Spring, Summer, Autumn, Winter, Asian, Korean, vegetarian, main Antony Spring, Summer, Autumn, Winter, Asian, Korean, vegetarian, main Antony

Jjolmyeon

Jjolmyeon (쫄면) is both the name of this dish and the type of noodles used to make it. These wheat-based noodles have a fabulous chewy quality, due to the way they are made – during manufacture, the dough is heated to 130-150 ˚C and extruded under pressure. Served with plenty of crunchy raw veggies and the lusciously…

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Spring, Summer, Autumn, Winter, salad, beef Antony Spring, Summer, Autumn, Winter, salad, beef Antony

Smacked cucumber and beef salad

Those few weeks after Christmas? It’s when cooking motivation can go seriously AWOL, but cravings for fresh, punchy flavours don’t take a break. You’re done with the richness of ham, roast vegetables, and plum pudding, and if you see another turkey leg smothered in cranberry sauce you’ll scream. Enter this Chinese-inspired salad – a dish that looks and tastes…

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Summer, Chinese, cookbook, main, seafood, salads, Winter Antony Summer, Chinese, cookbook, main, seafood, salads, Winter Antony

Yusheng - Happy Lunar New Year

“Here’s a dish that basically gives you licence to play with your food! Yusheng is a vibrant, tangy-sweet Chinese New Year salad that’sa confetti explosion of good vibes, prosperity, and everything crunchy. It originated in Southeast Asia and Singapore and Malaysia, who love a tug-of-war over Who Does It Better. It’s kind of their pavlova, if you get us…”

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Spring, Autumn, Winter, Summer, Asian, Thai, Thailand, main Antony Spring, Autumn, Winter, Summer, Asian, Thai, Thailand, main Antony

Lemongrass pork noodles

Fabulous fresh flavours in a flash – and yes, we’re getting all alliterative with this yum, Thai-inspired dish. When you want your noodles quick and you want your noodles with a kick (yep, we’re rhyme-y today too), this recipe will sort you. All you do is make a simple aromatic paste for stir-frying the mince, whip up an easy sweet-sour-salty dressing…

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Monk fish ball soup - Agwi saengsun eomuktang 아귀 생선 어묵탕

“We’ve put this fish ball soup on the menu at CHAE. It’s nice on a cold day because it’s hot and a bit spicy. The main tip for success is to make the kelp stock the day before and cook it for at least 5 hours. If you can’t find monkfish, you can replace it with another firm fish such as snapper; prawns (shrimp) are fine too.” - Jung Eun Chae

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Summer, Spring, Autumn, seafood, main, Winter Antony Summer, Spring, Autumn, seafood, main, Winter Antony

Salmon skewers with edamame, toasted nori and furikake

Here’s the kind of yum salmon dinner everyone will love; it’s got lovely sweet-sticky glaze, lashings of Japanese rice, some avo, a salad with rich miso dressing and, the star of the piece, salmon. Little umami touches of toasted nori and the Japanese furikake seasoning add pops of savoury goodness, but…

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Roast chicken

“Malaysian roast chicken has crispy, dark skin and lots of flavour from the five-spice and salt rub. Back in primary school, when my mum was working and it was just us boys and Dad, he would often ask, ‘Chicken rice tonight?’ It was always a big yes from us, and we’d go to the chicken rice shop near our house where…

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Smash cucumber salad

Every region in China will tend to have their own version of this dish; however, the one I constantly crave is the garlicky spicy kind. The simple mix of soy sauce, chilli oil and raw garlic is such a classic central Chinese flavour that has grown to be very popular in the West too. This salad is a perfect palate refresher for the table and is packed with flavour, with salivating qualities to make you go back for more until it’s all gone…”

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