Balance and Harmony: Asian Food by Neil Perry

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Notes about this book

  • FritB on April 17, 2017

    Made several dishes. Just one word, Fantastic book!!!

Notes about Recipes in this book

  • Spicy beef short ribs

    • bookpoet on December 31, 2012

      This was a terrific dish. So, so, easy. Restaurant-worthy flavor. I doubled the recipe after purchasing 5 lbs. of Korean short ribs at BJ's. Recipe instructs to bake in hot oven for 1 hr, then in a pot with all the wonderful Asian flavors for 2 more hours. I used 3 cans of 14 oz petite diced tomatoes (drained) since it's Dec. here and reduced the Korean chili paste to 1T total to suit the tastes of my children. We served it over Jasmine rice. This one will join the regular rotation.

    • KarinaFrancis on April 24, 2013

      Have to agree with bookpoet, so easy, such high impact. I used 2kg of ribs and didnt have to increase the amount of sauce. Will do this one again (and again)

    • tekobo on January 30, 2017

      Made with about 80% of the weight of beef short ribs requested and ended up with a lot of sauce left over. Used this to try out the recommended variation with duck legs. Both very tasty. White rice is a good foil for the strong flavours but could also serve with steamed veg and no carb if you wish.

  • Prawn scrambled eggs

    • RosieB on July 13, 2016

      This was a great quick meal when I was late home from work. Super tasty and quick.

    • mondraussie on May 22, 2013

      Perfect!!

  • Spicy grilled whole ocean perch

    • RosieB on January 10, 2014

      This is a fantastic recipe. Really tasty. You can use different varieties of fish and it will still be great. I was not able to buy fresh turmeric so used ground and it was fine.

  • Stir-fried chilli pork

    • aargle on January 13, 2017

      This was delicious. Had to double it to serve four. Added choy sum and green beans and served with rice. A definite repeat.

  • Sweet black vinegar pork belly

    • Dishyrishie on May 10, 2015

      Delicious and a dish to impress. Simple but delicious.

    • Bronny on January 29, 2014

      Delicious and easy...a definite family favourite and special treat.

  • Whole steamed snapper with ginger and spring onions

  • Stir fried chicken with cashews

    • chawkins on April 23, 2015

      We enjoyed this simple stir-fry. It makes quite a substantial dish. It is interesting that the the entire dish is seasoned by the chicken marinade. I used boneless skinless chicken thighs instead of the skin-on thighs called for.

  • Twice-cooked pork with leek and capsicum

    • chawkins on November 03, 2019

      The taste was good but I was not too happy with the texture of the pork pieces, they had the texture of Chinese bacon. If I wanted that texture, I could have saved myself a lot of work by just using the bacon to start with instead.

  • Master-stock chicken

    • KarinaFrancis on January 05, 2015

      My first foray into master stock and it was a winner. The chicken turned out moist and tender and the reduced sauce tasted "shop bought". Note, if you want to make this for dinner, start early afternoon and make sure you have freezer real estate to dedicate to keeping the stock for future uses.

  • Tea smoke mix

    • KarinaFrancis on December 26, 2013

      I had some of this mix left over from the quail and used it to smoke eggplants for a Babaganouch. Tasted as if the were roasted over coals and got dad's stamp of approval

  • Tea-smoked quail

    • KarinaFrancis on December 26, 2013

      Great way to make quail. A couple of processes involved but worth the effort

  • Spicy Sichuan noodles

    • KarinaFrancis on December 26, 2013

      Great weeknight dinner. Quick and super tasty

  • Wontons in chilli oil

    • Tweetybird on February 08, 2014

      INGREDIENTS DRESSING: 2 tsp of kecap manis 1 tbsp of chilli oil 4 cloves garlic, finely chopped 1 spring onion (scallion), finely chopped 1 tsp of Chinkiang vinegar a pinch of freshly ground black pepper PORK WONTON FILLING: 200g of minced (ground) pork belly ½ a carrot, finely diced 2 coriander roots, scrapped and chopped 2 braised shitake mushrooms, finely chopped ½ a knob of ginger, finely chopped 2 spring onions (scallions), finely sliced ½ tsp of caster sugar 1 tsp of yellow bean soy sauce 1 tsp of oyster sauce a few drops of sesame oil to wrap, square wonton skins or round dumpling skins to dust, flour

  • Stir-fried snapper with asparagus, snow peas and enoki mushrooms

    • tekobo on June 26, 2016

      Made with cod off cuts and shiitake. Delicious!

  • Sour orange curry of salmon

    • FritB on September 29, 2016

      Made this. Beautiful recipe. Next time would poach the fish first and break it up. Then put the sauce over it.

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  • ISBN 10 1740459083
  • ISBN 13 9781740459082
  • Linked ISBNs
  • Published Oct 01 2008
  • Format Hardcover
  • Page Count 400
  • Language English
  • Countries Australia
  • Publisher Murdoch Books
  • Imprint Murdoch Books

Publishers Text

In "Balance and Harmony", Neil Perry revels in his love for Asian cooking: the great flavor, the contrasts in tastes and textures, and the way that just about anything can be cooked with a wok and a bamboo steamer. The book is set out in the style of a cooking school by the Rockpool master chef, progressing from the easiest steamed, stir-fried, braised and deep-fried dishes, to more challenging and intricate plates as the reader gains confidence and knowledge. Ultimately, Asian food celebrates the ethos of the shared table, and that is the theme of "Balance and Harmony" - the book is beautifully punctuated by a series of banquet ideas, ranging from the simplest to the most gloriously memorable.

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