Twitch Update

Passed 10K views on my Twitch channel as I near 3 months on the platform. I've just attained Twitch Partner status, but I gotta tell ya, livestreaming to an audience of zero some days was an exercise in character-building :D Thanks to those who stuck by me from Day One, you know who you are. www.JackieM.Live           » Read More

How to Make Pasembur (aka Indian Rojak)

My perseverance with Twitch finally pays off - my channel got featured in the first slot on the Twitch Australian homepage during this broadcast, bringing in my largest live Twitch audience to date. (No, not about to challenge My Kitchen Rules ratings anytime this side of eternity, but still.)   As I pointed out in this broadcast, there’s » Read More

How to Make Vegan Sui Gow (Chinese Dumplings)

This, folks, is how you do Vegan Asian right. I made this up on the fly and it was so good it got the thumbs-up from my stridently non-vegetarian guest. Not to mention baby Noah who, if you watch the video below, stole and munched on two of the as-yet-uncooked dumplings when I wasn’t looking. Vegan Sui Gow INGREDIENTS: 250g hard tofu - » Read More

How to Cook Serunding and Mild Prawn Sambal

So I had this genius idea for audience retention; rather than telling them about my latest Giveaway at the start, I told them they’d have wait till the end for details. Then I promptly forgot about it. I hope those poor folks who stuck around at least managed to pick up some Malaysian cooking tips. Chicken Serunding INGREDIENTS: 250g » Read More

Bonne Maman Cheese Pairings & Mother’s Day Giveaway

The international trend of pairing jam with cheese (no, I wasn’t aware of it - I’m so Malaysian it hurts) has arrived on Australian shores, just in time for Mother’s Day. Since I’m a big fan of Bonne Maman, I thought I might share some of the suggestions they released courtesy of expert cheese educator Sonia Cousins - Bonne Maman has very » Read More

Papparich Sydney CBD

Back during my restaurant days the common complaint among food bloggers was how strange it was that Malaysian food was under-represented here in Sydney. I always replied with pent-up rage that it wouldn’t be so strange if they knew the amount of work that went into cooking it. (Running a restaurant was a stressful gig, alright.) I’m glad things » Read More

How to Cook Steamed Fish with Preserved Vegetables

I don’t know if it’s the Chinese in me that makes me especially partial towards steamed fish (steamed most things, as a matter of fact) but even if you’re more used to having your fish battered and fried, do give these recipes a shot. They’re quick, flavoursome, easy to make, and  kind to your waistline (I promise). Steamed Silver Perch with » Read More

How to Make Homemade Curry Pastes

This was the episode where I gave away all my trade secrets regarding curry pastes, which I still sell online (though mostly to an elite group of people who’ve been buying them from me since my Orange Grove Market days). I made 4 different types of curry pastes, but will only share one of the recipes here since they’re somewhat repetitive, plus » Read More

How to Make Vegan Roast Duck

This tasted great, though a tweak I would suggest is to simmer the fried parcels in the leftover sauce at the end, to add more colour and flavour to it. Alternatively, heat up the sauce to thicken it, then spread it on the tofu parcels. This vegan roast duck reminds me of the skin used in Peking Duck; it’d work really well (I think) as a vegan » Read More

How to Make Laksa Kelantan

This is definitely a keeper; I’d only eaten it once before, during a short trip to Kelantan a couple of years ago. I made a tweak in the type of fish used (as is often the case, what passes for cheap and readily available in Malaysia isn’t always the case here in Australia), and I also suggested using whatever herbs you can find at your local » Read More