Day 3 – We have a quick breakfast at Kak Som’s Kelantanese cuisine in Kampung Baru with Bagasta’s Kak Intan, and then we’re head off on the next leg of my tour – the state of Perak, 3 hours’ drive out of KL. First stop – the HOGA Gaharu Tea Valley. When I think tea…
Print PDF So Ashton Kutcher (AplusK, as I like to call him) and me – we go back a long way (translation: no) – and he’s going to be in Sydney to sample some of my world famous CKT (translation: highly doubtful) Friday 13 February. Seeing as he’s also product engineer for my beloved Lenovo…
Print PDF One of the highlights of my recent trip to Kuala Lumpur was to run a Hangout-on-Air at Traders Hotel, KL, which was a first in many ways – It was the first ever Hangout-on-Air broadcast from Traders Hotel, Kuala Lumpur. It was my collaborator Fay Khoo’s first time participating in a Hangout. It…
Print PDF Penang Mee Mamak, aka Mee Goreng, has its own nuances compared to the Mee Goreng I grew up with down in the southern part of Malaysia. Click here to watch on YouTube >> https://www.youtube.com/watch?v=P-WS9fGdSLA Subscribe for more Malaysian cooking videos – Youtube.com/JackieM Penang Mee Mamak typically uses thin egg noodles (not too dissimilar to…
Print PDF My latest Flipboard Magazine is out – Penang Travel Guide – and contains articles and videos on food, recipes, places to visit and things to do. This is a collection of my own as well as other curated content and it will be regularly updated, so do send me suggestions for any links or…
Print PDF Kampung Baru (or Bharu) (translation – New Village) Day 1 “Kampung Baru” just means New Village in Malay, and I actually spent most of my childhood years in a Kampung Baru (Kg Baru Bukit Temiang, ie. Temiang Hill New Village) in my hometown in Seremban. Mostly though, people think of Kampung Baru Kuala…
Print PDF Penang Char Kway Teow could arguably be the one dish that puts Penang Island head and shoulders over the rest of Malaysia in the culinary stakes. Chef Siva of Hotel Jen reveals the 3 sauce ingredients that go into a traditional Penang CKT recipe, and also shows how it’s cooked. Click here to…
Print PDF Asam Pedas (Sour and Spicy Fish Stew) – a Penang Peranakan (Nyonya) specialty. Click here to watch on YouTube (opens new window) – https://www.youtube.com/watch?v=5zM8a8AkSeg Subscribe for more Malaysian cooking tips, recipes and secrets: YouTube.com/JackieM Asam Pedas (Peranakan Fish Stew) (Serves 2) Ingredients Red Snapper fillets (2) 300gm Garlic 40gm Shallots 100gm Chili Padi 30gm Lemon…
Print PDF Roti Canai is seen as a bit of a dark art, and there is quite a bit of speculation as to what makes the dough stretchy, but if you’re lucky to get a mamak to reveal the recipe, he’d tell you it’s basically just flour, water and salt. All the other ingredients in…
Print PDF I get asked all the time about places to eat or visit in Malaysia, so I’ve compiled this Flipboard magazine – a KL Travel Guide to help travellers navigate the Kuala Lumpur landscape. If the magazine doesn’t display properly, just click on the link title below to view – it will open in…