I’m constantly amazed at the popularity of pre-cooked or de-shelled prawns in seafood shops here in Australia, over and above the raw, shell-intact varieties. To me, if they’ve been pre-cooked, the shells (not to mention the meat) have lost most of their flavour, and if they’re peeled and treated (ie. what we Asians called “restaurant prawns”) you » Read More
Press Release: Jackie M Charity Wine Dinner in the Pyrenees
August 5, 2015 by
I've been invited by Rainbow Gallery Café in Victoria's Pyrenees wine region to do a Malaysian wine dinner on Saturday 5 September. After the media storm of the last couple of weeks over baby Noah, I've asked that part of the proceeds go towards Down Syndrome NSW. The 5 courses I'm preparing will be gluten-free, and if you book by 14 August, » Read More
How to Cook Sambal Prawns – Everyday Gourmet TV
July 23, 2015 by
This is my Sambal Prawns recipe from my recent segment on Channel Ten's Everyday Gourmet with Justine Schofield. Keep an eye out for my other upcoming appearances featuring more Malaysian dishes. INGREDIENTS: 12 large prawns (shell on) 4 tbsp tapioca flour 2 egg whites, whisked 3 cups cooking oil Fresh coriander, to garnish Sauce- 3 » Read More
How to Cook Ayam Pongteh
July 15, 2015 by
I’d never had Ayam Pongteh - a Nyonya dish that originated not in Penang but in Malaysia’s other Nyonya hub of Melaka. It was one of those recipes I’d come across many times over the years of learning my craft but frankly I think the reason I never attempted it was because it looked almost too easy to be worth trying. Golden Sands Resort by » Read More
Fish and Hunt Australia – How to Cook Chilli Crab in 15 minutes
July 14, 2015 by
Malaysia’s southern neighbour likes to lay claim to this dish’s origin, hence why it’s more widely known as “Singapore Chilli Crab” but we all know it’s actually Malaysian ;) I’m teasing (I love Singapore); anyhow this is my take on it - with belacan added for good measure to give it extra depth. I need to point out the use of belacan is not de » Read More
Fish & Hunt Australia – Quick & Easy Sambal Baked Fish
June 24, 2015 by
I love eating Ikan Bakar (Malay Grilled Fish) when I’m in Malaysia – we tend to use whole fish there - and they’re often wrapped in banana leaves and cooked on a charcoal fire. One of the popular toppings used in ikan bakar is a sambal paste – and in this Fish and Hunt Australia segment, I used a Nasi Lemak Sambal by Dollee as a super quick » Read More
Fish and Hunt Australia – Quick Laksa Recipe
June 9, 2015 by
Click here to download a list of where to buy Dollee and other products used in the Fish and Hunt Australia cooking segments >> Recipe and Where to Buy This is the Curry Laksa I made on Foxtel's Fish and Hunt Australia Season 8, airing June 2015 onwards. We all love the idea of cooking everything from scratch, but I appreciate that » Read More
How to Use Jackie M Curry Pastes
May 21, 2015 by
I've been making my own range of Curry Pastes and Sauces for a number of years now, and they're based on the SAME recipes I used for my Concord restaurant menu and my (very popular but now discontinued) frozen meals range. If you love Malaysian curries but find the effort involved in tracking down ingredients and prepping them just too » Read More
How to Make Roti Canai
January 16, 2015 by
Print PDF Roti Canai is seen as a bit of a dark art, and there is quite a bit of speculation as to what makes the dough stretchy, but if you’re lucky to get a mamak to reveal the recipe, he’d tell you it’s basically just flour, water and salt. All the other ingredients in my recipe are really there for flavour rather than to help with the » Read More
World’s Greatest Malaysian Cooking Masterclasses
January 6, 2015 by
Print PDF These are authentic, real, NOT FAKE, feedback about my most recent Malaysian cooking Masterclasses - "YOUR DA BEST!!!!" - Tom B Lee Bu, Professor Emeritus, English Literature, Oxford. "That Pad Thai Masterclass was incredible. Thanks for bringing me closer to mastering Malaysian food!" - Nigel, food blogger at pretentiouslicious.com » Read More