Print PDF Mee Goreng in the Middle of a Palm Plantation In this installment of my Street Eats Journey, we travelled inland to Carotino’s palm oil plantation in Pahang. We arrived late in the day in Pahang’s capital, Kuantan – my first time there – and caught up with Jonathan who had driven up from the…
Print PDF One of the highlights of my recent trip to Kuala Lumpur was to run a Hangout-on-Air at Traders Hotel, KL, which was a first in many ways – It was the first ever Hangout-on-Air broadcast from Traders Hotel, Kuala Lumpur. It was my collaborator Fay Khoo’s first time participating in a Hangout. It…
Print PDF Penang Mee Mamak, aka Mee Goreng, has its own nuances compared to the Mee Goreng I grew up with down in the southern part of Malaysia. Click here to watch on YouTube >> https://www.youtube.com/watch?v=P-WS9fGdSLA Subscribe for more Malaysian cooking videos – Youtube.com/JackieM Penang Mee Mamak typically uses thin egg noodles (not too dissimilar to…
Print PDF Penang Char Kway Teow could arguably be the one dish that puts Penang Island head and shoulders over the rest of Malaysia in the culinary stakes. Chef Siva of Hotel Jen reveals the 3 sauce ingredients that go into a traditional Penang CKT recipe, and also shows how it’s cooked. Click here to…
Print PDF The great Malaysian north-south culinary divide comes into play with this dish, which I, as a Seremban-southerner grew up knowing simply as Hokkien Mee. It wasn’t until many years after leaving Malaysia that I was made aware that Hokkien Mee in KL-Seremban meant something quite different to Hokkien Mee in the northern state…
Print PDF I feel the need to reiterate this because unlike my online followers, most of my “real world” customers still think “restaurant” and not much else when they think of me, despite my Concord establishment having closed for nearly a year now – but one of my many activities is to run regular Google…
Print PDF I’ve had Ipoh Kai Si Hor Fun back when I was growing up in Seremban, but I was more familiar with the “dry-style” ie. “kon-loh” version from this particular kopitiam in my hometown, as opposed to the soupy variety. (Funnily enough I have yet to encounter the kon-loh version in Ipoh itself, so…
Print PDF As featured in my Hangout On Air – Noodles: Introduction First off, and I’m sure I’ve mentioned this in the early days with this blog – I write my recipes and post them on the fly; there’s no “massaging” involved, so they’re invariably going to be a bit rough. Also, I cook based…
Print PDF Learn what you’ve been doing wrong with your attempts at Char Kway Teow 😉 This is the first in a series of 8 Google Hangouts On Air that I’m conducting as a supplementary guide to my newly-released cookbook – Jackie M Truly Malaysian Street Food At Home. Anyone who knows my food would…
WAT TAN HOR (aka KWAY TEOW SIRAM) Utensils required – Wok + wok ladle, or heavy-based pan + wooden spoon/ladle. Ingredients – 250g fresh rice noodles ½ tsp soy sauce ½ tsp thick soy (caramel sauce) Some chinese greens (baby bok choy) 1 TBS cooking oil 1 tsp minced garlic 250ml chicken stock Pinch…