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 […]
Seafood Char Kway Teow Like Seafood Char Kway Teow? You’ll love my online Singaporean cooking class! Classic char kway teow most often includes lup cheong (Chinese sausage), but I make a delicious all seafood char kway teow without it. If you’re cooking for omnivores, you can fry a few slices in the oil then remove […]
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 […]
Sweet & Sour Fish Like this recipe? You’ll love my online Malaysian cooking class! Marinating prawns in bicarbonate of soda is a common trick to ensure they’re plump and juicy when cooked. It’s called ‘velveting’ as it also gives them a lovely smooth texture – and it works just as well with meat and fish. […]
Lotus Paste Shortbread Biscuits Like this recipe? You’ll love my online Asian home cooking class inspired by Cheong Liew! Cheong Liew tells me that these lotus paste shortbead biscuits are typically served with jasmine tea at the end of a Chinese banquet and, while golden lotus seed paste (lin yoong) is traditional, they can be […]
Chinese Red Braised Chicken Salad Like this recipe? You’ll love my online Asian home cooking class inspired by Cheong Liew! Red braising is a classic Cantonese technique of cooking food in dark soy sauce and Shaoxing wine to give it a burgundy hue. Inspired by a recipe of Cheong Liew’s, I use those ingredients to […]
Crisp Prawn Stuffed Eggplant Like this recipe? You’ll love my online Asian home cooking class inspired by Cheong Liew! These crisp discs of prawn topped eggplant (most often called ‘shrimp stuffed eggplant’ in English) are one of my favourite yum cha dishes. The brown sauce that accompanies them is a thick, glossy, umami-rich gravy that’s […]
Simon’s Wagyu Kway Teow Like this recipe? You’ll love my online Malaysian cooking class! Char kway teow, the popular Malaysian and Singaporean dish of stir-fried rice noodles, literally means ‘stir-fried rice cake strips’. Flat sheets of rice dough (called ‘hor fun’ in Chinese) are folded into blocks, cut into strips and separated into noodles. Char […]
Shallot Pancakes Like this recipe? You’ll love my online Asian home cooking class inspired by Cheong Liew! Irresistibly moreish northern Chinese shallot pancakes (also called scallion pancakes or green onion pancakes) are a great way to use the green onion tops that so often end up in the bin. The method is a simple process […]
