Just finished watching tonight’s episode of Poh’s Kitchen and during the end credits, it was announced that Rick Stein’s Far Eastern Odyssey is starting on ABC1 next Tuesday night, April 27, 2010 at 8:30pm. Adding on to MasterChef Australia, Poh’s Kitchen and Italian Food Safari, which are all on my must-watch list currently, wow, no time to do anything else!!!
Update May 12, 2010: If you are looking for the recipe by Chef Wan at the end of Episode 3 last night where he made the Nyonya Rice Vermicelli Salad in Malacca for Rick, the salad is called Kerabu Bihun (Malay name) or Nyonya Bee Hoon Kerabu (Chinese name). You can find Rick’s version of the recipe here, but I think he modified it slightly. However Chef Wan also has another similar recipe called Prawn and Mango Noodle Salad which can also be easily adapted by omitting the mangoes and adding vietnamese mint, garlic chives and fried cubed firm tofu instead. Use rice vermicelli noodles (bee hoon) instead of the glass noodles.
Bonus Malaysian Recipe – Ayam Panggang Percik / Spicy Coconut Grilled Chicken (Chef Wan)
Bonus Malaysian Recipe – Nasi Kerabu / Nonya Rice Salad (Allen Woo)
Bonus Malaysian Recipe – Chicken Satay with Peanut Sauce (Florence Tan)
Update May 19, 2010: In Episode 4 last night, cookbook writer Florence Tan and her cousin made a Spicy Chicken dish for Rick, the recipe is available in the programme link I gave above, just click the episode link to Episode 4 for Amy’s Spicy Nyonya Chicken recipe. I’m not too sure of the recipe’s proper Malaysian name, is it Ayam Tempra? Can anyone confirm? At first I thought it looked like Ayam Kapitan, but there’s no coconut milk used in the recipe?
Also in the link, Rick gave the Malaysian Fish Curry with Tomato and Okra recipe, although he made the Fish Head Curry with Fay Khoo in the TV show. But here are a couple of typical Fish Head Curry recipes from 2 Malaysian food writers (Tony writes for Australian magazine, Gourmet Traveller, while Amy writes for Malaysian newspaper, The Star):
Fish Head Curry (Gulai Kepala Ikan) by Tony Tan
Fish Head Curry by Amy Beh
And from the Nasi Kandar segment:
Chicken Curry Kapitan by Rick Stein
Chicken Kapitan by Amy Beh
Beef Rendang by Rick Stein (official recipe)
Beef Rendang by Rick Stein (blog)
Beef Rendang by Tony Tan
Beef Rendang from SBS’s Food Safari
Beef Rendang 1 by Amy Beh
Beef Rendang 2 by Amy Beh
Beef Rendang 3 by Amy Beh
Beef Rendang by Mrs Lee
Update June 8, 2010: Rick Stein’s Christmas Odyssey
Here are three recipes by Rick Stein from tonight’s Christmas episode:
Indonesian Stir-Fried Rice (Nasi Goreng)
Sri Lankan Turkey Curry
Turkey Salad with Chinese Cabbage, Beansprouts and Vietnamese Mint
Other Recipes by Rick Stein:
Rick Stein’s Vietnamese Duck Braised in Spiced Orange Juice
Stir-Fried Prawns and Squid with Mushrooms and Thai Holy Basil by Rick Stein
Stir-fried salt and pepper squid with red chilli and spring onion by Rick Stein
Nasi Goreng with Mackerel by Rick Stein
Rick Stein’s Malaccan Black Pepper Crab (from Malaysia Kitchen 2010 in UK where Rick Stein is the official ambassador)
Sri Lankan Fish Curry (from Rick Stein’s Food Heroes)
Pan Fried Sand Whiting Stuffed with Ginger and Lemongrass Curry Paste (from Sunrise on SEVEN)
Black Rice Pudding with Iced Fresh Mangoes and Toasted Coconut Ice Cream by Rick Stein
Bee Hoon Goreng (Simon Goh of Chinta Ria Temple of Love, Sydney)
Simon Goh shares an easy fried noodle recipe straight from the hawker stalls of Kuala Lumpur. It is the flexible kind of street food where ingredients can be added and subtracted at will – a great fridge cleaner. He recommends including an egg at the start of the recipe. “It will make the stir-fry work better,” he says.
100g dried rice or bean vermicelli
1 tbsp vegetable oil
1/2 onion, thickly sliced
1 lup cheong sausage, thinly sliced or 2 tbsp cooked shredded chicken
150g small raw prawns/shrimp
1 tbsp chicken stock or water
1 tbsp light soy sauce
1 tbsp sweet soy sauce (Simon likes ABC brand)
1/2 cup beansprouts
1 tbsp fried shallots
Boil the kettle. Pour boiling water over rice noodles and leave for 5-10 seconds, or until soft (or follow packet directions). Drain and set aside.
Heat wok and add oil. Break egg into wok and stir around. Add onion and cook for 1 minute, continuing to move everything in the wok. Add lup cheong and prawns and stir through. Add the noodles and toss to combine. Pour in the stock and sauces and cook for 2-3 minutes. Add bean sprouts and cook for another minute. Turn onto plate and garnish with shallots.