Depending on how long you’ve been following my cooking journey, you may remember that I used to produce a range of frozen meals that I sold at various markets in Sydney and at my restaurant. This was what they looked like – These packs were popular enough that when Costco opened up in Sydney, someone…
Rediscovering my roots through Hakka Lei Cha For the longest time, I avoided Hakka Lei Cha (aka Lui Cha in Hakka) because I thought it was something you’d eat if you’d lost a bet, or if you were on a diet – it just looked too healthy and vegan to be enjoyable. So despite being…
As someone who grew up in Malaysia, I know my “kopi” with condensed milk very well but when it came to Ipoh “White” Coffee I always thought it just meant that it was served white. Well, apparently that’s not it – go figure. On our most recent trip to Malaysia for a Tourism Perak x…
Time flies, doesn’t it? Back in 2024 I re-engineered the wet curry pastes I’ve sold for decades, to use dry ingredients so they’re long-lasting and easy to ship worldwide. I called them Handcrafted Dry Curry Paste Kits by Jackie M. (a mouthful, I know). You can check out the range/buy them from Shop.JackieM.com.au At the…
The inspiration to make Pajeri Nenas – a Malay-style Pineapple Curry – came from our trip to Perak in January 2026. Our Masters of Malaysian Cuisine (MOMC) group had partnered with Tourism Perak to create content on the state’s food scene, and one of the venues we visited was Mama Sheerah’s, a canteen located at…
I tested the Turnula Kickstarter spatula for two weeks across Malaysian and everyday cooking. Here’s my honest take on where it works – and where it doesn’t.
