Famous Asian Chefs & Their Favourite Recipes
Famous Asian Chefs & Their Favourite Recipes
Every component of the banana flower can be used in Thai food. The most common bloom fronds are the inner, light yellow ones. These are frequently used in Pad Thai, salads, curries, soups, and as a vegetable side dish with relishes.
Thai charred chili jam, or Nam prik pao in Thai language , is a flavorful, blazing hot, sweet-sour condiment that is frequently used to flavor lighter meals like tom yam, tom kha, banana flower salad, stir-fries, and both fried and steamed rice. If you’re serious about making authentic-tasting Thai food, you’ll want to have this ingredient on hand. It’s practically every Thai cook’s hidden weapon
Gai tod, or deep-fried chicken, is a common street snack in Thailand. The chicken pieces, which are frequently wings or small drumsticks and are sold from street carts, are marinated in a blend of spices and aromatics before being dredged in rice flour, which adds an extra layer of crispiness, and fried. The gai tod is cooked before being wok-tossed in a sauce made of Thai chili paste known as nahm prik pao.
This spicy, sour, salty, and nutritious Thai chicken salad is wonderful. Excellent as a starter but also great for a larger meal
The typical Laotian salad at Thip Khao, prepared by chef and owner Seng Luangrath, which may be made with chicken, pork, or tofu. Kaffir lime and lemongrass add plenty of aromatic appeal, sugar and fish sauce add a little sweetness, and lime juice adds a sharp, tangy edge
Laotian fried noodles are called kua mee. Kua means stir-fry, Mee refers to noodles. The noodle has a fantastic flavor and texture that perfectly balances sweet and salty flavors. This recipe by Chef Seng Luangrath is loved and featured by celebrity Chef Anthony Bourdain on his website
The green mango salad from Cambodia is slightly different from that from Thailand or Laos and has its own, beautiful, fresh flavor. Recipe from Cambodian celebrity chef Pisith Theam
Nom banh chok, a Cambodia famous breakfast dish, is made of freshly-made rice noodles covered in a yellow-green coconut-based fish curry. Wild plants, seasonal vegetables, edible flowers, and scented herbs used as garnishes create unique taste
A mouthwatering longan porridge (borbor in Khmer language) with coconut cream. To achieve a toasted flavor for this recipe, chef Luu Meng adds young rice flakes (ambok in Khmer language) to the original recipe
This quick Cambodian dish takes less than 15 minutes to prepare. Typically, the egg omelet with climbing wattle herb and is served with a fresh vegetable like cucumbers or tomatoes. For lunch or dinner, this meal prepared as a side dish can be served with rice.
