During my twice-weekly Zoom cooking sessions, my Malaysian Hawker Pro and Skool Malaysian Cooking Club students are always engaging with each other on the latest and greatest kitchen utensils and gadgets – most recently, silicone wok-stirring spatulas.

What triggered the silicone spatula conversation was my experience using a spatula that snapped in half after only a couple of weeks, because it had a wooden handle that was separate to the scoop.

Like this – 

So down the rabbit hole we went, until one of our members came across a Kickstarter project spatula called the Turnula – details here – https://www.kickstarter.com/projects/turnula/turnula-smarter-and-easier-way-to-cook?ref=cmcu5u

I approached the people behind the Kickstarter about doing a review, and they sent me two Turnulas – a right-handed and a left-handed one (Paul is left-handed).

Quick heads-up that I’m not getting paid for this review nor do I get any commission on sales etc. I’m just giving my honest opinion about the Turnula based on my experience of using it for different cooking functions over the last two weeks.

Truthfully, when we first started using the Turnula, I was using it the way I would normally use a traditional wok spatula – sometimes it worked well, other times, I was confused about the point of its side-scoop design.

Meanwhile, Paul was happily using it for his scrambled eggs and pancakes every morning – I even shared a clip of him doing so on social media – only to have the Turnula people contact me to point out he’s actually not using it the way it’s meant to be used. Either way, Paul remains very happy with his left-handed Turnula, so we’ll leave him at it.

What the company clarified with me was that the Turnula is designed for lateral sweeping; for example, when it comes to sautéing, you’re meant to –

(1) Let the head glide along the surface of the pan so it slides fully underneath the ingredients before lifting.
(2) Sweep the ingredients sideways across the pan, allowing them to roll gently off the side of the Turnula.

Based on this previously overlooked functionality, I tested out the Turnula on a number of dishes/pans. Here are my thoughts on where it stood out, and where it struggled –

Everything clicked once I stopped trying to use the Turnula like a typical wok spatula (ie. scooping it forwards).

Cooking sambal and rempah (spice pastes) in a wok, which requires a long, patient process of frying spice paste until the oil separates, is perfect with the Turnula.

The wrist-driven motion means the effort is noticeably less than with a traditional wok spatula (anyone who’s cooked a long rempah fry-off knows how much that can take out of your arm and shoulder).

The Turnula, by contrast, is so light and fluid and low-effort it feels therapeutic instead of stressful, and the continuous stirring motion suited the task perfectly.

Same story with congee (I tested it on Bubur Lambuk which is basically Malay-style congee). The Turnula handled the low, gentle, rhythmic stirring of the congee beautifully.

If your cooking life involves a lot of wok work, particularly the kind of low-and-slow paste frying that Malaysian cooking demands, this tool is what you need in your kitchen.

Low-walled frying pans are where the Turnula’s design works somewhat against it – scooping sideways didn’t feel like it gave me enough control to prevent my spice pastes from spilling over the sides, and it didn’t get enough leverage to lift up my crepes cleanly – so I still prefer using a regular spatula for these tasks.

The Verdict –

Ultimately I think you need to see the Turnula as a specialist utensil, rather than something that will replace all your cooking spatulas. Its lateral design fits in perfectly with tasks that require long, patient stirring – apart from rempahs, sambals and porridge/congee, think of tasks like roasting sesame seeds and shelled peanuts.

You’ll find that the effort is noticeably less than if you were using a wok spatula, where a lot of elbow and shoulder exertion is required.

Key Features of the Turnula, as listed in the Kickstarter:

• Innovative lateral-sweep design
  Enables smooth rolling motion for more even, efficient cooking.
• Designed for all users
  Available in both right-handed and left-handed versions.
• Precision-Tapered Edge
  0.03mm tip that slides under food without resistance.
• Flexible stainless steel core
  Firm support with enough flexibility to bend to different pan shapes.
• High-wall design:
  Allows quick, controlled scooping of ingredients and sauces in one quick sweep.
• Special Arch
  Creates a built-in safety clearance between hand and heat source to reduce burn risk.
• One-Piece Design
  The seamless finish prevents trapped grease for easy cleaning, and is dishwasher-safe.

Check out the Turnula page for more details (shortened link so it’s easy to remember): JackieM.com.au/Turnula

The post Review: Turnula for Malaysian Cooking first appeared on Jackie M..

I remember back in the 90s my family (and especially my then-husband Nick) was so enamoured with Hong Kong movie culture that we thought when we finally got the chance to travel there, we would be able to soak in the atmosphere of eating Taufu Fah and Dim Sum in places that looked like they were lifted out of a Chow Yun Fat movie.

Anyway we finally had the opportunity to visit Hong Kong either enroute to the UK or on the way back, I forget now, (yes we moved to the UK for a couple of years; it didn’t take) and oops, were we in for a letdown.

We spent our three nights in Kowloon basically stumbling around like lost kids (to be fair, this was before the days of smartphones, Google Reviews, and Google Translate).

We went on a hunt for Taufu Fah and couldn’t find any. We asked at promising-looking eateries and they turned us away, yet when prompted, they refused to give suggestions on where we could go instead. 

Maybe we asked the wrong people, or maybe it is a cultural thing among Hong Kongers (ie. if we can’t make money from you, nobody can). 

Either way, it irked us.

So no joy with Taufu Fah. 

But we did find a yum cha place for our Dim Sum fix. 

And that was another disappointment – no trolleys of steaming hot Dim Sum for us to order with our eyes; instead, we had to order off a photo-less menu. When the food arrived, it didn’t taste any different to what you could find in a standard yum cha restaurant in Sydney. I’m pretty sure it was a touch more expensive too.

Maybe we went to the wrong restaurant. In any case, after that experience, we figured there was no point travelling all the way to Hong Kong for Dim Sum that we could get here at home. 

Besides, most of the restaurants in Sydney’s Chinatown back then were run by Hong Kong immigrants (I even worked in one during my high school gap year) so all the Dim Sum chefs were trained in Hong Kong.

Over the decades though, I’ve found yum cha in Sydney to be more and more of a luxury experience so eating Dim Sum for breakfast has turned into a special occasion thing (we’ve been maybe two or three times in the four years that Paul’s been in Sydney).

Our Hong Kong dream has never really died (hope springs eternal) but it’s never been fully realised – I’m guessing with the fast pace of change in the 25+ years since I was there, the nostalgic element of 90s Hong Kong cinema would be even further out of reach today.

But not in Ipoh, Malaysia’s Cantonese cuisine capital founded by Hakka miners. 

Ipoh, somehow, has been largely shielded from all the modern stuff we see in many other cities – character-free chain restaurants, QR code-ordering systems, food served in disposable ecoware and useless utensils (try stabbing your noodles with a wooden spork, where half the food is stuck on the bottom of a leaky cardboard container, or eating your laksa from a corrugated cardboard cup – it’s stupid).  

None of that nonsense. 

By the grace of God, Ipoh is still old-school cool.

Which those of us living outside of Malaysia can appreciate maybe a little bit more sometimes than those who never left. 

Case in point – 

Our latest Truly Malaysian by MOMC digital magazine’s original cover was of a kopitiam coffee cup – (click to download or view the magazine) – 

When I first shared it, waves of nostalgia swept through the overseas Malaysian and Singaporean diaspora.

But to Malaysia-based Ipohites? Well, let’s just say the nostalgia didn’t quite hit the same way (they were presumably wondering – “What nostalgia? These cups are a dime a dozen in Ipoh!”).

So I released the same Truly Malaysian magazine, but with a second cover – (Click to View or Download)

 – and this appeased the Malaysians in Malaysia.

But I digress.

Back to Taufu Fah – what’s so special about Ipoh Taufu Fah anyway? We can get Taufu Fah quite easily here in Sydney, and I can make my own at home (recipe is in our Truly Malaysian Magazine) – but the texture of the Taufu Fah in Ipoh is next-level silky smooth. 

They say it’s because of the limestone in the water – Ipoh is surrounded by limestone hills. 

Actually, that’s the go-to reason for everything from why Ipoh Kai Si Hor Fun noodles and Dim Sum skins and Taufu Fah are so silky smooth, to why their Beansprouts are so chubby, to why Ipoh girls have such beautiful skin. 

Honestly, I don’t know if that’s the reason, or if it’s because of their secret recipes or skill. I just know that the best Taufu Fah I’ve ever eaten is in Ipoh. 

Here are some of the more famous places you can get your Taufu Fah fix from –

• Ding Feng – the Taufu Fah here comes with different sauce variations including ginger syrup and palm sugar (gula melaka) syrup, gingko nuts, and their signature Teochew Taufu Fah with layers of brown sugar. Plus it’s in an airconditioned shop, so you get to enjoy it in comfort after a hot morning/afternoon of exploring.

  Address: 11, Jalan Bijeh Timah, 30000 Ipoh, Perak
  Hours: 9:30am – 5:30pm (Mon-Sun)

• Funny Mountain – serves their Taufu Fah with just one sauce option – white sugar syrup. You get to enjoy it in its simplest form, sitting on stools on either side of their stall.

  Address: 49, Jalan Theatre, 30300 Ipoh, Perak
  Hours: Opens daily (except Tuesdays) from 10:30am until sold out

• Woong Kee – comes with optional delicious mochi with different fillings – you’ll also be eating it sitting on stools outside their stall.

  Address: 32-38A (Bawah), Jalan Ali Pitchay, off Jalan Yang Kalsom, Taman Jubilee, Ipoh
  Hours: Opens daily (except Wednesdays) from 1pm – 5pm

• Lai Kee Soya Bean – we’ve walked past this place a few times but never managed to try it – it’s highly-regarded for its strong ginger syrup. Definitely on our list for next time.

  Address: 38, Jalan Theatre, Ipoh Town, 30300
  Hours: Opens daily 10am – 7pm

Now on to Dim Sum – truthfully, we avoided the Dim Sum bandwagon on our first few trips to Ipoh – because, we figured, Sydney’s Dim Sum restaurants already employ Hong Kong-trained chefs, so how could anyone top that?

The answer – well, Ipoh can, for the following reasons –

• The magical/mythical Ipoh water (again) – producing delicate Dim Sum wrappers that you won’t find in your pack of frozen Aldi Har Gows. 
• The variety – we all know steamed Cheong Fun (rice noodle rolls filled with prawns/beef/char siew) but I bet most people this side of Ipoh have never had steamed red-coloured Cheong Fun with batter made from fermented red beancurd, filled with exquisitely crispy fried prawn, served with sambal udang kering (I know, right?).
• The price – I mentioned it in a separate write-up at MalaysianChefs.com (read here – 7 Reasons Why You Need At Least 3 Nights in Ipoh) – for what you pay for one person at yum cha in Sydney, you could easily feed a family in Ipoh. It’s not a luxury feast; it’s an affordable breakfast, even among the locals. 

I have to admit I’m a bit of a creature of habit; that plus the fact that we were late converts to Ipoh Dim Sum, means that our go-to place is Zhen Hi Hao – (literally, in Mandarin, “really good”), which we visit every time we’re in Ipoh. 

I like it because of the red Chee Cheong Fun mentioned above, but also for its abundance of non-pork Dim Sums (I don’t eat pork). In fact, they go so far as to label their menu items to point out which ones do contain pork, so I can avoid them rather than get all paranoid and have to second-guess (which is what happens when we go for yum cha in Sydney). This is a small-ish place and the owner is always very friendly and personable, which we like.

Zhen Hi Hao Restaurant
Address: 28, Jalan Veerasamy, Kampung Jawa, 30300 Ipoh, Perak
Hours: 7am to 2:30pm (closed Wednesdays)

If you are looking specifically for halal Dim Sum, you’re in luck – Canning Dim Sum has an extensive range, is halal-certified, and has great reviews.

Canning Dim Sum
Address: 1, Lebuh Cecil Rae, Taman Canning, 31400 Ipoh, Perak
Hours: 7:30am – 3:30pm (closed Wednesdays)

Note: They also have a second, larger venue called Dim Sum Discovery by Canning at 26, Hala Rapat Baru 21, Kawasan Industri Ringan Kinta Jaya, open 8am – 4pm 

Of course, food is a very subjective matter, which is all the more reason why you need at least 3 nights in Ipoh – so you can eat and compare and bookmark your favourites for your next trip.

For more Ipoh and Perak food recommendations, recipes (including for Taufu Fah and Sambal Udang Kering) and articles, don’t forget to get your hands on our free Truly Malaysian by MOMC digital magazine Issue #25 

The post Calling Taufu Fah & Dim Sum Lovers – Why Ipoh Is The Destination You’re Missing first appeared on Jackie M..

I’ve written a bunch of Malaysian recipes for use in these machines, published e-book collections, and run cooking classes on them. 

And of course, I’ve used them for my Malaysian food business.

In between, I’ve been asked to evaluate other competing brands, notably the Thermocook, going as far back as 2016 (you can still find my content online on older versions of the brand). 

But it’s been a good five years since I owned a Thermocook (there was nothing wrong with them; I just had too many machines in the house so I gave them away), which means I’ve been out of touch with the newer models. 

So when I received an evaluation unit of the Thermocook Pro M 3.0 three weeks ago, I was basically starting from scratch in terms of learning its functionalities and how it compares with the Thermomix (broadly, the TM6 & TM7, since they’re the two most current versions).

Over the course of the last two and a half weeks, these are some of what I’ve used the Thermocook to make –

Beef Rendang –

Malaysian Chicken Curry –

Fish Paste for Yong Tau Foo etc. –

Kaya –

Serunding –

Sambal Udang Kering
Sambal Belacan Tumis
Prawn Stock Paste
————
Last weekend, I ran a Live broadcast covering some of the dishes above, along with my take on the Thermocook’s other functionalities eg. in processing hardy Malaysian ingredients.

Here’s the 45-minute recording – 

I’m not here to tell you whether the Thermocook or the Thermomix is better – it’s for you to decide, based on your needs, but here are eight differences between the two machines that I’ve found, as it pertains to my style of Malaysian cooking – 

1. Bigger bowl – the Thermocook comes with a 3L bowl, nearly 50% bigger than the Thermomix’s, which is 2.2L. I have comfortably cooked 2kg of beef and 2.5kg of chicken ribs in it. The bigger bowl suits me because I cook for my business; if you have a big family or feel that the Thermomix’s bowl size is too small for the kind of meals you prepare, this feature is definitely something to consider.
2. Removable blade plus separate stirrer attachment – the stirrer allows me to cook softer proteins like chicken on the bone without having the meat torn and stabbed by the blades (yes it does stab and tear in the Thermomix even on reverse stir).
3. Wider bowl base – this means that the Thermocook’s bowl is more in the shape of a food processor while the Thermomix’s is more like a blender. The wider base makes a difference in how the food in the bowl moves around – great for cooking and for processing fish paste because of the bigger base surface area, though if you want to blend ingredients like garlic or sugar finely, you would need more of said ingredients or they’ll just get pushed to the sides of the bowl.
4. The Thermocook comes with a grater attachment ie. what’s known as a Cutter in Thermomix-speak. If you want to grate vegetables in a Thermomix you have to buy the Cutter separately (last I checked it was A$199).
5. The Thermocook does not require a subscription for you to access the 1000-odd built-in recipes. The Thermomix comes with tens of thousands of recipes on their proprietary Cookidoo platform and you can even programme your own recipes in it – caveat being that it’s subscription-based at about $89/year.
6. The price – the Thermocook Pro M 3.0 is about $1000 cheaper than the Thermomix TM7.
7. The Thermocook is less locked-down than the Thermomix – eg. two of the Thermomix TM7’s main differences from the previous model, the TM6, are that –
   a) it has a browning mode that can cook at 160C and
   b) it has an open-cooking mode.The problem is that both these modes, which got me really excited when the Thermomix TM7 was first released, are so locked down that they’re useless to me.The browning mode does not allow you to adjust the stirring speed/frequency, so my hopes of cooking rempahs (spice pastes) at 160C were crushed when I realised the stirring was too intermittent and my spice pastes were getting burnt as a result, whereas the open cooking mode only maxes out at 100C and does not stir at all, which means unless you’re boiling water or thin broth in it, it’s more or less useless.

   Also, the TM7 (unlike prior models) has a lid without a hole in the middle where the cap on older models used to sit, which you could remove when sautéing for the steam to escape – instead it’s got a few small vents that aren’t big enough so the steam gets trapped when cooking rempahs so it takes longer for the oil to separate and doesn’t turn out as “garing” (ie. dry).

   Which, again, you’d think you could work around by using the Open Cooking mode, but remember that setting maxes out at 100C plus it doesn’t stir so your rempah will burn (I’m venting now, aren’t I?).

8. You can cook in the Thermocook without the blades stirring (eg. for sous vide cooking) or you can just remove the blades unlike with the Thermomix, where you need to use a blade cover (which reduces the capacity of the bowl even further) or risk having your sous vide pouches or other soft contents breaking up.

Over the coming weeks and months, I expect to try more dishes in the Thermocook and I will, of course, share them with everyone, though if you want to make sure you don’t miss them, your best bet is to sign up to my email list at jackiem.com.au/email (don’t forget to confirm your subscription and don’t be a jerk and report me for spam down the track – just hit the unsubscribe link if you don’t want to hear from me again).

Finally, as mentioned in my livestream, if you are in the market for a Thermocook, you can buy it from my affiliate link here – jackiem.com.au/thermocookbuy – you will get the following bonuses if you do – 

1. A complimentary glider board valued at $98 (IMPORTANT – use code – JackieM) 
2. Once the order has been processed, send me your proof of purchase and I’ll send you a 5-pack set of my Handcrafted Dry Curry Paste Kits (which I used in some of the recipes in the broadcast) valued at $75 + shipping (Australian addresses only)

If you already own a Thermocook or you just want make the most of it and learn new dishes, why not join my online Malaysian Cooking Club – we meet up on Zoom twice a week and cook along (or some just join to see what I’m cooking and share our collective cooking tips/knowledge).

Details here – jackiem.com.au/skool

Finally, finally, because I’ve been asked – the Thermocook is not currently available for sale to the USA because of the different voltage used there – I’ll let you know if that changes down the track.

It IS available for shipping to some other places eg. Malaysia & Singapore, though you’ll obviously have to pay for postage, and since they don’t currently have authorised serviced centres there, you’ll have to source your own, though the company WILL supply free spare parts. Hit me up if you need details and I’ll find out for you.

The post Thermocook vs Thermomix – 8 Differences for Malaysian Cooking first appeared on Jackie M..

This completely threw me for a loop because my first introduction to Perak food was many years ago when the then-baby Noah and I stayed several nights at Sukasuka Lake Retreat in Lenggong, and we were treated to unforgettable Malay kampung food by Kak Asiah. I will contend to this day that our Sukasuka stay marked the beginning of “Kampung Boy” Noah’s love affair with spicy dishes.

Nonetheless, this Malay friend’s remark—I’m keeping his identity a secret to keep the pitchfork crowd at bay—gave me food for thought (no pun intended) and I came to realise that in subsequent trips to Perak, our focus has been primarily on Ipoh.

Ipoh is so famous for Chinese-Malaysian food that other Malaysian cuisines tend to get sidelined whenever the topic of food comes up.

That was until our most recent visit in January 2026, for our Masters of Malaysian Cuisine (MOMC) project with Tourism Perak. This time, we had the opportunity to eat a decent amount of Malay food, through the combined efforts of the following:

• Tourism Perak (via Perak Tourist Guide Association president Roselyn Lim)

• MOMC’s MasterChef Malaysia judge Chef Jo

• Ben Yap of IpohTreats.com

Thanks to this project, we uncovered the following four places that exclusively serve Malay food, which I have no doubt would get the seal of approval even among the most hardcore Malay food critics.

Here they are, in no particular order:

1) Rendang Tok Mak Nik (Royale Rendang)

You haven’t tasted rendang until you taste Rendang Tok, a uniquely-Perak version of the dish that’s cooked until very dry and rich. And you haven’t tasted Rendang Tok until you try Rendang Tok Mak Nik, also known as Royale Rendang – which is based on a recipe that’s over 100 years old. Founded by Mak Nik in 1959, the business is now run by her son, Sharifuddin Mohamed.

The reason for the Royale Rendang branding is because they count Perak’s royal household among their clientele, and they even have a special dining room for royalty who visit.

Rendang Tok Mak Nik can be served with ketupat palas (glutinous rice parcels wrapped in palm leaves) or different varieties of lemang (glutinous rice rolls cooked in bamboo).

The rendang is also available in retort-packed form, with a shelf life of up to 2 years at room temperature, so if you’re visiting from out of town, it’s best to grab some to stock up (though unfortunately you won’t be able to bring them back with you to Australia due to our strict customs rules).

Galeri Rendang Tok Mak Nik
15, Jalan Sultan Idris Shah, 31650 Ipoh, Perak
Phone: 012-343 5039

2) Mama Sheerah Nasi Minyak

Mama Sheerah (translated – “Sheerah’s mom”) operates out of the Wisma TNB (Tenaga Nasional Berhad ie. Malaysia’s national electricity utility company) building, primarily feeding civil servants but open to the public.

It runs on weekdays, from morning through to high tea. Mama Sheerah is not a “restaurant” setup, but a working canteen.

The star offering is Nasi Minyak, which is on the menu here every Friday (call to confirm). Traditionally a wedding banquet spread, it consists of rice cooked with ghee, aromatics, spices and evaporated milk, served with accompaniments such as Ayam Masak Merah (sweet and spicy chicken), Jelatah (picked vegetables), Pajeri Nenas (pineapple curry), and Daging Masak Hitam (beef in a dark sauce).

Mama Sheerah (Call to confirm re: Nasi Minyak availability)
Basement of Wisma TNB,
30100 Ipoh, Perak
Phone: 60 13-448 7080

3) Ayam Gepuk Ganteng

I was invited to this eatery courtesy of Chef Johari Edrus, our Masters of Malaysian Cuisine senior chef, and I was embarassed that I only understood one out of the three words in the restaurant name – ie. “Ayam”.

That was until I found out that “Gepuk” and “Ganteng” are in fact Javanese words, at which point I didn’t feel like such a Malay language failure. Ayam Gepuk (ie. smashed chicken) is, as the name suggests, a dish that originated in Java, but it’s become very popular in recent years in Malaysia. It is typically served with a cashew-based sambal, but at Ayam Gepuk Ganteng, it comes with three different types of sambal, each with  its own flavour and heat profile.

“Ganteng” means “handsome” in Javanese, which seems a bit random until you meet the owner and founder, Azril, who has a sense of humour to match his outsized food entrepreneurship talent and ambition (his tagline – eat our Ayam Gepuk and you’ll become handsome!).

Azril started his business as a one-man hawker stall in 2019, right before Covid-19 hit, while he was still a teenager. In spite of this, the business grew in popularity and it now has two outlets and a staff of about 30. The menu is drawn from his Javanese heritage from his grandmother’s side, but adapted for Malaysian taste preferences.

A few years ago, Ayam Gepuk Ganteng went viral when Azril posted a video of their entire team bowing  on camera to apologise to their customers when they had to raise their prices due to the rising cost of raw materials. Their humble and heartfelt message touched thousands online and their business grew even more from it.

Apart from fried smashed chicken, the menu also includes fish, catfish, beef, noodles, fried rice, and desserts like sago-based sweets.

Ayam Gepuk Ganteng
70, Jln Meru Bestari A8, Bandar Meru Raya, 31200 Ipoh, Perak
Phone: +60 18-243 4403

4) Restoran Terapung Lorat Fish Farm Lenggong

About an hour out of Ipoh is Lenggong, which is famous for its UNESCO listing as a World Heritage Site for its prehistoric archeological excavations. Less well-known is the fact that there are fish farms on the man-made lake, Tasik Raban, in Lenggong.

Our MOMC team spent half a day at one of these fish farms, which has a restaurant attached to it called Restoran Terapung Lorat. It is a reservations-only restaurant, and your best bet is to contact Roselyn Lim, the Perak Tourist Guide Association president, for her help to organise a visit with your group.

We were picked up in boats and taken to the fish farm in the middle of the lake, with an adjoining floating platform where the food would be served. We were invited to catch the fish for our lunch, after which they were cooked onsite by the restaurant along with other dishes including pekasam (salted fish), and stir-fried local ferns. All the dishes are cooked Malay kampung-style and enjoyed under cover.

We didn’t have time to check out Lenggong Valley’s archeological attractions but spending a relaxing afternoon eating kampung food would be a perfect way to round up a trip to this prehistoric region.

Restoran Terapung Lorat
*Pre-Bookings Only (contact Roselyn Lim, Perak Tourist Guide Association)
Tasik Raban, 33030 Lenggong, Perak
Phone: +60 11-1902 4283

Note: These places were chosen not just for the food, but because our dining experiences are often shaped by the atmosphere as much as the quality of the offerings.

The hosts at each of these four eateries are among the warmest and most welcoming you are likely to encounter, which I’ve no doubt will add to your enjoyment as it did ours.

Next time you are in Perak and craving Malay food, check out these spots and let me know what you think.

Finally, more about these eateries along with Perak food stories and recipes can be found in our Truly Malaysian by MOMC digital magazine.

You can download the Perak issue by clicking on the links below (we published this issue with two different covers; long story) –

The post Malay Food in Perak – 4 Must-Try Places first appeared on Jackie M..

So when the World Gourmand Awards first reached out in 2023 about The Durian Cookbook, I was sceptical. I hadn’t submitted the book, and I wasn’t exactly expecting anyone else to. But the organisers insisted they wanted to recognise it, and that was how we ended up winning first prize in the Fruits category that year.

It was only after that win that I finally took the time to look into who the Gourmand Awards actually were. As it turned out, they weren’t the fly-by-night outfit I’d cynically expected. They’ve been around for three decades, have a proper standing in the industry, and aren’t simply in the business of selling shiny seals for book covers.

Earlier this year, I heard from the founder, Mr. Edouard Cointreau (yes, that Cointreau family), inviting us to the 30-year anniversary celebration in Riyadh. Since Riyadh isn’t exactly on my travel bucket list, I tried to pass on the invitation to our Masters of Malaysian Cuisine (MOMC) chef, Rene Johari, who’s based in Dubai. Rene couldn’t make it either, so we more or less forgot the whole thing.

What we didn’t expect was a message from Singaporean author and academic Khir Johari – who was at the event to receive his own well-deserved award for The Food of Singapore Malays. Out of the blue, he wrote to Rene:

Salam Rene! The Durian Cookbook just won the Best Fruit Book in the last 30 years of Gourmand Awards!!! Congratulations!!!! Please spread the word. There was no Malaysian representative, so I went on stage to receive on behalf of Malaysian Masterchefs. The cert is with me. Will pass when I’m next in KL.

A short while later, the organisers emailed me the official certificate along with a message from Mr Cointreau:

Thank you, Jackie, for your visionary leadership behind The Durian Cookbook, a unique celebration of Malaysia’s most iconic fruit, brought to life with passion, creativity, and global collaboration. This stunning collection of 70 recipes by eight chefs from the Masters of Malaysian Cuisine team showcases the true versatility of durian in both sweet and savoury creations. In partnership with the Ministry of Agriculture and Food Security, you have elevated the King of Fruits to its rightful place in the culinary spotlight. Your work is a gift to Malaysian cuisine and a bold invitation to the world to discover durian like never before.

As you can imagine, a project of this size wasn’t something any one person could pull off.

My deepest thanks go to the Malaysian Agriculture Counsellor Office Sydney, led by Maheran Zahari; our MOMC chefs – Johari Edrus, Rene Johari, Bob Adnin, Zaleha Olpin, Debbie Teoh, Dave Murugaya, and Dato’ Ismail Ahmad; our MOMC@Heart chefs including Mazna Merten, Rosita Heilek, Farid Tawfik and Paul Gray, who provided all kinds of logistical support during the book’s development and beyond; our photographer, Siang; recipe editor, Poh Ling; and of course, my co-author, Karen Lateo.

Want a Copy of The Durian Cookbook?

If you’re keen to get your hands on a copy, you’ve got a couple of options:

1. The original collector’s edition (softcover, ex-Sydney only) – still my favourite.

2. The hardcover second print run, available ex-Sydney or ex-KL.
   (A quick note: Sydney copies are out of stock until I’m back from Malaysia in February 2026.)

Browse the listings here: shop.jackiem.com.au/collections/books-merch

If you’d like your book signed, just tell me. For KL orders, the books are shipped by our Malaysia-based chefs – often Debbie Teoh. Sydney orders are sent out by me.

A video by The Star Newspaper on the launch of the hardcover edition of our Durian Cookbook –

The post The Durian Cookbook Wins “Best Fruit Book” of the Last 30 Years first appeared on Jackie M..

That was before I met Kenneth Lim, the owner of Omnomnom Food Truck in Perth.

Kenneth convinced old-school (behind-the-times?) me that chefs in China have long ago adopted concave induction stoves and that they can generate as much wok hei as any high-pressure gas stove I’ve ever used.

So, after checking out my options online, I went ahead and bought the most powerful one I could find, that was also cheap enough (I paid AUD$195 for a 3500W unit) even for me who is famous for wearing decades-old clothes when presenting on camera.

(Edit: I previously shared a listing online for this but I’m told it’s no longer active, so if you want one, I’ve since acquired a few of these units – I’ll post them on my online store – Shop.JackieM.com.au – when I get a minute; otherwise just leave a comment here and I’ll get in touch with details.)

Having used it for a few weeks, here’s what I’ve learned, since so many of you were asking:

Features that Matter

1. Power
This appliance boasts a powerful 3500W heating element, capable of reaching temperatures as high as 320°C. This is a higher wattage and top temp than any comparable model I’ve come across. When we first started using it we were inclined to crank it up to the max but we’ve since found that’s way too strong a heat for most of our cooking.

Still, as they say, better to have and not need, than to need and not have.

2. Controls
The stove offers a range of power settings from 120W to 3500W, allowing for control over cooking intensity.
Temperature settings range from 80°C to 320°C (but they go up by 20-30 degrees each turn of the dial, so you’re not going to be able to set it at 88°C or something that precise).

3. Compact Design
The concave area is 26cm in width and 5cm in depth.
The stove itself is 35 x 42 x 11cm (thereabouts). It’s designed to be compact and it doesn’t take up much kitchen space at all.

Will my woks fit in it?

These are the woks in my stash, which sit perfectly on this stove:

Small Wok
Width: 44cm
Depth: 11cm

Large Wok
Width: 52cm
Depth: 16cm

I do have another wok (a stainless steel, flat-bottomed one) which is too wide and shallow to fit properly in it so it doesn’t work – just something to keep in mind.

This induction wok stove can reach temperatures of up to 320°C, but for stir-frying, Paul usually sets it at 190°C. Play around with it and let me know what works for you.

What You’ll Love

1. Portability:
This stove is light and compact, which means it’s easy to carry indoors and outdoors as needed.

2. Ease of Cleaning:
Cleaning up is so easy – just a quick wipe-down is all you need after using it.

3. User-Friendly:
Plug it into a power outlet, and you’re good to go.

4. No More Heavy Gas Bottles:
This is a big deal for someone like me who lives on the top floor of an apartment block with no elevators. Lugging 9kg gas bottles up and downstairs is not my favourite activity.

5. Perfect for Wok Hei:
It provides more than enough heat to infuse your dishes with that sought-after smoky wok hei flavour.

(Video below shows some hor fun aka fresh rice noodles cooked at 270°C in real time)

6. Compatible with Chinese Restaurant-Style Round-Bottomed Iron Woks:
You don’t need to invest in expensive cookware. Budget-friendly round-bottomed iron woks work perfectly with this stove.

What to Keep in Mind

1. Smoke Production:
Be prepared for significant smoke production, especially when cooking at high temperatures. You’ll need to use it outdoors or in a well-ventilated area to prevent triggering smoke alarms indoors.

2. Instructions in Chinese:
Keep in mind that all the labels on the stove and also the instruction manual are in Chinese. It didn’t take Paul long, however, to figure out what everything was (and if you’re stuck, there’s always Google Lens to help translate the characters).

3. Direct Power Outlet Connection:
You’ll want to plug the stove directly into a power outlet rather than using a power strip if you want to prevent it from tripping (as we found out pretty quicky).

4. Not Suitable for Flat-Bottomed Woks:
This stove is not suitable for flat-bottomed woks (at least not mine; not enough surface area for it to make contact).

Conclusion

So, should you get a portable concave induction stove? Absolutely, if you do a lot of stir-frying, if prefer using round-bottom woks, and if that whole “wok hei” thing has eluded your culinary creations thus far. That, along with the reasonably low price point and its portability, has made it one of my favourite buys this year.

The post Review: Portable Concave Induction Stove first appeared on Jackie M..

Now, I have some 400 recipes on my website (the one and only jackiem.com.au) but most of them weren’t written for a Thermomix audience.

I figured, why go back to the drawing board and reconstruct my previously-published “Easy Prawn and Pineapple Curry” recipe from scratch? Why not see if the much-hyped revolutionary A.I. tool ChatGPT can help, and do it all Live On Air?

Maybe it’ll pull up rubbish (which it’s been known to do) and we can all have a laugh, or maybe it’ll produce something workable which we can finesse with some human input.

— — — — — — — — — — — — — — — —

Well, clearly, not everyone thought it was as funny and clever an idea as I did.

When I sent out an email to tell our subscribers to tune in, I received an angry reply from a fellow blogger (whose identity I’ve masked) here:

This triggered a flurry of back-and-forths which ended with a battle of who was quicker with the “Unsubscribe” button — me from her Patreon, or she from my email list (spoiler alert — I won).

…..

As you can see, we possess the maturity of eight-year-olds in the online space.

This all happened on Friday evening, but now that I’ve had the weekend to catch up on my R&R, I’m feeling somewhat more magnanimous.

Reason being, my rival and I have more in common than our love for angry email exchanges.

We both blog about Southeast Asian food and travel, though, plot twist, I’m a Southeast Asian living in Australia while she’s an Australian living in Southeast Asia.

She’s made a career out of writing paid pieces for countless publications which has afforded her a life of travel through over 70 countries, whereas my latest payout on blogging platform Medium totalled 7 cents.

Still, being obviously mismatched has never held me back from offering unsolicited pearls of Hakka wisdom, so I’m going to go right ahead and respond to her talking points:

I am developing a #madebyhumans pledge that many other creators have committed to adopting.

Aren’t hashtags are a bit last season? Maybe a memorable acronym would help get you some traction.

How about — Foodies Against Revolutionary Technology (F.A.R.T.)?

(No need to thank me, I’m here to serve!)

…spend a good part of every day battling the countless new and old blogs and sites…

I spend a good part of every day taking Noah to school, engaging with him at home, playing point person for his therapists & doctors, taking walks during the day, researching recipes, answering my tiny new Thermomix WhatsApp community’s questions, planning and filming recipes and cooking classes, catching up with friends and family, planning upcoming creative projects and how to sell them, learning traditional Chinese writing (better late than never), watching the latest episode of Lincoln Lawyer — and, of course, I cook food to sell, because, you know, free time is overrated.

No, despite being a part of the “creative” community, “battling the countless new and old blogs and sites” is not part of my everyday job description — yet, somehow, my bank account approves!

We are finding blogs and sites on a daily basis with 20–30 posts that they’ve churned out using ChatGPT that are comprised of 80% of our content — plagiarised text that ChatGPT and the like has spewed out,…

That’s not how ChatGPT works; it doesn’t intentionally scrape 80% of single-source content, but, who am I to burst your F.A.R.T. bubble!

… and images it has stolen to match it.

Last I checked, ChatGPT can’t steal your photos even if it wanted to; that’s a timeless tradition that’s been running since before OpenAI was a sparkle in Sam Altman’s eye.

If you’re not familiar with how ChatGPT and other generative AI tools work, pleased do some reading.

I was a Microsoft Certified Systems Engineer before the whole “food” thing; that was a long time ago so yes, I’m old, but I’m not an old F.A.R.T.

“…but the horse has bottled now and it’s too late to close the gate”

I was going to say hold your horses, but after re-reading your sentence, I can’t get the vaguely disturbing image of a bottled horse out of my head.

That, along with your final email that said “You’re unsubscribe button isn’t working…” (the classic your/you’re mix-up) — can I gently suggest you use a grammar-checking tool before hitting Send?

But wait, grammar and spellcheckers are part of the Evil A.I. Empire, n’est pas? (I promise I wasn’t trying to lure you to the Dark Side.)

As a creator yourself, you might wish to reconsider using a tool that is contributing to destroying the livelihoods of countless creatives around the world.

As a creator myself, to all the F.A.R.T.s around the world, you might wish to reconsider how you approach this horse that’s “bottled”:

Option one: ditch every AI tool in sight — bid farewell to SEO plugins, wave goodbye to grammar checking, delete your keyword research tools — and embark on a journey of hypocrisy-free AI-aversion.

Option two: embrace the reality that AI is simply a tool to help you work better, just like having a Thermomix helps me to be more productive and creative in the kitchen.

By the way, some smart people in my community gave their own two cents’ when that first F.A.R.T. blew up; here’s what they had to say:

From someone who prefers to remain anonymous —

…from what I saw you ‘converting/adapting’ a recipe into a ‘thermomix language’ version, how is that comparable to using AI to ‘produce’ or ‘plagiarise’ a recipe? If a recipe producer/developer is so worried that someone will try to convert their recipe into a thermomix friendly recipe, then perhaps, to cover all bases and needs, they should produce thermomix friendly recipes next to every recipe they ‘own’ and share on a public platform?…

I read somewhere that copyright rules on recipes are quite loose — one has to only change an ingredient or the measurement of an ingredient and perhaps reword a couple of steps to make a ‘recipe’ their own? Hence if one finds it unacceptable that someone else will use, adapt or change their recipe, it may be time to stop sharing such precious recipes.

That the AI horse has indeed ‘bolted’ I do agree with, and it will continue to grow from strength to strength. Regardless of what ChatGPT meant for it to do (or not), if one has an intention to plagiarise, there is not much (currently) we can do to stop it, but to judge/condemn you as unethical based on one word in the title of an upcoming broadcast and then refused to watch the broadcast for its content, that in itself is unethical and disrespectful behaviour.

…..

From fellow foodie Christine Knight:

Human beings have always feared new technology will destroy jobs, but the truth is that it’s a part of a moving and growing world. My favourite example is the Luddites from 19th century England, where textile workers used to break into warehouses to destroy (!) machines that wove fabrics faster and cheaper for sale. The Luddites, much like XXX, claimed that ‘technology has come to take away our jobs!!!’

Much like the modern washing machine and dishwasher, Chat GPT is another tool used for human creativity and inventions to save us time, as well as increase quality of work. In fact Thermomix is another example of tech that allows time-saving and faster quality results than can be made by hand. I applaud you @Jackie M for embracing and sharing ideas around new technology with food, as it’s the way of the future. XXX and many creatives who ignore it, do so at their own peril.

……

And finally, from our A.I. overlords –

The stance that AI-generated content is “unethical” in itself assumes a position of privilege. For many, AI tools expand access to participate in content creation. Dismissing it wholesale as unethical ignores voices from marginalised communities.

Framing it as “destroying livelihoods” assumes the existing system was equitable, which speaks from a privileged worldview. The current copyright system has long favoured dominant groups. AI disruption highlights pre-existing inequities…

Calling for creators to join a “#madebyhumans” pledge promotes an unnecessary divide between humans and AI. This dichotomy stems from a narrow Western human-centric tradition. It overlooks more holistic worldviews of human-AI collaboration…

…There are opportunities to harness AI in service of diversity, though challenges remain.
Continued thoughtful dialogue from multiple standpoints is needed.

…..

I’m all for “thoughtful dialogue” as opposed to the hysterical knee-jerk variety that bombarded me right before my broadcast the other day when I was already scrambling to get everything lined up to go Live.

Personally though, the prospect of being in a room full of F.A.R.T.s is a bit overwhelming, so, I hope you don’t mind if we take a rain check.

In closing, let me quote Harvard Business School professor Karim Lakhani –

“AI won’t replace humans — but humans with AI will replace humans without AI”.

So tell me, are you with professor Lakhani, or are you part of Team F.A.R.T?

The post ChatGPT vs Foodies Against Revolutionary Technology first appeared on Jackie M..

The short answer is, yes I do.

But before I get into what markets you can find me at, and what I now sell, here’s a bit of an update since I last published about my in-person (IRL) activities back in early 2020 (check it out here >> https://jackiem.com.au/2020/03/10/concord-hospital-markets-coronavirus-notice/)

So yes, Covid-19 meant that Concord Hospital Market, which I used to attend weekly, had to shut down in March 2020.

It didn’t resume for two and a half years, during which I’d gotten rid of most of my gear (including my van – which I traded in for a dinky little car).

When I got the call from Concord Hospital late in 2022 to advise they were looking to reboot the market, I wasn’t immediately sure I could or would go back. 

I had no van, no tent, no tables, no gas bottles, no staff since Micko had since started a new job etc. – heck, even my giant fridge would have been gone, but for the fact that nobody wanted to buy it.

On top of that, the market would only start back up as a once-a-month event, on the last Thursday of each month. 

So, really, the idea of reinvesting in a bunch of new stuff for a monthly lunchtime gig didn’t really make economical sense, but I was curious to see if people still remembered my food. So I decided to shell out some cash to replace everything except the van (which I rented for the day). 

Turns out, yes, the customers loved having us back, so I’ve been turning up every month since. Truthfully it’s a pain having to book, pick up and return a rented vehicle every month and risk missing the hire place’s closing time and being docked an extra’s day rent, but that’s another post for another time.

Anyway, cutting down my markets from once a week to once a month, makes this more like a hobby than a full-fledged business.

But for what it’s worth, right now, here’s where you can find me:

• Concord Hospital Market (The Green, entry via Gate 2 on Hospital Road, Concord)
• Last Thursday of each month
• 11am-2.00pm

(I know the actual market hours extend beyond what I’ve mentioned, but it takes me a long time to set up and pull down so I’d rather you weren’t disappointed by showing up before I’m ready especially if you’re in a rush, or when I’ve already sold out. Plus, I honestly can’t spare a minute leaving late because I have to clean up, load up, rush back, unload the van, refill the tank and return it all before they close, and with peak hour traffic it already takes an hour for me to get home.)

On the menu, are – Char Kway Teow, Hand-rolled Spiral Curry Puffs, and (sometimes) Pulut Panggang (grilled sticky rice rolls filled with a spicy minced dried shrimp and coconut sambal).

I understand posts like these have an expiration date, so be sure to check my social media accounts or get in touch directly if you want to make sure you can still catch me at the markets.

Finally, I plan on running cooking workshops related to Malaysian food using a Thermomix, so if you haven’t already signed up to my email list for this specific topic, make sure you do so, at >> jackiem.com.au/tm6

The post Does Jackie M Still Do Markets Post-Covid Lockdowns? Here’s The Scoop first appeared on Jackie M..

This Sunday just past, we had the added bonus of sampling the lobster rolls at Lobster & Co‘s pop-up at The Rocks. Paul played his usual role of designated videographer and he was able to compile this highlights reel of our lobster/champagne/truffle parmesan fries. Take a look –

The lobster rolls are made with brioche buns, Australian lobster tail, and fennel slaw, and they are freshly and deliciously made onsite daily.

Lobster rolls served on brioche buns together with truffle parmesan fries and a flute of champagne

Baby Noah ate both our serves of truffle parmesan fries, but at least Paul and I got to keep the lobster rolls all to ourselves, since Noah thankfully hasn’t yet acquired a taste for lobster.

Baby Noah enjoying his truffle parmesan fries from Lobster & Co on a perfect afternoon at The Rocks, Sydney

Lobster & Co’s pop-up restaurant in the background

A beautiful sunny afternoon at First Fleet Park to enjoy Lobster Rolls, Truffle Fries and Champagne

My verdict? At $50 a pop for the lobster roll and truffle parmesan fries, this premium experience buys you not just fresh and delicious light fare with perfectly-matched flavours, but the opportunity to dine on Sydney Harbour with views of the Sydney Opera House – it’s truly an idyllic way to spend an afternoon in Sydney.

Lobster & Co’s pop-up at First Fleet Park, The Rocks, runs until 25 September 2022. Check their website – https://lobsterandco.com.au/ – for details on this and other locations where you can find them.

The post Lobster Rolls At The Rocks, Sydney first appeared on Jackie M..

Edensor Park was where we settled when my parents, younger sister and I first arrived in Australia back in 1984, and it was in that part of Sydney where I got my first after-school job delivering pamphlets and the local newspaper (remember The Champion, anyone?) in the area. Even though I no longer live out that way, I do go to nearby Cabramatta every week to stock up on Southeast Asian cooking ingredients; it’s basically my forever ‘hood.

So we were quite excited when the owners of the popular Holy Heffa Burger Truck, Andrew and Dianna, invited us to try their burgers recently – I love talking to other food business owners and exploring their setup, whereas Paul (then newly-arrived from South Africa) is something of a connoisseur of burgers himself. And Noah, of course, will go anywhere that serves good chips.

Scrumptious burger from Holy Heffa Burger Truck

Whilst there, we had a chance to sit down and chat with Andrew, and I got Paul to record it on video so we can share it with everyone. As a former restaurateur myself and having grown up in a family that sold food, I’m very keen to capture the stories behind these food businesses (my parents started out as hawkers back in Malaysia, and we all worked at the Odeon Cinema canteen from childhood until we moved to Australia).

I learned that Andrew started out with a corporate background, but decided to give up his career to run his own business; his wife Dianna has her hands full with their young children, but still manages to help out when she can.  I came away with a lot of respect and admiration for what they do; plus the burgers were absolutely delicious. I especially LOVE that they have converted an old bus to use as a sheltered dining area, so we were able to eat the food in a cosy space.

Inside the converted bus used as dining area

In this video, I asked Andrew three quick questions about Holy Heffa – 1) how often do they change their menu? 2) when are they open? 3) whatmakes their food different from what you would find at other burger joints or burger trucks?

Paul Gray and Baby Noah enjoying the food (Noah’s having truffle fries)

I’m usually too busy these days to write about my dining experiences here in Australia, but I thought this was worth sharing, so I hope you enjoy

Holy Heffa Burger Truck is located in the grounds of Fred’s One Stop Shopping at 661-671 Smithfield Rd, Edensor Park NSW 2176, and at the time of writing, they are open Thursday-Sunday from 6-10pm

Customers starting to gather at Holy Heffa Burger Truck early in the evening shortly after they opened

The post Holy Heffa Burger Truck in Edensor Park, Sydney first appeared on Jackie M..