Latest Posts

Chicken Lorbak

How to Make Chicken Lorbak (Loh Bak)

Lorbak (aka Loh Bak) is a delicious Nyonya meat roll from Penang that's served with two different types of sauces. Shangri-La Rasa Sayang Resort's Chef Chai showed me how this is made in this live cooking lesson held recently » Read More

Jackie M Prawns

How to Cook Jackie M Prawns – Fish & Hunt Australia

Back in my Concord restaurant days one of the most popular menu items was my Butter Soft-shell Crab - a dish I made up based on various interpretations of the Malaysian butter sauce (not to be confused with the sauce in » Read More

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Wired for Wonder Passes

Every once in a while I get the opportunity to promote causes and events that tie in with my areas of interest, and Wired for Wonder is one of them. Like many solo entrepreneurs, I try to stay ahead of the technological, » Read More

image of prawn stock

How to Make Malaysian Prawn Stock

I’m constantly amazed at the popularity of pre-cooked or de-shelled prawns in seafood shops here in Australia, over and above the raw, shell-intact varieties. To me, if they’ve been pre-cooked, the shells (not to mention the » Read More

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