My Food by Cheong Liew and Elizabeth Ho

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  • Warm salad of Moreton bay bugs with toasted salted fish (page 16)

    from My Food My Food by Cheong Liew and Elizabeth Ho

    • Categories: Salads; Dressings & marinades; Appetizers / starters; Singaporean; Chinese
    • Ingredients: snowpeas; Moreton Bay bugs; salted fish; peanut oil; dried chiles; ginger; bean sprouts; spring onions; frisée lettuce; rocket; lamb lettuce; grapeseed oil; Champagne vinegar; lime; avocados
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  • Steamed cucumber and lamb's brain in spicy tomato sauce (page 19)

    from My Food My Food by Cheong Liew and Elizabeth Ho

    • Categories: Main course; Chinese; French; Australian
    • Ingredients: lamb brains; ginger; spring onions; Chinese yellow rice wine; sesame oil; oyster sauce; peanut oil; cucumber; eggs; milk; tomato purée; Tabasco; coriander leaves
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  • Tea-smoked quail, preserved eggs and glacé ginger in sweet pastry (page 21)

    from My Food My Food by Cheong Liew and Elizabeth Ho

    • Categories: Salads; Pies, tarts & pastries; Dressings & marinades; Main course; Chinese
    • Ingredients: honey; lime juice; peanut oil; light soy sauce; sesame oil; pork fillets; chicken livers; ginger; abalone mushrooms; medium sherry; spring onions; preserved eggs; glacé ginger; egg; sweet shortcrust pastry; watercress; frisée lettuce
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  • Timbale of jellied prawns and steamed pheasant with mustard green salad (page 24)

    from My Food My Food by Cheong Liew and Elizabeth Ho

    • Categories: Jams, jellies & preserves; Salads; Main course; Australian; Chinese
    • Ingredients: chicken consommé; tomatoes; quail eggs; abalone mushrooms; pickled ginger; prawns; pheasant breasts; tomato purée; tarragon; English mustard; mustard greens; crème fraîche
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  • Spicy calamari with swamp cabbage and chilli hoi sin sauce (page 27)

    from My Food My Food by Cheong Liew and Elizabeth Ho

    • Categories: Main course; Malaysian
    • Ingredients: swamp cabbage (water spinach); calamari; peanut oil; ginger; shallots; fermented bean and chile paste; chilli vinegar; hoi sin sauce; English mustard powder; toasted sesame seeds; white fermented tofu
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  • Shark lips, scallops and sea cucumber braised in carrot oil (page 31)

    from My Food My Food by Cheong Liew and Elizabeth Ho

    • Categories: Dressings & marinades; Main course; Chinese
    • Ingredients: sea cucumbers; ginger; spring onions; white chicken stock; Chinese yellow rice wine; ginger juice; scallops; peanut oil; carrots; bamboo shoots; Chinese mushrooms; shallots; dried chilli; light soy sauce; oyster sauce; celery leaves; shark lips
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  • Kangaroo fillet, veal tongue and braised witlof (page 34)

    from My Food My Food by Cheong Liew and Elizabeth Ho

    • Categories: Main course; Australian; Chinese; French
    • Ingredients: kangaroo fillets; witlof; kangaroo stock; egg yolk; creme fraiche; veal tongue; pork rind; brown veal stock; dry white wine; carrots; bouquet garni; baby gherkins
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  • Roast suckling pig with green ginger wine and spiced spinach purée (page 36)

    from My Food My Food by Cheong Liew and Elizabeth Ho

    • Categories: Main course; Australian; Chinese
    • Ingredients: suckling pig; mirepoix; green ginger wine; honey; spinach; poppy seeds; black mustard seeds; cumin; ginger; shallots; tomatoes; glacé ginger
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  • Anise and ginger flavoured duck with steamed lotus bun (page 38)

    from My Food My Food by Cheong Liew and Elizabeth Ho

    • Categories: Main course; Australian; Chinese
    • Ingredients: duck; peanut oil; sesame oil; star anise; dried chiles; spring onions; ginger; Chinese yellow rice wine; white chicken stock; dark soy sauce; rock sugar; red capsicums; green capsicums; egg white; ammonium carbonate; lard; sourdough; lye water; crumpet flour
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  • Rhubarb tart with clove cream and chocolate figs

    from My Food My Food by Cheong Liew and Elizabeth Ho

    • Categories: Dessert; Australian
    • Ingredients: rhubarb; icing sugar; ginger; almonds; sweet shortcrust pastry; dried figs; bitter chocolate; white Port wine; creme fraiche; whole cloves
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  • Black rice and palm sugar pudding (page 42)

    from My Food My Food by Cheong Liew and Elizabeth Ho

    • Categories: Baked & steamed desserts; Rice dishes; Dessert; Australian
    • Ingredients: black rice; caster sugar; milk; desiccated coconut; palm sugar; eggs; egg yolks; pears; vanilla bean; stock syrup
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  • Lamb sahara with naan bread (page 48)

    from My Food My Food by Cheong Liew and Elizabeth Ho

    • Categories: Bread & rolls, savory; Dressings & marinades; Main course; Chinese; Middle Eastern
    • Ingredients: Worcestershire sauce; cayenne pepper; paprika; dark soy sauce; marjoram; ground cinnamon; boneless lamb loin; garlic; shallots; carrot; Middle Eastern pickled chillies; black olives; tahini; pine nuts; red capsicums; plain flour; eggs; mint
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  • Orange and honeydew grenadine salad (page 50)

    from My Food My Food by Cheong Liew and Elizabeth Ho

    • Categories: Salads; Appetizers / starters; Middle Eastern
    • Ingredients: oranges; grapefruits; pineapple; Cointreau; grenadine syrup; mint; saffron; honeydew
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  • Garlic pâté with grilled bread (page 51)

    from My Food My Food by Cheong Liew and Elizabeth Ho

    • Categories: Dips, spreads & salsas; Appetizers / starters; Mediterranean; Middle Eastern
    • Ingredients: garlic; Brie; cayenne pepper; French sticks
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  • Pot-roasted pigeon with garlic and grilled figs (page 53)

    from My Food My Food by Cheong Liew and Elizabeth Ho

    • Categories: Stews & one-pot meals; Main course; Mediterranean
    • Ingredients: pigeons; garlic; cloves; spring onions; cinnamon stick; butter; bay leaf; cardamom pods; brandy; white chicken stock; Parmesan cheese; Madras curry powder; cayenne pepper; white breadcrumbs; figs
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  • Grilled red mullet with lemon, chilli and marjoram (page 56)

    from My Food My Food by Cheong Liew and Elizabeth Ho

    • Categories: Main course; Asian; Mediterranean; Middle Eastern
    • Ingredients: red mullet; marjoram; lemon; Madras curry powder; red chilli; bay leaves; tomatoes; coriander
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  • Warm salad of shiitake and abalone mushrooms with pasta (page 57)

    from My Food My Food by Cheong Liew and Elizabeth Ho

    • Categories: Dressings & marinades; Pasta, doughs & sauces; Salads; Main course; Asian
    • Ingredients: light soy sauce; oyster sauce; Chinese rosé wine; sesame oil; chilli oil; balsamic vinegar; shallot oil; fresh pasta dough; black cloud ear fungus mushrooms; Chinese dried black mushrooms; abalone mushrooms; enoki mushrooms; Chinese white cabbage; white soy sauce; sake; peanut oil; shallots; lettuce; sesame seeds; spring onions; coriander
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  • Cabbage salad with spiced sweet tomato dressing (page 60)

    from My Food My Food by Cheong Liew and Elizabeth Ho

    • Categories: Dressings & marinades; Salads; Side dish; Asian
    • Ingredients: cabbage; garlic; ginger; chillies; coriander; chilli sauce; fresh tomato puree; grapeseed oil; fish sauce; sesame oil; toasted sesame seeds
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  • Cucumber and bitter green salad with lime dressing (page 61)

    from My Food My Food by Cheong Liew and Elizabeth Ho

    • Categories: Dressings & marinades; Salads; Side dish; Mediterranean; Thai
    • Ingredients: cucumbers; red onions; fresh mint; watercress; coriander; rocket; limes; dried shrimp powder; red chillies; fish sauce; stock syrup
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  • Deep-fried mussels in soft batter (page 62)

    from My Food My Food by Cheong Liew and Elizabeth Ho

    • Categories: Fried doughs; Appetizers / starters
    • Ingredients: eggs; mussels; store-cupboard ingredients
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  • Kangaroo Moroccan style with couscous and chickpeas (page 63)

    from My Food My Food by Cheong Liew and Elizabeth Ho

    • Categories: Main course; Australian; Moroccan
    • Ingredients: kangaroo fillets; yogurt; coriander seeds; cumin; fenugreek; saffron; garlic; lemons; chillies; mint; coriander roots; lentil flour of your choice; chickpeas; couscous; shallots; tomatoes; Italian parsley
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  • White pork slices with garlic sauce (page 65)

    from My Food My Food by Cheong Liew and Elizabeth Ho

    • Categories: Sauces for meat; Main course; Asian
    • Ingredients: garlic; belly pork; ginger; spring onions; sweet soy sauce; white chicken stock; chilli oil
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  • Chinese shortbread served with jasmine tea (page 66)

    from My Food My Food by Cheong Liew and Elizabeth Ho

    • Categories: Cookies, biscuits & crackers; Afternoon tea; Chinese
    • Ingredients: lard; egg; flour; custard powder; lotus seed paste; egg yolk
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  • Indian rojak (page 72)

    from My Food My Food by Cheong Liew and Elizabeth Ho

    • Categories: Fried doughs; Salads; Sauces, general; Snacks; Side dish; Indian; Vegetarian
    • Ingredients: Desiree potatoes; chana dal; chilli; cumin seeds; coriander; oil; dried shrimp; plain flour; grated coconut; chickpea flour; bean curd cakes; prawns; English mustard powder; peanut oil; beansprouts; cucumber; lettuce leaves; chilli powder; candlenuts; shallots; blachan; calamari; coconut cream; hard boiled eggs; tamarind; orange sweet potato; white vinegar; sugar; toasted sesame seeds
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  • Dingwu vegetarian platter (page 76)

    from My Food My Food by Cheong Liew and Elizabeth Ho

    • Categories: Sauces, general; Spice / herb blends & rubs; Side dish; Chinese; Vegan; Vegetarian
    • Ingredients: black moss; fried gluten balls; dried bean curd sticks; Chinese cabbage; gingko nuts; winter bamboo shoots; peanut oil; lily buds; dried cloud ear fungus; black mushrooms; ginger juice; sesame oil; light soy sauce; red dates; dried oysters; spring onion; ginger; lotus root; rice wine; brown bean paste; red fermented bean curd; hoi sin sauce; oyster sauce; white vinegar; English mustard powder; white fermented tofu
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  • ISBN 10 1863737391
  • ISBN 13 9781863737395
  • Linked ISBNs
  • Published Oct 01 1995
  • Format Paperback
  • Page Count 256
  • Language English
  • Countries Australia
  • Publisher Allen & Unwin
  • Imprint Allen & Unwin

Publishers Text

Cheong Liew is one of Australia's most innovative and exciting chefs, renowned for his bold approach to food and acclaimed for putting Asian flavours and ideas firmly on the tables of Australia's European-style restaurants. My Food, Cheong's long-awaited collection of original recipes, captures the essence of Australian cultural diversity in seven eclectic menus. Cheong takes inspiration from wherever the senses invite him and wants us to do the same. Sight, taste, smell and feel are all steps in the dance that is Cheong's repertoire: from mahogany-coloured anise and ginger duck to the complexity of flavours in pork hock with wood fungus, the fragrance of tea-smoked quail and the texture of gelatinous shark lips with sea cucumber. The simplest techniques are also shared - perfect steeped chicken, a green salad with no mystery. These are recipes for anyone who enjoys eating well and looks beyond the obvious. Written with friend Elizabeth Ho as the natural extension of a long culinary and cultural dialogue over several years, the evocative narrative accompanying the recipes weaves in and out of the past to the days of Cheong's ground-breaking restaurant Neddy's, Grandmother Liew's cooking or simply memories of a colour or scent that appealed. My Food is an offering from the heart and from the soul, an invitation to pursue the flavour of things, to share in this culinary adventure presented by Cheong and Liz and embrace the surprises that will follow.

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