How to Make Liangfen – Szechuan Jelly Noodles

A few weeks back, an interesting Facebook video on Szechuan mung bean jelly noodles caught my attention; since I had several packs of mung bean flour in my pantry, I decided to attempt making it during my Live Asian Kitchen broadcast on Twitch. The mung bean flour packs I had are actually what's called Tepung Hoen Kwe and they contain vanilla » Read More

How to Make Spicy Lamb Skewers with Cumin

I first got a taste of spicy cumin lamb skewers during what was meant to have been a satay feast at my parents' house in Sydney's southwest. In amongst the hundreds of Malaysian satays that were cooked up that day, there  were also some Xinjiang-style lamb skewers; apparently it was a dish introduced to them by their new northern Chinese friends » Read More

How To Make Pickled Green Chillies

Pickled green chillies are a popular condiment back in Malaysia, and most commonly served as an accompaniment to hawker stall dishes like wantan mee (wonton noodles). I make this only very occasionally, since I don't often eat wonton noodles myself, and in all honesty, I don't really measure the ingredients that go into it. Nonetheless, for your » Read More

How to Cook Indonesian Padang-Style Eggplant Balado

Lately, my local greengrocer has been stocking the variety of eggplant that I grew up eating back in Malaysia (correct me if I’m wrong, but I often see them referred to here as Japanese eggplants), and it prompted me to get some for one of my favourite Indonesian Padang dishes known as Terung (Eggplant) Balado. I air-fried the eggplants in my » Read More

How to Make An Easy Nut-Free Carrot Cake

I rarely bake because I’m not much of a cake eater, but I have on occasion had to use up some leftover carrots, in which case my go-to option is to bake it into a carrot cake.  This recipe was originally sourced from the Thermomix recipe community, but I’ve made so many adjustments that it bears no resemblance to the original. I find Western » Read More

How to Make Crispy Sengkuang (Yam Bean) Fritters

  I’d be lying if I said I’d always wanted to learn how to make crispy yam bean (aka sengkuang aka jicama) fritters; they look vaguely familiar but I’m not even sure if I’ve ever eaten them. It so happened I had some yam bean dying a slow death in my pantry when I came across the recipe in the Nyonya Kuih Passions cookbook by Andrew » Read More

Cabramatta Moon Festival 2018

Folks, the Cabramatta Moon Festival is coming up again on Sunday 23 September, 2018. As per last year, a certain "superstar chef and Cabra Community member" (hey, I'm just quoting the Cabramatta FB page) will be onstage to do a cooking demonstration, so if you're based in Sydney, do try and catch me at 3.10pm on the John Street main » Read More

How to Cook Sang Har Yee Meen (Crispy Freshwater Prawn Noodles)

I remember Sang Har Yee Meen (literally, freshwater prawn crispy noodles) as a popular dish at open-air restaurants in Malaysia, but they're actually pretty easy to make at home. If you're not too fixated about using freshwater prawns, you'll save a few bucks by using a cheaper and more commonly available variety like the banana prawns pictured » Read More

Concord Hospital Market & Other Events – Important Announcement

If you're one of my Concord Hospital Market customers, or have plans to visit over the next few weeks, I just wanted to let you know the market is suspended until 11 Oct 2018 due to construction work on the grass area where it's usually held. HOWEVER, during this period, a small number of stalls (3-4) will be set up in the grounds of the » Read More

Chillies (30 Days 30 Asian Ingredients Series)

In this Live broadcast on Chillies, I cover the different types of chillies used in Malaysian and Southeast Asian cooking, and explain their uses and preparation methods. I also reveal a good, cheap substitute that I’ve encountered in my recent trips to my local non-Asian fruit and vegetable shop, and how to “hack” the flavour to achieve the same » Read More