How to Make Seremban Hakka Noodles (Non-Pork Version)

My aversion to pork means I’ve rarely explored the cuisine of my own Hakka heritage, which seems to be dominated by pork dishes. This is one such example, made famous by a stall in my hometown of Seremban, hence its name - Seremban Hakka Noodles. Since I don’t eat pork, I’ve never actually eaten it. I’m not exactly going in blind however; I » Read More

How to Make Mah Chee aka Chi Pa

I knew this Malaysian childhood snack as Mah Chee, though it’s entirely possible I had the name wrong my whole life; such is the lot of an entire generation of fluent but illiterate Chinese speakers who grew up in Malaysia. The cookbook from which this recipe was extracted (Agnes Chang’s Hawkers’ Delights) calls it “Chi Pa”. Watch live video » Read More

How to Cook Beef Noodle Soup

Most people are familiar with Vietnamese Beef Pho, but what’s less well-known is that we similarly grew up with our own version of beef noodle soup back in Malaysia. I sort of split the difference in this broadcast where I retained the use of hearty chunks of beef brisket found in the Malaysian version, but seasoned the soup with some of the » Read More

How to Cook Cereal Prawns, Kaya and Pisang Goreng

Cereal prawns is one of those dishes that emerged on the Malaysian food scene AFTER I moved to Australia back in 1984, so I never got to try it growing up. That didn’t stop me putting it on my Concord restaurant menu back in the day, however, so I set off to learn the recipe the same way most people in this day and age do - I googled it. Most » Read More

How to Cook Crispy Noodles and Fried Sui Gow

There are a number of variations with this dish; in this broadcast I used fresh thin wonton noodles that look like they’ve been drenched with flour (available in the refrigerated section of Asian grocery stores). The sauce in this recipe is closer to what you’ll get when ordering crispy noodles (aka Crispy Noodles with Combination Seafood etc.) in » Read More

How to Make Chilli Pan Mee and Butter Prawns

Despite being Hakka I’d only ever had Hakka Pan Mee in a broth; this was my first attempt serving it “dry-style”, which involved using the same dough recipe from the soup version which I’d previously shared, but this time cut into thin strips as opposed to pappardelle-style. I was also going in blind with this since I’d never had it, and frankly » Read More

Live Asian Kitchen Recipe Links 2

Here are more links to previously posted recipes for the following recent Twitch broadcasts -   How to Cook Wat Tan Hor and Onde-Onde Watch live video from JackieMFood on www.twitch.tv   Click here for the Wat Tan Hor aka Kway Teow Siram recipe >> » Read More

How to Make Wheat Noodles for KL Hokkien Mee

I did a near-identical broadcast on this a couple of years ago but made a couple of minor tweaks to the KL Hokkien Mee recipe this time around, so I’m re-sharing the recipes here. FYI the title of this broadcast originally made reference to homemade udon, but the ingredients are such a diversion from traditional udon that I’ve decided instead to » Read More

How to Make Rice Noodles (for Vietnamese Banh Cuon)

I didn't set out to make Vietnamese Banh Cuon but I was hoping to test out different rice noodle recipes in this broadcast to see how they turned out texturally with different ratios of tapioca flour to rice flour in the batter. As it turned out, the one for Banh Cuon was my favourite, hence the title of this post. A third recipe called for a » Read More

Ten Asian Dishes That Work Great in an Airfryer

A few weeks ago, I received an Optimum HealthyFry airfryer courtesy of Prestige Home Appliances, to test and review. Prior to that, I’d never crossed paths with an airfryer, let alone thought about what I could cook with it. It took a bit of outside-the-box thinking but thankfully through my Twitch Live Asian Kitchen broadcasts, I received some » Read More