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

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

How To Make Petis Udang or Hei Ko (Prawn Paste)

This prawn paste is sometimes called shrimp paste (not to be confused with belacan/terasi; I know, it's confusing), and it's best known as the base for Penang rojak aka fruit rojak, and as a topping/dip for Penang Assam Laksa. It's molassy, dark brown, sweet and pungent. In Chinese it's known as Hei Ko, and in Malay it's called Petis Udang or Otak » Read More

How to Cook Oxtail Asam Pedas

A Wok Around Asia Recipe by MasterChef Malaysia Judge Chef Jo I had the privilege of meeting Chef Johari Edrus during my last trip to Kuala Lumpur, and I was intrigued  by the concept of his restaurant, Symphony By Chef Jo, located in Damansara City Mall. The cuisine is "eclectic", meaning it derives ideas, styles, and tastes from a broad and » Read More

How to Cook Steamed Fish with Choy Poh (Preserved Radish)

I've previously posted a couple of steamed fish recipes with preserved vegetables, and this is a variation on one of them; this time around, I'm using barramundi instead of silver perch (though, really, this would work with most white fish/fish fillets). Since I get asked all the time, I'm also showing you the type of  "choy poh" ie. preserved » Read More

Chillies (30 Days 30 Asian Ingredients Series)

In this Live broadcast on Chillies, I cover the different types of chillies used in Malaysian and Southeast Asian cooking, and explain their uses and preparation methods. I also reveal a good, cheap substitute that I’ve encountered in my recent trips to my local non-Asian fruit and vegetable shop, and how to “hack” the flavour to achieve the same » Read More

How to Flip & Cook Roti Canai | Roti Bom | Murtabak & More (Part 2)

A Wok Around Asia Roti Canai Masterclass by Traders Hotel Kuala Lumpur This is part 2 of a two-part series on how to make roti canai; part 1 (click here) covered how to make the dough, and this part shows you how to flip, fill and fold the roti. Chef Chandra of Traders Hotel Kuala Lumpur covers all the popular roti styles available at your » Read More

How to Make Perfect Roti Canai Dough

A Wok Around Asia Recipe By Traders Hotel Kuala Lumpur When I got into this whole “food thing” back in the day, I had to learn how to make everything myself through trial and error, because hawkers in Malaysia were notoriously secretive about their craft. One of these recipes was for roti canai (roti prata if you’re Singaporean), and I’ve » Read More

How to Make Jackie M’s XXO Sauce

I remember when XO sauce started popping up in Chinatown menus as an option for your stir-fried Chinese dishes a couple of decades ago, and thinking it must refer to cognac. I eventually learned that it was in fact a condiment made with dried scallops, an ingredient that’s expensive enough that it would deter me from ever entertaining the thought » Read More

How to Make South Indian Appam, Dosai and Mutton Curry

I had a bit of a culture shock when I first arrived in Australia and found the Indian food available in this country (and much of the West, as it turns out) to be very different to the Indian food I grew up eating in Malaysia. That was when I learned the difference between the North Indian curries found in Indian restaurants here, which are usually » Read More