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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.

All text, graphics, recipes, and articles copyright Regional Recipes 2001-2010, unless otherwise attributed. Please do not reprint or distribute any of the material on this website without permission. For reprint permission, information about recipe or menu development, recipe and article submission guidelines, advertising quotes, or for information about how to get your product or book reviewed, please e-mail us. Thank you.
Recipe - Evil Jungle Prince
by Pauline Loo

How can you resist a recipe with such a great name? This great recipe for a traditional Thai dish was submitted by Pauline Loo.

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Evil Jungle Prince

Recipe Submitted by Pauline Loo

1/2 pound boneless chicken breast or 1/2 pound mixed vegetables
2 to 6 small red chili peppers
1/2 stalk fresh lemon grass
2 kaffir lime leaves
2 tablespoons oil
1/2 cup coconut milk
1/2 teaspoon salt
1 to 4 tablespoons fish sauce
10 to 15 basil leaves
1 cup chopped cabbage

Thinly cut chicken into 2-inch strips. (If doing veggie version, cut vegetables into thin strips.) Grind together red chili peppers, lemon grass, and kaffir lime leaves in a food processor or pound in a mortar. Heat oil to medium-high and sauté pepper mixture for 3 minutes. Stir in coconut milk and cook for 2 minutes. Add chicken (or vegetables) and cook for 5 minutes or until cooked. Reduce heat to medium-low. Stir in fish sauce , salt, and basil. Serve on a bed of chopped cabbage.

Makes 3 to 4 servings.

Pauline Loo has an excellent collection of Thai recipes at Thailand: Food and Recipes. Make sure to check her site for many more excellent recipes like this one.