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/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/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/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/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 http://www.orientalcookbook.co.uk/thai.php?recipe=94 Enzymes in your mouth break the potato starch into sugars, so it's not unusual to have this for a dessert. Thu, 03 Jul 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=94 http://www.orientalcookbook.co.uk/thai.php?recipe=92 A bite sized crunchy snack made from coconut milk and cassava starch. If you want to store these, they should be kept in an airtight container. Wed, 02 Jul 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=92 http://www.orientalcookbook.co.uk/thai.php?recipe=91 A typical bean and sweet coconut dessert from Thailand. This is an ideal vegetarian dish, even suitable for vegans, as the beans are full of protein. Tue, 01 Jul 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=91 http://www.orientalcookbook.co.uk/thai.php?recipe=90 This Thai dessert is easy but messy to make. The dominant flavour is the sweetened coconut milk. The balls can be prepared beforehand and stored in cold water. However, the coconut sauce should be made just before serving. Sat, 28 Jun 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=90 http://www.orientalcookbook.co.uk/thai.php?recipe=86 This is one of the easiest suppers to make, but somehow, however much I know this, it always surprises me. Not in the cooking, so much as in the eating: I can't believe, each time anew, how deep and textured and full-throttle, in a sweet, comforting way, this tastes, when all I've done is a bit of shopping and some light stirring. If you have some fresh prawns, so much the better, but I stipulate frozen ones below since I regularly keep them in the freezer. Sat, 14 Jun 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=86 http://www.orientalcookbook.co.uk/thai.php?recipe=81 This is very simple to make and the chicken will contain more flavour if allowed to marinade with the sauce overnight. Try serving this with spicy fried rice. Tue, 20 May 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=81 http://www.orientalcookbook.co.uk/thai.php?recipe=74 Fiery Shrimp Curry Sun, 27 Apr 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=74 http://www.orientalcookbook.co.uk/thai.php?recipe=73 Pad Thai is often called the signature dish of Thai cuisine. There are several regional variations. Sun, 20 Apr 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=73 http://www.orientalcookbook.co.uk/thai.php?recipe=72 Coconut Rice Noodles Sat, 19 Apr 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=72 http://www.orientalcookbook.co.uk/thai.php?recipe=71 Thai Spicy Noodle Mon, 14 Apr 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=71 http://www.orientalcookbook.co.uk/thai.php?recipe=63 A very simple starter to illustrate how plum sauce is used. This dish is simply made up of cubes of deep fried tofu, with plum sauce as a dipping sauce and coriander garnish. Fri, 11 Apr 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=63 http://www.orientalcookbook.co.uk/thai.php?recipe=64 The shape of the crab sticks make them ideal for this steamed starter. Fri, 11 Apr 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=64 http://www.orientalcookbook.co.uk/thai.php?recipe=65 This is a very small plate of pork balls and noodles served as a starter or with an alcoholic drink as a snack. The pork is seasonsed with red teriyaki powder seasoning which gives it its distinct taste. Fri, 11 Apr 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=65 http://www.orientalcookbook.co.uk/thai.php?recipe=66 Inside each parcel is a shelled shrimp, surrounded by pork mince and seasonings. The tail of the shrimp gives a nice handle to pick it up with. Fri, 11 Apr 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=66 http://www.orientalcookbook.co.uk/thai.php?recipe=67 These red pork pyramid shaped parcels are yet another steamed snack served as a starter. The red layer is made from seasoned pork. The inner layer is filled with noodle. Fri, 11 Apr 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=67 http://www.orientalcookbook.co.uk/thai.php?recipe=68 A snack straight out of a Bangkok bakery. They are mini bite sized pies (pasties) filled with Thai green curry pork. Fri, 11 Apr 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=68 http://www.orientalcookbook.co.uk/thai.php?recipe=69 An Italian favourite given the heat treatment thanks to fresh green chillies. Kafir lime leaves and lemongrass add a fragrant Thai edge. Fri, 11 Apr 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=69 http://www.orientalcookbook.co.uk/thai.php?recipe=70 Tender meaty chunks of monkfish poached in creamy curry stock. This is delicious and idiot-proof - all you need are a few fresh ingredients, half an hour and a couple of hungry mouths to feed. Fri, 11 Apr 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=70 http://www.orientalcookbook.co.uk/thai.php?recipe=62 Choose a good medley of flavour mushrooms for this dish, like shitake and seps, to give the taste more depth. Chopped Thai basil and coriander also adds to the flavour. Wed, 09 Apr 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=62 http://www.orientalcookbook.co.uk/thai.php?recipe=61 The three main flavours come from the seafood. Mon, 07 Apr 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=61 http://www.orientalcookbook.co.uk/thai.php?recipe=60 Here is a typical recipe of seasoned chicken wrapped in bi tua leaves. The leaves give the chicken a subtle tangy taste, but the dominant flavours come from the dipping sauce. Sun, 06 Apr 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=60 http://www.orientalcookbook.co.uk/thai.php?recipe=59 These little mushroom houses consist of 3 layers, made up of tofu, a ball of pork mince and a mushroom on top. Sat, 05 Apr 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=59 http://www.orientalcookbook.co.uk/thai.php?recipe=56 This recipe is much better than the frozen Chinese parcels you can buy at the supermarket, the fresh spring onion and coriander really makes a difference. Fri, 04 Apr 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=56 http://www.orientalcookbook.co.uk/thai.php?recipe=57 A wonderful dish of stuffed onions. All the flavour of the red onions is kept in the dish and the onion served to keep the stuffing moist. Serve either as a starter or as a side dish with soup. Fri, 04 Apr 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=57 http://www.orientalcookbook.co.uk/thai.php?recipe=58 These steamed dumplings are made with pork seasoned with Thai teriyaki powder, widely available from Asian supermarkets. Fri, 04 Apr 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=58 http://www.orientalcookbook.co.uk/thai.php?recipe=54 A Thai variant of a Chinese dish. These are pork mushrooms and carrot parcels, served as a starter or snack. Each parcel is approximately 3cm across. Wed, 02 Apr 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=54 http://www.orientalcookbook.co.uk/thai.php?recipe=55 This is a steamed snack with vegetables and pork wrapped in rice paper. It can be served hot as a starter or cold as a snack. Wed, 02 Apr 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=55