Things we hate about cookbooks include everything from missing recipes and no recipe list, which can make navigation challenging, to cookbooks that have obviously not been well researched or, at worst, haven’t had their recipes tested. Sadly, these things seem to be increasingly common, despite improvements on the tech side of publishing, and cookbooks more … Read more
This crab omelette recipe makes for a decadent weekend eggs dish that’s perfect if you’re just back from an early morning shop at the fish markets, armed with luxurious fresh crab meat. This Southeast Asian style crab omelette is a little sweet, a little spicy, and very, very moreish. It feels very luxurious. And while … Read more
Amok trei or fish amok is a Cambodian steamed fish curry with an almost mousse-like texture when cooked properly. Travellers to Cambodia are told by tour guides and hotel and restaurant staff that fish amok is Cambodia’s national dish and a must-try specialty when visiting the Kingdom. But how do you know that what you’re … Read more
A rice cooker is the first thing you should buy when you want to seriously cook Asian food, especially Southeast Asian food. Not a wok, not a cleaver; they can wait. It’s a rice cooker or rice steamer that you want to make a priority to buy when you’re setting up your kitchen to cook … Read more
This butaniku no kakuni recipe makes a Japanese slow simmered pork belly dish that for us has long been a highlight of menus at Japanese izakayas. While I’ve been making a simpler version of this for years, this unctuous iteration comes from Japanophile Jane Lawson’s cookbook Zenbu Zen – Finding Food, Culture and Balance in … Read more