Taste Of Chinatown Food Tour

Did you know that the location of Sydney’s Chinatown today was actually the third since it was established? I learned that along with lots of other fascinating historical facts thanks to the Taste of Chinatown food tour I attended a few evenings ago. While I consider myself pretty familiar with Chinatown - one of my first weekend jobs after » Read More

How to Cook Malaysian Chicken Curry Noodles

I wasn’t intending to blog about this Live Asian Kitchen broadcast, because Malaysian Chicken Curry is something I cook on a regular basis and I've already posted the recipe in the past. However, this particular batch turned out different enough (in a good way) that I thought it worth sharing. Plus there's the added element of serving it with » Read More

How to Cook Chicken Bak Kut Teh (Chik Kut Teh)

I’ve had an aversion to pork since I was a kid, so I have no recollection of ever having eaten Bak Kut Teh (BKT), which is traditionally made using pork spare ribs. The smell of BKT is quite unmistakable however, and hard to avoid if you grew up in Malaysia or Singapore. Since I knew how it’s meant to smell, I felt vaguely confident going into this » Read More

How to Make Cauliflower Fried Rice (Low-Carb)

In this Live Asian Kitchen you will hear me say repeatedly how much I disliked cauliflower, and how much contempt I held for the attempts at cauliflower fried rice I’d seen online. They looked like gooey couscous or risotto, and bore no resemblance to fried rice as I know it. I thus came into to this session with very low expectations, but was » Read More

How to Make Sambal for Prawn Noodle Soup (Har Meen) (Low-Carb)

  If you've followed my Live Asian Kitchen broadcasts for any length of time, you would know that the term sambal belacan" (shrimp paste sambal) covers a number of different chilli dips - there's raw sambal belacan which consists of pounding chillies with toasted shrimp paste, some seasoning plus a dash of fresh lime juice - popular in » Read More

How to Make Asian-Style Moussaka (Low-Carb)

My friends from church, Jana and Petros, invited me to their place for lunch and served such an amazing moussaka that I was determined to attempt it myself. In this Twitch Live Asian Kitchen, I “asianised” the dish through the use of Asian sauces and seasoning ingredients, AND I served it with a healthy dose of SateBoyz Vietnamese Sate Chilli » Read More

How to Cook Stir-Fried Cucumber (Low-Carb)

This Live Asian Kitchen broadcast marks the beginning of my low-carb diet. For the record, I neither invented nor tweaked this recipe to fit into my current low-carb fixation; stir-fried cucumber is actually quite a common dish served up in Chinese homes back in Malaysia (and possibly other parts of the world; I don’t know). Stir-Fried » Read More

How to Cook Pineapple Fried Rice

I know it might sound like I’m trying to get more plays on this pineapple fried rice video, but in all honesty, short of having me look over your shoulder and directing as you cook, your best hope in learning how to do fried rice (and many other Asian dishes, for that matter) lies not in reading the recipe but in watching how it’s done - The » Read More

How to Cook Duck Soup with Salted Vegetables

  I used the duck bones (with a generous amount of meat left on it) from the same duck in my last post, to make duck soup with salted vegetables, a well-loved Chinese homestyle soup that originated from the Fujian province in China. The duck soup segment begins about halfway through this live video -   Duck Soup with » Read More

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