Two Asian Kitchens: Recipes from Australia's Master Chef by Adam Liaw

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  • Chilli cumin lamb with peanuts and herbs

    • Melanie on April 19, 2016

      I really enjoyed this - great depth of flavour and the taste was very different to me with a good amount of heat. I substituted basil for the coriander which worked well, this just needs lots of fresh herbs. Served with the suggested rice and a quick veg stir fry.

  • Sambal assam

    • KarinaFrancis on January 17, 2014

      I love this so much that I make a double batch every time. It freezes really well and on busy days gets called into service as a stir fry sauce with chicken or fish.

  • Beef rendang

    • KarinaFrancis on January 17, 2014

      This didn't work out as well as I'd hoped. I might have been too timid at the end and didn't get the transition from braising to frying. Flavour is good so worth being brave and trying again

  • Hainanese chicken rice

    • KarinaFrancis on January 17, 2014

      Really surprised at how easy this was. I admit it's a bit time consuming but it turns out perfectly. The 2 sauces are essential to the dish

  • Siew yuk with chilli and coriander relish

    • KarinaFrancis on April 23, 2014

      I had heaps of leftover coriander and made the dipping sauce to go with some ribs and it was punchy and really cut through the fatty pork. I made a second batch to see how it would freeze and it didn't lose much in the process..

  • Captain's chicken (Ayam kapitan)

    • KarinaFrancis on January 17, 2014

      I've made this a couple of times as part of nasi lemak, it's a big favourite. Worth doubling the paste and freezing half.

  • Fire chicken (bul dak)

    • KarinaFrancis on August 06, 2014

      This was hot and spicy, even though I didn't add all of the chilli powder required. It made a lot of sauce, which is just as well because it was so good. Yum, will make this one again

  • Ants' nest cake [honeycomb cake] (Kuih sarang semut)

    • KarinaFrancis on May 11, 2014

      This was not a winner, it had a weird jelly/cake texture wich proved unpopular with the family. I was concerned that the batter was almost liquid. I wont be trying this one again.

  • Seafood char kway teow

    • barbg on July 11, 2017

      Cooked this with leftover beef using the base ingredients and it was very good.

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  • ISBN 10 1864711353
  • ISBN 13 9781864711356
  • Linked ISBNs
  • Published Apr 01 2011
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries Australia
  • Publisher Random House Australia
  • Imprint Random House Australia

Publishers Text

The two Asian kitchens in his life are The Old Kitchen and The New Kitchen. The Old Kitchen represents the traditional dishes of hi family history–hawker noodles, Japanese yakitori, sour and salty Malaysian laksa. The New Kitchen features modern dishes that draw on the memorable flavors and experiences of his own life as a migrant in Australia.

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