I used the duck bones (with a generous amount of meat left on it) from the same duck in my last post, to make duck soup with salted vegetables, a well-loved Chinese homestyle soup that originated from the Fujian province in China. The duck soup segment begins about halfway through this live video - Duck Soup with » Read More
How to Cook Chinese-Style Braised Duck with Mushrooms
December 9, 2017 by
So I bought a duck and wanted to yield more than one dish out of it, for the sake of variety and because a 2.5kg bird is simply too big to cook whole in my wok. This recipe (as well as the next couple of duck ones) is from this Live Asian Kitchen broadcast >> Ps. I know I’m not the most specific when it » Read More
How to Make Hainanese Bread
December 3, 2017 by
Hainanese bread was something we grew up eating at the kopitiam (coffee shop) on the top floor of the wet market in my hometown of Seremban (Pasar Besar Seremban, which incidentally burned down quite recently). It was tall and fluffy with a texture I haven’t been able to find among the myriad varieties of bread here in Australia, and it was » Read More
How to Make Vegan Pulut Panggang
November 22, 2017 by
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 Thai Crab Cakes
November 14, 2017 by
When I was staying at Shangri-La Chiang Mai, Thailand, I was taught a number of dishes that were exclusively served to the Thai royal household. (Playlist for these videos can be found here - Jackie M's Northern Thai Recipes) I was sufficiently intrigued therefore, when I came across a recipe for Royal Thai crabcakes at www.panningtheglobe.com, » Read More
SatéBoyz Giveaways and Me Oi Vietnamese Restaurant
November 7, 2017 by
You’ve heard me say that many Asian ingredients go by different names in different countries (I’m assuming you watch my Live Asian Kitchen religiously; if not, why not). The reverse is also true - some ingredients with the same name actually mean different things in different countries. This is one example - Vietnamese Saté Sauce - which is a » Read More
How to Make Malaysian Popiah – 2017 Edition
November 7, 2017 by
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'd bet my bottom dollar there aren't many Malaysian cooks in the world who can claim to know how to » Read More
How to Cook Malaysian Lamb Curry
November 7, 2017 by
This was a personal favourite from my range of Jackie M frozen meals, at least before I substituted fried fresh onion with commercial fried shallots. I employed a lot of shortcuts for my business because of time and cost constraints, but I’ve always acknowledged that fresh is best. Full cooking lesson for this dish brought to you by my Live » Read More
How to Make Solok Lada (Malay Stuffed Chillies) – Nasi Kerabu Part 4 of 4
October 31, 2017 by
This has to be my favourite among the many accompaniments that make up a Nasi Kerabu - chillies stuffed with a mix of fish paste and coconut, then simmered in coconut milk. Solok Lada (Stuffed Chillies) INGREDIENTS: 300g large red chillies, slit on one side vertically and deseeded 500g basa fillets 1 » Read More
How to Make Serunding and Ikan Goreng (Fried Fish) – Nasi Kerabu Part 3 of 4
October 31, 2017 by
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