MALAYSIA FEST 2012
Promo spot for MFEST 2012 courtesy of the Jackie M crew š

Back in my Concord restaurant days one of the most popular menu items was my Butter Soft-shell Crab – a dish I made up based on various interpretations of the Malaysian butter sauce (not to be confused with the sauce in Indian butter chicken) craze that was taking over restaurant menus in Malaysia. I say…

Print PDF Iām almost scared to announce this for fear of jinxing these Live Broadcasts but here it goes! After a 3 months+ enforced hiatus from my weekly Google Hangouts-On-Air thanks to my relocation nightmare that included a failed internet service restore, Iām back in the game with a vengeance. Iām running a series of…

I used to sell this at my now-defunct restaurant on Majors Bay Road in Concord, Sydney, and I still make and eat it on a semi-regular basis (anyone who watches my Live Asian Kitchen will vouch for that) so much so I assumed Iād posted the recipe on my website long ago. That was until…

In this broadcast I tested making fish paste using Basa fillets bought from the fish counter rather than in frozen bags. Because of the lower liquid content compared to the fillets that had been defrosted from the frozen packs, the paste turned out to be firmer. Interestingly though, the fish balls etc. were the same…

Here is the recipe and replay of Episode 2 of the Southeast Asian Cooking Masterclass Series – Recipe – Malaysian Chicken Curry INGREDIENTS: 1/4 cup vegetable oil 1 large onion 5 garlic cloves ½ inch knob ginger 1 stalk lemongrass, cut into 3-inch chunks 3 Tbsp Malaysian meat curry powder**, mixed to a paste with…

Someone recently asked if I knew how to make Sup Kambing, which of course I do; I used to sell it as a frozen meal back in the day at my restaurant and markets, along with over a dozen other Malaysian dishes. I also cooked it at a charity cook-off a few years back (the…