Butter chicken. I have to say I make a pretty excellent butter chicken, and never order it in anymore. The key is to use the barbecue to get a good char on the chicken. After that, the sauce is a piece of cake. My masterclass column is back on @goodfoodau! Recipe and all of my tips can be found in the link in my profile.
Tonight’s dinner. Well, part of it. Twice-roasted potatoes. This is a game-changer and I really don’t know why I never did it before. No peeling, no boiling, hardly any work at all for super crisp potatoes. Potatoes dry-roasted first for about an hour whole and in their skins, cooled, then chopped up and roasted again with your oil of choice for about 45 minutes until they’re perfectly crisped. Full recipe to come soon, but these were too good not to share immediately.
We scrub up alright @pohlingyeow!
Our new show #AdamandPoh’s Great Australian Bites follows us around the country as we try to discover what is Australia’s national dish. Any suggestions?
Starts next Tuesday (August 8) on @sbsondemand and @sbsfood!
Tonight’s dinner. In this house we eat stroganoff with buttered rice. Stroganoff made stew-style from chuck steak is a more affordable than using more expensive cuts (and I think it’s more delicious, too).
I designed the Everyday large bowl as a pasta and noodle bowl, but also to be the perfect bowl for fork and spoon eating. Most Southeast Asian and South Asian food is eaten with a fork and spoon rather than with chopsticks, but so many crockery sets skip it altogether by assuming that everyone eats with a knife and fork.
Hard to believe that even though billions of people eat like that it’s so overlooked that not only is crockery never designed for it, but there’s emojis for chopsticks 🥢 and knife and fork 🍴 but nothing for fork and spoon.
At home we eat with chopsticks, fork and spoon, and knife and fork depending on what we’re having for dinner and so it was really important to me that the Everyday range adapt to each of those styles.
Chopsticks = Small bowl + Small plate
Fork and Spoon = Large bowl (Medium bowl for kids)
Fork only = Large bowl
Spoon only = Medium bowl or Large bowl
Knife and fork = Large plate
Recipe for the Stroganoff stew is in my profile or just google “Adam Liaw Stroganoff stew”.
Tonight’s dinner. Hainanese chicken rice. Made for my sister who is visiting. I get asked a lot where makes the best chicken rice in [insert city here] but to be honest I wouldn’t have a clue. It’s probably the dish I’ve eaten most in my life – probably thousands of times since I was a kid – but I’d say less than a dozen times out at a restaurant/hawker centre. To me this is always homemade food.
I usually just photograph and post one of the dishes we have for dinner but in honour of Threads being a thing I thought I’d show all three. Firstly, Taiwanese three-cup chicken. Chicken braised quickly with garlic, ginger, soy sauce, wine and sesame oil with Thai basil and dried chillies.
Second, salt and pepper cauliflower. Chinese organic cauliflower (not ‘organic’ per se but that’s just the translation of the Chinese name) stir-fried with aromatics and *ahem* chicken salt.
And third, some fat pork and chive wontons with aged dumpling sauce and chilli crisp. All this with some rice, of course.
I usually just photograph and post one of the dishes we have for dinner but in honour of Threads being a thing I thought I’d show all three. Firstly, Taiwanese three-cup chicken. Chicken braised quickly with garlic, ginger, soy sauce, wine and sesame oil with Thai basil and dried chillies.
Second, salt and pepper cauliflower. Chinese organic cauliflower (not ‘organic’ per se but that’s just the translation of the Chinese name) stir-fried with aromatics and *ahem* chicken salt.
And third, some fat pork and chive wontons with aged dumpling sauce and chilli crisp. All this with some rice, of course.
I usually just photograph and post one of the dishes we have for dinner but in honour of Threads being a thing I thought I’d show all three. Firstly, Taiwanese three-cup chicken. Chicken braised quickly with garlic, ginger, soy sauce, wine and sesame oil with Thai basil and dried chillies.
Second, salt and pepper cauliflower. Chinese organic cauliflower (not ‘organic’ per se but that’s just the translation of the Chinese name) stir-fried with aromatics and *ahem* chicken salt.
And third, some fat pork and chive wontons with aged dumpling sauce and chilli crisp. All this with some rice, of course.
Tonight’s dinner. Stir-fried prawns and eggs. I truly can’t get over how simple stir-frying makes every meal. It’s honestly just seasoning and cooking ingredients in the easiest and most efficient way possible, while using only one pan.
This is literally two ingredients (prawns and eggs) plus a few seasonings (salt, sesame oil and a little MSG). The prawns are seasoned with salt and a pinch of bicarb, the eggs are seasoned with sesame oil, salt and MSG, and just a touch of cornstarch slurry so the eggs don’t weep. Fry the prawns, remove from the wok. Fry the egg and when nearly set, return the prawns to the eggs. We had this with some gailan with oyster sauce and a simple clear soup (made from the prawn shells with a few mushrooms and a bit of cabbage).
Tonight’s dinner. Paccheri con pancetta, piselli, parmagiano e pepe… alla panna.
All the Ps. The bacon is homemade. Don’t judge me for the cream. ✌️
Tonight’s dinner. Yuxiang eggplant, and pork and broccolini. We talk about “one-pot wonders” but all this was cooked in one wok in less than the time it took for the rice to cook in the rice cooker (27 minutes) with plenty of time to spare. Served with a few pickles and a little bit of clear soup.
Served on Everyday oval plates. I know it’s a small thing, but I designed this plate specifically so that dishes could be easily placed in the centre of a table to be shared. In Asian cultures dining tables are usually round, which means there’s plenty of room in the centre for sharing plates, but in Australia most of us (my family included) have rectangular dining tables so the oval plate is actually more economical on space and makes it easier to have multiple dishes in the centre.
Tonight’s dinner. Braised pork belly with dried squid, shiitake, black fungus, eggs. Flavourings of anise, cassia and black cardamom. Served with chopped cumquats and chilli in soy sauce.
Condiments like this play a really important role in family cooking to allow flavours and spices to be introduced slowly. My kids prefer this dish without the dried tangerine peel I would normally include, and they are only just starting to like chilli so I put the citrus and chilli on the side and they add a little if they want to, even if it’s just a bit of the soy sauce for the tiniest hint of heat.
Well, tonight’s the night! My episode of Who The Bloody Hell Are We? looking at our untold Chinese Australian history airs on @sbs_australia at 7:30 tonight, or you can watch it right now on @sbsondemand. SMH and The Age gave it ⭐️⭐️⭐️⭐️, and I promise you, it’s great!
Tonight’s dinner. Garlic meatballs with @sanremopasta curly fettuccine. My kids are obsessed with spaghetti and meatballs, and as someone who makes them often my best advice is to roll them big. It saves plenty of time and actually keeps them more moist in the process. #SanRemoQuickandEasyRecipes #PastaforEveryOccasion #FamilyDinner #ad
How I get ready for the #TVWeekLogies. @sbs_australia
Tonight’s dinner. Pork and prawn wonton noodles. Broth made from chicken bones, dried fish and dried scallops. Finished with onion oil, braised bamboo shoots, Sarawak pepper, spring onion and chu yau char (crispy pork lard).
I think the key with nearly all dumpling fillings is (a) working the filling to align protein filaments (I use a stand mixer with a paddle attachment), and (b) seasoning by weight (I weigh the filling and then season with 0.5% salt as a base, then adjust with other salty ingredients as needed for purpose).
Tonight’s dinner. Gong bao ji ding (宫保鸡丁). A classic dish of Sichuan cuisine, but one that’s also been largely “lost in translation” creating so many misconceptions about Chinese cuisine outside China.
It’s chicken flash fried with dried chillies, Sichuan peppercorns, spring onion and peanuts and within China it’s distinctive for (a) its seasoning profile of ma-la (hot and numbing) combined with sweet and sour, (b) being made with chicken breast, (c) and the inclusion of peanuts.
It’s adaptations of “kungpao chicken”, “General Tso’s chicken” and “chicken with cashew nuts” largely remove the spice, replacing the dried chillies with capsicum and omitting Sichuan peppercorns, leaning more into a thick sweet and sour sauce, and use various nuts from almonds to cashews.
It’s popularity, particularly in the US, has meant that many people’s idea of a stir-fry is chicken breast, coated in a sweet and sour sauce with a lot of vegetables, and some nuts sprinkled in at the end “for crunch”, despite there being very few Chinese stir-fried dishes that do any of these things.
So next time you see someone sprinkling sesame seeds over stir-fry, know that this dish is what started that kind of stuff.
Tonight’s dinner. Chu-toro with cumquat juice, wasabi and smoked salt. I think so many of the raw fish dishes that are so, so popular in Australian restaurants right now (kingfish crudo anyone?) are always a bit over-dressed, with a strong dressing and flavoured oil. Simple salt and citrus is a fantastic combination with seafood, particularly if that seafood has a bit of natural fat to it already.
Tonight’s dinner. Mushroom risotto topped with crushed chicharon (pork crackling). The crushed chicharon is often used to top Filipino noodle dishes like pancit palabok but it’s incredible on top of this too. Great texture and flavour. You can get it from Filipino grocers.
I also made this risotto with Japanese koshihikari rice so if you’re Italian and this makes you mad just know it was delicious, and if it makes you feel better you can pretend it’s al dente congee.
Tonight’s dinner. Ricotta and parmesan meatloaf with sauce vierge. Meatloaf was excellent, but would’ve been better with a rich sugo instead. I got excited by the sun but I really shouldn’t be making sauce vierge in winter.
🍽 What is Australia’s national dish? Join Adam Liaw and Poh Ling Yeow on a road trip to explore some truly classic takes on some of our iconic dishes, alongside friends and familiar faces, including Maggie Beer, Ken Done, David Pocock, Prime Minister Anthony Albanese and more.
Adam & Poh’s Great Australian Bites premieres Tuesday 8 August on @sbsondemand and @sbsfood . Episodes continue weekly. #AdamandPoh
I’m phenomenally excited for this!
Who The Bloody Hell Are We? is a brand new series for @sbs_australia looking at the untold portions of our multicultural history.
@johnsafran is looking at Jewish Australians, @calbowilson is looking at New Zealand Australians and I’m taking on Chinese Australian history.
All episodes dropping on @sbsondemand NEXT WEDNESDAY JULY 19th and premiering on the telly at 7:30pm that night!
@sbs_australia
What did the hosts of Who the Bloody Hell Are We? find most interesting about their experiences?
Who the Bloody Hell Are We? | Premieres Wednesday 19 July at 7.30pm on SBS and SBS On Demand
Australia, who the bloody hell are we? John Safran, Cal Wilson and Adam Liaw are here to find out.
Who the Bloody Hell Are We? | Premieres Wednesday 19 July on SBS and SBS On Demand
![Adam Liaw Instagram - Tonight’s dinner. Hainanese chicken rice. Made for my sister who is visiting. I get asked a lot where makes the best chicken rice in [insert city here] but to be honest I wouldn’t have a clue. It’s probably the dish I’ve eaten most in my life - probably thousands of times since I was a kid - but I’d say less than a dozen times out at a restaurant/hawker centre. To me this is always homemade food.](https://www.gethucinema.com/wp-content/uploads/2024/01/AdamLiaw-139-150x150.jpg)
