shaoxing rice wine - Jackie M

How to Cook Steamed Fish with Choy Poh (Preserved Radish)

October 30, 2018 by JackieM

I've previously posted a couple of steamed fish recipes with preserved vegetables, and this is a variation on one of them; this time around, I'm using barramundi instead of silver perch (though, really, this would work with most white fish/fish fillets). Since I get asked all the time, I'm also showing you the type of "choy poh" ie. preserved » Read More

Filed Under: Blog, Cooking Tips, Food, Low Carb, Recipe, Seafood Tagged With: asian celebrity chef recipe, Asian fish recipe, asian tv chef, chicken powder, choy poh, chye poh, different is better, easy asian steamed fish recipe, easy fish recipe, garlic, how to cook steamed fish barramundi, Jackie M food, Jackie M life, Jackie M recipe, lenovo in, Live Asian Kitchen, low-carb asian recipe, malaysian chinese recipe, malaysian recipe, oyster sauce, preserved radish, radish, seafood recipe, shaoxing rice wine, thai radish, turnip, twitch, white fish fillets, whole fish

How to Cook Crab with Yee Meen Noodles

August 14, 2018 by JackieM

Mud crab with ginger and shallots and yee meen noodles is a bit of a special occasion dish at Chinese restaurants here in Australia because of its price tag, but it's actually quite easy to achieve at home, especially if you use cheaper varieties of crab like I did here. I usually go for spanner crabs, which usually go for about 1/3 the price tag » Read More

Filed Under: Blog, Food, Mains, Noodles, Recipe Tagged With: Asian recipe, crab, crab noodles, egg noodles, fried egg noodles, garlic, ginger, ginger and shallots, henschke, Jackie M food, malaysian food, oyster sauce, riesling, seafood noodles, seafood recipe, shallots, shaoxing rice wine, spanner crabs, spring onion, wine matching, wine selectors, yee meen noodles

How to Make Chicken or Beef Bak Kwa (Barbecued Minced Meat)

March 9, 2018 by JackieM

I grew up in the part of Malaysia where this is known as “long yoke” (Cantonese & Hakka), and for a long time after coming to Australia, I had no idea what other people were talking about when they made reference to “bak kwa” (Hokkien) - more evidence of how gloriously splintered Malaysia can be when it comes to food, language and » Read More

Filed Under: Barbecue Recipes, Blog, Cooking Tips, Food, Meat & Poultry, Recipe, Snacks, Breads & Desserts Tagged With: asian barbecue, asian cooking, asian ingredients, Asian recipes, bak kwa, barbecue, barbecue recipes, beef, beef mince, cheong chan thick soy, chicken mince, cooking, cooking caramel, dark soya sauce, grilled meat slices recipe, halal food recipe, Jackie M, Jackie M food, long yoke, malaysian cooking, malaysian food, malaysian recipes, no pork, recipe, Recipes, shaoxing rice wine, singaporean food, singaporean recipes, Southeast asian food, thick soya sauce, twitch, Twitch creative