15 March 2021

MAFI Partners with Masters of Malaysian Cuisine to Promote Malaysian Ingredients to the World

The Ministry of Agriculture and Food Industries of Malaysia (MAFI) will partner with the Masters of Malaysian Cuisine group to promote Malaysian ingredients through a series of global live cooking demonstrations and food tasting sessions.

These exclusive events will be held in 5 locations, namely Kuala Lumpur, Sydney, Dubai, the UK and South Africa, with a total of 8 live cooking demonstrations taking place across 4 days from 27-30 March.

The core aim of the collaboration with MOMC is to raise awareness of the wide and varied range of Malaysian ingredients available globally.

Featuring some of the top Malaysian cuisine experts around the world – Johari Edrus, Zaleha Olpin, Jackie M, Dave Murugaya, Bob Adnin, Rene Juefri, Debbie Teoh and guest chef Liam Ghani – these events will be a unique combination of both physical and virtual demonstrations, which will be simulcast across all MOMC channels including their website (MalaysianChefs.com), Facebook, YouTube and Twitch, and on MAFI’s social media.

In response to COVID-19, a limited audience will be invited to join our chefs during the Kuala Lumpur, Sydney and Dubai events at COVID-secure venues to experience these demonstrations first-hand.

The theme “Malaysian Heritage Cuisine” has been selected to highlight the diversity and quality of Malaysian products available to a worldwide market. To this end, MOMC will be presenting and demonstrating an array of Malaysian heritage dishes to show  the accessibility of recreating authentic Malaysian cuisine aboard.

ENDS

For more information or interviews with Jackie M and the Masters of Malaysian Cuisine chefs contact: Jackie M| M: +61 (0) 425 797 718 | E: jackie@jackiem.com.au

The post MAFI Partners with Masters of Malaysian Cuisine to Promote Malaysian Ingredients to the World first appeared on Jackie M..

This is part 2 of a two-part series on how to make roti canai; part 1 (click here) covered how to make the dough, and this part shows you how to flip, fill and fold the roti.

Chef Chandra of Traders Hotel Kuala Lumpur covers all the popular roti styles available at your local mamak store, in the following order –

1. Roti pisang – banana roti, using sliced bananas and condensed milk
   
   
2. Roti cheese – shredded cheese
3. Roti telur – egg
4. Roti bom – butter + 3 tsps sugar
5. Roti murtabak – minced meat curry + egg

You really need to watch the video to capture the nuances of how to flip the roti and also what ingredients go into it, so I won’t try and spell them out for you here.

Roti Murtabak Filling

Roti murtabak filling is made the same way you would a curry sans coconut milk, and using a mild curry powder mixture like kurma curry powder. You should really only need minced garlic, minced onion, curry powder and seasoning (salt or chicken powder) sauteed with minced beef until dry and aromatic.

For what it’s worth, when I used to make roti murtabak for my restaurant, I used the same filling as what goes into my meat curry puffs (but minus sugar and minus potato). Mix about 2 Tbsps of the filling with a raw egg, then smear on the roti and fold up the sides.

Finally, recipe for vegetarian dhal dip to go with the roti canai is as follows (this is courtesy of yours truly, from my many years of selling it at my markets and my restaurant).

Roti Canai Dip

INGREDIENTS:

• 250 g toor dhal, soaked and drained
• 1 L water
• 250 g potatoes, cut into chunks
• 1 1/4 tsp turmeric powder
• 2 1/2 small green chillies
• 1/8 cup tamarind extract
• 1 1/4 tsp asafoetida powder
• 1 1/4 tsp mustard seeds
• 1 1/4 tsp ground cumin
• 3/4 tsp fenugreek seeds
• 1/2 Tbsp garlic, minced
• 1 Tbsp mushroom seasoning
• 1/2 Tbsp salt
• 1 stem curry leaves
• 3/4 cup diced tomatoes
• 1/4 cup fried shallots

METHOD:

1. Heat the vegetable oil in a thick-based saucepan and brown the onion and garlic in it.
2. Add everything except the potatoes and tomatoes, and simmer gently for about 30 minutes.
3. Add the remaining ingredients and cook until the potatoes are soft and the lentils are of a mushy consistency – approximately 20 minutes.
4. Taste and adjust seasoning as required.

My Wok Around Asia Kuala Lumpur project is made possible through the support of the following >>

The post How to Flip & Cook Roti Canai | Roti Bom | Murtabak & More (Part 2) first appeared on Jackie M..

Kuih Ketayap, also known as Kuih Dadar in my part of Malaysia, is a popular teatime snack which consists of pandan-infused crepes rolled with a coconut and palm sugar filling. It’s an easy recipe to attempt, and the ingredients should be readily available at any well-stocked Asian grocery store. Should you have trouble finding pandan leaves (readily available fresh in Cabramatta, #postcode2166), you may substitute it with canned pandan juice, or a few drops of pandan concentrate. This recipe is courtesy of Parkroyal Penang Resort, from my Wok Around Asia project.

Watch the full video here (5 mins) >>

Kuih Ketayap

INGREDIENTS:

Crepe Batter:

20 pandan leaves

600ml water

400g plain flour

4 eggs

250ml coconut milk

pinch of salt

METHOD:

1. Cut pandan leaves into 1-inch lengths. Blend with water and strain.
2. Combine with the rest of the ingredients, mix well, sift and set aside.
3. To cook, brush oil on a non-stick pan and heat. Ladle some batter on it and swirl to make a thin crepe. Cook until crepe starts to lift from the pan.
4. Remove and set aside; repeat with rest of batter.

INGREDIENTS:

Grated Coconut Filling:

400g grated fresh coconut

400g chopped gula melaka (dark brown palm sugar)

4 Tbsps white sugar

200ml water

2 pandan leaves, tied in a knot

2 Tbsps cornstarch

METHOD:

1. Combine palm sugar, white sugar, water and pandan leaves in a saucepan, and simmer until sugar is dissolved. Discard pandan leaves.
2. Add grated coconut and salt and simmer until slightly dry. Add cornstarch to thicken. Allow to cool.
3. To assemble, put a spoonful of coconut filling on each crepe, fold in the sides and roll up like a spring roll.

My Wok Around Asia project is made possible through the support of the following >>

The post How to Make Kuih Ketayap (Coconut-Filled Crepes) first appeared on Jackie M..

If you’ve followed my Live Asian Kitchen broadcasts for any length of time, you would know that the term sambal belacan” (shrimp paste sambal) covers a number of different chilli dips – there’s raw sambal belacan which consists of pounding chillies with toasted shrimp paste, some seasoning plus a dash of fresh lime juice – popular in Malay and Nyonya dishes – and then there’s the fried variety used in Chinese-inspired recipes like Har Meen (prawn noodle soup).

The sambal belacan I make and sell at the markets is actually a sweeter version of the latter, which works for the Char Kway Teow (fried rice noodles) it’s served with. The recipe for that is located here >> How to Make Sambal Belacan.

For personal consumption however, I prefer the more savoury version, per in this broadcast; I try to make sure I always have a jar of it in my fridge –

Sambal Belacan for Har Meen (Prawn Noodle Soup)

INGREDIENTS:

• 1 ½ cups chillies, cut into chunks
• 6 bird’s eye chillies (optional)
• 1 ½ onions
• 2 Tbsp belacan powder (or equivalent if using Thai shrimp paste or Malaysian/Indonesian shrimp paste blocks)
• 1 ½ tsp sugar (optional, if you’re really hardcore low-carb, or feel free to replace with coconut sugar, etc.)
• 2 Tbsp soya sauce or fish sauce
• ½ Tbsp chicken powder (optional)
• ½ cup oil

METHOD:

1. Blend chillies and onions to desired consistency.
2. Heat oil in frying pan. Add chilli/onion puree and all other ingredients and cook until oil separates and onion is aromatic – approximately 15-20 minutes.
3. Allow to cool, then store in glass jar. Sambal will keep in fridge for 6 weeks or in freezer for 6 months.

The post How to Make Sambal for Prawn Noodle Soup (Har Meen) (Low-Carb) first appeared on Jackie M..

This dish is known by different names depending on which part of Malaysia you grew up in; I know it as har meen (literally prawn noodles), and being pork-averse, I make mine with a combination of prawn and chicken stock, and top it with chicken in lieu of pork. The low-carb version covered in this recipe involves the use of konnyaku noodles (available here in Australia in Japanese or Korean grocery stores, and possibly the health food section of some supermarkets) or, alternatively, zoodles (zucchini strips)

Frankly, since this broadcast, I’ve been more inclined to just bulk up the dish with extra beansprouts, greens and protein, and just skip the noodles altogether. But that’s just me.

Low-Carb Har Meen

INGREDIENTS:

Prawn heads and shells from 1kg of prawns

2L chicken stock or water

5 cloves garlic, peeled and smashed

⅓ cup oil

4 Tbsps chicken powder

½ tsp white pepper

2 Tbsp (equivalent) rock sugar or white sugar

Separately poached or boiled –

3 zucchinis, shredded, drenched with salt for 20 minutes & drained OR konnyaku noodles

1 Chicken breast, shredded and tossed with sesame oil, white pepper and salt

Prawns, peeled and sliced in half

3 eggs

2 cups beansprouts

2 bunches kangkung, cut into 3-inch lengths

To assemble –

Fried crispy shallots

Fried sambal belacan (shrimp paste sambal)

Garlic chives, cut into 2-inch lengths

METHOD:

1. Heat oil in a stock pot, add garlic and brown.
2. Add prawns and saute until aromatic.
3. Add chicken stock or water, bring to a simmer
4. Add chicken powder, pepper and sugar.
5. Simmer for 30-60 minutes, adjust seasoning, then strain out prawn shells.
6. Assemble noodles (if using) and vegetables; top with soup followed by chicken, prawns, half a boiled egg, crispy shallots, garlic chives and a spoonful of sambal. Serve with a separate side of sambal.

The post How to Make Low-Carb Malaysian Prawn Noodle Soup (Har Meen) first appeared on Jackie M..

For a list of other stalls that will be there, please visit the market website – EppingMarkets.com.au.

Because of this event, I won’t be doing my usual Friday evening Live Asian Kitchen broadcast.

Finally, if you catch this before I leave home for the event (around 12pm on the day) and would like me to bring along some of my curry pastes, please let me know via email at news@jackiem.com.au . I look forward to seeing you there

The post Epping Christmas Markets – Friday 24 November 2017 first appeared on Jackie M..

So, unless you have a death wish, don’t call me a food blogger

Watch the replay of my live cooking lesson on how to make popiah >>

Popiah Garnishes for Assembly

INGREDIENTS:

Omelettes cut into thin strips, made from 4 eggs

½ cup prawns, peeled, deveined and poached (optional)

10 pieces of lettuce leaves

1 cup shredded cucumber

1 cup blanched beansprouts

½ cup fried shallots

⅓ cup crispy garlic granules (optional)

½ cup hoisin sauce

¼ cup bottled chilli sauce

Cooked yam bean filling (recipe below)

Popiah skin (recipe below)

METHOD:

1. Place popiah skin on working surface; smear with hoisin and chilli sauce.
2. Add a piece of lettuce followed by popiah filling and small amounts of all the other garnishes.
3. Roll up like a fresh spring roll, then cut into 4 with a sharp knife. Transfer onto plate to serve.

Popiah Filling

INGREDIENTS:

1kg yam bean/sarkot/jicama/sengkuang, peeled and cut into thin strips

1 carrot, peeled and shredded
1 Tbsp minced garlic
2 cups dried shrimp, soaked
2 Tbsps ground bean paste
1 Tbsp chicken stock granules

1 cup water
2 Tbsps sugar
½ tsp pepper
¼ cup fried onion
2 Tbsps oil

METHOD:

1. Heat oil in deep saucepan.
2. Add garlic and saute lightly.
3. Add all other ingredients; simmer until yam bean is translucent and filling is a porridgy consistency.

Watch the close-up of how to make the popiah dough (with an earlier version of my recipe) >>

Popiah Skin

INGREDIENTS:

500g strong flour (eg. bread flour)

1 Tbsp tapioca starch

1 tsp salt

1 Tbsp vegetable oil

500ml water

METHOD:

1. Combine ingredients in a mixing bowl and stir with a wooden spoon or dough mixer until ingredients are well-combined. Cover with a layer of cold water or with a plastic wrap for 4 hours.
2. Tip out the water (if using), then using dough mixer on lowest setting, mix until you get a very rubbery dough.
3. Tear off some of the dough with your hand. Smear on a non-stick heavy-based pan heated to between 80-100’C. Cook until the sides begin to lift off the pan; peel and set aside, covered with a towel.
4. Repeat with rest of dough; make sure pan has cooled back down to between 80-100’C in between each wrapper.

The post How to Make Malaysian Popiah – 2017 Edition first appeared on Jackie M..

This has to be my favourite among the many accompaniments that make up a Nasi Kerabu – chillies stuffed with a mix of fish paste and coconut, then simmered in coconut milk.

Solok Lada (Stuffed Chillies)

INGREDIENTS:

300g large red chillies, slit on one side vertically and deseeded

500g basa fillets

1 Tbsp tapioca starch

½ cup desiccated coconut

1 Tbsp chicken powder

½ tsp pepper

To simmer –

2 cups coconut milk/cream

1 Tbsp sugar

½ Tbsp chicken powder

METHOD:

1. Cut basa fillets into 3-inch widths.
2. Transfer into food processor along with tapioca starch, chicken powder and pepper.
3. Pulse into a paste. Add desiccated coconut and mix well.
4. Stuff chillies with fish paste.
5. Transfer coconut milk, sugar and chicken powder into saucepan.
6. Add stuffed chillies and simmer on low heat, covered, until cooked through – about 10 minutes. Add more water or coconut milk as needed.

The post How to Make Solok Lada (Malay Stuffed Chillies) – Nasi Kerabu Part 4 of 4 first appeared on Jackie M..

Sweet Potato Onde-Onde

INGREDIENTS:

200g steamed & mashed sweet potato

200g glutinous rice flour

Water as needed to make a soft, non-tacky dough

1 cup desiccated coconut

150g dark brown palm sugar log, grated

Water for boiling the dumplings

METHOD:

1. Mix the mashed sweet potato with the glutinous rice flour, then gradually add water while kneading until you get a soft, non-tacky mixture.
2. Start heating up some water in a pot.
3. Roll up the grated palm sugar into marble-sized balls.
4. Pinch the dough and roll into balls about 2cm in diameter.
5. Stuff the dough with the palm sugar, seal, then drop into boiling pot of water.
6. Repeat, making sure the onde-onde balls don’t get stuck on the bottom of the pot.
7. Remove with slotted spoon when balls float to the top and remain there for at least 20 seconds.
8. Transfer into bowl with desiccated coconut and toss.
9. Remove and allow to cool slightly before serving.

Black Sesame Paste Dessert

(Recipe adapted from Judybakez.com)

INGREDIENTS:

60g black sesame seeds

60g white sesame seeds

60g glutinous rice flour

100g sugar

1L water

1 Tbsp oil

½ tsp salt

METHOD:

1. Combine black and white sesame seeds in a non-stick pan and toast until aromatic.
2. Transfer into a high-powered blender (I used my Thermomix TM5) along with glutinous rice flour and blitz to a powdery consistency.
3. Place ingredients in non-stick pan, add sugar, water, oil and salt.
4. Cook on low heat, stirring gently, until sugar is dissolved and mixture has thickened to desired consistency.
5. Serve warm in rice bowls.

The post How to Make Sweet Potato Onde-Onde and Black Sesame Paste Dessert first appeared on Jackie M..

Chilli Sauce for Dumplings (1 hr 16 mins into video)

INGREDIENTS:

2 cups large chillies
5 cloves garlic
1 Tbsp white vinegar
1 Tbsp sugar
½ Tbsp salt
Cooled, boiled water (if needed)

METHOD:

Combine all ingredients except water in a blender (I used a Thermomix) and blitz on high for about 5 seconds. Add small amount of water as required to get to desired consistency and blend further to get a smooth paste.
Keep in fridge for up to a week or store in freezer.

Recipe link for my chilli crab can be found here >> http://jackiem.com.au/2017/03/14/cook-singapore-chilli-crab/

The post How to Make Chilli Sauce for Dim Sums first appeared on Jackie M..