Adam Liaw's Asian Cookery School: A Step-by-Step Guide to All Your Favourite Recipes by Adam Liaw

Search this book for Recipes »
  • Spinach in sesame dressing (Horenso no gomae)
    • Categories: Dressings & marinades; Side dish; Japanese; Vegan; Vegetarian
    • Ingredients: sesame seeds; sake; soy sauce; spinach
    • Categories: Dressings & marinades; Quick / easy; Main course; Cooking for 1 or 2; Japanese
    • Ingredients: Chinese cabbage; carrots; spring onions; enoki mushrooms; beansprouts; pork belly; white pepper
    • Accompaniments: Ponzu
  • Steamed ginger chicken
    • Categories: Quick / easy; Main course; Japanese
    • Ingredients: fresh ginger; Shaoxing wine; soy sauce; spring onions; chicken thigh fillets; coriander leaves
    • Categories: Stews & one-pot meals; Main course; Winter; Chinese
    • Ingredients: dried shiitake mushrooms; pork belly; spring onions; Chinese cabbage; oyster sauce; Shaoxing wine; white pepper
    • Categories: Stews & one-pot meals; Main course; Korean
    • Ingredients: chicken wings; brown onions; carrots; potatoes; spring onions; soy sauce; Korean chilli paste; Korean chilli powder; caster sugar; honey; garlic; fresh ginger
    • Categories: Main course; Chinese
    • Ingredients: white fish fillets; soy sauce; Shaoxing wine; fresh ginger; spring onions; peanut oil; coriander leaves
    • Categories: Stews & one-pot meals; Main course; Chinese; Malaysian
    • Ingredients: dried shiitake mushrooms; eschalots; garlic; whole chicken; dark soy sauce; soy sauce; potatoes; cooked rice; fermented yellow beans
    • Accompaniments: Sambal belacan
  • show
  • show
    • Categories: Sauces, general; Philippine
    • Ingredients: fish sauce; limes or lemons
    • Accompaniments: Pork sinigang; Bistek
    • Categories: Dips, spreads & salsas; Sauces, general; Thai
    • Ingredients: glutinous rice; tamarind pulp; caster sugar; limes; eschalots; chilli powder; bird's eye chillies; coriander sprigs; fish sauce
    • Accompaniments: Thai grilled pork (Muu yang)
  • show
  • show
    • Categories: Stocks; Asian
    • Ingredients: chicken bones; chicken skin; chicken meat; spring onions; onions; garlic; fresh ginger; daikon radishes
    • Categories: Stocks; Asian; Vegan; Vegetarian
    • Ingredients: dried shiitake mushrooms
    • Categories: Soups; Egg dishes; Japanese
    • Ingredients: spinach; light miso; eggs; spring onions; bonito flakes
    • Categories: Stews & one-pot meals; Main course; Philippine
    • Ingredients: tamarind pulp; pork belly; tomatoes; onions; fish sauce; potatoes; eggplants; green chillies; okra; green beans; water spinach; lemons
    • Accompaniments: Patismansi
    • Categories: Stews & one-pot meals; Main course; Cooking for 1 or 2; Korean
    • Ingredients: sesame oil; beef rump steaks; Korean chilli powder; spring onions; zucchini; enoki mushrooms; dried anchovies; prawns; squid; clams; silken tofu
    • Categories: Pasta, doughs & sauces; Stir-fries; Main course; Cooking for 1 or 2; Thai
    • Ingredients: rice stick noodles; eschalots; prawns; extra-firm tofu; Chinese chives; chilli powder; beansprouts; roasted unsalted peanuts; limes or lemons; tamarind pulp; fish sauce
    • Categories: Dips, spreads & salsas; Fried doughs; Sauces for fish; Spice / herb blends & rubs; Main course; Cooking for 1 or 2; Japanese
    • Ingredients: vegetable oil; Japanese eggplants; shiitake mushrooms; asparagus; prawns; garfish; low-gluten flour; mirin; caster sugar; bonito flakes; soy sauce; daikon radishes; matcha
    • Accompaniments: Cold udon noodles (Zaru udon)
    • Categories: Dips, spreads & salsas; Sauces, general; Japanese
    • Ingredients: mirin; caster sugar; bonito flakes; soy sauce; daikon radishes
    • Accompaniments: Vegetable kakiage

Notes about this book

  • pomona on August 20, 2019

    A lot of my notes in this book amount to 'less salt'. I like salt but quite a few of the recipes seem to overdo it. If a recipe has more than one salty ingredient, say oyster sauce and stock, consider water instead of stock to start with and then adding salt to taste. if you are not a happy salty person.

Notes about Recipes in this book

  • Spinach in sesame dressing (Horenso no gomae)

    • pomona on March 30, 2018

      Add sugar to taste rather than all at once.

  • Steamed pork belly with vegetables (Mushibuta)

    • pomona on March 30, 2018

      Can replace pork with thickly sliced salmon.

  • Steamed ginger chicken

    • pomona on March 30, 2018

      Delicious and easy

  • Beef with broccoli and oyster sauce

    • pomona on April 28, 2019

      Simple fast delicious

  • Indonesian chicken fried rice (Nasi goreng ayam)

    • pomona on June 28, 2020

      Tasty and very easy to make. I used anchovies instead of belachan paste due to not having any. I only used half a birds eye chilli but it would have been ok with a whole one.

    • luluf on February 02, 2022

      I think there was too much rice (8 cups) in this recipe. The rice isn’t really fried, especially when you add all the sauces. It tastes delicious and reheats well, but I will try it with half the rice and fry it a bit before adding the sauce. You should also make sure the chicken is cooked before adding the rice. Admittedly I only had the rice in the fridge for a few hours rather than overnight. It’s only the second recipe I’ve made from this book and the other one didn’t work out too well either. Ill give it one more chance before donating the book. From the look of the other comments, perhaps the recipes aren’t written very well, which is surprising, given its title of “Asian Cookery School”

  • Oiled greens

    • pomona on March 30, 2018

      Too salty if you use commercial stock instead of linked home made stock

  • Lamb with ginger and spring onion

    • pomona on August 20, 2019

      Really delicious. I seemed to end up with a lot of washing up. I had Oiled Greens from the same cookbook as a veg side.

  • Braised minced pork (Lu rou fan)

    • pomona on March 30, 2018

      Ended up very wet so watch adding liquid

  • Potatoes braised in soy sauce (Gamja jorim)

    • Yildiz100 on December 08, 2018

      Recipe wasn't very clear on how much potato was needed. I started with 600 grams baby potatoes, then peeled and quartered them. This was a good balance with the amount of sauce. I used Korean rice syrup instead of corn syrup. This was the perfect level of sweetness. (Used amount of granulated sugar that was indicated.) Needed an extra 5 minutes to get the potatoes fully cooked, covered. The second stage, reducing the sauce, took about 10 mins longer than indicated. Final product was great, but recipe writing was a little sloppy. Be sure to use waxy potatoes or they will fall apart with all this cooking.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0733634303
  • ISBN 13 9780733634307
  • Linked ISBNs
  • Published Sep 15 2015
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries Australia
  • Publisher Hachette Australia
  • Imprint Hachette Australia

Publishers Text

ADAM LIAW'S ASIAN COOKERY SCHOOL is your guide to simple and traditional Asian home cooking. More than just a recipe book, it will teach you about the ingredients and techniques of the Asian kitchen for a complete understanding of how you can create authentic Asian flavours. Each chapter in this beautifully designed and exquisitely photographed cookbook is a lesson that will improve your cooking, with practical recipes designed to try out your new skills. Adam explains the heart and soul of Asian cuisines through hundreds of tips and insights and the kind of small wisdoms passed down from generation to generation that you would never find in a recipe alone. With his help, it won't take long for homemade Dumplings, Pad Thai, Crispy Skin Chicken, Lemongrass Beef and Green Tea Ice Cream to become your new everyday family favourites. If you love Asian food, this is the cookbook you need in your home kitchen.

Other cookbooks by this author