One of my favourites to order when I dine out at Thai restaurants, I had the opportunity to attempt making this myself using my Ziggy barbecue unit. This recipe is based on David Thompson’s “Thai Food”, and is part of my series of Asian BBQ Recipes. FYI because I’m a bit of a wimp with…
A simple recipe for your barbecue – in this video, I used cuttlefish, though squid would work just as well. This is the third in my series of Asian BBQ Recipes, and it’s adapted from David Thompson’s Thai Food. INGREDIENTS: 200g cuttlefish or squid 1 Tbsp fish sauce 3 Tbsps coconut cream 1 Tbsp coriander leaves…
This is the second in my series of Asian BBQ Recipes developed around my 3-burner Ziggy barbecue unit, and it’s adapted from Luke Nguyen’s “Indochine”. INGREDIENTS: (A) 600g minced beef 200g minced chicken 4 Tbsp minced garlic 1 Tbsp minced lemongrass 2 tsps sugar 1 tsp pepper 1 Tbsp fish sauce 1 tsp chicken powder…
Since when was Soon Kueh meant to be blue-coloured, I hear you ask. Well, since my friend Alexx of Facebook.com/MyBlueTeaAU sent me some blue butterfly flower (bunga telang) powder, a highly sought-after ingredient among serious Malaysian cooks who live outside of Southeast Asia. Thanks to Alexx’s efforts, you can now buy pure blue flower powder…
Vietnamese Caramelised Fish is traditionally cooked in a claypot, and usually served in conjunction with Sweet and Sour Fish Stew, along with white rice. Both recipes are covered in this Live Asian Kitchen, streamed on Twitch. Vietnamese Caramelised Fish INGREDIENTS: 500g barramundi fillets Oil for pan-frying 2 Tbsps sugar 3 Tbsps water ½ Tbsp…
I had the opportunity to try Vietnamese Sour Fish Stew and Vietnamese Caramelised Fish for the first time recently in Canley Vale, and was so captivated I had to try to recreate these dishes. In this Twitch Live Asian Kitchen I used Barramundi fillets instead of eel or whole fish – mainly to keep it…
This eggplant sambal dish is from the same broadcast as the fish with tom yum sauce (hour 2) but I thought I should split it into two posts so it’s easier for people to find the recipe. Eggplant Sambal INGREDIENTS: 1 large eggplant, cut into chunks 4 cloves garlic, minced 4 Tbsps dried shrimp,…
My aversion to pork means I’ve rarely explored the cuisine of my own Hakka heritage, which seems to be dominated by pork dishes. This is one such example, made famous by a stall in my hometown of Seremban, hence its name – Seremban Hakka Noodles. Since I don’t eat pork, I’ve never actually eaten it….
I knew this Malaysian childhood snack as Mah Chee, though it’s entirely possible I had the name wrong my whole life; such is the lot of an entire generation of fluent but illiterate Chinese speakers who grew up in Malaysia. The cookbook from which this recipe was extracted (Agnes Chang’s Hawkers’ Delights) calls it “Chi…
Most people are familiar with Vietnamese Beef Pho, but what’s less well-known is that we similarly grew up with our own version of beef noodle soup back in Malaysia. I sort of split the difference in this broadcast where I retained the use of hearty chunks of beef brisket found in the Malaysian version, but…