My seafood shopping choices are heavily dictated by budget, in the sense that I would pick up something simply because it looks cheap, and figure out how to make it palatable after the fact. This explains why I often use squid instead of the more expensive calamari; contrary to popular opinion, squid can taste pretty tender even when simply » Read More
How to Make Sweet Potato Dumplings with Red Bean Paste Filling
November 20, 2018 By
These sweet potato dumplings are pretty easy to make; you can used ready-to-use red bean paste (in cans or packs at your local Asian grocery store), though in this Live Asian Kitchen, I used the homemade red bean paste I’d made a couple of weeks earlier. Other popular filling options include lotus seed paste or mung bean paste. The » Read More
29 Dishes That Will Make You Fall In Love With Penang
November 13, 2018 By
A Wok Around Asia Guide to Penang Food It’s a well-accepted fact that Malaysia produces some of the best street food in the world - however, different parts of Malaysia are famous for specific dishes, and Penang is no different. How do you know what to eat if you’re visiting Penang for just a few days? Well, to help you decide, this is my » Read More
How to Cook Yee Mein Noodles with Garlic Butter Sauce
November 5, 2018 By
I recently had some crab yee mein noodles at The Good Kitchen restaurant in Hurstville, and they were so memorable I decided to attempt making the dish during my Live Asian Kitchen broadcast (but with prawns due to budget constraints). The noodles were served up with a butter and garlic sauce, and I was told that the secret was to add a small » Read More
How to Make Shanghai-Style Pancakes
November 5, 2018 By
I remember Shanghai red bean paste-filled pancakes being a staple on the sweets trolley at yum cha back in the day, but I have to admit that I haven’t really seen them around in recent years. The good news is that they’re actually pretty easy to make, and apart from red bean paste, all you really need are flour and eggs, and oil for frying. I used » Read More
Epping Twilight Markets – Friday 9 November 2018
October 30, 2018 By
Just a quick announcement that I will be at the annual Epping Twilight Markets again this year; details as follows - Location: Our Lady Help of Christians Catholic School, Epping Entrance: Cambridge or Oxford Streets, Epping Date: Friday 9 November 2018 Time: 5 pm - 9 pm You can find out more about it » Read More
How to Cook Sihanoukville Cuttlefish
October 30, 2018 By
A Wok Around Asia Recipe from Courtyard by Marriott Siem Reap Resort, Cambodia I didn’t get a chance to visit Sihanoukville during my first Wok Around Asia jaunt, but I had the opportunity to taste one of its well-known dishes, Sihanoukville Cuttlefish, at Courtyard by Marriott Siem Reap Resort’s Lok Lak Restaurant. This recipe is courtesy of Chef » Read More
How to Cook Steamed Fish with Choy Poh (Preserved Radish)
October 30, 2018 By
I've previously posted a couple of steamed fish recipes with preserved vegetables, and this is a variation on one of them; this time around, I'm using barramundi instead of silver perch (though, really, this would work with most white fish/fish fillets). Since I get asked all the time, I'm also showing you the type of "choy poh" ie. preserved » Read More
How to Make Durian Fritters (Jemput-Jemput Durian)
October 25, 2018 By
I belong to that demographic of Malaysians who turn up our noses at our Singaporean neighbours’ sad attempts to use durian in edgy ways, such as in a pizza, hot pot (ie. steamboat) or chee cheong fun (rice noodle rolls). It seems like a bit of a waste of good durian, which I prefer to eat straight and unencumbered by ingredients that effectively » Read More
How to Make Harm Chim Peng (Savoury Doughnuts) w/Red Bean Filling
October 25, 2018 By
If at first you don’t succeed, try, try again… Harm Chim Peng (I’ve spelled the dish the way it’s pronounced in Cantonese; I don’t know of a standard spelling for it), is a type of savoury doughnut sold at street stalls back in Malaysia, and it comes in a number of different varieties - plain, spiralled, filled with sticky rice, etc. My favourite » Read More