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

  This dish is known by different names depending on which part of Malaysia you grew up in; I know it as har meen (literally prawn noodles), and being pork-averse, I make mine with a combination of prawn and chicken stock, and top it with chicken in lieu of pork. The low-carb version covered in this recipe involves the use of konnyaku » Read More

How to Make Asian-Style Moussaka (Low-Carb)

My friends from church, Jana and Petros, invited me to their place for lunch and served such an amazing moussaka that I was determined to attempt it myself. In this Twitch Live Asian Kitchen, I “asianised” the dish through the use of Asian sauces and seasoning ingredients, AND I served it with a healthy dose of SateBoyz Vietnamese Sate Chilli » Read More

How to Cook Stir-Fried Cucumber (Low-Carb)

This Live Asian Kitchen broadcast marks the beginning of my low-carb diet. For the record, I neither invented nor tweaked this recipe to fit into my current low-carb fixation; stir-fried cucumber is actually quite a common dish served up in Chinese homes back in Malaysia (and possibly other parts of the world; I don’t know). Stir-Fried » Read More

How to Cook Pineapple Fried Rice

I know it might sound like I’m trying to get more plays on this pineapple fried rice video, but in all honesty, short of having me look over your shoulder and directing as you cook, your best hope in learning how to do fried rice (and many other Asian dishes, for that matter) lies not in reading the recipe but in watching how it’s done - The » 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

How to Cook Duck Soup with Salted Vegetables

  I used the duck bones (with a generous amount of meat left on it) from the same duck in my last post, to make duck soup with salted vegetables, a well-loved Chinese homestyle soup that originated from the Fujian province in China. The duck soup segment begins about halfway through this live video -   Duck Soup with » Read More

How to Cook Chinese-Style Braised Duck with Mushrooms

So I bought a duck and wanted to yield more than one dish out of it, for the sake of variety and because a 2.5kg bird is simply too big to cook whole in my wok. This recipe (as well as the next couple of duck ones) is from this Live Asian Kitchen broadcast >>     Ps. I know I’m not the most specific when it comes » Read More

How to Make Hainanese Bread

Hainanese bread was something we grew up eating at the kopitiam (coffee shop) on the top floor of the wet market in my hometown of Seremban (Pasar Besar Seremban, which incidentally burned down quite recently). It was tall and fluffy with a texture I haven’t been able to find among the myriad varieties of bread here in Australia, and it was » Read More

How to Make Thai Crispy Fish and Apple Salad

I was inspired to attempt this dish after sampling Fresh Crispy Snapper + Mango Salad at Lao-Thai eatery Holy Basil in Canley Heights recently. The footnote in the menu said that when out of season, they substitute green mango with apple, which I thought was a brilliant idea since not many greengrocers outside of postcode 2166 (Cabramatta, Canley » Read More

Epping Christmas Markets – Friday 24 November 2017

It's that time of the year again - I've been attending the Epping Christmas Markets every year since its inception (and back when it was a monthly twilight market on Friday evenings). The market is on again this Friday 24th November 2017 at Our Lady Help of Christians School at the corner of Oxford and Cambridge Streets in Epping. It's a short walk » Read More