Green Mangoes and Lemon Grass. Wendy Hutton
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contents
fabulous flavors from bangkok to bali
snacks, starters, and soups deep-fried spring rolls • barbecued pork balls • extraordinary beef satay • spiced dried beef • steamed pork sausage • indochinese sandwich • crispy rice cakes • tangy marinated fish roll-ups • lacy malay pancakes • prawn satay • deep-fried thai prawn or fish cakes • sweet corn fritters • happy pancakes with pork & prawns • thai tuna carpaccio • mussels with lemon grass, lime leaves & basil • fresh summer rolls • fragrant grilled chicken wings • leaf-wrapped savory nibbles • straw mushroom soup with lemon grass & chili • creamy pumpkin soup • spinach soup with sweet corn • sour mixed vegetable soup with peanuts • chicken & coconut milk soup • chicken soup with lime, chilies & basil • spicy beef soup • bouncy beef ball soup • piquant fish soup with pineapple & bean sprouts • hot, sour & fragrant prawn soup.
salads, rice, and noodles crispy & tangy cabbage salad • green mango & cashew salad • green papaya salad • thai mixed vegetable salad with chicken & prawns • vegetable & bean curd salad with peanut sauce • thai beef salad with herbs & spicy dressing • sweet, sour, and spicy fruit & vegetable salad • Vietnamese cabbage & chicken salad • barbecued pork, cashew & herb salad • southern thai rice salad • smoked fish & green mango salad • spicy nonya rice vermicelli salad • stir-fried vegetarian noodles • nonya-style noodles with pork & prawns • singapore-style hokkien noodles • fried rice-flour noodles with pork, prawns & squid • rice noodles with beef & broccoli • thai stir-fried rice-stick noodles • indonesian spicy chicken noodle soup • creamy chicken noodle soup • nonya rice vermicelli spicy gravy • spicy Singapore noodle soup • Cambodian pork & rice-stick noodle soup • penang nonya hot sour noodle soup • Vietnamese beef & noodle soup • mimosa rice • thai fried rice with pork & prawns • indonesian fried rice • coconut rice • rice soup with minced pork or chicken.
a flash in the pan stir-fried chicken with mango & cashews • stir-fried chicken with lemon grass, chilies & tamarind • pork with salad & Cambodian dip • chicken stir-fried with chilies & basil • chicken stir-fried with green curry paste • spicy minced beef • fragrant minced chicken with herbs • stir-fried beef with lemon grass & capsicum • roasted duck & vegetables on crispy noodles • thai fried fish in ginger sauce • grilled fish with spicy filling • fragrant squid • pork omelette • stir-fried squid with garlic & black pepper • scrambled eggs with Chinese sausages.
time to impress balinese seafood satay on lemon grass • fragrant diced fish in banana leaf packets • spicy fish mousse in banana leaf cups • pork-stuffed prawns • Singapore chili crab • grilled fish with your choice of sambal • pan-fried fish with tamarind mint sauce • laotian chicken with onion & tomatoes • chicken in lightly spiced coconut milk • thai barbecued chicken • spicy indonesian barbecued chicken • honey-glazed chicken • thai green chicken curry • braised pork in black sauce • braised pork with green mango • spicy balinese pork • deep-fried eggs with pork & prawn filling • thai red beef curry with bamboo shoots • laotian beef & vegetable stew • malay lamb curry.
a little something on the side tangy tomato dip • all-purpose dippers • simple thai fish sauce & chili dip • Vietnamese fish sauce dip • malay chili & dried shrimp paste dip • thai shrimp paste dip • burmese crispy dried prawn sprinkle • salted soybean, pork & peanut sauce • long white radish & carrot relish • Cambodian salt, black pepper & lime dip • fresh bean sprout pickle • roasted thai chili paste • red capsicum relish • vinegared cucumber salad • cucumber & pineapple salad • sour spicy pineapple curry • laotian grilled eggplant • stir-fried bean curd, bean sprouts & Chinese chives • long beans & bean curd with red curry paste • cabbage simmered in coconut milk • fried bean curd in tomato sauce • stir-fried pumpkin & sugar snap peas • eggplant with dried prawn sambal • silken bean curd steamed with vegetables • stir-fried green vegetables with oyster sauce.
sweet endings banana & sago in coconut milk • sago with palm sugar & coconut cream • rice-flour crêpes with cinnamon-flavored peanut filling • mangoes with glutinous rice • new year glutinous rice & banana packets • black rice pudding with coconut milk • red rubies • white fungus & lotus seeds in iced syrup • pancakes with coconut & palm sugar filling • water chestnut or sweet corn creams.
a tropical culinary adventure
At last, here is the book I have long awaited from a food writer I really trust. Wendy Hutton is one of the to o few Western food writers on Asian food who knows her subject inside out. She takes the trouble to research painstakingly and then conveys her knowledge and enthusiasm for Southeast Asian food with recipes that really work.
I have known Wendy for almost 30 years, and from the moment we met, recognized in each other a kindred spirit. She was half the editing team who worked on my Complete Asian Cookbook, making an onerous task one of great satisfaction.
Her Singapore Food is the only other cookbook (besides mine) that I keep in my kitchen and actually cook from. We consult each other on matters culinary and track down elusive ingredients with the enthusiasm of bloodhounds. Wendy has a much more adventurous attitude to food than I have, and often sends me jottings from the wild, as it were, where her descriptions of dishes she has tried during her travels in Asia fill me with awe.
While we might not all live in a tropical country with mangoes dropping from the trees and lemon grass growing happily in the garden, thanks to immigration, a wide range of Asian ingredients is now readily available in most Western countries. This book will open the door to those exciting hot, sweet, sour, salty, spicy, and sometimes bitter flavors which make the food of Southeast Asia such a palate-awakening experience. Even for those whose culinary aspirations are limited, this book is an inspiring read as Wendy Hutton shares her experiences and her recipes.
fabulous flavors from bangkok to bali
Southeast Asia is my adopted home. I came intending to stay two or three years. Thirty-five years later, I'm still here. Ho w could I possibly tear myself away from such a fascinating region which also — or could this be the main reason? — offers some of the world's most sublime food.
When I think of the countries I have explored throughout Southeast Asia, I find it difficult to separate the people and places from the food. Cambodia is the slap-in-the-face odor of a jar of fermented fish on a houseboat on Tonle Sap lake. Thailand brings back my amazement at learning just how many wild plants are edible