I had a bit of a culture shock when I first arrived in Australia and found the Indian food available in this country (and much of the West, as it turns out) to be very different to the Indian food I grew up eating in Malaysia. That was when I learned the difference between the North Indian curries found in Indian restaurants here, which are usually » Read More
How to Cook Spicy Chocolate Seafood Pasta
May 10, 2018 by
A Wok Around Asia Recipe Courtesy of Symphony By Chef Jo Masterchef Malaysia judge Chef Jo's restaurant, Symphony by Chef Jo in Kuala Lumpur's DC Mall, serves what he describes as "eclectic cuisine" - he draws inspiration from food and flavours from around the world to produce a menu with intriguing-sounding items like Spicy Chocolate Seafood » Read More
How to Make Khmer Red Ant Beef Salad
April 30, 2018 by
A Wok Around Asia Recipe by Chef Chanrith Van of Courtyard by Marriott Siem Reap Resort I can legitimately say that I’ve never looked at an ant (red or otherwise) and wondered what it would taste like. Nonetheless, I wasn’t about to pass up an opportunity to try it during my visit to Siem Reap, where it was served as part of a carpaccio-like rare » Read More
How to Cook Khmer Seafood Amok
April 19, 2018 by
A Wok Around Asia Recipe by Chef Chanrith Van of Courtyard by Marriott Siem Reap Resort I knew very little about Khmer food prior to Siem Reap, but I had heard of Amok, a strong contender for the title of Cambodia’s national dish. I was also vaguely aware of some lively online debates as to what constitutes an authentic amok. Chef Chanrith Van » Read More
How to Make Curry Laksa (aka Curry Mee) – Cooking Class Recipe
April 12, 2018 by
I was invited to do a demonstration cooking class at Kogarah Community Services yesterday, where I made a curry laksa (aka curry mee if you’re from Penang) based on a recipe originally supplied by the Grand Hyatt Hotel in Kuala Lumpur. (By the way, I enjoyed the session enough that I’m currently open to offers to do more of these workshops, so » Read More
How to Cook Khmer Beef Lok Lak
March 30, 2018 by
A Wok Around Asia Recipe by Courtyard by Marriott Siem Reap Resort Beef Lok Lak is a famous Khmer dish that is ubiquitous on restaurant menus and at street stalls all over Siem Reap. Chef Chanrith Van of Courtyard by Marriott Siem Reap Resort takes it up a notch by applying his classical culinary training to this local favourite; he uses local » Read More
How to Cook Penang Char Koay Teow
March 5, 2018 by
Penang Char Koay Teow - A Wok Around Asia Recipe Courtesy of Parkroyal Penang Resort Folks, I'm very proud to present the first how-to video from my Wok Around Asia project, and it's appropriately on Char Koay Teow (or Char Kway Teow), one of the most popular dishes from Malaysia's street food capital of Penang. It's different from my own version » Read More
How to Cook Malaysian Chicken Curry Noodles
February 26, 2018 by
I wasn’t intending to blog about this Live Asian Kitchen broadcast, because Malaysian Chicken Curry is something I cook on a regular basis and I've already posted the recipe in the past. However, this particular batch turned out different enough (in a good way) that I thought it worth sharing. Plus there's the added element of serving it with » Read More
How to Make Indonesian Sup Soto (Low Carb)
December 26, 2017 by
I was hesitant to call this a Soto since its defining characteristic is the use of compressed rice squares (ketupat) simmered in soup, and with the whole low-carb thing, I’m severely restricting my rice consumption. Instead, I added some coconut powder (I would have used coconut cream or coconut milk but I didn’t have any on hand) to compensate » Read More
How to Make Cauliflower Fried Rice (Low-Carb)
December 20, 2017 by
In this Live Asian Kitchen you will hear me say repeatedly how much I disliked cauliflower, and how much contempt I held for the attempts at cauliflower fried rice I’d seen online. They looked like gooey couscous or risotto, and bore no resemblance to fried rice as I know it. I thus came into to this session with very low expectations, but was » Read More