Travel Diary Kelantan – Part 6

Recipes for Kelantan Snacks from Seterpa Homestay I’m known for lots of things but food styling isn’t one of them. If you think the pics in this post look above average by Jackie M standards, that would be because I shamelessly sneaked up behind the Rasa Magazine photographer to capture them after she’d painstakingly styled and photographed each » Read More

How to Make Garlic Chilli Sauce (Thermomix)

If you don’t own a Thermomix, you can quite easily make this in a regular blender - it takes longer and may require more stopping and stirring/scraping but that’s about it. If this were all the Thermomix is capable of, it’d be a pretty expensive blender, but of course, it can do quite a few other things as well. I will be sharing more recipes » Read More

Jackie M’s Thermomix Review

I think the first I heard about Thermomix was round about when The Katering Show’s YouTube series came out (warning: language). I really didn’t know much about it and figured it was sort of a glorified blender for people (read: rich Westerners) whose diets consisted mainly of healthy dips and smoothies. I don’t do “healthy”, and I don’t do dips » Read More

How to Cook Chai Tow Kway

Chai Tow Kway a.k.a. Fried Radish Cake Not a dish that was readily available in my hometown of Seremban when I was growing up, my introduction to it was during my first visit to Singapore.  The version here is closer to what you would find in Penang, which comes with a darker, richer sauce.  This is traditionally cooked on a big, heavy griddle, » Read More

How to Make Bubur Cha Cha

Bubur Cha Cha a.k.a. Sweet Potato and Taro Cubes in Coconut Sauce This is one of the street food dishes my stepmom used to make on a regular basis at home because it is so quick and delicious. I like using frozen taro, found in Asian supermarkets, for convenience. They’re already peeled, available year-round and generally work out cheaper than » Read More

How to Make Kaya Toast

Growing up in Seremban I used to get Kaya toast from a stall above my local wet market. The vendor used large, very light and fluffy bread, cut into thick slices. The slices were then grilled over charcoal before being smeared with a generous amount of Kaya and sandwiched with thick chunks of butter. It wasn’t until I visited Singapore as an adult » Read More

Malaysia Kitchen Season 1 Episode 2 Recipe

In Episode 2 of Channel 7TWO’s Malaysia Kitchen, I join host Alvin Quah to make Chee Cheong Fun, a breakfast favourite in Malaysia. If you missed the original airing on 31 Oct, you can catch the episode here - https://au.tv.yahoo.com/plus7/malaysia-kitchen/-/watch/29939679/malaysia-kitchen-sat-31-oct-season-1-episode-2/ but only for the next 4 » Read More

Malaysia Kitchen Season 1 Episode 1 Recipe

Ever since the new cooking show, Malaysia Kitchen, started airing on Channel 7TWO (I’m in 5 of the 10 episodes), I’ve been getting requests for the recipes used in my segments. While they’ve previously been shared in various forms on my website, I figure this is a good excuse to republish them in the context of the show. In case you missed it, » 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

How to Make Thai Sakoo Sai Moo

Sakoo Sai Moo a.k.a. Savoury Tapioca Balls Sakoo Sai Moo is a snack traditionally served on special occasions to the Thai monarch. This was one of three royal Thai dishes I had the privilege to learn during my stay at Shangri-La Chiang Mai. INGREDIENTS: 200 g Small sago 100 g Fresh coconut milk 100 g Water Filling - 300 g Meat, » Read More