How to Make Steamed Char Siew Pao (Thermomix)

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

Rice (30 Days 30 Asian Ingredients Series Day 3)

In this Live broadcast, I talk about the different types of rice typically used in Malaysian and Southeast Asian dishes - jasmine, basmati and glutinous rice. I also talk you through a foolproof way of making sure your boiled rice turns out perfectly every time and also give a brief description of how to cook coconut rice (nasi lemak). Full » 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

The Great Penang Char Kway Teow Debate

Every time the topic of Penang’s most famous dish comes up, I get a whole host of conjectures about what makes a good CKT - charcoal fire, wok breath, indispensable ingredients like pork fat, pork crisps, Chinese sausage - the list goes on. Awhile back I posted a video of a chef IN Penang cooking Penang Char Kway Teow - - and it created a » 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

How does a Thermomix Handle Asian Ingredients?

I remember as a kid back in my Templer Flat days in Seremban, one of my neighbours once brought a gigantic stone mill up to their 11th floor unit and set it up on their balcony. It was so heavy and our block of welfare units was so flimsy I wondered their balcony was going to one day break off under the weight of the mill. I think they used it » Read More

Malaysia Kitchen Season 1 Episode 6 Recipe

This is one of the easiest Malaysian desserts you can make at home, but there are a few crucial steps to getting the sago and the sauce just right.  I made this on Episode 6 of Malaysia Kitchen Season 1, and used what turned out to be an aesthetically awkward choice for a mould, thanks to its gigantic size. A couple of tips to take on board » Read More

Travel Diary Kelantan – Part 9

Recipe for Maggi Ketam (Claypot Crab with Maggi Noodles) from Indra Tom Yam One trend I’ve noticed in my trips to Malaysia in recent years is the use of Maggi ie. instant noodles in some street food dishes. You might come across Maggi Goreng (ie. fried Maggi noodles) cooked Mee Goreng-style at some food courts, and I’ve had Maggi Udang ie. Mee » Read More

Malabar South Indian Restaurant, Darlinghurst

I love to hear about other restaurateurs and how they got their start in the food business. When I was invited to check out Malabar South Indian Restaurant recently, I had the opportunity to talk to the owner and head chef, Mohammed Sali. These are some things I found out - Mohammed is a classically trained chef (unlike self-taught yours » Read More

Travel Diary Kelantan – Part 7

Recipe for Ayam Percik (Grilled Chicken) from Cikgu Garden Chalet We next headed to a Kampung Stay called Cikgu Garden Chalet - a pristine village with manicured gardens in the middle of rural Kota Bharu. Cikgu Garden Chalet in Kota Bharu, KelantanFlashback: Cikgu Garden Chalet in Kota Bharu, Kelantan Posted by Jackie M. on » Read More