Laksa Kelantan

INGREDIENTS:

• 1kg basa fillets
• 500ml coconut cream
• 500ml water

• 1 brown onion, pureed
• 5 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 stalks lemongrass, bruised
• 3-5 pieces dried tamarind slices (substitute with a tablespoon or two of lemon juice)
• ½ Tbsp chicken powder
• 1 tsp pepper
• 1 tsp salt
• 1 Tbsp sugar

Salad suggestions –

• Lettuce or cabbage, thinly sliced
• Cucumber, julienned
• Spanish onion – sliced
• Bunga kantan (torch ginger flower) – thinly sliced
• Laksa leaves (aka polygonum aka Vietnamese mint)
• Pineapple, cut into thin strips
• Snake beans, cut into thin slices

Noodles –

• Rice spaghetti or rice sticks, cooked and drained

Sambal –

• 2 tomatoes
• 6 big chillies
• ½ tsp sugar
• 1 tsp salt
• 1 tsp belacan powder (optional)
• 1 tsp white vinegar or lemon juice

METHOD:

1. Poach or steam fish until cooked. Mince the fish in a food processor, then simmer along with all other sauce ingredients.
2. Adjust seasonings to taste.
3. To make sambal, combine all ingredients in a food processor and blend. Adjust seasonings before use.
4. Blanch noodles briefly in a separate pot of hot water, then strain and transfer into bowls.
5. Top with salad ingredients, sauce and sambal to serve.

The post How to Make Laksa Kelantan first appeared on Jackie M..

Vegan Nasi Lemak –

a) COCONUT RICE

Ingredients:

• 4 cups jasmine rice
• Enough water to immerse rice to about 1cm above its surface
• 2 cups coconut milk or coconut cream
• 1 tsp salt
• 2 pandan leaves, tied in a knot (optional)

Method:

1. Rinse rice, then add water, salt and pandan leaves. Cook on high heat, covered.
2. Once it comes to a boil, reduce heat to a minimum and continue cooking until water is absorbed.
3. Open lid and add coconut milk, cover and cook a further 15 minutes on lowest heat setting.
4. Stir coconut milk through rice, remove from heat and keep lid covered another 10 minutes.
5. Serve with nasi lemak condiments including cucumber slices, fried peanuts (skin on), sambal ikan bilis and curry.

b) VEGAN IKAN BILIS

Ingredients:

• 2 sheets beancurd skin
• 1 sheet seaweed, cut into 3-cm strips
• 3 Tbsp plain flour
• 1 Tbsp rice flour
• 5 Tbsp water
• 1 tsp salt
• 2 tsps mushroom seasoning
• 1 tsp pepper
• Oil for deep-frying

Method:

1. Combine flours and seasoning with water. Mix to a paste.
2. Spread out beancurd skin and smear with paste.
3. Place strips of seaweed lengthwise on it, then spread some paste on the seaweed layer.
4. Roll beancurd skin into a thin, long roll. Repeat.
5. Steam for 15 minutes, then remove from heat and allow to cool.
6. Cut rolls into 6cm lengths, then cut lengthwise into thin strips that look like dried anchovies (ikan bilis)
7. Heat oil and deep-fry until crispy. Remove and drain.

c) VEGAN IKAN BILIS SAMBAL SAUCE

Ingredients:

• ½ brown onion, sliced
• ½ brown onion
• 6 cloves garlic
• 4 large red chillies
• 1 stem lemongrass, bruised
• 4 Tbsp tamarind concentrate
• 2 Tbsps mushroom seasoning
• 1 tsp salt
• 4 Tbsp sugar (or to taste)
• ½ cup coconut cream
• 1 tsp soya sauce
• 4 Tbsps oil

Method:

1. Blend ½ brown onion, garlic and chillies in food processor.
2. Transfer into heavy-based wok or pan and saute until some of the liquid has evaporated.
3. Add oil and fry until aromatic and light brown in colour.
4. Add all other ingredients and simmer. Adjust seasoning, then mix in vegan ikan bilis.
5. Remove from heat and serve.

d) EGGPLANT RENDANG

Ingredients:

• 1 large eggplant, cut into chunks
• Oil for frying

• 1 Tbsp rendang curry powder
• ½ onion
• 4 cloves garlic
• 1 lemongrass, bottom 5” only
• 1 cup coconut cream
• 1 Tbsp mushroom seasoning
• 1 tsp sugar
• ½ tsp soya sauce (optional)
• 3 Tbsp oil

Method:

1. Fry eggplant until browned (I deep-fry but that’s not necessary). Remove from oil and transfer into colander.
2. Blend onion, garlic and lemongrass in food processor.
3. Transfer into heavy-based wok, add rendang curry powder and mix to a paste.
4. Add oil and fry until aromatic and browned.
5. Add other ingredients and bring to a low simmer.
6. Add eggplant, adjust seasoning, then remove from heat and serve.

The post How to Cook Vegan Nasi Lemak first appeared on Jackie M..

Another short broadcast thanks to my declining voice –

Singapore Chilli Crab Recipe

INGREDIENTS:

• 1 kg crab, cleaned and halved
• 1 egg
• ¼ cup tapioca starch

• 1 brown onion, minced
• 10 cloves garlic, minced
• 5 large chillies, minced
• 4 slices ginger
• 2 Tbsps ketchup
• ¼ cup sugar
• 1 Tbsp lemon juice
• ½ Tbsp chicken powder
• Dash of soya sauce (optional)
• 2 cups water
• 1 Tbsp tapioca starch + 2 Tbsps water
• 1 egg

• Oil for deep-frying

METHOD:

1. Heat oil for deep-frying.
2. Coat crab pieces in egg wash followed by tapioca starch
3. Fry in oil for 3 minutes, then remove and drain.
4. Heat pan and add onion, garlic, chillies and ginger.
5. Fry for a minute, then add about 3-4 Tbsps oil. Saute for 5-10 minutes or until oil separates.
6. Add ketchup, sugar, lemon juice, chicken powder and 2 cups water and bring to a simmer.
7. Add crab, cover and cook a further 5 minutes.
8. Adjust seasoning and add dash of soya sauce if required.
9. Thicken with tapioca starch & water mixture.
10. Turn off the heat, remove crab pieces with slotted spoon, then add egg in sauce and swirl to create a runny egg sauce texture.
11. Pour sauce over crab and serve.

The post How to Cook Singapore Chilli Crab first appeared on Jackie M..

Coconut Rice

INGREDIENTS:

• 3 cups jasmine rice, rinsed and strained
• 2 pandan leaves, tied in a knot (optional)
• 1 cup water
• 1 cup coconut cream
• ½ tsp salt

METHOD:

1. In a steaming tray, combine all ingredients except coconut cream. (In my broadcast I used a round tray with a mesh bottom but the mesh isn’t that critical – I used to steam my rice in regular trays at my restaurant.)
2. Steam on high heat for 20 minutes. Stir in coconut cream and steam a further 20 minutes.
3. Check if done and sprinkle more water and cook further if required, until rice is fluffy.
4. Serve with Dried Anchovy Sambal, fried peanuts (with skin on), boiled egg and cucumber slices.

Sambal Ikan Bilis Bersantan (Dried Anchovy Sambal with Coconut Milk)

INGREDIENTS:

• 1 cup dried anchovies, rinsed and strained
• 2 cups oil
• 2 Tbsps minced garlic
• 1 brown onion, minced
• 1 lemongrass, bruised and tied in knot
• ¼ cup chilli paste (from dried or fresh chillies)
• 3-4 Tbsps tamarind concentrate
• 2 tsps belacan (shrimp paste)
• 1 cup coconut cream
• ¼ cup sugar
• 1 chicken powder
• Dash of soya sauce (optional)

METHOD:

1. Heat oil and fry anchovies until crispy. Remove and strain.
2. Heat 4 Tbsps oil and brown garlic, then add onion and fry until a light brown colour.
3. Add all other ingredients and simmer for 10 minutes.
4. Adjust seasoning as desired.
5. Add anchovies and mix well. Remove from heat and serve.

Assam Prawns

INGREDIENTS:

• 10 banana prawns
• 4 Tbsp tamarind concentrate
• 1 tsp thick soya sauce aka cooking caramel
• 1 Tbsp sugar
• ½ tsp chicken powder
• Dash of soya sauce

• Oil for pan-frying

METHOD:

1. Marinate prawns with all other ingredients for about 20 minutes
2. Heat about 2 Tbsps oil in non-stick pan, then add prawns (without sauce from marinade) and fry for about 2 minutes.
3. Add 2 Tbsps sauce from the marinade and simmer on low heat until prawns are caramelised and cooked through.
4. Serve with coconut rice or plain boiled rice.

The post How to Cook Nasi Lemak with Assam Prawns first appeared on Jackie M..

As I type this several hours later I’ve completely lost my voice, so my next installment coming up in less than two days might be a throwback to the silent movie era.

Fish Paste

INGREDIENTS:

• 500g basa fillets, defrosted
• 150g chicken mince
• ½ Tbsp chicken powder
• ½ tsp pepper
• ½ tsp sugar
• 2 tsps tapioca flour
• 100ml water

METHOD:

1. Combine ingredients in a food processor and pulse to a paste.

Hakka Yong Tau Foo

INGREDIENTS:

• Tofu plus variety of vegetables – eggplant, chilli, capsicum – slit open (refer video)
• Oil for deep-frying
• 2 Tbsp oyster sauce
• ½ Tbsp fish sauce
• 1 tsp chicken powder (optional)
• Pinch of sugar
• 2 cups water
• 2 tsps tapioca flour mixed with 2 Tbsps water
• 2 Tbsps minced garlic

METHOD:

1. Fill cavity of tofu and vegetables with fish paste, using butter knife.
2. Heat oil to about 180°C, then deep-fry in batches until done and lightly browned.
3. Remove and place in colander or sieve to drain excess oil from vegetables.
4. In a wok, heat up 1 Tbsp oil. Add garlic and saute until aromatic.
5. Add oyster sauce and cook for about 10 seconds, then add stuffed vegetables & tofu.
6. Add fish sauce, sugar and chicken powder (if using).
7. Mix gently, then add water and bring to a simmer.
8. Add tapioca flour and water mixture and simmer to thicken.
9. Adjust seasoning, remove from heat and serve.

The post How to Make Hakka Yong Tau Foo (Stuffed Tofu and Mixed Vegetables) first appeared on Jackie M..

There were 3 days left in my Telstra billing cycle with 95% of data used and one remaining Live broadcast to squeeze into it. I didn’t want to pay exorbitant amounts for excess data usage so I’d spent the last several days working through my options.

I won’t go into the painstaking details of what I did to get more data ahead of time for this broadcast but I did have everything lined up – new modem plus 2 new sim cards from 2 different (cheaper) providers.

I promise it was through no fault of my own that these contingencies failed to deliver, but instead of freaking out, I ingeniously decided to hold off on connecting my PC to my Telstra 4G modem until the very last minute in a last ditch effort to conserve my last precious drops of data.

Then my guest, Juliette, arrived and you guessed it, I hit “Go Live” without switching from my home ADSL (ie. slow) connection to my 4G one. My audience had to put up with 20 minutes of frozen screens until I realised the problem and basically had to start the livestream again.

For what it’s worth you didn’t miss that much cooking action, plus Juliette will be back so I’ll get the chance to reintroduce her another time.

And the silver lining in all this was that while it was razor-close, I didn’t end up exceeding my Telstra data allowance for the month. Probably thanks to the missing 20 minutes at the start.

Ketupat (Compressed Rice Squares)

INGREDIENTS:

• 1 cup rice
• Muslin bag
• Some string
• Pot of water

METHOD:

1. Place rice in bag (I used 2 muslin bags, one inside the other), then secure with string, allowing for about a 1-2-inch gap above rice level depending on bag measurements, to allow for room to expand.
2. Simmer bag of rice in pot of water for an hour. Remove and allow to cool, then cut into squares.

Ps. It got cut off in the broadcast, but my original method of making this was to put the rice in a vacuum bag that was then sealed and pierced in several places. This was how I used to make it quite successfully in my restaurant, but the seal broke in the pot this time around (I should have done a double seal).

Malaysian Satay

INGREDIENTS:

• 1 kg chicken thigh fillets
• bamboo skewers

For the marinade –

• 1 Tbsp turmeric powder
• 1 onion, pureed
• 50 g minced lemongrass
• 50g minced galangal
• 1 ½ Tbsp minced garlic
• 3 Tbsps raw sugar
• 3 Tbsps brown sugar
• 2 tsp salt

METHOD:

1. Cut chicken into about 9 squares per thigh fillet.
2. Combine with marinade ingredients and keep in refrigerator for several hours before use.
3. Skewer 3-4 pieces of meat per bamboo stick.
4. Cook on grill for about 5 minutes or until done, brushing with oil along the way.
5. Serve with peanut sauce.

Peanut Sauce

INGREDIENTS:

• 1/4 cup oil
• 1 ½ cups sugar
• 3 Tbsp tamarind concentrate
• 50 g minced lemongrass
• 1½ Tbsp minced garlic
• 1½ Tbsp salt
• 2L water
• 3 cups roasted, skinned peanuts, crushed
• ½ cup fried shallots (commercially available; alternatively, puree an onion, then fry along with the garlic in Step 1 until browned)

METHOD:

1. Heat oil in deep saucepan, then add garlic and saute until aromatic.
2. Add all other ingredients except fried shallots, and simmer until slightly thickened.
3. Add fried shallots and continue simmering until it reaches the desired consistency.
4. Adjust seasonings, then remove from heat and serve with satays.

Chilli Paste for Satay Sauce

INGREDIENTS:

• 1 cup dried chillies, soaked in boiling water until softened
• ½ cup oil
• 1 tsp salt

METHOD:

1. Purée soaked, dried chillies with a little water in food processor.
2. Transfer into saucepan and simmer until slightly reduced.
3. Add oil and salt and saute until oil separates.
4. Spoon desired amount onto peanut sauce before serving.

The post How to Make Malaysian Satays and Ketupat first appeared on Jackie M..

In another example of unscripted television, Day One of Week 3 on Twitch was interrupted by an SMS from Telstra saying I’ve used up more than 85% of my mobile data, which means in the space of 2 weeks I’ve consumed pretty much all my data allowance for the entire month.

(If you’re wondering why I use mobile data for my livestreams, well that’s because like millions of Australians, I live in a suburb that’s infrastructurally stuck in the internet Dark Ages. So if you represent a mobile service provider who’s looking for a high priestess of Malaysian cuisine to plug your 4G mobile data plan in exchange for unfettered data, you know who to call.)

I’ve mentioned this a number of times in the past, but some of the recipes I attempt On Air are previously untested. This “vegan kaya” is one such example. You’ll have to watch the replay to find out why I wanted to make this, but in the interest of full disclosure, the end result tasted nothing like any kaya I’ve ever eaten.

It’s delicious, mind you, but who doesn’t love mashed sweet potato (which is essentially what it is). Baby Noah threw a tantrum when I tried to trick him into thinking it’s his beloved kaya with (homemade) bread, that’s how far off the mark it is.

Also as an FYI, I subsequently added a couple of spoonfuls of melted butter into half a cup of the kaya which made a huge improvement to its flavour and texture, though clearly if you were a vegan that would be problematic (you could try coconut oil, I guess).

Vegan Kaya Recipe

INGREDIENTS:

• 1kg sweet potato, cut into chunks, steamed and mashed
• 4 Tbsp sugar
• 200ml coconut cream
• 300ml water
• 1 tsp salt

METHOD:

1. Combine all ingredients in a deep pan.
2. Simmer until sugar is dissolved.
3. Transfer into a food processor and blend to a smooth paste.
4. Allow to cool before storing in refrigerator.

Onde-Onde Recipe

INGREDIENTS:

• 2 cups glutinous rice flour
• Water to make a soft, non-tacky dough
• Several drops of pandan essence or colouring
• 1 cup desiccated coconut
• 100g dark brown palm sugar, grated
• Water for boiling the dumplings

METHOD:

1. Gradually add water to the glutinous rice flour while mixing it by hand, until you get a soft, non-tacky mixture. Fold in the pandan essence and knead for a minute or two.
2. Start heating up some water in a pot.
3. Roll up the grated palm sugar into marble-sized balls.
4. Pinch the dough and roll into balls about 2cm in diameter.
5. Stuff the dough with the palm sugar, seal, then drop into boiling pot of water.
6. Repeat, making sure the onde-onde balls don’t get stuck on the bottom of the pot.
7. Remove with slotted spoon when balls float to the top and remain there for at least 20 seconds.
8. Transfer into bowl with desiccated coconut and toss.
9. Remove and allow to cool slightly before serving.

The post How to Make Vegan Kaya and Onde-Onde first appeared on Jackie M..

I knew very little about Tania but I did remember from past interactions on social media that she was a fan of Hakka Pan Mee, so I decided we would make that. Thirty minutes before we went On Air, I found out that she was in fact half Hakka, so that worked out brilliantly. I then found out Live On-Air that until recently she was actually vegetarian, which could have been disastrous but for the fact that she’s “not very strict” nowadays.

Right off the bat, a couple of people said my audio was playing up <sigh>, so we spent a few minutes trying to sort things out. I didn’t think it sounded too bad on playback, so I’m either being held to some pretty high standards on Twitch-verse (?) or I’m going deaf (a moderate possibility).

Like me, Tania is something of a half-baked Chinese – we both speak the language but can’t read or write it, which is a recipe for linguistic confusion, as you’ll see in the broadcast –

Hakka Pan Mee

Dough –

INGREDIENTS:

• 1kg plain flour
• 1 egg
• 2 cups water
• 1 Tbsp salt

Additionally – Choy Sum vegetables, cut into 3-inch lengths

METHOD:

1. Combine ingredients in a dough mixer and knead until smooth. Cover and allow to rest while making the soup.
2. Bring some water to boil in a separate saucepan.
3. Cut dough into small chunks and flatten by hand.
4. With pasta roller on widest setting roll each piece then place them apart on cutting board.
5. Change setting to desired thickness – I use the second thinnest – and roll again.
6. Tear strips of hakka pan mee dough into boiling water. They’re done once they float to the surface; remove with sieve and place in bowls.
7. Blanch some vegies and add to bowls.
8. Top with soup (recipe below) and serve.

Soup –

INGREDIENTS:

• 2 cups dried anchovies, rinsed with cold water
• ¼ cup garlic cloves
• 4L water or chicken stock
• 3 Tbsps chicken powder
• 2 tsps white pepper
• ¼ cup oil

METHOD:

1. Heat oil in pot, then add garlic and dried anchovies. Saute until aromatic.
2. Add all other ingredients and simmer until stock is reduced to about 3L. Adjust seasoning as required.

Garlic Chilli Sauce

INGREDIENTS:

• 200g fresh chillies, cut into chunks
• 100g garlic cloves, peeled
• 2 tsps salt

METHOD:

1. Combine all ingredients in blender and process until fine. I used banana chillies in this video, so I didn’t have to add water due to its high moisture content. I would otherwise need to add enough water to blend the contents properly.
2. Store in fridge for up to 4 weeks or in freezer for 6 months.

Follow Tania’s Instagram account here >> https://www.instagram.com/breakupandmakeup/

The post How to Make Hakka Pan Mee and Garlic Chilli Sauce first appeared on Jackie M..

I don’t think any amount of fabricated drama could have perfectly timed baby Noah to swipe a full jug of water on the floor right as I was giving my intro, so this broadcast will go down in history as the one that opened with Jackie mopping the floor.  

Also,  it seemed like a good idea at the time to put up a “starting soon” screen for 15 minutes before I went live so I could build up anticipation. It turned out to be a great way to haemorrhage an audience, so much so I jumped in after 9 minutes because I was in danger of losing the two remaining people who stayed around.

The following recipes are broken down according to the steps I used in this session –

Basic Malaysian Curry Paste

INGREDIENTS:

• 2 brown onions, peeled and quartered
• 6 cloves garlic, peeled
• 3 Tbsp minced lemongrass
• 2 Tbsp minced ginger
• 5 Tbsps Malaysian curry powder
• ⅓ cup oil

METHOD:

1. Combine onions and garlic in food processor and blend to a paste.
2. Transfer into a thick-based saucepan or wok, add lemongrass, ginger and curry powder and mix well.
3. Fry for 4-5 minutes until some of the moisture in the onion is reduced. Add oil and fry until oil separates and curry paste is brown.
4. Allow to cool before storing in fridge for up to 4 weeks or in freezer for 6 months.

Malaysian Chicken Curry 

INGREDIENTS:

• 1kg chicken drumsticks
• 1 Tbsp chicken powder
• 1 tsp sugar
• 1 tsp salt
• 1 cup coconut cream
• 3 cups water
• ½ quantity of curry paste from recipe above

METHOD:

1. Fry the drumsticks with the paste for about 5 minutes.
2. Add all other ingredients and simmer (partially covered with lid) until chicken is cooked through – about 20-25 minutes. Stir occasionally to prevent scorching.

Vegetarian Curry Puffs

INGREDIENTS:

• 4 potatoes, diced and steamed
• 1 Tbsp vegetarian seasoning powder (I use a mushroom seasoning)
• 2 Tbsps sugar
• 1 tsp salt
• ¼ cup commercial fried shallots
• ½ quantity of curry paste from recipe above

METHOD:

1. Combine all ingredients and cook until everything is mixed through and the sugar is dissolved. Adjust seasoning as required.
2. Spread contents on pans to cool down to room temperature before use.

Pastry –

Water Dough

INGREDIENTS:

• 480g strong flour
• 75g butter
• 280ml water
• 1 tsp salt
• 1 tsp lemon juice

METHOD:

1. Combine all ingredients in dough mixer and knead to a soft, non-tacky dough.

Butter Dough

INGREDIENTS:

• 200g plain flour
• 150g butter, cut into small pieces

METHOD:

1. Combine flour and butter and mix to a firm consistency (don’t work it too much or it’ll be too soft to use).

To make curry puffs-

1. Pinch butter dough to make small balls about 2cm in diameter.
2. Scoop water dough to make portions about double the size of butter dough balls.
3. Wrap butter dough into water dough. Using a rolling pin, flatten dough into a long strip.
4. Roll up, turn 90 degrees, then roll out again.
5. Roll up into a tube and set aside. Repeat with rest of dough. Cover with cloth or cling wrap to prevent dough from getting crusty.
6. Cut a tube of dough in half per video, roll out into an oval shape the size of your palm (well, my palm).
7. With the non-patterned side facing up, place a tablespoon of filling in the middle, then pleat per video.
8. Keep curry puffs apart or they’ll stick together.
9. Heat oil to 180°C and fry for about 10 minutes or until brown.
10. Remove, drain and serve.

The post How to Cook Malaysian Chicken Curry & Vegetarian Curry Puffs first appeared on Jackie M..

I also decided to switch back to my original microphone – remember the one that I switched out because of construction work just prior to my first broadcast?. Well evidently my restless tweaking of the last week meant I’d managed to optimise my settings for that replacement mic so that this one now had me sounding muffled.

Don’t forget to follow me on Twitch.tv/JackieMFood – I have giveaways and other features constantly being added for my live audience.

This broadcast is based on two recipes I’d previously covered, though I’ve cleverly renamed the first one so it sounds like a totally new dish. In fairness, it is in fact known by a different name up north – Penang Hokkien Mee – to what I grew up knowing ie. Har Meen.

I mention in my broadcast that the original Penang version would usually have chilli in the paste, but you’ll have to watch it for my explanation for its omission. Another point to note, were this not in paste format and I were wanting to make a soup for immediate consumption, I would have used rock sugar instead of regular white sugar.

INGREDIENTS:

• 8 cups prawn shells including heads
• ¾ cup chicken powder
• ¼ cup sugar
• 2 tsps pepper
• ½ cup peeled garlic cloves
• 6 dried chillies, boiled until soft (optional)
• ½ cup oil

METHOD:

1. Combine prawn shells and garlic cloves and fry about 2 minutes or until most of the moisture has been reduced. Add oil and fry until aromatic.
2. Add all other ingredients except dried chillies, fry until mixed through and sugar is dissolved.
3. Transfer into a food processor or Thermocook or Thermomix, add boiled dried chillies and blend until smooth.
4. Store in refrigerator for up to 10 weeks.
5. To use, reconstitute 2 Tbsps with 500ml boiling water, then strain into bowl of separately-blanched noodles, prawns, boiled eggs and kangkung (ongchoy) etc.
6. Top with crispy fried shallots.

How to Make Crispy Fried Shallots/Onions

INGREDIENTS:

• 5 large brown onions, peeled
• Oil for deep-frying

METHOD:

1. Use a mandolin on thin setting to evenly slice onions.
2. Heat oil to approx 200°C; add 1-2 handfuls of onion and fry until at least 2-3 shades before the final shade of brown you require.
3. Remove with a sieve and toss in colander or bowl lined with paper towels.
4. Repeat with rest of onion slices.
5. Important – when deep-frying make sure you don’t fill the oil up to too high a level – you need to allow plenty of room in the wok or saucepan for the oil to bubble up when the onion is added.

The post How to Make Penang Hokkien Mee Paste & Crispy Fried Shallots first appeared on Jackie M..