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  • Thai Slaw with Peanut Dressing

    Thai Slaw with Peanut Dressing

    Crisp cabbage salads/slaws are the best! I’ve always loved coleslaw and this is basically a Thai spin on American coleslaw. Yes, it tastes entirely different but in such a good way! I’ll eat just about anything when it’s covered in a Thai style peanut sauce. I absolutely love the blend of flavors and textures here with the fresh cilantro and green onions, the crisp bell peppers and cabbage, the crunchy carrots, and that incredibly simple yet addictive slightly sweet, slightly sour, slightly salty, creamy peanut sauce. This is the perfect side dish to your favorite asian chicken recipes and toss in some grilled chicken breasts and serve it up for lunch. Either way it’s going to be a win!   Yield: About 5 servings  Ingredients Salad 6 cups shredded cabbage (I used a…

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  • Thai fish cakes with a honey and cucumber dip

    Thai fish cakes with a honey and cucumber dip

    Serves: makes 18 to 20 Prep time: 30 minutes to 1 hour Cooking time: less than 10 minutes Ingredients For the fish cakes: I lemon grass stalk 500g sea bass fillet, skinned and pin-boned 1 tbsp Thai fish sauce 2 tsp red curry paste 1 kaffir lime leaf, shredded 30g galangal, peeled and finely chopped 1 tbsp finely chopped fresh coriander 1 egg 1 tsp grated palm sugar 50g snake beans, trimmed and thinly sliced (or use fine green beans) juice of 1⁄2 lime plain flour, for dusting 3 tbsp vegetable oil, for shallow frying banana leaf and lamb’s lettuce, for serving (optional) For the dip: 2 tbsp rice vinegar 2 tbsp runny honey juice of 1⁄2 lime 1 tbsp Thai fish sauce 100g cucumber, peeled, deseeded and diced 1 small carrot, finely diced 1 shallot, finely diced 2…

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  • Chicken tikka masala

    Chicken tikka masala

    Serves 6 Cooks In1H 40M plus marinating DifficultyShowing off! Ingredients 1 level teaspoon ground cloves 1 level teaspoon ground cumin 2 heaped teaspoons sweet smoked paprika 2 heaped teaspoons garam masala 3 lemons 6 cloves of garlic 1 thumb-sized piece of ginger 6 heaped tablespoons natural yoghurt 800 g skinless boneless chicken breasts 3 fresh green or yellow chillies For the sauce: 2 onions 4 cloves of garlic 1–2 fresh red chillies 30 g fresh coriander olive oil 1 level tablespoon ground coriander 2 level teaspoons turmeric 6 tablespoons ground almonds 2 x 400 g tins of plum tomatoes 1 chicken stock cube 2 x 400 g tins of light coconut milk For the paratha breads (optional): 300 g wholemeal bread flour 300 g plain flour 2 tablespoons olive oil 400 ml semi-skimmed…

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