I went through a spell when I would bake this bread 2-3 times a week; however, it’d been months since I stopped doing so at the time of this Live Asian Kitchen broadcast, so I kind of messed up one of the steps. Just a heads-up. Another heads-up – the pics of the bread in this post were from early efforts at the recipe; they should really look a lot fluffier and lighter.

Hainanese Bread

INGREDIENTS:

110g bread flour

125ml water

———————-

270g bread flour

20g bread improver

8g yeast

2 Tbsps sugar

1 tsp salt

100ml water

50g butter

METHOD:

1. 1. Combine 110g bread flour and 125ml water; mix well and cook, stirring, until it reaches 65’C. Much easier if you own a Thermocook or a Thermomix, which is how I do this step. This is called tang zhong and it should look like a paste. Allow to cool.

1. 1. Combine all other ingredients in a dough mixer, add the tang zhong, and knead for 20 minutes. Dough should be elastic.

1. 1. Remove dough hook, cover and rest the dough until doubled in size.

1. 1. Transfer dough onto work surface and flatten into a rectangular shape about 7×4 inches.

1. 1. Roll up the long end of the dough, then transfer into a deep and tall bread tin with straight sides. I don’t actually own a tin like that so I used to rig my regular bread tin with 6 chopsticks held together with kitchen string to create height. It didn’t always work so in this video I used cardboard wrapped in foil. If you can’t be bothered you could split the dough into 2 bread pans (I often did that too).

1. 1. Allow dough to proof until it’s risen 3x in height.

1. Bake for 40 minutes at 190’C.

Visit www.prestigehomeappliances.com.au for more information about the Optimum Thermocook

The post How to Make Hainanese Bread first appeared on Jackie M..

(Discord is basically like a Whatsapp for gamers, but I use it despite not being a gamer, because, well, everyone on Twitch does. You can join my Discord server at , fyi.)

SoyBeanJenny used an Instant Pot; I used my Optimum Induction Pressure-Cook Pro that was sent to me by Prestige Home Appliances to test/review.

I halved the ingredients and substituted Graham Crackers with Scotch Fingers (I wasn’t aware you can’t get Graham Crackers in Australia until I googled it to see what it looked like) and took other liberties with the recipe (read: shortcuts).

By the way, don’t use a pan with a wire handle like I did; it got in the way when I tried to pop the cake out and ended up breaking it in half.

New York Cheesecake

INGREDIENTS:

Crust –

4 scotch fingers
2 Tbsps butter, melted
Pinch of salt
½ Tbsp sugar
16g plain flour

Filling –

250g cream cheese
1 large egg
60g sugar
60g sour cream
8g cornstarch
Pinch of salt

METHOD:

1. Crush scotch fingers in food processor (I used the Optimum Thermocook).
2. Add all other crust ingredients and mix well.
3. Line a 5-inch pan with baking paper.
4. Pour in crust mixture and press down with a ramekin or similar to form a level layer. Use a spoon for the edges.
5. Blind bake in oven (I used an air fryer – the Optimum HealthyFry) at 160C for 15 mins. Remove and allow to cool.
6. Place cream cheese in food processor and beat on low speed for 30 seconds. Add rest of filling ingredients EXCEPT the egg, and beat further until well mixed.
7. Add the egg and beat until just incorporated.
8. Pour into pan. Using a fork, gently scrape the surface to remove air bubbles.
9. Pour 1 cup water into pressure cooker, and place trivet in it.
10. Position the cheesecake on the trivet, then pressure cook on High for 20 mins (25 mins if you’re doubling the amount; remember I made a smallish cake), natural pressure release.
11. Open lid and gently blot surface of cake with paper towel.
12. Cool to room temperature, then chill in fridge for 4 hours (I only needed 2 hours, tbh) before serving.

Visit www.prestigehomeappliances.com.au for more information about the Optimum Induction Pressure-Cook Pro, the Optimum HealthyFry air fryer and the Optimum Thermocook. 

Here’s my video on some of the other dishes I’ve made using the Optimum Induction Pressure-Cook Pro –

The post How to Make New York Cheesecake Using a Pressure Cooker first appeared on Jackie M..

Mushroom Risotto

Ingredients –

300g arborio rice

5 cloves garlic, peeled

1 brown onion, peeled and quartered

60g parmesan cheese, cut into 3cm pieces

2 Tbsp white wine

50g butter

1 Tbsp vegetable stock granules or stock cube

800ml water

250g mushrooms, sliced

Method –

1. Grate parmesan cheese on Speed 10 for 12 seconds. Remove and scrape jug clean.
2. Mince garlic on Speed 8 for 2 seconds. Add onion and chop on Speed 7 for 2 seconds.
3. Scrape down the sides with spatula.
4. Add butter and cook for 1 minute | Speed 1 | Temp 100C – with lid off
5. Add white wine and cook for 1 minute | Speed 1 | Temp 100C – with lid off
6. Insert Butterfly Attachment. Add rice, water, mushrooms and stock granules.
7. Cook for 18 minutes | Speed 1 | Temp 100C | Heat Intensity 8 – with cap off for half that period, and on for the remainder.
8. Rest with lid and cap on or transfer into an insulated server (covered) for 15 minutes.
9. Remove and serve with grated parmesan cheese.

Visit www.prestigehomeappliances.com.au for more information about the Optimum Thermocook

The post How to Make Mushroom Risotto (Using an Optimum Thermocook) first appeared on Jackie M..

A few weeks ago, I received an Optimum HealthyFry airfryer courtesy of Prestige Home Appliances, to test and review. Prior to that, I’d never crossed paths with an airfryer, let alone thought about what I could cook with it.

It took a bit of outside-the-box thinking but thankfully through my Twitch Live Asian Kitchen broadcasts, I received some very handy advice from one of my regular audience members, @icookibake, who happens to run her own food blog at www.icookandibake.blogspot.com.au

Just to back up a bit, since I’ve been asked a number of times during my Twitch livestreams, an airfryer functions by circulating hot air rapidly around the food in the basket, which allows it to crisp up without the use of a large amount of oil.

What sort of recipes lend themselves to being cooked in an airfryer? Most things you can cook in an oven (as long as they fit in the airfryer), and some things (not battered stuff) you would otherwise need to deep-fry.

The benefits of using an airfryer over traditional cooking methods – it cooks faster than an oven, and you use a ton less oil than if deep-frying.

Here’s my unordered list of ten Asian recipes that work great using an airfryer, with my notes and links to the recipe posts where relevant –

1. Potatoes for Curry – we Malaysians like to add chunks of potato in our chicken curry, and traditionally you would simmer the potatoes in the curry itself. However, if you want to prevent your potatoes from overcooking and turning into mushy lumps, you fry them separately – which was what I used to do in my restaurant. Instead of deep-frying them, just brush with some oil and cook them in the airfryer for around 15-20 minutes (pausing to stir the potatoes halfway through).

 2. Crispy Kailan – I’d dreamed about this crispy kailan (Chinese broccoli) dish since I first had it at Wok Passion in Lane Cove years ago. It called for the leafy greens to be cut into thin strips, then deep-fried until crispy. Apparently doing so leaves a green tinge in your deep-fryer oil, so it falls into the can’t-be-bothered category for most home cooks. I found that @icookibake had successfully made this using an airfryer, so I followed suit and it works like a charm. Recipe here >> http://jackiem.com.au/2017/06/05/cook-crispy-kai-lan-airfryer-sambal-prawns-butter-prawns/3. Ikan Bilis – another one of those items that I used to deep-fry at my restaurant. It contaminates the oil and turns it gluggy, foggy and fishy very quickly. Now I just toss it with a small amount of oil, then air-fry it for about 10-15 minutes.

4. Sweet Potato Crisps – slice the sweet potatoes using a thin setting on your vegetable slicer, then air-fry at 125C (turning the slices at 5-minute intervals) until they start to crisp up. They’ll get crispier once cooled down. Season with salt and serve, or toss it in a wok with some sweet sambal for Indonesian-style chilli crisps. Recipe here >> http://jackiem.com.au/2017/03/29/make-sweet-potato-crisps-sweet-chilli-sauce/

5. Salmon Belly – I was always conflicted about how to use salmon belly – a common item at Asian fish shops – because I found them too fatty when cooked like regular fish. Now I season them with some white pepper and chicken powder, then air-fry them for up to 30 minutes. They’re irresistibly crispy and browned by that stage, but still gloriously silky soft in the middle. I then use them as a topping on noodle dishes or I just snack on them as finger food. (ps. pic below is from my first attempt cooking the salmon belly in the airfryer, when I cooked it for only 10-15 minutes. It’s much crispier when done for 30 minutes).

6. Curry Puffs – I make spiral curry puffs and often get asked by my customers if they can buy them frozen to keep in the freezer, so they have them on hand for dinner parties etc. Unfortunately most of my customers don’t have a deep-fryer. I’ve now tested them in an airfryer and they turn out just fine – not as light and flaky as when deep-fried, but still great. Just make sure you spray some oil on the pastry before you cook it. BTW I’d go out on a limb and say this would work for samosas and spring rolls – that sort of stuff – as well. Curry puff recipe here >> http://jackiem.com.au/2017/05/23/how-to-make-curry-puffs-air-fryer/

7. Asian Baked Cheese Tarts – this was a completely new recipe that I experimented with a couple of times Live on Twitch. One time I cooked these tarts in the airfryer, another time I did them in a regular oven. The airfryer did it much, much faster. Recipe here >> http://jackiem.com.au/2017/05/31/make-baked-asian-cheese-tarts/

8. Cassava Cake (aka Kuih Bingka Ubi) – a popular but super-easy Malaysian kuih that would normally be baked, but I did mine in the airfryer instead, using the round baking tray that comes with the unit. Again, shorter cooking time because of the rapid heat circulating within a small space. Recipe here >> http://jackiem.com.au/2017/05/25/make-cassava-cake-fried-bananas/

9. Stuffed Eggplant (Yong Tau Foo) – I was deep-frying this Live on Air when @icookibake suggested finishing it off in the airfryer. Making stuffed eggplant has always been a bit tricky because the eggplant soaks up oil like a sponge. The airfryer made a huge difference with how they turned out – much less oily, and also more evenly browned. Recipe here >> http://jackiem.com.au/2017/05/24/cook-stingray-curry-stuffed-eggplant/

10. Chicken Crackling – this is the pièce de resistance for me and is alone worth the investment in an airfryer. I hate eating chicken skin unless it’s deep-fried, so I always used to throw it out. Now I peel it off the raw chicken pieces (eg. drumsticks), toss them with a bit of pepper and chicken powder, and air-fry them. When I cook chicken nowadays, it’s like getting a separate side dish of chicken crackling with hardly any work involved. Recipe here >> http://jackiem.com.au/2017/06/08/make-marmite-chicken-airfryer-chicken-crackling-sambal-belacan-tumis/

So there you have it, just some ideas to get you started on your own experiments with an airfryer. Let me know if you attempt anything noteworthy that deserves to be added to this list, and I’ll be sure to check it out.

11. Edit – How did I forget Satays? Make that ELEVEN Asian dishes that work great in an air fryer. Brush with a little oil, then cook on 200’C for 12 minutes.

Visit www.prestigehomeappliances.com.au for more information about the Optimum HealthyFry airfryer.

The post Ten Asian Dishes That Work Great in an Airfryer first appeared on Jackie M..

If you’ve been meaning to join me online and interact during my livestreams, make sure you hit Follow AND turn notifications ON at www.JackieM.Live. My current schedule is up on the page and I’m looking to add more, perhaps ones that are on-location in other settings.

Crispy Kailan (Chinese Broccoli)

The idea for this dish came from https://icookandibake.blogspot.com.au/2016/10/crunchy-broccoli-leaves.html – it’s adapted here for my Optimum HealthyFry airfryer.

INGREDIENTS:

2 bunches kai lan (leaves and stems separated)
1 Tbsp oil
½ tsp chicken powder OR dash of salt
½ tsp pepper

1 Tbsp oyster sauce
1 tsp minced garlic
2 tsps tapioca starch + 1 Tbsp water
½ tsp chicken powder
Dash of fish sauce or soya sauce
2 slices ginger
1 Tbsp oil
¼ cup water

METHOD:

1. Cut kailan leaves into ½ cm widths.
2. Toss with oil, pepper and seasoning.
3. Cook in 2 batches in airfryer at 170C for 5 minutes, pausing to toss every 60 seconds.
4. Remove and spread out to cool. Leaves will continue to crisp up once cooled.
5. Cut kailan stems into 1 ½ cm diagonal slices.
6. Heat oil in wok, saute garlic and ginger until garlic is lightly browned. Add oyster sauce and kailan stems.
7. Add water, chicken powder and fish sauce.
8. Cover and simmer for about 1 minute or until stems are tender.
9. Add tapioca starch mixture to thicken.
10. Remove from heat.

FYI the one time I had this at a restaurant, the crispy kailan leaves were served on top of the stir-fried stems.

Sambal Prawns

INGREDIENTS:

8 large prawns, peeled and deveined, tails intact
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 4 Tbsps oil and brown garlic, then add onion and fry until a light brown colour.
2. Add all other ingredients and simmer for 10 minutes.
3. Adjust seasoning as desired.
4. Remove from heat and serve.

Butter and Garlic Prawns

INGREDIENTS:

8 large prawns, peeled & deveined, heads and tails intact
2 Tbsps butter
1 Tbsp minced garlic
1 cup evaporated milk
2 stalks curry leaves
1 tsp chicken powder
1 tsp sugar
1 bird’s eye chilli, sliced (optional)
Dash of pepper

METHOD:

1. Heat butter in saucepan, then add garlic and saute until lightly browned.
2. Add prawns and fry for about 30 seconds, then add all other ingredients.
3. Simmer until prawns are cooked through and the sauce has thickened.
4. Add water and/or evaporated if it dries out too quickly.
5. Adjust seasoning, remove from heat and serve.

The Kai Lan and Nasi Lemak in this live broadcast were cooked using the Optimum HealthyFry and Optimum Induction Pressure-Cook Pro respectively; more about these products can be found at www.prestigehomeappliances.com.au

The post How to Cook Crispy Kai Lan (Airfryer), Sambal Prawns & Butter Prawns first appeared on Jackie M..

Good news was that Netgear said they would replace it; bad news was that I had to go through Telstra. Hell would have to freeze over before I went back to the Telstra Shop at Westfield Miranda, so I instead lodged a complaint directly at the Telstra website.

That same evening, I received a phonecall from someone who I’ve since been told is my dedicated Telstra case manager for the next six months (They probably have me flagged as a troublemaker by this stage).

As I write this a week and a half later, I’m in possession of a brand new replacement glitch-free Nighthawk M1, plus a reimbursement from Telstra for a portion of my bill, plus I get to keep the dodgy first modem (well, if nothing else, I don’t have to fuss about sending it back). I’m like the Jack(ie) Bauer of the war on Telstra. #soproud

I’m not about to claim this is anything like the Hokkaido cheese tarts that have populated my Instagram feed in the last 12 months, since I’ve never actually tried one. I was intrigued nonetheless to have a go at making it, minus all the fussy steps that come with your standard baking recipe.

This recipe is (significantly) adapted from https://guide.michelin.sg/baked-cheese-tarts

Baked Asian Cheese Tarts

For the tart pastry –

• 80g plain flour
• 20g cornstarch
• 20g sugar
• 50g salted butter, cut into cubes, cold
• 1 egg yolk
• 1/2 tsp milk

For the filling –

• 150g cream cheese
• 50g Mascarpone cheese
• 20g Parmesan cheese
• 30g salted butter
• 100g milk
• 60g sugar
• 8-12g corn starch, depending on consistency desired
• 1 egg
• 1 tbsp lemon juice
• 1/4 tsp salt (optional)
• 1 egg yolk for brushing on top of custard

Method –

1. To make the pastry, combine all ingredients and lightly work with your hands to produce a soft dough. Cover with cling wrap and refrigerate while you make the filling.
2. Combine all ingredients except egg yolk and blend, then cook at 80’C for about 10 minutes, or until the mixture thickens to a porridgy consistency. I used a Thermocook for this since it handles both the blending and cooking/stirring. You could alternatively cook it using a double boiler (ie. in a bowl sitting on top of a pan of simmering water).
3. Preheat oven to 230’C fan mode (unless you’re using an air-fryer like mine, in which case I think 170’C would be plenty).
4. Roll and mould pastry into greased tart moulds, prick holes on the base, then bake for 8-10 minutes.
5. Remove from moulds, pipe (or spoon) filling into pastry case, brush with egg yolk, and bake 6 minutes.
6. Allow to cool, then serve.

Ps. you’ll see in my video I got tired of messing with the dinky little tart moulds and ended up doing one large tart instead. I think I baked the cheese filling for about 15 minutes because of its larger size; it turned out fine as well, though do let it cool down completely before you cut it into slices since the filling will still be soft and a oozy while warm.

*** I used an Optimum HealthyFry and Optimum Thermocook in this post. More details on these appliances can be found at Prestige Home Appliances.

The post How to Make Baked Asian Cheese Tarts first appeared on Jackie M..

Having said that, the defining feature of Laksam is the use of steamed rice flour rolls instead of the usual array of noodles you would expect in a laksa. The soup is identical to the recipe for Laksa Kelantan which I featured just recently on another Twitch broadcast, but I’ll reshare it here.

My only encounter with Laksam was during my trip to Kelantan, the northernmost state on the Malaysian Peninsula, though a quick google search tells me it actually originated in neighbouring Terengganu, which I’ve yet to have the opportunity to visit. Clearly, I’m no expert on this dish, but I was spurred to give it a go because a Malay friend who is currently working as a surgeon here in Sydney messaged me for the recipe. So here’s attempt at it, and if you have any Southeast Asian dish you’d like me to feature, by all means let me know as well

Laksam Noodles

INGREDIENTS:

• 3 cups rice flour
• ½ cup tapioca starch (or cornstarch)
• 4 cups water
• Oil for brushing

• You’ll also need – steamer & steaming pan

METHOD:

1. Combine flours with water and mix well. Set aside.
2. Bring water to a boil in steamer.
3. Line steamer lid with towel.
4. Brush steaming pan with oil.
5. Place pan in steamer and heat for about 10 seconds.
6. Pour enough batter in pan to make a layer about 2-3mm thick.
7. Cover and steam until air pockets form on surface of noodle sheet.
8. Using a spatula, gently lift at one end and fold up into a roll about 1-inch wide.
9. Repeat until all batter is used up.
10. Cut into rolls about ¾-inch wide, place in bowl with fresh herbs and vegetables.
11. Ladle soup over noodles and serve.

Salad ingredients –

• beansprouts
• shredded cabbage
• shredded cucumber
• sliced chillies
• laksa leaves (aka Vietnamese mint)
• sliced bunga kantan (torch ginger flower)

Laksam Soup

INGREDIENTS:

• 1kg fish 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

METHOD:

1. Steam or poach fish, then debone. Discard bones and transfer fish into food processor and mince. Combine with rest of the ingredients and simmer.
2. Adjust seasonings to taste.

The post How to Make Laksam first appeared on Jackie M..

Vegan Sui Gow

INGREDIENTS:

• 250g hard tofu – minced
• 1 Tbsp Japanese seawood – minced
• 8 water chestnuts – minced
• 1 Tbsp minced preserved radish (optional)
• 1 Tbsp minced garlic
• 2 stalks green onion, sliced
• ½ tsp pepper
• 3 Tbsps dried mushrooms, soaked in hot water, then minced
• 3 Tbsps fried shallots
• 1 Tbsp tapioca starch or cornstarch
• ½ Tbsp mushroom seasoning
• 1 tsp salt
• ½ tsp sugar
• 1 Tbsp sesame oil

• 1 pack (50 pcs) egg-free wonton skins (I use Shanghai wonton skins)

• Water for poaching
• Oil for deep-frying

METHOD:

1. Combine all filling ingredients and mix well.
2. Place 1 heaped teaspoon filling in middle of wonton skin, then fold in half to make a triangle. Seal edges with water.
3. Poach in boiling water for 2-3 minutes, until dumplings float and air pockets form on surface of filling.
4. Remove with slotted spoon and toss with sesame oil to prevent sticking.
5. Alternatively, deep-fry in oil at 180°C for 2-3 minutes until they float and air pockets form on surface of filling.

Vegetarian Sauce for Noodles and/or Asian Greens

INGREDIENTS:

• 2 Tbsps soya sauce
• 2 Tbsps vegetarian oyster sauce
• 1 tsp sugar
• 1 tsp mushroom seasoning
• 1 tsp pepper
• 1 Tbsp sesame oil

METHOD:

1. In a saucepan, combine sauce ingredients and bring to a low simmer. Adjust seasoning as needed, then remove from heat and allow to cool. Toss through noodles (if using) or drizzle over poached sui gow and Asian greens before serving.

The post How to Make Vegan Sui Gow (Chinese Dumplings) first appeared on Jackie M..

Steamed Silver Perch with Preserved Radish

INGREDIENTS:

• 1 x 700g whole silver perch, cleaned
• 1 stalk green onion

• 3 Tbsps minced preserved radish
• 1 Tbsp minced garlic
• 1 Tbsp minced ginger
• 1 Tbsp light soya sauce
• 1 tsp chicken powder
• ½ Tbsp sugar
• 1 Tbsp oyster sauce
• 200ml water
• 1 Tbsp oil

METHOD:

1. Fill steamer with water (I use 1L water in my Thermocook, though you may need more if using a larger pot) and bring to a boil.
2. Place green onion in steamer basket and arrange fish on top.
3. Steam for 8 minutes, then remove from heat. Place fish on serving dish.
4. Heat up some oil in a saucepan, then saute ginger, garlic and preserved radish until garlic is lightly browned.
5. Reduce heat and add the remaining ingredients. Bring to a simmer, mix well, then remove from heat.
6. Pour sauce over fish and serve.

Steamed Barramundi with Preserved Mustard Greens

INGREDIENTS:

• 1 x 700g whole barramundi, cleaned
• 1 stalk green onion

• 1 Tbsp minced garlic
• ½ cup preserved mustard greens, sliced
• 2 tomatoes, quartered
• 1 Tbsp oyster sauce
• ½ Tbsp sugar
• 1 tsp chicken powder
• 1 tsp soya sauce
• 200ml water
• 1 Tbsp oil

METHOD:

1. Fill steamer with water (I use 1L water in my Thermocook, though you may need more if using a larger pot) and bring to a boil.
2. Place green onion in steamer basket and arrange fish on top.
3. Steam for 8 minutes, then remove from heat. Place fish on serving dish.
4. Heat up some oil in a saucepan, then add garlic and saute until lightly browned.
5. Add all other ingredients and bring to a low simmer.
6. Adjust seasonings as required, then pour over fish and serve.

The post How to Cook Steamed Fish with Preserved Vegetables first appeared on Jackie M..

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..