How to Cook Yee Mein Noodles with Garlic Butter Sauce

I recently had some crab yee mein noodles at The Good Kitchen restaurant in Hurstville, and they were so memorable I decided to attempt making the dish during my Live Asian Kitchen broadcast (but with prawns due to budget constraints). The noodles were served up with a butter and garlic sauce, and I was told that the secret was to add a small » Read More

How to Cook Sihanoukville Cuttlefish

A Wok Around Asia Recipe from Courtyard by Marriott Siem Reap Resort, Cambodia I didn’t get a chance to visit Sihanoukville during my first Wok Around Asia jaunt, but I had the opportunity to taste one of its well-known dishes, Sihanoukville Cuttlefish, at Courtyard by Marriott Siem Reap Resort’s Lok Lak Restaurant. This recipe is courtesy of Chef » Read More

How to Cook Steamed Fish with Choy Poh (Preserved Radish)

I've previously posted a couple of steamed fish recipes with preserved vegetables, and this is a variation on one of them; this time around, I'm using barramundi instead of silver perch (though, really, this would work with most white fish/fish fillets). Since I get asked all the time, I'm also showing you the type of  "choy poh" ie. preserved » Read More

How to Make Durian Fritters (Jemput-Jemput Durian)

I belong to that demographic of Malaysians who turn up our noses at our Singaporean neighbours’ sad attempts to use durian in edgy ways, such as in a pizza, hot pot (ie. steamboat) or chee cheong fun (rice noodle rolls). It seems like a bit of a waste of good durian, which I prefer to eat straight and unencumbered by ingredients that effectively » Read More