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Category: Expat Asia

Thai curry pastes (Part Two)

By Kay McMahon | Published: 1 April 2001

"We looked at commercially made Thai curry pastes last time. Now it's time for the DIY version. As well as all the special ingredients (see our earlier article), you'll need a mortar and pestle, or you can cheat by using a food processor AND a hand blender..." Kay gets cooking on the pastes for two of the most popular varieties of Thai curry - green curry and red curry.
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South-eastern Anatolia: the Wild South East

By Hajo | Published: 1 April 2001

MSNBC Correspondent Nicole Pope claims that “too few people are aware of Turkey’s South East, a region that offers both historical sites and landscapes of spectacular beauty”. This is the land of the ancient Mesopotamia, the world’s first real civilisation (that is if you don’t believe in Atlantis), founded some twelve thousand years ago. Embedded between mountain ranges and the rivers Euphrates and Tigris, this region has been the source of legends for generations. Enjoy the mystery.

South East Anatolia is

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Istanbul: hotels and restaurants for the business traveller

By Hajo | Published: 1 April 2001

Here are my top choices for hotels and restaurants in Istanbul. Unlike the usually rather cheap accommodation and dining options in Istanbul, these choices are all at the upper end of the price scale and thus to be recommended to business travellers with a considerable budget allowance, or to holiday makers who seek something very special and are prepared to pay for it.

I have been lucky to work for a company which provided for very decent dinners and hotels, yet

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Thai curry pastes (Part One)

By Kay McMahon | Published: 12 March 2001

"So what are curry pastes? They're the foundation for flavouring Thai curries. Now, don't start thinking along the lines of bad 'Indian' curries where you add a teaspoon of 'Madras' powder and hey presto - you've got a Madras curry..." Kay investigates the basis of all those beautifully fragrant Thai curries - the paste.
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Thai ingredients

By Kay McMahon | Published: 5 March 2001

"Although you can learn a lot by eating authentic Thai food and from books (and websites!), I found that attending a Thai cookery school was a great benefit. Each day, the class started with a visit to a local market where we were invited to sample things as well as having ingredients described to us. This was a useful familiarisation exercise." A look at some of the key ingredients in Thai cuisine.
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