Notes about Recipes in this book

• Japanese omelette squares with sweet mustard (Tamagoyaki)

  • Kinhawaii on March 10, 2020

    Good but I used too hot a mustard - was spicy.

• Prawn cakes with peanut chilli sauce

  • Kinhawaii on February 24, 2020

    Delicious, will definitely make again, light yet full of flavor- very yummy!

• Sliced tomato salad with carrot ginger dressing

  • Kinhawaii on February 10, 2020

    I only made the dressing - refreshing & very gingery. I added a little mayo to thicken it. Will make again.

• Bao buns

  • Kinhawaii on May 05, 2020

    Love these- light & fluffy! Will definitely make again! Like a pillow.

• Prawn katsu with slaw and chilli mayo bao

  • Kinhawaii on July 09, 2020

    Good with the bao buns -& also with rice. We hand chopped the shrimp & also as an alternative sauce used tonkatsu sauce.

• Spicy chicken sloppy Joe sliders

  • Kinhawaii on April 05, 2021

    We enjoyed this but used what we had- chicken breast, instead of thigh, & Thai sweet chili sauce, instead of hot chili sauce- others who were eating this prefer it sweeter instead of hotter so worked out. Think I could also enjoy this in a lettuce wrap.

• Chiang mai curried noodles (Khao soi gai)

  • sarahj22 on June 03, 2024

    This was super delicious but very salty. That was probably my fault though - I cooked the noodles in salted water when I probably should've left it plain. It's a definite repeat recipe but next time I'll be careful about that (and maybe also sub the chicken stock for water). I didn't have any tamarind so subbed in some extra lime juice. Some plain steamed broccoli on the side worked nicely to stir through as it's otherwise very light on vegetables. Even though the recipe said the fried noodles cooked instantly I still managed to burn some.

  • sarahj22 on March 09, 2025

    I tried this again using water instead of chicken stock (but still salting the noodles) and it was perfect. Such a wonderful, cosy, spicy bowl. The quality of the Thai red curry paste is probably important - I use Mae Ploy. This recipe has made it onto our regular rotation though I don't usually bother with the fried noodles. Some frozen veg stirred into the noodles for the last few minutes of boiling them is a good option for when the fridge is bare. It's a bit too spicy for the three year old, but serving her noodles, veg and chicken (without the broth) usually works fine.

• XO fried rice

  • Acarroll on April 21, 2024

    This was yummy. Snap peas weren't in season so I used edamame. Instead of making the XO sauce I used the vegan XO sauce from Noma Projects. Did not taste like traditional fried rice from a Chinese restaurant but was very complex in flavor. Served with scallops. Edited after having leftovers- next time I would halve the rice. Made way too much to be practical and I would have liked a better veg to rice ratio.