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- Neil Perry
Tony Tan runs global gourmet food tours, he had his own cooking school (watch this space, he's currently venue shopping), he's a cookbook author and features writer.
This quick and easy vegetable dish is a favourite in many parts of Asia. Some countries add fish sauce, others add a spice paste made with belachan (shrimp paste), chillies and shallots, while the...
Cook | Tony Tan | Mon Aug 24 17:06:15 EST 2015
From beef rendang to char kwai teow, here are 10 dishes to tackle at home.
Cook | Tony Tan | Mon Aug 24 17:06:19 EST 2015
Red fermented beancurd is the secret ingredient for this Cantonese barbecue pork, which should be basted while it is roasting. Long marination yields the best flavour.
Cook | Tony Tan | Mon Aug 24 16:45:16 EST 2015
Red-cooking is a Chinese method of braising with soy sauce and sugar from the Shanghai region to produce savoury dishes with a rich mahogany hue.
Cook | Tony Tan | Mon Aug 24 16:43:59 EST 2015
The best cut for this magnificent dish is oyster blade or stewing steak. Fresh spices are the cornerstone of all great Indonesian and Malaysian cooking an authentic rendang must be dry because the...
Cook | Tony Tan | Mon Aug 24 16:42:24 EST 2015
Making a spice paste is a breeze with a food processor or blender. Red curry paste combines beautifully with Chinese roast duck.
Cook | Tony Tan | Mon Aug 24 16:42:56 EST 2015
Have all your ingredients ready and this popular street food from Singapore and Malaysia is a cinch to make.
Cook | Tony Tan | Mon Aug 24 14:31:40 EST 2015
More delicate than the Thai version, this fresh, tangy salad is packed with herbs and is easy to make. It's crunchy with lots of texture and is great with grilled beef and barbecued chicken.
Cook | Tony Tan | Mon Aug 24 14:03:42 EST 2015
This dish teaches you that Nonya (also spelt Nyonya) cooking is delicious and deep-frying prawns in a wok is much easier than in a saucepan; to be brave with all that sizzling and spitting when the...
Cook | Tony Tan | Mon Aug 24 14:01:16 EST 2015
This dish is as much a comfort food as it is an iconic dish that heralds the end of a Chinese banquet.
Cook | Tony Tan | Mon Aug 24 13:45:58 EST 2015
Savoury custards are common in Asian cooking: the Chinese have jing shui dan, the Koreans have gaeran jim and the Japanese have chawan-mushi.
Cook | Tony Tan | Mon Aug 24 13:22:02 EST 2015
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
Inspired by Camellia Panjabi's 50 Great Curries of India.
Cook | Tony Tan | Mon Jan 28 07:55:46 EST 2013
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
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
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
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
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
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
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