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 Make Chicken or Beef Bak Kwa (Barbecued Minced Meat)

I grew up in the part of Malaysia where this is known as “long yoke” (Cantonese & Hakka), and for a long time after coming to Australia, I had no idea what other people were talking about when they made reference to “bak kwa” (Hokkien) - more evidence of how gloriously splintered Malaysia can be when it comes to food, language and » 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

How to Cook Duck Soup with Salted Vegetables

  I used the duck bones (with a generous amount of meat left on it) from the same duck in my last post, to make duck soup with salted vegetables, a well-loved Chinese homestyle soup that originated from the Fujian province in China. The duck soup segment begins about halfway through this live video -   Duck Soup with » Read More