Some Basic Recipes

As well as useful basic stocks, in this section you will find some of the most popular yet classic sauces, dips and curry pastes of tropical Asia. They are used in many of the recipes in this book or suggested as accompaniments. They are all made according tothe principles of my ‘new way’, applying common sense, using ingredients available almost everywhere, but making no compromise on quality. All use fresh ingredients, but most can be stored in airtight containers for at least a few days. Some can be kept for much longer, if they are suitable for freezing in ice-cube trays. These will give you ‘instant’ flavours and enable to make your own ‘convenience’ food at short notice, and you will still have the real taste of Southeast Asia. Things like the sambals and relishes are also a good way of allowing you to add extra heat at the table for those whose taste buds are more used to hot flavours.