Vincent Lim – known to millions online as Dimsimlim – has just released his debut cookbook, The Wolf of Wok Street. Drawing inspiration from his late restaurateur father, the book celebrates bold, flavour-packed Southeast Asian cuisine. We’ve handpicked a few of our favourite dishes from its pages to share with you. The Wolf of Wok Street is available now from Hardie Grant Books.
“Dim sims, a beloved staple in Australian-Chinese cuisine, come in two delicious varieties: fried and steamed. These dumplings are filled with a savoury mixture of pork and cabbage, offering a crispy crunch when fried or a soft, juicy bite when steamed. A must-have at any classic Aussie-Chinese restaurant.” – Vincent Lim.
“There’s tender, and then there’s Mongolian lamb tender. The secret to this Chinese-restaurant favourite is all in the velveting, but don’t worry – we’ve set you up with the signature sauce, too.” – Vincent Lim.
“With juicy prawns coated in a light batter and tossed in a sticky honey sauce, this is a long-time Chinese favourite. It's sweet, savoury and crispy all at once, and a real crowd-pleaser to whip up at home.” – Vincent Lim.
“Kung pao chicken is a spicy stir-fried dish that’s a staple in Sichuan cuisine, known for its bold flavours and signature kick of heat. With tender chicken, crunchy peanuts and a tangy sauce, it’s deliciously savoury, spicy and slightly sweet. This recipe uses cooking caramel (karamel masakan – available at Asian supermarkets) to give the dish depth, as well as its signature rich, brown colour.” – Vincent Lim.
“Din Tai Fung fried rice is a simple yet flavourful dish, known for its perfectly seasoned rice, tender eggs and subtle aromatics. Inspired by the famous Taiwanese restaurant, this fried rice is a comforting and satisfying meal that’s both easy to make and packed with umami.” – Vincent Lim.
