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.
Prawns with Strange-flavoured Dressing Like this recipe? You’ll love my online Chinese cooking class! The odd name of this classic Sichuan sauce (also used in bang bang chicken) comes about because the combination of flavours is a strange one that shouldn’t work, yet does. Strange or not, the prawns with strange-flavoured dressing are in a […]
Prawn Laksa Lemak Like this recipe? You’ll love my online Singaporean cooking class! There are as many different versions of laksa as there are cooks, every Singaporean and Malaysian adds their own spin and there are distinct regional variations. Not all laksas contain coconut milk, but laksa lemak always does. Laksa lemak originated around the […]
Laksa Paste Like this laksa paste recipe? You’ll love my online Malaysian cooking class! The paste is the soul of any laksa. With the right laksa paste recipe, everything else is just assembly. The turmeric, ginger and galangal provide much of the flavour, peel them gently with a small knife rather than a vegetable peeler […]
Stir-fried Squid with Cumin & Noodles Like this recipe? You’ll love my online Chinese cooking class! Stir-fried squid with cumin is inspired by the cuisine of Xinjiang in China’s northwest, and is all about the noodles and the cumin. While this recipe is traditionally made with lamb, squid works well because of its firm texture. […]
Crispy Octopus with Prickly Ash Like this recipe? You’ll love my online Asian home cooking class inspired by Cheong Liew! The Chinese double cooking method of poaching or braising then frying is rarely used with seafood due to its delicate texture. The exception is octopus, which can be tough if not cooked correctly; large octopus […]
Prickly Ash Master More Chinese Recipes & Kitchen Basics with My Online Chinese Cooking Class Sichuan peppercorns, those wonderfully numbing little nuggets that are essential to Sichuanese food, aren’t a true pepper but a similar-shaped dried fruit from the prickly ash tree (Zanthoxylum piperitum). This spice has a great aroma, which is amplified by roasting […]
Pipis with Lemongrass, Chilli & Garlic Like These Pipis with Lemongrass? You’ll love my online Vietnamese cooking class inspired by Mark Jensen! There’s nothing like a quick and easy stir-fry when you’re short on time; this one is inspired by a recipe from chef Mark Jensen of Vietnamese restaurant Red Lantern in Darlinghurst, Sydney. I […]
Char Kway Teow Like this recipe? You’ll love my online Singaporean cooking class! Classic char kway teow most often includes lup cheong (Chinese sausage), but I make a delicious pescatarian version without it. If you’re cooking for omnivores, you can fry a few slices in the oil then remove it before adding the noodles and […]
Guangxi-Style Smoked Trout Salad Like this recipe? You’ll love my online Chinese cooking class! This Guangxi-style smoked trout salad is inspired by a versatile pork salad by Spice Temple chef Andy Evans. It’s more a concept than a recipe; Andy usually makes it with char siu (see video below) and it’s just as delicious with […]
Smoked Eel San Choy Bau Like this recipe? You’ll love my online Chinese cooking class! Use my smoked eel san choy bau recipe as inspiration for all sorts of san choy bau, wok-tossed chopped prawns or squid make great variations, as do chicken, quail or pork. To get neat lettuce cups remove outer lettuce leaves […]
