Whether it’s the fresh herb-driven dishes of southeast Asia, India’s heady spices, the diverse regional cuisines of China or Japan’s unique dishes, we’re in love with Asian flavours. Here are some of my favourite Asian recipes.
Asian Warm Beef Salad Like this recipe? You’ll love my online Asian home cooking class inspired by Cheong Liew! I love Asian flavours, but don’t have a lot of patience for cooking elaborate Asian dishes. So I love this Asian warm beef salad. It’s easy to toss together, looks impressive and is full of flavour. […]
Black Pepper Butter Chicken Like this recipe? You’ll love my online Indian cooking class inspired by Ajoy Joshi! This quick, tasty recipe is my version of a Punjabi dish, kali mirch murgh makhani (literally black pepper chicken with butter). It’s nothing like the fluoro-orange butter chicken of Indian restaurants (which I also love!), nor is […]
Gulab Jamuns Like this recipe? You’ll love my online Indian cooking class inspired by Ajoy Joshi! Many years ago a friend’s parents owned an Indian restaurant in Parramatta. His Dad did most of the cooking, but it was his Mum who taught me to make the classic Indian sweet gulab jamuns. This is very close […]
Satay Chicken Like this recipe? You’ll love my online Malaysian cooking class! Some of my favourite memories from trips to Malaysia and Indonesia are of eating satay chicken skewers from street stalls. I’ve tried all sorts of complicated recipes at home to recreate the flavour without success. Then I came across Ayam satay sauce – […]
Asian Rice Bowl Like this Asian rice bowl recipe? You’ll love my online Asian home cooking class inspired by Cheong Liew! We always want to eat well, but don’t always want to spend hours in a hot kitchen. That’s when throw-together-dishes like this Asian rice bowl are welcome, using whatever’s on hand. This recipe for […]
Steeped Chicken with Spicy Slaw Like this recipe? You’ll love my online Malaysian cooking class! This dish is based on a classic Cantonese way to poach chicken (see video below). Basically you pop it in the pot, bring it to the boil, take it off the heat, cover it and walk away until it cools […]
