Asian Bites: A feast of flavours from Turkey through India to Japan

Asian Bites: A feast of flavours from Turkey through India to Japan

Tom Kime

Language: English

Pages: 225

ISBN: 2:00084492

Format: PDF / Kindle (mobi) / ePub


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!

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pakoras Pakoras are delicious and simple street food snacks eaten throughout Northern India, Pakistan, Afghanistan, and Central Asia. These fiery snacks are addictive, and combine spiciness with salt and the sweetness of the vegetables. Accompanied by a wedge of lemon or lime, their balance of flavour is complete. 1 Mix together the coarse-ground coriander seeds, turmeric, Serves 4–6 cumin, and chilli flakes. Combine the flour and 200ml (7fl oz) 2 teaspoons coarse-ground coriander seeds

core of white prik khii nuu (which translates slightly alarmingly as pith. The smaller the chilli, the hotter it is – bird’s-eye “mouse-dropping chillies”), floating in nam pla (Thai chillies are an example of this. Large finger-length fish sauce). To make a dipping sauce for seafood, red (ripe) and green (unripe) chillies are usually minced garlic, lime juice, and a little sugar are moderately hot. Another important factor is that the added – this is called nam jim. Similar condiments

liberally with half of the sesame oil. Spread half the onion 1 quantity of yeast bun dough (see p101) and chive mixture over the dough. Lay the other half of dough on top salt and freshly ground black pepper out the remaining onion and chive mixture on top of this. of the onion mixture. Brush again with the sesame oil, then spread 3 Starting with one of the long sides, roll up the dough Swiss roll-style. Pinch the two ends together to stop the sesame oil running out. Lightly flatten the

shallots, finely sliced 3 large fresh green chillies, deseeded and finely chopped 1 teaspoon salt 3 tablespoons vegetable oil 1⁄2 tablespoon black mustard seeds 2 level teaspoons chilli powder 1⁄2 teaspoon ground turmeric 1 level teaspoon asafoetida powder 10 curry leaves (preferably fresh) squeeze of lemon juice (optional) 1 Peel the mango and cut into 1cm (1⁄2in) dice. Mix the mango, shallot, and chilli together in a bowl, and sprinkle with the salt. Leave to sit for 30 minutes. 2 Heat

minutes, stirring 1 tablespoon honey regularly to avoid sticking, until the milk is absorbed. 1⁄2 teaspoon ground cardamom 1 egg yolk 60ml (2fl oz) double cream 2 tablespoons skinless pistachio nuts, roughly crushed or chopped 2 Beat the egg yolk with the cream and until pale and mousselike. Add the pistachio nuts, reserving some to garnish. When the rice is cooked, stir the cream mixture into the rice pudding. Serve hot, warm, or cold. It is made even more special when served with

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