And if you’re as painfully Malaysian as I am, your default supermarket cut for steak would be something like scotch fillet (which is why I rarely eat steak – it’s exxy). But Paul decided to add a “Budget Meal” angle to our South Africa Meets Malaysia broadcasts, so he tested three different ways to prepare chuck crest to produce the most tender results.

Catch the replay here –

Here are the key points and techniques from the broadcast:

1. Choosing and Preparing Cheap Cuts

• The experiment used chuck crest, one of the cheapest and toughest beef cuts (previously ~$12/kg, now ~$14.99/kg).

• Chuck crest is usually used for slow-cooked dishes (curries, stews), not steak. The goal was to see how it performs as steak using different prep and cooking methods.

• Always cut steaks 3 cm thick (approx.) to allow proper heat penetration and searing.

Budget tip:
Buy cheap “dog bones” and secondary cuts (like chuck, shank, ribs) from butchers or wholesalers such as Australian Meat Emporium. These are undervalued by mainstream customers but perfect for home cooks who know how to coax flavour from them.

2. The Three Methods Tested

For cheap cuts, slow pre-cooking (sous vide or oven) breaks down sinew and collagen. A quick sear at the end adds crust and flavour.

3. Key Searing Tips

• Use high-smoke-point fat — beef tallow, ghee, or canola (avoid olive oil).

• Dry the steaks thoroughly before searing to avoid steaming.

• Sear for 60 seconds per side, pressing down with a heavy object or steak press to maximise surface contact.

• Don’t cover with a lid — use a porous splatter guard to prevent moisture buildup and splatter.

• Flip often (every 30 seconds) if cooking directly from raw to build even crust.

4. Seasoning and Marinade

• Simple, Malaysian-influenced seasoning:

  • Salt

  • Chicken powder

  • Chili flakes

  • Sarawak pepper (adds floral aroma and depth)

  • Optional: a dusting of cornstarch for light tenderising

• Always season to taste — adjust salt and spice levels to your preference.

5. Sauce #1 – Mushroom + Peppercorn Sauce

Technique:

• Sauté fresh garlic and Sarawak peppercorns in butter to extract oils and aroma.

• Add button mushrooms (browned in butter if possible).

• Incorporate beef stock (preferably homemade from beef bones).

• Finish with evaporated milk for creaminess.

Budget notes:

• Cheap mushrooms from “specials shelf” or clearance bins work fine.

• Homemade beef stock from pet-grade bones yields flavour and tallow for frying later.

6. Sauce #2 – Malaysian-Style Chili Hot Sauce

Hybrid concept: a cross between a Western hot sauce and a Malaysian sambal.

• Soak dried chillies in hot water until softened.

• Blend with onion, garlic, tomato, vinegar (apple cider, ~1 tbsp), chicken powder, Sarawak pepper, and salt.

• Cook down until fragrant — consistency should be pourable, not pasty.

• Adjust thickness with water or the reserved chili-soaking liquid for more heat.

7. Stock & Fat Rendering

• Save and reduce leftover beef-bone stock until gelatinous.

• Once chilled, scrape off the fat cap to render into beef tallow.

• Use that tallow for frying steaks — it’s cost-effective and adds rich, beefy flavour.

8. Additional Tips

• If you only own one Thermomix, make chili sauce in it and cook mushrooms on the stove.

• Avoid bottled minced garlic — use pre-peeled cloves from Asian grocers (~$6–8 per kg).

9. Results Summary

• Sous Vide (57 °C, 2 hrs) → Tender, juicy, clearly the winner.

• Oven (90 °C, 2 hrs) → Acceptable, but firmer texture.

• Pan-only (raw) → Tough; not steak-worthy.

Takeaway:
To transform cheap chuck cuts into steakhouse-quality meals, low-temp precook + high-heat sear is the unbeatable combo.

The post The $10 Chuck Steak Challenge: Can You Turn the Cheapest Cut into a Decent Steak? first appeared on Jackie M..

I remember wondering why she would even think I knew anything about gnocchi because last I checked, it wasn’t Malaysian. Like it or not, that’s how I’ve always been when it comes to cooking; across the 33+ years I’ve been in the food space, I’ve always been tunnel-visioned to the exclusion of most other cuisines. 

That’s the same when it comes to South African cooking. My partner-in-crime Paul Gray, as most of you would know, is from South Africa. Paul is an outstanding cook in his own right, but because I tend to hog the kitchen most days of the week, I don’t get nearly enough exposure to his cuisine.

Some of you might even remember the good old days of our Masters of Malaysian Cuisine (MOMC) broadcasts during the Covid lockdown, when Paul would cook along live on air with Liam Ghani, who’s a Malaysian based in South Africa.

Since they stopped doing so (for various reasons – including that the lockdowns ended, and Paul moved to Sydney, etc.), I’ve had many people reminisce about how much they enjoyed watching these “boys” cook and banter about South African life, food, and culture.

I’m still hoping we can loop Liam back in some day, but in the meantime, I decided to get Paul back in front of the camera (instead of behind it, which is where he is most times – all our MOMC videos are edited, and sometimes filmed, by him), hence why we went Live last Friday on fairly short notice.

Paul made a steak using rump cap (a cut that I would never have thought would work for this purpose), while I contributed some obligatory Malaysian and Malaysian-inspired sides like a shortcut Acar, a Garlic & Butter Potatoes with chillies and curry leaves, and a shortcut coconut rice (although Paul ended up making it).

Here’s the replay of the broadcast for you to check out (it’s actually multi-streamed across our social media and YouTube channels) –

 Here are some tips extracted from the broadcast:

South African-Style Steak

Paul’s method for cooking the steak is a “reverse sear,” which is ideal for thicker cuts of meat.

Cut of Meat: A rump cap (also known as picanha) was used. Other good cuts include ribeye or Scotch fillet.

Preparation:

For a better crust, you can coat the steak in salt and leave it uncovered in the fridge for up to 24 hours to help draw out moisture.

Before cooking, pat the steak completely dry with a paper towel. A dry surface is crucial for getting a good sear.

Cooking Technique (Reverse Sear):

1. Place the steak in an oven on a low heat (130°C was used). Cook it until it reaches your desired internal temperature for doneness (e.g., 48°C for medium-rare). Using a meat thermometer is the most accurate way to do this.
2. Remove the steak from the oven and let it rest for about 15 minutes before searing.
3. Heat a cast-iron pan until it is very hot. Add a fat like beef tallow, followed by some butter just before finishing.
4. Sear the steak for approximately two minutes per side to develop a crust.
5. Once seared, it is crucial to let the steak rest for at least five minutes before cutting. Resting allows the juices to recirculate throughout the meat, resulting in a more tender and flavourful steak. A useful tip is to rest the steak on a grill rack so that the bottom doesn’t get soggy and lose its crust.

Easy Coconut Rice (Hack)

This is a quick method for making coconut rice without the risk of burning the rice due to the starch in the milk.

1. Cook your rice as you normally would, but add a bit of salt to the cooking water.
2. Once the rice is fully cooked, fluff it up with a spoon or spatula.
3. Add about two tablespoons of coconut milk powder directly into the hot, cooked rice.
4. Mix vigorously to ensure the powder is evenly distributed and fully incorporated.
5. Place the rice in a sealed container (like a thermo server) to keep warm and allow the powder to fully hydrate.

Quick Acar (Malaysian Pickled Salad)

This recipe uses a “hack” of starting with a pre-made sambal base.

Ingredients:

• Vegetables: Cabbage, carrots, and cucumber.
• Base: Any leftover or store-bought sambal.
• Dressing: White vinegar, water, sugar, salt, raw minced garlic, and turmeric powder.
• Add-ins: Crushed roasted peanuts, toasted sesame seeds, and fried onions.

Method:

1. For a quick-prep hack, chop the cabbage and microwave it for about five minutes to soften it, instead of blanching it in a large pot. Leave the carrots and cucumber raw for crunch.
2. Combine the vegetables in a bowl. Boil a solution of vinegar with a little water (around a 4:1 vinegar-to-water ratio) and pour the hot liquid over the vegetables.
3. To the vegetables soaking in the vinegar, add a generous amount of sugar, salt, turmeric powder, and minced garlic. Mix well.
4. After a few minutes, drain off some of the excess liquid, but not all of it, to avoid the acar being too dry or too watery.
5. Mix in your sambal base. Add fried onions, which help to thicken the sauce and add texture. Finally, stir in the crushed peanuts and toasted sesame seeds.
6. Adjust the seasoning with more sugar or salt until you have a balanced sweet, sour, and savoury flavour.

Potatoes with Garlic, Coconut Cream & Curry Leaves

This is a creamy, Malaysian-style side dish that can easily be made vegan.

1. Cut potatoes into bite-sized pieces. Cook them until soft by microwaving, steaming, or roasting. For extra texture, you can briefly deep-fry or air-fry the cooked potatoes until the outside is slightly crisp.
2. Heat oil in a pan (use vegetable oil for a vegan version). Sauté minced garlic, curry leaves (fresh is best, but dried works), and sliced chilies until aromatic.
3. Stir in coconut cream and season with mushroom seasoning (a vegan alternative to chicken powder), a pinch of sugar, and pepper. Let the sauce simmer and thicken slightly.
4. Add the pre-cooked potatoes to the pan and toss until they are well-coated in the creamy sauce.

Paul and I plan to continue doing these broadcasts regularly; if you’re not already on my email list (where I send updates/recipes/etc.) – you’re missing out. Just pop your name and email address here – JackieM.com.au/email

The post How to Cook Steak & Accompaniments – South Africa Meets Malaysia first appeared on Jackie M..

I had the chance to test it out with my Lao-style grilled ox tongue recipe that I published recently >> https://jackiem.com.au/2019/10/24/how-to-cook-lao-style-grilled-ox-tongue-sous-vide/ – and I just wanted to come back here with an update. That method in itself (ie. using sous vide cooking) was a hack on the traditional way of tenderising ox tongue, which is to use shredded green papaya.

For those who have no idea what sous vide cooking is, it’s basically food that’s vacuum-bagged and placed in a water bath for an extended period of time until it’s uber tender, so that you can just finish it off (in the case of steaks) on a grill for seconds before serving it up.

When I make Malaysian-style soft-boiled eggs (which is NOT the same as regular soft-boiled eggs, since the water temperature needs to be well below boiling point, at about 65C-70C), I use a Thermomix or Thermocook >> https://jackiem.com.au/2017/01/13/cook-malaysian-soft-boiled-eggs/ – which allows me to set the temperature and time for the eggs to cook. And you could do the same if you had a sous vide unit as well; it’s the same concept.

However, if you have neither a sous vide stick nor a Thermomix, you could use the keep warm setting on your rice cooker (if you’re Asian, since most Asian households have one) or a slow cooker or Instant Pot. You’ll need to work out what the keep warm temperature is for your device (usually around the 65’C/149F mark), and adjust the cooking times accordingly.

FYI I know western cooks like precise measurements but I don’t – what two eggs or two pieces of steak are exactly the same size etc. anyway – so go and experiment away. If you’re doing Malaysian soft-boiled eggs I would try cooking them for 25 minutes (from the time the Keep Warm setting kicks in) and see how they turn out.

Back to the ox tongue, and I know technically sous vide means to cook the food in a vacuum, but I didn’t bother, partly because I didn’t want to waste any more vacuum bags than I needed to do, and also partly because not everyone has a vacuum sealer and vacuum bags sitting around in their home.

I used the same recipe but DOUBLED the amounts of seasoning (ie. 2 TBSP salt, 2 TBSP sugar, etc.), then I placed the ox tongue pieces in the cooker (in my case, it was the Instant Pot), and added just enough water to have them submerged.

I then left them in the pot on Keep Warm for the maximum duration it runs on the Instant Pot, which is 12 hours (just because I couldn’t be bothered timing it). Basically, I put them in the evening before and they were ready by the next morning.

The ox tongue turned out at least as tender as when cooked in vacuum bags in a proper sous vide bath, though probably slightly more well done. As per the previous recipe, I then just needed to sear them for 20-30 seconds or so on each side before slicing them up.

I’m going to test this out with steak next time but I hope this inspires you to take a second look at the under-utilised Keep Warm setting on your slow cooker or rice cooker or Instant Pot and start figuring out how you can experiment with sous vide cooking in them. Assuming you don’t already have a sous vide unit, of course.

The post How To Use The Keep Warm Setting On Your Cooker For Sous Vide Cooking first appeared on Jackie M..

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 the result is perfect. If you don’t have a sous vide unit and you’re Asian and have an automatic rice cooker at home (yes, I’m stereotyping), the keep warm setting on it should work too.

By the way, if you’re based in Sydney, your best bet to buy ox tongue is from Asian butchers in Cabramatta – make sure you ask them to skin it for you, otherwise you could end up spending a loooong time doing it yourself at home.

Shoutout to Froothie Australia for the sous vide stick, and to Chang’s for the oyster sauce!

Lao-Style Grilled Ox Tongue

INGREDIENTS:

1 ox tongue (approx 1 kg pre-skinning)

Marinade –

1 TBSP salt

1 TBSP sugar

1 TBSP fish sauce

2 TBSP oyster sauce

2 TBSP minced garlic

1 tsp pepper

Dipping Sauce (combine and mix well) – 

2 TBSP fish sauce

1 TBSP lime/lemon juice

1 TBSP sugar

2 tsps minced garlic

2 tsps sliced bird’s eye chillies

1 TBSP chopped coriander

METHOD:

1. Cut ox tongue lengthwise so each piece is about 2 cm thick.
2. Combine with marinade ingredients, then place in one or more vacuum bags.
3. Vacuum-seal the bags (if there’s a risk of the marinade leaking, you might need to double-bag, with the inner bag folded).
4. Place in a water bath and sous-vide at 62’C for 6 hours (or use the keep warm setting on an automatic rice cooker, which, at 65’C, should be fine).
5. Remove, wipe off the marinade, and sear on a pan with a little oil (or cook on a grill – check out GearHungry) for about 20 seconds each side.
6. Slice and serve with the dipping sauce.

Do you want me to coach you on how to cook all the dishes on my restaurant menu? Then make sure you check out WokAroundAsia.com

The post How To Cook Lao-Style Grilled Ox Tongue first appeared on Jackie M..

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 courtesy of Chef Chanrith Van, who’s one of the most talented Khmer chefs on the scene today, and it is amazing.

By the way, I’ve since attempted this during one of my Live Asian Kitchen broadcasts (I’ll post about it separately later) and even minus some of the local ingredients, eg. the kampot peppercorns and edible flowers, it tasted fantastic, so don’t let that put you off from attempting this at home using what you can find here in Australia.

Here’s the video on how it’s made, followed by the full recipe below >>

Sihanoukville Cuttlefish

INGREDIENTS:

2 Cuttlefish, about 180g each
2 TBSP pepper & lemongrass marinade
1 TBSP olive oil
2 TBSP Koh Kong Dressing
1 ea red radish, shaved
10 g fresh green Kampot peppercorn
1 TBSP pumpkin puree
5g red, yellow, pink needle flower
1 TBSP crushed peanuts

METHOD:

1. Clean cuttlefish and remove heads. Score the cuttlefish on one side, and skewer with bamboo sticks along the length of the other side.
2. Marinate with pepper & lemongrass mix for 10 minutes.
3. Heat the wok until smoking hot, then sear the cuttlefish until a nice golden colour.
4. Remove bamboo skewers and cut the cuttlefish tubes into 3 pieces each.
5. Smear plate with 1 TBSP pumpkin puree.
6. Arrange cuttlefish on top, then spoon 1 TBSP Koh Kong dressing over them.
7. Garnish with flowers, radish and crushed peanuts, then serve.

Pumpkin Puree

INGREDIENTS:

30g olive oil
580g pumpkin
1 ¼ TBS fine salt
450ml water
1 ¼ TBS sugar

METHOD:

1. Peel and cut the pumpkin into thin slices.
2. Heat oil in a saucepan, then add the pumpkin and cook until soft.
3. Add salt, sugar and water and bring to a boil.
4. Transfer to a blender and blend until soft, then pass through a sieve.
5. Allow to cool, then store in refrigerator until use.

Pepper & Lemongrass Marinade

INGREDIENTS:

1 tsp crushed black pepper
20g green kampot pepper, crushed (or replace with black peppercorns)
2 cloves garlic, chopped
2g lemongrass, chopped
¼ tsp red hot chili, julienned
1 kaffir lime leaf, julienned
30ml extra virgin olive oil (or any kind of cooking oil)
½ tsp fine salt

METHOD:

1. Combine all ingredients. This marinade is suitable for seafood, beef or chicken.

Koh Kong Sauce

INGREDIENTS:

70g red large chillies, deseeded, chopped
7 cloves garlic, peeled
1 bird’s eye chili, chopped
80g white sugar
20ml white vinegar
70ml fish sauce
46ml fresh lime juice
40g sweet chili sauce
3g fine salt

METHOD:

1. Pound chillies and garlic into a rough paste with a mortar and pestle.
2. Add all the other ingredients, mix well, then transfer into a bowl.

My Wok Around Asia Siem Reap trip was made possible through the support of the following –

The post How to Cook Sihanoukville Cuttlefish first appeared on Jackie M..

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 by their new northern Chinese friends from church.

As a loyal Malaysian, I was there for the satays, but I was immediately converted once I tasted the lamb skewers; I was even more impressed when I found out how easy they were to make. No lengthy list of ingredients and no marinating required beforehand; just skewers of lamb sprinkled with salt, cumin and chilli flakes as they cooked on the grill.

I did a quick online search and found some recipes that do require marinating and some additional ingredients, but this version was what I ate at my parents’ as taught by their Xinjiang friends, and I think it works great, so here it is.

Xinjiang Lamb Skewers with Cumin

INGREDIENTS:

1 kg lamb, cut into 2cm cubes

2 TBSP salt

2 TBSP cumin powder

2 TBSP chilli flakes

Oil for brushing

Bamboo skewers

METHOD:

1. Skewer the lamb pieces onto bamboo sticks; make sure there are no gaps in between the chunks of meat.
2. Place lamb skewers on hot barbecue or grill, brush with a little oil and sprinkle with salt, cumin and chilli flakes.
3. Repeat on the other side.
4. Cook until done, remove and serve immediately.

The post How to Make Spicy Lamb Skewers with Cumin first appeared on Jackie M..

The most popular version of Long Yoke, aka Bak Kwa, is made with pork, but since I don’t eat pork, I make mine with chicken mince. I could have sworn my parents used to make it with sliced beef as well, but it’s late as I type this, and I don’t want to wake my poor stepmom up with a phonecall to check.

In any case, in this Live Asian Kitchen broadcast, I had some beef mince (not sliced beef) to use up, so I decided to make a batch with it, and it was far superior, in my opinion, to the chicken mince version. It didn’t help that the chicken I was using was a fine mince (unlike the coarser grind I used to use when I made it for my business), so the texture came out weird, like devon.

Watch the Live Asian Kitchen replay to see how it’s done from start to finish >>

This was the recipe I dug up from my restaurant files, though in all honesty I can’t be sure if it was really the same one we used back in the day (I haven’t made it in years), since I vaguely remember adding red food colouring to ours, which isn’t listed here.

Nonetheless, it turned out fine, so here it is –

Adapted from Tazz in the Kitchen

INGREDIENTS:

500g minced chicken

1 1/2 Tbsps fish sauce

1 Tbsp thick soya sauce (aka cooking caramel)

1 Tbsp light soy sauce

1 Tbsp Shaoxing wine

1/2 cup sugar

1/2 tsp 5 spice powder

1 tsp oil

METHOD:

1. Place all ingredients in a mixing bowl, use a pair of chopsticks or a fork and stir vigorously in one direction until a gluey paste is formed.
2. Pre-heat oven to 125°C.
3. Place meat on a large piece of parchment paper.
4. Cover with clingfilm.
5. Roll into a thin sheet (about 2mm thick).
6. Bake at 125°C for about 20 mins.
7. Increase temperature to 180°C and bake for about 20-30 mins or until the sides are charred.
8. Cool and cut into pieces.

The post How to Make Chicken or Beef Bak Kwa (Barbecued Minced Meat) first appeared on Jackie M..

INGREDIENTS:

2 kg chicken pieces
3 Tbsps lemon juice
1 Tbsp salt
⅓ cup minced lemongrass
2 Tbsps kecap manis
½ tsp pepper
2 Tbsps sugar
1 Tbsp tamarind extract
250ml water
2 Tbsps oil

Paste –
1 onion
4 cloves garlic
2 cm ginger
2 cm galangal
2 chillies

To baste –
2 Tbsps oil
3 Tbsps kecap manis

METHOD:

1. Combine paste ingredients and blend in a food processor.
2. Transfer into a saucepan, add the rest of the marinade ingredients and simmer until chicken is cooked.
3. Leave chicken to marinate a further 3 hours.
4. Grill on medium heat for 10 minutes, basting with oil first, then kecap manis.
5. Remove and serve.

The Ziggy barbeque used in this series was sent to me courtesy of Ziegler and Brown. For more information about this and others in the range, visit www.ZieglerAndBrown.com.au 

For your chance to win one of two Ziggy Barbeques, Follow me on Twitch at Twitch.tv/JackieMFood – I’ll be drawing the winners at random once I hit 2000 Followers. The only other requirement is that the winner will need to nominate an Australian address for delivery, or be able to pick up the prize from an Australian outlet of Barbeques Galore.

The post How to Cook Indonesian Ayam Bakar (Barbecue Chicken) – Asian BBQ Series first appeared on Jackie M..

INGREDIENTS:

300g fish fillets
1 Tbsp tapioca starch
Dash of pepper
1 Tbsp sugar
½ Tbsp chicken powder
1 Tbsp curry powder

1 egg
100ml coconut cream
1 tsp chilli flakes
1 tsp kaffir lime leaves, shredded
2 ½ Tbsp fried shallots
8 pieces banana leaves, 7x15cm
Bamboo toothpicks

Oil for brushing

METHOD:

1. Combine fish fillets with tapioca starch, pepper, sugar, chicken powder and curry powder. Blend to a paste in a food processor.
2. Transfer fish paste to bowl. Add egg, coconut cream, chilli flakes, kaffir lime leaves and shallots. Mix well.
3. Place 2 tablespoons fish paste on banana leaf (dull side up), fold in the sides and secure with bamboo toothpicks. Repeat with the remainder of the filling.
4. Grill for a total of 10 minutes, brushing the top with oil before flipping to make sure the exposed fish paste does not stick to the grill.
5. Remove banana leaf before eating.

The Ziggy barbeque used in this series was sent to me courtesy of Ziegler and Brown. For more information about this and others in the range, visit www.ZieglerAndBrown.com.au 

For your chance to win one of two Ziggy Barbeques, Follow me on Twitch at Twitch.tv/JackieMFood – I’ll be drawing the winners at random once I hit 2000 Followers. The only other requirement is that the winner will need to nominate an Australian address for delivery, or be able to pick up the prize from an Australian outlet of Barbeques Galore.

The post How to Cook Malaysian Otak-Otak (Fish Cakes) – Asian BBQ Series first appeared on Jackie M..

INGREDIENTS:
600g prawns, peeled
2 Tbsps oyster sauce
1 Tbsp fish sauce
1 Tbsp soya sauce
1 tsp sesame oil
2 Tbsps sugar
4 Tbsps garlic, minced
1 bird’s eye chilli, sliced

200g green papaya
1 stalk coriander leaves
1 Tbsp crushed roasted peanuts
1 Tbsp crispy fried garlic

METHOD:

1. Combine marinade ingredients with prawns. Marinate for 20 minutes.
2. Peel and shred papaya.
3. Remove prawns from marinade and transfer to grill. Baste with oil and grill until done.
4. Transfer marinade to a saucepan and simmer until slightly thickened. Allow to cool.
5. Toss papaya with cooked marinade, peanuts, garlic and coriander.
6. Serve with barbecued prawns.

The Ziggy barbeque used in this series was sent to me courtesy of Ziegler and Brown. For more information about this and others in the range, visit www.ZieglerAndBrown.com.au 

For your chance to win one of two Ziggy Barbeques, Follow me on Twitch at Twitch.tv/JackieMFood – I’ll be drawing the winners at random once I hit 2000 Followers. The only other requirement is that the winner will need to nominate an Australian address for delivery, or be able to pick up the prize from an Australian outlet of Barbeques Galore.

The post How to Cook Vietnamese Barbecue Prawns with Papaya Salad – Asian BBQ Series first appeared on Jackie M..