RECIPE NOTE: “If you don’t already have a jar of tom yum paste in the fridge, I urge you to run out of the door (now!) to grab one. You can create this fragrant, sharp, funky and piquant roasted chicken with a sensational 5-ingredient marinade that creates juicy melt-in-the-mouth chicken with a dark, lacquered skin.”
You can start and finish a meal with a splash of soy. It asserts its salty complexity as a marinade, flavouring, dipping sauce and seasoning, glazing everything it touches with a glossy, translucent stream of ink. In almost every store cupboard of any kitchen in East or Southeast Asia, and increasingly in kitchens around the world, you’ll find at least one colourfully labelled bottle of soy sauce. But this is not a book about soy sauce; it’s a book about Asian home cooking, done quickly with ease and minimal mess. It is the simplicity and usefulness of soy that this book is named after, an ingredient so impressive it can transform any meal with just a splash.
Asian food has it all: a contrast of flavour, temperature and texture – straightforward dishes you can eat straight from the wok in socks and pyjamas, as well as celebratory meals your friends will talk about for months after. is a book about simple Asian home cooking for the days when cooking is an act of passion as well as the days when even boiling the kettle feels like an effort. What this book sets out to do is show you how natural, accessible and easy Asian-inspired cooking can be. The recipes draw on my mixed Asian-Australian heritage; they’re my own adapted creations made in my home kitchen using
