Think you can’t cook a decent stir-fry in a home kitchen? Adam Liaw’s advice will get you wok-tossing Penang’s favourite noodle dish like a pro.
"These buttermilk chicken pakoras are a half-way combination between a chicken nugget and a spicy pakora, typically sold in dhabas (roadside eateries) along Indian highways. My boys eat these with all kinds of dipping sauces, like mayonnaise, but I like it best served with dhania pudina chutney (coriander and mint chutney)."
Australian bolognese may have been inspired by the northern Italian city, but the way it’s made around this country today is entirely our own.
Not all fast meals require speedy convenience products like curry powders or pastes, and this quick prawn curry demonstrates how to get the most out of your unused pantry spice collection for a rich curry sauce made in minutes. If you can find them, fresh pandan leaves add a unique, earthy undertone to complement the spices in the creamy sauce.
Celebrity chef and former MasterChef winner Adam Liaw has shared the recipe for his 'family's favourite' salad dressing - and fans are saying it's the 'best they've ever made'.
We've been treated to a simple side-dish recipe from season 2 of The Cook Up With Adam Liaw - here's how to make flatbread with mozzarella.
Here's a clever way to turn potato gems into a crowd-winning dish, with plenty of vegetables and flavours.
This reworked version of the viral Marry me chicken recipe is a creamy, juicy braise you can serve for a midweek dinner or a date night.
Yuxiang eggplant, also known as “fish fragrant eggplant” is a Chinese eggplant dish originating from the Sichuan province. Despite the name, the dish doesn’t contain any fish! Rumour has it, the dish was created by a Chinese housewife who repurposed some leftover sauce from a fish recipe to flavour a new eggplant dish. The flavour combination was so loved, the name stuck!
It’s one of the most popular ingredients on menus right now. Here’s how to make this luxe Chinese condiment at home.
"This is my version of the classic chicken Marbella recipe inspired by the 1980's cookbook, The Silver Palate."
This is easily the most popular home-cooked Chinese dish, but it's not one that's often found at restaurants. Some say this is the national dish of China.
These filo pastry cigars are almost a cheat’s baklava. Filled with nuts and drenched in a rich honey syrup.
Celebrity chef and former MasterChef winner Adam Liaw has shared the recipe for his 'family's favourite' salad dressing - and fans are saying it's the 'best they've ever made'.
Hunan, the largest province in Southern China, is known for it’s bold and spicy food. This Hunan-style pork and chilli dish features 250 grams mixed chillies and deliveries a fiery, authentic kick of spicy heat.
The famous pad thai is rumoured to have been invented by the Thai government to promote Thai nationalism and a sense of cultural identity through food in the 1930s. Showcasing some of the most beloved Thai flavours, sweet, sour, salty, umami, this popular takeaway favourite has stood the test of time and with Adam Liaw's help, will be on your dinner table in under an hour.
I call this Scarborough Fair chicken after the old Simon and Garfunkel song, because those the herbs that I'm using: parsley, sage, rosemary and thyme.
Harissa, honey and lemon come together in a dressing that makes this salad really memorable. Bread and tomatoes are perfect salad partners – one juicy, and one to soak up the juices.
In an increasingly time-poor world, after a long and busy workday, the last thing anyone wants to face is an avalanche of dishes in the sink.
Looking for new recipes to try? Needing inspiration for your family dinner? Here are 50 recipes from the past three seasons of The Cook Up.
Liven up your vegetable sides with the spicy fried broccoli. The trick is that half the spice mix goes into the coating and the other half is toasted and used to finish the broccoli.
Instead of adding lemon juice to this recipe, the pasta gets its citrus flavour from sorrel and lemon myrtle, which both adding a little extra earthy uniqueness.
You can serve your mince stroganoff with buttered pasta or even a thick slice of sourdough, but I love it best with rice.
Instead of using ssamjang as a dipping sauce, Liaw mixes the punchy Korean sauce with cooking juices and pours it over the butterflied bird. The result? A quick, juicy meal that packs a punch.
