Photo by Michał Parzuchowski on Unsplash Attention: Would-be Food Entrepreneurs Do you know how many people I speak to who dream about quitting the rat race to launch their own food venture, but are scared off by all the horror stories about failed businesses? Answer: Lots. They so want to break free from the 9-5, and » Read More
Concord Hospital Market Is Back; Also, My New Kitchen
February 20, 2019 By
Concord Hospital Market, which was disrupted for months due to construction work at the site, has now officially resumed; I'm back on the green at lunchtime on Thursdays if you happen to be in the area; details per below - Where: Concord Hospital, Entry via Gate 2 on Hospital Road When: Thursdays 11am-2pm What: Jackie M's Char Kway Teow » Read More
Letter To A Student In China
January 24, 2019 By
Awhile back, I was contacted online by a Chinese student who wanted to tell Noah's story as part of a school assignment. I'm resharing my letter here because I'm a big fan of repurposing content, plus it's a good opportunity for me to point my audience to my other website - babyNoah.com.au - which is where I'll write more about this aspect of my » Read More
How to Make Sweet Potato Dumplings with Red Bean Paste Filling
November 20, 2018 By
These sweet potato dumplings are pretty easy to make; you can used ready-to-use red bean paste (in cans or packs at your local Asian grocery store), though in this Live Asian Kitchen, I used the homemade red bean paste I’d made a couple of weeks earlier. Other popular filling options include lotus seed paste or mung bean paste. 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
How to Make Coconut Candy
June 17, 2018 By
A Deepavali Favourite Using Natural Plant Extract Coconut candy is one of my favourite memories of Deepavali (aka Diwali, though not in Malaysia), the Indian Festival of Lights. During this public holiday, our Indian friends would hold “open houses” where they served up a culinary extravaganza to feed the friends from all ethnic backgrounds » Read More
How to Make Penang Ais Tingkap (Window Sherbet)
June 10, 2018 By
A Wok Around Asia Recipe By Penang Home Cooking School Ais tingkap got its name from a bygone era when Indian vendors would sell the drink from a window (tingkap means “window” in Malay; ais is “ice” as in “iced drink”); it’s a refreshing drink made with fascinating ingredients that I’ve never before incorporated into any of my cooking (malva nuts » Read More
How to Cook Creamy Turmeric Mussels (Masak Lemak)
May 19, 2018 By
A Wok Around Asia Recipe Courtesy of Symphony By Chef Jo Restaurant, Kuala Lumpur Creamy Turmeric Mussels, aka Mussels Masak Lemak, is an easy, yet delicious example of the eclectic cuisine style served up by Masterchef Malaysia judge Chef Jo at his Damansara restaurant, Symphony by Chef Jo. The sauce is a signature Minangkabau recipe from my home » Read More
How to Cook Spicy Chocolate Seafood Pasta
May 10, 2018 By
A Wok Around Asia Recipe Courtesy of Symphony By Chef Jo Masterchef Malaysia judge Chef Jo's restaurant, Symphony by Chef Jo in Kuala Lumpur's DC Mall, serves what he describes as "eclectic cuisine" - he draws inspiration from food and flavours from around the world to produce a menu with intriguing-sounding items like Spicy Chocolate Seafood » Read More
How to Cook Khmer Seafood Amok
April 19, 2018 By
A Wok Around Asia Recipe by Chef Chanrith Van of Courtyard by Marriott Siem Reap Resort I knew very little about Khmer food prior to Siem Reap, but I had heard of Amok, a strong contender for the title of Cambodia’s national dish. I was also vaguely aware of some lively online debates as to what constitutes an authentic amok. Chef Chanrith Van » Read More