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 Thai Crispy Fish and Apple Salad

I was inspired to attempt this dish after sampling Fresh Crispy Snapper + Mango Salad at Lao-Thai eatery Holy Basil in Canley Heights recently. The footnote in the menu said that when out of season, they substitute green mango with apple, which I thought was a brilliant idea since not many greengrocers outside of postcode 2166 (Cabramatta, Canley » Read More

Wok Around Asia – Dec 2017 – Jan 2018

I'm excited to announce my latest online project - Wok Around Asia - which will give me an opportunity to return to Southeast Asia after a three-year break (I know many people think I'm there every couple of months, but that's because I constantly reshare my past content on social media). I'm going to be shooting videos, researching new recipes, » 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

How to Make Thai Crab Cakes

When I was staying at Shangri-La Chiang Mai, Thailand, I was taught a number of dishes that were exclusively served to the Thai royal household. (Playlist for these videos can be found here - Jackie M's Northern Thai Recipes) I was sufficiently intrigued therefore, when I came across a recipe for Royal Thai crabcakes at  www.panningtheglobe.com, » 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'd 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

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