How to Make Japanese-Style Deep-Fried Vegetables (Tempura)

I had some leftover eggplant and okra that needed to be used up but not quite enough for a stir-fry, so I decided to experiment with deep-frying them Japanese-style using a tempura batter. I did a quick Google search during my Live Asian Kitchen broadcast, and went with one that looked legit, ie. the recipe found at go-japanese.com. I was pretty » 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 Penang Char Koay Teow

Penang Char Koay Teow - A Wok Around Asia Recipe Courtesy of Parkroyal Penang Resort Folks, I'm very proud to present the first how-to video from my Wok Around Asia project, and it's appropriately on Char Koay Teow (or Char Kway Teow), one of the most popular dishes from Malaysia's street food capital of Penang. It's different from my own version » Read More

Live Asian Kitchen Recipe Links 2

Here are more links to previously posted recipes for the following recent Twitch broadcasts -   How to Cook Laksa Nyonya with Sui Gow Dumplings Click here for the Laksa Nyonya recipe >> http://jackiem.com.au/2017/01/23/laksa-nyonya-recipe-from-my-tafe-nsw-masterclass-presentation/ Click here for the Sui Gow recipe >> » Read More

Malaysian Cooking De-Mystified on My YouTube Channel

Print PDF More than a year after I closed my Malaysian restaurant, and even after disconnecting my landlines and cancelling all call redirection services, I still get tracked down by determined diners trying to make table reservations. I also get a lot of enquiries about cooking classes – thanks to my busy schedule however, they’re » Read More

Free Download – Jackie M’s Truly Malaysian Digital Magazine (iPad)

Print PDF I'm an EX-restaurateur - I closed my Concord establishment nearly a year ago, and even when it was open it was only ever open 3 nights a week and it wasn't around for that many years either since I initially took up the space purely for the production of the food I sell at farmers' markets and online and kept it closed to the public » Read More