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’….
Print PDF First off, thanks to my Malaysian friends Nirmala, Marinna, Hazel and Muna for their contributions – before I draw up the list, I wish to point out that their input reflect the following – – Some do a lot of cooking; others, as with most busy, working women nowadays, either don’t, or they…
Print PDF And now for something completely random. I get asked a lot (usually by Asians) how I get my hair that blonde. Because I’m cheap and time-poor, I bleach it myself, every 10 -14 days or so. To save me having to scribble down my instructions on little scraps of paper for the umpteenth…
Print PDF Recently, I was asked to contribute a recipe for a pocket cookbook that was to accompany the latest issue of a food magazine. I submitted a recipe for my acar – Malay Vegetable Pickle – and as promised, once published, a copy of it was sent to me. The Good – it was…