Indholdsfortegnelse for Tastes of Asia i delicious. Cookbooks

WHEN IT COMES to world cuisines, Asian food offers so much variety. We could happily eat nothing else! Whether it’s Chinese wontons bobbing in a soothing broth, slippery Korean noodles with a punchy chilli sauce, or a rich and fragrant Indian curry, these cuisines are always certain to satisfy. This cookbook is filled with inspiration for every occasion, whether you’re after a quick and easy midweek meal or a luxurious banquet for entertaining. You’ll find familiar favouries like our Thai red curry cover star, but you’ll also discover ways to explore new territory – whether that’s by making your own dumplings or indulging in some sweet Malaysian pancakes (which are not to be missed!). Each and every dish delivers such beautifully balanced flavours, so whatever you choose, you can be…

In this blissfully easy stir-fry, the sweet notes from the pipis marry perfectly with the rich taste of the XO sauce in a hot frypan. Add in some chewy thin egg noodles and you’ve got yourself a DELICIOUS, VIBRANT seafood dish. LIME & CHILLI CALAMARI SERVES 4-6 3 garlic cloves, crushed3cm piece (15g) fresh galangal or ginger, finely grated2 lemongrass stalks, finely choppedFinely grated zest and juice of 1 lime2 tsp fish sauce2 makrut lime leaves (see p 6), stalks removed, leaves shredded1 tbs caster sugar100g chilli in soybean oil (see p 6)1 tbs sesame oil¾ cup (180ml) peanut oil800g calamari or squid tubes, cleaned, cut into pieces, finely scored1 bunch Thai basil (see p 6), leaves pickedFinely chopped chilli (optional) and roasted cashews, to serve To marinate the calamari,…

Ready in under 15 minutes, this sweet and nutty Indian dessert is infused with cardamom and richness courtesy of a BUTTERY almond and raisin mixture. BLACK STICKY RICE WITH MANGO AND SALTED COCONUT CREAM SERVES 4 Begin this recipe a day ahead or, if you don’t have time, see notes. 1¼ cups (250g) black glutinous rice (see p 6)1 pandan leaf (see p 6), knotted1 young coconut, water strained and1 cup (250ml) reserved (see notes), flesh scooped and thinly sliced½ cup (110g) white sugar2 medium ripe mangoes, thinly sliced SALTED COCONUT CREAM ¾ cup (180ml) coconut cream, plus ¼ cup (60ml) extra1 tbs rice flour1 tbs white sugar Wash the rice and soak in plenty of water overnight (see notes). Drain rice well, then place in a large saucepan with…

Set up a dumpling station and get to work filling wonton wrappers with a WILDLY GOOD chicken filling. Serve with a fragrant broth and plenty of crispy chilli oil. CASSAVA DUMPLING SOUP SERVES 4 6 cups (1.5L) chicken stock70ml mirin8 dried shiitake mushrooms250g fresh shiitake mushrooms, tops and stems separated50g fresh ginger, thinly sliced4 whole garlic cloves, plus 2 extra cloves, thinly sliced1 tsp whole pepperberries (see notes)6 long green shallots, sliced into 6cm pieces100ml light soy sauce50g warrigal greens, leaves picked (see notes)⅓ cup (80ml) macadamia oil80g karkalla (native sea succulent, see notes)4 soft-boiled eggs, halved, and toasted nori sheets, to serve CASSAVA DUMPLINGS 2 cups (230g) cassava flour (from health food shops)2 tbs tapioca starch, plus extra, to dust1 tsp ground saltbush (see notes)4 eggs⅓ cup (80ml) vegetable…

THAI-INSPIRED KANGAROO & SALTBUSH SALAD SERVES 4 Healthy, sustainable and ethical – kangaroo ticks all the boxes. Tasting a lot like lean beef or venison, as well as being high in iron, it also delivers big hits of protein and zinc, while being very low in fat. All kangaroo meat sold in Australia is harvested from wild populations – a process that is strictly controlled by each state and firmly anchored by ideals of sustainability and humane practice. 600g kangaroo fillets, trimmed1 tbs light soy sauce1 tbs sesame oil200g rice vermicelli noodles¼ cup (60ml) sunflower oil, plus 1 tbs extra2 garlic cloves, very thinly sliced½ cup (75g) chopped macadamias½ tsp each cumin and coriander seeds, toasted, crushed6 cherry tomatoes, halved4 eschalots, thinly sliced½ long red chilli, thinly sliced½ loosely packed…

The ultimate weeknight dinner option, ready in under 30 minutes, this recipe stars iconic CROWD-PLEASING Thai flavours. Can’t take the heat? This CREAMY, MILD stew is the perfect way to enjoy the aromatic spices that curry is famous for, without the burning chilli kick. SPICY KERALA FISH CURRY SERVES 4 You can replace the white fish in this curry with prawns, if you prefer. 500g skinless, boneless firm white fish fillet, cut into 2-3cm-thick slices (see note)1 tbs ginger paste, plus 2 tbs extra1 tbs garlic paste1½ tbs chilli powder1 tbs coconut oil, plus 2 tbs extra5 dried kokum (see p 6, substitute 1 tbs tamarind puree)1 tsp yellow mustard seeds1 large onion, thinly sliced4 long sprigs curry leaves, leaves picked4 long green chillies, finely chopped2 tsp ground turmeric1 large…