Recipes (my own and from reviewed recipe books), reviews of cookery books and cookery classes, food and kitchen equipment product reviews – if it’s about cooking or eating at home, it’s here!

Norman Musa’s Javanese Lamb Curry

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Javanese Lamb Curry

This bright and colourful Javanese lamb curry recipe is from from Norman Musa’s Bowlful cookbook. He adapted it from Tongseng, a well-known Javanese dish but his version uses pointed cabbage as the sweetest and mildest type, and also ups the amount of cabbage used, providing a healthy balance of protein to vegetables.  Freshness from the tomatoes ... Read more »

Norman Musa’s Kalio Chicken Curry

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Kalio Chicken Curry

This fragrant and flavoursome Indonesian chicken curry is a must for anyone who loves the flavours of a rendang but favours a wetter version. It’s quick to cook too, as the liquid ingredients don’t need to be reduced as much as they do in a traditional dry rendang. The recipe comes from Bowlful by Norman Musa. ... Read more »

Norman Musa’s Chicken Adobo

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Chicken Adobo from Bowlful: Fresh and vibrant dishes from Southeast Asia by Norman Musa

Chicken Adobo is one of the most iconic dishes of the Philippines, indeed many Filipinos consider it their national dish. This recipe from Bowlful by Norman Musa creates a delicious sauce for juicy chicken thighs that features soy sauce, vinegar, and crushed black peppercorns.  Read our in-depth review of Bowlful by Norman Musa. As simple ... Read more »

Bowlful: Fresh and vibrant dishes from Southeast Asia by Norman Musa

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Bowlful: Fresh and vibrant dishes from Southeast Asia by Norman Musa

Often I choose books that focus on a single cuisine but in the case of Bowlful by Norman Musa, I was drawn in by the promise of fresh and vibrant dishes from across Southeast Asia. Born in Penang,  Malaysia, experienced chef and author Musa has spent much of his life exploring the cultures and cuisines ... Read more »

Smoked Salmon and Seaweed Rice

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Smoked Salmon and Seaweed Rice

Salmon, seaweed and sesame seeds are a popular filling in onigiri (rice balls), especially those sold in conbini (Japanese convenience stores). Tim Anderson has created a one-pot recipe for a Smoked Salmon and Seaweed Rice bowl based on these same flavours. He adds his personal touch by using hot-smoked salmon (which isn’t traditional but works ... Read more »

Microwaved Mabo Aubergine

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Microwaved Mabo Aubergine

Mabo Aubergine is a popular Japanese variation of the Sichuan Chinese Mapo Tofu (also known as pockmarked grandma’s beancurd). Here, aubergine takes the place of tofu – it’s soft, silky texture and ability to absorb flavours partners perfectly with punchy pork. But this clever recipe from Tim Anderson’s JapanEasy Bowls & Bento is even better, ... Read more »

Gyoza-Filling Rice Bowl

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Gyoza-Filling Rice Bowl

Following on from Masahiro Kasahara’s Quick Pan-Fried Gyoza Disks, here’s another great idea for anyone yearning for the flavours of Japanese gyoza, but not wanting to spend the time shaping individual dumplings. Gyoza-Filling Rice Bowl is the first recipe we made from Tim Anderson’s JapanEasy Bowls & Bento cookbook. Find out more about the cookbook in our ... Read more »

Amok Peanut Vegetable Curry 

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Amok Peanut Vegetable Curry

This is the Van Life Cookbook’s adaptation of a classic Cambodian dish, called Amok. Although it’s commonly made with fish, the richly spiced peanut butter sauce lends itself well to a vegetarian version. Although the ingredients list looks long, many go straight into the curry paste, which can be made in a mini food processor ... Read more »