On our most recent trip to Malaysia for a Tourism Perak x Masters of Malaysian Cuisine (MOMC) collaboration, our team had the opportunity to visit a number of coffee-serving establishments. 

This included Niang Republic and Chang Jiang Kopitiam (organised by Roselyn Lim of the Perak Tourist Guide Association) and Cascada by Magical Beans and Kong Fu Kopitiam (organised by Ben Yap of IpohTreats.com).

So what’s the difference between regular Malaysian kopi and Ipoh white coffee? It’s to do with the roast, actually – Ipoh coffee beans are a less dark roast compared to what you would find elsewhere – hence the “white”. 

This makes the coffee taste smoother and less bitter – which, as a non-coffee snob I’ve not paid much attention to in the past, but have now come to notice and appreciate every time I order kopi in Ipoh. 

Also, the beans used in Ipoh are typically a blend of Liberica (Malaysian), Arabica, and Robusta, slow-roasted in palm oil/butter/margarine.

In this demo, Michael Tan, the owner of Cascada by Magical Beans, explains the process of making Ipoh White Coffee – 

It’s clearly a better option to drink Ipoh White Coffee in Ipoh itself, but if you can’t wait, here’s the recipe extracted from Michael Tan’s explanation and re-jigged for a 2-cup serve at home – 

IPOH WHITE COFFEE HOME RECIPE

Adapted from Michael Tan, Cascada by Magical Beans, Ipoh

INGREDIENTS:

70g coarse-ground Ipoh White Coffee Powder

270ml boiling water

190ml evaporated milk

65g condensed milk (iced) or 35g (hot)

METHOD:

1. Bring water to a full rolling boil.
2. Place coffee powder into a coffee sock (or cloth filter bag) set over a heatproof jug.
3. Pour the boiling water over the grounds. Cover and steep for 15 minutes.
4. Lift the sock and let it drain. 
5. For hot coffee, warm it gently before adding milk – don’t reboil. For iced coffee, proceed straight to the next step.
6. Add evaporated milk and condensed milk. Stir well, or pour back and forth between two jugs tarik-style to blend and aerate.
7. For iced coffee – pour over ice. For hot coffee – pour and serve.

Condensed milk quantities are a starting point. Adjust to taste, and if you’re making iced coffee, remember the ice will dilute as it melts – lean slightly sweeter than you think you need.

Next time you visit an Asian grocery store, see if you can track down Malaysian coffee powder to get the best results. Here’s an example, from the factory we visited – they come in different varieties eg. 3-in-1 (coffee plus sugar plus creamer), 2-in-1 (coffee plus sugar), or just straight up coffee (which is what you want if you’re using the recipe above) –

To make kopi O (black coffee, Malaysian style) from the same base: dilute 50/50 with hot water, add sugar to taste, or leave it unsweetened as kopi O kosong.

By the way, at almost every place we visited, we were offered Ipoh White Coffee served with a piece of butter – which looked very cool and added a silky, slightly savoury hint to the coffee. 

I was told this was a throwback to the early years of Chinese migration to Southeast Asia, which has made a comeback in recent years (and nothing to do with the Bulletproof Coffee craze).

Next time you visit Ipoh, here are the places you should absolutely check out, not just for their Ipoh White Coffee but also for their food – 

Cascada by Magical Beans PT8299, Jalan Johan 2/6, Kawasan Perindustrian Pengkalan 2, 31550 Pusing, Perak Tel: +60 13-580 8825 Hours: Daily 9am – 6pm

Chang Jiang White Coffee 7, Jalan Windsor, 30250 Ipoh, Perak Tel: 05-253 8896 Hours: Daily 8am – 6pm

Kong Fu Kopitiam 39, Jalan Panglima, 30000 Ipoh, Perak Tel: +60 17-733 1928 Hours: 9am – 5pm, closed Wednesdays

Niang Republic 14, Jalan Bijeh Timah, 30000 Ipoh, Perak Hours: 11am – 5.30pm, closed Tuesdays

Want more recipes, eating guides and articles? Grab your copy of our latest Truly Malaysian by MOMC digital magazine here – it’s completely free –  (click here to download or view the magazine) – 

The post How to Make Ipoh White Coffee At Home (And Where to Drink It In Ipoh) first appeared on Jackie M..

At the time, I assumed that my customers would already know how to use curry pastes and it would be just one extra step to educate them on using the dry variety. Turns out that was incorrect. Every now and then I’d hear back from people who had no idea.

In fact, a couple of months ago a Malaysian customer reported back raving about my Laksa, made using the Laksa Nyonya Paste – she didn’t buy it; she was gifted it by someone who did buy a pack but didn’t know how to use it.

You can read more reviews about my Handcrafted Dry Curry Paste Kits here (they’re just screenshots I saved to Google Photos; nothing fancy); most are by Malaysians, even Malaysians in Malaysia; all are unsolicited – Honest Reviews of Jackie M’s Curry Paste Kits

So I finally buckled down yesterday (yes I can be very productive when I put my mind to it) and compiled this recipe collection/guide – it contains not just the typical dishes you would use these Dry Curry Paste Kits for, but also creative ways to tweak them for other dishes.

You can download the eBook/Recipe Collection here – Click to View or Download

I actually have a few more recipes/recipe ideas I’ve not yet added to this compilation for various reasons, some as petty as that I don’t have good photos for them yet. So make sure you save the Google Drive link to this eBook because I’ll continue to update it, or if you want an easier-to-remember url, you can bookmark this page from my website, where the “Download Cookbook” lives – JackieM.com.au/CurryPastes

My curry pastes are only available online (unless you can make it to my Concord Hospital Market stall which runs once a month, usually on the last Thursday). You can buy them here – Shop.JackieM.com.au

The post A Collection of Recipes And Ideas for My Handcrafted Dry Curry Paste Kits first appeared on Jackie M..

During this visit, organised by Ben Yap of IpohTreats.com, Mama Sheerah prepared an extensive array of dishes, but they were not the usual rendang, chicken curry, ayam goreng, nasi lemak, etc. that you would expect at a typical Malay eatery but rather offerings that were familiar and delicious but also a little less widely available.

I was so impressed I decided (once we were back in Sydney) to run a couple of Zoom sessions with my private Malaysian Cooking Club community covering some of the Nasi Minyak ensemble we ate at Mama Sheerah’s.

Here’s the recipe for Pajeri Nenas, based on what I found at ResipiCheNom.com, but adapted with my own tweaks etc. It’s a little different from Mama Sheerah’s but it’s very good – just ask Annie, who tried making it – not once but twice in two consecutive weeks – after my initial Zoom sessions.

PAJERI NENAS

INGREDIENTS:

1 pineapple, peeled, cored and cut into thick slices
½ cup cooking oil
½ onion, thinly sliced
3 cloves garlic, thinly sliced
1-inch ginger, thinly sliced
1 cinnamon stick
2 star anise
4 cloves, optional
4 cardamom pods, optional
1 sprig curry leaves
3 TBSP meat curry powder, mixed with a little water
50 g ikan bilis, optional
1 TBSP dried shrimp, soaked in warm water, strained
½ cup coconut cream
2–3 TBSP kerisik (toasted shredded coconut)
2 TBSP sugar
Salt, to taste

METHOD:

1. Cut pineapple into thick pieces.
2. Pound ikan bilis (if using) and dried shrimp.
3. Heat oil. Add sliced aromatics, cinnamon, star anise, curry leaves (and optional spices). Cook until lightly golden and fragrant.
4. Add curry paste, pounded ikan bilis + dried shrimp, plus a little water. Cook until oil separates.
5. Add pineapple. Mix through.
6. Add sugar and cook 10–15 mins until pineapple absorbs the spices. Add a little water if you want more gravy.
7. Add coconut cream and kerisik. Season with salt and adjust sugar.
8. Cook until everything is well-combined. Remove and serve.

1. By the way, I’ve previously written about Mama Sheerah; you can check it out in this article here – Malay Food In Perak – 4 Must-Try Places
2. As mentioned above, this was part of an ensemble I made during the Zoom sessions; I collated the recipes in this PDF which you can download here – Jackie M’s Cooking Club Nasi Minyak Collection
3. Finally, more about these eateries along with Perak food stories and recipes can be found in our FREE Truly Malaysian by MOMC digital magazine.
   You can download the Perak issue by clicking on the magazine covers below (we published this issue with two different covers, but the same content) –

The post How to Cook Pajeri Nenas (Pineapple Curry) first appeared on Jackie M..

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).

I started using a combination of the lateral sweep movement it was designed for (as demonstrated in the first clip), and also just turning it with my wrist (in clips 2-4).

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..

What is lemang, anyway? Fact is, even some Malaysians don’t know – case in point – when I dropped some off for my sister (from the batch in this video) she thought they were oversized pulut panggangs (sticky rice rolls with a spicy dried shrimp and coconut filling, wrapped in banana leaf). Quite funny, really.

So, for the uninitiated, lemang is compressed sticky rice typically served with rendang during Malay festive occasions like Hari Raya. And the way they make it is to fill banana leaf-lined bamboo tubes with soaked sticky rice and coconut milk, and then cook it over an open fire for hours.

Here’s my video on how to make it, the easy way –

Back then, when I described it to my staff member (and righthand man) Trung, he had an idea. Being Vietnamese, Trung was familiar with the concept of banana leaf-wrapped rice – specifically in hindsight for me, something called Bánh Tét. 

(Wikipedia describes it thus – Bánh tét is a Vietnamese savoury but sometimes sweetened cake made primarily from glutinous rice, which is rolled in a banana leaf into a thick, log-like cylindrical shape, with a mung bean and pork filling, then boiled. After cooking, the banana leaf is removed, and the cake is sliced into wheel-shaped servings.)

So lemang doesn’t come with any filling, but the concept and visual representation are pretty similar. And thanks to Trung, we figured we could make lemang without using the bamboo cylinder – instead, we par-cooked the glutinous rice to help it keep its shape when wrapping it in banana leaf like a giant sushi roll – then tied it up and steamed it further.

When we used to serve our satays with nasi himpit (compressed rice), our Australian customers would eat everything but leave the nasi himpit on the plate – I guess eating cold, dense rice cubes hadn’t taken off yet on these shores.

Anyway, I kind of figured it’d be the same with compressed glutinous rice, so we never put lemang on the restaurant menu. We made it and ate it and really liked it, then moved on with the chaos of running a restaurant.

Fast forward to 2026 and in our recent project with Tourism Perak we had the opportunity to eat Lemang with Rendang Tok made by the iconic Rendang Tok Mak Nik based in Ipoh. I wrote about them in this blog post recently; you can check it out here – Malay Food In Perak – 4 Must-Try Places

This revived my interest it making lemang, so I decided to do more research on it and as it turns out, what we tested successfully back during my restaurant days is something that contemporary Malaysian food content creators eg. Che Nom – https://www.youtube.com/@chenom – have done as well.

This iteration of my lemang recipe is based on Che Nom’s, but I’ve simplified it further – I don’t pre-soak the glutinous rice overnight, since I don’t generally approach my cooking with the foresight and patience to prep anything that far in advance (just like I don’t like to queue up for the privilege to eat at an establishment etc.). 

And I do the steaming in the Thermocook Pro M 3.0, taking advantage of its large capacity and powerful steaming function. 

Most of the ingredients in this recipe are pretty easy to get your hands on – I actually use frozen banana leaves (check the freezer section of your Asian grocery store that caters to Southeast Asian cooks) – but if you can’t get even that, maybe replace the leaves with oven bags (cut to size if necessary; I’m speaking in hypotheticals here), and skip the grilling bit. You’ll miss the hint of aroma imparted by the leaves but it’ll still be good.

Easy Lemang Recipe with Thermocook Steamer

INGREDIENTS:

3 cups glutinous rice
1 tsp salt
1 tsp sugar (optional)
½ cup coconut cream
1 pandan leaf, tied into a knot (optional)
Some banana leaves for wrapping, approx. 30x30cm and wiped clean
Some twine, cut into 50cm lengths
1 TBSP oil & pastry brush

Makes about 6 rolls depending on size.

METHOD:

1. Soak 3 cups glutinous rice with hot water (from kettle) for 10 mins, making sure there’s about 1cm of water covering the surface. Strain and place rice in steamer. Bury the pandan leaf in it, and add the salt and sugar. Steam 20 mins x 120C.
2. Transfer into bowl and stir in the coconut cream. 
3. Optionally brush a little oil on surface of banana leaf (dull side). Place large scoop of half-cooked sticky rice on it. Roll into a taut cylinder about 8cm in diameter or according to personal preference.
4. Use twine to tie and secure.
5. Steam again for 20-30 mins.
6. Remove from steamer and ightly grill the rolls on a frying pan brushed with a little oil.
7. Allow to cool completely; remove string and banana leaf and cut into discs about 2cm thick.
8. Serve with rendang.

A) Re: The Thermocook Pro M 3.0

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 – add the glider board to your order, then use code – JackieM where prompted – and it’ll deduct the amount from your cart) 
2. Once the order has been processed, send me your proof of purchase and after 30 days (this is how long it takes to show up at my end) I’ll send you a 5-pack set of my Handcrafted Dry Curry Paste Kits valued at $75 + shipping (Australian addresses only)

b) Re: Rendang 

The rendang in these photos was made in the Thermocook using my Handcrafted Dry Rendang Paste kit. You can get that along with the rest of my range of pastes and products at Shop.JackieM.com.au

c) Re: My Online Malaysian Cooking Club on Zoom

This recipe was originally shared with members of my online Malaysian Cooking Club.

We get together on Zoom twice a week to cook, chat, and share cooking tips. Most of us are overseas Malaysians and Singaporeans, so we know the pain of trying to recreate the flavours of our home countries with limited resources. Want to join us? You can do so at JackieM.com.au/Skool

The post No Bamboo, No Worries – Easy Lemang in the Thermocook 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, 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 (UPDATED 5 June 2026)- 

1. A complimentary glider board valued at $98 (IMPORTANT – select WITH SLIDING BOARD and on checkout, use code – JackieM to have the cost deducted from your total) 
2. Once the order has been processed, forward your receipt to jackie@jackiem.com.au I’ll give you access to my online Malaysian Cooking Club for 12 months (value USD$69) where you get to join us on Zoom for private cooking sessions and get your hands on my recipes and eCookbooks. 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..

So what I’ve done instead, is created something more casual and flexible – essentially an online Malaysian Cooking Club – run on the Skool platform.

You can join us here – JackieM.com.au/skool

Membership gets you access to me along with my Malaysian Hawker Pro students, who are already there sharing their cooking discoveries, results and tips.

The way it works is that twice a week (or more), we hop on a Zoom call and cook along or just tune in to watch and chat with our fellow participants.

The sessions are scheduled such that they cover different timezones, so that wherever you’re based around the world, you should find a slot that suits your schedule. Some people join occasionally, and others make time to do so every week.

A couple of days after each session, I publish key cooking tips from them, so that those who missed the sessions can go back and check them out.

For the record, we don’t all cook the same dish (though sometimes we do) – and you’re not restricted to cooking only Malaysian food – eg. in our most recent session, one of our members made pikelets using sourdough discards.

The idea is that we organically get feedback and support from each other (some of my Malaysian Hawker Pro students have culinary and nutrition training and bring a wealth of knowledge to the table).

Now’s a great time to join us, because you’ll be locked in to the founders’ membership price.

As a bonus, I’ll also give you access to my Malaysian Hawker Pro Masterclass on Homemade Rice Noodles once you sign up. Just message me after you’ve joined via Skool (I just need your email address to be able to set you up).

We’ve also built up a nice sub-community of Thermomix users, so if you own one, you’ll pick up plenty of tricks for adapting traditional Malaysian recipes for it.

Join Me for Live Malaysian Cooking Online

If you’d like to:

• Learn Malaysian food online in a relaxed, friendly environment,
• Take part in regular Zoom cooking classes, and
• Connect with others who share your passion for Malaysian flavours

then this is for you.

Join my Malaysian Cooking Club here

and start cooking with us online.

The post Join My Malaysian Cooking Club — Learn Malaysian Food Online first appeared on Jackie M..