Two Asian Kitchens: Recipes from Australia's Master Chef by Adam Liaw

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  • Everyday soup stock

    from Two Asian Kitchens: Recipes from Australia's Master Chef Two Asian Kitchens by Adam Liaw

    • Categories: Stocks; Cooking ahead; Asian
    • Ingredients: chicken bones; pork bones; kombu; garlic; fresh ginger; spring onions; brown onions; katsuobushi
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  • Ichiban dashi

    from Two Asian Kitchens: Recipes from Australia's Master Chef Two Asian Kitchens by Adam Liaw

    • Categories: Stocks; Cooking ahead; Japanese
    • Ingredients: kombu; katsuobushi
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  • White pickled daikon

    from Two Asian Kitchens: Recipes from Australia's Master Chef Two Asian Kitchens by Adam Liaw

    • Categories: Chutneys, pickles & relishes; Cooking ahead; Asian
    • Ingredients: daikon radishes; sea salt flakes; white vinegar; gin; dried juniper berries
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  • Aromatic master stock

    from Two Asian Kitchens: Recipes from Australia's Master Chef Two Asian Kitchens by Adam Liaw

    • Categories: Stocks; Cooking ahead; Asian
    • Ingredients: chicken bones; pork bones; kombu; garlic; fresh ginger; spring onions; brown onions; katsuobushi; yellow rock sugar; dark soy sauce; Shaoxing rice wine; cinnamon quills; whole star anise; Sichuan peppercorns; white peppercorns; fennel seeds; whole cloves; dried red chiles
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  • Lemon paste

    from Two Asian Kitchens: Recipes from Australia's Master Chef Two Asian Kitchens by Adam Liaw

    • Categories: Cooking ahead
    • Ingredients: Meyer lemons
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  • Chilli and garlic oil

    from Two Asian Kitchens: Recipes from Australia's Master Chef Two Asian Kitchens by Adam Liaw

    • Categories: Dressings & marinades; Cooking ahead; Asian
    • Ingredients: oil; brown onions; garlic; chile flakes
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  • Yuzu mayonnaise

    from Two Asian Kitchens: Recipes from Australia's Master Chef Two Asian Kitchens by Adam Liaw

    • Categories: Sauces, general; Cooking ahead; Asian
    • Ingredients: yuzu juice; oil
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  • Curry laksa paste

    from Two Asian Kitchens: Recipes from Australia's Master Chef Two Asian Kitchens by Adam Liaw

    • Categories: Spice / herb blends & rubs; Cooking ahead; Malaysian; Singaporean
    • Ingredients: dried red chiles; dried shrimp; red chiles; belacan; brown onions; candlenuts; fresh ginger; lemongrass; Vietnamese mint; ground coriander; fresh turmeric; peanut oil
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  • Sambal assam

    from Two Asian Kitchens: Recipes from Australia's Master Chef Two Asian Kitchens by Adam Liaw

    • Categories: Sauces, general; Cooking ahead; Asian
    • Ingredients: tamarind pulp; eschalots; red chiles; garlic; palm sugar
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  • Pickled chillies

    from Two Asian Kitchens: Recipes from Australia's Master Chef Two Asian Kitchens by Adam Liaw

    • Categories: Chutneys, pickles & relishes; Cooking ahead; Asian
    • Ingredients: chiles; rice wine vinegar
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  • Tentsuyu

    from Two Asian Kitchens: Recipes from Australia's Master Chef Two Asian Kitchens by Adam Liaw

    • Categories: Dips, spreads & salsas; Sauces, general; Cooking ahead; Japanese
    • Ingredients: mirin; light soy sauce; kombu; katsuobushi
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  • Mentsuyu

    from Two Asian Kitchens: Recipes from Australia's Master Chef Two Asian Kitchens by Adam Liaw

    • Categories: Dips, spreads & salsas; Sauces, general; Cooking ahead; Japanese
    • Ingredients: mirin; light soy sauce; kombu; katsuobushi
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  • Yakitori tare

    from Two Asian Kitchens: Recipes from Australia's Master Chef Two Asian Kitchens by Adam Liaw

    • Categories: Sauces, general; Cooking ahead; Japanese
    • Ingredients: chicken carcass; dark soy sauce; light soy sauce; sake; mirin; yellow rock sugar; molasses
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  • Teriyaki glaze

    from Two Asian Kitchens: Recipes from Australia's Master Chef Two Asian Kitchens by Adam Liaw

    • Categories: Dressings & marinades; Cooking ahead; Japanese
    • Ingredients: dark soy sauce; mirin; sake; molasses
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  • Perfectly cooked rice

    from Two Asian Kitchens: Recipes from Australia's Master Chef Two Asian Kitchens by Adam Liaw

    • Categories: Rice dishes; Main course; Japanese
    • Ingredients: short-grain rice
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  • Basic pork dumpling filling

    from Two Asian Kitchens: Recipes from Australia's Master Chef Two Asian Kitchens by Adam Liaw

    • Categories: Stuffing; Asian
    • Ingredients: ground pork; Chinese cabbage; fresh ginger; white vinegar; white pepper
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  • Boiling water dumpling dough

    from Two Asian Kitchens: Recipes from Australia's Master Chef Two Asian Kitchens by Adam Liaw

    • Categories: Asian
    • Ingredients: plain flour
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  • Sushi rice

    from Two Asian Kitchens: Recipes from Australia's Master Chef Two Asian Kitchens by Adam Liaw

    • Categories: Rice dishes; Japanese
    • Ingredients: Japanese short-grain rice; rice wine vinegar; kombu
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  • Basic stir-fry marinade

    from Two Asian Kitchens: Recipes from Australia's Master Chef Two Asian Kitchens by Adam Liaw

    • Categories: Dressings & marinades; Asian
    • Ingredients: light soy sauce; Shaoxing rice wine; white pepper
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  • Basic fruit liquor

    from Two Asian Kitchens: Recipes from Australia's Master Chef Two Asian Kitchens by Adam Liaw

    • Categories: Jams, jellies & preserves; Cooking ahead; Japanese
    • Ingredients: fruits of your choice; shochu; icing sugar
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  • Basic tempura batter

    from Two Asian Kitchens: Recipes from Australia's Master Chef Two Asian Kitchens by Adam Liaw

    • Categories: Fried doughs; Japanese
    • Ingredients: soda water; low-gluten flour
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  • Healthy vegetable rice (Kayaku gohan)

    from Two Asian Kitchens: Recipes from Australia's Master Chef Two Asian Kitchens by Adam Liaw

    • Categories: Rice dishes; Main course; Side dish; Japanese; Vegan; Vegetarian
    • Ingredients: shiitake mushrooms; konnyaku yam jelly; carrots; Japanese short-grain rice; kombu; tofu; light soy sauce; sake; mirin; fresh ginger; nori
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  • Beef rendang

    from Two Asian Kitchens: Recipes from Australia's Master Chef Two Asian Kitchens by Adam Liaw

    • Categories: Stews & one-pot meals; Main course; Indonesian; Malaysian
    • Ingredients: braising steaks; lemongrass; turmeric leaves; canned coconut cream; coconut; eschalots; red bird's eye chiles; garlic; galangal; fresh ginger; fresh turmeric
    • Accompaniments: Nasi lemak
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  • Hainanese chicken rice

    from Two Asian Kitchens: Recipes from Australia's Master Chef Two Asian Kitchens by Adam Liaw

    • Categories: Rice dishes; Main course; Chinese; Malaysian
    • Ingredients: whole chicken; garlic; fresh ginger; sesame oil; jasmine rice; light soy sauce; coriander leaves; cucumbers; spring onions; red bird's eye chiles
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  • Prawn sambal

    from Two Asian Kitchens: Recipes from Australia's Master Chef Two Asian Kitchens by Adam Liaw

    • Categories: Main course; Asian
    • Ingredients: brown onions; prawns; tamarind pulp; eschalots; red chiles; garlic; palm sugar
    • Accompaniments: Nasi lemak
    show

Notes about this book

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Notes about Recipes in this book

  • Chilli cumin lamb with peanuts and herbs

    • Melanie on April 19, 2016

      I really enjoyed this - great depth of flavour and the taste was very different to me with a good amount of heat. I substituted basil for the coriander which worked well, this just needs lots of fresh herbs. Served with the suggested rice and a quick veg stir fry.

  • Sambal assam

    • KarinaFrancis on January 17, 2014

      I love this so much that I make a double batch every time. It freezes really well and on busy days gets called into service as a stir fry sauce with chicken or fish.

  • Beef rendang

    • KarinaFrancis on January 17, 2014

      This didn't work out as well as I'd hoped. I might have been too timid at the end and didn't get the transition from braising to frying. Flavour is good so worth being brave and trying again

  • Hainanese chicken rice

    • KarinaFrancis on January 17, 2014

      Really surprised at how easy this was. I admit it's a bit time consuming but it turns out perfectly. The 2 sauces are essential to the dish

  • Siew yuk with chilli and coriander relish

    • KarinaFrancis on April 23, 2014

      I had heaps of leftover coriander and made the dipping sauce to go with some ribs and it was punchy and really cut through the fatty pork. I made a second batch to see how it would freeze and it didn't lose much in the process..

  • Captain's chicken (Ayam kapitan)

    • KarinaFrancis on January 17, 2014

      I've made this a couple of times as part of nasi lemak, it's a big favourite. Worth doubling the paste and freezing half.

  • Fire chicken (bul dak)

    • KarinaFrancis on August 06, 2014

      This was hot and spicy, even though I didn't add all of the chilli powder required. It made a lot of sauce, which is just as well because it was so good. Yum, will make this one again

  • Ants' nest cake [honeycomb cake] (Kuih sarang semut)

    • KarinaFrancis on May 11, 2014

      This was not a winner, it had a weird jelly/cake texture wich proved unpopular with the family. I was concerned that the batter was almost liquid. I wont be trying this one again.

  • Seafood char kway teow

    • barbg on July 11, 2017

      Cooked this with leftover beef using the base ingredients and it was very good.

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  • ISBN 10 1742754929
  • ISBN 13 9781742754925
  • Published Aug 01 2012
  • Format Paperback
  • Page Count 256
  • Language English
  • Countries Australia
  • Publisher Random House Australia
  • Imprint Random House Australia

Publishers Text

The two Asian kitchens in his life are The Old Kitchen and The New Kitchen. The Old Kitchen represents the traditional dishes of hi family history–hawker noodles, Japanese yakitori, sour and salty Malaysian laksa. The New Kitchen features modern dishes that draw on the memorable flavors and experiences of his own life as a migrant in Australia.

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