Sarah Tiong's MODERN ASIANMODERN ASIAN Recipes and Stories from an Asian-Australian Kitchen SARAH SARAH TIONGTIONG author of Sweet, Savory, Spicy Dive Into Inventive Asian Cooking with Sarah’s Heartfelt Tribute to Her Mother’s Cooking Nothing tastes as good as family recipes. And for beloved chef and author Sarah Tiong, these recipes are more than just good food: They’re the embodiment of her mother. After leaving Malaysia and immigrating to Australia, Sarah’s mum soon found herself having to raise and feed two kids who had an appetite for foods she had never heard of. Inspired by her family’s multiculturalism, Sarah grew up trying and perfecting Asian dishes that aren’t afraid to borrow flavours and techniques from her home country of Australia—and beyond. She now brings years of familial knowledge to the table, showing you how to create modern and unique pairings like buttery scallops with ponzu, charred cabbage with cashew cream, and pork belly with passion fruit. Let your dishes be borderless with recipes such as: • Korean-Style Beef Short Ribs with Spring Onion Salad • Roasted Rendang Pumpkin and Coconut • Tom Yum Ceviche • Sticky Orange and Szechuan Pepper Chicken • Chocolate, Walnut and Five-Spice Tart Cooking shouldn’t be a chore; Sarah’s recipes, and the heart-warming stories that accompany them, are about savouring the process. Every recipe balances approachability and excitement, with plenty of tips to make things easier and customize dishes to your liking. No matter which dish you choose to make first, you’re bound to feel inspired by this flavourful love letter to a mother’s cooking. Sarah Tiong is the author of Sweet, Savory, Spicy. She was a finalist and fan favourite on MasterChef Australia 2017 and returned for MasterChef Australia 2020. Sarah works as a private chef, recipe developer and runs her own pop-up market stall, Pork Party, which specializes in Asian-inspired pork dishes. She currently lives in Sydney, Australia. Sarah Tiong Sarah Tiong ’’ss modern asian modern asian sarah tiong sarah tiong 9 781645 677338 52399> ISBN 978-1-64567-733-8 $23.99 COOKING / Regional & Ethnic / Southeast Asian US $23.99 / CAN $30.9944 Sarah Tiong’s Modern Asian Crispy fried bits of chicken glazed in a bright, citrusy, sweet and sour sticky sauce is a universal favourite at any Chinese takeaway joint. It is delicious and craveable. But often, the batter is doughy, thick, undercooked in parts, the chicken tastes of bicarbonate, the sauce is sickly sweet, and after one or two bites, you’ve had enough. This version is an elevated, share-style homage to orange chicken or lemon chicken. The colour is vibrant, the sauce is syrupy and balanced, the chicken is tender and juicy and the Szechuan peppercorns add a beautiful floral aroma and depth of flavour. You get a little tongue tingle, too! Time: 50 minutes | Makes: 4 servings Sticky Orange + Szechuan Pepper Chicken 4 skin-on, bone-in chicken Marylands (thigh and drumstick attached) or a mix of thighs and drumsticks 12 g (2 tsp) salt 4 g (2 tsp) Chinese five-spice powder 2 AUS tbsp or 40 ml or 2 US tbsp + 2 tsp neutral oil 1 medium-sized brown onion, finely sliced 1 tsp grated fresh ginger 8 cloves garlic, minced 5 g (3 tsp) Szechuan peppercorns, toasted 2 star anise 1 cinnamon quill (stick) 2 AUS tbsp or 40 ml or 2 US tbsp + 2 tsp ABC Chilli Sauce ½ AUS cup or 125 ml or ½ US cup + 1 tsp fresh orange juice 1 medium-sized orange, finely sliced Steamed rice, for serving Preheat the oven to 180°C (350°F). Place the chicken on a large tray or plate and pat the pieces dry with paper towels, then season all over with the salt and Chinese five-spice powder. Massage the salt and spices into the chicken. Heat the oil in a large, oven-safe frying pan or skillet over medium-high heat. Cook the chicken, skin side down, until golden brown (approximately 7 to 10 minutes). Transfer the chicken to a plate, leaving any fat in the pan. Lower the heat of the pan to medium and sauté the onion, ginger and garlic for 2 to 3 minutes. Add the Szechuan peppercorns, star anise and cinnamon quill, and cook, stirring, until fragrant, about 1 minute. Pour in the ABC Chilli Sauce and orange juice and stir until fully incorporated. Bring to a simmer. Arrange the chicken, skin side up, in the sauce, then nestle the orange slices in and around the chicken. Transfer the pan to the oven and bake, uncovered, until the sauce is reduced and the chicken is cooked through, 30 minutes (or 20 to 25 minutes for separated thighs and drumsticks). Transfer the chicken to a platter. Spoon the orange slices, spices and sauce over the chicken. Serve with steamed rice. 44 Sarah Tiong’s Modern Asian Crispy fried bits of chicken glazed in a bright, citrusy, sweet and sour sticky sauce is a universal favourite at any Chinese takeaway joint. It is delicious and craveable. But often, the batter is doughy, thick, undercooked in parts, the chicken tastes of bicarbonate, the sauce is sickly sweet, and after one or two bites, you’ve had enough. This version is an elevated, share-style homage to orange chicken or lemon chicken. The colour is vibrant, the sauce is syrupy and balanced, the chicken is tender and juicy and the Szechuan peppercorns add a beautiful floral aroma and depth of flavour. You get a little tongue tingle, too! Time: 50 minutes | Makes: 4 servings Sticky Orange + Szechuan Pepper Chicken 4 skin-on, bone-in chicken Marylands (thigh and drumstick attached) or a mix of thighs and drumsticks 12 g (2 tsp) salt 4 g (2 tsp) Chinese five-spice powder 2 AUS tbsp or 40 ml or 2 US tbsp + 2 tsp neutral oil 1 medium-sized brown onion, finely sliced 1 tsp grated fresh ginger 8 cloves garlic, minced 5 g (3 tsp) Szechuan peppercorns, toasted 2 star anise 1 cinnamon quill (stick) 2 AUS tbsp or 40 ml or 2 US tbsp + 2 tsp ABC Chilli Sauce ½ AUS cup or 125 ml or ½ US cup + 1 tsp fresh orange juice 1 medium-sized orange, finely sliced Steamed rice, for serving Preheat the oven to 180°C (350°F). Place the chicken on a large tray or plate and pat the pieces dry with paper towels, then season all over with the salt and Chinese five-spice powder. Massage the salt and spices into the chicken. Heat the oil in a large, oven-safe frying pan or skillet over medium-high heat. Cook the chicken, skin side down, until golden brown (approximately 7 to 10 minutes). Transfer the chicken to a plate, leaving any fat in the pan. Lower the heat of the pan to medium and sauté the onion, ginger and garlic for 2 to 3 minutes. Add the Szechuan peppercorns, star anise and cinnamon quill, and cook, stirring, until fragrant, about 1 minute. Pour in the ABC Chilli Sauce and orange juice and stir until fully incorporated. Bring to a simmer. Arrange the chicken, skin side up, in the sauce, then nestle the orange slices in and around the chicken. Transfer the pan to the oven and bake, uncovered, until the sauce is reduced and the chicken is cooked through, 30 minutes (or 20 to 25 minutes for separated thighs and drumsticks). Transfer the chicken to a platter. Spoon the orange slices, spices and sauce over the chicken. Serve with steamed rice. Something Light 75 Since watching an elderly Lebanese man blister and char eggplants whole on the gas stove as I waited for my doner kebab (gyro) one afternoon in my early twenties, I have been obsessed with cooking eggplants this way. The smoky, charry, buttery sweetness of the eggplant is the true secret to the best eggplant dips, salads and general dishes. The peanut dressing is addictive and garlic heavy and contains caraway seeds, a highly under-used spice with mild peppery liquorice vibes. The fish sauce is what adds a savoury, lip-smacking quality to the dressing. This dish is a great start to a meal or player in a spread of dishes; full of satisfying toasty flavour. Time: 30 to 40 minutes | Makes: 4 servings Smoked Eggplant with Peanut Dressing 2 large globe eggplants PEANUT DRESSING 1 AUS cup or 250 ml or 1 US cup + 2 tsp neutral oil ½ AUS cup or 76 g or ½ US cup + ½ US tbsp unsalted peanuts, roughly chopped 6 cloves garlic, peeled and lightly crushed 1 star anise 3.5 g (2 tsp) coriander seeds 4 g (2 tsp) caraway seeds 4 g (2 tsp) cumin seeds 1 AUS tbsp or 20 ml or 4 tsp toasted sesame seeds 6 dried chiles de arbol, roughly chopped into 1.5-cm (½") pieces 5 g (2 tsp) ground smoked paprika 1 AUS tbsp or 20 ml or 4 tsp fish sauce SERVING Lemon juice and zest Fresh parsley leaves Crusty bread Place a wire rack over a large gas hob (burner), and place the two eggplants on the rack. Turn the heat of the hob to high and char the eggplants all over, rotating occasionally. This process can take anywhere between 10 and 20 minutes. Once the eggplants are blackened and soft, place them in a large mixing bowl and cover with cling film (plastic wrap). Set aside for 10 minutes. In the meantime, start the peanut dressing. Heat the oil in a small saucepan over medium heat. Once hot, add the peanuts and fry until lightly golden. Remove the peanuts from the oil with a slotted spoon and drain on paper towels. Lower the heat to low, then add the garlic, star anise, coriander seeds, caraway seeds and cumin seeds. Fry for 5 to 8 minutes, or until the garlic is deep golden brown and the oil is fragrant. In the meantime, place the drained peanuts, sesame seeds, chiles de arbol, paprika and fish sauce in a medium-sized mixing bowl or a Mason jar. Turn the heat beneath the saucepan back to medium for 1 minute, then very carefully pour the hot oil mixture into the mixing bowl or jar. Leave to steep uncovered for 10 to 15 minutes, or until cool to touch. Then stir thoroughly. Peel the skin off the eggplants, trying to keep the eggplant as intact as you can. Remove the stem. Then, slice the eggplant into thick strips and lay them in a dish. Stir the peanut dressing thoroughly again and spoon the chunky bits with some oil over the eggplant. Garnish with a squeeze of fresh lemon, some lemon zest and the parsley leaves. Serve with crusty bread.Something Light 75 Since watching an elderly Lebanese man blister and char eggplants whole on the gas stove as I waited for my doner kebab (gyro) one afternoon in my early twenties, I have been obsessed with cooking eggplants this way. The smoky, charry, buttery sweetness of the eggplant is the true secret to the best eggplant dips, salads and general dishes. The peanut dressing is addictive and garlic heavy and contains caraway seeds, a highly under-used spice with mild peppery liquorice vibes. The fish sauce is what adds a savoury, lip-smacking quality to the dressing. This dish is a great start to a meal or player in a spread of dishes; full of satisfying toasty flavour. Time: 30 to 40 minutes | Makes: 4 servings Smoked Eggplant with Peanut Dressing 2 large globe eggplants PEANUT DRESSING 1 AUS cup or 250 ml or 1 US cup + 2 tsp neutral oil ½ AUS cup or 76 g or ½ US cup + ½ US tbsp unsalted peanuts, roughly chopped 6 cloves garlic, peeled and lightly crushed 1 star anise 3.5 g (2 tsp) coriander seeds 4 g (2 tsp) caraway seeds 4 g (2 tsp) cumin seeds 1 AUS tbsp or 20 ml or 4 tsp toasted sesame seeds 6 dried chiles de arbol, roughly chopped into 1.5-cm (½") pieces 5 g (2 tsp) ground smoked paprika 1 AUS tbsp or 20 ml or 4 tsp fish sauce SERVING Lemon juice and zest Fresh parsley leaves Crusty bread Place a wire rack over a large gas hob (burner), and place the two eggplants on the rack. Turn the heat of the hob to high and char the eggplants all over, rotating occasionally. This process can take anywhere between 10 and 20 minutes. Once the eggplants are blackened and soft, place them in a large mixing bowl and cover with cling film (plastic wrap). Set aside for 10 minutes. In the meantime, start the peanut dressing. Heat the oil in a small saucepan over medium heat. Once hot, add the peanuts and fry until lightly golden. Remove the peanuts from the oil with a slotted spoon and drain on paper towels. Lower the heat to low, then add the garlic, star anise, coriander seeds, caraway seeds and cumin seeds. Fry for 5 to 8 minutes, or until the garlic is deep golden brown and the oil is fragrant. In the meantime, place the drained peanuts, sesame seeds, chiles de arbol, paprika and fish sauce in a medium-sized mixing bowl or a Mason jar. Turn the heat beneath the saucepan back to medium for 1 minute, then very carefully pour the hot oil mixture into the mixing bowl or jar. Leave to steep uncovered for 10 to 15 minutes, or until cool to touch. Then stir thoroughly. Peel the skin off the eggplants, trying to keep the eggplant as intact as you can. Remove the stem. Then, slice the eggplant into thick strips and lay them in a dish. Stir the peanut dressing thoroughly again and spoon the chunky bits with some oil over the eggplant. Garnish with a squeeze of fresh lemon, some lemon zest and the parsley leaves. Serve with crusty bread.Something Sweet 121 In South Asian cuisine (think Bengali, North and South Indian, Pakistani, etc.), some of the more prominent flavours in sweets are cardamom, ginger and semolina. It’s a beautiful combination that adds earthiness, nuttiness and natural sweetness. Another very simple dessert to put together, this strudel takes a little bit of preparation and then you pop it in the oven and forget about it until the timer goes off. The spiral of layers of pastry, pears, semolina and that crisp flaky outside are superb. Of course, this needs something tart and creamy to cut through the density and caramel sweetness. South Asian cuisine celebrates and relies on yoghurt, so it only makes sense that a nice big dollop of yoghurt brings this whole dessert together. This is one of those post–Sunday lunch desserts that is best eaten warm. Time: 1 hour + 10 minutes cooling time | Makes: 4 to 6 servings Pear, Ginger + Cardamom Strudel PEAR FILLING 25 g (5 tsp) salted butter 3 to 4 large, firm pears, peeled and diced into large cubes (see Tips) Juice of ½ lemon 1 tsp ground cardamom 1 tsp ground ginger ½ tsp freshly ground black pepper 2 AUS tbsp or 40 g or 5 tsp dark brown sugar ½ AUS cup or 39 g or ½ US cup + 1 tsp uncooked semolina PASTRY 6 sheets phyllo pastry 1/3 AUS cup or 83 ml or 1/3 US cup + ½ tsp melted salted butter SERVING Plain Greek yoghurt Preheat the oven to 200°C (400°F). Line a baking tray with baking parchment. Begin the pear filling: In a large frying pan over medium heat, melt the butter. Then, add the pears, lemon juice, cardamom, ginger, pepper and brown sugar. Stir to combine. Once the sugar has completely dissolved and the pears are evenly coated, sprin- kle the semolina over the pears and mix to combine evenly. Remove from the heat and transfer to a large plate to cool. In the meantime, place two layers of phyllo pastry on a flat work surface, keeping the remaining phyllo pastry under a damp tea towel to prevent drying. Brush the two layers with melted butter, and repeat with the remaining pastry, adding two layers at a time. Spread the cooled pear mixture over the buttered pastry, then fold in the sides of the pastry by about 2.5 cm (1 inch). Next, roll the pastry up from bottom to top, like a scroll. Place the strudel on the prepared baking tray and brush the top and sides with more melted butter. Bake for 20 to 30 minutes, or until the pastry is golden brown. Remove from the oven and allow the strudel to cool for 10 to 15 minutes before slicing with a serrated knife. Serve slices with a big dollop of Greek yoghurt. TIPS » Firm, “crunchy” pears are better for baking in this strudel recipe. Use such varieties as Bosc, Anjou or Concorde. Alternatively, use apples. » This recipe would work with puff pastry, too, but there is no need to butter and layer the pastry. Simply use one sheet of puff pastry, or two with some overlap to make it longer. Something Sweet 121 In South Asian cuisine (think Bengali, North and South Indian, Pakistani, etc.), some of the more prominent flavours in sweets are cardamom, ginger and semolina. It’s a beautiful combination that adds earthiness, nuttiness and natural sweetness. Another very simple dessert to put together, this strudel takes a little bit of preparation and then you pop it in the oven and forget about it until the timer goes off. The spiral of layers of pastry, pears, semolina and that crisp flaky outside are superb. Of course, this needs something tart and creamy to cut through the density and caramel sweetness. South Asian cuisine celebrates and relies on yoghurt, so it only makes sense that a nice big dollop of yoghurt brings this whole dessert together. This is one of those post–Sunday lunch desserts that is best eaten warm. Time: 1 hour + 10 minutes cooling time | Makes: 4 to 6 servings Pear, Ginger + Cardamom Strudel PEAR FILLING 25 g (5 tsp) salted butter 3 to 4 large, firm pears, peeled and diced into large cubes (see Tips) Juice of ½ lemon 1 tsp ground cardamom 1 tsp ground ginger ½ tsp freshly ground black pepper 2 AUS tbsp or 40 g or 5 tsp dark brown sugar ½ AUS cup or 39 g or ½ US cup + 1 tsp uncooked semolina PASTRY 6 sheets phyllo pastry 1/3 AUS cup or 83 ml or 1/3 US cup + ½ tsp melted salted butter SERVING Plain Greek yoghurt Preheat the oven to 200°C (400°F). Line a baking tray with baking parchment. Begin the pear filling: In a large frying pan over medium heat, melt the butter. Then, add the pears, lemon juice, cardamom, ginger, pepper and brown sugar. Stir to combine. Once the sugar has completely dissolved and the pears are evenly coated, sprin- kle the semolina over the pears and mix to combine evenly. Remove from the heat and transfer to a large plate to cool. In the meantime, place two layers of phyllo pastry on a flat work surface, keeping the remaining phyllo pastry under a damp tea towel to prevent drying. Brush the two layers with melted butter, and repeat with the remaining pastry, adding two layers at a time. Spread the cooled pear mixture over the buttered pastry, then fold in the sides of the pastry by about 2.5 cm (1 inch). Next, roll the pastry up from bottom to top, like a scroll. Place the strudel on the prepared baking tray and brush the top and sides with more melted butter. Bake for 20 to 30 minutes, or until the pastry is golden brown. Remove from the oven and allow the strudel to cool for 10 to 15 minutes before slicing with a serrated knife. Serve slices with a big dollop of Greek yoghurt. TIPS » Firm, “crunchy” pears are better for baking in this strudel recipe. Use such varieties as Bosc, Anjou or Concorde. Alternatively, use apples. » This recipe would work with puff pastry, too, but there is no need to butter and layer the pastry. Simply use one sheet of puff pastry, or two with some overlap to make it longer. Next >