Corner Café

April 21, 2010

Rick Stein’s Far Eastern Odyssey

Filed under: Miscellaneous & TV Shows — SeaDragon @ 7:29 pm

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.

Updated November 5, 2011: Chef Wan’s Malaysian Prawn and Noodle Salad
Bonus Malaysian Recipe – Grilled Beef with Mango (Chef Wan)

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

Also below are some other typical Malaysian recipes featured in the episode:
Roti Canai from SBS’s Food Safari
Penang Hokkien Mee 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

More Rendang recipes:
Rendang Tok 1 by Amy Beh
Rendang Tok 2 by Amy Beh
Rendang Tok 3 from The Star

Mutton Rendang by Amy Beh
Lamb Shank Rendang from 54 Farringdon Road, London(Pinang Malaysian Restaurant)

Chicken Rendang by Amy Beh

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

Over 100 recipes by Rick Stein on BBC


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.

Serves 4
100g dried rice or bean vermicelli
1 tbsp vegetable oil
1 egg
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.


  1. Hi Seadragon, I have some awards for you, please feel free to pick them up @ http://bakericious/ thanks. Jess.

    Comment by Bakericious — May 6, 2010 @ 6:12 pm | Reply

  2. Hi Chef,

    May I have the recipe for “Chicken Rendang”.
    Thanks & best regards.

    Comment by Perry — August 29, 2010 @ 7:14 pm | Reply

    • Sorry, I’m not a chef. Try Amy Beh’s recipe.

      Comment by SeaDragon — September 6, 2010 @ 5:48 pm | Reply

  3. May I please have Rick Stein’s Prawn and Mango dish recipe that was demonstrated on his program Eastern Odyssey?
    Sincere thanks

    Comment by Betty Fraser — September 13, 2010 @ 10:09 pm | Reply

    • It has been a few months since I watched the program, and I cannot remember he did any recipe with prawn and mango? Which episode and which country did he cook that dish? If you can’t find the recipe online, then probably you have to find his book for the recipe. Otherwise if you are after a Green Mango Salad recipe, I recommend you look up Luke Nguyen’s recipe.

      Comment by SeaDragon — September 15, 2010 @ 7:58 pm | Reply

      • OK, I finally tracked down the recipe. It was the early episode where Rick was on the rice barge down the Mekong on his way to Vietnam from Cambodia. The recipe was cooked by the chef on the barge for Rick, no wonder I could not remember Rick having done such a dish himself… Please note this is just a transcript from the episode, so the quantity of ingredients are all just approximation, make sure you adjust to suit your taste!

        Prawn & Mango Stir-Fry
        Peel and then cut 1 ripe mango into about 2-3cm cubes. Peel and devein about 10-12 large prawns (freshwater prawns were used in the episode), leave tails on. Sauté about 1-2 tbsp chopped onion and 1 tsp chopped garlic. Add prawns and stir-fry briefly until prawns started to turn red in colour. Add about 1/2-1 cup water. Season with salt and ground black pepper. Add about 1 tbsp lime juice, or to taste. Add 1 tsp cornflour dissolved in 1 tbsp water to thicken the sauce. Lastly add the cubed mango, give it a quick stir to heat up the mango, then plate up.

        Comment by SeaDragon — December 12, 2010 @ 2:27 pm | Reply

  4. I was hunting for Rick Stein’s recipes I lost last year when I saw your link… I did buy his book though and it’s amazing great…truly about the simplicity of Far eastern humble cooking to feed the hungry mouths and not for showing off like most chefs lately with molecular gastronomy, etc.

    Right now, there’s a TV channel just solely for cooking from traditional to molecular gastro in Belgium called Njam! which started Dec 1, 2010. They are showing Rick Stein’s Far Eastern Odyssey (reruns which was shot in 2008) during weekdays and repeated the chapters alternately. I just finished watching his Far Eastern Odyssey Christmas 😀 plus Jamie’s Naked Chef rerun series ..yea, when he was skinny and new in culinary TV 🙂

    I’m waiting for his next episode of Bali… can’t get bored watching the episodes all over again. His expressions about the food made me appreciated more of my home meals. Like you, I’m from Malaysia…and a Penangite 😀

    Comment by Esef — January 1, 2011 @ 1:01 am | Reply

    • Wow, you’re lucky to have a channel dedicated to cooking. I wouldn’t mind watching any series from Rick Stein over and over again, they are all so good viewing.

      Comment by SeaDragon — January 2, 2011 @ 4:05 pm | Reply

  5. I am currently in holiday in Penang and wanted to visit the restaurant referred to in Rick’s Far Eastern Oddessy for Laksa but I have forgotten it can anyone help.


    Comment by RUTHGRAY — January 29, 2011 @ 7:55 pm | Reply

  6. hi rick
    i enjoy watching your programes over and over,have you done a trip to singapore ,they have great food hawker centres,
    if you do let me no ,has i must have tryed them all.
    i have meet you several times in your food demostrations ,and they where great.
    keep up the good simple receipes,i think you are the best.

    Comment by michael — April 16, 2011 @ 9:16 am | Reply

  7. Always love rick steins presentation of the way food is put together, we are presently in Bangkok, wanted to visit the Malaka straits area, however, serious food poisoning in Indonesia has made me a bit timid when it comes to food in Asia, it always looks so tasty and tempting, I have really enjoyed coconut chicken and lemongrass soup, it is gorgeous, with rice it is a number of key ingredients that go together so well. Tomorrow we overnite train into Malaysia then another train to Kuala Lumpur, then singapore. I get to see the Malaka strait via cruise ship to London, sort of the luxury but sterile way to see these wonderful areas of the world. Thank you rick stein for opening the book so to speak and presenting stories of wonderful food around the globe.

    Comment by Mark trainor — February 13, 2015 @ 10:46 pm | Reply

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