• Eat Your Books

  There are some minor differences between the indexed Australian edition and the edition in the ROW. Please let us know if you feel any of the differences warrant an EYB Comment to alert members.

Notes about Recipes in this book

• Sour and spiced coconut noodle soup

  • Apollonia on September 08, 2021

    A lovely meal to eat on a rainy day. I increased the vegetables and decreased the noodles.

• Baking tray chow mein

  • Apollonia on September 06, 2021

    This was a big hit for us. I hate baby corn, so skipped that and doubled the asparagus. I used a separate sheet pan for the noodles, and I think that's the right call to make sure everything gets crisp.

  • Astrid5555 on May 31, 2021

    Excellent! Don’t overcrowd your sheet pan, otherwise your noodles won’t crisp up. Next time I would leave out the canned baby corn, but this is just a personal preference. Will go into our regular dinner rotation!

  • Ganga108 on September 16, 2021

    A huge hit. Used snow peas instead of asparagus. Added some crispy fried glass noodles too, couldn't help myself. But the tops of the baked noodles crisp up really nicely - you do need to bake them long enough or hot enough for them to crisp.

• Green beans with black bean sauce

  • MollyB on May 16, 2021

    Great recipe! I made the black bean sauce from the cookbook, and it adds an amazing depth of flavor to an otherwise simple green been stir-fry.

• Sesame rice noodles with 'everything oil' and charred broccoli

  • MollyB on June 24, 2021

    A very nice, easy recipe (if you have the 'everything oil' made). Who would have thought that just noodles and broccoli could be so good? We roasted the broccoli rather than pan-frying, and used Trader Joe's pre-cooked "Thai wheat noodles" and those variations worked well.

  • Astrid5555 on June 28, 2021

    While the kids did not particularly like the tahini in the sauce, we adults found this to be an excellent midweek dinner. Quick to make, needs the everything oil on top!

• Homemade black bean sauce

  • MollyB on May 16, 2021

    Fabulous 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...

• Cucumber and cabbage noodle salad with black bean sauce

  • MollyB on August 03, 2021

    Very nice recipe! We made it with the black bean sauce from the cookbook, with some of the "Everything oil" on top. Make sure to add enough salt - I forgot to salt the noodle water and it would have been better with that added salt. I served the leftovers cold with some leftover chicken, and that worked really well.

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

  • Astrid5555 on June 28, 2021

    So good, also used homemade stock (in my case frozen beef stock I had on hand). A family winner, will go into regular rotation for a quick midweek dinner.

  • 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’...

  • Ganga108 on August 23, 2021

    I was expecting "life changing" but found it rather unimpressive. I don't cook with eggs, and I think this made a lot of difference even tho Hetty says it can be omitted. Also, to have some Asian greens included (like the photo here from Barn_N) would have been great! On the plus side, it is a quick and easy meal.

• Everything oil

  • Astrid5555 on June 28, 2021

    Delicious, could drizzle over everything!

• 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 pity!

  • 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.

• 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!

  • j.va on August 04, 2021

    made using corn and peas. delicious, especially with some ginger-scallion sauce to top at the end.

• Red curry laksa noodle soup

  • Lepa on June 03, 2021

    This recipe is brilliant. It's easy and quick and has a wonderful, complex flavor. I mostly followed the recipe but used Better Than Bouillon No Chicken base instead of vegetable broth. In addition, I didn't have fresh egg noodles so I used dried egg noodles. I used bok choy for the greens and reduced the red curry paste to 1 TBSP so it wouldn't be too spicy for the kids. My husband and I topped ours with sriracha to add more heat. We all loved this recipe. I expect it will be on heavy repeat at our house.

  • Ganga108 on September 12, 2021

    Quick and easy, wonderful recipe. I added a variety of veg (wombok, beans, snow peas, broccolini, yuba, sliced shiitake). Topped with Chilli Crisp, Crispy Fried Shallots, coriander leaves and sliced spring onions. I had some Asian herbs lying on the bench top so simmered them with lime and dried shiitake to make a veg stock for the laksa. This is a comforting dish. Wear a bib or put a tea towel around your neck to soak up the splashes from the noodles and broth.

• Peppery bean sprouts with tofu

  • Lepa on June 09, 2021

    This is simple and good- especially with some Chinese Chile Crisp!

• Cacio e pepe udon noodles

  • gamulholland on May 16, 2021

    So delicious. Meat-eater husband asked me to make it again. :) I added edamame, which was perfect on it. Will definitely make again.

• Mapo tofu

  • luluf on January 19, 2021

    Very easy and tasty. Would make a lovely breakfast

• Shallot / scallion pancakes

  • mooo42 on June 06, 2021

    These are scallion pancakes, made with scallions, not shallots :)

• Salt and pepper eggplant

  • christineakiyoshi on August 02, 2021

    This is delicious! I had a bunch of ripe white eggplants from the garden and this came together quickly for lunch. Will make again!

  • Ganga108 on June 07, 2021

    Absolutely delicious! The soaking in soy sauce or tamari does soften the eggplant as he says. Crispy outer, soft inner and extremely addictive.

  • 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 because of the shallow frying. Put this out as snacks at a party once and they got vacuumed up in about 40 seconds.

• Flourless soy sauce brownies

  • j.va on August 04, 2021

    nobody could tell they were gluten-free. They have a texture reminiscent of flourless chocolate cake and the soy sauce gives a nice savory note. will make again.

• An ode to Chang's crispy noodle salad

  • Ganga108 on September 02, 2021

    Chang's Crispy Noodle Salad was the darling of Australia in the 1990's - everyone made it, and it was a great, easy salad to take to BBQ's, Picnics etc. Hetty had reintroduced it, and added tofu - an excellent addition. I love the addition of fine diced cucumber and bean sprouts. Shredded carrot and fine diced capsicum can also be added. The dressing is excellent.

  • 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.

• Bánh mì salad

  • Ganga108 on September 01, 2021

    Absolutely delicious. I added mushrooms, red radishes and beetroot to the pickling veg mixture.

• Spicy celery, tofu and glass noodle salad

  • Ganga108 on September 08, 2021

    Adorable! and Amazing, this easy salad. I thought the dressing was going to be too acid and only added a little. But I kept coming back to add more. The "sour" of the dressing goes so well with the noodles, greens and tofu, bringing out a sweetness - I guess from the greens. I pan-fried firm tofu as that is what I had (love 5-spice tofu but it's a bit of a drive to get it). The greens I used was the last of a huge wombok that I have been using for everything. It was as big as a fat baby and I reckon I used it in half a dozen dishes. It was perfect in the dish. I also added onion rings to the dressing as there as half an onion left over from another dish. The dressing cured it so the sharp bite was removed and I loved the addition.

• Soy sauce chow mein with a fried egg

  • Ganga108 on July 10, 2021

    I made a veg version using a chickpea flour "omelette", crispy garlic and roasted chilli pumpkin instead of the egg.

• Condensed milk French toast

  • Ganga108 on August 04, 2021

    I made a vegetarian version with a mix of besan, milk cream, eno in place of the egg mix.

• Easy homemade hand-pulled noodles

  • Ganga108 on June 17, 2021

    One of the recipes suggested with noodles is to drench them in Everything Oil (P77). I can really recommend this, it is so good!

• Quick kimchi: kimchi paste

  • Ganga108 on August 14, 2021

    Easy and a great kimchi paste. I have made kimchi for decades using a very similar recipe for the paste - my usual one adds pear as well as the apple and I love the sweetness it gives.

• Quick kimchi: fennel

  • Ganga108 on September 05, 2021

    Fantastic! Excellent eaten as fresh kimchi too.

• Shawarma 'Singapore' noodles with corn and cauliflower

  • Ganga108 on July 18, 2021

    I made this with the hand-made pulled noodles from P76 (in the edition that I have), rather than the vermicelli. It still worked very very well.

• Ong choy with miso

  • Ganga108 on August 04, 2021

    I added 2 sliced 1-clove garlic in place of the normal garlic cloves, delicious.

• Finger-lickin' good edamame beans with fried curry leaves

  • Ganga108 on August 22, 2021

    If you haven't eaten edamame pods before - make sure you read the preamble. Edamame pods are stringy and inedible. The delight in this dish is sucking on the pods and extracting the beans with your teeth. Delicious! It is good to know your tamarind paste before using in this recipe. If it is extra sour, use a little less.

• 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.)

• 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.

• 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.

• Eat Your Books

  Hetty knocks it out of the cookbook park with her latest. You will want to cook your way through this volume!

  Full review