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.
Dolsot Bibimbap Like this recipe? You’ll love my online Asian home cooking class inspired by Cheong Liew! I discovered bibimbap in a traditional eatery in Ulaanbaatar, Mongolia – as well as a surprisingly good version on Korean Airlines on the way home – and I’ve been hooked ever since! Bap is the Korean word for […]
Nuoc Mam Cham Like this recipe? You’ll love my online Vietnamese cooking class inspired by Mark Jensen! https://youtu.be/jf1wgYikwZo Fish sauce is the essential condiment in Vietnamese cooking, just as salt and pepper are in the west. A bottle sits on the table at every meal and, at its simplest, it’s poured straight from that bottle. […]
Sambal Goreng (Fried Chilli Paste) Like this recipe? You’ll love my online Singaporean cooking class! https://youtu.be/IHdQF4za4nw I love having good condiments on hand to add flavour to quick and easy meals. In Southeast Asia that’s often a sambal, and sambal goreng is one of the easiest and tastiest. Sambal means ‘chilli’ and goreng means ‘fried’ […]
Stir-fried Bean Sprouts & Garlic Chives Like this recipe? You’ll love my online Singaporean cooking class! I love the crunch of bean sprouts scattered over many dishes, from char kway teow to laksa, but I find that whenever I buy a bag I always waste more than half of them as I’m using just a […]
Nyonya Curry Paste Like This Nyonya Curry Paste Recipe?? You’ll love my online Singaporean cooking class! My Singaporean friend, Audra Morrice, taught me to make this classic Nyonya curry paste. She explained that it can be tricky making curry pastes in a smaller quantity than this, so it’s best to make the full amount then, […]
How To Toast Shrimp Paste Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes https://youtu.be/i73fGDS0TXQ Fermented shrimp paste is used widely throughout Southeast Asia to add depth and savouriness to dishes. It’s called belacan in Malay, terasi in Indonesian, and gapi in Thai. There are minor variations between the different […]
How to Make Tamarind Liquid Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes https://youtu.be/UUEmnoZaF9g Tamarind is a podded fruit that grows on large trees. It adds a deliciously tangy note to many Asian dishes. For a whole 225g block (about ¾ cup) of tamarind pulp you’ll need 1½ cups […]
Apom Berkuah with Pengat Pisang Like this recipe? You’ll love my online Singaporean cooking class! Apom berkuah with pengat pisang is a popular Singaporean dessert. Apom comes from the word ‘appam’, a southern Indian fermented rice pancake popular in Kerala and Tamil Nadu, and berkuah (also written bokwa or bengkua) means to accompany a thick […]
Oyster Omelette Like this recipe? You’ll love my online Singaporean cooking class! This recipe brings back memories of my first trip to Singapore – and my first meal at Newton Circus hawker centre. I’ve seen the translation of oyster omelette written so many ways, including or luak, orh luak, orr chien, orh jian and o-a-tsian. […]
Kaya Toast Like this recipe? You’ll love my online Singaporean cooking class! Kaya toast is a classic Singaporean breakfast, found in every kopi tiam (coffee house) across the island. And what’s not to love? Crisp white toast, a thick slice of cold butter and a good smear of sweet coconut jam (kaya). This isn’t the […]
