Jackie M Google Hangout on Air Cook-along – Wat Tan Hor

Print PDF   WAT TAN HOR (aka KWAY TEOW SIRAM) Utensils required – Wok + wok ladle, or heavy-based pan + wooden spoon/ladle. Ingredients - 250g fresh rice noodles ½ tsp soy sauce ½ tsp thick soy (caramel sauce) Some chinese greens (baby bok choy) 1 TBS cooking oil 1 tsp minced garlic 250ml chicken » Read More

Call-out Video for Google Plus Cooking Hangout – Fried Radish Cake

Print PDF This hasn't been posted on Google Plus yet, but if you're interested in joining the hangout, circle me there - www.google.com/+JackieM - and let me know so I can send you an invitation to the 'cooking class'. Update - here's the post on Google Plus about the upcoming hangout - go there to join us! - http://ow.ly/dQpFL » Read More

Jackie M on Channel 9’s Kerri-Anne Show on 3 Oct 2011

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Roti Canai Recipe

Print PDF I'd been meaning to post this for awhile but before I had the chance I was asked by SBS Broadcasting last week if they could come round and take pictures of me flipping roti in my kitchen.  This happened in a flash and before I knew it they wanted the recipe to post on their website along with a step-by-step slideshow of the » Read More

10 Must-Have Malaysian Pantry Ingredients

Print PDF 'Must have' in the sense that they're what I would personally get if I were limited to only 10 items - again, depending on your own (Malaysian) cultural upbringing, you might have a vastly different list to mine. Will elaborate on these another time along with suitable recipes. As mentioned in a previous post, when hunting down » Read More

How to Cook Char Kway Teow (CKT)

Print PDF I asked a quick question online today and based on the Facebook and Twitter responses, the one Malaysian dish that most people would like to learn to make is Char Kway Teow, ie. stir-fried fresh rice noodles. At least among my customers/followers anyway - so here’s my take on it. First, a quick rundown of some CKT facts - I feel » Read More

How to Cook Coconut Rice

Print PDF Growing up with rice as a staple I kind of assumed everyone knew how to cook it.  That was, until I came to Australia.  Most people nowadays know enough to get by, but for those still struggling with it, here’s my two cents’ worth - Tips - There are lots of different types of rice – short grain, long grain, sushi rice etc. etc.  » Read More

Random Tip #1

Print PDF My first random cooking tip/insight (I plan on posting these as they come to mind) - 'Wok Breath' Ever wonder why your stir-fries don't turn out the same as your local Asian restaurant's?  It comes down to what in Cantonese is called 'wok hey' - loosely translated as the 'breath of the wok'.  It's that barely-tangible smoky » Read More