Chillies (30 Days 30 Asian Ingredients Series)
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Chillies (30 Days 30 Asian Ingredients Series)

In this Live broadcast on Chillies, I cover the different types of chillies used in Malaysian and Southeast Asian cooking, and explain their uses and preparation methods. I also reveal a good, cheap substitute that I’ve encountered in my recent trips to my local non-Asian fruit and vegetable shop, and how to “hack” the flavour…

Curry Powder and Curried Maggi Noodles (30 Days 30 Asian Ingredients Series Day 24)
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Curry Powder and Curried Maggi Noodles (30 Days 30 Asian Ingredients Series Day 24)

I get the feeling that many Australians who like Asian food mistakenly believe their Asian immigrant neighbours are automatically badass cooks. I can’t speak for all Asian countries but I know for a fact that growing up in Malaysia most of us didn’t spend a lot of time in the kitchen (well, I did, but…

Rice (30 Days 30 Asian Ingredients Series Day 3)
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Rice (30 Days 30 Asian Ingredients Series Day 3)

In this Live broadcast, I talk about the different types of rice typically used in Malaysian and Southeast Asian dishes – jasmine, basmati and glutinous rice. I also talk you through a foolproof way of making sure your boiled rice turns out perfectly every time and also give a brief description of how to cook…

Soya Sauces (30 Days 30 Asian Ingredients Series Day 1)
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Soya Sauces (30 Days 30 Asian Ingredients Series Day 1)

I thought I might start with an ingredient that almost everyone is familiar with, but which is nonetheless somewhat confusing. There are 3 broad types of soya (aka soy) sauce – sweet soya sauce salty soya sauce – for this exercise I’ll call it “regular soya sauce” thick soya sauce aka caramel sauce Growing up…