The Cook Up with Adam Liaw Bitesize

Adam shows how to make lemongrass pork belly rice, a simplified version of Vietnamese-style broken rice.

Adam shows how he makes bacon and egg salad, that somewhat resembles a Caesar salad, and gives some tips on how to boil eggs.

Adam prepares pouding chômeur, which translates as `unemployed person's pudding', and originated during the Depression.

Adam prepares almond pudding with ginger and palm sugar syrup, a dish that resembles a panna cotta, and talks about the flavour profile of palm sugar.

Adam shows how to create the Persian dish lubia polo, with beef mince and green beans, a dish that his kids love.

Chef Adam Liaw prepares lamb skewers paired with bush tomato tahini sauce, incorporating Indigenous ingredients. His dish seamlessly blends elements of Chinese and Turkish cuisine, resulting in a harmonious fusion.

Chef Adam cooks a delicious plate of chicken paprikash and shares some helpful tips while chatting with his guests.

Chef Adam Liaw prepares gobi manchurian, an Indian sub-cuisine dish that mixes Chinese techniques of cooking with local flavours.

Chef Adam Liaw runs through the best tips and tricks on how to do a chicken in a pot whole, including how to stack vegetables for the best flavours.

Adam creates a chicken sausage poule au pot, and teaches techniques that help make it a more simple recipe.

Adam prepares Japanese mushroom and spinach spaghetti, showing the range of flavours you can use when making pasta.

Adam makes wattleseed and macadamia ladoos, an Indian sweet that begins with ghee and chickpea flour.

Adam shows off his recipe for tonkatsu ribs, made with only five ingredients and simple to prepare without much effort.

Adam demonstrates how to make Hokkaido salmon chanchan, a dish from the north of Japan that makes use of butter.