FLAVOURS of THE EAST

Dis­cover mod­ern Asian cook­ing with these recipes from food writer Jen­nifer Joyce, per­fect for shar­ing

BBC Good Food - - In­side -

Jen­nifer Joyce shares four recipes from her new book

Grow­ing up in the United States, my child­hood Asian food ex­pe­ri­ences were, sadly, lim­ited to Amer­i­can­ised Chi­nese (aka chop suey and egg rolls). It wasn’t un­til I be­gan trav­el­ling to Asia in the early 1990s that I dis­cov­ered the stag­ger­ing de­li­cious­ness of au­then­tic Asian cook­ing. In this new world I be­came ac­quainted with all-stars like karaage fried chicken, pho, pot­sticker dumplings and ra­men. It wasn’t just the hot-salty-sour punch I fell for, but the mul­ti­tude of tex­tures. From blis­ter­ing cur­ries to pil­low-soft bao, I was spoilt for choice. Af­ter each trip I as­pired to con­quer my favourite dishes, bal­anc­ing flavours and learn­ing new tech­niques. Suc­cess­fully cook­ing this leg­endary cui­sine isn’t magic: you just need solid guid­ance and the right in­gre­di­ents.

kew­ers(mu ping) with palm sugar glaze & jaew, p92

V i et n a m es e p ra w

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