Notes about Recipes in this book

• Vegetarian mushroom soup with Shaoxing wine

  • VMB on January 15, 2012

    serves 4

• Kohlrabi and flank steak stif-fry

  • LouiseStaley on September 24, 2012

    I picked this as a way to try kohlrabi which I've discovered doesn't really taste of anything but keeps a good texture in a stir-fry. This dish tasted OK, if a bit sweet, but the cornflour/arrowroot is completely necessary as it makes the whole thing a gluggy mess.

• Grilled hanger steak with Korean flavors and spicy potato pancakes

  • LouiseStaley on March 14, 2013

    I cannot stress enough how good this is. The marinate on the hanger adds a big hit of flavour and texture courtesy of the sesame seed, but the real highlight are the spicy potato pancakes - really Rosti with Korean pepper and spring onions. Together this twist on steak and fries is a great variation on the classic. I have to stop myself only using this recipe when cooking hanger steak.

• Braised short ribs with cauliflower and caperberries

  • cholloway on February 26, 2025

    This is on page 179

• Lisa Is Cooking

  This is thought-provoking food which is interesting to prepare and delightful to eat, and I know I’ll learn something new about flavors every time I cook from this book.

  Full review

• Eater

  Each chapter is dedicated to a different source of inspiration, from her backyard to her mother, who was from Malaysia.

  Full review