This Vietnamese-inspired barbecue prawn dish is served on a bed of shredded green papaya, but young mango would work just as well, and would add a nice tangy note to the dish. In the absence of either, I would suggest thinly shredded cabbage. Adapted from Luke Nguyen's "Indochine". INGREDIENTS: 600g prawns, peeled 2 Tbsps oyster sauce 1 » Read More
How to Cook Thai Crying Tiger (Seua Hay Rong) – Asian BBQ Series
October 8, 2017 By
One of my favourites to order when I dine out at Thai restaurants, I had the opportunity to attempt making this myself using my Ziggy barbecue unit. This recipe is based on David Thompson's "Thai Food", and is part of my series of Asian BBQ Recipes. FYI because I'm a bit of a wimp with chilli, the heat level in the sauce that accompanies the dish » Read More
How to Cook Thai Grilled Cuttlefish (Pla Meuk Yang) – Asian BBQ Series
October 8, 2017 By
A simple recipe for your barbecue - in this video, I used cuttlefish, though squid would work just as well. This is the third in my series of Asian BBQ Recipes, and it's adapted from David Thompson's Thai Food. INGREDIENTS: 200g cuttlefish or squid 1 Tbsp fish sauce 3 Tbsps coconut cream 1 Tbsp coriander leaves Sauce - 1 coriander » Read More
How to Make Chilli Sauce for Dim Sums
September 16, 2017 By
This post relates to my broadcast that covered 2 dishes - chilli crab, and the chilli sauce typically served at Chinese restaurants for Yum Cha. Chilli Sauce for Dumplings (1 hr 16 mins into video) INGREDIENTS: 2 cups large chillies 5 cloves garlic 1 Tbsp white vinegar 1 Tbsp sugar ½ Tbsp salt Cooled, boiled water (if » Read More
How to Make Kerisik and Chicken Rendang
August 1, 2017 By
Much like cereal prawns, an overwhelming number of online searches for “kerisik” yield misinformed recipes (what I like to call Fake Food News) for this Malaysian rendang ingredient. For the last time, kerisik is not toasted desiccated coconut; it’s roasted creamed coconut, sometimes called “coconut butter”. Kerisik INGREDIENT: Block of » Read More
Live Asian Kitchen Recipe Links 2
August 1, 2017 By
Here are more links to previously posted recipes for the following recent Twitch broadcasts - 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 >> » Read More
How to Make Marmite Chicken, Airfryer Chicken Crackling and Sambal Belacan Tumis
June 8, 2017 By
In the 33 years since I left Malaysia, I’d had no inclination to buy Marmite until this dish started showing up on Malaysian restaurant menus here in Australia. What I didn’t realise until the middle of this broadcast (thanks to my audience) was that the NZ-made Marmite I picked up at Woolies is significantly different to the British version I ate » Read More
How to Make Sui Gow, Serunding and Fried Fish Balls
June 7, 2017 By
The original Live Asian Kitchen broadcast on which these recipes were based was unfortunately deleted (I didn't realise that Twitch only kept the recordings for 2 months) so here's a more recent episode, albeit one that only covers the Chicken Serunding (well, I also did chicken floss, but we won't worry about that) recipe below - Sui » Read More
How to Make Crispy Fried Onion, Prawn Stock Paste and Airfryer Ikan Bilis
June 6, 2017 By
I’ve made crispy fried onions and prawn stock paste in the past but here are the recipes again, for those who caught this episode of Live Asian Kitchen. Crispy Fried Onions INGREDIENTS: 6 large brown onions, peeled 1L cooking oil *You’ll need – mandolin (thin setting), wok, wooden spoon, sieve, paper towels, large bowl or » Read More
How to Make Laksa Paste and Rendang Curry Paste
May 24, 2017 By
#TelstraFail - Season 2, Episode 2 In Episode 1 of Season 2, I signed up for a new Telstra service because of my burgeoning need for more livestreaming data. Since then, my connection has dropped out mid-stream each time I’ve connected to the Netgear Nighthawk M1 modem that comes with it. In the Live Asian Kitchen preceding this one, I wanted » Read More