How to Cook Silken Noodles with Grilled Lobster (Kway Teow Siram)

Kway Teow Siram aka Silken Noodles is very easy to make at home - in this video, I used grilled lobster and tobiko to give it a luxurious twist for the wine dinner I was hosting at Shangri-La Tanjung Aru, Sabah. INGREDIENTS: 250g fresh rice noodles, wide-cut 2 tsp oil ½tsp soya sauce ½ tsp thick soy sauce ½ lobster in shell, brushed with » Read More

How to Cook Jackie M Prawns – Fish & Hunt Australia

Back in my Concord restaurant days one of the most popular menu items was my Butter Soft-shell Crab - a dish I made up based on various interpretations of the Malaysian butter sauce (not to be confused with the sauce in Indian butter chicken) craze that was taking over restaurant menus in Malaysia. I say “made up” because this “butter sauce” thing » Read More

How to Make Malaysian Prawn Stock

I’m constantly amazed at the popularity of pre-cooked or de-shelled prawns in seafood shops here in Australia, over and above the raw, shell-intact varieties. To me, if they’ve been pre-cooked, the shells (not to mention the meat) have lost most of their flavour, and if they’re peeled and treated (ie. what we Asians called “restaurant prawns”) you » Read More

How to Cook Chiang Mai Snail Curry

I was keen to draw a distinction between the cuisine of Chiang Mai, in northern Thailand, and what we here in the West know as Thai food i.e. Pad Thai, red/green/yellow curry and the like. Because Chiang Mai is landlocked, seafood does not feature that prominently in its recipes; I was told pork is very popular, which I have to admit gave me pause » Read More

How to Cook Khao Soi

I had the opportunity to visit Chiang Mai last month courtesy of Shangri-La Hotels and whilst there I filmed a series of cooking videos consisting of dishes unique to that part of Thailand. I’ll write about my Chiang Mai travels in a separate post, but right now I just want to get this recipe across to you. This is the first in the series, and I’m » Read More

How to Cook Sambal Prawns – Everyday Gourmet TV

This is my Sambal Prawns recipe from my recent segment on Channel Ten's Everyday Gourmet with Justine Schofield. Keep an eye out for my other upcoming appearances featuring more Malaysian dishes. INGREDIENTS: 12 large prawns (shell on) 4 tbsp tapioca flour 2 egg whites, whisked 3 cups cooking oil Fresh coriander, to garnish Sauce- 3 » Read More

Fish and Hunt Australia – How to Cook Chilli Crab in 15 minutes

Malaysia’s southern neighbour likes to lay claim to this dish’s origin, hence why it’s more widely known as “Singapore Chilli Crab” but we all know it’s actually Malaysian ;)  I’m teasing (I love Singapore); anyhow this is my take on it - with belacan added for good measure to give it extra depth. I need to point out the use of belacan is not de » Read More

Fish & Hunt Australia – Quick & Easy Sambal Baked Fish

I love eating Ikan Bakar (Malay Grilled Fish) when I’m in Malaysia – we tend to use whole fish there - and they’re often wrapped in banana leaves and cooked on a charcoal fire. One of the popular toppings used in ikan bakar is a sambal paste – and in this Fish and Hunt Australia segment, I used a Nasi Lemak Sambal by Dollee as a super quick » Read More

How to Make Fish Paste

Print PDF Q: What do Fish Balls, Fish Cake slices, Thai Fish Cakes, Otak-Otak and Yong Tau Foo (stuffed tofu & vegetables) have in common? A: They're all made with fish paste. This recipe was taught to me by my brother CS Tang (minister of Concord Presbyterian Community Church) back when I had my restaurant. The reason he was my go-to guy » Read More

How to Prepare Dried Shrimp

Print PDF Dried shrimp is one of those ubiquitous ingredients in Malaysian and Southeast Asian cooking, but one that a lot of Westerners aren't perhaps familiar with. It's shrimp that's been sun-dried and shrunk and is readily available at wet markets in Southeast Asia, and in Asian grocery stores pretty much everywhere. It's used in many » Read More