Gordon’s Great Escape Southeast Asia: 100 of my favourite Southeast Asian recipes. Gordon Ramsay

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СКАЧАТЬ tbsp vegetable oil

      sea salt and crushed black pepper

      500g beef sirloin, cut into 3cm pieces

      MANGO AND TAMARIND DIPPING SAUCE

      2 tbsp vegetable oil

      2 shallots, peeled and finely diced

      2.5cm knob of ginger, peeled and finely chopped

      1 ripe mango, peeled and diced

      1–2 tsp chilli paste

      2 tbsp tamarind paste tsp fish sauce

      1–2 tsp honey

      approx. 100ml water

      In Cambodia it was refreshing to go back to basics and cook over charcoal. I love the flavours from an open flame, and beef skewers cooked this way are a particular favourite. The accompanying mango and tamarind dipping sauce has a sweet and sour flavour which is perfect with the juicy, marinated meat.

      For extra fragrance and impact, cook the beef on lemongrass skewers. Simply remove the outer woody skin from untrimmed stalks and peel it off to expose the inner stalk.

      If using, soak wooden skewers in warm water for at least 30 minutes to prevent them scorching during cooking. Meanwhile, make the marinade. Combine the galangal, garlic, oyster sauce, soy sauce, palm sugar, oil and seasoning in a bowl. Taste and adjust the seasoning if necessary. Add the beef to the marinade and combine well to coat the meat. Cover and place in a refrigerator for 1–3 hours.

      Next, prepare the dipping sauce. Place a sauté pan or wok over a medium heat and add the oil. Add the shallots and slowly caramelise them – this should take around 4–5 minutes. Add the ginger and mango and cook for a couple of minutes until the mango starts to break down. Add the chilli paste and mix well, allowing the paste to cook for a minute or so. Add the tamarind paste, fish sauce, honey and water and simmer until most of the liquid has evaporated and it has a thick, syrupy consistency. Remove from the pan and pour into a bowl. Allow to cool. Cover and place in the refrigerator until the beef skewers are ready to be cooked.

      Place a griddle pan over a medium heat. Thread the beef pieces onto the skewers and cook on the hot griddle for 2–3 minutes on each side, until the meat is tender. Baste the skewers while cooking. When cooked, remove the beef from the pan, set aside and allow to rest for a few minutes. Repeat this process until all the skewers are cooked. Serve alongside the mango and tamarind dipping sauce.

Cambodian-style smoked fish dip

      SERVES 6–8

      100g white fish, such as cod or whiting

      200g undyed smoked haddock

      zest and juice of 2 limes

      handful of coriander stalks, plus leaves, finely shredded

      pinch of black peppercorns

      2–3 tbsp vegetable oil

      3 garlic cloves, peeled and crushed

      2 shallots, peeled and finely chopped

      2cm knob of galangal, peeled and crushed

      3 small red chillies, deseeded and chopped

      1 tbsp tamarind paste

      25g roasted peanuts, lightly crushed

      2 tbsp fish sauce

      1 tsp prahok (anchovy paste)

      1 spring onion, sliced

      small handful of Thai basil, finely shredded

      Smoked fish is a common ingredient in Cambodia, as it is does not deteriorate in the endless intense summer heat in a country where most homes do not have a fridge. As well as preserving the fish, smoking adds flavour, and when combined in this dip with peanuts and tamarind it creates an unusual balance between salty, sour and spicy.

      By the time the French colonial occupation of Cambodia came to an end, the departing Europeans had firmly left their mark on Cambodian cuisine. This dip is one such example of where the two cuisines meet at a crossroads. The idea is predominantly French, yet the ingredients remain distinctly Cambodian. Like any dip, it is best served with a crusty French baguette or some fresh crudités.

      Place all the fish in a pan of simmering water with the lime zest, coriander stalks and peppercorns and poach for 4–5 minutes until cooked through. Remove from the water using a slotted spoon, drain on kitchen paper and allow to cool.

      In a frying pan, heat the oil and sauté the garlic, shallots, galangal and chillies for 3–4 minutes until all are softened. Remove from the pan and place in a mixing bowl. Flake the fish into the bowl, discarding the skin, add the remaining ingredients and mix well. Alternatively, transfer the mixture to a food processor and blend together for a smooth texture.

      Taste and season if necessary, remembering that little salt should be required because of the fish ingredients. Serve with fresh, raw vegetables, such as green beans, cucumber and carrots.

Curry puffs

      MAKES 18–20

      DOUGH

      225g plain flour, plus extra for dusting

      pinch of salt

      60g melted butter

      warm water

      FILLING

      2 tbsp vegetable oil

      1 garlic clove, peeled and crushed

      2cm knob of ginger, peeled and grated

      1 small red onion, peeled and finely chopped

      1 small sweet potato, peeled and cut into 1cm dice, then blanched

      1 small potato, peeled and cut into 1cm dice, then blanched

      1 tbsp curry powder

      pinch of ground cumin

      pinch of chilli powder tsp sea salt tsp ground white pepper

      200ml vegetable stock

      small handful of coriander, finely chopped

      2 egg yolks, to finish

      My first experience of these curry puffs, or Kari paps, was at a Malaysian version of a service station, where you could help yourself to as many as you wanted and then confess to how many you had eaten when the time came to pay! I admitted to having eaten no less than two and definitely no more than five. They were incredibly moreish.

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