Just a quick announcement that I will be at the annual Epping Twilight Markets again this year; details as follows - Location: Our Lady Help of Christians Catholic School, Epping Entrance: Cambridge or Oxford Streets, Epping Date: Friday 9 November 2018 Time: 5 pm - 9 pm You can find out more about it » Read More
How to Make Harm Chim Peng (Savoury Doughnuts) w/Red Bean Filling
October 25, 2018 by
If at first you don’t succeed, try, try again… Harm Chim Peng (I’ve spelled the dish the way it’s pronounced in Cantonese; I don’t know of a standard spelling for it), is a type of savoury doughnut sold at street stalls back in Malaysia, and it comes in a number of different varieties - plain, spiralled, filled with sticky rice, etc. My favourite » Read More
Taste Of Chinatown Food Tour
October 18, 2018 by
Did you know that the location of Sydney’s Chinatown today was actually the third since it was established? I learned that along with lots of other fascinating historical facts thanks to the Taste of Chinatown food tour I attended a few evenings ago. While I consider myself pretty familiar with Chinatown - one of my first weekend jobs after » Read More
How to Cook Stir-Fried Xinjiang-Style Cumin Lamb
October 11, 2018 by
I’m not going to claim this stir-fried Xinjiang Cumin Lamb dish is the real deal (hence why it’s titled Xinjiang-STYLE) since I’ve yet to even visit China, plus I’ve adapted it to accommodate what I had on hand ingredients-wise along with my own flavour preferences. I discovered that half a leg of lamb (my recent purchase - see previous post) » Read More
How to Make Liangfen – Szechuan Jelly Noodles
September 18, 2018 by
A few weeks back, an interesting Facebook video on Szechuan mung bean jelly noodles caught my attention; since I had several packs of mung bean flour in my pantry, I decided to attempt making it during my Live Asian Kitchen broadcast on Twitch. The mung bean flour packs I had are actually what's called Tepung Hoen Kwe and they contain vanilla » Read More
How To Make Pickled Green Chillies
September 11, 2018 by
Pickled green chillies are a popular condiment back in Malaysia, and most commonly served as an accompaniment to hawker stall dishes like wantan mee (wonton noodles). I make this only very occasionally, since I don't often eat wonton noodles myself, and in all honesty, I don't really measure the ingredients that go into it. Nonetheless, for your » Read More
How to Make Crispy Sengkuang (Yam Bean) Fritters
September 11, 2018 by
I’d be lying if I said I’d always wanted to learn how to make crispy yam bean (aka sengkuang aka jicama) fritters; they look vaguely familiar but I’m not even sure if I’ve ever eaten them. It so happened I had some yam bean dying a slow death in my pantry when I came across the recipe in the Nyonya Kuih Passions cookbook by Andrew » Read More
How to Cook Sang Har Yee Meen (Crispy Freshwater Prawn Noodles)
September 4, 2018 by
I remember Sang Har Yee Meen (literally, freshwater prawn crispy noodles) as a popular dish at open-air restaurants in Malaysia, but they're actually pretty easy to make at home. If you're not too fixated about using freshwater prawns, you'll save a few bucks by using a cheaper and more commonly available variety like the banana prawns pictured » Read More
Concord Hospital Market & Other Events – Important Announcement
September 4, 2018 by
If you're one of my Concord Hospital Market customers, or have plans to visit over the next few weeks, I just wanted to let you know the market is suspended until 11 Oct 2018 due to construction work on the grass area where it's usually held. HOWEVER, during this period, a small number of stalls (3-4) will be set up in the grounds of the » Read More
Chillies (30 Days 30 Asian Ingredients Series)
September 2, 2018 by
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 to achieve the same » Read More