Adam Liaw

6 days ago | sbs.com.au | Adam Liaw

serves 6 prep 10 minutescook 15 minutesdifficulty EasyThe Cook Up with Adam LiawIngredients4-5 pandan leaves100 g shredded coconut1 tsp sea salt flakes120 g glutinous rice flour (sweet rice flour)50 g potato starch50 g caster sugar150 g dark palm sugar (or coconut sugar)InstructionsCombine the pandan leaves with ½ cup water in a high-speed blender. Blend until smooth, then strain through a fine mesh sieve, reserving the liquid. Prepare a steamer set-up.

6 days ago | sbs.com.au | Adam Liaw

serves 4 prep 5 minutescook 20 minutesdifficulty EasyThe Cook Up with Adam LiawIngredients3 tbsp concentrated chicken stock1 tbsp Shaoxing wine½ Chinese cabbage, cut into 5 cm pieces4 thick spring onions, cut into 5 cm lengths2 slices ginger150 g enoki mushrooms200 g skinless pork belly, thinly sliced into 3 cm pieces200 g fishballs300 g classic (firm) tofu, drained, cut into 2 cm cubesSalt and white pepperInstructionsBring 2 litres of water to the boil in a large saucepan.

1 week ago | sbs.com.au | Adam Liaw

serves 2 prep 10 minutes cook 20 minutes difficulty Easy The Cook Up with Adam Liaw Ingredients Vegetable oil, for cooking 3 globe eggplants, sliced into 1-2 cm rounds 4 garlic cloves, finely chopped 2 tbsp tomato paste 2 tomatoes, crushed ½ tbsp ground coriander ½ tbsp ground black pepper ½ tbsp ground turmeric Salt 1 onion, thinly sliced into rings 1 tomato, thinly sliced into rings 2 jalapeño chillies, thinly sliced Dried mint, chilli flakes, roughly chopped flat-leaf parsley, Afghan...

1 week ago | smh.com.au | Adam Liaw

, register or subscribe to save recipes for later. You have reached your maximum number of saved items. Remove items from your saved list to add more. Save this recipe for laterAdd recipes to your saved list and come back to them anytime. 4-6 good-quality croissants (depending on size)250g strawberries, hulled and slicedicing sugar, for dustingCreme diplomat250ml milk1 tsp vanilla extract2 egg yolks40g sugar25g cornstarch25g unsalted butter150ml thickened creamStep 1First, make a creme patissiere.

1 week ago | smh.com.au | Adam Liaw

500g new potatoes, peeled750ml chicken stock½ cup white wine2 tbsp fish sauce½ onion, peeledsalt and pepper, to season600g skinless ling fillets (or other firm, white-fleshed fish), cut into 4 portions50g butter¼ cup plain flour100ml thickened cream½ cup parsley, finely shreddedlemon wedges, to serveStep 1Place the new potatoes in a medium saucepan and cover with cold water. Bring to a simmer and cook for about 15 minutes until tender. Drain and season well with salt. Keep warm.