• 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

  • isabella_nq20ft on March 18, 2026

    Straight forward and yummy. Nice change from our standard stir fry go to :)

• 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”

• 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.

• 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