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

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

How to Cook Vietnamese Barbecue Prawns with Papaya Salad – Asian BBQ Series

This Vietnamese-inspired barbecue prawn dish is served on a bed of shredded green papaya, but young mango would work just as well, and would add a nice tangy note to the dish. In the absence of either, I would suggest thinly shredded cabbage. Adapted from Luke Nguyen's "Indochine". INGREDIENTS: 600g prawns, peeled 2 Tbsps oyster sauce 1 » Read More

How To Cook Indonesian Ikan Bakar (Barbecue Fish) – Asian BBQ Series

While Barbecued or Grilled Fish is popular throughout Southeast Asia, the use of kecap manis (aka kicap manis in Malay) gives an Indonesian flavour to this recipe. This is more traditionally cooked with whole fish, where the marinade is not only basted on the fish, but also stuffed in its stomach cavity. If using fish fillets that are delicate in » Read More

How to Cook Thai Crying Tiger (Seua Hay Rong) – Asian BBQ Series

One of my favourites to order when I dine out at Thai restaurants, I had the opportunity to attempt making this myself using my Ziggy barbecue unit. This recipe is based on David Thompson's "Thai Food", and is part of my series of Asian BBQ Recipes. FYI because I'm a bit of a wimp with chilli, the heat level in the sauce that accompanies the dish » Read More

How to Cook Thai Grilled Cuttlefish (Pla Meuk Yang) – Asian BBQ Series

A simple recipe for your barbecue - in this video, I used cuttlefish, though squid would work just as well. This is the third in my series of Asian BBQ Recipes, and it's adapted from David Thompson's Thai Food. INGREDIENTS: 200g cuttlefish or squid 1 Tbsp fish sauce 3 Tbsps coconut cream 1 Tbsp coriander leaves Sauce - 1 coriander » Read More

How to Cook Vietnamese Beef and Lemongrass Skewers (Nem Lui Xa) – Asian BBQ Series

This is the second in my series of Asian BBQ Recipes developed around my 3-burner Ziggy barbecue unit, and it's adapted from Luke Nguyen's "Indochine". INGREDIENTS: (A) 600g minced beef 200g minced chicken 4 Tbsp minced garlic 1 Tbsp minced lemongrass 2 tsps sugar 1 tsp pepper 1 Tbsp fish sauce 1 tsp chicken » Read More

How to Make Soon Kueh aka Chai Kueh

Since when was Soon Kueh meant to be blue-coloured, I hear you ask. Well, since my friend Alexx of Facebook.com/MyBlueTeaAU sent me some blue butterfly flower (bunga telang) powder, a highly sought-after ingredient among serious Malaysian cooks who live outside of Southeast Asia. Thanks to Alexx’s efforts, you can now buy pure blue flower powder » Read More

How to Cook Vietnamese Grilled Beef Rolls – Asian BBQ Series

This is the first in my series of Asian Barbeque Recipes developed for the Ziggy barbeque, just in time for our upcoming Australian summer. Read below on how you can win one of two 2-burner Ziggy sets courtesy of Ziegler and Brown :) Vietnamese-Style Grilled Beef Rolls (Recipe adapted from Luke Nguyen's INDOCHINE) INGREDIENTS: (A) 10 » Read More

How to Make Har Gow

This broadcast was more of a recipe-testing session than a straight-out how-to, but it’s worth a reshare if for no other reason than to give comfort to those who have tried and failed at making dim sums. I’ve tweaked the recipe as follows, to accommodate some of the lessons learned from the session.   Har Gow (Shrimp » Read More