Victorian-based cook Tony Tan has spent more than four decades cooking, eating, teaching and writing about the foods of Asia.Now he shares his lifetime of expertise and experience in Tony Tan’s Asian ...
A simple, flavourful South Indian stir-fry made with diced raw bananas, tempered with mustard seeds, urad dal, and curry leaves. It’s spiced with turmeric, red chilli powder, and a hint of coconut.
This curry-spiced yam soup is enhanced with a quick sweet-and-sour apple chutney. Make a meal of the soup by serving it with warm wedges of naan or pita.