To Asia, with Love by Hetty Lui McKinnon
‘To Asia, With Love is my homecoming, a joyous return to the humble, yetdeeply nurturing flavours and meals of my childhood as a Chinese girl born inAustralia. It is also a celebration of the exciting and delicious possibilitiesof modern Asian cooking.’
Recipes range from the traditional – salt and pepper eggplant, red currylaksa, congee, a perfectly simple egg, pea and ginger fried rice – toHetty's uniquely modern interpretations, such as buttery miso vegemite noodles,stir-fried salt and vinegar potatoes, cacio e pepe udon noodles and grilledwombok caesar salad with wonton crackers. All share an emphasis on seasonalvegetables and creating irresistible Asian(ish) flavours using pantrystaples.
Whether it's a banh mi turned into a salad, a soy-sauce-powered chocolatebrownie or a rainbow guide to eating dumplings by the season, this is Asian homecooking unlike anything you've experienced before.
Recipes featured in photos above:
- Life-changing udon with soft-boiled egg, hot soy and black pepper
- Mushroom and kimchi ‘sausage rolls’
- Steamed tofu and shiitake mushrooms with ginger, spring onion and soy
- Potato and leek momos
Author Biography
Hetty McKinnon is a cook and food writer with a passion for vegetables. In 2011,she established Arthur Street Kitchen, a local salad-delivery business run outof her home in Surry Hills, Sydney. In 2015, Hetty and her family relocated toBrooklyn, New York City, where she continues to cook and write about food.
As well as her genre-defining debut Community, Hetty is the author of twofurther bestselling cookbooks: Neighbourhood and the award-winning Family. Sheis also the editor and publisher of food journal Peddler and hosts its podcast‘The House Specials’. Her recipes and writing can be found in ABC Life, GoodFood, Bon Appetit, Epicurious, Food & Wine and The Guardian.
arthurstreetkitchen.com
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