Ginger and Shallot Yee Meen Noodles Recipe INGREDIENTS: 1 cake of yee meen (or substitute with any type of noodles) 8 garlic cloves, peeled and crushed 1 ½ - 2 inches ginger, cut into chunks 3 shallots, cut into 2-inch lengths 1 Tbsp oyster sauce 1-1.5L water or stock 1 tsp chicken powder ½ tsp pepper ½ tsp sugar 1 » Read More
How to Make Crispy Fried Onions
December 16, 2016 by
This Live broadcast was in response to the many questions I’ve received from my previous short, edited video on the same topic - http://bit.ly/jackiemonions. I figured if you got to see me make it from start to finish you might get a better sense of what’s involved in making this at home. How to Make Crispy Fried Onions INGREDIENTS: 6 large » Read More
How to Make Fried Fish Balls or Seafood/Meat Balls
December 15, 2016 by
Fried Fish Balls or Seafood/Meat Balls Recipe INGREDIENTS: 500g fish fillets (eg. Basa) 250g chicken mince 1 onion, peeled and quartered 2-3 Tbsp tapioca flour 1 Tbsp Knorr chicken powder 1 tsp sugar ½ tsp white pepper Oil for deep-frying METHOD: Combine fish fillets, chicken mince and onion in a food processor. » Read More
How to Make Green Chilli Sauce and Sambal
December 15, 2016 by
Green Chilli and Garlic Sauce Recipe INGREDIENTS: 1 ½ cups green chillies, cut in chunks ¼ cup bird’s eye chillies (optional) ½ cup garlic cloves, peeled 1 ½ Tbsp salt 4 Tbsp water METHOD: Combine all ingredients in a blender. Blend on high speed to desired consistency. Store in clean jars. Chilli sauce will keep in » Read More
How to Make Homemade Egg Noodles
December 14, 2016 by
Homemade Egg Noodles Recipe INGREDIENTS: ½ kg plain flour 1 Tbsp gluten flour (optional) 1 egg 200ml water 1 tsp lye water or baking powder 2 tsps salt 3-4 Tbsps tapioca flour for dusting METHOD: Combine all ingredients (except tapioca flour) in a dough mixer. Mix at medium speed for 5 minutes. Allow to rest for » Read More
How to Cook Curry Using Only Dried Ingredients
November 25, 2016 by
In this broadcast I showed how to shop for and use dried ingredients for curry recipes. Please note the general rule of thumb is to halve the dried ingredients when substituting for fresh, but often you would need quite a lot less than that, as you can see in my video. INGREDIENTS: 1 kg meat (I’m using chicken legs) ½ cup fried » Read More
How to Cook Mud Crab with Ginger & Shallots & Noodles
November 24, 2016 by
In this broadcast, I cooked a popular Cantonese-style crab dish, with some minor tweaks to accommodate what I had in my pantry - ie. dried pho noodles and seafood stock. Mud Crab with Ginger, Shallots & Noodles Recipe INGREDIENTS: 2 mud crabs, cut into pieces (approx 1 ½ kg) 2 eggs 2 Tbsp tapioca flour (or cornflour) Oil for » Read More
How to Cook Hakka Confinement Chicken
November 22, 2016 by
In this live broadcast, I talked about confinement food, Hakkas and glutinous rice wine. Check out the replay - Hakka Confinement Chicken Recipe INGREDIENTS: 4 large chicken drumsticks ¼ cup ginger, shredded ¼ cup Chinese rice wine ½ tsp sesame oil 2 tsps cooking oil ½ - 1 tsp salt 1 tsp chicken powder (optional) » Read More
How to Cook Pan-fried Salmon with Soya Bean Sauce
November 18, 2016 by
y FYI ground bean sauce is basically the pureed version of soya bean or yellow bean sauce, so you can use them interchangeably. Pan-fried Salmon with Soya Bean Sauce Recipe INGREDIENTS: 250g salmon cutlets 1 Tbsp oil 2 tsps minced garlic 3 bird’s eye chillies, sliced 2 slices ginger, cut into shreds 2 Tbsp ground » Read More
Thermocook vs Thermomix – A Comparison (Live Broadcast)
November 17, 2016 by
This broadcast at Facebook.com/JackieMFood was driven by the many queries I’ve received since I posted this YouTube video on how the Optimum Thermocook and Thermomix handle Asian ingredients >> » Read More