I don’t think I’ve ever come across young jackfruit here in Sydney, but I’ve seen frozen breadfruit in Indian grocery stores, and I think that would work as a perfectly acceptable substitute. FYI young jackfruit needs to be boiled with vinegar to remove its slimy texture, should you ever use it in this recipe. In keeping with the character of » Read More
How to Make Roti Canai – Let’s Do Coffee TV
May 25, 2016 by
Here are the recipes from my latest TV segment on Channel Ten's Let's Do Coffee - Toor Dhal recipe - INGREDIENTS: 250 g toor dhal, soaked and drained 1 L water 250 g potatoes, cut into chunks 1 1/4 tsp turmeric powder 2 1/2 small green chillies 1/8 cup tamarind extract 1 1/4 tsp asafoetida powder 1 1/4 tsp mustard » Read More
How to Cook Prawns with Salt and Garlic
May 19, 2016 by
This is a very quick and easy prawn dish that calls for fresh prawns, oil, salt, garlic, and not much else. I made this during a live broadcast awhile back and am only now getting around to posting the recipe, so my apologies to my long-suffering YouTube subscribers. You will hear baby Noah fussing in the background as well (not a lot I can do » Read More
How to Make Sago Gula Melaka
March 23, 2016 by
Tapioca and Sago Pearls (30 Days 30 Asian Ingredients Series Day 30) In this Live broadcast I talk about sago pearls and tapioca pearls and also make a popular dessert called Gula Melaka, which consists of sago or tapioca pearls served with gula melaka (Malaysian palm sugar) and coconut sauce. Sago Gula Melaka Recipe For the sago pearls » Read More
Spiral Curry Puffs using a Thermomix
March 21, 2016 by
One of the benefits of making dough in the Thermomix, for me, is its ability to handle small-ish batches and also contain the flour and other ingredients within its closed system during kneading. It means you don't end up with your kitchen bench covered with flour, which was always a source of annoyance with my old Kenwood. This recipe will yield » Read More
Curry Powder and Curried Maggi Noodles (30 Days 30 Asian Ingredients Series Day 24)
March 9, 2016 by
I get the feeling that many Australians who like Asian food mistakenly believe their Asian immigrant neighbours are automatically badass cooks. I can’t speak for all Asian countries but I know for a fact that growing up in Malaysia most of us didn’t spend a lot of time in the kitchen (well, I did, but that’s because I was close to my stepmom and » 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 Steamed Char Siew Pao (Thermomix)
February 18, 2016 by
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)
February 15, 2016 by
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)
February 9, 2016 by
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