Sarah Tiong's Modern Asian: Recipes and Stories from an Asian-Australian Kitchen

Description

Dive Into Inventive Asian Cooking with Sarah's Heartfelt Tribute to Her Mother's Cooking Nothing tastes as good as family recipes. And for beloved chef and author Sarah Tiong, these recipes are more than just good food: They're the embodiment of her mother. After leaving Malaysia and immigrating to Australia, Sarah's mum soon found herself having to raise and feed two kids who had an appetite for foods she had never heard of. Inspired by her family's multiculturalism, Sarah grew up trying and perfecting Asian dishes that aren't afraid to borrow flavours and techniques from her home country of Australia—and beyond. She now brings years of familial knowledge to the table, showing you how to create modern and unique pairings like buttery scallops with ponzu, charred cabbage with cashew cream, and pork belly with passion fruit. Let your dishes be borderless with recipes such as • Korean-Style Beef Short Ribs with Spring Onion Salad • Roasted Rendang Pumpkin and Coconut • Tom Yum Ceviche • Sticky Orange and Szechuan Pepper Chicken • Chocolate, Walnut and Five-Spice Tart Cooking shouldn't be a chore; Sarah's recipes, and the heart-warming stories that accompany them, are about savouring the process. Every recipe balances approachability and excitement, with plenty of tips to make things easier and customize dishes to your liking. No matter which dish you choose to make first, you're bound to feel inspired by this flavourful love letter to a mother's cooking. Title Page Copyright Notice Dedication Introduction PANTRY + SAUCES Pantry Staples Green Sauce Sweet + Sour Tamarind Sauce Garlic Sauce Ponzu SOMETHING SUBSTANTIAL Thai Red Curry Roast Chicken Braised Pork Belly + Passionfruit Quick Peach Kalbi (Korean-Style Beef Short Ribs) + Pa Muchim (Spring Onion Salad) Baharat Beef Short Ribs, Sweet + Nutty Grain Salad Roasted Rendang Pumpkin + Coconut Spicy Crab Linguine Steak and “Strog” Sauce Sticky Orange + Szechuan Pepper Chicken Sesame Pork Belly with Kimchi Sauce Spaghetti + Meatballs-ish Cumin Lamb Ribs with Green Sauce Pappardelle with Rosemary and Five-Spice Duck Sri Lankan Fish in Spicy Coconut Sauce (Meen Kulambu) Chicken Fricassee with Shiitake + Cognac Garlicky Seafood Claypot Rice Roasted Cauliflower with Macadamia + Miso Butter Charred Cabbage with Coriander, Curry Leaf Pesto and Cashew Cream SOMETHING LIGHT Watermelon Salad with Tamarind Salmon Floss Tom Yum Ceviche Smoked Eggplant with Peanut Dressing Spicy Salmon Tartare Tuna Crudo, Nashi Pear, Daikon, Ponzu and Wasabi Cream Strawberry Panzanella + Burrata Sardines on Toast Scallops with Lemon Butter and Ponzu Miso Cucumbers and Herby Cottage Cheese Seared Beef + Glass Noodle Salad Persimmon, Ricotta + Hazelnut Salad with Nuoc Mam Grilled Bok Choy Dressed in Harissa + Tahini Sweet and Sour Pork + Prawn Salad Spicy Chicken + Jellyfish Salad Pani Spring Rolls SOMETHING SWEET Honey + Milk Panna Cotta Mango Pancakes Black Sesame and Ginger Crémeux, with Blackberries and Soy Sauce Peanut Praline Matcha and Coconut Semifreddo, Toasted Rice and Raspberries Apple and Cucumber Pavlova with Shiso Granita Lychee + Rose Tartlets Chocolate, Walnut and Five-Spice Tart with Crème Fraîche Jasmine and Condensed Milk Ice Cream with Brown Butter Panko Pear, Ginger and Cardamom Strudel Yuzu Crepes SNACKS + SIDES Crispy Honey Garlic Roast Potatoes Taiwanese Popcorn Chicken Charsiu Sanga (Sandwich) Ma La (Spicy + Numbing) Eggplant Toasts Crispy Tofu Bites with Ponzu Lap Cheong Omelette Breakfast Sandwiches Prawn Cutlets and Tartar Sauce Sweet + Spicy Crispy Anchovies (Ikan Bilis) and Peanuts Potato and Zucchini Croquettes with Garlic Sauce Spiced Lamb and Peas on Brioche Toasts Palak Paneer Dip Garlic Anchovy Flatbreads Damper with Coriander Seed Honey and Butter Beetroot Raita and Chilli Oil Acknowledgments Index About the Author