AKA #TelstraFail - Season 2, Episode 1 (Season 1 ended with a call from Telstra’s CEO’s team per updated on this blog post >> My Case Against Telstra — a third world service run by first class bullies A cautionary tale - when you sign up for a new Telstra service, don’t be fooled by the world-class reception you get at the Telstra store » Read More
Pressure-Cooked Lamb Shoulder | Chicken Curry
May 17, 2017 by
My life as an “influencer” involves testing out new kitchen appliances, so this time around, I figured I might as well do it Live On Air so my Twitch community could join in with suggestions on how to use them. (Yes, I’m getting engagement on my Twitch chat now. Think about my Live Asian Kitchen next time you’re in front of your TV yelling at your » Read More
3 Ways to Prepare Rice Sticks (Vermicelli)
May 11, 2017 by
My audience size has grown exponentially since I got partnered with Twitch, though it did mean in this episode that over 1000 people got to watch baby Noah blaze a trail of destruction as he dropped my Thermocook jug and broke two dishes Live on Air. Double-edged sword and everything. Dried rice sticks or vermicelli are commonly available at » Read More
How to Make Hainanese Chicken Rice
May 4, 2017 by
This is one of the most popular dishes from my Concord restaurant days, and it’s the first time I’ve divulged the recipe. Which, by the way, is my stepmom’s, so full credit to her. There’s a lot of “agak-agak” - ie. “guesstimating” - in this dish. Different brands of soya sauce, oyster sauce etc. etc. will affect the flavour of some of the » Read More
How to Make Laksam
May 4, 2017 by
No, it’s not a typo - Laksam is indeed a different dish to the (I would hope) universally-known Laksa. I could be totally off the mark but I think I read somewhere that the etymology of the word is “laksa” plus “asam”, in other words, sour laksa. Having said that, the defining feature of Laksam is the use of steamed rice flour rolls instead of » Read More
How to Make Vegan Rice Noodle Rolls (aka Chee Cheong Fun)
May 4, 2017 by
I’m not the best ambassador for vegan cooking, because in all honesty while I like the creative challenge of replicating meat dishes using vegan ingredients, it doesn’t mean I want to eat the food at the end of my broadcast. This dish however, is different, because it’s accidentally vegan, not manipulated and contorted to fit a vegan diet. It’s » Read More
How to Make Pasembur (aka Indian Rojak)
April 27, 2017 by
My perseverance with Twitch finally pays off - my channel got featured in the first slot on the Twitch Australian homepage during this broadcast, bringing in my largest live Twitch audience to date. (No, not about to challenge My Kitchen Rules ratings anytime this side of eternity, but still.) As I pointed out in this broadcast, there’s » Read More
How to Make Vegan Sui Gow (Chinese Dumplings)
April 25, 2017 by
This, folks, is how you do Vegan Asian right. I made this up on the fly and it was so good it got the thumbs-up from my stridently non-vegetarian guest. Not to mention baby Noah who, if you watch the video below, stole and munched on two of the as-yet-uncooked dumplings when I wasn’t looking. Vegan Sui Gow INGREDIENTS: 250g hard tofu - » Read More
How to Cook Serunding and Mild Prawn Sambal
April 24, 2017 by
So I had this genius idea for audience retention; rather than telling them about my latest Giveaway at the start, I told them they’d have wait till the end for details. Then I promptly forgot about it. I hope those poor folks who stuck around at least managed to pick up some Malaysian cooking tips. Chicken Serunding INGREDIENTS: 250g » Read More
Bonne Maman Cheese Pairings & Mother’s Day Giveaway
April 21, 2017 by
The international trend of pairing jam with cheese (no, I wasn’t aware of it - I’m so Malaysian it hurts) has arrived on Australian shores, just in time for Mother’s Day. Since I’m a big fan of Bonne Maman, I thought I might share some of the suggestions they released courtesy of expert cheese educator Sonia Cousins - Bonne Maman has very » Read More