How to Make Red Bean Paste

Red bean paste filling is popularly used in Chinese snacks, from steamed buns to mooncakes; here are some examples of what I’ve been using my most recent batch in, with recipes to follow in my upcoming posts - You can buy canned red bean paste filling at Asian grocery stores, but I like the idea of making my own when I can; it’s » Read More

How to Cook 5-Minute Spicy Garlic Prawns

This is one of my favourite ways to cook prawns; it’s quick, easy, and uncomplicated, and it goes great with steamed rice. It’s based on my stepmom’s recipe, but the flavour is also somewhat influenced by my experience eating at the Vietnamese-run Urban Crayfish Station in Las Vegas a couple of years back. This time around I used Australian » Read More

How to Cook Stir-Fried Xinjiang-Style Cumin Lamb

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 Japanese-Style Deep-Fried Vegetables (Tempura)

I had some leftover eggplant and okra that needed to be used up but not quite enough for a stir-fry, so I decided to experiment with deep-frying them Japanese-style using a tempura batter. I did a quick Google search during my Live Asian Kitchen broadcast, and went with one that looked legit, ie. the recipe found at go-japanese.com. I was pretty » Read More

How to Make Liangfen – Szechuan Jelly Noodles

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 Spicy Lamb Skewers with Cumin

I first got a taste of spicy cumin lamb skewers during what was meant to have been a satay feast at my parents' house in Sydney's southwest. In amongst the hundreds of Malaysian satays that were cooked up that day, there  were also some Xinjiang-style lamb skewers; apparently it was a dish introduced to them by their new northern Chinese friends » Read More

How To Make Pickled Green Chillies

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

  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)

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

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 to achieve the same » Read More