Most liked photo of Adam Liaw with over 12.1K likes is the following photo
We have around 101 most liked posts and photos of Adam Liaw with the thumbnails listed below. Click on any of them to view the full image along with its caption, like count, and a button to download the photo.
1. 12.1K Likes
Adam Liaw Instagram
Caption : Current favourite cake. French apple cake. Been doing a lot of baking in a 1.2L loaf tin lately because it’s the most convenient size for small baking. Thinking of writing a whole cookbook of different recipes – sweet and savoury – all made in just the one tin. Thoughts?
Likes : 12109
2. 10.4K Likes
Adam Liaw Instagram
Caption : Proud dad today. And a bit of a story about why. Yesterday was the NSW junior karate championships. Three years ago this kid entered this same tournament – his first. He went in full of hope, but was beaten badly in every one of his fights. He was crushed, and barely spoke the whole way home. When we got home he just said, “I’m going to train harder.” A lot of kids quit after their first tournament when they realise fighting is scary, hard and painful. But instead of quitting, this kid started going to karate 5 nights a week (!) and has been doing that ever since. His little sister has been by his side the whole time. They train so hard. They come home bleeding and bruised nearly every night. They encourage each other. They cheer for each other. They were brilliant at the tournament. Fearless. Anna came second in kata and first in kumite. Christopher took home first place in ALL THREE of his events. They fought bigger opponents. Neither lost a single fight. They won every one by ippon (karate equivalent of a KO). Christopher won his final fight in just 6 seconds. They made it look easy. But it wasn’t easy. They ground it out over years of hard work, which is a weird thing to say for kids so young. And it wasn’t anything we taught them. We never pushed them to do this. They taught themselves, and pushed themselves. Of course I’m happy they won, but the thing that makes me far, far more proud than trophies is the respect for their opponents, the friendships they’ve made, and the character they showed to get themselves here. They’re gonna be alright.
Likes : 10396
3. 10.4K Likes
Adam Liaw Instagram
Caption : Proud dad today. And a bit of a story about why. Yesterday was the NSW junior karate championships. Three years ago this kid entered this same tournament – his first. He went in full of hope, but was beaten badly in every one of his fights. He was crushed, and barely spoke the whole way home. When we got home he just said, “I’m going to train harder.” A lot of kids quit after their first tournament when they realise fighting is scary, hard and painful. But instead of quitting, this kid started going to karate 5 nights a week (!) and has been doing that ever since. His little sister has been by his side the whole time. They train so hard. They come home bleeding and bruised nearly every night. They encourage each other. They cheer for each other. They were brilliant at the tournament. Fearless. Anna came second in kata and first in kumite. Christopher took home first place in ALL THREE of his events. They fought bigger opponents. Neither lost a single fight. They won every one by ippon (karate equivalent of a KO). Christopher won his final fight in just 6 seconds. They made it look easy. But it wasn’t easy. They ground it out over years of hard work, which is a weird thing to say for kids so young. And it wasn’t anything we taught them. We never pushed them to do this. They taught themselves, and pushed themselves. Of course I’m happy they won, but the thing that makes me far, far more proud than trophies is the respect for their opponents, the friendships they’ve made, and the character they showed to get themselves here. They’re gonna be alright.
Likes : 10396
4. 10.4K Likes
Adam Liaw Instagram
Caption : Proud dad today. And a bit of a story about why. Yesterday was the NSW junior karate championships. Three years ago this kid entered this same tournament – his first. He went in full of hope, but was beaten badly in every one of his fights. He was crushed, and barely spoke the whole way home. When we got home he just said, “I’m going to train harder.” A lot of kids quit after their first tournament when they realise fighting is scary, hard and painful. But instead of quitting, this kid started going to karate 5 nights a week (!) and has been doing that ever since. His little sister has been by his side the whole time. They train so hard. They come home bleeding and bruised nearly every night. They encourage each other. They cheer for each other. They were brilliant at the tournament. Fearless. Anna came second in kata and first in kumite. Christopher took home first place in ALL THREE of his events. They fought bigger opponents. Neither lost a single fight. They won every one by ippon (karate equivalent of a KO). Christopher won his final fight in just 6 seconds. They made it look easy. But it wasn’t easy. They ground it out over years of hard work, which is a weird thing to say for kids so young. And it wasn’t anything we taught them. We never pushed them to do this. They taught themselves, and pushed themselves. Of course I’m happy they won, but the thing that makes me far, far more proud than trophies is the respect for their opponents, the friendships they’ve made, and the character they showed to get themselves here. They’re gonna be alright.
Likes : 10396
5. 10.4K Likes
Adam Liaw Instagram
Caption : Proud dad today. And a bit of a story about why. Yesterday was the NSW junior karate championships. Three years ago this kid entered this same tournament – his first. He went in full of hope, but was beaten badly in every one of his fights. He was crushed, and barely spoke the whole way home. When we got home he just said, “I’m going to train harder.” A lot of kids quit after their first tournament when they realise fighting is scary, hard and painful. But instead of quitting, this kid started going to karate 5 nights a week (!) and has been doing that ever since. His little sister has been by his side the whole time. They train so hard. They come home bleeding and bruised nearly every night. They encourage each other. They cheer for each other. They were brilliant at the tournament. Fearless. Anna came second in kata and first in kumite. Christopher took home first place in ALL THREE of his events. They fought bigger opponents. Neither lost a single fight. They won every one by ippon (karate equivalent of a KO). Christopher won his final fight in just 6 seconds. They made it look easy. But it wasn’t easy. They ground it out over years of hard work, which is a weird thing to say for kids so young. And it wasn’t anything we taught them. We never pushed them to do this. They taught themselves, and pushed themselves. Of course I’m happy they won, but the thing that makes me far, far more proud than trophies is the respect for their opponents, the friendships they’ve made, and the character they showed to get themselves here. They’re gonna be alright.
Likes : 10396
6. 10.4K Likes
Adam Liaw Instagram
Caption : Proud dad today. And a bit of a story about why. Yesterday was the NSW junior karate championships. Three years ago this kid entered this same tournament – his first. He went in full of hope, but was beaten badly in every one of his fights. He was crushed, and barely spoke the whole way home. When we got home he just said, “I’m going to train harder.” A lot of kids quit after their first tournament when they realise fighting is scary, hard and painful. But instead of quitting, this kid started going to karate 5 nights a week (!) and has been doing that ever since. His little sister has been by his side the whole time. They train so hard. They come home bleeding and bruised nearly every night. They encourage each other. They cheer for each other. They were brilliant at the tournament. Fearless. Anna came second in kata and first in kumite. Christopher took home first place in ALL THREE of his events. They fought bigger opponents. Neither lost a single fight. They won every one by ippon (karate equivalent of a KO). Christopher won his final fight in just 6 seconds. They made it look easy. But it wasn’t easy. They ground it out over years of hard work, which is a weird thing to say for kids so young. And it wasn’t anything we taught them. We never pushed them to do this. They taught themselves, and pushed themselves. Of course I’m happy they won, but the thing that makes me far, far more proud than trophies is the respect for their opponents, the friendships they’ve made, and the character they showed to get themselves here. They’re gonna be alright.
Likes : 10396
7. 10.4K Likes
Adam Liaw Instagram
Caption : Proud dad today. And a bit of a story about why. Yesterday was the NSW junior karate championships. Three years ago this kid entered this same tournament – his first. He went in full of hope, but was beaten badly in every one of his fights. He was crushed, and barely spoke the whole way home. When we got home he just said, “I’m going to train harder.” A lot of kids quit after their first tournament when they realise fighting is scary, hard and painful. But instead of quitting, this kid started going to karate 5 nights a week (!) and has been doing that ever since. His little sister has been by his side the whole time. They train so hard. They come home bleeding and bruised nearly every night. They encourage each other. They cheer for each other. They were brilliant at the tournament. Fearless. Anna came second in kata and first in kumite. Christopher took home first place in ALL THREE of his events. They fought bigger opponents. Neither lost a single fight. They won every one by ippon (karate equivalent of a KO). Christopher won his final fight in just 6 seconds. They made it look easy. But it wasn’t easy. They ground it out over years of hard work, which is a weird thing to say for kids so young. And it wasn’t anything we taught them. We never pushed them to do this. They taught themselves, and pushed themselves. Of course I’m happy they won, but the thing that makes me far, far more proud than trophies is the respect for their opponents, the friendships they’ve made, and the character they showed to get themselves here. They’re gonna be alright.
Likes : 10396
8. 10.4K Likes
Adam Liaw Instagram
Caption : Proud dad today. And a bit of a story about why. Yesterday was the NSW junior karate championships. Three years ago this kid entered this same tournament – his first. He went in full of hope, but was beaten badly in every one of his fights. He was crushed, and barely spoke the whole way home. When we got home he just said, “I’m going to train harder.” A lot of kids quit after their first tournament when they realise fighting is scary, hard and painful. But instead of quitting, this kid started going to karate 5 nights a week (!) and has been doing that ever since. His little sister has been by his side the whole time. They train so hard. They come home bleeding and bruised nearly every night. They encourage each other. They cheer for each other. They were brilliant at the tournament. Fearless. Anna came second in kata and first in kumite. Christopher took home first place in ALL THREE of his events. They fought bigger opponents. Neither lost a single fight. They won every one by ippon (karate equivalent of a KO). Christopher won his final fight in just 6 seconds. They made it look easy. But it wasn’t easy. They ground it out over years of hard work, which is a weird thing to say for kids so young. And it wasn’t anything we taught them. We never pushed them to do this. They taught themselves, and pushed themselves. Of course I’m happy they won, but the thing that makes me far, far more proud than trophies is the respect for their opponents, the friendships they’ve made, and the character they showed to get themselves here. They’re gonna be alright.
Likes : 10396
9. 8K Likes
Adam Liaw Instagram
Caption : Aaaaand that’s a wrap! Another season of #TheCookUpSBS coming your way. This season has pushed us past 500 episodes making us the most commissioned show EVER in @sbsaustralia history!!! (The previous record holder was Letters & Numbers with 496 episodes.) Get ready for appearances from the likes of @alisoneroman, @osher_gunsberg, @michaelmosely_official, @andyhearnden, @gigiamazonia, @cheftomwalton, @asmakhanlondon, @daenskitchen and many more… and of course fabulous food from some of the best cooks and chefs in Australia. I can’t thank our incredible crew enough for their joyous and tireless efforts to keep making this show better and better, and of course our guests for being so generous with their time, recipes and honesty – which is really what it is all about. This season is rolling out now on @sbsfood and @sbsondemand! 📸 @jiwonkaeshoots
Likes : 7953
10. 7.3K Likes
Adam Liaw Instagram
Caption : EXTREMELY proud to announce this. I designed Everyday to be a practical dinnerware range specifically for modern life, and it’s finally launched. It’s manufactured by Noritake, one of Japan’s oldest and most respected dinnerware brands. I hope you love it as much as I do. Link in my profile.
Likes : 7315
11. 7.3K Likes
Adam Liaw Instagram
Caption : 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.
Likes : 7252
12. 7.2K Likes
Adam Liaw Instagram
Caption : New family portrait. ❤️
Likes : 7203
13. 7.2K Likes
Adam Liaw Instagram
Caption : 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.
Likes : 7187
14. 6.7K Likes
Adam Liaw Instagram
Caption : 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!
Likes : 6654
15. 6.6K Likes
Adam Liaw Instagram
Caption : The Voice referendum represents one of the most significant opportunities for Australia as a nation that we will have seen in our lifetime. One of the most important parts of the political franchise, and the national identity and social cohesion that flow from it, is the idea that your voice is being heard. For Indigenous Australians far too much of Australia’s modern history has taken place without their voices in the conversation, and we all now have a chance to change that. It’s a chance at a new approach toward improving the lives of Indigenous Australians, because I think we can all agree that whatever has been done to try to close the gap in the past hasn’t been working. If not now, then when? And what? #voteyes #artistsforthevoice #ulurustatement @ulurustatement @sallscales @apy_ac_collective @kylie_kwong
Likes : 6585
16. 6.5K Likes
Adam Liaw Instagram
Caption : Tonight’s dinner. Soy sauce chicken with ginger and spring onion oil. I haven’t made lo sui (sometimes called “master stock” in English but the literal translation is “old water” 😂) in a while but I’ll boil and freeze this stock now for a few repeat performances. The stock is water, homemade wine, onion, garlic, ginger, sugar, anise, black cardamom, chuan xiong, cinnamon, etc.) and the chicken marylands simmer at very, very low heat for 45 minutes.
Likes : 6529
17. 6.2K Likes
Adam Liaw Instagram
Caption : Come to Japan with me! Very happy to announce that in September 2024 I’ll be taking another tour around Japan (with a bit of Korea thrown in as well). My last tour sold out in less than 24 hours, and while there are a few more places available for this one you’ll still need to get in very quickly! This time we’re doing it a little differently. Instead of travelling overland we’ll be cruising on the exquisite Silver Muse for 10 days and visiting Tokyo, Kobe, Busan (Korea), Kanazawa and Hakodate (Hokkaido). The Silver Muse is an ultra-luxury small cruise liner with all-suite accomodation and eight dining venues. I’ll be doing cooking demonstrations and tailoring the meals on board to our destinations for a fully immersive Japan experience. Link in my profile for all the details! @gulliversaustralia @silverseacruises
Likes : 6224
18. 6.2K Likes
Adam Liaw Instagram
Caption : Come to Japan with me! Very happy to announce that in September 2024 I’ll be taking another tour around Japan (with a bit of Korea thrown in as well). My last tour sold out in less than 24 hours, and while there are a few more places available for this one you’ll still need to get in very quickly! This time we’re doing it a little differently. Instead of travelling overland we’ll be cruising on the exquisite Silver Muse for 10 days and visiting Tokyo, Kobe, Busan (Korea), Kanazawa and Hakodate (Hokkaido). The Silver Muse is an ultra-luxury small cruise liner with all-suite accomodation and eight dining venues. I’ll be doing cooking demonstrations and tailoring the meals on board to our destinations for a fully immersive Japan experience. Link in my profile for all the details! @gulliversaustralia @silverseacruises
Likes : 6224
19. 6.2K Likes
Adam Liaw Instagram
Caption : Come to Japan with me! Very happy to announce that in September 2024 I’ll be taking another tour around Japan (with a bit of Korea thrown in as well). My last tour sold out in less than 24 hours, and while there are a few more places available for this one you’ll still need to get in very quickly! This time we’re doing it a little differently. Instead of travelling overland we’ll be cruising on the exquisite Silver Muse for 10 days and visiting Tokyo, Kobe, Busan (Korea), Kanazawa and Hakodate (Hokkaido). The Silver Muse is an ultra-luxury small cruise liner with all-suite accomodation and eight dining venues. I’ll be doing cooking demonstrations and tailoring the meals on board to our destinations for a fully immersive Japan experience. Link in my profile for all the details! @gulliversaustralia @silverseacruises
Likes : 6224
20. 6.2K Likes
Adam Liaw Instagram
Caption : Come to Japan with me! Very happy to announce that in September 2024 I’ll be taking another tour around Japan (with a bit of Korea thrown in as well). My last tour sold out in less than 24 hours, and while there are a few more places available for this one you’ll still need to get in very quickly! This time we’re doing it a little differently. Instead of travelling overland we’ll be cruising on the exquisite Silver Muse for 10 days and visiting Tokyo, Kobe, Busan (Korea), Kanazawa and Hakodate (Hokkaido). The Silver Muse is an ultra-luxury small cruise liner with all-suite accomodation and eight dining venues. I’ll be doing cooking demonstrations and tailoring the meals on board to our destinations for a fully immersive Japan experience. Link in my profile for all the details! @gulliversaustralia @silverseacruises
Likes : 6224
21. 6.2K Likes
Adam Liaw Instagram
Caption : Come to Japan with me! Very happy to announce that in September 2024 I’ll be taking another tour around Japan (with a bit of Korea thrown in as well). My last tour sold out in less than 24 hours, and while there are a few more places available for this one you’ll still need to get in very quickly! This time we’re doing it a little differently. Instead of travelling overland we’ll be cruising on the exquisite Silver Muse for 10 days and visiting Tokyo, Kobe, Busan (Korea), Kanazawa and Hakodate (Hokkaido). The Silver Muse is an ultra-luxury small cruise liner with all-suite accomodation and eight dining venues. I’ll be doing cooking demonstrations and tailoring the meals on board to our destinations for a fully immersive Japan experience. Link in my profile for all the details! @gulliversaustralia @silverseacruises
Likes : 6224
22. 6.2K Likes
Adam Liaw Instagram
Caption : Come to Japan with me! Very happy to announce that in September 2024 I’ll be taking another tour around Japan (with a bit of Korea thrown in as well). My last tour sold out in less than 24 hours, and while there are a few more places available for this one you’ll still need to get in very quickly! This time we’re doing it a little differently. Instead of travelling overland we’ll be cruising on the exquisite Silver Muse for 10 days and visiting Tokyo, Kobe, Busan (Korea), Kanazawa and Hakodate (Hokkaido). The Silver Muse is an ultra-luxury small cruise liner with all-suite accomodation and eight dining venues. I’ll be doing cooking demonstrations and tailoring the meals on board to our destinations for a fully immersive Japan experience. Link in my profile for all the details! @gulliversaustralia @silverseacruises
Likes : 6224
23. 6.2K Likes
Adam Liaw Instagram
Caption : Come to Japan with me! Very happy to announce that in September 2024 I’ll be taking another tour around Japan (with a bit of Korea thrown in as well). My last tour sold out in less than 24 hours, and while there are a few more places available for this one you’ll still need to get in very quickly! This time we’re doing it a little differently. Instead of travelling overland we’ll be cruising on the exquisite Silver Muse for 10 days and visiting Tokyo, Kobe, Busan (Korea), Kanazawa and Hakodate (Hokkaido). The Silver Muse is an ultra-luxury small cruise liner with all-suite accomodation and eight dining venues. I’ll be doing cooking demonstrations and tailoring the meals on board to our destinations for a fully immersive Japan experience. Link in my profile for all the details! @gulliversaustralia @silverseacruises
Likes : 6224
24. 6.2K Likes
Adam Liaw Instagram
Caption : Come to Japan with me! Very happy to announce that in September 2024 I’ll be taking another tour around Japan (with a bit of Korea thrown in as well). My last tour sold out in less than 24 hours, and while there are a few more places available for this one you’ll still need to get in very quickly! This time we’re doing it a little differently. Instead of travelling overland we’ll be cruising on the exquisite Silver Muse for 10 days and visiting Tokyo, Kobe, Busan (Korea), Kanazawa and Hakodate (Hokkaido). The Silver Muse is an ultra-luxury small cruise liner with all-suite accomodation and eight dining venues. I’ll be doing cooking demonstrations and tailoring the meals on board to our destinations for a fully immersive Japan experience. Link in my profile for all the details! @gulliversaustralia @silverseacruises
Likes : 6224
25. 6.2K Likes
Adam Liaw Instagram
Caption : Come to Japan with me! Very happy to announce that in September 2024 I’ll be taking another tour around Japan (with a bit of Korea thrown in as well). My last tour sold out in less than 24 hours, and while there are a few more places available for this one you’ll still need to get in very quickly! This time we’re doing it a little differently. Instead of travelling overland we’ll be cruising on the exquisite Silver Muse for 10 days and visiting Tokyo, Kobe, Busan (Korea), Kanazawa and Hakodate (Hokkaido). The Silver Muse is an ultra-luxury small cruise liner with all-suite accomodation and eight dining venues. I’ll be doing cooking demonstrations and tailoring the meals on board to our destinations for a fully immersive Japan experience. Link in my profile for all the details! @gulliversaustralia @silverseacruises
Likes : 6224
26. 6.2K Likes
Adam Liaw Instagram
Caption : Come to Japan with me! Very happy to announce that in September 2024 I’ll be taking another tour around Japan (with a bit of Korea thrown in as well). My last tour sold out in less than 24 hours, and while there are a few more places available for this one you’ll still need to get in very quickly! This time we’re doing it a little differently. Instead of travelling overland we’ll be cruising on the exquisite Silver Muse for 10 days and visiting Tokyo, Kobe, Busan (Korea), Kanazawa and Hakodate (Hokkaido). The Silver Muse is an ultra-luxury small cruise liner with all-suite accomodation and eight dining venues. I’ll be doing cooking demonstrations and tailoring the meals on board to our destinations for a fully immersive Japan experience. Link in my profile for all the details! @gulliversaustralia @silverseacruises
Likes : 6224
27. 6K Likes
Adam Liaw Instagram
Caption : 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”.
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28. 5.8K Likes
Adam Liaw Instagram
Caption : Another dominant Liaw family book week performance if we do say so ourselves. My wife literally hand-stitched a whole ホゲちゃん stuffed toy from felt!
Likes : 5809
29. 5.8K Likes
Adam Liaw Instagram
Caption : Another dominant Liaw family book week performance if we do say so ourselves. My wife literally hand-stitched a whole ホゲちゃん stuffed toy from felt!
Likes : 5809
30. 5.8K Likes
Adam Liaw Instagram
Caption : Another dominant Liaw family book week performance if we do say so ourselves. My wife literally hand-stitched a whole ホゲちゃん stuffed toy from felt!
Likes : 5809
31. 5.7K Likes
Adam Liaw Instagram
Caption : 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.
Likes : 5710
32. 5.6K Likes
Adam Liaw Instagram
Caption : 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.
Likes : 5623
33. 5.6K Likes
Adam Liaw Instagram
Caption : 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.
Likes : 5623
34. 5.6K Likes
Adam Liaw Instagram
Caption : 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.
Likes : 5623
35. 5.4K Likes
Adam Liaw Instagram
Caption : Gondola chats with Benji. He hit a jump at significant speed and – no word of a lie – did a complete forward somersault before landing back on his feet, except his skis had come off during the flip so he bit it hard. Luckily it was in quite deep powder so no injuries. 👍
Likes : 5432
36. 5.4K Likes
Adam Liaw Instagram
Caption : 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).
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37. 5.3K Likes
Adam Liaw Instagram
Caption : Tonight’s dinner. Fried garlic chicken wings and brussels sprouts. So good.
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38. 5.2K Likes
Adam Liaw Instagram
Caption : First tracks on January 1st. Happy new year everyone!
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39. 5.2K Likes
Adam Liaw Instagram
Caption : First tracks on January 1st. Happy new year everyone!
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40. 5.2K Likes
Adam Liaw Instagram
Caption : First tracks on January 1st. Happy new year everyone!
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41. 5.2K Likes
Adam Liaw Instagram
Caption : First tracks on January 1st. Happy new year everyone!
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42. 5.1K Likes
Adam Liaw Instagram
Caption : Wednesday Addams, Cousin It and Lucario (Pokémon) coming to terrify you out of your candy. #halloween
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43. 5.1K Likes
Adam Liaw Instagram
Caption : Oden in the snow. This was delicious. Or should that be “snow-den”?
Likes : 5053
44. 5.1K Likes
Adam Liaw Instagram
Caption : Oden in the snow. This was delicious. Or should that be “snow-den”?
Likes : 5053
45. 5.1K Likes
Adam Liaw Instagram
Caption : Oden in the snow. This was delicious. Or should that be “snow-den”?
Likes : 5053
46. 5K Likes
Adam Liaw Instagram
Caption : I wrote 7 Days of Dinner because the hardest thing about cooking dinner is deciding what to have. The book is separated into a chapter for each day of the week, from Meat-Free Mondays, through fast after-work midweek Wok Wednesdays and Thursday Night Pastas, to Saturday Stews when you can get something on the stove a little earlier in the day. I’m just trying to help you plan your week, so you could be having: Monday – Zucchini fritters Tuesday – Scotch fillet tacos Wednesday – Curried fried rice Thursday – Pea and ham pasta Friday – Choo chee salmon (super quick) Saturday – Sausage and capsicum casserole Sunday – Roast pork belly with red cabbage and applesauce It would make a great Christmas present, just saying… 😉 (Link in my profile)
Likes : 4987
47. 5K Likes
Adam Liaw Instagram
Caption : I wrote 7 Days of Dinner because the hardest thing about cooking dinner is deciding what to have. The book is separated into a chapter for each day of the week, from Meat-Free Mondays, through fast after-work midweek Wok Wednesdays and Thursday Night Pastas, to Saturday Stews when you can get something on the stove a little earlier in the day. I’m just trying to help you plan your week, so you could be having: Monday – Zucchini fritters Tuesday – Scotch fillet tacos Wednesday – Curried fried rice Thursday – Pea and ham pasta Friday – Choo chee salmon (super quick) Saturday – Sausage and capsicum casserole Sunday – Roast pork belly with red cabbage and applesauce It would make a great Christmas present, just saying… 😉 (Link in my profile)
Likes : 4987
48. 5K Likes
Adam Liaw Instagram
Caption : I wrote 7 Days of Dinner because the hardest thing about cooking dinner is deciding what to have. The book is separated into a chapter for each day of the week, from Meat-Free Mondays, through fast after-work midweek Wok Wednesdays and Thursday Night Pastas, to Saturday Stews when you can get something on the stove a little earlier in the day. I’m just trying to help you plan your week, so you could be having: Monday – Zucchini fritters Tuesday – Scotch fillet tacos Wednesday – Curried fried rice Thursday – Pea and ham pasta Friday – Choo chee salmon (super quick) Saturday – Sausage and capsicum casserole Sunday – Roast pork belly with red cabbage and applesauce It would make a great Christmas present, just saying… 😉 (Link in my profile)
Likes : 4987
49. 5K Likes
Adam Liaw Instagram
Caption : I wrote 7 Days of Dinner because the hardest thing about cooking dinner is deciding what to have. The book is separated into a chapter for each day of the week, from Meat-Free Mondays, through fast after-work midweek Wok Wednesdays and Thursday Night Pastas, to Saturday Stews when you can get something on the stove a little earlier in the day. I’m just trying to help you plan your week, so you could be having: Monday – Zucchini fritters Tuesday – Scotch fillet tacos Wednesday – Curried fried rice Thursday – Pea and ham pasta Friday – Choo chee salmon (super quick) Saturday – Sausage and capsicum casserole Sunday – Roast pork belly with red cabbage and applesauce It would make a great Christmas present, just saying… 😉 (Link in my profile)
Likes : 4987
50. 5K Likes
Adam Liaw Instagram
Caption : I wrote 7 Days of Dinner because the hardest thing about cooking dinner is deciding what to have. The book is separated into a chapter for each day of the week, from Meat-Free Mondays, through fast after-work midweek Wok Wednesdays and Thursday Night Pastas, to Saturday Stews when you can get something on the stove a little earlier in the day. I’m just trying to help you plan your week, so you could be having: Monday – Zucchini fritters Tuesday – Scotch fillet tacos Wednesday – Curried fried rice Thursday – Pea and ham pasta Friday – Choo chee salmon (super quick) Saturday – Sausage and capsicum casserole Sunday – Roast pork belly with red cabbage and applesauce It would make a great Christmas present, just saying… 😉 (Link in my profile)
Likes : 4987
51. 5K Likes
Adam Liaw Instagram
Caption : I wrote 7 Days of Dinner because the hardest thing about cooking dinner is deciding what to have. The book is separated into a chapter for each day of the week, from Meat-Free Mondays, through fast after-work midweek Wok Wednesdays and Thursday Night Pastas, to Saturday Stews when you can get something on the stove a little earlier in the day. I’m just trying to help you plan your week, so you could be having: Monday – Zucchini fritters Tuesday – Scotch fillet tacos Wednesday – Curried fried rice Thursday – Pea and ham pasta Friday – Choo chee salmon (super quick) Saturday – Sausage and capsicum casserole Sunday – Roast pork belly with red cabbage and applesauce It would make a great Christmas present, just saying… 😉 (Link in my profile)
Likes : 4987
52. 5K Likes
Adam Liaw Instagram
Caption : I wrote 7 Days of Dinner because the hardest thing about cooking dinner is deciding what to have. The book is separated into a chapter for each day of the week, from Meat-Free Mondays, through fast after-work midweek Wok Wednesdays and Thursday Night Pastas, to Saturday Stews when you can get something on the stove a little earlier in the day. I’m just trying to help you plan your week, so you could be having: Monday – Zucchini fritters Tuesday – Scotch fillet tacos Wednesday – Curried fried rice Thursday – Pea and ham pasta Friday – Choo chee salmon (super quick) Saturday – Sausage and capsicum casserole Sunday – Roast pork belly with red cabbage and applesauce It would make a great Christmas present, just saying… 😉 (Link in my profile)
Likes : 4987
53. 5K Likes
Adam Liaw Instagram
Caption : I wrote 7 Days of Dinner because the hardest thing about cooking dinner is deciding what to have. The book is separated into a chapter for each day of the week, from Meat-Free Mondays, through fast after-work midweek Wok Wednesdays and Thursday Night Pastas, to Saturday Stews when you can get something on the stove a little earlier in the day. I’m just trying to help you plan your week, so you could be having: Monday – Zucchini fritters Tuesday – Scotch fillet tacos Wednesday – Curried fried rice Thursday – Pea and ham pasta Friday – Choo chee salmon (super quick) Saturday – Sausage and capsicum casserole Sunday – Roast pork belly with red cabbage and applesauce It would make a great Christmas present, just saying… 😉 (Link in my profile)
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Adam Liaw Instagram
Caption : Yesterday I posted a picture of rendang, but I think it’s important to give those kinds of dishes context. I almost never make rendang on its own. It’s usually a celebratory food so there are plenty of other dishes that go around it like this plate of nasi kandar (or banana leaf). To make a meal like that takes a bit of balancing. Rendang the way I make it is rich, heavy, a little spicy (though not overly so) and kind of bittersweet in its taste profile. It would be overwhelming to have a meal of just that, so balance that I will always make something sweet and sour, in this case pickled Xinjiang chillies. There’s also a sour wild barramundi and okra curry. A mild dish of cabbage fried with turmeric and mustard seeds, a strongly savoury and fragrant kangkung belacan and there was also some fried chicken wings, and deep fried slices of bitter gourd and eggplant for both the texture and bitterness (not pictured). Each of these dishes brings something to the overall meal that combines for something much greater than each individual part. It doesn’t get the same lens passed over it, but I think preparing a meal like this is as sophisticated an intricate as Japanese kaiseki or formal Chinese banqueting. In kaiseki the “rules” combine ingredients from the mountains, seas and forests cooked in different styles from steamed to fried to grilled. Chinese banqueting will follow mild dishes with stronger ones, steamed with fried etc. in the pursuit of balance. It’s all the same process of balancing that goes into preparing a good meal. I really think I should write a book about it because it’s something prevalent in almost all Asian cuisines, but not often discussed when those cuisines make it to the West.
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Caption : Tonight on #AdamandPoh’s Great Australian Bites @pohlingyeow and I are heading back in time (and to @visitgippsland) to explore the history of Aussie home cooking, making the ultimate lamb roast, dropping in to @hogget_kitchen, and catching up with the unstoppable @petereverettau at the Meeniyan Garlic Festival for a very special, live encore performance of Ready, Steady, Cook! (starring Poh and me)! Starts in 15 mins! @meeniyangarlicfestival #VisitVictoria #stayclosegofurther
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Adam Liaw Instagram
Caption : Tonight on #AdamandPoh’s Great Australian Bites @pohlingyeow and I are heading back in time (and to @visitgippsland) to explore the history of Aussie home cooking, making the ultimate lamb roast, dropping in to @hogget_kitchen, and catching up with the unstoppable @petereverettau at the Meeniyan Garlic Festival for a very special, live encore performance of Ready, Steady, Cook! (starring Poh and me)! Starts in 15 mins! @meeniyangarlicfestival #VisitVictoria #stayclosegofurther
Likes : 4471
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Adam Liaw Instagram
Caption : Tonight on #AdamandPoh’s Great Australian Bites @pohlingyeow and I are heading back in time (and to @visitgippsland) to explore the history of Aussie home cooking, making the ultimate lamb roast, dropping in to @hogget_kitchen, and catching up with the unstoppable @petereverettau at the Meeniyan Garlic Festival for a very special, live encore performance of Ready, Steady, Cook! (starring Poh and me)! Starts in 15 mins! @meeniyangarlicfestival #VisitVictoria #stayclosegofurther
Likes : 4471
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Adam Liaw Instagram
Caption : Tonight on #AdamandPoh’s Great Australian Bites @pohlingyeow and I are heading back in time (and to @visitgippsland) to explore the history of Aussie home cooking, making the ultimate lamb roast, dropping in to @hogget_kitchen, and catching up with the unstoppable @petereverettau at the Meeniyan Garlic Festival for a very special, live encore performance of Ready, Steady, Cook! (starring Poh and me)! Starts in 15 mins! @meeniyangarlicfestival #VisitVictoria #stayclosegofurther
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Adam Liaw Instagram
Caption : First meal in Sapporo. Corn butter Sapporo ramen from Tenhou. Sapporo is famous for miso ramen, often adding Hokkaido specialties (like corn and butter). My advice for ramen in Japan is to pay attention to all the details. In this case the things that stood out for me were the thickness of the spring onion, the fact that it was served with two different types of black pepper for seasoning (Gaban and S&B), the lightness of the miso tare and the springy texture of the noodles.
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Caption : Tonight’s dinner. Sunday roast. Lamb leg, gravy, mint sauce with rosé vinegar, exceptionally good potatoes and green beans. It’s been a while since I roasted a leg of lamb, as shoulders tend to be the roast of choice for most people these days. But there’s still life in the old legs yet.
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Caption : Tonight’s dinner. Butter chicken, hot and sour eggplant curry, paratha, spinach puri and chutneys. Butter chicken is the kids favourite, but I always try to make a hotter, more sour or bitter curry to offset the sweet, creamy and mild butter chicken. Paratha from the freezer, spinach puri and chutneys from @flyover_fritterie, everything else homemade.
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Caption : I was just in Malaysia briefly to celebrate the 50th anniversary of the sister city relationship between Georgetown and Adelaide and let me tell you I got quite a lot of good meals into a very short time. ✌️
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Caption : Thanks to all who cans along to my @sydwritersfest events on the weekend. It was truly a blast! And extra special thanks to @maggie_beer, @growcookeat, @annabelcrabb, @samneilltheprop, @jenniferwongcomedian, @asmakhanlondon, @grannyskills, @nats_what_i_reckon, @rosheen_, @aliceinframes, @shaunchristiedavid, @fat_pig_farm and @damiencoulthard for being generous, hilarious, thought-provoking and generally amazing!
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Caption : Thanks to all who cans along to my @sydwritersfest events on the weekend. It was truly a blast! And extra special thanks to @maggie_beer, @growcookeat, @annabelcrabb, @samneilltheprop, @jenniferwongcomedian, @asmakhanlondon, @grannyskills, @nats_what_i_reckon, @rosheen_, @aliceinframes, @shaunchristiedavid, @fat_pig_farm and @damiencoulthard for being generous, hilarious, thought-provoking and generally amazing!
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Caption : Lamb backstraps with rosemary butter. I hadn’t bought lamb backstraps in years but they were on special so I picked up a few and made this. So easy and so good. Recipe link in my profile.
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Caption : 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. ✌️
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Caption : 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.
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Caption : Tonight’s dinner. Scotch fillet with caramelised onion and portobello mushroom sauce. Creamed spinach. One very simple but very effective trick for pan sauces like this is that if you’re using commercial beef stock (which most of us are at home) rather than home made, commercial stocks have a lot of the gelatine removed so that it doesn’t clump in the packet at room temperature or in the fridge. The problem is that this gelatine is important for the mouthfeel of a reduced pan jus. Who hasn’t wondered why their pan sauce isn’t thickening the way it’s supposed to. Thankfully the answer is very simple, I add a half teaspoon of powdered gelatine to the sauce to improve the thickening and mouthfeel. It works wonders. 👍
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Caption : Tonight’s dinner. Pumpkin and cauliflower with garlic yoghurt and smoked paprika butter. This honestly couldn’t be easier and you don’t even need to pick up a knife. Heat an oven to as hot as it will go. Buy a half butternut and half cauliflower. Microwave the butternut for 5 minutes then place both the butternut and cauliflower cut-side down on an oiled piece of baking paper and bake for 30 minutes (you can leave all the leaves on the cauliflower). Grate some garlic into some yoghurt and season with salt. Spread it on a plate and put the vegetables on top. Season with salt again. Heat a little butter or olive oil in a saucepan and add a bit of smoked paprika. Pour it over. Tear over a bit of parsley.
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Caption : Spanish yum cha? Visiting my brother who lives in a village just outside Malaga. Seaside restaurants right on the beach serving seafood grilled over hot coals. Waiter walk around with the plates and you just grab what passes you by. The bill is tallied up at the end and written straight on the paper lining the table. With a few glasses of tinto de verano it’s the best way to spend a warm afternoon.
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Caption : Spanish yum cha? Visiting my brother who lives in a village just outside Malaga. Seaside restaurants right on the beach serving seafood grilled over hot coals. Waiter walk around with the plates and you just grab what passes you by. The bill is tallied up at the end and written straight on the paper lining the table. With a few glasses of tinto de verano it’s the best way to spend a warm afternoon.
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Adam Liaw Instagram
Caption : Spanish yum cha? Visiting my brother who lives in a village just outside Malaga. Seaside restaurants right on the beach serving seafood grilled over hot coals. Waiter walk around with the plates and you just grab what passes you by. The bill is tallied up at the end and written straight on the paper lining the table. With a few glasses of tinto de verano it’s the best way to spend a warm afternoon.
Likes : 3526
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Adam Liaw Instagram
Caption : Spanish yum cha? Visiting my brother who lives in a village just outside Malaga. Seaside restaurants right on the beach serving seafood grilled over hot coals. Waiter walk around with the plates and you just grab what passes you by. The bill is tallied up at the end and written straight on the paper lining the table. With a few glasses of tinto de verano it’s the best way to spend a warm afternoon.
Likes : 3526
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Adam Liaw Instagram
Caption : Spanish yum cha? Visiting my brother who lives in a village just outside Malaga. Seaside restaurants right on the beach serving seafood grilled over hot coals. Waiter walk around with the plates and you just grab what passes you by. The bill is tallied up at the end and written straight on the paper lining the table. With a few glasses of tinto de verano it’s the best way to spend a warm afternoon.
Likes : 3526
75. 3.5K Likes
Adam Liaw Instagram
Caption : Spanish yum cha? Visiting my brother who lives in a village just outside Malaga. Seaside restaurants right on the beach serving seafood grilled over hot coals. Waiter walk around with the plates and you just grab what passes you by. The bill is tallied up at the end and written straight on the paper lining the table. With a few glasses of tinto de verano it’s the best way to spend a warm afternoon.
Likes : 3526
76. 3.5K Likes
Adam Liaw Instagram
Caption : Spanish yum cha? Visiting my brother who lives in a village just outside Malaga. Seaside restaurants right on the beach serving seafood grilled over hot coals. Waiter walk around with the plates and you just grab what passes you by. The bill is tallied up at the end and written straight on the paper lining the table. With a few glasses of tinto de verano it’s the best way to spend a warm afternoon.
Likes : 3526
77. 3.5K Likes
Adam Liaw Instagram
Caption : Spanish yum cha? Visiting my brother who lives in a village just outside Malaga. Seaside restaurants right on the beach serving seafood grilled over hot coals. Waiter walk around with the plates and you just grab what passes you by. The bill is tallied up at the end and written straight on the paper lining the table. With a few glasses of tinto de verano it’s the best way to spend a warm afternoon.
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Adam Liaw Instagram
Caption : 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.
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Caption : 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!
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Caption : It’s here! My new book “7 Days of Dinner” is out in stores now. The hardest thing about making dinner isn’t the cooking, it’s deciding what to cook. So in this book I’ve got a chapter for every day of the week – Meat-free Monday, Taco Tuesday, Wok Wednesday, Thursday Night Pasta, Fish on Friday, Saturday Stews and Sunday Roasts! I really hope you like it! I think it’s my best book yet. You can grab a copy from the link in my profile, or from your favourite local retailer.
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Caption : Tonight’s dinner. Danish-ish meatloaf. Recipe similar to the Danish meatloaf I published in @goodfoodau a few weeks ago (link in my profile) but with a few changes. Added a bit more breadcrumbs because I was using up some sourdough, added some grated carrot and celery. Ground cinnamon and allspice instead of fresh dill. Baked heaped up in my favourite small loaf tin covered with foil and without wrapping in bacon (I didn’t have any). I fried off the slices in brown butter before covering them with the sauce made from the leftover gravy from a roast a couple of weeks ago mixed with thickened cream. This was really, really good.
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Caption : Stir-fried pork and fennel with ginger. Not sure why people don’t stir-fry fennel more. There are plenty of Chinese recipes that use fennel seeds but I don’t think I’ve seen any that fry the bulb. Anyway, it tastes great. 👍
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Caption : 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
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Caption : How I get ready for the #TVWeekLogies. @sbs_australia
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Caption : Just a fantastic getaway to @fallscreek with the family. And I have to say the food was a genuine highlight. Great hotdogs at Dicky Knees, top class pub stuff cooked over a wood fire at @fryingpaninn, great lamb ribs at @huskikitchen, and the chef’s menu at @astrafallscreek is one of my favourite meals in recent memory, made even better because of how child-friendly it all was (we all ate together with the kids food coming with the first adult courses, which let them try some of the adult food too – they loved the kangaroo tartare – and then when the kids were finished they toasted marshmallows and played games while the adults finished eating at a very leisurely pace). Amazing staff and hospitality everywhere we went. This is sponsored post, but I was honestly so impressed.
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Caption : My no-mix potato salad from 7 Days of Dinner was the No. 1 recipe on @goodfoodau for October and I have to say, I don’t make potato salad any other way anymore. You’re gonna want this one for all your summer entertaining. Link in my bio for the recipe!
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Caption : Tonight’s dinner. Sichuan lamb shoulder. Lamb shoulder cooked for 5 hours, then stripped off the bone and tossed in a sweet doubanjiang glaze then covered with a mixture of roasted fennel seed, cumin, Sichuan peppercorn, chilli and nori. This was soooo good.
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Caption : Tonight’s dinner. Beef rendang. There are so many different versions of rendang, from official variants (like rendang paru or rendang terlagi-lagi), to different meats (duck, chicken etc.), to simply different styles of making the classic beef rendang. Some people add lots of spices like cumin and coriander, some prefer it soupy like a stew, but I like it dry and dark so that the slow cooking can develop the umami tastes in the beef and coconut.
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Caption : Tonight’s dinner. Nimono. Pork belly, daikon and eggs braised in soy sauce, sake and dashi with ginger and onion. Simple and delicious.
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Caption : 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).
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Caption : Tonight’s dinner. Beef, asparagus and capsicum with oyster sauce. Stir-frying is all about technique, but that’s not to say that it’s difficult. I’ve changed the way I stir-fry over the years to make things more efficient for home cooking. While restaurant cooking usually fries or oil-blanches the meat first, for home cooking I think it’s better to cook the vegetables first and then remove them from the wok to fry the meat second, returning the vegetables to the meat later. This avoids the need to wash the wok if any meat sticks to the metal (which it usually shouldn’t). This recipe fries the asparagus, capsicum and onion first, then the beef second, tossing everything together with simple seasonings of oyster sauce, soy sauce, wine and sugar. Recipe link in my profile.
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Caption : 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.
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Caption : Tonight’s dinner. Misozuke grilled pork belly with yuzu kosho and pickled burdock. Pork belly cured for a day in brown rice miso and ginger, the roasted slowly on the barbecue for about half an hour
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Caption : Excited to announce that the full range of Everyday crockery is now in @petersofkensington stores! This is the medium bowl and it’s easily our most used bowl in the range. Perfect for soup, cereal, donburi (rice bowls) etc. Actually we keep 12 of these at home and 8 of every other piece because our kids eat from this bowl almost every night. (Second pic is the full range fitting in one drawer at home. I designed the footprints of each piece to be smaller so that instead of giant oversized plates taking up all the space in your drawers – and encouraging you to eat too much – the range stores far more practically.) Link in my profile if you want more information about the range.
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Caption : Excited to announce that the full range of Everyday crockery is now in @petersofkensington stores! This is the medium bowl and it’s easily our most used bowl in the range. Perfect for soup, cereal, donburi (rice bowls) etc. Actually we keep 12 of these at home and 8 of every other piece because our kids eat from this bowl almost every night. (Second pic is the full range fitting in one drawer at home. I designed the footprints of each piece to be smaller so that instead of giant oversized plates taking up all the space in your drawers – and encouraging you to eat too much – the range stores far more practically.) Link in my profile if you want more information about the range.
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Caption : Japan’s “3 Great Ramen” are Sapporo (miso), Hakata (tonkotsu) and Kitakata (shoyu). I’ve had Sapporo and Hakata many times, but Kitakata is the hardest to come by.
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Caption : Tonight’s dinner. Aloo matar with brown butter garlic tadka. Aloo matar (potatoes and peas) is a classic Indian dish cooked with cumin and spices of which there are endless variations. The addition of the brown butter tadka is a game-changer (if I do say so myself). So good.
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Caption : Very proud to have been asked by @asialink.au to deliver this year’s Sir Edward ‘Weary’ Dunlop Asia Lecture on Australia’s relationship with Asia. You can see the whole lecture via the link in my profile, and I’ll share the text shortly.
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99. 2.4K Likes
Adam Liaw Instagram
Caption : Very proud to have been asked by @asialink.au to deliver this year’s Sir Edward ‘Weary’ Dunlop Asia Lecture on Australia’s relationship with Asia. You can see the whole lecture via the link in my profile, and I’ll share the text shortly.
Likes : 2405
100. 2.4K Likes
Adam Liaw Instagram
Caption : Very proud to have been asked by @asialink.au to deliver this year’s Sir Edward ‘Weary’ Dunlop Asia Lecture on Australia’s relationship with Asia. You can see the whole lecture via the link in my profile, and I’ll share the text shortly.
Likes : 2405