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    Green Mangoes and Lemon Grass: Southeast Asia's Best Recipes from Bangkok to Bali
    Green Mangoes and Lemon Grass: Southeast Asia's Best Recipes from Bangkok to Bali
    Green Mangoes and Lemon Grass: Southeast Asia's Best Recipes from Bangkok to Bali
    Ebook451 pages3 hours

    Green Mangoes and Lemon Grass: Southeast Asia's Best Recipes from Bangkok to Bali

    By Wendy Hutton, Charmaine Solomon and Masano Kawana

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    About this ebook

    From roadside to restaurant, Green Mangoes and Lemon Grass takes you on a lip-smacking culinary tour of Southeast Asia's most scrumptious food, from Singapore's fascinating cosmopolitan offerings to Thailand's sinfully spicy dishes and Vietnam's refreshingly healthful recipes. Featuring expertly written text and recipes from the diva of Asian cuisine, Wendy Hutton, this book explores the glorious splendor of Southeast Asia's rich and varied cuisine, presented here in the form of tantalizing photos by award-winning photographer, Masano Kawana. Green Mangoes and Lemon Grass will help you whip up an Asian festival of food in your very own kitchen!
    LanguageEnglish
    PublisherPeriplus Editions
    Release dateMay 15, 2007
    ISBN9781462907151
    Green Mangoes and Lemon Grass: Southeast Asia's Best Recipes from Bangkok to Bali

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      Book preview

      Green Mangoes and Lemon Grass - Wendy Hutton

      snacks, starters, and soups

      It's often said that Asians are always eating, munching throughout the day and on into the night, stopping to buy savory nibbles or sweet-meats from itinerant vendors or roadside stalls. And why not? There are just so many irresistible goodies out there.

      Some of the snack and starter recipes included here are perfect for serving with drinks, such as slices of Spicy Dried Beef, or Crispy Rice Cakes that you can dunk into one of the dips you'll find in the chapter, A Little Something on the Side.

      If you're looking for an impressive start to a meal, you can't do better than succulent satay made from beef (Sate Istimewa). Unless, of course, you decide to serve scrumptious Thai Prawn Satay. Then again, you would consider one of the wonderful palate-tickling recipes such as Leaf-wrapped Savory Nibbles or Tuna Carpaccio.

      For party snacks, you could try various types of roll-ups, including ever-popular Vietnamese Deep-fried Spring Rolls, or the refreshingly different Tangy Marinated Fish Roll-ups. And for a really substantial snack which makes a great lunch, you won't find anything more satisfying than Vietnamese Happy Pancakes. Unless, of course, it's an Indochinese Sandwich, where French baguette meets Southeast Asian meats, salads, and spreads.

      Many of these snacks and starters could also be served as part of a main meal with rice, especially the various types of satay as well as Cambodian Fragrant Grilled Chicken Wings, Thai Sweet Corn Fritters, and Deep-fried Prawn or Fish Cakes.

      In Southeast Asia, soup is a liquid dish of broth or coconut milk containing vegetables, fruit, seafood, poultry, or meat, served together with rice, and rarely eaten as a separate course. When you get used to eating soup the Asian way, spooning some of the solids on to your rice, and either sipping the broth from the soup bowl or pouring a little directly over the rice, the logic of soup becomes apparent. Steamed rice on its own is dry. Add the liquid from your soup and it is just so much easier to eat. As many of the locals say, soup helps the rice down.

      You can cook just about anything in a soup. Your main protein for the meal might come in Vietnamese Bouncy Beef Ball Soup, Cambodian Chicken Soup with Lime, Chili & Basil, or Thai Chicken & Coconut Milk Soup. Put some of your vegetables into Creamy Pumpkin Soup, or make Indonesian Sour Mixed Vegetable Soup, or healthy Spinach Soup with Sweet Corn. And don't stop at vegetables. You can enjoy fruit in the Piquant Fish Soup with Pineapple & Bean Sprouts.

      (Noodle soups are generally eaten alone, rather than served with rice, and are therefore included in a separate chapter.)

      deep-fried spring rolls chogio

      One of the things that makes these delightful Vietnamese spring rolls different to the Chinese variety is the wrapper of delicate rice paper. The filling is a lightly seasoned combination of pork, prawns, and transparent bean thread noodles, plus some crabmeat if you like. The coup de grace is the way they are eaten, tucked in a cool lettuce leaf with fragrant herbs and crunchy bean sprouts, then dipped in salty, sour, sweet, and hot Vietnamese Fish Sauce Dip.

      30 wedge-shaped rice papers, or 20-25 small round rice papers (5-6 in or 14-16 cm in diameter)

      2-3 cups (500-750 ml) oil for deep frying

      Accompaniment

      lettuce leaves

      1 cup mint sprigs

      1 cup polygonum sprigs (long-stemmed Vietnamese mint or rau ram)

      1 cup fresh coriander sprigs

      1 cup (80 g) bean sprouts

      1 cup (250 ml) Vietnamese Fish Sauce Dip (page 175)

      Filling

      2 shallots, minced

      1 clove garlic, minced

      4 oz (125 g) lean pork, diced

      ½ lb (250 g) small or medium raw prawns, peeled (or 4 oz or 125 g peeled raw prawns)

      4 oz (125 g) cooked crabmeat, or additional 4 oz (125 g) pork

      1 spring onion, minced

      4 teaspoons fish sauce

      ¼ teaspoon freshly ground black pepper

      handful (1 oz or 30 g) transparent noodles, soaked in hot water to soften, drained, cut in ¾ in (2 cm) lengths

      Prepare the Filling by processing the shallots, garlic, and pork in a food processor until the pork is finely ground. Add the prawns, crabmeat (if using), spring onion, fish sauce, and pepper and process until smooth. Transfer to a bowl and stir in the

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