This recipe for Malaysian Prawn and Pineapple curry is adapted from the Fish Curry I used to sell as part of my range of frozen meals at markets around Sydney and at my restaurant, and it was very popular in particular among those who like their curry mild, rich, and gluten-free (I used a particular gluten-free mushroom seasoning in it in lieu of » Read More
How To Make Ampang Yong Tau Foo (Stuffed Tofu & Vegetables)
February 6, 2022 by
I have nostalgic memories of eating Yong Tau Foo in Ampang on our once-in-a-blue-moon family day trips from Seremban to Kuala Lumpur when my dad used to pack us like sardines in the car as we headed for the dizzy lights of Malaysia's capital. We would spend the day window shopping at Sungei Wang Plaza, visiting my uncle's hawker stall where he used » Read More
How To Cook Penang Oyster Omelette
February 2, 2022 by
Penang doesn't pander. This is what I love most about the place - it took me several false starts; several trips to Malaysia's most famous foodie destination - before I came to recognise that it deserved all the accolades it's received in the media over the years. For the longest time before that, I thought it unfairly overshadowed other places in » Read More
10 Ways To Use Malaysian Ikan Bilis (Dried Anchovies)
February 10, 2021 by
Ikan bilis, aka dried anchovies, is so highly-prized among overseas Malaysians that my stepmom makes a point of using her entire luggage allowance on ikan bilis each time she comes home from a visit to Malaysia. (I’m aware you can buy ikan bilis from other countries, but once you’ve tried the Malaysian variety you’ll realise there’s a world of » Read More
How To Cook Chilli Mud Crab
August 10, 2020 by
N.B. Please note that I've switched email providers so the link to sign up for recipes as displayed in the video is now expired. Please join my regular mailing list (there's a subscribe form at the bottom of this post to do so - the one that says "Join Jackie M for an Awesome Culinary Experience") if you want to keep up-to-date with all my » Read More
How to Cook Lobster Yee Mein
January 17, 2019 by
I still remember that time we ordered lobster yee mein (fresh lobster with fried wheat noodles and garlic, ginger and shallots) during lunch in Sydney’s Chinatown; it bumped our yum cha bill to just shy of $1000. We’re talking one lobster shared among the 4 of us, in case there’s any confusion. Thankfully, it was my younger sister, here on a flying » Read More
How to Cook Khmer-Style Grilled Squid
December 3, 2018 by
This Khmer-style squid recipe was inspired by the Sihanoukville Cuttlefish at Courtyard by Marriott Siem Reap’s Lok Lak Restaurant. (That recipe, courtesy of Chef Chanrith Van, can be found here >> https://jackiem.com.au/2018/10/30/how-to-cook-sihanoukville-cuttlefish/). I figured I’d have a go at making it using frozen squid tubes, which » Read More
How to Cook Crispy Squid or Calamari
November 20, 2018 by
My seafood shopping choices are heavily dictated by budget, in the sense that I would pick up something simply because it looks cheap, and figure out how to make it palatable after the fact. This explains why I often use squid instead of the more expensive calamari; contrary to popular opinion, squid can taste pretty tender even when simply » Read More
How to Cook Yee Mein Noodles with Garlic Butter Sauce
November 5, 2018 by
I recently had some crab yee mein noodles at The Good Kitchen restaurant in Hurstville, and they were so memorable I decided to attempt making the dish during my Live Asian Kitchen broadcast (but with prawns due to budget constraints). The noodles were served up with a butter and garlic sauce, and I was told that the secret was to add a small » Read More
How to Cook Sihanoukville Cuttlefish
October 30, 2018 by
A Wok Around Asia Recipe from Courtyard by Marriott Siem Reap Resort, Cambodia I didn’t get a chance to visit Sihanoukville during my first Wok Around Asia jaunt, but I had the opportunity to taste one of its well-known dishes, Sihanoukville Cuttlefish, at Courtyard by Marriott Siem Reap Resort’s Lok Lak Restaurant. This recipe is courtesy of Chef » Read More