How to Cook Thai Grilled Cuttlefish (Pla Meuk Yang) – Asian BBQ Series

A simple recipe for your barbecue - in this video, I used cuttlefish, though squid would work just as well. This is the third in my series of Asian BBQ Recipes, and it's adapted from David Thompson's Thai Food. INGREDIENTS: 200g cuttlefish or squid 1 Tbsp fish sauce 3 Tbsps coconut cream 1 Tbsp coriander leaves Sauce - 1 coriander » Read More

How to Cook Vietnamese Beef and Lemongrass Skewers (Nem Lui Xa) – Asian BBQ Series

This is the second in my series of Asian BBQ Recipes developed around my 3-burner Ziggy barbecue unit, and it's adapted from Luke Nguyen's "Indochine". INGREDIENTS: (A) 600g minced beef 200g minced chicken 4 Tbsp minced garlic 1 Tbsp minced lemongrass 2 tsps sugar 1 tsp pepper 1 Tbsp fish sauce 1 tsp chicken » Read More

How to Make Soon Kueh aka Chai Kueh

Since when was Soon Kueh meant to be blue-coloured, I hear you ask. Well, since my friend Alexx of Facebook.com/MyBlueTeaAU sent me some blue butterfly flower (bunga telang) powder, a highly sought-after ingredient among serious Malaysian cooks who live outside of Southeast Asia. Thanks to Alexx’s efforts, you can now buy pure blue flower powder » Read More

How to Make Har Gow

This broadcast was more of a recipe-testing session than a straight-out how-to, but it’s worth a reshare if for no other reason than to give comfort to those who have tried and failed at making dim sums. I’ve tweaked the recipe as follows, to accommodate some of the lessons learned from the session. Har Gow (Shrimp Dumplings) Adapted from » Read More

How to Make Sweet Potato Onde-Onde and Black Sesame Paste Dessert

Fair warning - the audio in this Live Asian Kitchen is badly out of sync. I only realised because I had to force myself to watch the replay so I could remember the ingredient amounts for these recipes (fun fact - I have a general phobia about watching myself on camera). Sweet Potato Onde-Onde INGREDIENTS: 200g steamed & mashed » Read More

How to Make Chilli Sauce for Dim Sums

This post relates to my broadcast that covered 2 dishes - chilli crab, and the chilli sauce typically served at Chinese restaurants for Yum Cha. Chilli Sauce for Dumplings (1 hr 16 mins into video) INGREDIENTS: 2 cups large chillies 5 cloves garlic 1 Tbsp white vinegar 1 Tbsp sugar ½ Tbsp salt Cooled, boiled water (if » Read More

How to Cook Vietnamese Caramelised Fish

Vietnamese Caramelised Fish is traditionally cooked in a claypot, and usually served in conjunction with Sweet and Sour Fish Stew, along with white rice. Both recipes are covered in this Live Asian Kitchen, streamed on Twitch. Vietnamese Caramelised Fish INGREDIENTS: 500g barramundi fillets Oil for pan-frying 2 Tbsps sugar 3 Tbsps » Read More

How to Cook Fish with Tom Yum Sauce

I always avoided Tom Yum (or Tom Yam) whenever I was back in Malaysia for a visit because in my mind, eating Thai food in Malaysia was akin to ordering pizza in a Chinese restaurant. Apparently my assumption was wrong since Malaysian Tom Yum is quite different from the Thai variety. How, exactly? I wasn't sure; my Malaysian friends couldn’t explain » Read More

How To Cook Eggplant & Dried Shrimp Sambal

This eggplant sambal dish is from the same broadcast as the fish with tom yum sauce (hour 2) but I thought I should split it into two posts so it’s easier for people to find the recipe. Eggplant Sambal INGREDIENTS: 1 large eggplant, cut into chunks 4 cloves garlic, minced 4 Tbsps dried shrimp, soaked, drained and lightly crushed 4 » Read More

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