Thermocook vs Thermomix – A Comparison (Live Broadcast)

This broadcast at Facebook.com/JackieMFood was driven by the many queries I’ve received since I posted this YouTube video on how the Optimum Thermocook and Thermomix handle Asian ingredients >> I’m not a paid consultant or employee of either company, and while I have an affiliate link for Froothie* products, I’m much more focused on » Read More

My Food Philosophy

When I started my Malaysian food business in Sydney back in the 90s, my mission was to recreate the flavours of my favourite dishes that I missed so much from my upbringing in Malaysia. This culinary raison d’être has by and large remained intact to this day, much to the chagrin of fad dieters and allergy sufferers. I do dabble in shortcuts, » Read More

Thermocook vs Thermomix – A Comparison

I don’t think there’s any doubt the Thermomix is like the Mercedes Benz of kitchen aids; it works beautifully and having one in your kitchen is a bit of a status symbol (admit it). Yet with a slew of similar kitchen aids emerging in recent times, and as the only person I know who owns both a Thermomix TM5 AND a competing product, an Optimum » Read More

Jackie M – Chef Koochooloo Ambassador

I’m happy to announce that I have just become the new ambassador for Malaysia on ChefKoochooloo.com. Chef Koochooloo is a free educational app aimed at teaching children new skills such as math, science and geography through cooking healthy recipes. Through the app, you can navigate through an interactive 3D globe to discover new countries » 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

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

The Beginner’s Malaysian Pantry

Learning to cook Malaysian can be somewhat like trying to learn a new language, especially where ingredients are concerned. Many ‘Malaysian’ recipes published by prominent chefs based outside of Malaysia call for an incredibly long list of ingredients for each dish. This can be intimidating for someone just starting out or trying to recreate the » Read More