Good Food - Tony Tan

Tony Tan

Addas polow (Persian rice pilaf and lentils)

Tony Tan's Persian pilaff rice.

This dish is loosely based on a recipe from Margaret Shaida's excellent cookbook, The Legendary Cuisine of Persia.

Cook | Tony Tan | Mon Jan 28 07:55:50 EST 2013

Tony Tan's Rajasthani watermelon curry

Watermelon curry.

Inspired by Camellia Panjabi's 50 Great Curries of India.

Cook | Tony Tan | Mon Jan 28 07:55:46 EST 2013

Hainanese chicken rice

Hainanese chicken.

I can't remember when I first ate chicken rice. I do, however, recall my parents and relatives preparing it as a sort of family ritual.

Cook | Tony Tan | Wed Jun 20 13:59:36 EST 2012

Festive semolina cake

Festive semolina cake

Said to be a legacy of the Portuguese, this semolina cake has several names including love cake and sugee also suji as it's the Indian word for semolina cake.

Cook | Tony Tan | Wed Oct 19 04:04:40 EST 2011

Deep-fried prawns stuffed with water chestnuts and prawn mousse

Deep-fried prawns stuffed with water chestnuts and prawn mousse

Although not strictly a Christmas dish, this Chinese dish pops up whenever there is a special occasion.

Cook | Tony Tan | Wed Oct 19 04:04:43 EST 2011

Red and green salad with mustard dressing

Red and green salad with mustard dressing

This is a simple but gorgeous salad enjoyed by most Malaysians during the festive season although some families add bits of Chinese roast pork or char siew, Chinese barbecue pork to accompany an...

Cook | Tony Tan | Wed Oct 19 04:04:45 EST 2011

Malaysian roast turkey with lime and lemongrass stuffing

Malaysian roast turkey with lime and lemongrass stuffing

I don't remember when we started cooking turkey for Christmas but I have vivid childhood memories of running my tiny fingers over the bones and picking off bits of delicious meat.

Cook | Tony Tan | Wed Oct 19 04:04:42 EST 2011

Cantonese-style steamed fish

Cantonese-style steamed fish

This recipe is from Blokes, available from bookshops, rrp $34.95, or from The Age Store on 1300 656 059 or theage.com.au/store

Cook | Tony Tan | Wed Oct 19 04:03:46 EST 2011

Curried pea custard with aviyal

Curried pea custard with aviyal

I ate an exquisite pea custard years ago when my friend Stephanie Alexander had her restaurant in Hawthorn.

Cook | Tony Tan | Tue Oct 18 15:38:33 EST 2011

Addas polow

Addas polow

This dish is loosely based on a recipe from Margaret Shaida's excellent cookbook, The Legendary Cuisine of Persia.

Cook | Tony Tan | Tue Oct 18 15:38:42 EST 2011

Rajasthani watermelon curry

Rajasthani watermelon curry

Inspired by Camellia Panjabi's 50 Great Curries of India.

Cook | Tony Tan | Tue Oct 18 15:38:38 EST 2011

Deep-fried banana roll with coconut ice-cream

Deep-fried banana roll with coconut ice-cream

Goldfinger bananas with a sprinkling of grated dark palm sugar are ideal. Spring roll pastry is available in Asian grocer freezers.

Cook | Tony Tan | Tue Oct 18 15:38:47 EST 2011