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About Terence Carter

Professional travel/food editorial/commercial photographer and food and travel writer based in Asia. His photography and writing assignments has seen him visit over 70 countries. Has authored some 40 guidebooks for Lonely Planet, DK, Footprint, Rough Guides, Thomas Cook, and AA Guides. Photography has appeared in Conde Nast Traveler, Australian Gourmet Traveller, Feast, Delicious, National Geographic Traveller, Wanderlust, Get Lost, Travel+Leisure Asia, DestinAsian, Four Seasons Magazine, Fah Thai, Sawasdee and many more.

Creamy Soft Scrambled Eggs Recipe with Chinese Barbecue Pork and Chives

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This creamy soft scrambled eggs recipe with Chinese barbecue pork and chives makes a fantastic and filling breakfast eggs dish that literally takes minutes to make. Using a combination of Eastern and Western techniques, the result is the silkiest creamiest eggs that we can happily eat every day. Our creamy soft scrambled eggs with Chinese ...

Spicy Potato Wedges Recipe With Sweet Chilli Sauce and Sour Cream

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Our spicy potato wedges recipe takes the classic Australian café, pub and bar snack of potato wedges with sweet chilli sauce and sour cream and gives it a spicy Asian twist. These skin-on potato wedges can be fried or baked, but we've gone for the healthier oven-baked route. Don't worry, this spicy potato wedges recipe ...

Chicken Katsu Burger Recipe for Crunchy Tender Chicken Cutlets with Spicy Slaw

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This chicken katsu burger recipe places a crunchy tender chicken cutlet, prepared using the classic Japanese katsu method of panko-breaded and deep-fried chicken, between spicy Asian slaw, tangy Japanese-style barbecue sauce, and soft burger buns. Serve with hand-cut fries and you’re in chicken katsu burger heaven. While we love Japanese pork tonkatsu in sandwiches, tender ...

Easy Nduja Bruschetta Recipe with Goats Cheese and Sweet Red Capsicum

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This easy nduja bruschetta recipe with goat’s cheese and sweet red capsicum makes a snack that's perfect for a brunch or lunch spread, finger food or pre-dinner nibbles. The ’nduja brings the salami heat, the goat’s cheese brings a creamy sweetness, and the red peppers add a nice acidic tartness. It’s next in our series ...

Traditional Burmese Egg Curry Recipe for a Myanmar Breakfast Favourite

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This traditional Burmese egg curry recipe makes a Myanmar curry shop staple that’s typically eaten for breakfast. Served with a spicy tomato and onion-based curry, the boiled eggs are peeled and deep fried in turmeric until golden, which is why you’ll also see this called a Burmese golden egg curry recipe in Burmese cookbooks. This ...