I remember clearly the day my mom had to pack her bags to be admitted to the hospital. At 5 or 6 years of age, my understanding of the difference between illness and death was that if you were ill, you went to the hospital, stayed for awhile, then you came back. If you died,…
I get the feeling that many Australians who like Asian food mistakenly believe their Asian immigrant neighbours are automatically badass cooks. I can’t speak for all Asian countries but I know for a fact that growing up in Malaysia most of us didn’t spend a lot of time in the kitchen (well, I did, but…
A couple of years ago someone in a Malaysian Facebook Group posted a link to SerembanGirl.com – a blog they’d stumbled upon, and which they’d enjoyed reading (well I think they did). They were wondering if anyone knew who the owner was. It occurred to me then that I should probably edit the Seremban Girl…
Some of the coolest people I’ve met online have been Singaporeans – Ling Pang (@sixinchheel), Tammi Kwok (@insatiablemunch), Shen Tan (@madamtans), to name a few – so it pains me to write this (alright, not really) but it’s universally accepted knowledge in Malaysia that our food is better than yours. (I like taking potshots at Singaporeans…
I regularly get asked about eating recommendations in Malaysia and last week was no exception. My journalist friend Steph emailed me to say she was planning to travel through Kuala Lumpur, Melaka, Ipoh and Penang (among other places) in May and asked if I could suggest people and food she should look up. She will…
This below is a copy of a newsletter I sent out to my subscribers overnight, and it’s an update on a previous post – https://jackiem.com.au/2015/12/30/an-important-letter-to-my-customers/ —————————————————————————————————— I’m very sorry to let you know that after having given it much thought, I’ve decided not to return to Orange Grove Market. My smaller vehicle is just not capable of…
In episode 3 of our weekly webcast, Zona and I reinterpret my Laksa Nyonya recipe for the Thermomix. Here’s a recording of the workshop (made using the webcam from my Yoga 900 that was running simultaneously during the Periscope session) – If you haven’t already, make sure you sign up for my Thermomix mailing list…
In episode 2 of our weekly Live broadcast, Zona and I made steamed buns. Since I don’t eat pork, I made mine with a chicken filling. Zona used BBQ pork with her batch. Recipe for the dough and the filling as follows (you can substitute the chicken mince with diced BBQ pork) Simple Bun Recipe…
In this Live broadcast, I talk about the different types of rice typically used in Malaysian and Southeast Asian dishes – jasmine, basmati and glutinous rice. I also talk you through a foolproof way of making sure your boiled rice turns out perfectly every time and also give a brief description of how to cook…
As you can see from the video, my chwee kuehs were a bit less smooth and springy as I would have liked, so I’ve tweaked the recipe here for better results – INGREDIENTS for Chwee Kueh batter- 150g rice flour 2 Tbsps tapioca flour 1 Tbsp wheat starch (optional) 700ml water METHOD: Place all ingredients…