Singapore vs Malaysia: Food Fight

Some of the coolest people I’ve met online have been Singaporeans - Ling Pang (@sixinchheel), Tammi Kwok (@insatiablemunch), Shen Tan (@madamtans), to name a few - so it pains me to write this (alright, not really) but it’s universally accepted knowledge in Malaysia that our food is better than yours. (I like taking potshots at Singaporeans because » Read More

Street Food Recommendations For Your Next Trip to Malaysia

I regularly get asked about eating recommendations in Malaysia and last week was no exception. My journalist friend Steph emailed me to say she was planning to travel through Kuala Lumpur, Melaka, Ipoh and Penang (among other places) in May and asked if I could suggest people and food she should look up. She will be travelling alone and is » Read More

How to Make Laksa (Thermomix)

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 Steamed Char Siew Pao (Thermomix)

In episode 2 of our weekly Live broadcast, Zona and I made steamed buns. Since I don’t eat pork, I made mine with a chicken filling. Zona used BBQ pork with her batch. Recipe for the dough and the filling as follows (you can substitute the chicken mince with diced BBQ pork)  Simple Bun Recipe - 400g low gluten flour (or superfine/HK/pao » Read More

Rice (30 Days 30 Asian Ingredients Series Day 3)

In this Live broadcast, I talk about the different types of rice typically used in Malaysian and Southeast Asian dishes - jasmine, basmati and glutinous rice. I also talk you through a foolproof way of making sure your boiled rice turns out perfectly every time and also give a brief description of how to cook coconut rice (nasi lemak). Full » Read More

How to Make Singapore Chwee Kueh (Thermomix)

Last Wednesday, my associate Zona and I launched a new weekly Live Broadcast cooking series on Asian Thermomix recipes. This was the first one off the ranks - Singapore Chwee Kueh. As you can see from the video, my chwee kuehs were a bit less smooth and springy as I would have liked, so I’ve tweaked the recipe here for better results » Read More

How to Make Fish Floss or Meat Floss (Thermomix)

I love chicken floss but as a kid growing up in Malaysia it was always a bit of a luxury item so I never got to eat as much of it or have it as often as I wished. (I guess they mustn’t have been cheap even back in those days.) I remember my parents might pick some up in Kuala Lumpur during one of our infrequent day trips to Malaysia’s capital, or » Read More

Soya Sauces (30 Days 30 Asian Ingredients Series Day 1)

I thought I might start with an ingredient that almost everyone is familiar with, but which is nonetheless somewhat confusing. There are 3 broad types of soya (aka soy) sauce - sweet soya sauce salty soya sauce - for this exercise I’ll call it “regular soya sauce” thick soya sauce aka caramel sauce Growing up in Malaysia, » Read More

The Great Penang Char Kway Teow Debate

Every time the topic of Penang’s most famous dish comes up, I get a whole host of conjectures about what makes a good CKT - charcoal fire, wok breath, indispensable ingredients like pork fat, pork crisps, Chinese sausage - the list goes on. Awhile back I posted a video of a chef IN Penang cooking Penang Char Kway Teow - - and it created a » Read More

30 Days, 30 Asian Ingredients – Periscope Series

I guess I’d always known that there’s something of a learning curve involved as far as the topic of Asian ingredients is concerned. This became starkly evident to me when I was working on my Truly Malaysian Street Food at Home cookbook, when my American editor struggled to keep up with half the stuff in my recipes. “What is thick caramel sauce » Read More