Print PDF I was asked to submit my Otak-otak recipe for publication somewhere so I figured I might as well post it here as well. For the record I used to use Knorr chicken stock granules instead of Poloku mushroom stock granules but that bothered 1) people on a meat-free but not-quite-vegetarian diet (I’ve never…
Print PDF A.k.a. what I serve my roti with. Also works well with rice or as a dip with any bread. Awfully long list of ingredients, but super easy to make. For the record, the pic here was from my first attempt at this dish; it should be and is nowadays a lot mushier in…
Print PDF I’d been meaning to post this for awhile but before I had the chance I was asked by SBS Broadcasting last week if they could come round and take pictures of me flipping roti in my kitchen. This happened in a flash and before I knew it they wanted the recipe to post…
Print PDF Great to make ahead of time and freeze for future use; this is one of my more popular dishes at Leichhardt Market Saturday mornings – Sui Gow photo taken by Andrew of Rosey Photography – http://roseyphotography.blogspot.com/ RECIPE Filling – 500g chicken mince 250g fresh shelled prawns – minced ½ can water chestnuts – drained…
Print PDF ‘Must have’ in the sense that they’re what I would personally get if I were limited to only 10 items – again, depending on your own (Malaysian) cultural upbringing, you might have a vastly different list to mine. Will elaborate on these another time along with suitable recipes. As mentioned in a previous…
Print PDF Based on my own real-world interactions over the course of the last decade of running a Malaysian food business, here’s my list of 10 things people get wrong about Malaysian food – It equates with Malay food – Malaysia is a country of immigrants – our food is influenced by Malay, Chinese, Indian…
Print PDF I asked a quick question online today and based on the Facebook and Twitter responses, the one Malaysian dish that most people would like to learn to make is Char Kway Teow, ie. stir-fried fresh rice noodles. At least among my customers/followers anyway – so here’s my take on it. First, a quick…
Print PDF Growing up with rice as a staple I kind of assumed everyone knew how to cook it. That was, until I came to Australia. Most people nowadays know enough to get by, but for those still struggling with it, here’s my two cents’ worth – Tips – There are lots of different types…
Print PDF For those who are thinking of ordering from our estore – www.jackiem.com.au/estore – here’s a video showing how we pack your frozen meals/curry pastes for courier delivery. We currently deliver curry pastes Australia-wide, and frozen meals to QLD, NSW, ACT, VIC and SA. Re: the video, yes, I do work that fast 😉…
Print PDF My first random cooking tip/insight (I plan on posting these as they come to mind) – ‘Wok Breath’ Ever wonder why your stir-fries don’t turn out the same as your local Asian restaurant’s? It comes down to what in Cantonese is called ‘wok hey’ – loosely translated as the ‘breath of the wok’….