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

Review: Portal Cafe @ 1 Martin Place

If you're in Sydney's CBD and looking for great food in a creative space with free WiFi, check out Portal Cafe, located on the mezzanine level at 1 Martin Place. I had the opportunity to visit the venue last week, and was struck by the freshness of the ingredients and the beautiful flavour combinations in the salad I ordered. The pumpkin soup » Read More

Food Fame – Facebook Group

Photo by Michał Parzuchowski on Unsplash Attention: Food Entrepreneurs Want to know how many people I speak to who struggle to stand out in their food business despite the long hours and hard work they put in? Answer: Lots. They so deserve to be rewarded for their incredible talent in the kitchen. But without expensive » Read More

How to Cook Szechuan Crispy Eggplant With Yu Xiang Sauce

Iteration 1 - battered eggplant with simmered sauce Yu Xiang means “fish-fragrant” in Mandarin, but I’ve avoided using the direct translation in this title to avoid confusion - there’s no fish in this vegan dish, much like there’s no seafood in hoisin (Cantonese for “seafood”) sauce. “Fish-fragrant” references the fact that the sweet, sour and » Read More

How to Make Krepek Ubi Pedas Manis – Spicy Potato, Cassava or Sweet Potato Crisps

Krepek ubi pedas manis is Indonesian for spicy and sweet crisps made usually from cassava or sweet potato. I’ve previously made and posted the recipe for the sweet potato version but I’ve recently tested it using potato and cassava as well. I also tried a few different variations including using less sauce and therefore a much thinner coating on » Read More

Concord Hospital Market Is Back; Also, My New Kitchen

Concord Hospital Market, which was disrupted for months due to construction work at the site, has now officially resumed; I'm back on the green at lunchtime on Thursdays if you happen to be in the area; details per below - Where: Concord Hospital, Entry via Gate 2 on Hospital Road When: Thursdays 11am-2pm What: Jackie M's Char Kway Teow » Read More

How to Make Egg Noodles II

During a recent Live Asian Kitchen broadcast on Twitch, I decided to experiment with a couple of different variations of homemade egg noodle recipes and techniques. I made 2 batches of dough - one using my regular Hakka pan mee recipe (ratio of 1 egg : 1 kg plain flour), kneaded in a machine mixerone using 4 eggs : 500g plain flour, kneaded by » Read More

Letter To A Student In China

Awhile back, I was contacted online by a Chinese student who wanted to tell Noah's story as part of a school assignment. I'm resharing my letter here because I'm a big fan of repurposing content, plus it's a good opportunity for me to point my audience to my other website - babyNoah.com.au - which is where I'll write more about this aspect of my » Read More

New Stories, Bold Legends Podcast

Valerie Khoo, the curator of the City of Sydney’s Sydney Lunar Festival, has just released a 15-part podcast series called “New Stories, Bold Legends”. It features interviews with “leading Australians from the arts, fashion, business, science, politics and more” who celebrate the Lunar New Year. This includes the likes of brain surgeon Charlie » Read More

Australia Day At Yaralla Estate – Jackie M Pop-Up

Yaralla Estate groundsImage via www.slhd.nsw.gov.au If you've been craving my food over the long summer break, here's an opportunity to grab some of my Char Kway Teow and hand-rolled spiral curry puffs this coming Saturday evening. I'll be running my pop-up at Yaralla Estate in Concord, Sydney, to celebrate Australia Day. There will be free » Read More