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📧STEP 1 Watch This WalkThrough Video On How To Tackle This Recipe:
👉 Bring Malaysian Flavours Into Your Kitchen
— No Matter Where You Live (or What’s in Your Pantry)
Inside, I'll walk you through:
- The key regional differences — what Chai Tow Kway looks like depending on whether you grew up in Penang, KL, or Singapore
- How I recreated the version I used to sell in my Sydney restaurant — and the specific tweaks that made it a crowd favourite
- What to use if you can’t find preserved radish, thick soy, or other traditional ingredients — and how to still get that unmistakable flavour
🎬STEP 2 If you enjoy this recipe, here's what is next:
I've got more resources, walkthroughs, and even small group coaching where I help diaspora cooks like you go from "I miss that dish" to "I nailed it."
You'll hear more about that soon. But for now —
Check your inbox, grab your free recipe, and get ready to make a hawker classic at home ✌️
👋 Who Am I?
I'm Jackie M.
I'm a former Malaysian restaurateur who's been selling Malaysian hawker food in Sydney for over 30 years.
These days, I help fellow diaspora Malaysians and Singaporeans unlock hawker-level results in their own kitchens — with or without access to "authentic" ingredients or traditional methods.
If you love Malaysian/Singaporean food but always thought you couldn't recreate the real thing abroad — I'm here to prove otherwise.
— Jackie