Читать онлайн «Gordon’s Great Escape Southeast Asia: 100 of my favourite Southeast Asian recipes»
Автор Gordon Ramsay
Gordon’s Great Escape Southeast Asia
Photographer Emma Lee Text Gordon Ramsay and Lauren Abery
Art Director Patrick Budge Food Stylists Lauren Abery and Lisa Harrison
Home Economist Lisa Harrison Props Stylist Emma Thomas
Contents
Cook’s notes
Searchable Terms
Acknowledgements
Copyright
About the Publisher
Cook’s notes
Spoon measures are level, unless otherwise specified:
1 tsp is equivalent to 5ml; 1 tbsp is equivalent to 15ml.
Use good-quality sea salt, freshly ground black pepper and fresh herbs for the best flavour.
Use large eggs unless otherwise suggested, ideally organic or free-range. If you are pregnant or in a vulnerable health group, avoid dishes using raw egg whites or lightly cooked eggs.
Individual ovens may vary in actual temperature by 10°C from the setting, so it is important to know your oven. Use an oven thermometer to check its accuracy.
Timings are provided as guidelines, with a description of colour or texture where appropriate, but readers should rely on their own judgement as to when a dish is properly cooked.
Introduction
About 20 years ago, in my early days as a commis chef, I remember someone handing me this weird-looking stalk, which I soon learned was lemongrass. I was excited to discover an unfamiliar ingredient – what did it taste like, where did it come from, were there more like this? That day taught me that as a chef you never stop learning, a lesson that holds true today. While I felt confident cooking French cuisine, I was yet to discover the ingredients, flavours and cooking techniques of places further afield.
On my first Great Escape to India, I found that the best way to understand the food of another nation is to experience it in the country itself. For my second Great Escape my taste buds were in for an unforgettable rollercoaster ride as I set off on a pilgrimage to experience the culinary delights of not one country but four: Thailand, Cambodia, Vietnam and Malaysia.Thailand
Of the four countries on my itinerary, Thailand was the nation and cuisine I was most familiar with because I had visited it on a family holiday. I knew that at the forefront of Thai food is the creation of balance of sweet, sour, spicy, bitter and hot flavours, and that it has more to offer than the Thai green curries and Pad Thais that the West have adopted. It has long been said that some of the best food in Thailand can be found on the streets – and I have to agree. There is no shortage of street sellers, whose wares vary from barbecued chicken (Gai yang, Meat), green papaya salad (Som tam, Salads), deep-fried shrimp (Coconut prawns, Snacks/appetisers), to drinks. A successful street stall can, indeed, be more popular than a restaurant.
