Rick Stein is on an epic culinary journey beginning in Cambodia, where he discovers the joys of freshly caught swimmer crabs cooked with green peppercorns from Kampot.
In Vietnam, Rick and a friend, former pupil Tom Kime, enjoy the varied, healthy cuisine. Besides seafood, lots of which is bred in small ponds, there is rather more beef, pork, fowl and loads of vegetables as well as herbs. Rick starts his visit of Thailand in bustling Bangkok, the paradise of street vending.
Rick continues his odyssey in Thailand, where he meets up with one of his heroes, David Thompson, a man who has immersed his professional life into understanding Thai cuisine.
Rick is spoilt for choice as he explores the multifaceted food of Penang, an appealing mix of indigenous Malay, Indian and Chinese with a bit of British charm thrown in for good measure.
Rick visits Sri Lanka and discovers a wealth of hot and spicy vegetable curries, and then moves on to Bali, where food takes on a religious significance. He samples the best roast pork he has ever tasted.
Rick ends his culinary tour in Bangladesh, the country that spawned thousands of 'Indian' restaurants in Britain years ago. Not surprisingly, curry is at the top of his list.
Having returned from his exploits in the Far East, Rick Stein begins his Christmas odyssey by what he'd like to cook with all that left-over turkey. From Vietnam, he is inspired to make a Vietnamese turkey salad and further down on the i land of Bali he makes the ultimate Nasi Goreng. As a festive treat, , Rick creates a delicious cashew nut curry. He also visits his local Thai spices shop owner who cooks left-over Turkey with prawns and flat noodles.
