A delicious hommus dip that's zingy and fresh with Thai-inspired flavours of lime, chilli and coriander.
Forget duck. Try a combination of Thai red curry with the more delicate flavours of quail, 5 ingredients and ready in minutes.
Serve as a starter with rice, on their own, or in mini breadrolls with some slaw as a delicious Asian fish burger.
Steamed to release the yummy broth, then lightly fried they are absolutely irresistible and go down a treat.
A South East Asian twist on the traditional prawn cocktail - deliciously zingy and fresh.
Not all sandwiches were created equal: this fresh Vietnamese number is easy to make a super delicious!
Healthier than their ice cream counterparts they are low in fat and have no added sugar.
Protein-packed these vegan burger patties taste great, and make for healthy, nutritious and delicious meal served with the mayo-free Asian slaw.
Ginger lends a warm and slightly spicy flavour to the broth that goes really well with sweet and juicy pork scotch fillets, my favourite cut for braising.
A sweet, spicy and rich combination of Chinese stir-frying techniques and wholesome Japanese noodles.
A delectable vegan rendition of the beans with minced pork classic, spiced with Thai flavours.
This is the most delicious and uncomplicated way to use up leftover chilli, coriander and lime.
Povidl is not just a sweet spread used on bread or donuts - it works perfectly well with roasted pork or duck as a dipping sauce.
The fresh flavours of the salsa go extremely well with any type of grilled meat, fish or even seafood, but marry best with a well-cooked steak.
Those not too convinced about salads as such can be persuaded toward it with a little seared, sliced steak , creating a version of what is more commonly known as a Thai beef salad.
Feel free to use leftover roasted turkey, chicken, ham or even cooked prawns in this recipe - anything goes really!
Smoking meat lends it a wonderful, rich flavour and can be easily achieved at home. Try it with the side of thise Asian-inspired salad.
Moist, dense and with the addition of some chai spiced anglaise, it is what a comfort food should be - amazingly moreish!
Combining everything I love about South East Asian flavours - ginger, garlic, soy and a touch of fish sauce and lime, it's almost become a comfort food of sorts
A 5 ingredient cheat's version of the classic, with some gorgeous South East Asian flavours.
This 'rice with milk' is simple to prepare, deliciously creamy and sweet with a mesmerising aroma of cinnamon and a hint of lemon zest.
Rich in colour and fragrance the soup has a great depth of flavours that lingers on after every spoonful and all you want to do is dive in for another sip.
As the jelly begins to melt, the flavours of masterstock begin to dance in your mouth. Combined with the sweetness of the fish it is one of my favourite (weird but oh so good) food combinations!
Crispy spring rolls that are oven-baked and packed to the brim with raw vegetables or delicious duck - a classic turned nutritious and guilt free.
While this is not a traditional bright orangy red sweet and sour sauce and the pork is not deep fried, it's a quick and completely additive free alternative that tastes great and is simple enough to make even for the most novice cooks.
I think I have found a very good way to enjoy rhubarb and the hideous vegetable it is. Accompanied by fresh strawberries, this bread is all things wonderful. Plus, it's a one bowl mix.
If you are passionate about good, honest food and care about the welfare of the less fortunate in this world, I encourage you to pick up a copy of this lovely easy to use - even in the Western world, cookbook.
Sticky flat rice noodles with suculent beef strips and fragrant fresh basil leaves. A healthy version of a Thai favourite.
This recipe has a simple twist on the traditional pumpkin soup. The chilli adds a little warmth without being too spicy, while the coconut cream adds a wonderful fragrance to the mix. It's so good you'll want to lick the pot clean!
You can appreciate the combination of lemongrass, ginger and coconut in this Autumn inspired dessert. Topped with no-churn coconut ice cream. Bliss.
I was on the search for perfection. The wafer-thin skin was so light and crisp it was more like eating light layers of duck cracking. No fatty bits whatsoever. The meat itself was beautifully moist and tender and flavorful. Perfect!
It is a great winter dish with a complexity of warm, spicy flavours and the richness of slow-cooked beef.
May 18, 2012
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