How to Cook Thai Crying Tiger (Seua Hay Rong) – Asian BBQ Series

One of my favourites to order when I dine out at Thai restaurants, I had the opportunity to attempt making this myself using my Ziggy barbecue unit. This recipe is based on David Thompson's "Thai Food", and is part of my series of Asian BBQ Recipes. FYI because I'm a bit of a wimp with chilli, the heat level in the sauce that accompanies the dish » 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 Chilli Sauce for Dim Sums

This post relates to my broadcast that covered 2 dishes - chilli crab, and the chilli sauce typically served at Chinese restaurants for Yum Cha. Chilli Sauce for Dumplings (1 hr 16 mins into video) INGREDIENTS: 2 cups large chillies 5 cloves garlic 1 Tbsp white vinegar 1 Tbsp sugar ½ Tbsp salt Cooled, boiled water (if » Read More

How to Make Kerisik and Chicken Rendang

Much like cereal prawns, an overwhelming number of online searches for “kerisik” yield misinformed recipes (what I like to call Fake Food News) for this Malaysian rendang ingredient. For the last time, kerisik is not toasted desiccated coconut; it’s roasted creamed coconut, sometimes called “coconut butter”. Kerisik INGREDIENT: Block of » Read More

Live Asian Kitchen Recipe Links 2

Here are more links to previously posted recipes for the following recent Twitch broadcasts -   How to Cook Laksa Nyonya with Sui Gow Dumplings Click here for the Laksa Nyonya recipe >> http://jackiem.com.au/2017/01/23/laksa-nyonya-recipe-from-my-tafe-nsw-masterclass-presentation/ Click here for the Sui Gow recipe >> » Read More

How to Make Marmite Chicken, Airfryer Chicken Crackling and Sambal Belacan Tumis

In the 33 years since I left Malaysia, I’d had no inclination to buy Marmite until this dish started showing up on Malaysian restaurant menus here in Australia. What I didn’t realise until the middle of this broadcast (thanks to my audience) was that the NZ-made Marmite I picked up at Woolies is significantly different to the British version I ate » Read More

How to Make Sui Gow, Serunding and Fried Fish Balls

The original Live Asian Kitchen broadcast on which these recipes were based was unfortunately deleted (I didn't realise that Twitch only kept the recordings for 2 months) so here's a more recent episode, albeit one that only covers the Chicken Serunding (well, I also did chicken floss, but we won't worry about that) recipe below - Sui » Read More

How to Make Crispy Fried Onion, Prawn Stock Paste and Airfryer Ikan Bilis

I’ve made crispy fried onions and prawn stock paste in the past but here are the recipes again, for those who caught this episode of Live Asian Kitchen. Crispy Fried Onions INGREDIENTS: 6 large brown onions, peeled 1L cooking oil *You’ll need – mandolin (thin setting), wok, wooden spoon, sieve, paper towels, large bowl or » Read More

How to Make Laksa Paste and Rendang Curry Paste

#TelstraFail - Season 2, Episode 2 In Episode 1 of Season 2, I signed up for a new Telstra service because of my burgeoning need for more livestreaming data. Since then, my connection has dropped out mid-stream each time I’ve connected to the Netgear Nighthawk M1 modem that comes with it. In the Live Asian Kitchen preceding this one, I wanted » Read More

How to Make Pasembur (aka Indian Rojak)

My perseverance with Twitch finally pays off - my channel got featured in the first slot on the Twitch Australian homepage during this broadcast, bringing in my largest live Twitch audience to date. (No, not about to challenge My Kitchen Rules ratings anytime this side of eternity, but still.)   As I pointed out in this broadcast, there’s » Read More