Rick Stein’s Far Eastern Odyssey

by Rick Stein

ISBN-10: 1846077168
ISBN-13: 9781846077166
Region: Far East
Publisher: BBC Books
Publication Date: July, 2010
Add your vote for this cookbook
4.5
Your rating: None (2 votes)

Recipe Index

Recipesort icon Page Rating
A Rich King Prawn and Coconut Curry. Chingri Malai Kari 282
0
A Salad of Green Beans, Potatoes, Spinach and Hard-Boiled Eggs with a Spicy Peanut Sauce. Gado-Gado 206
0
A Salad of Stir-Fried Prawns, Pork and Squid with Glass Noodles, Chilli and Mint 20
0
A Wet Fish Curry with Aubergines, Potatoes and Moong Dal. Macher Jhol 279
0
Afsaneh’s Fish Curry with Potatoes at Badeh Shahr 268
0
Amy’s Spicy Nyonya Chicken 150
0
Aromatic Chicken Pilau with Cinnamon, Tomato and Nutmeg 275
0
Asian Beef Broth 300
0
Asian Chicken Stock 300
0
Asparagus Curry 240
0
Aubergine Curry with Chilli, Tomato and Kaffir Lime Leaves. Terung Belado 208
0
Aubergine Curry with Tomatoes, Ginger and Fennel Seeds 294
0
Baguette Sandwich of Char-Grilled Beef Marinated in Soy, Lemongrass and Chilli 36
0
Baked Spiced Fish. Pepes Ikan 198
0
Balinese Chicken Noodle Soup. Soto Ayam 209
0
Balinese Lemongrass and Shallot Sambal. Sambal Matah 305
0
Balinese Peanut Sauce. Bumbu Kacang 304
0
Balinese Spice Paste. Basa Gede/Bumbu Bali 302
0
Bangladeshi Spiced Pilau Rice 306
0
Barbecued Pork Patties with Noodles, Chicken Broth and Salad Greens. Bun Cha 64
0
Barbecued Pork Ribs with Star Anise. Chheng Choum ni Chrouk Ang 26
0
Beef Kofta Curry 292
0
Beef Rendang 161
0
Beef Satay. Satai Sapi 194
0
Beef Shatkora 266
0
Beetroot Curry. Theldala 230
0
Braised Catfish in Dark Caramel Sauce. Ca Kho 54
0
Cambodian Crunchy Mixed Salad 306
0
Cambodian Fish Paste Sauce. Tuk Prahoc 299
0
Cambodian Khmer Curry Paste. Kroeung 301
0
Cambodian Marinated Beef with a Lime and Black Pepper Dipping Sauce. Loc Lac 22
0
Cambodian Sweet Palm Sugar and Peanut Sauce. Tuk Pahem 303
0
Cashew Nut Curry 232
0
Char-Grilled Butterflied Fish. Ikan Bakar 186
0
Charcoal-Grilled Skewers of Squid with Cumin, Coriander, Lime Juice and Chilli. Satay Sotong 165
0
Chef Publis’s Deviled Prawns with Tomato 218
0
Chef Wan’s Prawn and Rice Noodle Salad 148
0
Chicken Braised in Coconut Milk. Opor Ayam 202
0
Chicken Curry Kapitan 155
0
Chicken Salad with Chinese Cabbage, Bean Sprouts and Vietnamese Mint. Ga Xe Phay 82
0
Chicken Satay with Kecap Manis, Lime Leaves and Cracked Black Pepper. Satai Ayam 195
0
Chicken Tikka Masala 286
0
Chicken, Coconut and Galangal Soup with Chilli and Kaffir Lime Leaves. Tom Kha Gai 120
0
Chilli Oil 299
0
Chilli-Spiced Cabbage Salad. Gova Mellum 238
0
Chinese Red Roast Pork. Char Siu 300
0
Clams with Beer, Black Beans and Ginger 86
0
Coconut Chilli Crab. Kakuluwo Uyala 236
0
Coconut Dal with Tomatoes and Curry Leaves. Parippu 228
0
Coconut Flesh 299
0
Coconut Milk 299
0
Coconut Rice with Tamarind Prawns, Anchovy Peanut Sambal, Eggs and Cucumber. Nasi Lemak 160
0
Crab with Tamarind Sauce. Cua Rang Voi Sot Me 79
0
Crisp Fried Garlic 299
0
Crisp Fried Sea Bass with a Tomato, Chilli and Kaffir Lime Leaf Sauce. Ca Chien Sot Chua Ngot 84
0
Crisp Fried Shallots 299
0
Crisp Spring Rolls with Pork, Prawns and Dried Mushrooms. Cha Gio 62
0
Crispy Mussel Pancakes with Bean Sprouts. Hoi Tod 94
0
Cucumber and Mint Raita 306
0
Cured Beef Salad with Lemongrass, Peanuts and Basil. Pleah Saiko 32
0
David Thompson’s Yellow Curry with Prawns and Lotus Shoots. Geng Leuong Sai Gung Lai Sai Bua 97
0
Deep-Fried Chicken Wings with a Chilli and Tamarind Sambal and a Mango, Mint, Coriander and Lime Salad 116
0
Devil’s Curry. Curry Debal 143
0
Dry Cauliflower Curry with Mustard Seeds, Ginger and Nigella Seed 290
0
Duck Braised in Spiced Orange Juice. Vit Nau Cam 75
0
Duck Broth 300
0
Duck Noodle Soup 119
0
Egg Hoppers. Bittara Appa 249
0
Fish Dampokht 274
0
Fish Khatta with Tomatoes 265
0
Fisherman’s Layered Curry with Tomato, Chilli and Ginger 224
0
Fragrant Yellow Rice. Nasi Kuning 182
0
Fresh Spring Rolls. Nem Cuon 61
0
Fried Fish in Ginger Sauce 21
0
Fried Fish with Turmeric and Dill. Cha Ca 52
0
Garam Masala 302
0
Green Bean and Fresh Coconut Salad with Crisp Fried Shallots, Garlic and Chilli. Urap Buncis 184
0
Green Bean Salad with a Chicken and Coconut Dressing. Lawar Buncis 203
0
Green Fish Soup with Rice Noodles, Crisp Vegetables, Herbs, Chilli and Peanut Sauce. Noum Bunchjop 30
0
Green Mango Salad with Pork, Dried Anchovies and Deep-Fried Garlic 129
0
Green Papaya Salad. Som Tum 126
0
Grilled Pork Balls with Peanut Dipping Sauce. Thit Lon Vien Nuong Co Nuoc Leo 78
0
Grilled Seafood with a Coconut and Fish Sauce Marinade 125
0
Hainanese Chicken Rice. Khao Man Gai 130
0
Hanoi Chicken Noodle Soup with Bok Choi. Bun Thang 68
0
Heinz’s Assorted Seafood Braised in Coconut Milk 190
0
Hot and Sour Squid Salad with Chilli, Lime Leaf, Mint and Coriander. Yam Pla Muk 122
0
Ibu Oka’s Balinese Slow-Roast Pork. Babi Guling 177
0
Indian Leavened Flat Bread. Naan 307
0
Indian-Style Stir-Fried Noodles. Mee Goreng 164
0
Indonesian Stir-Fried Rice. Nasi Goreng 176
0
Kachumber Salad 306
0
Kecap Manis and Lime Dipping Sauce. Sambal Kecap 304
0
Khmer Pork, Coconut and Pineapple Curry 33
0
Khmer-Style Rice Porridge with Chilli, Coriander, Spicy Pork and Peanuts. Babah 40
0
Lamb Biryani 288
0
Lightly Spiced Cauliflower, Cabbage and Carrots. Chachchari 271
0
Lucky’s Stir-Fried Pork and Vegetable Soup. Samlor Korko 18
0
Malaccan Black Pepper Crab with Black Beans, Ginger, Garlic and Curry Leaves 162
0
Malay Korma Curry Paste 301
0
Malay Lamb Korma. Gulai Kambing 151
0
Malaysian Coconut Rice. Nasi Lemak 306
0
Malaysian Crisp-Fried Anchovy, Peanut and Chilli Sambal. Sambal Ikan Bilis 305
0
Malaysian Devil’s Curry Spice Paste 301
0
Malaysian Fish Curry Paste 301
0
Malaysian Fish Curry with Tomato and Okra 138
0
Malaysian Fruit Salad with Tamarind, Chilli and Palm Sugar Dressing. Rojak 152
0
Malaysian Kapitan Curry Paste 301
0
Malaysian Vegetable Pickle. Achar 158
0
Mild Lamb Curry with Yogurt, Cardamom and Cassia. Rezala 283
0
Moghul Chicken Korma 284
0
Mung Bean Dal with Ginger, Chilli and Mustard Seeds. Moong Dal 264
0
Nyonya Prawns with Fried Cashew Nuts, Garlic and Shallots 146
0
Oyster Omelettes from the Sang Thai Restaurant 110
0
Pad Thai Noodles from the Ghost Gate 106
0
Panch Phoran 303
0
Parsley, Coconut and Chilli Salad 252
0
Penang Laksa Spice Paste 301
0
Penang Road Laksa. Laksa Asam Penang 140
0
Peter Kuruvita’s Beef Curry 248
0
Phnom Penh Noodle Soup. Kouy Tieuv 35
0
Pickled Carrot and Mooli (Daikon) 304
0
Pineapple Curry
222
0
Pork Kalu Pol Curry 250
0
Pork with Green Chilli and Black Sesame Paste. Dohneiiong 269
0
Potato Mustard Curry 220
0
Potatoes and Spinach with Cumin and Mustard Seeds. Sag Aloo 278
0
Prawn and Potato Fritters. Banh Tom 72
0
Prawn Fried Rice with Pork, Pineapple and Coriander. Com Dua 56
0
Prawns with Crispy Garlic and Chilli 113
0
Rendang Spice Paste 302
0
Roasted and Unroasted Sri Lankan Curry Powder 303
0
Roasted Fish with a Hot, Sour and Sweet Sauce 104
0
Roasted Rice and Roasted Rice Powder 299
0
Seafood Satay. Satai Lilit 192
0
Shallot Oil 299
0
Shawkat’s Fish Steamed with Mustard Masala. Bhapa Elish Sorshey 272
0
Singapore Laksa Spice Paste 301
0
Singapore Laksa with Prawns and Coconut Milk 142
0
Sizzling Saigon Pancakes. Banh Xeo 73
0
Slow-Cooked Lightly Smoked Duck Stuffed with Garlic, Chilli, Lemongrass and Galangal. Bebek Betutu 180
0
Slow-Cooked Pork with Ginger, Chilli and Sweet Soy Sauce. Babi Kecap 200
0
Sour Blackened Fish Curry. Ambul Thiyal 229
0
Southeast Asian Dipping Sauce 304
0
Spiced Rice with Lentils and Hard-Boiled Eggs. Bhuna Khichuri 287
0
Spicy Beef and Vegetable-Stuffed Gothamba Rotis 242
0
Spicy Fried Potato Curry with Paneer Cheese and Peas. Aloo Muttar Paneer 280
0
Spicy Green Mango Salad with Smoked Fish and Sweet and Sour Dressing. Njham Svay Trey Heu
27
0
Spicy Pea and Potato Samosas. Aloo Matar Shinghara 276
0
Spicy Shredded Chicken Salad with Chilli and Lime. Ayam Sambal Mentah 210
0
Sri Lankan Chicken Curry 223
0
Sri Lankan Coconut and Chilli Sambol. Pol Sambol 305
0
Sri Lankan Crab Omelette with Curried Coconut Gravy 246
0
Sri Lankan Ghee Rice 306
0
Sri Lankan Gothamba Rotis 307
0
Sri Lankan Mint and Coconut Sambol. Minchi Sambol 305
0
Sri Lankan Sweet and Spicy Caramelized Onion Sambal. Seeni Sambol 305
1
Steamed Clams with Nam Prik Pao 124
0
Steamed Fish Curry with Coconut, Turmeric, Lemongrass and Kaffir Lime Leaves. Amok Trey 24
0
Steamed Mussels with Yellow Kroeung, Coconut Milk and Kaffir Lime Leaves 44
0
Steamed Rice 306
0
Steamed Rice Papers with Minced Pork and Cloud Ear Mushrooms. Banh Cuon 85
0
Stir-Fried Beef with Black Beans, Chinese Greens and Bamboo Shoots 168
0
Stir-Fried Crab with Green Kampot Pepper 42
0
Stir-Fried Curried Chicken, Vegetables and Roti Bread. Koththu Roti 241
0
Stir-Fried Duck with Garlic, Ginger, Mushrooms and Five-Spice, Wrapped in Lettuce Leaves. Sang Choi Bau 157
0
Stir-Fried Green Chicken Curry. Pat Kiowan Gai 102
0
Stir-Fried Lamb with Sweet Peppers, Coconut Milk and Lime. Lamb Baduma 245
0
Stir-Fried Minced Beef with Lemongrass, Chilli and Roasted Rice Rolled in Lettuce Leaves. Laab Neua 98
0
Stir-Fried Noodles with Beef and Spinach in a Sweet and Sour Sauce. Lort Char 43
0
Stir-Fried Prawns with Mango. Tom Sot Xoai 55
0
Stir-Fried Water Spinach with Garlic and Fish Sauce. Rau Muong Xao Toi 70
0
Stir-Fried Yellow Beef Curry 117
0
Street Hawkers’ Prawn Noodle Soup. Sup Mee Udang 154
0
Sweet Green Mango Chutney with Panch Phoran 304
0
Tamarind Water 299
0
Thai Chilli and Dried Shrimp Sauce. Nam Prik Pao 303
0
Thai Chilli and Tamarind Sambal 304
0
Thai Fish Curry, ‘Jungle’ Style. Geng Par Pla 128
0
Thai Ginger and Chilli Dipping Sauce 304
0
Thai Green Curry Paste 302
0
Thai Jungle Curry Paste 302
0
Thai Mussaman Beef Curry. Geng Mussaman 101
0
Thai Mussaman Curry Paste 302
0
Thai Yellow Curry Paste 302
0
Tom Yam Gung from the Mushroom Farms 99
0
Tomato Curry. Thakkali Curry 235
0
Toovar Dal with Tamarind, Tomatoes and Curry Leaves 262
0
Turmeric-Marinated Chicken Wrapped in Lime Leaves 66
0
Vietnamese Beef Noodle Soup. Pho Bo
58
0
Vietnamese Cooked Belly Pork 300
0
Vietnamese Dipping Sauce. Nuoc Cham 303
0
Vietnamese Hotpot. Bo Nhung Dam 76
0
Vietnamese Pineapple Dipping Sauce 303
0
‘Deep-Fried’ Eggs in a Tomato and Coconut Milk Curry. Biththara Kari 244
0
‘White’ Pumpkin Curry 254
0

Publishers Information

About Rick Stein’s Far Eastern Odyssey

Publisher Web Link: http://www.eburypublishing.co.uk/

Rick Stein’s Far Eastern Odyssey is an epic culinary journey along rivers, through jungles and around coastlines. 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.

In Vietnam he tracks down the best recipe for pho, a searing soup of vegetables, shrimp, chilli and fresh mint; in Cambodia he makes kroeung, a kind of aromatic curry; and he samples jhol, a light fish stew, in Bangladesh. Travelling on through Thailand, Sri Lanka, Malaysia and Indonesia, he’ll enjoy (and show us how to make) an array of inspired dishes.

In this tie-in cookery book to the series, Rick shares his new-found knowledge, recreating the tantalizing food of his travels and capturing on the plate the rich and varying cultures of the Far East. With over 150 new recipes and breathtaking on-location photography, this book evokes the magic of bustling markets, exotic locations and exciting flavours.

In Rick’s words: ‘This is a series about seriously simple food – no swanky hotels…this will be the real stuff: fat blue-backed prawns served with green mango; river journeys, back streets and beaches; flashing knives and ruby-red chillies; spicy green papaya salad and soft, steaming noodles served on battered tin plates…’ (http://www.eburypublishing.co.uk/)

Try some of the recipes from Rick Stein’s Far Eastern Odyssey

Author Information

About Rick Stein

Author Web Link: http://www.rickstein.com/

Rick Stein is somewhat misleadingly labelled a ‘Celebrity Chef’. In fact, with his ex-wife Jill, he has four restaurants, a delicatessen, a patisserie, a seafood cookery school and forty hotel bedrooms in the small fishing port of Padstow on the north coast of Cornwall, which have developed over the past 34 years. Two of his sons are currently working in the business. The Seafood Restaurant had a major refurbishment in January 2008, the new look restaurant now includes a convivial seafood bar right in the middle. The latest enthusiasm has been taking over a pub. The Cornish Arms, a couple of miles outside Padstow at St Merryn, is definitely not a gastro pub but maintains a busy public bar for the locals and features dishes like fish pie, grilled cod with mushy peas and scampi in the basket. Rick has also become a joint partner in a hotel and restaurant at Mollymook about three and a half hours drive from Sydney in Australia. Rick Stein at Bannister’s has a menu similar to The Seafood Restaurant but celebrating the seafood of the south coast of New South Wales.

Rick attributes the success of all this to a simple observation “Nothing is more exhilarating than fresh fish simply cooked”. It was this enthusiasm for seafood that led him to make his first TV cookery series Taste of the Sea in 1995. Since then he has made eight more. The first four were exclusively about fish and shellfish. After which he made two series in Great Britain and Ireland about small food producers who value the taste and quality of what they grow or make above everything, who he called his Food Heroes. After this he set his sights on the food and cooking of France which he discovered on a leisurely voyage down the canals of Southern France on a canal barge. The series, French Odyssey, and the book which accompanied it, were extremely successful partly because everyone loves rural France from Bordeaux to Marseille and the produce, particularly in the little local country markets, is so good.

Rick and his producer David Pritchard enjoyed making the French series so much that they decided to carry on where they had left off, in Marseille, by setting out into the Mediterranean for a series of Mediterranean Escapes. This TV series and book has Rick journeying by ferry and Land Rover through Corsica, Sardinia, Sicily, Puglia, Majorca, Catalonia, Corfu, Eastern Turkey and Morocco asking the question ‘what is so special about Mediterranean cuisine?’  He finds, in the local traditional cuisines of those countries, food of vibrancy and colour. His latest venture has been Far Eastern Odyssey a journey through Malaysia, Cambodia, Thailand, Vietnam, Bali, Bangladesh and Sri Lanka where, again, he celebrated the attraction of local food in a part of the world where the cooking is becoming ever better known for its light, healthy, spicy flavour. The TV series and accompanying book came out in July 2009 with a final programme due out just before Christmas. He starts filming a series about the food of Spain and Portugal next April.

All of this represents his philosophy on food, eating and restaurants, which is that cooking and eating together are generous activities, which should be taken seriously but should also resound with joy. All the books and films show a commitment to the quality of food too and a concern for sustainability in fishing and good husbandry in farming.

In the last few years Rick has also been commissioned by the BBC to make a number of one-off documentaries not all to do with food. They include Betjeman and Me - Rick Stein’s Story (2006), celebrating the life and work of the much-loved English poet who knew Cornwall well; Rick Stein and the Japanese Ambassador (2006) a programme where Rick went to Japan to learn about Japanese fish cookery and Rick Stein in du Maurier Country (2007) where Rick paid a personal tribute to the novelist Daphne du Maurier who lived most of her life in his beloved Cornwall.  Rick’s one off special, Memoirs of a Seafood Chef, was broadcast by the BBC in January 2009. Rick is currently working on a programme about Italian food and Opera which goes out in April 2010.

In a long career as a chef, Rick has cooked twice for Tony Blair at 10 Downing Street, once for the French President Jacques Chirac and, on another occasion, for the Queen and Prince Philip to celebrate the Golden Jubilee in which all her past prime ministers were invited. He was awarded an OBE in 2003 for services to West Country Tourism.

Rick still lives part of the year in Padstow. He misses the company of his small Jack Russell, Chalky, who died in January 2007 but remembers that he had a very good long life. He was 18 when he died.

Rick now has a house in Sydney and a holiday retreat in Mollymook with his fiancée, Sarah Burns and regards Australia as his second home. (http://www.rickstein.com/)

Cookbooks by Rick Stein