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Bangkok Local: Cult recipes from the streets that make the city

$35.00

From the Publisher

image of plates on a table under text: "tour bangkok's sights and dishes from morning to midnight"image of plates on a table under text: "tour bangkok's sights and dishes from morning to midnight"

a pinapple cut in half and filled with rice on top of a bright orange table clotha pinapple cut in half and filled with rice on top of a bright orange table cloth

KHAO PAD SAPPAROD

Pineapple fried rice

Heat oil in a wok over medium heat and stir-fry garlic until fragrant. Increase heat to high and add shrimp and shallot, stir-frying until shrimp are just cooked through.Add rice to the wok and stir-fry for 1–2 minutes, until rice is well coated with oil. Season with soy sauce, oyster sauce, fish sauce, and sugar and stir-fry for 2–3 minutes. Add pineapple, scallion, and cashew nuts and stir-fry for a further 1–2 minutes, until well combined. Remove from heat and transfer to a serving bowl or a hollowed-out pineapple half.To serve, sprinkle with cilantro and accompany with lime wedges.

⅓ cup vegetable oil 2 garlic cloves, finely chopped 1 lb 2 oz shrimp, peeled and deveined 1 red shallot, diced 14 oz steamed jasmine rice, cooled (preferably from previous day) 1 tablespoon soy sauce, oyster sauce, and fish sauce 1 teaspoon superfine sugar garnish with pineapple, scallion, roasted cashew nuts, cliantro, and lime wedges

Authors:
Sareen Rojanametin & Jean Thamthanakorn ArChan Chan Aim Aris and Ahmad Salim Brendan Liew & Caryn Liew

What’s it about?
Bangkok Local is packed with traditional Thai cuisine and dishes that reflect an ongoing history. Recipes include khao pad sapparod, tom yum goong, jok and a curry for everyone’s tastes Hong Kong Local explores traditional and contemporary Cantonese cuisine while embracing the influences that continue to shape Hong Kong’s food. Recipes include sa cha beef noodles, egg tarts and all kinds of dumplings. Penang Local is a celebration of a cuisine with as many multicultural influences as delicious dishes. Recipes include kaya toast, Belacan fried chicken, laksa and char kuey teow, perfect to wash down with a beer. Tokyo Local brings you defining recipes from a city that’s a blend of tradition and modernity. Recipes include soufflé hotcakes, tonkatsu, cotton soft cheesecake and a guide to ramen in the home.

Publisher ‏ : ‎ Smith Street Books (April 30, 2019)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 208 pages
ISBN-10 ‏ : ‎ 1925418928
ISBN-13 ‏ : ‎ 978-1925418927
Item Weight ‏ : ‎ 1.92 pounds
Dimensions ‏ : ‎ 7.9 x 0.91 x 9.87 inches

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Price: $35.00
(as of Oct 17,2023 23:41:40 UTC – Details)


From the Publisher

image of plates on a table under text: "tour bangkok's sights and dishes from morning to midnight"image of plates on a table under text: "tour bangkok's sights and dishes from morning to midnight"

a pinapple cut in half and filled with rice on top of a bright orange table clotha pinapple cut in half and filled with rice on top of a bright orange table cloth

KHAO PAD SAPPAROD

Pineapple fried rice

Heat oil in a wok over medium heat and stir-fry garlic until fragrant. Increase heat to high and add shrimp and shallot, stir-frying until shrimp are just cooked through.Add rice to the wok and stir-fry for 1–2 minutes, until rice is well coated with oil. Season with soy sauce, oyster sauce, fish sauce, and sugar and stir-fry for 2–3 minutes. Add pineapple, scallion, and cashew nuts and stir-fry for a further 1–2 minutes, until well combined. Remove from heat and transfer to a serving bowl or a hollowed-out pineapple half.To serve, sprinkle with cilantro and accompany with lime wedges.

⅓ cup vegetable oil 2 garlic cloves, finely chopped 1 lb 2 oz shrimp, peeled and deveined 1 red shallot, diced 14 oz steamed jasmine rice, cooled (preferably from previous day) 1 tablespoon soy sauce, oyster sauce, and fish sauce 1 teaspoon superfine sugar garnish with pineapple, scallion, roasted cashew nuts, cliantro, and lime wedges

Authors:
Sareen Rojanametin & Jean Thamthanakorn ArChan Chan Aim Aris and Ahmad Salim Brendan Liew & Caryn Liew

What’s it about?
Bangkok Local is packed with traditional Thai cuisine and dishes that reflect an ongoing history. Recipes include khao pad sapparod, tom yum goong, jok and a curry for everyone’s tastes Hong Kong Local explores traditional and contemporary Cantonese cuisine while embracing the influences that continue to shape Hong Kong’s food. Recipes include sa cha beef noodles, egg tarts and all kinds of dumplings. Penang Local is a celebration of a cuisine with as many multicultural influences as delicious dishes. Recipes include kaya toast, Belacan fried chicken, laksa and char kuey teow, perfect to wash down with a beer. Tokyo Local brings you defining recipes from a city that’s a blend of tradition and modernity. Recipes include soufflé hotcakes, tonkatsu, cotton soft cheesecake and a guide to ramen in the home.

Publisher ‏ : ‎ Smith Street Books (April 30, 2019)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 208 pages
ISBN-10 ‏ : ‎ 1925418928
ISBN-13 ‏ : ‎ 978-1925418927
Item Weight ‏ : ‎ 1.92 pounds
Dimensions ‏ : ‎ 7.9 x 0.91 x 9.87 inches

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