Lantern Cookery Classics: Kylie Kwong by Kylie Kwong

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  • Sweet corn and crabmeat soup (page 10)

    from Lantern Cookery Classics: Kylie Kwong Lantern Cookery Classics by Kylie Kwong

    • Categories: Soups; Chinese
    • Ingredients: peanut oil; white onions; fresh ginger; crabmeat; light soy sauce; spring onions; white pepper; Chinese chicken stock; Shaohsing wine; sweet corn
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  • Mussel salad with egg, tarragon and pickled cucumber (page 13)

    from Lantern Cookery Classics: Kylie Kwong Lantern Cookery Classics by Kylie Kwong

    • Categories: Chutneys, pickles & relishes; Egg dishes; Salads; Appetizers / starters; Main course; Chinese
    • Ingredients: live mussels; tarragon; parsley; hard-boiled eggs; white pepper; white wine; spring onions; white peppercorns; bay leaves; cucumbers; Chardonnay vinegar; fresh ginger; Chinese chicken stock
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  • King prawn toasts (page 15)

    from Lantern Cookery Classics: Kylie Kwong Lantern Cookery Classics by Kylie Kwong

    • Categories: Sandwiches & burgers; Appetizers / starters; Main course; Chinese
    • Ingredients: king prawns; spring onions; fresh ginger; white bread; sesame seeds; carrots; fish sauce; chillies; coriander leaves; light soy sauce; egg whites; Shaohsing wine
    • Accompaniments: Sweet chilli and carrot dipping sauce
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  • Sweet chilli and carrot dipping sauce (page 15)

    from Lantern Cookery Classics: Kylie Kwong Lantern Cookery Classics by Kylie Kwong

    • Categories: Dips, spreads & salsas; Sauces for fish; Chinese
    • Ingredients: carrots; rice wine vinegar; sugar; fish sauce; long red chillies
    • Accompaniments: King prawn toasts
    show

  • Kingfish sashimi with Mathew Lindsay's dressing (page 16)

    from Lantern Cookery Classics: Kylie Kwong Lantern Cookery Classics by Kylie Kwong

    • Categories: Dips, spreads & salsas; Dressings & marinades; Main course; Entertaining & parties; Chinese
    • Ingredients: brown rice vinegar; tamari; fresh ginger; sashimi grade yellowtail kingfish; Sichuan peppercorns; salt flakes of your choice; sesame oil
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  • Salad of king prawns, avocado and watercress (page 18)

    from Lantern Cookery Classics: Kylie Kwong Lantern Cookery Classics by Kylie Kwong

    • Categories: Salads; Main course; Entertaining & parties; Chinese
    • Ingredients: king prawns; avocados; watercress; tamari; honey; lemons
    show

  • Honey and tamari dressing (page 18)

    from Lantern Cookery Classics: Kylie Kwong Lantern Cookery Classics by Kylie Kwong

    • Categories: Dressings & marinades; Chinese; Vegetarian
    • Ingredients: honey; tamari; lemons
    show

  • Steamed whole snapper with ginger and spring onions (page 20)

    from Lantern Cookery Classics: Kylie Kwong Lantern Cookery Classics by Kylie Kwong

    • Categories: Main course; Entertaining & parties; Chinese
    • Ingredients: Chinese cabbage; sesame oil; spring onions; coriander leaves; fresh ginger; peanut oil; white pepper; Chinese chicken stock; light soy sauce; Shaohsing wine; whole Australasian snapper
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  • Blue eye and king prawns with lemon and honey onions (page 22)

    from Lantern Cookery Classics: Kylie Kwong Lantern Cookery Classics by Kylie Kwong

    • Categories: Main course; Entertaining & parties; Chinese
    • Ingredients: king prawns; blue eye cod fillets; parsley; carrots; celery; honey; lemons; tomatoes; fresh ginger; lemongrass; salad onions (Australia); red onions
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  • Deep-fried whole fish with sweet and sour sauce (page 24)

    from Lantern Cookery Classics: Kylie Kwong Lantern Cookery Classics by Kylie Kwong

    • Categories: Sauces for fish; Main course; Cooking ahead; Entertaining & parties; Chinese
    • Ingredients: whole fish; spring onions; fresh ginger; tomatoes; cucumbers; carrots; rice wine vinegar; Shaohsing rice wine; light soy sauce
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  • Soy sauce fish fillets (page 27)

    from Lantern Cookery Classics: Kylie Kwong Lantern Cookery Classics by Kylie Kwong

    • Categories: Main course; Entertaining & parties; Chinese
    • Ingredients: fish fillets; bok choy; spring onions; oranges; fresh ginger; sesame oil; whole star anise; cinnamon quills; dark soy sauce; light soy sauce; Shaohsing wine
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  • Red master stock (page 27)

    from Lantern Cookery Classics: Kylie Kwong Lantern Cookery Classics by Kylie Kwong

    • Categories: Stocks; Chinese; Vegan; Vegetarian
    • Ingredients: dark soy sauce; light soy sauce; fresh ginger; spring onions; sesame oil; whole star anise; cinnamon quills; oranges; Shaohsing wine
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  • Stir-fried king prawns with green asparagus and baby corn (page 28)

    from Lantern Cookery Classics: Kylie Kwong Lantern Cookery Classics by Kylie Kwong

    • Categories: Stir-fries; Main course; Entertaining & parties; Chinese
    • Ingredients: king prawns; asparagus; black cloud ear fungus mushrooms; peanut oil; fresh ginger; baby corn; sawtooth coriander; light soy sauce; sesame oil; Chinese chicken stock; Chinese black vinegar; Shaohsing wine
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  • Prawn and mint salad (page 30)

    from Lantern Cookery Classics: Kylie Kwong Lantern Cookery Classics by Kylie Kwong

    • Categories: Salads; Main course; Entertaining & parties; Summer; Chinese
    • Ingredients: carrots; cucumbers; spring onions; celery; mint; sugar; cooked prawns; iceberg lettuce; malt vinegar; light soy sauce
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  • Stir-fried squid with garlic and chilli (page 32)

    from Lantern Cookery Classics: Kylie Kwong Lantern Cookery Classics by Kylie Kwong

    • Categories: Stir-fries; Main course; Entertaining & parties; Chinese
    • Ingredients: squid; fresh ginger; spring onions; limes; garlic; long red chillies; Shaohsing wine
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  • Steamed baby crabs stir-fried with ginger and spring onions (page 34)

    from Lantern Cookery Classics: Kylie Kwong Lantern Cookery Classics by Kylie Kwong

    • Categories: Stir-fries; Main course; Entertaining & parties; Chinese
    • Ingredients: baby crabs; fresh ginger; spring onions; peanut oil; light soy sauce; coriander roots; coriander stems; sesame oil
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  • Steamed mussels with tomato and Sichuan chilli oil (page 36)

    from Lantern Cookery Classics: Kylie Kwong Lantern Cookery Classics by Kylie Kwong

    • Categories: Dressings & marinades; Main course; Entertaining & parties; Chinese
    • Ingredients: tomatoes; mint; spring onions; live mussels; coriander leaves; Sichuan peppercorns; salt flakes of your choice; dried chilli flakes; safflower oil; tamari; brown rice vinegar
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  • Roast wagyu beef fillet with sweet and sour red radish salad (page 42)

    from Lantern Cookery Classics: Kylie Kwong Lantern Cookery Classics by Kylie Kwong

    • Categories: Salads; Main course; Appetizers / starters; Chinese
    • Ingredients: wagyu beef fillets; kecap manis; Chinese black rice vinegar; radishes; sesame oil; light soy sauce; red onions; Shaohsing wine
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  • Stir-fried beef with black bean and chilli sauce (page 44)

    from Lantern Cookery Classics: Kylie Kwong Lantern Cookery Classics by Kylie Kwong

    • Categories: Sauces for meat; Stir-fries; Main course; Entertaining & parties; Chinese
    • Ingredients: beef fillets; spring onions; red capsicums; red onions; fresh ginger; Chinese salted black beans; light soy sauce; oyster sauce; malt vinegar; sesame oil; Shaohsing wine; long red chillies
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  • Marinated rare roast beef with ginger dressing (page 47)

    from Lantern Cookery Classics: Kylie Kwong Lantern Cookery Classics by Kylie Kwong

    • Categories: Dressings & marinades; Grills & BBQ; Main course; Entertaining & parties; Chinese
    • Ingredients: spring onions; beef fillets; fresh ginger; tamari; sesame oil; coriander stalks; brown rice vinegar; Shaohsing wine
    show

  • Dry-fried Sichuan beef (page 48)

    from Lantern Cookery Classics: Kylie Kwong Lantern Cookery Classics by Kylie Kwong

    • Categories: Stir-fries; Main course; Entertaining & parties; Chinese
    • Ingredients: hoisin sauce; spring onions; iceberg lettuce; vegetable oil; fresh ginger; Sichuan peppercorns; salt flakes of your choice; beef fillets; long red chillies
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  • Sizzling beef (page 50)

    from Lantern Cookery Classics: Kylie Kwong Lantern Cookery Classics by Kylie Kwong

    • Categories: Stir-fries; Main course; Entertaining & parties; Chinese
    • Ingredients: kecap manis; beef fillets; white onions; peanut oil; fresh ginger; garlic; mushroom soy sauce; sesame oil; Sichuan peppercorns; salt flakes of your choice; lemons; Chinese barbecue sauce; Shaohsing wine
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  • Sweet and sour pork (page 53)

    from Lantern Cookery Classics: Kylie Kwong Lantern Cookery Classics by Kylie Kwong

    • Categories: Stir-fries; Main course; Entertaining & parties; Chinese
    • Ingredients: spring onions; carrots; cucumbers; pineapple; tomatoes; pork neck fillets; egg yolks; light soy sauce; sesame oil; coriander leaves; malt vinegar; garlic; fresh ginger; yellow capsicums; Shaohsing wine
    show

  • Marinated pork spare ribs (page 54)

    from Lantern Cookery Classics: Kylie Kwong Lantern Cookery Classics by Kylie Kwong

    • Categories: Dressings & marinades; Main course; Chinese
    • Ingredients: pork ribs; limes; tamari; brown rice vinegar; Sichuan peppercorns; chilli flakes; garlic; fresh ginger; Shaohsing wine; barley malt syrup
    show

  • Soy braised pork belly (page 56)

    from Lantern Cookery Classics: Kylie Kwong Lantern Cookery Classics by Kylie Kwong

    • Categories: Main course; Entertaining & parties; Chinese
    • Ingredients: pork belly; brown rice vinegar; peanut oil; fresh ginger; light soy sauce; dark soy sauce; brown sugar; Shaohsing wine
    show

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  • ISBN 10 1921383186
  • ISBN 13 9781921383182
  • Published Aug 27 2012
  • Format Paperback
  • Page Count 144
  • Language English
  • Countries Australia
  • Imprint Lantern Books

Publishers Text

Lantern is proud to publish many of Australia's most celebrated cooks and chefs.

Lantern Cookery Classics gathers timeless recipes from these much loved authors in this new series of indispensable books for your kitchen bookshelf.

Soon you'll be whipping up your favourite dishes from Stephanie Alexander, Maggie Beer, George Calombaris, Kylie Kwong, Gary Mehigan and Matt Moran.

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