I don’t think I’ve ever come across young jackfruit here in Sydney, but I’ve seen frozen breadfruit in Indian grocery stores, and I think that would work as a perfectly acceptable substitute. FYI young jackfruit needs to be boiled with vinegar to remove its slimy texture, should you ever use it in this recipe. In…
Day 4 and I’m acutely aware that time is running out for us to visit this region’s famous attractions. It’s Sunday and temperatures are expected to soar (I’m told they hit 45°C yesterday). Baby Noah is back to his normal, happy self but the beautiful hotel pool beckons along with the prospect of travelling far…
Day Three and baby Noah is chirpier now that he’s getting a good supply of fresh mango juice, but he’s still a little lethargic. We’re in this remote part of Southeast Asia and the elephant sanctuary, the famous Wat Phrathat Doi Suthep temple up in the hills and the long necked mountain tribes are all…
We have a busy schedule on our first morning in Chiang Mai. Breakfast at the Shangri-La Club Lounge is exquisite, with red curry beef and cooked-to-order Thai omelette as the highlights. Noah, still refusing drinks, is more interested in looking out the window at the swimming pool downstairs. We need to shop for ingredients for the…
One of three rare Thai dishes traditionally served to the Thai royal family, Chor Muang is a steamed dumpling delicately formed into flowers using a pair of tweezers with serrated tips. The purple colour is obtained from the petals of what we call bunga telang in Malaysia; though you can achieve the same effect with…
A simple yet delicious sour fish stew using snapper fillets; recipe and instruction by Chef Elroy of Shangri-La Tanjung Aru, Sabah. INGREDIENTS: 100 g Red snapper (fillet) 10 g Turmeric, fresh (crushed) 25 g Ginger, cleaned (crushed) 20 g Lemongrass, cleaned (quick-knock at the steam) 5 g Lime leaf 20 g Red chilli (seeded) 5…
Roti Canai dough is usually flipped, but in this version, Chef Kris rolled it into a thin pastry which is then filled with banana slices. This is one of the dishes from the Shangri-La Tanjung Aru Wine Dinner I hosted recently. INGREDIENTS: Roti canai dough – 1 kg strong flour 1 tsp salt 2 egg…
Kway Teow Siram aka Silken Noodles is very easy to make at home – in this video, I used grilled lobster and tobiko to give it a luxurious twist for the wine dinner I was hosting at Shangri-La Tanjung Aru, Sabah. INGREDIENTS: 250g fresh rice noodles, wide-cut 2 tsp oil ½tsp soya sauce ½ tsp…
Ayam Lihing is a Kadazan Sabah dish that uses chicken and local rice wine; Chef Elroy from Shangri-La Tanjung Aru in Kota Kinabalu shows me how easy it is to prepare. This is the first in a series of 3 Kadazan Sabah dishes I learned during my recent trip to Borneo. One interesting point of…
Lorbak (aka Loh Bak) is a delicious Nyonya meat roll from Penang that’s served with two different types of sauces. Shangri-La Rasa Sayang Resort’s Chef Chai showed me how this is made in this live cooking lesson held recently for guests of the hotel. INGREDIENTS: 1.2 kg Chicken thigh fillets, sliced into thin strips 200 g…