You’ve heard me say that many Asian ingredients go by different names in different countries (I’m assuming you watch my Live Asian Kitchen religiously; if not, why not). The reverse is also true – some ingredients with the same name actually mean different things in different countries. This is one example – Vietnamese Saté Sauce –…
I remember the time I was invited to Singapore to film a series of cooking videos for an online media company. I was quite happy with the results but for the fact that they described me on their portal as a “food blogger”. Anybody can blog, but I’d bet my bottom dollar there aren’t many…
This was a personal favourite from my range of Jackie M frozen meals, at least before I substituted fried fresh onion with commercial fried shallots. I employed a lot of shortcuts for my business because of time and cost constraints, but I’ve always acknowledged that fresh is best. Full cooking lesson for this dish brought…
Serunding, aka spicy meat floss, is another iconic Kelantan food that goes well with Nasi Kerabu, as is a simple grilled or pan-fried fish, typically ikan kembung (mackerel). I used barramundi (well, half of one) in my Live Asian Kitchen broadcast. Serunding INGREDIENTS: 250g cooked beef 1 cup desiccated coconut ½ cup coconut cream 1…
Kelantan is famous for its keropok, but there are in fact two different types – keropok lekor, which is chewy in texture, and this, which is essentially the prawn crackers I grew up eating in my neck of the Malaysian woods, except with fish. Using basa fillets instead of mackerel or featherback etc. is an…
It’s taken me nearly four years since my first live video on this herbed rice banquet to finally put pen to paper (keyboard to website, whatevs) and publish the recipes for it. Here’s the highlights video from the original broadcast, streamed from The Grand Hyatt Kuala Lumpur (click on video to watch) >> I’m vaguely…
My Live Asian Kitchen audience will have known about the Ayam Australia Giveaway that I’ve been running throughout the month of October. I started with 10 sets of these Ayam sauces for my New South Wales viewers (I have 5 sets left); each pack contains one each of the following – Sweet and Sour Sauce…
There are two broad versions of Otak-Otak in Malaysia; the otak-otak in Penang are wrapped in banana leaves, folded in square parcels and steamed; the otak-otak in the Southern states of Johor and Melaka are wrapped in coconut leaves and grilled. This recipe splits the difference in that I use banana leaves but grill the…
This Vietnamese-inspired barbecue prawn dish is served on a bed of shredded green papaya, but young mango would work just as well, and would add a nice tangy note to the dish. In the absence of either, I would suggest thinly shredded cabbage. Adapted from Luke Nguyen’s “Indochine”. INGREDIENTS: 600g prawns, peeled 2 Tbsps oyster…
While Barbecued or Grilled Fish is popular throughout Southeast Asia, the use of kecap manis (aka kicap manis in Malay) gives an Indonesian flavour to this recipe. This is more traditionally cooked with whole fish, where the marinade is not only basted on the fish, but also stuffed in its stomach cavity. If using fish fillets that…