Asian Bites: A feast of flavours from Turkey through India by Tom Kime

By Tom Kime

Recreate the colourful tastes, shades and pleasures of Asian cuisines, with bite-sized foodstuff that's immense on flavour. From crispy and fiery highway nutrients to soft candy treats, easy methods to convey the unique and eclectic meals from the size and breadth of Asia in your personal desk. you could observe the tradition, versatility and key materials which are the rules of every type: from coriander to chillies, soy sauce to shrimp paste. you could percentage Tom Kime's love of amazing Asian meals and prepare dinner up over ninety scrumptious recipes from Nem Nuong (Vietnamese minced red meat balls) to Thai curried candy corn fritters utilizing easy-to-follow step by step directions. you could tempt your palate, fireplace your mind's eye and fulfill even the main adventurous urge for food!

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Check the seasoning. It should be sweet, rich, and earthy; hot 2 limes much-needed edge to the richness of the dish. Serve with the salt and freshly ground black pepper 32 Indonesia Smoking hot from the chilli; and salty from the soy sauce. The lime juice adds a remaining lime cut into wedges for squeezing over. | Phat neua Stir-fried beef with chilli and onion relish The method of stir-frying was brought to Thailand by the Chinese. Unlike a Chinese stir-fry, which traditionally has soy sauce as a condiment, a Thai stir-fry is served with the fiery nam pla prik (chopped bird’s-eye chillies with fish sauce and a little sugar).

Each piece will curl up, and the crisscross pattern opens out like a flower. Remove with a slotted spoon and refresh in cold water. Remove and once again pat dry with kitchen paper. Using a mortar and pestle, crush the ginger to a pulp. Take the pulp in your hands, and squeeze all the juice into a bowl; discard the pulp. Add the rice wine and squid to the juice, and marinate the squid in the refrigerator for 30 minutes. 4 Partner with Sichuan peppered beef (pp170–1) Fried aubergine with toasted sesame seeds (p178) Fill a wok a quarter full with oil, and heat over a medium-high heat.

It could be salt and pepper, or salt and chilli, or a combination of crushed pepper, dried chilli, and Sichuan pepper. This recipe differs slightly from the usual method of crusting, then frying – it adds another layer of flavours. Serves 4–6 500g (1lb 2oz) squid 5cm (2in) piece of fresh root ginger, chopped 1 tablespoon Shaoxing rice wine vegetable oil for deep-frying 2 teaspoons spicy salt and pepper (see below) fresh coriander leaves, roughly chopped, to garnish 1 To make the spicy salt and pepper, mix the four ingredients together, and dry-roast in a small frying pan over a medium heat for 2–3 minutes until fragrant.

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