How to Make Curry Laksa (aka Curry Mee) – Cooking Class Recipe

I was invited to do a demonstration cooking class at Kogarah Community Services yesterday, where I made a curry laksa (aka curry mee if you’re from Penang) based on a recipe originally supplied by the Grand Hyatt Hotel in Kuala Lumpur. (By the way, I enjoyed the session enough that I’m currently open to offers to do more of these workshops, so » Read More

The Blue Flower Party That Almost Wasn’t

“Can you talk?” Phone in one hand, luggage and baby Noah in the other, I typed those words and hit Send from the immigration line at Kuala Lumpur International Airport. Almost immediately my Note 8 started ringing in response.   All around me were signs that said “No Phone Use Allowed”, but desperate times called for desperate measures. I » Read More

How to Make Kuih Ketayap (Coconut-Filled Crepes)

Kuih Ketayap - A Wok Around Asia Recipe courtesy of Parkroyal Penang Resort Kuih Ketayap, also known as Kuih Dadar in my part of Malaysia, is a popular teatime snack which consists of pandan-infused crepes rolled with a coconut and palm sugar filling. It's an easy recipe to attempt, and the ingredients should be readily available at any » Read More

How to Make Chicken or Beef Bak Kwa (Barbecued Minced Meat)

I grew up in the part of Malaysia where this is known as “long yoke” (Cantonese & Hakka), and for a long time after coming to Australia, I had no idea what other people were talking about when they made reference to “bak kwa” (Hokkien) - more evidence of how gloriously splintered Malaysia can be when it comes to food, language and » 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

Blue Flower Power And The Case For Cultural Appropriation

(Originally published on The Huffington Post December 2017) I have a confession to make - I don’t spend a lot of time browsing through pretty pictures on Instagram; it’s just not how I consume content. No surprise then, that I missed the recent trend in blue butterfly (aka blue pea) flower-infused images of food and drink on social media. » 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 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