Author(s): Kylie Kwong
Kylie Kwong's Simple Chinese Cooking Class will take your Chinese cooking knowledge and skills to the next level, as well as providing ideas and inspiration by way of more than 130 new recipes. With Kylie at your side in the kitchen, you can easily expand your repertoire by mastering techniques such as tea-smoking and pickling. Learn how to make your own spring rolls, sticky rice parcels and a versatile XO sauce that will transform seafood or vegetables - even fried rice - with its layers of flavour and complexity. To make the most of your newly acquired skills, try your hand at stir-fried chicken with tea-smoked oysters and pickled chillies, steamed crab custard with enoki mushrooms, stir-fried scallops with XO sauce, or Hokkien noodles with chilli sauce and Chinese cabbage. In no time you'll be rustling up a stir-fried omelette laden with snow peas, fresh herbs and bean sprouts or making a big pot of pork ball and vermicelli soup.
Kylie Kwong is well known as the proprietor of the celebrated Billy Kwong restaurant in inner-city Sydney, and as a passionate advocate of sustainable food and ethical eating. Her restaurant uses locally grown, organic and biodynamic produce, and was the first climate-friendly restaurant in New South Wales. A long-time supporter of the Slow Food movement and its aims, Kylie runs a stall at Eveleigh Farmers' Market in Sydney and helps to nurture the next generation of cooks through the Stephanie Alexander Kitchen Garden Foundation. She has also developed a range of fair trade tableware in conjunction with Oxfam. Kylie is the author of six books – Kylie Kwong's Simple Chinese Cooking Class, It Tastes Better, My China, Simple Chinese Cooking, Heart and Soul and Recipes and Stories – and presenter of three television series that have aired internationally.