cooking up a storm for the post-peak future
This dish found its way into my repertoire on one of those days when I couldn’t decide between cuisines to concentrate on, and ended up fusing Korean and Mexican flavours to yield a dish that turned out to be a real treat for the tastebuds! Green beans and peanuts may not sound like an obvious … Continue reading Stir-fried spicy green beans with peanuts
Honey-soy chicken is probably one of those westernized Chinese favourites that I’m not sure is even a thing in China… I’d never even thought to try it myself until I saw it on a menu in a vegan Asian restaurant in Sydney, and figured I’d give the not-chicken version a whirl. Well, it was a … Continue reading Honey-soy not-chicken
Sweet & sour tofu is something I never order in a Chinese or Thai restaurant in Australia, as it often tends to be pretty naff when it’s made for the western palate – too sweet, not enough balance of flavour. But when I learned to make it in Thailand from my cooking teacher, I discovered … Continue reading Sweet & sour tofu
Do you ever have days when you just don’t know what you want to eat, but your stomach is gnawing at you, demanding some sustenance, and soon?! This dish was dreamt up on such a Sunday, when I was hot, sweaty, hungry, confused, and needed food fast! Hot days remind me of Thailand (even though … Continue reading Thai-inspired potatoes n beans with coconut-coriander-lime dressing
Nasi goreng is Indonesia’s answer to fried rice, and it’s probably the country’s most well-known dish. It’s made in as many different ways as there are regions (or even families), although there are a few key ingredients that always feature: kecap manis, belacan, shallots, and garlic. Now, I prefer to just mix sugar with soy … Continue reading Nasi goreng (Indonesian fried rice)
Tofu and greens to me are quintessentially Chinese, and I get a nod of agreement on this dish from my mate Sophia, who hails from Wuhan in central China. There’s not a lot simpler you can go with Chinese food, and this dish will have you wanting to learn more about how to handle Chinese … Continue reading Stir-fried tofu with Asian greens
Garlic is sprouting round my way right now, which means garlic stems are in season. The stems taste mellower than the garlic cloves we usually use for seasoning food, so make a tasty vegetable ingredient in their own right. But hold on a minute, what are we talking about here anyway? Garlic stems grow out … Continue reading Garlic stems with seasoned tempeh
