Chilli Banana
Meze Publishing (Verlag)
978-0-9928981-4-4 (ISBN)
From an inquisitive child trying out her first taste of cooking in the family home to a successful restaurant entrepreneur, May Wakefield of the Chilli Banana restaurant franchise has now released a Thai cook book showcasing her culinary journey. With more than 50 diverse recipes and stunning photographs, taken in Thailand and Cheshire, the 'Chilli Banana' cook book captures the essence of Thailand's vibrant food culture. The dishes range from starters and sharers - including grilled prawns, marinated steak strips, spring rolls and fishcakes - to traditional soups, noodle dishes, rice dishes and salads. The book explores a variety of cooking styles from deliciously simple street food, to popular home cooked meals as well as adventurous cuisine from Bangkok's high class skyscraper restaurants. With anecdotes, tips, spice ratings and flavour profiles, May Wakefield guides you through the cooking process for each dish to ensure that authentic Thai dishes can be created every time. May and her husband Steve set up the first Chilli Banana restaurant in Wilmslow nearly 20 years ago and continue to serve fresh, flavoursome and authentic Thai cuisine from their three Chilli Banana restaurants across the north west. Now, they bring a collection of their most popular, and personal favourite dishes directly into your home.
Foreword6May's Journey16A trip to the market26Starters & light bitesSua rong hai Tiger's tears38Satay gai Chicken satay40Moo ping Barbecued marinated pork on skewers 42Po pia tod Thai spring rolls44Nua det deow Marinated steak strips46Gai haw bai teuy Chicken wrapped in pandan leaves48Tod man pla Thai fishcakes50Hoy nang rom neuang Steamed oysters with chilli garlic sauce and crispy fried shallots52Tod man gung Prawn cakes54Gung pow Grilled king prawns on skewers56Dab Gai Yang Grilled marinated chicken livers58SoupsTom yam gung nam khon Hot and sour prawn soup with oyster mushrooms64Guoyteow moo nam tok Noodle soup with pork66Gai tom ka Chicken and cauliflowers in coconut milk soup 68Tom ma-ra kradook on Bitter melon soup with spare ribs70Tom yam pla beuk Giant catfish in hot and sour soup72SaladsYam nua yang Barbecued sirloin steak in spicy salad with celery78Som tam thai Green papaya salad80Yam talay Mixed seafood salad with Thai celery 82Laab gai Spicy minced chicken salad 84Yam som-o Pomelo salad with shredded chicken and roasted coconut flakes86Yam pla duk foo Crispy seabass flakes with sour mango salad88Salmon yam yai Salmon salad with caramelised red onion90Yam met mammuang Salted cashew nut salad92Yam wun sen talay Vermicelli salad with seafood, minced chicken and pickled garlic94Salmon sashimi Salmon sashimi with lemongrass salad96MeatNua Sawan Heavenly Beef100Moo tod kratiem prik thai Pork with garlic and black pepper102Nua pad nammanhoy normai farang Beef stir-fry in oyster sauce with asparagus104Gai pad met mammuang Stir-fried chicken with cashew nuts and dried chilli106Gai pad keo wan haeng Chicken stir-fried with green curry paste and pea aubergines108Moo paloa Slow cooked pork belly with cinnamon and star anise110Gai Yang Barbecued Chicken112CurriesGaeng keo wan pla si pak chee lao Cod loin in green curry with dill118Panaeng nua yang Fillet steak with rich panaeng curry120Gaeng ped bet yang Honey roasted duck in red curry sauce with rambutans122Gaeng keo wan gai Green curry with chicken 124Gaeng pa gai 'Jungle curry' with fresh peppercorn and chicken 126Massaman nua Massaman beef curry128Gaeng kari gai Chicken and sweet potato yellow curry130Gaeng leuang pla Southern sour yellow curry with pineapple and silver hake steak132SeafoodPladuk tod kratiem prik thai Pangus with garlic and black pepper sauce with crispy garlic flakes 138Tuna Neung raad Kratiam Prikthai Steamed tuna with garlic and black pepper sauce140Pla nueung menow Steamed sea bass with lime and chilli142Pla neung king Steamed sea bass with ginger and spring onion144Pla sam ros Pan fried sea bream with three flavoured sauce146Pla meuk pad krapow Stir-fry squid with holy basil leaves148Hoy shell pad nam prik pow Fresh scallops stir-fried with chilli oil150Rice & noodlesPad thai gung Prawn Thai style special fried noodles with tamarind syrup156Gotyeow pad kimow nua 'Drunken' stir-fried noodles with beef with tamarind syrup158Kow pad gai Fried rice with chicken160How soi Northern curry noodles with chicken162Kow kluk kapi Fried rice with shrimp paste164Kow neow Sticky rice 167DessertsPeanut butter creme brulee with banana and peanut brittle172Kow neow mammuang Mango with sweet sticky rice174Mango sundae176Gluay buad chee Banana in coconut milk178Sauces & pastes182Acknowledgements192
| Erscheint lt. Verlag | 1.12.2014 |
|---|---|
| Illustrationen | Paul Cocker, Marc Barker |
| Verlagsort | Sheffield |
| Sprache | englisch; Multiple languages |
| Maße | 189 x 246 mm |
| Gewicht | 750 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
| ISBN-10 | 0-9928981-4-5 / 0992898145 |
| ISBN-13 | 978-0-9928981-4-4 / 9780992898144 |
| Zustand | Neuware |
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