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

How to Cook Malaysian Otak-Otak (Fish Cakes) – Asian BBQ Series

There are two broad versions of Otak-Otak in Malaysia; the otak-otak in Penang are wrapped in banana leaves, folded in square parcels and steamed; the otak-otak in the Southern states of Johor and Melaka are wrapped in coconut leaves and grilled. This recipe splits the difference in that I use banana leaves but grill the fishcakes. Indonesia has » Read More

How to Cook Vietnamese Barbecue Prawns with Papaya Salad – Asian BBQ Series

This Vietnamese-inspired barbecue prawn dish is served on a bed of shredded green papaya, but young mango would work just as well, and would add a nice tangy note to the dish. In the absence of either, I would suggest thinly shredded cabbage. Adapted from Luke Nguyen's "Indochine". INGREDIENTS: 600g prawns, peeled 2 Tbsps oyster sauce 1 » Read More

How To Cook Indonesian Ikan Bakar (Barbecue Fish) – Asian BBQ Series

While Barbecued or Grilled Fish is popular throughout Southeast Asia, the use of kecap manis (aka kicap manis in Malay) gives an Indonesian flavour to this recipe. This is more traditionally cooked with whole fish, where the marinade is not only basted on the fish, but also stuffed in its stomach cavity. If using fish fillets that are delicate in » Read More

How to Cook Thai Grilled Cuttlefish (Pla Meuk Yang) – Asian BBQ Series

A simple recipe for your barbecue - in this video, I used cuttlefish, though squid would work just as well. This is the third in my series of Asian BBQ Recipes, and it's adapted from David Thompson's Thai Food. INGREDIENTS: 200g cuttlefish or squid 1 Tbsp fish sauce 3 Tbsps coconut cream 1 Tbsp coriander leaves Sauce - 1 coriander » Read More

How to Make Har Gow

This broadcast was more of a recipe-testing session than a straight-out how-to, but it’s worth a reshare if for no other reason than to give comfort to those who have tried and failed at making dim sums. I’ve tweaked the recipe as follows, to accommodate some of the lessons learned from the session. Har Gow (Shrimp Dumplings) Adapted from » Read More

How to Cook Vietnamese Caramelised Fish

Vietnamese Caramelised Fish is traditionally cooked in a claypot, and usually served in conjunction with Sweet and Sour Fish Stew, along with white rice. Both recipes are covered in this Live Asian Kitchen, streamed on Twitch. Vietnamese Caramelised Fish INGREDIENTS: 500g barramundi fillets Oil for pan-frying 2 Tbsps sugar 3 Tbsps » Read More

How to Cook Vietnamese Sweet & Sour Fish Stew

I had the opportunity to try Vietnamese Sour Fish Stew and Vietnamese Caramelised Fish for the first time recently in Canley Vale, and was so captivated I had to try to recreate these dishes. In this Twitch Live Asian Kitchen I used Barramundi fillets instead of eel or whole fish - mainly to keep it simple and accessible to those who struggle with » Read More

How to Cook Fish with Tom Yum Sauce

I always avoided Tom Yum (or Tom Yam) whenever I was back in Malaysia for a visit because in my mind, eating Thai food in Malaysia was akin to ordering pizza in a Chinese restaurant. Apparently my assumption was wrong since Malaysian Tom Yum is quite different from the Thai variety. How, exactly? I wasn't sure; my Malaysian friends couldn’t explain » Read More

How to Cook Cereal Prawns, Kaya and Pisang Goreng

Cereal prawns is one of those dishes that emerged on the Malaysian food scene AFTER I moved to Australia back in 1984, so I never got to try it growing up. That didn’t stop me putting it on my Concord restaurant menu back in the day, however, so I set off to learn the recipe the same way most people in this day and age do - I googled it. Most » Read More