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Home Actor Adam Liaw HD Photos and Wallpapers August 2023 Adam Liaw Instagram - Tonight’s dinner. Pork and prawn wonton noodles. Broth made from chicken bones, dried fish and dried scallops. Finished with onion oil, braised bamboo shoots, Sarawak pepper, spring onion and chu yau char (crispy pork lard). I think the key with nearly all dumpling fillings is (a) working the filling to align protein filaments (I use a stand mixer with a paddle attachment), and (b) seasoning by weight (I weigh the filling and then season with 0.5% salt as a base, then adjust with other salty ingredients as needed for purpose).

Adam Liaw Instagram – Tonight’s dinner. Pork and prawn wonton noodles. Broth made from chicken bones, dried fish and dried scallops. Finished with onion oil, braised bamboo shoots, Sarawak pepper, spring onion and chu yau char (crispy pork lard). I think the key with nearly all dumpling fillings is (a) working the filling to align protein filaments (I use a stand mixer with a paddle attachment), and (b) seasoning by weight (I weigh the filling and then season with 0.5% salt as a base, then adjust with other salty ingredients as needed for purpose).

Adam Liaw Instagram - Tonight’s dinner. Pork and prawn wonton noodles. Broth made from chicken bones, dried fish and dried scallops. Finished with onion oil, braised bamboo shoots, Sarawak pepper, spring onion and chu yau char (crispy pork lard). I think the key with nearly all dumpling fillings is (a) working the filling to align protein filaments (I use a stand mixer with a paddle attachment), and (b) seasoning by weight (I weigh the filling and then season with 0.5% salt as a base, then adjust with other salty ingredients as needed for purpose).

Adam Liaw Instagram – Tonight’s dinner. Pork and prawn wonton noodles. Broth made from chicken bones, dried fish and dried scallops. Finished with onion oil, braised bamboo shoots, Sarawak pepper, spring onion and chu yau char (crispy pork lard).

I think the key with nearly all dumpling fillings is (a) working the filling to align protein filaments (I use a stand mixer with a paddle attachment), and (b) seasoning by weight (I weigh the filling and then season with 0.5% salt as a base, then adjust with other salty ingredients as needed for purpose). | Posted on 05/Jul/2023 14:23:20

Adam Liaw Instagram – I usually just photograph and post one of the dishes we have for dinner but in honour of Threads being a thing I thought I’d show all three. Firstly, Taiwanese three-cup chicken. Chicken braised quickly with garlic, ginger, soy sauce, wine and sesame oil with Thai basil and dried chillies. Second, salt and pepper cauliflower. Chinese organic cauliflower (not ‘organic’ per se but that’s just the translation of the Chinese name) stir-fried with aromatics and *ahem* chicken salt. And third, some fat pork and chive wontons with aged dumpling sauce and chilli crisp. All this with some rice, of course.
Adam Liaw Instagram – Tonight’s dinner. Yuxiang eggplant, and pork and broccolini. We talk about “one-pot wonders” but all this was cooked in one wok in less than the time it took for the rice to cook in the rice cooker (27 minutes) with plenty of time to spare. Served with a few pickles and a little bit of clear soup. Served on Everyday oval plates. I know it’s a small thing, but I designed this plate specifically so that dishes could be easily placed in the centre of a table to be shared. In Asian cultures dining tables are usually round, which means there’s plenty of room in the centre for sharing plates, but in Australia most of us (my family included) have rectangular dining tables so the oval plate is actually more economical on space and makes it easier to have multiple dishes in the centre.

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