My Prawn Durian Sambal – The Story Behind It

There's a story behind this dish. The Malays use fermented durian (tempoyak) in a number of dishes including in a prawn sambal (it's called Sambal Tempoyak Udang). Back when I had my restaurant here in Sydney, my Malay staff (Iza and Tawfik) taught me how to cook this dish but because we didn't have any fermented durian on hand, we used the » Read More

Martin Yan In Sydney – What’s On, Where

When I first came to Australia in 1984 I watched an Australian TV chef misconvey how to handle a basic Asian ingredient (rice vermicelli) on breakfast television. It made me so angry I swore off watching cooking shows, and the passage of time hasn’t really repaired my cynicism about TV chefs (I’ve never even watched my own cooking segments on » 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

ChatGPT vs Foodies Against Revolutionary Technology

So, last week, one of my online students threw me a curveball — could I demonstrate how to use a Thermomix to cook non-Thermomix-specific recipes? Now, I have some 400 recipes on my website (the one and only jackiem.com.au) but most of them weren’t written for a Thermomix audience. I figured, why go back to the drawing board and reconstruct my » Read More

Does Jackie M Still Do Markets Post-Covid Lockdowns? Here’s The Scoop

Curious about whether I still do markets post-Covid lockdowns? The short answer is, yes I do. But before I get into what markets you can find me at, and what I now sell, here’s a bit of an update since I last published about my in-person (IRL) activities back in early 2020 (check it out here >> » Read More

Street Food Journeys Returns With Series 4 & 5 Filmed In Malaysia

MEDIA RELEASE 26 August 2022 Street Food Journeys Returns With Series 4 & 5 Filmed In Malaysia Tourism Malaysia's Street Food Journeys is back with two new series, Laksas of Malaysia and Malaysia: Melting Pot of Asia, to once again showcase Malaysia’s culinary diversity through the lens of Sydney-based former restaurateur Jackie M. and her » Read More

Penang Island: Eat & Stay (Street Food Journeys Road Trip)

Penang Island is synonymous with street food, and it was appropriately our first stop during our Masters of Malaysian Cuisine (MOMC) road trip throughout the Malaysian peninsula in July 2022. What did we eat and where did we stay in Penang Island? As mentioned in my introduction last week, this is by no means a comprehensive list - we were » Read More

Street Food Journeys Road Trip: Malaysia (Eat & Stay Series Intro)

What do you eat and where do you stay when you’re travelling in Malaysia?  I get asked that question a lot (and similarly, I’m always looking for recommendations before I visit places in Malaysia I’m not familiar with). In July 2022, I had the opportunity to go on a road trip covering most of the peninsula of Malaysia for an entire month with » Read More

Why I Don’t Eat Pork

The topic of pork came up in a comment thread on Reddit in response to the question - what is something about your race (ethnicity) that other races may not be aware of? A Chinese redditor responded that pork permeates a lot of Chinese food, even in dishes that aren’t pork-based. As a fellow Chinese, I concur. Not just because I live in the food » Read More

Street Food Journeys: Malaysia Series 3 – Plant-Based Edition (Media Release)

FOR IMMEDIATE RELEASE Media Contact: Jackie M.FounderJackie M. & Masters of Malaysian Cuisinejackie@jackiem.com.au+61 (0) 425 797 718 Street Food Journeys Goes Plant-Based with Tourism Malaysia for Series 3 Sydney, NSW (25 Oct, 2021) Jackie M today announced a new 4-episode Street Food Journeys video series in partnership with Tourism Malaysia » Read More