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 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 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 Savoury Taro Cake (Wu Tao Ko)

Savoury Taro Cake (Wu Tao Ko in Cantonese) was a breakfast snack that I remember being sold alongside Chee Cheong Fun (steamed rice noodle rolls) back in my hometown of Seremban in Malaysia. My parents would typically order a small share plate of it from the hawker stall at breakfast, and it was served steamed (not pan-fried like what you get at » 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

How to Make Curry Laksa (aka Curry Mee) – Cooking Class Recipe

I was invited to do a demonstration cooking class at Kogarah Community Services yesterday, where I made a curry laksa (aka curry mee if you’re from Penang) based on a recipe originally supplied by the Grand Hyatt Hotel in Kuala Lumpur. (By the way, I enjoyed the session enough that I’m currently open to offers to do more of these workshops, so » 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 Malaysian Chicken Curry Noodles

I wasn’t intending to blog about this Live Asian Kitchen broadcast, because Malaysian Chicken Curry is something I cook on a regular basis and I've already posted the recipe in the past. However, this particular batch turned out different enough (in a good way) that I thought it worth sharing. Plus there's the added element of serving it with » Read More