Paul Gray is adding a “budget eating” angle to our South Africa Meets Malaysia broadcasts. In this session, he tackles turning a cheap cut of meat into tender steak.
South Africa Meets Malaysia – cooking steak South African-style, accompanied with Malaysian sides
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…
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…
A Wok Around Asia Recipe from Courtyard by Marriott Siem Reap Resort, Cambodia I didn’t get a chance to visit Sihanoukville during my first Wok Around Asia jaunt, but I had the opportunity to taste one of its well-known dishes, Sihanoukville Cuttlefish, at Courtyard by Marriott Siem Reap Resort’s Lok Lak Restaurant. This recipe is…
I first got a taste of spicy cumin lamb skewers during what was meant to have been a satay feast at my parents’ house in Sydney’s southwest. In amongst the hundreds of Malaysian satays that were cooked up that day, there were also some Xinjiang-style lamb skewers; apparently it was a dish introduced to them…
I grew up in the part of Malaysia where this is known as “long yoke” (Cantonese & Hakka), and for a long time after coming to Australia, I had no idea what other people were talking about when they made reference to “bak kwa” (Hokkien) – more evidence of how gloriously splintered Malaysia can be…
One feature of Indonesian cooking is that the chicken is commonly cooked in its marinade before it’s grilled or fried. This is a brilliant way to prevent under-cooking your chicken on the barbecue, and it also allows you to prepare a day or two in advance and keep the cooked chicken refrigerated until needed. INGREDIENTS: 2 kg chicken pieces 3…
There are two broad versions of Otak-Otak in Malaysia; the otak-otak in Penang are wrapped in banana leaves, folded in square parcels and steamed; the otak-otak in the Southern states of Johor and Melaka are wrapped in coconut leaves and grilled. This recipe splits the difference in that I use banana leaves but grill the…
This Vietnamese-inspired barbecue prawn dish is served on a bed of shredded green papaya, but young mango would work just as well, and would add a nice tangy note to the dish. In the absence of either, I would suggest thinly shredded cabbage. Adapted from Luke Nguyen’s “Indochine”. INGREDIENTS: 600g prawns, peeled 2 Tbsps oyster…