My Malaysian Cookbooks Free For A Limited Time Only

Folks, this is your chance to get the eBook versions of two of my Malaysian cookbooks (along with a bonus Asian Pantry Ingredients Guide) - Truly Malaysian Street Food At Home Truly Malaysian Breakfasts Check out the video to see what they look like >> And all you have to pay is the cost of the USB drive to be shipped out to » Read More

How To Use The Keep Warm Setting On Your Cooker For Sous Vide Cooking

I mentioned in the past that the keep warm setting on your electric cooker - eg. your rice cooker, slow cooker or Instant Pot - could theoretically be used if you're too cheap (I'm kidding) for a sous vide unit. I had the chance to test it out with my Lao-style grilled ox tongue recipe that I published recently >> » Read More

Who Are You??

I hate carrying on about my "accomplishments", not because I'm sooo modest (I'm not), but because I honestly get bored doing it; my sister reminded me recently about how I didn't even bother attending my graduation ceremony at Sydney University 27 years ago because I didn't want to spend money hiring a ridiculous graduation gown, so I asked them to » Read More

Wok Around Asia – Asian Cooking Mastery With Jackie M.

Folks, I'm excited to announce the launch of Wok Around Asia - my online Asian Cooking Mastery coaching programme that I've been working on for months. Many of you know me through my restaurant, the Orange Grove Farmers' Market and the Hyde Park Night Noodle Markets (and all the other online and TV stuff), but my formative years in food actually » Read More

Singapore Ranked #1 For Best Street Food; Singaporeans Wonder Why

Another week, another hilarious error of culinary judgement by people who clearly have no right to be paid for their food “expertise”. We all remember the legendary “crispy rendang” episode of MasterChef UK, where the judges eliminated Malaysian contestant Zaleha Olpin because her chicken rendang skin wasn’t crispy (which is like giving your » Read More

How To Cook Lao-Style Grilled Ox Tongue

Lao-style grilled ox tongue is one of my favourite dishes in the world, but the traditional method of tenderising the ox tongue using shredded green papaya has never really turned out to my satisfaction (to be fair, I only tried it a couple of times). I finally decided to use my sous vide unit and the result is perfect. If you don't have a sous » Read More

Japanese Cooking Classes In Japan

If ever you've wondered why I don't post Japanese recipes, that would be because I don't cook Japanese food (I love eating it though).  Which is why I adore the concept behind airKitchen, a service that provides foreign travellers with a chance to visit an ordinary Japanese family, learn to cook from the host, then sit down for meal at the end of » Read More

How To Make Deep-Fried Sesame Balls (Vegan)

Deep-fried sesame balls are one of those snacks that are accidentally vegan as well as gluten-free, with the added bonus that they're pretty easy to make. The batch in this picture (not the prettiest, I know) actually contains mung bean paste filling, but let's pretend it doesn't, because I don't have time to cover the mung bean paste recipe in » Read More

How To Make Yee Mein (Fried Wheat Noodles)

Yee Mein (Cantonese) aka fried wheat noodles come in two varieties that I'm aware of - there's the thinner, darker version that some Malaysians know and love, and there's the more famous thicker, lighter-coloured version that's used in premium Chinese restaurant dishes like crab with ginger and shallots. This recipe is for the latter. I've made » Read More

7 Lessons From 7 Years Of Live Cooking Videos

It’s easy for me to keep track of how long I’ve been doing live videos — I started right after Noah was born. I had just given birth via emergency caesarean and was still recovering at Westmead Hospital when an email from Google Australia showed up in my inbox. Google wanted to set up a meeting with me about their soon-to-be-launched new » Read More