To Asia, With Love: Everyday Asian Recipes and Stories from the Heart by Hetty McKinnon

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Notes about Recipes in this book

  • Cumin tofu stir-fry

    • Astrid5555 on May 08, 2021

      Like the other reviewer I was also sceptical about the raw cumin spice mix going in at the end, but this really made the dish. While we adults really liked this, the kids asked not to repeat it, what a pitty!

    • Lepa on May 11, 2021

      We really liked this dish but my husband and son weren't fans of the texture of the tofu because it got gloopy from the potato starch. I might just fry the tofu without it next time. Like the other poster I found that it took a bit longer because cauliflower takes a long time to cook on the stove top. I just used 1 teaspoon of gochugaru so the final dish wouldn't be too spicy for the kids and sprinkled extra on the adult portions. We also ate this with a gojuchang dipping sauce (Mother in Law brand tangy dipping sauce) on the side, which was an excellent flavor combination and added a bit of extra spice. We will definitely repeat this, as it's so unusual and good.

    • cdglamontagne on April 19, 2021

      Loved this, though it took longer to make overall than the recipe suggests. I was skeptical of the raw cumin mixture at the end but it was amazing. Will make again.

  • Life-changing udon with soft-boiled egg, hot soy and black pepper

    • Barb_N on April 29, 2021

      I made the version on Alexandra Stafford’s blog with baby bok choy, I quartered mine and blanched with dry udon noodles. I omitted the sesame oil and pepper, not being a fan of either flavor. I used artisanal Kishibori shoyu (? light soy sauce?) and the depth of flavor was noticeable. I also used homemade chicken stock which I always have in the freezer. This was excellent, if not ‘life changing’...

  • Egg, pea and ginger fried rice

    • Lepa on May 11, 2021

      I took some liberties with this recipe and used it more like a blue print. I sauteed the ginger and scallion first, added rice and when everything was warm made a well for the egg to cook in before mixing it into the rice. This was easier than making the egg, taking it out and then frying the rice. The resulting dish was quick and easy- perfect for a delicious and healthy lunch!

  • Mapo tofu

    • luluf on January 19, 2021

      Very easy and tasty. Would make a lovely breakfast

  • Buttery miso Vegemite noodles

    • saladperson on February 11, 2021

      Another quick, easy, tasty lunch - and I didn't have to go to the shops for any of these ingredients. I scaled the recipe to serve just one, guessed at the miso and vegemite amounts - probably went a touch too heavy, will try 1 teaspoon of each next time. But I'd eat this any time, even despite going too heavy on the vegemite (not Hetty's fault.)

  • Salt and pepper eggplant

    • saladperson on February 11, 2021

      Fry the eggplant immediately after rolling in cornflour or it will sink in and go gluggy. Only flour as much as you'll expect to eat. Delicious, but sits heavy in the stomach becuase of the shallow frying. Put this out as snacks at a party once and they got vacuumed up in about 40 seconds.

  • Homemade black bean sauce

    • saladperson on February 11, 2021

      This was SO much better than the jarred counterpart I bought just in case I messed this up (I didn't.) Super easy but disappears a little too quickly...

  • Roasted Brussels sprouts, chickpeas and edamame with ginger-shallot oil

    • saladperson on February 11, 2021

      My partner call this "a five star salad". Didn't change anything. The ginger takes a while to grate/chop, but otherwise this is a low-active cooking time recipe. Classic Hetty.

  • Green bean goma-ae and chilled soba noodle salad

    • saladperson on February 11, 2021

      This made a tasty and quick lunch. I added some pan-fried tofu to pad it out a little. I don't have a pestle and mortar so my sesame seeds weren't crushed; I didn't find it to be a problem.

  • An ode to Chang's crispy noodle salad

    • saladperson on February 11, 2021

      Made this for four people, it got hoovered up and there were no leftovers. I only used 1 tablespoon of sugar in the dressing, and have continued to do this on repeat makings.

  • Lychee and ginger soft serve

    • saladperson on February 11, 2021

      This was tasty, but not special. I had mine in the freezer for hours longer than the recipe said and it was still very runny/liquid.

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  • ISBN 10 1760787671
  • ISBN 13 9781760787677
  • Linked ISBNs
  • Published Sep 29 2020
  • Format Paperback
  • Page Count 256
  • Language English
  • Countries Australia
  • Publisher Pan Macmillan Australia

Publishers Text

'To Asia, With Love is my homecoming, a joyous return to the humble, yet deeply nurturing flavours and meals of my childhood as a Chinese girl born in Australia. It is also a celebration of the exciting and delicious possibilities of modern Asian cooking.'

Recipes range from the traditional - salt and pepper eggplant, red curry laksa, congee, a perfectly simple egg, pea and ginger fried rice - to Hetty's uniquely modern interpretations, such as buttery miso vegemite noodles, stir-fried salt and vinegar potatoes, cacio e pepe udon noodles and grilled wombok caesar salad with wonton crackers. All share an emphasis on seasonal vegetables and creating irresistible Asian(ish) flavours using pantry staples.

Whether it's a banh mi turned into a salad, a soy-sauce-powered chocolate brownie or a rainbow guide to eating dumplings by the season, this is Asian home cooking unlike anything you've experienced before.

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