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.
Fish Head Curry Like this recipe? You’ll love my online Singaporean cooking class! Fish head curry is a classic Singaporean and Malaysian dish. It’s said to have originated in Singapore in the 1950s, though it seems likely that thrifty housewives were finding ways to make fish heads tasty long before then, after all the meat […]
Singapore Chilli Crab Like this recipe? You’ll love my online Singaporean cooking class! Chilli crab is perhaps the dish most synonymous with Singapore. It’s found all over the island, from hawker stalls to fine diners, as well as being the most popular Singaporean dish abroad. I’ve played around with recipes for Singaporean chilli crab since […]
Five Spice Fish Like this recipe? You’ll love my online Vietnamese cooking class inspired by Mark Jensen! The Chinese five-spice marinade that chef Mark Jensen uses for quail at Sydney’s Red Lantern Vietnamese restaurant is aromatic with star anise, cloves, cinnamon, fennel and Sichuan pepper. And it’s just as good with seafood as it is […]
Aromatic Thai Tuna Skewers Master More Thai Recipes With This Online Thai Cooking Class Inspired By David Thompson While tuna isn’t a traditional species in Thai cuisine, its meatiness provides a good pescatarian alternative to the grilled beef skewers often seen in southern Thailand. This recipe is inspired by one from David Thompson, who suggests […]
Lemon-cured Tuna with Herb Salad Like this recipe? You’ll love my online Vietnamese cooking class inspired by Mark Jensen! Bò tái chanh is a classic Vietnamese dish made by briefly curing raw beef in a lemon marinade. Lemon-cured tuna makes a great pescatarian alternative to this easy dish. Whatever protein you use, it’s very quick […]
Seared Tuna with Garlic Sauce Like this recipe? You’ll love my online Asian home cooking class inspired by Cheong Liew! The sauce that chef Cheong Liew serves with thin slices of poached pork is equally delicious in this dish of seared tuna with garlic sauce. As the tuna is quite rare, almost raw, it’s important […]
Char-grilled Five-Spice Prawns Like Vietnamese Food? Join Chef Mark Jensen and me for a special Vietnamese Feast at Red Lantern! These char-grilled five-spice prawns are a great filling for bánh xèo (Vietnamese rice flour crêpes). They’re also delicious served simply with a platter of fresh herbs and leaves – such as perilla, Vietnamese mint, Thai […]
Coriander & Mint Sauce Like this recipe? You’ll love my online Indian cooking class inspired by Ajoy Joshi! This slightly spicy coriander & mint sauce is a riff on hari chutney, the traditional accompaniment to that colourful crunchy Indian street-side snack, chaat. My recipe is inspired by a sauce Ajoy Joshi serves at Nilgiri’s Indian […]
Kerala Style Prawns Like Kerala style prawns? You’ll love my online Indian cooking class inspired by Ajoy Joshi! In Kerala, on India’s south west coast, street carts called thattukada sell deep-fried chicken coated in a spicy marinade. At Nilgiri’s Indian Restaurant in Sydney, Ajoy Joshi bakes his ‘street cart chicken’ rather than frying it and […]
Black Bean & Chilli Prawns with Crisp Noodles Like this recipe? You’ll love my online Asian home cooking class inspired by Cheong Liew! This black bean & chilli prawns recipe is a riff on Chinese cuisine’s classic black bean and chilli combo often seen with clams, especially pipis. It’s a very versatile seasoning and great […]
