How to Cook Stir-Fried Xinjiang-Style Cumin Lamb

I’m not going to claim this stir-fried Xinjiang Cumin Lamb dish is the real deal (hence why it’s titled Xinjiang-STYLE) since I’ve yet to even visit China, plus I’ve adapted it to accommodate what I had on hand ingredients-wise along with my own flavour preferences. I discovered that half a leg of lamb (my recent purchase - see previous post) » Read More

How to Cook Stir-Fried Lamb Noodles

I go through phases with my food shopping habits; if you're part of my Live Asian Kitchen community you'll know that for awhile I bought and cooked a lot of lamb casserole pieces because it was the cheapest cut of lamb available at my local butcher. That was until my butcher overcharged me on one batch which also turned out to be super fatty and » Read More

How to Make Spicy Lamb Skewers with Cumin

I first got a taste of spicy cumin lamb skewers during what was meant to have been a satay feast at my parents' house in Sydney's southwest. In amongst the hundreds of Malaysian satays that were cooked up that day, there  were also some Xinjiang-style lamb skewers; apparently it was a dish introduced to them by their new northern Chinese friends » Read More

How To Make Pickled Green Chillies

Pickled green chillies are a popular condiment back in Malaysia, and most commonly served as an accompaniment to hawker stall dishes like wantan mee (wonton noodles). I make this only very occasionally, since I don't often eat wonton noodles myself, and in all honesty, I don't really measure the ingredients that go into it. Nonetheless, for your » Read More

How to Cook Indonesian Padang-Style Eggplant Balado

Lately, my local greengrocer has been stocking the variety of eggplant that I grew up eating back in Malaysia (correct me if I’m wrong, but I often see them referred to here as Japanese eggplants), and it prompted me to get some for one of my favourite Indonesian Padang dishes known as Terung (Eggplant) Balado. I air-fried the eggplants in my » Read More

How to Make An Easy Nut-Free Carrot Cake

I rarely bake because I’m not much of a cake eater, but I have on occasion had to use up some leftover carrots, in which case my go-to option is to bake it into a carrot cake.  This recipe was originally sourced from the Thermomix recipe community, but I’ve made so many adjustments that it bears no resemblance to the original. I find Western » Read More

How to Cook Sang Har Yee Meen (Crispy Freshwater Prawn Noodles)

I remember Sang Har Yee Meen (literally, freshwater prawn crispy noodles) as a popular dish at open-air restaurants in Malaysia, but they're actually pretty easy to make at home. If you're not too fixated about using freshwater prawns, you'll save a few bucks by using a cheaper and more commonly available variety like the banana prawns pictured » Read More

How to Make Hakka Lo Pek Pan (Hakka Radish Cake)

I sometimes feel sorry for those not born into the culture trying to learn all the nuances of Chinese food. It’s hard enough trying to wrap your head around the topic, let alone recognise all the different iterations of specific dishes by different Chinese dialect groups. Radish cake is one such example; the Cantonese version found at yum cha » Read More

How to Make Yee Chai Peng (Ear Biscuits)

Yee Chai Peng (Cantonese for “ear biscuits”) were these intriguing spiral-patterned, curved fried pastries from my childhood in Malaysia, which were crunchy, slightly sweet and yet savoury. The only ones I ever ate were factory-made; this wasn’t one of those things that you would find people making fresh at home or at their street stall - certainly » Read More

How to Make Jackie M’s XXO Sauce

I remember when XO sauce started popping up in Chinatown menus as an option for your stir-fried Chinese dishes a couple of decades ago, and thinking it must refer to cognac. I eventually learned that it was in fact a condiment made with dried scallops, an ingredient that’s expensive enough that it would deter me from ever entertaining the thought » Read More