Tamarind and coconut grilled chicken – adamliaw.com
In the '90s, the potato wedge with sour cream and sweet chilli sauce reigned supreme. For this update, honey roasted potatoes are teamed with the heat of Sriracha.
Featuring a cup of fresh basil leaves, this recipe is a great option when you're blessed with an abundance of the herb. The anise flavour of basil works in harmony with the sweetness of prawns and richness of oyster sauce.
"Red-braised pork could well be the national dish of China. For a cuisine as diverse as China’s, the provinces can’t even agree on a staple grain – to generalise, in the south it’s rice; in the north, wheat, millet or barley – let alone a style of cooking. The one constant seems to be red-braised pork." - Adam Liaw.
Hawker food is fast, flash and fabulous - which suits Adam's style of cooking down to a tee.
It might look like a laksa that took hours, but this creamy, spicy and coconutty noodle soup takes no more time than a simple stir-fry.
Columnist and TV host Adam Liaw shares four everyday recipes from his new cookbook 7 Days of Dinner.
Adam Liaw shares recipes for three street food favourites – okonomiyaki, noodles and laksa – from his globetrotting Destination Flavour cookbook.
A British classic, fishcakes are simple, tasty and easy on the wallet, whether you use fresh fillets, leftovers, or a tin of fish from the cupboard.
If you’ve ever been on a bullet train in Japan, you’ve probably fallen in love with these little finger-sized sandwiches. Here's how to make them.
"This dish is hearty and delicious. The smell alone will get you wanting seconds and perhaps even thirds."
This impressive dish is made of three stand-out components: soft and flavourful crab cakes, a French sauce of egg with herbs and briny cornichon and capers, homemade bay leaf oil.
This recipe uses a slow ferment for the pizza dough, which many pizzaiolo (pizza masters) use as a way to improve texture and flavour.
This easy, skinless breast-only version of the classic Cantonese white cut chicken is a firm favourite in our household.
“Satay is found all over Southeast Asia. In Singapore, these little flame-seared morsels are a popular and affordable street snack enjoyed at all hours of the day and night. You could substitute chicken, lamb or goat for the beef if you prefer.″ Adam Liaw, Destination Flavour Singapore
Haianese chicken Adam Liaw
Adam Liaw shows you how to make sushi sandwiches.
Adam Liaw takes the Italian dessert for a spiced, Scandi-inspired spin.
Two Asian Kitchens by Adam Liaw, http://www.amazon.co.uk/dp/1742754929/ref=cm_sw_r_pi_dp_xv1urb1ZB03P7
