One of the measures of whether a restaurant’s food is good is whether it’s “authentic” — a term that’s a particular favourite of armchair food critics the world over. Now, as a former Malaysian restaurateur and professional cook, I’ve received my fair share of accolades and criticisms about my own food over the last 27 years. I…
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…
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)…
Back in the day in Malaysia, my parents used to be hawkers, and one of the things they sold was fresh cut fruit. Here’s my live broadcast at Facebook.com/JackieMFood showing you how the pineapple would be cut, and also the kind of dip that was served with it.
Following from my previous post I’m thrilled to announce the launch of my new series starting Fridays, 9 September 2016 at 7pm Aust EST (click here to check local time – https://www.worldtimebuddy.com/ ). I’m going to be joined by Digital Marketing Expert and Live video producer, Krishna De – http://www.krishna.me/ , who will help moderate the…