When I had my restaurant, I used to sell a similarly decked out version of Nasi Lemak, which I called “Nasi Lemak Deluxe”.

In this third episode of Street Food Journeys: Malaysia Plant-Based Edition I demonstrated how to make a vegan version of this Nasi Lemak Deluxe, which included separate instructions for each of the components – a quick and easy way to make the coconut rice, plus vegan sambal, my method for making a simple but delicious vegan ikan bilis (fried dried anchovies), vegan omelette, vegan rendang and vegan ayam goreng (fried “chicken”).

My recipes for all except the vegan rendang and vegan ayam goreng are republished here; there’s a link at the bottom of this article to the eMagazine you can download, which covers the other dishes along with every other vegan recipe featured in the series.

Watch the replay of Street Food Journeys: Malaysia Plant-Based Edition (Kuala Lumpur) here; my Vegan Nasi Lemak cooking segment starts at about 1:15 >> https://youtu.be/QArGpy0sn6Q

Vegan Nasi Lemak

INGREDIENTS:

Garnishes:
Cucumber, cut into chunks
Peanuts, skin on, fried or roasted

a) COCONUT RICE
4 cups jasmine rice
4 cups water
1 tsp salt
2 pandan leaves, tied in a knot (optional), or 2
tsp pandan powder
2⁄3 cup coconut milk powder

b) SAMBAL
1⁄2 onion, sliced
1⁄2 onion, minced
6 cloves garlic, minced
4 large red chillies or 2 TBSP chilli powder,
mixed into a paste with onion
1 TBSP minced lemongrass (optional)
2 TBSP tamarind concentrate
2 TBSP mushroom seasoning
1 tsp salt
1 tsp ground bean paste (optional)
4 TBSP sugar (or to taste)
1⁄2 cup coconut cream (optional)
1 tsp soya sauce
4 TBSP oil

c) VEGAN IKAN BILIS
2 sheets pliable beancurd skin
1 sheet seaweed
3 TBSP plain flour
1 TBSP rice flour
5 TBSP boiling water
1 tsp salt
2 tsp mushroom seasoning
1 tsp wakame powder (optional)
1 tsp pepper
Oil for deep-frying

d) VEGAN EGG OMELETTE
1⁄4 cup besan or chickpea flour
1⁄2 piece white tofu, mashed
1 tsp tapioca starch
1⁄3 cup water
1⁄2 tsp Himalayan black salt (optional)
1 tsp mushroom seasoning
Dash of pepper
A few thin slices of onion (optional)
1⁄2 TBSP oil for frying

METHOD:

1. To cook the coconut rice, combine all ingredients except the coconut milk powder in a pot or rice cooker and cook per normal
   rice. When rice is ready and still hot, stir in the coconut milk powder and mix well.
2. Cover and rest a further 5 minutes to allow the flavours to absorb before serving.
3. To make the sambal, fry minced onion and garlic with oil until lightly browned and oil separates.
4. Add all other ingredients and simmer. Adjust seasoning, then remove from heat and serve.
5. To make vegan ikan bilis, combine flours and seasoning with boiling water. Mix into a paste.
6. Spread out beancurd skin and smear with paste. Place seaweed on it, then spread some paste on the
   seaweed layer.
7. Fold in the sides of the beancurd sheet so they completely cover the seaweed.
8. Spread the paste on the second beancurd sheet; place the first sheet on it and fold again so you end up with two sheets of beancurd sheet wrapped around one sheet of seaweed.
9. Cut into strips about 1cm x 3cm.
10. Heat oil lto 160-170C; fry strips in batches until crispy.
11. Remove from oil, drain and allow to cool before serving or storing in airtight containers.
12. To make vegan omelette, combine all ingredients in a mixing bowl and mix well.
13. Heat oil in a pan, then add omelette mixture.
14. Fry on low to medium heat until set, then flip and cook on the other side until lightly browned.
15. Remove and cut into wedges before serving.

This episode of Street Food Journeys: Malaysia Plant-Based Edition (Kuala Lumpur) also features:

• Vegan Nasi Lemak accompaniments including vegan ayam goreng and vegan rendang by yours truly
• Vegan Pecel (vegetable and tofu salad with peanut sauce) by Leeza Yeo
• The JetLag Warriors’ first impressions of Kuala Lumpur

The recipes for the entire series, produced in partnership with Tourism Malaysia Australia, can be found in the special edition MOMC eMagazine which you can download here >> Click to View or Download

Sign up to our email list so you don’t miss a single issue of our MOMC free recipe eMagazines >> MalaysianChefs.com/JoinToday

The post How To Cook Vegan Nasi Lemak first appeared on Jackie M..

Watch the replay of Street Food Journeys: Malaysia Plant-Based Edition Episode 2 here (Melaka); my Vegan Hainanese Chicken Rice segment is at the start of the episode – https://youtu.be/6Q25ZnVgHiw

Vegan Hainanese Chicken Rice Balls

INGREDIENTS:

3 cups king oyster mushroom stems, halved
lengthwise
4 cups water
2 TBSP sesame oil
4 cloves garlic, minced
1⁄4 onion, minced
3 TBSP oil

Garlic Rice:
1-inch piece of ginger, minced
6 cloves garlic, minced
1⁄4 onion, minced
1⁄3 cup oil
1 1⁄2 TBSP mushroom seasoning or 1⁄2 TBSP salt
3 cups jasmine rice, rinsed and drained
3-4 cups water (approximate)

Chilli Dip:
5 large chillies
2-inch piece of ginger
1⁄4 cup water
1 tsp salt
1⁄2 tsp sugar (optional)

Sauce:
3 TBSP sesame oil
5 TBSP soya sauce
1 TBSP cooking caramel (aka thick soya sauce)
2⁄3 TBSP sugar
1 TBSP mushroom seasoning
1⁄4 cup water

Garnish:
Crispy fried shallots
Fresh coriander
Spring onion, sliced
Sesame oil
Cucumber, thinly-sliced

METHOD:

1. To cook the mushrooms, heat oil in pan, then saute onion and garlic until aromatic. Add mushrooms,water and seasoning and simmer until mushroom stems are cooked through (about 8 minutes).
2. Remove mushrooms and set aside; strain broth and set aside.
3. To cook the garlic rice, fry garlic, onion and ginger with oil until aromatic. Add rice and all other ingredients, mix well. Transfer into a rice cooker or saucepan and cook as per normal rice until done, using more water if you’d like to form into balls.
4. To make the chilli dip, combine chilli, ginger, water, salt and sugar in blender. Blend until fine. Store in refrigerator for up to one
   week or in freezer for 3 months.
5. To make the sauce, combine all sauce ingredients in saucepan. Simmer until everything is dissolved; remove from heat and allow to cool.
6. Adjust the seasoning in the strained mushroom broth from earlier, then serve on the side with a dash of white pepper and coriander and spring onion.
7. Scoop 3-4 TBSP rice onto a piece of cling wrap, fold and mould into a ball. Repeat to make enough rice balls per serve.
8. Assemble rice and cucumber slices on plate, add mushrooms, drizzle with sauce and a generous amount of sesame oil, top with crispy fried shallots and serve with chilli dip.

Also in this episode of Street Food Journeys: Malaysia Series 3 (Melaka), –

• how to make Vegan Otak-Otak (grilled spicy “fish” cakes in banana leaves) by yours truly
• how to make Bubur Sum-Sum Durian (Coconut and Rice Flour Pudding with Durian) by Masters of Malaysian Cuisine Chef Bob Adnin
• The JetLag Warriors visit Melaka

The recipes for the entire series, produced in partnership with Tourism Malaysia Australia, can be found in the special edition MOMC eMagazine which you can download here >> Click to View or Download

Sign up to our email list so you don’t miss a single issue of our MOMC free recipe eMagazines >> MalaysianChefs.com/JoinToday

The post How To Cook Vegan Hainanese Chicken Rice Balls first appeared on Jackie M..

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 our Masters of Malaysian Cuisine (MOMC) chef Zaleha Olpin who IS from Pahang, and from my own reading at the Aku Anak Pahang Malay-language blog. Nasi Kebuli is said to be a middle eastern-Arabic dish which became popular in India, and then Indonesia and Malaysia. In Malaysia itself, it was a favourite in kampungs (rural villages) in Pahang, and especially in the Kuala Lipis region.

Sultan Mahmud Shah of Pahang (1914-1917) visited Kuala Lipis with some 60 of his followers, and when he requested for a meal with chicken, a local gentleman by the name of Hussin served him Nasi Kebuli, and the rest is history.

In this episode of Street Food Journeys: Malaysia featuring the state of Pahang, I had a go at making Nasi Kebuli, with the recipe tweaked to be accessible to Australian cooks.

Watch the replay of Street Food Journeys: Malaysia Series 1 Episode 3 on Pahang here (my cooking segment kicks in at about the 15:30 mark) >> https://youtu.be/KL7QWoBanfc

Nasi Kebuli

INGREDIENTS:

1 brown onion
1-inch piece ginger
4 cloves garlic
2 stalks lemongrass
1 tsp crushed pepper
1 TBSP coriander seeds, crushed
1 tsp galangal powder
1 tsp turmeric powder
4 TBSP oil
2 cups water
2 chicken Maryland pieces (thigh plus
drumstick)
2 tsp salt
1 TBSP chicken powder (optional)
2 TBSP spice mix
2 TBSP oil
2 cups Basmati rice, rinsed
1 tsp salt
2 tsp chicken powder
Water
Oil for deep-frying
1 cucumber, sliced

METHOD:

1. Blend spice ingredients in a food processor;transfer into a saucepan and fry until oil separates.
2. Remove two TBSP spice mix and set aside. Add water to the saucepan along with salt and/or
   chicken powder and chicken, and bring to a simmer.
3. Cook for about 15 minutes or until the chicken is just done. Remove chicken pieces and allow to drain on a rack.
4. In a separate saucepan, mix the rinsed rice with the remaining 2 TBSP spice mix and toss well on low heat.
5. Transfer into a rice cooker or saucepan, add water and some of the sauce from the spice marinade that was used to simmer the chicken;
   cook until done.
6. Heat oil to 180C; fry the chicken pieces until skin is crispy (about 5 minutes).
7. Mould rice in a bowl, transfer onto serving plate, add chicken and serve garnished with cucumber slices and optional tomato sambal.

Other guests in this episode include Zaleha Olpin, who made a Pahang version of Pulut Panggang (grilled sticky rice rolls wrapped in banana leaf), our resident award-winning tour guide Shaukani Abbas, Masters of Malaysian Cuisine co-founder Paul Gray, and TV host and TikTok star Mark O’Dea.

Our MOMC group publishes a free recipe eMagazine which we send to our email subscribers. Here’s the issue which accompanied Street Food Journeys: Malaysia Series 1 >> Click to View or Download

Sign up to our email list so you don’t miss a single issue >> MalaysianChefs.com/JoinToday

The post How To Cook Nasi Kebuli (Crispy Chicken & Rice) first appeared on Jackie M..

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 minced beef balls on beancurd sheets. These things here (I didn’t make these ones, but I’ll do a separate post on them another time) – 

The steamed minced beef with rice that was served at yum cha came in these small Chinese casserole dishes with lids, which I don’t possess, so I’ve improvised by using ramekins.

Also, the ones at the restaurant steamed the rice from scratch, then added the beef mince for further steaming; I just use leftover cooked rice from my rice cooker because it’s faster and easier.

Finally, for the record, they also served pork spare ribs rice and chicken rice (from memory they came with Chinese sausages too) – I just happen to prefer the beef mince version.

This recipe is heavily adapted from Cecilia J. Au-Yang’s Chopsticks Recipes Dim Sum cookbook.

Steamed Minced Beef with Rice

INGREDIENTS:

250g beef mince (not too lean)

30g water chestnuts, finely diced

2 TBSP spring onion, diced

Cooked rice

Fried whole egg (optional)

Marinade – 

½ tsp cooking wine

¼ tsp salt (or ½ tsp chicken powder)

1 tsp sugar

½ tsp soda bicarbonate

1 tsp sesame paste (optional)

2 tsp light soya sauce

¼ tsp white pepper

2 tsp cornstarch or tapioca starch

⅓ cup water

⅛ cup oil

You’ll need  – ramekins or small Chinese casserole dishes, steamer

METHOD:

1.  Combine the marinade ingredients except the oil, and mix well.
2. Place beef in a large mixing bowl and “pound” it by scooping it up with your hand and slapping it against the sides of the bowl.
3. Gradually drizzle in the marinade as you’re doing this.
4. Add diced water chestnuts and spring onion.
5. Add oil and continue pounding until springy and firm. The theory behind this is that you want to expel the beef of air pockets so that the meat is “bouncy” when you bite into it (unlike, say, an Italian meatball).
6. Fill the ramekins with desired amount of rice, then smear the top with 3 TBSP beef mince.
7. Steam for about 5 minutes on medium-high heat.
8. Place a separately-fried egg on top before serving (optional).

The post Steamed Minced Beef with Rice (Yum Cha Recipe) first appeared on Jackie M..

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 down the track, especially if I have the chance to try roasting it in an oven.

Hainanese Roast Chicken Rice

INGREDIENTS:

a)
1 whole chicken, about 1.6kg
3L water
2 TBSP Thick Soya Sauce (aka Cooking Caramel)
2 TBSP chicken powder
2-inch knob of ginger
150ml thin soya sauce
Oil for deep-frying

b)
½ cup white vinegar
2 TBSP maltose

c)
2-inch piece of ginger
10 cloves garlic
½ brown onion
1 Tbsp chicken powder or ½ Tbsp salt
⅓ cup oil
3 cups jasmine rice
5 cups chicken stock (approximate)

d)
⅓ cup ginger pieces
1 tsp salt
4 Tbsps oil

e)
5 large chillies
2-inch piece of ginger
¼ cup water
1 tsp salt
½ tsp sugar

f)
3 Tbsps sesame oil
3 Tbsps oyster sauce
4 Tbsps soya sauce
⅔ Tbsp sugar
1 tsp chicken powder

METHOD:

a)

• Combine water, thick soya sauce, thin soya sauce, chicken stock powder & ginger in a stock pot and bring to a boil.
• Lower whole chicken in the water; make sure it’s fully submerged.
• Reduce the heat to a very low simmer for 10 minutes, with lid closed.
• Turn off the heat and leave chicken in covered pot for 20 minutes.
• Remove chicken, drain and place on an airing rack (I use a poultry roasting rack to get 360’ air circulation on it) with a tray underneath to catch any juices.

b)

• In a saucepan, dissolve the maltose in vinegar over low heat. Ladle the mixture over the chicken evenly.
• Repeat with the same mixture 2 more times (ie. pour the sauce from the tray back into the saucepan and ladle it on the chicken).
• Allow the chicken to air-dry for at least 3 hours.
• Heat enough oil to submerge the chicken to about 170’C in a tall pot.
• Tie chicken securely with string and tie the other end to a wooden spoon that can straddle the width of the pot. Gently lower chicken in the oil, and suspend it with the wooden spoon. Fry for about 10 minutes or until evenly browned and skin is crispy. Remove and allow to cool, then cut into pieces or fillet it.

c)

• Mince ginger, garlic and onion in food processor.
• Fry with oil until aromatic.
• Season with chicken powder.
• Add rinsed rice and mix well.
• Transfer into rice cooker or saucepan. Add chicken stock and/or water to cover rice to about 2-3cm above its surface. Cook until done. I used an Optimum Induction Pressure Cook Pro and cooked it for 18 minutes on the rice setting.

d)

• Mince ginger in food processor.
• Saute with oil and season with salt.
• Allow to cool before storing in jar.

e)

• Combine chilli, ginger, water, salt and sugar in blender.
• Blend until fine.
• Store in refrigerator for up to one week or in freezer for 3 months.

f)

• Combine all sauce ingredients in saucepan.
• Simmer until sugar and chicken powder are dissolved.
• To serve, assemble rice and cucumber slices on plate, drizzle sauce on chicken and serve with ginger relish and chilli sauce, plus some chicken broth (lightly seasoned with chicken powder and white pepper, and sprinkled with coriander and green onion), on the side.

The post How to Make Hainanese Roast Chicken Rice first appeared on Jackie M..

The ingredients listed in this recipe reflect my go-to options, since they’re readily available in my pantry; feel free to adapt to your own situation, and definitely treat this as one of those “fridge clear-out” type dishes where you can throw in any variety of leftover spam, chicken, ham and vegetables etc. depending on whether you want to build it into a substantial meal in itself, or serve it as a side dish. Fun fact – the Thai version, from what I’ve seem, adds some curry spices to the dish – this is something you might want to try as well.

Pineapple Fried Rice

INGREDIENTS:

½ cup pineapple, cut into chunks
2 cups cooked white rice
2 Tbsps dried shrimp (soaked and minced) – optional
2 tsps minced garlic
1 tsp chicken powder
½ tsp white pepper
½ tsp fish sauce (alternatives – soya sauce, Ayam seasoning sauce)
½ tsp sugar
2 eggs
2 Tbsps oil

Garnishings – cucumber slices, chillies, spring onion.

METHOD:

1. Heat wok until it starts to smoke, then drizzle oil in it.
2. Break eggs into wok, spread it out and remove when it’s still runny. Set aside.
3. Add more oil, heat until smoking hot.
4. Add rice and spread it out to make sure it heats evenly.
5. Add garlic and fry until aromatic/lightly browned. Add more oil as needed, but in small amounts, drizzling around the perimeter of the food.
6. Add dried shrimp and toss well. Add pineapple and cook a further minute or so.
7. Add all other seasoning ingredients, stir and cook until rice is light and dry, drizzling oil as needed.
8. Add eggs and fold into mixture. Remove from heat once egg mixture is cooked through, garnish with cucumber, sliced chillies and spring onion, and serve.

NB. When cooking fried rice, remember to adjust the heat as you go along, so you don’t end up with a risotto on one end of the spectrum, and burnt rice on the other.

The post How to Cook Pineapple Fried Rice first appeared on Jackie M..

This has to be my favourite among the many accompaniments that make up a Nasi Kerabu – chillies stuffed with a mix of fish paste and coconut, then simmered in coconut milk.

Solok Lada (Stuffed Chillies)

INGREDIENTS:

300g large red chillies, slit on one side vertically and deseeded

500g basa fillets

1 Tbsp tapioca starch

½ cup desiccated coconut

1 Tbsp chicken powder

½ tsp pepper

To simmer –

2 cups coconut milk/cream

1 Tbsp sugar

½ Tbsp chicken powder

METHOD:

1. Cut basa fillets into 3-inch widths.
2. Transfer into food processor along with tapioca starch, chicken powder and pepper.
3. Pulse into a paste. Add desiccated coconut and mix well.
4. Stuff chillies with fish paste.
5. Transfer coconut milk, sugar and chicken powder into saucepan.
6. Add stuffed chillies and simmer on low heat, covered, until cooked through – about 10 minutes. Add more water or coconut milk as needed.

The post How to Make Solok Lada (Malay Stuffed Chillies) – Nasi Kerabu Part 4 of 4 first appeared on Jackie M..

Serunding

INGREDIENTS:

• 250g cooked beef
• 1 cup desiccated coconut
• ½ cup coconut cream
• 1 brown onion, peeled and quartered
• 5 cloves garlic
• 2 Tbsp meat curry powder
• ⅔ Tbsp chicken powder
• 4 Tbsps sugar
• 1 tsp fish sauce
• 1 tsp pepper
• 2 Tbsps oil

METHOD:

1. Mince beef in food processor.
2. Combine onion and garlic in food processor and mince.
3. Cook onion and garlic mince in heavy-based pan until nearly dry.
4. Add oil and fry until onion is browned.
5. Add all other ingredients and fry on low to medium heat until dry.
6. Allow to cool before storing.

Serunding is the dark shredded meat on the top part of this Nasi Kerabu dish from my Live Asian Kitchen broadcast –

Ikan Goreng (Fried Fish)

INGREDIENTS:

1 fish, about 200g

½ tsp salt

Dash of chicken powder

Dash of pepper

½ tsp turmeric

½ tsp chilli flakes

Oil for pan-frying

METHOD:

1. Cut slits across fish if thick. Rub ingredients all over and allow to marinate for 20 minutes.
2. Heat about 2 Tbsps oil in frying pan; fry fish on both sides  on medium heat until well done.

Ikan Goreng (pan-fried fish) in Kuala Lumpur’s Kampung Baru, a haven for Kelantanese food –

The post How to Make Serunding and Ikan Goreng (Fried Fish) – Nasi Kerabu Part 3 of 4 first appeared on Jackie M..

It’s taken me nearly four years since my first live video on this herbed rice banquet to finally put pen to paper (keyboard to website, whatevs) and publish the recipes for it. Here’s the highlights video from the original broadcast, streamed from The Grand Hyatt Kuala Lumpur (click on video to watch) >>

I’m vaguely aware of at least a couple of versions of Nasi Kerabu; this one is from Malaysia’s northernmost state of Kelantan. It’s comprised of the following components (not exclusively, I’m sure, but that’s what I’m covering), the recipes for which will be broken up across 4 blog posts –

• Blue rice
• Herbs and vegetables
• Salted egg (telur masin)
• Fried fish (ikan goreng)
• Stuffed chillies (solok lada)
• Spicy meat floss (serunding)
• Fish crackers (keropok ikan)

If you follow my free cooking classes on my Live Asian Kitchen, you will know I recently did a 2-part Nasi Kerabu broadcast here in Sydney.

The recipes in this series are based around these later videos, and have been tweaked to accommodate our accessibility to Asian ingredients (or lack thereof) here in Australia.

Blue Rice

INGREDIENTS:

3 cups jasmine rice
4 ½ cups water
½ tsp Blue Flower Powder (available at www.MyBlueTea.com.au)

METHOD:

1. Cook rice as per normal (simmer method; I use the rice cooker function on my Optimum PressureCook), but with blue flower powder mixed in.

Blue Flower Extract sold by MyBlueTea.com.au

Salad and Accompaniments

INGREDIENTS:

2 cups raw beansprouts
3 salted duck eggs
⅔ cup snake beans, sliced
1 cucumber, diced
Asian herbs – eg. Vietnamese mint, coriander, basil – shredded
Bunga kantan – ginger flower bud, sliced thinly
Budu – Kelantanese fish sauce
Chilli sauce (recipe link >> http://jackiem.com.au/2017/09/16/make-chilli-sauce-dim-sums/)
Desiccated coconut

METHOD:

1. Hard-boil the salted duck eggs. Allow to cool, then cut in half without peeling the shell.
2. Toss together the snake beans, cucumber, ginger flower bud (if using) and herbs.
3. Toast the desiccated coconut.
4. Serve the duck eggs, salad, desiccated coconut, chilli sauce, raw beansprouts and budu (fish sauce) as sides to go with the blue rice.

The post How to Make Kelantan Nasi Kerabu – Part 1 of 4 first appeared on Jackie M..

How to Cook Laksa Nyonya with Sui Gow Dumplings

Click here for the Laksa Nyonya recipe >> http://jackiem.com.au/2017/01/23/laksa-nyonya-recipe-from-my-tafe-nsw-masterclass-presentation/

Click here for the Sui Gow recipe >> http://jackiem.com.au/2011/08/31/jackie-ms-sui-gow-chicken-prawn-dumplings/

How to Cook Woon Chai Koh

Click here for the Woon Chai Koh recipe >> http://jackiem.com.au/2015/10/21/how-to-make-woon-chai-koh/

How to Cook Ayam Goreng Kremes (Fried Chicken) and Nasi Goreng (Fried Rice)

Click here for the Ayam Goreng Kremes Recipe >> http://jackiem.com.au/2017/03/21/how-to-cook-indonesian-crispy-fried-chicken-ayam-goreng-kremes/

Click here for the Nasi Goreng Recipe >> http://jackiem.com.au/2017/03/28/cook-nasi-goreng/

How to Make Indian Rojak

Click here for Indian Rojak recipe >> http://jackiem.com.au/2017/04/27/how-to-make-pasembur-aka-indian-rojak/

(ps. I wouldn’t bother with the second recipe in this broadcast; I’ll keep experimenting before I post a better one than what I used)

The post Live Asian Kitchen Recipe Links 2 first appeared on Jackie M..