Notes about Recipes in this book

• Teriyaki chicken puffs

  • s.shadan on April 02, 2025

    For the same amount of other ingredients, i added about 150g of frozen peas to increase vegetable content. It worked really well.

• Crispy broccoli with spicy peanut sauce

  • sarahj22 on August 14, 2024

    So simple and delicious. I substituted tahini for peanut butter as cooking for someone with a nut allergy. The sauce really makes it - I think I'll be making that on a regular basis and maybe trying it with other veggies. I served with the sweet potato fritters and gochujang mayonnaise from the same book and some steamed Pak choi, which was a lovely combination. (We probably didn't need two different sauces but still enjoyed them.)

• Sweet potato & spring onion fritters

  • sarahj22 on August 14, 2024

    Very tasty. I was suspicious of their lack of spicing, but they had a lovely flavour and texture - quite light due to the cornflour. I used white onion instead of spring onion and cooked on the hob before transferring to the air fryer, but next time I'll try using the air fryer for the full cooking time. We served with the crispy broccoli and spicy sauce from the same book and steamed Pak choi, which was a lovely combination. Both dishes have the benefit of having the sauce on the side or drizzled over, so easy to adapt if they're too spicy for little ones. My husband's face fell when he saw dinner was essentially a big plate of veggies, but he really enjoyed this dinner too. These two dishes were the first I've cooked from this book, so they've made me excited to try more!

• Korean-style pork lettuce cups

  • hbakke on March 29, 2023

    Very simple and tasty. I subbed cashews for peanuts and added the optional ingredients and quick pickled cucumber. I served the lettuce cups with a little dollop of toban djan-mayo sauce for an added creamy component. I would make this again.

  • averythingcooks on September 26, 2025

    I started the skillet off with diced shallot + a mix of sweet red & yellow peppers before moving on with the garlic, scallions etc. We liked the sweet heat from the sauce and we made wraps in lettuce lined small tortillas with a mix of pickled things (onions, peppers & carrots) from my fridge, a drizzle of Thai chili sauce stirred into yogurt and chopped unsalted cashews. An easy, fun little dinner.

• Seared tuna & wasabi salad

  • hbakke on January 30, 2023

    We didn't love this salad. It felt like it needed something cooling or creamy like avocado to balance the nasal burn from the wasabi dressing. The dressing was a bit too intense for us (could be the fresh wasabi paste we used). Also, the soft-boiled egg felt like a "put an egg on it" addition that didn't seem to pair well with the rest of the salad.

• Asian-style slaw

  • Longtallfran on May 14, 2024

    I have done this twice now, its simple and very tasty. I leave put the red chilis as I have small children and its still good. Served with prawns and grilled chicken.

  • averythingcooks on May 26, 2025

    This bright/zesty slaw was a great side dish for her sticky chilli chicken from the same book. I used parsley & Thai basil for the fresh herbs and added some thinly sliced peppers & chopped green onions. I also used a serrano in place of the "red chili" she calls for and although I most often make a slaw with some kind of creamy/dairy component in the dressing, we thought this version was lovely.

• Tamarind, honey & sesame chicken

  • Longtallfran on May 08, 2023

    Easy prep and quite tasty. Good weekday meal option. The sauce uses a lot of honey and I could reduce the total amount of sauce by a third when doing it for the kids as they didn't want extra drizzled on top.

• Roasted cauliflower with satay sauce

  • hbakke on August 16, 2022

    Satay sauce was tasty and pretty spicy from the red curry paste I used. This was an easy dinner that I would make again.

• Thai green curry chicken & rice traybake

  • sarahj22 on October 31, 2024

    This is a great 'chuck it all in and leave it' dish for when you're home an hour before eating dinner but don't have much time for involved cooking. I used the air fryer (on bake/roast) and didn't add any foil, which meant the thigh skins were lovely and crispy by the end. The yogurt and sweet chilli sauce sounded an odd addition for a Thai dish, but they added a nice bit of variety and moisture to what otherwise could be a fairly dry dish. My three year old has eaten this twice (she wasn't as keen the second time but still managed some), and I feel overall it's more child-friendly than a more traditional Thai curry.

• Sticky chilli chicken

  • averythingcooks on May 26, 2025

    This was very tasty over some rice with her Asian slaw on the side. I used 1 chicken breast with extra peppers + 1/2 the sauce to serve 2 of us and we easily ate it all. My chicken was not as crispy as I had hoped but that it is likely my fault / the pan I'm getting tired of :)

• Spicy shakshuka

  • hbakke on November 08, 2022

    Maybe a bit more watery than other shakshuka recipes I've made, but we enjoyed the spice from the chilli bean paste (I used doubanjiang). I served this with the roti recipe from this book.

• Thai red beef & peanut curry

  • averythingcooks on June 03, 2025

    We thought the sauce was really good with a shot of sriracha added to match our heat preference. This book calls for unsweetened peanut butter a lot (which I never have) but JIF worked fine. I thought that pork tenderloin or chicken would perhaps be better than the beef...T disagreed :) I skipped the green beans, cooking some sweet peppers & onions with the curry paste before adding the meat and adding roasted broccoli at the end . Our "chopped nuts for topping" preference is unsalted cashews & I did add a spoonful of my pickled carrots to each bowl. We enjoyed this with the last pita from the freezer & I will make it again, next time with her roti recipe for dipping.

• Sweet potato & black bean traybake curry

  • hbakke on November 02, 2022

    I used Japanese purple sweet potatoes that I think are a little starchier than the standard orange sweet potatoes that I would have preferred. This was a very nice and easy curry. We liked the lemongrass and the spice level of the curry powder I used. I would make this again with maybe some bell peppers or other vegetables.

• Chinese-style pea & aubergine curry

  • hbakke on August 03, 2022

    I had an enormous aubergine, so the ratios were probably off for me. This was a simple recipe that I would make again. Next time I'll cook the aubergine a bit longer initially since it was still a bit undercooked at the end of cooking.

• Singapore-style chilli tofu

  • hbakke on August 10, 2022

    An ugly, but tasty dinner. The sauce was interesting in a good way and the rice soaked it up nicely. I would make this again.

• Tomato & chilli halloumi

  • hbakke on August 06, 2022

    Tasty dinner dish. It was sweeter than I would have preferred, so I would reduce the amount of honey next time. I subbed extra-firm tofu for the halloumi cheese.

  • kate_yz3xvi on May 30, 2026

    Loved this. Will absolutely make it again. Used maple syrup instead of honey because that’s all I had, and it still turned out great.

• Lemongrass & tamarind stir-fried tofu

  • hbakke on July 31, 2022

    Delicious! I would add more veg next time and try to find a red chile (rather than the jalapeño I used), but the sauce was very good. I couldn't find tamarind paste, so I used tamarind pulp mixed with water then strained out the seeds/pod bits. I would make this again.

• Thai red curry chicken stir-fry

  • averythingcooks on July 08, 2025

    This was a tasty, simple dinner bowl that made great use of my fridge stash of jarred Asian flavours. I used red & orange sweet peppers, diced hot peppers, red onions, a little broccoli + some frozen peas for the veg and the full recipe resulted in 1 generous dinner serving (with rice) + more for lunch today. One thing...the sauce was thinner than expected so I added a cornstarch slurry to the pan BUT next time, I'll start simply with less water than she calls for.

• Kung pao-style Brussels sprouts with chorizo

  • hbakke on November 05, 2022

    I used dried New Mexico chiles for the dried red chiles and crumbled Soyrizo in place of the chorizo sausages that appeared to be more of a hard chorizo sausage in the book image. I don't know how much that affected the taste of the finished dish, but we both liked this dinner. This was more like 3 or 4 servings rather than 2 as specified in the book. I would make this again.

• Auntie Dang's stir-fried soy sauce noodles

  • danielat on August 10, 2023

    Ok wow!! This was surprisingly incredible! I did not expect to be blown away by this recipe because the sauce is only 3 simple ingredients, but it may be my new favourite noodle dish! So incredibly tasty - it resembled one of my favourite take out noodles from a Thai restaurant that closed long ago. I replaced the beef with ground pork and used white cabbage in place of greens. Otherwise, followed exactly. This will be on regular rotation!

• Spicy pork noodles

  • averythingcooks on May 25, 2025

    This made for 2 simple & tasty dinner bowls. With no chili bean paste on hand, I used sambal oelek both in the sauce & the marinade. To "qualify" as dinner I added celery, sweet peppers, red onion & broccoli...sauteeing them after removing the meat from the pan. "Ginger pickled carrots" replaced the fresh ones, added at the end with the scallions, some frozen peas & chopped unsalted cashews. This idea (perfect for a small piece of pork tenderloin) will be made again.

• Spicy beef noodles

  • averythingcooks on June 19, 2025

    My best option for the "chili bean paste" (don't have/couldn't find at the store) was a mix of sriracha & red miso (thank you internet) which we thought tasted great. I used sliced baby spinach + Thai basil for the "spring greens" and to add more veg, I raided the fridge & freezer for a big mix of chopped/diced, sweet/hot/pickled peppers + a handful of frozen peas. Now the sauce needed a bit of a stretch, so I added a little Thai sweet chili sauce (ie flavour, a little heat but NOT salt heavy). This was a very tasty noodle bowl.

• Chilli & miso stir-fried pak choi

  • hbakke on August 15, 2023

    Nice sauce for stir-fried greens. Could maybe use a bit more flavor.

• Garlicky green beans

  • hbakke on August 06, 2022

    Easy, fast side dish.

• Roti

  • hbakke on November 08, 2022

    These tasted great, but I think there is a learning curve to cooking them. The first two were too buttery (greasy) and the heat was too high so the butter solids were burning. After lowering the heat, they turned out much better.

• Quick cucumber pickle

  • hbakke on March 29, 2023

    An alright quick pickle. It didn't taste entirely balanced to me, but was easily adjusted to personal taste.