How To Make Vegan Kaya II

This was my second attempt at a vegan version of Kaya; the first time around, I used mashed taro (=> https://jackiem.com.au/2017/02/23/make-vegan-kaya-onde-onde/ ), which basically tasted like sweetened mashed taro. Nice, but you're not fooling anyone who has any inkling of what kaya is like. This new recipe is adapted from one I found at » Read More

How To Make Vegan Acar (Spicy Pickles)

This is the same acar recipe (mixed vegetable pickle with crushed roasted peanuts and sesame seeds) that I used for my restaurant except for the omission of shrimp paste (belacan) in order to make it vegan. Please note my philosophy of "agak-agak" ie. guesstimating is in full force here, especially where the sugar is concerned, so take the amounts » Read More

How To Make Petis Udang or Hei Ko (Prawn Paste)

This prawn paste is sometimes called shrimp paste (not to be confused with belacan/terasi; I know, it's confusing), and it's best known as the base for Penang rojak aka fruit rojak, and as a topping/dip for Penang Assam Laksa. It's molassy, dark brown, sweet and pungent. In Chinese it's known as Hei Ko, and in Malay it's called Petis Udang or Otak » Read More

How to Cook Crispy Squid or Calamari

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 Vegan Yam (Taro) Cake

This iteration of yam (taro) cake which I made during my Twitch Live Asian Kitchen broadcast did not start out being vegan, but it became so when I realised I did not have anywhere near enough dried shrimp for it. I did have some minced preserved radish, however (the stuff you use in Pad Thai, and which I use in my Chai Tow Kway or radish cake), so » Read More

How To Make Pickled Green Chillies

Pickled green chillies are a popular condiment back in Malaysia, and most commonly served as an accompaniment to hawker stall dishes like wantan mee (wonton noodles). I make this only very occasionally, since I don't often eat wonton noodles myself, and in all honesty, I don't really measure the ingredients that go into it. Nonetheless, for your » Read More

How to Make Jackie M’s XXO Sauce

I remember when XO sauce started popping up in Chinatown menus as an option for your stir-fried Chinese dishes a couple of decades ago, and thinking it must refer to cognac. I eventually learned that it was in fact a condiment made with dried scallops, an ingredient that’s expensive enough that it would deter me from ever entertaining the thought » Read More

How to Make Khmer Red Ant Beef Salad

A Wok Around Asia Recipe by Chef Chanrith Van of Courtyard by Marriott Siem Reap Resort I can legitimately say that I’ve never looked at an ant (red or otherwise) and wondered what it would taste like. Nonetheless, I wasn’t about to pass up an opportunity to try it during my visit to Siem Reap, where it was served as part of a carpaccio-like rare » Read More

How to Make Sambal for Prawn Noodle Soup (Har Meen) (Low-Carb)

  If you've followed my Live Asian Kitchen broadcasts for any length of time, you would know that the term sambal belacan" (shrimp paste sambal) covers a number of different chilli dips - there's raw sambal belacan which consists of pounding chillies with toasted shrimp paste, some seasoning plus a dash of fresh lime juice - popular in » Read More

How to Render Duck Fat | How to Make Duck Crackling

The only time I’ll eat duck (or chicken) skin is when it’s crispy, so rather than discarding it, I decided to remove all the skin from the duck in this live broadcast, and render it to obtain duck fat. I also wanted to use up every last bit from this duck (I’m Asian, after all) so I made crackling from the skin. Removing the skin and fat also meant » Read More