Southeast Asia's Best Recipes: From Bangkok to Bali [Southeast Asian Cookbook, 121 Recipes]

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Tuttle Publishing, Mar 13, 2012 - Cooking - 160 pages
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"A mouth-watering culinary tour of southeast Asia's most scrumptious food." —Travelife Magazine

Cook delicious and healthy dishes from Thailand, Vietnam, Malaysia, Indonesia, Cambodia, and all across the region with this easy-to-follow Southeast Asian cookbook. Few Westerners know the sensational tastes and techniques of Southeast Asian cuisine as well as Wendy Hutton. In Southeast Asia's Best Recipes, Hutton takes readers on a culinary tour of the region's most famous and best-known dishes. Hutton has spent more than four decades traveling and eating her way through Asia, collecting the best recipes—from simple country homes to elegant restaurant kitchens.

Featuring a foreword by acclaimed food writer Charmaine Solomon and tantalizing photographs by award-winning food and lifestyle photographer Masano Kawana, this essential Asian cookbook shows readers how to prepare dozens of mouthwatering dishes.

Authentic Southeast Asian recipes include:
  • Extraordinary Beef Satay
  • Thai Rice Soup with Pork
  • Vietnamese Mixed Coconut Rice
  • Lemongrass Beef with Peanuts
  • Green Curry Chicken
  • Famous Singapore Chili Crab
  • Spicy Sambal Eggplant
Southeast Asian cuisine is more popular than ever, and with Wendy Hutton as your guide, you can learn how to whip up a festival of flavors in your very own kitchen!

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A Tropical Culinary Adventure 6
Essential Southeast Asian Ingredients 12
Tips and Techniques 22
Vinegared Cucumber Salad 25
Red Bell Pepper Relish 29
Daikon and Carrot 30
Vietnamese Spring Rolls 36
Southern Thai Corn Fritters 41
Classic Indonesian Fried Rice 88
Thai Fried Rice with Shrimp and Pork 92
Thai Basil Chicken 98
Laotian Chicken with Onions and Tomatoes 102
Spicy Tamarind Chicken with Lemongrass 107
Thai Grilled Beef Salad 110
Sweet Soy Balinese Pork 114
Spicy Laotian Ground Beef 119

Fresh Summer Rolls 45
Fragrant Coconut Chicken Soup 55
Classic Shrimp Tom Yam Soup 54
Penang Nonya Laksa Noodle Soup 58
Madurese Chicken Noodle Soup 64
Tropical Fruit Salad with Palm Sugar Dressing 68
Vietnamese Chicken Salad 73
Classic Pad Thai Rice Noodles 78
Vegetarian Noodles with Chinese Mushrooms 83
Delicate Squid with Thai Herbs 125
Thai Fried Fish with Ginger Sauce 129
Laotian Grilled Eggplant 141
Sago Pearls with Sweet Coconut Cream 153
Index 158

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About the author (2012)

Wendy Hutton, a New Zealander by birth, first came to Southeast Asia in 1967 and has worked in the region ever since, specializing in writing on travel and food. She has eaten her way through every country in Asia, gathering recipes from cooks everywhere from simple villages to elegant restaurant kitchens. She has written or contributed to many books on Asian food, including the highly acclaimed classic, Singapore Food. She has also written reference books on Asian herbs and spices, vegetables and fruits. Hutton is based in Sabah, Malaysian Borneo.

Masano Kawana is a renowned interiors, food and lifestyle photographer with a distinctly modernist touch. Previous publications include New Asian Style, a book on interiors in Singapore, Asian Bar and Restaurant Design, a book featuring 45 selected sleekly designed and wonderfully executed bars, restaurants and clubs in the Southeast Asian region, and several cookbooks, including the award-winning Shunju, winner of the 2004 James Beard Award for photography.

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