We love smoked fish and couldn’t find any in Langkawi, where we were anchored. So we set about making some. We had a couple of problems to overcome before making our smoked fish. The first was we didn’t have a smoker, and the second – we could not find any hickory wood chips (or similar) on the island. This is how we smoked our fish!
Roast Duck Breast with Mango Salad – tender duck with a zesty mango salad. Render the duck fat in a pan and then roast in an oven.
Larb Kai is Laos’ national dish (unofficially) Chicken salad made with shallot, spring onion, and chilli flakes, mint, coriander, red chilli, lime juice with the fish sauce…
Fish Amok – steamed fish curry from Cambodia. Made with fish, lemongrass, garlic, shallots, turmeric, ginger, galangal, chilli, coconut cream…
Sate Ikan (Fish Sate) – delicious skewered fish with peanut sauce. Garlic, onion, cumin, coriander, coconut cream, sambal olek, ginger, soy, palm sugar, turmeric
Seafood Chowder with Cockles. Creamy and delicious, you can serve it in deep bowls with crusty bread or in a toasty bread bowl.
Chinese Tea Eggs – boiled eggs, cracked and cooked in soy, black tea, cinnamon, star anise, cloves, and fennel seeds. Delicious marbled eggs. Great for a snack.
Beef Rendang is a spicy meat dish that originated from the Minangkabau ethnic group of Indonesia. Beef, coconut milk, lime leaves, and a paste of mixed ground spices, which includes ginger, galangal, turmeric, lemongrass, garlic, shallot and chilli.
Stuffed squid (rice, fish, chilli, garlic) in a delicious tomato sauce – anchovies, capers, tomato chilli, shallots, herbs and pepper.
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