Not that long ago, Asian cooking was alien to many western cooks and frustrating to master because the ingredients were extremely hard to source. But in recent decades, international travel, a huge increase in the number of Asian restaurants and the advent of social media have educated and encouraged more adventurous home cooks.
My Asian Kitchen celebrates the classics you know and love, shows you the undiscovered and includes new modern recipes, such as healthy salads of crispy spiced tofu veggie bowl with ponzu dressing and Asian-inspired desserts in the form of devil’s food cake with matcha icing and chili chocolate nut bark with coconut. Instead of grouping recipes by country, Jennifer has arranged them by style of dish. If it’s a spicy stir-fry you’re after, check out the Into the Wok chapter and get cooking spicy tamarind prawns or Thai chicken with cashews and chili jam sauce. If it’s a comforting soup you crave, dip into Boiled & Bubbling and sate those taste buds with Jennifer’s Taiwanese beef noodle soup or kimchi and tofu soup. In the mood for bao, dumplings and wontons? Check out Jennifer’s Dumplings and Buns chapter, which is full of mouth-watering recipes like braised pork belly with spring onions and crushed peanuts bao, chicken and shiitake gyoza with miso lemon dipping sauce, and Thai shumai dumplings. Recipes are simplified, with short cuts where appropriate, but not at the expense of sacrificing flavor. There are even drawings and guides throughout the book to help you tackle difficult tasks such as folding your own dumplings, achieving the perfect grill technique or personalizing your ramen and donabe hot pots.
My Asian Kitchen aims to equip you with the cooking knowledge you need to push your understanding of flavors and master your favorite dishes at home. From grilled aubergine with sweet soy and lime dressing and pork skewers with palm sugar glaze and jaew to adobo chicken and miso-glazed ribs, My Asian Kitchen is an adventure in the dazzling diversity of modern Asian cooking.