I grew up with Malaysian curry powder - we used it in all our cooking; not just in curries. It was (and still is) so much a part of my life that it took my own daughter, Becky, (yes, I do have a grown-up daughter who’s married with a kid, etc.) to make me appreciate its distinctive flavour. Link to watch >> » Read More
12 Ways To Use Musang King Durian
July 8, 2021 by
Musang King durian is considered by many Malaysians as the king of durian varieties, with a flavour that's more potent and flesh that's firmer and richer than the frozen Thai durians that Australians might have encountered in the freezer section of their Asian supermarket. Nowadays, at least here in Sydney, we're pretty lucky that we can find » Read More
12 Ways To Use Chilli Sambal And Crispy Prawn Chilli In Your Cooking
June 2, 2021 by
Most of you are too young to remember, but if you lived in Australia in the 80s like I did, you’d know how hard it was to find Malaysian ingredients anywhere. That was why I had to learn how to make everything myself when I wanted to indulge in my craving for Malaysian food. Nowadays though, you should be able to see quite a few » Read More
10 Ways To Use Malaysian Ikan Bilis (Dried Anchovies)
February 10, 2021 by
Ikan bilis, aka dried anchovies, is so highly-prized among overseas Malaysians that my stepmom makes a point of using her entire luggage allowance on ikan bilis each time she comes home from a visit to Malaysia. (I’m aware you can buy ikan bilis from other countries, but once you’ve tried the Malaysian variety you’ll realise there’s a world of » Read More
10 Ways The Thermomix Is Great For Asian Cooking
January 15, 2021 by
In all the years I’ve cooked Live On Air, I’ve elicited more comments about the Thermomix TM5 behind me than all my other kitchen gadgets and utensils put together. I usually brush these off by telling my audience that it’s really just a multi-function kitchen unit and that I mostly use it as a glorified food processor. I do that partly because » Read More
How To Cook Chilli Mud Crab
August 10, 2020 by
N.B. Please note that I've switched email providers so the link to sign up for recipes as displayed in the video is now expired. Please join my regular mailing list (there's a subscribe form at the bottom of this post to do so - the one that says "Join Jackie M for an Awesome Culinary Experience") if you want to keep up-to-date with all my » Read More
How To Cook Crispy Noodles With Sauce
May 16, 2020 by
You may have come across a number of different iterations of crispy noodles depending on the type of Asian restaurant you frequent; in this Lockdown Malaysian Cook-Along (yes, I'll explain in a bit) I made 2 different versions - one using vermicelli (aka rice sticks, depending on the brand), and one using fresh thin egg noodles (aka wonton » Read More
Nasi Lemak-Udek-Campur-Kandar-Tumpang-Tumpeng – Part 1
February 12, 2020 by
Remember that time Australian cooking show Good Chef Bad Chef did a segment on how to make Nasi Lemak (steamed coconut rice with condiments, and what some would argue is Malaysia's national dish), and then proceeded to cook Nasi Goreng (fried rice)? When I shared it on social media, I found out many people didn’t even know what “Nasi” » Read More
How To Use The Keep Warm Setting On Your Cooker For Sous Vide Cooking
December 5, 2019 by
I mentioned in the past that the keep warm setting on your electric cooker - eg. your rice cooker, slow cooker or Instant Pot - could theoretically be used if you're too cheap (I'm kidding) for a sous vide unit. I had the chance to test it out with my Lao-style grilled ox tongue recipe that I published recently >> » Read More
How To Cook Lao-Style Grilled Ox Tongue
October 24, 2019 by
Lao-style grilled ox tongue is one of my favourite dishes in the world, but the traditional method of tenderising the ox tongue using shredded green papaya has never really turned out to my satisfaction (to be fair, I only tried it a couple of times). I finally decided to use my sous vide unit and the result is perfect. If you don't have a sous » Read More