HeyJaredAdam Liaw
- Indexed articles, last 90 days
- 47
- Latest publication
- Sep 30, 2026
- Outlet visibility, for The Age
- Top 10K sites
- Earliest in this view
- Jul 9, 2026
Latest articles
Andy Hearnden’s egg and tomato frittata (opens the original)
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Andy Cooks shares an easy fuss-free frittata you can make in a rice cooker. Turn your rice cooker on. Slice your streaky bacon into pieces about 2.5cm in length. Lay the bacon across the bottom of the rice cooker and close the lid. Let it fry for about 4-5 minutes while you prepare the rest of the ingredients. Slice the tomato into quarters and discard the seeds. Lay the tomato on your board and finely dice. Finely slice the spring onion. In a bowl, add the diced tomatoes, spring onions, 6 eggs,
Adam Liaw’s Korean spicy rice cakes (opens the original)
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This version of rice cakes came about when – as the story goes – Ma Bok-rim accidentally dropped a rice cake into her father’s spicy noodles. It’s been loved in Korea ever since. 2 thick spring onions, cut on a diagonal If using packaged tteok, soak them in cold water for 15 minutes. Boil the eggs for 10 minutes, then shock in iced water and peel. Set aside. Add 600ml of water or stock with the gochujang, soy sauce, chilli powder, sugar, corn (or maple syrup) and garlic in a wide, low pan and mi
Adam Liaw’s palak paneer (opens the original)
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Smooth cottage cheese (paneer) is combined with a spiced spinach gravy in this northern Indian staple. 2 tsp kasuri methi (dried fenugreek leaves) Pour boiling water over the paneer, stand for 10 minutes, then drain. Blend the onion, ginger, garlic and chilli to a smooth purée. Set aside. Bring a large pot of water to a simmer and blanch the spinach for a few seconds. Shock in iced water and drain well. Add the spinach to the blender, with the cashews and blend to a smooth purée. Heat a saucepan
Adam Liaw’s palak paneer (opens the original)
Read excerpt
Smooth cottage cheese (paneer) is combined with a spiced spinach gravy in this northern Indian staple. 2 tsp kasuri methi (dried fenugreek leaves) Pour boiling water over the paneer, stand for 10 minutes, then drain. Blend the onion, ginger, garlic and chilli to a smooth purée. Set aside. Bring a large pot of water to a simmer and blanch the spinach for a few seconds. Shock in iced water and drain well. Add the spinach to the blender, with the cashews and blend to a smooth purée. Heat a saucepan
Adam Liaw’s palak paneer (opens the original)
Read excerpt
Smooth cottage cheese (paneer) is combined with a spiced spinach gravy in this northern Indian staple. 2 tsp kasuri methi (dried fenugreek leaves) Pour boiling water over the paneer, stand for 10 minutes, then drain. Blend the onion, ginger, garlic and chilli to a smooth purée. Set aside. Bring a large pot of water to a simmer and blanch the spinach for a few seconds. Shock in iced water and drain well. Add the spinach to the blender, with the cashews and blend to a smooth purée. Heat a saucepan
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Top 10K sites
For The Age, the outlet · Measured Aug 1, 2026
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