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
How to Make Seremban Beef Noodles (Ngau Lam Fun)
This, folks, represents my culinary raison d'être - the world famous Seremban Beef Noodles, otherwise known (in Cantonese) as Ngau Lam Fun; one of countless childhood memories that finally lured me away from IT consultancy and into food full-time some 17 years ago. To expand on that a little, the reason I got into this “food thing” was partly to » Read More
How to Make South Indian Appam, Dosai and Mutton Curry
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 Make Khmer Red Ant Beef Salad
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 Beef Lok Lak
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 Malaysian Chicken Curry Noodles
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 Cook Chicken Bak Kut Teh (Chik Kut Teh)
I’ve had an aversion to pork since I was a kid, so I have no recollection of ever having eaten Bak Kut Teh (BKT), which is traditionally made using pork spare ribs. The smell of BKT is quite unmistakable however, and hard to avoid if you grew up in Malaysia or Singapore. Since I knew how it’s meant to smell, I felt vaguely confident going into this » Read More
How to Make Asian-Style Moussaka (Low-Carb)
My friends from church, Jana and Petros, invited me to their place for lunch and served such an amazing moussaka that I was determined to attempt it myself. In this Twitch Live Asian Kitchen, I “asianised” the dish through the use of Asian sauces and seasoning ingredients, AND I served it with a healthy dose of SateBoyz Vietnamese Sate Chilli » Read More
How to Render Duck Fat | How to Make Duck Crackling
The only time I’ll eat duck (or chicken) skin is when it’s crispy, so rather than discarding it, I decided to remove all the skin from the duck in this live broadcast, and render it to obtain duck fat. I also wanted to use up every last bit from this duck (I’m Asian, after all) so I made crackling from the skin. Removing the skin and fat also meant » Read More