Simply Asian by Neil Perry

  • Ginger and shallot oil (page 16)

    from Simply Asian Simply Asian by Neil Perry

    • Categories: Dressings & marinades; Asian
    • Ingredients: peanut oil; dried red chiles; shallots; fresh ginger; Shaoxing rice wine; rice wine vinegar; caster sugar
    • Accompaniments: White-cut chicken; Master stock chicken
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Notes about Recipes in this book

  • Barbecued pork

    • RosieB on August 30, 2015

      This was really good. I made it as part of a banquet meal. It is so tasty and easy. I marinated overnight and cooked this morning.

  • Spicy grilled squid salad

    • joanne_w on January 20, 2019

      Great Recipe Variation: replace the squid with small spatchcocked (split open & flat) chickens. Brine them in a brine that has garlic plus citrus first....Then brush them with oil to cook. Follow the recipe for the salad to lay them on and the dressing to splash over the top

  • Roast duck, asparagus and rice noodle soup

    • wodtke on March 30, 2014

      Because this uses a Chinese take-out duck, it is quick and easy. And delicious. I used a bit more asparagus than called for, as it's asparagus season locally.

  • Green curry of swordfish

    • luluf on September 01, 2017

      One of our favourite dinners. A friend described as the best thing he'd ever tasted. Make sure you "crack" the coconut milk as it makes the curry really creamy. I also find it easier to roast chopped eggplant and add at the end as it doesn't get tender enough cooking for 5 minutes in the curry sauce

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