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'd bet my bottom dollar there aren't many Malaysian cooks in the world who can claim to know how to » Read More

Enough Is Enough

This story was originally published at www.BabyNoah.com.au (my new website specifically about this ongoing saga). It was republished by Mamamia and The Mighty, and received its own write-up on Kidspot.com.au.   On 28 September 2017, two police officers showed up at my weekly Concord Hospital market stall and told me that someone » Read More

How to Make Kelantan Nasi Kerabu – Part 1 of 4

It’s taken me nearly four years since my first live video on this herbed rice banquet to finally put pen to paper (keyboard to website, whatevs) and publish the recipes for it. Here’s the highlights video from the original broadcast, streamed from The Grand Hyatt Kuala Lumpur (click on video to watch) >> I’m vaguely aware of at » Read More

How to Cook Malaysian Otak-Otak (Fish Cakes) – Asian BBQ Series

There are two broad versions of Otak-Otak in Malaysia; the otak-otak in Penang are wrapped in banana leaves, folded in square parcels and steamed; the otak-otak in the Southern states of Johor and Melaka are wrapped in coconut leaves and grilled. This recipe splits the difference in that I use banana leaves but grill the fishcakes. Indonesia has » Read More

How to Cook Vietnamese Barbecue Prawns with Papaya Salad – Asian BBQ Series

This Vietnamese-inspired barbecue prawn dish is served on a bed of shredded green papaya, but young mango would work just as well, and would add a nice tangy note to the dish. In the absence of either, I would suggest thinly shredded cabbage. Adapted from Luke Nguyen's "Indochine". INGREDIENTS: 600g prawns, peeled 2 Tbsps oyster sauce 1 » 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 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”. Chi Pa (Steamed » 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

How to Make Curry Laksa with Stuffed Vegies

This curry laksa recipe (minor tweaks notwithstanding) is courtesy of the Grand Hyatt Hotel, Kuala Lumpur, where the production crew and I stayed during our Street Eats Journey shoot in 2014. Curry Laksa INGREDIENTS: For the soup – 2 onions, pureed 10 cloves garlic, minced 250 fresh big chillies, blended 50g dried shrimp, soaked and » Read More