How to Make Indonesian Sup Soto (Low Carb)

I was hesitant to call this a Soto since its defining characteristic is the use of compressed rice squares (ketupat) simmered in soup, and with the whole low-carb thing, I’m severely restricting my rice consumption. Instead, I added some coconut powder (I would have used coconut cream or coconut  milk but I didn’t have any on hand) to compensate » Read More

How to Make Cauliflower Fried Rice (Low-Carb)

In this Live Asian Kitchen you will hear me say repeatedly how much I disliked cauliflower, and how much contempt I held for the attempts at cauliflower fried rice I’d seen online. They looked like gooey couscous or risotto, and bore no resemblance to fried rice as I know it. I thus came into to this session with very low expectations, but was » Read More

How to Make Low-Carb Malaysian Prawn Noodle Soup (Har Meen)

  This dish is known by different names depending on which part of Malaysia you grew up in; I know it as har meen (literally prawn noodles), and being pork-averse, I make mine with a combination of prawn and chicken stock, and top it with chicken in lieu of pork. The low-carb version covered in this recipe involves the use of konnyaku » Read More

How to Cook Pineapple Fried Rice

I know it might sound like I’m trying to get more plays on this pineapple fried rice video, but in all honesty, short of having me look over your shoulder and directing as you cook, your best hope in learning how to do fried rice (and many other Asian dishes, for that matter) lies not in reading the recipe but in watching how it’s done - The » Read More

How to Cook Chinese-Style Braised Duck with Mushrooms

So I bought a duck and wanted to yield more than one dish out of it, for the sake of variety and because a 2.5kg bird is simply too big to cook whole in my wok. This recipe (as well as the next couple of duck ones) is from this Live Asian Kitchen broadcast >>     Ps. I know I’m not the most specific when it comes » Read More

How to Make Hainanese Bread

Hainanese bread was something we grew up eating at the kopitiam (coffee shop) on the top floor of the wet market in my hometown of Seremban (Pasar Besar Seremban, which incidentally burned down quite recently). It was tall and fluffy with a texture I haven’t been able to find among the myriad varieties of bread here in Australia, and it was » Read More

How to Make Vegan Pulut Panggang

This is a vegan version of a popular grilled sticky rice in banana leaf snack that I used to sell at numerous markets. The original version contained minced dried shrimp and belacan (shrimp paste) but in this broadcast, I substituted the dried shrimp with minced preserved radish (commonly used in Pad Thai), eliminated the belacan, and used mushroom » Read More

SatéBoyz Giveaways and Me Oi Vietnamese Restaurant

You’ve heard me say that many Asian ingredients go by different names in different countries (I’m assuming you watch my Live Asian Kitchen religiously; if not, why not). The reverse is also true - some ingredients with the same name actually mean different things in different countries. This is one example - Vietnamese Saté Sauce - which is a » Read More

How to Make Malaysian Popiah – 2017 Edition

I remember the time I was invited to Singapore to film a series of cooking videos for an online media company. I was quite happy with the results but for the fact that they described me on their portal as a "food blogger". Anybody can blog, but I'll bet my bottom dollar there aren't many Malaysian cooks in the world who can claim to know how to » Read More

How to Cook Malaysian Lamb Curry

This was a personal favourite from my range of Jackie M frozen meals, at least before I substituted fried fresh onion with commercial fried shallots. I employed a lot of shortcuts for my business because of time and cost constraints, but I’ve always acknowledged that fresh is best. Full cooking lesson for this dish brought to you by my Live » Read More