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.
How To Make Fried Garlic & Garlic Oil Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes It’s worth making your own crispy fried garlic at home as it’s quite different to – and infinitely better than – the commercially-available kind. Plus you end up with a pot of beautifully […]
How To Make Roasted Chilli Powder Master More Thai Kitchen Basics With This Online Thai Cooking Class Inspired By David Thompson One of the great joys of Thai food is the way it layers flavours. Using a pinch (or two) of ground roasted dried chilli introduces a delightfully smoky resonant depth to all sorts of […]
How To Make Ground Dried Prawns Master More Thai Kitchen Basics With This Online Thai Cooking Class Inspired By David Thompson Ground dried prawns, kung haeng in Thai, are used in many Asian dishes – and good ones can become addictive. They’re essential in some curry pastes, such as Thai sour orange curry, and delicious […]
How to Make Dried Turmeric Powder Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Chef David Thompson showed me how easy it is to make ground dried turmeric (powdered turmeric) at home. Of course you can buy it but, as David says, “the perfume and taste of homemade dried […]
How to Make Dried Ginger Powder Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Of course you can buy ground (or powdered) ginger. But chef David Thompson showed me how easy it is to make your own and, as he points out, “the perfume and taste of homemade dried […]
How to Make Dried Galangal Powder Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes You can buy powdered galangal in Asian grocers but, as Thai food expert David Thompson says, “the perfume and taste of homemade dried galangal powder is much more alluring and it’s so simple to make.” […]
How To Make Roasted Rice Powder Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Roasted rice powder (also called ground roasted rice) is a favourite seasoning in many Southeast Asian cuisines, adding a unique nuttiness and crunchy texture. Commercial versions available in Asian grocers are usually so finely ground […]
How To Make Crushed Roasted Peanuts Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Crushed roasted peanuts are a popular addition to many south east Asian dishes and sauces. They’re easy to make too. You’ll need about 80g raw skinned peanuts (also called blanched peanuts) to yield about ½ […]
How To Open A Young Coconut Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes https://youtu.be/fF0aeCAofZk There are many opinions on how to open a young coconut. Most involve cleavers and sharp knives, which may be great for professional cooks and coconut openers but, for the novice, carry the risk […]
Rendang Tempe Like this recipe? You’ll love my online Indonesian cooking class! Rendang was traditionally a way of preserving the meat of water buffalos by long slow cooking in coconut oil, like a confit. Indonesian food expert Sri Owen writes about her mother bulking out beef rendang with potatoes and red kidney beans during the […]
