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

How to Cook Creamy Turmeric Mussels (Masak Lemak)

A Wok Around Asia Recipe Courtesy of Symphony By Chef Jo Restaurant, Kuala Lumpur Creamy Turmeric Mussels, aka Mussels Masak Lemak, is an easy, yet delicious example of the eclectic cuisine style served up by Masterchef Malaysia judge Chef Jo at his Damansara restaurant, Symphony by Chef Jo. The sauce is a signature Minangkabau recipe from my home » Read More

How to Cook Spicy Chocolate Seafood Pasta

A Wok Around Asia Recipe Courtesy of Symphony By Chef Jo Masterchef Malaysia judge Chef Jo's restaurant, Symphony by Chef Jo in Kuala Lumpur's DC Mall, serves what he describes as "eclectic cuisine" -  he draws inspiration from food and flavours from around the world to produce a menu with intriguing-sounding items like Spicy Chocolate Seafood » Read More

How to Cook Khmer Seafood Amok

A Wok Around Asia Recipe by Chef Chanrith Van of Courtyard by Marriott Siem Reap Resort I knew very little about Khmer food prior to Siem Reap, but I had heard of Amok, a strong contender for the title of Cambodia’s national dish. I was also vaguely aware of some lively online debates as to what constitutes an authentic amok. Chef Chanrith Van » Read More

How to Cook Penang Char Koay Teow

Penang Char Koay Teow - A Wok Around Asia Recipe Courtesy of Parkroyal Penang Resort Folks, I'm very proud to present the first how-to video from my Wok Around Asia project, and it's appropriately on Char Koay Teow (or Char Kway Teow), one of the most popular dishes from Malaysia's street food capital of Penang. It's different from my own version » Read More

How to Make Thai Crispy Fish and Apple Salad

I was inspired to attempt this dish after sampling Fresh Crispy Snapper + Mango Salad at Lao-Thai eatery Holy Basil in Canley Heights recently. The footnote in the menu said that when out of season, they substitute green mango with apple, which I thought was a brilliant idea since not many greengrocers outside of postcode 2166 (Cabramatta, Canley » Read More

How to Make Thai Crab Cakes

When I was staying at Shangri-La Chiang Mai, Thailand, I was taught a number of dishes that were exclusively served to the Thai royal household. (Playlist for these videos can be found here - Jackie M's Northern Thai Recipes) I was sufficiently intrigued therefore, when I came across a recipe for Royal Thai crabcakes at  www.panningtheglobe.com, » Read More

How to Make Solok Lada (Malay Stuffed Chillies) – Nasi Kerabu Part 4 of 4

  This has to be my favourite among the many accompaniments that make up a Nasi Kerabu - chillies stuffed with a mix of fish paste and coconut, then simmered in coconut milk.   Solok Lada (Stuffed Chillies) INGREDIENTS: 300g large red chillies, slit on one side vertically and deseeded 500g basa fillets 1 Tbsp » Read More

How to Make Serunding and Ikan Goreng (Fried Fish) – Nasi Kerabu Part 3 of 4

Serunding, aka spicy meat floss, is another iconic Kelantan food that goes well with Nasi Kerabu, as is a simple grilled or pan-fried fish, typically ikan kembung (mackerel). I used barramundi (well, half of one) in my Live Asian Kitchen broadcast. Serunding INGREDIENTS: 250g cooked beef 1 cup desiccated coconut ½ cup coconut » Read More

How to Make Keropok Ikan (Fish Crackers) – Nasi Kerabu Part 2 of 4

Kelantan is famous for its keropok, but there are in fact two different types - keropok lekor, which is chewy in texture, and this, which is essentially the prawn crackers I grew up eating in my neck of the Malaysian woods, except with fish. Using basa fillets instead of mackerel or featherback etc. is an Australian twist because it’s far and away » Read More