Jackie M’s FREE E-book – A Quick Guide to Asian Ingredients

Well, this took long enough to launch! I had originally planned to release it in conjunction with my 30 Days 30 Asian Ingredients Periscope series, but held back because of constant tweaks to its contents. I kept coming up with more and more ingredients to add to this compilation, so much so it got a bit out of hand. Christine, my marketing » Read More

Travel Diary Kelantan – Part 10 (Final)

Siti Khadijah Market and Teh Tarik with Honey Our jam-packed eating schedule eased up a touch on our third and final morning, which started out with a halal dim sum demonstration followed by breakfast at the Grand Riverview Hotel. Baby Noah amused himself while the Dim Sum cooking demonstrati...Baby Noah amused himself while the Dim Sum » Read More

How to Prepare Tamarind Paste

A quick video to show you how I extract tamarind paste from a block. Tamarind is used quite extensively in Malaysian and Southeast Asian cooking, so this is something that's handy to make in batches and freeze. Fun facts about tamarind - 1) Tamarind is a sour fruit, the pulp of which is used in a lot of Southeast Asian recipes. 2) You can find » Read More

How to Cook Penang Asam Laksa

Asam (aka Assam) Laksa Also known as Penang Laksa, this dish hails from its namesake island and has been listed among the 'Top 10 world’s most delicious foods' by CNN.  I held off on attempting it for many years as one of the main ingredients in the paste, bunga kantan or torch ginger flower, is almost impossible to find in Australia.  However, » Read More