Salt & Pepper Octopus 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 tentacles […]
Chinese Salt & Pepper Seasoning (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, […]
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 usually 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 it […]
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 that Andy Evans taught me when he was at Spice Temple. It’s more a concept than a recipe; Andy usually makes it with char siu (see video below) and […]
Smoked Eel San Choy Bau Like this recipe? You’ll love my online Chinese cooking class! Use this 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, duck or pork meat. To get neat lettuce cups, remove the […]
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 shortbread 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 (hongshao) is a classic Chinese technique of cooking food in dark soy sauce and Shaoxing wine to give it a burgundy hue – red braised beef is a popular version. Inspired by a […]
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 […]