I know I’ve posted various iterations of this recipe in the past; this one has been adapted to reflect the steps and ingredients I used during the TAFE NSW Open Day Masterclass I ran last week. Serves 8 Laksa Nyonya Recipe INGREDIENTS: 2 cups onion, quartered 1/3 cup garlic cloves 4 Tbsps minced galangal 2 Tbsps minced turmeric » Read More
How to Make Prawn Stock Paste for Instant Noodles
January 16, 2017 by
RECIPE - Prawn Stock Paste for Instant Noodles INGREDIENTS: 8 cups prawn shells including heads ¾ cup chicken powder ¼ cup sugar 2 tsps pepper ½ cup peeled garlic cloves ½ cup oil METHOD: Combine prawn shells and garlic cloves and fry about 2 minutes or until most of the moisture has been reduced. Add oil and fry » Read More
How to Make Laksa Nyonya (Thermocook Method)
October 3, 2016 by
Here is the recipe and replay of Episode 4 of the Southeast Asian Cooking Masterclass Series – Recipe - Laksa Nyonya INGREDIENTS: 1/2 cup onion, quartered 6 garlic cloves 1 inch galangal 1 inch turmeric 1/2 Tbsp belacan powder 4 Tbsp soaked dried shrimp 2 inch length of lemongrass 1/2 cup chilli paste (from soaked, » Read More
How to Make Laksa (Thermomix)
February 19, 2016 by
In episode 3 of our weekly webcast, Zona and I reinterpret my Laksa Nyonya recipe for the Thermomix. Here’s a recording of the workshop (made using the webcam from my Yoga 900 that was running simultaneously during the Periscope session) - If you haven’t already, make sure you sign up for my Thermomix mailing list at www.jackiem.com.au/thermomix » Read More
How to Make Maggi Crab Noodles – Travel Diary Kelantan – Part 9
December 21, 2015 by
Recipe for Maggi Ketam (Claypot Crab with Maggi Noodles) from Indra Tom Yam One trend I’ve noticed in my trips to Malaysia in recent years is the use of Maggi ie. instant noodles in some street food dishes. You might come across Maggi Goreng (ie. fried Maggi noodles) cooked Mee Goreng-style at some food courts, and I’ve had Maggi Udang ie. Mee » Read More
How to Make Bubur Cha Cha
November 12, 2015 by
Bubur Cha Cha a.k.a. Sweet Potato and Taro Cubes in Coconut Sauce This is one of the street food dishes my stepmom used to make on a regular basis at home because it is so quick and delicious. I like using frozen taro, found in Asian supermarkets, for convenience. They’re already peeled, available year-round and generally work out cheaper than » Read More
How to Cook Burmese Mohinga
October 7, 2015 by
Technical difficulties have been the bane of my existence since I started Livestreaming my cooking 3 years ago (I was one of the global pioneers of using Hangouts-on-Air for food broadcasts, btw). Anyhow, after a prolonged absence due largely to internet-related issues, I did my first broadcast in 7 months yesterday, on what is arguably Burma’s » Read More
How to Cook Penang Asam Laksa
September 24, 2015 by
Asam (aka Assam) Laksa Also known as Penang Laksa, this dish hails from its namesake island and has been listed among the 'Top 10 world’s most delicious foods' by CNN. I held off on attempting it for many years as one of the main ingredients in the paste, bunga kantan or torch ginger flower, is almost impossible to find in Australia. However, » Read More
How to Make Malaysian Prawn Stock
August 21, 2015 by
I’m constantly amazed at the popularity of pre-cooked or de-shelled prawns in seafood shops here in Australia, over and above the raw, shell-intact varieties. To me, if they’ve been pre-cooked, the shells (not to mention the meat) have lost most of their flavour, and if they’re peeled and treated (ie. what we Asians called “restaurant prawns”) you » Read More
How to Cook Khao Soi
July 30, 2015 by
I had the opportunity to visit Chiang Mai last month courtesy of Shangri-La Hotels and whilst there I filmed a series of cooking videos consisting of dishes unique to that part of Thailand. I’ll write about my Chiang Mai travels in a separate post, but right now I just want to get this recipe across to you. This is the first in the series, and I’m » Read More