this Thai fish stew is but it doesn’t really matter as it’s awesome. Ingredients 2 limes 300-350 g jasmine or basmati rice 1-2 tbsps sesame oil 1 x 400 ml tin of light coconut milk 250 ml organic chicken stock 1 tsp dried bird’s eye chilli flakes 400 g… Read more: Thai fish stew
Hainanese chicken rice
(Serves 4) Ingredients 100g ginger, peeled and thinly sliced (net weight), plus an extra 15g, finely chopped, for the rice 100g spring onion, sliced into 2cm pieces, plus 1 more whole spring onion for garnish 1 free-range chicken weighing about 1.5kg 1 large cucumber, peeled 75ml dark soy sauce 25ml light soy sauce 1 tbsp toasted sesame… Read more: Hainanese chicken rice
Singapore noodles
(Serves 2) Ingredients 125g rice vermicelli Half a red pepper, sliced 2 ½ tsp curry powder 3 tbsp soy sauce 2 tbsp rice wine or dry sherry Pinch of sugar 2 garlic cloves, crushed 1 tbsp peeled and grated ginger root 1 green bird’s eye chilli, finely chopped 2 spring onions, sliced on the diagonal… Read more: Singapore noodles
Oyakodon
(serves 1) Oyakodon (親子丼), means “parent-and-child rice bowl”. Weird. For the dashi stock: you can make your own or buy some. For the mitsuba parsley: this seems quite difficult to get hold of in the UK. You can buy some seeds and grow or your own, or try out your local Asian shop. If you can’t get hold… Read more: Oyakodon
Soy chicken with shiitake mushrooms and pickled vegetables
(Serves 4) Ingredients Marinated chicken breasts 4 corn-fed chicken breasts, skinned 80ml of soy sauce 80ml of water 3 tsp dark soya sauce 4 tbsp of brown sugar 50ml of rice wine 3 slices of fresh ginger 2 garlic cloves Pickled vegetables 120ml of red wine vinegar 120ml of water 3 tbsp of caster sugar… Read more: Soy chicken with shiitake mushrooms and pickled vegetables
Soy, sweet potato and beef stew
Ingredients 1kg beef shin, cut into chunks 2 onions, chopped into chunky pieces 3 garlic cloves, peeled and finely chopped 2 tbsp of plain flour 2 tsp five-spice powder 3 star anise 2 red chillies, deseeded and finely chopped or 2 tsp dried chili flakes 3 red peppers, deseeded and cut into chunky pieces roughly… Read more: Soy, sweet potato and beef stew
Keralan fish curry
Ingredients 500g of kingfish (AKA King mackerel), cut into 1 inch cubes (standard mackerel can also be used) 4 kudampuli, (tamarind) or 1 tsp tamarind paste 1 tsp mustard seeds 1/4 tsp fenugreek seeds 10 shallots, finely sliced 6 garlic cloves, sliced 1 knob of fresh ginger, 2 inches in length, cut into julienne 3… Read more: Keralan fish curry
Gurkha pork curry
(Serves 6) Ingredients For the spice paste 1 tsp cumin seeds 1 tsp coriander seeds 4 green cardamom pods 1 cinnamon stick 2 hot dried chillies For the pork 3 tbsp mustard oil ¼ tsp fenugreek seeds ½ tsp carom seeds ½ tsp cumin seeds 2 medium onions, finely sliced 2 tsp garlic, finely grated… Read more: Gurkha pork curry