Blog | Food | Meat & Poultry | Noodles | Recipe
Northern Malay Noodle Soup by Chef Johari Edrus (Bihun Sup Utara)
Chef Johari Edrus of Masters of Malaysian Cuisine’s recipe for an iconic northern Malay dish called Bihun Sup Utara
How To Cook Nasi Kebuli (Crispy Chicken & Rice)
Nasi Kebuli is a fragrant rice and crispy chicken royal dish that’s famous the Malaysian state of Pahang. The word “Kebuli” is an abbreviation of the royal honorific “ke bawah duli (yang maha mulia)” (kind of like “his Majesty” etc.). I didn’t grow up in Pahang so this backgrounder on Nasi Kebuli is courtesy of…
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…
Barbecue Recipes | Blog | Cooking Tips | Food | Meat & Poultry | Recipe
How To Use The Keep Warm Setting On Your Cooker For Sous Vide Cooking
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…
Barbecue Recipes | Blog | Cooking Tips | Food | Meat & Poultry | Recipe
How To Cook Lao-Style Grilled Ox Tongue
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…
Blog | Food | Meat & Poultry | Recipe | Rice
Steamed Minced Beef with Rice (Yum Cha Recipe)
Steamed minced beef with rice is one of those dishes I no longer see at yum cha, but I remember it quite well from my weekends as a trolley pusher plus kitchenhand at Choy’s Inn restaurant in Chinatown. The beef mince is actually the same as what’s used for San Chuk Ngau Yoke ie. steamed…
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…
Blog | Cooking Tips | Food | Meat & Poultry | Noodles | Recipe | Wok Around Asia
How to Cook Oxtail Asam Pedas
A Wok Around Asia Recipe by MasterChef Malaysia Judge Chef Jo I had the privilege of meeting Chef Johari Edrus during my last trip to Kuala Lumpur, and I was intrigued by the concept of his restaurant, Symphony By Chef Jo, located in Damansara City Mall. The cuisine is “eclectic”, meaning it derives ideas, styles,…
Blog | Food | Low Carb | Meat & Poultry | Recipe
How to Cook Stir-Fried Xinjiang-Style Cumin Lamb
I’m not going to claim this stir-fried Xinjiang Cumin Lamb dish is the real deal (hence why it’s titled Xinjiang-STYLE) since I’ve yet to even visit China, plus I’ve adapted it to accommodate what I had on hand ingredients-wise along with my own flavour preferences. I discovered that half a leg of lamb (my recent…
Barbecue Recipes | Blog | Food | Low Carb | Meat & Poultry | Recipe
How to Make Spicy Lamb Skewers with Cumin
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…