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

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

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

How does a Thermomix Handle Asian Ingredients?

I remember as a kid back in my Templer Flat days in Seremban, one of my neighbours once brought a gigantic stone mill up to their 11th floor unit and set it up on their balcony. It was so heavy and our block of welfare units was so flimsy I wondered their balcony was going to one day break off under the weight of the mill. I think they used it » Read More

Malaysia Kitchen Season 1 Episode 6 Recipe

This is one of the easiest Malaysian desserts you can make at home, but there are a few crucial steps to getting the sago and the sauce just right.  I made this on Episode 6 of Malaysia Kitchen Season 1, and used what turned out to be an aesthetically awkward choice for a mould, thanks to its gigantic size. A couple of tips to take on board » Read More

Travel Diary Kelantan – Part 8

Recipes for Ketupat Sotong (Squid Stuffed with Glutinous Rice) and Kerabu Pucuk Nipah (Palm Shoots Salad) from Perdana Resort, Kota Bharu We showed up at Perdana Resort, a beachside property, for the next two cooking demonstrations - and found another extravagant banquet had been prepared for us that included Kelantan’s very unique laksa (I will » Read More

Travel Diary Kelantan – Part 6

Recipes for Kelantan Snacks from Seterpa Homestay I’m known for lots of things but food styling isn’t one of them. If you think the pics in this post look above average by Jackie M standards, that would be because I shamelessly sneaked up behind the Rasa Magazine photographer to capture them after she’d painstakingly styled and photographed each » Read More

How to Prepare Tamarind Paste

A quick video to show you how I extract tamarind paste from a block. Tamarind is used quite extensively in Malaysian and Southeast Asian cooking, so this is something that's handy to make in batches and freeze. Fun facts about tamarind - 1) Tamarind is a sour fruit, the pulp of which is used in a lot of Southeast Asian recipes. 2) You can find » Read More

Travel Diary Kelantan – Part 2

Recipes for Pindang Tapai, Ikan Masak Lemak Belimbing Buluh, Lawar Ikan Merah I checked into my room after my late lunch of nasi campur, and because I’d arrived a couple of hours ahead of the rest of the media group, I had time to take baby Noah for a quick dip in the hotel pool. I was still full from my last meal when it was time for an » Read More