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Viewing entries 1 to 8 of 8.
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BBC Two England

Far Flung Floyd

The first of seven programmes following Keith Floyd on a gastronomic tour of the Far East. Vietnam. The oriental odyssey starts in Ho Chi Min City as Floyd cooks chicken and sweet potato curry on the Saigon River and sips cobra tonic while preparing a spicy stew for a Vietnamese army volley ball team. Director David Pritchard
A Lifetime Broadcast production for BBCtv
BBC Two England

Far Flung Floyd

Keith Floyd continues his gastronomic tour of the Far East. Bangkok. Navigating the busy waterways of the Floating Market, Floyd cooks a fish curry on a long-tailed boat. He samples a noodle stall, and in a seafood market sees the fish he chooses cooked on the spot. Director David Pritchard
A Lifetime production for BBCtv
SEE RECIPE page 12
BBC Two England

Far Flung Floyd

Keith Floyd continues on his gastronomic tour of the Far East. North Thailand. In the misty hills on the Burmese border,
Floyd conjures up a fresh papaya salad and cooks a jungle soup. He also travels by elephant and boat to a remote mountain village where he prepares a suckling pig to eat. Director David Pritchard
A Lifetime production for BBCtv
SEE RECIPE page 12
BBC Two England

Far Flung Floyd

Koh Samui , Thailand. On this paradise island, Keith Floyd cooks crabs on the beach, forages for herbs in a Muslim market and makes coconut curry. Director David Pritchard
A Lifetime production for BBCtv
SEERECH>Epagel2
BBC Two England

Far Flung Floyd

Keith Floyd continues on his gastronomic tour of the Far East. West Malaysia. In Malacca, ancient capital of the spice trade, Floyd tucks into "devil's chicken", an aromatic dish created by the Portuguese sailors 500 years ago.
He conjures up a noodle and prawn soup for a Malaysian family and creates chili crab in a spicy red sauce.
Director David Pritchard
A Lifetime production for BBCtv
KEITH FLOYD 'S KIND OF DAY: page 98
BBC Two England

Far Flung Floyd

East Malaysia. The sour, spicy ingredients of Malaysian dishes are at the heart of Keith Floyd 's tantalising tamarind chicken, hot beef rendang and exotic squid curry.
Director David Pritchard
A Lifetime production for BBCtv
SEE RECIPE page 14
BBC Two England

Far Flung Floyd

Hong Kong. In this most cosmopolitan of oriental cities Floyd, at the end of his journey, learns about the yin and yang of food, takes on the intricacies of dim sum in 2,000-seater restaurant, and serves up a lobster stir-fry on the rolling deck of a sampan. Director David Pritchard
A Lifetime production for BBCtv
SEE RECIPE page 11
BBC Two England

A Feast of Floyd

Keith Floyd ends his personal choice of favourite programmes with an episode from Far Flung Floyd.
In North Thailand he goes as far as he has ever travelled before into the hill country on the Burmese border, and ends his journey roasting a whole suckling pigforthe local chief.
Director David Pritchard






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