Truth be told, growing up in Seremban, Dosai (aka Dosa) was never on my radar. (Though, in my defence, I can't be the only Malaysian who's all about roti canai when eating breakfast at a mamak stall.)Times have changed however, and we now eat dosai at home practically every day (by "we", I mean Paul and Noah - I might indulge a couple of times a » Read More
How to Make Homemade Tau Fu Fah (Soy Pudding) That Doesn’t Fail
This is a post covering some troubleshooting and tips for your next batch of homemade tau fu fah. It's not a recipe post, since I've already previously shared the recipe: Here (making it from scratch) - https://jackiem.com.au/2019/07/24/how-to-make-tofu-pudding-taufu-fa/ and here (using the shortcut version) - » Read More
Review: Portable Concave Induction Stove
I’d always assumed high-powered gas stoves were my only option if I wanted to - 1) use my round-bottom traditional Chinese woks 2) generate good “wok hei”. That was before I met Kenneth Lim, the owner of Omnomnom Food Truck in Perth. Kenneth convinced old-school (behind-the-times?) me that chefs in China have long ago adopted concave » Read More
How to Convert Malaysian Recipes for the Thermomix
Plus - A Case Study Using My Easy Prawn and Pineapple Curry Recipe If you’re a Thermomix TM6 owner you’re likely familiar with Cookidoo - a platform where you can pick and choose out of thousands of recipes. You select what you want to cook, and it guides you step-by-step with preset temperatures, times and speeds. But if you’re a Malaysian » Read More
How To Cook Vegan Penang Char Koay Teow
In Street Food Journeys: Malaysia Series 3 (Plant-Based Edition) we explore some of Malaysia's most famous dishes, and show our audience how to tweak them to be vegan-friendly. Episode 1 covers Penang, arguably Malaysia's most famous street food destination, and in this particular segment, I demonstrate how to cook a vegan version of Penang Char » Read More
7 Ways To Use Malaysian Satay Sauce (Kuah Kacang)
When I started my food business, my specialty was satay (bet you didn't know that) - I used to cook them on charcoal grills and sell them at the monthly Kirribilli and Mosman Markets in the mid-90s, back when I was still working in an office during the week. And I used to make a disproportionate amount of satay sauce ("kuah kacang" in Malay) to go » Read More
7 Ways To Use Spring Roll Wrappers (Kulit Popiah)
Everybody loves to eat spring rolls (aka egg rolls in America) and while you can buy pre-made spring rolls easily, in my opinion it always tastes better when you make it yourself at home. Not only that, you get to decide exactly what ingredients go into it. Nowadays in Australia, you can find frozen spring roll pastry that are Made in Malaysia » Read More
8 Recipe Ideas for Kaya (Coconut And Pandan Spread)
The word “kaya” has two meanings in Malay - it can mean “rich” as in “wealthy”, or it can refer to a coconut and pandan jam that’s universally loved by Malaysians. Making kaya at home properly can be laborious and time-consuming - back in the old days you would cook it in a double-boiler and stand over the stove for hours stirring the coconut » Read More
6 Ways To Use Frozen Roti Canai (Paratha)
Watching a Malaysian mamak flip roti canai never gets old, but many have tried and failed to master the art of the perfect roti canai in their own kitchen. Thankfully, you can buy frozen roti canai easily here in Australia - the caveat is that it's marketed as "roti paratha", which can be a source of confusion for Australians. Having said » Read More