Print PDF Yes it’s been awhile! Here’s the recipe to a quick-and-easy Chicken Rendang dish that I prepared via Google Hangout (ie. Live Internet Broadcast) a couple of weeks back – Easy Chicken Rendang – 2 TBS Mak Siti Rendang Spices Powder, mixed to a paste with some water 4 TBS Carotino Red Palm Fruit…
Print PDF WAT TAN HOR (aka KWAY TEOW SIRAM) Utensils required – Wok + wok ladle, or heavy-based pan + wooden spoon/ladle. Ingredients – 250g fresh rice noodles ½ tsp soy sauce ½ tsp thick soy (caramel sauce) Some chinese greens (baby bok choy) 1 TBS cooking oil 1 tsp minced garlic 250ml chicken…
http://www.youtube.com/watch?v=1MchPKTZZPM&feature=share&list=UL1MchPKTZZPM
This hasn’t been posted on Google Plus yet, but if you’re interested in joining the hangout, circle me there – www.google.com/+JackieM – and let me know so I can send you an invitation to the ‘cooking class’.
Print PDF I’d been meaning to post this for awhile but before I had the chance I was asked by SBS Broadcasting last week if they could come round and take pictures of me flipping roti in my kitchen. This happened in a flash and before I knew it they wanted the recipe to post…
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 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 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’….