http://www.orientalcookbook.co.uk/ We have an extensive range of trusted recipes, complete with ratings, reviews and cooking tips. This is the ultimate cookbook for those who wish to savour the extraordinary & exquisite taste of authentic Oriental cuisines at home. Whats more, all our cooking guides and online recipes are completely free! We have everything from simple soups to exotic main courses, from snacks to desserts for the most lavish dinner parties. Dip into this cookbook and you'll find everything you need. en-gb Sun, 17 Aug 2008 23:32:28 BST http://www.rssboard.org/rss-specification enquire@orientalcookbook.co.uk enquire@orientalcookbook.co.uk http://www.orientalcookbook.co.uk/chinese-118-spicy-prawns-in-hoisin-sauce.html Spicy Prawns in Hoisin Sauce Sat, 16 Aug 2008 http://www.orientalcookbook.co.uk/chinese-118-spicy-prawns-in-hoisin-sauce.html http://www.orientalcookbook.co.uk/chinese-117-roast-duck-pancakes.html Authentic Beijing Roast Duck Pancakes Fri, 15 Aug 2008 http://www.orientalcookbook.co.uk/chinese-117-roast-duck-pancakes.html http://www.orientalcookbook.co.uk/chinese-116-chicken-with-beansprouts.html Chicken with Beansprouts Thu, 07 Aug 2008 http://www.orientalcookbook.co.uk/chinese-116-chicken-with-beansprouts.html http://www.orientalcookbook.co.uk/chinese-115-fried-rice.html Fried rice is very popular in many parts of the world and can be found at nearly any Chinese restaurant. When making fried rice do not use freshly cooked rice. Instead use left over cooked rice that is at least a day old. Wed, 06 Aug 2008 http://www.orientalcookbook.co.uk/chinese-115-fried-rice.html http://www.orientalcookbook.co.uk/thai-114-caramel-rice-balls-in-ginger-sauce.html Caramel Rice Balls in Ginger Sauce (Bor Loy Nam King Takai) Sun, 03 Aug 2008 http://www.orientalcookbook.co.uk/thai-114-caramel-rice-balls-in-ginger-sauce.html http://www.orientalcookbook.co.uk/thai-113-sweet-pancakes.html These pancakes are a Thai favorite. Thu, 31 Jul 2008 http://www.orientalcookbook.co.uk/thai-113-sweet-pancakes.html http://www.orientalcookbook.co.uk/chinese-112-beef-stir-fry-broccoli-and-oyster-sauce.html A convenient and tasty beef dish that can serve, two, four or more. Mon, 28 Jul 2008 http://www.orientalcookbook.co.uk/chinese-112-beef-stir-fry-broccoli-and-oyster-sauce.html http://www.orientalcookbook.co.uk/thai-110-vegetable-curry.html Thai Vegetable Curry Tue, 22 Jul 2008 http://www.orientalcookbook.co.uk/thai-110-vegetable-curry.html http://www.orientalcookbook.co.uk/chinese-111-oriental-stir-fry.html Oriental Stir-Fry Tue, 22 Jul 2008 http://www.orientalcookbook.co.uk/chinese-111-oriental-stir-fry.html http://www.orientalcookbook.co.uk/chinese-109-chicken-fried-rice-with-ham-and-shrimp.html Chicken Fried Rice with Ham and Shrimp. Sat, 19 Jul 2008 http://www.orientalcookbook.co.uk/chinese-109-chicken-fried-rice-with-ham-and-shrimp.html http://www.orientalcookbook.co.uk/chinese-108-chicken-noodle-broth.html A simple alternative to that greasy chow mein you local take-away serves up - and just as nice. Thu, 17 Jul 2008 http://www.orientalcookbook.co.uk/chinese-108-chicken-noodle-broth.html http://www.orientalcookbook.co.uk/chinese-106-crispy-shredded-beef.html A favourite from Chinese restaurants and takeaways Tue, 15 Jul 2008 http://www.orientalcookbook.co.uk/chinese-106-crispy-shredded-beef.html http://www.orientalcookbook.co.uk/chinese-107-szechuan-hot-fried-shredded-beef.html Szechuan Hot-Fried Crispy Shredded Beef with Carrots Tue, 15 Jul 2008 http://www.orientalcookbook.co.uk/chinese-107-szechuan-hot-fried-shredded-beef.html http://www.orientalcookbook.co.uk/chinese-105-chicken-cashew-nuts-yellow-bean-sauce.html This dish represents a perfect balance of texture, shape, colour and flavour - hallmarks of Chinese cuisine. Serve it with rice, and it makes a great meal for two. Mon, 14 Jul 2008 http://www.orientalcookbook.co.uk/chinese-105-chicken-cashew-nuts-yellow-bean-sauce.html http://www.orientalcookbook.co.uk/thai-104-yellow-soya-pudding.html This is yellow soya in a sticky sauce. Normally served with coconut milk, but for extra richess, you can add a spoonful of cocunut cream instead. Sun, 13 Jul 2008 http://www.orientalcookbook.co.uk/thai-104-yellow-soya-pudding.html http://www.orientalcookbook.co.uk/thai.php?recipe=102 It's very typical in Thailand to eat desserts made with sweet vegetables. They are not as sweet as western desserts, but they have plenty of flavour. This one has sweet corn in a sauce made from tapioca pearls. Thu, 10 Jul 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=102 http://www.orientalcookbook.co.uk/thai.php?recipe=103 These are the classic sesame seed sweets - toffee with toasted sesame seeds similar to peanut brittle. The best way to make these is with a sugar thermometer to get the correct temperature (150°C). An alternative method is to have a bowl of cold water and as you heat the sugar, drop a little into the water and look for the brittle toffee stage. Thu, 10 Jul 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=103 http://www.orientalcookbook.co.uk/chinese.php?recipe=100 Green bean also known as green mung bean is known to have cooling effect on the body - perfect for neutralizing the heaty effect of deep fried food. Tue, 08 Jul 2008 http://www.orientalcookbook.co.uk/chinese.php?recipe=100 http://www.orientalcookbook.co.uk/chinese.php?recipe=101 Ice Lemon Tea Tue, 08 Jul 2008 http://www.orientalcookbook.co.uk/chinese.php?recipe=101 http://www.orientalcookbook.co.uk/thai.php?recipe=99 Kidney bean balls served in a sweet ginger sauce. Mon, 07 Jul 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=99 http://www.orientalcookbook.co.uk/thai.php?recipe=97 Chicken satay is the Thai version of fast food, found in every street market and Thai restaurant. It can be served as a starter, buffet, snack or as a wonderful main course with the addition of salad leaves. Sun, 06 Jul 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=97 http://www.orientalcookbook.co.uk/thai.php?recipe=98 This has all the exotic fragrances and flavours of the East, yet it's very simple to make. Sun, 06 Jul 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=98 http://www.orientalcookbook.co.uk/thai.php?recipe=95 Another way to use up left over pumpkin. The pumpkin is cut into pieces and cooked in coconut sauce and topped off with sugar syrup. Fri, 04 Jul 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=95 http://www.orientalcookbook.co.uk/thai.php?recipe=96 These little jewels are made from salad radishes. They are crunchy in the centre like pomegranate seeds. You can also use apple if you prefer, but for true authenticity, use water chestnuts. Fri, 04 Jul 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=96 http://www.orientalcookbook.co.uk/thai.php?recipe=93 Sometimes the simplest dishes are the best. This dessert requires fresh ripe melons. Gala melon or cantaloupe are ideal for this. The coconut adds a rich taste to the melon and the two flavours work extremely well together. Thu, 03 Jul 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=93