Wednesday, 23 September 2009
In Rick's own words: "This chicken rice, like babi guling, the slow-roasted pig from Bali, is a dish I would cross continents for. It appears in various forms all over the Far East, especially Malaysia and Singapore. There are people who wouldn’t let a day go by without a plate of chicken rice, and I can perfectly understand why. It’s the moistness of the chicken that gets to you; that and the texture of the rice, made silky by first being fried in some of the chicken fat from the cavity of the bird."
View this delicious recipe...
Tuesday, 1 September 2009
In Rick's own words: "I found this curry at the hotel I was staying at during filming, the Royal Orchid Sheraton on the Chao Phraya river in the centre of Bangkok. The Thai restaurant there, called Thara Thong, was unexpectedly good, and I say this because you don’t usually expect to find a really good restaurant in a giant hotel catering for international conferences. The chef was very much a home-style cook specializing in royal Thai cuisine, albeit with a no-nonsense head-chef demeanour about her. The mussaman curry is the Thai version of the Muslim curries of northern India, made really special by the use of fish sauce, shrimp paste, lemongrass and palm sugar, but the element I find beguiling is the black cardamom, which gives the curry a delightfully smoky flavour."
View this delicious recipe ...
Thursday, 13 August 2009
|Rick Stein's Far Eastern Odyssey is an epic culinary journey along rivers, through jungles and around coastlines, avoiding the beaten track and tourist hot-spots, in search of the authentic food of Southeast Asia. Along the way, Rick visits traditional family-run restaurants, street vendors, floating markets, night markets, fishing villages, and the local cinnamon and rice farmers to learn about the authentic food of the Far East, and to sample the delicious spectrum of exotic flavours.|
Rick Stein's Far Eastern Odyssey
In this accompanying book to the major BBC series, Rick shares his favourite recipes and some well-known classic dishes inspired by the fragrant ingredients and recipes he sampled along his way.
What’s more, thai-food-online.co.uk has been listed as the recommended suppliers to get authentic and fresh Thai ingredients in the UK. We will soon be adding some of his authentic and delicious recipes to our website, so keep an eye out for them.
In essence this is a great companion to the BBC2 television series, and with 150 beautifully presented recipes the book promises to be one of Rick Stein's best to date. This book is a must for lovers of Thai and Asian food who enjoy the smells of kaffir lime and lemongrass wafting through their homes.
Wednesday, 8 July 2009
If you don’t fancy making a traditional Thai sausages as piping the sausage into it’s casing can be quite a tricky (and messy!) job, you can also make meat patties or small burgers with this recipe.
Thai Sausages (Sai Grog)
Ingredients for Thai sausages (for four people):
Minced Pork (150g)
Sticky Rice (½ Cup)
Thai Garlic (5 cloves)
Thai Coriander Roots (3)
Thai Green Chillies (5)
Kaffir Lime Leaves (4)
Thai White Pepper (½ tablespoon)
Fish Sauce (2 tablespoons)
MSG (1 teaspoon - optional)
Salt (1 teaspoon)
Cooking Time: About 2 hours.
Method:Cook the sticky rice by soaking it in hot water for about an hour, and then steaming it in a Thai rice steamer for 10-15 minutes. Then let it cool down.Pulverise the garlic using a pestle and mortar.Mix all the ingredients including the minced pork thoroughly. Use a food processer if required. Leave the mixture at room temperature overnight.If you are making traditional sausages, pipe it into the sausage skin. You can also make small meat patties/hamburgers with the mixture, if you don’t want to bother with making sausages.Can be either cooked in the oven or barbequed for about 20-25 minutes
Tuesday, 9 June 2009
Summer means serious grilling for many of us. Stores are filled with all sorts of barbecue gizmos and gadgets, but I think simple is better -- so how about an easy cookout this Sunday? You still need to man the grill, but you won't be stuck there all day.
Grilling fish in banana leaves has been around for centuries. The leaves not only look beautiful, but lend a subtle aroma and a taste of tea and anise that complement fish. The leaf protects the fish as it grills and keeps it moist.
If your fish is fresh and/or very delicate, either use an oiled fish cage or place a piece of banana leaf over your grill. Cook the fish right on the leaf (instead of tin foil). The leaf will turn fragrant and will brown as you cook.
You can go minimal and season the fish with salt, pepper and a dash of olive oil, or coat it with an exotic spice paste. Then just wrap the leaf around it. Wrap the packet in aluminum foil to keep the outer leaves from burning.
Banana leaves also make a beautiful background on which to serve various tropical dishes -- excellent for party platters or finger foods. To keep leftover leaves for later use, simply enclose in an extra-large, self-sealing plastic bag and refreeze. If you can't find them, aluminum foil may be substituted in today's recipe.
Impress your friends with this famous Thai spirit – perfect in cocktails for those warm summer evenings!
Sang Som is a famous Thai rum, 40% alcohol by volume. It is also commonly referred to as Thai whiskey. SangSom was first introduced to the market in 1977 and since then it has grown to be the largest selling spirit in Thailand. Whilst known as a whisky in Thailand, Sangsom is actually a mollases-based dark rum.
Having been distilled and mixed with a secret blend of herbs and spices, it is left to age for 5 years in oak barrels. Perhaps most well known amongst those who visit Thailand as the vital component of the "bucket", Sangsom can be enjoyed in many other cocktails.
Wednesday, 22 April 2009
Raymond Blanc is back and in this time of recession and gloom has an exciting opportunity for all aspiring restaurateurs! The series had huge success last year on BBC TWO. Featuring Raymond Blanc and nine couples who battled it out over eight weeks, the show is coming back for a third series.
Raymond Blanc will once again be giving couples the opportunity to try their luck as restaurateurs and seeing if they can rise to the challenges he throws at them. We are particularly looking to feature a Thai or Anglo-Thai couple living in the UK who are passionate about cooking Thai food and are seeking to promote their country's cuisine within the UK.
BBC 2 want to hear from any couples who think they too could run a restaurant. Married, friends, siblings, relatives, partners, colleagues – anyone over the age of 18 can apply. Experience of a restaurant or catering environment isn't necessary but whether you're a chef or a cleaner, a waiter or writer, Raymond wants to hear from people who are passionate about food and the dining experience.
People can apply via www.bbc.co.uk/restaurant or by emailing email@example.com or calling 03700 104 515.