The Hairy Bikers' Asian Adventure: Over 100 Amazing Recipes from the Kitchens of Asia to Cook at Home

The Hairy Bikers' Asian Adventure: Over 100 Amazing Recipes from the Kitchens of Asia to Cook at Home

Hairy Bikers, Si King

Language: English

Pages: 320

ISBN: 0297867350

Format: PDF / Kindle (mobi) / ePub

This TV tie-in cookbook to THE HAIRY BIKERS' ASIAN ADVENTURE BBC series, which aired in 2014, follows the boys' dream trip - a journey through Asia to discover the secrets of some of the world's most inspiring cuisines. The boys travelled to Hong Kong, Japan, Thailand and Korea, sampling and preparing every kind of food they could lay their hands on - from great home cooking to sensational street snacks. Along the way they've learned loads about their favourite food, as well as honing their Asian cooking skills, and now they've brought home the very best recipes for us all to try. Si and Dave are truly passionate about these amazing recipes. These dishes are their favourites; they are speedy, easy to make and packed with flavour. What's more, many are nice and healthy too, so won't bust the diet! So, it's time to rock your wok and join the boys on their culinary Asian adventure...

















chillies, deseeded and finely sliced Trim the lemon grass, remove the outer leaves, then slice the tender inner part. Place the sea bass, fish sauce, red curry paste, lime leaf, galangal, lemon grass, chopped coriander, egg, palm sugar, beans and lime juice in a food processor and blitz to a paste. You’ll need to remove the lid of the processor and push the mixture down with a spatula a few times. Carefully remove the blade of the processor and tip the mixture into a bowl. Sprinkle a little

1 tbsp mirin 4 eggs, beaten pinch of salt 300g Japanese rice, for serving Japanese sansho pepper 1 small sheet of nori, finely shredded Cut each chicken thigh into 8 bite-sized pieces. Cut the leek at an angle into slices about 60mm thick and slice the spring onions – also at an angle. Pour the dashi stock into a wok that has a lid and add the sugar, soy sauce, sake and mirin. Put the lid on the wok and bring everything to the boil. Add the chicken pieces and the slices of leek, then put

cold water, pat dry with kitchen paper, then set aside. If you buy fresh octopus, ask your fishmonger to clean it for you. To make the spice paste, put all the ingredients in a bowl, mix well and set aside. Bring a medium saucepan of water to the boil. Add the octopus, bring the water back to the boil and blanch for 1–2 minutes, then drain. Allow the octopus to cool slightly, then remove any dark skin – just pull it away from the flesh. Cut the octopus into quarters or if you have very small

crumbled into small pieces. Add the pork mince, sliced spring onions, bean sprouts, 2 tablespoons of the soy sauce, the fish sauce, chopped garlic and ginger to the bowl. Add a generous amount of salt and pepper, roll up your sleeves and use your hands to mix all the ingredients together. When you are ready to make your mandu, place a few gyoza wrappers on a clean surface in front of you – it’s best to work in batches so the wrappers don’t dry out. Spoon a heaped teaspoon of the mixture into

this mixture to the bowl of white radish and onion and stir thoroughly to coat everything well. Cut the spring onions in half lengthways, then cut each half into quarters and add to the bowl. Sprinkle with sesame seeds before serving. (See the photo on the next page.) KIMCHI STEW Kimchi is a kind of fermented vegetable relish, often made with cabbage, that’s one of the most popular foods in Korea. In fact, we were told that people say ‘kimchi’ when they’re having their picture taken, just like

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