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, 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..

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..

The Masters’ Table: Jackie M’s Slow Food Pilgrimage to Hidden Malaysia

9 Days / 8 Nights – 11-19 January 2026

What You’ll Experience

• Join me, Jackie M, and selected Masters of Malaysian Cuisine (MOMC) chefs on a one-of-a-kind food journey through Kuala Lumpur, Perak and Melaka.
• Discover the dishes, stories and people that make Malaysian cuisine so distinctive.
• Take part in cooking workshops and community-based exchanges with local chefs.
• Enjoy unhurried travel that leaves time to wander, taste and chat with locals.
• Step behind or in front of the camera – guests are welcome to observe or feature informally in MOMC’s Street Food Journeys: Perak filming days.
  

Tour Overview

This tour (maximum 8 full-time guests) is designed for travellers who value depth over speed, and it brings together the best elements of my previous culinary tour while removing the less compelling parts. 

We’re going with a small, intimate group and fewer tick-the-box tourist attractions so you have time to relax, wander off on your own, or just hang out with us. (Our late night hotel lounge chats and meetups were the highlight of my last culinary tour.)

You’ll experience Malaysia through the eyes of its cooks and gain an in-depth understanding of Malaysia’s layered culinary landscape. You’ll get to participate in cooking workshops with our elite Masters of Malaysian Cuisine chefs, and you’ll get to dine at eateries you won’t find listed in travel guides.

Your stay in Perak coincides with MOMC’s collaboration with Tourism Perak, who are hosting our chefs as we document the region’s food culture for our Street Food Journeys video series and MOMC eMagazine. 

Rather than being a “media shoot,” it’s an open invitation for you to share in the encounters that bring these stories to life – sampling, chatting and learning alongside us.

4 to 5-star accommodation or equivalent, daily breakfast, lunch and dinner, and transfers between locations are included so you can focus on what matters: food, culture and connection.

Itinerary Snapshot

Cost:

Inclusions

• 8 nights’ accommodation at 4 to 5-star or equivalent properties
• Daily breakfast, lunch and dinner
• All intercity and local transfers (depending on group size, this may include travel by train/Grab)
• MOMC-led workshops and cultural activities
• Perak filming participation (optional)
• Local guides

Not Included 

• Airfares
• Travel insurance
• Airport transfers

Why Join This Tour

• Cook & connect: Share kitchens and tables with Jackie M. & selected MOMC chefs.
• See what others miss: From big-head prawns in Tanjung Tualang to chee cheong fun in Teluk Intan, explore true local favourites.
• Travel slowly: Each leg of the journey reveals another layer of Malaysia’s food story.
• Make a difference: Your presence helps showcase Perak’s & Malaysia’s culinary treasures for Visit Malaysia 2026.
  

Additional Notes:

Due to the unique nature of this small-group culinary pilgrimage – relying on the availability of specific local experts and optimal conditions at highly-sought, off-the-beaten-path eateries – the itinerary, precise timings, and specific vendors are subject to change. 

Any necessary modifications will be made to ensure the highest quality and most exclusive culinary experience for our guests.

Meals:

Breakfast is included and offers two options at each stay:

Option A (Hotel): You may take breakfast provided by the accommodation (where applicable).

Option B (Local Style): You may join me at a nearby hawker stall or kopitiam. This provides direct experience of local food culture.

All lunches and dinners are covered by the tour price. Menu selection for the group will be set by me.

Please note that I don’t consume pork, and menu choices will reflect this bias. You’re welcome to order additional dishes (with or without pork), supplementary items, or beverages at your own expense.

The post Jackie M’s Culinary Tour #2 – A Slow Food Pilgrimage to Hidden Malaysia first appeared on Jackie M..

1. Do you have a restaurant somewhere?
2. Do you do other markets?

If you’re one of those people who’ve asked me these questions and thought you caught a glimpse of an eyeroll from me in response, I want to reassure you that you’re not paranoid. I have been known, in my hubris, to assume everyone’s followed my lifestory intently over the past two decades.

Anyhow I’ve gradually come to the realisation that thirteen years is a long enough time that I should probably revisit this so that I can, if nothing else, just point to this blog post next time someone brings this up (and save him/her from copping one of my unwarranted eyerolls).

So, here we go –

Question 1 – Do I have a restaurant?

I used to – on Majors Bay Road, Concord. It was one of just two restaurants on that strip that were included in the Sydney Morning Herald Good Food Under $30 Guide back in its day.

I closed it to look after Noah – who was born with Down Syndrome, duodenal atresia, AVSD, and hydrops fetalis – and who spent the first 217 days of his life in hospital, in both the NICU and the PICU. Three times in seven months, I got called in the middle of the night from the hospital to prepare for the worst.

I was told Noah’s condition was not survivable; I was encouraged/coerced to withhold treatment by the medical staff on the basis that –

• even if he did survive surgery he would be a vegetable for the rest of his life,
• I would have to give up everything to look after him, and
• he was never going to be a productive member of society anyway

Nobody believes me when I tell them this, or they brush it off as a non-systemic issue despite my evidence to the contrary.

Anyway, I chose to give up my restaurant to look after him full-time, though ironically, his need for ongoing therapy and medical follow-ups aside, all the doom and gloom from the so-called experts never came to fruition.

Miraculously one day after I posted publicly about my struggle as a single parent of a severely-disabled child, two guys, oblivious to my life drama, walked into my restaurant and asked if I wanted to sell it (the lease, not the business).

I played it cool, picked a figure off the top of my head, they negotiated it down but not by much, and thirteen years later they’re still going strong, operating as a cafe, and I couldn’t be more happy for them.

Question 2 – Do I do other markets?

Short answer, currently no, I only do Concord Hospital Market, and that’s only once a month, 11 months a year.

Long answer – my market life actually preceded my restaurant – and when I quit the latter, I confidently figured I’d just go back to doing a couple of markets a week instead of being tied down to a restaurant around the clock, and I could just bring Noah along with me in a portable cot.

Then the drama started – first, some anonymous campaigner at Orange Grove Farmers’ Market decided to go around collecting signatures for a petition to prevent me from bringing Noah along.

Rather than regurgitate the details, here’s a previous blog post I published – Why I’m Quitting 

That left me with one weekly market ie. Concord Hospital – and the drama carried on over there as well –

Not once –  Déjà Vu All Over Again (yes, it’s a deliberate tautology – eyeroll – I did French at uni)

But twice – Enough Is Enough

Just when you thought it was all sorted, Covid lockdowns hit, which meant I had ZERO markets for 3 years (being a hospital, they were extra careful to shut down everything even before the official mandates, and they didn’t reopen until way after the lockdowns were removed).

When Concord Hospital Market resumed, the organisers said they would start off with monthly events and gradually ease back into weekly ones.

It’s been three years and the markets are still running only once a month, and in fact when I checked a couple of  months ago, the new staff members had no idea there were any plans to go back to weekly markets.

Question 3 (Bonus Round) – Would I consider doing other markets?

If you know a good event that takes place on weekdays that can allow me to make it back to Kogarah before 4.00pm, let me know – reason being, among other things, that I got rid of my van during the lockdowns and I now have to hire a vehicle each market day, and it needs to be returned before 5pm.

So, what do I do now? Well, two main things – 

Handcrafted Dry Curry Pastes
I now produce small-batch dry curry paste kits — the same recipes I used in my restaurant — that ship worldwide. They let people cook real Malaysian food at home without the need for perishable fresh pastes or specialist ingredients.

Get yours here – Shop.JackieM.com.au

Malaysian Hawker Pro
I also run an online training programme called Malaysian Hawker Pro, designed to teach Malaysians and Singaporeans abroad how to recreate proper hawker dishes that are good enough to sell — not watered-down versions you find on TikTok and in lifestyle magazines.

Details here – MalaysianHawkerPro.com

Oh yeah, and I published an award-winning cookbook called The Durian Cookbook, and founded a group called Masters of Malaysian Cuisine where we partner with Tourism Malaysia and the Malaysian Ministry of Agriculture and Food Security, and I ran a culinary tour to Malaysia blah-blah-blah.

The post What Happened to Jackie M’s Restaurant? first appeared on Jackie M..

Catch the replay here (63 mins) –

Here’s a breakdown of the key points from the livestream –

Concept: Malaysian-Style Swedish Meatballs

The core idea is an East-meets-West fusion dish, recreating the Swedish meatball experience at home but with a Malaysian twist. This approach was inspired by a craving for IKEA meatballs but wanting a more satisfying, flavourful, and budget-friendly version. The key innovation is using a Malaysian bouncy beef ball recipe as the base for the meatballs, which are then fried and served in the traditional Swedish style with lingonberry jam.

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The Meatballs: Bouncy Asian Beef Balls

This recipe creates meatballs with a distinctively firm and bouncy texture, different from softer Western-style meatballs.

Key Ingredients & Principles

• Beef Mince: Use a fattier, “lower quality” mince. In Asian cooking, the higher fat content is desirable as it prevents the meatballs from tasting coarse and dry. It’s also more economical. We used a 1kg pack that cost $13, and only needed half ($6.50 worth).
• Temperature is Crucial: The minced beef should be kept in the freezer for about an hour before use. It needs to be firm and very cold, but not frozen solid. This prevents the meat from “pseudo-cooking” from the friction and heat of the blender blades.
• Seasoning:
  • Fish sauce
  • Chicken powder
  • Sugar
  • White pepper
  • Tapioca starch
  • Baking powder
  • A little water
  • A little oil
  • (The full recipe can be found here – https://jackiem.com.au/2017/01/19/make-beef-meatballs/)

Technique (Thermomix Method)

1. Blitzing: Combine the semi-frozen mince and all other ingredients in the Thermomix bowl. Blitz at a high speed (e.g., Speed 9) but for a short duration. I blitzed for 15 seconds, stopping to scrape down the sides. Blitzing for too long can overwork the meat and heat it up. The goal is to create a fine, pink, firm paste.
2. Kneading: After blitzing, use the Thermomix’s kneading function for about one minute. This step is vital for developing the bouncy texture.
3. Alternative Method (No Thermomix): You can use a regular blender for the blitzing step. For kneading, transfer the mixture to a stand mixer with a dough hook or do it manually by slapping the meat paste against the side of a large stainless steel bowl. Slapping helps expel trapped air bubbles, which is the key to achieving the desired bounciness (dahn ngaan in Cantonese).

Cooking Process (Two-Stage)

1. Boil First: Bring a pot of water to a boil. Form the meatballs by squeezing the mixture between your thumb and forefinger. Drop the balls into the boiling water. They are cooked when they float to the surface. Let them cook for another 3 minutes after they float.
2. Then Fry: After boiling, the beef balls are transferred to a deep fryer to get the classic brown, slightly crispy exterior of Swedish meatballs.
3. Meal Prep: These boiled beef balls can be frozen for later use.

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The Sides: Mashed Potato & Grilled Corn

Paul’s Mashed Potato (Thermomix Method)

• Preparation: Cut potatoes into smaller chunks to speed up the cooking time. There’s no discernible difference in water absorption or final texture.
• Skin On or Off?: This is personal preference. Leaving the skin on adds nutrients and texture. For a smoother, more IKEA-like mash, peel them. The Thermomix blends the skin in well, so you barely notice it.
• Potato Variety: Most standard supermarket “washed” potatoes work fine.
• Cooking: Place the cut potatoes into the Thermomix simmer basket. Fill the jug with water up to the max line. Cook for 20 minutes at 110°C on a low speed (e.g., 1.5).
• Alternative Cooking: You can also roast, grill, or even microwave potatoes to soften them before mashing.

Malaysian-Style Grilled Corn

• Inspiration: Hawker-style grilled corn from Pangkor Island, Malaysia.
• Technique: Shuck the corn and place it directly on the grill. There is no need to pre-boil it.
• Seasoning: We used Hilmie’s barbecue seasoning (a Malaysian product meant for meat) to replicate the flavour. Butter is also a key component. The Hilmie BBQ seasoning was a revelation and worked perfectly with the grilled corn (we wanted to go right back out to Woolworths to get more corn).

The post How to Cook Malaysian-Style Swedish Meatballs first appeared on Jackie M..

And if you’re as painfully Malaysian as I am, your default supermarket cut for steak would be something like scotch fillet (which is why I rarely eat steak – it’s exxy). But Paul decided to add a “Budget Meal” angle to our South Africa Meets Malaysia broadcasts, so he tested three different ways to prepare chuck crest to produce the most tender results.

Catch the replay here –

Here are the key points and techniques from the broadcast:

1. Choosing and Preparing Cheap Cuts

• The experiment used chuck crest, one of the cheapest and toughest beef cuts (previously ~$12/kg, now ~$14.99/kg).

• Chuck crest is usually used for slow-cooked dishes (curries, stews), not steak. The goal was to see how it performs as steak using different prep and cooking methods.

• Always cut steaks 3 cm thick (approx.) to allow proper heat penetration and searing.

Budget tip:
Buy cheap “dog bones” and secondary cuts (like chuck, shank, ribs) from butchers or wholesalers such as Australian Meat Emporium. These are undervalued by mainstream customers but perfect for home cooks who know how to coax flavour from them.

2. The Three Methods Tested

For cheap cuts, slow pre-cooking (sous vide or oven) breaks down sinew and collagen. A quick sear at the end adds crust and flavour.

3. Key Searing Tips

• Use high-smoke-point fat — beef tallow, ghee, or canola (avoid olive oil).

• Dry the steaks thoroughly before searing to avoid steaming.

• Sear for 60 seconds per side, pressing down with a heavy object or steak press to maximise surface contact.

• Don’t cover with a lid — use a porous splatter guard to prevent moisture buildup and splatter.

• Flip often (every 30 seconds) if cooking directly from raw to build even crust.

4. Seasoning and Marinade

• Simple, Malaysian-influenced seasoning:

  • Salt

  • Chicken powder

  • Chili flakes

  • Sarawak pepper (adds floral aroma and depth)

  • Optional: a dusting of cornstarch for light tenderising

• Always season to taste — adjust salt and spice levels to your preference.

5. Sauce #1 – Mushroom + Peppercorn Sauce

Technique:

• Sauté fresh garlic and Sarawak peppercorns in butter to extract oils and aroma.

• Add button mushrooms (browned in butter if possible).

• Incorporate beef stock (preferably homemade from beef bones).

• Finish with evaporated milk for creaminess.

Budget notes:

• Cheap mushrooms from “specials shelf” or clearance bins work fine.

• Homemade beef stock from pet-grade bones yields flavour and tallow for frying later.

6. Sauce #2 – Malaysian-Style Chili Hot Sauce

Hybrid concept: a cross between a Western hot sauce and a Malaysian sambal.

• Soak dried chillies in hot water until softened.

• Blend with onion, garlic, tomato, vinegar (apple cider, ~1 tbsp), chicken powder, Sarawak pepper, and salt.

• Cook down until fragrant — consistency should be pourable, not pasty.

• Adjust thickness with water or the reserved chili-soaking liquid for more heat.

7. Stock & Fat Rendering

• Save and reduce leftover beef-bone stock until gelatinous.

• Once chilled, scrape off the fat cap to render into beef tallow.

• Use that tallow for frying steaks — it’s cost-effective and adds rich, beefy flavour.

8. Additional Tips

• If you only own one Thermomix, make chili sauce in it and cook mushrooms on the stove.

• Avoid bottled minced garlic — use pre-peeled cloves from Asian grocers (~$6–8 per kg).

9. Results Summary

• Sous Vide (57 °C, 2 hrs) → Tender, juicy, clearly the winner.

• Oven (90 °C, 2 hrs) → Acceptable, but firmer texture.

• Pan-only (raw) → Tough; not steak-worthy.

Takeaway:
To transform cheap chuck cuts into steakhouse-quality meals, low-temp precook + high-heat sear is the unbeatable combo.

The post The $10 Chuck Steak Challenge: Can You Turn the Cheapest Cut into a Decent Steak? first appeared on Jackie M..

I also have an inbuilt disdain for anything that looks too pretty – I instinctively write them off as flaky, superficial, and shallow. Instagrammable food (or travel photos or “lifestyle” posts) conjure up phrases in my mind like “attention-seeking” and “style-over-substance”. 

That’s why I don’t hang out on Instagram – sorry for those of you whom I follow back out of courtesy – don’t be offended if you never see any engagement from me. I’m not there except for the couple of minutes it takes to upload my own content (social media being a necessary evil to keep people updated on what I’m doing etc.). 

I know, people buy with their eyes and all that – so I do sometimes try to remember to snap photos – but it’s not my natural instinct to do so.

Anyway, that’s my preamble on the topic of the packaging of my Handcrafted Dry Curry Paste Kits.

In case you’ve never come across them, these packs are based on recipes from my Malaysian restaurant back in the day – but using dried ingredients so they’re shelf-stable.

You use them by emptying a pack into a saucepan/pot with your protein of choice, plus water, coconut cream and oil – then cooking until the protein is done.

Basically.

(My label instructions will tell you to mix the contents with water, then saute with oil before adding the protein & coconut cream, but if you’re slow-cooking lamb or beef you can honestly just throw them all in at the same time, and end up with the results in the photos below.)

Anyhow, we sent a couple of packs of my dry curry paste kits to South Africa a couple of months back, to Paul’s side of the family. They came back with unsolicited feedback on them (I never ask for feedback, as an fyi, but I am grateful for them – the good ones anyway). 

The good news – these products are amazing and on a totally different level to anything they’ve ever tried.

The bad news – you know, the packaging doesn’t do it justice – maybe Jackie might want to redesign it so it looks more upscale/elegant.

I’m not offended in the slightest, but no, I’m not going to redesign nuthin’.

Here are 7 reasons why – 

1. I want to keep my overheads to a minimum – this means that you’re getting the best bang for your buck when you buy my products – you’re not paying for branding consultants or graphic designers etc. The label design is by yours truly, using good ol’ Canva.
2. I don’t want my products to look too pretty to use – they’re meant to make your life easier in the kitchen, not sit on a shelf or in your pantry as decoration.
3. I kind of like the idea of keeping expectations low when people first come across my dry curry paste kits, so they’re blown away by the end results.
4. I vibe with Malaysian hawkers, not glamorous “celebrity” chefs.
5. I want to target people who look for substance over style in their life (including dining) choices. 
6. I want to inspire other would-be food business owners to a) similarly focus on perfecting their cooking and b) recognise they don’t need to remortgage their house just to get all their branding assets sorted.
7. Honestly, as a small business owner, I don’t have the time to revisit the labels I did a year ago (and stuff around with things like font choices), or spend months sourcing packaging suppliers etc. that in my mind, don’t matter.

So next time you get a shipment from me that’s packed in a re-used Amazon delivery (or similar) box, remember, your money’s not being spent on custom-designed and branded packaging; it’s going straight to the product. Bonus – you’re doing your bit to save the environment.

Buy my Handcrafted Dry Curry Paste Kits here – Shop.JackieM.com.au

Yes, I do ship internationally (except the USA because of logistical issues at the moment).

A handful of unsolicited feedback (most, if not all, from fellow Malaysians) –

The post 7 Reasons Why My Handcrafted Dry Curry Paste Kits Look Ugly first appeared on Jackie M..