Bill's Everyday Asian by Bill Granger

Search this book for Recipes »
    • Categories: Fried doughs; Appetizers / starters; Asian
    • Ingredients: prawns; coriander leaves; spring onions; fresh ginger; oyster sauce; sesame oil; wonton wrappers
    • Accompaniments: Soy & chilli dipping sauce
    • Categories: Dips, spreads & salsas; Sauces, general; Asian; Vegan; Vegetarian
    • Ingredients: soy sauce; rice vinegar; chilli oil; sesame oil; spring onions
    • Accompaniments: Prawn, ginger & spring onion wontons
    • Categories: Chutneys, pickles & relishes; Quick / easy; Appetizers / starters; Asian; Vegan; Vegetarian
    • Ingredients: rice vinegar; caster sugar; soy sauce; sesame oil; dried chilli flakes; Lebanese cucumbers
    • Categories: Appetizers / starters; Asian; Vegetarian
    • Ingredients: blanched almonds; egg whites; sugar; ground cinnamon; ground cumin; paprika; dried chilli flakes
    • Categories: Appetizers / starters; Asian; Vegan; Vegetarian
    • Ingredients: cashew nuts; tamari; maple syrup; Chinese five-spice powder
    • Categories: Appetizers / starters; Asian; Vegan; Vegetarian
    • Ingredients: raw peanuts; limes; hot paprika; sea salt; black peppercorns
    • Categories: Sandwiches & burgers; Appetizers / starters; Asian; Vegan; Vegetarian
    • Ingredients: rice vermicelli noodles; rice paper wrappers; long red chillies; peanut butter; hoisin sauce; store-cupboard ingredients; Chinese chilli sauce
    • Categories: Dips, spreads & salsas; Asian; Vegan; Vegetarian
    • Ingredients: long red chillies; peanut butter; hoisin sauce; store-cupboard ingredients; Chinese chilli sauce
    • Categories: Appetizers / starters; Asian
    • Ingredients: fresh ginger; sesame seeds; black peppercorns; tuna; spring onions; soy sauce; mirin; limes
    • Categories: Appetizers / starters; Asian
    • Ingredients: chicken wings; garlic; long red chillies; mirin; soy sauce; sake
    • Categories: Pies, tarts & pastries; Appetizers / starters; Asian
    • Ingredients: potatoes; onions; fresh ginger; curry powder; chicken breasts; frozen peas; coriander leaves; frozen puff pastry; sesame seeds; Chinese chilli sauce
    • Categories: Appetizers / starters; Thai
    • Ingredients: firm white fish fillets; red curry paste; fish sauce; kaffir lime leaves; snake beans
    • Accompaniments: Cucumber relish
    • Categories: Chutneys, pickles & relishes; Appetizers / starters; Asian; Vegan; Vegetarian
    • Ingredients: rice vinegar; caster sugar; Lebanese cucumbers; fresh ginger; long red chillies
    • Accompaniments: Thai fishcakes
    • Categories: Dips, spreads & salsas; Appetizers / starters; Asian; Vegan; Vegetarian
    • Ingredients: eggplants; white miso; soy sauce; limes; sesame seeds; carrots; cucumbers
    • Categories: Dips, spreads & salsas; Appetizers / starters; Asian; Vegan; Vegetarian
    • Ingredients: avocados; spring onions; wasabi paste; mirin; soy sauce
    • Categories: Soups; Vietnamese
    • Ingredients: soy sauce; honey; fish sauce; sirloin steaks; rice stick noodles; chicken stock; fresh ginger; limes; cinnamon sticks; whole star anise; bok choy; red chillies; Thai basil
    • Categories: Soups; Chinese; Vegetarian
    • Ingredients: spring onions; fresh ginger; corn; stock; eggs; soy sauce; sesame oil; mirin
    • Categories: Soups; Asian
    • Ingredients: chicken stock; soy sauce; whole star anise; cinnamon sticks; oranges; mirin; thin egg noodles; Chinese broccoli; shredded barbecued chicken; leeks; sesame oil
    • Categories: Soups; Asian
    • Ingredients: coconut milk; chicken stock; fresh ginger; lemongrass; kaffir lime leaves; chicken breasts; mixed Asian mushrooms; limes; fish sauce; caster sugar; baby spinach
    • Categories: Soups; Asian
    • Ingredients: garlic; lemongrass; curry powder; chicken stock; coconut milk; fish sauce; caster sugar; sweet potatoes; chicken breasts; rice stick noodles; Chinese broccoli; red chillies; red onions; fried Asian shallot flakes
    • Categories: Soups; Asian
    • Ingredients: rice vermicelli noodles; spring onions; fresh ginger; fish sauce; caster sugar; whole star anise; duck breasts; Chinese cabbage; pineapple; coriander leaves; mint; red chillies
    • Categories: Soups; Asian
    • Ingredients: garlic; red chillies; ground cumin; ground coriander; ground cinnamon; paprika; butternut pumpkins; carrots; coconut milk; fish sauce; limes; coriander leaves
    • Categories: Soups; Asian
    • Ingredients: red curry paste; chicken stock; kaffir lime leaves; fresh ginger; prawns; tomatoes; limes; fish sauce; iceberg lettuce
    • Categories: Soups; Asian
    • Ingredients: miso paste; red chilli paste; dashi; soy sauce; snowpeas; salmon; coriander leaves; spring onions
    • Categories: Salads; Main course; Asian
    • Ingredients: soy sauce; caster sugar; squid; red onions; snowpeas; sugar snap peas; coriander leaves; mint; coriander roots; white pepper; green chillies; limes; fish sauce

Notes about this book

  • guyscott on May 22, 2020

    another version has been indexed

Notes about Recipes in this book

  • Thai green chicken curry

    • Breadcrumbs on March 02, 2016

      p. 115 – My curry was tasty but I adapted the prep as I wasn’t convinced I’d achieve a great result if the dish was made as the author suggests. I thought it was odd that the author instructs you to put the raw chicken and vegetables directly into the coconut milk mixture with our stir-frying/partially cooking them prior. I didn’t like the idea of simply simmering the (typically bland) chicken breast meat to cook through and had little confidence that the veggies would be fully cooked in the 4-5 mins he suggests. I also felt they’d all taste much better and offer better flavor to the sauce of the dish if they were added to the hot oil prior to incorporating the curry paste. There are a lot of great green curry recipes out there, I likely won’t repeat this one. This was the first recipe I’ve tried from the book so I was a bit disappointed. Photo here:

    • LisaR12 on April 24, 2013

      loved this, the chicken was so moist....the flavours fantastic...After making this I bought the book ( i was borrowing a book from the library).

  • Sticky soy roast chicken

    • Gio on October 12, 2015

      Pg. 123. I hadn't cooked this since 1 Jan. 14 and was hoping it would be as delicious as I remembered it when we had it last night 11 Oct. 15. It was. Absolutely delicious. Last year we cooked a whole chicken, this time we used four whole chicken legs. Perfect once again. The glaze ladled on the roasting chicken creates a tempting, lustrous brown sheen that calls attention to the enticing aroma and flavor, which is not too sweet nor sticky but definitely moorish.

    • stockholm28 on December 07, 2014

      Very easy, and the chicken was really moist. I had to roast it longer than the 40 minutes specified in the recipe. I think I would prefer this with chicken thighs, rather than the whole chicken.

  • Red fish curry

    • Gio on May 11, 2016

      Pg. 90. This recipe disappointed us, the first one that did from this book. We've cooked many recipes from ...Everyday Asian but this lacked the refined flavors we've come to expect. Although everything was well cooked and timing spot on the flavors were muted except for the fish sauce. Day boat hake fillets were used, and zucchini was substituted for the butternut squash but everything else was followed as written.

    • TrishaCP on October 28, 2012

      Tasty recipe but it takes much longer to cook the butternut squash than the 15 minutes indicated. Unfortunately, it took me about an hour, which takes it out of the realm of weeknight meals.

    • LouiseStaley on April 01, 2013

      This is delicious and quick. I cut the pumpkin into 2cm squares and found they cooked in 20 minutes with a further 5 minutes to cook the fish and beans. Also reheats really well.

  • Hainanese chicken rice

    • Gio on November 02, 2015

      Pg. 182 . Warming, comforting, homey for a chilly Autumn evening meal. Used a free range organic chicken what was full of flavor. The garlic-scallion oil enhanced the meat but I thought the chili-soy sauce to be slightly too hot for me, not for my husband though We used two Thai bird chilies for the sauce, and Sichuan peppercorns for the cooking liquid. We both loved it and will make it again.

    • Melyinoz on December 30, 2018

      The first time I made this dish, which was using this recipe, I remember being underwhelmed. However, two weeks later I found myself thinking about it and craving the dish. How odd, I remember thinking, to crave something that I was not particularly enamoured with. Fast forward a few years later and this dish has now become one of my regular staples. It truly is comfort food.

  • Stir-fried chilli pork

    • Gio on October 08, 2015

      Pg. 142. For the pork fillets I used boneless pork chops and they worked out very well sliced per directions. The sauces had well balanced layers of flavor. We used Thai bird chilis and did not find them too astringent We liked the finished dish and would cook it again exactly as written.

    • lou_weez on January 01, 2019

      This was a bit of a hit in our house. I used pork steaks instead of fillet, substituted plum sauce (as I didn't have hoisin) and didn't add the chilli as I was serving it to children of which one said, 'Can you please give this recipe to my mum.'

  • Peach chutney

    • TrishaCP on August 23, 2014

      Agree that this is a nice side for pork. I used a Sri Lankan curry powder and that blend was very nice.

    • joneshayley on July 04, 2014

      Delicious weekday dinner- lovely fragrant pork, and the chutney really makes it special. My chutney was a lighter colour than in the picture- but I imagine this is down to the choice if curry powder. The flavours are subtle- it doesn't scream Asian flavours, but with steamed white rice and green beans my whole family loved it. I will make it again

  • Sticky pork chops with peach chutney

    • TrishaCP on August 23, 2014

      I like the chutney that goes with this recipe. But the recipe is problematic as written. It omits salt (maybe an oversight?), and my pork needed significantly longer to cook than the three minutes per side that the recipe indicated. (I finished my pork in the oven.). I would recommend making the peach chutney and using your own method for cooking the pork.

  • Stir-fried Asian greens

    • TrishaCP on July 05, 2014

      I made this with mature bok choy, so I cut the leaves and stems into smaller pieces, adding the stems first. Quick and easy side for an Asian dinner.

  • Tofu with soy sesame dressing

    • TrishaCP on July 05, 2014

      I love this combination of flavors, and the dressing was great. And I get where he was going in terms halving the tofu, heating it and spooning the dressing over it- I have seen that presentation many times before. But from a home cooking perspective, it makes more sense to me to cut the tofu in cubes and pan-fry them, and that is what I would do next time. (I would probably marinate them first for a bit too.)

  • Glazed salmon with cucumber sesame salad

    • TrishaCP on April 01, 2013

      A simple, delicious and refreshing meal that is a great weekday option. Salmon is lightly marinated in soy sauce, mirin, brown sugar and lemon juice, and then is grilled. (We didn't feel like dirtying the grill pan, so we cooked it under the broiler and that was fine.) The real revelation was the completely easy and delicious cucumber salad- you make ribbons of cucumbers and dress them with mirin, rice wine vinegar, and sesame oil. Probably the easiest and most delicious cucumber salad that I've had.

    • joneshayley on April 19, 2021

      Very nice and both salmon and cucumber complement one another perfectly. Will make again, but perhaps with a touch of chilli oil for the salmon.

    • Varundel on April 08, 2015

      This is such a deliciously rich glaze for salmon - reckon it would make an amazing marinade for tofu too. The cucumber salad is refreshing and very lightly flavoured - so a good combo for the salmon.

  • Pumpkin, chilli & coconut soup

    • TrishaCP on November 14, 2012

      This was just ok- a bit bland for a soup with chilli in the title.

  • Pan-fried fish with bok choy & lime butter

    • AgusiaH on September 07, 2014

      Simple and clean taste. I added some ginger to the fish and served it with soba noodles and Japanese yuzu-based sauce. Nice accompanied with ice cold light lemon beer.

  • Chilli fried rice with broccolini & tofu

    • lilham on March 02, 2012

      A very simple weeknight stir fried rice made special by a hint of red curry paste. I used Mae Ploy which is much nicer than Blue Dragon from the supermarkets.

  • Thai fishcakes

    • sharifah on May 26, 2013

      Disappointing. Doesn't taste of much apart from fish sauce - quite salty. I tried cooking it two ways - frying it as per instructions and baking it brushed with a little oil. Baking has a nicer appearance but frying tastes better. Won't be making this again..

  • Hoisin chicken with a celery salad

    • Dishyrishie on March 06, 2015

      Great and tasty. 15 mins marination time. Good weeknight option.

    • louloubelle75 on February 23, 2015

    • digifish_books on May 01, 2015

      Delicious, sticky and lightly spiced chicken thigh pieces with a green bean and celery salad, dressed with soy sauce, sesame oil, honey and rice vinegar. I find it quicker and easier to fry the chicken in a pan, rather than bake it in the oven. This method also results in a thicker, tastier sauce.

  • Crying tiger beef fillet with chilli dipping sauce

    • Dishyrishie on November 22, 2015

      Great simple but tasty dish. Serve with a green salad and use sauce as dressing.

  • Asian slaw

    • LisaR12 on September 14, 2013

      Bit too much onion for me. The peanut dressing was yummy

  • Char-grilled chicken salad with pineapple & basil

    • LisaR12 on September 14, 2013

      Used chicken breast, it was tasty , I like the addition of fresh pineapple

  • Char-sui style barbecue pork ribs

    • mondraussie on February 14, 2016

      A bit too salty for my taste. Next time perhaps try with less soy sauce?

  • Lamb cutlets with satay sauce

    • mondraussie on May 01, 2016

      Fantastic.. Did the meat on the bbq. Works very well with chicken too!

  • Beef rendang

    • mondraussie on December 06, 2014

      Serve with stir fried veggies and rice. Delicious!!

    • mondraussie on June 05, 2022

      instructions on how to adapt to the instant pot:

  • Beef salad with orange dressing

    • digifish_books on June 05, 2015

      A refreshing salad of grilled beef, red onion and blanched asparagus and sugar snap peas with a herby orange and ginger dressing. The dish is substantial enough for two persons as a main course served with steamed rice. One negative was the overly oily orange dressing. I plan to reduce the amount of olive oil (and perhaps increase the red wine vinegar) next time so that it is more tangy.

  • Chinese custard tarts

    • digifish_books on June 05, 2015

      Unfortunately, the custard curdled while the tarts were cooking in the oven, probably because of the temperature (200 deg. C) and the amount of egg yolks (5!). Next time I will pre-cook the custard or use a different recipe.

  • Duck soup

    • joneshayley on December 01, 2018

      Very mildly spiced, I’d add soy to the broth next time. The duck is really tender poached, and overall this is a lovely soup.

  • Meatballs with tamarind glaze

    • joneshayley on January 21, 2019

      Good meatballs, with a nice sticky sauce- I halved the sauce as 200ml honey is a bit much for us, and it coated the meatballs (same quantity) with sauce to spare. As it’s such a strong sauce I think the full amount would be overpowering. As with all recipes- read the full recipe in advance, as it states to put your meatballs on a roasting tray- this should be high sided as you’ll be pouring all of the glaze into the pan in three stages.

  • Pork larb with toasted rice

    • lou_weez on January 01, 2019

      Used chicken mince instead of pork, lettuce instead of cabbage and my use of bottled lime juice instead of fresh definitely compromised the taste of this dish. Next time I'll use fresh limes, as it had the potential to be a really fresh and tasty meal.

  • Vietnamese chicken salad with carrot & mint

    • lou_weez on January 14, 2021

      Loved this light meal, which was great for a hot evening, as it was just a matter of assembly. Didn't have Chinese cabbage so used iceberg lettuce, added cucumber and tomatoes, omitted beansprouts and basil. It's basically just a great dressing that could be used on any Asian salad.

  • Crispy salmon, lychee, coriander & chilli salad

    • lou_weez on January 04, 2021

      Great weeknight meal. Quick to prepare, lovely flavours. Added yellow capsicum, tomatoes and extra cucumber as I didn't have any sugar snap peas. Also discovered no one in my house likes lychees...oops! Will make it again using mango.

  • Japanese curry

    • Sparkles75 on July 31, 2023

      Made with chicken. As written it was quite bland. A quick google and a look at Adam Liam’s recipe and I could see it was missing some fairly crucial ingredients. I added a couple of tablespoons of tomato ketchup, a tsp of Worcestershire and splash of soy and it was absolutely beautiful. I do think the recipe is a good base to start with and add extra touches as needed

  • Thai barbecued yellow chicken

    • emma_clare on February 09, 2023

      Very easy and delicious. I will definitely make again.

  • Pad Thai

    • Cvtbird on May 17, 2021

      Huge portions, could easily serve 3

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  • ISBN 10 0732291682
  • ISBN 13 9780732291686
  • Linked ISBNs
  • Published Oct 01 2011
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries Australia
  • Publisher HarperCollins Publishers (Australia) Pty Ltd
  • Imprint HarperCollins Publishers (Australia) Pty Ltd

Publishers Text

The big, bold taste explosions of Asia and the fresh, lively combinations of ingredients have had Bill Granger hooked since childhood. To him, the Asian dishes he most loves to cook and eat aren't exotic but quick, easy and healthy everyday food, whether intensely fresh and zingy or deeply savoury and satisfying. For Bill's Everyday Asian Bill has simplified his favourite classics to create the very best that Asian food has to offer, drawing on his own colourful and varied experiences: from a home-cooked dinner in Singapore to a businessman's breakfast in Japan, along with his most memorable flavour encounters at beach shacks, restaurants and roadside stalls. Beef rendang, pad Thai, satay chicken and bibimbap have all been given the Bill makeover to tantalise the tastebuds and fit our busy lives.

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