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.
Vietnamese Pickled Vegetables(Đồ Chua) Like this recipe? You’ll love my online Vietnamese cooking class inspired by Mark Jensen! Vietnamese pickled vegetables, called do chua (đồ chua) in Vietnamese, are super easy to make and delicious served alongside any southeast Asian dishes. Traditionally vegetables were pickled during the warmer months when they were abundant, so they […]
Ginger & Garlic Paste Master More Thai Kitchen Basics With This Online Thai Cooking Class Inspired By David Thompson Ginger and garlic paste is a base for many Indian and south east Asian dishes. This recipe is inspired by the Thai version which also includes coriander root. You can buy ginger and garlic paste already […]
Dashi Soy Sauce Like this recipe? You’ll love my online Japanese cooking class Inspired by Hideo Dekura! While you can serve plain soy sauce alongside sushi, it can be quite salty. Master Sushi Chef Hideo Dekura introduced me to this more subtly flavoured dashi soy sauce blend (see video below). Dashi soy sauce is delicious […]
How To Make Sushi Rice Like this recipe? You’ll love my online Japanese cooking class Inspired by Hideo Dekura! Rice is fundamental to Japanese cuisine and, as such, is treated with great respect. The preparation of sushi rice is almost a ritual using traditional implements including a large flat-bottomed wooden tub (called a hangiri) and […]
How To Make Secondary Dashi Like this recipe? You’ll love my online Japanese cooking class Inspired by Hideo Dekura! Rather than discard the kelp and bonito used to make primary dashi, it can be reused to make secondary dashi. Secondary dashi is lighter in flavour than primary dashi and ideal in fuller-flavoured braised dishes and […]
How To Make Dashi Like this recipe? You’ll love my online Japanese cooking class Inspired by Hideo Dekura! Dashi is the stock that forms the cornerstone of Japanese cooking – and it’s one of the easiest stocks to make. Although the most common dashi is made with thinly shaved dried bonito (katsuo-bushi), vegetarian dashi made […]
How To Cook Prawns for Sushi Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Ever wondered how to cook prawns for sushi so that they sit flat across the rice? Normally, when prawns are boiled they curl. But prawns used for sushi need to be straight. Here’s how to […]
How To Hand-Pull Noodles Master More Chinese Recipes & Kitchen Basics with My Online Chinese Cooking Class Ever stood outside a Chinese noodle shop and watched the noodle maker winding the dough around his wrists like yarn then banging the strands onto the bench to stretch them? I have and, while I’ve wondered how to […]
How To Slice Fish For Sushi & Sashimi Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Sushi and sashimi are two of Japan’s most popular seafood dishes. But what’s the difference between sushi and sashimi? Sashimi is raw fish without rice, whereas sushi always contains rice. In Japan a […]
How To Make Crispy Fried Shallots Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes It’s worth making your own crispy fried shallots at home as they are quite different to (and infinitely better than) the commercially-available ones. Plus you end up with a pot of beautifully scented oil to […]
