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'll 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

How to Make Solok Lada (Malay Stuffed Chillies) – Nasi Kerabu Part 4 of 4

  This has to be my favourite among the many accompaniments that make up a Nasi Kerabu - chillies stuffed with a mix of fish paste and coconut, then simmered in coconut milk.   Solok Lada (Stuffed Chillies) INGREDIENTS: 300g large red chillies, slit on one side vertically and deseeded 500g basa fillets 1 Tbsp » Read More

How to Make Serunding and Ikan Goreng (Fried Fish) – Nasi Kerabu Part 3 of 4

Serunding, aka spicy meat floss, is another iconic Kelantan food that goes well with Nasi Kerabu, as is a simple grilled or pan-fried fish, typically ikan kembung (mackerel). I used barramundi (well, half of one) in my Live Asian Kitchen broadcast. Serunding INGREDIENTS: 250g cooked beef 1 cup desiccated coconut ½ cup coconut » Read More

How to Make Keropok Ikan (Fish Crackers) – Nasi Kerabu Part 2 of 4

Kelantan is famous for its keropok, but there are in fact two different types - keropok lekor, which is chewy in texture, and this, which is essentially the prawn crackers I grew up eating in my neck of the Malaysian woods, except with fish. Using basa fillets instead of mackerel or featherback etc. is an Australian twist because it’s far and away » 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

Ayam Australia Giveaways

My Live Asian Kitchen audience will have known about the Ayam Australia Giveaway that I've been running throughout the month of October. I started with 10 sets of these Ayam sauces for my New South Wales viewers (I have 5 sets left); each pack contains one each of the following - Sweet and Sour Sauce Teriyaki Sauce Lemon Chicken » Read More

How to Cook Indonesian Ayam Bakar (Barbecue Chicken) – Asian BBQ Series

One feature of Indonesian cooking is that the chicken is commonly cooked in its marinade before it's grilled or fried. This is a brilliant way to prevent under-cooking your chicken on the barbecue, and it also allows you to prepare a day or two in advance and keep the cooked chicken refrigerated until needed. INGREDIENTS: 2 kg chicken » 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