How To Cook Satay Celup by Debbie Teoh (Street Food Journeys S1E1: Melaka)

The best way to describe Satay Celup is that it's a hybrid satay and steamboat (aka hotpot) dish - think skewers of meat and vegetables dipped into a peanut-based sauce in a pot at your table. I've only had it once, during my first trip to Melaka many years ago; I was surprised to find there was something like a "satay celup quarter" in the city - » Read More

Cacao Chilli Crisp w/Noodles | Dark Chocolate Date Cookies (Rachel Khoo)

Recently, BBC studios contacted me about the possibility of trying some of Rachel Khoo's recipes from her TV show, Chocolat, airing on UnifiTV and BBC Player. I'd first experienced chocolate as a savoury ingredient when I tried MasterChef Malaysia judge Chef Johari Edrus's Spicy Chocolate Pasta in Kuala Lumpur a few years back. It was delicious » Read More

How To Cook Chilli Mud Crab

N.B. Please note that I've switched email providers so the link to sign up  for recipes as displayed in the video is now expired. Please join my regular mailing list (there's a subscribe form at the bottom of this post to do so - the one that says "Join Jackie M for an Awesome Culinary Experience") if you want to keep up-to-date with all my » Read More

How To Cook Pandan Chicken Curry & Pandan Rice

As someone who's run a Malaysian food business for decades, I'm always trying to strike a balance between maintaining "authentic" flavours while cutting down on time spent in the kitchen (thanks to labour costs and staff shortage issues). My friends at MyBlueTea.com.au recently sent me some samples of their natural pandan powder (made from pure » Read More

How to Cook Lobster Yee Mein

I still remember that time we ordered lobster yee mein (fresh lobster with fried wheat noodles and garlic, ginger and shallots) during lunch in Sydney’s Chinatown; it bumped our yum cha bill to just shy of $1000. We’re talking one lobster shared among the 4 of us, in case there’s any confusion. Thankfully, it was my younger sister, here on a flying » Read More

How to Make Hainanese Roast Chicken Rice

I prefer my Hainanese Chicken Rice with roast rather than “white” chicken, though my recipe actually calls for it to be deep-fried, since it produces a crispier skin (it’s a personal preference, folks, I know that’s not how most people make it). Here’s my take on Hainanese “roast” chicken rice; I’ll post a new update down the track, especially if I » Read More

How to Make Yong Tau Foo with Chee Cheong Fun & Tim Cheong

I used to sell this at my now-defunct restaurant on Majors Bay Road in Concord, Sydney, and I still make and eat it on a semi-regular basis (anyone who watches my Live Asian Kitchen will vouch for that) so much so I assumed I’d posted the recipe on my website long ago. That was until someone on Instagram asked for the recipe and I thought I’d » Read More

How to Make Steamed Three Colour Eggs

Steamed eggs are a staple of Chinese homecooks, so if your childhood was anything like yours truly's, this will have featured regularly at the dinner table. They are sometimes embellished with other ingredients such as minced meat, or, in this instance, salted duck egg and century egg. This recipe will work just as well if you use only fresh » Read More

How to Cook Crab with Yee Meen Noodles

Mud crab with ginger and shallots and yee meen noodles is a bit of a special occasion dish at Chinese restaurants here in Australia because of its price tag, but it's actually quite easy to achieve at home, especially if you use cheaper varieties of crab like I did here. I usually go for spanner crabs, which usually go for about 1/3 the price tag » Read More

How to Cook Ayam Masak Merah (Spicy Tomato Chicken)

I’m told Ayam Masak Merah is a ubiquitous dish at Malay buffets back in Malaysia but I honestly don’t remember ever eating it. It could be that my home state of Negeri Sembilan serves up a Malay fare that’s noticeably different to that found in other parts of the country. For the longest time after it appeared on my radar, I wasn't particularly » Read More