Food & Travel

How To Make Vegan Fried Spicy Cashew Nuts

I first heard about spicy fried cashew nuts from the People With Disability advocate who helped me file Noah’s NDIS review (I’ll write all about the failings of the NDIS on a separate platform - if you have your own NDIS » Read More

How To Make Vegan Kaya II

This was my second attempt at a vegan version of Kaya; the first time around, I used mashed taro (=> https://jackiem.com.au/2017/02/23/make-vegan-kaya-onde-onde/ ), which basically tasted like sweetened mashed taro. Nice, » Read More

How to Make Vegan Durian-Filled Puffs

I’ve probably said this before but we Malaysians tend to be durian snobs - those of us living overseas buy frozen Thai Mornthong durian out of necessity and desperation because they’re cheap and readily available - and then » Read More

How To Make Vegan Acar (Spicy Pickles)

This is the same acar recipe (mixed vegetable pickle with crushed roasted peanuts and sesame seeds) that I used for my restaurant except for the omission of shrimp paste (belacan) in order to make it vegan. Please note my » Read More

How To Make Petis Udang or Hei Ko (Prawn Paste)

This prawn paste is sometimes called shrimp paste (not to be confused with belacan/terasi; I know, it's confusing), and it's best known as the base for Penang rojak aka fruit rojak, and as a topping/dip for Penang Assam » Read More

How to Cook Szechuan Crispy Eggplant With Yu Xiang Sauce

Iteration 1 - battered eggplant with simmered sauce Yu Xiang means “fish-fragrant” in Mandarin, but I’ve avoided using the direct translation in this title to avoid confusion - there’s no fish in this vegan dish, much like » Read More

How to Make Krepek Ubi Pedas Manis – Spicy Potato, Cassava or Sweet Potato Crisps

Krepek ubi pedas manis is Indonesian for spicy and sweet crisps made usually from cassava or sweet potato. I’ve previously made and posted the recipe for the sweet potato version but I’ve recently tested it using potato and » Read More

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Why My Food Is Not “Authentic”, And Why I Don’t Care

One of the measures of whether a restaurant’s food is good is whether it’s “authentic” — a term that’s a particular favourite of armchair food critics the world over. Now, as a former Malaysian restaurateur and professional cook, I’ve received my fair » Read More

Food Fame – Ken Burgin of Profitable Hospitality

Ken Burgin of popular food podcast, Profitable Hospitality, was the founder of the iconic and wildly successful Cafe Troppo on Glebe Point Road in Sydney before he ventured into food consulting. As it turns out, we have more in common than food » Read More

Lenovo Smart Display for Hands-Free Cooking

(Disclosure: I received this device to review as a member of the Lenovo INsiders Program. All opinions are my own.) A few weeks ago, I was sent a Lenovo Smart Display to evaluate. Never having owned any smart devices before, I wasn’t sure what to » Read More

Food Fame – Auria Abraham, AKA New York’s Sambal Lady

You know a Malaysian product is good when even Malaysians rave about it. I'd heard about Auria's Malaysian Kitchen's famous sambal, but did not at first realise The Sambal Lady and I had a lot in common. First of all, Auria and I both went to the » Read More

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