How to Make Low-Carb Malaysian Prawn Noodle Soup (Har Meen)

  This dish is known by different names depending on which part of Malaysia you grew up in; I know it as har meen (literally prawn noodles), and being pork-averse, I make mine with a combination of prawn and chicken stock, and top it with chicken in lieu of pork. The low-carb version covered in this recipe involves the use of konnyaku » Read More

How to Make Vegan Pulut Panggang

This is a vegan version of a popular grilled sticky rice in banana leaf snack that I used to sell at numerous markets. The original version contained minced dried shrimp and belacan (shrimp paste) but in this broadcast, I substituted the dried shrimp with minced preserved radish (commonly used in Pad Thai), eliminated the belacan, and used mushroom » Read More

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 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 Chilli Sauce for Dim Sums

This post relates to my broadcast that covered 2 dishes - chilli crab, and the chilli sauce typically served at Chinese restaurants for Yum Cha. Chilli Sauce for Dumplings (1 hr 16 mins into video) INGREDIENTS: 2 cups large chillies 5 cloves garlic 1 Tbsp white vinegar 1 Tbsp sugar ½ Tbsp salt Cooled, boiled water (if » Read More

How To Cook Eggplant & Dried Shrimp Sambal

This eggplant sambal dish is from the same broadcast as the fish with tom yum sauce (hour 2) but I thought I should split it into two posts so it’s easier for people to find the recipe. Eggplant Sambal INGREDIENTS: 1 large eggplant, cut into chunks 4 cloves garlic, minced 4 Tbsps dried shrimp, soaked, drained and lightly crushed 4 » Read More

How to Make Mah Chee aka Chi Pa

I knew this Malaysian childhood snack as Mah Chee, though it’s entirely possible I had the name wrong my whole life; such is the lot of an entire generation of fluent but illiterate Chinese speakers who grew up in Malaysia. The cookbook from which this recipe was extracted (Agnes Chang’s Hawkers’ Delights) calls it “Chi Pa”. Watch live video » Read More

How to Cook Beef Noodle Soup

Most people are familiar with Vietnamese Beef Pho, but what’s less well-known is that we similarly grew up with our own version of beef noodle soup back in Malaysia. I sort of split the difference in this broadcast where I retained the use of hearty chunks of beef brisket found in the Malaysian version, but seasoned the soup with some of the » Read More

How to Make Kerisik and Chicken Rendang

Much like cereal prawns, an overwhelming number of online searches for “kerisik” yield misinformed recipes (what I like to call Fake Food News) for this Malaysian rendang ingredient. For the last time, kerisik is not toasted desiccated coconut; it’s roasted creamed coconut, sometimes called “coconut butter”. Watch live video from JackieMFood on » Read More

How to Cook Cereal Prawns, Kaya and Pisang Goreng

Cereal prawns is one of those dishes that emerged on the Malaysian food scene AFTER I moved to Australia back in 1984, so I never got to try it growing up. That didn’t stop me putting it on my Concord restaurant menu back in the day, however, so I set off to learn the recipe the same way most people in this day and age do - I googled it. Most » Read More