How To Make Vegan Fried Spicy Cashew Nuts

I first heard about spicy fried cashew nuts from the People With Disability advocate who helped me file Noah’s NDIS review (I’ll write all about the failings of the NDIS on a separate platform - if you have your own NDIS horror story to tell, get in touch!). Anyhow she mentioned that the highlight of her visit to Thailand had been these amazing » Read More

How To Make Vegan Kaya II

This was my second attempt at a vegan version of Kaya; the first time around, I used mashed taro (=> https://jackiem.com.au/2017/02/23/make-vegan-kaya-onde-onde/ ), which basically tasted like sweetened mashed taro. Nice, but you're not fooling anyone who has any inkling of what kaya is like. This new recipe is adapted from one I found at » Read More

How to Make Vegan Durian-Filled Puffs

I’ve probably said this before but we Malaysians tend to be durian snobs - those of us living overseas buy frozen Thai Mornthong durian out of necessity and desperation because they’re cheap and readily available - and then moan about how tasteless and soggy they are compared to fresh Musang King or XO and all the other varieties of durian that the » Read More

How To Make Vegan Acar (Spicy Pickles)

This is the same acar recipe (mixed vegetable pickle with crushed roasted peanuts and sesame seeds) that I used for my restaurant except for the omission of shrimp paste (belacan) in order to make it vegan. Please note my philosophy of "agak-agak" ie. guesstimating is in full force here, especially where the sugar is concerned, so take the amounts » Read More

How to Cook Szechuan Crispy Eggplant With Yu Xiang Sauce

Iteration 1 - battered eggplant with simmered sauce Yu Xiang means “fish-fragrant” in Mandarin, but I’ve avoided using the direct translation in this title to avoid confusion - there’s no fish in this vegan dish, much like there’s no seafood in hoisin (Cantonese for “seafood”) sauce. “Fish-fragrant” references the fact that the sweet, sour and » Read More

How to Make Krepek Ubi Pedas Manis – Spicy Potato, Cassava or Sweet Potato Crisps

Krepek ubi pedas manis is Indonesian for spicy and sweet crisps made usually from cassava or sweet potato. I’ve previously made and posted the recipe for the sweet potato version but I’ve recently tested it using potato and cassava as well. I also tried a few different variations including using less sauce and therefore a much thinner coating on » Read More

How to Make Egg Noodles II

During a recent Live Asian Kitchen broadcast on Twitch, I decided to experiment with a couple of different variations of homemade egg noodle recipes and techniques. I made 2 batches of dough - one using my regular Hakka pan mee recipe (ratio of 1 egg : 1 kg plain flour), kneaded in a machine mixerone using 4 eggs : 500g plain flour, kneaded by » Read More

How to Make Kanom Krok – Thai Coconut Cakes

I had never eaten kanom krok (aka Thai coconut cakes or Thai coconut custard) when I attempted to make it during a recent Live Asian Kitchen broadcast. Without a frame of reference as to how it should taste, I found both the recipe I used and the final outcome somewhat perplexing. First of all, it produced a gooey topping that had no chance of » Read More

How to Make Sweet Potato Dumplings with Red Bean Paste Filling

  These sweet potato dumplings are pretty easy to make; you can used ready-to-use red bean paste (in cans or packs at your local Asian grocery store), though in this Live Asian Kitchen, I used the homemade red bean paste I’d made a couple of weeks earlier. Other popular filling options include lotus seed paste or mung bean paste. The » Read More

How to Make Shanghai-Style Pancakes

I remember Shanghai red bean paste-filled pancakes being a staple on the sweets trolley at yum cha back in the day, but I have to admit that I haven’t really seen them around in recent years. The good news is that they’re actually pretty easy to make, and apart from red bean paste, all you really need are flour and eggs, and oil for frying. I used » Read More