It’s taken me nearly four years since my first live video on this herbed rice banquet to finally put pen to paper (keyboard to website, whatevs) and publish the recipes for it. Here’s the highlights video from the original broadcast, streamed from The Grand Hyatt Kuala Lumpur (click on video to watch) >> I’m vaguely…
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…
This is the first in my series of Asian Barbeque Recipes developed for the Ziggy barbeque, just in time for our upcoming Australian summer. Read below on how you can win one of two 2-burner Ziggy sets courtesy of Ziegler and Brown 🙂 Vietnamese-Style Grilled Beef Rolls (Recipe adapted from Luke Nguyen’s INDOCHINE) INGREDIENTS: (A)…
This broadcast was more of a recipe-testing session than a straight-out how-to, but it’s worth a reshare if for no other reason than to give comfort to those who have tried and failed at making dim sums. I’ve tweaked the recipe as follows, to accommodate some of the lessons learned from the session. Har…
Fair warning – the audio in this Live Asian Kitchen is badly out of sync. I only realised because I had to force myself to watch the replay so I could remember the ingredient amounts for these recipes (fun fact – I have a general phobia about watching myself on camera). Sweet Potato Onde-Onde…
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…
I always avoided Tom Yum (or Tom Yam) whenever I was back in Malaysia for a visit because in my mind, eating Thai food in Malaysia was akin to ordering pizza in a Chinese restaurant. Apparently my assumption was wrong since Malaysian Tom Yum is quite different from the Thai variety. How, exactly? I wasn’t sure; my Malaysian…
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….